| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | PārZ4014 |
| Kreditpunkte (ECTS) | 3 |
| Stundenzahl insgesamt (im Auditorium) | 81 |
| Vorlesungen (Stundenzahl) | 8 |
| Arbeit im Labor (Stundenzahl) | 24 |
| Selbststandige Arbeit des Studenten (Stunden) | 49 |
| Bestätigt am (Datum) | 13/04/2021 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Evita Straumīte |
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| Vorkenntnisse | |
| Ķīmi2002, Ķīmi2016, Ķīmi2018, Ķīmi2019, Ķīmi2020, PārZ4047, |
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| Zur einfŅhrenden LektŅre empfohlen | |
| Strautniece E. Pārtikas produktu sensorā novērtēšana, LLU, PTF, Jelgava, 2004.
Moskowitz, Howard R. Sensory and consumer research in food product design and development / Howard R. Mailgaard, Morten C., Carr, Thomas B., Civille, Gail Vance Sensory Evaluation Techniques, 4th Edition, CRC Press, Taylor&Francis Group, 2006. |
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| Weiterfuhrende Literatur | |
| Stone, H., Sidel J.L. Sensory evaluation practices, Third Edition, USA: Elsiver Academic Press, 2004
Moskowitz, Howard R., Porretta S., Silcher M. Concept researh in food product design and development, Iowa : Blackwell Publishing, 2005. |
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| Zur LektŅre vorgeschlagene Zeitschriften | |
| Food Quality and Preference
Food Research International ISO standarti sensorajā novērtēšanā |
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