Course code PārZ4008

Credit points 10

Diploma Project

Total Hours in Course400

Independent study hours400

Date of course confirmation13.04.2021

Responsible UnitDepartment of Food Technology

Course developers

author prof.

Tatjana Ķince

Dr. sc. ing.

author prof.

Andra Zvirbule

Dr. oec.

author doc.

Daiga Kunkulberga

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.
2 Choice and justification of the topic.
3 Selection of product types.
4 Product justification, quality characteristics, product arrangement for marketing.
5 Product calculations, recipes.
6 Characteristics of raw materials, quality certificates.
7 Choice of technology and summary of parameters.
8 Organization of production techno-chemical and microbiological control in the company.
9 Choice of technological equipment, calculation of energy resources: water, steam, electricity.
10 Equipment load schedule, its development.
11 Choice of quality system and its development for the company.
12 Graphic parts: development of technological scheme and company plan with production workshops and auxiliary premises.
13 Marketing plan and strategy.
14 Calculation of key economic indicators, creation of profit and loss chart.
15 Final setting for diploma project.
16 Defending the diploma project.

Requirements for awarding credit points

The developed and reviewed diploma project is publicly defended at an open meeting of the State Examination Commission.

Description of the organization and tasks of students’ independent work

Students shall independently develop a practical part related to the subject of the diploma project.

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 the State Examination Commission. The student has defended the diploma project if the grade is not lower than 4.

Compulsory reading

Metodiskie norādījumi studiju programmas "Pārtikas produktu tehnoloģija" diplomprojekta izstrādei (2018).

Further reading

Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas redakcijā, Jelgava: LLU, 2000. 524 lpp.
Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp.
Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 2010. 289 lpp.


Mandatory course of second level professional higher education study program "Food Technology" for full-time and part-time students