Course code Fizi2016

Credit points 3

Physics

Total Hours in Course120

Number of hours for lectures24

Number of hours for seminars and practical classes16

Number of hours for laboratory classes16

Independent study hours64

Date of course confirmation20.02.2013

Responsible UnitDepartment of Physics

Course developer

author

Ilze Pelēce

Dr. sc. ing.

Replaced course

Fizi2013 [GFIZ2014] Physics

Course abstract

The physics course is studied in lectures, laboratory work and self-study. The course deals with important physics topics in the food sector. The nature of the physical factors and processes affecting food and used to assess food quality is explained. Students shall familiarize themselves with those laws of physics that determine the course and results of food processing, storage and control processes. The mechanisms for spreading and interacting environmental physical factors, including pressure, temperature, electromagnetic radiation and others, are explained.

Learning outcomes and their assessment

Students gain knowledge about the regularities considered in the physics course and a critical understanding of their applicability to describe real processes considered in their specialty – lectures, 1st, 2nd and 3th theory tests;
Skills to perform measurements of physical quantities and apply knowledge in calculations in work and research in the food industry, to summarize and analytically describe the results – laboratory and practical works;

During the course students acquire competencies to evaluate the results of measurements and calculations, solutions to problems and to understand the impact of their professional activities on the environment – laboratory work, especially their defense.

Course Content(Calendar)

1. Introduction. Basics of mechanics. (Lectures – 4h, Practical works –3h, Laboratory works – 2h)
2. Oscillations and waves. Sound. Ultrasound. (Lectures – 1h, Practical works –1h, Laboratory works – 1h)
3. Surface tension. Capillary phenomena. (Lectures – 1h, Practical works –1h, Laboratory works – 1h)
4. Viscosity of liquids. Liquid and gas flows. (Lectures – 1h, Practical works –1h, Laboratory works – 1h)
5. Theoretical and practical tests, defense of laboratory works. (Lectures – 1h, Practical works –1h, Laboratory works – 2h)
6. Temperature and heat. Heat exchange processes. Melting, evaporating and boiling. (Lectures – 3h, Practical works –2h, Laboratory works – 1h)
7. Atomic structure. Electric field, its meaning. (Lectures – 2h, Practical works –1h, Laboratory works – 1h)
8. Electric current, basic principles of its use. (Lectures – 2h, Practical works –1h, Laboratory works – 1h)
9. Theoretical and practical tests, defense of laboratory works (Lectures – 1h, Practical works –1h, Laboratory works – 2h)
10. Magnetic phenomena. Alternating current. (Lectures – 3h, Practical works –1h, Laboratory works – 1h)
11. Light, its regularities. Optical devices. (Lectures – 4h, Practical works –2h, Laboratory works – 1h)

12. Theoretical and practical tests, defense of laboratory works. (Lectures – 1h, Practical works –1h, Laboratory works – 2h)

Requirements for awarding credit points

The written exam consists of two parts:
- theory: detailed answers to 5 questions (50%)
- Practical part: 3 tasks to be solved (50%)

All laboratory work must be counted.

Description of the organization and tasks of students’ independent work

1. Preparation for laboratory works (8 works), processing, design and evaluation of measurement results
2. Solving tasks (30 tasks)

3. Preparation for theory tests

Criteria for Evaluating Learning Outcomes

During the course, 3 theory tests and 3 task tests are written (up to 10 points can be obtained for each). At the end of the semester, it is allowed to write if it is not written on time, or to rewrite it if you want to improve the grade, one theory test and one task test. 8 laboratory works must be developed and defended (up to 30 points can be obtained for them in total). If the student has received at least 50 points for the whole, then the exam may not be taken by determining the exam mark according to the number of points obtained.

Compulsory reading

1. Fizika. Grabovskis R. Rīga: Zvaigzne, 1983. 646 lpp.
2. http://estudijas.llu.lv

3. Fizikālā un koloidālā ķīmija. Alksnis U., Kļaviņš Z., Kūka A. u.c. Rīga: Zvaigzne, 1990. 426 lpp.

Further reading

1. Giancoli D. C. Physics Principles with Applications 6th Edition . Upper Saddle River, New Jersey: Pearson Education International/Prentice Hall, 2005. 946 p.

2. Белановский А. С. Основы биофизики в ветеринарии. Моcква: Дрофа, 2007. 330 стр.

Periodicals and other sources

1. Terra. Rīga: Latvijas Universitāte. ISSN 977-1407-7191
2. Ilustrētā zinātne. Rīga: Mediju grupa TOPS. ISSN 1691-256X.

Notes

Compulsory study course for students of the second-level professional higher education study program "Food Technology".