| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Product Safety |
| Course code | PārZ6003 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 32 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., Daina Kārkliņa Dr. sc. ing., asoc. prof. Dace Kļava |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| In the study course students acquire knowledge on food safety of food products - food poisoning caused by microorganisms: Salmonella, Staphylococcus aureus, Clostridium botulinum etc. Mycotoxins. Food allergy. Regulating food safety. | |
| Learning outcomes and their assessment | |
| •knowledge and understanding on structure and properties of raw material of food microbiology safety.
•skills to evaluate microbiology contamination on food products and analysing to using standard methods. •competence to choose appropriate method of analysis for evaluation microbiology safety of food products and analyse the obtained results. |
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| Compulsory reading | |
| 1. Nikolajeva V. Pārtikas mikrobioloģija : starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne" : mācību materiāls / Vizma Nikolajeva. Rīga : LU Akadēmiskais apgāds, c2007. 130 lpp. : il., tab. ; 30 cm. ISBN 9789984802510.
2. Wallace, Carol A. Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain / Carol A. Wallace, William H. Sperber, Sara E. Mortimore. Chichester : Wiley-Blackwell, 2011. xxiii, 328 lpp. : il., tab. ; 25 cm. ISBN 978 3. Schmidt, Ronald H. Food safety handbook / Ronald H. Schmidt and Gary E. Rodrick. Hoboken, New Jersey : Wiley Interscience, c2003. XIII, 850 lpp. : il. ; 25 cm. ISBN 0471210641. |
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| Further reading | |
| 1. Food microbiology / editor Thomas J. Montville. Boca Raton, FL : CRC Press, 1987. 2 sēj. : il., tab., diagr., sh. ISBN 0849364744 (set). 2. Jay J.M. Modern food microbiology / M. J. Loessner,D. A. Golden. New York: Springer, c2005. 790 p. :il.; ISBN 0-387-23180-3. | |