| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | State Examination |
| Course code | PārZ4010 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Independent study hours | 81 |
| Date of course confirmation | 13/04/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Inga Ciproviča Dr. sc. ing., prof. Tatjana Ķince Dr. sc. ing., Daina Kārkliņa Dr. sc. ing., Daiga Kunkulberga Dr. oec., prof. Andra Zvirbule |
|
| Prior knowledge | |
| PārZ3008, Food Engineering and Equipment II PārZ3015, Grain, Grain Processing I PārZ3072, Fish, Fish Processing PārZ4003, Milk, Milk Processing II PārZ4005, Meat, Meat Processing II PārZ4006, Grain, Grain Processing II PārZ4015, Fruit and Vegetable Processing II VadZ3057, Entrepeneurship in the Food Manufacturing |
|
| Course abstract | |
| Concentrated presentation of the knowledge gained during the studies in the technology of food products: milk, meat, fish, fruit-vegetables, beer, alcohol, bread, flour and sugar confectionery, their technology, plants and business. | |
| Learning outcomes and their assessment | |
| Knowledge of the technological details of the food production, quality assurance, using appropriate processing processes, packaging and storage conditions - theoretical questions of exam.
Skills in the description of technological processes of food products, selection of equipment, their completion and explanation of operation - practical questions of exam. Competence for the role of selected production technology in product quality - the descriptive part of the exam. |
|
| Course Content(Calendar) | |
| 1 General recommendations for state examination.
2 Review lectures Milk, its processing. 3 Review lectures Milk, its processing. 4 Review lectures Meat, its processing. 5 Review lectures Meat, its processing 6 Review lectures Fish, its processing. 7 Review lectures Fruits, vegetables, their processing. 8 Review lectures Grains, their processing. 9 Review lectures Grains, their processing. 10 Review lectures Processes and equipment. 11 Review lectures Processes and equipment. 12 Review lectures Food packaging. 13 Review lectures Milk, its processing. 14 Review lectures Economy and business. 15 Review lectures Economy and business. 16 State examination. |
|
| Requirements for awarding credit points | |
| Written exam. The examination assignment consists of theoretical and practical questions as well as the descriptive part. | |
| Description of the organization and tasks of students’ independent work | |
| Students shall prepare themselves for an examination in accordance with the information provided in the consultations. | |
| Criteria for Evaluating Learning Outcomes | |
| The assessment of the exam depends on the number of points obtained during the examination. A student can get a successful grade in the exam if the score is at least 66. | |
| Compulsory reading | |
| 1. Abizāre V. Ievads uzņēmējdarbībā: mācību līdzeklis. Rīga: RaKa, 2004. 140 lpp. 2. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002. 248 lpp. Pārtikas rūpniecības tehnoloģiskās iekārtas. L.Dukaļskas redakcijā. Jelgava: LLU, 2000. 524 lpp. 3. Dukaļska L. Pārtikas produktu iepakošanas tehnoloģija. Jelgava: LLU, 2003. 670 lpp. 4. Kunkulberga D., Segliņš V. Maizes gatavošanas tehnoloģija. Rīga: RTU izdevniecība, 2010. 289 lpp. | |
| Further reading | |
| 1. Zvejnieks A. Nodokļi un nodevas. Rīga: RTU, 1998. 562 lpp. | |
| Notes | |
| Mandatory course of second level professional higher education study program "Food Technology" for full-time and part-time students | |