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About Study Course

Credit points / ECTS:2 / 3
Course supervisor:Inga Ciproviča
Study type:Part time, Full time
Course level:Bachelor
Target audience:Medical Services
Language:Latvian
Branch of science:Clinical Medicine; Nutrition Science

Objective

To gain knowledge of milk, meat, fish, eggs, grains, fruit and vegetables chemical composition, properties and their evaluation criteria, to understand the food during the production processes of their impact on food composition and nutritional value.

Prerequisites

Food chemistry.

Learning outcomes

Knowledge

Students will learn about food production characteristics, their impact on the composition and quality.

Skills

Students will gain an understanding of food composition of raw materials, it`s nutritional value, nutritional change in the production of foodstuffs, the basic principles of a particular food production process used in the merits of their role in improving food security and nutrition preservation.

Competence

Students will acquire the competence to evaluate the production of foodstuffs going processes, their impact on food composition and quality of food to advise users about the choice of products, their nutritional value, to explain the manufacture of food products used in the process of the need for food additives contained in the composition, etc. production aids merits.

Study course planning

Planning period:Year 2024, Autumn semester
Study programmeStudy semesterProgram levelStudy course categoryLecturersSchedule
Nutrition, RFUN7Bachelor’sRequiredJeļena Zagorska, Dace Kļava, Liene Ozola
Nutrition, RFU5Bachelor’sRequiredJeļena Zagorska, Dace Kļava, Liene Ozola