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Food Quality and Food Additives
Study Course Description
Course Description Statuss:Approved
Course Description Version:6.00
Study Course Accepted:26.08.2024 15:42:45
| Study Course Information | |||||||||
| Course Code: | SUUK_050 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Food Science; Quality of Food Products | Target Audience: | Medicine; Medical Services | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Inga Ciproviča | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Rehabilitation | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigorinu Street, spk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 28 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 28 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Food chemistry and food technology. | ||||||||
| Objective: | To learn the theoretical basis of food quality determinants and management systems and to introduce students to the diversity of food additives, their major functions in food products, to create awareness of the role of food additives in food production. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The concept of food quality and factors affecting quality. Food quality control systems. Food safety system (HACCP). | Lectures | 1.00 | other | |||||
| 2 | Analysis of risk causes for the technological process of food production. ISO 9001 quality management system. Food quality conformity assessment. | Lectures | 1.00 | other | |||||
| 3 | Application of quality audits to food quality management system assessment. Food quality conformity assessment. | Lectures | 1.00 | other | |||||
| 4 | Risk factor analysis in food production. Analysis of risk causes for the technological process of food production. Quality system documentation required for food business. Quality improvement methods. | Classes | 1.00 | other | |||||
| 5 | Food quality conformity assessment. Food quality conformity assessment. Quality management strategy in the company. Food quality costs. | Classes | 1.00 | other | |||||
| 6 | Purposes, functions and functional groups of food additives. Legislation regulating the use of food additives, analysis thereof. Benefits and potential risks of using food additives. | Lectures | 1.00 | other | |||||
| 7 | Terms related to the use of food additives, international numbering of additives. Preservatives and antioxidants and their evaluation. Food additives to improve the taste of products: flavour enhancers, sweeteners, acidity regulators. | Lectures | 1.00 | other | |||||
| 8 | Food additives for improving the appearance of products; colours, their comparison. Safety assessment of synthetic colours. Food additives to improve the rheological properties of products. Technological solutions for replacing food additives. | Lectures | 1.00 | other | |||||
| 9 | Legislation regulating the use of food additives, analysis thereof. Legislation regulating the use of food additives, analysis thereof. Terms related to the use of food additives, international numbering of additives. Colours, their comparison. Safety assessment of synthetic colours. | Classes | 1.00 | other | |||||
| 10 | The use of sweeteners to replace sugar, the benefits and the technological solutions needed. Emulsifiers, explanation of the emulsifying function. Examples of emulsifier use. Starches, cellulose derivatives, seaweed and polysaccharides produced by micro-organisms - raw materials for stabilisers. Food additives for managing technological processes. Functions of phosphates in foods. | Classes | 1.00 | other | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The concept of food quality and factors affecting quality. Food quality control systems. Food safety system (HACCP). | Lectures | 1.00 | other | |||||
| 2 | Analysis of risk causes for the technological process of food production. ISO 9001 quality management system. Food quality conformity assessment. | Lectures | 1.00 | other | |||||
| 3 | Application of quality audits to food quality management system assessment. Food quality conformity assessment. | Lectures | 1.00 | other | |||||
| 4 | Risk factor analysis in food production. Analysis of risk causes for the technological process of food production. Quality system documentation required for food business. Quality improvement methods. | Classes | 1.00 | other | |||||
| 5 | Food quality conformity assessment. Food quality conformity assessment. Quality management strategy in the company. Food quality costs. | Classes | 1.00 | other | |||||
| 6 | Purposes, functions and functional groups of food additives. Legislation regulating the use of food additives, analysis thereof. Benefits and potential risks of using food additives. | Lectures | 1.00 | other | |||||
| 7 | Terms related to the use of food additives, international numbering of additives. Preservatives and antioxidants and their evaluation. Food additives to improve the taste of products: flavour enhancers, sweeteners, acidity regulators. | Lectures | 1.00 | other | |||||
| 8 | Food additives for improving the appearance of products; colours, their comparison. Safety assessment of synthetic colours. Food additives to improve the rheological properties of products. Technological solutions for replacing food additives. | Lectures | 1.00 | other | |||||
| 9 | Legislation regulating the use of food additives, analysis thereof. Legislation regulating the use of food additives, analysis thereof. Terms related to the use of food additives, international numbering of additives. Colours, their comparison. Safety assessment of synthetic colours. | Classes | 1.00 | other | |||||
| 10 | The use of sweeteners to replace sugar, the benefits and the technological solutions needed. Emulsifiers, explanation of the emulsifying function. Examples of emulsifier use. Starches, cellulose derivatives, seaweed and polysaccharides produced by micro-organisms - raw materials for stabilisers. Food additives for managing technological processes. Functions of phosphates in foods. | Classes | 1.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Independent study of legislative and regulatory enactments related to the issues covered in the study course. | ||||||||
| Assessment Criteria: | Practical work (50%), lecture attendance (up to 10%), exam (40%). | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | Exam | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Knowledge of factors affecting food quality and assurance systems. Demonstrate an understanding of the relevance of key concepts and patterns of quality management to food safety. Knowledge of the functions of food additives, their use in food production and their substitution, and the ability to apply the knowledge acquired to issues related to food production. | ||||||||
| Skills: | Able to apply the acquired theoretical knowledge and practical skills in the effective management of food quality and food safety issues in the company. Practical knowledge and understanding of the uses and functions of food additives in food production, their representation on labelling and the ability to apply additive-related terminology. Ability to analyse and evaluate the health risks of food additives and to apply the knowledge gained in other areas/study courses for a deeper understanding of food quality issues. | ||||||||
| Competencies: | Students will acquire competences to independently select and apply in practice food and quality management theories and methods; competences in quality assurance of food products using food additives, objective, knowledge-based opinion on the use of these substances in the production of food products. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Ozola L. Pārtikas piedevas. Rīga, SIA NEO, 2003., 112 lpp. (akceptējams izdevums) | ||||||||
| 2 | Jākobsone I., Kreicbergs V. Uztura bagātinātāji un pārtikas piedevas. Rīga, LU Akadēmiskais apgāds, 2007., 126 lpp. Jākobsone I., Kreicbergs V. Uztura bagātinātāji un pārtikas piedevas. Rīga, LU Akadēmiskais apgāds, 2007., 126 lpp. (akceptējams izdevums) | ||||||||
| 3 | Food Additives/ ed. By A.Branen, P.Davidson, S.Salminen, J.Torgate. – 2nd ed., rev. And expanded. _ New York, Basel: marcel Decker, Inc., 2002. – 938 p. (akceptējams izdevums) | ||||||||
| 4 | Wallace C.A. Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain. Chichester: Wiley-Blackwell, 2nd ed. 2018, 328 p. | ||||||||
| 5 | Quality management in food chain/ed. by L.Theusen et al. Wageningen: Wageningen Academic Publishers, 2007, 509 p. (akceptējams izdevums) | ||||||||
| Additional Reading | |||||||||
| 1 | Food safety risk analysis: a guide for national food safety authorities/Food and Agriculture Organisation of the United Nations, World Health Organisation, Rome: FAO/WHO, 2006, 102 p. | ||||||||
| Other Information Sources | |||||||||
| 1 | Žurnāls Kvalitāte | ||||||||
| 2 | Eiropas Pārtikas Drošības Aģentūras (EFSA) aktuālā informācija | ||||||||
