Latviešu Krievu Angļu Vācu Franču
Statuss(Neaktīvs) Izdruka Arhīvs(0) Studiju plāns Vecais plāns Kursu katalogs Vēsture

Course title Alternative Technologies for Food Processing
Course code PārZ3058
Credit points 2
ECTS creditpoints 3
Total Hours in Course 80
Number of hours for lectures 16
Number of hours for seminars and practical classes 16
Date of course confirmation 18/10/2011
Responsible Unit Department of Food Technology
 
Course developers
Dr. sc. ing., prof. Tatjana Ķince
Dr. sc. ing., prof. Ruta Galoburda

There is no prerequisite knowledge required for this course
 
Course abstract
Students learn fundamentals of alternative methods and application possibilities for providing of food safety. Use of pulsed electric field. Processes for food surface treatment – high intensity pulsed light, ultrasound, infrared light. Food processing in a direct electromagnetic field. Membrane processes.
Learning outcomes and their assessment
Knowledge on fundamentals of alternative processes, their role in ensuring of food safety;
skills - to evaluate certain process application options, prepare and present informative material on alternative methods for food processing; competence - to argument and explain benefits and drawbacks of different methods.
Compulsory reading
1. Galoburda R., Rakčejeva T. Pārtikas apstrādes alternatīvie procesi. Jelgava: LLU, 2008. 94 lpp.
2. Emerging Technologies for Food Processing. Ed. by Da-Wen Sun. Elsevier, 2005. 771 p. 3. Fellows P.J. Food Processing Technology: Principles and practice. Woodhead Publishing, CRC Press, 2000. 575 p.
Further reading
1. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas redakcijā, Jelgava: LLU, 2000. 524 lpp. 2. Facts about Food Irradiation: A series of Fact Sheets from the International Consultative Group on Food Irradiation.- Vienna: IAEA, 1991.
Periodicals and other sources
1. Food Science and Technology International. Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738. 2. Пищевая промышленность. ISSN 0235-2486.