| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Additives |
| Course code | PārZ4001 |
| Credit points (ECTS) | 1.5 |
| Total Hours in Course | 40.5 |
| Number of hours for lectures | 10 |
| Number of hours for seminars and practical classes | 6 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., prof. Inga Ciproviča |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The students acquire knowledge about additives role in food products, basic groups of additives, general principles of their application, legislation and international numbering system for food additives. They learn about more frequently used substances of each group, their origin and estimation as well as benefits and risk from their usage. | |
| Learning outcomes and their assessment | |
| After completing of course student will have knowledge about basic groups of food additives, the statement of legislation and main rules for application of food additives in food production as well as understanding about the differences between functional groups of food additives; skills for evaluation of functions of each additive in food products and substantiation for their use; competence about the assurance of food quality and opinion about food additives based on knowledge and understanding about food products production. | |
| Compulsory reading | |
| 1. Ozola L.Pārtikas piedevas. Rīga.: NEO, 2003. - 112 lpp.
2. Food Additives. Ed. by A.Branen, P.Davidson, S.Salminen, J. Thorgate.- 2nd ed., rev. and expanded. New York, Basel: Marcel Decker, Inc., 2002. 938 p. 3. Sweeteners. Leatherhead: Leatherhead Publishing; Oxford: Blackwell Publishing, 2007. 304 p. 4. Jākobsone I., Kreicbergs V. Uztura bagātinātāji un pārtikas piedevas. Rīga: LU Akadēmiskais apgāds, 2007. 128 lpp. |
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| Further reading | |
| 1. Food Colorants. Chemical and Functional Properties. Edited by C.Socaciu, CRC Press, 2008. 633 p.
2. Natural food colorants: Science and technology Edited by G.Lauro, F.Francis. New York; Marcel Dekker, Inc., 2000. 336 p. 3. Stetems B. Zini, ko tu pērc. Rīga: Zvaigzne ABC, 2007. 376 lpp. |
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