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Introduction to the Food Industry

Course developers

Course abstract

The purpose of the internship is to consolidate the knowledge gained during the study process about the organization of the production processes of a food company.
During the internship, the student acquires skills in the production of food products and the operation of technological equipment, learns about the assortment of manufactured food products, 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 internship report.

Course Content(Calendar)

1. General information about the company.
1.1. Company name, type of business, location, specialization. Company structure, including quality management department, laboratory, R&D department, production department and others.
1.2. The main raw material(s) used in the production, their brief description and their quality requirements and documentation confirming the quality.
1.3. Types of products produced, their brief description, main quality parameters, places of sale of products.
2. Description of the workplace (the student gathers information about the processes implemented in the production department, without characterizing the entire technological process of the company's production as a whole).
2.1. The name of the production process and its signifficance in the technological process of product production.
2.2. Brief description of the production process – technological parameters, used equipment.
3. Hygiene requirements in the company and requirements for the employee. Sanitary treatment of equipment and premises (frequency of cleaning, used means, responsible person) in the company.
4. Student’s conclusions and suggestions for improving work efficiency at the workplace.

Requirements for awarding credit points

During the internship, students participate in the internship (100%) and prepare the internship report. When returning from the internship, the internship report is publicly defended. After the defence, you will receive a practice assessment - a pass without a grade.

Description of the organization and tasks of students’ independent work

According to the internship program, the student prepares an internship report, which he defends publicly. The internship report includes the following sections:
1. General information about the company.
2. Characteristics of the main raw material.
3. Types of manufactured products.
4. Description of the workplace.
5. Hygiene requirements in the company.
6. Student’s conclusions and proposals.

Criteria for Evaluating Learning Outcomes

The evaluation of the production internship test depends on the evaluation of the prepared practice report. A student can get credit for the internship if at least 90% of the required information in the internship report is included and properly described, as well as a public defense of the internship report has been made.

Compulsory reading

Metodiskie norādījumi prakses izstrādei – e-studijās.

Further reading

Uzņēmumu mājas lapa un iekšējā dokumentācija

Notes

For full-time students of the study programme Food Technology.