| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Technologies |
| Course code | PārZP022 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Independent study hours | 120 |
| Date of course confirmation | 12/01/2016 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Jeļena Zagorska |
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| Prior knowledge | |
| PārZP028, Food Equipment PārZP029, Introduction in Food Industry |
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| Replaced course | |
| PārZR005 [GPARR005] Food Technologies |
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| Course abstract | |
| Students will get practical knowledge in food processing and equipment exploitation questions. Students strengthen the knowledge acquired during studies and gain practical skills. Students get acquainted with the food processing and technological equipment. Students will prove their theoretical knowledge and get practical experience, what will help in practical works and during competition in the labor market. | |
| Learning outcomes and their assessment | |
| After the course students will have:
Specialized knowledge and critical understanding about the technological processes, their organization, technological units and flowing lines in the food production enterprise. Work placement in the enterprice Skills: independently perform their duties in processing enterprise, to summarize the information gathered during the practice. Work placement in the enterprice Competence to analyse and explain the technological processes in the food production enterprise. Defence of report. |
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| Course Content(Calendar) | |
| 1.General information: name, type of company, location, specialisation, short description of the production, volumes and characteristics of the market situation.
2.Characteristics of raw materials used in the company, main suppliers, frequency of supply. Quality indicators of raw materials and periodicity of determination. Documentation of acceptance, accounting arrangements. 3.Technological schemes for the production of products (maximum of four product types), key parameters for technological operations, their justification. 4.Losses in the production process, their accounting. Use of by-products. 5.Characteristics of packaging materials. Preparation of products for sale: consumer packaging and packaging. Disposal of packaging material, recycling facilities. 6.Supply of energy resources and water. Heating: steam, hot water. Preparation of steam and hot water for consumption. Electricity. Water and sewer: water supply and consumption. Collection of waste water, description of the treatment process. 7.Environmental protection measures. 8.Job security measures at the company. Injury, its assessment in the company, prevention possibilities. 9.Students conclusions and proposals. |
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| Requirements for awarding credit points | |
| Students should prepare a report, returning from work placement and publicly defend it. After defending, receive a practice assessment – pass without score | |
| Description of the organization and tasks of students’ independent work | |
| According requirements student should work out and present work placements’ report. | |
| Criteria for Evaluating Learning Outcomes | |
| Work placement report is evaluated as appropriate (positive), if 70% of it is described according requirements. | |
| Compulsory reading | |
| 1.Uzņēmumā esošā pieejamā informācija par jaunu produktu izstrādi.
2.Kampuse S., Kļava D., Ķince T., Muižniece–Brasava S., Straumīte E., Zagorska J. Metodiskie norādījumi prakšu īstenošanai pārtikas tehnoloģijas fakultātē LLU. Jelgava, 2020. 24 lpp. 3.Mitra, Jay. The business of innovation / Jay Mitra. 1st edition. Thousand Oaks, CA: SAGE Pub., 2017. pages cm ISBN 9781446210802 (alk. paper). |
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| Further reading | |
| www.likumi.lv https://europa.eu/european-union/eu-law/legal-acts_en | |
| Notes | |
| Compulsory course for students of the second-level vocational higher education study programme “Food Technology”. | |