Course code PārZ4051
Credit points 3
Food Technology Equipment
Total Hours in Course81
Number of hours for seminars and practical classes8
Independent study hours73
Date of course confirmation20.02.2013
Responsible UnitInstitute of Land Management and Geodesy
Course developers
Tatjana Ķince
Dr. sc. ing.
Ilga Gedrovica
Dr. sc. ing.
Course abstract
The task of course work 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
After completing of coursa work student will have:
• knowledge about the main steps of planning and designing food enterprise, according to planning capacity of production, implementing of HACCP principles in food processing and calculation of economical indices for evaluation of commercial activity of enterprise;
• skills obtaining during studies are used for solution of technological/technical/entrepreneurship and economical questions;
• competence about the planning and designing of food enterprise, new products development and quality assurance.
Compulsory reading
1. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp.
2. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas redakcijā, Jelgava: LLU, 2000. 524 lpp.
3. Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 289 lpp.
4. Metodiskie norādījumi kursa darbu, diplomprojekta, bakalaura darba un zinātnisko darbu izstrādei. Autoru kolektīvs I. Ciprovičas vadībā. Jelgava: LLU PTF, 2004. 49 lpp.
Further reading
1. Cheese: chemistry, physics and microbiology. Ed. by P. F. Fox et al. Amsterdam: Elsevier: Academic Press, 2004. Vol.1. and 2.
2. Girard J.P. Technology of meat products. Ellis Horwood, 1992. 273 p.
Periodicals and other sources
1. Maizes Avīze. Rīga: Lauku Avīze, 2002. 62 lpp. Lauku avīzes tematiskā avīze, 1 (65).
2. Journal of Dairy Science . Published by American Dairy Science Association. ISSN (printed): 0022-0302. ISSN (electronic): 1525-3198.