Excel

Course title	Food Equipment
Course code	PārZR004
Credit points (ECTS)	5
Total Hours in Course	135
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	135
Date of course confirmation	28/11/2023
Responsible Unit	Institute of Food
Course developers
Dr. sc. ing., prof. Tatjana Ķince
Prior knowledge
PārZ2004, Food Engineering and Equipment I
Replaced course
PārZP028 [GPARP027] Food Equipment
Course abstract
The purpose of the internship "Food equipment" is to acquire practical skills in the production of food products and the operation of technological equipment, getting to know the specifics of the operation of food production companies and the development of technological processes, consolidating the theoretical knowledge obtained in the study process, about the construction and operating principles of technological equipment necessary for ensuring technological processes, understanding the processes taking place in them.
Learning outcomes and their assessment
•the student acquires knowledge and understanding of the technological scheme of the production of the specific food product and the construction and operating principles of the technological equipment necessary to ensure the process  preparation of the practice report; •the student knows how to analyze the technological tasks and operating principles of the technological equipment necessary to ensure the production process  preparation of the practice report; •the student is able to independently perform the work duties assigned to the company, collect the information obtained during the internship  preparation of the internship report; •knows how to find solutions for ensuring the technological stages of food production, the appropriate technological equipment  defence of the practice report
Course Content(Calendar)
1.General information about the company: name, type of business, location, specialization, brief description of the manufactured products, its amount and description of the market situation. 2.Technological schemes of selected products, main production parameters, their control. Optionally, the technological schemes and production parameters of two types of products (for example, pasteurized milk and yoghurt; boiled sausages and smoked meats; wheat and rye bread) should be given, if the company has a very wide range of products with different technological solutions. 3.The purposes of in the production unit used equipment, their general construction and operating principle. Characteristics and technological significance of transport equipment. 4.Efficiency and load of equipment used in the manufacturing plant. 5.Plan of production premises with the location of technological equipment. 6.Trainee's conclusions and proposals.
Requirements for awarding credit points
The student prepares a practice report in accordance with the regulations.
Description of the organization and tasks of students’ independent work
The student shall prepare a practice report in accordance with the practice program.
Criteria for Evaluating Learning Outcomes
The student credit without mark: • if at least 70% of the practice tasks have been completed and reflected in the report; • the practice report has been submitted and publicly defended.
Compulsory reading
1)Kampuse S., Kļava D., Ķince T., Muižniece-Brasava S., Straumīte E., Zagorska J. Metodiskie norādījumi prakšu īstenošanai pārtikas tehnoloģijas fakultātē Jelgava LLU 2020, 24 lpp. (pieejams elektroniskā veidā: https://www.ptf.lbtu.lv/sites/ptf/files/2020-04/Prakses_nolikums_2020.pdf) 2)LBTU Studiju nolikums  www.lbtu.lv (pieejams elektroniskā veidā LBTU mājas lapā sadaļā Studijas – Studijas reglamentējošie dokumenti)
Periodicals and other sources
www.likumi.lv
Notes
Mandatory internship for full-time students of the first cycle professional study program "Food Product Technology".