Kursu reģistrs

Statuss(Aktīvs)

Titre du cours
Code du cours	VeteB036
Crédits (ECTS)	4
La quantité totale d'heures en classe	108
Nombre de conferences	20
Nombre de travaux pratiques et des séminaires	32
Nombre des travaux du laboratoire	0
La quantitē d'heures de travail autonome d'un ētudiant	56
Date de l'approbation du cours	20/12/2023

Auteurs du cours
, Margarita Terentjeva
Connaissances de base
PārZB013, Vete4073, Vete4107, VeteB025, VeteB026, VeteB032, VeteB033,
Le cours remplacé
Vete4074 [GVET4078]
Manuels
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.
Ouvrages supplémentaires
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.
Périodiques et d`autres ressources d`information
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