Skip to main content
Studiju programma
Supervisor
Lolita Vija Neimane

Study Course Description

Course Description Statuss:Approved
Course Description Version:1.00
Study Course Information
Course Code:SUUK_050LQF level:Level 6
Credit Points:2.00ECTS:3.00
Branch of Science:Quality of Food Products; Food Processing and TechnologyTarget Audience:Medicine; Medical Services
Study Course Supervisor
Course Supervisor:Lolita Vija Neimane
Study Course Implementer
Structural Unit:Department of Sports and Nutrition
The Head of Structural Unit:Una Veseta
Contacts:Rīga, Cigoriņu iela 3, spkatrsu[pnkts]lv, spkatrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - 1. Semester No.
Part-Time - 1. Semester No.
Lectures (number)8Lecture Length (academic hours)2Total Contact Hours of Lectures16
Classes (number)4Class Length (academic hours)2Total Contact Hours of Classes8
Total Contact Hours24
Study course description
Preliminary Knowledge:
Food chemistry and food technology.
Objective:
To gain knowledge about the use of food additives in the objectives and functions of foods, food quality conformity assessment.
Assessment
Unaided Work:
To get acquainted with the assortment of food products at retail, it`s contain food additives, price categories and expiration dates.
Assessment Criteria:
Exam
Final Examination (Full-Time):
Final Examination (Part-Time):Test
Learning Outcomes
Knowledge:Students will gain knowledge about the food and nutrition factors influencing quality, types of pollution and food quality management basic principles; on food additives diversity, legislative framework and the basic conditions for the use of additives in food production, the differences between the food additive functional classes.
Skills:Students will have theoretical knowledge of food and nutrition quality management basic issues, understanding of risk identification and management techniques, the comprehensive knowledge of the food safety system means safety principles. Students will be able to show a scientific approach to food quality and nutritional problems, they also will have skills in conducting scientific research in identifying potential threats to food and nutrition, their risk assessment. Students also will have skills to evaluate the function of food additives in certain foodstuffs and justification for their use need food quality assurance,
Competencies:Students will gain competence to independently choose and put it into practice food and quality management theories and methods; competence food quality assurance, the use of food additives lens, a knowledge-based opinion on the use of substances in food products.
Bibliography
No.Reference
1Ozola L. Pārtikas piedevas. Rīga, SIA NEO, 2003., 112 lpp.
2Jākobsone I., Kreicbergs V. Uztura bagātinātāji un pārtikas piedevas. Rīga, LU Akadēmiskais apgāds, 2007., 126 lpp. Jākobsone I., Kreicbergs V. Uztura bagātinātāji un pārtikas piedevas. Rīga, LU Akadēmiskais apgāds, 2007., 126 lpp
3Food Additives/ ed. By A.Branen, P.Davidson, S.Salminen, J.Torgate. – 2nd ed., rev. And expanded. _ New York, Basel: marcel Decker, Inc., 2002. – 938 p.
4Wallace C.A. Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain. Chichester: Wiley-Blackwell, 2011, 328 p.
5Quality management in food chain/ed. by L.Theusen et al. Wageningen: Wageningen Academic Publishers, 2007, 509 p.
1Food safety risk analysis: a guide for national food safety authorities/Food and Agriculture Organisation of the United Nations, World Health Organisation, Rome: FAO/WHO, 2006, 102 p.
1Žurnāls Kvalitāte http://www.lka.lv/index.php?page=1&view=list
2http://efsa.eu.int/ - Eiropas Pārtikas Drošības Aģentūras (EFSA) aktuālā informācija