| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Quality Management I |
| Course code | PārZR008 |
| 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 | 30/01/2024 |
| Responsible Unit | Institute of Food |
| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The aim of the internship is to gain knowledge about quality management systems in various food companies, to develop production technologies for specific food products under the guidance of profiling teaching staff, as well as the principles of technochemical and microbiological control of the quality of semi-finished products and finished products. | |
| Learning outcomes and their assessment | |
| Students:
acquires knowledge of quality management and logistics systems in various food companies; acquires the skills to be able to independently describe the technological processes of specific products, their quality control and management system; able to analyse and explain the need for a quality management system in the technological schemes of the selected products, the operation of the logistics system. |
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| Course Content(Calendar) | |
| 1. Excursion to food production companies with the aim of getting acquainted with quality control and logistics systems.
2. Development of specific product production technologies. 3. Evaluation of the main microbiological quality control parameters for the selected products. 4. Evaluation of the main technochemical quality control parameters for the selected products. 5. Risk analysis for the production of selected products. 6. Research of market niches and competition of the selected products. 7. Study of legislation related to quality control and management. 8. Creation of a logistics system for the realization of selected products. 9. Conclusions and proposals. |
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| Requirements for awarding credit points | |
| 1.Excursion to food production companies with the aim of getting acquainted with quality control and logistics systems.
2.Development of specific product production technologies. 3.Evaluation of the main microbiological quality control parameters for the selected products. 4.Evaluation of the main technochemical quality control parameters for the selected products. 5.Risk analysis for the production of selected products. 6.Research of market niches of the selected products, competition. 7.Study of legislation relating to quality control and management. 8.Creation of a logistics system for the realization of selected products. 9.The students needs to draw conclusions and make proposals. |
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| Description of the organization and tasks of students’ independent work | |
| Students must participate in at least 80% of the organised activities and include the accumulated knowledge in the development of a complex study work. The student must independently carry out the development of the selected products, in accordance with the tasks of the training practice. | |
| Criteria for Evaluating Learning Outcomes | |
| Internship is counted if the student has participated in at least 80% of the organized activities. | |
| Compulsory reading | |
| Metodiskie norādījumu prakšu organizēšanai institūtā un darbu noformēšanas nosacījumi – pieejami e-studijās. | |
| Further reading | |
| Interneta resursi, dažādu uzņēmumu, izejvielu un iekārtu piegādātāju mājas lapas. | |
| Notes | |
| Mandatory internship for full-time students of the first cycle professional study program "Food Technology". | |