Course code PārZ4047

Credit points 2

Shelflife of Food

Total Hours in Course80

Number of hours for lectures8

Number of hours for seminars and practical classes16

Number of hours for laboratory classes8

Independent study hours48

Date of course confirmation13.04.2021

Responsible UnitDepartment of Food Technology

Course developers

author prof.

Tatjana Ķince

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Jeļena Zagorska

Dr. sc. ing.

Prior knowledge

Biol5011, Food Microbiology

Ķīmi1010, Organic Chemistry I

Ķīmi2018, Food Organic Chemistry

PārZ1003, Biology of Raw Materials of Food

Course abstract

The study course introduces and gives possibility to get knowledge about different kind of factors, which influence food spoilage processes and determination of expiry date of food. The main problems will be discussed in the course: definition and legislation of food shelf-life determination and its indication possibilities, defining food products which shelf-life should not be indicated. During the course it will be possible to understand and to acquire the main ways of food spoilage.

Learning outcomes and their assessment

After the course students will have:
specialized knowledge and critical understanding about shelf-life of food and its detection, 1st seminar, 1st and 2nd practical work, 1st test, report development and defence;
skills to formulate and analytically describe factors effecting food spoilage; to determine ways of food spoilage, to explain and argued discuss about food spoilage, 3rd, 4th and 5th, practical work, 1st and 2nd laboratory work, 2nd test, report development and defence .

competences independently to get, to select and to analyse results about changes of food quality during different storage conditions, 6th practical work, 3rd and 4th laboratory work, report development and defence

Course Content(Calendar)

1. Shelf-life – definition, legislation. (Lecture – 1h)
2. Main factors affecting food quality. (Lecture – 1h, practical work – 2h)
3. Factors affecting food quality and discussion about them. (Seminar – 2h)
4. Changes of food quality parameters and energy value during storage. (Lecture – 1h)
5. Changes of food quality parameters during storage, analysis of results. (Laboratory work –2h)
6. Changes of food quality parameters during storage, analysis of results. (Practical work – 2h laboratory work – 2h)
7. Main food spoilage mechanisms: microbiological, chemical, physical. (Lecture – 1h)
8. Main food spoilage mechanisms, theoretical analysis and discussion. (Practical work– 2h)
9. 1st test. Food shelf-life detection. (Lecture – 1h)
10. The analysis of food shelf-life, comparison discussion about results obtained during practical works. (Practical work – 2h)
11. The accelerated shelf life detection methods. Main principles, necessity, suitability. (Lecture – 1h)
12. The development of accelerated shelf-life method for specific food product. (Practical work – 2h)
13. Methods for food spoilage detection. (Lecture – 1h)
14. Analysis of quality parameters of different food products during storage, discussion about results obtained during practical works. (Laboratory work – 2h)
15. The control of food spoilage in grain, meat and milk processing enterprises. Analysis of quality parameters of different food products during storage, discussion about results obtained during practical works. (Lecture – 1h, laboratory work – 2h)

16. 2nd test. Report presentation, argued discussion about problem situation and possible solutions. (Practical work – 4h)

Requirements for awarding credit points

Test with mark.
To have positive evaluation student should:
• participate in practical works (100%), seminars (100%), lectures (70%) ;
• successfully write two tests (includes short answers, multiply choice);

• work out and present report about chosen theme.

Description of the organization and tasks of students’ independent work

According requirements student should work out and present report.

Criteria for Evaluating Learning Outcomes

The mark of test depends on tests’ results and evaluation of report.
Test is evaluated as positive, if 60% of questions are correct.
Report is evaluated according the order of evaluation

The average mark is calculated as mean value among test and report results.

Compulsory reading

1. Food packaging and shelf life [elektroniskais resurss] : a practical guide / [edited by] Gordon L. Robertson. Boca Raton : Taylor & Francis, 2009. 404 p. Grāmata izdota arī iespiestā veidā. ISBN 9781420078459 (e-book : PDF).
2. How to Determine the Shelf-life and Date Marking of Food [elektroniskais resurss] Ministry of Primary Industries, New Zealand government, 2012, 28 p.
3. Validation of Product Shelf-life (Revision 2), published by: Food Safety Authority of Ireland Abbey Court [elektroniskais resurss], 2014, 45 p.

4. Food safety in the 21st century : public health perspective / editors Rajul Kumar Gupta, Puja Dudeja, Amarjeet Singh Minhas. London : Academic Press, [2017] xli, 584 lpp. : ilustrācijas ; 24 cm ISBN 9780128017739.

Further reading

1. Galoburda, Ruta, Pārtikas apstrādes alternatīvie procesi / Ruta Galoburda, Tatjana Rakčejeva ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava : LLU, 2008. 94 lpp. : il. ; 30 cm. ISBN 9789984784861.
2. Стеле Р. (2008) Срок годности пищевых продуктов. Расчёт и испытание. Санкт-Петербург, ПРОФЕССИЯ. 480 стр.
3. Блэкберн К. де В. (2008) Микробиологическая порча пищевых продуктов. Санкт-Петербург, ПРОФЕССИЯ. 784 стр.
4. Man, John M. Principles of food chemistry / John M. de Man [un vēl 3 autori]. Fourth edition. Cham, Switzerland:Springer, [2017] xviii, 607 lpp. : ilustrācijas, tabulas ; 26 cm. Food Science Text Series. ISBN 9783319636054.

Periodicals and other sources