| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Detection Techniques for Cereal Quality Assessment |
| Course code | PārZ5029 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 10 |
| Number of hours for seminars and practical classes | 10 |
| Number of hours for laboratory classes | 12 |
| Independent study hours | 49 |
| Date of course confirmation | 14/06/2016 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., prof. Evita Straumīte Dr. sc. ing., prof. Tatjana Ķince Dr. sc. ing., asoc. prof. Dace Kļava |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| Cereal quality is the key factor in acceptability and demand of food products, therefore the aim of the course is to deepen the understanding of theoretical fundamentals and practical methods for evaluation of cereal quality; to educate students for work in multicultural teams. Course is based on the research and practical cases in evaluation of cereal quality attributes such as physical parameters, chemical composition, sensory and technological properties (as rheology, starch gelatization temperature, baking properties). | |
| Learning outcomes and their assessment | |
| After completing the course students will have:
• knowledge and understanding on cereal quality attributes in food chain; • skills to evaluate physical parameters, chemical composition, sensory and technological properties, and microbiological safety of cereals, summarize and discuss the results of laboratory work; • competence to choose appropriate method of analysis for evaluation of cereal quality attributes, and analyse the obtained results. |
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| Compulsory reading | |
| 1. Distillers Grains Production, Properties, and Utilization. Edited by Kurt A. Rosentrater. AOCS Publishing 2011. eBook ISBN: 978-1-4398-1726-1. Ir LLU FB e-grāmatu datubāzē CRCnetBase Pieejams: http://www.crcnetbase.com/doi/book/10.1201/b11047
2. Engineering Aspects of Cereal and Cereal-Based Products. Edited by Paula Maria dos Reis Correia. CRC Press 2013. eBook ISBN: 978-1-4398-8703-5. Ir LLU FB e-grāmatu datubāzē CRCnetBase Pieejams: http://www.crcnetbase.com/doi/book/10.1201/b15246 3. Hui Y. H. Plant Sanitation for Food Processing and Food Service. 2nd Edition. CRC Press 2014. eBook ISBN: 978-1-4665-7770-1. Ir LLU FB e-grāmatu datubāzē CRCne Base Pieejams: http://www.crcnetbase.com/doi/book/10.1201/b17935 4. Chakraverty A., Singh R. P. Postharvest Technology and Food Process Engineering. CRC Press 2014. eBook ISBN: 978-1-4665-5321-7. Ir LLU FB e-grāmatu datubāzē CRCnetBase Pieejams: http://www.crcnetbase.com/doi/book/10.1201/b15587 |
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| Further reading | |
| 1. The Mechanics and Physics of Modern Grain Aeration Management. Edited by Navarro S. and Noyes R. CRC Press 2001. eBook ISBN: 978-1-4200-4033-3. Ir LLU FB 1eks. Ir LLU FB e-grāmatu datubāzē CRCnetBase Pieejams: http://www.crcnetbase.com/doi/abs/10.1201/9781420040333.ch6
2. Handbook of Postharvest Technology Cereals, Fruits, Vegetables, Tea, and Spices. Edited by Ramaswamy H. S., Raghavan G. S. V., Chakraverty A., and Mujumdar A. S. CRC Press 2003. eBook ISBN: 978-0-203-91131-0. Ir LLU FB e-grāmatu datubāzē CRCnetBase Pieejams: http://www.crcnetbase.com/doi/book/10.1201/9780203911310 3. Fruit and Cereal Bioactives Sources, Chemistry, and Applications. Edited by Tokuşoğlu Ō. and Hall C. III. CRC Press 2011. eBook ISBN: 978-1-4398-0667-8. Ir LLU FB e-grāmatu datubāzē CRCnetBase Pieejams: http://www.crcnetbase.com/doi/book/10.1201/b10786 |
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| Periodicals and other sources | |
| 1. International Journal of Food Science and Technology. UK: John Wiley & Sons. ISSN 1365-2621 (Online)
2. International Journal of Food Properties. UK: Teyrol & Francis. ISSN 1532-2386 (Online) 3. International Journal of Cereal Chemistry. USA. AACC International. ISSN 0009-0352 (Online) |
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