| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Fruit and Vegetable Processing II |
| Course code | PārZ4015 |
| Credit points (ECTS) | 2.25 |
| Total Hours in Course | 60.75 |
| Number of hours for lectures | 8 |
| Number of hours for laboratory classes | 16 |
| Independent study hours | 36 |
| Date of course confirmation | 13/04/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., Solvita Kampuse |
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| There is no prerequisite knowledge required for this course | |
| Replaced course | |
| PārZB012 [GPARB012] Fruit and Vegetable Processing II |
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| Course abstract | |
| Students obtain the knowledge about fruit and berry processing and about physical, biochemical and microbiological processes during production of these products. They also get information about defects of fruit and berry products and possibilities to avoid them. | |
| Learning outcomes and their assessment | |
| After the finishing of this study course students will obtain the following learning outcomes:
knowledge about fruit and berry preservation methods, about processing principles of different fruit and berry products, and about physical, biochemical and microbiological processes during production of these products; skills to evaluate the quality parameters of fruits and berries and their processing products (physical, chemical, etc.), to lead and control the technological processes of different fruit processing products; competence to analyse and explain the physical, biochemical and microbiological processes during production of different fruit and berry products. |
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| Course Content(Calendar) | |
| 1.Fruit berry compotes. Fruit berry jams and purees. 1. laboratory work – Preparation of apple compote (preparation, pasteurization) and quality assessment. (Lecture - 1h; laboratory works - 4h)
2.Gelling agents for the production of fruit and berry jelly products. Fruit berry marmalade. 2. laboratory work – Preparation of fruit and vegetable marmalades. (Lecture - 1h; laboratory works - 3h). 3.Fruit and berry juices. 3. laboratory work – Types of juice extraction, quality evaluation. (Lecture - 1h; laboratory works – 2h) 4.Fruit, berry, vegetable freezing: technologies, changes during freezing. 4. laboratory work – Analysis of frozen fruits and vegetables. (Lectures – 2h; laboratory works – 3h) 5.Oils, their classification, extraction technologies 5. laboratory work – Oil analysis. (Lecture – 1h; laboratory works – 4h). 6.Test. Lecture-seminar: Fruit and vegetable processing companies. (Lecture – 2h). |
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| Requirements for awarding credit points | |
| Laboratory works have been visited, developed and defended. Successfully written theoretical test. | |
| Description of the organization and tasks of students’ independent work | |
| During the semester students have to develop one independent work on the topic “Fruit and Vegetable Processing Companies in Latvia”. A PowerPoint presentation on this topic should be prepared and presented during the planned seminar. Presentation is evaluated with a test. | |
| Criteria for Evaluating Learning Outcomes | |
| The study course ends with an exam. During the semester, all the laboratory and practical works must be worked and defended, and a complete test of the lecture material must be written successfully. If at least 6 (almost good) grades have been obtained in all tests during both semesters, then student can qualify for the accumulative exam, which is assessed as the arithmetic mean of the tests. | |
| Compulsory reading | |
| 1.Bioloģiski aktīvās vielas pārtikas produktos: monogrāfija /[galvenā redaktore Evita Straumīte]; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Jelgava: LLU, 2012., 280 lpp.
2.Vaclavik, Vickie A. Essentials of food science / 3rd ed. New York: Springer, c 2008., 571 p. 3.Processing fruits: science and technology. Ed. by Barret D. M., Somogyi L. P., Ramaswamy H. CRC Press LLC, 2005, 841 p. 4.Processing Vegetables: science and technologies. Ed by D.S. Smith, I.N. Cash et al. Lancaster; Barsel: Technomic Publishing Company, Inc., 1997. 434 p. (Ir LLU FB 1 eks.) |
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| Further reading | |
| 1.Bioactive compounds in foods. Edited by J.Gilbert, H. Z. Şenyuva. Oxford: Blackwell Publishing, 2008. 409 p. ( Ir LLU FB 1 eks.)
2.400 augļi un ogas Latvijā mūsdienu augļudārzā. Sastād: I.Birulis. Rīga: Lauku Avīzes izd., 2008. 237 lpp. (Ir LLU FB 3 eks.) 3.Improving the health-promoting properties of fruit and vegetable products. Ed. by F.A.Tomas-barberan, M.I. Gil. Woodhead Publishing Limited, 2008. 560 p. 4.Advances in Fresh-cut Fruits and Vegetables Processing. Ed. By Martin-Belloso O., Soliva-Fortuni R., Taylor&Francis group, 2011, 410 p. |
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| Periodicals and other sources | |
| Food Science and Technology Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilni teksti Science Direct datubāzē.
Food Technology. Published by Institute of Food Technologists. ISSN: 0015-6639. Pieejams arī : http://www.ift.org/food-technology.aspx Interneta avoti – atslēgas vārdi: fruits, vegetables, chemical composition, processing technologies, fresh-cut produce, fermentation, pickled vegetables, tomato processing, drying methods. |
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| Notes | |
| The mandatory course for the second level professional higher education study program “Food product technology” full time students. | |