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Introduction in Food Industry

Course developer

Prior knowledge

PārZ1014, Hygiene Requirements in the Enterprise

Replaced course

PārZP029 [GPARP028] Introduction in Food Industry

Course abstract

The aim of the course is to consolidate the knowledge acquired in the course of studies on the organisation of the production process of a food business. During the internship the student acquires skills in food production and operation of technological equipment, learns about the range of food products produced, technological possibilities and sanitary hygiene requirements.

Learning outcomes and their assessment

Gains knowledge and critical understanding of the organization of the production process of the specific food industry company, quality management of technological processes and sanitary hygiene requirements - practice in the company.
Skills to be able to independently perform the duties assigned to the company, to summarize the information obtained during the internship - internship in the company, preparation and defense of the internship report.

Competences to be able to explain the food production processes in the company, as well as to assess the state of sanitary hygiene in the company - defense of the practice report.

Course Content(Calendar)

1. General company information (42h).
1.1 Name of the company, type of business, location, specialisation; Company structure, including quality management department, laboratory, R&D department, production department, etc. - give the company management chart.
1.2. Main raw material(s) used in production, their breakdown and brief characteristics and their quality documentation;
1.3. types of products manufactured, their brief characteristics, main quality parameters, sales outlets and volumes
2. Workplace characteristics (the student summarises information on the processes carried out in the production department, without describing the entire production process of the enterprise) (42h).
2.1 Name of the production process and its role in the realisation of the technological process for the production of the product;
2.2 Brief description of the production process - technological parameters, equipment used;
3. Hygiene requirements in the establishment and requirements of the employee. Sanitary treatment of equipment and premises (frequency of cleaning, products used, responsible person) in the establishment (42h).
4. Trainee's conclusions and proposals for improving work efficiency in the workplace (10h).

Requirements for awarding credit points

During the internship, students prepare an internship report, returning from the internship, and publicly defend it. After the defense receives an evaluation of the practice - a test.

Description of the organization and tasks of students’ independent work

The student prepares a placement report in accordance with the placement programme (not less than 15 pages).
1. General information about the company. Company name, type of business, location, specialisation; Company structure and management chart. Main raw material(s) used in production, their breakdown and brief characteristics and their quality documentation; Types of products manufactured, their brief characteristics.
2. Description of the workplace. Name of the production process and its role in the implementation of the technological process for the production of the product; Brief description of the production process - technological parameters, equipment used;
3. Hygiene requirements in the establishment and requirements of the employee. Sanitary treatment of equipment and premises in the establishment.
4. Conclusions and suggestions of the trainee on how to improve work efficiency in the workplace.

Criteria for Evaluating Learning Outcomes

The study course concluded with an exam.
The exam assessment is based on:
• a practice report prepared and submitted in accordance with methodological instructions (70%);

• a public defense of the practice report (30%).

Compulsory reading

Kampuse S., Kļava D., Ķince T., Muižniece–Brasava S., Straumīte E., Zagorska J. Metodiskie norādījumi prakšu īstenošanai pārtikas tehnoloģijas fakultātē LLU. Jelgava, 2020. 24 lpp.

Further reading

Kvalitātes pārvaldības sistēmas. Pamatprincipi un terminu vārdnīca: LVS EN ISO 9000:2015. Rīga, Latvijas Standarts, 2015, 51 lpp.
Noformēšanas vadlīnijas, https://www.ptf.llu.lv/sites/ptf/files/2021-02/Noformesanas_noteikumi_2020_PTF.pdf.

Periodicals and other sources

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Notes

Compulsory professional practice in the second level professional higher education study program “Food Technology” for full-time and limited currency course in the academic study program “Food Quality and Innovations”.