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Food and beverage technologies

Course developers

Course abstract

The study course program includes the scientific basis of food and beverage technologies science sub-branches: food chemistry, food processes and equipment, food quality, food microbiology. The course program is designed so that the doctoral student, after mastering this course, has the highest level of knowledge and understanding of the research topicalities, findings and problem situations of a certain sub-branch of food and beverage technologies science. In the process of acquiring the course, doctoral students develop skills of compiling analytical scientific literature, which is the basis of theoretical knowledge for the development of the doctoral thesis.

Learning outcomes and their assessment

The doctoral student acquires comprehensive theoretical knowledge about the latest findings and research directions in the sub-branch of the chosen field of science and their application in the development of the doctoral thesis, including the analysis and interpretation of research results. As a result of mastering the study course, doctoral students obtain:
• knowledge - to acquire the highest level of theoretical knowledge about current food processes and equipment, food chemistry, food quality and food microbiology, understanding of regularities with research findings of other scientific fields, ability to integrate theoretical knowledge into research planning. Knowledge is assessed by the following methods: independent work, discussion, and exam.
• skills - to collect, critically evaluate and systematize information on research issues in the fields of food processes and equipment, food chemistry, food quality, food microbiology. Skills are assessed by the following methods: independent work, discussion, and exam.

• competences - to demonstrate a convincing understanding of the research findings in the fields of food processes and equipment, food chemistry, food products quality and food microbiology, which creates a theoretical basis of specialized knowledge for further research; is able to define problem situations and generate ideas for research direction. Competences are assessed by the following methods: independent work, exam.

Course Content(Calendar)

1. Food processes and equipment
1.1. Food processing, food process modelling and optimization
1.2. Processes for ensuring food quality
1.3. Food compounds changes during processing
1.4. The effect of food processing on rheological properties of food products
1.5. Emerged technologies in food processing
1.6. Innovations in food packaging
2. Food chemistry
2.1. Lipids, carbohydrates
2.2. Proteins
2.3. Enzymes, vitamins, salts, and other biologically active compounds in food
2.4. Compounds for food colour, aroma and flavour development
2.5. Food chemical deterioration – auto-oxidation and Maillard reactions
2.6. Methods of food ingredients and products analysis
3. Food products’ quality
3.1. Food safety
3.2. Novel food
3.3. Food allergies
3.4. Sensory evaluation of food products
3.5. Food shelf life
3.6. Methods of food quality analysis
4. Food microbiology
4.1. Microorganisms with technological benefits in food industry
4.2. Microorganisms in raw materials and food products
4.3. Food preservation by hurdle technology
4.4. Food safety
4.5. Biotechnology solutions in food industry

4.6. Methods of food microbiological analysis

Requirements for awarding credit points

Successfully passed exam.

Description of the organization and tasks of students’ independent work

The doctoral student independently prepares for the exam by conducting an in-depth study of the theoretical knowledge base and research activities of the selected food and beverage technologies science sub-branch, identifying the situation in the research issue in Latvia and in the world.

Criteria for Evaluating Learning Outcomes

The evaluation of the study course consists of an examination mark. Oral exam. The doctoral student answers 3 questions prepared by the examination commission, one about the theoretical foundations of the respective science sub-branch, the other about the theoretical knowledge base and research situation in the world, the third about the research plan, the chosen methods for obtaining research results. In the exam, the doctoral student demonstrates theoretical knowledge, the ability to analyse, systematize and evaluate information, discuss the direction of research. The exam is evaluated on a 10-point scale, if the evaluation is less than 4 points, the exam has not been passed.

Compulsory reading

1. Fundamentals of Food Process Engineering (2018). Edit. R.T.Toledo, R.K.Singh, F.Kong. Fourth edition. Springer International Publishing, 449 p.
2. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification (2016). Edited by K.Knoerzer, P.Juliano, G.Smithers. Woodhead Publishing is an imprint of Elsevier, 481 p.
3. Belitz H.-D., Grosch W., Schieberle P. (2009). Food chemistry. Fourth rev. and extended ed. Springer, 1070 p.
4. Velíšek J., Koplík R., Cejpek K. (2020). The Chemistry of Food. Second edition. Wiley-Blackwell, 2020. 1192 p.
5. Ray B., Bhunia A. (2008). Fundamental food microbiology. 4th ed. CRC Press, 492 p.
6. Advances in Microbial Food Safety (2015). Edited by J.Sofos. Volume 2. Woodhead Publishing, 416 p.
7. Newslow D. (2014) Food Safety Management Programs: applications, best practices, and compliance. CRC Press, 389 p.
8. Food biotechnology (2006). Edited by K.Shetty et al. 2nd ed. CRC Press/Taylor & Francis, 982 p.
9. O’Sullivan M.G.A (2017). Handbook for Sensory and Consumer-Driven New Product Development: innovative technologies for the food and beverage industry. Woodhead Publishing, 337 p. Robertson G.L. (2013)

10. Food packaging: principles and practice. 3rd ed. CRC Press, 703 p.

Further reading

1. Innovations in food packaging (2014). Edited by J.H.Han. Second edition. Elsevier/Academic Press, 603 p.
2. Emerging technologies for food processing (2005). Edited by Da-Wen Sun. Elsevier Academic Press, 771 p.
3. Principles of food chemistry (2017). J.M. de Man et al. Fourth edition. Springer, 607 p.
4. Food safety in the 21st century: public health perspective (2017). Editors R.K.Gupta, P.Dudeja, A. Singh Minhas. Academic Press, 584 p.
5. Ćirković Veličković T., Gavrović-Jankulović M. (2014) Food allergens: biochemistry and molecular nutrition. Springer, 208 p.
6. Lactic acid bacteria: microbiology and functional aspects (2004). Edited by S.Salminen, A. von Wright, A. Ouwehand. Third ed., rev. and expanded. Marcel Dekker, 633 p.
7. Genetically Modified Organisms in Food: production, safety, regulation and public health (2016). Edit. R.R. Watson and V. R. Preedy. Academic Press, 494 p.
8. Sensory Analysis for Food and Beverage Quality Control: a practical guide. Edited by D.Kilcast. CRC Press

9. Rogers L. (2018) Sensory Panel Management: a practical handbook for recruitment, training and performance. Duxford : Woodhead Publishing, 358 p.

Periodicals and other sources

1. Science direct datu bāze
2. Web of Science datu bāze
3. SCOPUS datu bāze

4. FOODnetBASE

Notes

Doctoral study program "Food Science".