| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Allergy and Intolerance |
| Course code | PārZ5020 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 12 |
| Number of hours for laboratory classes | 20 |
| Independent study hours | 72 |
| Date of course confirmation | 19/02/2014 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Evita Straumīte Dr. sc. ing., Solvita Kampuse |
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| There is no prerequisite knowledge required for this course | |
| Replaced course | |
| PārZM005 [GPARM005] Food Allergy and Intolerance |
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| Course abstract | |
| Students obtain knowledge about allergens in food, as well as substances that cause food intolerance. Gains knowledge of the legislation governing the industry, as well as its application in practical production. Acquires practical skills in the evaluation of allergens in products and their substitution possibilities, as well as in technological processes for reducing of allergens in products. | |
| Learning outcomes and their assessment | |
| Theoretical knowledge about food legislation, food allergy and its types, risks, allergens and food intolerance - lectures and theoretical test.
Practical knowledge and skills assessing allergens and risks in food production, to apply different processing technologies for allergy risk reduction - laboratory works. Competences to be able to use theoretical knowledge, independently formulate and critically analyse problems with food allergies and intolerances; to express their opinion on the causes of food allergies and intolerances - laboratory work and independent work. |
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| Course Content(Calendar) | |
| 1. General introduction to the study course. Food allergies and their types. Definitions, terminology and legislation. The main food allergens, their characteristics. Symptoms of food allergies and intolerances. Methods for the detection of food allergens. Raw materials and products allergens. (Lecture - 4h, practical work - 4h)
2. Allergens in cereals and cereal products. Technological solutions in product production (Lecture - 2h, laboratory works - 8h). 3. Allergens in eggs and egg products. Allergens in milk and milk products. Technological solutions in product production. (Lecture - 2h, laboratory works - 8h, practical works - 4h). 4. Allergens in soya beans and their products. Allergens in nuts, processed products. Allergens in fruits and vegetables, their processed products. Technological solutions in product production. (Lecture - 5h, laboratory works - 4h). 5. Allergens in seeds and herbs, their processed products. Technological solutions in product production. Allergen management in the food production chain. (Lecture - 3h). 6. Test of theory. Analysis of the latest scientific literature on trends in the industry. (Independent work - 4h). |
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| Requirements for awarding credit points | |
| The exam mark is formed as follows:
•attendance at least 80% of the lectures (15%) •all laboratory work must be completed (50%); •developed and presented independent work (25%); •successfully write a theory test (10%). |
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| Description of the organization and tasks of students’ independent work | |
| Independent work - analyse of scientific literature about food allergies or intolerance and possibilities to reduce their risks; to critically analyse problems with food allergies and intolerances at various product outlets, their prevention options; assessing consumer knowledge about allergies or intolerances; data analysis and interpretation. | |
| Criteria for Evaluating Learning Outcomes | |
| The examination mark is formed as the mean arithmetic of the tests results and the presentation of the independent work. A test is successfully written if at least 50% of the answers are correct. | |
| Compulsory reading | |
| 1.Lazovskis V. Praktiskā alergoloģija. Rīga: LU Akadēmiskais apgāds, 2009, 623 lpp.
2.Cirkovic Velickovic T., Gavrovic-Jankulovic M. Food allergens: biochemistry and molecular nutrition. New York: Springer, 2014, p. 208. 3.Bove J.I., Godefroy S.B. Allergen management in the food industry. Hoboken, New Jersey:Wiley, 2010, p. 593. 4.Jedrychowski L., Wichers H.J. Chemical and biological properties of food allergens. Boca Raton: CRC Press/ Taylors Francis, 2010, p. 425. 5.Coutts J., Fielder R. Management of food allergens. Chichester, West Susse; Ames, Iowa: Wiley-Blackwell, 2009, p. 254. |
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| Further reading | |
| 1.Straumīte, E. Bioloģiski aktīvās vielas pārtikas produktos. Jelgava: SIA Jelgavas tipogrāfija, 2012, 280 lpp.
2.Albert J. Innovations in food labelling. Cambridge, UK: Woodhead Publishing, 2010, p. 174. 3.Mills, C., Wichers, H., Hoffmann-Sommergruber, K. Managing allergens in food. Cambridge: Woodhead Publishing;Boca Raton [etc.]: CRC Press, 2007, p. 315. 4.Linnemann, A.R., van Boekel, M.A.J.S. Food product design: an integrated approach. Wageningen: Wageningen Academic Publishers, 2007, p. 236. |
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| Periodicals and other sources | |
| Journal of Allergy and Clinical Immunology
Journal of Allergy and Clinical Immunology: In Practice Journal of Functional Foods |
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| Notes | |
| Mandatory course for students of the Master's Degree program “Food science” | |