Kurs-Code VeteB036
Kreditpunkte 4
Stundenzahl insgesamt (im Auditorium)60
Vorlesungen (Stundenzahl)20
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge0
Arbeit im Labor (Stundenzahl)32
Selbststandige Arbeit des Studenten (Stunden)56
Bestätigt am (Datum)20.12.2023
Kurs ausgearbeitet von (Lehrkraft)
Margarita Terentjeva
Vorkenntnisse
PārZB013,
Vete4073,
Vete4107,
VeteB025,
VeteB026,
VeteB032,
VeteB033,
Ersetzte Kurs
Vete4074 [GVET4078]
Zur einfŅhrenden LektŅre empfohlen
1. Erkmen O. 2021. Microbiological analysis of food and food processing environments. London: Academic Press Inc. 600 p.
2. Collins D.S., Huey R.J. 2015. Gracey’s meat hygiene. Chichester, West Sussex, UK: John Wiley & Sons Inc. 329 p.
3. Wallace C.A., Sperber W.H., Mortimore S.E. 2018. Food safety for the 21st century: Managing HACCP and Food safety throughout the global supply chain. Hoboken, NJ: John Wiley & Sons Inc. 496 p.
Weiterfuhrende Literatur
1. Hoorfar J. 2012. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing. 360 p
Sofos J. 2015. Advances in Microbial Food Safety, Vol.2. Cambridge:Woodhead Publishing, 416 p.
3. Hui Y.H. 2015. Plant sanitation for food processing and food service. Boca Raton: CRC Press. 1327 p.
Zur LektŅre vorgeschlagene Zeitschriften
1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605
2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135
3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X
4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740