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Study Paper of Food Production Designing

Course developers

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 aim of the study work is the combination of theoretical knowledge and practical skills acquired in the study process for the development of a food production enterprise project, which would confirm the competences acquired in the study process for obtaining qualification of engineer in food and beverage technology.

Learning outcomes and their assessment

Knowledge of the design of food companies, including the choice of production technologies and equipment of selected products, according to the planned processing capacity, calculation of economic costs in evaluation of the company's economic activity - part of the description of the study paper.
Skills for 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 control - defense of study work.

Course Content(Calendar)

1 General guidelines for the development of study work.
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 technological equipment.
8 Calculation of plant production capacity. Equipment loading schedule.
9 Site area calculations.
10 Calculation of steam, water and electricity consumption.
11 Graphic part: developing a business plan with manufacturing workshops and ancillary spaces using the AutoCAD program.
12 Graphic part: development of technological scheme and layout of 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 study work.
16 Defending of the study work.

Requirements for awarding credit points

The developed study work is defended at an open meeting of the examination commission. Study work is graded with a mark.

Description of the organization and tasks of students’ independent work

Students independently develop the practical part related to the theme of the study work.

Criteria for Evaluating Learning Outcomes

The evaluation of the study work is calculated as the arithmetic average of the members of the commission. The student has defended the study work if the grade is not lower than 4.

Compulsory reading

1. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp.
2. Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 2010. 289 lpp.
3. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas redakcijā. Jelgava: LLU, 2000. 524 lpp.
4. Mozga N. Projektēšanas pamati programmā AutoCAD. 2010. Rīga: Mācību grāmata, 2010. 285 lpp. ISBN 9789984180748.

Further reading

1. Girard J.P. Technology of meat products. Ellis Horwood, 1992. 273 p.
2. Cheese: chemistry, physics and microbiology. Ed. by P. F. Fox et al. Amsterdam: Elsevier: Academic Press, 2004. Vol.1. and 2.
3. Improving the health-promoting properties of fruit and vegetable products. Ed. by F.A. Tomas-barberan and M.I. Gil. Woodhead Publishing Limited, 2008. 560 p.

Periodicals and other sources

1. Journal of Dairy Science. Published by American Dairy Science Association. ISSN (printed): 0022-0302. ISSN (electronic): 1525-3198.
2. Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī: http://www.ift.org/food-technology.aspx

Notes

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