Kursu reģistrs

Statuss(Aktīvs)

Kurstitel
Kurs-Code	VeteB036
Kreditpunkte (ECTS)	4
Stundenzahl insgesamt (im Auditorium)	108
Vorlesungen (Stundenzahl)	20
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge	32
Arbeit im Labor (Stundenzahl)	0
Selbststandige Arbeit des Studenten (Stunden)	56
Bestätigt am (Datum)	20/12/2023

Kurs ausgearbeitet von (Lehrkraft)
, Margarita Terentjeva
Vorkenntnisse
PārZB013, Vete4073, Vete4107, VeteB025, VeteB026, VeteB032, VeteB033,
Ersetzte/r Kurs/e
Vete4074 [GVET4078]
Zur einfŅhrenden LektŅre empfohlen
1. Erkmen O. 2021. Microbiological analysis of food and food processing environments. London: Academic Press Inc. 600 p. 2. Collins D.S., Huey R.J. 2015. Gracey’s meat hygiene. Chichester, West Sussex, UK: John Wiley & Sons Inc. 329 p. 3. Wallace C.A., Sperber W.H., Mortimore S.E. 2018. Food safety for the 21st century: Managing HACCP and Food safety throughout the global supply chain. Hoboken, NJ: John Wiley & Sons Inc. 496 p.
Weiterfuhrende Literatur
1. Hoorfar J. 2012. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing. 360 p Sofos J. 2015. Advances in Microbial Food Safety, Vol.2. Cambridge:Woodhead Publishing, 416 p. 3. Hui Y.H. 2015. Plant sanitation for food processing and food service. Boca Raton: CRC Press. 1327 p.
Zur LektŅre vorgeschlagene Zeitschriften
1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605 2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135 3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X 4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740