.
Technology of Food Production
Study Course Description
Course Description Statuss:Approved
Course Description Version:5.00
Study Course Accepted:14.03.2024 15:16:03
| Study Course Information | |||||||||
| Course Code: | LBTU_001 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Target Audience: | ||||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Health and Sport Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | |||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 10 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 20 | ||||
| Classes (count) | 1 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 4 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Chemical composition of milk, nutritional value, quality | Lectures | 1.00 | other | |||||
| 2 | Milk processing, technological processes. | Lectures | 1.00 | other | |||||
| 3 | Chemical composition of meat, nutritional value, quality. | Lectures | 1.00 | other | |||||
| 4 | Meat products, technological peculiarities, nutritional value. | Lectures | 1.00 | other | |||||
| 5 | Chemical composition of fish, quality, nutritional value. | Lectures | 1.00 | other | |||||
| 6 | Bread making, nutritional value. | Lectures | 1.00 | other | |||||
| 7 | Cereals for alcoholic drinks. Beer and spirits production. | Lectures | 1.00 | other | |||||
| 8 | Chemical composition of fruits and vegetables, nutritional value, storage conditions. | Lectures | 1.00 | other | |||||
| 9 | Preservation principles of fruits and vegetables. Technological peculiarities of fruit and vegetable processing. | Lectures | 1.00 | other | |||||
| 10 | Chemical composition of plant oils, nutritional value, technological peculiarities. | Lectures | 1.00 | other | |||||
| 11 | Presentations of master students’ individual works in food technology. | Classes | 1.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Independent work of students is organised individually, with the choice of producing two permanent works (E1 and E2), maintaining the latest scientific literature on a specific topic to address the topics of nutrition science in food production, preparing a presentation and presenting it to the student audience. | ||||||||
| Assessment Criteria: | 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. Student has to participate in lectures (optionally) and seminar (compulsory) complete individual works and present the results. Assessment of study course has made from an assessment of: 1. individually elaborated 2 works and their presentation (50%) (E1 and E2) 2. written examination (50%)(E3) | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Characterizes food production technologies, their impact on the composition and quality of products | ||||||||
| Skills: | assess the composition of food materials, their nutritional value, the change of nutrients in the production of food products, understand the main principles in the production of food products, and the justification of the applied processes and their role in food safety insurance and nutritional value maintenance | ||||||||
| Competencies: | 1) evaluate processes in the production of food products, their impact on the composition and quality of food products; 2) advise consumers on the choice of food products, their nutritional value; 3) explain the processes used in the food products production, as well as the justification of food additives and technological aids. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Galoburda R., Rakčejeva. Pārtikas apstrādes alternatīvie procesi. Jelgava: LLU, 2008. - 94 lpp | ||||||||
| 2 | Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. – Rīga: LU Akadēmiskais apgāds, 2008. – 93 lpp. | ||||||||
| 3 | Kunkulberga D., V.Segliņš. Maizes gatavošanas tehnoloģija. - Rīga, RTU izdevniecība, 2010. | ||||||||
| 4 | Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. – Jelgava: LLU, 2002. – 248 lpp. 5.Vaclavik Vickie A., Elizabeth W.Christian, Essentials of food science/ New York; Springer, 2008. | ||||||||
| Additional Reading | |||||||||
| 1 | Dukaļska L., Muižniece-Brasava S. Biodegradējamie iepakošanas materiāli pārtikas industrijā. – Jelgava, LLU, 2008. – 105 lpp. | ||||||||
| 2 | Cheese: chemistry, physics and microbiology/ed. by Patrick F. Fox [et al.]. Amsterdam: Elsevier/Academic Press, 2004. Vol.1. and 2.. | ||||||||
| 3 | Kārkliņa D., Ciproviča I., Beitāne I. Pārtikas produkti ar funkcionālajām sastāvdaļām/ teorētiskais materiāls studiju kursa „Pārtikas funkcionālās īpašības” apguvei - Jelgava: LLU, 2008. - 50 lpp. | ||||||||
| 4 | Feiner, G. Meat products handbook: practical science and technology /Gerhard Feiner. Cambridge: Woodhead Publishing: CRC Press, 2006. XXII, 648 p. | ||||||||
| Other Information Sources | |||||||||
| 1 | Food Science and Technology | ||||||||
| 2 | Food Quality and Preference 3.International Dairy Journal | ||||||||
