Research Work in Food Chemistry

Study Course Description

Course Description Statuss:Approved

Course Description Version:8.00

Study Course Accepted:26.08.2024 15:43:37

Study Course Information
Course Code:		SUUK_063		LQF level:		Level 6
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Chemistry; Organic Chemistry		Target Audience:		Medical Services
Study Course Supervisor
Course Supervisor:		Viesturs Kreicbergs
Study Course Implementer
Structural Unit:		Department of Rehabilitation
The Head of Structural Unit:
Contacts:		Riga, 3 Cigorinu Street, spkrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		0	Lecture Length (academic hours)		0	Total Contact Hours of Lectures		0
Classes (count)		8	Class Length (academic hours)		2	Total Contact Hours of Classes		16
Total Contact Hours								16
Part-Time - Semester No.1
Lectures (count)			Lecture Length (academic hours)			Total Contact Hours of Lectures		0
Classes (count)		8	Class Length (academic hours)		2	Total Contact Hours of Classes		16
Total Contact Hours								16
Study course description
Preliminary Knowledge:
Inorganic, organic and food chemistry.
Objective:
To introduce students with a specific food composition.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to the research work.			Classes		0.50	auditorium
2	Minerals. Trace elements and micronutrients.			Classes		0.25	auditorium
3	Calcium. Calcium biological nutritional value. Calcium products.			Classes		0.25	auditorium
4	Potassium. Potassium biological nutritional value. Potassium products.			Classes		0.25	auditorium
5	Magnesium. Its biological nutritional value. Magnesium in foods.			Classes		0.25	auditorium
6	Iron. It`s biological nutritional value. Iron in food.			Classes		0.25	auditorium
7	Zinc. It`s biological nutritional value. Zinc in foods.			Classes		0.25	auditorium
8	Copper. It`s biological nutritional value. Copper in foods.			Classes		0.25	auditorium
9	Iodine. It`s biological nutritional value. Iodine in foods.			Classes		0.25	auditorium
10	Fluorine. It`s biological nutritional value. Fluorine in foods.			Classes		0.25	auditorium
11	Selenium. It`s biological nutritional value. Selenium in foods.			Classes		0.25	auditorium
12	Energy nutritional value. Food ingredients which are of nutritional energy.			Classes		0.25	auditorium
13	Organic nutritional value. Food ingredients which have the biological nutritional value.			Classes		0.25	auditorium
14	Sensors active compounds in the food.			Classes		0.25	auditorium
15	Animal food raw comparison – chicken egg and chicken meat.			Classes		0.25	auditorium
16	Animal food raw comparison – milk and milk products (butter and cheese).			Classes		0.25	auditorium
17	Animal food raw comparison – cheese and meat.			Classes		0.25	auditorium
18	Animal food raw comparison – meat and fish.			Classes		0.25	auditorium
19	Different kinds of meat comparison – beef / pork or beef / poultry meat or poultry meat / pork, etc.			Classes		0.25	auditorium
20	Different comparison of fat fishes – salmon / cod, etc.			Classes		0.25	auditorium
21	Various marine animals comparison – crabs / squid, etc.			Classes		0.25	auditorium
22	Plant and animal product comparison – soya and meat (or soy and milk).			Classes		0.25	auditorium
23	Various oil comparison – rape seed / olive or sunflower / canola seeds or coconuts / groundnuts, etc.			Classes		0.25	auditorium
24	Comparison of different cereals – wheat / rye or rice / corn, barley / oats or buckwheat / oats, etc.			Classes		0.25	auditorium
25	Potatoes and a cereal grain comparison.			Classes		0.25	auditorium
26	Comparison of various vegetables – potatoes / cabbages/ carrots or beetroot / tomatoes, radishes or kohlrabi or onion / horseradish, etc.			Classes		0.25	auditorium
27	Different fruits or berries comparison – apples / oranges or pears / pineapple or melon / lemon or strawberries / raspberries or currants / gooseberries or grapes / cherries, etc.			Classes		0.25	auditorium
28	Comparison of different pulses – beans / peas or soya / peas, soy / beans, etc.			Classes		0.25	auditorium
29	Comparison of different herbs – dill / parsley or celery / oregano or basil / thyme, garlic or rosemary tree, etc.			Classes		0.25	auditorium
30	Comparison of various nuts – hazelnuts / peanuts or walnuts / almonds, etc.			Classes		0.25	auditorium
31	Comparison of products which containing caffeine – coffee / cocoa or tea / coffee, etc.			Classes		0.25	auditorium
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to the research work.			Classes		0.50	auditorium
2	Minerals. Trace elements and micronutrients.			Classes		0.25	auditorium
3	Calcium. Calcium biological nutritional value. Calcium products.			Classes		0.25	auditorium
4	Potassium. Potassium biological nutritional value. Potassium products.			Classes		0.25	auditorium
5	Magnesium. Its biological nutritional value. Magnesium in foods.			Classes		0.25	auditorium
6	Iron. It`s biological nutritional value. Iron in food.			Classes		0.25	auditorium
7	Zinc. It`s biological nutritional value. Zinc in foods.			Classes		0.25	auditorium
8	Copper. It`s biological nutritional value. Copper in foods.			Classes		0.25	auditorium
9	Iodine. It`s biological nutritional value. Iodine in foods.			Classes		0.25	auditorium
10	Fluorine. It`s biological nutritional value. Fluorine in foods.			Classes		0.25	auditorium
11	Selenium. It`s biological nutritional value. Selenium in foods.			Classes		0.25	auditorium
12	Energy nutritional value. Food ingredients which are of nutritional energy.			Classes		0.25	auditorium
13	Organic nutritional value. Food ingredients which have the biological nutritional value.			Classes		0.25	auditorium
14	Sensors active compounds in the food.			Classes		0.25	auditorium
15	Animal food raw comparison – chicken egg and chicken meat.			Classes		0.25	auditorium
16	Animal food raw comparison – milk and milk products (butter and cheese).			Classes		0.25	auditorium
17	Animal food raw comparison – cheese and meat.			Classes		0.25	auditorium
18	Animal food raw comparison – meat and fish.			Classes		0.25	auditorium
19	Different kinds of meat comparison – beef / pork or beef / poultry meat or poultry meat / pork, etc.			Classes		0.25	auditorium
20	Different comparison of fat fishes – salmon / cod, etc.			Classes		0.25	auditorium
21	Various marine animals comparison – crabs / squid, etc.			Classes		0.25	auditorium
22	Plant and animal product comparison – soya and meat (or soy and milk).			Classes		0.25	auditorium
23	Various oil comparison – rape seed / olive or sunflower / canola seeds or coconuts / groundnuts, etc.			Classes		0.25	auditorium
24	Comparison of different cereals – wheat / rye or rice / corn, barley / oats or buckwheat / oats, etc.			Classes		0.25	auditorium
25	Potatoes and a cereal grain comparison.			Classes		0.25	auditorium
26	Comparison of various vegetables – potatoes / cabbages/ carrots or beetroot / tomatoes, radishes or kohlrabi or onion / horseradish, etc.			Classes		0.25	auditorium
27	Different fruits or berries comparison – apples / oranges or pears / pineapple or melon / lemon or strawberries / raspberries or currants / gooseberries or grapes / cherries, etc.			Classes		0.25	auditorium
28	Comparison of different pulses – beans / peas or soya / peas, soy / beans, etc.			Classes		0.25	auditorium
29	Comparison of different herbs – dill / parsley or celery / oregano or basil / thyme, garlic or rosemary tree, etc.			Classes		0.25	auditorium
30	Comparison of various nuts – hazelnuts / peanuts or walnuts / almonds, etc.			Classes		0.25	auditorium
31	Comparison of products which containing caffeine – coffee / cocoa or tea / coffee, etc.			Classes		0.25	auditorium
Assessment
Unaided Work:
To prepare a research of two different food products chemical composition and properties.
Assessment Criteria:
1. Class attendance – mandatory – 20% (the lecturer assesses student's activity in discussions of research work presentations). 2. Research paper (report) presentation – mandatory – 30% (the lecturer assesses student's skills to make a presentation and interpret the gathered data). 3. Research paper (report) handed in electronically – mandatory – 50% (the lecturer assesses the outline of the paper, student's ability to independently gather, analyse and interpret the information from literature sources).
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam
Learning Outcomes
Knowledge:		After successful completion of the course students will gain knowledge and a critical understanding of certain foods chemical structure, which will allow them to: • analytically evaluate a specific food composition; • discuss the certain food nutrients; • analyze the chemical changes in foodstuffs during storage and processing of them; • describe the importance of food consumption.
Skills:		After the successful completion of the course, students will have acquired skills to: • independently obtain information on specific nutrition and sensory properties; • be able to structure the selected literature on a specific food composition; • compare and analyze various food properties.
Competencies:		Using their knowledge and skills, the student will be able to critically evaluate the role of various foods in the diet by product's energy and organic nutrition.
Bibliography
No.	Reference
Required Reading
1	J. M. de Man. Principles of Food Chemistry. New York, Springer, 2017, p. 498
2	T. Coultate. Food: The Chemistry of its Components. 6th ed., by the Royal Society of Chemistry’s, 2016, p. 620.
Additional Reading
1	Žurnāls: Food Chemistry (IF-3.9). 308-8146, Izdevējs “Elsevier”
2	Žurnāls: Annual Review of Food Science and Technology (IF – 5.98). Izdevējs “Annual Review Inc.”
3	Žurnāls: Critical reviews in Food Science and Nutrition (IF – 5.1). Izdevējs “Taylor & Francis”
4	Žurnāls: Trends in Food Science and Technology (IF – 4.6). Izdevējs “Elsevier”
5	Žurnāls: Journal of Functional Foods (IF – 4.5). Izdevējs “Elsevier”