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Food Technologies

Course developer

Prior knowledge

PārZP028, Food Equipment

PārZP029, Introduction in Food Industry

Replaced course

PārZP022 [GPARP022] Food Technologies

Course abstract

Students will get practical knowledge in food processing and equipment exploitation questions. Students strengthen the knowledge acquired during studies and gain practical skills. Students get acquainted with the food processing and technological equipment. Students will prove their theoretical knowledge and get practical experience, what will help in practical works and during competition in the labor market.

Learning outcomes and their assessment

After the course students will have:
Specialized knowledge and critical understanding about the technological processes, their organization, technological units and flowing lines in the food production enterprise. Work placement in the enterprice
Skills: independently perform their duties in processing enterprise, to summarize the information gathered during the practice. Work placement in the enterprice

Competence to analyse and explain the technological processes in the food production enterprise. Defence of report.

Course Content(Calendar)

1. General information: name, type of company, location, specialisation, short description of the production, volumes and characteristics of the market situation.
2. Characteristics of raw materials used in the company, main suppliers, frequency of supply. Quality indicators of raw materials and periodicity of determination. Documentation of acceptance, accounting arrangements.
3. Technological schemes for the production of products (maximum of four product types), key parameters for technological operations, their justification.
4. Losses in the production process, their accounting. Use of by-products.
5. Characteristics of packaging materials. Preparation of products for sale: consumer packaging and packaging. Disposal of packaging material, recycling facilities.
6. Supply of energy resources and water. Heating: steam, hot water. Preparation of steam and hot water for consumption. Electricity. Water and sewer: water supply and consumption. Collection of waste water, description of the treatment process.
7. Environmental protection measures.
8. Job security measures at the company. Injury, its assessment in the company, prevention possibilities.

9. Students conclusions and proposals.

Requirements for awarding credit points

Passed a briefing on work safety. During the internship, students prepare an internship report, and when they return from the internship, they defend it publicly. After the defense, they receive internships assessment - assessment without a mark

Description of the organization and tasks of students’ independent work

The student must prepare and defend an internship report according to the set requirements.

Criteria for Evaluating Learning Outcomes

Practice report is evaluated as appropriate (positive), if 70% of it is described according requirements

Compulsory reading

1. Uzņēmumā esošā pieejamā informācija par jaunu produktu izstrādi.
2. 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.

3. Mitra, Jay. The business of innovation / Jay Mitra. 1st edition. Thousand Oaks, CA: SAGE Pub., 2017. pages cm ISBN 9781446210802 (alk. paper).

Further reading

www.likumi.lv
https://europa.eu/european-union/eu-law/legal-acts_en

Notes

Compulsory course for students of the second-level vocational higher education study programme “Food Technology”.