| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | PārZ5020 |
| Kreditpunkte (ECTS) | 4.5 |
| Stundenzahl insgesamt (im Auditorium) | 121.5 |
| Vorlesungen (Stundenzahl) | 16 |
| Stundenzahl fŅr Seminare und praktische Arbeitsaufträge | 12 |
| Arbeit im Labor (Stundenzahl) | 20 |
| Selbststandige Arbeit des Studenten (Stunden) | 72 |
| Bestätigt am (Datum) | 19/02/2014 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Evita Straumīte , Solvita Kampuse |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Ersetzte/r Kurs/e | |
| PārZM005 [GPARM005] |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 1.Lazovskis V. Praktiskā alergoloģija. Rīga: LU Akadēmiskais apgāds, 2009, 623 lpp.
2.Cirkovic Velickovic T., Gavrovic-Jankulovic M. Food allergens: biochemistry and molecular nutrition. New York: Springer, 2014, p. 208. 3.Bove J.I., Godefroy S.B. Allergen management in the food industry. Hoboken, New Jersey:Wiley, 2010, p. 593. 4.Jedrychowski L., Wichers H.J. Chemical and biological properties of food allergens. Boca Raton: CRC Press/ Taylors Francis, 2010, p. 425. 5.Coutts J., Fielder R. Management of food allergens. Chichester, West Susse; Ames, Iowa: Wiley-Blackwell, 2009, p. 254. |
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| Weiterfuhrende Literatur | |
| 1.Straumīte, E. Bioloģiski aktīvās vielas pārtikas produktos. Jelgava: SIA Jelgavas tipogrāfija, 2012, 280 lpp.
2.Albert J. Innovations in food labelling. Cambridge, UK: Woodhead Publishing, 2010, p. 174. 3.Mills, C., Wichers, H., Hoffmann-Sommergruber, K. Managing allergens in food. Cambridge: Woodhead Publishing;Boca Raton [etc.]: CRC Press, 2007, p. 315. 4.Linnemann, A.R., van Boekel, M.A.J.S. Food product design: an integrated approach. Wageningen: Wageningen Academic Publishers, 2007, p. 236. |
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| Zur LektŅre vorgeschlagene Zeitschriften | |
| Journal of Allergy and Clinical Immunology
Journal of Allergy and Clinical Immunology: In Practice Journal of Functional Foods |
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