Course code PārZ3046

Credit points 3

Basics of Research Work

Additional course materials PārZ3046_Petniecibas_darba_pamati.pdf

Total Hours in Course81

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours49

Date of course confirmation12.10.2011

Responsible UnitInstitute of Food

Course developer


Laura Jaundāldere

Course abstract

Students acquire information about science and its characteristic features, acquire theoretical and empirical research methods and techniques for scientific research. Acquaint with the requirements for designing scientific research work, the basics of data processing. They must ensure that students have the competence to conduct bachelor level studies in collaboration with the job manager.

Learning outcomes and their assessment

Knowledge - students gain in-depth knowledge of scientific research activities; the circle of knowledge about the regularities of scientific research will be expanded, which will allow to further plan the choice of academic and scientific work;
Knowledge is tested in two tests, which include both open and closed questions. The test is successful if there are at least 40% of the correct answers.
Skills - students are able to study, analyze and use information about science in a practical way, learn empirical research methods, analyze the obtained results, visualize them.
Skills are tested in 3 practical works, which include selection of research methods and qualitative information sources according to the theme of the work, information gathering and analysis.
Competence - as a result, students are competent in the theoretical and practical aspects of food science, which are related to product safety issues, consumer interests and existing legislation.
Competence is tested in group work – the ability to argue and justify opinion and the result obtained.

Course Content(Calendar)

1. Scientific research work.
2. Definition of invention.
3. New science, ethics of research.
4. Division of science, frames, management.
5. Theoretical and experimental research.
6. Fundamental Issues of Research: Problem, Subject, Purpose.
7. Data acquisition methods.
8. Information search, systematization, analysis.
9. Analytical review.
10. Research Methodology Selection.
11. Experimental research.
12. Questioning, expert methods.
13. The scientific strength of the research.
14. Conclusions, suggestions, list of literature.
15. Study paperwork. Thesis creation.
16. Principal presentation of presentation.

Requirements for awarding credit points

For awarding credit points students have to successfully pass 2 tests, do 3 practical tasks, and participate in the group's practical works.

Description of the organization and tasks of students’ independent work

Within the framework of independent work students analyze the types of research methods and their use. Also analyze of the most common mistakes in the research works are made.

Criteria for Evaluating Learning Outcomes

Students' understanding of the research process, research methods, their application is evaluated.
The final assessment of the study course consists of 2 tests and 3 practical works. Each work represents one fifth of the grade.

Compulsory reading

1. Pētījumu metodes ekonomikā un biznesā: mācību līdzeklis/ sastādīja V. Kozlinskis. Jelgava: LLU, 2005. 97lpp.
2. Tomsons V. Pedagoģisko pētījumu metodoloģija: mācību līdzeklis.- Jelgava: LLU, 2009.

Further reading


Periodicals and other sources



Catering and Hotel Management, 1st year