Veidlapa Nr. M-3 (8)
Study Course Description
Biological Agriculture Products
Course Code
LBTU_007
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.Production and quality of food products from organic farming.
Skills
1.Is able to analyse and to find out differences in raw materials quality from organic and conventional farming. Is able to of analyse and evaluate differences for processing conditions of animal breeding and crop product from organic farming. Is able to find important differences among production aids and food additives allowed in organic and conventional farming.
Competences
1.Justify their choice by a specific method, comparing organic and conventional farming, by analysing significant differences in food production, by assessing their nutritional value, and safety aspects.
Assessment
Individual work
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Title
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% from total grade
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Grade
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|---|---|---|
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1.
Individual work |
-
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-
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The independent work of students is organised in individual and/or working groups, with the following tasks: independently preparations for seminars, intermediate examinations (E1, E2), examination (E3), to prepare a presentation about main differences between conventional and organic agriculture of raw materials obtaining and processing, main differences between products obtained from conventional and organic farming
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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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|---|---|---|
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1.
Examination |
-
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-
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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.
The final rating of the study course will be resulted from the
Intermediate tests:
1. Written test E1 (legalisation of organic agriculture) 20% and discussion of their results.
2. Written test E2 (about differences of organic product production) 20% and discussion of their
results.
3.Presentation: chosen product characterisation (30%).
Final examination:
4. written examination E3 (about differences of organic and conventional product quality) 30%.
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Study Course Theme Plan
FULL-TIME
Part 1
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Lecture
|
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
|
The characterisation of organic agriculture as management form, perspectives of development and situation in Latvia
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-
Class/Seminar
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Modality
|
Location
|
Contact hours
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|---|---|---|
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On site
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Other
|
2
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Topics
|
The characterisation of organic agriculture as management form, perspectives of development and situation in Latvia
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-
Lecture
|
Modality
|
Location
|
Contact hours
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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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The legislation regarding to organic agriculture and organic food products, its characterisation. The comparison of organic and conventional agricultural systems, main differences between two systems.
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-
Class/Seminar
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Modality
|
Location
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Contact hours
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|---|---|---|
|
On site
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Other
|
2
|
Topics
|
The legislation regarding to organic agriculture and organic food products, its characterisation. The comparison of organic and conventional agricultural systems, main differences between two systems.
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-
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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The processing condition and possibilities in Latvia of animal origin raw material as meat, milk and eggs in organic agriculture.
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-
Class/Seminar
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Other
|
2
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Topics
|
The processing condition and possibilities in Latvia of animal origin raw material as meat, milk and eggs in organic agriculture.
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-
Lecture
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Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
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Other
|
2
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Topics
|
The technological operations and regimes for production of animal origin raw materials. The characteristic of allowed food additives, technological aids, they functions in organic animal origin food products in organic agriculture.
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-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
The technological operations and regimes for production of animal origin raw materials. The characteristic of allowed food additives, technological aids, they functions in organic animal origin food products in organic agriculture.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
The technological operations and regimes for production of animal origin raw materials. The characteristic of allowed food additives, technological aids, they functions in organic animal origin food products in organic agriculture.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
The technological operations and regimes for production of animal origin raw materials. The characteristic of allowed food additives, technological aids, they functions in organic animal origin food products in organic agriculture.
|
-
Lecture
|
Modality
|
Location
|
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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The characteristic of organic crop-cultivation products processing condition and regimes.
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-
Class/Seminar
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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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The characteristic of organic crop-cultivation products processing condition and regimes.
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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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Packaging materials and packaging technologies for organic food products. The labeling of food products, trademarks of organic agriculture in Europe and Latvia.
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-
Class/Seminar
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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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Packaging materials and packaging technologies for organic food products. The labeling of food products, trademarks of organic agriculture in Europe and Latvia.
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-
Lecture
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Modality
|
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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Safety and wholesomeness aspects of organic food products.
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-
Class/Seminar
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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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Safety and wholesomeness aspects of organic food products.
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Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Bavec, F ,Bavec M. (2006) Organic production and use of alternative crops, CRC Press, 241 pp.
2.
Komisijas Regula (EK) Nr. 1881/2006 (2006. gada 19. decembris), ar ko nosaka konkrētu piesārņotāju maksimāli pieļaujamo koncentrāciju pārtikas produktos
3.
Komisijas Regula (ES) Nr. 271/2010 (2010. gada 24. marts), ar kuru groza Regulu (EK) Nr. 889/2008, ar ko paredz sīki izstrādātus bioloģiskās ražošanas, marķēšanas un kontroles noteikumus, lai īstenotu Padomes
4.
Komisijas Regula (EK) Nr. 834/2007 (2007. gada 28. jūnijs ) par bioloģisko ražošanu un bioloģisko produktu marķēšanu
5.
Lauksaimniecības dzīvnieki un to produkcija bioloģiskā lauksaimniecībā (2006) /Monogrāfija – Sigulda: SIGRA, 296 lpp.
6.
Miguel Garcia J., Teixeira P. (2016) Organic versus conventional food: A comparison regarding food safety. Food Reviews
7.
Organic cereals and pulses. (2002) /ed. by Younie, D. Taylor, B.R. Weelsh, J.P.and Wilkinson J.M.– UK: Chalcombe.178 p.
8.
Organic Agricuture http://www.fao.org/organicag/oa-faq/oa-faq1/en/
9.
Ozola L. (2003) Pārtikas piedevas, SIA NEO, Rīga, 112 lpp.
10.
Quality of Organic vs. Conventional Food and Effects on Health (2011) / ed. By Matt D., Rembialkowska E., Luik A., Peetsmann E., Pehme S. Estonian University of Life Sciences, 104 p. International, Volume 33, 2017 - Issue 4, 424-446 p.
Additional Reading
1.
Блэкберн К. де В. (2008) Микробиологическая порча пищевых родуктов. Санкт-Петербург, ПРОФЕССИЯ. 784 стр. 3. Степаненко П.П. (2006) Микробиология молока и молочных продуктов. Москва.413 стр.
2.
Pārtikas piesārņojums (2004) PVD, Rīga Pētniecības centrs, 64 lpp.
Other Information Sources
1.
Bioloģiski, http://www.biologiski.lv/ekoveikali-un-zemnieku-tirdzini
2.
Latvijas Ekoprodukts, http://www.lbla.lv/
3.
The World of Organic Agriculture 2019, - http://www.organic-world.net/yearbook/yearbook-2016.html
4.
Organic-Europe, http://www.organic-europe.net/home-europe.html