Code du cours VeteB036

Crédits 4

La quantité totale d'heures en classe60

Nombre de conferences18

Nombre de travaux pratiques et des séminaires0

Nombre des travaux du laboratoire34

La quantitē d'heures de travail autonome d'un ētudiant56

Date de l'approbation du cours20.12.2023

Auteur du cours

author

Margarita Terentjeva

Connaissances de base

PārZB013,

Vete4073,

Vete4107,

VeteB025,

VeteB026,

VeteB032,

VeteB033,

Le cours remplacé

Vete4074 [GVET4078]

Manuels

1. Erkmen O. 2021. Microbiological analysis of food and food processing environments. London: Academic Press Inc. 600 p.
2. Collins D.S., Huey R.J. 2015. Gracey’s meat hygiene. Chichester, West Sussex, UK: John Wiley & Sons Inc. 329 p.
3. Wallace C.A., Sperber W.H., Mortimore S.E. 2018. Food safety for the 21st century: Managing HACCP and Food safety throughout the global supply chain. Hoboken, NJ: John Wiley & Sons Inc. 496 p.

Ouvrages supplémentaires

1. Hoorfar J. 2012. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing. 360 p
Sofos J. 2015. Advances in Microbial Food Safety, Vol.2. Cambridge:Woodhead Publishing, 416 p.
3. Hui Y.H. 2015. Plant sanitation for food processing and food service. Boca Raton: CRC Press. 1327 p.

Périodiques et d`autres ressources d`information

1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605
2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135
3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X
4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740