Diploma Work

Total Hours in Course486

Independent study hours486

Date of course confirmation22.03.2023

Responsible UnitInstitute of Food

Course developer

Pārtikas institūts

Evita Straumīte

Dr. sc. ing.

Prior knowledge

Ekon4011, Entrepreneurship in Food Manufacturing

PārZ2004, Food Engineering and Equipment I

PārZ3002, Milk, Milk Processing I

PārZ3003, Meat, Meat Processing I

PārZ3008, Food Engineering and Equipment II

PārZ3015, Grain, Grain Processing I

PārZ3018, Fruit and Vegetable Processing I

PārZ3072, Fish, Fish Processing

Course abstract

The task of diploma project is based on students theoretical skills and practical experience obtained during studies to work out the project of food enterprise including necessary facilities, premises, etc. It confirms the competences of students obtained during studies: theoretical knowledge, practical skills for laboratory works and practices in food enterprises and analytical knowledge for evaluation of economical indices of designed enterprise.

Learning outcomes and their assessment

Knowledge in the design of food companies, including the selection of production technologies and equipment of the selected products, according to the planned processing capacity, assessment of the principles of food safety system and calculation of economic costs in the evaluation of the economic activity of the company - part of the description of the diploma project. Skills in applying the lessons learned in the study process to solving technology / equipment / business and economics issues in company design - calculations, drawings and practical work. Competence in food business planning, new product development and quality monitoring - defending the diploma project.

Course Content(Calendar)

1. General guidelines for the development of diploma project. Choice and justification of the topic. Selection of product types.- 10h.
2. Justification of products, characteristics of quality indicators, energy value of products. Calculations of food products, recipes. – 30 h.
3. Choice of product technology and parameters, description of regimes. Organization of production techno-chemical and microbiological control in the company.- 30 h.
4. Characteristics of raw materials, quality parameters, frequency of purchase, evaluation of potential suppliers. Storage conditions. – 12 h.
5. Choice and caracteristic of technological equipment. Equipment load schedule. Calculation of energy resources: water, steam, electricity. Auxiliary materials and containers. – 30 h
6. Choice, description and analysis of quality system and its development for the company.- 10 h.
7. Product progress in the market:
7.1. Packaging, analysis of the information provided on it. Selection and characterization of packaging materials. Development of a sample product label – 15h.
7.2. Calculation of key economic indicators. Marketing plan and startegy. Creation of profit and loss chart. SWOT analysis. – 10 h.
8. Practical work. 20 h.
9. Graphic parts: equipment technological schemes with quality parameter control points and a plan of the company with a production workshop and auxiliary premises. – 25 h.

Requirements for awarding credit points

A fully developed diploma work that has received a positive reviewer mark (at least 4). The diploma work is publicly defended at an open meeting of the State Examination Commission.

Description of the organization and tasks of students’ independent work

Students independently develop the practical work of the diploma work related to the topic. The practical work justitifies the topicality of the chosen diploma work topic.

Criteria for Evaluating Learning Outcomes

The evaluation of the diploma project is calculated as the arithmetic mean of the individual assessment of the members of theState Examination Commission. The student has defended the diploma project if the grade is not lower than 4.

Compulsory reading

Noformēšanas noteikumi referātu, prakses atskaišu, kursa projektu/darbu, diplomprojektu, bakalaura un maģistra darbu izstrādei. [tiešsaiste] [skatīts 04.04.2023] Pieejams: https://www.ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf
Metodiskie norādījumi profesionālās studiju programmas „Pārtikas produktu tehnoloģija” studentiem diplomprojektu izstrādei. [tiešsaiste] [skatīts 04.04.2023] Pieejams: https://www.ptf.llu.lv/sites/ptf/files/2021-02/Diplomprojekta_metodiskie%20noradijumi_2021.pdf

Notes

Second-level professional study program "Food technology"

Atsauksmes