| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Innovations in the food company |
| Course code | PārZR002 |
| Credit points (ECTS) | 4 |
| Total Hours in Course | 108 |
| Number of hours for lectures | 0 |
| Number of hours for seminars and practical classes | 0 |
| Number of hours for laboratory classes | 0 |
| Independent study hours | 108 |
| Date of course confirmation | 28/11/2023 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Jeļena Zagorska |
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| Prior knowledge | |
| PārZ1013, Food Law PārZ1015, Quality Systems PārZ3089, New Food Product Development |
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| Replaced course | |
| PārZP043 [GPARP042] Innovations in the food company |
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| Course abstract | |
| The aim of study course is strengthen the knowledge acquired during studies and gain practical skills in the development of new food products and quality assurance. Students get acquainted with the new product development system of the company. | |
| Learning outcomes and their assessment | |
| After the course students will have:
Specialized knowledge and critical understanding of the new product development system in the food production company, its structure and role in the development of the company. Practise report development and defence Skills to behave in a product development group in the company, to plan, to develop, and to work out new food products. Practise report development and defence Competence to understand and to evaluate the benefits of systematic new product development in the food production company and progression. Practise report development and defence |
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| Course Content(Calendar) | |
| 1)General information about the company; innovation development in the company, the activities of the new product development group and its importance for the development of the company. Preparation of an internship report. 35 h
2)Planning, improvement, quality control of innovation development. Development of documents for the production and sale of products. Preparation of an internship report. 35 h 3)Preparation of a new product for sale - packaging, design, costing, marketing activities. Preparation and defense of an internship report. 38 h |
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| Requirements for awarding credit points | |
| Pass without score
To have positive evaluation student should: •participate in practise (100%); •successfully work out and defence practice report according tasks; •to get positive evaluation from practise supervisor (from company) Students have attended the briefing on safety at work place and arranged their personal sanitary books. |
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| Description of the organization and tasks of students’ independent work | |
| According the requirements of Methodological instructions "Implementation of practice at the Faculty of Food Technology",student should work out and present practice report.
1.Information about enterprise: •name, type of business, location, specialization, •raw materials, their classification and description; •characteristics and controlled parameters of the ready products; 2. New product development: •production process sequence and parameters. Parameters and operation reasons; Equipment used (trademark, process, principles of operation) in production; journals of Technological processes •equipment and facilities sanitation (cleaning frequency, used disinfectants and cleaning agents, the responsible person) in the company •auxiliary materials, semi-finished products and ready products, their accounting. Losses during production process. Raw material consumption per unit production; •the by-products, their processing technology and economic benefits; 3. The hygienic requirements of the company. Environmental protection and safety measures. 4. Conclusions and recommendations. |
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| Criteria for Evaluating Learning Outcomes | |
| The study course concluded with an exam.
The exam assessment is based on: •a practice report prepared and submitted in accordance with methodological instructions (70%); •a public defense of the practice report (30%). |
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| Compulsory reading | |
| 1.Uzņēmumā esošā pieejamā informācija par jaunu produktu izstrādi.
2.Mitra, Jay. The business of innovation / Jay Mitra. 1st edition. Thousand Oaks, CA: SAGE Pub., 2017. pages cm ISBN 9781446210802 (alk. paper). 3.Trott, Paul Innovation management and new product development / Paul Trott. 6th edition. Harlow, England: Pearson, 2017. xxix, 635 lpp. : ilustrācijas ; 25 cm. ISBN 9781292133423 |
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| Further reading | |
| The crisis of food brands: sustaining safe, innovative and competitive food supply / [edited by] Adam Lindgreen, Martin K. Hingley and Joëlle Vanhamme. Farnham, Surrey ;Burlington, VT : Gower, c2009. xxx, 352 lpp. : il., tab., diagr., karte ; 25 cm. Food and agri.
www.likumi.lv https://europa.eu/european-union/eu-law/legal-acts_en |
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| Periodicals and other sources | |
| 1. EIT Food, https://www.eitfood.eu. 2. The European Federation of Food Science and Technology, https://www.effost.org/default.aspx. | |
| Notes | |
| Limited Currency course for academic programme “Food Quality and Innovations”. | |