Latvia University of AgricultureFaculty of Food Technology

The report of the self-estimation committee for Food Science and Technology Study programs

Part 1The Bachelor study program "Food Science"

(Education code of the Latvia Republic - 44541)

Jelgava ,2000

C o n t e n tIntroduction page

1.1 Bachelor study program 31.1.1 Execution of accreditation self-estimation 31.1.2 The main aim and tasks of the Bachelor study program 41.1.3 The study program and study plans 41.1.4 Comparison of the BSc degree and professional programs in Latvia with European and world countries` Food study programs 51.1.5 Organisation of the study process and evaluation of knowledge 7

1.2 Students1.2.1 Informative materials about the Faculty and study programs 71.2.2. Admission 81.2.3 Graduation 91.2.4 Scientific and research activities of students 101.2.5 Financing of studies 111.2.6 Students services 11

1.3 The teaching staff 121.4 Providing and supervision of the study process 131.5 Feedback and Quality Assurance 14

1.5.1 Results of questionnaire 141.5.2 The strong and weak points of the Faculty of Food Technology 151.5.3 The future evaluation of the Bachelor study program 161.5.4 Perspective development of the Bachelor study program

for next five years 171.5.5 The plan of annual transient activities 18

A n n e x

1. The organization of study process in the Faculty of Food Technology 652. The standard part of the Food Science Bachelor study program 653. The Curriculum of Bachelor of Food Science 664. Definite sequence of study courses 685. Data considering the sex of the students 686. Number of students graduated from Faculty of Food Technology 697. Results of defending of Bachelor papers and research work 1995-1999 698. Authors of the research work defended in 1999, advisors of the theme and evaluation 699. Qualification of the teaching staff 7110. Structure of age and scientific degree of the teaching staff of the Faculty of Food Technology 7111. Structure of age and scientific degree of the teaching staff of the Faculty of Food Technology related to post 7212. Literature sources for the Bachelor study program in the LLU Fundamental Library 7213. Publications of Departments during last 5 years 7314. The scheme of development and acceptance of the course program 7315. Annotations of the study courses 7316. Approximate costs of the Bachelor and higher professional study program 79

2

Introduction

The Faculty of Food Technology was founded in April 1948, when 25 students began studies in meat and fermentation technology.Now, at the beginning of the study year 1999/2000, there are 481 undergraduate students, including 62 in Bachelor study program and 251 in part-time studies, 47 Master students, 17 doctoral students and 44 members of the teaching staff at the Faculty of Food Technology. 3352 students have graduated from the Faculty of Food Technology. The organisation of the study process in the Faculty of Food Technology can see Annex 1.At present moment The Faculty of Food Technology of the Latvia University of Agriculture conduct and organise the teaching on the basis of the curriculum of the diploma and degree studies:

Basic studies: 44541 Bachelor in Food Science (BSc); 214610 Engineer diploma; 122501-02 Restaurant and Hotel Manager diploma.

The highest studies 46541 Master of Engineering Sciences (MSc) in Food Science in study

directions: Food Engineering, Food Chemistry, Food Microbiology and Biotechnology, Food Quality;

51541 The Doctor scientific degree (Dr.sc.eng.)All curricula are presented for the accreditation.

Execution of accreditation self-estimation

7 subcommittees were formed for the execution of accreditation self-estimation in which the teaching staff, students, master students and doctoral students of the Faculty of Food Technology took part. The committees were accepted by the Faculty Council on 16September, 1998. (Resolution No. 1, 16 September, 1998.). The process of accreditation of self-estimation is headed by Dean of the Faculty of Food Technology, associate - Prof. Dr. Sc. Eng. Daina Kārkliņa. The sub -committees are as follows:

Self-estimation sub-committee of the Bachelor and higher professional study programs,

Self-estimation sub-committee of the master and doctoral studies, Self-estimation sub-committee for comparing the study program of Food Science

and Technology with that of higher educational establishments of the European Union,

Self-estimation sub-committee of the teaching staff and students` scientific work, Self-estimation sub-committee of students, master students, doctoral students,

employers` questionnaire organisation, Self-estimation sub-committee of the development program of the Faculty of Food

Technology for the next 5 years, Self-estimation sub-committee for evaluating the material and technical basis of

studies

3

The project of the evaluation report was discussed at the meeting of the students, teaching staff, graduates and employers, totally 37 members. This meeting took place on the 16th of February, 2000 (protocol in Latvian available at the Faculty).

The main aim and tasks of the Bachelor study program

The aim of the Bachelor study program "Food Science" is training of academically educated, highly qualified, leading personalities, competitive specialists in the labour market, who can operate effectively in all areas related to processing and preservation of foods including production, product development, quality assurance and applied research. They can also work as the teaching staff in universities or can continue education in the Master courses.The Bachelor study program has to ensure opportunities as follows to: evaluate quality of Food products; process of agricultural raw materials, storage

and realise Food goods; realise production of new Food products; carry out research and pedagogic work; continue studies for the Master's degree.The main task of the study program is to: give theoretic knowledge and practical skills for doing research work in Food

Science, forming theoretical basis for Food production; evaluate quality of foreign and national Food products and their correspondence to

the requirements of quality. The Bachelor study program is approved at the Faculty Council. It had an independent examination and was confirmed by the Senate of the Latvia University of Agriculture (No.265, 10 March, 1999.). The head of the Bachelor study program is associate professor, Dr.sc.eng. Daina Kārkliņa.

The Bachelor study program and study plan

Number and title of the curriculum: Food Science, code 44541Level UndergraduateDegree BachelorVolume in credit points 164.5 creditsNominal length of study 4 yearsThe Bachelor study program has the following structure: General basic courses 21.5 credits; Profile academic courses 57.5 credits; Special courses 64.5 credits; Practical training and research work 11.0 credits The State (graduation) examination; The Bachelor thesis 10.0 creditsOne credit point (CP) is a unit of study that corresponds to one week (40 hours) study of which 24 hours are constituted by auditory study (lectures, seminars, work in laboratory). The studies are aimed at acquiring the Bachelor degree in Food Science accepted by the Board of Higher Education (Resolution No.42, 10 July, 1997.). This degree will be awarded starting with the year 2001 because since the study year 1997/98, there are 2 separate study programs: the Bachelor study program and higher professional

4

study program. The graduates have received the Bachelors degree in Engineering Science until 1997, but during 1998-2000, carrying out all the requirements, the students have opportunity to get either the Bachelors degree or a diploma of higher professional qualification with a licence allowing to continue education for the Masters degree. The graduates also get an academic transcript (example in Latvian available at the Faculty).Content of the study program corresponds to the designed "Food Technology" Bachelor standard. This standard corresponds to the Regulation of the Board of Higher Education "The standard of the Latvian Bachelor study program". This regulation determines that obtaining part of the plan -70 credits- gives opportunity for graduates of the professional study program to continue studies for the Master degree (Annex 2, The standard part of the Food Science Bachelor study program). Academic courses include fundamental, humanities, ecology and economic courses. The total content of fundamental courses (Chemistry, Mathematics, Physics)is accepted by the Senate Resolution No. 166, 12 March, 1997. : Mathematics - 11.0 credits, Physics - 6.0 credits, Chemistry - 37 credits. Profile special courses (64.5 credits) and elective courses ensure student knowledge and professional skills. The percentage proportion among general basic subjects, profile academic subjects and profile special subjects is 44: 48: 8. During the first study year, the students of the Bachelor study program mainly attend the fundamental courses - Mathematics, Chemistry, Physics. During the second year they are trained in general academic subjects related to their speciality and science principles. At the beginning of the third year, studies are related to the field of Food Science and Technology.Special study courses give opportunity to study basic food production, acquaint with equipment, get knowledge about the latest trends of food production in the world. Students have opportunity to choose different courses for getting wider and deeper knowledge. Content of special courses related to speciality corresponds to the demands of Food Technology. The students are working out course works, prepare reports in special courses, thus, increasing content of independent studies. The designed Bachelor degree curriculum has not one specialisation (milk, meat, fermentation, etc,), but it gives theoretical knowledge about all the food production technologies, thus, increasing competitiveness of the graduates in the labour market. The worked out study plan is characterised by a small number of the total courses - 20, because many courses have been united, forming large blocks of courses, for instance, Basics of Food Technology - 22.5 credits. Therefore, there are only some courses with the content 1.0-1.5 credits (mainly elective courses). For connecting theoretical knowledge with practice, after terms 2 and 4, the practical training is organised in different food processing enterprises or scientific laboratories. The amount of practical training embraces 3 credits (6 weeks), but during term 8 there are 16 weeks (8 credits) allowed to practical training in scientific institutions. The Curriculum of Food Science can see annex 3.

Comparison of the BSc degree (Food Science) and professional (Food Technology) programs in Latvia with European and world countries` Food study

programs

A united system of higher education in Food Science and Food Technology does not exist in Europe and in the world. We acquainted with several study programs in Europe, The United States of America, Australia and structure of these programs responded to the education system of the given state.

5

Length of the BSc (Food Science) degree programs realised in the United States of America, Australia, Ireland and Great Britain is 3, 3,5, 4 years. The professional diploma, for instance, in Spain Licenciado en Ciencia Technologia de los Alimentos or in France, Germany, Italy, Portuguese is awarded after 5 years` studies. In Latvia, the BSc degree in Food Science (Resolution of the Council of Higher Education N 42 10 July, 1997) and Diploma of Engineer in Food and Beverage Technology (Catalogue of occupations, code 214610) is attributed to the student in 4 years.In Latvia, the total amount of credits in both the programs is approximately 160, in foreign countries – from 120 to 160 credits.The Faculty of Food Technology is also a partner in network “Food studies in Europe” from the year 2000 (Project Nr.55792-CP-2-99-FR) (Available in Faculty) All the study programs provide fundamental courses as Chemistry, Mathematics, Physics, Foreign Language, Information Technology at the beginning of studies as showed analyses of the BSc (Food Science) degree study and professional (Food Technology) programs in other universities compared to the Latvia University of Agriculture. Credits of the fundamental courses are different in different universities. Titles of the compulsory subjects are very similar in the further studies in all programs. They are Food chemistry, Food microbiology, biotechnology, sensory evaluation of Food products. The amount of credits in engineering subjects increases in the professional study programs. There is practical training in each program.There is no physical training in foreign study programs and the amount of credits is less in the humanities. The proportion of elective courses in the foreign study programs is higher than in the feed study program in Latvia. During the study process in foreign universities, higher attention is given to research work and its material and laboratory ensuring. The strong side of the Faculty of Food Technology is choice of the place for in-service training. Today many graduates of the Faculty of Food Technology are employed in modern feed enterprises. They are interested to help us to prepare responding food specialists. The Faculty of Food Technology of the Latvia University of Agriculture is the only institution of higher education where is the study program in Food Science and Technology. The weak point is the existing course system. It does not allow to make the study process more flexible for the student – to choose for him/her a definite model or specialise in more different courses according to his/her career development (Food economy, Food packaging, Food management, Food biotechnology, Nutrition, Food product development, etc.). Knowledge of foreign languages of our students is not so good. It does not allow to use successfully the latest information, foreign books and periodicals to deepen their special knowledge and proportion of independent work and take an active part in international students` exchange projects as SOCRATES or Leonard de Vinci. Choice of the offered literature and periodicals in Food Science is insufficient.Proposals: to turn to a subject system and modules in planning classes; to improve the system of elective courses; to promote the proportion of independent work in the study process; to form a catalogue and the study book of the study program for every student.The BSc degree (Food Science) and professional (Food Technology) programs of the Faculty of Food Technology are formed according to the Latvian Legislation on higher education and the potential level of information and opinion of Food Science in the Republic. It requires for further development according to the level of universities of the European Union. (Materials about comparison are available in Faculty).

6

Organisation of the study process and evaluation of knowledge

Studies at the Latvian University of Agriculture (LLU) and the Faculty of Food Technology are organised according to SATVERSME (Regulations of LLU), Law about Higher Educational Establishments and other rules and regulations applicable within the Republic of Latvia. The Bachelor studies are organised according to regulations of the Senate of the Latvia University of Agriculture (Decision No.142, 8May, 1996. “About the study system of the Latvia University of Agriculture”). After graduating the first educational level it is possible to obtain a diploma of the Bachelor degree - confirmed by the Board of Higher Education (Decision No. 42, 10. July, 1997.). The Senate of the Latvia University of Agriculture (Regulation of the Bachelor degree in the Latvia University of Agriculture, 8 January, 1992. and 11October, 1995) regulates obtaining of this diploma. The developed study plan provides a correlated subordinate system of the courses - it is not possible to master a new course without obtaining knowledge in previous courses. There is a definite sequence of courses (see annex 4).The academic year is divided into either two semesters, lasting 16 weeks. The theoretic studies last 133 weeks (67%), including the examination 24 weeks (12%), in-service training 19 weeks (10%) and holidays 36 weeks (18 %) from the 198 total study weeks. At the basis of study organisation for full-time students there is a centralised planning of lectures, laboratory and practical works. Big groups of students are planned for lectures, practical work is carried out in the academic groups (25-30 students), but the laboratory work is carried out in half of this group (13-15 students). Part of the Bachelor courses is delivered together with the higher professional study program courses. The number of classes is 27 hours per week average: 10 hours or 37% are lectures, 8 hours or 31% is laboratory work and 9 hours or 32% is practical work. Course works, reports, the Bachelor thesis are an essential part of the student's independent studies, because students have to spend much time in the library and scientific laboratories. One of the main trends in study organisation is to gradually decrease the number of student-teacher contact hours and increase the student's independent studies. The bulk of courses is organised in the following way - during the term students attend lectures, do laboratory and practical works, participate workshops. At the end of the course students take an examination or pass a test. There is also opportunity of the accumulating examination. At the beginning of the term each teacher provides the students with a course syllabus. This syllabus includes a brief course description, the evaluation scheme, list of literature and office hours of the lecturer. Knowledge is evaluated in the 10 point system (Resolution of Senate of the Latvia University of Agriculture No. 232, 13 May, 1998) (Available in Latvian in Faculty).

Students

Informative materials about the Faculty and study programs

The ways the specialities are introduced in the Faculty of Food Technology are the following:

"Open house days" during which the management of the Faculty and the teaching staff of the Faculty of Food Technology introduce the specialities, its curriculum and opportunities while studying. On the 31st March, 2000,

7

91 potential students (more from Rīga and Venstpils) visited Faculty of Food Technology;

The exhibition "School" organised every year in Riga; Close contacts with special food educational schools in Latvia; The special informative material is a form for providing information about

the Faculty of Food Technology and study programs. Every year this material is supplemented by new information.

There is an informative material "The Faculty of Food Technology - 50". Traditional means of mass media (television, press); We have our own Internet home page. The special informative material in English; All the study courses and their annotations will be published in a catalogue

accessible for students in the Internet. The necessary information can be found in the Guideline for studies, LLU

Fundamental Library and other materials.

Admission

Enrolment at the Faculty is done according to the terms created by LLU. Admission Regulations are presented in Latvian version, available at the Faculty.Each year the enrolment terms are ratified by the Senate of LLU and number of the enrolled students can be seen in the table below.

Table 1 Number of the enrolled full-time and part-time students

YearBasic studies Number

of master students

Number of doctoral students

TotalNumber of full-time students

Paying students

Applications per student accepted

Number of part- time students

1995 75 - 1.77 41 42 1581996 80 5 2.23 56 17 - 1531997 85 (24*) 9 1.69 61 17 7 1701998 82 (24*) - 1.45 74 8 5 1691999 88 (26*) 13 1.65 81 20 7 196

*- the enrolled students in the Bachelor study program.

From table1 it can be seen that applications per student accepted are constant every year and near 2. For instance, in 1999 it was 1.65. The Senate fixes tuition fees each year. During study year 1999/2000, the tuition fee was Ls290.

In 1999, the enrolled students came from the following institutions:Students from secondary schools 66%Students from technical schools 24%Students from special secondary educational establishments 10%Annex 5 features the data considering the sex of the students during the past 3 years.

Academic mobility signifies a change of the curriculum of field of study. In order to change the curriculum the student must have completed the total nominal volume of one study year (40 credits). The student can change the study program only if a

8

special contract for studying outside the state budget is made and there are vacant places.

Table 2Student enrolment from year to year

Number of students Year Total

I II III IV1 October, 1997 24 - - - 241 October, 1998 24 18 - - 421 October, 1999 26 22 14 - 62

Enrolment of the Bachelor study program students in the period from 1997.until 1999.

From the table it can be seen that number of the enrolled students in 1997 decreases on 42%. The major reasons for decreasing: Non-fulfilment of the study plan (60%); Family matters (20%); Academic vacation (10%); Change of study programs (10%).One of the main reasons for administrative separation is non-fulfillment of the study plan (unproficiency). It can be explained by irregular knowledge in the basic fundamental subjects - Physics, Mathematics and Chemistry. The applications per student accepted in Food Science study program is comparatively low, therefore, part of the new students are not prepared for studies or they have a low level of study motivation.

GraduationThe duration of full-time studies is 4 years. A precondition for the admission to the defending of the graduation Bachelor thesis is the completion of the whole study program - 164.5 credits. The graduates will be given a diploma certifying the Bachelor`s degree and academic transcrip (available in Faculty in Latvian).The Dean of the Faculty of Food Technology approves with an order:

time of defending; topic, supervisors and opponents of the graduation theses; the list of the students allowed to the defending.

Defending are public, the results of the defending is evaluated by the commission whose composition is approved by the decree of the Rector upon the proposal of the Dean of the Faculty. The student who is absent from the defending for good reasons can defend his final thesis at the next session of the commission if the chairperson of the commission has allowed it.

9

The State Examination will take place after all the examinations are passed, course works are completed and study program is fulfilled. To assure comprehensive knowledge of all fields of Food Science, the students will be examined in all the areas of Food processing: technology, equipment and enterpreneurship. The state examination consists of 4 parts. Structure of the exam is accepted by the Faculty Council (Resolution No 3, 15 February, 1995.), but the content every year is formed by the teaching staff of the Faculty of Food Technology. The examination is written and is of 4 hours duration. Members of the State Examination Commission, recording the obtained results in the Special University report book and control page will correct each answer. The total volume of getting points is 100, which is divided in corresponding marks in the 10-point system. An example of the State examination is attached (see Annex). Results of the State examination with a signature of the Dean of the Faculty of Food Technology are put out on the information desk. If the State Examination Commission has estimated the results with 4 marks, then the state examination is passed. During 24 hours students can receive an explanation and in case of necessity dispute the results with a report addressed to the Chairman of the State Examination Commission. Data of number of students graduated from the Faculty of Food Technology see annex 6.

Scientific and research activities of students

Carrying out and defending the Bachelor papers is an important stage in the study process of Food Sciences. It gives opportunity to link theoretic knowledge with practical skills. Themes of the students’ research work are related to current problems in production and often these works are a special producer order.Themes of the Bachelor papers are chosen and research work is started in the 2nd year during the study course "Basic Food Chemistry". Then, students take part in the students` scientific conference organised every year at the Faculty of Food Technology. The best works are published as scientific reports (available in Latvian in Faculty).Research work is continued in the 3rd and 4th years when special link is acquired with Food Technology. Themes of students` research work are devoted to topical problems in Food production, very often these works are special orders of manufacturers, in that way providing good co-operation among the students, teaching staff and producers.Themes of the research work are connected with: Working out technology of new products, Opportunities of increasing the nutritional value of food products, Output of new consumer oriented dietary Food production and processing, Estimation of Food quality indices using the method of sensory evaluation, Finding out quality of raw materials and production of poison-free products.

A good example for co-operation between students and producers is common research work with the share-holding company "Dobeles dzirnavnieks".For successful defending of the Bachelor or research work the students must deliver reports at the students` scientific conferences. The best research works are put out for Republican competitions (D.Tītmane, M.Skudra, A.Ozola). Students of the Faculty of Food Technology successfully took part at the competition "Sējējs", organised by the Latvian Agricultural Ministry in 1999. L.Folkmane and E.Kamoliņa -the graduates of the year 1999 - received the laureate diploma.

10

The Share-holding company "Staburadze" has founded a scholarship is named after professor E.Jurevics. Students working out scientific work connected with feed processing can receive this scholarship (L.Pizika).The Bachelor papers and research work defending in 1999, see in annex 8.

Financing of studies

The full-time studies are financed by the State. Every year 75 students are enrolled at the Faculty of Food Technology (25 academic and 50 higher professional study program students). All of them have scholarships from the State. The way of financing the studies has been affirmed by the Senate on 8April, 1992 (Regulation No. 13). The procedure of granting and paying scholarship is determined by the corresponding decrees of the Senate (Regulation No 20, 8April, 1992, it's supplement on 11October, 1995, Regulation No 112 and regulation No 121, 14 February, 1996). Regulation of the Senate No. 280, 12May, 1999., generalises all the regulations. The successful students can receive a scholarship Ls8 (Instruction No.4 from Education and Science Ministry, 24 August, 1999.). If the student has good and excellent marks they can receive 40% extra payment, but when students have only excellent marks, they can receive 80% extra payment. All part-time students are paying themselves.Students of the Faculty of Food Technology have also received the Senate scholarship: in 1995/96 and in 199./97 - the 3rd and 4th year student J.Balodis, in 199./98 - the 4th year student M.Skudra, in 199./99 - the 4th year student E.Kamoliņa.The best students have also opportunity to receive the P.Delle Scholarship of the Faculty of Food Technology – in1996/97 the 3rd year student N.Serdjuka, in 1998/99 the 3rd year student M.Kazradzis.All the state financing students during studies can receive partial compensation for transportation expenditure. It is determined by the Regulations of the Latvian Republic Council of Ministers No.90, 5April, 1994, that size of compensation is 50% from 2-trip expenditure home and return. The students have opportunity to receive 2 types of credits. Regulations of the Latvian Republic Council of Ministers No.251, 15July, 1997 and No.86 9March, 1999 determines it. In the study year 1999/2000 credit for studies (Ls35) used 42% of total amount of students from our Faculty, but the second type of credit (Ls290) was used by less than 1% of students of the Faculty of Food Technology.If the student has not passed exam or preliminaries he have possibility to continue studies if a special contract for studying outside the state budget is made. After successfully fulfilling the next examination session, the student has possibility again receive a scholarship from the State (Regulation of the Senate No. 3-1, 9 February, 2000).

Student services

Students have the right to obtain information concerning the arrangement of studies, hostels, helping in planning of the studies and in general questions from the secretaries of the faculty who function as registrars. The Department of Public and International Relations of the University disseminates information concerning study options and practical work abroad. Every year students from our Faculty add to their knowledge and supplement their practical skills in different foreign companies or agricultural farms. The co-operation enables the students to have their in-service

11

training in different foreign enterprises and organisations in Germany - every year about 10 students have their production training there; in the UK – about 20 students and also in Norway, Sweden, Finland every year 3 - 5 undergraduates work there.The aim of student`s self-government of the Faculty of Food Technology is to solve different problems, connected with study process and students everyday life. The head of students self-government is 3rd year student Ieva Blanka.The Dean of the Faculty of Food Technology and the members of Pedagogical Department read a course "Introductory study" for adaptation during the first year. There is special book for freshmen (available in Latvian, in Faculty). The designed study program provides opportunities to obtain necessary skills in the work with computers. For supplementing knowledge in Computer Science, students have opportunities to choose different elective courses offered by the Institute of Information Technology. The elective courses in the second, third and fourth years allow students to pursue their personal interests. Students have opportunities to work with computers, using the Internet and e-mail addresses. The study programs provides mastering of foreign languages (English and German) in total volume 6 credits, but as elective courses they can obtain French and Swedish. According to the Resolution of the Senate No.127 from 14February, 1996. “About students` physical training” students can do sport during the 1st and 2nd years (3credits) , but as elective courses also in the 3rd and 4th years (1.5credits). They can also be engaged in the Sport House activities like aerobics, swimming, different games in the evenings. The students have opportunity to take part in different amateur performances.Students are enabled to take an active part in the work of different Republican and International organisations, e.g., IAAS, AISEEC, club of the Young Farmers.The teaching staff and students of the Faculty of Food Technology have increased their knowledge and competence during studies or work visits in higher educational establishments abroad - Finland, Germany, the USA, etc. In the scope of the SOCRATES/ERASMUS program the latest year students can study in other European Universities (L.Bērziņa, a 3rd-year student at the University of Gent) (Agreements are available in Faculty).

The academic staff

47 members of the teaching staff and 27 laboratory assistants from 18 departments of the Latvia University of Agriculture carry out the study process of the Bachelor degree curriculum. 30% are professors, 32% associate professors, 27% senior lecturers and 5% lecturers or, totally, 68% habilitatus doctors of science (State professors) and associate professors (Qualification of teaching staff see Annex 9). In the study program realisation take part 5 faculties and 2 institutes. 55% of the teaching staff are from the Faculty of Food Technology - average age 46.8 years. (The age structure of teaching staff of the Faculty of Food Technology see Annex 10, 11). One of the total numbers of tutors is an academician of the Latvia Academy of Science, Head of the Food Department of the Latvia Academy of Agriculture and Forestry Science. 2 professors are members of the Latvia Academy of Agriculture and Forestry Science, 1 professor is Head of the Promotion Council, 4 are members of the Board of Experts in Food Science, 2 are experts of the branch. Some professors and associate professors are consultants in different organisations. Further we envisage widening international co-operation, giving opportunities to our teaching staff do fieldwork in foreign higher educational and scientific establishments. In the study

12

year 1999./2000.the teaching staff and students of the Faculty take part in 4 SOCRATES/ERASMUS international programs.Members of the teaching staff of the Faculty of Food Technology deliver lectures and conduct seminars at the Latvian Agricultural Advisory Centre, giving fundamental knowledge in Chemistry, Engineering Science and Processing of Agricultural Products. Every year the teaching staff of the Faculty of Food Technology very successfully takes part in competitions of the best study book for students organised by LLU. In the study year 1998/99 the 3 prise took up the book written by associate professor L.Ozola “Basic cheese production” and the authors` group preparing the book “Basic home economics for forms 5-9”. In the study year 1999/2000 the 2nd prise received the book “Food processing and equipment” written by professor L.Dukaļska and associate professor R.Galoburda, the 3rd prise received the authors` group work “The Vocabulary of feed terms”. Publications of departments during last 5 years see annex13, but full list of publications available in Faculty.Full data of the teaching staff qualification and professional skills are available in Faculty.

Providing and supervision of the study process

The Faculty of Food Technology is situated in the central building of the Latvia University of Agriculture with the common area 3291.02 m2. The Faculty of Food Technology consists of 3 departments - the Department of Food Technology, Department of Chemistry and Department of Nutrition. The profile department - the Department of Food Technology has 7 major laboratories with 90 working places for students and 3 lecture rooms for 130 students, which are used for teaching and research. All the departments try to improve their material and technical basis of studies, setting up modern technical resources like computers in lecture-rooms, supplementing laboratories with modern analytical equipment, purchasing computers with modern programs, etc. At present, there is 1 computer classroom at the Faculty of Food Technology and several computers at the departments- totally, 12 computers for students and the teaching staff. All the computers are connected with the network of the Latvia University of Agriculture. The students have also opportunity to use computers in several classrooms at the Institute of Informatics. Students may connect up with the Internet network and use e-mail addresses. Each Bachelor degree study subject has a program accepted at the Latvia University of Agriculture in accordance with a certain procedure. The Fundamental library of the Latvia University of Agriculture provides the necessary basic literature and recommended supplementary literature. Students have also opportunities to use library data bases and inter-library exchange. Basic literature students can find in LLU Fundamental Library. Students and the teaching staff have also opportunity to use periodicals and statistics published by FAO in the Depository Library. The best way to search information about publications in agriculture and Food Science and Technology is to use the CD-ROM databases: AGRIS, AGRICOLA, etc. The latest information about feed problems should be searched in the on-line database Food Science Alert. The Library catalogues are available through the Internet where students can also find the necessary source for information. Information searching tools for documents outside of the library are abstracting journals and databases: local databases, the CD-ROM databases, and on-line databases. (Literature sources for the Bachelor study program in the LLU Fundamental Library can see annex 12.).

13

Resolution of the Senate of the Latvia University of Agriculture No.166, 12. March 1997 establishes design conditions of the study program. Resolution of the Study Council No.50, 51, from 29 January 1997 determines the procedure of separate study courses design, evaluation, co-ordination and approval (The scheme of development and acceptance of the course program see annex 14). All the study courses are provided with programs, where students can find all the information about the given course - brief course description, the evaluation scheme, list of literature and office hours of the lecture. The study program is a description of the study content and its realisation, including all the requirements and resources - academic, material, financial ones. The study program is approved by the Faculty Council and by the Senate after an independent examination (Course descriptions see annex15, but full programs and Curriculum Vitae of teaching staff available in Faculty). All full programs of study courses are accessible for students in the Dean's office at the Faculty of Food Technology.

Feedback and Quality Assurance

The quality estimation system consists of teaching quality estimation, estimation and co-ordination of subject programs, internal estimation systems independent action.5 faculties and 2 institutes of the Latvia University of Agriculture provide realising of the Bachelor degree curriculum. The Study Council of the Latvia University of Agriculture makes the methodical work be connected with the study process. Teaching quality is estimated according to the results obtained by the students` questionnaire. It is defined by the Resolution of Vice-rector No.8, 4 January, .1993. " Participation of students in the teaching quality estimation". The questionnaire is carried out after the delivery of a complete subject course (available in Latvian, in Faculty). At the end of the term, students fill out an evaluation questionnaire where they answer questions about their teachers. They answer questions about all their teachers on one form. The students have also space to write comments about content of each course and its teacher. The results of this procedure are used by the administration when making decisions and before the election of the teacher. Representatives from the student self-government participate at the Faculty Council. A special commission under the Faculty Council does the estimation and co-ordination of subject programs. Co-operation between the Faculty of Food Technology and employers in the ministry, scientific establishments and food processing enterprises is promoting. The Ministry of Agriculture, the Department of Food Quality Management carry out an independent examination of the Bachelor study program, indicating that this study program will provide the food production branch with new qualification specialists and will give investment in further development of scientific potential of the Republic. Representatives from the Ministry, the biggest food enterprises, different firms are involved in the study process. The students have opportunities to acquaint with and take part in food production and work in scientific laboratories during practical training.

Results of the questionnaire

The questionnaire of students, master course students, graduates, employees and heads of the State examination commissions was carried out to get estimation about what the Faculty has done and state its perspectives.

14

More than 70% of the inquired 3rd and 4th year students acknowledge that the study years have advanced the interest to get new knowledge and develop abilities to solve the problems of work and social life. 77% of the inquired have estimated their ability to compete in the market with 6 and more points in the10 point system.The 4th year students advice to increase the number of classes and teach foreign languages and computer science during all the study years. They want to have more opportunities to go on teaching excursions to enterprises.About the Faculty of Food Technology significant role testifies the fact that 82.8% of the inquired graduates work in their chosen speciality in different work sectors. 85.3% of the inquired consider that the knowledge obtained at the Faculty has advanced the development of their professional career. 77.2% of the inquired employers consider the Faculty graduates are able to work independently, get into contact with colleagues at work, solve theoretic and practical questions. 61.9% of the inquired quality of the graduates estimate as very high and high. At the same time they admit that the graduates knowledge of foreign languages and management has desirably to be better.Heads of the State examination commissions estimate the students’ training in special subjects with 7-8 points. 21.3% of the teaching staff of the Faculty departments acknowledge the different students’ knowledge level mostly disturbs the teaching work but 17.4% - shortage of training appliances.The study program is made in a way to train professionals who after graduating from the Bachelor degree program would be able to work in different Food industry enterprises as well as successfully incorporate in work of the State administration, municipalities, educational establishments. It is certified by questionnaire of the graduates:56.4% work in feed industry enterprises;10.8% - in feed industry services;8.4% - in the State administration and municipalities;7.2% - in educational establishments;6.0% - in trade.Full results of the questionnaire available in Latvian in Faculty.

The strong and weak points of the Faculty of Food Technology:

The strong points:

The strategic role of the Faculty of Food Technology in the Latvian economics;Monopoly in preparing feed specialists;High level of graduates - the obtained knowledge at the Faculty of Food Technology has advanced the development of their professional career;Good co-operation with enterprises for providing in-service training of students;Good international co-operation;Many-sided, rich and many years` standing traditions of the Faculty of Food Technology;Successful change of the teaching staff generation.

The weak points:

Insufficient financing of research and academic work, lack of modern equipment;Insufficient providing with textbooks and metodical materials;

15

Insufficient level of basic knowledge among 1st year students, therefore, preventing normal study process;Insufficient publicity of the Faculty of Food Technology among secondary schools, therefore, there are many casual students who are not motivated towards the speciality; Insufficient balance between the amount of theoretical and practical, general and special courses in the undergraduate and postgraduate study program. Weak co-operation with producers for providing material base.

The future evaluation of the Bachelor study program

Opportunities of the perspective development and its development model were determined and worked out in the workshop of strategic planning represented by the teaching staff and students of the Faculty of Food Technology- 30 people together. During the workshop, the development strategy of the Bachelor study program was discussed and determined in the following aspects- from the global aspect, from the Latvia State and LLU points of view. Looking from the global aspect:The role of Bachelor study program graduates will increase in areas of Food Science, food production, food circulation and food control:

Considering the accepted leading role of Food Science in the 21st century; Helping to provide the increasing size of population with qualitative and

wholesome food products; Considering extension of the food market in connection with Latvian

expected entrance in EU.

Estimated from the Latvia State point of view:Number of the enrolled students in the Bachelor study program is 25-30 every year. We are forecasting that these new specialists will have stable labour market because:

According to the Resolution of the Latvian Scientific Academy of Agricultural Science and Forestry No.10, 1999 the development of Food Science is one of the perspective tendencies in our national agricultural research programs,

Food industry is one of the main sectors of Latvian industry. Out of the total industry it represents 43.4% and the Faculty of Food Technology is only a higher educational establishment in Latvia, where it is possible to obtain higher academic and professional education in Food Science and Technology. Further development of food industry is unimaginable with out the development of Food Science. As we can see in foreign practice, food companies can work successfully only in co-operation with scientists. Therefore, in all big companies scientific laboratories are arranged. Every year many graduates continue studies as master students and take part in scientific-research work at the Faculty of Food Technology.

Estimated from the point of view of LLU: The Faculty of Food Technology is estimated as necessary for the

development of Food Science and production in Latvia. The Faculty has a monopoly for preparing new Food specialists and Food scientists.

16

Thanks to providing the unbroken technological chain, the Faculty has close contacts with all the Faculties and Institutes of LLU, in that way providing mutual training and co-operation of students.

But we have taken into consideration that there are factors promoting higher competition of graduates in the labour market:

It is the result of the unreasoned State politics in agriculture and import/export balance;

Share-holding companies are unwilling to involve students in technological processes;

Many specialists - chemists, microbiologists, agricultural specialists try to enter food production;

Different level of basic knowledge in fundamental subjects can complicate the study process, especially in the 1st and 2nd years, therefore, decreasing quality of graduates,

Insufficient amount of scientific literature and material basis.

Strategy of the Bachelor's study program was defined in the following directions:

Providing changes in the study process:Increasing independent studies of students, Introducing the module system,Making balance between theoretic and practical training, between compulsory and elective courses;Preparing material and methodical providing;Improving quality of the study process, forming closer reflexive link between the producers, science and study process;Promoting co-operation in the world, Europe, Latvian universities, scientific institutes, using the opportunities of the SOCRATES/ERASMUS program for students and teaching staff exchange and work abroad;Working out new informative materials about the Faculty of Food Technology,Improving material basis Perspective development of the academic undergraduate study program of the Faculty of Food Technology for the next five years is made according to the development strategy and recommendations of sub-committees.-

Perspective development of the academic undergraduate study program of the Faculty of Food Technology for the next five years

The study year 2000/20011. Promotion of proportion of individual work to go to 16 contact hours per week.2. Design of the transition program for graduates of the academic undergraduate

study program to obtain qualification of an engineer. 3. Output of informative documentation for each study subject and their multiplying

for the needs of students food products.

The study year 2001/20021. Organising review lectures in Chemistry, Mathematics and Physics for the 1st year

students of the academic undergraduate study program.

17

2. Developing informative materials for better realisation of the SOCRATUS program. Forming of mutual foreign and local student groups in determining subjects.

3. Adoption of results of the SOCRATUS network “FOODNET studies in Europe”.4. Increasing the computer number in the training process and for evaluation of the

students’ knowledge.

The study year 2002/20031. Output of new elective subject courses for decreasing percentage of compulsory

and increasing elective courses.2. Modernisation of lecture-rooms at the Department of Chemistry and Department

of Food Technology.

The study year 2003/2004Output of the study year’s book for the academic undergraduate study program.Preparation of materials for study subjects in electronic forms (CD, floppies).

The study year 2004/2005Improving analytic equipment for the master and PhD students at the scientific

research laboratory of the Department of Food Technology. Preparing documents for the next accreditation.

The plan of annual transient activities

1. Improving quality of the study process, forming closer reflexive link between the student and teaching staff; stimulating involvement of young specialists in the study process; promoting the supplementary and developing new teaching materials; supporting training of foreign languages and improving professional skills.

2. Improving material resources for the study process and in-service training, increasing number of computers and analytical equipment for the study process and research. Discussion of choosing several feed enterprises as a base of in-service training for improving the students’ professional skills.

3. Regular improving and evaluation of the study programs, the process and content of the subjects corresponding to the social, public and economic requirements and needs of Latvia. Active including of the student self-government of the Faculty in all the processes.

4. Promoting co-operation in the world, Europe, Latvian universities, scientific institutes, professional associations and food enterprises and the Faculty of Food Technology.

18

Latvia University of AgricultureFaculty of Food Technology

The report of the self-estimation committee for Food Science and Technology study programs

Part 2The higher professional study program "Food Technology"

(Qualification code of Latvia Republic - 214610)

Jelgava, 2000

19

C o n t e n t

page2.1 The higher professional study program

2.1.1 The aim and task 212.1.2 The study program and study plan 212.1.3 Comparison of the study program with that in Europe and world 22

2.2 Organisation and evaluation of studies 222.2.1 Organisation of the study process 222.2.2 The student individual study 232.2.3 The examination forms 23

2.3 Students 232.4 Description of the academic staff 242.5 Providing and supervision of the study program 252.6 Feedback and quality assurance 25

2.6.1 Creative and scientific research work related with the study program 25

2.6.2 The future evaluation of the higher professional study program 262.6.3 The perspective development of the study program

for the next five years 272.6.4 Plan of annual transient activities 28

2.7 Summary 28

A n n e x

17. The higher professional study Curriculum 8018. Definite sequence of study courses 8219. Literature sources for the higher professional study program in the LLU Fundamental Library 8220. Annotations of the study courses 8321. Results of the questionnaire of the 3rd and the 4th year students 89

20

The main aim and tasks of the higher professional study program

The aim of the higher professional study program "Food Technology" is training of highly qualified feed and beverage engineers. This study program has to ensure opportunities as follows to:Acquire qualitative higher professional education; Be competent in feed management, feed control;Develop new technological processes in feed enterprises.

The task of the higher professional study program is to give necessary theoretic knowledge and practical skills in Food Technology to ensure opportunities to manage and produce qualitative, wholesome and poison-free feed products. The study program is made in a way to train professionals who after graduating from the higher professional program would be able to work in wide areas related to Food Technology, feed storage and transportation, in consultative centres, research institutions, and as experts in the State control service, ministries.The existing study program gives opportunities to get wide and all -round knowledge in feed processing of all feed products- milk, meat, fish, beer, bread, etc., therefore, increasing competitiveness of the graduates in labour market.The study program has a professional character. Students obtain engineering education during the 4-year study period as full-time students or during the 5-year period as part-time students. This study program differs from the academic study program with large blocs of engineering courses and decreasing volume of basic courses. Students obtain fundamental knowledge and practical skills necessary for feed and beverage engineers. The head of the higher professional study program is associated professor D. Kārkliņa (confirmed by the Resolution of the Senate of LLU No.265, 10March, 1999).

The study program and study plans

Number and title of the curriculum: Food Technology, classification code 214610

Level UndergraduateQualification an engineer in Food and

Beverage Technology Volume in credit points 163.0 creditsNominal length of full-time studies 4 yearsNominal length of part-time studies 5 yearsDescription of the study program: General basic courses 23.5 credits; Profile academic courses 39.5 credits; Special courses 79.0 credits; Practical training and research work 11.0 credits The State (graduation) examination; The Diploma work 10.0 credits

One credit point (CP) is unit of study that corresponds to one week (40 hours) study of which 24 hours are constituted by auditory study (lectures, seminars, work in laboratory).

21

The total volume of credits in the higher professional study program is 163 credits: 63 credits are for fundamental courses and the humanities, 15 credits are for Basic Food Engineering. The percentage proportion among general basic subjects, profile academic subjects, profile special subjects: 33:55:12.The study program is designed in a way to give the necessary theoretic and practical knowledge to engineers. The study plan is characterized by decreased volume of fundamental courses - Mathematics, Physics, Chemistry - instead getting more knowledge in Engineering Sciences. There are included such courses as Engineering Graphics, Theoretic and Applied Mechanics, Automation, Electrical Engineering Fundamentals, Thermotechnics and Refrigeration. The volume of special courses connected with the speciality is the same as in the Bachelor academic study program. Similar to the Bachelor study program, the higher professional curriculum consists of large blocs of courses, for instance - Basic Food Engineering - 15 credits, Principles of the Production of Food Products - 25.5 credits, in that way decreasing the total number of subjects in the study plan. 9 credits are course works and course projects. The total volume of in-service training is 11 credits (22 weeks). The higher professional study plan can see Annex 17.

Comparison of the study program with that in Europe

A detailed comparison of the higher professional study program is given in part 1 of the Report page 5-6.

Organization and evaluation of studies

The higher professional studies are organized similar to the Bachelor studies, therefore a complete description can be found in part 1of the Report page 6.-7. Studies can be realised both as full-time and part-time studies. Duration of the full time studies is 4 years, but duration of part-time studies - 5 years. The higher professional part-time study program offers opportunities for students to choose their specialization in Food Technology or in Nutrition. The same compulsory and elective courses and their programs are included in the higher professional study program for food technologists and nutrition specialists in the 1st and 2nd years. Specialization of the part-time students in the area of Food Technology or Nutrition is realized after successful finishing of the 2nd year. A deeper specialization takes place in the 3rd, 4th and 5th years, when the greatest part of courses is connected with specialization in Food Technology or Nutrition. The part-time study process is organized as follows: twice a year there are organized sessions duration of each is 4 weeks. In this time students attend lectures, do laboratory, practical work and pass exams. At the beginning of the 2nd year, the part-time students have elective courses. The part-time studies are organized according to the Resolution of the Study Council No.53, 13 April, 1997.The part-time studies are an essential form of studies and the number of part-time students is growing from year to year.Organisation of the study processDuration of full-time studies are 4 years, duration of part-time studies are 5 years. The studies are organised according to the Resolution of the Senate of the LLU No.142, 8May, 1996. "About the study system at the LLU". Duration of each term for full-time students is 16 weeks, which is followed by a period of 3 weeks for individual studies and examinations. Winter and summer holidays are 36 weeks, totally. The in-

22

service training is organised after the 1st and 2nd years and during the 8th term of the 4th

year- 22 weeks (11 credits), totally.

The student individual study

The Resolution of the Senate of the LLU No.251, 9December, 1998 determines increase of the students` independent studies. Starting with 1September, 2000 the 1 credit will be 40 hours: 16 contact hours and 24 independent study hours. Therefore, the independent studies of students will increase on 20% compared to previous years. For realizing this Resolution of the Senate, the teaching staff has to think seriously about new methodical materials.

The examination forms

Development of the study plan provides a correlated subordinate system of the developed courses - it is not possible to start a new course without completing previous courses. There is a definite sequence of courses (see annex 18.) All the courses are provided with study programs. At the beginning of the term, the lecturer provides the students with the course syllabus, which includes the course description, evaluation scheme, references and office hours of the lecturer. Knowledge is controlled regularly during the term. If the course duration is 2 terms then after the 1st

term, students have a pass, but after completing the study course there is an examination. Students have to work out 7 course works or projects during the studies. After completing the study program, the students have to pass the State examination and work out a diploma project. Knowledge is estimated in marks in the 10 point system. (Resolution of the Senate of the LLU No.232, 13May, 1998)

StudentsInformation about the higher professional study program:

number of the enrolled and graduate students; organisation of the study process; informative materials; student services.

is given in the part 1of the Report 6-12 page

Table3Student enrolment from year to year

Number Year Total

I II III IV1 October, 1995 75 33 36 37 1811 October, 1996 80 47 27 29 1831 October, 1997* 57 56 38 24 1791 October, 1998* 58 42 37 37 2361 October, 1999* 62 34 34 34 167

*- only in professional study program.

The enrolment of the higher professional study program students who studied from 1997-1999

23

The amount of the students in the higher professional study program during 4 study years decreases on about 50%. The major reasons for decreasing are the same as in the academic study program. The first-year students have difficulties acquiring the fundamental courses. It can be explained with very different level of basic knowledge in these subjects. The entrance requirements are successful completion of the secondary school with an exam in Chemistry. Analysing entrance results in 1999, we can see that marks in Chemistry are as follows: "4" - 6%, "5" - 16%, "6" - 30%, "7" - 34%, "8" - 13%, "9" - 1%. So 52% of the applicants have a grade in Chemistry under good (7). If the applicant does not pass exam at the secondary school, he has to pass an exam in Chemistry at the university. 29 applicants passed the exam at the university in 1999 and the average score was 5.9. So 34% of the enrolled students did not study Chemistry at the secondary school or technical school. The same situation is in other basic courses - Physics, Mathematics. Special courses in Chemistry are organized for leveling the knowledge.

Description of the academic staffA full list of the academic staff, where you can find qualification, academic degree, courses, their annotations and Curriculum Vitae, is attached in the annex of the study program of the self estimation sub-committee report.53 members of the teaching staff carry out the study process of the higher professional curriculum at the Faculty of Food Technology. 62% are habilitatus doctors or doctors.

Table4Qualification of the teaching staff

Position Number % Scientific and academic degree

Number %

Professor 5 9% Dr. h. 5 9%Associate professor

10 19% Dr. 28 53%

Assistantprofessor

17 33% MSc. 13 25%

Senior Lecturer

16 30% Professional qualification

7 13%

Lecturer 5 9%Total 53 100% 53 100%

24

1 habilitatus doctors-State professor, 2 doctors-associate professors, 6 doctors-assistant professors, 2 doctors-senior lecturers and 2 MSc. lecturers work at the Department of Food Technology in the. study year 1999/2000.The lecturers - fieldworkers are involved in the study process every study year to insure changes in the generation of the teaching staff of the Faculty of Food Technology.

Providing and supervision of the study program

Each higher professional study subject has a program accepted at LLU in accordance with a certain procedure. A full description of providing of the study program is given in the part 1 of the Report. 53 members of the teaching staff and 28 personnel members (total from 20 departments) carry out the study process of the higher professional curriculum at the Faculty of Food Technology. The common area for laboratories and lecture rooms used for the higher professional study program is 2752,08 m2 - it is 11.4% from the totally University area. The total material - technical providing at the Faculty of Food Technology is Ls 74820.87 (1October, 1999).A full characteristic of the material and technical basis is presented in the Report of the corresponding self-estimation committee (Available in Latvian, in Faculty).The main emphasis in the part-time study process lies on laboratory work carried out at the Departments of Nutrition and Food Technology. The students can use a modern kitchen for study purposes at the Department of Nutrition, a donation from the Northrhine Westfallen. The number of work surfaces in the kitchen is 12. Literature sources for the higher professional study program in the LLU Fundamental Library can see Annex19.

Creative and scientific research work related with the program of study

Publications of scientific research in internationally -quoted issues of Latvia and foreign countries

The total number of the academic staff at the Faculty of Food Technology, carrying out research work, is 49 lecturers, including 5 habilitated Doctors of Science and 26 Doctors of Science. 176 articles are published in international issues in the period 1995-2000, but in local issues - 384 articles. In International conferences 174 reports have been delivered. Students have opportunity to publish the results of their research in the thesis of the students’ and master students’ scientific conferences.

Working out doctor’s and master’s paper

In the period of 1995-2000, the teaching staff of the Faculty of Food Technology worked out and defended 2 habilitated Doctor’s thesis of Science and 9 Doctor’s thesis of Science. In 1999, 6 master’s papers at the Faculty for conferring the Master’s degree in Engineering Sciences have been defended. In total, 32 master’s works have been defended from 1995-2000. In the annual “The young scientists competition” organised by Academy of Science in 1999 and 2000, took part and were awarded: assistant-Prof., Dr. Sc. Eng. I.Ciprovica in 1999,and master student S.Kampuse in 2000.

25

Patenting and introducing in production scientific research, its application in management.

There are 21 author certificates received at the Faculty of Food technology in the period of 1995-2000. The scientists of the Faculty not only patent the results of the research work, but also work on introducing them in production by consulting and co-operating with scientific institutions of Latvia and foreign countries. It has practical application in the framework of the scientific programme “Copernicus” on determining storage time of Food products (1995), introduction of research and collaboration with the Media Fund of Latvia on working out technology of sauerkraut (1996),co-operation with the share-holding company “Dobeles dzirnavnieks” on expanding assortment of the production (1998-2000) and with share-holding company “Rigas dzirnavnieks” on working out different additives for soluble buckwheat and oat flakes. Results of the scientific research are used in the agreements of economic co-operation, for instance, in 1995 and 1999 with Dobeles Horticulture Experimental Station, in 1996 with Ltd “ABENS”, in 1997 with the peasant farm “Pukaisi”, in 1999 with the individual enterprise “Sala”, etc.

Taking part in research financed by the Latvian Peasant Council and international research projects

During 1995-2000, scientists of the Faculty of Food Technology have taken part in 5 projects of the State and international significance including 4 long-term ones. Totally, 28 members of the teaching staff at the Faculty participated in the development of scientific projects in 1999.

The future evaluation of the higher professional study program

The evaluation of the higher professional study program has been made during the workshop of the strategic planning at the Faculty, where the teaching staff and students participated- 30 people, totally. It includes the following perspectives: From the global aspect The role of graduates of the Faculty of Food Technology will increase in the areas of food production, circulation and food control;The market of food products will increase;The international co-operation and foreign company investigations will increase in food industry.Estimated from the point of view of the Latvia State:Food industry is one of the main sectors of Latvia industry. Out of the total industry it represents 43.4% and the Faculty of Food technology is only higher educational establishment in Latvia, where it is possible to obtain higher academic and professional education in Food Science and Technology. 82% of the inquired graduates work in their chosen speciality. 45 full -time and part-time students every year graduate from the Faculty of Food Technology and 1/3 starts to work immediately. The graduates of the Faculty of Food Technology provide an unbroken technological chain: production production of agricultural products realising of food products

Estimated from the point of view of LLU:The Faculty of Food Technology has a monopoly for preparing new Food specialists among other higher educational establishments in Latvia.

26

Thanks to providing the unbroken technological chain, the Faculty has close contacts with all the Faculties and Institutes of LLU, in that way providing mutual training and co-operation of students.

The development strategy of the higher professional study program was defined as follows:Changes in the study process, increasing the independent studies of students, making balance between theoretical and in-service training, between compulsory and elective courses; preparing material and methodical providing;Realising different courses in the speciality after graduating;Introducing distance education courses for food engineers; Improving quality of the study process, forming closer reflexive link between producers, science and the study process;Promoting co-operation between the world and European universities, organising in-service training of students in foreign companies;Working out new informative materials about the Faculty of Food Technology;Improving the material basis.The perspective development of the higher professional undergraduate study program of the Faculty of Food Technology for the next five years is designed according to the development strategy and recommendations of sub-committees.

The perspective development of the higher professional undergraduate study program of the

Faculty of Food Technology for the next five years

The study year 2000/20011. Promoting of the proportion of independent studies to go to 16 contact hours per week.2. Development of a transition program for graduates of the higher professional undergraduate study program to obtain rights to continue studies for master degree. 3. Output of informative documentation for every study subject and their multiplying for the needs of students.4. Arranging the laboratory of sensory evaluation of food products.

The study year 2001/20021. Organisation of review lectures in Chemistry, Mathematics and Physics for the 1st

year students of the higher professional undergraduate study program. 2. Choosing companies and development of informative materials for better realisation of the SOCRATUS program. Forming of mutual foreign and local students groups for in-service training.3. Adoption of results of the SOCRATUS network “FOODNET studies in Europe”.4. Increasing number of computer in the training process and for evaluation of the students’ knowledge.

The study year 2002/20031. Output of new elective subjects` courses for decreasing percentage of compulsory and increasing elective courses.2. Modernising of lecture-rooms of the Departments of Chemistry and Food Technology.

27

The study year 2003/2004 1. Partial reorganisation of part-time studies, developing different distant education courses. 2. Developing the further education program and its co-ordination it with professional associations.3. Output of the study year’s book for the higher professional undergraduate study program.4. Preparation of materials for study subjects in electronic forms (CD, floppies).

The study year 2004/20051. Introducing distant education courses in part-time studies.2. Preparing documents for the next accreditation.

Plan of annual transient activities.

1. Improving quality of the study process, forming closer reflexive link between the student and teaching staff; stimulating involvement of young specialists in the study process; promoting the supplementary and developing new teaching materials; supporting training of foreign languages and improvement of professional skills.2. Improving material resources for the study process and in-service training. Increasing the number of computers and analytical equipment for the study process and research. Discussing selection of several food enterprises as a base of in-service training for improving the students’ professional skills. 3. Regular improvement and evaluation of the study programs, the process and content of subjects in correspondence with the social, public and economic requirements and needs of Latvia. Including the representatives of the student self-government of the Faculty of Food Technology in all these processes.4. Promoting co-operation between the world, Europe, Latvian universities, scientific institutes, professional associations, food enterprises and the Faculty of Food Technology.

Summary

The aim of the higher professional study program is to prepare highly qualified feed engineers for managing and organising feed production. The engineer qualification curriculum covers all areas of Basic Food Engineering: Technical Drawing, Theoretical and Applied Mechanics, Automation, Electrical Engineering Fundamentals and Principles of Construction. The volume of special courses is the same as in the academic study program. After fulfilling the study program, students take the State examination and present the final diploma project. The in-service training is organised after the 1st, 2nd and during the last term of the 4th year. Duration of full-time studies is 4 years, but duration of part-time studies - 5 years. Total volume of the higher professional curriculum is 164.5 credits. Comparing this curriculum with the study programs in France, Spain, Germany, we can see that the structure, main courses and organisation of the study process are similar. After graduating from these universities the graduates receive the professional diploma. . Duration of studies in foreign universities - 5 years.It is foreseen to improve the higher professional study program according to the following provisions: Increasing motivation of studies and effectiveness of students` work, mainly, in

the first year, one of the opportunities is to balance the basic knowledge of the

28

first year students in fundamental subjects - chemistry, physics, mathematics. We can try to do it organising special courses in these subjects;

Elaborating the study programs, increasing the proportion of elective courses; Extending students knowledge we have to reduce student-teacher contact hours

and decrease the independent study component; Promoting co-operation with other higher educational establishments,

participating in the international students exchange project SOCRATES/ERASMUS. Establishment of international contacts can increase knowledge of languages and creative skills for working in foreign food companies;

Increasing interaction of the industry and study process.

53 members of the teaching staff carry out the study process of the higher professional curriculum. 62% of them are habilitatus doctors professors and doctors, associate professors or assistant professors. Reducing the contact hours and increasing the students independent studies we have to work out more methodical study materials, offering them also in the electronic form - diskettes. There would be considerably important to increase the co-operation work between the teaching staff and industry, using the opportunities of different courses and workshops. Members of the new teaching staff of the Faculty of Food Technology have improved their pedagogic, professional and scientific skills using the opportunities of international programs - SOCRATES/ERASMUS, individual scholarships, conferences, workshops and visiting foreign higher educational establishments. Promoting co-operation with Food enterprises, involving the leading specialists and managers in the study process help to improve quality of the study program.For improving quality of the study process we have to think about creating operational pilot plans, increasing the number of computers and working programs, allowing making Food processing models.Changes in the study program are related to the labour market demand for highly qualified professionals, who are able to promote the development of scientifically based production technologies in order to meet the requirements set up both in Latvia and foreign countries.

29

Latvia University of AgricultureFaculty of Food Technology

The report of self-estimation committee for Food science and technology study programs

Part 3Master degree study program "Food Science" (Education code of Latvia Republic - 46541)

Jelgava, 2000

30

C o n t e n t

page3.1 The aim and tasks of the master degree program 323.2. The future evaluation of the study program 323.3. Information on the opportunities of the Master degree studies 343.4. Description of the academic staff 343.5. Number and quality of the Master thesis 353.6 Analytical evaluation of the Master thesis 363.7. Criteria for the evaluation, examination forms and procedure 363.8 Provision of the study program 373.9. International relations and study visits of the Master degree students 373.10. The concept for further development of the Master degree studies 39

A n n e x

22. Curriculum for the Master`s degree studies 9523 Annotation of study courses 9624. Themes of the defended Mater`s degree thesis

during the period from 1996. until 1999 10325. Total number of the Master`s degree students admitted and graduated fro the Faculty of Food Technology 10426. Comparison of Food Science Master`s degree curriculum at LLU

with the Master`s degree curriculum in Europe and Australia 10527. Qualification of scientific supervisors of the Master`s thesis

and academic personnel involved in the realisationof the Master`s degree curriculum at the Faculty of Food Technology 106

28. The results of questionaire 10829. Approximate cost of the Master study program 111

31

The aim and tasks of the Master’s degree studies

The aim of the Master’s degree study program “Food Science” at the Faculty of Food Technology of LLU is to train of academically educated Masters in Engineering Sciences and ensure various food industry enterprises and Research Institutes, State institutions, the Ministry of Agriculture, the Latvian Food Centre, etc. institutions with well-educated professionals.

Facilitate renovation processes of the teaching staff at LLU and other educational and research establishments.

The Master’s degree study program has to ensure opportunities as follows to: Acquire advanced theoretical knowledge in the chosen food production

branch; Master skills of pedagogical and research work. The study program

includes both acquiring theoretical knowledge (lectures, individual work) and Mastering practical skills for research work and pedagogical activities (workshops, guidance of laboratory work);

Be competent in scientific and practical subjects of the chosen study field; Evaluate research methods applied in the field, correspondence of

technical and economic issues with the set aim; Analyze and evaluate results obtained in research work, motivating their

relevance and role in the development of production technologies; Prepare for independent research at the doctoral study level, and continue

self-education process, acquiring new methods of work.

Evaluation of action areas of masters in Food Technology proved that tasks set up are successfully carried out. Masters after graduating from the Faculty of Food Technology are working in different areas such as LLU, various Departments of the Ministry of Agriculture, e.g., Food Quality Department, Veterinary Department; in certified food industry enterprises, for instance, Co. “Aldaris” (brewery), “Rīgas raugs” Ltd. (yeast factory), Co. “ Latvijas balzāms” (the factory of alcoholic drinks), Co. “Rīgas Piensaimnieks”, Co. “Kurzemes piens”, Co. “Rīgas piena kombināts” (milk factories) . Some of the masters continue their studies at doctoral level at LLU, some of them in the scope of SOCRATES/ERASMUS program carry out advanced studies in several universities abroad – the United Kingdom, Ireland and Germany.

The future evaluation of the study program

The Master’s degree program at the Faculty of Food Technology at LLU is the only one in Latvia training Masters of Engineering in Food Science.The Master’s degree program is the second level of academic studies after conferring the Bachelor’s degree. The degree of Master of Engineering in Food Science is awarded by the Master Degree Examining Board upon completion of academic studies and carrying out research work, followed by public defence. The conferred Master’s degree allows further degree studies at the doctoral level at universities both in Latvia and abroad. Highly educated professionals, who are able to work out and improve scientifically sound and competitive technologies for all food industry branches, are required for further food science development in Latvia.

32

The study program is designed in a way to train professionals who after graduating from the Master’s degree program would be able to work in wide area related to food technology, as well as successfully incorporate in the work of various economic sectors. Latvia has its own scientific potential and experience in food industry and technology development. It has to be noted that it is necessary to improve and sophisticate material-and-technical basis for the research both at the Faculty and LLU, because practically the main scientific potential of the Latvian food science is concentrated at the Faculty of Food Technology of LLU The Master’s degree program at the Faculty of Food Technology is designed applying the existing experience in food industry development and perspective directions, basic principles of development of similar study programs abroad, and taking into account the need for qualified experts in the given branch.The Master’s degree program offers the students opportunity to choose their specialisation in any food industry branch and Food Science in accordance with the classification of sub-branches. The main areas of the Master’s degree research work can be as follows:

food processes and equipment; food chemistry; food microbiology and biotechnology; food quality; nutrition - related issues.

The same compulsory humanitarian and general subjects and their programs are included in the Master’s degree curriculum for engineering Masters of all the branches at LLU, but the specialised compulsory subjects are different. The specialisation of the Master’s degree student in the specific area of Food Technology mentioned above is mainly realised choosing the theme for the final research work.The Master’s degree student during his studies completes various subjects obtaining 8 credits for compulsory humanitarian course, 4 credits for the compulsory course of the general subjects, 18-28 credits for the general subjects of the specialised branch subjects, 6-10 credits for the elective humanitarian and general subjects. Thus, the student has to complete at least 40 credits in the theoretical courses, that constitute 50 % of the whole study scope and the rest 50 % are devoted to the pedagogical practice or placement in industry or other institutions. This individual study period is envisaged for mastering of the necessary research skills and completion of experimental work, writing of the Master’s degree thesis, which is accepted by defence.Studies can be realised both as full-time or part-time studies.Duration of full-time studies for the Master’s degree is 2 years, but duration of part-time studies – 4 years.Evaluation of the Master’s degree studies can be described by the inquiry. The questionnaire for Masters contained 15 questions. The highest score in accordance with Masters’ opinion received:

Interest in education developed during the study period; Skills and knowledge acquired in the study process and solving work and

social challenges; Personal readiness and competitiveness in the labour market.

The masters for the improvement of the Master’s degree curriculum recommend to: Reduce the scope of general subjects; Increase the proportion of special subjects; Improve the material-and-technical basis, making it corresponding to the

up-to-date level.

33

Proposals and suggestions of the Masters will be considered in future improving the Master’s degree curriculum.

Information on the opportunities of the Master’s degree studies

Graduates from the Faculty of Food Technology having a Bachelor’s degree in Engineering Sciences, as well as graduates from other faculties at LLU and other higher educational establishments are admitted into the Faculty of Food Technology for the Master’s degree studies if they meet certain requirements.Admittance for the Master’s degree studies is realised on the competitive basis considering the average score obtained during previous studies, foreign language skills, results of discussions demonstrating scientific interests of the applicant and reference of two lecturers.More complete information on the Master’s degree studies at the Latvia University of Agriculture and the Faculty of Food Technology is available in the following reference:

The Master’s degree studies at the Latvia University of Agriculture (H.Tuherms, LLU, 1995, 43 p.);

The curriculum of the Master’s degree studies at the Faculty of Food Technology (L.Skudra, D.Kārkliņa, I.Ciproviča), Decision of the Senate of LLU No 165 of 12 March, 1997)

Methodical instructions for the Master’s degree research completion in the branch of Food Science (L.Skudra, D.Kārkliņa, A.Strautnieks, LLU)

10-15 full-time Master’s degree students and 15-20 part-time students are admitted into the Faculty of Food Technology.

Description of the academic staff

34 lecturers, including 9 habilitatus doctors, professors, 8 doctors, associate professors, 14 doctors, assistant professors and 3 doctors, senior lecturers carry out the study process of the Master’s degree curriculum at the Faculty of Food Technology.Qualifications of the teaching staff responsible for different study subjects in the

Master’s degree curriculum

Position Number % Scientific and academic degrees

Number %

Professor 9 26,4 Dr. h. Sc. 9 26,4Assoc. Prof. 8 23,5 Dr. Sc. 25 73,5Assist.-Prof. 14 41,3 M.Sc. - -Senior lecturer 3 8,8 Professional

qualification- -

Lecturer - - - - -34 100 - 34 100

The research, carried out by the supervisors of Master’s degree students, forms the basis for development and function of the Master’s degree curriculum at the Faculty of Food Technology.The high qualifications and perennial scientific and pedagogic experience of the supervisors ensure a successful completion of the Master’s thesis. 4 habilitatus doctors, professors, 5 doctors, associate professors and 6 doctors, assistant professors are supervising and consulting the food technology Master’s degree students while

34

they are doing their research work. The supervisors of the entire Master’s thesis are carrying out important research in the State programs financed by the Latvian Scientific Board and in the scope of various agreements and co-operation contracts with different producers, simultaneously involving the Master’s degree students. The main directions of the research work are related to:

Development of technologies for new and improved food products and their economic evaluation;

The possibilities for improvement and ensuring of food quality; The research on development of new products on the basis of

biotechnological processes.The supervisors of the Master’s thesis have increased their competence during their study or work visits in higher educational establishments abroad (Belgium, Ireland, the USA, Finland, Norway, Germany and Italy) and participating in workshops of different foreign companies.The scientific and managerial activities and accomplished research in more detailed form is described in the Annex 27. The raising of the supervisors’ qualification is foreseen in future as well, e.g., participating in international workshops and conferences, visiting higher educational establishments.

Number and quality of the Master’s thesis

The first Master’s degree students at the faculty of Food Technology were admitted in 1992. During the period from 1994 to 1999, 34 students have successfully completed studies and defended their Master’s thesis that comprises 36 % from the admitted students (see annex). Comparatively small number of the completed Master’s degree studies in relation to the admitted students can be explained by several factors such as:

transfer of the Master’s degree students to the higher level studies (until 1996 at LLU existed the opportunity to study at the doctoral level without the Master’s academic degree);

continuing of the Master’s degree studies abroad (Belgium, Germany); transfer to studies in other faculties of LLU (economics and pedagogy) as

well as to other higher educational establishments in Latvia (LU, RTU); small scholarship – the Master’s degree students start to earn means of

subsistence and it often becomes impossible to combine work and studies and, therefore, they do not complete their studies.

In order to fulfil the study program and carry out research, the Master’s degree student:

Makes his work plan for the academic year upon agreement with his supervisor:

Chooses the research direction and methodology, setting the aim and tasks; Keeps contact with his supervisor and advisors, and delivers a report about

the accomplished work at the meetings of the department on the regular basis.

All the defended Master’s thesis comply with The Higher Education Law and instructions of the Ministry of Education

and Science; instructions of the Faculty of Food Technology approved by the Board of

the Faculty; Decisions of the Senate at LLU regarding the Master’s degree studies.

35

According to the decisions and suggestions of the Master Degree Examining Board and to the judgement of the official reviewers of the Master’s thesis. It may be concluded that the prepared and defended Master’s thesis are of different areas, the topical ones both from the scientific and practical aspects, they cover all branches of food industry. Although, some drawbacks can be found in the thesis:

In some works conclusions are drawn in too general form; Economic evaluation in some research works is not sufficient; It would be desirable to give wider description and analysis of the obtained

data and discussion of the final results.

Analytical evaluation of the Master’s thesisProblems solved in the master research works cover a wide range of essential questions and are closely related to:Research area of the supervisor or the State programs financed by the Latvian Science Board and the themes of grants, where the academic personnel of the Departments of Food Technology, Chemistry and Nutrition and Home Economics is carrying out research; Problem solving required for food processing enterprises. The Master’s degree students are presenting the results of their research work at different scientific-and-research conferences held at LLU and other higher educational establishments, for instance, the Latvian University. Several Master’s degree students of the Faculty have participated in international seminars and conferences abroad presenting posters. In order to defend the Master’s thesis each Master’s degree applicant has to have at least one publication on the results of his research in the proceedings of some conference or other scientific edition. After analysis of the themes of the Master’s thesis defended at the Faculty we draw a conclusion that the major part of the works are related to the development of technologies for new food products and analysis of the factors affecting quality. Several research works have received high evaluation, even suggestions to introduce the obtained results and developed technologies into practice. It proves that there is a close link between science and industry and there can be seen perspectives for further development.The list of the completed Master’s thesis is presented in the Annex 24.

Criteria for the evaluation, examination forms and procedureAt the Faculty of Food Technology of LLU the study results are evaluated by the two main parameters:

Qualitative parameter, which is given by grade in 10 grade system; Quantitative parameter that is described by the study credits according to

the scope of study subject.The Examining Board appointed by the Vice-rector of LLU is responsible for the examination of the Master’s degree students in the special and compulsory humanitarian courses. The lecturer delivering the certain subject carries out the exams in other subjects and gives evaluation of the knowledge. The teaching staff chooses the most suitable evaluation methods and test forms allowing the Master’s degree students the best way of their knowledge demonstration. The most often-used test forms are as follows:

Written; Oral; Accumulating; Combined.

36

The Master’s degree student carries out his pedagogic and industrial work in accordance with the prepared schedule and the manager of the in-service or the supervisor of the scientific work is giving evaluation. During the industrial placement students` master the necessary research methods and methodology, as well as accomplish the experimental work. We consider that the evaluation criteria, forms and procedure of the examinations correspond to the criteria adapted in other universities both in Latvia and abroad.

Provision of the study program

Each Master’s degree study subject has a program accepted at LLU in accordance with certain procedures. The Fundamental library of LLU, personal libraries of the teaching staff and supervisors serve as an informative basis necessary for studies. The Internet is used as an additional information source. In the Fundamental library of LLU the lecturer responsible for the specific study subject can order the latest publications issued both abroad and in Latvia. It is foreseen that in the near future it will be possible for students to use electronic media as information source necessary for accomplishment of the thesis. The Master’s degree students can use all the material-and-technical, informative and intellectual potential of each single structural unit of the Faculty. Unfortunately, it is necessary to note that the material-and-technical basis, i.e., laboratory equipment and appliances are not sufficient for qualitative realisation of the research work at the up-to-date scientific level. The Master’s degree students often have to apply for help in the National Environmental and Health Centre, Institute of Inorganic Chemistry and certified laboratories in food processing enterprises in order to make the analysis and testing of the newly developed products. It is mainly connected with the finances and since there is not special budget allocated for the Masters’ research work, sometimes it is necessary to simplify a research program. The main basis for the research work is the laboratories at the Faculty of Food Technology and food industry enterprises. The research level of the Master’s thesis is partially connected with ability of the supervisor to make or participate in grants and state research programs and ability to involve the Master’s degree students. The Master’s degree students for the finalisation of the thesis and data processing can use computers available at the Faculty laboratory. There is envisaged a scholarship for the Master’s degree students (Decision No 280 of 12 May, 1999 of the Senate at LLU) and they can use a student campus.

International relations and study visits of the Master’s degree students

Improvement and realisation of the Master’s degree curriculum at the Faculty of Food Technology of LLU is performed using a comparison with similar curriculum in other universities. In order to find out opportunities for improvements in our Master’s degree study programs, curriculum of the Master’s degree studies of the following higher educational establishments has been analysed: Food Technology Department at Helsinki University (Finland); Department of Food Science and Technology at Cork University College (Ireland); Department of Food Science and Nutrition at Michigan State University (the USA); Department of Food Technology at Norwegian University of Agriculture (Norway); Unit of Food Economics at Bologna University (Italy); Department of Food Science at Wageningen Agricultural University (the Netherlands)

37

Co-operation with the mentioned departments allows improve skills of our teaching staff; to enlarge special literature funds, to ensure opportunities for the Master’s degree students to study some period abroad. In the scope of SOCRATES/ERASMUS program the Master’s degree students are studying in the Faculty of Food Science and Technology at the Cork University College (the second year full-time student Ilze Gramatina). The agreement provides the study visits of the Master’s degree students to the Department of Agriculture at Bologna University (Italy) in the academic year 2001/2002. The NOVABA workshops organised by the Nordic countries in the Baltic States allow to improve skills of the Master’s degree students, facilitating dissemination of new information and establishment and consolidation of international contacts.International co-operation is realised in the following main directions:

one of the most important forms of co-operation improving quality of study programs is visits of the teaching staff. Lecturers responsible for different study subjects at the Faculty of Food Technology have improved their skills visiting foreign higher education establishments. Assoc. Prof. Daina Karklina has increased her scientific and pedagogical experience, visiting the Michigan State University (USA); Department of Microbiology and Biotechnology at the Gent Agricultural University (Belgium); the Bologna University (Italy); assoc. Prof. Līga Skudra-the Department of Microbiology and Biotechnology at the Gent University (Belgium) ; professor Lija Dukaļska - the Food Technology Department at the Norwegian University of Agriculture (Norway) ; assist. Prof. Lilita Ozola - the Department of Dairy Technology at the Helsinki University (Finland); assist. Prof. Ruta Galoburda - the Department of Agricultural Engineering and Household Technology at the Helsinki University (Finland) and the Department of Food Science at the Wageningen Agricultural University (The Netherlands) ; assoc. Prof. Viesturs Kreicbergs - at the Gent University (Belgium).

Co-operation with the Department of Microbiology and Biotechnology at the Gent University (Belgium) started in 1992 in the scope of Tempus program continues. Prof. Vandamme as a guest lecturer has delivered a lecture course on the biotechnology methods and new technologies for the Master’s degree students of our faculty. We regularly inform each other about different activities, especially, the international conferences, seminars and workshops on biotechnology organised by the Gent University.The guest lecturer professor Maija Zile from the Michigan State University conducted a course “Nutrition and cancer diseases”.

Co-operation agreements are concluded between LLU and the Cork University College (Ireland) and Bologna University (Italy) on student and staff mobility in the scope of SOCRATES/ERASMUS program. Establishment of international contacts can drastically increase for the Master’s degree students, thus, enlarging scientific experience, knowledge of languages and creative skills for problem solving.

The concept for further development of the Master’s degree studies

38

The developed program determines the aim, tasks and possibilities for realisation of the Master’s degree studies. The study subjects included in the Master’s degree curriculum cover all the areas of food science completely that allows obtaining the Master’s academic degree in Food Science.It is foreseen to improve Master degree study programs according to the following provisions:

Improvement of the study programs, increasing proportion of special courses;

Approximation of the Food Science Master’s degree program at LLU with similar programs in Food Science at the Universities of the European Union;

Promoting of co-operation with other higher educational establishments, participating in international projects and ensuring mobility of the Master’s degree students, as well as use of scientific potential of the guest lecturers.

Taking into consideration proposals of the Masters, development and improvement of the curriculum will be mainly related to the increase of the scope of special subjects with higher election possibilities, provision of more complete material-and-technical basis, meeting the requirements of the scientific level as well. The anticipated changes in study programs are related to the labour market demand for highly qualified professionals, able to promote the development of food science in Latvia, connecting it to the launching of scientifically based production technologies, in order to meet the requirements set up in the European Union.Evaluation of the Master’s degree curriculum has been made during the workshop of strategic planning at the Faculty, where participated the teaching staff, Master’s degree students and students. It includes the following perspectives: global perspective:

- the leading role of Food Science in 21st century is accepted by the 26th

International General Science Assembly (ICSV), 1999, Cairo; the Latvian State perspective:

- the food industry comprises 43.4 % from the gross national product and food production is declared one of the high priority areas of research (Decision of LAFSA No 10, 1999);

- introduction into practice of the new scientifically based technologies would provide for competitive food production when Latvia will join the European Union;

- high qualification of Masters in Food Engineering Science will increase their competitiveness in the labour market;

LLU perspective:- The main scientific potential in Food Science is practically working at the

Faculty of Food Technology;- Realisation of the Master’s degree curriculum is closely linked with other

faculties and institutes at LLU, because the teaching staff of the Institute of the Humanities, Institute of Information Technologies, Department of Mathematics, Department of Physics, Faculty of Economics is involved in the study process.

There are some challenges in the realisation of the Master’s degree curriculum: The material-and-technical resources do not correspond the level of modern

research;

39

Provision with new informative and scientific study materials is considered to be insufficient.

Strategy of the development of the Master’s degree curriculum includes the following:

- Improvement of the study process by decreasing the proportion of general subjects and increasing the proportion of the special subjects;

- Interaction of the industry, science and study process, namely, the themes of the Master’s thesis are related to the industry, students use the material resources of different enterprises;

- Promotion of the international co-operation (the Master’s degree students carry out part of their studies in the higher educational establishments of the European Union in the scope of SOCRATES/ERASMUS programs and other international projects, the teaching staff acquires new experience visiting other universities, guest lecturers are delivering certain study subjects);

- Improvement of the material-and-technical basis according to the requirements of modern science.

The project of the perspective development of the Master’s degree curriculum for five years

The study year 2000/20011. Improvement of the curriculum increasing the proportion of special subjects.2. Development of new study subject programs and methodical materials.3. Conclusion of the bilateral agreement with the Bologna University (Italy) on

the Master’s degree student mobility in the scope of SOCRATES/ERASMUS program.

The study year 2001/20021. Development of the informative material on each study subject for the

Master’s degree students.2. Preparation of the study catalogue.3. Introduction of the results of the international project “FOODNET Studies in

Europe” in the Master’s degree curriculum in order to improve the study process.

The study year 2002/20031. Preparation of the study materials in the electronic form (for example, CD and

floppy disks) for some study subjects.2. Improvement of the material-and-technical basis of the Laboratory of Food

Science.The study year 2003/2004

1. Preparation of new elective study subjects and their incorporation in the curriculum.

2. Improvement of the material-and-technical basis – increase of the number of computers.

The study year 2004/20051. Following on with the improvement of curriculum in accordance with the

European Master’s degree programs.2. Preparation of documents for accreditation.

Latvian University of AgricultureFaculty of Food Technology

40

The report of the self-estimation committee for Food Science and Technology study programs

Part 4The PhD program for Food Science

(Education and classification code of the Latvian Republic – 54456)

Jelgava 2000C o n t e n t

41

page4.1 The main aim and tasks of the PhD program 434.2 Content, organisation and evaluation of the PhD program 444.3 Perspective evaluation of the PhD studies 474.4 Comparison of the PhD programs for Food Science

of European Universities 484.5 The system of quality insuring 494.6 Qualification of the academic staff and supervisors of the PhD studies 494.7 Ensuring of informative and material resources for the PhD studies 494.8 Funding of the PhD studies 504.9 Conclusion 50

A n n e x

30. Comparison of the PhD programs for Food Science of European Universities 11231. The PhD program for Food Science of the Faculty of Food technology 11432. The plan of program realization 11633. Qualification of the academic staff and supervisors of the PhD studies 11734. Informative and material resources for the PhD studies 11735. Approximate cost of the PhD program 11836. Regulation of credits 11837. Questionnaire of PhD students 119

The main aim and tasks of the PhD program

42

The aim of the PhD studies is to: Prepare high qualification scientific specialists for the development of food

industry and improvement of nutrition; Insure changes in the generation of the teaching staff of the Faculty of Food

Technology and in other institutions linked with scientific work in this area.We will prognosticate that the demand for high level scientific specialists in Food

Science will increase for the following reasons: On the 26th General Assembly of ICSV organised in Cairo (Egypt, 1999) is noted

that scientific research in food technology, storage of finished food products, their transportation, preservation of food will belong to the solution of global world problems (85 % of the world inhabitants have problems with food);

According to the resolution of the Latvian Scientific Academy of Agricultural Science and Forestry (Nr.10, 1999) the development of Food Science is one of the perspective tendencies in our national agricultural research programs.The PhD program has to promote new scientists to:

Obtain deepening knowledge in Food Science; Be able to work unaided without assistance and to co-operate with other

researchers; Be able to formulate, investigate and choose research methodology for solving

problems in Food Science; Analyse, compare, understand and take part in national and international research

projects; Complete his/her original research work, prepare the PhD thesis for obtaining the

Doctor’s degree in Food Science.

11 members of all the teaching staff with professional and scientific experience of the Faculty of Food Technology (2 -Doctor Habilitus of Engineering Science, 6 - Doctor of Engineering Science, 2 – Doctor’s of Chemistry, 1 - Doctor of Physics) are supervisors of the PhD students.The themes of the PhD thesis are very close to the titles of research projects of the supervisors. Several themes of the PhD theses are recommended by managers of food enterprises . 11 PhD theses are defended from 1994 to 1999 from which 5 are the PhD students. I.Ciproviča, who worked out the PhD thesis with the tittle “Investigation about milk quality”, is awarded as one of the best New Scientists by the Latvia Academy of Science (05January, 1999).The courses of the PhD program of the Faculty of Food Technology correspond to the confirmed classification of Food Science accepted by the Latvian Council of Sciences (No.9-3-1, 16 November, 1999).Science: Food ScienceCourses: Food Engineering

Food ChemistryFood MicrobiologyFood Quality

Titled: Doctor of Engineering Science in Food ScienceThis degree is competent to do The Board of Experts in Food Science (Resolution of the Latvian Council of Sciences, No.8-2-2, 19 October, 1999).

Content, organisation and evaluation of the PhD program

43

The PhD studies are organised according to the resolution of the Board of Higher Education ( No.62 , 18 June, 1999), by-laws of the PhD studies at the Latvia University of Agriculture (Resolution of the Senate No.245, 14 October, 1998) and by laws of order and criteria of promotion (The Cabinet regulations No.134, 4 June, 1999).

The PhD program for Food Science is confirmed by the Senate of the Latvia University of Agriculture . Organisation of the PhD studies in Food Science is shown in the scheme.

Organisation of the PhD studies

The vice -rector of Science superintends the PhD studies. Head of the Department of the PhD studies at the University organises the general studies (foreign languages, computer science etc.) and assigns scholarship to students. The Council of the Faculty of Food Technology and head of the PhD program for Food Science confirm the chosen by the student title of the PhD thesis, plan of research and studies and name of the supervisor. The department where the supervisor is a member of the teaching staff follows implementation of the research and study plans.

Every year we admit 5 full time PhD students in tender procedure: He/she is an inhabitant of the Latvia Republic; He/she was not a PhD student in previous time; He/she is younger than 35 years; He/she has a corresponding Master’s degree or equivalent.

The PhD studies are organised to prepare the new generation of scientists and teaching staff purposeful. The process of the PhD program for Food Science is shown in the picture.

44

The PhD study period for full time students is three years, for part time – 4 years.The PhD program consists of 144 credits of which theoretical studies comprise 44 credits. Structure of the theoretical studies is as follows:

Language studies – 4 credits; Research Methodology and Information Technologies– 4 credits; Course of Food Science (general and special) – 10 credits (Resolution of the

Senate No. 245, 14October, 1998). The PhD students pass exams in two main topics – general Food Science (Food Engineering, Food Chemistry, Food Microbiology, Food Quality) and special Food Science (Dairy Science, Meat Science, Cereal Science etc.). The general subject program “Food Science” is confirmed by the Board of Experts in Food Science (29 January, 1999) . The special subject program is separately worked out by the

45

supervisor corresponding research program of the PhD student and is confirmed by the Board of Experts in Food Science. Elective courses (12 credits).The PhD student has to choose several elective courses after discussion and recommendation of the supervisor every year to deepen knowledge in this area. As elective course could also be in the form of international workshops and courses as well as subjects of the PhD studies in other Latvian and foreign universities. The PhD students receive 14 credits if he/she presents his/her research results in International congresses and conferences and he/she has 5 articles published in International refereed journals.100 credits – independent output and description of research work in Food Science, its presentation at the Board of Experts, public defence of the dissertation corresponding to by-laws of the Commission of the State Scientific Qualification.The PhD student prepares an individual study plan together with the supervisor for the whole study period and separately for each year to finish successfully the doctor study program. The study plan and theme of the PhD thesis are discussed at the department. The study plan, theme of the PhD thesis, name of the supervisor are discussed by the department and confirmed by the Council of the Faculty of Food technology. Evaluation of the individual plans of the PhD students is carried out by the department of the supervisor three times per year The theoretical subjects where the PhD student passes exams are evaluated by marks (10 points). All the exams are public. The PhD students are examined by the commission of three doctors of science accepted by the Vice-rector of Science of the Latvia University of Agriculture. The department of the PhD studies issues to the PhD student a certificate of the acquired theoretical courses after completing the PhD studies. CSSQ – the Commission of State Scientific QualificationEssential part of the PhD program is research work consisting of theoretical literature studies and obtaining experimental data. The PhD students in Food Science carry out their research work in:Laboratories of the Faculty of Food Technology (Analyses of Water, Microbiology, Milk Processing etc.);Laboratories of other departments at the Agricultural University and outside of the university;Laboratories of food enterprises and other scientific institutions;Laboratories of the Latvian University The electron data basis and books of the Fundamental library of the Latvian University of Agriculture is used for literature studies.

The Board of Experts in Food Science is accepted by the Latvian Council of Science (Resolution No.8-2-2, 19 October, 1999) and by the rector of the University (Direction of Rector No.04-283, 24 November, 1999). The Board of Experts in Food Science considers the dissertation and gives permission to public defence of the PhD thesis after evaluation of the dissertation and receiving a positive answer from the Commission of the State Scientific Qualification (The Cabinet regulations No.134, 6 April, 1999). Rector of the University issues an order of awarding the University Doctor Diploma accepted by the Latvian State after successful defence of the PhD thesis and according to the positive resolution of the Board of Experts to confer the degree “ Doctor of Engineering Science in Food Science”. The Doctor diploma is signed by Rector of the university and by Head of the Board of Experts.

46

Number of the PhD students is relatively constant and changes very little. Most of them are full time students. Only 5,9 % of them are part time students. It could explain why young specialists have some difficulties to do research work and do wage labour at the same time.

Table 5Number of the PhD students in Food Science

Food Science Years1995 1996 1997 1998 1999

Full-time 17 13 12 14 16Part-time 2 2 2 1 1Candidates for “professor”

- - 1 1 -

Total 19 15 15 16 17

We have to mention only a small part of the PhD students who obtain the degree “Doctor of Engineering Science”. There are several reasons: Lack of motivation for further development of research work because of the low

salary; Lack of modern analytical equipment to do research and for obtaining credible

experimental data; Insufficient finances for research work (conference fees, travelling expenses,

expenses for lab equipment) and for preparing it for defence; Unsuccessful planning of time for research and undervaluing of their abilities.The scholarship of candidates to “professor” is founded at the university. The main task of the scholarship is to help young researches to continue their research and promote improving of their professional skills and financial conditions. Most of the PhD students whom is awarded the Doctor’s degree have started or continued pedagogical and scientific work at the departments of the Faculty of Food Technology. The young doctors have rights to qualify for the position of lecturer, assistant professor and an associate professor.Some suggestions have been proposed during the self-evaluation process: To substitute the special exam in Food Science by a public lecture of research

problems in the PhD work; To involve more PhD students in the pedagogical work of the supervisor and

department; To recommend the young scientist to qualify for the scholarship of candidates to

the professor.

Perspective evaluation of the PhD studies

The PhD program for Food Science is estimated as necessary based on analyses of the development of food production in Latvia, in Europe and in the world to take part in solving of global world problems and to improve the nutritional well-being and status of populations.The themes of the PhD thesis would be necessary to harmonise with the trends and directions in food industry. The following tendencies would be to consider as prior: Output of new consumer oriented food production and processing; Applications of new combinations of existing technologies and/or application of

innovative technologies (high pressure processing, pulsed energy, etc.);

47

Application of new methods of biotechnology for obtaining natural anti-microbial preservatives and functional foods;

Efficient utilisation of food industry by-products and waste simultaneously solving the problems of environmental protection;

New methods and types of packaging better protecting foods from micro-organisms, improving their shelf-life time and design.

There would be considerably to increase the co-operative work at the PhD level actively using the possibilities of international programs (SOCRATES, individual scholarships etc.), courses, workshops and conferences. In 1999, part of the PhD students have taken part in the course “Novel foods” organised by the Estonian Agricultural University (NOVABA framework). Some PhD students do their research work and obtain experimental data in European Universities, for instance, the Polytechnic University in Valencia (Spain), University of Helsinki (Finland) and take part in International conferences and congresses. The PhD students and their supervisors have to very seriously think how they could better join the European scientific programs.The PhD students have to more actively move individual applications of the announced scientific scholarships in our country and outside of it.The PhD students have to think very seriously regarding their publications of results in international and local journals which list is accepted by the Latvian Council of Science.

Comparison of the PhD programs for Food Science of European Universities

We have used the PhD program of the University of Helsinki, of the Agricultural University of Norway and The Royal Veterinary and Agricultural University in Copenhagen for comparison. All PhD programs consist of the PhD studies in Food Science.The length of the doctorate studies is approximately 3 years, but the successfully work can be completed in 5 – 6 years.The number of credits changes from 155 to 160 (144 credits are confirmed by the Council of Higher Education in Latvia, Resolution No.62. 18 June, 1999) .The PhD program for Food Science is worked out at the Faculty of Food Technology, accepted by the Senate of the Latvia University of Agriculture (Resolution of the Senate No.3/15, 9February, 2000).

The structure of the PhD program of the Faculty of Food Technology is similar to the previously mentioned Nordic countries PhD programs. The structure is formed from theoretical courses, dissertation and public defence of PhD thesis. Difference is in the content of theoretical courses. The philosophy of science, theory of science and methodology are more emphasised in the PhD program of the University of Helsinki. The PhD program of the Faculty of Food Technology pays more attention to acquire deepened knowledge in the methodology of computer obtained data processing, in special language studies and in special subjects. In the Nordic Universities the PhD thesis is often a collection of the published articles and submitted manuscripts for articles with 25 – 40 pages of the compiled text, rarely – monographs. In Latvia, the monograph is most popular, because typically the PhD student has problems with publishing his/her results. Therefore, definite credits are provided for publications of experimental data in refereed journals and for

48

participation in International conferences and congresses in the PhD program of the Faculty of Food Technology compared with the Nordic countries. It also responds to the last by-laws regarding doctorate order and criterions (The Cabinet resolution, No.134, 4 June, 1999).Essential difference is in the title of the awarded degree, for instance, the Doctor of Food Science is awarded at the University of Helsinki, the Doctor of Science or PhD in Agricultural Science at the Agricultural University of Norway, The Doctor of Engineering in Food Science at LLU. The Doctor of Engineering in Food Science can be granted by the special Board of Experts in Food Science accepted by the Latvian Council of Science (Resolution, No. 8-2-2, 9October, 1999). In many foreign universities the PhD students do their research together with the supervisors in departments carrying out duties of assistants and taking part in the state research projects. Unfortunately, we have to conclude that most part of the PhD students carry out their research outside the University (in laboratories of food enterprises, other universities) because of imperfect analytical equipment and limited finances of the Faculty. Better and regular collaboration between the PhD student and supervisor is often hindered.

The system of quality insuring

1. Supervision of the PhD student’s individual plan and its fulfilment in conformity with the laws of the PhD studies (The Senate resolution, No. 245, 14 October, 1998):

Taking examinations on compulsory theoretical courses; Co-ordinating and attending elective courses (workshops, lectures, discussions,

etc.); Obtaining pedagogical skills to take part in the study process of the department.2. Participation in International scientific conferences.3. Publications in refereed International journals of the list accepted by the Latvian

Council of Science.

The qualification of academic staff and supervisors of PhD studies

2 Doctor Habilitus of Engineering Science, 6 Doctor of Engineering Science, 2 Doctor of Chemistry, 1 Doctor of Physics, the main professors, associate professors and assistant professors of the Faculty of Food Technology are supervisors and ensure the successful action of the PhD students. The supervisors of the PhD students have taken part in the State accepted programs, which are financed by the Latvian Council of Science, Ministry of Education and Science and Ministry of Agriculture.

Ensuring of informative and material resources for the PhD studies

The list of the recommended literature is given in the subject program for acquiring theoretical courses of the PhD program. The PhD students have opportunities to use periodicals and international catalogues, data -bases through electronic information sources (the INTERNET, interlibrary loan). It allows acquaint with articles in cited and refereed periodicals and select them for research purpose.

The subject programs of the PhD studies are in the corresponding department or dean’s office. All the necessary and most extensive information of the PhD programs

49

and their organisation are at the Department of Doctoral studies of the Latvia University of Agriculture.

The PhD students can use: All the analytical equipment and materials of the Faculty of Food Technology

(different laboratories); Other units of the Latvia University of Agriculture (The Scientific laboratory of

Agriculture analyses, computer classes at the Institute of Information Technologies, etc.);

Units outside of the University (laboratories of food enterprises and other universities) previously concluding an agreement (oral, written) between the supervisor and head of the outside unit.Lack of modern analytical equipment at the Faculty of Food Technology and at

the University often reduces the research quality and credibility of the PhD thesis. The modern analytical equipment is too expensive and it has to put on weight efficiently. Therefore, the question of its purchase has to be solved centrally and at state level.

Funding of the PhD studies

The scholarship of a full-time PhD student from the state is 58 Ls. Every year a full-time PhD student can use 28 days for vacation. The part time PhD student can receive additional paid vacation at the regular job after recommendation of the university.The scholarship of the candidate for the professor is 80 Ls.The PhD students can do a proposal of his/her research project and receive grants of the Latvian Council of Science. The grant of the Latvian Council of Science is assigned to the PhD students Daiga Kunkulberga (1996) and Dace Skore (1999).

Conclusions

The aim of the PhD studies is to: Prepare high qualification scientific specialists for the development of food

industry and improvement of nutrition; Insure changes in the generation of the teaching staff of the Faculty of Food

Technology and in other institutions linked with scientific work in this area.The PhD program has to promote new scientists to:

Obtain deepened knowledge in Food Science; Be able to work unaided without assistance and co-operate with other researchers; Be able to formulate, investigate and choose the research methodology for solving

problems in Food Science; Analyse, compare, understand and take part in national and International research

projects; Complete his/her original research work, prepare PhD thesis for obtaining the

Doctor’s degree in Food Science.

The PhD studies are organised according to:The resolution of the Board of Higher Education No.62, 18 June, 1999; Laws of the PhD studies at the Latvia University of Agriculture (The Senate resolution No.245, 14 October, 1998);Laws of order and criteria of promotion (the Cabinet regulations No.134, 4June, 1999).

50

The Senate of LLU has accepted the PhD program of Food Science. The number of the PhD students is relatively constant and changes very little.

Most of them are full time students. Only 5,9 % of them are part-time students. It could explain why young specialists have some difficulties to do research work and do wage labour at the same time.

11 members of all the teaching staff with professional and scientific experience of the Faculty of Food Technology (2 -Doctors Habilitus of Engineering Science, 6 - Doctors of Engineering Science, 2 - Doctors of Chemistry, 1 - Doctor of Physics) are supervisors of the PhD. students.

The themes of the PhD thesis are very close to the titles of the research projects of the supervisors. 11 PhD thesis are defended from 1994 to 1999 from which 5 are the PhD students who are awarded the Doctor’s degree.

The courses of the PhD program of the Faculty of Food Technology correspond to the confirmed classification of Food Science accepted by the Latvian Council of Science (No.9-3-1, 16 November, 1999).Science: Food ScienceCourses: Food Engineering

Food ChemistryFood MicrobiologyFood Quality

Titled: Doctor of Engineering Science in Food ScienceThis degree is competent to do The Board of Experts in Food Science (Resolution of the Latvian Council of Science, No.8-2-2, 19 October, 1999).

The following tendencies would be to consider as prior: Output of new consumer oriented food production and processing; Application of new combinations of the existing technologies and/or application

of innovative technologies (high pressure processing, pulsed energy, etc.); Application of new methods of biotechnology for obtaining natural anti-microbial

preservatives and functional foods; Efficient utilisation of food industry by-products and waste simultaneously

solving the problems of environmental protection; New methods and types of packaging better protecting foods from micro-

organisms, improving their shelf life time and design.There would be considerably to increase the co-operative work at the PhD level

activity using the possibilities of international programs (SOCRATES, individual scholarships, etc.), courses, workshops and conferences. The PhD students and their supervisors have to think very seriously how they could better join the European scientific programs. The PhD students have to move more actively individual applications of the announced scientific scholarships in our country and outside of it.

The PhD students have opportunities to use periodicals and international catalogues , data bases through electronic information sources (the INTERNET, interlibrary loan). It allows acquaint with articles in cited and refereed periodicals and select them for research purposes. The PhD students can use all the analytical equipment and materials of the Faculty of Food Technology (different laboratories), other units of the Latvia University of Agriculture (the scientific laboratory of Agricultural analyses , computer classes at the Institute of Information Technologies etc.) and units outside of the University (laboratories of food enterprises and other universities) . Lack of modern analytical equipment at the Faculty of Food Technology and at the University often reduces the research quality and credibility of the PhD thesis. The modern analytical equipment is

51

too expensive and it has to put on weight efficiently. Therefore the question of its purchase has to be solved centrally and at state level.

The scholarship of a full-time PhD student from the state is 58 Ls. The scholarship of a candidate for the professor is 80 Ls. The PhD students can do a proposal of his/her research project and receive the grants of the Latvian Council of Science.

Latvia University of AgricultureFaculty of Food Technology

52

The report of the self-estimation committee for Catering and hotel Management study program

Part 5Professional Study program "Catering and Hotel Management"

(Qualification code of Latvia Republic - 122501-02)

Jelgava ,2000C o n t e n t

page5.1 Catering and Hotel Management study programme 55

53

5.1.1 Aims and tasks 555.1.2 Study programme and curriculum 555.1.3 Comparison with the study programmes in the world and Europe 575.1.4 Organising studies and knowledge appraisal 58

5.2 Students 595.2.1 Enrolment of students 595.2.2 Graduation 605.2.3 Financing of studies 60

5.3 Data on academic staff 605.4 Maintenance and management of the studies 615.5 Quality monitoring system 62

5.5.1 Questionnaire results 625.5.2 Strengths and weakness of the study programme and its implementation 625. 5.3 Outlook appraisal of the Catering and hotel management programme 635.5.4 Perspective development model of Catering and hotel management professional study programme for the next 5 years 63

A n n e x

38. Standardised subjects on Bachelor’s programme of Economics and Food studies 12139. Catering and Hotel Management Professional study programme 12240. Subordination of subjects within curriculum 12441. Presentation Results of the Scientific Work (1998, 1999) 12542. Authors, Supervisors and Evaluation of the Scientific Works Presented in 1999 12543. Results of the state exam (1998, 1999) 12644. Academic staff of Hotel and catering management professional study programme 12645. Provision of literature for the Bachelor’s programme in the LUA Fundamental library 12846. Annotation of subjects on Catering and Hotel management professional study programme 12847. Study programme costs 135

Aims and tasks

54

The aim of the professional study programme Catering and hotel management is to prepare specialists for organizing and management of catering services and hotels and thus to provide clients with the qualitative attendance.

The tasks of the programme is to provide students with theoretical knowledge and practical skills needed for:

1) organizing, managing, arranging (equipment, rooms, preparation of food) of public catering establishments;

2) organizing and managing of hotels;3) guest attendance.

Knowledge obtained in the study process provides graduates with the possibilities to work in following spheres:

- various types of catering establishments (canteens, cafe, restaurants etc.);- guest reception and attendance (at the hotels, guest-house, farm house,

where the guests are welcomed etc.);- tourism agency;- to work as a consultant in the fields mentioned above;- to continue studies on a higher level.

The study programme of the Catering and hotel management, qualification to be obtained and the Head of the programme Prof., Dr. Hab. ing. I. Skrupskis are approved according to the decision of the LUA Senate (the decision of the LUA Senate No. 3/14 of 09.02.2000).

Study programme and curriculum

Study programme was introduced in 1994 due to the positive changes in Latvian economy (increase of amount of tourists visiting Latvia, opening of new hotels, restaurants), acquired experience in Germany by visiting training centres for catering and hotel specialists, as well as taking into account experience of many years that the teaching staff from Faculty of Food Technology had in preparing specialists of public catering since 1958 (speciality 0032 have graduated 1190 students).

Title Catering and hotel managementCode of qualification 44811Level of studies the first level of studiesQualification to be obtained Restaurant and hotel managerVolume of studies 160,5 CP (+7,0 CP)Duration of studies 4 years

Structure of the study programme: - general academic subjects

Mathematics 2,0 CP Philosophy 1,5 CPPhysics 1,5 CP Sociology 1,5 CPInformation systems 4,0 CP Basic Law 1,0 CPIntroduction to the studies 0,5 CP Ecology 2,0 CPBasics of food chemistry 5,0 CP Human protection 2,0 CPHistory of art and culture 2,5 CP

55

Applied chemistry 2,0 CPChoice of humanitarian subjects 4,0 CPPhysical training 3,0 CP

- academic subjects of profileConsumer policy 5,5 CP Business statistics 2,0 CPVisual art 3,0 CP Accountancy 3,5 CPBasics of food production 4,0 CP Marketing 4,5 CPNutrition physiology 4,5 CP Basics of entrepren. act. 5,0 CPMicrobiology, hygiene 4,0 CP Basics of management 1,5 CPPsychology 2,5 CP Theory of economics 1,5 CPEthics, Aesthetics 1,5 CP Choice of economics 7,5 CPForeign language 6,0 CP

- specialized subjects of profileCatering HotelsHousehold economics 4,0 CP Hotel and cat. man. 5,0 CPAlcoholic drinks 2,0 CP Premises main. techn. 9.0 CPOperation and service manag.5,5 CP Basics of tourism org. 5.5 CPFood preparation technologies13,5 CP Space, environment 3,5 CPTechnological equipment 3,5 CP Hotel services 3,0 CPChoice of specialised subjects8,0 CP

Structure of studies:- general academic subjects 31,5 CP(3 CP Physical training)- academic subjects of profile 54,5 CP- specialised subjects 61,5 CP- optional choice 7,0 CP- training and operating practice 11,0 CP- state exam

Qualification to be obtained restaurant and hotel manager graduates receive according to Register of Professions in the Republic of Latvia, the1st headgroup, the 122501-02 group.The group of general academic subjects (21% of the theoretical part of the study programme) contains also fundamental subjects approved by the decision of the LUA Senate No.166 of 12.03.1997. Profile academic subjects (54,5 CP, ie. 37%) can be divided into subjects of economics and subjects connected with the nutrition and food. Specialised subjects (42%) and training and operating practice provides students with the theoretical and practical knowledge on catering and hotel organisation and management. 80 CP of study programme are subjects of economics and food sciences – these subjects are included in Bachelor’s study programme (see Annex 38) that partially guarantee students’ rights to proceed with the studies in Master’s study programme.There is the increase of students’ independent work due to their term papers and reports.The aim of the training and operating practice is to join theoretical knowledge obtained during the study process with its practical use. After the first year of their studies, students are involved in training practice where they get acquainted with the specifics of catering and guest attendance services (3 weeks, 1,5 CP). After their 2nd

56

year, students acquire knowledge on hotel organization and management (3 weeks, 1,5 CP). After their 3rd year, students acquire knowledge on restaurant and other catering establishments organization and management (14 weeks, 8 CP). At the end of their practice students write reports and afterwards there is a public discussion held. During their studies and practical training students have options to practise both in Riga and Latvian rural areas and acquaint themselves with working specifics in restaurants, cafes, hotels, guest-houses and in rural households involved in rural tourism activities. During the theoretical studies, when organizing different activities at the LUA, students obtain practical skills in the sphere of catering and guest attendance services under the teaching staff’s guidance.The subjects over the first 4 undergraduate years are structured as follows: during the first year students mainly acquire academic subjects (Chemistry, Physics, Mathematics), subjects of general education (Psychology, Ethics, Aesthetics) and there are only some specialized subjects. During the third and fourth year mainly specialised subjects are being taught. Principle of subordinate subjects is taken into account (see Annex 40).Study programme contains subjects of a small volume (1,0 – 1,5 CP) and also blocks of subjects as Consumer policy (5,5 CP), that includes several subjects on the theme.The titles of subjects, codes, volume of credit points of the professional study programme are showed in the Annex 39.The sets of syllabus are available for students at the Dean’s office of the Faculty.

Comparison with the study programmes in the world and Europe

Catering and hotel management programme is compared to the study programme of Hotel management school in Switzerland, Tourism study programme at the higher educational school in Munich and Hotel school study programme in the Hague.Analysis and comparison of all the study programmes shows both the common and different features.Common features:

- in all the study programmes hotel management is closely connected with the public catering;

- special subjects of the study programme include nutrition, hygiene, food preparation technologies, hotel and catering organization and management, economics, accountancy, finances, information systems, entrepreneurial activities, legislation, foreign languages;

- all the study programmes cover also scientific research methods.Different features:

- European professional study programmes have considerably less volume of general education and fundamental subjects;

- after completing the first level of studies, the student obtains Bachelor’s degree – for example, at the Hotel management school in Switzerland – Bachelor of Arts in International Hospitality and Tourism Management – after 3 years of studies; at the Hotel school in the Hague, the Netherlands – Bachelor of Hotel Administration – after 4 years of studies.At the same time, for example, at the Hotel management school in Switzerland after 2 years of studies the students has an opportunity to obtain the Higher Diploma in Hotel Management and the Higher National Diploma in travelling and tourism management. After obtaining the diplomas the student can continue studies to obtain the Bachelor’s degree,

57

including Bachelor of Science Degree in Culinary Arts. It is recommended to proceed with the further studies in Great Britain and the USA.

- practice is more closely connected with the subjects and it fits better in the process of operating and attendance.

There are 7 higher educational establishments in Latvia, including all the regional higher educational establishments, providing students with the opportunity to receive higher education in the sphere of catering, hotels and tourism. Mainly these study programmes enable students to obtain higher professional education, but sometimes, for example, at the LU education is tended to be more academic (management).The advantages of the professional study programme offered by the LUA are the training programme on the specificity of catering organisations and the study programme on tourism. At the moment there are study programmes on tourism industry on all the levels carried out in Latvia. Study programme offered by the LUA will take its place among the other study programmes.

Organising studies and knowledge appraisal

The studying process on professional study programme Hotel and catering management is organised pursuant to the LUA Regulations (the decision of Senate No. 142 of 08.02.96 “On Studying System in LUA”), in compliance with the LR Law on Higher Educational Establishments, the LUA Constitution and other regulative documents, which are in force within the Republic of Latvia.Upon completion of the first level of the studies, one can receive a diploma of higher professional education in catering and hotel management according to the classification of professions in LR.Study programme consists of 4 academically years with 8 terms, 133 weeks of theoretical classes, 24 weeks of individual examinations, 22 weeks of practice and 36 weeks of holidays.Each term consists of 16 weeks of auditorium classes, 3 weeks of individual examinations.Lectures are scheduled in streams (about 50 students in a group), practical works are performed in an academic group of students (2 groups), whereas laboratory works - in half of the academic group (4 groups). The main control forms in the study programme are oral, written, accumulating examination, test, and presentation of term papers and reports. Knowledge is evaluated on the basis of 10-point scale pursuant to the criteria approved by the LUA Senate (decision of the LUA Senate No. 132 of 13.05.98). The number of auditorium classes on average are 27 classes per week, where 9 classes are lectures (33%), 8 classes are laboratory works (30%) and 10 classes are practical works (37%).Preparation of term papers makes a relevant part of independent work, which is based on skills of working with literature and ability to take independent decisions and stand up for them. The study process provides a gradual transition to a decreased number of auditorium classes and an increased proportion of independent work.

Students

Advertising and informative materials about possibilities to study on the professional study programme are developed at the faculty and included into the first part of self-appraisal report.

58

Enrolment of students

Each year the amount of students and regulations of enrolment are approved by LUA Senate. From 1994 till 1999 the amount of enrolled students financed by state budget at the professional programme have increased from 25 (in 1994, 1995, 1996) to 50 (since 1997). There are 10 students enrolled each year, which finance their studies themselves. LUA Senate approves the amount of charge and at the study year 1999/2000 it is Ls 290 per year. Starting from study year 1999/2000 students financing their studies themselves can receive a credit to pay the charge for their studies. To receive the credit students must conclude an agreement. According to the decision of LUA Senate No 3-1, students, whose mean value of marks is higher than 7 points can study at the expenses of state budget if there are vacancies in the state budget financed group. At the beginning of the academic year 1999/2000, there were 176 students studying at the Hotel and Catering Management speciality, including 28students financing their studies themselves. Number of graduates in the speciality of Hotel and Catering Management is as follows:In 1998 - 20In 1999 – 29

Table 6

Number of participating students from year to year(students studying from 1997 - 1999)

Number of students

Academic years TotalI II III IV

as of 01. 10.97 57 25 28 21 131as of 01. 10.98 58 49 24 29 160as of 01. 10.99 57 53 42 24 176

The graph indicates that during the studies the number of enrolled students in 1997 has decreased by 14%. The main reasons for the decrease in number are non-fulfilment of the curriculum and academic leave due to family reasons.

Graduation

59

Student, who has successfully completed theoretical and practical parts of the study programme, successfully passed exams and tests, presented term papers, collected necessary amount of credit points, is permitted to take the final examination – the state exam. The state exam is the main test of knowledge acquired during the study process. The procedure of the state exam is regulated by the CSE regulations approved by the Faculty Council. State exam is carried out in a written form. The Faculty Council approves the structure of the examination paper; the teaching staff of Nutrition and Household department under the guidance of the programme director develops the content. State examination paper contains questions about food production technologies, nutrition physiology, operation and service management of the public catering and hotel. According to the Order of the Minister of Education and science No. 700 (of 05.12.97) and the decision of the LUA Senate No. 3/14 (of 09.02.2000) the graduate may continue studies in the Master’s programme after graduating higher professional study programme, if the study programme covers standartized Bachelor’s part 80 CP of the academic study programme (see Appendix). In addition student must present the scientific work – 7 CP, where should be included two theoretical subjects – basics of the scientific work and patent-sciences (3 CP), as well as prepare and present research work connected with topics concerning speciality. Range of themes chosen for the research work include the following topics:- diversification of food preparation technologies;- research in food traditions and food products;- interrelation of food and human physiological processes;- analyses and consummation of production and service process in the companies

dealing with catering and guest attendance;- supply and demand analyses and projections for tourism service providers;- consummation and introduction of cleaning and maintenance technologies in

catering and guest attendance companies.The best research papers are sent to national competitions.In 1999, the Faculty students participated at the competition “Sējējs” organised by the Ministry of Agriculture, and the winner diploma was awarded to the paper prepared by the graduate of the catering and hotel management speciality G. Baškevics.Authors, themes and evaluation of the scientific works presented in 1999 see in Annex 41, 42.

Financing of studiesThe financing procedure of studies for full-time students on the professional study programme Catering and hotel management is the same as for all the full-time students studying at the LUA (see Part 1 of self-appraisal report).Study programme costs are seen in the Annex 47.Students have the same opportunities as students from other faculties (see Part 1 of self-appraisal report).

Data on academic staffProvision of professional study program involves 50 teaching staff members, 30% of which are Professors, 28% Assistant Professors, 27 % are lecturers and 16% - junior lecturers, or according to scientific classification, 55% are Doctors Habilitatus or Doctors of Science. 4 LUA Faculties and 2 Institutes are directly involved in implementation of the study programme. All the staff members have undergone in-service training in various courses and seminars in Latvia and raised their qualification abroad, for example Linda Medne has participated in restaurant and

60

hotel management programme organised by specialists from Austria, Maira Apškalēja has raised her qualification in University of Helsinki, Ingvila Zeibote – in Germany, Viesturs Rozenbergs, Anita Mitre – in Spain, University of Valencia. The students and teaching staff participate in international exchange programme in co-operation with the Jarvenpaa Household College of Economics in Finland. The teaching-staff of the Faculty deliver lectures and conduct seminars arranged by the Latvian Consulting Centre of Agriculture, as well as in numerous training programmes connected with catering and rural tourism. Training centre of small hotels and catering enterprises organised by the teaching-staff provides vith the further educational possibilities in this field. The teaching-staff take an active part in co-operation with different professional organisations and employers. The training centre mentioned above is a member of Latvian Association of Restaurants and Hotels.

Maintenance and management of the studies

The Faculty of Food Technology is located in the LUA main building, in total occupying the area of 3291,02 m2. The Faculty consists of three departments - Department of Food Technology, Department of Chemistry and the Department of Household Science and Nutrition. The Department of Household Science and Nutrition contains 5 specialised laboratories designed for total of 53 students and 5 auditoriums with total capacity of 170 students. The curriculum of public catering and hotel management is implemented by 23 laboratory assistants from 16 departments. Whilst every effort has been made to provide all the necessary material and technical resources, the following improvements are still to be made to ensure a higher quality of studying facilities:- equipping auditoriums with up-to-date technological means;- improving laboratories with an upgraded analytical equipment;- acquiring hardware;- capital and minor repair of laboratories.

7 computers are at the disposal of the teaching staff and students. Within the Faculty a separate computer class is established for the needs of students. All the computers are linked to the common LUA network. Besides, the computers at the Information Institute are available for use as well.

All the subjects of the curriculum are fully supported by syllabuses and, partly, with the necessary literature in the LUA Fundamental Library. To obtain information, it is possible to use the database available at the library and interlibrary loan facilities.

The sets of syllabus are available for students at the Dean’s office of the Faculty. To facilitate the study process, programmes of term papers and projects, as well as training and operating practices are produced for the needs of students.

Quality monitoring system

The successful implementation of Catering and hotel management programme involves 4 LUA Faculties and 2 institutes on the basis of decisions taken by the LUA Senate and Teaching Council.

61

The students are also offered an opportunity to participate in curriculum and the quality of subject delivery and teaching staff appraisal procedure (this is defined by the Order of the LUA Vice-Rector No.8 of 04.01.93). Student questionnaires on the quality of subject delivery and teaching staff are being made on regular basis. The Latvian Association of Hotels and Restaurants made the external expertise of the study programme. It noted that the subjects covering the field of catering and hotel management ensure appropriate professional qualification, and particularly emphasised that main focus is laid on the development of catering entrepreneurial activities and hospitality and tourism services in the rural area.

Questionnaire results

Achievements, development and outlook of the speciality are characterized by the information obtained with a help of questionnaire carried out among students, graduates and employers.3rd and 4th year students consider that the studies helped to obtain new knowledge and developed ability to solve problems at work and in everyday life independently. Students appreciate their abilities to solve problems independently and to work in a collective.All the students and those studying in Master’s programme appreciate the study process on the whole.The atmosphere at the faculty most of the students have considered to be good (62,5%) and satisfactory (25%).Students recommend to pay more attention to the teaching of foreign languages and information systems, as well as to organize more often excursions to different companies. It is also recommended to widen the part of the programme connected with the special subjects, especially those, which are connected with the hotels.Although there are only 54,5% of graduates working in their speciality, 60% of those, who do not work, are studying in the Master’s programme.70% of employers highly appreciate graduates’ qualification. Whereas graduates’ self-appraisal is rather modest – 92,5% of them consider their level of readiness after graduation as mediocre.

Strengths and weakness of the study programme and its implementation

Strengths:- significance of speciality in the national economy of Latvia;- wide profile of the speciality (catering and hotel), thus enhancing competitiveness

in the labour market;- attraction of professionals as guest lecturers to the training process, international

co-operation;- liaison of the speciality with operating companies, provision of student practices

(incl. practice opportunities abroad);- a successful generation shift among the teaching staff;- opportunities to continue studies to obtain academic degree;- co-operation with professional organisations, involvement in NGO activities by

providing consulting.

Weakness:

62

- insufficient material resources and financial base;- insufficient provision of information materials for the studies and inability of

students to use already existing sources;- extramural studies in the given speciality are not available;- insufficient knowledge of newly enrolled students in general subjects and poor

knowledge of foreign languages hindering the studies and practical training;- poor liaison with potential employers.

Outlook appraisal of the Catering and hotel management programme

Perspective development possibilities and development models were discussed and drawn up in the strategic planning seminar involving teaching staff and students, 30 people in total. During the seminar discussions were held on the mission of the Faculty and the speciality, reviewing its strength, weakness, opportunities and threats. There was prepared a 5 -year future development model.As it is defined in the National Programme of Latvian Tourism 2000 -2010, the chief goal of the state tourism policy is to turn Latvia into an attractive, friendly and multifaceted country for its residents, travellers and tourists alike. The National Programme is aimed at developing a well-organised tourism sector, culture-oriented, economically effective and socially responsible milieu, ensuring protecting of rural and natural environment, and building up its international prestige. Achievement of these goals is subject to successful fulfilment of several tasks identified hereunder:- provision of tourism sector with sufficient number of specialists with appropriate

qualification;- provision of tourism sector with high level scientific applied and fundamental

studies, thus building up a theoretical basis allowing a sectoral development planning and promoting overall scientific development.

Although tourism may generate additional revenues to the state budget, considerably contribute to creating new employment, stabilise state balance of payments, as well as has favourable effect on regional development of the country, contrary to all the dominating international tourism development trends, in Latvia the total number of foreign tourists and other indicators of incoming tourism have declined. As one of the reasons behind the existing stagnation in tourism business, the National Programme of Tourism Development for 2000 – 2010 mentions insufficient educational level of the tourism service providers. The professional programme of catering and hotel management helps to implement goals mentioned above, as well as provides graduates with the opportunity to continue studies in the field of food sciences, economics or social sciences.

Perspective development model of Catering and hotel management professional study programme for the next 5 years

The strategy of study programme development is planned in the following directions:

Study-year 2000/2001 the increase of students’ independent work, at the same time the teaching staff must prepare corresponding materials for studies and corresponding system of control; development of a close co-operation with the organizations of students’ training and operational practices;

63

Study-year 2001/2002 to enable the staff members of the speciality to raise their qualification by inviting the specialists of a particular field as the guest-lecturers and by providing the staff members with the possibility to undergo in-service training; development of new co-operation projects with the higher educational establishments;

Study-year 2002/2003 development of extramural study programme on the Catering and hotel management speciality; choice and implementation of scientific research work themes - development of co-operation with the research customer, to take part in projects, which facilitate development of hospitality;

Study-year 2003/2004 development of consultative service by involving the teaching staff and students (both the spheres of nutrition and catering and hospitality and tourism), closer co-operation with the professional organizations on the level of region and state;

Study-year 2004/2005 development of correspondence course study programme, thus to enable correspondence course students to obtain some knowledge about the industry of hospitality.

AnnexAnnex 1

Structure of the study program

Faculty Council

64

DeanVice-deans and study directors

Department of Food Technology

Basic studies -Academic study program (the Bachelor degree),Higher professional study program (Engineer diploma)Higher studies -Master studies in Engineering SciencesDoctoral studies in Engineering Sciences

Department of Chemistry

Basic studies - providing of fundamental courses in academic and higher professional study programsHigher studies -Providing of master and doctoral courses and delivering of scientific works

Department of Nutrition

Basic studies -providing of fundamental courses in academic and higher professional study programsHigher studies -Providing of master and doctoral courses and delivering of scientific works

The degree Doctor of Engineering Sciences in Food Science is competent to do The Board of Experts in Food Science (Resolution of the Latvian Council of Science, No. 8-2-2, 19 October, 1999.).

Annex 2The standard part of the Food Science Bachelor study program

Total amount - 70 credits1. The Humanities:

1.1. Ethics, Aesthetics 1.5 credits1.2. Psychology 1.5 credits1.3. Sociology 1.5 credits1.4. Philosophy 1.5 credits1.6. Foreign Language 6.0 credits

2. Basic of Law 1.0 credits3. Economics 1.5 credits4. Ecology and Environmental Protection 2.0 credits5. Human protection 2.0 credits

65

6. Mathematics 11.0 credits7. Physics 6.0 credits8. Inorganic and Analytical Chemistry 12.0 credits9. Physical and Colloidal Chemistry 5.5 credits10. Organic Chemistry and Biochemistry 10.0 credits11. Biology 2.0 credits11. Information Technology 5.0 credits12. The Bachelor thesis 10.0 credits

The standard part of the Bachelor study program is examined and confirmed by the Faculty Council, 14January, 1998 (Resolution No4).

Annex 3

The Bachelor of Food Science study programIII study planNo. Code

Course The total amount of

courses

Year 1 Year 2 Year 3 Year 4

Term 1

Term 2

Term 3

Term 4

Term 5

Term 6

Term 7

Term 8

Forms of control

Forms of control

Forms of control

Forms of control

Compulsory courses - part A1 VAL 101 Foreign

Language6 pass pass pass exam

2 FILO 202

Ethics, Aesthetics

1,5 ex

3 SOCI 101

Sociology 1,5 pass

4 FILO 101

Philosophy 1,5 exam

5 PEDA 103

Psychology 1,5 exam

6 DVID 312

Human Protection

2.0 exam

7 VIDE 101

Ecology and Environmental Protection

2 exam

8 EKON 104

Basic Law 1 pass

9 EKON 103

Economics 1,5 exam

10 MATE 101

Mathematics 11 pass exam pass pass

11 INFO Information Technology

4 pass exam

12 FIZI 101 Physics 6 pass exam13 KIMI

105Inorganic and Analytical Chemistry

12 exam pass

14 KIMI 107

Physical and Colloidal Chemistry

7 pass exam

15 KIMI 109

Basics Food Chemistry

12 pass pass exam

66

16 PART 102

Basic Biology 2 exam

17 PART 302

Food Engineering and Equipment

8,5 pass Exam, caw.

18 PART 306

Food Biotechnology

10,5 pass Pass c-w

exam

19 PART 303

Principles of Production of Food Products

22,5 pass examc-w

20 UZT 109 Nutrition Science

4 pass exam c -w

21 PART 303

Food Quality Management

6 pass exam pass

22 UZND 111A

Entrepre-neurship

3,5 exam, c -w

23 Research Methods

2 pass

24 PART 103

Introductory Studies

0,5 pass

Total amount of part A, credits

130

Courses at choice - part BThe Humanities

3 pass

Physics, Mathematics

3,5 pass

Total amount of part B, credits

5,5

Elective courses, part C 4 passPhysical Training

3 pass pass pass pass

Bachelor thesis 10In-service training 11 pass pass examTotal Theoretic course (A+B+C)

139,5

Total (including physical training)

163,5

The Bachelor study program is designed and realised according to the Regulations of the Senate of LLU from 12March, 1997.

Annex 4Definite sequence of study courses

No. Study course Subordinated study courses1. Philosphy Psychology2. Sociology Psychology, Ethics, Aesthetics

67

3. Informatics Mathematics4. Ecology and

Environmental protectionBiology, Inorganic Chemistry, Physics

5. Human Protection Chemistry, Physics, Basic Law6. Analytical Chemistry Inorganic Chemistry7. Physical and Colloidal

ChemistryInorganic and Analytical Chemistry, Physics

8. Food Chemistry Inorganic and Analytical Chemistry9. Nutrition Science Food Chemistry10. Food Engineering and

EquipmentPhysics, Inorganic Chemistry, Thermal Processes

11. Food Quality Management

Food Chemistry, Mathematics, Informatics

12. Food Biotechnology Biology, Inorganic Chemistry, Food Chemistry13. Principles of Production

of Food ProductsBiology, Microbiology, Food Chemistry, Food Engineering and Equipment

14. Enterpreneurship Economics

Annex 5

Data considering the sex of the students

Study year Number of students Female Male1997./98. 87 72 151998./99. 82 65 17

1999./2000. 88 65 23

1999./2000.study year there were:

Annex 6Number of students graduated from the Faculty of Food Technology

YearFull time Part- time Number of

mastersEngineer diploma

Including the Bachelor

Engineer` diploma

Including the Bachelor

68

diploma diploma1995* 49

514849

17 11 -

1996 35 34 25 18 31997 29 27 26 14 91998 22 19 4 4 71999 35 32** 8 - 6

* Finished 2 courses (5-year and 4-year study programs).** Engineering qualification with rights to continue studies for the Master degree.

Annex 7

Results of defending the Bachelor papers and research work (1995-1999).

Year Total Excellent Good Fair1995. 97 (100%) 72 (74%) 22n (23%) 3 (3%)1996. 34 (100%) 22 (65%) 11 (32%) 1 (3%)1997. 27 (100%) 17 (63%) 8 (30%) 2 (7%)1998. 19 (100%) 12 (63%) 7 (37%) -199.* 32 (100%) 21 (66%) 8 (25%) 3 (9%)

research work defended to get the right to study for the Master degree.

Annex 8Authors of the research work defended in 1999, advisors of the theme and

evaluationSpecialization - processing food of animal origin.

Surname Theme Advisor EvaluationD.Biseniece Some opportunities of substituting milk fats

in sour cream.Assist .- Prof., Dr. Sc. Eng. L.Ozola

8

L.Folkmane Quality estimation of raw materials in the share-holding company “Tukuma piens”

Assist. - Prof., Dr. Sc. Eng. I.Ciprovica

9

D.Gargurne Research of hot smoking regime of the Baltic sea sprats and pilchards at the share-holding company “I.M.S.”.

Prof., Dr .h. Sc. Eng. L.Dukalska

9

S.Ivanova A new kind of dietary buttermilk drinks. Assist .- Prof., Dr. Sc. Eng. I.Ciproviča

8

E.Kamolina Storage opportunities of half-finished fresh fish in vacuum-packaging.

Prof., Dr .h. Sc. Eng. L.Dukalska

9

G.Melke Application opportunities of antioxidants in dry broth.

Assist. - Prof., Dr. Physics L.Markevica

7

S.Varnele Application of oat hydrolysate in grounded half-finished feed.

Assist. - Prof., Dr. Physics L.Markevica

7

K.Zalite Application opportunities of oat hydrolysate in meat products.

Assist. - Prof., Dr. Physics L.Markevica

7

Specialisation - processing of plant products

Surname Theme Advisor EvaluationS.Akmans Quality problems of water in beer

production.Assoc.- Prof., Dr. Sc. Eng. D.Karklina

8

N.Arajs Research on application of self-control system (HACCP) in production of mayonnaise.

Assist. - Prof., Dr. Sc. Eng. A.Blija

6

69

A.Imajeva-Terehova

Industrial processing of big cranberries. Lect. A.Ivanova 8

I.Lidums Obtaining absolute alcohol with distillation of salts.

Assist. - Prof., Dr. Sc. Eng. G.Bremers

8

O.Milosevska Opportunities of raising wheat bread acidity. Assoc. - Prof., Dr. Sc. Eng. D.Karklina

8

K.Misinskis Usage of processed potato products in bakery products.

Senior Lecturer, Dr. Sc. Eng. D.Kunkulberga

9

D.Petersone Bread without gluten in dietary nutrition. Senior Lecturer, Dr. Sc. Eng. D.Kunkulberga

7

L.Pizika Obtaining dry feed additives rich in fibre matters from cabbage stumps.

Prof., Dr. h. Sc. Eng. L.Dukalska

8

I.Puricka Opportunities of sauerkraut storage. Lect. A.Ivanova 8I.Riekstina Technology and sensor y qualities of dietary

cookies.Assist. - Prof., Dr. Sc. Eng. E.Strautniece

8

L.Silina Biochemical changes in tomatoes and their processed products.

Lect. A.Ivanova 8

D.Skele Changes of CO2 content in the production process of beer.

Assoc. - Prof., Dr. Sc. Eng. D.Karklina

9

R.Trenko Obtaining absolute alcohol by salt distillation.

Assist. - Prof., Dr. Sc. Eng. G.Bremers

7

J.Veipa Opportunities of using different grains in obtaining malt.

Assoc. - Prof., Dr. Sc. Eng. D.Karklina

7

L.Vedzele Usage of plant fats in the production of white bread products.

Assist. - Prof., Dr. Sc. Eng. E.Strautniece

8

D.Vilupe Usage of plant fats in the production of pastry products.

Assist. - Prof., Dr. Sc. Eng. E.Strautniece

8

A.Zeinvalde Comparison of determination methods of quality indices of vodka.

Assist. - Prof., Dr. Sc. Eng. G.Bremers

8

Specialisation - technology of food preparation

Surname Theme Advisor EvaluationA.Bogdanova Meat snacks with vegetable, fruit salad. Senior Lecturer

J.Kivite6

I.Cirule Opportunities of using jelly substances. Assist. - Prof., Dr. Sc. Eng. A.Blija

9

O.Korolova Application of the HACCP system in the production of high vegetable sources.

Assist. - Prof., Dr. Sc. Eng. A.Blija

6

S.Muizniece Pregnant woman’s nutrition. Lecturer I.Millere 8L.Neringa Cocktail additives of various kind. Senior Lecturer

J.Kivite7

I.Upmale Salad of oyster mushrooms. Lecturer L.Medne 9

Annex 9

Qualification of the teaching staff

Position Number % Scientific and academic degree

Number %

70

Professor 6 13% Dr. h. 6 13%Associate professor

8 17% Dr. 26 55%

Assistantprofessor

15 32% MSc. 9 19%

Senior Lecturer

13 27% Professional qualification

6 13%

Lecturer 5 11%Total 47 100% 47 100%

Annex 10

Structure of age and scientific degree of the members of teaching staffof the Faculty of Food Technology

N.p.k.

Name, surname Year of birth

Scientific degree

Gender Age

F M Till 50 50-60 Over 601. Maira Apškalēja 1964. - + +2. Anita Blija 1957. Dr.sc.eng + +3. Aldona Bluka 1954. - + +4. Inga Ciproviča 1969. Dr. sc.eng. + +5. Ilze Čakste 1949. Dr.sc.chem + +6. Fredijs Dimiņš 1974. Ms.chem. + +7. Lija Dukaļska 1934. Dr.sc.h.eng + +8. Biruta Druviete 1938. Ms.agr. + +9. Māra Dūma 1957. Ms.agr.. + +10. Aija Eglīte 1964. Ms.oek.. + +11. Ruta Galoburda 1959. Dr.sc.eng. + +12. Aija Ivanova 1965. - + +13. Uldis Kauliņš 1933. Dr.sc.eng. + +14. Daina Kārkliņa 1950. Dr.sc.eng. + +15. Valda Kozule 1937. Ms.paed. + +16. Viesturs Kreicbergs 1955. Dr.sc.chem + +17. Daiga Kunkulberga 1964. Dr.sc.eng. + +18. Māra Kūka 1946. Dr.sc.eng. + +19. Pēteris Kūka 1941. Dr.sc.chem + +20. Janīna Ķīvīte 1951. - + +21. Lilija Markeviča 1938. Dr.sc.phy. + +22. Linda Medne 1968. - + +23. Ināra Melgalve 1938. Dr.sc.eng. + +24. Velga Miķelsone 1951. Dr.sc.eng. + +25. Ingrīda Millere 1963. - + +26. Anita Mirka 1972. Ms.paed. + +27. Andris Morozovs 1944. Dr.sc.chem + +28. Baiba Ozola 1948. Dr.sc.chem + +29. Lilita Ozola 1937. Dr.sc.eng. + +30. Rita Riekstiņa 1971. - + +31. Viesturs Rozenbergs 1968. Dr.sc.eng. + +32. Ojārs Rubenis 1940. Dr.sc.eng. + +33. Mārtiņš Ruciņš 1969. Dr.sc.eng. + +34. Dace Skore 1974. Ms.oek. + +35. Imants Skrupskis 1948. Dr.h.sc.eng + +36. Līga Skudra 1942. Dr.sc.eng. + +37. Envija Strautniece 1942. Dr.sc.eng. + +

71

38. Elīna Sturmoviča 1959. Dr.sc.eng. + +39. Daina Truksne 1939. Ms.eng. + +40. Uldis Viesturs 1936. Dr.h.sc.eng + +41. Ingvila Zeibote 1973. Ms.paed. + +

Total 31 10 24 8 9Total, % 76 24 56.1 21.9 22.0

Age till 50 year: 23 56.0%From50 to 60 year: 9 22.0%Over 60 year 9 22.0%

Doctor scientific degree 25 61.0%Master`s scientific degree 9 22.0%Without scientific degree 7 17.0

Annex 11Age structure of teachers of the Faculty of Food Technology related to post

Post Till 30 31-40 41-50 51-60 61-65 65 - Totally %State professor and professor

1 2 3 7.3%

Associated professor

2 2 1 5 12.2%

Assistant professor

3 2 5 3 13 31.7%

Senior Lecture 3 4 1 3 11 26.8%Lecture 4 4 1 9 22.0%Totally 4 10 9 9 7 2 41 100%Totally, % 9.7% 24.3% 22.0 22.0 17.1% 4.9 100%

Annex 12Literature sources for the Bachelor study program in the

LLU Fundamental Library

Courses Basic literatureNumber of title

Recommended literature (number of title)

Total

General basic 68 72 140Profile academic 68 52 120Profile special 182 22 204Total 318 146 464

From 464 literature sources 61.8% are published after 1990.

The teaching staff of the Faculty of Food Technology for improving the study process every year publishes methodical study materials and books for students.

Annex 13

Publications of departments during last 5 years

Department Books Methodical Total

72

materialsFood Technology 6 4 10Chemistry 5 6 11Nutrition 1 9 10

Annex 14 The scheme of development and acceptance of the course program

Annex 15

Annotations of the study courses

PART 103 Introductory Study (0.5 credits) L - 8, P- 1 term.Law of Latvia University of Agriculture. Studies in Latvia University of Agriculture and in Faculty of Agriculture. Students dutie and rights. Motivation and methods of studies. Basics of using library. Students healthy.Taught by Assoc. Prof. D.Kārkliņa.

VAL 101 Foreigh Language for Specific Purposes (6 credits)PR - 144, P - 1, 2, 3, terms, E - 4 term. The syllabus envisages to master the receptive – reading and listening and productive – wrinting and speaking language skills in everyday and professional discourse environments to ensure certain level of communicative competence in practical use of foreign languages and acknowledging students as personalities with possibility of choice in the study process.Taught by Senior Lecturer M.Briģe and Senior Lecturer Z.Krauze

73

Estimation of Employers

Dean Estimations of Students

Study Director Faculty Council Independent Examination

Department

Course Program Developed by Tutor

FILO 202 Ethics, Aesthetics (1.5 credits)L - 16, PR - 16, E - 1 term.Ethics and aesthetics as a human science, their place in the system of science, role in human life and society. Main categories of ethics and aethics: the good, the evil, respect, love, sence of life, beauty, uggliness, meanness, loftiness, tragic, comic.Development of ethical and aesthetics in the history of human society.Most essential problems of ethics and aesthetics nowadays.Taught by Assistant Professor L.Leikums.

FILO 101 Philosophy (1.5 credits)L - 16, PR - 16, E - 2 term.Philosophy, its history from ancient times to contemoporary situation. The main problems of philosophy: mind, language, cognition, materality, space, time, evolution, sence of life, power, nontraditional forms of cognition et.c. The basics of social philosophy.Taught by Assistant professor Z.Andersone.

SOCI 101 Sociology (1.5 credits)L - 16, PR - 16, P - 1 term.Subject of sociology. Short history of sociology. Methodology and organization of social survey. Culture. Social interaction. Social structure of contemporary society. Social stratification. Social mobility. Formal organization of society. Ethnic groups and relations. Political power. State. Political parties. Political regimes and democracy. Sociel institutions:economics, family, education, gender, religion. Social policy. Social problems of contemporary society: deviance and crime, environmental problems, population and regional development.Taught by Associated professor A.Zobena .

PEDA 103 Psychology (1.5 credits)L - 16, PR - 16, E - 1 term.The subject of psychology. The main directions of pshychology. Bioloģical basis of human psyche. Psychology of personality. Psychology of human mutual relation. Psychology of age stages. Family psychology.Taught by Senior Lecturer A.Zīlītis.

I DVID 312 Human Protection (2.0 credits)L - 32, PR - 8, LAB - 8, E - 8 term.People protection legislation and normes. Safety work organization, workers training and instruction the production sanitary and hygiene. The climate of working place (lightness, ventilation). Chemical and biological hazardous factors of production. Vibration and noise. Electrosafety. Safety in food production. Emergency situations in food production enterprises. Hazard (risk) identification and evaluation. Operators safety organization. Emergency preparations in food production enterprises. Rescue measures and elimination of emergency consequences. The food production enterprise manager rights and duties in emergencies.Taught by Professor G.Moskvins

VIDE 101 Ecology and Environmental Protection (2.0 credits)L - 32, PR - 16, E - 5 term.

74

Studying the Environment. Classifying environmental problems. Environment and sustainable society. Environmental improvement – an interplay of social and technological problems.The ecological Background. The levels of organisation of ecology. Structure in ecosystems. The biotic and abiotic components of ecosystems. Production and consumption in ecosystems. Productivity and energy flow. Biochemical cycles. Succession and stability of ecosystems. Diversity in ecosystems. The organisation of populations. Population dynamics. The ecological niche. The human population and urban problems. The biosphere.The environmental protection. Historical overview of resource use, resource conservation and environmental protection. Resources and resource management. Managing wildlife. Loss of biodiversity. Pollution. Chemicals in the environment. Solid wastes. Climate change and ozone depletion. Economics and environment. Politics and environment.Taught by Associated Professor J.Švarcbahs.

EKON 104 Basics of Jurispudence (1.0 credits)L - 16, PR - 8, P - 5 term.Understanding of national state and the rights, principles of the power division, branches of jurisprudence. Hierarchy of the legislative deeds. Constitution. Institutions of legislation and government, administrative action, administrative liability.Taught by Senior Lecturer A.Pūce.

EKON 103 Economics (1.5 credits)L - 16, PR - 16, E - 4 term.Microeconomics and macroeconomics – two levels of economic analysis. The tasks of an economic system, its charateristic. Market structure, competition, and price system, cost analysis. Specific features of factors of production and the effective allocation of resources. Optimal input decisions by business firms. National output, income, unemployment and inflation. Monetary and fiscal polisy. International transactions and economic development.Taught by Senior Lecturer J.Pūdere.

MATE 101 Mathematics (11.0 credits)L - 96, PR - 152, P - 1, 3, 4, E - 2 term.Elementary mathematics (rational, irrational, complex numbers and operations with them). Matrix algebra and analytical geometry. Function, limit of function. Derivative of function and it’s applications. Primitive function, definite integral and it’s applications. Multivariable functions, partial derivative and applications. Differential equations, types and solving methods. Composition of differential equations. Numericial and function series. Line integral, surface integral and multiple integrals. Elements of vector analysis. Partial-differential equations. Elements of probability theory and mathematical statistics.Taught by Associated Professor A.Āboltiņš.

INFO 112 Informatics (5.0 credits)L - 48, LAB - 72, P - 1 term, E - 2 term.The development of Computers. Hardware and Software. The components of computer. The processor. The memory (RAM). The display. The keyboard. The disk

75

drives. The printer. The mouse. Operating systems DOS and WINDOWS. The programming basics. Applications of MS Office package. The word processor MS Word. The spreadsheet MS Excel. File manager. Norton Commander. Checking of virus.Taught by Assistant Professor A.Gailums.

FIZI 101 Physics (6.0 credits)L - 64, PR - 48, LAB - 32, P - 2 term, E - 3 term.Mechanics, molecular physics, electrostatics and law of direct currant. In mechanics: kinematics and dynamics of translatory and rotary mechanical motion, fluid mechanics. In thermodynamics: molecury kinetic theory, transfer phenomena, the first and the second laws of thermodynamics. The Carnot cycle and trasition of phases. In electrostatics: application of Ostrogradsky-Gauss theorem for calculation the electric field and capacitance of capacitors (condensers). The course of direct currant contains Ohms, Joule-Lenzc and Kirchhoff laws.Magnetstatics, optics and the basic concepts of nuclear physics. Oscillations and waves. Elements of quantum statistics. In magnetstatics: application of Biot-Savart-Laplace law for calculation of magnetic field and induction. Mechanical and electromagnetic oscillations and waves. In optics: interferenceof light, diffraction, dispersion, absorption, polarization, dissipation and thermal radiation. Elements of atomic and nuclear physics. Radio-activity (nuclear radiation). Elements of quantum statistics.Taught by State Professor U.Iljins.

KIMI 105 Inorganic and analytical chemistry (12.0 credits)L - 96, LAB - 196, E - 1 term, P - 2 term.The structure of matter. Molecules and chemical formulas. Complex compounds. Oxidation-reduction reactions. Chemical kinetics and chemical equilibrium. Solutions. Chemical elements and their compounds. Metals. Nonmetallic elements.Analytical chemistry. Qualitative analysis. Systematic analysis of cations. The identification reactions of cations and anions. Quantative analysis. Analytical sources of error. Accuracy and precision. Titrimetry (volumetry). Solutions, concentration. The concept of pH. Aci-base indicators. Complexometric titration. Gravimetry. Physical analysis. Molecular spectroscopy. Electroanalysis. Chromatography. Principles of food analysis. Taught by Senior Lecturer B.Druviete and Assistant Professor M.Dūma.

KIMI 107 Physical and colloidal chemistry (7.0 credits)L - 64, LAB - 104, E - 3 term, P - 4 term.Fundamentals of chemical thermodynamics. Thermodynamics systems, parametrs, process.First and second law of thermodynamics.General characteristic, composition, classification, spread and meaning of solution. Chemical kinetics and catalysis. Chemicals equilibrium. Photochemistry. Adsorption processes. Surface tension. Disperses systems and their clasification. Colloidal solutions. Coagulation. Suspensions, emulsions, powders, foam. Solutions of biomacromolecules.Taught by Assistant Professor P.Kūka.

76

KIMI 109 Basics of Food chemistry: Organic chemistry and Biochemistry (11.0 credits)L - 132, LAB- 132, P - 3., 4 term, E - 5 term.The matters of organic nature and main classes of their modifications are characterized by course of organic chemistry. Biochemistry. Enzymes, action and application in food. Metabolism of carbohydrates. Regulation of carbohydrates metabolism. Catabolism of lipids and biosynthesis of specific lipids in organism. Ketone bodies metabolism. Conversions of amino acid. Nucleotides and nucleic acids biosynthesis and degradation. Protein synthesis machinery and regulation. Biochemical functions of vitamins in organism. Avitaminoses. Water soluble vitamins role in metabolism. Hormones action mechnism. Hormones role in regulatory processes. Water role and exchange regulation. Biochemical functions of electrolytes. Buffer systems of organisms. Osmosis and osmotic pressure.Taught by Associated Professor V.Kreicbergs.

PART 102 Introduction to Biology (3.0 credits)L - 32, PR - 24, LAB - 24, E - 1 term.The task of the study subject “introduction to Biology is to give knowledge on biology basics. Subject introduces students with cell structure, common and different in plant and animal cell, metabolism processes in cell, transformation of proteins, carbohydrates, lipids in human body and their role in metabolism. Taught by Associated Professor L.Skudra.

PART 302 Food Engineering and Equipment (7.0 credits)L - 64, PR - 64, LAB - 32, P - 4 term, E - 5 term, Course Work - 5 term.Food Engineering – study subject describes processes which are artificially created for reaching of certain technological aim and which are common for several food industry branhces, and do not depend on way of use. It investigates common laws and calculation methods which are based on the laws of mechanics, physics, thermodynamics, etc., as well as general schemes of equipment, where certain process proceeds. Course consists of five groups of basic processes such as basics of hydraulics, hydromechanical processes, thermal processes, mechanical and mass exchange processes.General Equipment of Food Industry – describes constructions, differences in construction, and use of certain technological equipment corresponding with each group of processes described in previous paragrah. Equipment studied is used for production of different products and different raw material teratment in food industry.Taught by Professor L.Dukaļska.

PART 306 Food Biotechnology (9.0 credits)L - 64, LAB - 152, P - 5, 6 term, E -7 term, Course Work 6 term.Food Biotechnology comprises 3 parts:General microbiology – morphology, psysiology, biochemistry and systematics of microorganisms. The deveploment of microorganisms, influence of external physical, chemical and biological factors. Genetics of microorganisms, cell structure, processes of metabolism in the cell of microorganism.Microbiology of Food Products – The most important biochemical processes caused by microorganisms. The role of microorganism in the obtaining traditional food products. Undesirable influence of microorganisms on the food quality.

77

Biotechnology – the most actual food biotechnology problems, action with genetically modified organisms, technical and ethical aspects of cloning, quality requirements for food products in the European market and questions of enterprises legalisation in Latvia.Taught by State Professor U.Viesturs.

PART 303 Principles of Production of Food Products (21.0 credits) L - 200, LAB - 296, P - 6 term, E - 7 term, Course Work 7 term.The chemical composition, physical properties and criteria of estimation of milk, fish, egg, cereals, fruits, berries and vegetables. Basic knowledge about principle of production of food products and about physical, biochemical and microbiological processes during making of food products. The information about defects of food products and possibilities to avoid them. The information about technological equipment and apparatus which can used for production of food products, and about construction, principles of action.Taught by Associated Professor D.Kārkliņa and other members of teaching staff of Faculty of Food Technology.

UZTR 109 Nutrition science (2.5 credits)L - 32, PR - 24, P - 5 term, E - 6 term, Course Work 6 term.The history of development of nutrition science. Consideration of nutrition principles. The main basic principles for organization of correct nutrition. Characterization of nutritional value of products, significance of nutritients. Change of matter and energy.Taught by State Professor I.Skrupskis.

PART 303 Food Quality Management (6.0 credits)L - 64, PR - 16, LAB - 64, P - 5, 7 term, E - 6 term.The study subject consists of 3 different parts: sensory evaluation of food, packaging of food products, quality systems management.Sensory evaluation of food – study of sensory physiology, sensory analysis test methods, their application, sample preparation, statistical analysis.Packaging of food products – basic information on various aspects of food product packaging technology. The purposes of packaging. Food packaging materials and technology. Packaging and environmental considerations. The standarts of packaging. Packaging with special features.Quality systems management – Theoretical and practical knowledge about quality systems management and study: quality terminology, quality control and politics, hazard analysis in the critical control points, Assessment of quality systems, total quality management, quality economics, quality management judicial and institutional base.Taught by Professor L.Dukalska, Assistant Professor E.Strautniece, Assistant Professor I.Čakste, Associated Professor A.Starutnieks.

UZND 111A Entrepreneurship in the Food Manufacturing (2.0 credits) L - 32, PR - 16, E and Course Work - 7 term.

The adjudgements of enterpreneurship science and theoretical aspects of microeconomics as well as specialization in the light of specific sector make background for the subject. The object of studies is food manufacturing undertaking with economical operations. The aim of the subject is providing students with

78

necessary knowledge and practical skills enabling them to estimate effectiveness of a scientifically-practical works from the angle of enterpreneurship.

Taught by Associated Professor A.Strautnieks.Annex 16

Approximate costs of the Bachelor and higher professional study programs For Food Science and Technology

(Education and classification code of the Latvian Republic - 44541, 46541, 51541)

1.The full-time Bachelor and higher professional study programs

n- total planning number of students According to the resolution of the Senate of LLU, number of the State budgeted students in the study year 1999/2000 are 265.

Kbranch–– coefficient for the Bachelor and higher professional study programs - 1,0.Financial resource – Ls 580,13 (Cabinet Resolution, No.42, 9Februrary, 1999)Kbranch-– coefficient in Engineer Science and Technology - 2,9 (in 1999 - 1,659)

Necessary finances for the study year 1999/2000:

II I F = 265 x 1,659 x 580,13 = Ls 254 983

2. The source of finances:The State budget Ls 216495 (962,2x225)Partial study fees Ls 11600 (40x290)Other sources Ls 26888Totally Ls 254 983

3. Allocation of the Bachelor and higher professional study costs:Expenses for ensuring the study process (65 %) – Ls 165739Salary for the teaching staff (35 %) – Ls 89244

4. Labour-consuming character of the study programs realisation:Number of the staff in the normative of the central planning– 33.1(265:8)

Number of the teaching staff participating in the realisation of study programs: 53 members of the teaching staff – in the higher professional study program47 members of the teaching staff– in the Bachelor academic study program

The total volume in credits:Study credits = 40 credits each study year x 265 = 10600 study credits

2. Approximate costs of the higher professional part-time study program

1.The planned number of part-time students – 230

79

Necessary finances for the study year 1999/2000:

III F = 230 x 1,659 x 580,13 x0,1= Ls 22131

k2, - coefficient for the part-time higher professional study programs - 0.1Financial resources – Ls 580,13 (Cabinet Resolution, No.42, 9.Februrary, 1999)Kbranch - coefficient in Engineering Science and Technology - 2,9(in 1999 - 1,659)

2. The source of finance:The State budget - not any financing.Partial study fees – Ls 34500 (230x Ls150; study fees for the year 1999).

3: Allocation of the part-time higher professional study costs:Expenses for ensuring the study process (65 %) – Ls 22425Salary for the teaching staff (35 %) – Ls 12075

3. Labour-consuming character of the study program realisation:Number of the staff in the normative of the central planning– 5,75 (230:40).

Number of the teaching staff participating in the realisation of study programs: 53 members of the teaching staff – in the part-time higher professional study program

Annex 17The higher professional study program

The higher professional study programIII study planNo Code Course The total

amount of course

Year 1 Year 2 Year 3 Year 4

Term1

Term2

Term3

Term4

Term5

Term6

Term7

Term8

Forms of control

Forms of control

Forms of control

Forms of control

Compulsory courses - part A1. VAL 101 Foreign

language6 pass pass pass exam

2. FILO 202

Ethics, aesthetics

1,5 exam

3. SOCI 101

Sociology 1,5 pass

4. FILO 101

Philosophy 1,5 exam

5. PEDA 103

Psychology 1,5 exam

6. DVID 312

Human Protection

2.0 exam

7. VIDE 101

Ecology and Environmental Protection

2 exam

8. EKON 104

Basic Law 1 pass

9. EKON Economics 1,5 exam

80

10310. MATE

101Mathematics 5 pass exam

11. INFO InformationTechnology

4 pass exam

12. FIZI 101 Physics 3 exam13. KIMI

105Inorganic and Analytical Chemistry

8.5 exam pass

14. KIMI 107

Physical and Colloidal Chemistry

4.5 pass exam

15. KIMI 102

Organic Chemistry

4.5 pass exam

16. KIMI 104

Biochemistry 4 exam

17. PART 102

Basic Biology 2 exam

18. PART301

Basic Food Engineering

15 pass pass pass,c -w

examc- w

19. PART 302

Food Engineering and Equipment

8,5 pass Exam c-w.

20. ARBU 111

Construction Principles

10,5 Pass,c-w

21. PART 303

Principles of Production of Food Products

26,5 pass Examc-w-

22. PART 308

Nutrition 1 pass

23. PART 303

Food Quality Management

6 pass exam pass

24. UZND 111A

Enterpreneurship

5 exam c-w .

25. Research Methods

2 pass

26. PART 103

Introduction to Studies

0,5 pass

The total amount of part A, credits

130

Elective courses - part BThe humanities

3 pass

Special Technology

3 pass

Economics 5 pass passPhysics, Mathematics

3 pass pass

The total amount of part B, credits

5,5

Free elective courses, part C

4 pass

Physical training

3 pass pass pass pass

Diploma Work 10In-service training 11 pass pass examThe total theoretic course 141

81

(A+B+C)Total (including physical training)

163

Annex 18

Definite sequence of study courses

No. Study course Subordinated study courses1. Philosphy Psychology2. Sociology Psychology, Ethics, Aesthetics

3. Informatics Mathematics4. Ecology and

Environmental protectionBiology, Inorganic Chemistry, Physics

5. Human Protection Chemistry, Physics, Basic Law6. Analytical Chemistry Inorganic Chemistry7. Physical and Colloidal

ChemistryInorganic and Analytical Chemistry, Physics

8. Biochemistry Organic Chemistry9. Basic Food Engineering Mathematics, Physics, Technical Drawing10. Food Engineering and

EquipmentPhysics, Inorganic Chemistry, Basic Food Engineering

11. Construction Principles Technical Drawing12. Food Quality

ManagementOrganic Chemistry, Biochemistry, Mathematics, Informatics

13. Nutrition Biochemistry, Informatics, Mathematics14. Principles of Production

of Food ProductsBiology, Microbiology, Food Chemistry, Food Engineering and Equipment

15. Enterpreneurship Economics

Annex19Literature sources for the higher professional study program in

LLU Fundamental Library

Courses Basic literature(number of the title)

Recommended literature (number of the title)

Total

General basic 68 72 140Profile academic 42 49 91Profile special 192 39 231Total 302 160 462

Annex 20Annotations of the study courses

PART 103 Introductory Study (0.5 credits) L - 8, P- 1 term.

82

Law of Latvia University of Agriculture. Studies in Latvia University of Agriculture and in Faculty of Agriculture. Students dutie and rights. Motivation and methods of studies. Basics of using library. Students healthy.Taught by Assoc. Prof. D.Kārkliņa.

VAL 101 Foreigh Language for Specific Purposes (6 credits)PR - 144, PR - 1, 2, 3, terms, E - 4 term. The syllabus envisages to master the receptive – reading and listening and productive – wrinting and speaking language skills in everyday and professional discourse environments to ensure certain level of communicative competence in practical use of foreign languages and acknowledging students as personalities with possibility of choice in the study process.Taught by Senior Lecturer M.Briģe and Senior Lecturer Z.Krauze

FILO 202 Ethics, Aesthetics (1.5 credits)L - 16, PR - 16, E - 1 term.Ethics and aesthetics as a human science, their place in the system of science, role in human life and society. Main categories of ethics and aethics: the good, the evil, respect, love, sence of life, beauty, uggliness, meanness, loftiness, tragic, comic.Development of ethical and aesthetics in the history of human society.Most essential problems of ethics and aesthetics nowadays.Taught by Assistant Professor L.Leikums.

FILO 101 Philosophy (1.5 credits)L - 16, PR - 16, E - 2 term.Philosophy, its history from ancient times to contemoporary situation. The main problems of philosophy: mind, language, cognition, materality, space, time, evolution, sence of life, power, nontraditional forms of cognition et.c. The basics of social philosophy.Taught by Assistant professor Z.Andersone.

SOCI 101 Sociology (1.5 credits)L - 16, PR - 16, P - 1 term.Subject of sociology. Short history of sociology. Methodology and organization of social survey. Culture. Social interaction. Social structure of contemporary society. Social stratification. Social mobility. Formal organization of society. Ethnic groups and relations. Political power. State. Political parties. Political regimes and democracy. Sociel institutions:economics, family, education, gender, religion. Social policy. Social problems of contemporary society: deviance and crime, environmental problems, population and regional development.Taught by Associated professor A.Zobena .

PEDA 103 Psychology (1.5 credits)L - 16, PR - 16, E - 1 term.The subject of psychology. The main directions of pshychology. Bioloģical basis of human psyche. Psychology of personality. Psychology of human mutual relation. Psychology of age stages. Family psychology.

83

Taught by Senior Lecturer A.Zīlītis.

IV DVID 312 Human Protection (2.0 credits)L - 32, P R- 8, LAB - 8, E - 8 term.People protection legislation and normes. Safety work organization, workers training and instruction the production sanitary and hygiene. The climate of working place (lightness, ventilation). Chemical and biological hazardous factors of production. Vibration and noise. Electrosafety. Safety in food production. Emergency situations in food production enterprises. Hazard (risk) identification and evaluation. Operators safety organization. Emergency preparations in food production enterprises. Rescue measures and elimination of emergency consequences. The food production enterprise manager rights and duties in emergencies. Taught by Professor G.Moskvins

VIDE 101 Ecology and Environmental Protection (2.0 credits)L - 32, PR - 16, E - 5 term.Studying the Environment. Classifying environmental problems. Environment and sustainable society. Environmental improvement – an interplay of social and technological problems.The ecological Background. The levels of organisation of ecology. Structure in ecosystems. The biotic and abiotic components of ecosystems. Production and consumption in ecosystems. Productivity and energy flow. Biochemical cycles. Succession and stability of ecosystems. Diversity in ecosystems. The organisation of populations. Population dynamics. The ecological niche. The human population and urban problems. The biosphere.The environmental protection. Historical overview of resource use, resource conservation and environmental protection. Resources and resource management. Managing wildlife. Loss of biodiversity. Pollution. Chemicals in the environment. Solid wastes. Climate change and ozone depletion. Economics and environment. Politics and environment.Taught by Associated Professor J.Švarcbahs.

EKON 104 Basics of Jurispudence (1.0 credits)L - 16, PR - 8, P - 5 term.Understanding of national state and the rights, principles of the power division, branches of jurisprudence. Hierarchy of the legislative deeds. Constitution. Institutions of legislation and government, administrative action, administrative liability.Taught by Senior Lecturer A.Pūce.

EKON 103 Economics (1.5 credits)L - 16, PR - 16, E - 4 term.Microeconomics and macroeconomics – two levels of economic analysis. The tasks of an economic system, its charateristic. Market structure, competition, and price system, cost analysis. Specific features of factors of production and the effective allocation of resources. Optimal input decisions by business firms. National output, income, unemployment and inflation. Monetary and fiscal polisy. International transactions and economic development.Taught by Senior Lecturer J.Pūdere.

MATE 105 Mathematics (5KP)

84

L - 48, PR - 72, P - 1 term, E - 2 term.Elementary mathematics. Matrix algebra and analytical geometry. Function, limit of function. Derivative of function and it`s applications. Primitive function, definite integral and it`s applications. Multivariable functions, partial derivative and applications. Differential equations, types and solving methods. Composition of differential equations. Numerical and function series.Taught by Associated Professor A.Āboltiņš.

INFO 112 Informatics (3.0KP)L - 48, LAB - 64, P- 1 term, E - 2 term. The development of Computers. Hardware and Software. The components of computer. The processor. The memory (RAM). The display. The keyboard. The disk drives. The printer. The mouse. Operating systems DOS and WINDOWS. Applications of MS Office package. The word processor MS Word. The spreadsheet MS Excel. File manager. Norton Commander. Checking of virus.Taught by Assistant Professor A.Gailums.

FIZI 105 Physics (3.0KP).L - 32, LAB - 16, PR - 24, E - 2 term.Fundamental ideas of kinematics and dynamics of mechanics. Mechanics of fluids. Molecular kinetic and thermodynamic methods of studying homogeneous medium. Laws of force and power in electricity. Characteristics and laws of magnetism. Kinematics and dynamics of oscillations and waves. Wavea optics and quantum phenomena optics.Taught by State professor U.Iljins.

KIMI 101 Inorganic and Analytical chemistry (8.5KP).L - 56, LAB - 112, E - 1 term, P - 2 term.The structure of matter. Molecules and chemical formulas. Complex compounds. Oxidation-reduction reactions. Chemical kinetics and chemical equilibrium. Solutions. Chemical elements and their compounds. Metals. Nonmetallic elements.Analytical chemistry. Quantative analysis. Titrimetry(volumetry). Solutions, concentration. The concept of pH. Complexometric titration. Gravimetry. Physical analysis. Molecular spectroscopy. Electroanalysis. Chromatography. Taught by Senior Lecturer B.Druviete and Assistant Professor M.Dūma.

KIMI 103 Physical and colloidal chemistry (4.5KP).L- 44, LAB - 64, P - 2 term, E - 3 term. Fundamentals of chemical thermodynamics. Thermochemistry. Thermoanalysis. General characteristic, composition, classification, spread and meaning of solution. Buffer solutions. Electrochemistry. Chemical kinetics and catalysis. Adsorption processes. Surface tension. Disperses systems and their clasification. Colloidal solutions. Coagulation. Suspensions, emulsions, powders, foam. Solutions of biomacromolecules.Taught by Assistant Professor P.Kūka.KIMI 102 Organic chemistry (4.0KP).

L - 40, LAB 56,P - 2 term, E - 3 term. The matters of organic nature and main classes of their modifications are characterized by course of organic chemistry. There are natural simple organic

85

junctions without functional groups, but most of natural matters containe functional groups. The basic components of food - proteins, carbohydrates, lipids are complicated natural matters. They can be matters with several functional groups, compounds junctions as well as polymer junctions. The main task of study of the organic chemistry is to find out principles of that junctions and processes of changes.Taught by Associated Professor V.Kreicbergs.

KIMI 104 Biochemistry (4.0KP).L - 32, LAB - 64, E - 4 term.Biochemistry. Enzymes, action and application in food. Metabolism of carbohydrates. Regulation of carbohydrates metabolism. Catabolism of lipids and biosynthesis of specific lipids in organism. Conversions of amino acid. Nucleotides and nucleic acids biosynthesis and degradation. Protein synthesis machinery and regulation. Biochemical functions of vitamins in organism. Avitaminoses. Water soluble vitamins role in metabolism. Hormones action mechnism. The role of water and mineralsubstances in organism.Taught by Assistant Professor V.Miķelsone

PART 102 Introduction to Biology (3.0KP).3L - 32, LAB - 24, PR - 24, E - 1 term. The task of the study subject “introduction to Biology is to give knowledge on biology basics. Subject introduces students with cell structure, common and different in plant and animal cell, metabolism processes in cell, transformation of proteins, carbohydrates, lipids in human body and their role in metabolism. Taught by Associated Professor L.Skudra.

PART 301 Food Engineering Basics (15.0KP).L - 160, LAB - 88, PR - 96, P - 1., 2., 3 term, E- 4 term, Course Work - 3 term. Engineergraphics. General setting rules of draughts. Methods of projection. The complex draught. The principal geometrical elements and their placing in the space and depicting on the complex draughts. Parts on the surfaces. The wiews, sections and splits in technical drawing. The working drawings of the parts of machines. The specification. Depicting of the screw joining.Theoretical and Applied mechanics. Basic principles of mechanics. Force and force systems. Supports and its reactions. Equilibrium. Friction. Center of gravity. Kinematical parameters of the points and bodies in motion. Velocity and acceleration for different kind of motion. Dinamics of point. Theorem for the motion of the center of mass. Theorem for the change of the moment of quantity of motion. Dalambere`s principle. Internal and external forces., yield and press, complex stress, torsion, bending stress in complex loud, determination of the elastic deformation, buckling, requirements for working out components and junctions of a machine, calculation methods of linkage, grive, elastic elements, shafts, components and blocks.Automation. Basic elements of automation equipment. The sensors of technological parameters. The basic schemes of automation. The schemes for electrical motors braking. Equipment for automation and parameters control.Electrical engineering fundamentals. Basic law and character of direct current, magnetic and electric circuit. The system of electric measuring instrumnt and the measuring of electric quantity. Electric machinery. The electric thermal energy`s source. Electric lighting. Electric safety.

86

Thermotechnics and Refrigerating. Obtaining and using of Energy. Cold and the principles of its production, use of artifical cold in food industry. Basic principles of several refrigerating machines and separate units operating, acquire requirements of exploitation. Taught by Associated Professor R.Galoburda and other.

PART 302 Food Engineering and Equipment (7.0KP).L - 64, LAB - 32, PR - 64, P - 4 term, E - 5 term, Course Work - 5 term. Food Engineering – study subject describes processes which are artificially created for reaching of certain technological aim and which are common for several food industry brances, and do not depend on way of use. It investigates common laws and calculation methods which are based on the laws of mechanics, physics, thermodynamics, etc., as well as general schemes of equipment, where certain process proceeds. Course consists of five groups of basic processes such as basics of hydraulics, hydromechanical processes, thermal processes, mechanical and mass exchange processes. General Equipment of Food Industry – describes constructions, differences in construction, and use of certain technological equipment corresponding with each group of processes described in previous paragrah. Equipment studied is used for production of different products and different raw material teratment in food industry.Taught by Professor L.Dukaļska.

ARBU 111 Construction principles (2.0KP)L - 16, LAB -16, PR - 16, P - 5 term, Course Work - 5 term. General information on industrial construction. Classification of plants. Classification of industrial structures. Basic principles of construction projection. Building materials. Theirs physical, mechanical and chemical properties. Kinds of building materials. Industrial territories. Constructive element of structures. Kind of industrial structures. Subsidiary structures and premises. Sanitary technics.Taught by Senior Lecturer M.Žodziņa.

PART 303 Principles of Production of Food Products (24.0KP)L - 232, LAB - 360, P - 6 term, E - 5, 7 term, Course Work - 7 term. The chemical composition, physical properties and criteria of estimation of milk, fish, egg, cereals, fruits, berries and vegetables. Basic knowledge about principle of production of food products and about physical, biochemical and microbiological processes during making of food products. The information about defects of food products and possibilities to avoid them. The information about technological equipment and apparatus which can used for production of food products, and about construction, principles of action. Classical microbiology and microbiology of food products. Basic knowledge about structure of microorganism cell, microorganism tacsonomy, properties, growing conditions. The influence of microorganisms to quality of food products.Taught by asoc.prof. D.Kārkliņa and others.

PART 308 Nutrition science (1.0KP).L - 16, PR - 8, P - 5 term.

87

The main nutrition substances. Characterization of nutritional value of products, significance of nutritients. Consideration of nutrition principles. The main basic principles for organisation of correct nutrition. Taught by Assistant prof., Dr.sc.ing.E.Strautniece.

PART 303 Food Quality Management (6.0KP).L - 64, LAB - 64, PR - 16, P - 5, 7 term, E - 6 term. The study subject consists of 3 different parts: sensory evaluation of food, packaging of food products, quality systems management.Sensory evaluation of food – study of sensory physiology, sensory analysis test methods, their application, sample preparation, statistical analysis.Packaging of food products – basic information on various aspects of food product packaging technology. The purposes of packaging. Food packaging materials and technology. Packaging and environmental considerations. The standarts of packaging. Packaging with special features.Quality systems management – Theoretical and practical knowledge about quality systems management and study: quality terminology, quality control and politics, hazard analysis in the critical control points, Assessment of quality systems, total quality management, quality economics, quality management judicial and institutional base.Taught by Professor L.Dukalska, Assistant Professor E.Strautniece, Assistant Professor I.Čakste, Associated Professor A.Strautnieks.

UZND 111P Entrepreneurship in the Food Manufacturing (2.0KP). L - 32, PR - 16, E - 6 term, Course Work - 7 term.

The adjudgements of enterpreneurship science and theoretcal aspects of microeconomics as well as specialization in the light of specific sector make background for the subject. The object of studies is food manufacturing undertaking with economical operations. The aim of the subject is to equip food technologists with rudimentary knowledge in enterpreneurial rights, organization and economics. Therefore structure of the subject is complex and threefold: principles of enterpreneurship, manufacturing, economics and finances. Taught by Associated Professor A.Strautnieks.

Annex 21

88

THE STUDY PROGRAM AND ESTIMATION OF ITS REALISATION RESULTS IN THE VIEW OF STUDIES

The questionnaire in all years was carried out to estimate the study programs.

Results of the questionnaire of the 3rd and the 4th year students

33 of the 4th year students have participated in the questionnaire.

1. Have the study years advanced your interest to study, always to get new knowledge?

1 2 3 4 5 6 7 8 9 100,005,00

10,0015,0020,0025,0030,0035,0040,0045,00

%

1 2 3 4 5 6 7 8 9 10vērtējums

2. Has the knowledge acquired during the study process developed your abilities to solve work and social problems independently?

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

3. Have you acquired enough skill, for applying your knowledge in practical work?

89

evaluation

evaluation

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

40,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

4. Has the study process given you opportunity to specialise and acquire knowledge corresponding to your wishes?

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

40,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

Are you prepared enough to assume responsibility about your action and its results?

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

6. Are you prepared enough for leading work?

90

evaluation

evaluation

evaluation

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

7. How do you estimate the study process and link of subjects with practical work?

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

8. How do you estimate your ability to compete in the labour market?

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

40,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

9. Are you prepared enough for team- work?

91

estimation

estimation

evaluation

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

%

1 2 3 4 5 6 7 8 9 10vērtējums

10. How do you estimate the study climate of the Faculty of Food Technology?1) good relations and co-operation with the teaching staff 42.0%2) satisfactory co-operation with the teaching staff 30.0%3) relations and co-operation have to be improved 27.0%

Recommendations: Students and the teaching staff have to listen to each other more often,

greater understanding from the part of the teaching staff is desirable; Attitude should be such as not to level the personality; Attendance leaves impact on the score , it causes complications .

11. How do you estimate the study process in total?1) relations among separate subjects blocks satisfy

12.0%2) too many general subjects

24.0%3) the block of special subjects must be enlarged

42.0%4) the block of the humanitarian subjects must be enlarged

24.0%

Recommendations: More subjects in economics; More classes in foreign languages (Russian, including) and continue

teaching them in the 3rd and the 4th years; More time for special subjects, especially in plant raw materials

processing; Renew lectures in confectionery and perfumery; Enlarge such subjects as Psychology, Communication.

12. Is the offering of elective courses enough?1) absolutely, possible to satisfy one’s interests 45.0%2) too many, difficult to choose 6.0%3) insufficient

48.0%

92

estimation

Recommendations: It dissatisfies that the choice is practically forced; More subjects about Computer Science, the Internet; Required: Yeast Technology , Accounting , Recent Achievements in the

World , Record Keeping, Behaviour Etiquette , Interviewing Technology.

13. How do you estimate the guarantee to supply students with the study technical means?

1) sufficient18.0%

2) it is necessary to increase72.0%

Recommendations: Practically all students note that new equipment for laboratories is

necessary; In addition majority of students accent necessity of new microscopes; More computer techniques, copying equipment; Visual aids offered by the Technical Faculty have to be brought nearer to

real life.

14. How do you estimate the guarantee of the study process to supply students with teaching literature and methodical materials?

1) generally sufficient27.0%

2) insufficient69.0%

Recommendation: More books and methodical materials in Latvian, particularly, in special

subjects.

15. Do you receive help of the Faculty graduates in mastering practical skills in food enterprises?

1) sufficient responsiveness and help of the graduates 60.0%2) Insufficient responsiveness and help of the graduates

6.0%3) Other estimation

21.0%

Recommendation: Responsiveness depends on personal properties, the degree of engagement; Specialists-graduates from the University have forgotten very soon how

they felt in similar situations

16. Do placements satisfy you?1) yes

72.0%2) no

27.0%

93

17. Would you return to our Faculty and start studying again?1) no

15.0%2) probably

51.0%3) yes

30.0%The worst:

Only 4 respondents had answered; I have extended knowledge minimally in comparison with knowledge

obtained in other educational establishments; Attitude, some lecturers don’t perceive students as individualities; Practical experience does not correspond to theory; A lot of special subjects (public catering speciality).

Mainly attracted: Rich traditions and good atmosphere at the Faculty; Well-knitted discourse community; Festivity atmosphere at the faculty, study excursions, interesting lab works; Possibility to set up business after graduation, work guarantee.

18. Your suggestions for improving study work at the Faculty:

Recommendation: More classes and teaching of foreign languages and computer science

during all the study years; Fashionable labs, repaired rooms, new interior; Take more notice of students and teaching staff relations; Estimate necessity of several subjects which are taught in the first years

because the greater part of that content is forgotten after passing the examination, instead of those-more special subjects;

More opportunities to go on study excursions for better theory understanding, more practical knowledge;

Prepare specialists of wide profile; At the beginning the students have to be more acquainted with the Faculty; Part of lectures could be given by producers; Not enough knowledge about labour legislation; Attitude to study work of some lecturers is light-minded, the lecturer has

not only to have knowledge but he must also know how to deliver the lecture, part of lecturers have to understand that their subject is not the only one to be taught;

Higher knowledge level of the lecturers who teach foreign languages because very often previous knowledge is not improved;

More new lecturers; More opportunities to find out for the students about the in the Faculty,

more information on the notice board; Already at the beginning of studies students have to know what their

qualification will be after successful graduation from the Faculty;

94

Changing of the study plan during the study time is not desirable but in case of doing it the information must be timely;

Planning lectures, it is desirable to have less “windows” and have them in the same building during a day.

Annex 22Curriculum of the Master’s degree studies at the Faculty of Food Technology at

LLU for the academic-year 2000/2001

Study courses Scope of subject

Total number of contact hours/per week

I year II year

h creditsFall term14 weeks

Spring term3+8weeks

Fall term 12 weeks

Spring term8 weeks

1. Compulsory humanitarian courses- accomplishment 8 credits:1.1. Basic Foreign Language

96 4 56/4 40/5 exam - -

1.2 Additional Foreign Language 48 2 - - 24/2 24/3 pass1.3. Philosophy of Science 48 2 48/3,5 exam - - -2. Compulsory general courses - accomplishment 4 credits2.1. Mathematics or Biometry

48 2 48/3,5 exam - - -2.2. Information Technologies

(classes in blocs during three weeks in January)

48 2 - 48 exam - -

3. Optional humanitarian and general courses

- accomplishment 6-10 credits:3.1. Psychology 48 2 -

48/6exam / pass - -

3.2. Androgogy 24 1 - 24/3 pass - -3.3. Management 48 2 - - 48/4 pass -3.4. Sociology 24 1 - - 24/2 pass -3.5. Sociological Research 24 1 - 24/3 pass - -3.6. Rhetoric 24 1 - - - 24/3 pass3.7. Study on Culture 24 1 - - - 24/3 pass3.8 Actual Problems of National

Economy24 1 - - - 24/3 exam /

pass3.9. Foreign Economic Relations 36 1,5 - - 36/3 pass -3.10. Regional Economics 24 1 - - - 24/3 pass

3.11. Opt. courses of Information Technologies:

- Databases Management;- Introduction to Expert

Systems;- Systems of Statistical Data

Analysis.

72 3 - - 72/6 pass -

95

Study courses Scope of subject

Total number of contact hours/per week

I year II year4. Speciality general courses and special course- accomplishment 18-22 credits:

1. Metrology 24 1,0 - 24/ pass - -Laboratory Methodology 24 1,0 - 24/ pass - -Physiological Value of Nutrients

24 1,0 - 24/ pass - -

Food Chemistry 72 3,0 - 36/ pass 36/ pass -Food biochemistry 48 2,0 - 24 24/ pass -Toxicology 24 1,0 - - - 24/ passNutrition in Diseases 36 1,5. - - 36/ pass -Functions of Food Additives 72 3,0 - 72/ pass - -Methods of Physicochemical Analysis

48 2,0 - - 48/ pass -

Sensory Evaluation of Food 36 1,5 - - 36/ pass 24 passQuality Systems management 24 1,0 - - - 24/pass.

Food and Entrepreneurship 48 2,0. - - 48/exam -Food Biotechnology 48 2,0 - - 24 12/ passBasics of Food Science 144 6,0 - 24/ pass 48/ pass 72/exam

5. PlacementsIndustrial placement 240 15,0 - 10 credits - 10 creditsPedagogical training 120 5,0 - 10 credits 10 credits 10 creditsWorking out and defending of the Master’s thesis

25

Totalnot less than 80

Annex 23

ANOTATION OF MASTER DEGREE PROGRAM

VALO 201 FOREIGN LANGUAGE FOR SPECIFIC PURPOSEScope of the subject 4KPResponsible lectures: doc. M.Kaltigina, doc. D.Grasmane, doc. L.MaļinovskaElective subject for master degree students of Faculty of food Technology in the 1st

course.The course involves study of authentic materials for specific purpose in foreign language to develop academic foreign language proficiency, scientific reading and writing skills. Master’s Paper writing and reporting skills an carried out research. The syllabus envisage to improve Master’s permanent education skills of foreign language; to develop personal properties and in the mean time the development of skills of independent work with scientific and special literature; to develop Master’s scientific academic ability and skills.

FILO 502 PHILOSOPHY OF SCIENCEScope of the subject 2 KPResponsible lecture: doc.L. Leikums, doc. K. LūsisPhilosophy of science, it’s place in the system of philosophical knowledge. The main historical periods of development science. The history of ideas on scientific

96

epistemology and methodology. The main characteristics of investigation. Scientific theory, it’s structure. Levels, forms and methods of scientific investigations Contemporary problems of development of science: productivity, role of personality and team work, ethical problems of science and development of technical sphere.

MATE 501 MATHEMATICS Scope of the subject 2 KPResponsible lectures :asoc. prof. A.Āboltiņš, doc. R. RasmanisElective subject for master degree students of Faculty of food Technology in the 1st

semester.Numerical and function series. Function expansion. Furrier - series expansion. Multivariable functions, partial derivative and applications. Elements of vector analysis. Line, integral, surface integral and multiple integrals, its applied in solving of practical problems. Partial- differential equations, boundary -value problems. Mathematical modelling of physical processes. Finite element method. Error estimation.

INFO 512 INFORMATICS Scope of the subject 2 KPResponsible lectures: doc. A. Gailums, lekt. L. RamuteElective subject for master degree students of Faculty of food Technology in the 1st

course.Using the Word Processor MS Word for preparing scientific articles. Working with long documents. Linking of information. Using the Spreadsheet MS Excel for scientific calculates. Creating and formatting a chart. Organising and Managing a Database. Sorting and filtering Data in a List. Using the MS Power Point creating a presentation. Creating a expert system. The expert system for agriculture. Iternet system. Information system of a library.

PEDA 201 APPLIED PSYCHOLOGY Scope of the subject 2 KPResponsible lectures: prof. L.Pēks, doc. A. Ķirse, asist. I. Liepiņa, ārste psiholoģe A. LeitāneElective subject for master degree students of Faculty of food Technology

Neurolingual programming; Transactional analysis; Socionomy; Body psychotechniques; Family psychology.

PED 505 ANDROGOGYScope of the subject 2 KP. Responsible lecture: prof. Dr. hab. G. RudzītisElective subject for master degree students of Faculty of food Technology.It is intended to acquaint Master’s degree students with the term of andragogy and its specifics. According to the demands of nowadays life the employees of everyday life area should master their knowledge and skills. Necessity to involve in further, uninterrupted, continuous life - long education. It means that a new aim is emerging for adults and their learning: depend studies in the area of self - education and self - upbringing (particularly it concerns will -power and character) to be able to continue

97

creatively his/ her personality and gain the development or more good - natures and educated society.

SOCI 508 METHODOLOGY AND ORGANISATION OF SOCIAL RESEARCH Scope of the subject 1,5 KPResponsible lecture: asoc. prof. A. ZobenaElective subject for master degree students of Faculty of food Technology.The nature of survey research. Social behaviour, typology and motivation of social behaviour and its empirical measurement. Operationalizing concepts. Validity and reliability of data. Sampling. Data collection (observation, document analysis, interviewing, questionnaire survey etc.). Quantitative and qualitative research. The process of data analysis: use of statically analysis. Survey design. Writing survey reports. Evaluating surveys.

FILO 553 RHETORICScope of the subject 1 KPResponsible lecture: Dr. phil. V. BarissElective subject for master degree students of Faculty of food Technology in the 2ndsemester.The objective of a course - develop better verbal communication skills. The rhetoric course imports knowledge about structure and functions of communication process, gives introduction in psychological (soft) side of communication and train appropriate skills, helps to accomplish presentation and argumentation technical by modelling practical situations. The main study method - learning from experience, approximately 70% time is devoted to practical exercise (case study, role playing e.t.c.).

FILO504 CULTUROLOGY Scope of the subject 1 KPResponsible lecture: Dr.phil. Z.AndersoneElective subject for master degree students of Faculty of food Technology in the 2nd

semester.The objective of the course - to develop students word outlook. To obtain information about the culture on the Earth and civilisation. To help to understand te behaivor of different people in different cultures. To recognise the conditions to be able to foresee culture development.

EK409 INTERNATIONAL ECONOMICSScope of the subject 1,5 KPResponsible lectures: asoc. prof. J.Kaktiņš, lekt. S.AncānsElective subject for master degree students of Faculty of food Technology in the 1st

course.Study program in Food Processing Faculty is offered with areas of concentration in International Economics.Contents of the special parts of MSc. Study program:

part C - courses in Economics, Agricultural or Food Economics, Introduction to Enterpreneurship, Marketing, Management, Actual Problems of National Economy and Business legislation.

98

Part II may be studied after completing a course in Basics of International Economics (Part I)

Master students have flexibility in designing the Curriculum in accordance with their Concentration of studies.

FIZI 501 METROLOGYScope of the subject 1 KPResponsible lecture: prof. U.IljinsElective subject for master degree students of Faculty of food Technology in the 2nd

semester.Role and meaning of a measuring. Mistakes and their determination. Processing of the results of measurements.KIMI 509 THE PHYSIOLOGY VALUE OF THE FOODScope of the subject 1 KPResponsible lecture: doc. U.KauliņšElective subject for master degree students of Faculty of food Technology.The specific processing of agricultural products and the forming of food reserve. Food substitutes and their importance in food processing.

Bioactive preparates and their influence to human organism.

KIMI 504 FOOD CHEMISTRY Scope of the subject 3,5 KPResponsible lecture: asoc. prof. V. KreicbergsElective subject for master degree students of Faculty of food Technology in the 2nd

and 3rd semester.The basic components of food - proteins, carbohydrates, lipids, are characteristised by the food chemistry as well as their component part change principles.Another essential natural products that determines taste, flavour, biological and physiological value and change of that value are investigated. Significant additions which gives the necessary features for food are discussed.

KIMI 505 BIOCHEMISTRY OF FOOD Scope of the subject 2 KPResponsible lecture: doc. U. KauliņšElective subject for master degree students of Faculty of food Technology in the 2nd

semester.Fundamentals of biochemistry. Enzymes, action and application in food industry. Metabolism of hydrocarbons. Regulation of hydrocarbons metabolism. Catabolism of food lipids and biosynthesis of specific lipids in organism. Ketone bodies metabolism. Conversions of amino acids. Nucleotides and nucleic acids biosynthesis and degradation. Protein synthesis machinery and regulation. Biochemical functions of vitamins in organism. Avitaminoses. Water soluble vitamins role in metabolism. Hormones action mechanism. Hormones role in regulatory processes. Water role and exchange regulation. Biochemical functions of electrolytes. Buffer system of organisms. Osmosis and osmotic pressure. Biosynthesis of milk. Biochemical change during milk storage and processing. Biochemistry of muscle and muscle contraction. Chemical changes in meat during storage and processing. Biochemistry of kidney, liver nerve and blood. Biochemistry of grain and bread. Biochemical changes in root - crops, vegetables, fruits and berries during storage and processing. Metabolism of micro - organisms. Substances driving across membranes. Metabolism regulation in

99

micro - organism. Biochemistry of fermentation processes. Processing of micro - organisms containing preparation.

KIMI 508 TOXICOLOGY Scope of the subject 1 KPResponsible lecture: doc. B. OzolaElective subject for master degree students of Faculty of food Technology in the 3rd

semester.The subject of toxicology. Ecotoxicology. The pollution of water and air. The biochemical foundation of influence of toxic substances. The estimation of toxicity Ecotoxicology consequence of environment pollution with different organic and inorganic injurious substances.UZT 501 NUTRITION IN DISEASES. Scope of the subject 2.5 KPResponsible lecture: Dr. ing. V.RozenbergsElective subject for master degree students of Faculty of food Technology in the 3rd

semester.Discusses energy and specific dietary components; reviews the role of nutrition in relation to integrated biologic systems extending Forman the cell, to various organ systems, and to intact individuals in situations of physiologic and environmental stresses. Also discusses methods of nutritional assessment of the individual, and includes chapters on dietary and nutritional interrelations with diseases, nutrition support modalities and ethics, and diet and nutrition in the health of population. Basic principles of dietetics and Nutrition in different diseases: ulcer of stomach and duodenum: acute and chronic gastritis; obstipation; intestinal diseases (colitis, enteritis a.o.); dysentery; liver, blight and pancreas diseases; kidney diseases; obesity; diabetes; heart diseases; phthisis and different infectious diseases.

PART 506 FUNCTION OF FOOD ADDITIVESScope of the subject 3 KPResponsible lecture: doc. L. OzolaElective subject for master degree students of Faculty of food Technology in the 2nd

semester.Study subject “ Functions of food Additives “ consist 2 parts:1. general part, where master candidates acquire knowledge about additives’ role

in food products, basic groups of additives, general principles of their use, legislation and international numbering system for food additives. They learn about main groups of food additives, more frequently used substances of each group, their origin and estimation as well as benefits and risk from their use. General part should be acquired by those master candidates, who have not passed a test regarding this subject during bachelor studies.

2. special part, where master candidates acquire knowledge about functional classes and technological functions of food additives. Learn influence of specific additives groups on properties and quality of food products as well as different ways of their use in varies food processing branches.

KIMI 503 METHODS OF THE PHYSICOCHEMICAL ANALYSIS.Scope of the subject 2 KPResponsible lecture: doc. P. Kūka

100

Elective subject for master degree students of Faculty of food Technology in the 2nd

semester.Subject “ Methods of the physicochemical analysis” inspect the theoretical principles of photometry, nephelometry, turbidimetry, refractometry, polarimetry, conductometry, potentiometry, amperometry, palorogrphy, chomatography and application of this methods in the food analysis.

PART 511 SENSORY EVALUATION OF FOOD Scope of the subject 1.5 KPResponsible lecture: doc. E. StrautnieceElective subject for master degree students of Faculty of food Technology in the 4th

semester.“ Sensory evaluation of food” is devoted to the study of sensory physiology, sensory analysis test methods, their application, sample preparation, statically analysis and consumer acceptance of food. The aim of the subject “ Sensory evaluation of food” is to demonstrate application of sensory methods for quality control, product development and marketing.

PART 509 QUALITY SYSTEMS MANAGEMENT Scope of the subject 2 KPResponsible lecture: doc. A. BlijaElective subject for master degree students of Faculty of food Technology.“ Quality systems management” gives necessary theoretical and practical knowledge about quality systems introducing in the food industry. The master’s assistants study: quality and the food industry; quality costs: categories, models. Programs, analysis and methods; quality assurance programme; quality management system; assessment of quality systems; total quality process; statically control methods; European Foundation for Quality management (EFQM) SME Award model; quality management juridical and institutional base.

UZND 501 FOOD AND ENTREPRENEURSHIP Scope of the subject 1.5 KPResponsible lecture: asoc. prof. A. StrautnieksElective subject for master degree students of Faculty of food Technology in the 3rd

semester.The subject is meant for graduates in the food technology speciality as one of the subject in economics in the framework of postgraduates’ core progrmme. It is based on principles of enterpreneurship and economy science taking into account particularly of the technology of food manufacturing. The joint attributes of technology and economy in the context of enterprneuship might be considered as a conceptual peculiarity of this specific subject. The aim of the subject is to extend postgraduates’ theoretical and legal knowledge in the field of food manufacturing enterpreneurship as well as to develop analytical skills.

PART 501 FOOD BIOTECHNOLOGYScope of the subject 2 KPResponsible lectures: prof.U.Viesturs, asoc.prof. L.SkudraElective subject for master degree students of Faculty of food Technology.Voluntary course. For the study programme of the Magistracy of Food Products Technology at the Faculty of Food Technology.

101

Study object - intended as a collection of review lectures of the best Latvian specialists (4h on the average) in urgent general issues of food technology. A part of these top - level lectures, for examples: Handling of GMO; Technical and ethical aspects of cloning; Quality requirements for the European market and the realisation of production in

Latvia;will be interesting also for students of other faculties, probably also lectures.Prof. A.Zilevicha’s lectures - also for the faculty of Veterinary and medicine. Hence, this is not monolite programme for mastering one subject, but is voluntary course at the end of the magistracy study.

PART 510 BASIC OF FOOD SCIENCEScope of the subject 6 KPResponsible lectures: prof. L.Dukaļska, prof.U.Viesturs, asoc.prof. L.SkudraElective subject for master degree students of Faculty of food Technology in the 4th

semester.Study object gives necessary knowledge about important technology, chemistry and biological process and insuarance of food product quality and their changes.

PART 505 MODERNISATION OF MEET INDUSTRYScope of the subject 2 KPResponsible lectures: doc. L. MarkevičaElective subject for master degree students of Faculty of food Technology in the3rd semester.The study subject “ Modernisation in meat industry” the students can obtain necessary knowledge about food additives that provide necessary properties, structure or texture of meat products. The students study about new technology of production of meat products , heat treatment etc.

PART 503 ENERGY ECONOMY PRINCIPLES IN PRODUCTION.Scope of the subject 3 KPResponsible lectures: doc. G.Brēmers, doc. R. GaloburdaElective subject for master degree students of Faculty of food Technology in the 2nd

and 3rd semester.Energy economy is closely linked with the mankind existence. Until today the level of energy consumption is an indicator of the state development stage. Increased heat and harmful emission in the environment with following change and influence on human have to be considered during intensified energy production and use. It may cause threat for normal existence of human on the earth. Therefore it is possible that soon the state development grade will be characterised not by energy consumption but by the grade of energy economy. The following issues can be a basis for energy economy:

knowlwdge and understanding of nature of energy, its production, use and economy; grasping and evaluating undesirable side effects of energy production;

psyhological training of people, educating a person for necessity of economy, and for that what can provide consideration of simple energy thrifts;

using of better management and reasonable economic approach;

102

using accessible energy saving equipment and materials; using or developing energy saving technologies and methods in industry; using renewable energy sources.

Annex 24

Themes of the defended Master’s degree thesisduring the period from 1996 until 1999

1. Jānis Vaļģis Investigation of the possibilities of curd whey processing in the company a/s Zemgales piens. Supervisor: assist. - Prof., Dr Eng. L.Skudra

2. Aiga Lipe Qualitative and economic evaluation of starch syrups used in Latvia. Supervisor: Assoc.-Prof., Dr. Sc. Oec. A.Strautnieks

5. Inta Ragucka Investigation of frozen vegetable production processes and their economic evaluation. Supervisor: Prof., Dr. h Eng. I.Skrupskis

6. Juris Vilnis Soft cheese quality creator parametrical analysis. Supervisor: assist. - Prof. Dr. h Eng. G.Moskvins

7. Inga Pudāne Use of buttermilk in a new way production of skimmed milk produce. Supervisor: assist. -Prof., Dr Eng. L.Skudra

8. Dace Tītmane Influence of diacetil on beer quality forming. Supervisor: assist - Prof. , Dr. Eng. D.Kārkliņa

9. Ieva Bukovska Investigation of opportunities of expansion cream products assortment. Supervisor: Head of laboratory in Co. “Rīgas piena kombināts”, engineer technologist M.Polna

10.Agija Kārklīte Possibilities of dairy sewage use in production of biogas. Supervisor: senior researcher at the Institute of Microbiology and Biotechnology Dr. Biol. Dz. Zariņa

11. Inga Ansone Salt - impact on the nutritive value dynamics of fast food. Supervisor: assist - Prof. Dr. Eng. A.Blija

12. Ilona MežiniecePossibilities of wheat bread nutritive value improvement. Supervisor: Prof., Dr. h. Eng. I.Skrupskis

13. Jānis Vimba Investigation of game meat quality. Supervisor: assist. -Prof., Dr. Phys. L.Markeviča

14. Inese Vanaga The barley varieties` “Klinta” brewing suitability. Supervisor: assist. - Prof., Dr. Eng. D.Kārkliņa

15. Ilga Rancāne Dry breakfast mixes` new types. Supervisor: assist. - Prof., Dr. Eng. R.Galoburda

16. Kristīne Dīcmane Use of palm oil for improvement of butter consistency. Supervisor: lecturer Dr. Sc. Eng. I.Ciproviča

103

17. Sarmis Vētra Pigments of carotenoid extraction from the yellow leaves of birch. Supervisor: Prof., Dr .h Agr. P.Andersons

18. Ieva Burtniece Exploitation of enzymatic processes for obtaining of new food products from oats. Supervisor: assoc. - Prof., Dr Sc. Eng. L.Skudra

19.Jānis Dīcmanis Opportunities of production of casein in Latvia. Supervisor: Prof., Dr .h Eng. L.Dukaļska

20. Andis RukmanisPossibilities of modified cereal products obtaining. Supervisor: assoc. - Prof. Dr. Eng. D.Kārkliņa

21. Unigunde SausserdeEvaluation of sensory and rheological properties of sour cream with fibre. Supervisor: assist - Prof., Dr Eng. L.Ozola

22. Inga Rubīne Possibilities of plant origin raw material use for prevention of fat oxidation process. Supervisor: assoc. Prof., Dr. Eng. D.Kārkliņa

23. Evita Brence Influence of enzyme preparations on rye flour hydrolysis in scald. Supervisor: assoc. - Prof., Dr. Chem. V.Kreicbergs

24. Gita Gudkova Possibilities to improve quality of fondants. Supervisor: ass. - Prof. Dr. Oec. A.Strautnieks

25. Jānis LejasstrautsDifference between autoamylolytic and enzymatic preparation of grain mash followed by ethanol fermentation. Supervisor: Prof. Dr. h. Biol. M.Beķers

26. Solvita KampuseFreezing suitability of raspberry varieties. Supervisor: Prof. Dr. h Sc. Eng. I.Skrupskis

27. Sarmīte Sondare Comparison of activity of different brewer’s yeast strains. Supervisor: assoc. - Prof. Dr. Sc. Eng. D.Kārkliņa

28. Ivans Krošnijs The water-spirit mixture treatment influence on quality of vodka. Supervisor: ass. - Prof. Dr. Chem. P.Kūka

Annex 25Total number of the Master’s degree students admitted and graduated

from the Faculty of Food Technology

Year of admittance 2. Number of admitted students

Graduates

full-time part-time1992 3 - -1993 7 - -1994 12 - -1995 43 3 41996 10 7 31997 10 7 91998 6 1 71999 13 6 6Total 104 24 32

104

Comparatively large number of master degree students in 1995 is observed due to changes in the curriculum of undergraduate studies. Two student flows (4 and 5 year curriculum) graduated from the Faculty in the mentioned year and the number of admitted students was not limited. It was not giving positive result because only 9 students completed their studies. Others were divided as follows: 20 students took a free academic year and did not renew their studies, 4 students were transferred to other higher educational establishments in Latvia, 7 students were discharged because of non-fulfilment of the curriculum.

Annex 26Comparison of Food Science Master’s degree curriculum at LLU

with the Master’s degree curriculum in Europe (Wageningen Agricultural University, Gent University) and Australia

Europe(Wageningen Agricultural

University, Gent University)

Latvia(Faculty . of Food

Technology at LLU)

Australia(Victoria and

Newcastle Universities)

Study duration 18 months 24 months 18 monthsCredits 42 + thesis 80 120

Study courses according to groupsGeneral education courses - 16.5 -Special courses 42, incl.: 18-22, incl.:Latest Developments in the Nutrition Science

2 2.5 10

Sensory Evaluation of Food

2 1.5 10

Physical Properties of Food

2 2

Structure and Functions of Food Components (Food Chemistry)

2 3

Functional Properties of Micro-organisms

2 10

Functional products 1 1Basics of Food Science (incl. engineering courses, modelling, preservation processes)

6 10

Food Innovation / Biotechnology

3 2 10

Quality Management 2 1 10Food and Entrepreneurship

4 2

105

Annex 27Qualifications, the most important achievements and experience

of scientific supervisors of the Master’s thesis

Supervisors of the Master’s thesis are working both in the pedagogical and scientific field, they carry out research in the scope of the State programs financed by Latvian Scientific Board, grants and agreements solving relevant problems in Food Science and industry in Latvia. Supervisors involve the Master’s degree students in the realisation of different research projects.

Professors, associate professors, associate professors and assistant professors are dealing with various research areas, for instance:

Development and economic evaluation of scientifically based technologies of new food products;

Analysis of the factors determining food quality; Research on the biotechnological processes in food.

The following professors, associate professors and assistant - Prof. of the Departments of Food Technology, Chemistry, and Nutrition and Home Economics are supervising the Master’s thesis of the students at the Faculty of Food Technology:

Lija Dukaļska – Prof., Dr. h. Sc. Eng., Member of the Promotion Committee in Food Science. Responsible editor of the Food Technology chapter in the Proceedings of LLU since 1999,. Member of the Convent of LLU. Member of the Board of the Faculty of Food Technology. Research area – development of technologies for new food products and quality. Study visits - Norway, Germany, the Netherlands. Participated in International conferences, congresses and seminars in Austria, Australia, The Netherlands, Finland, Norway, Italy and Germany.

Daina Kārkliņa – assoc. - Prof., Dr. Eng. Member of the Latvian Agricultural and Forestry Academy of Sciences. Scientific leader of the Latvian Scientific Board State research program No. 13.3. Co-ordinator of Copernicus and Tempus programs. The responsible editor of the Food Technology chapter in the Proceedings of LLU from 1996 till 1999 . A member of the Promotion Committee in Food Science . Head of the doctoral studies curriculum at the Faculty of Food Technology. Research area – development of technologies for new improved food products using agricultural raw materials, biotechnological processes in the production of various beverages from cereals, analysis of the factors determining food quality. Study visits – Michigan State University (the USA), Department of Microbiology and Biotechnology at the Gent University (Belgium), Bologna University (Italy). Participated in International conferences, congresses and seminars in Ireland, Australia, The Netherlands, Finland, Norway and Slovenia.

Līga Skudra – associate professor, Dr. Eng. Head of the Master’s degree curriculum at the Faculty of Food Technology. Participant of the Tempus and Copernicus programs. A member of the Latvian Microbiology Association, an expert of the Latvian National Centre for Accreditation in the area of food products` microbiological testing. Research area – biotechnological and microbiological processes in the production of new products and food quality. Study visits – the

106

Department of Microbiology and Biotechnology at the Gent University (Belgium). Participated in International conferences and seminars in Germany, Ireland, Finland, The Netherlands, Italy and Slovenia.

Lilita Ozola – assist. - Professor, Dr. Eng. Member of the Latvian Dairy Association, expert in the International cheese shows. Research area – issues of milk quality, rational use of milk constituents and development of technologies for new dairy products, research on the possibilities of cheese quality improvement. Study visits – the Department of Food Technology at the Helsinki University (Finland). Participated in International conferences and seminars in Finland, the United Kingdom.

Inga Ciproviča – assist. - Prof., Dr. Sc. Eng. Research area – quality of dairy products and development of new product technologies. Study visits – the Department of Food Technology at the Helsinki University (Finland), the Department of Microbiology and Biotechnology at the Gent University (Belgium), Bologna University (Italy). Participated in International conferences and seminars in Norway, Finland, Estonia and Lithuania.

Aivars Strautnieks – assoc - Prof., Dr. Oec. , Faculty of Economics, Department of Entrepreneurship. Research area – entrepreneurship in food industry, economic aspects of new food product technologies. Study visits - Finland, Denmark, Belgium and Germany.

Viesturs Kreicbergs – assoc. - Prof., Dr. Chem. Research area – issues related to food chemistry, especially possibilities of cereal starch fermentative modification, possibilities of new fat substitutes obtaining. Study visits – the Department of Chemistry at the Gent University (Belgium) and Bonn Univeristy (Germany).

Ruta Galoburda – assist. - Prof., Dr. Sc. Eng. Co-ordinator of the SOCRATES/ERASMUS program at the Faculty of Food Technology. Research area – food technology and technical processes, energy economy in food industry and household. Study visits – the Department of Agricultural Engineering and Household Technology at the Helsinki University (Finland), the Department of Food Science at the Wageningen Agricultural University (The Netherlands), the Dairy Institute at the Estonian Agricultural University (NOVABA course). Participated in International conferences and seminars in Norway, Hungary, Ukraine, Lithuania, the Czech Republic.

Ināra Melgalve – assoc. - Prof., Dr. Sc. Eng . Head of the International Unit at LLU. Co-ordinator of the common project between LLU and Germany “Aid for development of study and scientific activities at LLU”. Co-ordinator of the International project between LLU and Nordrhein-Westfallen. . Research area – development of biologically valuable food products and improvement of the physiological value of food.

Anita Blija – assist. - Professor, Dr. Eng. Expert of the Latvian National Centre for Accreditation in the area of Food Quality Systems. Research area – food

107

quality and ways of its improvement. Study visits – the Department of Food Technology at the Helsinki University (Finland), the Gent University (Belgium).

Envija Strautniece – assist - Prof., Dr. Eng. . Research area – sensory evaluation of food products. Study visits – the Department of Food Technology at the Helsinki University (Finland), Food Science Research Institute (Norway), Royal Danish Veterinary and Agricultural University in Copenhagen.

Imants Skrupskis – Prof., Dr. h. Sc. Eng. , a senator at LLU. Head of the Department of Nutrition and Home Economics, a member of Expert Committee in the sub-branch of Food Science at the Latvian Scientific Board of Agricultural Sciences. Research area – use of artificial cold for the storage of plant origin products, improvement of their nutritional value. Study visits – the Faculty of Agriculture at the Bonn University (Germany), the Department of Agricultural Engineering and Household Technology at the Helsinki University (Finland). Participated in International conferences and seminars.

Lilija Markeviča – assist. - Professor, Dr. -Phys. – development of meat products and studies on their quality. Study visits - Germany, Denmark.

Uldis Kauliņš – assist.-Prof., Dr. Eng. Assistant of the Dean of the Faculty of Food Technology in the scientific area. Research area – development of biologically valuable food products and their quality, physiological role of nutrition. Actively participated in the organisation of international conferences.

Genādijs Moskvins – professor, Dr. h. Eng. Research area – equipment for evaluation of food quality, automation.

Annex 28

Results of the questionnaire of the 1st year Master degree students

4 of the 1st year Master degree students have participated in the questionnaire.

1. Have the study years advanced your interest to study, get knowledge new?

1 2 3 4 5 6 7 8 9 10

0 0 0 0 0 0 0

25

75

00

20

40

60

80

%

1 2 3 4 5 6 7 8 9 10vērtējums

108

estimation

2. Has the knowledge acquired during the study process developed your abilities to evaluate and solve problems of work independently?

1 2 3 4 5 6 7 8 9 10

0 0 0 0 0 0

50 50

0 00

20

40

60

%

1 2 3 4 5 6 7 8 9 10vērtējums

3. Are you prepared enough to assume responsibility about your action and its results?

1 2 3 4 5 6 7 8 9 10

0 0 0 0 0 0 0

50 50

00

20

40

60

%

1 2 3 4 5 6 7 8 9 10vērtējums

4. Do the studies in the Master courses promote application of your knowledge?

1 2 3 4 5 6 7 8 9 10

0 0 0 0 0

50

25 25

0 00

20

40

60

%

1 2 3 4 5 6 7 8 9 10vērtējums

109

estimation

estimation

estimation

5. Are you satisfied with the opportunity to specialise and acquire knowledge corresponding to your wishes?

1 2 3 4 5 6 7 8 9 10

0 0 0 0

25 25

0

50

0 00

20

40

60

%

1 2 3 4 5 6 7 8 9 10vērtējums

6. How do you estimate your ability to compete in the labour market?

1 2 3 4 5 6 7 8 9 10

0 0 0 0 0

50

0

25 25

00

20

40

60

%

1 2 3 4 5 6 7 8 9 10vērtējums

7. How do you estimate the Master course study climate at the Faculty?1) good relations and co-operation with the teaching staff 50.0%2) satisfactory co-operation with the teaching staff 50.0%3) relations and co-operation have to be improved 0.0%4) other variants 0.0%

8. Recommendations for improving co-operation with lecturers?

9. How do you estimate the Master course study process in total?1) relations among separate subject blocks satisfy

0.0%2) too many general subjects

25.0%3) the block of special subjects must be enlarged

75.0%4) the block of the humanitarian subjects must be enlarged

0.0%

110

estimation

estimation

10. Is the offering of elective courses enough?1) absolutely, possible to satisfy one’s interests 0.0%2) too much, difficult to choose 0.0%3) insufficient

100.0%

11. Recommendation for elective courses

12. How do you evaluate opportunities of international studies (references, practice, studies abroad, etc):

1) enough opportunities 0.0%2) satisfy partly 100.0%3) opportunities are not enough 0.0%

13. How do you evaluate the guarantee to supply students with the study technical means?

1) enough0.0%

2) it is necessary to increase 100.0%

3) other variants0.0%

14. How do you estimate the guarantee of the study process to supply students with teaching literature and methodical materials?

1) generally sufficient0.0%

2) it is necessary to increase100.0

3) other variants0.0%

15. Would you come to our Faculty and start studying again?1) no

0.0%2) probably

100.0%3) yes

0.0%

Annex 29

Approximate costs of the Master study program

1. The planned number of the Master students:I year – 15 students for State budget, 20 students - paying themselvesII year – 6 for State budget

Costs of Master study program for 1999

111

F= 41x 1.659 x 580.13 x 2.0 = Ls 78919.7

The necessary finances for the study year 1999/2000:

F= 41 x 2.9 x 580.13 x 2.0 = Ls 137954.9

Financial resources – Ls 580,13 (the Cabinet Resolution, No.42, 9 February, 1999)Kbranch - coefficient in Engineering Science and Technology – 2.9 (1999. – 1.659)k2 – coefficient for the Master studies – 2.000

2. The source of finances:The State budget Ls 40422.3Partial study fees Ls 6090Other sources Ls 32406.7

3. Allocation of the Master study costs:Expenses for ensuring the study process (65 %) – Ls 51297.8Salary for the teaching staff – (35 %) – Ls 27621.9

Annex 30Comparison of the PhD program for Food Science

at European Universities

We have used the PhD program for Food Science of the University of Helsinki, of the Agricultural University of Norway and The Royal Veterinary and Agricultural University in Copenhagen for comparison.

Comparison of the PhD program for Food Science of the Faculty of Agriculture and Forestry of the Helsinki University with the PhD program for Food Science of the

Faculty of Food Technology

Comparison University of Helsinki Faculty of Food Technology

The length of study 3, often 3 – 5 years 3Credits 155 144 Structure Theoretical course – (min)

35 *Theoretical course – 44

Doctoral work collection of the published articles or monograph

Often monograph

Amount of publications in International refereed journals

4 – 5 5

Language of doctoral work More English Latvian with summary in English, Russian

Defence Public PublicDegree Doctor of Food Science Doctor of Engineering

Science in Food Science

1 credit – 40 hours of work

112

The length of the Doctor’s studies is approximately 3 years, but the successfully work can be completed the 5 – 6 years.The number of credits is 155. It is 11 credits more than confirmed by the Council of Higher Education in Latvia. The theoretical studies consist of general courses (minimum of 10 credits), courses in the theory of science and methodology (minimum of 5 credits) and courses in methodology and specialisation in the student’s research interest (minimum of 20 credits). The PhD thesis could be either a collection of the published articles or monograph. Most of the dissertation is written in English. Joint publications are also accepted with the author’s contribution clearly indicated.The structure of the PhD program of the Helsinki University and Faculty of Food Technology is similar. The structure is formed from theoretical courses, dissertation and public defence of the PhD thesis. The difference is in the content of the theoretical courses. The philosophy of science, theory of science and methodology are more emphasised in the PhD program of the University of Helsinki. The PhD program of the Faculty of Food Technology pays more attention to acquire deepened knowledge in the methodology of computer obtained data processing, in special language studies and in special subjects The PhD thesis is often a collection of the published articles and submitted manuscripts for articles with 25 – 40 pages of the compiled text, rarely – monographs. In Latvia, the monograph is most popular, because typically the PhD student has problems with publishing his/her results. Therefore, the definite credit units are provided for publications of experimental data in refereed journals and for participation in International conferences and congress in the PhD program of the Faculty of Food Technology compared with the Nordic countries. It also responds to the last by-laws regarding the doctoral order and criterions (the Cabinet resolution, No.134, 4 June, 1999).Essential difference is in the title of the awarded degree, for instance, the Doctor of Food Science is awarded at the University of Helsinki, The Doctor of Engineering Science in Food Science – at the Latvia University of Agriculture.

Comparison of the PhD program for Food Science of the Agricultural University of Norway with the PhD program for Food Science of the Faculty of Food Technology.

Comparison Agricultural University of Norway

Faculty of Food Technology

The length of study 4 years 3Credits - 144 Structure Theoretical course –18 –

24 *Theoretical course – 44

Doctoral work Collection of the published articles or monograph

Monograph

Amount of publications in International refereed journals

2 - 3 5

Language of doctoral work - Latvian with summary in English, Russian

Defence Public PublicDegree PhD in Agricultural Doctor of Engineering

113

Science, Dr. SCIENT Science in Food Science* 1 credit = 1.5 week, full time

The length of the PhD studies is 4 years. During the PhD studies the student has to obtain 9 – 12 credits in the main courses. There are follows: food chemistry – 4 credits, food microbiology -4 credits, specified study 3 to 4 credits. The theme of the elective courses is statistics (3 credits), protein modelling (2 credits), electronic-microscopy (1 credit), rheology (2 credits). The content of the PhD theoretical subjects of the Agricultural University of Norway is similar to the content of the PhD theoretical subjects of the Faculty of Food Technology. Difference exists between the number of publications and the awarded degree.The PhD study program for Food Science at the Royal Veterinary and Agricultural University in Copenhagen has the same structure as in other Nordic Universities and at the Latvia University of Agriculture.In many foreign universities the PhD students do their research together with the supervisors at departments carrying out duties of assistants and taking part in the state research projects. Unfortunately, we have to conclude that most part of the PhD students do their research outside of the University (laboratories of food enterprises, other universities) because of imperfect analytical equipment and limited finances of the faculty. Better and regular collaboration between the PhD student and the supervisor is often hindered.

Conclusions: Compared with the existing PhD programmes for Food Science in Europe. They have similar structure. The main differences are in the length of studies, amount of credits, awarded degree

Annex 31The PhD program for Food Science

The courses of the PhD program of the Faculty of Food Technology corresponds to the confirmed classification of Food Science accepted by the Latvian Council of Science (No.9-3-1, 16 November, 1999).Science: Food ScienceCourses: Food Engineering

Food ChemistryFood MicrobiologyFood Quality

Titled: Doctor of Engineering Science in Food ScienceThis degree is competent to do The Board of Experts in Food Science (Resolution of the Latvian Council of Science, No.8-2-2, 19 October, 1999).

The PhD studies are organised according to: The resolution of the Board of Higher Education No.62 (18 June, 1999); Laws of the PhD studies at the Latvia University of Agriculture (Resolution of the

Senate, No.245, 14 October, 1998); Laws of order and criteria of promotion (the Cabinet regulations No.134, 4 June,

1999). The PhD program for Food Science is worked out by the Department of Food

Technology and confirmed by the Senate of the Latvia University of Agriculture.Head of the PhD program for Food Science is Daina Kārkliņa, associate professor of the Department of Food Technology.

114

Length and credit units of the PhD program.The PhD studies period for full time students is three years, comprising 52 weeks per year. The PhD program consists of 144 credits.The PhD study period for part time students is four years, comprising 36 weeks per year. The PhD program consists of 144 credits.

Structure of the PhD program

1. Theoretical studies – 44 credits. a) Language studies – 4 credits;b) Research Methodology and Information Technology – 4 credits;c) Course of Food Science (general and special) – 10 credits (Resolution of the Senate No.245, 14October, 1998).

General Food Science – 5 credits (Food Engineering, Food Chemistry, Food Microbiology, Food Quality). The Board of Experts in Food Science has confirmed the general subject program “Food Science (29January, 1999).

Special Food Science - 5 credits, separately worked out by the supervisor of the department corresponding research program of the PhD student and is confirmed by the Board of Experts in Food Science.

2. Elective courses (12 credits).The PhD student has to choose several elective courses after the discussion

and recommendation of the supervisor every year to deepen knowledge in this area. As elective course also could be in the form of International workshops and courses as well as subjects of the PhD studies in other Latvian and foreign universities.

3. The PhD students receive 14 credits, if he/she presents his/her research results in 2 International congresses and conferences and he/she has 5 articles published in International refereed journals (the Cabinet resolution, No.134, 6 April, 1999).

2 Credits - publications in International and local refereed journals of list accepted by the Latvian Council of Science;2 Credits – oral or poster presentation of his/her research results in International conferences and congresses

4. 100 credits – an independent output and description of the research work in Food Science, its presentation at the Board of Experts, public defence of dissertation corresponding to by-laws of the Commission of the State Scientific Qualification.

Evaluation of the performance the PhD program

The PhD student prepares an individual study plan together with the supervisor for the whole study period and separately for each year to successfully finish doctoral study program. The study plan and theme of the PhD thesis are discussed at the department. The study plan, theme of the PhD thesis, name of the supervisor are discussed by the department and confirmed by the Council of the

115

Faculty of Food Technology. The department carries out evaluation of individual plans of the PhD students three times a year.

The theoretical subjects where the PhD student passes exams are evaluated by marks (10 points). All exams are public. The PhD students are examined by a commission of three Doctors of Science accepted by the Vice-rector of Science of the Latvia University of Agriculture.

The department of the PhD studies issues to the PhD student a certificate of the acquired theoretical courses after the completing the PhD studies.

The Board of Experts in Food Science accepted by the Latvian Council of Science (Resolution No.8-2-2, 19 October, 1999) and by Rector of the University (Direction of Rector No.04-283, 24 November, 1999). The Board of Experts considers the dissertation and gives permission for its public defence after evaluation of the PhD thesis and receiving a positive answer from the Commission of State Scientific Qualification (the Cabinet regulations No.134, 6 April, 1999). Rector of the University issues an order of awarding the University Doctor’s Diploma accepted by the Latvian State to the PhD student after the successful defence of the PhD thesis and according to the positive resolution of the Board of Experts to confer the degree “Doctor of Engineering Science”. Doctor’s diploma is signed by Rector of the University and by Head of the Board of Experts.

Annex 32

The plan of program realisation

1. The first year studies - 48 credits.1.1 Theoretical studies:

Language studies – 4credits, exam. Research Methodology and Information Technology – 4credits, exam.Elective courses – 6credits, test.

1.2 Doctoral work – 30credits : The selection of research methodology of the PhD work; The selection and analyses of literature; The starting of experimental work.

1.3 Publications and international conferences – 4credits.

2. The second year studies 47 credits.I.1 Theoretical studies

General Food Science – 5credits, exam.Elective courses – 6credits, test.

I.2 Doctoral work – 30credits: The selection of research methodology of the PhD work; The selection and analyses of literature; The starting of experimental work.I.3 Publications and international conferences – 6credits.

3. The third year studies – 49 credits.3.1 Theoretical studies

Special Food Science – 5credits, exam.3.2 Doctoral work – 20credits:

The selection of research methodology of the PhD work;

116

The selection and analyses of literature; The starting of experimental work.

3.3 Publications and international conferences – 6credits.3.4 Writing of the PhD thesis – 20credits.

Annex 33Qualification of the academic staff and supervisors of the PhD studies

2 Doctor Habilitus of Engineering Science, 6 Doctor of Engineering Science, 2 Doctor of Chemistry, 1 Doctor of Physics, the state professors, associate professors and assistant professors of the Faculty of Food Technology are supervisors and ensure successful action of the PhD students.

Supervisor Scientific qualification

Course of Food Science

Department

Pēteris Kūka Assist. - Prof, Dr. Chem.

Food Chemistry Dept. Chemistry

Viesturs Kreicbergs Assoc. - Prof. Dr. Chem.

Food Chemistry Dept. Chemistry

Līga Skudra Assoc. - Prof.Dr. Eng.

Food QualityFood Microbiology

Dept. of Food Technology

Lija Dukaļska Prof.,Dr. h. Eng.

Food Engineering Dept. of Food Technology

Ruta Galoburda Assist. - Prof, Dr. Eng.

Food Engineering Dept. of Food Technology

Lilita Ozola Assist. - Prof., Dr. Eng.

Food Quality Dept. of Food Technology

Daina Kārkliņa Assoc. - Prof.Dr. Eng.

Food Quality Dept. of Food Technology.

Lilija Markeviča Assist. - Prof., Dr. Phys.

Food Engineering Dept. of Food Technology.

Imants Skrupskis Prof.,Dr. h. Eng.

Nutrition Dept. of Nutrition

Ināra Melgalve Assoc. - Prof.,Dr. Eng.

Nutrition Dep. of Nutrition

Anita Blija Assist. - Prof., Dr. Eng.

Food Quality Dep. of Nutrition

Annex 34Ensuring of informative and

material resources for the PhD studies

The PhD students can use to work out their PhD thesis:

117

The electron data basis and books of the Fundamental library of the Latvian University of Agriculture for literature studies.

PhD students in Food Science carry out their research work in laboratories of the Faculty of Food Technology (Analyses of water, Microbiology, milk processing etc.) and in laboratories of other departments of the university and outside of the university – laboratories of food enterprises and other scientific institutions and Latvian universities.

Annex 35

Approximate costs of the PhD program

(Education and classification code of the Latvian Republic – 54456)(Resolution of the Ministry of Education and Science, No.707, 24 December, 1998)

4. The planned number of the PhD students:I year – 5; II year – 7; III year – 6;Total number – 18

Financial resources – Ls 580,13 (the Cabinet Resolution, No.42, 9 February, 1999)Kbranch - coefficient in Engineering Science and Technology – 2.9 (1999. – 1.659)k2 – coefficient for the PhD studies – 4.000

The necessary finances for the study year 1999/2000:

1. F= 18 x 1.659 x 580.13 x 4.0 = Ls 69279.84

Total finances:

2. F= 18 x 2.9 x 580.13 x 4.0 = Ls 121131.1

5. The source of financesState budget – 69279,84

6. Allocation of the PhD study costs:Expenses for ensuring the study process (65 %) – Ls 45031.9Salary for the teaching staff – (35 %) – Ls 24247.9

Annex 36Regulation of the credits

The PhD students receive 14 credits if he/she presents his/her research results in 2 International congresses and conferences and he/she has 5 articles published in International refereed journals (the Cabinet resolution, No.134, 6 April, 1999).

118

credits - publications in International and local refereed journals of the list accepted by the Latvian Council of Science;

credits – oral or poster presentation of his/her research results in International conferences and congresses;

1 credits – publications in other journals or presentation of his/her research results at the local conference

The regulation is accepted at the meeting of the Board of Experts in Food Science, 12January, 2000.

Annex 37

Results of the questionnaire of the PhD students

6 of the PD students have participated in the questionnaire.

1. Have the study years advanced your interest to study, to get always the new knowledge?

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

%

1 2 3 4 5 6 7 8 9 10

estimation

28. Has the knowledge acquired during the study process developed your abilities to evaluate and solve work problems?

119

1 2 3 4 5 6 7 8 9 100,05,0

10,015,020,025,030,035,040,045,050,0

%

1 2 3 4 5 6 7 8 9 10

estimation

3. Are you sufficiently ready to take responsibility for your own action and its consequences?

1 2 3 4 5 6 7 8 9 100,05,0

10,015,020,025,030,035,040,045,050,0

%

1 2 3 4 5 6 7 8 9 10

estimation

4. Has the study process in the PhD program promoted application of your knowledge?

120

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

%

1 2 3 4 5 6 7 8 9 10

estimation

5. How do you evaluate your competition among other specialists?

1 2 3 4 5 6 7 8 9 100,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

40,0

%

1 2 3 4 5 6 7 8 9 10

estimation

6. What is your opinion about the PhD study climate?1) good relations and co-operations with lecturers

50.0%2) relations and co-operation are insufficient

16.6%3) relations and co-operations must be improved

0.0%4) other variants 33.3%

7. Recommendations for improving of co-operation: more detailed discussion with the supervisor; in opinion of the PhD students changes in the PhD program should be done.

8. How do you evaluate the PhD studies in total:1) too many general subjects2) proportions among separate blocks of subjects are satisfactory3) the block of special subjects should be extended4) the block of special subjects should be reduced

121

9. How do you evaluate the opportunities of international studies (references, practices, studies abroad, etc.)

1) sufficient33.33%

2) satisfy partly 66.66%3) opportunities are not enough 0.0%

10. How do you evaluate the guarantee to supply students with the study technical means?

1) opportunities enough 0.0%2) satisfy partly 100.0%3) other variants 0.0%

11. If it is possible to start your studies anew, would you want to study in the PhD program again:

1) yes0.0%

2) no16.6%

3) do not know 33.3%

Annex 38Standardised subjects of Bachelor’s programme of Economics and Food studies

1. Humanitarian subjects CP1.1 Ethics, Aesthetics 1,51.2 Psychology 2,51.3 Sociology 1,51.4 Philosophy 1,51.5 Choice of humanitarian subjects 4,01.6 Foreign language 6,02 Basic Law 1,03 Theory of economics 1,54 Ecology, Environmental protection 2,05 Human protection 2,06 Mathematics 2,07 Physics 1,58 Chemistry 7,09 Information systems 4,0

V Bachelor of Food studies – standardised subjects of programmeBasics of food production 4,0Food preparation technologies 13,5Nutrition Physiology 4,5Technological equipment 3,5

Bachelor of Economics – standardised subjects of programmeBusiness statistics 2,0Accountancy 3,5Basics of entrepreneurial activity 3,5Basics of management 1,5

122

Marketing 4,5Patent studies and basics of scientific paper 3,0Scientific research paper 4,0TOTAL: 85,5

Annex 39

Catering and Hotel Management Professional study programme

No. Code Name of subject

CP Type of testing1st year 2nd year 3rd year 4th year

1st

term2nd

term3rd

term4th

term5th

term6th

term7th

term8th

termCompulsory subjects - part A

1 PEDA 301

Psychol. 2,5 exam

2 FILO 101

Ethics, Aesthet.

1,5 exam

3 FILO 102

Philos. 1,5 exam

4 VALO 101

Foreign language

6,0 test test test exam

5 SOCI 101

Sociol. 1,5 test

6 EKON 104

Basic Law

1,0 test

7 VIDE 101

Ecology, Envir.

protect.

2,0 exam

8 DVID 312

Human protect.

2,0 test

9 FIZK 001

Physical training

3,0 test test test test

10 MATE 106

Maths 2,0 exam

11 FIZI 116

Physics 1,5 test

12 INFO 112

Inform. systems

4,0 test exam

13 KIMI 123

Applied chem.

2,0 exam

14 KIMI 124

Basics of food

chem.

5,0 test exam

15 UZTR 317

History of art and

culture

2,5 exam

16 PART 303

Micro-biology, hygiene

4,0 test exam

17 UZTR 318

Nutrit. Physiol.

4,5 test & contr.work

18 PART 305

Basics of food

product.

4,0 exam&

contr.work

123

19 PART 103

Introd.to the

studies

0,5 test

20 UZTR 324

Visual art

3,0 test

21 UZTR 329

Hotel services 3,0

exam

22 UZTR 319

Basics of tourism

org.

5,5 test & contr work

23 UZTR 320

Space, envir.

3,5 test &

contrwork

24 UZTR 321

Premises maintain.technol.

9,0 test test & contr.work

25 PART 308

Technol. equipm.

3,5 test exam

26 UZTR 323

Food preparat.technol.

13,5 test exam &

contr.work

test

27 UZTR 322

Operat. and

service manag.

5,5 test & contr.work

28 PART 405

Alcohol.drinks

2,0 test

29 EKON 103

Theory of

econom.

1,5 test

30 UZND 110

Basics of manag.

1,5 test

31 UZTR 326

Househ. econom.

4,0 test & contrwork

32 UZND 110

Basics of entrepren

eurial activity

5,0 test test

33 UZTR 327

Hotel and

catering manag.

5,0 exam &

contrwork

34 EKON 107

Market. 4,5 test

35 GRAM 316

Account. 3,5 exam test

36 INFO 130

Business statistics

2,0 test

37 UZTR 325

Consum.policy

5,5 exam &

contrwork

Compulsory choice - part A

124

38 Choice of

econom.

7,5 test test

39 Choice of

humanit.subjects

4,0 test test

40 Choice of

special. subjects

8,0 test test

Total part A - 149,0 CPOptional choice - part B

41 Bachelor choice

3,0 test test

42 Scientific research

paper

4,0

Total part B - 7,0 CP

Total theoretical course 156,0 CPTraining and operational practices 11,0 CPAltogether 167,0 CP

Annex 40

Subordination of subjects within curriculum

No.

Subjects Subordinate subjects indispensably needed in mastering the basic subject

1 Philosophy Psychology, Ethics and Aesthetics2 Sociology Psychology, Ethics and Aesthetics3 Information systems Mathematics4 Ecology and Environmental protection Chemistry, Physics5 Human protection Chemistry, Physics, Basic Law6 Basics of food chemistry Applied chemistry7 Microbiology and hygiene Applied chemistry, Basics of food

chemistry8 Nutrition Physiology Basics of food chemistry9 Basics of food production Basics of food chemistry10 Basics of tourism organisation History of art and culture11 Premises maintaining technologies Applied chemistry12 Food preparation technologies Basics of food chemistry13 Operation and service management Food preparation technologies,

Technological equipment14 Basics of entrepreneurial activity Theory of economics15 Hotel and catering management Basics of management, Basics of

entrepreneurial activity16 Consumer policy Household economics, Basic Law17 Business statistics Mathematics, Information systems

Annex 41

125

Presentation Results of the Scientific Work (1998, 1999)

Year Total Excellent Good Satisfactory1998 14 (100%) 8 (57%) 6 (43%) -1999 28 (100%) 23 (82%) 5 (18%) -

Annex 42

Authors, Supervisors and Evaluation of the Scientific Works Presented in 1999

Name Theme Supervisor EvaluationB.Kreišmane Significance of seasoning

plants and spices in human food

Assoc. Prof. Dr. sc. ing. I.Melgalve

9

K.Umure Beaver meat in human food jun. lect. R.Riekstiņa-Doļģe 9E.Bormane Pickling of game jun. lect. M.Apškalēja 8S.Dzirvinska Food with a reduced

cholesterol leveljun. lect. I.Millere 7

A.Leikuma Use of plant products in diets lect. Dr. sc. ing. V.Rozenbergs 7A.Pigožne Assessment of plant oil

quality by its acid figuresAssist. Prof. Dr. sc. ing. M.Kūka

9

L.Cikota Foreign fruit in food jun. lect. M.Apškalēja 9A.Bite Quality changes in frozen

currentsProf. Dr. habil., sc. ing. I.Skrupskis

7

I.Soldāne Use of cranberries in food jun. lect. M.Apškalēja 8G.Rītere Enhancement of salad food

valuesAssoc. Prof. Dr. sc. ing. I.Melgalve

9

Š.Dmitrijeva Efficient food for teenagers lect. Mgr. paed. V.Kozule 9I.Ribule Application of food products

in curative cosmeticsjun. lect. L.Medne 9

D.Ķiene Food for sportsmen lect. Dr. sc. ing. V.Rozenbergs 9K.Ločmele Interrelation of food and

aerobicslect. Dr. sc. ing. V.Rozenbergs 9

D.Tambaka Food for infants lect. Mgr. paed. V.Kozule 9K.Zirjaeva Food for lactating woman jun. lect. R.Riekstiņa-Doļģe 8E.Engelmane Efficient food for children Prof. Dr. habil. sc. ing.

I.Skrupskis9

S.Skrupska Analyses of organisational aspects in laying a wedding table

jun. lect. L.Medne 9

D.Redliha Freezing implications on fruit quality

Prof. Dr. habil., sc. ing. I.Skrupskis

8

I.Rubene Food value of frozen berries Prof. Dr. habil. sc. ing. I.Skrupskis

7

I.Macijevska Performance analyses of the A.Žagars restaurant

jun. lect. L.Medne 8

G.Vīksna Hotel breakfast menu lect. Dr. sc. ing. V.Rozenbergs 9K.Razminoviča Analyses of wine assortment

available to consumersAssoc. Prof. Dr. sc. ing. D.Kārkliņa

9

G.Baškevics Plastic packaging materials in the Latvian food market

Assist. Prof. Dr. chem. I.Čakste 9

E.Leināte Analyses of booking system in three star hotels of Latvia

jun. lect. L.Medne 8

G.Bušmane Monitoring system in food Prof. Dr. habil. sc. ing. 8

126

stuff streamline G.MoskvinsI.Beitāne Oil content in oats and

processed productsAssoc. Prof. Dr. sc. ing. D.Kārkliņa

9

M.Pētersons Dressings from fresh vegetables

jun. lect. I.Millere 7

Annex 43

Results of the state exam (1998, 1999)

Year Total Excellent Good Satisfactory1998 20 (100%) 5 (25%) 11 (55%) 4 (20%)1999 29 (100%) 7 (24%) 11 (38%) 11 (38%)

Annex 44

The academic staff of the Catering and hotel management professional study programme

No. Name Faculty, department Position, academic degree

Volume of the subject (CP)

1 L.Leikuma HI, dep. of Philosophy Assist. Prof., Dr. phil.

1,5

2 Z.Andersone HI, dep. of Philosophy Assist. Prof., Dr. phil.

1,5

3 Z.Krauze HI, dep. of Foreign languages

Lect. 6

4 M.Briģe HI, dep. of Foreign languages

Lect. 6

5 A.Zobena HI, dep. of Sociology Assoc. Prof., Dr. sc. soc.

1,5

6 D.Kaufmane HI, dep. of Sociology Jun. lect., Mgr. sc. soc.

1,5

7 Ā.Vitte FE, dep. of Economics Lect. 1,08 U.Kļaviņš FAE, dep. of

Environment and Water-economy

Assist. Prof., Mgr. ing.

2,0

9 G.Moskvins FF, dep. of Labour Environment

Prof., Dr. Habil. sc. ing.

2,0

10 L.Šillere dep. of Physical training Lect. 3,011 S.Brūvere dep. of Mathematics Lect. 2,012 E.Budnovics dep. of Physics Lect. 1,513 B.Ozola FFT, dep. of Chemistry Assist. Prof., Dr.

chem.2,0

14 V.Kreicbergs FFT, dep. of Chemistry Assoc. Prof., Dr. chem.

5,0

15 L.Skudra FFT, dep. of Food Production Technology

Assoc. Prof., Dr. ing.

4,0

16 D.Skore FFT, dep. of Food Production Technology

Lect., Mgr. paed. 4,0

17 I.Skrupskis FFT, dep. of Household Science and Nutrition

Prof., Dr. Hab. ing. 4,5

18 V.Rozenbergs FFT, dep. of Household Science and Nutrition

Assist. Prof., Dr. ing.

1,5

19 I.Ciproviča FFT, dep. of Food Assist. Prof., Dr. 4,0

127

Production Technology ing.20 D.Kunkulberga FFT, dep. of Food

Production TechnologyAssist. Prof., Dr.

ing.4,0

21 A.Ivanova FFT, dep. of Food Production Technology

Jun. lect. 4,0

22 L.Markeviča FFT, dep. of Food Production Technology

Assist. Prof., Dr. ing.

4,0

23 D.Kārkliņa FFT, dep. of Food Production Technology

Assoc. Prof., Dr. ing.

2,5

24 I.Spulle FFT, dep. of Household Science and Nutrition

Lect., Mgr. paed. 3,0

25 L.Medne FFT, dep. of Household Science and Nutrition

Jun. lect. 7,0

26 G.Gaiķe FFT, dep. of Household Science and Nutrition

Jun. lect., Mgr. paed.

3,0

27 I.Zeibote FFT, dep. of Household Science and Nutrition

Lect., Mgr. paed. 9,0

28 I.Līce FFT, dep. of Household Science and Nutrition

Lect., Mgr. paed. 9,0

29 M.Ruciņš FFT, dep. of Household Science and Nutrition

Assoc. Prof., Dr. ing.

1,5

30 R.Galoburda FFT, dep. of Food Production Technology

Assoc. Prof., Dr. ing.

1,5

31 V.Buģina FE, dep. of Economics Assoc. Prof., Dr. oec.

1,5

32 A.Vilciņa FE, dep. of Economics Assoc. Prof., Dr. oec.

1,5

33 A.Bišofa FE, dep. of Economics Lect., Mgr. oec. 1,534 J.Pūdere FE, dep. of Economics Lect., Mgr. oec. 1,535 B.Kizika FE, dep. of Economics Jun. lect. 1,536 A.Eglīte FFT, dep. of Household

Science and NutritionLect., Mgr. oec. 4,0

37 A.Strautnieks FE, dep. of Entrepreneurial activity

Assoc. Prof., Dr. oec.

3,5

38 A.Zvirbule-Bērziņa FE, dep. of Entrepreneurial activity

Jun. lect., Mgr. oec.

3,5

39 B.Rivža FE, dep. of Economics Prof., Dr. hab. oec. 3,040 I.Baraškina FE, dep. of Economics Jun. lect. 3,041 A.Blija FFT, dep. of Household

Science and NutritionAssist. Prof., Dr.

ing.5,5

42 I.Čakste FFT, dep. of Chemistry Assist. Prof., Dr. chem.

5,5

43 A.Gailums II, dep. of Information systems

Assist. Prof., Dr. oec.

4,0

44 B.Beļicka FFT, dep. of Household Science and Nutrition

Jun. lect. 2,5

45 M.Apškalēja FFT, dep. of Household Science and Nutrition

Jun. lect. 5,5

46 I.Melgalve FFT, dep. of Household Science and Nutrition

Assoc. Prof., Dr. ing.

1,5

47 I.Millere FFT, dep. of Household Science and Nutrition

Jun. lect. 5,5

48 Ī.Vītola FE, dep. of Accountancy Assist. Prof., Dr. oec.

2,0

49 A.Jesemčika FE, dep. of Accountancy Assist. Prof., Mgr. oec.

1,5

50 L.Paura II, dep. of Information Assist. Prof., Dr. 2,0

128

systems agr.

Annex 45

Provision of literature for the Bachelor’s programme in the LUA Fundamental library

The basic literature of general academic subjects consists of 68 titles while additional literature - of 72 titles (140 titles in total). The basic literature for profile subjects of the academic studies makes 68 titles and additional literature 52 titles (120 titles in total).The existing literature for profile specialised subjects mainly refer to catering problems (technology, logistics etc.). There is an urgent lack of literature on tourism and hotel management issues. To maintain and enhance the studying process, each year the teaching staff of the Nutrition and household department publishes books and methodological materials.

3 books and 15 methodological materials (18 in total) have been developed during the last 5 years.

Annex 46

Annotation of subjects of Catering and Hotel management professional study programme

PEDA 301 Psychology (2.5 credits)L- 32, E - 1 term.General conceptions of psychology, psychology among the other sciences and its

role in human’s life. Trends of psychology. Human’s psychological processes, their variety. The essence of contact-psychology. The ability to develop psychological atmosphere at work-place and working with the clients.

Taught by Assistant professor L.Rutka

FILO 101 Ethics, Aesthetics (1.5 credits)L - 16, PR - 16, E - 2 termEthics and aesthetics as humanitarian sciences, their place in the system of

sciences, their role in human’s life and society. The main categories of ethics and aesthetics: good, evil, respect, dignity, conscience, duty, responsibility, happiness, love, sense of life, beaty and ugliness, ignoble and noble, tragic and comic. The most significant ethical and esthetical problems nowadays.

Taught by Assistant professor L.Leikums

FILO 102 Philosophy (1.5 credits)L - 16, PR - 16, E - 3 term.Philosophy, its history from ancient times to nowadays. Problems of

consciousness, cognition, substance, space, time, development. Individual, collective and public opinion, the structure of its development. Developmental periods of society. Topical problems of modern philosophical trends: sense of life, power, unconventional approach in cognition, existence etc.

Taught by Assistant professor Z.Andersone

129

VALO 101 Foreign language (6.0 credits)PR - 144, P - 1, 2, 3 term, E - 4 term.Programme helps to master in a practical way receptive aspects – reading and

listening – and productive aspects of a foreign language – writing and speaking. These skills are developed on the basis of communicative level and professionally oriented fields according to the students’ needs to be able to use a foreign language for practical communicative purposes and their rights to choose.

Taught by Senior Lecturers M.Briģe, Z.Krauze

SOCI 101 Sociology (1.5 credits)L - 16, PR - 16, P- 4 term.The subject of sociology. Brief introduction into history of sociology.

Organization and methods of sociological research. Social interaction. Peculiarities of social structure in modern society. Social stratification. Social mobility. Formal organization of society. Ethnical groups and ethnical relationship. Political power. State. Political parties. Political regimes and democracy. Social institutions: economics, family, education, sex, religion. Social policy. Social problems in modern society: deviance and criminality, environmental problems, population and regional projection.

Taught by Associated professor A.Zobena.

EKON 104 Basic Law (1.0 credits)L - 16, PR - 8. P - 5 term.Realization of state and rights, principles of sharing with power, branches of

rights. Hierarchy of legislative acts. Constitution. Institutions of state power and administration, administrative trial, administrative responsibility. Concept of civil law, family, case, heritage, engagement rights. Damage recompense. Juridical regulation of labour relations, labour arguments, their consideration orders. Vacations. Concepts of criminal law and criminal action. Landowner’s rights. Juridical aspects of municipal organization and function.

Taught by Senior Lecturer Ā.Vitte

VIDE 101 Ecology, Environmental protection (2.0 credits)L - 32, PR - 16, P - 6 term.Environment as a study object. Basics of ecology. Levels of ecological

organization. Ecosystems, their structure. Biogeochemical cycles of substances. Populations, their dynamics. Biosphere.

Environmental protection. Dissolving of resources and reasons of environmental quality worsen. Pollution of environment. Environment and economics. Environmental policy and juridical protection.

Taught by Assistant professor U.Kļaviņš.

DVID 312 Human protection (2.0 credits)L - 32, PR - 8, P - 8 term.International conventions of labour organization, LR law, regulations and

stipulations of labour protection. Training system in labour protection. Labour safety regulations and their control. Harmful and dangerous factors of labour environment. Measures of precaution when working with electricity. Aeration, lighting. Extreme situations.

130

Taught by Professor G.Moskvins

FIZK 001 Physical training (3.0 credits)PR - 128, P - 1, 2, 3, 4 termsProgramme helps students to master theoretical and practical skills. Theoretical

knowledge provides with a concept how physical exercises influence organism physiologically, introduce with the competition rules and organization principles. Practical classes steady abilities and skills, which help in further development of physical capability. Taught by Senior lecturer L.Šillere

MATE 106 Mathematics (2.0 credits)L - 24, PR - 24, E - 1 term.Matrixes and determinants. Straight line and second place lines in the plane.

Function. Border and derivation of function. Use of derivations in the investigation of functions. Primitive function and simple methods of integration. Definite integral and its use.

Taught by Senior lecture S.Brūvere.

FIZI 116 Physics (1.5 credits)L - 16, LAB - 16, P- 2 termBasics of mechanics. Temperature and heat. Electric and magnetic phenomenon.

Optics and elements of nuclear physics: light and other kinds of radiation, their sources, features and significance.Taught by Senior lecturer E.Budnovics

INFO 112 Information systems (4.0 credits)L - 16, PR - 48, P - 1 term, E - 2 term.History of computer development. Hardware. Computer network. Software. MS

Windows. MS Office. MS Word. MS Excel. MS PowerPoint. File Manager and Windows Explorer. Antivirus programmes. Basics of programming.

Taught by Assistant professor A.Gailums

KIMI 123 Applied chemistry (2.0 credits)L - 16, LAB - 32, E - 1 term.The programme helps to master and repeat chemical processes, which are

significant for everyday life. The programme also looks at the chemical features of several materials and things used in household.

Taught by Assistant professor B.Ozola.KIMI 124 Basics of food chemistry (5.0 credits)L - 44, LAB - 72, P- 2 term, E - 3 term.The programme characterizes basic components of food – protein, carbohydrate,

lipid, their elements. Food-stuffs as colloidal systems. Water, mineral substances, vitamins. Biochemical processes of metabolism. Basics of physical and colloidal chemistry – solutions, surface facts, dispersion systems, solutions of macromolecular substances.

Taught by Assosciated professor V.Kreicbergs

UZTR 317 History of art and culture (2.5 credits)L - 60, E - 2 term.

131

Development of art and culture, main trends of art in different stages of social development. Investigation, evaluation and recognition of cultural and art values.

Taught by Lecturer B.Beļicka

PART 303 Microbiology and hygiene (4.0 credits)L - 32, LAB - 32, PR - 32, P - 3 term, E - 4 term.General and food-stuff microbiology. It is possible to define the effectiveness of

microorganisms in food-stuff system by acquisition of their features and development. Influence of different microorganisms on food quality.

Taught by Associated professor L.Skudra

UZTR 318 Nutrition Physiology (4.5 credits)L - 24, PR - 40, P - 3 term.Interrelationship between nutrition and health. Healthy nutrition and significance

of foods in human’s organism, norms of foods needed in a day, index of body mass. Provisions. Nutrition pyramid. Nutrition regime. Menu.

Taught by State professor I.Skrupskis.

PART 305 Basics of food production (4.0 credits)L - 24, LAB - 32, E - 5 term.Milk, its chemical components, production processes. Dairy produces,

peculiarities of their production. Products of corn production, technological peculiarities of production process and

variety of use.Meat, kinds of meat, chemical components. Particularity of meat production

process, variety of production.Vegetables, fruit, berries, their chemical components, production process, storage.

Variety of fresh production and products of production process.Taught by Associated professor I.Ciproviča and others.

PART 103 Introduction to the studies (0.5 credits)L - 8, P - 1 term.LUA Constitution. Studies, their regulations. Study programmes character.

Students’ rights and responsibilities. Motivation and process of studies. Bibliographical sciences and basics of bibliography. Matters of students’ health maintenance in the process of studies.

Taught by Associated professor D.Kārkliņa.

UZTR Visual art (3.0 credits)LAB - 72, P - 1 term.Subject combines 3 types of art – painting, the graphic arts, sculpture. The main

themes – perception of colours, lines, forms. Technique of painting and the graphic arts, their types. The art of flower arranging – floristic. Various styles, expressive types and accomplishment.

Taught by Senior lecturer I.Spulle.

UZTR 329 Hotel services (3.0 credits)L - 24, PR - 48, E - 1 term.

132

The world of hotels, managing service organisation, reception service organisation, booking and payment system.

Taught by Lecturer L.Medne.

UZTR 319 Basics of tourism organisation (5.5 credits)L - 32, PR - 64, P and Course Work - 2 term.Tourism as an industry, its components. Interrelation between tourism and

economics. The system and legislation of tourism in Latvia. Product of tourism, its particularity. Rural tourism – special kind of tourism activities within system of tourism. Supply and demand in tourism.

Taught by Lecturer M.Apškalēja

UZTR 320 Space, environment (3.5 credits)L - 16, PR - 16, P - 1 term.Teaching about space – structure of spatial environment, perception of light,

forms, materials and colours, styles of space and fashion, basics of space arrangement.Environment – principles of surroundings arrangement, decorative and functional

significance of greenery, small forms of architecture.Taught by Lecturer G.Gaiķe.

UZTR 321 Premises maintaining technologies (9.0 credits)L - 80, PR - 104, LAB - 48, Course Work and P - 3, 4 terms.Washing, cleaning and tendance process – aids, tackle, material to be cleaned,

equipment, organization in the process of work. Textile fibres. Use of cloth – in everyday life, hotel, tourism.

Taught by Senior Lecturer I.Zeibote.

PART 308 Technological equipment (3.5 credits)L - 32, LAB - 48, P - 3 term, E - 4 term.Equipment for large kitchens – types of energy. Qualitative catering process

provision for public. The principles of equipment operating for large kitchens, causes of equipment choice, operation.

Equipment for washing and cleaning – principles of choice, basic principles of economical choice and use. Taking into consideration requirements of human and environmental protection when using equipment.

Taught by Associated professor R.Galoburda and M.Ruciņš

UZTR 323 Food preparation technologies (12.0 credits)L - 104, LAB - 114, PR - 72, Corse Work, P - 3, 5 term, E - 4 term.Consists of 4 parts: The science of commodities – nutrition division, assortment,

chemical components, food value, storage;General technologies – change of the food value in the food processing;Food preparation technologies - the first processing of the products, heat-

processing, half-finished products, serving, decoration;Foreigners’ food – foreigner’s food preparation and peculiarities.Taught by Associated professor I.Melgalve.

133

UZTR 322 Operation and service management (5.5 credits)L - 48, PR - 48, P - 6 term.Types of catering companies and basic principles of their operating. Peculiarities

of the catering company premises layout, equipment location. Labour organization. Personnel’s functions. Attendance organization. Good manners.

Taught by Lecturer I.Millere.

PART 405 Alcoholic drinks (2.0 credits)L - 16, PR - 32, P - 6 term.Classification of alcoholic drinks (beer, wine, whisky, brandy, gin, tekila, vodka,

rum, liqueur), their characterization, production, choice, serving, purchase.Taught by Associated professor D.Kārkliņa.

EKON 103 Theory of economics (1.5 credits)L - 16, PR - 16, P - 2 term.Economical analysis on two levels: micro and macroeconomics, Economical

systems, their characterization. Market, its types, prices, competition. Consumption. Marketing economics controlled by state. National producing capacity, unemployment and inflation. Monetary system – money and banks. Fiscal policy – discreet fiscal policy. International economical relations. Agrarian theory.

Taught by Associated professor V.Buģina.

UZND 109 Basics of management (1.5 credits)L - 16, PR - 16, P - 4 term.Process of management, functions of management. Planning, problem solving and

decision taking technique. Structural types of organizations. The essence of delegating. Personnel management. Team development. Alternately management. Organization of manager’s individual work.

Taught by Associated professor A.Starutnieks.

UZTR 326 Household economics (4.0 credits)L - 30, PR - 30, Course Work and P - 5 term.Concepts of household, domestic science (housekeeping), home economics. The

history of domestic science development. The place of household in the national economy. Analysis and planning of housekeeping. Work in housekeeping. Public housekeeping aims and functions.

Taught by Senior lecturer A.Eglīte.

UZND 110 Basics of entrepreneurial activity (5.0 credits)L - 32, PR - 80, P - 5, 6 terms.The concept, basic principles, environment of entrepreneurial activity. Juridical

basis of entrepreneurial activity and legislation. Entrepreneur, company. Forms of entrepreneurial activity. Organization and establishment of a company. Limitation, suspending of the company operating, solvency, bankruptcy. The role of creditors. The competition of a company and monopolistic activities. Functions, administration and management of a company. Planning of a company operating. Peculiarities of the entrepreneurial activity in the sphere of services.

Taught by Associated professor A.Strautnieks.

134

UZTR 327 Hotel and catering management (5.0 credits)L - 48, PR - 32, Course Work and E - 6 term.Politics of tourism marketing. Management of hotel finances. Management of

catering finances. Creating of relationship between the managers and staff, the analysis of crisis.

Taught by Lecturer L.Medne.

EKON 107 Marketing (4.5 credits)L - 36, PR - 36, Course Work, E - 5 term.The principles of marketing, the role of state in the marketing process. The

essence of marketing, goals and functions. Environment of marketing. Marketing information and research. The segmenting of the market and target-market defining. Applied marketing. Marketing ethics. Marketing development tendency.

Taught by State professor B.Rivža.

GRAM 316 Accountancy (3.5 credits)L - 28, PR - 40, E - 5 term, P - 6 term.The programme on management accountancy provides with the opportunity to

obtain knowledge about the account of processing costs, analysis of data and various types of costs calculation that is basis both the offer and market planning.

The financial accountancy object are the finances of the company, the sources of their development, financial operations, their results. The effectiveness of property use, profit, loss.

Taught by Assistant professor Ī.Vītola and A.Jesemčika.

UZTR 325 Consumer policy (5.5 credits)L - 32, PR - 64, Course Work and E - 8 termManagerial role and tasks of consumer policy in the conditions of developed

market economics; juridical and institutional basis of consumer interests and rights protection; consumer educational models and models of activities; consumer managers on the level of municipality; supervision of production quality protection; food packing; characteristic features of consumer’s influence on the market division.

Taught by Associated professor A.Blija.

INFO 130 Business statistics (2.0 credits)L - 16, LAB - 32, E - 8 term.Use of statistics in business. Principles of data obtaining and formation of a

representative model-set. Empirical divisions. Significance and classification of statistical indices. Theory of probability in business statistics. Evaluation of model-set statistical indices and testing of hypotheses. Analysis of dispersion. The use of 2

criterion. Analysis of correlation. Analysis of regression. Analysis of covariation. Projection of an experiment.

Taught by Assistant professor L.Paura.Annex 47

Study programme costs

Level 1: Specialists

135

1. Normative financing of the study programme for fulltime undergraduate students(professional specialisation)

F = n x kfield x fb

where: n - projected number of students

In accordance with the decision of the Senate, in the academic year of 1999/2000, the number of financed students in the given programme is limited as follows:

Year 1 - 52; Year 2 - 45; Year 3 - 37; Year 4 - 19Number of students financing their studies themselves:

Year 1 – 19; Year 2 – 7; Year 3 – 5; Year 4 – 3.

Total projected number of students - 153 + 25 paying students = 178 students

kfield - cost rate of the study programme - 1,8

Base funding - Ls 580,13 (the Cabinet of Ministers Regulations No. 42 of 09.02.1999).Normative funding of the study programme for 2000:F = 178 x 1,8 x 580,13 = Ls 185 854

2. Financing sources:

State budget Ls 147 217 (962,2 x 153)Partial charge for the studies Ls 7 250 (25 x 290)Other sources Ls 31 407Total Ls 185 874

3. Allocation of costs for the study programmes:

Costs of ensuring and maintaining the studying process (65%) – Ls 120 818Salaries to the teaching staff (35%) – Ls 65 056

4. Labour consumption in the implementation of the study programmes:

Number of employed teaching staff according to the centralised planning standards22,25 (178:8)

136