Food Products Production

Study Course Description

Course Description Statuss:Approved

Course Description Version:4.00

Study Course Accepted:31.03.2022 12:20:42

Study Course Information
Course Code:		SUUK_055		LQF level:		Level 6
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Clinical Medicine; Nutrition Science		Target Audience:		Medical Services
Study Course Supervisor
Course Supervisor:		Inga Ciproviča
Study Course Implementer
Structural Unit:		Department of Sports and Nutrition
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)		10	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		20
Classes (count)		5	Class Length (academic hours)		2	Total Contact Hours of Classes		10
Total Contact Hours								30
Part-Time - Semester No.1
Lectures (count)		10	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		20
Classes (count)		5	Class Length (academic hours)		2	Total Contact Hours of Classes		10
Total Contact Hours								30
Study course description
Preliminary Knowledge:
Food chemistry.
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.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Bread baking of different varieties.			Classes		1.00	auditorium
2	Grains as raw material for flour, bread, pasta and alcohol production.			Lectures		1.00	auditorium
3	Different varieties of bread baking.			Classes		1.00	auditorium
4	Flour, bread (wheat and rye), pasta and production processes, grades, shapes, quality characteristics and storage.			Lectures		1.00	auditorium
5	Alcohol, its characterization and use for making spirits (vodka, gin and whiskey), wines, their production and characterization, fruit spirits.			Lectures		1.00	auditorium
6	Analysis of fruit juices, frozen vegetables, sour vegetables, beer or wine.			Lectures		1.00	auditorium
7	Flour, bread, pasta and malt analysis.			Lectures		1.00	auditorium
8	Freezing, drying, acidification and canning of fruits and vegetables in closed containers, breakdown and brief characterization of canned food.			Lectures		1.00	auditorium
9	Potatoes, their processed products – starch, dry potato powder, fries, chips.			Lectures		1.00	auditorium
10	Sugar beet, types and production of sugar, oil plants and oil extraction.			Lectures		1.00	auditorium
11	Milk composition, characteristics of the main milk components, quality indicators.			Lectures		1.00	auditorium
12	Analysis of milk composition and quality.			Classes		1.00	auditorium
13	Investigation of protein extraction methods in dairy production.			Classes		1.00	auditorium
14	Industrial milk protein isolation techniques, their role in the extraction of individual dairy products, mechanical and heat treatment, the effect of treatment on milk composition and milk quality, technologies for production of whole milk products – production of heat treated milk and cream.			Lectures		1.00	auditorium
15	See, their role in the production of sour milk products, characterization of sour milk drinks and products, nutritional value, production technology.			Classes		1.00	auditorium
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Bread baking of different varieties.			Classes		1.00	auditorium
2	Grains as raw material for flour, bread, pasta and alcohol production.			Lectures		1.00	auditorium
3	Different varieties of bread baking.			Classes		1.00	auditorium
4	Flour, bread (wheat and rye), pasta and production processes, grades, shapes, quality characteristics and storage.			Lectures		1.00	auditorium
5	Alcohol, its characterization and use for making spirits (vodka, gin and whiskey), wines, their production and characterization, fruit spirits.			Lectures		1.00	auditorium
6	Analysis of fruit juices, frozen vegetables, sour vegetables, beer or wine.			Lectures		1.00	auditorium
7	Flour, bread, pasta and malt analysis.			Lectures		1.00	auditorium
8	Freezing, drying, acidification and canning of fruits and vegetables in closed containers, breakdown and brief characterization of canned food.			Lectures		1.00	auditorium
9	Potatoes, their processed products – starch, dry potato powder, fries, chips.			Lectures		1.00	auditorium
10	Sugar beet, types and production of sugar, oil plants and oil extraction.			Lectures		1.00	auditorium
11	Milk composition, characteristics of the main milk components, quality indicators.			Lectures		1.00	auditorium
12	Analysis of milk composition and quality.			Classes		1.00	auditorium
13	Investigation of protein extraction methods in dairy production.			Classes		1.00	auditorium
14	Industrial milk protein isolation techniques, their role in the extraction of individual dairy products, mechanical and heat treatment, the effect of treatment on milk composition and milk quality, technologies for production of whole milk products – production of heat treated milk and cream.			Lectures		1.00	auditorium
15	See, their role in the production of sour milk products, characterization of sour milk drinks and products, nutritional value, production technology.			Classes		1.00	auditorium
Assessment
Unaided Work:
Students independently get acquainted with the assortment of food retail assortment diversity, price categories, composition and duration of validity of product ads and articles in the press.
Assessment Criteria:
Exam. Exam score results are formed during the study process two written colloquiums (of plant and animal origin), evaluation and tests in the laboratory work.
Final Examination (Full-Time):		Exam (Written)
Final Examination (Part-Time):		Exam (Written)
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.
Competencies:		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.
Bibliography
No.	Reference
Required Reading
1	Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija. Rīga, LU Akadēmiskais apgāds, 2008. - 93 lpp. (akceptējams izdevums)
2	Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Rīga, RTU izdevniecība, 2010. (akceptējams izdevums)
3	Bioloģiski aktīvas vielas pārtikas produktos/zinātniska monogrāfija/ Sastādīja E. Straumīte, R. Galoburda, Z. Krūma, I. Ciproviča, J. Zagorska. Jelgava, LLU, 2012. -280 lpp.
Additional Reading
1	Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava, LLU, 2002. - 248 lpp.
2	Kārkliņa D., Ciproviča I., Beitāne I. Pārtikas produkti ar funkcionālajām sastāvdaļām/teorētiskais materiāls studiju kursa "Pārtikas funkcionālās īpašības" apguvei. Jelgava, LLU, 2008. - 50 lpp.
Other Information Sources
1	Cab datu bāze
2	EBSCO datu bāze