Veidlapa Nr. M-3 (8)
Study Course Description
Technology of Food Production
Course Code
LBTU_001
Target Audience
-
ECTS
3.00
Study Type And Form
Full-Time
LQF
Level 7
RSU Unit
Course Supervisor
Lolita Vija Neimane
Structural Unit
Faculty of Health and Sport Sciences
Structure Unit Manager
Inga Millere
Study Course Implementer
Partner Organisation
Latvijas Biozinātņu un tehnoloģiju universitāte
Partner Course Implementer
Lolita Vija Neimane
Partnership Liaison Person
Lolita Vija Neimane
About Study Course
Objective
-
Preliminary Knowledge
-
Learning Outcomes
Knowledge
1.Characterizes food production technologies, their impact on the composition and quality of products
Skills
1.assess the composition of food materials, their nutritional value, the change of nutrients in the production of food products, understand the main principles in the production of food products, and the justification of the applied processes and their role in food safety insurance and nutritional value maintenance
Competences
1.1) evaluate processes in the production of food products, their impact on the composition and quality of food products; 2) advise consumers on the choice of food products, their nutritional value; 3) explain the processes used in the food products production, as well as the justification of food additives and technological aids.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Independent work of students is organised individually, with the choice of producing two permanent works (E1 and E2), maintaining the latest scientific literature on a specific topic to address the topics of nutrition science in food production, preparing a presentation and presenting it to the student audience.
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||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
In accordance with Regulations of the Cabinet of Ministers of the Republic of Latvia and the Decision of the Senate of the University of Latvia as of 29.06.2015. No. 211, at the end of the course, students' knowledge is evaluated on a 10-point scale according to the following criteria: the amount and the quality of the obtained knowledge, acquired skills and competence in compliance with the planned learning outcomes.
Student has to participate in lectures (optionally) and seminar (compulsory) complete individual works and present the results.
Assessment of study course has made from an assessment of:
1. individually elaborated 2 works and their presentation (50%) (E1 and E2)
2. written examination (50%)(E3)
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||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Chemical composition of milk, nutritional value, quality
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Milk processing, technological processes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Chemical composition of meat, nutritional value, quality.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Meat products, technological peculiarities, nutritional value.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Chemical composition of fish, quality, nutritional value.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Bread making, nutritional value.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Cereals for alcoholic drinks. Beer and spirits production.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Chemical composition of fruits and vegetables, nutritional value, storage conditions.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Preservation principles of fruits and vegetables. Technological peculiarities of fruit and vegetable processing.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Chemical composition of plant oils, nutritional value, technological peculiarities.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
4
|
Topics
|
Presentations of master students’ individual works in food technology.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Galoburda R., Rakčejeva. Pārtikas apstrādes alternatīvie procesi. Jelgava: LLU, 2008. - 94 lpp
2.
Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. – Rīga: LU Akadēmiskais apgāds, 2008. – 93 lpp.
3.
Kunkulberga D., V.Segliņš. Maizes gatavošanas tehnoloģija. - Rīga, RTU izdevniecība, 2010.
4.
Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. – Jelgava: LLU, 2002. – 248 lpp. 5.Vaclavik Vickie A., Elizabeth W.Christian, Essentials of food science/ New York; Springer, 2008.
Additional Reading
1.
Dukaļska L., Muižniece-Brasava S. Biodegradējamie iepakošanas materiāli pārtikas industrijā. – Jelgava, LLU, 2008. – 105 lpp.
2.
Cheese: chemistry, physics and microbiology/ed. by Patrick F. Fox [et al.]. Amsterdam: Elsevier/Academic Press, 2004. Vol.1. and 2..
3.
Kārkliņa D., Ciproviča I., Beitāne I. Pārtikas produkti ar funkcionālajām sastāvdaļām/ teorētiskais materiāls studiju kursa „Pārtikas funkcionālās īpašības” apguvei - Jelgava: LLU, 2008. - 50 lpp.
4.
Feiner, G. Meat products handbook: practical science and technology /Gerhard Feiner. Cambridge: Woodhead Publishing: CRC Press, 2006. XXII, 648 p.
Other Information Sources
1.
Food Science and Technology
2.
Food Quality and Preference 3.International Dairy Journal