Course code PārZP020

Credit points 2

Fundamentals of Food Industry

Total Hours in Course80

Number of hours for seminars and practical classes16

Independent study hours64

Date of course confirmation13.04.2021

Responsible UnitDepartment of Food Technology

Course developers

author Pārtikas tehnoloģijas katedra

Evita Straumīte

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Sanita Sazonova


author Pārtikas tehnoloģijas katedra

Mārtiņš Šabovics

Dr. sc. ing.

Course abstract

During the study practice “Fundamentals of Food Industry” students acquire knowledge about the study procedure at LLU, get acquainted with the division of the study year, students' rights and responsibilities, with the agenda of the LLU Fundamental Library, as a result of which they can purposefully use the acquired knowledge in study work. Students get acquainted with several food production companies, industry specialists and faculty graduates, gaining insight into current events in the food industry. The student understands his / her rights, duties and responsibilities at LLU and beyond.

Learning outcomes and their assessment

Knows the study procedure at the university, the structure of the faculty, gained insight into the topicalities of the food industry - discussions.
Skills to purposefully use the information obtained in the study course in study work and outside study activities - discussions.
Competences understand students' rights, duties and responsibilities - test.

Course Content(Calendar)

1. Faculty structure, history, study programs and study plans, their characteristics. Practices, their processes.
2. Description of LLU study process, legislation, description of LAIS system.
3. Duties and rights of students in the study process, study agreement, detailed description of its content.
4. Description of the study regulations, rules and procedures for granting study credits and scholarships, study and practice opportunities of the Erasmus+ program.
5. LLU Student Self-Government, student organizations, artistic groups and extracurricular life.
6. Fundamentals of the fundamental library, databases, information search.
7. Excursion to food production companies.
8. Meeting with faculty graduates.
9. Excursion to food production companies.
10. Discussion on current events in various food production sectors.
11. Summary of results obtained during the internship. Tests.

Requirements for awarding credit points

Must have completed a task in the library. You must pass a test on the issues covered in the study course. Participate in study tours and independent work. If the student has not participated in the study tour, then a report must be written about the indicated company.

Description of the organization and tasks of students’ independent work

A presentation about one of the food production areas should be prepared.

Criteria for Evaluating Learning Outcomes

The student receives insight if 50% of the test questions are answered correctly, the task is completed in the library and the student has participated in at least one study excursion in a food company.

Compulsory reading

S.Kampuse, D.Kļava, T.Ķince, Muižniece–Brasava, asoc. E.Straumīte, J.Zagorska Metodiskie norādījumi prakšu īstenošanai pārtikas tehnoloģijas fakultātē Jelgava LLU 2020, 24 lpp.;

LLU Studiju nolikums - (pieejams elektroniskā veidā LLU mājas lapā sadaļā Studijas – Studijas reglamentējošie dokumenti)

Further reading

1. LLU Satversme. Atbildīgā par izdevumu T.Dmitrijeva. Jelgava: LLU, 1998. 29 lpp. 2. Informācija par studiju kredītu ( un studējošā kredītu (


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