| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Technology of Production of Food Products |
| Course code | PārZ3007 |
| Credit points (ECTS) | 2.25 |
| Total Hours in Course | 60.75 |
| Date of course confirmation | 20/02/2013 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., prof. Inga Ciproviča |
|
| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The task of course work is based on students theoretical skills and practical experience obtained during studies to work out the project of food enterprise including necessary facilities, premises, etc. It confirms the competences of students obtained during studies: theoretical knowledge, practical skills for laboratory works and practices in food enterprises and analytical knowledge for evaluation of economical indices of designed enterprise. | |
| Learning outcomes and their assessment | |
| After completing of course work student will have:
• knowledge about the main steps of planning and designing food enterprise, according to planning capacity of production, implementing of HACCP principles in food processing and calculation of economical indices for evaluation of commercial activity of enterprise; • skills obtaining during studies are used for solution of technological/technical/entrepreneurship and economical questions; • competence about the planning and designing of food enterprise, new products development and quality assurance. |
|
| Compulsory reading | |
| 1. Metodiskie norādījumi kursa darbu, diplomprojekta, bakalaura darba un zinātnisko darbu izstrādei/autoru kolektīvs I.Ciprovičas vadībā. Jelgava: LLU PTF, 2004. 56 lpp.
2. Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Latvijas Lauksaimniecības universitāte. Rīga: RTU izdevniecība, 2010. 289 lpp. 3. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp. 4. Kokars V. Skrupskis I. Kā saglabāt ziemai augļus un dārzeņus. Rīga: Zinātne, 1992. 77 lpp. |
|
| Further reading | |
| 1. Cheese: chemistry, physics and microbiology. Ed. by P. F. Fox et al. Amsterdam: Elsevier: Academic Press, 2004. Vol.1. and 2.
2. Girard J.P. Technology of meat products. Ellis Horwood, 1992. 273 p. 3. Improving the health-promoting properties of fruit and vegetable products. Ed. by F.A. Tomas-barberan and M.I. Gil. Woodhead Publishing Limited, 2008. 560 p. |
|
| Periodicals and other sources | |
| 1. Maizes Avīze. Rīga: Lauku Avīze, 2002. 62 lpp. Lauku avīzes tematiskā avīze, 1 (65).
2. Journal of Dairy Science . Published by American Dairy Science Association. ISSN (printed): 0022-0302. ISSN (electronic): 1525-3198. 3. Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx |
|