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Processing of Agricultural Products

Course developers

Replaced courses

LauZ4162 [GLAU4162] Animal Husbandry Production and Processing IV

CinžB003 [GPRZB003] Processing of Agricultural Products

Course abstract

In the study course “Processing of Agricultural Products” gets knowledge about crop-cultivation (cereals, vegetables, fruits, potatoes) and animal breeding products (milk, meat) obtaining, production and processing properties and conditions, as well as acquired product quality and its importance in a diet.

Learning outcomes and their assessment

Having a good knowledge of the basic principles of food production technology and quality requirements for raw materials and finished products – 1st , 2 nd and 3rd test.
Is able to analyze the quality raw materials (milk, fruit, vegetables and grain) to detect quality of various food products – 1, 2, 3, 4, 5, 6, 7, 8, 9 laboratory works.
Ability to evaluate and analyze the technology of different food products, their nuances and importance for product quality – 1, 2, 3, 4, 5, 6, 7, 8, 9 laboratory works.

Course Content(Calendar)

1. Milk and dairy products - 6 h lectures.
2. Milk chemical composition and quality evaluation, 1 Laboratory work: - 5 h.
3. Butter and fermented dairy products composition and quality, 2, 3 Laboratory work: - 5 h.
4. 1st Test. Meat and meat products - 6 h lectures.
5. Meat and meats products quality evaluation, 4, 5, 6 Laboratory work: - 10 h.
6. 2 nd Test. Grains, fruits and vegetables- 6 h lectures.
7. Bread and fruit and vegetable products analysis, 7, 8, 9 Laboratory work: - 10 h.
8. 3 rd Test

Requirements for awarding credit points

• Laboratory works have been attended, developed and defended.
• Successfully written theoretical tests.

Criteria for Evaluating Learning Outcomes

The assessment of the study course exam depends on:
• the cumulative assessment of the study course -test,
• laboratory works

A student can get a successful test if at least 50% of the test questions are answered correctly.
The laboratory works are defended by the student orally in response to questions related to the practical and theoretical basis of the work.
The exam mark is calculated as the arithmetic mean of both parts of the course, which is calculated as the average arithmetic of the test work in the study course, the lab titles defended by the laboratory.

Compulsory reading

1. Kārkliņa, Daina, Pārtikas produktu tehnoloģija: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls / Daina Kārkliņa, Inga Ciproviča. [Rīga] : LU Akadēmiskais apgāds, c2008. 93 lpp.
2. Milk and dairy products in human nutrition / technical editors Ellen Muehlhoff, Anthony Bennett, Deirdre McMahon; Food and Agriculture Organization of the United Nations. Rome: Food and Agriculture Organization of the United Nations, 2013. xxvi, 376 lpp.
3. V.Kangare. Dārzeņu, augļu un sēņu konservēšana. - R.: Avots, 1982. - 269 lpp.
4. D. Kunkulberga, V.Segliņš. Maizes ražošanas tehnoloģija. Rīga: RTU Izdevniecība, 2010. 292 lpp.
5. Piens un tā produkti. Rīga, Lauku avīze, 2016.
6. Heinz, G., Hautzinger, P. Meat processing technology. Bangkok: FAO. 2007. - 368 p.

Further reading

1. D.Arthey, P.R.Ashurst. Fruit processing. Cider, perry, fruit wines, and other alcoholic fruit beverages. Blackie academic &professional, 1997, Great Britan, pp. 97-133.
2. Feinet, G. Meat products handbook. England: Woodhead publishind limited. 2006. - 648 p.

Periodicals and other sources

Internet resources – key words: milk, milk products, meat products, bread, fruit and vegetables.