.
Food Supplements and Food Additives
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:13.03.2024 14:45:36
| Study Course Information | |||||||||
| Course Code: | LU_007 | 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) | 5 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 10 | ||||
| Classes (count) | 7 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 14 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Food additives and food supplements. | Lectures | 1.00 | other | |||||
| 2 | Laws and regulations regulating usage of food additives. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 3 | Classification of food additives. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 4 | Harmlessness, origin and criteria of purity of food additives. | Lectures | 1.00 | other | |||||
| Classes | 2.00 | other | |||||||
| 5 | Laws and regulations regulating usage of food supplements. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 6 | Composition of food supplements. Data base of food supplements. | Classes | 2.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars and intermediate examinations; to study literature on topics ralated to respective course; to preparē messages and presentations on food supplements and food additives. | ||||||||
| Assessment Criteria: | Participation in practical works and seminars are mandatory. The final rating of the study course will be resulted from: 1. own-initiative presentation about food additives (FA), prepared and defended during seminar – 40%; 2. own-initiative presentation about food supplements (FS), prepared and defended during seminar – 40%; 3. examination (written test) – 20%. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1) understanding about chemical composition of the food supplements and food additives, about their influence on properties of food products and human health. 2) know about normative acts regulating the turnover of the food additives and food supplements. | ||||||||
| Skills: | 1) Analyse and evaluation of the chemical composition of the food supplements and food additives, options of their usage and their possible influence on properties of food products and human health. 2) Orientation in the normative acts to be taken into account by the market participants in turnover of the food additives and food supplements. | ||||||||
| Competencies: | In accordance with the relevant normative acts understand, evaluate and explain in reasoned way the necessity to add or not to add the authorised food additives to defined group of food products. To explain in reasoned way both to specialists and non-specialists the necessity to supplement or not to supplement the traditional food products with food additives ensuring a balanced daily diet. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Baltess, W. Pārtikas ķīmija. Latvijas Universitāte, Rīga, 1998., 478 lpp. | ||||||||
| 2 | Belitz H.D., Grosch W., Schieberle P. Food chemistry: 4th ed. New York: Springer, 2008. | ||||||||
| 3 | Baltes W., Matissek R. Lebensmittelchemie: 7., Berlin : Springer, 2011. 613 lpp. | ||||||||
| 4 | Eiropas Parlamenta un Padomes regula (EK) Nr.1333/2008 Par pārtikas piedevām (2008.g. 16 decembris) | ||||||||
| 5 | Jākobsone, I., Kreicbergs, V. Uztura bagātinātāji un pārtikas piedevas. Rīga, LU Akadēmiskais apgāds. 2007.,126 lpp. | ||||||||
| 6 | MK noteikumi Nr.685. Prasības uztura bagātinātājiem, Rīga, 11.12.2 | ||||||||
| 7 | Pārtikas aprites uzraudzības likums. (spēkā esošā redakcija 31.12.2017.) | ||||||||
| 8 | Socaciu C. Food colorants : chemical and functional properties. CRC Press/Taylor & Francis Group, c2008. 633 lpp. | ||||||||
| Additional Reading | |||||||||
| 1 | Food Additives/en. by A. Branen, p. Davidson, S. Salminen. - New York: Marcel Dekker, Inc., 1990. - 735 p. | ||||||||
| 2 | Food Preservatives/en. by N. Russel, G. Gould. Glasgow, London: Balcakie Academic Professional, 1991. –343 p. | ||||||||
| 3 | Natural Food Colorants/en. by G. A. F. Hendry and J. D. Houghton. -2nd ed.- London: Balcakie Academic Professional, 1991. –343 p. | ||||||||
| 4 | Natural Food Colorants: science and technology/en. by g. Lauro, F. Francis. - New York: Marcel Dekker, Inc. 2000. – 336 p. | ||||||||
| 5 | Ozola, L. Pārtikas piedevas. – SIA “Neo”, Rīga, 2003., 112 lpp. | ||||||||
| 6 | Ripa A. Ārstniecības augi : raksturojums, audzēšana, izmantošana. Rīga : Avots, 2016. 183 lpp. | ||||||||
| 7 | Rubine H, Eniņa V. Ārstniecības augi : ieteikumi ārstniecības augu vākšanā un lietošanā. Rīga : Zvaigzne ABC, c2004. 343. lpp. | ||||||||
| Other Information Sources | |||||||||
| 1 | LR likumdošana www.likumi.lv | ||||||||
| 2 | ES likumdošana http://eur-lex.europa.eu/homepage.html?locale=lv | ||||||||
| 3 | ES pārtikas drošība https://ec.europa.eu/food/safety_en | ||||||||
| 4 | Zemkopības Ministrija, Pārtika (likumdošana, pētījumu, ĢMO) https://www.zm.gov.lv/partika/#jump 5. Normatīvie akti, PVD nolikums, LR likumi, Ministru kabineta noteikumi https://www.zm.gov.lv/partikas-un-veterinarais-dienests/sta… | ||||||||
