| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Equipment |
| Course code | PārZP028 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Independent study hours | 120 |
| Date of course confirmation | 13/04/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Tatjana Ķince Dr. sc. ing., prof. Sandra Muižniece-Brasava |
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| Prior knowledge | |
| PārZ2004, Food Engineering and Equipment I |
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| Replaced course | |
| PārZR004 [GPARR004] Food Equipment |
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| Course abstract | |
| During the study course "Food Equipment" students acquire practical skills in food production and operation of technological equipment, get acquainted with the specifics of food production companies and technological processes, strengthening the theoretical knowledge acquired in the study process, the structure and operating principles of technological equipment. understanding the processes. | |
| Learning outcomes and their assessment | |
| •The student acquires knowledge and understanding of the technological scheme of chosen food product production and the structure and operating principles of the technological equipment necessary to ensure the process - preparation of a practice report;
•the student is able to analyse the technological tasks of the technological equipment necessary to ensure the production process and the principle of operation - preparation of a practice report; •the student is able to independently perform the work duties entrusted to the company, to summarize the information obtained during the internship - preparation of the practice report; •is able to find the appropriate technological equipment for ensuring the technological stages of food production - defence of the practice report. |
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| Course Content(Calendar) | |
| 1.General information about the company: name, type of business, location, specialization, brief description of the manufactured products, its amount and description of the market situation.
2.Technological schemes of selected products, main production parameters, their control. Optionally, the technological schemes and production parameters of two types of products (for example, pasteurized milk and yoghurt; boiled sausages and smoked meats; wheat and rye bread) should be given, if the company has a very wide range of products with different technological solutions. 3.The purposes of in the production unit used equipment, their general construction and operating principle. Characteristics and technological significance of transport equipment. 4.Efficiency and load of equipment used in the manufacturing plant. 5.Plan of production premises with the location of technological equipment. 6.Trainee's conclusions and proposals. |
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| Requirements for awarding credit points | |
| The student prepares a practice report in accordance with the regulations. | |
| Description of the organization and tasks of students’ independent work | |
| The student shall prepare a practice report in accordance with the practice program. | |
| Criteria for Evaluating Learning Outcomes | |
| The student credit without mark:
• if at least 70% of the practice tasks have been completed and reflected in the report; • the practice report has been submitted and publicly defended. |
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| Compulsory reading | |
| S.Kampuse, D.Kļava, T.Ķince, Muižniece–Brasava, asoc. E.Straumīte, J.Zagorska Metodiskie norādījumi prakšu īstenošanai pārtikas tehnoloģijas fakultātē Jelgava LLU 2020, 24 lpp.;
LLU Studiju nolikums - www.llu.lv (pieejams elektroniskā veidā LLU mājas lapā sadaļā Studijas – Studijas reglamentējošie dokumenti) |
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| Notes | |
| Mandatory practice for the second level professional higher education study program “Food technology” full time students, 4th semester. | |