Veidlapa Nr. M-3 (8)
Study Course Description
Food and Nutrition Quality
Course Code
LBTU_003
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
Ida Jākobsone
Partnership Liaison Person
Ida Jākobsone
About Study Course
Objective
-
Preliminary Knowledge
-
Learning Outcomes
Knowledge
1.Understand and explain the factors affecting food and nutrition quality, the types of contamination and basic principles of food quality management.
Skills
1.Recognise and evaluate risk identification and management methods Explain the importance of the food safety system in the implementation of safety principles.
Competences
1.1) Ability to demonstrate a scientific approach to solving food and nutrition quality problems; 2) Ability to independently choose and apply in practice theories and methods of food and nutrition quality management and skills to carry out scientific research in the identification of potential food and nutrition hazards and the assessment of the risks posed by them.
Assessment
Individual work
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Title
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% from total grade
|
Grade
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|---|---|---|
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1.
Individual work |
-
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-
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Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars, practical works and intermediate examination (E1, E2), final examination (E3); to prepare presentation on food and nutrition risk analysis; to study literature on topics related to respective course.
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Examination
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Title
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% from total grade
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Grade
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|---|---|---|
|
1.
Examination |
-
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-
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|
Participation in seminars and practical works is mandatory.
The final rating of the study course will be resulted from the:
1)Results of intermediate written test 20% (food quality criteria, management models, risk analysis) and discussion of their results;
2)Results of intermediate written test 20% (types of food contamination, food infections) and discussion of their results;
3)Presentation: food and nutrition risk analysis (20%);
4)Results of 2 practical works (HACCP stud; potential hazard analysis) (20%); 5)Results of the written examination – test 20% (formation of hazardous substances during technology processes; food products falsification.
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Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Other
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2
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Topics
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Concept of food quality. Quality criteria.
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
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On site
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Other
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2
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Topics
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Food quality management and police. Quality management models in the world, Europe and Latvia. Quality management schema.
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-
Class/Seminar
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Modality
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Location
|
Contact hours
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|---|---|---|
|
On site
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Other
|
4
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Topics
|
Food quality management and police. Quality management models in the world, Europe and Latvia. Quality management schema.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
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Other
|
2
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Topics
|
Hazard, hazard analyses. Application of HACCP system.
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
|
On site
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Other
|
2
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Topics
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Food contamination means and they characterization.
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-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
|
On site
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Other
|
2
|
Topics
|
Food chemical contamination.
|
-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
|
On site
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Other
|
2
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Topics
|
Food chemical contamination.
|
-
Lecture
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Modality
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Location
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Contact hours
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|---|---|---|
|
On site
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Other
|
2
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Topics
|
Food chemical contamination.
|
-
Lecture
|
Modality
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Location
|
Contact hours
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|---|---|---|
|
On site
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Other
|
2
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Topics
|
Substances in food products and it risk to people. Food allergies.
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-
Lecture
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
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Other
|
2
|
Topics
|
Substances in food products and it risk to people. Food allergies.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
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Other
|
2
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Topics
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Food products falsification.
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Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Caballero Benjamin, Paul M Finglas, Fidel Toldrá (2016) Encyclopedia of food and health. Kidlington, Oxford ; Waltham, MA : Academic Press is an imprint of Elsevier, 771 p.
2.
Motarjemi Yasmine, Gerald Moy, E C D Todd (2014) Encyclopedia of food safety. Amsterdam : Elsevier/Academic Press, vol.3, vol. 4.
3.
Wallace, Carol A. (2011) Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain. Chichester : Wiley-Blackwell, 328 p. 4.Quality management in food chains /edited by: Ludwig Theuvsen.et al. Wageningen: Wageningen Academic Publishers, 2007, 509 p.
Additional Reading
1.
Gary Ades, Ken Leith, Patti Leith (2016) Food Safety : a roadmap to success, London, Elsevier Academic Press, 119 p.
2.
Food Hygiene and Toxicology in Ready-to-Eat Foods / edited by Parthena Kotzekidou. London : Academic Press, 2016, 458 p.
3.
Food safety risk analysis: a guide for national food safety authorities / Food and Agriculture Organization of the United Nations, World Health Organization. Rome: FAO: WHO, 2006, 102.p.
4.
Ioannis, S.A. (2009) HACCP and ISO 22000: Application to Foods of Animal Origin, Chichester, U.K., Ames, Iowa, Wiley-Blackwell, 549 p.
5.
Luning, P.A., Devlieghere, F. and R. Verhé (eds.) (2007) Safety in the Agri-food Chain, Wageningen, Wageningen Academic Publishers, 684 p. 6.Theuvsen, L. (ed.) (2007) Quality Management in Food Chains, Wageningen, Wageningen Academic Publishers, 509 p.
Other Information Sources
1.
International Journal of Food Safety, Nutrition and Public Health.
2.
Journal of Food Protection.
3.
Journal of Food Quality.
4.
International Journal of Food Contamination.
5.
Food safety and inspection service http://www.fsis.usda.gov 6.World Food Programme http://foodqualityandsafety.wfp.org