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Statuss(Aktīvs) Izdruka Arhīvs(0) Studiju plāns Vecais plāns Kursu katalogs Vēsture

Hазвание курса
Код курса PārZ6022
Кредитные пункты (ECTS) 4.5
Общее количество часов 121.5
Kоличество часов лекций 10
æоличество лабораторных работ 38
Количество часов самостоятельной работы студента 72
Дата утвеждения курса 19/02/2014
 
Разработчик курса
, Evita Straumīte

Предварительные знания
PārZ4014,
Учебная литературa
1.Hoyer W. D. Maclnnis D. J. Consumer behavoir, 4th Edition, Boston: Houghton Mifflin, 2007.
2.Baran R. J. Customer relationship management: The foundation of contemporary marketing strategy / Baran R.J., Galka R. J.. Second edition. New York, London: Routledge/Taylor & Francis Group, 2017.
3.Moskowitz H. R., Porretta S., Silcher M. Concept researh in food product design and development, Iowa : Blackwell Publishing, 2005. 4.Moskowitz, Howard R. Sensory and consumer research in food product design and development / Howard R. Mailgaard, Morten C., Carr, Thomas B., Civille, Gail Vance Sensory Evaluation Techniques, 4th Edition, CRC Press, Taylor&Francis Group, 2006.
Дополнительная литература
1.Strautniece E. Pārtikas produktu sensorā novērtēšana, LLU, PTF, Jelgava, 2004.
2.Bilgin M. H. Consumer behavior, organizational strategy and financial economics: Proceedings of the 21st Eurasia Business and Economics Society Conference. 1st edition. New York, NY: Springer Berlin Heidelberg, 2018.
3.Stone, H., Sidel J.L. Sensory evaluation practices, Third Edition, USA: Elsiver Academic Press, 2004 4.Ebster C. Store design and visual merchandising: Creating store space that encourages buying / Ebster C. and Garaus M. New York, NY: Business Expert Press, 2011.
Периодика и другие источники информации
Food Quality and Preference
Food Research International
Food Chemistry Current Opinion in Food Science