Excel
Course title Food Product Safety
Course code PārZ6003
Credit points 3
ECTS creditpoints 4.50
Total Hours in Course 48
Number of hours for lectures 16
Number of hours for seminars and practical classes 32
Date of course confirmation 12/10/2011
Responsible Unit Department of Food Technology
 
Course developers
Dr. sc. ing., prof. Daina Kārkliņa
Dr. sc. ing., asoc. prof. Dace Kļava

There is no prerequisite knowledge required for this course
 
Course abstract
In the study course students acquire knowledge on food safety of food products - food poisoning caused by microorganisms: Salmonella, Staphylococcus aureus, Clostridium botulinum etc. Mycotoxins. Food allergy. Regulating food safety.
Learning outcomes and their assessment
•knowledge and understanding on structure and properties of raw material of food microbiology safety.
•skills to evaluate microbiology contamination on food products and analysing to using standard methods. •competence to choose appropriate method of analysis for evaluation microbiology safety of food products and analyse the obtained results.
Compulsory reading
1. Nikolajeva V. Pārtikas mikrobioloģija : starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne" : mācību materiāls / Vizma Nikolajeva. Rīga : LU Akadēmiskais apgāds, c2007. 130 lpp. : il., tab. ; 30 cm. ISBN 9789984802510.
2. Wallace, Carol A. Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain / Carol A. Wallace, William H. Sperber, Sara E. Mortimore. Chichester : Wiley-Blackwell, 2011. xxiii, 328 lpp. : il., tab. ; 25 cm. ISBN 978 3. Schmidt, Ronald H. Food safety handbook / Ronald H. Schmidt and Gary E. Rodrick. Hoboken, New Jersey : Wiley Interscience, c2003. XIII, 850 lpp. : il. ; 25 cm. ISBN 0471210641.
Further reading
1. Food microbiology / editor Thomas J. Montville. Boca Raton, FL : CRC Press, 1987. 2 sēj. : il., tab., diagr., sh. ISBN 0849364744 (set). 2. Jay J.M. Modern food microbiology / M. J. Loessner,D. A. Golden. New York: Springer, c2005. 790 p. :il.; ISBN 0-387-23180-3.