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Biological Agriculture Products
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:02.02.2024 12:25:23
| Study Course Information | |||||||||
| Course Code: | LBTU_007 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition 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) | 8 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 16 | ||||
| Classes (count) | 8 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The characterisation of organic agriculture as management form, perspectives of development and situation in Latvia | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 2 | The legislation regarding to organic agriculture and organic food products, its characterisation. The comparison of organic and conventional agricultural systems, main differences between two systems. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 3 | The processing condition and possibilities in Latvia of animal origin raw material as meat, milk and eggs in organic agriculture. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 4 | The technological operations and regimes for production of animal origin raw materials. The characteristic of allowed food additives, technological aids, they functions in organic animal origin food products in organic agriculture. | Lectures | 2.00 | other | |||||
| Classes | 2.00 | other | |||||||
| 5 | The characteristic of organic crop-cultivation products processing condition and regimes. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 6 | Packaging materials and packaging technologies for organic food products. The labeling of food products, trademarks of organic agriculture in Europe and Latvia. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 7 | Safety and wholesomeness aspects of organic food products. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| Assessment | |||||||||
| Unaided Work: | The independent work of students is organised in individual and/or working groups, with the following tasks: independently preparations for seminars, intermediate examinations (E1, E2), examination (E3), to prepare a presentation about main differences between conventional and organic agriculture of raw materials obtaining and processing, main differences between products obtained from conventional and organic farming | ||||||||
| 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. The final rating of the study course will be resulted from the Intermediate tests: 1. Written test E1 (legalisation of organic agriculture) 20% and discussion of their results. 2. Written test E2 (about differences of organic product production) 20% and discussion of their results. 3.Presentation: chosen product characterisation (30%). Final examination: 4. written examination E3 (about differences of organic and conventional product quality) 30%. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Production and quality of food products from organic farming. | ||||||||
| Skills: | Is able to analyse and to find out differences in raw materials quality from organic and conventional farming. Is able to of analyse and evaluate differences for processing conditions of animal breeding and crop product from organic farming. Is able to find important differences among production aids and food additives allowed in organic and conventional farming. | ||||||||
| Competencies: | Justify their choice by a specific method, comparing organic and conventional farming, by analysing significant differences in food production, by assessing their nutritional value, and safety aspects. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Bavec, F ,Bavec M. (2006) Organic production and use of alternative crops, CRC Press, 241 pp. | ||||||||
| 2 | Komisijas Regula (EK) Nr. 1881/2006 (2006. gada 19. decembris), ar ko nosaka konkrētu piesārņotāju maksimāli pieļaujamo koncentrāciju pārtikas produktos | ||||||||
| 3 | Komisijas Regula (ES) Nr. 271/2010 (2010. gada 24. marts), ar kuru groza Regulu (EK) Nr. 889/2008, ar ko paredz sīki izstrādātus bioloģiskās ražošanas, marķēšanas un kontroles noteikumus, lai īstenotu Padomes | ||||||||
| 4 | Komisijas Regula (EK) Nr. 834/2007 (2007. gada 28. jūnijs ) par bioloģisko ražošanu un bioloģisko produktu marķēšanu | ||||||||
| 5 | Lauksaimniecības dzīvnieki un to produkcija bioloģiskā lauksaimniecībā (2006) /Monogrāfija – Sigulda: SIGRA, 296 lpp. | ||||||||
| 6 | Miguel Garcia J., Teixeira P. (2016) Organic versus conventional food: A comparison regarding food safety. Food Reviews | ||||||||
| 7 | Organic cereals and pulses. (2002) /ed. by Younie, D. Taylor, B.R. Weelsh, J.P.and Wilkinson J.M.– UK: Chalcombe.178 p. | ||||||||
| 8 | Organic Agricuture http://www.fao.org/organicag/oa-faq/oa-faq1/en/ | ||||||||
| 9 | Ozola L. (2003) Pārtikas piedevas, SIA NEO, Rīga, 112 lpp. | ||||||||
| 10 | Quality of Organic vs. Conventional Food and Effects on Health (2011) / ed. By Matt D., Rembialkowska E., Luik A., Peetsmann E., Pehme S. Estonian University of Life Sciences, 104 p. International, Volume 33, 2017 - Issue 4, 424-446 p. | ||||||||
| Additional Reading | |||||||||
| 1 | Блэкберн К. де В. (2008) Микробиологическая порча пищевых родуктов. Санкт-Петербург, ПРОФЕССИЯ. 784 стр. 3. Степаненко П.П. (2006) Микробиология молока и молочных продуктов. Москва.413 стр. | ||||||||
| 2 | Pārtikas piesārņojums (2004) PVD, Rīga Pētniecības centrs, 64 lpp. | ||||||||
| Other Information Sources | |||||||||
| 1 | Bioloģiski, http://www.biologiski.lv/ekoveikali-un-zemnieku-tirdzini | ||||||||
| 2 | Latvijas Ekoprodukts, http://www.lbla.lv/ | ||||||||
| 3 | The World of Organic Agriculture 2019, - http://www.organic-world.net/yearbook/yearbook-2016.html | ||||||||
| 4 | Organic-Europe, http://www.organic-europe.net/home-europe.html | ||||||||
