Veidlapa Nr. M-3 (8)
Study Course Description
Research Work in Food Chemistry
Course Code
SUUK_063
Branch of Science
Chemical sciences; Organic Chemistry
ECTS
3.00
Target Audience
Medical Services
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Viesturs Kreicbergs
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigorinu Street, spk@rsu.lv, +371 67611559
About Study Course
Objective
To introduce students with a specific food composition.
Preliminary Knowledge
Inorganic, organic and food chemistry.
Learning Outcomes
Knowledge
1.After successful completion of the course students will gain knowledge and a critical understanding of certain foods chemical structure, which will allow them to: • analytically evaluate a specific food composition; • discuss the certain food nutrients; • analyze the chemical changes in foodstuffs during storage and processing of them; • describe the importance of food consumption.
Skills
1.After the successful completion of the course, students will have acquired skills to: • independently obtain information on specific nutrition and sensory properties; • be able to structure the selected literature on a specific food composition; • compare and analyze various food properties.
Competences
1.Using their knowledge and skills, the student will be able to critically evaluate the role of various foods in the diet by product's energy and organic nutrition.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
To prepare a research of two different food products chemical composition and properties.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
1. Class attendance – mandatory – 20% (the lecturer assesses student's activity in discussions of research work presentations).
2. Research paper (report) presentation – mandatory – 30% (the lecturer assesses student's skills to make a presentation and interpret the gathered data).
3. Research paper (report) handed in electronically – mandatory – 50% (the lecturer assesses the outline of the paper, student's ability to independently gather, analyse and interpret the information from literature sources).
|
||
Study Course Theme Plan
FULL-TIME
Part 1
Total ECTS (Creditpoints):
3.00
Contact hours:
16 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
Total ECTS (Creditpoints):
3.00
Contact hours:
16 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
J. M. de Man. Principles of Food Chemistry. New York, Springer, 2017, p. 498
2.
T. Coultate. Food: The Chemistry of its Components. 6th ed., by the Royal Society of Chemistry’s, 2016, p. 620.
Additional Reading
1.
Žurnāls: Food Chemistry (IF-3.9). 308-8146, Izdevējs “Elsevier”
2.
Žurnāls: Annual Review of Food Science and Technology (IF – 5.98). Izdevējs “Annual Review Inc.”
3.
Žurnāls: Critical reviews in Food Science and Nutrition (IF – 5.1). Izdevējs “Taylor & Francis”
4.
Žurnāls: Trends in Food Science and Technology (IF – 4.6). Izdevējs “Elsevier”
5.
Žurnāls: Journal of Functional Foods (IF – 4.5). Izdevējs “Elsevier”