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Fundamentals of Food Science I

Course developers

Course abstract

Aim of the study course is provide knowledge about the study procedure at the Latvia University of Life Sciences and Technologies, get acquainted with the study year plan, the rights and duties of students, the characteristics of faculty study programs. Gain insights on the organisation of the LLU Fundamental Library, possibilities to search of bibliographic resources. Gains knowledge of the food science and its classification. Students acquire knowledge in the basics of the development of individual works: the title of the work, purpose, tasks, hypothesis, structure, possibilities of application of scientific literature and analysis, methods of the evaluation of experimental results.

Learning outcomes and their assessment

Having a good knowledge regarding the study process in the university, student's duties and rights (1 test);
• Having a good knowledge regarding the most important concepts and actualities in food science (2 tests);
• Is able to analyse and orientate in a university bibrary resources and are able to practical applications (practical exercise in library),
• Is able to analyse and explain problems and solve them in the field of food science (1 independent work - actualities in Latvia food sector)
• Is able to analyse and explain research methodology aspects, to formulate the topicality of the research, goals, tasks (practical work)
•. Ability to evaluate and analyze the scientific literature and apply for research works (2 independent work - product analysis)

• Ability to evaluate and analyze obtained scientific results (2 independent work - product analysis)

Course Content(Calendar)

1. Structure of faculty, history, study programmes and plans, their characterization. Practice, their implementation (lecture 1h)
2. Characteristics of the study process in the LLU, binding legal acts, LAIS. Student's duties and rights during studies (lecture 1h; practical work 1h)
3. Study agreement, detailed description of its contents. Student self-government, its activities (practical work 1h).
4. Characteristics of the study regulations, rules and procedures for granting study loans and scholarships (lecture 1h)
5. Fundamental library funds, databases, search of information, issuance of bibliographic publications (lecture 1h; practical work 1h)
6. ERASMUS programme, possibilities for students mobility (practical work 1h).
7. Characterisation of food science: food quality, processing, chemistry, microbiology. (lecture 1h; practical work 1h)
8. Achievements in food science in Latvia and in the world. Institutions performing food science in Latvia. (lecture 1h; practical work 1h)
9. Types of individual works and their characterisation in study process. Topics of students scientific works (lecture 1h; practical work 1h)
10. Planning of scientific work(lecture 1h; practical work 1h)
11. Work structure and types (annotation, introduction, literature reviews) (lecture 2h; practical work 1h)
12. Actuality of individual work actuality, topic, hypotheses, aim and tasks. (lecture 1h; practical work 1h)
13. Types of scientific literature, analyses and selection for individual work (lecture 1h; practical work 2h)
14. Scientific databases, their analysis and use in study process (lecture 1h; practical work 1h)
15. Insight about use of materials and methods in scientific research (lecture 1h; practical work 2h)

16. Development of research results and conclusions (lecture 2h; practical work 1h)

Requirements for awarding credit points

Developed 4 practical works:
1) fundamental library funds, databases, information search,
2) formulation of the aim and tasks of the scientific work,
3) preparation of bibliography in accordance with instructions,
4) visit of the faculty research laboratories.
Passed two tests:
1 test - LLU and PTF structure, binding normative acts, student's duties and rights in the study process.
2 test - principles of structuring scientific work and analysis of literature
Two independent works have been developed (independent works have been submitted electronically in accordance with the requirements, a presentation has been submitted and the work has been defended).

Description of the organization and tasks of students’ independent work

The organization of independent work consists of the following activities:
• preparation for lectures;
• preparation for practical works;
• preparation for tests;
• development of independent works.
Within the course 2 independent works are developed.
The first independent work should be developed on current situation in the food industry in Latvia in the form of a presentation (6 slides), which includes the following information:
• largest, best-known companies in the industry (1 slide);
• small, interesting companies (1 slide);
• the most popular products and product range characteristics, product price ranges (1 slide);
• the most interesting, innovative products (1 slide);
• major disadvantages of the industry and necessary changes (slide 1);
• industry perspectives (slide 1)
The work is developed in a group (2-3 people)
The second independent work is developed as a continuation of the first independent work. The work is developed in a group (2-3 people). 3 products must be selected from the product group analyzed in the first practical work, for example, three products of grain bread. The work should include the following sections:
• title page,
• content,
• introduction
• literature review on product composition, diversity in the Latvian market, trends (2 to 3 pages),
• in the section on materials and methods describes the three selected products (1 page),
• the nutrition composition and ingredients are analysed in the results section (according to the information available on the label); performs product tasting and evaluation (3 pages),
• conclusions,
• bibliography.
Independent work consists of up to 10 pages, submitted electronically and presentation up to 8 slides.

Criteria for Evaluating Learning Outcomes

The assessment of the study course depends on the cumulative assessment of the tests, and independent works.
The student defends the developed independent works orally, answering questions related to the practical and theoretical basis of the work. Independent work is assessed in accordance with the established assessment scale from excellent to almost satisfactory.
The mark is calculated as the arithmetic mean which is calculated as the average arithmetic of the test and the independent work.

Compulsory reading

1. Metodiskie norādījumi akadēmiskās studiju programmas „Pārtikas kvalitāte un inovācijas” studentiem bakalaura darba izstrādei. Jelgava,
2019, 23 lpp.
2. LLU Pārtikas tehnoloģijas fakultātes nolikums [tiešsaiste]. [Skatīts: 27. maijā, 2020.]. Piejams: https://www.llu.lv/sites/default/files/2016-05/PTF.pdf
3. Berķis U., Dambrova M., Gobiņa I. u.c. (2018) Zinātniskā rakstīšana un pētījumu rezultātu izplatīšana. RSU, Rīga, 304 lpp.

4. www.llufb.lv

Further reading

https://www.pvd.gov.lv/
Zariņš Z., Neimane L., Bodnieks E. (2018) Uztura mācība. Latvijas Universitāte, Rīga, 432 lpp.
Bioloģiski aktīvās vielas pārtikas produktos. Monogrāfija./ Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava, 2012.

Periodicals and other sources

Datu bāzes www.sciencdirect.com, www.scopus.com, www.ebsco.com žurnālu un konferenču rakstu krajumu analīzei. Pārtikas zinātnes žurnāli - Food Chemistry, LWT, Cereal Science, konferenču materiāli – FoodBalt, Research for Rural Development.

Notes

Compulsory study course in the academic bachelor study programm "Food Quality and Innovations".