Course code PārZ6021
Credit points 30
Master Thesis
Total Hours in Course810
Independent study hours810
Date of course confirmation19.02.2014
Responsible UnitInstitute of Food
Course developers
prof.
Tatjana Ķince
Dr. sc. ing.
prof.
Inga Ciproviča
Dr. sc. ing.
Prior knowledge
Ķīmi5006, Chemistry of Natural Compounds
Ķīmi6001, Physically – Chemical Methods of Foodstuffs Analysis
PārZ5010, Food Microstructure and Texture
PārZ5012, Advanced Food Packaging
PārZ5019, Food Product Development
PārZ5020, Food Allergy and Intolerance
PārZ5021, Food Legislation
PārZ5022, Novel Foods
PārZ5026, Methodology of Research in Food Science
PārZ5033, Food Safety
PārZ6001, Application of Food Additives
PārZ6015, Analysis of Food Shelf Life
PārZ6019, Food Science
Course abstract
Students develop a master's thesis under the guidance of a selected supervisor on a topic that is related to current food science findings; perform a comprehensive compilation of scientific literature, substantiating the defined aim and tasks of the work; select the methods and equipment to be used for research; perform the necessary experimental research in scientific research or certified laboratories of food production companies, obtaining reliable results, in order to achieve the defined goal of the master's thesis.
Learning outcomes and their assessment
Knowledge:
• is able to critically evaluate the findings gained from the scientific literature on the topics related to the master's thesis (master's thesis, master's thesis review, pre-defence, defence)
• able to analyse and evaluate the results of scientific work, substantiating their relevance (master's thesis, master's thesis review, defence)
• able to choose and apply various scientific research methods in solving the tasks set in the master's thesis (master's thesis, defence)
Skills:
• able to independently use theory, methods and skills for the performance of master's thesis tasks (master's thesis, master's thesis review, pre-defence, defence)
• able to use and methodologically substantiate the acquired theoretical knowledge in the development of a master's thesis (master's thesis, defence)
• able to explain and discuss the results obtained within the master's thesis in an argumentative way (master's thesis, pre-defence, defence)
• able to analyse and creatively evaluate the results of the master's thesis (master's thesis, master's thesis review, pre-defence, defence)
Competencies:
• able to integrate knowledge from different fields, contribute to the creation of new knowledge (master's thesis)
• able to develop research work in accordance with the 7th level of the European Higher Education Area qualification framework (master's thesis, master's thesis review, pre-defence, defence)
Course Content(Calendar)
1. Choice of master's thesis topic. Working hypothesis, goal, tasks. (16 h)
2. General analysis of the situation. Master's thesis introduction development. (16 h)
3. Studies of scientific literature, analysis. (84 h)
4. Development of experimental research methodology. (8 h)
5. Selection of experimental research sciences, mathematical data processing methods, approbation. (16 h)
6. Experimental work. (300h)
7. Summary of experimental results. (40 h)
8. Mathematical processing of experimental results, error evaluation. (40h)
9. Analysis of the obtained results. (80 h)
10. Summary of the obtained results. (40h)
11. Development of conclusions. (8 h)
12. Preparation of master's thesis for pre-defence. (40 h)
13. Pre-defence of master's thesis. (8h)
14. Improvement of master's thesis. (64h)
15. Preparation of master's thesis for defence. Master's thesis review. (32h)
16. Defence of master's thesis at MEK meeting. (8 h)
Requirements for awarding credit points
Developed and publicly defended master's thesis. The master's thesis is evaluated with a mark.
Description of the organization and tasks of students’ independent work
Master thesis development.
Criteria for Evaluating Learning Outcomes
The mark obtained during the public defence of the master's thesis.
Compulsory reading
1. LLU mācībspēku un pētnieku publikācijas. Pieejams: https://llufb.llu.lv/lv/jaunumi/llu-macibspeku-un-petnieku-publikacijas
2. Rural Sustainability Research. Former: Proceedings of the Latvia University of Life Sciences and Technologies. Berlin: Sciendo. ISSN: 2256-0939. Pieejams: https://content.sciendo.com/configurable/contentpage/journals$002fplua$002fplua-overview.xml
3. Metodiskie norādījumi maģistra darba izstrādei pārtikas zinātnē. Autoru kolektīvs T.Ķinces vadībā. Jelgava: LLU PTF, 2020.
4. Noformēšanas vadlīnijas PTF studentu darbiem - http://www.ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf
Further reading
1. Latvijas Lauksaimniecības universitātes nolikums par studiju noslēguma pārbaudījumiem. Pieejams: https://www.llu.lv/sites/default/files/2018-10/Studiju_nosleguma_parbaudijumi_2014_2018.pdf
2. Full-text scientific database. (Online) Peejams: http://www.sciencedirect.com/
Periodicals and other sources
1. Baltic Conference on Food Science and Technology FOODBALT /Latvia University of Life Sciences and Technologies. Faculty of Food Technology. - Jelgava : LLU. ISSN 2255-9817 (online). DOI: 10.22616/FoodBalt
2. Research for rural development : international scientific conference proceedings / Latvia University of Life Sciences and Technologies. Jelgava, Latvia. ISSN 1691-4031 (print), ISSN 2255-923X (online). DOI: 10.22616/RRD. Pieejams: https://www2.llu.lv/research_conf/proceedings.htm
3. International Journal of Food Science & Technology. Online ISSN: 1365-2621.
4. International Journal of Food Properties. UK: Teyrol & Francis. (Online)