| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Introduction in Food Productiona |
| Course code | PārZB028 |
| Credit points (ECTS) | 4 |
| Total Hours in Course | 108 |
| Number of hours for lectures | 14 |
| Number of hours for seminars and practical classes | 38 |
| Number of hours for laboratory classes | 0 |
| Independent study hours | 56 |
| Date of course confirmation | 29/08/2024 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Evita Straumīte Ph.D., doc. Sanita Sazonova |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The aim of the study course is to gain knowledge about the study procedure at LBTU and to get to know the theoretical and practical aspects of the food production industry. Students theoretically get acquainted with the food production industry, as well as visit various food production and related companies, food production monitoring institutions, getting acquainted with the specifics of their operation and the basic principles of food production. | |
| Learning outcomes and their assessment | |
| Knowledge of study procedures at the university and of the legislative and regulatory enactments of the food production industry, food production associations - lectures and seminars;
Skills - able to use legislative acts of Latvia and the European Union and available databases on legislation - practical work. Competences - able to evaluate and analyze what is seen in food production enterprises and understands the basic principles of food production – excursions to food productions enterprises and seminars. |
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| Course Content(Calendar) | |
| 1. General overview of the study process organization at LBTU - faculty structure, history, study programs and study plans, their characteristics. Practices, their progress. The library and its possibilities. (Lecture – 4h; discussion seminar – 2h)
2. Organization of the study process - e-studies, their management and use. Scholarships, their types and opportunities. Mobility options. Student self-government and other student organizations. (Lecture – 2h) 3. Characteristics of the food industry. Food production associations and supervisory institutions in Latvia. (Lecture – 2h; discussion seminar – 2h) 4. Legislation and regulatory acts in Latvia and the European Union related to food circulation. Food circulation monitoring institutions and their functions. (Lecture – 4h; practical work – 4h) 5. Codex Alimentarius. General overview of food production quality schemes. (Lecture – 2h; practical work – 4h) 6. Acquaintance with food production companies. (Excursion – 8h) 7. Visit of LBTU educational research farm SIA LBTU MPS "Vecauce". (Practical work – 6h) Part-time studies: All topics specified for full time studies are accomplished, but the number of contact hours is one half of the number specified in the calendar. |
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| Requirements for awarding credit points | |
| Students must attend at least 80% of lectures, practical and discussion seminars.
Mandatory (100%) visit of SIA LBTU MPS "Vecauce" and completion of tasks. Mandatory (100%) attendance at the excursion to food productions enterprises. If, for justified reasons (due to health or extraordinary family circumstances), the student did not participate in the excursion, then he must write a report (max. five A4 pages) about the visited company and present it to fellow students. Preparation of planned presentations in independent work. |
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| Description of the organization and tasks of students’ independent work | |
| 1. Preparation for discussion seminars about LBTU and the library's offer and possibilities; for current events in the food production sector and for production companies, supervisory institutions and professional associations.
2. Collection of general information and remote familiarization with the companies for which study tours are intended. 3. Acquaintance and gathering of information for the presentation on Latvian and European Union legislation related to the production of food products and related areas. 4. Preparation for two test-control papers |
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| Criteria for Evaluating Learning Outcomes | |
| The exam grade is formed as an average grade from:
1. Successfully written (at least 4 points) two planned tests-control papers; 2, evaluation grade from the visit of SIA LBTU MPS "Vecauce"; 3. from grades of independent works presentations. |
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| Compulsory reading | |
| Metodiskie norādījumi, kas saistīti ar studiju darbu pieejami e-studijās.
Codex Alimentarius. LBTU Studiju nolikums un Satversme |
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| Further reading | |
| Zinātniskās datu bāzes. Pārtikas ražošanas uzņēmumu mājas lapas. | |
| Notes | |
| For full-time and part-time students of the professional bachelor's study program Food Technology. | |