Veidlapa Nr. M-3 (8)
Study Course Description
Food Products Production
Course Code
SUUK_055
Branch of Science
Clinical medicine; Nutrition
ECTS
3.00
Target Audience
Medical Services
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Inga Ciproviča
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 gain knowledge of milk, meat, fish, eggs, grains, fruit and vegetables chemical composition, properties and their evaluation criteria, to understand the food during the production processes of their impact on food composition and nutritional value.
Preliminary Knowledge
Food chemistry.
Learning Outcomes
Knowledge
1.Students will learn about food production characteristics, their impact on the composition and quality.
Skills
1.Students will gain an understanding of food composition of raw materials, it`s nutritional value, nutritional change in the production of foodstuffs, the basic principles of a particular food production process used in the merits of their role in improving food security and nutrition preservation.
Competences
1.Students will acquire the competence to evaluate the production of foodstuffs going processes, their impact on food composition and quality of food to advise users about the choice of products, their nutritional value, to explain the manufacture of food products used in the process of the need for food additives contained in the composition, etc. production aids merits.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Students independently get acquainted with the assortment of food retail assortment diversity, price categories, composition and duration of validity of product ads and articles in the press.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Exam. Exam score results are formed during the study process two written colloquiums (of plant and animal origin), evaluation and tests in the laboratory work.
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Bread baking of different varieties.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Grains as raw material for flour, bread, pasta and alcohol production.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Different varieties of bread baking.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Flour, bread (wheat and rye), pasta and production processes, grades, shapes, quality characteristics and storage.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Alcohol, its characterization and use for making spirits (vodka, gin and whiskey), wines, their production and characterization, fruit spirits.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Analysis of fruit juices, frozen vegetables, sour vegetables, beer or wine.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Flour, bread, pasta and malt analysis.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Freezing, drying, acidification and canning of fruits and vegetables in closed containers, breakdown and brief characterization of canned food.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Potatoes, their processed products – starch, dry potato powder, fries, chips.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sugar beet, types and production of sugar, oil plants and oil extraction.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Milk composition, characteristics of the main milk components, quality indicators.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Analysis of milk composition and quality.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Investigation of protein extraction methods in dairy production.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Industrial milk protein isolation techniques, their role in the extraction of individual dairy products, mechanical and heat treatment, the effect of treatment on milk composition and milk quality, technologies for production of whole milk products – production of heat treated milk and cream.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
See, their role in the production of sour milk products, characterization of sour milk drinks and products, nutritional value, production technology.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
30 Academic Hours
Final Examination:
Exam (Written)
PART-TIME
Part 1
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Bread baking of different varieties.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Grains as raw material for flour, bread, pasta and alcohol production.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Different varieties of bread baking.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Flour, bread (wheat and rye), pasta and production processes, grades, shapes, quality characteristics and storage.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Alcohol, its characterization and use for making spirits (vodka, gin and whiskey), wines, their production and characterization, fruit spirits.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Analysis of fruit juices, frozen vegetables, sour vegetables, beer or wine.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Flour, bread, pasta and malt analysis.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Freezing, drying, acidification and canning of fruits and vegetables in closed containers, breakdown and brief characterization of canned food.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Potatoes, their processed products – starch, dry potato powder, fries, chips.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Sugar beet, types and production of sugar, oil plants and oil extraction.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Milk composition, characteristics of the main milk components, quality indicators.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Analysis of milk composition and quality.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Investigation of protein extraction methods in dairy production.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Industrial milk protein isolation techniques, their role in the extraction of individual dairy products, mechanical and heat treatment, the effect of treatment on milk composition and milk quality, technologies for production of whole milk products – production of heat treated milk and cream.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
See, their role in the production of sour milk products, characterization of sour milk drinks and products, nutritional value, production technology.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
30 Academic Hours
Final Examination:
Exam (Written)
Bibliography
Required Reading
1.
Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. Rīga, LU Akadēmiskais apgāds, 2008. - 93 lpp. (akceptējams izdevums)
2.
Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Rīga, RTU izdevniecība, 2010. (akceptējams izdevums)
3.
Bioloģiski aktīvas vielas pārtikas produktos/zinātniska monogrāfija/ Sastādīja E. Straumīte, R. Galoburda, Z. Krūma, I. Ciproviča, J. Zagorska. Jelgava, LLU, 2012. -280 lpp.
Additional Reading
1.
Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava, LLU, 2002. - 248 lpp.
2.
Kārkliņa D., Ciproviča I., Beitāne I. Pārtikas produkti ar funkcionālajām sastāvdaļām/teorētiskais materiāls studiju kursa "Pārtikas funkcionālās īpašības" apguvei. Jelgava, LLU, 2008. - 50 lpp.
Other Information Sources
1.
Cab datu bāze
2.
EBSCO datu bāze