| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Equipment and Technologies |
| Course code | PārZP038 |
| Credit points (ECTS) | 18 |
| Total Hours in Course | 486 |
| Independent study hours | 486 |
| Date of course confirmation | 13/04/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., prof. Sandra Muižniece-Brasava |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| During the practice the student acquires practical skills in food production and exploitation of technological equipment, gets acquainted with the specifics of food production enterprises and technological processes. Students strengthen theoretical knowledge acquired in the study process. Familiarise themselves with the equipment in the undertaking, their design and operational principles, understand the processes in progress. | |
| Learning outcomes and their assessment | |
| After the course, the student will have:
knowledge and understanding of the design and operational principles of the technological schemes for the production of a given food and the construction of technological equipment necessary to ensure the process - preparation of a practice report. skills: analyse the technological tasks and operational principles of the technological equipment needed to ensure the manufacturing process. The ability to carry out the tasks assigned to the undertaking independently, to collect the information obtained during the practice - preparation and defence of the practice report. competencies: to be able to find the technological equipment appropriate to ensure the technological steps of producing food products. - preparing and defending the inventory of practices. |
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| Course Content(Calendar) | |
| 1.General information on the company and its production.
2. Description of the raw materials used in the undertaking, transportation of the procurement organisation, procedures for the acceptance of raw materials. 3. Parameters for the sequence of technological processes for the production of individual product groups. Justification of the regimes and operations. 4. Records of consumables, semi-finished by-products and finished products. 5. Use of by-products in their recycling technology and economic benefits. 6. Packaging of finished products. Characteristics of packaging materials. Delivery of products to trade. 7. Machinery — apparatus scheme, characteristics of flow lines, characteristics of transport equipment. 8. Technological equipment for the acceptance, processing of raw materials and packaging of products. 9. A plan of production rooms with the deployment of technological equipment. Performance of equipment deployment. 10. Energy and water supply: cold supply: cold consumers, heating: steam, hot water. 11. Environmental protection measures. 12. Job security measures at the company. Traumatism, its assessment in the company. |
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| Requirements for awarding credit points | |
| Training on job safety has been completed. During the internship students prepare a practice report, returning from the practice publicly defending it. After defense, receive a practice assessment - a formal test (pass/fail). | |
| 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 assessment of a study course shall be based on the assessment of the practice report. Student can obtain a traineeship report if at least 70% of the practice report is included in it and described accordingly. | |
| Compulsory reading | |
| 1.Ciproviča I., Kārkliņa D., Kampuse S., Kļava D., Markeviča L., Straumīte E. Ražošanas prakses nolikums. LLU, Jelgava, 2008. 24 lpp.
2. Dukaļska L., Galoburda R., Sturmoviča E., Rubenis O., Brēmers G. Pārtikas rūpniecības tehnoloģiskās iekārtas. LLU, PTF, Jelgava, 2000. 524 lpp. |
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| Notes | |
| Mandatory practice for the second level professional higher education study program “Food technology” part-time students in the 8th semester. | |