Code du cours VeteB036
Crédits 4
La quantité totale d'heures en classe60
Nombre de conferences20
Nombre de travaux pratiques et des séminaires0
Nombre des travaux du laboratoire32
La quantitē d'heures de travail autonome d'un ētudiant56
Date de l'approbation du cours20.12.2023
Auteur du cours
Margarita Terentjeva
Connaissances de base
PārZB013,
Vete4073,
Vete4107,
VeteB025,
VeteB026,
VeteB032,
VeteB033,
Le cours remplacé
Vete4074 [GVET4078]
Manuels
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.
Ouvrages supplémentaires
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.
Périodiques et d`autres ressources d`information
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