| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | PārZ4055 |
| Kreditpunkte (ECTS) | 3 |
| Stundenzahl insgesamt (im Auditorium) | 81 |
| Vorlesungen (Stundenzahl) | 16 |
| Stundenzahl fŅr Seminare und praktische Arbeitsaufträge | 16 |
| Selbststandige Arbeit des Studenten (Stunden) | 49 |
| Bestätigt am (Datum) | 06/12/2016 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Anita Blija |
|
| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
|
| Zur einfŅhrenden LektŅre empfohlen | |
| Vasconcellos, J.A. (2004) Quality Assurance for the Food Industry: A Practical Approach, Boca Raton, FL, CRC Press, 421 p.
Theuvsen, L. (ed.) (2007) Quality Management in Food Chains, Wageningen, Wageningen Academic Publishers, 509 p. Schmidt, R. H. (2003) Food safety handbook, Hoboken, New Jersey, 850 p. Blija, A. (2007) Pārtikas un uztura kvalitāte un drošums. Rīga : LU Akadēmiskais apgāds, 104 lpp Carol A. Wallace, William H. Sperber, Sara E. Mortimore (2011) Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain.Chichester, Wiley-Blackwell, 328 p. |
|
| Weiterfuhrende Literatur | |
| Ioannis, S.A. (2009) HACCP and ISO 22000: Application to Foods of Animal Origin, Chichester, U.K., Ames, Iowa, Wiley-Blackwell, 549 p.
Luning, P.A., Devlieghere, F. and R. Verhé (eds.) (2007) Safety in the Agri-food Chain, Wageningen, Wageningen Academic Publishers, 684 p. Food safety risk analysis :a guide for national food safety authorities / Food and Agriculture Organization of the United Nations, World Health Organization. Rome: FAO :WHO, 2006, 102 p. J. Luis Guasch (2007) Quality systems and standards for a competitive edge. Washington, D.C., World Bank, 289 p. Ian Shaw (2013) Food safety: the science of keeping food safe. Chichester, West Sussex, UK; Ames, Iowa, Wiley-Blackwell, 428 p. |
|
| Zur LektŅre vorgeschlagene Zeitschriften | |
| ISO standarti Food Quality and Preference | |