| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Processing of Agricultural Products |
| Course code | PārZ3065 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 18 |
| Number of hours for laboratory classes | 30 |
| Independent study hours | 72 |
| Date of course confirmation | 19/01/2011 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Ilze Grāmatiņa Dr. sc. ing., asoc. prof. Dace Kļava Dr. sc. ing., asoc. prof. Jeļena Zagorska Ph.D., doc. Liene Ozola |
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| There is no prerequisite knowledge required for this course | |
| Replaced course | |
| LauZ4162 [GLAU4162] Animal Husbandry Production and Processing IV CinžB003 [GPRZB003] Processing of Agricultural Products |
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| Course abstract | |
| The aim of the study course "Processing of Agricultural Products" is to educate students and supplement their knowledge about the quality of crop (grains, fruits, vegetables, berries), livestock (dairy and meat) products, their importance in nutrition and processing, to familiarize them with the existing legislation on quality control in the processing of agricultural products, changes in the composition and quality of raw materials during pre-processing and processing, to provide knowledge about crop and livestock processing processes, changes in the composition of raw materials and their importance in the production of food products. | |
| Learning outcomes and their assessment | |
| Having a good knowledge of the basic principles of food production technology and quality requirements for raw materials and finished products – 1st , 2 nd and 3rd test.
Is able to analyze the quality raw materials (milk, fruit, vegetables and grain) to detect quality of various food products – 1, 2, 3, 4, 5, 6, 7, 8, 9 laboratory works. Ability to evaluate and analyze the technology of different food products, their nuances and importance for product quality – 1, 2, 3, 4, 5, 6, 7, 8, 9 laboratory works. |
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| Course Content(Calendar) | |
| 1.Milk and dairy products - 6 h lectures.
2.Milk chemical composition and quality evaluation, 1 Laboratory work: - 5 h. 3.Butter and fermented dairy products composition and quality, 2, 3 Laboratory work: - 5 h. 4.1st Test. Meat and meat products - 6 h lectures. 5.Meat and meats products quality evaluation, 4, 5, 6 Laboratory work: - 10 h. 6.2 nd Test. Grains, fruits and vegetables- 6 h lectures. 7.Bread and fruit and vegetable products analysis, 7, 8, 9 Laboratory work: - 10 h. 8.3 rd Test |
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| Requirements for awarding credit points | |
| •Laboratory works have been attended, developed and defended. •Successfully written theoretical tests. | |
| Criteria for Evaluating Learning Outcomes | |
| The assessment of the study course exam depends on:
•the cumulative assessment of the study course -test, •laboratory works A student can get a successful test if at least 50% of the test questions are answered correctly. The laboratory works are defended by the student orally in response to questions related to the practical and theoretical basis of the work. The exam mark is calculated as the arithmetic mean of both parts of the course, which is calculated as the average arithmetic of the test work in the study course, the lab titles defended by the laboratory. |
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| Compulsory reading | |
| 1. Walstra P., Wouters J.T., Geurts T.J. Dairy science and technology [elektroniskais resurss]. 2nd ed. Boca Raton: CRC/Taylor & Francis, 2006. 782 p. [tiešsaiste] [skatīts 11.10.2019.] Pieejams: https://www.taylorfrancis.com/books/9780429116148
2. Food science and technology; 146. Grāmata izdota arī iespiestā veidā. ISBN 9781420028010 (e-book: PDF). 3. Milk processing and quality management. Edited by A. Y. Tamime. Chichester, West Sussex, UK; Malden, MA: Wiley-Blackwell, 2009. 324 p. Society of Dairy Technology series. ISBN 9781405145305 4. Milk and dairy products in human nutrition. Technical editors E. Muehlhoff, A. Bennett, D. McMahon; Food and Agriculture Organization of the United Nations. Rome: Food and Agriculture Organization of the United Nations, 2013. 376 p. 5. Lawrie's Meat Science. Edited by F. Toldrá. 8 th edition. Duxford: Woodhead Publishing is an imprint of Elsevier, 2017. 713 p. 6. Zdolec. N. Fermented Meat Product: health aspects. Boca Raton: CRC Press, 2016. – 558 p. E-grāmata 7. Nollet, L. M. L., Toldrá. F. Advanced technologies for meat processing. Boca Raton: CRC/Taylor & Francis, 2006. – 483 p. E-grāmata. 8. Feiner, G. Meat products handbook. England: Woodhead publishing limited. 2006. – 648 p. 8. D.Arthey, P.R.Ashurst. Fruit processing. Cider, perry, fruit wines, and other alcoholic fruit beverages. Blackie academic &professional, 1997, Great Britan, pp. 97-133. 9. Feinet, G. Meat products handbook. England: Woodhead publishind limited. 2006. - 648 p. 10. D. Kunkulberga, V.Segliņš. Maizes ražošanas tehnoloģija. Rīga: RTU Izdevniecība, 2010. 292 lpp. |
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| Further reading | |
| 1. Kunkulberga, D., Grāmatiņa, I., Ciproviča, I., Kampuse, S., Dabiņa-Bicka, I. Ceļvedis mājražošanā. Ozolnieki: Latvijas Lauku konsultācijas un izglītības centrs. 2025. – 98 lpp.
2. Ciproviča, I., Kunkulberga, D., Grāmatiņa, I., Kampuse, S., Kārkliņa, D. (2021) Digitālais mācību līdzeklis: Pārtikas produktu ražošanas tehnoloģijas. Valsts izglītības satura centrs, pieejams: www.visc.gov.lv. 3. Heinz, G., Hautzinger, P. Meat processing technology. Bangkok: FAO. 2007. – 368 p. 4. Toldra, F. Handbook of meat processing. USA: Publishing by Wiley-Blackwell. 2010. – 566 p. 5. Kerry, J., Kerry, J., Ledward, D. Meat processing. England: Woodhead publishing limited. 2002. – 464 p. |
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| Periodicals and other sources | |
| Internet resources – key words: milk, milk products, meat products, bread, fruit and vegetables. | |