| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Master Thesis |
| Course code | PārZ6006 |
| Credit points (ECTS) | 37.5 |
| Total Hours in Course | 1012.5 |
| Date of course confirmation | 20/11/2013 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., prof. Tatjana Ķince Dr. sc. ing., prof. Inga Ciproviča |
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| Prior knowledge | |
| Ķīmi6001, Physically – Chemical Methods of Foodstuffs Analysis PārZ4034, Natural Substances in Food Systems I PārZ4035, Natural Substances in Food Systems II PārZ5010, Food Microstructure and Texture PārZ5012, Advanced Food Packaging PārZ5019, Food Product Development PārZ6001, Application of Food Additives PārZ6002, Functional Foods PārZ6003, Food Product Safety PārZ6005, Sensory Evaluation Methods of Food PārZ6008, Food Circulation and Legislation PārZ6015, Analysis of Food Shelf Life PārZ6018, Identification of Microorganisms PārZ6019, Food Science |
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| Course abstract | |
| With supervisor guidance students develop its master thesis by theme related to newest cognition in food science; realize comprehensive summarising of scientific literature fortifying defined aim and tasks of the master thesis; chose methods and equipment for investigation; realize necessary experimental research in scientific laboratories or in certified laboratories of food production enterprises for achieving of believable results for reaching of defined aim of research. | |
| Learning outcomes and their assessment | |
| Within development of master thesis master students:
• Get knowledge in performance of scientific work and in publishing of acquired results; in scientific topicality in food science. • Acquire skills in analysing and presenting of scientific results, in development of presenting acquirements. • Get a competence in development of scientific research and in planning regarding European high education space qualification frame-structure level 7. |
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| Compulsory reading | |
| 1. Dukaļska L., Muižniece-Brasava S. Progresīvās iepakojuma tehnoloģijas pārtikas industrijā. Jelgava: LLU, PTF, 2012. 192 lpp. 2. Straumīte E. Bioloģiski aktīvas aktīvās vielas pārtikas produktos. Jelgava: LLU, PTF, 2012. 280 lpp. | |
| Further reading | |
| 1. Ciproviča I., Galoburda R., Kārkliņa D., Rakčejeva T. Metodiskie noteikumi maģistra darba izstrādei un aizstāvēšanai. Jelgava: LLU, PTF, 2012. 44 lpp.
2. Latvijas Lauksaimniecības universitātes nolikums par studiju noslēguma pārbaudījumiem. Pieejams: http:/www.llu.lv/getfile.php?id=39694 [Skatīts 14. novembrī 2013.] 3. Full-textscientificdatabase. Peejams: http://www.sciencedirect.com/ [Skatīts 15. novembrī 2013.] |
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| Periodicals and other sources | |
| 1. Latvijas Lauksaimniecības Universitātes raksti. Jelgava: Latvijas Lauksaimniecības Universitāt. ISSN 1407-4427 (Online)
2. International Journal of Food Science and Technology. UK: John Wiley & Sons. ISSN 1365-2621. (Online) 3. International Journal of Food Properties. UK: Teyrol& Francis. ISSN 1532-2386 (Online) |
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