Course code PārZ4058
Credit points 5.25
New Food Product Development II
Total Hours in Course140
Number of hours for seminars and practical classes8
Independent study hours132
Date of course confirmation20.12.2016
Responsible UnitInstitute of Food
Course developers
Tatjana Ķince
Dr. sc. ing.
Dace Kļava
Dr. sc. ing.
Daiga Kunkulberga
Dr. sc. ing.
Prior knowledge
PārZ2004, Food Engineering and Equipment I
PārZ3002, Milk, Milk Processing I
PārZ3003, Meat, Meat Processing I
PārZ3008, Food Engineering and Equipment II
PārZ3018, Fruit and Vegetable Processing I
PārZ3072, Fish, Fish Processing
PārZ3074, New Food Product Development I
PārZ4006, Grain, Grain Processing II
Course abstract
Study project of food science to create accordingly new product development process. Study course include generation of ideas of new products, slection of technology of new products. In the stage of new product development student identify parameters of quality of new products and technological process. Commercialization stage is based on the market plan and project economical potentiality and evaluation of methodological principles.
Learning outcomes and their assessment
After completing the course student will have:
• Knowledge to develop new products, including the selected production technology and equipment configuration, according to the planned processing capacity and calculating economic costs.
• Skills of study courses learned from the process of application technology / equipment / business and economic issues in new product development.
• Competence of new food product development, quality control and technology solution of choice for technical and business problems.
Compulsory reading
1. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija: māc. grām. Jelgava: LLU, Pārtikas tehnoloģijas fak., 2002. 247 lpp. ISBN 9984596370.
2. Kunkulberga D., Seglinš V. Maizes ražošana. Daugavpils: Daugavpils Universitātes Akadēmiskais apgāds "Saule", 2015. 288 lpp.
3. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas red. Jelgava: Latvijas Lauksainmiecības universitāte. Pārtikas tehnoloģijas fakultāte, 2000. 524 lpp. ISBN 9984191710.
4. Inovatīvās darbības pamatelementi: rokasgrāmata maziem un vidējiem uzņēmumiem. Latvijas Republikas Ekonomikas ministrija. Rīga: Latvijas Republikas Ekonomikas ministrija, 2005. 248 lpp. ISBN 9984985717
Further reading
1. Harvard business review on breakthrough thinking. Latviešu val. Inovatīva domāšana. No angļu valodas tulkojusi A. Orupe]. Rīga: Lietišķās informācijas dienests, 2007. 203 lpp. Grāmatu sērija "Harvard business review on" . ISBN 9789984991467.
2. Blija A. Pārtikas un uztura kvalitāte un drošums: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls. Rīga: LU Akadēmiskais apgāds, 2007. 104 lpp. ISBN 9789984825373.
3. Dukaļska L. Pārtikas produktu iepakošanas tehnoloģija. LLU. Pārtikas tehnoloģijas fakultāte. Jelgava: LLU, 2003. 670 lpp. ISBN 9984596664.
Periodicals and other sources
1. New Food Product Development, From Concept to Marketplace. 3rd Edition. Ed.: G. W. Fuller. Boca Raton, London, New York: CRC Press, 2011. Print ISBN: 978-1-4398-1864-0 eBook ISBN: 978-1-4398-1865-7. Pieejams LLU FB un LLU IS ar parolēm e-grāmatu datubāze "CRCnetBase" http://www.crcnetbase.com/doi/book/10.1201/b10521
2. Forbes (Latvijas izd.). Forbes - dibinātājs un izdevējs: "SK Media" SIA. Nr. 1 (jūnijs, 2010)- Rīga: SK Media. ISSN 1691-6018.
3. Innovative Food Science & Emerging Technologies. An official scientific journal of the European Federation of Food Science and Technology (EFFoST), Elsevier. ISSN: 1466-8564