Kursu reģistrs

Statuss(Aktīvs)

Hазвание курса
Код курса	PārZ3086
Кредитные пункты (ECTS)	10.5
Общее количество часов	283.5
Kоличество часов лекций	52
Kоличество часов семинаров и практических занятий	30
æоличество лабораторных работ	30
Количество часов самостоятельной работы студента	168
Дата утвеждения курса	21/03/2018

Разработчик курса
, Sandra Muižniece-Brasava , Tatjana Ķince , Zanda Krūma , Anita Blija , Evita Straumīte , Ilona Dabiņa-Bicka
Предварительные знания
Ķīmi2018, Ķīmi2021, PārZ2063, PārZ2064, PārZ4014,
Предыдущая версия курса
PārZB002 [GPARB002]
Учебная литературa
1. Технология солода и пива. В. Кунце; гл. 11 написана Г.О. Митом. Санкт-Петербург: Профессия, 2003. 912 с. 2. Handbook of brewing: processes, technology, markets. Edited by H. M. Eßlinger. Weinheim: WILEY-VCH Verlag, 2009. 746 p. 3. Handbook of brewing. Edited by F. G. Priest, G. G. Stewart. 2nd ed. Boca Raton ... [etc.]: CRC/Taylor & Francis, 2006. 853 p. 4.Post-fermentation and -distillation technology : stabilization, aging, and spoilage. Edited by M. Bordiga. Boca Rato: CRC Press, 2018. 5. Brewing: new technologies. Edited by C.W. Bamforth. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2006. 484 p. 6. Brewing: science and practice. D. E. Briggs ... [et al.]. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2004. 881 p. Science and Technology of Fruit Wine Production 1st Edition by Maria R. Kosseva (Editor), V.K. Joshi (Editor), P.S. Panesar (Editor) 7. Fermentation microbiology and biotechnology. E.M.T. El-Mansi, editor-in-chief ... [et al.]. 2nd ed. Boca Raton: CRC Press Taylor & Francis Group, 2007. 678 p. 8. Whisky: technology, production and marketing. Edited by I. Russell and G. Stewart. Cambridge: Academic Press, 2014. 444p. 9. Dukaļska L., Muižniece-Brasava S. Progresīvās iepakojuma tehnoloģijas pārtikas industrijā. Jelgava, LLU, 2012. 192 lpp. 10. Robertson G.L. Food Packaging: Principles and Practice. Third Edition. Boca Raton, FL: CRC Press, 2012. 733 p. 11. Innovative Technologies in Beverage Processing. Ed. I. Aguiló-Aguayo, L. Plaza. Hoboken, New Jersey: Wiley-Blackwell, 2017. 314 p. 12. Post-fermentation and - distillation technology: stabilization, aging, and spoilage. Ed. M. Bordiga. Boca Raton, Florida: CRC Press, 2018. 282 p. (in English) Science and Technology of Fruit Wine Production 1st Edition Ed.by by Maria R. Kosseva, V.K. Joshi, P.S. Panesar. Academic Press, 2016, 765 p.
Дополнительная литература
1. DeSalle R., Tattersall I. A natural history of beer. London: Yale University Press, 2019. 256 p. 2. Yeasts in food and beverages: with 52 figures an 30 tables. A. Querol, G. Fleet (eds.). Berlin; Heidelberg; New York: Springer, c2006 3. Stiprie dzērieni. Rīga; Zvaigzne ABC, 2008. 120 lpp 4. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas red. Jelgava: Latvijas Lauksaimniecības universitātes Pārtikas tehnoloģijas fakultāte, 2000. 524 lpp. ISBN 9984191710. 5. Mosher M., Trantham K. Brewing Science: a multidisciplinary approach. Cham: Springer International Publishing, 2017. 408 p. 6. Boulton C. Encyclopaedia of brewing. Hoboken: Wiley-Blackwell, 2013. 707 p. 7. Handbook of brewing: processes, technology, markets Ed. by H. M. Eßlinger. Weinheim: WILEY-VCH Verlag, 2009. 746 p. 8. Brewing materials and processes:a practical approach to beer excellence. Ed. Charles W. Bamforth. London: Academic Press, 2016. 347 p. 9. Wine science: the application of science in winemaking. Ed. J. Goode. London: Mitchell Beaxley, 2005. 216 p. 10. Handbook of enology: principles, practices and recent innovations. Ed. V.K. Joshi. New Delhi: Asiatech Publishers, 2011. Vol. 3.
Периодика и другие источники информации
Alcohol labelling https://ec.europa.eu/food/safety/labelling_nutrition/labelling_legislation/alcohol_en Brewers associations https://brewup.eu/national-associations Wine in EU https://ec.europa.eu/info/food-farming-fisheries/plants-and-plant-products/plant-products/wine_en Spirit drinks https://ec.europa.eu/info/food-farming-fisheries/plants-and-plant-products/plant-products/spirits_en Datu bāzes www.sciencdirect.com, www.scopus.com, www.ebsco.com žurnālu un konferenču rakstu krājumu analīzei. Pārtikas zinātnes žurnāli - Food Chemistry, LWT, Cereal Science, konferenču materiāli – FoodBalt, Research for Rural Development.