Latvia University of AgricultureFaculty of Food Technology
The report of the self-estimation committee for Catering and hotel Management study program
Professional bachelors’ Study program "Catering and Hotel Management(Qualification code of Latvia Republic – 42345)
Jelgava, 2006
Content
Bachelor’s study programme. 31. Aims and tasks. 32. The organization of the study Program. 33. Changes in the study program 4
4. The Practical Realization of the Program 5 5. Evaluate
8 6. Students 10
6.1. Student demographics 106.2. First year matriculation number 116.3.Graduate numbers 126.4. Student questionnaire and its analysis 126.5. Student government 12
7. The academic staff 137.1. The Restaurant and Hotel organization Bachelor degrees studies academic staff with their academic degrees 137.2. Academic personal qualifications 157.3. Academic staff academic supervisory work the re-newing of contracts, qualification improvement 157.4. The stabilization of finances and infrastructure 16
8. International relations 16 8.1. Contact with employers 16
8.2. Collaboration with similar study programs in Latvia and in other Countries 178.3. Raising qualifications 18
9. Study program development plan 18
Supplements1 supplement The results of the questionnaire commissions Work2 supplement The Agricultural University of Latvia Department of the Food Technologies Scientific self Analysis Committee 3 supplement Teaching materials technical base sub-committee report4 supplement Annotation of subjects of Catering and Hotel management professional study programme5 supplement Study programme costs
2
Bachelor’s study programme1. Aims and tasks
The aim of the professional bachelor’s 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 high quality professional employees.
The aim of the programme is to provide students with theoretical knowledge and practical skills needed for:
1) organizing, managing, (equipment, rooms, preparation of food) of public catering establishments;
2) organizing and managing hotels;3) guest attendance.
The study program is a four year course (five for part time students). The students obtain a thorough and quality education in restaurant and hotel management.
Knowledge obtained in the study process provides graduates with the possibility to work in following spheres:
- various types of catering establishments (canteens, cafe, restaurants etc.);- guest reception and attendance (hotels, guest-houses, farm houses, where
the guests are welcomed etc.);- tourism agencies;- 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. habil. Sc. Ing. I. Skrupskis are approved according to the decision of the LUA Senate (the decision of the LUA Senate No. 156 of 12.02.2003).
For carrying out the programme, the licence on the right to realize the professional bachelor`s study programme of higher education ,,Catering and hotel management” (45811) is received in order to obtain professional bachelor`s degree in entrepreneurship and the qualification of restaurant and hotel manager (licence nr. 0405-8, 28.03.2003).
2. The organization of the study Program
The effectivity of the study program is enhanced by detailed short-term planning, determines each semester’s study and thesis requirements are included in the academic year calendar, structural work plans and in the requirements of specific study programs. The study programs goals are:
to create professionals with ride ranging; to prepare highly trained specialists in line with future job market needs; a rational and logical curriculum that focuses on real world requirements.
3
The study program plan is composed of the following sections: courses whose aim is to raise the general educational level of the student; theoretical courses in the specialty and information technology courses; very specialized and specific courses for professional purposes; optional courses a student can select to bit in his or her interests.
3. Changes in the study program
During the 2004 / 2005 study year changes were made in the study program in accordance with the Ministry of Education regulations concerning university level professional study programs (Ministry of Education regulation No.481, 20.11.2001):
the amount of credit hours required for practical training – after the first years theoretical classes are changed as follows, six weeks (6.0 credit points) after the first year, six weeks (6.0 credit points) after the second year, six weeks (6.0 credit points) after the third year, eight weeks (8.0 credit points) after the fourth year. The required credit points for practical training now consist of twenty six credit points.
Subjects whose credit points do not exceed 1 credit point are now consolidated in combined study groupings. For instance, a patent law course is now placed in the course block grouping which includes the principles of scientific research courses.
2005 / 2006 study program changes in accordance with the Ministry of Education regulations concerning university level professional study programs (Ministry of Education regulation No.481, 20.11.2001):
The relations between theoretical and practical training courses work are to be brought into close coordination and contact. For instance, hotel occupations, cleaning technologies, hotel guest services, hotel and restaurant management, hotel technologies, hotel and restaurant economics;
For the theoretical courses the required credit points did not change, though some individual course work requirements were dropped.
2006 / 2007 study program changes in accordance with the Ministry of Education regulations concerning university level professional study programs (Ministry of Education regulation No.481, 20.11.2001):
The ciricullum shall include the following new courses: strategic Business Planning (1,5 credit points), the Logistics of the Hospitality Industry (1,5 credit points).
Restructured courses are: Food Products and Nutrition Technologies (10 credit points). Nutrition physiology (3 credit points) Food Products and Nutrition Principles (5 credit points) Food Product Preparation (2 credit points).
The study course Production and Hospitality Organization (4 credit points), has been split up into various courses; as Hospitality Organization (2 credit points) and Production Organization (2 credit points).
The study course Tourist Services (2 credit points) has been changed into Hospitality Services (2 credit points) and also the structure of the course has been changed.
4
The study content of the course Tourism Geography (2,5 credit points) has been changed, omitting the environmental section as inappropriate for the course.
The study time talde for same courses has been changed in order at attain better coordination between courses in the study progression.
4. The Practical Realization of the Program
Pedagogical methodsThe study program is realized using standard pedagogical methodology –
Lectures, practical works, laboratory work. New pedagogical methodology is used by the use of computer programs as a teaching tool.
Also the amount of time spent in the classroom has been changed from 24 to 16 lecture hours for one credit point; in creasing the students independent work load. Also more money has been allocated for the purchase of professional journals and the creation of new study materials.
On analysis of the Programs newly created resources
The creation of new teaching materials: Skrupskis I., Melgalve I., Vitola V., Kozule V., Kaulins U. Innovation in
Pastery Techniques. Teaching materials. Jelgava, LLU 2004 60p. Rozenbergs V. Food Production in Laws. Teaching material for computer use. Kozule V., Krumina G., Rozenbergs V., Skrupskis I. A Dictionary of the
Culinary Arts (being prepared for publication). Hotel and Restaurant Management. Medne L. Bachelor degree scientific works. Millere I. ed. Production organization. Millere I. ed.
The teaching staff is encouraged to create new study materials which is good for the student and the teaching staff.
Fourth year students participate in a scientific conference with a scientific paper in a specific field of research.
Inese Mihailova received a first prise in a Ministry of Economics Conference for her innovative work an the subject of tourism.
Authors, Supervisors and the Evaluation of Diploma Papers presented during the 2003/2004 study year.
1st tableNr. Name Theme Supervisor Evaluation1. Briede Lāsma The use spices in Pastery Recipes Lect.J.Kivite 72. Buraja Agnese Ergonomical Room cleaning Lect. I.Zeibote 83. Dambrāne Irīna Russian Food traditions Lect.G.Krumina 84. Dzene Laura Economic Prospect in Rural tourism Asst. L.Medne 95. Elksnīte Edīte Governmental Financing of Tourism
Development in LatviaAsst.V.Dzelzkaleja 7
6. Grigoroviča Inese The Nature Tracks of latvia Asst.V.Dzelzkaleja 77. Īve Rita A performance analysis of the health
center “ Zemgale” and the possibility of obtaining ES structure-
Asst. L.Medne 8
5
fund funding8. Jaudzema Vita An analysis of the restaurant and
catering business in the town of OgreAsst. L.Medne 9
9. Kalniņa Iveta The choice of environmentally friendly cleaning chemicals in the Latvian rural tourism business
Lect. I.Zeibote 9
10. Kārkle Gita An analysis of hospitality services in the Aizkraukles region
Ass.R.Riekstina – Dolge
9
11. Klimantoviča Kristīne
The use of vegetables in desert recipes
Lect.G.Krumina 8
12. Kodola Santa Self – regulation in the restaurant and catering business
Ass.prof. A.Blija 7
13. Kokina Kristīne Menus for young people Lect. V.Kozule 714. Maikūns Sergejs The use of the UV spectrum in fat
quality analysisDoc.M.Kuka 9
15. Mazūdre Inita The use of sea – products in a heat dry diet
Lect.G.Krumina 8
16. Mazūdre Līga The use of vegetables in cold gravies and sauces
Lect.G.Krumina 7
17. Meijere Laura The bed and breakfast “ Atputas” business plan
Doc.M.Rucins 6
18. Miglāne Baiba Castles as objects of tourism Ass.V.Dzelzkaleja 719. Mūrniece Īrisa Location problems in the restaurant
businessAss.I.Millere 10
20. Novožilova Nataļja Rational eating habits Prof.I.Skrupskis 721. Šmitmane Dita Chinese family cooking Lect.G.Krumina 822. Tjumenceva Nataļja The content analysis of honey Prof I.Skrupskis 723. Tomase Antra A comparison of hotels A.Lidums 824. Tribande Dina Attracting investments and bank
credit forms in rural tourismAss.L.Medne 8
25. Ņesteroviča Jekaterina
Diets for pregnant women Prof.I.Skrupskis 7
26. Rešetina Inese An analysis of winter sports tourism Ass.I.Millere 827. Riekstiņa Lita An analysis of school kitchen
organization in the Tukums regionAss.L.Medne 9
28. Smirnova Tatjana The use of soy products in the human diet
Prof.I.Skrupskis 6
29. Sondare Dace Menus for babies until the age of one year
Lect.V.Kozule 7
30. Širaka Kristīne Hunting tourism in Latvia Ass.M.Apskaleja 731. Škapare Sanita Plan the development of the golf
business in LatviaAss.V.Dzelzkaleja 8
32. Ūpe Agnese The selection of cleaning materials in hotels
Lect.I.Zeibote 8
33. Vaicekauska Iluta How the quality of roads effects Latvian tourism development
Ass.V.Dzelzkaleja 7
34. Vasiļjeva Inga An analysis of products offered at four star hotels
Ass.L.Medne 8
35. Vičaka Aiva The technological requirements of Ass.I.Millere 7
6
restaurant development36. Vorobjova Natālija How to stimulate employees toward
quality work in the restaurant business
Doc.K.Kirila 8
2004 / 2005 graduates who received EU standard diplomas and the Bachelor of Arts paper
2nd tableNr. Name Theme Supervisor Evaluation1. Arena Gunta “Food waste in the establishments of
public catering in Jelgava city”Lekt. G.Krūmiņa 7
2. Bērziņa Ilze “Developmental possibilities of leisure tourism in Limbazu district”
Lekt. L.Medne 8
3. Bogdanova Laura “Healthy food providing in the catering companies of Jelgava”
Lekt. I.Millere 9
4. Boļšakova Sņežana “Developing tendencies of travel agencies in Latvia”
Asoc.prof. M.Ruciņš
7
5. Boša Dita “Entrepreneurship possibilities in Latvia and United Kingdom”
Lekt. L.Medne 8
6. Brokhuzena Anda “The renovation project of Valdeka palace for tourism developmental promotion”
Lekt. L.Medne 8
7. Burmeistare Baiba “Perspectives of rural tourism development in the Talsu district”
Asist. V.Dzelzkalēja
8
8. Buškevica Līga “Type of realization of vegetable salads in the food trade network”
Asist. G.Skudra 10
9. Čepuka Inese “Tourism development possibilities in theBauska district, recreation centre “Kraujas” the creation of the”
Lekt. L.Medne 9
10. Dzene Guna „Tourism development possibilities in the Madona district”
M.Apškalēja 7
11. Ekerte Elīna “The use of rye flour in perfection of the assortment of confectionary”
Lekt. G.Krūmiņa 8
12. Geršbeka Endija “The role of technological documentation in the establishments of public catering”
Lekt. G.Krūmiņa 9
13. Griķe Liene “Cheep flights influence on the Latvia tourism industry”
Asist. V.Dzelzkalēja
6
14. Ģeidāne Kristīne “The use of vegetables in the production of desserts”
Lekt. G.Krūmiņa 8
15. Homickis Oļegs “Assessment of national cuisine offering in Riga”
Lekt. I.Millere 8
16. Kalniņa Dace “Evaluation of personnel selection process in hotels”
Doc. K.Kirila 8
17. Kalniņa Marita “Food and beverage department operation assessment in Maritim Park Hotel Riga”
Asist. R.Riekstiņa - Dolģe
9
7
18. Kāposta Sandra “Possibilities of personnel search in Latvia”.
Doc. K.Kirila 7
19. Kārkliņa Ginta “Project and possibilities for attracting financial resources for the quests house “Rozkalni” in Valkas district.”
Lekt. L.Medne 9
20. Kazaka Inga “The working conditions in production premises of the establishments of public catering in Jelgava city”
Lekt. G.Krūmiņa 8
21. Kovaļčuka Jevgeņija
“Buckwheat – glutenfree raw stuff for confectionery”
Doc. V.Rozenbergs 7
22. Ļūļaka Sanita “Problems of tourism development in Latvia”
Asist. V.Dzelzkalēja
6
23. Mača Kristīne “Dishware provisios in Jelgava catering companies”
Lekt. I.Millere 7
24. Mihailova Inese “Cruises as a perspective aspect of tourism in Latvia”
Asist. R.Riekstiņa - Dolģe
9
25. Millere Aija “Daugavpils and Preili district historical estates in development of culture historical tourism”
M.Apškalēja 8
26. Novikova Karīna “Dishes from roasted beef at eating enterprises”
Lekt. J.Ķīvīte 8
27. Ozola Uļjana „Hotellinx system work optimization in hotel „Bruņinieks”
Asoc.prof. M.Ruciņš
9
28. Pērkone Solvita „The analysis qualification of personnel in the hospitality companies in Bauska district”
Lekt. L.Medne 7
29. Poliņņikova Liāna “Assessment of legal relations between employer and employee in catering companies”
Lekt. I.Millere 7
30. Protizāne Ilga “The development of rural tourisms in the Ludza district”
Asoc.prof. M.Ruciņš
7
31. Pružinska Sandra “Assessment analysis in the hotel “Konventa seta””
Lekt. L.Medne 7
32. Riekstiņa Santa “Polymer materials usage criteria” Doc. I.Čakste 1033. Saldūksne Līga “Healthy food provision by catering
companies in Vidzeme”Lekt. I.Millere 7
34. Sjomina Jūlija “Development tendencies of children and youth camps in Latvia”
Lekt. L.Medne 8
35. Snahovska Jana “The facility of religion tourism in Latvia”
M.Apškalēja 9
36. Stafecka Ilze “Food safety promotion possibilities in the catering establishments of Latvia”
Asoc.prof. A.Blija 8
37. Stankevica Ilze „Research of possible application of biobased packagings materials”
Doc. I.Čakste 10
38. Sveženceva Jūlija „Service quality of quick service catering establishments in Latvia and
Lekt. I.Millere 8
8
Ireland”39. Šuktere Līga “Renovation of the tourist object
“Baltmuiza””Lekt. L.Medne 8
40. Tams Airita “Tourism network development possibilities in the Dobele district”
M.Apškalēja 7
41. Torgošova Marina “Abilities of managers within the administration of hotel work”.
Doc. K.Kirila 9
42. Ūdre Elīna “Characteristics of personnel management in “Pilsetas klubs” ltd.”
Doc. K.Kirila 8
43. Ulme Anda “Hitchhiking as a tourism form” Asist. V.Dzelzkalēja
8
44. Vaičule Vita „Meat products supply development in catering establishments”
M.Apškalēja 7
45. Vectēva Zane “The managing organizational analysis of the Denmark restaurant Gourmet “Vaegtergaarden””
Lekt. V.Kozule 8
46. Zīverte Zanda „Evaluation of personnel satisfaction level and possibilities of its improvement in the hotel “Jana nams”.
Doc. K.Kirila 8
47. Žuga-Krampuža Ilze
“Development project of the Pilkalnes estate”
M.Apškalēja 7
5. Evaluate
The study results are based in two criteria: quality and quantity. A ten point is system used, as decided by the LLU Senates June 11, 2003 sitting; regulation No.188.
3rd tableGrade description Description
abbreviation knowledge Understanding Ability to understand the knowledge
Ability to use the knowledge practically
10 outstanding Demonstrates a very high level of achievement
Deep and creative
Can creatively use the acquired knowledge and can achieve original scientific results
The acquired knowledge is used with mastery and creatively
9 excellent Well above the norm
deep Can use the knowledge very well
Has a high mastery of the subject
8 Very good Meets all Very good Can use the Very good
9
requirements learned knowledge in a very effective manner
knowledge
7 Good Has a good understanding of the subject
A good understanding and a few weaknesses
Can use the learned knowledge in most situations
Good knowledge
6 Almost good
The knowledge is understood, but there are limitations
Almost good, but some probleme are understood superficially
Can use the acquired knowledge, but with difficulty
Knowledge at an average level
5 Mediocre Some knowledge has been attained, but with not enough depth
Average and not enough understanding of deeper problems
Can use the knowledge only in simple situations
Can do the work, but understanding is not strong
4 Almost mediocre
There is same knowledge, but it is inadequate
Weak knowledge
Knowledge gained with difficulty
Some problems doing the work
3 Weak Inadequate knowledge of the subject
Does not understand the main problems
Cannot use the knowledge
Serious problems using the knowledge
2 Very weak Understands only a very few things superficially
Understands very little
Cannot orientate themselves in the knowledge
Cannot do the work
1 Very, very weak
No understanding of the materials
Not even an elementary understanding
No knowledge
Has no idea how to do the work
Examinations are given to evaluate the student’s knowledge and ability to use the knowledge and are given each semester, or yearly or as an overall evaluation for the whole study period. Each subject has specific examination requirements.
Students are given tests, quizzes, write papers and do laboratory work etc.The students overall performance during the whole of the semester will also
influence the grade.The final test is at the end of the semester. The final test evaluates laboratory
work, class work, individual work and tests taken during the semester.LLU has the following examination methodology:
An examination is given out the end of the semester which evaluates the students overall knowledge and ability to apply the knowledge; a test which includes all the study materials of the whole course.
10
Examinations which deal with recently studied parts of the study material and overall examinations which cover extended periods of study time and independent study work.
Examinations can be written, verbal, multi – choice and a combination of the above.
6. Students6.1. Student demographics
The popularity of study programs is to a large degree determined by job opportunities in the various fields of study at the end of the study period. Full – time student numbers are stable. Part-time student numbers are increasing. The graphic displays the 2003/2004, 2004/2005 student demographics.
4th tableTill
01.09.2003Till
01.07.2004Till
01.09.2004Till
01.07.2005Till
01.09.20051 course 65 53 58 60 602 course 60 58 53 50 503 course 51 49 57 45 454 course 50 42 52 47 47overall 226 202 220 202 202The graphic shows the 2003/2004, 2004/2005 student demographic situation and the 2005/2006 part time students demographic.
5th tableTill
01.09.2003Till
01.07.2004Till
01.09.2004Till
01.07.2005Till
01.09.20051 course 89 83 81 75 662 course 74 85 88 78 533 course 63 65 71 65 574 course - - 40 40 405 course - - - - 43overall 226 233 280 258 259The student population survey is taken when students register at the beginning of each semester-year.
11
2003./2004. m.g.6th table
Cou
rse
Stud
ent n
umbe
rs ti
ll 01
.09.
03.
Stud
ent n
umbe
rs ti
ll 01
.07.
04
university dropouts
over
all
%
Left
of th
eir o
wn
free
cho
ice
Did
not
mee
t the
ac
adem
ic
requ
irem
ents
of t
he
univ
ersi
tyTr
ansf
erre
d to
a
diff
eren
t fac
ulty
Tran
sfer
red
to p
art-
time
stud
y
Wer
e no
t allo
wed
ba
ck in
to th
e un
iver
sity
afte
r ta
king
a le
ave
of
1. cours
e64 53 11 17,1 7 2 - 2 -
2. cours
e62 58 6 6,45 2 - - 2 2
3. cours
e53 49 4 7,55 - 1 - 1 2
4. cours
e51 42 9 17,64 3 5 - - 1
2004./2005. m.g.7th table
Cou
rse
Stud
ent n
umbe
rs ti
ll 01
.09.
03.
Stud
ent n
umbe
rs ti
ll 01
.07.
04
university dropouts
over
all
%
Left
of th
eir o
wn
free
cho
ice
Did
not
mee
t the
ac
adem
ic
requ
irem
ents
of t
he
univ
ersi
tyTr
ansf
erre
d to
a
diff
eren
t fac
ulty
Tran
sfer
red
to p
art-
time
stud
y
Wer
e no
t allo
wed
ba
ck in
to th
e un
iver
sity
afte
r ta
king
a le
ave
of
1. cours
e58 60 8 13,8 5 3 - - -
2. cours
e53 50 7 13,2 2 1 - 2 2
3. cours
e57 45 5 8,7 - 4 - 1 -
4. cours
e52 47 13 25,0 9 3 - - 1
6.2. First year matriculation number
12
Matriculation into the Faculty of Food Sciences takes place under the auspices of the matriculation regulations of LLU which are reviewed and re-newed each year. The study program Restaurants and Hotels grants national study grants to 45 full time students each year and fifteen part tuition grants
8th table2003. gadā 2004. gadā 2005. gadā
The number of national grants given ApplicationsThe concourse coefficientTotalGrants givenPart tuition Part-time students (paying part tuition)
451252,7861471484
5075
1,505656-
71
5088
1,765950958
6.3.Graduate numbers
The Restaurant and Hotel faculty granted this number of degrees:2004 year – 41 2005 year – 452006 year – 78
6.4. Student questionnaire and its analysis
Analysing the accomplishments of the Nutrition department and to gain a perspective vision for the future, a questionnaire was given to graduates of the program and employers. After the questionnaire data had been gathered it could be ascertained that the largest part of the graduates (66%) work in jobs related to their field of study or closely related to it. And of these who do not work in the field 45% are studying for their masters degree and after graduation hope to find work in their specialty.Based on the received information of the graduates who work in their field 24% work in restaurants, 16% in hotels and the others in educational institutions or government offices.The employers say that largest percentage of graduates work in administration, the production process or market analysis.Overall the graduates rate their job preparedness level a graduation as high; so feel 78% of the graduates and 69% of the employers agree – pointing out the main problems as lack of work experience.Responding to the question whether their studies substantially helped them in the development of their careers, 87% answered yes.Responding to the question: ‘Are employers prepared to support the study process?’ The employers indicated that a large majority are ready to work within the requirements of the study – practical training system for the students are potentially very good employees. The employers also indicated that they are ready to advise the study program on how to be more in line with the real world needs of the employers.Also many of our graduates keep in close contact with the faculty which is important for it keeps the program in touch with the real world needs of the work place.The questionnaire overall results that the faculties work can be considered in a positive light but it also helps throw light on areas but need to be improved.
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6.5. Student government
The student government is an elected body which represents the students in academic, social, cultural and everyday questions. The student government also actively participates in improving the study process. Student support systems:The student government’s goals and aims are the following:
To help LLU students in all of their needs and to popularize LLU To support and defend student academic life, materials, cultural and athletic
interests at LLU and also outside the boundaries of the campus. To understand the students social and personal problems and to help how and
when possible. To help popularize LLU both in Latvia and the world.
7. The academic staff
7.1. The Restaurant and Hotel organization Bachelor degrees studies academic staff with their academic degrees
9th table
Nr. Name academic staff
academic degrees education Courses given
1. Daina Kārkliņa prof. Dr.sc.ing. higher Product manufacturing2. Līga Skudra prof. Dr.sc.ing. higher Microbiology3. Ināra Melgalve prof. Dr.sc.ing. higher Food products4. Viesturs
Kreicbergsprof. Dr.chem. higher The chemistry of food
products5. Imants Atis
Skrupskisprof. Dr.habil.sc.ing
.higher Food manufacturing
technology, Research techniques
6. Lija Dukaļska prof. Dr.habil.sc.ing.
higher Consumer politics
7. Valentīna Buģina
prof. Dr.oec. higher Economic theory
8. Rūdolfs Ozoliņšprof. Dr.habil.silv. higher Mathematics9. Anita Blija asoc.prof. Dr.sc.ing. higher Consumer politics. Sanitary
and hygiene. Organizational quality
10. Inga Ciproviča asoc.prof Dr.sc.ing. higher The manufacturing of food products
11. Anna Jesemčika asoc.prof Mag.oec. higher Accounting 12. Envija Velga
Strautnieceasoc.prof Dr.sc.ing. higher
Organizational quality 13. Īrija Vītola asoc.prof Dr.oec. higher Accounting14. Pēteris Kūka asoc.prof Dr.chem. higher The chemistry of food
products15. Ruta Galaburda asoc.prof. Dr.sc.ing. higher Technological equipment
14
16. Mārtiņš Ruciņš asoc.prof Dr.sc.ing. higher Tourism geography, Technological equipment
17. Andra Zvirbule-Bērziņa
asoc.prof. Dr.oec. higher Leadership, Business principles
18. Ilze Čakste assist.prof. Dr.chem. higher Consumer politics19. Velga
Miķelsoneassist.prof. Dr.sc.ing. higher The chemistry of food
products20. Baiba Ozola assist.prof. Dr.biol. higher Practical chemistry21. Līga Paura assist.prof. Dr.agr. higher Business planning and
statistics22. Viesturs
Rozenbergsassist.prof. Dr.sc.ing. higher Business planning and
statistics, Food products23. Leonards
Leikumsassist.prof. Dr. higher Ethics, aesthetics
24. Kitija Kirila assist.prof. Dr.oec. higher Leadership management25. Uldis Kļaviņš assist.prof. Mag.sc.ing. higher Ecology26. Iveta Līce assist.prof. Dr.paed. higher Room cleaning
technologie27. Dace Kļava assist.prof. Dr.sc.ing. higher Product manufacturing,
Microbiology28. Dace Kaufmane lect. Mag.sc.soc. higher Sociology29. Gita Krūmiņa lect. Mag.paed. higher Food products technology,
foreign cuisine30. Nataļja
Ogurcovalect. Mag.paed. higher Foreign language
31. Aija Pētersone lect. Mag.paed. higher Foreign language32. Evita Straumīte lect. Mag.sc.ing. higher Organizational quality33. Agris Visvaldis
Zīlītislect. Mag.paed. higher
Psychology34. Andris Gaters lect. - higher Foreign language35. Zigrīda Krauze lect. - higher Foreign language36. Janīna Ķīvīte lect. - higher Food products technology37. I. Slavinska higher The market place38. Valdis Truslis lect. Mag.sc.ing. higher Research principles39. Ārija Vitte lect. - higher Law, Family law,
inheritance law40. Linda Medne lect. Mag.sc.soc. higher Hotel and catering
management, business management
41. Ingrīda Millere lect. Mag.oec. higher Production organization42. Gita Skudra lect. Mag.sc.ing. higher Food products technology43. Ilze Beitāne assist. Mag.oec. higher Nutrition, Hospitality
logistics44. Fredijs Dimiņš assist. Mag.chem. higher Chemistry45. Gundega
Vīksnaassist. Mag.oec. higher Tourism organization,
Hospitality service46. Rita Riekstiņa –
Dolģelect. Mag.sc.soc. higher Service organization, Hotel
services47. Inta Paulsone lect. - higher Advertising
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48. Elva Kamoliņa lect. Mag.sc.ing. higher Information49. Ilze Pelēce lect. higher Physics50. Sandra Īriste assist. Mag.paed. higher Room cleaning
technologiesOver the last years the academic staff and their qualifications have improved. Again Dr.hab.sc.ing. Imants Skrupskis has been voted as a state professor, Dr.sc.ing. Mārtiņš Ruciņš has attained the position of associate professor. Lecturer Gita Skudra and assistants Gundega Viksna, Ilze Beitane and Sandra Īriste are well along their way toward doctor degrees.Lecturers Ingrida Millere, Linda Medne and Janina Kivite have begun recently to study in the doctorate program.Master degrees in food hygiene have been granted to lecturer Gita Krumina and assistants Sandra Iriste, and in social sciences Rita Riekstina – Dolge.
7.2. Academic personal qualificationsAcademic personal
10th tableAcademic position Number %
Professors 8 17%Asoc. professor 9 17%Assist. professor 10 20%Lecturer 19 36%Assistants 5 10%
Total 51 100%11th table
Scientific and academic degrees Number %
Habilitētie zinātņu doktori (Dr.habil.) 3 6%Scientific doctors (Dr.) 22 43%Magistri (Mag.) 21 41%Professional qualification 5 10%
Total 51 100%
7.3. Academic staff academic supervisory work the re-newing of contracts, qualification improvement
During in 2005/2006 academic year the part-time study program was approved meeting all Bachelors degree academic requirements.The following doctoral students are working on their dissertations:Aleksandrs Klimovs – supervisor Assoc.prof. Martins RucinsMarika Landmane – supervisor Assoc.prof. Martins Rucins Tatjana Marcenkova – supervisor Assoc.prof. Martins RucinsOlga Valcina – supervisor Doc. Viesturs RozenbergsSolvita Kampuse – supervisor Prof. Imants Skrupskis, with the dissertation defense planned for June 9, 2006.Lecturer Valda Kozule, assoc. Professor Anita Blija, lecturer Ingrida Millere, lecturer Linda Medne, assistant professor Viesturs Rozenbergs have participated in and
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organized special course for Restaurant and Hotel specialists, food and veterinarian specialists, home economics teachers, school and nursery school diet nuises and other professionals about the following themes:
Self-regulation systems in restaurants; Health concerns and controls in restaurants; Food product quality; Food poisoning and its prevention; Healthy diets for seniors; Organization for restaurant owners and technological documentation.
The faculty of Restaurant and Hotel management average age does not exceed 41 years.
7.4. The stabilization of finances and infrastructure. Material resources
1. The inventory of the faculties technical equipment and an analysis.2. Quality analysis of the inventory.3. Technical equipment prospects. The costs of the program Restaurant and
Hotel management.4. Various projects are being realized.
12th tableN.p.k. Financial
sourceProject title Project
cost, Ls
Time of project
1. ESF The use of technological equipment for 1st and 2nd year students
7872.03 2006.07.-2007.06.
2. ESF The use of technological equipment for 2nd and 3rd year students
7872.03 2006.07.-2007.06.
3. ESF The use of technological equipment for 2nd and 3rd year students
7872.03 2006.07.-2007.06.
4. ESF Managerial practice for third and fourth year students
7872.03 2006.07.-2007.03.
5. ESF The creation of methodological materials for the teaching faculty
29 096.48 2006.08.-2007.07.
6. ESF Investment analysis of human resources in the Latvian hospitality industry
24 264.00 2006.06.-2007.05.
7. ESF An English language dictionary on tourism for tourism specialists
48 145.00 2006.07.-2007.06.
8. International relations
8.1. Contact with employers
The Hotel and Restaurant association president is Janis Jenzis and his assistant is a graduate of own faculty.SIA “Lido” is the largest public restaurant chain in Latvia and many faculty graduates work for Lido. Also amongt our graduates are hotel and restaurant managers.The faculty and department helps its graduates to find jobs. There has been a noticeable increase by employers in recently graduated specialists in both the product and service spheres. A relationship between the students and potential employers is already established during their student years. The best chances of gaining successful
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employment are the students who have practiced in other countries, know other languages, have computer skills and are orientated toward the creation of new business projects. The student graduate and employer questionnaire summary is given on the first supplemental page.
8.2. Collaboration with similar study programs in Latvia and in other countries
We have formed collaborative agreements with many Latvian institutes of higher Learning:
With the University of Latvia’s quality trade management institute where ow graduates can continue on for the M.A degree;
With Rezeknes Universities tourism and hotel study program where we participate in their confrences and seminars and in international conferences;
With the business college Turiba with whom we participate in confrences with tham and exchange teaching staff;
With other teaching intuitions in Riga and throughout Latvia where we organize seminars to share experiences and knowledge and make our study programs stronger and sit on the national examination committees.
The Leonardo da Vinci mobility programs within whose auspices were signed exchange programs with:
The Italian Sistemo Turismo institute (Potienza) 2006 march to learn about the tourism speciality and production organization. Project cost 1687 lats for two people.
Germany (Bremen) Umberlingenas academy (project cost 3234 Ls).
An agreement has been signed with the professional training center SANI Resort, Greece. This academic year two or three students are expected to go there. An exchange agreement has been signed with the Province of Bergamo in Italy by the regional chefs association president Ivars Foglieni. The Restaurant and Hotel management program is similar to Switzerlands Hotel management schools, Minhenes Tourism College and the Hague Hotel schools study program.Analysing the differences and similarities the following can be ascertained:Similarities
Tthe programs in hotel management are closely linked with the restaurant sphere;
Special study blocks include nutrition, hygiene, food technologies, restaurant and hotel management, economics, accounting, finances, information systems, entrepreneurship, law, languages;
All programs include scientific research methodology.Differences
In European professional study programs there is noticeably less time allotted for general education subjects and fundamental subjects;
Finishing his studies the student recerves a bachelor of Arts degree. For instance at the Swiss Hotel management school a Bachelor of Arts in international Hospitality and Tourism management – after three study years. In Holland at the Hag Hotel school, Bachelor of Hotel Administration after 4 years.
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At the swiss Hotel Administration school at is possible to obtain a degree after two years. After the two year degree it is possible to continue on to the B.A. for instance the Bachelor of Science degree in Culinary arts.
The LLU degree program stands out by its focus on restaurant management and tourism where the LLU program is respected as an acknowledged leader.
8.3. Raising Qualifications
A course in university didactics has been successfully completed by:2003/2004 - asoc.prof. A.Blija , assist.prof. V.Rozenbergs, assist.prof M.Ruciņš, assist. L.Medne, lect. G.Krūmiņa; assist. G.Skudra;2004/2005 - . prof. I.Skrupskis, assist. R.Riekstiņa – Dolģe, lect. I.Millere, assist. I.Beitāne.Linda Medne studied in England for 3 weeks in august 2005 taking English courses. This trip was made possible by the Leonardo da Vinci mobility program. The faculties’ staff during 2004/2005 participated in international conferences, seminars and qualification courses:Spain 2Italy 2Finland 3Estonia 1Poland 3Czech 1Germany 1France 1
9. Study program development plan
It is necessary to think of the study program development in terms of long – time strategy:
To keep in view changing developments in class room teaching and research techniques;
Closer relations with governmental agencies; To increase the inference of student government; To develop further the role of information technologies;
The university has developed and accepted long range developmental goals and strategies:
LLU (Latvia University of Agriculture) developmental conception; LLU developmental strategic plan; LLU developmental strategic goal program;
The restaurant and Hotel study course is included in these long – range university plans.Quality realization and opportunities in the baccalaureate study program.This state of the faculty analysis has been shaped using the thoughts and opinions of the teaching staff students’ graduates and employers.Strong points
1. Government study grants, budget groups, scholarships;2. A wide range of study courses;3. Highly trained and student responsive specialists, a young and interesting new
teaching staff, guest lecturers;
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4. Close contacts and agreements with universities outside of Latvia;5. Credit possibilities;6. Excellent computer and computer-study availability;7. Interesting training assignments and high quality with places;8. Class attendance is strictly regulated.
Weak points
1. Not enough computers for all student needs;2. Not enough scientific laboratories and scientific equipment shortage;3. A weakly worked out long-time contract system which would allow advanced
students to do well-financed scientific research;4. Not enough laboratory space, a limited number of class rooms;5. Limited training locations and opportunities;6. Low level of foreign language intention;7. Not enough text books in specialized subjects.
Opportunities
1. Students can take elective courses;2. Students make extend and detailed visits to Latvian hotels and businesses;3. Teaching staff and students can publish and attend scientific conferences.4. The opportunity to participate in academic competitions, receive prizes;5. To raise areas qualifications in foreign universities;6. To study for the Masters degree at LLU in various specialties and also at other
universities;7. To work in various branches of the specialty, as restaurants, tourism, hotels,
starting a new business;8. To work in other countries;9. Having enough specialized knowledge to open areas own business;10. To get a good paying job.
Threats, risks
1. Increased tuitions;2. Because of lack of job experience it is difficult to get a job;3. There is intense competition between institutions of higher learning to place
their students in appropriate job placements;4. A weak governmental tourism policy which in effect discourages tourism;5. A weak national economy which reduces the number of indigenous tourists;6. It is very difficult for full-time students to combine studies with work.
As the main weak points employers and graduates mention the weak teaching of foreign languages because tourism is after all a people business. The other weak point they mention most often is that the university cannot guarantee training placement.Students mostly think that our study programs strong point is that a wide selection of course subjects is offered which makes their knowledge better-rounded. Also they say that many of the teachers are interesting and concerned about them as people. These psychologically positive teachers stimulate the students` interest in wishing to learn. Also many tell that their on-site training is a big plus.
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One of the most positive opportunities is that the students can after graduation study for the Masters` degree at LLU or elsewhere. Also the university offers the student the chance to study in foreign countries thins increasing their language shills. Also students mention that they have enough knowledge and know-how to start their own business.
The main threat they feel is that because of high competition in the job market they might not also get work. And because the study program is new it is being continually changed and up dated.
Most graduates though say that if they had to do it all over again they would not change their study course choice, which shows that the positive aspects of the program outweigh the negative..Goal: To give the students an opportunity to receive a quality education and qualification and prepare qualified specialists for the food industries.Our responsibility: To educate and train the needed specialists in the field, to do scientific research, to obtain and publish trade materials and text books and to make the study program as effective as possible.
This aim can be achieved by working systematically in various directions:1. By increasing the teaching staffs qualifications.2. To increase the quality level of the scientific research.3. To make education more available.4. To stabilize and modernize the study program.5. To help regional economics by supporting new food service businesses.6. To work for environmental conservation so that rural tourism can grow.7. To stabilize and modernize teaching methodologies and to modernize the
scientific technical equipment.8. To stabilize all academic levels of the students education.9. To make sure that the students knowledge meets his or her professional
qualification.10. To form course work and research in to a closer band.11. To hold student scientific competitions each year.12. To create a prestigious student scientific prize awarded each year in prof.
Petersone`s name.13. To regularly update the department’s internet home page.14. To continue to make student exchange contracts with foreign universities for
graduate students.15. To become more active in applying for European Union structural funds.
Specifically the development plan “Balanced and Judicious Regional Development” to create opportunities for the tourism industry to grow in a healthy and economically sound manner.
16. To bring all documents in order for the realization of the study program “Restaurant Food technologies”.
17. To work out a study plan which would insure that graduates can continue on in graduate school.
The study programs developmental strategy vision foresees the following academic time plan.2006/2007 academic year – to begin the part-time students four level academic program Restaurant Service and Hotel service at the LLU branch campuses in Smiltene and Kandava.
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2007/2008 – fully develop the necessary documentations for the professional Master degree programs.2008/2009 – to create the opportunity to integrate 4th level graduates into the 5th level Restaurant service and Hotel service study program.2008/2009 – to implement the above mentioned program methodology with the start of this academic year.2008/2009 to complete all accreditation procedures for the Masters study program.2009/2010 – to begin planning and developing a doctoral program for graduates of the professional Masters` study program.2010/2011 – to stimulate the best students by awarding the prof. M. Petersone`s scholarships.2011/2012 – to begin changing the study orientation from the semester focused study system to a subject focused study system and further to a modular study model.
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1 supplementThe results of the questionnaire
Commissions Work
To obtain a clearer and more objective view of the faculties’ achievements and needs and to gain a better perspective on the future a questionnaire was given to LLU Food Technologies students as well as graduates and employers.Analysing the questionnaires it became clear what the greatest weaknesses of the program were and the dominant trends in the respondents’ views.Analyzing the returned questionnaires it should be noted that:
1st year – 74% 2nd and 3rd year – 59% 4th year – 37%
Chose the study program Restaurant and hotel management because they felt a calling for that profession.The most important study subjectsIn the study process, the most important study subjects were considered to be: specialized subjects, which were mentioned most often by first year students, though also 4th year students (more than 50%) responded in a similar fashion; while 70% of the second and third year students thought their on the job training period was of most importance. Curriculum allocation Examining the present curriculum allocation of courses the following was instituted:
1st year – 49% thought that it is very important to increase the special course block while 21% were satisfied with the present study course block construction
Sophomores, juniors and seniors - that it is necessary to increase the special course block (33% of the 2nd year and 3rd year students and 54% of the 4th year students) and also the management studies block, while 14% of the fourth year students also thought that humanitarian subject requirements should be increased.
The technical material baseA large number of students think that it is very important to improve and increase the technical material base of the department. 1st year – 58% thought study materials and technologies were lacking. In fact 84% of students mentioned this fact in one way or another. The second, 3rd and 4th year students agreed (2nd and 3rd year course 67%, 4th
year – 58%)Relationships with the facultyRelations with the Food Technologies faculties on the whole are considered good or adequate while a small percentage feel that the general relationship needs to be improved.1st year – good 46%, adequate 49%, needs to improve 5%;2nd and 3rd year – 80% believe the relations are good or adequate;4th year – good 30%, adequate 44%.Analysis of the study processThe questionnaire allowed the students to rate the program on a ten point grading system. The results were similar for all study year students. Two thirds of all study years rated the study process as good or very good (2nd -3rd year – 73%, 4th year 75%). 7% of the second and 3rd year students rated the study course as excellent and only 4%
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as poor (4). From these results it can be concluded that until now the faculties work can be rated as positive.Information about the study programThe questionnaire also shows that too little information about the Food Technology study program reaches potential students, or if it does it does so in a poor and unattractive way. 1st year – 53% believe the information they were given was incomplete, 30% knew nothing about the study program and only 16% believe that they were well informed.In a similar fashion the 2nd, 3rd and 4th year students rated the information available to them before they began their studies. One quarter of the 4 th year students said that before they were enrolled they knew nothing what ever about the program. This means that more and better and fuller an information of easiest access must be made available to potential students.MotivationIt is pleasing to know that students as their motivating factor in choosing LLU and the Food Technology program mention: LLU prestige, the student body and study process and the junior and senior students. Also the 1st year students mention the practical training they will or are receiving, the chance of participating in an active university social life. The first year students place the practical training in second place and in third place social activities. The conclusion is that the various departments of the Food Technologies program can be rated as positive at the same time display clearly areas where the department can improve.
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2nd supplementThe Agricultural University of Latvia Department of the Food Technologies Scientific
self Analysis Committee Statement of findings
1. Commission Members:
asoc.prof., Dr.sc.ing. A.Blija - committee head
prof. (emeritus), Dr.sc.ing. I.Melngalve - member
doc., Dr.sc.ing. V.Rozenbergs - member
2. The purpose of the committee work.
To analyse the study programs scientific research level (past, present and future) with an emphasis an the scientific research accomplished by the permanent staff of the department.
The following criteria are taken into consideration:
Publications in the Latvia;
The number of scientific research monographs published, including study program related monographs;
Participation in international Latvian scientific research projects;
Participation in international and Latvian scientific – applied work conferences;
Consulting work, legislative work in the Latvian parliament and participation in the formation of ministry level regulations.
3. The results of the inquiry.
The Department of Food Technologies scientific research work which is an accord with the LLU senates scientific research work accredition requirements has placed in 28th place among 36 departments. The number of department academic staff who 20 scientific researches is 14 teaching staff. 1 full professor, 5 ph.d’s and 8 teaching staff with masters degrees.
The scientific research projects can be divided as follows:
Study program related scientific research. In 2004/2005 the number was 13.
Food Technology Department scientists have participated in ten national and international scientific projects of note and three of those are long-term projects:
Leonardo da Vinci pilot project ‘Resto cooking Permit’ (2003-2005);
“Risk factors and risk organization in Latvia agronomy (2002-2005);
LVAEI contract Nr.2.1.16/03-4 (2003) the project: The insuring hygienic food production and distribution standards. Project started 01.08.03
Internationally during the 2004-2005 academic year 14 monographs were published and in Latvia 27 monographs were published.
The Food Technologies Department scientific cooperation and collective work with Leading Latvian governmental institutions and scientific institutions is as follows:
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1. Joint scientific conference and seminar organization.
2. The development and realization of Latvian legislative laws and minister cabinet regulations.
Food Technology Department scientists have participated in:
Ministry cabinet project wealth standard requirements in hygienic food production and distribution. Final version (in cooperation with the Republic of Latvia Ministry of Agronomy) 2002-2004.
Ministry cabinet regulations: Regulations concerning hygienic food production and distribution employee and employees professional qualifications.
Scientific collaboration with foreign scientific institutions and institutions of higher learning within the Socrates/ Erasmus project perimeters, encouraging student scientific work and raising the qualifications of the teaching staff. In international conferences Food Technology Department scientists during the 2004/2005 academic year have read 12 scientific papers.
1. Scientific potential analysis
1st table
An analysis of the scientific potential of the Department
Scientific degrees Teaching staff who are working on their Total
Dr.hab. Dr. Mgr. Masters degree Ph.d
1 5 8 - 5 14
2. Tendencies in scientific research projects
Food Technologies Department faculty are participating in the following research directions:
Healthy diet problems;
Food hygiene in catering establishments;
The formation of a conceptual base for the effective development of the national economy;
Participation in international projects and cooperative;
3. Scientific projects
3.1. Scientific participation in scientific projects
Food Technology Products Department scientists work in class room research and their participation in scientific project development:
1. LZP financed project ‘Risk factors and their analysis and risk organization in Latvian Agronomy’.
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2. ESF open competition project ‘Nature sciences and technological module application in Latvian institutions of higher learning master study programs in Food technologies’.
3. Phare 2003 Latvian project ‘ The development of professional education and advanced education in Latvian regional education’.
4. The Leonardo da Vinci pilot project ‘ Resto cooking Permit’.
5. Leonardo da Vinci mobility project ‘LLU Food technology Department faculty experience in a teaching exchange program with Germany’.
6. 2nd European Social Fund Management practice for LLU Restaurant and Hotel specialty 3rd and 4th year students.
7. Latvian and Finnish food production scientists’ cooperative association concerning the question of food production capacities and competitive pricing.
8. Minister cabinet project ‘Regulations concerning food products production and distribution and employee professional qualifications.
9. Minister cabinet project ‘Hygiene requirements in the realization and distribution of food products’ . Beginning and final version of the project (in cooperation with the Ministry of Agronomy) 2002 – 2004.
10. LVAEI contract Nr.ULE-2004-187-B. Project ‘The assurance of quality in the production and distribution of food Products’ 2004.
International project problems in the publication of scientific articles in foreign and local publications
3.1. tableScientific research results as reflected in international publications and LLU scientific publications
Year Total2004 2005
9 5 14
4. Study program related scientific research
Main scientific research themes:
1. The hotel ‘Anda’ restaurant technical project (Riga, Nometnu 62);
2. Cristian school restaurant technological project (Rīga, Bērzaunes 6);
3. Fruit and vegetable freezing project (SIA “M.Kalniņš”).
4. Restaurant technical project SIA ‘IVK’ motel in Rudbarzu district, Jaungateri 2004.
5. Restaurant technical project Liepaja ice hall SIA ‘Turaida’ 2004.
6. Restaurant and meat preparation shop technological project. Kuldīgā, Ventspils ielā 17 – SIA „Rumba”, 2004.g.
7. Restaurant technological project guest house ‘Vasarnieki’, 2005.
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8. Restaurant technological project Adazos, Gaujas street 22, 2004.
9. Restaurant Sventes technological project.
10. Hotel ‘Tigra’ kitchen technological project in Valmiera district.
11. Hotel ‘Rezekne’ technological project.
12. Hotel Lacplesis café technological project.
4.1. table
The remaining publicationsyear Total
2004 200515 10 15
5. Ph.d and master degree candidates
The Food technology Department faculty are the academic and scientific advisors for Ph.d and masters degree student degree work and their scientific and research projects.
5.1.table
Comleted and defended masters degree thesis
year Total2004 2005
5 1 65.2.table
Food Technologies department Ph.d candidates
year Total2004 2005
6 4 10
6. Scientific practical applicationFood technology department scientists work with the realization of research work in improving production quality and also work as consultants.2004 year:
about vegetable and berry freezing and preservation (SIA “Dzintarkalni-21”) Restaurant and meat preparation shop technological project. Kuldīgā, Ventspils ielā
17 – SIA „Rumba”, 2004.g.
Food preparation buildings and areas and an apartment complex where there are to be found six different feeding establishments.
7. Participation in scientific conferences
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Present papers and stands at international conferences and seminars and Latvian conferences and seminars show in a general way the scientific research trends of the department and the results obtained.
7.1.table
Presented papers at international conferences
year Total2004 2005
6 6 12
7.2.tablePresented papers at conferences and seminars held in Latvia
year Total2004 2005
8 6 14
Food Technology Department scientists not only actively take part in international and local conferences and seminars, but also organize international and local scientific conferences:
Bi-annual Food technology international scientific – practical conferences; Bi-annual Food technology student scientific – practical conferences Specialized seminar organization for Restaurant and hotel specialists; Specialized seminar organization for Food technology and Veterinarian
medicine specialists.
7.3.tableOrganized and led seminars
year Total2004 2005
6 1 7
8. Student scientific worksFaculty students, during their study process do scientific research which will be the basis of their baccalaureate paper.The scientific themes of the research are connected with research trends within the department and national economic policies and needs.Students inform the department of their research progress and results as well as present their findings at conferences and seminars at different institutions of higher learning.
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8.1.tableStudents scientific – practical conference presented papers
Speciality Academic year Total2003./04. 2004./05. 2005./06.
Restaurant and Hotels management
46 43 46 135
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3rd supplementTeaching materials technical base sub-committee report
1. An inventory was taken of the Nutrition department’s technical material base – the results and analysis.
2. The quality analysis of the inventories technical material base findings.3. The developed technical material base perspective model.The sub-committee:
Leader – laboratory leaderMara Skudre
Commission - lecturerJanina KiviteInguna Kreslina
Inventory results
The inventory shows that the LLU PTF department overall technical material property is valued at 34955.98 Ls.
Quality analysis of the technical material baseNutrition department
The inventory analysis shows that from 2004 to 2006 the technical material base of the department has increased.
The purchased computer technology the over-all technical equipment and printers-copiers acquired from 2004 to 2006
1st tableName number valueComputers 3 2030,00Portative computer Fujitsu 1 1409,57Overhead projector Medium Traveler ECO 1 284,00Printer LaserJet 1150 1 202,00Printer Canon 1 190,00Multi-media projector 1 1200,00
Teaching kitchen
The teaching kitchen is a gift from the North Rhine Westfalian federal provincial government to the students of LLU.
2nd table
Name number valueOven HEE 6225 4 690,00Oven HEE 6021 8 1210,00Oven NCM 615 C 12 786,00
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Microwave oven HMG 3620 1 277,00Microwave oven HNT 882 G 1 156,00Refrigerator KFF 2400 1 349,00Refrigerator KSV 2621 1 229,00Refrigerator KCV 2601 1 228,00Level balance 1 324,00Water container 12 600,00Dish washes SMS 6082 2 503,00Washing machine 1 435,00Clothes dryer WTL 4513 1 319,00Kitchen combine 1 67,00Microwave oven Samsung CE 1 81,00Washing machine 1 329,00
Teaching technology which is available to LLU students throughout the university systemThe faculty of computer sciences
Computer room (221) – 20 computersComputer specifics:Computer model: DELL Dimension 2400Processor: Celeron 1.8 GHzMemory: 256 MBHard discs: 40 GBMonitor: CRT 17” Computer room (31) – 20 computersProcessor: Intel Celeron 667 MHzMemory: 128 MBHard discs: 20 GBMonitor: CRT 15” The computer classes are connected to the internet and thus receive all internet services.
Department of Social sciences
3rd tableName numberComputer 46Faxes 2Graf projectors 10Copy machines 7Printers 16Video projectors 3Scanners 2Television 2DVD 1Video recorder 2Video cameras 3
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The Economics department 4th table
Name numberComputer 76Video projectors 6Graf projectors 21Copy machines 4
Study material technical baseThe largest part of the technical teaching materials used by the PTF (Faculty of Food Technology) students is in the PTF department itself and the department of chemistry.The PTF classroom and laboratory space is 24130.99 m2, and the department of Nutrition has a total space of 5107.62 m2. The PTF departments’ rooms and laboratories are equipped with various technical equipment, such as milk, meat, microbiological technical equipment, food products sensors and also packing material analysis laboratory equipment. The department of chemistry has organic and non-organic chemical laboratories, bio-chemical laboratories, water-analysis laboratories and more.The laboratories are used both as class rooms and as scientific research laboratories.Basically the PTF study program has the necessary technical material base to function property but in this area improvements need to be made. Also the PTF department has adequate books and journals etc. but it does need to be more up-to-date with the latest professional foreign publications.Students can copy the texts they need in the PTF department and in the LLU library.Department teaching staff are continually writing new books and publishing in professional journals.Working with computers the students have access to the internet. The computers also have the necessary programs for student study needs.
The technical material base perspective developmental plans
The PTF department has worked out a strategic technical – material base developmental plan for 2006 – 2012 to improve the study process and to raise the technical – scientific base of the program.
5th table
Year Computers Copiers Overhead projector Televisions Digital
cameras Printers
2006. 1 12007. 2 12008. 1 1 12009. 2 12010. 1 12011. 1 12012. 2 1
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Priority materials:- Furniture - 2006- Washing machine - 2007- Ventilation system - 2008- Car - 2008- Professional convection oven – 2009- Kombi pot - 2010
Another priority is to obtain high quality licensed computer programs for the study courses. The main problem for this plans realization is finances. Taking into account the weak status of the national economy the present educational budget is minimal; therefore we are forced to final financing for ourselves. Financing can be obtained through various EU and international project funds. The PTF faculty is active in pursuing international fund financing and has had success doing so.
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4th supplement
Annotation of subjects of Catering and Hotel management professional study programme
Psichology (2 KP)Examination
In this course students acquire knowledge of the main factors, which affect activity of a human psyche, and abilities to use them in co-operation group, in family, business activities, self-perfection.
Bibliography
1. Reņģe V., Personības psiholoģija. – Zvaigzne ABC, 2000.2. Reņģe V., Savstarpējo attiecību psiholoģija. – Zvaigzne ABC, 20043. Špalleka R. Māmiņ, vai tu mani mīli? – Preses nams, 1998.4. Zīlītis A., Straujas attīstības un riska 3 gadi. Papild. Izd. – LLU, 2004.5. Teniss Coon. Essentials of Psychology. Exploration and Application. Ninth
Edition. Wadsworth, 2003
Ethics, Aesthetics (1,5 KP)Examination
In the course is observed 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 aesthetics: the good, the evil, respect, love, sence of life, beauty, uggliness, meanness, loftiness, tragic, comic. Students acquaire understanding on important ethical and aesthetical problems of nowdays, form moral orientation.
Bibliography
1. Burkhards H. Ievads ētikā. – R.: Svētdienas rīts, 1999 – 184.lpp.2. Celma I. Estētika: estētisko ideju vēsture Eiropā. – R.: Zvaigzne ABC, 2000. –
90.lpp.3. Estētika. R.: Zvaigzne, 1989.-407 lpp.4. Freiberga E. Estētika: mūsdienu estētikas skices. – R.: Zvaigzne ABC, 2000. –
132.lpp.5. Klīve V. Rīcības ceļos. – R.: Zinātne, 1998. –149.lpp. 6. Lasmane S. Rietumeiropas ētika no Sokrāta līdz postmodernismam. – R.:
Zvaigzne 7. ABC, 1998.- 190.lpp.8. Lasmane S.,Milts A., Rubenis A. Ētika. – R.: Zvaigzne, 1996. – 240 lpp. 9. Rubenis A. Ētika XX gs. Praktiskā ētika. – R.: Zvaigzne ABC, 1996. – 223 lpp10. Rubenis A. Ētika XX gs. Teorētiskā ētika. – R.: Zvaigzne ABC, 1997. – 249.lpp
Philosophy (1,5 KP)Examination
Philosophy, it’s history from ancient times to contemopory situation. The main problems of philosophy: mind, language, cognition, materiality, space, time, evolutio, sence of life, power, nontraditional forms of cognition et.c. the basics of social philosophy.Bibliography1. Andersone Z. Filozofija un kultūra Senajā pasaulē. Jelgava, I d. –1994. – 81 lpp.,
II d. – 1994. – 72 lpp., III d. – 1995. – 40 lpp.
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2. Apsīte L. Rietumeiropas filozofija 14.-18.gs. – R.: Zvaigzne ABC, 2000. –267 lpp.
3. Kūle M., Kūlis R. Filosofija. –R., 1996. – 653 lpp.4. Sūna U., Oļševskis G. Ievads filozofijā. –R., 1993. – 146 lpp.5. Klizovskis A. Jaunā laikmeta izpratne. I, II, III d. –R., 1992.6. Klīve V.V. Gudrības ceļos. – R., 1996.-224 lpp. 7. Marks Aurēlijs. Pašam sev. –R., 1991. –167 lpp.8. Mūks R. Martins Heidegers un filozofijas gals. –R., 1994.–112.
Foreign language (6,0 KP)Test, examinationThe knowledge of foreign languages and acquisition of professional
competences is a precondition for successful professional activities and further carur. The programme envisages acquisition and development of the basic professional foreign language skills that are necessary for successful professional communication in written and oral form, including stumdies and practice abroad, lectures held by guest lecturers, work in joint venture companies. A considerable amphasis is laid on mastering of special terminology.
Bibliography
1. Harding K., Henderson P. High Season: English for the Hotel and Tourist Industry. – Oxford University Press, 1996. – 176p.
2. Ladousse G.P. Going Places: English for Work and Travel. Macmillan Heinemann, 1998. – 127p.
3. Baker S., Bradley P., Huyton I. Principles of Hotel Front Office Operations: A study guide. – Cassell, 1994. – 289p.
4. Strategic Management in Tourism. – Oxon, 2000. – 349p.5. Pētersons R. Angļu – latviešu tūrisma skaidrojošā vārdnīca. – Rīga: Daugava,
2002. – 300 lpp.6. Beaver A., A Dictionary of Travel and Tourism Terminology. – Wallingford,
2002. – 308p.7. Littlejohn A. Company to Company: A new approach to business
correspondence in English. – Cambridge University Press, 1993. – 120 p.8. Murphy R. English Grammar in Use. – Cambridge University pRess, 1997. –
350p.Bibliography
1. Franz Eppert. Deutsch in Kuche + Restaurant, Hueber, 1999.2. Paola Barberis, Elena Bruno. Deutsch im Hotel 1. Hueber, 1999.3. Paola Barberis, Elena Bruno. Deutsch im Hotel 2. Hueber, 1999.4. Mari Hiemē, Deutsch im Geschaftsleben Handelskontakte. JUMAVA 1997.5. Mari Hiemē, Deutsch im Geschaftsleben Korrespondenz. JUMAVA 1997.
6. Michaela Perlamm - Balme. Themen neu. Zertifikatsband, Hueber 2005.7. Stefan Glienicke. Test Da F Kurs zur Prufungsvorbereitung, Hueber 2005.
Sociology (1,5 KP)Test
Subject of sociology. Short history or 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.
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Political parties. Political regimes and democracy. Social institutions: economics, family, education, gender, religion. Social policy. Social problems of contemporary society: deviance and crime, environmental problems, population and regional development.
Bibliography
1. Giddens A. Sociology. Oxford University Press. 1998.2. Henecka H. Grundkurss Sociologie. Opladen 1994.3. Levin J., Spates J.L. Starting Sociology. New York: 1985.4. Nohlen D. Worterbuch Staat und Politik. Munchen: 1991.5. Schafer R.T. Sociology Mcgraw – Hill: 1989.6. Vander Zander J.W. Sociology the Core. Mcgraw – Hill 1990.
Basic Law (1,0 KP)Test
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. Concept of the civil rights, family rights, business rights, heritage rights, liability rights. Compensation of losings. Juridical control of employment relations, employment disputes and their settlement order. Vacations. Concept of criminal rights, criminal action. Individuality of land property.
Bibliography
1. Vītiņš V. Vispārejais tiesību pārskats. Verdikts. - 1993.2. Latvijas Republikas Satversme LR Saeimas un MK Ziņotājs. 1994.gada Nr. 6.3. Latvijas Republikas Konstitucionālais likums par Latvijas valstisko statusu.4. Latvijas Republikas Konstitucionālais likums " Cilvēka un pilsoņa tiesības un
pienākumi".5. Likums par tiesu varu. 1993., Nr 1.,2.6. LR Administratīvo pārkāpumu kodekss. R., 1994.7. LR Darba likuma kodekss. R.: Skolotāju darba birojs. 1994.8. Civillikums. R., 1938.9. Latvijas kriminālkodekss. Rīga, Pilnīgi atklāti, 1994.10. LR Civilprocesakodekss R., 1992.
Human protection (2,0 KP)ExaminationInternational and Latvian labour protection and emergences
conventions, rules and regulations. Labour protection training order. Labour environment supervision and inspection. Electrosafety. Fire safety. Emergency situations in Latvia (risk awareness, preventive measures, preparation, response, elemination of consequences).
People duties, rights, beheviour and protection in emergency situations.Bibliography
1. Jemeļjanovs A. Jaunais ekoloģijā un ugunsdrošībā, RTU, 1997. –106 lpp.2. Ķīmisko vielu aroda ekspozīcijas robežvērtības darba vides gaisā LVS 89, 1998.3. 4.26. Metodiskie norādījumi studentiem individuālajam darbam studiju
priekšmetā “Cilvēka aizsardzība”. Sast. Z.Beķeris, J.Staša. LLU, Jelgava.2000.
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4. Ministru kabineta 2000. gada 25. aprīļa noteikumi Nr. 158 "Noteikumi par bīstamo ķīmisko vielu un bīstamo ķīmisko produktu lietošanas un tirdzniecības ierobežojumiem un aizliegumiem".
5. Ministru kabineta 2000. gada 2. maija noteikumi Nr. 165 "Noteikumi par spiedieniekārtām un to kompleksiem".
6. Ministru kabineta 2000. gada 30. maija noteikumi Nr. 187 "Iekārtu elektrodrošības noteikumi".
7. Ministru kabineta 2000. gada 18. jûlija noteikumi Nr. 242 "Noteikumi par vienkāršām spiedtvertnēm".
8. Ministru kabineta 2000. gada 28. novembra noteikumi Nr. 411 "Noteikumi par Latvijas būvnormatīvu LBN 208-00 "Publiskās ēkas un būves"".
9. Ministru kabineta 2002. gada 12. marta noteikumi Nr. 107 "Ķīmisko vielu un ķīmisko produktu klasificēšanas, marķēšanas un iepakošanas kārtība".
10. Ministru kabineta 2002. gada 19. marta noteikumi Nr. 125 "Darba aizsardzības prasības darba vietās".
11. Ministru kabineta 2002. gada 21. maija noteikumi Nr. 189 "Darba aizsardzības prasības, saskaroties ar bioloģiskajām vielām".
12. Ministru kabineta 2005. gada 11. augusta noteikumi Nr. 585 "Nelaimes gadījumu darbā izmeklēšānas un uzskaites kārtība".
13. Ministru kabineta 2003. gada 4. februāra noteikumi Nr. 66 "Darba aizsardzības prasības nodarbināto aizsardzībai pret darba vides trokšņa radīto risku".
14. 2002. gada 30. marta standarts LEK 025 "Drošības prasības, veicot darbus elektroietaisēs".
15. Aškrofts F. Uz izdzīvošanas robežas. Rīga, Avots 2003.-455 lpp.
Mathematics (3,0 KP)Examination
Evolution of number conception. Algebra of matrices and vectors. Analytical geometry on plane. Function, limit of function. Derivative and differential of function, applications. Basic elements of integral calculus. Primitive function, definite and indefinite integrals, applications. General conceptions of differential equations, composition and solving methods. Basic elements of probability theory, biomial and normal distributions, applications.
Bibliography
1. E.Kronbergs, P.Rivža, Dz. Bože. Augstākā matemātika I, II daļa – Rīga: Zvaigzne, 1988.
2. N.Brāzma, A.Brigmane, J.Rāts. Augstākā matemātika. 2.izd. Rīga: Zvaigzne, 1970.
3. Uzdevumu krājums matemātikā. / Dz.Bože, L.Biezā, B.Siliņa, A.Strence/. Rīga: Zvaigzne, 1986
Physics (1,5 KP)Test
The mechanics: motion, force, energy, flexibility and vibrator motion, the mechanical phenomenon’s of fluīds and gases, sound, the phenomenon’s on fluīds surface and motions laws. The temperature and heat: the scales of temperature, the heat Exchange, the laws of gases, the physical state exchanges of substances. The electrical and magnetic phenomenons: the electrical field and
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carrent, the electromagnetism and alternating carrent. The optic and elements of atomic structure: the light other emissions, sources, properties, importance.
Bibliography
1. Fizika, Valtera redakcijā. Rīga, Zvaigzne, 1992., 733 lpp.2. Fizika, A.Apinis, Rīga, Zvaigzne, 1972., 708 lpp.3. Optika, O.Students, Rīga, Zvaigzne, 1971., 413 lpp.4. Fizikas praktikums, L.Jansons, A.Zambrāns, A.Badūns, u.c. Rīga, Zvaigzne,
1979., 504 lpp.
Information systems (4,0 KP)Test, examination
Information as object of research in Information technology. Information units of measure. History of the information processing tools. Elements of PC. Data storage. Software. Ergonomic. Computer virus. Computer networks. Internet. Electronic mail. The word processing MS Word. The spreadsheet processor MS Excel. The presentation application MS PowerPoint.
Bibliography
1. Dukulis I., Gultniece I., Ivane A., Kuriloviča L., Vēzis V., Žodziņa A. Pirmie soļi pie datora// Datorzinību pamati. – R.: Mācību grāmata, 2000. – 152 lpp.
2. Dukulis I., Apgūsim jauno WORD! – R.: Turība, 2005. – 166 lpp.3. Dukulis I., Apgūsim jauno EXEL!: Microsoft Office Excel 2003/R.: Turība, 2004.
– 173 lpp.4. Dukulis I., Aprēķini un datu grafiskais attēlojums. Programma Microsoft Excel
2000. – R.: Turība, 2002. – 160 lpp.5. Dukulis I., Prezentācijas materiālu sagatavošana. Programma Microsoft
PowerPoint 2000. – R.: Turība, 2002. – 112 lpp.
Applied chemistry (2,0 KP)Examination
Practical chemistry acquaints students with substances and chemical processes which have essential importance in our everyday life, with main properties of these substances and main law-governed nature of these processes. This study program gives an information about properties, possibilities and limitations of application of the materiāls suitable in everyday care, as well as gives a view in the problem of pollution of enviroment and food.
Bibliography
1. N.Gļinka. Vispārīgā ķīmija. – Rīga, Zvaigzne, 1981, 686 lpp.2. D.Namsone. Organiskā ķīmija vidusskolai. – Rīga, Zvaigzne ABC, 1998, 311 lpp.3. M.Kalniņš. 1000 vērtīgu padomu. – Rīga, Avots, 1980. 318 lpp.
Basics of food chemistry (5,0 KP)Test,examinationThe matters of organic nature and main classes of their modification are characterized by course of food chemistry. The basic components of food – proteīns, carbohydrats, lipids are complicated natural maters. The main task of study of the food chemistry is to tind out principles of that functions and processes of changes. Example, enzymes action and application of food, metabolism of hydrocarbons and amino acids, biochemical functions of vitamīns in organism.
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Fundamentals of physical and colloidal chemistry inspect general characteristic of solutions, surface effects, dispersed systems, solutions of biomacromolekules.
Bibliography
1. I.Meirovics. Organiskā ķīmija. – Rīga: Zvaigzne 1992. - 525 lpp.2. U.Alksnis, Z.Kļaviņš, P.Kūka, A.Rupulis. Fizikālā un koloidālā ķīmija. – Rīga:
Zvaigzne, 1990. – 425 lpp.3. V.Baltes. Pārtikas ķīmija. - Rīga: „Latvijas universitāte” 1998. – 478 lpp.4. Koloidālā ķīmija I daļa:/ Sast.P.Kūka, M.Kūka – Jelgava: LLU 2003. – 37 lpp.5. D.Cēdere, J.Logins. Organiskā ķīmija ar ievirzi bioķīmijā. – Rīga: Zvaigzne ABC,
1996. - 358 lpp.6. O.Neilands. Organiskā ķīmija. – Rīga: Zvaigzne 1977. – 798 lpp.
Microbiology and hygiene (4,0 KP)Test, examinationThe students can obtained the knowledge about classical microbiology and microbiology of food products, also about basical principles of sanitary in food production enterprises in the subject „Microbiology and sanitary”. Alsostudents gives a basic knowledge about structure of microorganism cell, microorganism tacsonomy, properties, growing coditions etc. Also their receives the information about influence of microorganisms to quality of tood products. But in laboratory works students can get practical skills about methods of determination of microorganisms.
Bibliography
Bogdānovs V., Baširova u.c. Pārtikas produktu tehniskā mikrobioloģija. – M: Pārtikas rūpniecība, 1968.Mudrecova – Viss K.Mikrobioloģija. – M.: Ekonomika, 1985Dutova E., Govtapš M., Zivju produktu tehniskā mikrobioloģija. – M.: Pārtikas rūpniecība, 1976Kramer J., Lebensmittelmikrobiologie. – Stuttgart, 1992Schlegee H.G., Algemeine Mikrobiology.- Stuttgart, 1996.Priest F.G., Canpbell I., Brewing Microbiology. – London, 1996Mittal G., Food Biotechnology. – Ontario, Canada, 1992.
Basics of food production (4,0 KP)Examination
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.
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Introduction to the studies (0,5 KP)Test
Law of Latvia university of Agriculture. Studies in Latvia University of Agriculture and in Faculty of Food technology. Students duties and rights. Motivation and methods of studies. Basic of using of library. Students healthy.
Bibliography
1. LLU Satversme/ Atbildīgā par izdevumu T.Dmitrijeva. – Jelgava: LLU, 1998. - 29 lpp.
2. Pārtikas tehnoloģijas fakultātes 50. Rīga, SIA „Rīgas viļņi”, 1998. – 36.lpp.3. Studiju process. Normatīvie dokumenti. Jelgava, 1992.g. – 47 lpp.4. Latvijas Lauksaimniecības universitātes Informācijas Centra biļeteni.
Hotel services (4,5 KP)Test The main target for subject "Hotel organization"is to help students to
learn about hotel organization, about internal communication between staff and staff - guests. These knowledge will give possibility for students to work in hotel.
Bibliography
1. Jones, Thomas J. A.: Professional management of housekeeping operations/ Tomas J.A. Jones. Hoboken, N.J. : John Wiley & Sons , 2005.XVIII, 508 lpp. : il.; 29 cm.
2. Casado, Matt A.: Housekeeping management /Matt A. Casado New York.[etc.] : Wiley, 2000. XIV, 290 lpp. : il., tab.
3. Platace M. Viesu uzņemšanas dienesta darbības pamatprincipi // Mācību līdzeklis.- Rīga, 2000., 176.lpp.
4. 2.Baker S. Principles of Hotel Front office operations, Norfolk, Printed and bound in Great Britain by The Bath Press, 1994.
5. Introduction to the Hospitality Industry, Educational Institute, American Hotel & Motel Association, 1998.
6. Holovojs Dž. K. Tūrisma bizness, Jānis Roze, 1999. 369.lpp.7. Semināru organizēšana un apkalpošana // LLTA, Lauku ceļotājs, 2001, 36.lpp.8. Д. Уокер, Введение в гостеприимство, Москва, 1999.9. Hotel management and operations /ed. by Denney G. Rutherford. New York :
John Wiley & Sons, cop. 2002. XXII, 536 p. : ill., tab., diagr. ; 24 cm.10. Lake, Neville.: Klientu apkalpošanas rokasgrāmata /Nevils Leiks, Kristīne
Hekī ; [no angļu val. tulk. Ilze Fišere]. Rīga : Lietišķās informācijas dienests, 2005216, [1] lpp. : diagr., tab.; 22 cm.
11. Lauku tūrisma termini un rokasgrāmata //LLTA, Lauku ceļotājs, 2001, 27.lpp.12. Lauku tūrisma nozīme un attīstības iespējas // LLTA, Lauku ceļotājs, 2002,
17. lpp.13. Kvalitātes prasības un noteikumi lauku tūrisma mītnēm // LLTA, Lauku
ceļotājs, 2002, 17. lpp.14. Tūrisma prakse, izglītības un pētniecības integrācija: pieredze un vērtējums.
Starptautiska zinātniski praktiskā konference, rakstu krājums. Rīga .Turība.2000.g, 256. lpp.
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15. Tūrisma prakse, izglītības un pētniecības integrācija: pieredze un vērtējums. Starptautiska zinātniski praktiskā konference, rakstu krājums. Rīga .Turība.2000.g, 256. lpp.
16. LR Saema Tūrisma likums // Latvijas vēstnesis Nr.287-07.10.98.17. Latvijas Tūrisma nacionālā attīstības programma.2000-2010.18. LR centrālā statistikas pārvalde. Tūrisms Latvijā 2001. gadā. Statistikas
biļetens. Rīga, 2002.-123.lpp.19. Rozīte M. Tūrisma un viesmīlības industrija. Rīga: Starptautiskā Tūrisma
augstskola, 1992. - 295 lpp.20. Silineviča I., Zaļūksne I., Deksne V., Silicka I., Graudiņa I., Puzule A.
Tūrisma uzņēmējdarbības pamati. Rēzekne, 2001. - 195 lpp.
Basics of tourism organisation (2,5 KP)Test
Tourism industry and it’s most important elements. Tourism resources investigation. Tourism product – creating and development. Tourism legislation in Latvia. The main goals in rural tourism and nation tourism development.
Bibliography
1. Holovejs Dž. Kristofers. Tūrisma bizness. Rīga: Jāņa Rozes apgāds, 1999.-367 lpp.
2. V.Pilāts. Tūristu aktivitātes dabā. Ieteikumi un praktiski piemēri piedāvājuma veidošanai. Rīga: Lauku ceļotājs, 2003.-32 lpp.
3. R.Pētersons, E.Plinta. Angļu–latviešu tūrisma terminu skaidrojošā vārdnīca. Rīga: Daugava, 2002.-300 lpp.
4. Tiesiskā vide tūrisma nozarē, http://www.likumi.lv5. Ekonomikas ministrijas mājas lapa, http://www.em.gov.lv6. Oficiālais Latvijas tūrisma vortāls, http://www.latviatourism.lv7. Latvijas Lauku Tūrisma asociācijas ”Lauku ceļotājs” mājas lapa,
http://www.celotajs.lv8. Tūrisma biznesa vortāls, http://www.eiropa.lv9. Latvijas Viesnīcu un restorānu asociācijas mājas lapa, http://www.hotel.lv10. Ziemeļvidzemes Biosfēras rezervāta administrācija, http://biosfera.gov.lv
Geography of tourism (2,5 KP)TestThe study aid „ Geography of tourism” consists of two parts – Geography
of tourism and Tourism and insurance. Within the framework of this rate the world is considered from the point of view of geography and tourism, including sphere granting of tourist services. In the first part continents and the states of the world, their geography including objects of culture and rest in them are considered. In the second part the detailed characteristic of tourist services, and also the possibility of purchase and their sale is given from the point of view of tour agency.
Bibliography
1. Ruciņš M. Kas ir kas. Jeb viss par tūrismu un apdrošināšanu. Jelgava: LLU, 2002. – 151 lpp.
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2. Apsīte E., Rozīte M., Krišjāne Z., Buka E. Ģeogrāfija tūrisma izglītībai/ Mācību līdzeklis. Rīga: Jumava, 1996 - 126 lpp
3. Valsts tūrisma informācijas centru tīkla portāls: http://www.latviatourism.lv.4. Holovejs K.Dž. Tūrisma bizness. Rīga: J.Rozes apgāds, 1999.- 367lpp.5. Зорин И.В., Квартальнов В.А. Энциклопедия туризма. Москва: Финансы и
статистика, 2001. – 317 с.6. IATA Ticketing handbook. 32nd edition. Montreal: IATA, 2000.- 324P.7. Гео-Тур. География мира: http://geo-tur.narod.ru.8. Сенин В.С. Организация международного туризма. Москва: Финансы и
статистика, 2001. – 399 с.
Premises maintaining technologies (5,5 KP)Test
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.
Bibliography
1. Zeibote I., Mazgāšanas, tīrīšanas un kopšanas darbi virtuvē. - R.: Latvijas Lauksaimniecības konsultāciju un izglītības atbalsta centrs, 1997. - 114 lpp.
2. Krūklīte Z. Ķīmiskā dezinfekcija.– Ozolnieki.: R.: Latvijas Lauksaimniecības konsultāciju un izgl. atbalsta centrs, 1997.- 15l pp.
3. Aaltonen T, Hopsu L., Huilaja E. Cleaning manual. – Finland, Vihti, Printed in Karpring Ky, 1998. – 239 p.
4. Wildbrett G. Werk – und Betriebsstoffe im Haushalt. – Stuttgart: Ulmer, 1995 – 371 S.
5. Galoburda R. Mājsaimniecības tehnika. - R.: LRZ ministrijas Mācību metodiskais centrs, 1996. - 220 lpp.
6. Ģimenes enciklopēdija, 3. sējums.- 1.izd.- R.: Latvijas enciklopēdija, 1992.- 640 lpp.
7. Основы прикладной химии. – М.: Гуманит.иэд.цент.ВЛАДОС, 2002. – 144 с.
8. Nesso M. J. L. Rationelle Wäschebehandlung. - Hamburg: Dr. Felix Büchner - Handwerk und Technik, 1994. - 136 S.
Technological equipment (4,0 KP)Test, examinationThe study aid „ Technological equipment” consists of three parts –
Foodservice equipment, Equipment of a hotel facilities and System of hotels and restaurants. On this rate main principles of work of the equipment, a choice and conformity to his technological process of manufacture are considered. In the first part kinds of the equipment of public catering establishments, main principles of work and a condition and a choice and accommodation in conformity to requirements of hygiene and a labour safety are considered. In the second part it is necessary to master questions of maintenance of quality of work of hotel with of help of the special equipment of a hotel facilities; questions main principles of work and a choice of the given equipment are considered also. In thirds of part the characteristic of systems of automation and the account is given.
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Bibliography
1. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. No idejas līdz tās realizēšanai. Mācību līdzeklis. Jelgava: LLU, 2001. - 918 lpp.
2. Ruciņš M. Profesionālās lielvirtuvju iekārtas. 2.izdevums. Mācību līdzeklis. Rīga: M.Ruciņš, 2001. - CD ROM.
3. 8700 HMS, version 2.10.User Manual. 2-nd edition. Beltsville: Micros Systems, Inc., 1997.- 350p
4. R-Keeper V6. Руководство менеджера. М: UCS, 2000.- 358с.5. Ruciņš M. Profesionālās lielvirtuvju iekārtas. Mācību līdzeklis. Rīga: M.Ruciņš,
2000. - CD ROM.6. Золин В.П. Технологическое оборудование предприятий общественного
питания. Москва: ИРПО; Издательский центр «Академия», 2003.- 248с.7. Katsigris C., Thomas Ch. Design and Equipment for Restaurants and Foodservice.
A Management View. NewYork: John Willey & Sons Inc., 1999. - 510 P.8. Оборудование предприятий торговли и общественного питания. Полный
курс. Под ред. Гуляева В.А. - Москва: Инфра-М, 2002.- 543с.9. Interneta vortāls "Sabiedriskā ēdināšana studentiem":
http://www.catering.lv/Studenti10. Informācija internetā par lielvirtuvju iekārtām un automatizācijas un uzskaites
sistēmām viesnīcās un restorānos.11. Laikraksta „Latvijas Vēstnesis” interneta portāls: http://www.likumi.lv12. Interneta vortāls "Sabiedriskā ēdināšana": http://www.catering.lv
Food preparation technologies (8,5 KP)Test, examinationStudy subject consists of 2 parts:
- universal technology;- food preparing technology.
Students get through detalizated review of nutrition changes during product prepearing. Study subject countains knowladge about product initial process of treatment, semi – finished product and food prepearing.
Bibliography
1. Baltess V. Pārtikas ķīmija/ tulk. Jākobsone I., Jākobsons M.. - R.: LU, 1998. - 478 lpp.
2. Meirovics I. Organiskā ķīmija. - R.: Zvaigzne, 1992.3. Brūvere L. Pārtikas produktu prečzinība (I daļa).- R.:Turība, 2000. – 217
lpp.4. Brūvere L. Pārtikas produktu prečzinība (II daļa).- R.:Turība, 2001. – 255
lpp.5. Kozule V. Aukstie ēdieni (I daļa). – J.: Ozolnieki, 1998. –170 lpp.6. Kozule V. Uzturs (II daļa). – J.: Ozolnieki, 2000. –153 lpp7. Kozule V. Uzturs (III daļa). – J.: Ozolnieki, 2001. –152 lpp.8. Kovaļovs N., Saļņikova L. Ēdienu gatavošanas tehnoloģija. – R.: Zvaigzne, 1988.
– 270 lpp.9. Bicāne A. Jaunā konditora rokasgrāmata. R.: Turība, Biznesa augstskola, 2004. –
243 lpp.10. The Theory of Catering. - L.: Holder and Stoughton, 1992. - 492 p.
44
Theory of economics (3,0 KP)Test
Introduction to Economics. Economics problems and analysis. Economic models, Economics System. The Price System; The Demand Side of a Market, The Supply Side of a Market. A Guided tour of the Business Firm. National Output, Income, and Employment. National Income and Product. Gross National Product. Unemployment and Inflation. Aggregate Demand, Aggregate Supply, and Business Fluctuation. Determining National Output. Multiplier Analysis and Changes in Output. Fiscal Policy and National Output. Foreign Trade, Business Fluctuations, and Economic Forecasting. Money, Banking and Stabilization Policy. Money and the Economy. The Banking System and the Quantity of Money. Monetary policy. Controversies Over Stabilization Policy. Inflation and Anti-Inflationary Measures. International Economics. International Trade. Exchange Rates and the Balance of Payment. Consumer Behaviour and Business Decision. Market Demand and Price Elasticity. Getting Behind the Demand curve: Consumer Behaviour. Optimal Input Decisions by Business Firms. Cost Analysis. Market Structure and Antitrust Policy. Perfect Competition. Monopoly and its regulation. Monopolistic Competition and Oligopoly. Industrial Organization and Antitrust policy. Government and the Economy. The Economic Role of the Government. Government Expenditures, Taxation, and the Public Debt. Government and the Environment. Distribution of Income. Determinants of Wages. Interest, Rent, and Profits. Income Inequality and Poverty. Economic Development and Alternative Economic Systems.
Bibliography
1. Bikse V. Ekonomikas teorijas pamati. R.: LU, 2000. – 187 lpp.2. Bikse V. Makroekonomikas pamati /teorija, problēmas, politika/ -R.: 1998.-314
lpp.3. Bikse V. Makroekonomika /tālmācības kurss/ Latvijas Universitāte – R.: SIA
“Izglītības soļi” 2003. – 314 lpp.4. Buģina V. Galvenie termini un jēdzieni ekonomikas teorijā/ LLU Jelgava, 1995. -
41 lpp.5. Gods U. Mikroekonomika I daļa. R.: Turības mācību centrs, 1998. - 135 lpp.6. Gods U. Mikroekonomika II daļa. R.: Turības māc. centrs, 1998. - 223 lpp.7. Gods U. Makroekonomika. Otrais papildinātais izdevums.Biznesa augstskola
Turība, Rīga, 2004. – 356 lpp.8. Nešpors V., Ruperte I., Saulītis I. Mikroekonomika - R.: Kamene, 2000.- 132 lpp.9. Nešpors V. Ievads mikroekonomikas teorijā. R.: Kamene, 2001. – 145.lpp.10. Škapars R. Mikroekonomika. - R. : 2001.g. - 258 lpp.11. Škapars R. Uzdevumi un testi mikroekonomikā. I daļa. Rīga, 2002., 129 lpp.12. Škapars R. Uzdevumi un testi mikroekonomikā. II daļa. Rīga, 2002., 199 lpp.13. Экономическая теория. // под редакцией проф. А.И.Добринина// издат.
Питер. Санкт- Петербург, 2000 г. 542 ст.14. Dzelmīte M., Volodina M. Mikroekonomika. Rīga, 2004., 240 lpp.15. Kassalis E. Makroekonomika: ievadkurss makroekonomikā. - R.: LU, 1995. - 145
lpp.16. Libermanis G. Tirgus ekonomikas pamati un Latvija ceļā uz Eiropas Savienību
a. I daļa R.: Kamene 2001.- 381 lpp.17. Libermanis G. Tirgus ekonomikas pamati un Latvija ceļā uz Eiropas Savienību
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18. II daļa R.: Kamene 2001. - 518 lpp.19. Stiglics Dž.E., Drifils Dž. Makroekonomika: Latvijas universitāte, saīsināts
tulkojums, 1994.- 415 lpp. 20. Šēnfelde M., Ņikitina V., Kullesa I. Makroekonomika - R.: Kamene, 2002. -
220.lpp.
Basics of management (2,0 KP)Examination
The menegement process, organiztional goals and objectives, organization structure and systems. The planning process, decision- making and problem solving techniques. Delegation, group dynamics. Personal menagement. Motivation. Styles of managerial behavior
Bibliography
1. Bišofa A., Bišofs K. Sevis menedžments. Rīga: Balta eko, 2003.-125 lpp.2. Forands I. Personāla vadība. Rīga: Latvijas izglītības fonds,2001.-189 lpp.3. Krīgers V. Komandas vadība. Rīga:Balta eko, 2003.-126.lpp4. Praude V., Beļčikovs J. Menedžments. Rīga: Vaidelote,2001.-509 lpp.5. Ruskule S.,Muška A. Vadīšana un vadītājs. Rīga: KIF "Biznesa komplekss",
2001.-119. lpp.6. Vadīšana/ autoru kolektīvs LLU EF Uzņēmējdarbības un vadības katedra ,
Jelgava, 2005 456lpp.7. Vedļa A. Uzņēmējdarbības kurss. Petrovskis&Ko. Rīga,2000.-456 lpp.8. Vorončuka I. Personāla vadība. Rīga:Latvijas Universitāte, 2001.-320 lpp.9. Zvirbule-Bērziņa.A., Mihejeva L., Auziņa A. Plānošana un ražošanas procesa
organizēšanas pamatprincipi. Biznesa augstskola Turība, Rīga 2004.g. 143lpp.10. Žurnāls "Karjera"11. Žurnāls "Psiholoģija"12. Бодди. Д., Пейтон. Р. Основы менеджмента. Пер. с англ./ ПИТЕР.- 1999.-
816стр.13. Бухалков М. И. Внутрифирменное планирование. ИНФРА-М. М, 2000.14. Попов В. М., Лапунов С. И., Касаткин А. А. Бизнес планирование.
КноРус, Москва. 2003. –448 c.15. Управление – это наука и искусство: А.Файоль, Г.Эмерсон, Ф.Тейлор,
Г.Форд – Мockва.: Республика, 1992.-352 c.
Entrepreneurships (3,5 KP)TestThe entrepreneurships notion, principls, environment. The
entrepreneurships legal system. Entrepreneur, enterprise. The entrepreneurships shaps. The company organization and foundation. The company actions stoping, insolvency, bankruptey. The credits institutions part in the entrepreneurships. The competition and control of the market. The functions’ of company, administration, management. The lavel planning. The entrepreneurships in the service.
Bibliography
1. A.Vedļa Uzņēmējdarbības kurss. – R. Petrovskis&Ko., 2000. – 455 lpp.
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2. A.Klauss Zinības vadītājam. – Rīga, Preses nams., 2002. – 560 lpp.3. G.Pelše, I.Ruperte Uzņēmēja rokasgrāmata. – Rīga, Jumava. – 2003. – 359 lpp.4. L.Petrova, R.Alsiņa Esi uzņēmējs. – R., Kamene., 1999. – 183 lpp.5. A.Līdumnieks Vadīšana. – Ogre., 1994. – 124 lpp.
Management of Hotels and Public Catering (4,5 KP)ExaminationThe subject programme „ Management of Hotels and Public Catering”
involves the following parts: Tourism marketing, controlling of hotels, controlling of publicē catering enterprises, Management of public catering enterprises, management of hotels.
During the lectures students get to know calculation of prices, discount systems, discharging costs in publicē catering enterprises; besides they analyse meny, revenues and expenses of the of the enterprise, compare the planned and actual points. Students get acquainedted with trends of market development in publicē catering and tourism enterprises of Europe and the USA, development stages, cycles of the enterprise and foodstuffs. The course contains relationship development between management and personnel, cause analysis of crisis and its prevention.
Students analyse different and financial objectives, discuss about themes in the frame work of practical classes. They work out the course paper, go on training excursions, and get acquainted with hotels and publicē catering enterprises on the base of practical classes.
Bibliography
1. Edgar E Schaetzing "Food and Beverage Management" 1985 g.2. Jon P., Lockwood A., 1998.g. "The Management of Hotel operations"3. Kjells Gunnars Hofs., Biznesa ekonomika", 20024. Holovejs Dž.K. "Tūrisma bizness", Rīga, J. Rozes apgāds 1999.g., 368 lpp.5. учебник "Гостинечний и туристический бизнес" Москва, 1999.г.б 352 lpp.6. M. Platace "Viesu uzņemšanas dienesta pamatprincipi", Turība, 2000.g.
Marketing (3,0 KP)Examination
Principles of market operation, the role of the state in market processes. Preconditions for development of marketing as a science and its stages of development. Marketing – its essence, objectives and functions. Marketing environment. Marketing operation concept, process and management. Market information and consumers’ behaviour research. Market segmentation and determination. Practical marketing (marketing measures as regards product, price, place, promotion and personnel). Marketing ethics. Basic international marketing, management and co-ordination, the importance of historical cognition in international marketing. Trends in marketing development.
Bibliography
1. Dadlijs Dž. Eksportēšana. – R.: VTF,1994. – 191.lpp.2. Džounss G. Mārketinga lēmumi. – R.: VTF, 1994. – 232 lpp.3. Hamblina K. Īsi par mārketingu. – R.: RKS Komercizglītības centrs, 1994. – 95 lpp.
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4. Praude V., Beļčikovs J. Mārketings. – R.:Vaidelote, 1999. – 559 lpp.5. Praude V., Fricberga I. Mārketinga pamati. – R.: LU, 1991. – 67 lpp.6. Tirgzinības pamati ?7. BellMartin L. Marketing. Concepts and Strategy. 3rd ed., New York, 1979.8. Bodo B.Schlegelmilch Marketing Ethics: An International Perspective. 1st ed., London: International Thomson Business Press, 19989. Cases in Marketing Management. 4th ed. Texas: Business Publication, 1988.
Accountancy (3,5 KP)Test, examinationThe 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.
Bibliography
1. Benze J., Finansu grāmatvedība. Rīga, 1998. – 322 lpp.2. Grigorjeva R., Jesemčika A., Leibus I., SvarinskaA., Grāmatvedības pamati.
Jelgava. – 2001. – 85 lpp.3. LR likumi: Par grāmatvedību, Par uzņēmuma gada pārskatiem.4. Starptautiskie grāmatvedības standarti. Latvijas banka. Rīga, 2000. – 993 lpp.5. Ludboržs A., Finanšu grāmatvedība tirdzniecībā. Lietišķās informācijas dienests.
Rīga. – 2003. – 282 lpp.
Consumer policy (2,0 KP)ExaminationIn the subject Consumer policy students can obtain necessary theoretical
and practical knowledge about: organising role of the consumer policy and its tasks at the today’s market economics conditions; legal and institutional basis of the consumer interests and rights protection; tasks and models of the consumer education; consumer management at the municipal level; product quality protection inspections and conformity testing; food quality protection inspections and conformity testing; food products packaging and packaging materiāls; consumer types.
Bibliography
1. Consumer Behaviour. William L. Wilkie.- 3rd ed. John Wiley&Sons, Inc., New York, Chichester, Brisbane, Toronto, Singapore, 1994, 614 p.
2. Pircēju tiesību aizsardzība Latvijā un pasaulē. Kvalitātes nodrošināšanas nacionālā programma. Rīga: KIF "Biznesa komplekss”, 1996, 24 lpp.
3. Čakste, M. Kūka Polimēru ķīmija. Metodiskie norādījumi laboratorijas darbiem. Jelgava: LLU, 1997. 24 p.
4. Processing and packaging of heat preserved foods (edited by J. A. G.Rees and J. Bettison). London etc. : Blackie Academic& Professional, 1994. - XIII, 250 p.
5. Torgāns K., Jemeļjanova M., Barkovska V. Produkcijas kvalitāte, likums, patērētāja tiesības. Rīga, 1994, 126 lpp.
6. Packaging : The facts : A resource pack on packaging technology for schools and colleges. The Institute of Packaging, 1996, 101 p.
48
7. Open this end [Videocassete] : The development of packaging from early times to the present day. Leicestershire :The Institute of Packaging, 1996.
8. A handbook of food packaging (edited by Frank A. Paine, Heather Y. Paine). 2nd ed. London etc. : Blackie Academic & professional, 1992. - XIV, 497 p.
Business statistics (3,0 KP)Test, examination
What is a business. Success in business. Making of business plan. Market for my business idea. Finance (annuity calculation). The aim of the course is to provide students with general background in statistics required to adress problems in business. The course will present the main statistical methods, advance and testing of hypothesis. Statistical methods will be illustrated with real life example. For solution the problems will be apply sotware tools.
Bibliography
1. Arhipova I., Bāliņa S., Statistika ekonomikā. – Rīga, Datorzinību centrs, 2003. – 349 lpp.
2. Jaunzeme M., Finansu matemātika. – Rīga, Turība, 2001. – 154 lpp.3. Paura L., Arhipova I., Neparametriskās metodes. – Jelgava, LLKC, 2002. – 148
lpp.4. Rurāre M., Uzņēmējdarbības organizācija un plānošana. - Rīga, Turība, 2002. –
330 lpp.
Personnel Management (2,5 KP)Test
The functions of Personnel Management - planning of personnel, searching and involvement, development and co-ordination of wage system, evaluation of personnel, training, selection and intergration. Documentation of administration process. Administration of emplyment legal system. Classification of Personnel Management. Relationship and management of inner employment in different organizations. Tools of Personnel Management. Motivation and its role in Personnel Management. Personnel development and training. working regulations in enterprise. The role of communication in enterprise. Coefficients and obstructive factors for development of Personnel Management.
Bibliography
1. Darba likums: LR likums// Latvijas Vēstnesis.- 2001.- Nr.105.- 6.jūl.2. Ešenvalde I. Personāla praktiskā vadība.- R.:Merkūrijs LAT, 2004.- 308 lpp.3. Forands I. Personāla vadība.- Rīga, 2002.- 189 lpp.4. Vorončuka I. Personāla vadība.- Latvijas Universitāte.- Rīga, 2001.- 320 lpp.5. Armstrong L. Human Resource Management6. Bokums Z., Forands I. Personālvadības rokasgrāmata.- Rīga, 2000.-141 lpp,7. Forands I. Personālvadība.- Turības mācību centrs.- Rīga, 20008. Kalve I. Jaunās paaudzes lietvedība.- R.:Turība, 2002.-232 lpp.9. Praude V., Beļčikovs J. Menedžments.- R.: Vaidelote, 2001.- 509 lpp.10. Wunderer R., Kuhn T. Unternehmerisches personalmanagemenet, campus.- 1993.
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Operation organization (3,5 KP)TestTypes of catering enterprises, differences of their organization; structure of
production processes, types of production processes; organizational requirements of structure and workplaces catering enterprises; organization of visitors’ service in different catering enterprises; service of meals; types of service
Bibliography
1. Rūrāne M. Ražošana. Rīga, Turības mācību centrs,1999. – 122 lpp.2. Радченко Л.А. Организация производства на предприятиях общественного
питания. Учебное пособие, Ростов на Дону, Феникс, 2000.-333 с.3. Э.А.Арустамов, А.С.Ванукевич. Технологическое проектирование
предприятий общественного питания.: Москва, Эkономика, 1982. – 208 с.4. Vanaga V.Viesu apkalpošana. Mācību līdzeklis. R.:Turības mācību centrs, 2000.-
152 lpp.5. Schatering E.E. Handbuck Food and Beverage Menegement. Deucher Fachverlag,
1985.-268 p.6. Vanaga V. Galda klāšanas pamatprincipi. Mācību palīglīdzeklis praktisko iemaņu
apgūšanai: Rīga, 1999. - 48 lpp.7. Kington R., Ceserani V. The teory of catering. LondonSydney Auckland, 1992.-
156 p.
Service organization(2,0 KP)Test
The following courses of lectures are offered:Types of catering enterprises, differences of their organization; organization of visitors service in different catering enterprises; service of meals; types of service.
Bibliography
1. Vanaga V. Galda klāšanas pamatprincipi. Mācību palīglīdzeklis praktisko iemaņu apgūšanai: Rīga, Turības mācību centrs. 1999. - 48 lpp.
2. Vanaga V. Viesu apkalpošana. Mācību līdzeklis: Rīga, Turības mācību centrs, 2000. – 152 lpp.
3. Bāra darba organizācija. Mācību līdzeklis: Rīga, 1999. - 115 lpp.4. Радченко Л.А. Организация производства на предприятиях общественного
питания. Учебное пособие / Ростов на Дону, Феникс, 2000. - 344 с5. Shock, Patti J.: Маркетинг в ресторанном бизнесе /Патти Д. Шок, Джон Т.
Боуэн, Джон М. Стефанелли Москва : Ресторанные ведомости, 2005233 с. ; 24 см.
6. Walker, John R., The restaurant :from concept to operation /John R. Walker and Donald E. Lundberg Hoboken, New Jersey : John Wiley and Sons, c2005. XVII, 414 lpp. : il. ; 25 cm
7. Hotel management and operations /ed. by Denney G. Rutherford. New York : John Wiley & Sons, cop. 2002. XXII, 536 p. : ill., tab., diagr. ; 24 cm.
8. Volfa I. Mūsdienīgas uzvedības normas. Rīga, 1999. - 356 lpp.9. Lasila S. Jaunā zelta uzvedības grāmata. Rīga, 1994. – 640 lpp.10. Hanišs H. Galda kultūra. Rīga, 2000. – 184 lpp.11. Rūrāne M. Ražošana. Rīga, Turības mācību centrs, 1999.-122 lpp.
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12. Палли Марциано. Справочник современного хозяина ресторана. 100 идей для превосходства в конкретной борьбе. Москва, 1999, 169 с.
13. Kington R., CeseraniV., The teory of catering.- London Sydney Auckland, 1992,- 156 p.
14. Schatering E.E., Handbuck Food and Beverage Menegement, - Deucher Fachverlag, 1985. - 19 p.
15. Эгертон - Томас К. Ресторанный бизнес. - М.Росконсульт. 1999. - 271с.16. Kuliša, Irēna.: Restorānu bizness: no idejas līdz realitātei :iesācējiem
uzņēmējdarbībā, Rīga : ISMA, 2005. 174 lpp. : il., tab. ; 21 cm17. Lake, Neville.: Klientu apkalpošanas rokasgrāmata /Nevils Leiks, Kristīne Hekī ;
[no angļu val. tulk. Ilze Fišere]. Rīga : Lietišķās informācijas dienests, 2005216, [1] lpp. : diagr., tab. ; 22 cm.
Food products (5,0 KP) Examination
Students obtain the knowledge about human's physiology, which is necessary for the managers of catering enterprises to be able to compile scientifically based menues for different customers' targetgroups. During practical classes is developed the skill of compiling these menuels. During lectures is being formed students attitude toward healthy food and its role in society
History of development of nutrition science is considered in the program analysed consideration of nutrition principles. Defined the main basic principles for organization of correct nutrition. Stated sharacterization of nutritional value of products, significance of nutritients. Described change of matters and energy.
Bibliography
1. Skrupskis I. Augu valsts produktu uzturvērtības raksturojums. Lekcija. J., LLU,1994.–24 lpp.
2. Kļaviņa A. Mājturība. Uzturs. R., Zvaigzne, 1993. – 296 lpp.3. Pētersone. Azaids lauku sētā. R., Zinātne, 1989. – 126 lpp.4. Skrupskis I. Racionāls uzturs. Lekcija. J., LLU, 1988. – 23 lpp.5. Skrupskis I. Vitamīni uzturā. Lekcija. J., LLU, 1994. – 24 lpp.6. Zariņš Z., Neimane L. Uztura mācība. R., Rasa ABC, 1998. – 400 lpp.7. Skrupskis I., Melgalve I., Rozenbergs V. Uzturmācība. Metodiski norādījumi
kursa darba izstrādāšanai. J., LLU, 1998. – 31 lpp.
8. Melngaile A. Skolēnu uztura kvalitātes pilnveidošana. Buklets. - Patērētājuinterešu aizstāvības klubs. Rīga, 2001. - 79 lpp.
9. Kulakova M. Izvēlies veselīgu uzturu. Uzturlīdzekļu ķīmiskā sastāva tabulas. - R:Zvaigzne ABC, 2002. - 31 lpp.
10.Ģimenes enciklopēdija, 2. sējums. Uzturs. - R.: LER, 1990. - 813 lpp.11. Strazdiņa P. red. Latviešu ēdieni. - R.: LVI, 1962. - 512 lpp.12. Vitenbergs G. Olbaltumvielu un tauku uzturvērtība. - R.: Zinātne, 1987. - 76
lpp.13. Orlova Ž. Dārzeņi uzturā. - R.: Avots, 1981.14. Kozule V. Uzturs. I daļa. Aukstie ēdieni. Māc. palīglīdzeklis - Ozolnieki,
1998. -170 lpp.
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15. Kozule V. Uzturs. II daļa. Māc. palīglīdzeklis - Ozolnieki, 2000. - 152 lpp.16. Kozule V. Uzturs. III daļa. Māc. palīglīdzeklis -Ozolnieki, 2001. - 152 lpp.17. Kozule V. Uzturs. IV daļa. Māc. palīglīdzeklis - Ozolnieki, 2002. - 116 lpp.18. Healty lifestyles. Nutrition and physical activity. Brussels, ILSI Europe, 1998.
- 60 p.19. Human Nutrition in developing countries. Rome, FAO/WHO, 1997. – 596 p.20. Human nutrition in health and disease. Vol. 1, 2. 1994.21. Jlaвpoв H.H. Bce o нanиткax. - Pocтoв-нa Дону: Бapo npecc, 2002. - 382 cтp.22. JIaryтинa JI. A. Bce o чae И кофe. - Pocтoв-нa ДОНУ: Беник, 2000. - 222 cтp.23. Kulakova M. Izvēlies veselīgu uzturu. Uzturlīdzekļu ķīmiskā sastāva
tabulas. - R:Zvaigzne ABC, 2002. - 31 lpp.
Xenial service (2,0 KP)Test
The aim of the study suject " Xenial service " is to give knowledge about different services, their quality and quantity. Survive criterias of services appreciation and necessity of hospitality. The goal of the subject is to develop and improve knowledge about services in different spheres
Bibliography
1. Holovejs Dž. Kristofers Tūrisma bizness - R.:J.Rozes apgāds, 1999.- 367 lpp. 2. Tūrisma prakses, izglītības un pētniecības integrācija: pieredze un vērtējums, BA
Turība, 2000.- 256 lpp.3. Woodside A.G. Consumer psychology of tourism, hospitality and leasure, CABI
publishing, 2000.- 387 p.4. McCool S.F. Moisei R.N. Tourism recreation and sustainability, CABI publishing,
2001,- 377 p.5. "Lauku ceļotājs" tematiski informatīvie izdevumi6. Lorencs J. Pastkartes no austrumiem - R.:LA izdevniecība, 2003.- 303. lpp7. Tūrisma un atpūtas žurnāls Ceļotprieks, 1995.- 2003.8. Latvijas tūrisma attīstības nacionālā programma 2001. - 2010. gadam.9. MK Noteikumi par kompleksiem tūrisma pakalpojumiem
Logistics in hospitality (1,5 KP)Test
Students get the knowledges in logistics importance, aspects and targets in hospitality and also in costs structure of logistic. Students get know more about logistics environment in hospitality. They properly study logistics of purchase, logistics of service and logistics cycle of processing and execution of an order, also supply managment and logistics managment in hospitality.
Bibliography
1. Praude V., Beļčikovs J. Loģistika. – Vaidelote, 2003, 541 lpp.2. Sprancmanis N. Biznesa loģistika. – Vaidelote, 2003, 360 lpp.3. Под.ред. Амкина Б. Логистика. М., Изд-во «Инфра - М», 19984. Сергеев В. Менеджмент в бизнес-логистике. М., Изд-во «Филин», 19975. Praude V., Beļčikovs J. Menedžments. – Vaidelote, 19976. Praude V., Beļčikovs J. Mārketings. – Vaidelote, 19997. Сергеев В. Менеджмент и бизнес – политике. М., Изд-во «Филин», 1997
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8. Ballow R. Business Logistics Management. 3rd.ed.- Prentice-Hall International, Inc., 1993
9. Bowersox D. Logistical Management. The Integrated Suply Chain Process. – The Mc Graw-Hill Companies, Inc. New York, 1996
10. Dietz W., Sashs B. Grundlage der Logistik. – Wien, 1971
Basis of racearsh work (2,0 KP)Test
Students obtain information about science and its characteristic features, acquire theoretical and empirical research methods. Get acquainted with scientific research methods, bases of data processing. They have to ensure students’s competence to carry out research of bachelor’s level in cooperation with the scientific advisor.
Bibliography
1. Garleja R. Studentu zinātniskais darbs, tā īpatnības ekonomikas specialitātēs. R.: LVU, 1987.-67 Ipp.
2. Latvijas Lauksaimniecības un meža zinātņu akadēmija. R.: LLMZA,1997. -381pp.3. 3. Latvijas Zinātņu akadēmijas gadagrāmata, 1997,-R.: Latvijas Zinātņu
akadēmijas vēstis, 1997,-147 Ipp.4. Pommers J. Studentu zinātniskā darba pamati.- R.: Zvaigzne, 1989.-296 lpp.5. Zinātnes vēstnesis; LZP, LZS.6. Science police: New mechanisms for scientifics collaboration between East and
West- NATO ASI: Kluwer Academic Publishers, 1995,- XXXIII, 256 p,7. Latvijas Lauksaimniecības un meža zinātņu akadēmija. - R.: LLMZA, 2000.-
391pp.
Ecology(2,0KP) Examination
Studying the Entvironment. Classifying environmental problems. Environment and sustainable society. Environmental improvement – an interplay of social and technological problems. The ecological Background. The levels of organization of ecology. Structure in ecosystems. The biotic and abiotic components of ecosystems. Production and consumption in ecosystems. Productivity and energy flow. Biogeochemical cycles. Succession and stability of ecosystems. Diversity in ecosystems. The organization 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.
Bases of quality control (2,5 KP)Test, Examination
The study subject „ Bases of quality control” consists of two different parts: sensory evaluation of food and food quality management.
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The subject part „ Sensory evaluation of food” is devoted to the study of sensory physiology, sensory analysis test methods, their application, sample preparation, sample evaluation, results of analysis.
In the subject part „ Food quality management” students can obtain knowledge about food quality management system and these system elements, food safety system (HACCP) assessment of food quality, introducing of EFQM modeli n food enterprise using TQM principles and require legislation in the food industry.
Bibliography
1. Strautniece, E. (2004) Pārtikas produktu sensorā novērtēšana. LLU, PTF, Jelgava.2. Дуборасова, Г.Ю. (2001) Сенсорный анализ пищевых продуктов. Дегустация
вин. Изд. "Маркетинг", Москва.3. Ogden, L.V. (1993) Sensory Evaluation of dairy Products in Dairy Science and
Technology Handbook. Vol.1. Principles and Properties, VCH Publichers, Inc.,New York, 157-277
4. Milgaard, M., Civille, G.V., Carr, B.T. (1999) Sensory Evaluation Techniques, 3rd. ed. CRC Press, Inc. Boca Raton, Florida 354p.
5. Strautniece, E. (2000) Pārtikas produktu sensorā novērtēšana. Emocionālo metožu rezultātu izvērtēšana. Metodisks materiāls, PTF, Jelgava, 21 lpp.
6. Early R. Guide to Quality Management Systems for the Food Industry. Glasgow: Chapman & Hall, 1995, 308 p.
7. LR likumi un MK noteikumi.8. Torgāns K., Jemeļjanova M., Barkovska V. Produkcijas kvalitāte, likums,
patērētāja tiesības. Rīga, 1994, 126 lpp.9. Melece L. Kas ir HACCP?./ KIF "Biznesa komplekss”.Rīga, 1996, 38 lpp.10. Kvalitātes sistēmu ieviešana uzņēmumos. Rīga: KIF "Biznesa komplekss", 2000,
80 lpp.11. John S.Oakland. Total Quality Management. Butterwoth Heinemann, 1996.12. ISO 9000 sērijas standarti.13. Bolton A. Quality Management Systems for the Food Industry. London: Chapman
& Hall, 1997, 191 p.
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5th supplementStudy programme costs
Level 1: Specialists1. Normative financing of the study programme for fulltime undergraduate students(professional specialisation)Fs = Tb x [Σ (ki x ni) + 1,5 x Σ (k x mi)] + Sb x Σ (ni + mi)
where: Fs – funding extent of studies; Tb – base expenses of studies` place;ki – coefficient of studies expenses of thematic field of relevant education;ni – number of places allocatied for studies of bachelor`s and professional study
programmes at higher school in the relevant thematic field of education;mi – number of places allocatied for studies of master`s study programme in the
relevant thematic field of education;Sb – social security expenses of a studies` place for bachelor`s, proffesional and master`s study programmes.
In accordance with the decision of the Senate, in the academic year of 2005/2006, the number of financed students in the given programme is limited as follows:
Year 1 - 45; Year 2 - 42; Year 3 - 39; Year 4 - 36Number of students financing their studies themselves:
Year 1 – 15; Year 2 – 15; Year 3 – 15; Year 4 – 15.
Total projected number of students - 162 + 60 paying students = 222 students
kfield - cost rate of the study programme - 1,38
Base funding - Ls 696,35 (the Cabinet of Ministers Regulations No. 334 of 24.07.2001.).Normative funding of the study programme for 2003:F = 696,35 x 1,38 x 162 + 145,50 x 162 = Ls 179 247
2. Financing sources:
State budget Ls 179 247Partial charge for the studies Ls 30000 (60 x 500)Total Ls 209 247
3. Allocation of costs for the study programmes:
Costs of ensuring and maintaining the studying process (54%) – Ls 113 359Salaries to the teaching staff (46%) – Ls 95 888
4. Labour consumption in the implementation of the study programmes:Number of employed teaching staff according to the centralised planning standards27,75 (222 : 8)
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C U R R I C U L U M V I T A E
Anita BlijaFirst name SurnameJelgava
Place of birthIdentity number
26.11.57.Date of birthPosition Latvia University of Agriculture
Department of Nutrition, Assoc. ProfessorMailing address: Home address:Lielā iela 2 Ganību iela 61 - 78Jelgava JelgavaDepartment of Nutrition and Home Economics LV 3007, LatviaLV 3001, Latvia( +371 30 05673 ( 9297694FAX: +371 30 22829EDUCATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvia Academy of Agriculture 1976 - 1981
Milk and milk products technology
Engineer technologist
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Certifying Commission of LUA
1995 Food Technology Dr. sc. ing. G-D No 000346
Other studies
Subject of course Organized by Certificate
Quality systems management Riga Technical University, Centre of Certification
Quality Systems Manager
HACCP and Quality Management
EU PHARE, ALIMENTAS Study Program
Certificate
Specific of Quality Management in the Food Technology (GHP, GMP, HACCP)
Latvia University, Self-Government and Project Manag. St. Train. Centre
Certificate
Food Quality Assurance and Checking
Commercial information and Training Company Business Complex
Qualification: Specialist of the Food Quality Assurance and Checking
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities: lecture courses to the students and post-graduates of the Faculty of food technology: Quality Systems Management; Sanitation and Hygiene; Consumer Policy.
2 6 1 1 5 7 - 1 0 0 1 7
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Lecture courses in the Veterinary Training Centre to the veterinary supervision inspectors of the animal products: HACCP system in the milk and meat processing technologies.
Supervision of 2 doctoral students (promotion works: HACCP system in the milk production enterprises; Food quality management systems in the mass catering); 1 Postgraduate students (promotion work: Food assurance system); 4 Bachelors (bachelors works: HACCP system in the a/s “Rīgas piensaimnieks”; Quality food production in the hotel Oma; Introduce the HACCP system in the enterprise Lido; The changes of sauces quality indices).
Scientific activities: The investigations of food products quality changes, The investigations of rheological properties changes in the curd whey processing technologies.
Number of publications: 32, included monography, articles, thesis reports, etc.
Major scientific publications:1. Brence E., Blija A. Ist-Analyse in den Prozessen der Roggenbrotherstellung. 9.Symposium zur
Lebensmitteltechnologie am 7. Und 8. März 2003 in Neubrandenburg. 73-83.S.
2. Bremers, G., Blija, A. (2003) Method of increased bioethanol concentration with reduced heat consumption. International Scientific Conference “Motor Vehicle, Logistics, Alternative Fuels”. Proceedings, Jelgava, pp. 95-98.
3. I.Ansone, A.Blija. The role of salt in food production // Jaunākās tendences kvalitatīvas pārtikas ražošanā: starptautiskās zinātniski-praktiskās konferences referāti. Jelgava, PTF, 2002, 190.-195. lpp.
4. Blija, A., Skore, D., Karklite, A. (2002) Changes of food quality management systems in the public catering. Changes at the other end of the chain. C.A.A.Butijn et al. (ed.) Shaker Publishing, Netherland, pp. 43-48.
Number of patents, licences:
Certificate of copyright. № 1159541 - 1985.
Languages Read Write Speak
Russian
German
English
ExcelExcelExcel GoodGoodGood FairFair ExcelExcelExcel GoodGoodGood FairFairFair ExcelExcelExcel GoodGoodGood Fair Fair Fair
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CURRICULUM VITAE
Zigrida KrauzeName Surname
Liepaja 070432- 13068Birthplace Personal code
07. 04. 1932 LatvianDate, month, year Nationality
singleMarital status
LLU Faculty of Social Sciences, Department of Languages, lectorWork place and position
Work address: Home address:Liela iela 2 Maskavas iela279/ 1- 25
Jelgava RigaLV- 3001 LV- 1163
Telephone
3005650 Telephone 7256115
Fax: 3021821E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments,
countryStudy period
Speciality Qualification
Latvia State Pedagogic Institute 1950- 1954
German German teacher at high school
and secondary
school
Work Experience
Since 1994 RPIVA, lectorSince 1989 LLU, lector1986- 1994 Jelgava Musical secondary school, German teacher 1961- 1989 LLU, lector1959- 1961 Riga secondary school nr. 19, German teacher1957- 1960 Riga basic school nr. 11, German teacher1954- 1957 Dzukste secondary school, German teacher
Lectures courses
German for students of Faculty of Food Technology
Number of Publications: 1
Publications (not more than 5):
1969- Textbook for students of Faculty of Food Technology, 157 pp.
In-service training (last three years)
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2002- International seminar, Switzerland2001- Seminar Techniques of Moderation and Working Principles of Multiplicators
Academic and Social societies (membership)
Member of Society of German TeachersMember of Sonnenberg Society
Languages: Reading skills Writing skills Speaking skills free good fair free good fair free
good fairLatvianRussianGerman
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C U R R I C U L U M V I T A E
ELVA KAMOLINAFirst name: Surname:
LATVIA, RIGA Place of birth: Identity number:
13.04.1976. Date of birth:
Position: Latvia University of Agriculture, Faculty of Information Technologies,
Department of System Control, lector
Mailing address: Home address:LLU, ITF Department of System Control Brīvības bulvāris 28-71Lielā iela 2 Jelgava, LV-3004Jelgava, LV-3001
Telephone.: +371 30 26761 Mob.phone. 6764904Fax: +371 30 23095E- mail: [email protected]
EDUCATION1995. – 1999. Latvia University of Agriculture, Faculty of Food Technology
Speciality – Food Technology Qualification – Engineer Technolog
1999. – 2001. Latvia University of Agriculture, Faculty of Food TechnologySpeciality – Food Science Engineer Master Degree in Food Science
OTHER STUDIES
University College of Cork (Ireland), Department of Food Technology, 2001, January – April.
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities: From 1999 was assistant at Department of Informatics and
from 2002 lector at Department of System Control.
Scientific activities: Publications and conferences.
1 3 0 4 7 6 - 1 1 0 6 4
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PUBLICATIONSNumber of publications: 5
Major scientific publications:
1. E.Kamoliņa, L.Dukaļska The Modeling Of Bacteria Growth In Modified Atmosphere Packed Fresh Rainbow Trout. // Book of Abstracts. Fourth Nordic – Baltic Agrometrics Conference, Uppsala, Sweden, 2003. – 23.p.
2. E.Kamoliņa, L.Skudra, L.Dukaļska Shelf life extension of fresh for retail prepared carps by packaging in Sous vide and CO2 environment. – Vienna: Second International Symposium on Food Packaging – Ensuring the Safety and Quality of Foods, 2000. – 8.-10.november – 139.p.
LANGUAGES:
LanguageRead Write Speak
Excellent Good Fair Excellent Good Fair Excellent Good FairRussian x - - - x - - x -German - - - - - - - - -English - x - - x - - x -
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C U R R I C U L U M V I T A E
First name Ilze Surname Beitāne
Place of birth JelgavaIdentity number
Date of birth 12.februar 1976Position Faculty of Food Technology, Department of Nutrition assistant
Mailing address: [email protected] Home address: Satiksmes street 53-42
( +371 3005647 ( +371 5966316FAX:
EDUCATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvia University of Agriculture Phd 2004 Food science
Latvia University of Agriculture graduate
1999-2003
Enterprise and management
Mag. oec.
Latvia University of Agriculture
undergraduate
1995-1999
Catering and Hotel Management
Engineer of Catering and Hotel Management
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Latvia University of Agriculture - graduate
2003 Enterprise and management
Mag.oec. 002065
Other studies
Subject of course Organized by Certificate
European Conference on Probiotics and their Application –
EUPROBIO 2005
Jagiellonian University, Krakow, Poland from 6-8 October 2005
Certificate of Attendance
Didactics of University Latvia University of Agriculture from 28 Januar-8 April 2005
Certificate Nr. 0322
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities:
From 1. September 2005 – conducting of practical works in Nutritional Physiology and
1 2 0 2 7 6 - 1 0 0 0 0
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Commodities, delivering lectures and practical works in „Logistics in Hospitality”, conductig the practical training of part time students
Scientific activities:
Research area is functional foods relating to probiotics and prebiotics
Number of publications:.4
Major scientific publications:
1. „The stimulating of growth of Bifidobacterium lactis in milk enriching with lactulose” Congress Proceedings “Innovations in traditional foods” Valencia, 25 to 28 October 2005; Volume II; edited by Pedro Fito and Fidel Toldra; printed on behalf of Elsevier, London, 2005; p.951-954
2. “The dynamics of growing of Bifidobacterium lactis in substrate enriched with lactulose” 11th
International Scientific Conference Proceedings ”Research for rural development 2005” Latvia University of Agriculture, Jelgava, Latvia, 18-21 May, 2005; p.202-204
Number of patents, licences:
Languages Read Write Speak
Russian
German
English
Signature
ExcelExcelExcel GoodGoodGood FairFair ExcelExcelExcel GoodGoodGood FairFairFair ExcelExcelExcel GoodGoodGood Fair Fair Fair
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C U R R I C U L U M V I T A E
First name Medne Surname Linda
Place of birth OgreIdentity number
Date of birth 04.05.1968
Position Latvian University of AgricultureDepartment of Nutrition, lecturer
Mailing address: medne_linda @yahoo.com Home address: Mezmalas 7a, Jurmala,
Latvia( 9176010
EDUCATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvian Academy of Agriculture 1986-1991
Organization of catering
Engineer technologist
Riga Latvian University 2001-2003
Business management
Master of business economy
Latvian University og Agriculture 2005- Regional economics PhD
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Riga Latvian University 2003 Master`s degree in business economy
Econimics
Other studies
Subject of course Organized by Certificate
Didactics of higher education Latvian University og Agriculture
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities:
0 4 0 5 6 8 - 1 0 0 0 1
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1.Lecture courses to the students of the Faculty of food technology :
Hotel and restaurant management 4,5 KP
2. Supervision of 52 bachelor
Scientific activities:
1. Doctoral studies in Economics fakulty;
2. Supervising of researches in hospitality enterprises employment
Number of publications:.4
Major scientific publications:
I.Millere, Medne L. The assimilation of the European Union financial support for the hospitality eneterprises. International scientific conference ,,Economic Science for Rural Develpoment” , Finance and Credit diversification, No:11, Jelgava: LUA, 2006, 104-111 p.
Languages Read Write Speak
Russian
English
29.05.06. Signature
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CURRICULUM VITAE
Rudolfs OzolinsName Surname
Jelgava, Latvia 250431-10009Place of birth Identity No25.04.1931. Latvian
Date, month, year Nationalitymarried
Marital statusLatvia University of Agriculture, Department of Mathematics, professor (Emeritus)
Work place and position
Work address: Home address:Liela str. 2 – 271,
Jelgava, LV - 3001Kr. Helmana str. 5 – 22,
Jelgava, LV - 3004
Telephone 3005652 Telephone 3026323Fax: -
E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments, country
Study period
Speciality Qualification
Full-time Student at Latvia Academy of Agriculture, Faculty of Forestry
1950-1955 Forestry Forester-engineer
Correspondence Student at Latvian State University, Faculty of Physics and Mathematics
1958-1962 Mathematics Teacher of mathematics
Research degrees
Institution awarding degree Year Speciality Degree Diploma No.
Latvia University of Agriculture
1992 Forestry sciences Dr. silv. G-Dr Nr. 000021
Latvia University of Agriculture
1994 Forestry sciences Dr. habil. silv.
GD Nr. 000283
Employment
1955-1957 Forester-engineer of Smiltene and Saldus timber industry enterprises;1957-1963 Teacher of mathematics at Saldus secondary school;1963-1995 Lecturer assistant, lecturer, assistant-professor at Latvia University of Agriculture 1995-2004 Professor at Latvia University of Agriculture, Department of Mathematics;2004- Professor (Emeritus) at Department of Mathematics.
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Scientific research interests
Mathematical form models of tree trunks.Assortment structure analysis of forest stand by using mathematical modeling.Virtual restoration of forest stands by results of measuring stumps.
Contributions at conferences (last three years)
1) Methodical Conference “Student for Future of Latvia” – “Some creative elements in the classical course of mathematics”, Jelgava, January 25, 2002.2) International Conference “4th Latvian mathematical conference” – “Information processing by method of perturbation”, Ventspils, April 26-27, 2002.3) Methodical Conference “The organization of independent studies” – “Volume of independent work by studies of mathematics”, Jelgava, January 24, 2003.4) Scientific – practical Conference of Forest department LUA – “Estimation the bark thickness of birch veneer logs”, Jelgava, February 6, 2003.5) International Conference. “Fourth Nordic-Baltic Agrometrics Conference” – “Some unusual methods in ordinary courses of mathematical statistics”, Uppsala, Sweden, June 15-17, 2003.6) International Conference “5th Latvian mathematical conference” – “Virtual restoration of forest stands by results of measuring stumps”, Daugavpils, April 6-7, 2004.7) International Conference “Information Technologies and Telecommunications for Rural Development” – “Mathematical modeling of forest stands”, Jelgava, May 6-7, 2004.8) International Conference “Teaching mathematics: retrospective and perspectives” – “Tree trunk distribution by the diameter class”, Liepaja, May 7-8, 2004.9) Scientific – practical Conference “Science and practice for development of branch” – “Virtual restoration of forest stands by results of measuring stumps”, Jelgava, November 3-4, 2004.
Courses delivered
MathematicsTheory of probabilityMathematical statisticsApplying of mathematical methods
Number of publications: 59
Publications
Ozoliņš, Rūdolfs. Mathematical form and assortment structure models of tree trunks // Modelling Regeneration Success and Early Growth of Forest Stands: Proceeding from the IUFRO Conference, Copenhagen 10 - 13 June, 1996 / Danish Forest and Landscape Institute. - Copenhagen, 1996 - P. 567 - 572.Ozoliņš, Rūdolfs. Mathematical form and assortment structure models of tree trunks // The Role of Education and Research for Economic and Sustainable Agriculture and Forestry: 3rd International Conference of Agricultural and Forestry Scientists from the Nordic and Baltic
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Countries, Jelgava, October 11 - 12, 1996: Proceeding / Nordic Joint Committee for Agricultural research et al. - Tartu, 1997. - P. 81 - 83Ozolins, Rudolfs. Mathematical form models of tree trunks // Integrated tools for natural recourses inventories in the 21st century : proceedings of conference held at Boise, Idaho, August 16-20, 1998. – St.Paul, Minnosota, 2000. –p.399 –406 :Fig., Tab.*.Ozoliņš, Rūdolfs. Some unusual methods in ordinary courses of mathematical statistics // Fourth Nordic-Baltic Agrometrics Conference, Uppsala, Sweden, June 15-17, 2003 : conference proceedings / Swedish University of Agricultural Sciences. – Uppsala : SLU, 2003. – P. 103-108*Ozoliņš, Rūdolfs. Virtual restoration of forest stands by results of measuring stumps // 5. Latvijas matemātikas conference : Daugavpils, 6.-7. aprīlis, 2004 : tēzes / Latvijas Matemātikas b-ba, Daugavpils Universitāte, LZA un LU Matemātikas inst. – Daugavpils :Saule, 2004. -48. lpp.
In-service training (last three years)
-
Academic and social societies (membership)
Member of Latvian Agriculture and Forest Sciences academyMember of Latvian Mathematical SocietyMember of LUA Convent Member of LUA Convent labour protection committee
Awards
Gold Honour Sign of the Three Stars Order, October 28, 1999.Title of state Emeritus Scientist, June 8, 2004.
Languages: Reading skills Writing skills Speaking skills
excellent good average excellent good average excellent good average
Latvian
Russian
German
English
Curriculum vitaeAndris GatersVārds Uzvārds
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Karlsbad, Germany 211244-12609Dzimšanas vieta Personas kods
21.12.1944. AmericanDatums, mēnesis, gads Tautība
marriedĢimenes stāvoklis
Latvian University of Agriculture, the Faculty of Social Sciences, Department of Languages, lecturerDarba vieta un ieņemamais amats
Darba vietas adrese: Mājas adrese:Lielā ielā 2 Biķernieku ielā 28-46
Jelgava RīgaLV-3001 LV-1006
Tālruņa Nr. 3005650 Tālruņa Nr. 7598146Fax:E-mail:
Izglītība
Pamat studijas, maģistrantūra, doktorantūra (aspirantūra). Mācību iestāde, valsts
Studiju laiks Specialitāte Kvalifikācija
University of Washington, Seattle Washington U.S.A.
Seattle University, Seattle Washington U.S.A.
1974-75
1976-79
European Literature, EnglishEnglish
B. A.
B. A. M. A.
Darba pieredze
Kent State University. Kent Ohio U.S.A. Teaching Assistant. Department of English. 1979-1981.Greater Seattle Council of Churches. English as a Second Language Teacher 1983-1985.English as Second Language Teacher 1987-1988 Seoul Korea.English Teacher. Seattle Publish Schools 1988-1990.Lecturer: Department of Foreign Languages. University of Latvia, Riga, Latvia 1995-1996.English Teacher: Riga Tourism School, Riga, Latvia. 1996-1999.English Lecturer: Latvian Academy of Culture, Riga, Latvia 1998-1999.English Lecturer: University of Paul Stradins, Riga, Latvia, 2000-2001.English lecturer: Latvian University of Agriculture, Jelgava, Latvia, 1999 to present.
Zinātniskās iestādes (laika periods), zinātniskās darbības virzieni, projekti, granti, maģistrantu un doktorantu (aspirantu) vadīšana
English Language Courses of Masters.
Uzstāšanās konferencēs (pēdējo trīs gadu laikā)
1. Conference „Honoring The Memory of Karlis Kundzins”. Speech about moral role in the pedagogy of Latvia, University of Latvia, the Faculty of Pedagogy, 2000.
2. Conference on the History of Latvian Pedagogy. Speech about the Memories of Kronvaldu Atis. University of Latvia, tha Faculty of Pedagogy, 2000.
Lekciju kursi
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English Language Courses.American and British History and Culture Courses.Human Communication Courses.
Valodu zināšanas: Lasītprasme Rakstītprasme Runātprasmeteicami, labi, vidēji teicami, labi, vidēji teicami,labi,
vidēji
Latviešu valoda
Vācu valoda
Angļu valoda
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CURRICULUM VITAE
Peteris KukaName Surname
Jekabpilsregion 190541-10070Birthplace Personal code
19.05.1941 LatvianDate, month, year Nationality
MarriedMarital status
Work place and position
Work address: Home address:Liela Street 2, Jelgava LV 3001 K. Helmana Street 5 – 40,
Jelgava LV 3004
Telephone
+371 3005645 Telephone + 371 3083367
Fax: + 371 3022829E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments,
countryStudy period
Speciality Qualification
Latvia Academy of Sciences 1992 Inorganic Chemistry
Doctor of
ChemistryLatvia University, postgraduate course 1967 –
1969Inorganic Chemistry
Candidate of
Chemistry Science
Latvia University, student 1960 – 1965
Chemistry Chemist (Analytical Chemistry)
Work Experience
2001 – Associated Professor at the Department of Chemistry (LLU)1981 – 2001 Docent at the Department of Chemistry (LLU)1978 – 1981 Lecturer at the Department of Chemistry (LLU)1970 – 1978 Assistant at the Department of Chemistry (LLU)
Scientific Research Interests
Research of Food QualityResearch of Beverage QualityResearch of Water Quality
Publications and contributions at conferences (last three years)
1. Kuka M., Skara I., Cakste I., Kuka P., Kuka J., Roscins A. (2000) Photometric determination of amylases activity of honey. Faculty of Food Technology, Scientific
71
practical conference“21th Century together with science and practice”. Reports (29 march), Jelgava, LLU, pp. 133-136.
2. Kuka P., Krosnijs I. (2000) Clearness of water – ethanol solution. Faculty of Food Technology, Scientific practical conference“21th Century together with science and practice”. Reports (29 march), Jelgava, LLU, pp. 136-140.
3. Kuka P., Krosnijs I. (2000) Chromatographical researches of ethanol and water – ethanol solutions. Faculty of Food Technology, Scientific practical conference“21th
Century together with science and practice”. Reports (29.march), Jelgava, LLU, pp. 141-143.
4. Кука М., Скара И., Диминьш Ф., Чаксте И., Кука П. (2000) Оценка качества меда. 3 – я Mеждународная научно – практическая конференция «Продовольственный рынок и проблемы здорового питания». Материалы конференции (1 – 3 декабря). Орел, Государственный технический университет, c.225-228.
5. Диминьш Ф., Кука П., Кука M. (2000) Содержание лизоцима и перекиси водорода в пчелином меде. 3 – я Mеждународная научно – практическая конференция «Продовольственный рынок и проблемы здорового питания». Материалы конференции (1 – 3 декабря). Орел, Государственный технический университет, c.218-220.
6. Кука П., Крошный И., Чаксте И., Кука М. (2000) Влияние состава воды на прозрачность и стойкость водки и пива. 3 – я Mеждународная научно – практическая конференция «Продовольственный рынок и проблемы здорового питания». Материалы конференции (1 – 3 декабря). Орел, Государственный технический университет, c.221-223.
7. Kuka P., Cakste I., Kuka M., Krosnijs I. (2000) Influence of water compositions on quality of beer and vodka. Euroconference “Modern Analytical Methods for Food and Beverage Authentication” Abstracts (31 August – 2 September), Lednice, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp. 80.
8. Kuka P., Proma I. (2001) The physical – chemical characterization of drinking water in the district of Preili. Faculty of Food Technology, Scientific practical conference “Future trends in the food and nutrition development”. Reports, Jelgava LLU, pp. 158-163.
9. Dimins F., Kuka M., Kuka P. (2001) The conductivity of honey and coherence of other parameters. Faculty of Food Technology, Scientific practical conference ‘’Future trends in the food and nutrition development’’. Reports, Jelgava, LLU, pp. 131-136.
10. Kuka P., Dimins F., Kuka M., Cakste I. (2001) Usage of physical methods in the characterization of honey quality. International conference “Physical methods in agriculture” (27 –30 August). Book of Abstracts. Prague, Czech University of Agriculture Prague, pp. 139-140
11. Kuka P., Dimins F., Kuka M., Cakste I. (2001) The quality of honey and its physical – chemical parameters. International symposium “Prospects for the 3 rd millenium agriculture” (October 25 – 27). Book of Abstracts. Cluj-Napoca, Bulletin of the University of Agricultural Sciences and Veterinary Medicine, Romania, Vol. 55-56, pp. 281
12. Kuka P., Dimins F., Kuka M., Cakste I. (2002) Usage of physical methods in the characterization of the quality of honey. Jelgava, LLU Proceedings, Nr.6 (301), pp. 29–32.
13. Kuka P., Dimins F., Kuka M., Cakste I. (2002) Physical methods for investigations of the quality of honey. The 5th International Conference on Food Physics (May 30 – June 01). Book of Abstracts. Brno, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp.32.
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14. Krosnijs I., Kuka P. (2002) The estimation of the quality of vodka and its main components. Euroconference “Modern Analytical Methods for Food and Beverage Authentication” (29 – 31 August). Abstracts. Lednice, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp. 64.
15. Kuka P., DiminsF., Kuka M., Cakste I. (2002) Use of spectroscopic methods for characterization of the quality of honey. Euroconference “Modern Analytical Methods for Food and Beverage Authentication” (29 – 31 August). Abstracts. Lednice, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp.66
16. Kuka P., Dimins F., Kuka M., Cakste I. (2002) Physical methods for investigations of the quality of honey. The 5th International Conference on Food Physics (May 30 – June 01). Proceeding. Brno, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp.55 – 58
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17. Kuka M. Kuka P., Cakste I. (2002) Photometrical determination of calcium and phosphorus in milk. International scientific practical conference ‘’New trends in quality food production’’ (25 March). Reports, Jelgava, LLU, pp. 155-159.
18. Dimins F., Kuka P., Kuka M. (2002) Enzyme amylases (diastasis) as characterizer quality of honey. International scientific practical conference ‘’New trends in quality food production’’ (25 March). Reports, Jelgava, LLU, pp. 127-130.
19. Dimins F., Kuka P., Kuka M. (2003) Determination of the content of hydroxymethylfurfural in the honey International scientific practical conference ‘’New trends in quality food production’’ (14 May). Reports, Jelgava, LLU, pp. 124 – 127.
20. Dimins F., Kuka P., Kuka M. (2003) Determination of the activity of the glucoso-oxydase in the honey. International scientific practical conference ‘’New trends in quality food production’’ (14 May). Reports, Jelgava, LLU, pp. 127 – 130.
21. Krosnijs I., Kuka P. (2003) The appreciation of the quality of vodka and its main components. International scientific practical conference ‘’New trends in quality food production’’ (14 May). Reports, Jelgava, LLU, pp. 156 – 161.
22. Cakste I., Viļkina K., Kuka M., Kuka P. (2003) Attention! Aluminium foil. International scientific practical conference ‘’New trends in quality food production’’ (14 May). Reports, Jelgava, LLU, pp. 143 – 146.
23. Dimins F., Kuka P., Kuka M., Cakste I. (2003) The criteria of quality of honey and its changes during storage. First international conference on”Advanced analysis –exploring biological systems in food” (September 03 – 07). Abstracts. Olsztyn, Division of Food Science of Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, pp. 78
24. Krosnijs I., Kuka P. (2003) Influence of water composition on the clearness and stability of vodka. First international conference on”Advanced analysis – exploring biological systems in food” (September 03 – 07). Abstracts. Olsztyn, Division of Food Science of Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, pp.79.
25. Krosnijs I., Kuka P. (2003) Influence of water composition on the clearness and stability of vodka. First International Conference on”Advanced Analysis – Exploring Biological Systems in Food” (September 03 – 07). Proceedings. Olsztyn, Polish Journal of Food and Nutrition Sciences (in printing, 8 p.).
26. Кука П., Диминьш Ф., Кука М. Чаксте И. (2003) Физико – химические параметры и качество меда. Материалы 4 – й международной научно - практической конференции «Пчеловодство – XXI» (4 - 5 сентября). Москва, Экспострой на Нахимовском (in printing 3 p.).
Number of Publications: 85
Lectures courses
Physical and colloidal chemistryFood instrumental analysisBasis of food chemistry
In- service training (last three years)
“Brau 2000” 13.11. – 18.11. Nurnberg, Germany
Academic and Social societies (membership)
74
Member of Nordic Association of Agricultural Scientists
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Languages: Reading skills Writing skills Speaking skills free good fair free good fair free
good fairLatvianRussianGermanEnglish
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CURRICULUM VITAE
KITIJA KIRILAFirst name Surname
Saldus 021273-12853 02.12.1973.
Place of birth Identity numberDate of birth
Position: Latvia University of AgricultureDeputy director of Personnel department,
Assistant professor of Department of Nutrition
Mailing address Home addressLielā 2, Jelgavā, LV- 3001, LATVIA
Kooperatīva 2-4, Jelgavā, LV- 3003, LATVIA
3005697 9595431 Fax.: 3005657 E-mail: [email protected]
EDUCATION
Undergraduate, graduate and postgraduate studies, university, state Time of study Speciality Qualification
LUA, Faculty of economics 1997.-2002. economic Dr.oec.LUA, Faculty of economics 1995.-1997. economic Mag.oec.LUA, Faculty of economics 1991.-1995. economic B.oec.
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state Year Speciality Degree of science
Number ofdiploma
The doctoral committee at the Faculty of Economics, LUA. 2002 economic Dr.oec. G-D 000417
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Scientific activities
Work in a research program of the State significance 96. P. 13. 1. called “Agriculture in Latvia and the Development of the Countryside in the Process of Integration in the European Union”, that was carried out in the period from 1997 until 2000 and to the accomplishment of the project 01. 0013. 1. in 2001.
Number of publications:13
Major scientific publications:1) Die Ökonomie der Gerstenproduktion auf flexiblem Markt// Proceedings
(volume II) of International Scientific Conference.- Tartu: EUA, 2001.-146.- 158.p.
2) Lauksaimniecības struktūras veidošanās virzieni starptautiskās integrācijas kontekstā// Starptautiskās zinātniskās konferences referātu tēzes.- Rīga: RTU, 2002.-25.lpp. (Referāta pilnu tekstu publicēs 2002.gada oktobrī).
3) Piena lopkopības potenciāla ekonomiskie aspekti// International scientific conference reports (proceedings).- Jelgava: LLU.- 2001.- 346.- 358.lpp.
4) Zāles lopbarības ekonomikas problēmas// LLU Raksti Nr.6.- Jelgava: LLU.- 2002.- 33.-44.lpp. (ar līdzautoriem)
5) Ziemas kviešu ražošanas izmaksu minimizācijas modeļvarianti// International scientific conference reports (proceedings).- Jelgava: LLU, 2000.- 357.-365.lpp.
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6) Организационные факторы формирования и развития потенциала сельского хозяйства// «Устойчивое развитие сельской местности: концепции и механизмы»- Мocквa: Энциклопедия российских деревень.- 2001.- 451- 456 с. (ar līdzautoru)
7) Экономические аспекты производства объемистых кормов// Paper collection of scientific conference of Ph.D. students.- Kaunas: LUA, 2001.- 143- 150 c.
Pedagogical activities:
Assistant professor of Department of Nutrition, Article of study: Personnel Management
Languages Read Write Speak
Russian
German
English
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CURRICULUM VITAE
B. paed., lecturer Inta PaulsoneLatviannationality
Latvia University of Agriculture, The Institution of Education and Home EconomicsTitle and occupation
Address:home: Veco strelnieku 5,
Jelgava, LV-3002, Latvia office: Čakstes 5 - 437, Jelgava, LV-3001
Phone +371 3028381 +371 3080692
Scientific qualification: bachelor of EducationEducation:
Training institution Duration Speciality Qualification
Latvia University 1985 – 1990 Drafting, fine arts and handicraft
teacher
Experience:Duration Establishment Occupation
1991 - 2004 Latvia University of Agriculture, Institution of Education and Home Economics
Assistant
Conferences1. International preparation seminar for Household Olympiad of Baltic countries.
Jelgava, Nutrition and Home economics department, 1999. 29.October.2. Nature senses in handicraft.// Pedagogical topicalities in Household. International
conference, report materials, Jelgava, 1998., 231. – 232.p.3. Means of expression in textile. // International conference “Creative expressions’.
Lithuania, Siauliai University, Art Faculty, 2002. 21.-22. November. 4. Rural environment . Education. Personality. Jelgava,
Marsh 27th- 28th, 2003.Training courses:
DrawingComposition and designSpace and Settings.Advertisement and design
Directions of Scientific Work:Drawing methodology.
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Additional education:Duration Training institution Speciality
1999 (6 months) SPF in Riga Designer of designe
The Main Publications:1. Optical art in the composition and colour program for students of home economics.
Rural environment . Education. Personality. Jelgava, Marsh 27th- 28th, 2003.
Languages: language reading writing speakingLatvian native native nativeEanglish average average averageRussian exscelent good exscelent
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Curiculum Vitae
Dr. habil. ing., Professor Imants-Atis SKRUPSKIS Latvia University of AgricultureLiela iela 2Jelgava, LV 3000LatviaPhone: +371 30 05647Fax: +371 30 22829E-mail: [email protected]
Interests: Chilled Fruit and Vegetables Frozen Fruit and Vegetables Storage of Fruit and Vegetables Food Quality Nutrition
Languages: English, Latvian, Russian
Education: Latvia University of Agriculture, engineer-technologist of food industry, 1971 Dr.ing. (Candidate of Science in former USSR, Ph.D. in Western countries),
Institute of Economics, Moscow, Russia,1980. Dr.habil.ing. (Food Science), Latvia University of Agriculture, 1996.
Experience: Technologist and Head of the Jelgava Trade Enterprise, Latvia, 1972 - 1977 Head of the Laboratory of Consumer Goods, University of Latvia, 1977 - 1982 Lecturer, Department of Consumer Goods, University of Latvia, 1982 - 1983 Latvia University of Agriculture -
Extramural Post-graduate, 1973 - 1977 Lecturer and Associate Professor, Department of Food Technology,
1983 - 1991 Head of the Department of Nutrition and Household, 1991 - 2000 Professor, Faculty of Food Technology, 1996 – Head of the Department of Nutrition, 2000 -
Professional Activities and Memberships: Member of Scientific Council, Latvia University of Agriculture, 1990 - Vice-president, Professional Association of Practical Educational Subjects,
Latvia, 1994 - Member, Latvian Council of Science Expert Committee for Food Science,
1997- 2003 Member, Latvian Society of Scientists, 1990 – Member of the board, Latvian Society of Scientists, 2003 – Member of Professor’s Association Member of Promotion Board Member of Professor’s Board Member of Intermational Refrigeration Academy
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Member of Latvia Agriculture and Forestry Academy
Courses:Latvia University of Agriculture -
Physiology of Nutrition, 1996 Basic Principles of Scientific Research, 1997 Food Freezing, 1997 Science of Nutrition, 2000 Basis of Research work, 2000
Recent/Representative Publications V.Kokars, I.Skrupskis. How to Preserve Fruits and Vegetables for Winter,
1992, Riga: Zinatne, 77 pp. (in Latvian). I.Skrupskis. Preserving quality of fruits and vegetables, grown in Latvia, by
quick freezing. - Proceedings of the Latvian Academy of Sciences, B, 1995, N 9/10, pp. 133-137(in Latvian).
I.Skrupskis. Quality preservation of fruits, berries and vegetables by freezing. - Food and Nutrition, 1996, Tallin: Tallin Technical University, pp. 74-89.
I.Skrupskis. Quality preservation of fruits and vegetables grown in Latvia by quick freezing. - Food Industry Technology and Energy Applications, Thailand, 1996, p. 4.
I.Skrupskis, U.Iljins. Evaluation possibilities of quality of quick frozen fruits and berries. - Proceedings of the Latvia University of Agriculture, 1996, pp. 67-70 (in Latvian).
I.Skrupskis, A.Aboltins. Natural losses in fruits during chilling. - Food Chemistry and Technology, Kaunas Technologijas Universitietas, 1997, pp. 91-93.
I.Skrupskis, A.Aboltins. Quality preservation of fruits and vegetables grown in Latvia by quick freezing. - Scientific Works HIFFI-Plovdiv, 1998, vol. XLIII, Roll 1, pp. 167-173.
A.Aboltins, J.Palabinskis, I.Skrupskis. Results of modelling the treatment of granular agricultural produce. - Acta Horticulturae, 1998, N 476, pp. 85-91.
U.Iljins, I.Skrupskis, A.Abolins. Theoretical investigations of the thawing of frozen fruits and berries. - In.: Advances in the Refrigeration Systems, Food Technologies and Cold Chain. (Ed. K.Fikiin). Refrigeration Science and Technology Proceedings IIF/IIR Sofia, 2000, pp. 298-302.
Iljins U., Kampuse S., Āboltiņš A., Skrupskis I. Temperature dynamics during trawing of raspberry layer. // Third Nordic-Baltic agrometric conference proceedings of the international conference, Jelgava, Latvia, 24-26 May 2001, Latvia University of Agriculture, Jelgava, LUA, 2001, p. 70-75
Skrupskis I., Āboltiņš A., Iljins U. Durable storage possibility of fruits and berries. Postharvest Unlimited. Book of Abstracts. – Leuven: Flanders centre, 2002. – 2 p.
Kampuse S., Skrupskis I., Kampuss K. Quality evaluation of frozen berries of different cultivars. // Horteculture and vegetable growing. International Scientific Conference. – Kaunas: Babtai, 2003. – pp. 167 – 177.
Research Projects:
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I.Skrupskis (Head of Project). Storage and Processing of Agricultural Products. Latvian Council of Science (1991 - 1993).
A.Aboltins (Head of Project), I.Skrupskis (Chief Researcher). Automatized Storage Technology of Vegetables. Latvian Council of Science (1997- 1999).
A.Aboltins (Head of Project), I.Skrupskis (Chief Researcher). Thermo-Physical Criteria of Preserving Agricultural Production. Latvian Council of Science (2001 - ).
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C U R R I C U L U M V I T A E
ZVIRBULE-BĒRZIŅA ANDRA
First name Surname
TALSIPlace of birth Identity
number
04.12.1970Date of birth
Position University of Agriculture, Business cathedra of Economy Faculty- asoc.prof.
Mailing address: Home address:[email protected] TUKUMS, AMULAS 14
( (9244735FAX:
EDUCATION
Undergraduate, graduate and postgraduate studies, university,
state
Time of study
Speciality Qualification
University of Agriculture , Faculty of Food Technologies
University of Agriculture , Faculty of Economics
University of Agriculture , doctoral program
1989-1994
1997-1999
1999-2002
Engineer- technologist in public catering
Entrepreneurship
Economics sciences, Agrarian and regional economics specialty
Bachelor’s degree of engineery
Master’s degree of economics
Dr.oec.
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Latvia University of Agriculture Economics sciences, Agrarian and regional economics specialty
2003 Agrarian and regional economics
Dr.oec. G-D Nr.000426
Other studies
0 4 1 2 7 0 - 1 1 0 7 2
84
Subject of course Organized by Certificate
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities: course of lectures “Entrepreneurship”, “Management”
Scientific activities:
Number of publications:7
Major scientific publications:5. The Stratification of Meat Market// // International Scientific Conference Reports (Proceedings) ,
Jelgava, 2003., 195-198 lpp.6. Integration of production and processing-the formation factor of quality// International scientific
conference “Use of local and regional factors in social-economic activation of rural areas” ,Szczecin. Poland, 2002. –305.-310.pp.
7. Integrācija-būtība,mērķi un virzieni // International Scientific Conference Reports (Proceedings) , Jelgava, 2002.-164-171.lpp.
8. Disintegration or Consolidation of Agriculture and the Reciprocal Effect of these Processes on the Socioeconomic Environment of Rulal Areas // Humanities& Social sciences. Latvia. University of Latvia.2000.-41-52.pp.
9. The role of cooperation in the integration processes // International Scientific Conference Reports (Proceedings) , Kaunas. Lithuania, 2000. –208.-213.pp.
Number of patents, licences:
Languages Read Write Speak
Russian
German
English
Signature
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CURRICULUM VITAE
Ilze ČaksteName Surname
Jelgava 140249–10007Birthplace Personal code
14.02.1949. LatvianDate, month, year Nationality
UnmarriedMarital status
Work place and position
Work address: Home address:Liela Street 2, Jelgava LV 3001 Pasta Street 18 –16, Jelgava LV
3001
Telephone
+371 3005645 Telephone + 371 3022258
Fax: + 371 3022829E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments,
countryStudy period
Speciality Qualification
Riga Technical University 1992 Chemistry Doctor of
ChemistryM.V.Lomonosov Moscow Institute of Fine Chemical Tehnology
1987 Chemistry Candidate of
Chemistry Science
Latvia University, student 1967 – 1972
Chemistry Chemist (Organic
Chemistry)
Work Experience
1994 – Docent at the Department of Chemistry (LLU)1991 – 1994 Lecturer at the Department of Chemistry (LLU)1990 – 1991 Assistant at the Department of Chemistry (LLU)1972 – 1990 ‘Senior research associate at the Scientific research institute of practical biochemistry “Biolar”
Scientific Research Interests
Research of Food QualityResearch of Water QualityFood Packaging Materials
Publications and contributions at conferences (last three years)
27. Kuka M., Skara I., Cakste I., Kuka P., Kuka J., Roscins A. (2000) Photometric
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determination of amylases activity of honey. Faculty of Food Technology, Scientific practical conference“21th Century together with science and practice”. Reports (29 march), Jelgava, LLU, pp. 133-136.
28. Кука М., Скара И., Диминьш Ф., Чаксте И., Кука П. (2000) Оценка качества меда. 3 – я Mеждународная научно – практическая конференция «Продовольственный рынок и проблемы здорового питания». Материалы конференции (1 – 3 декабря). Орел, Государственный технический университет, c.225-228.
29. Кука П., Крошный И., Чаксте И., Кука М. (2000) Влияние состава воды на прозрачность и стойкость водки и пива. 3 – я Mеждународная научно – практическая конференция «Продовольственный рынок и проблемы здорового питания». Материалы конференции (1 – 3 декабря). Орел, Государственный технический университет, c.221-223.
30. Kuka P., Cakste I., Kuka M., Krosnijs I. (2000) Influence of water compositions on quality of beer and vodka. Euroconference “Modern Analytical Methods for Food and Beverage Authentication” Abstracts (31 August – 2 September), Lednice, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp. 80.
31. Kuka P., Dimins F., Kuka M., Cakste I. (2001) Usage of physical methods in the characterization of honey quality. International conference “Physical methods in agriculture” (27 –30 August). Book of Abstracts. Prague, Czech University of Agriculture Prague, pp. 139-140
32. Kuka P., Dimins F., Kuka M., Cakste I. (2001) The quality of honey and its physical – chemical parameters. International symposium “Prospects for the 3 rd millenium agriculture” (October 25 – 27). Book of Abstracts. Cluj-Napoca, Bulletin of the University of Agricultural Sciences and Veterinary Medicine, Romania, Vol. 55-56, pp. 281
33. Kuka P., Dimins F., Kuka M., Cakste I. (2002) Usage of physical methods in the characterization of the quality of honey. Jelgava, LLU Proceedings, Nr.6 (301), pp. 29–32.
34. Kuka P., Dimins F., Kuka M., Cakste I. (2002) Physical methods for investigations of the quality of honey. The 5th International Conference on Food Physics (May 30 – June 01). Book of Abstracts. Brno, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp.32.
35. Kuka P., DiminsF., Kuka M., Cakste I. (2002) Use of spectroscopic methods for characterization of the quality of honey. Euroconference “Modern Analytical Methods for Food and Beverage Authentication” (29 – 31 August). Abstracts. Lednice, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp.66
36. Kuka P., Dimins F., Kuka M., Cakste I. (2002) Physical methods for investigations of the quality of honey. The 5th International Conference on Food Physics (May 30 – June 01). Proceeding. Brno, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp.55 – 58
37. Kuka M. Kuka P., Cakste I. (2002) Photometrical determination of calcium and phosphorus in milk. International scientific practical conference ‘’New trends in quality food production’’ (25 March). Reports, Jelgava, LLU, pp. 155-159.
38. Cakste I., Viļkina K., Kuka M., Kuka P. (2003) Attention! Aluminium foil. International scientific practical conference ‘’New trends in quality food production’’ (14 May). Reports, Jelgava, LLU, pp. 143 – 146.
39. Dimins F., Kuka P., Kuka M., Cakste I. (2003) The criteria of quality of honey and its changes during storage. First international conference on”Advanced analysis –exploring biological systems in food” (September 03 – 07). Abstracts. Olsztyn, Division of Food Science of Institute of Animal Reproduction and Food Research of
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the Polish Academy of Sciences, pp. 78 40. Кука П., Диминьш Ф., Кука М. Чаксте И. (2003) Физико – химические
параметры и качество меда. Материалы 4 – й международной научно - практической конференции «Пчеловодство – XXI» (4 - 5 сентября). Москва, Экспострой на Нахимовском (in printing 3 p.).
Number of Publications 61
Lectures courses
Chemistry (inorganic, analytical, organic)Polymer chemistryFood packaging materials
In- service training (last three years)
“Brau 2000” 13.11. – 18.11. Nurnberg, Germany
Academic and Social societies (membership)
Member of Nordic Association of Agricultural Scientists
Languages: Reading skills Writing skills Speaking skills free good fair free good fair free
good fairLatvianRussianGermanEnglish
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C U R R I C U L U M V I T A E
First name: Dace Surname Kaufmane
Place of birth BauskaIdentity number291265-
10014
Date of birthPosition
Mailing address:2. Liela str. Jelgava Home address:5-3 Helmana str.Jelgava
( 3005627 ( 9904840FAX:
EDUCATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvia University of Agriculture
Latvia University of Agriculture
1984.-1990.
1997-2000.
Faculty of Food Techology
Sociology of organizations and public administration
Engineer Technolog
M.sc.soc.
Latvia University of Agriculture 2000. Doctoral studies
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Latvia University of Agriculture
2000.
Sociology of organizations and public administration
Master 001632
Other studies
Subject of course Organized by Certificate
89
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities: From 1999 letcturer at the Faculty of Social Sciences
Scientific activities: Publications end conferences.
Number of publications:.
Major scientific publications:10. Dace Kaufmane, Maiga Krūzmētra Opportunities to Systematize Analysis of Tourism/ Humanities and Social
Sciences Latvia,1(30) 2001, 24-30.
Number of patents, licences:
Languages Read Write Speak
Russian
German
English
Signature
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C U R R I C U L U M V I T A E
First name Gita Surname Krūmiņa
Dobele
Place of birth Identity number
22.06.75.
Date of birth
Position
Latvia University of AgricultureDepartament of Nutrition, lecture
Mailing address: Home address:Lielā iela 2 Lāčplēša iela 19 - 22Jelgava JelgavaDepartament of NutritionLV 3001, Latvia LV – 3002, Latvia
( +371 3005626 ( 5948903
EDUCATIONUndergraduate, graduate and
postgraduate studies, university, stateTime of study Speciality Qualification
Latvia University of Agriculture 1993. – 1997. Food tehnology Engener bacholors degree
Latvia University of Agriculture
Latvia University of Agriculture
1997. – 1999.
2004. – 2006.
Pedagogic
Food hygiene
Master of pedagogic
Master of food hygiene
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Other studies
Subject of course Organized by Certificate
Didactics of higher education Latvian University of Agriculture
2003.
2 2 0 6 7 5 - 1 2 2 0 1
91
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities: Lecture courses to tte students of the Faculty of food technology : Technology of food preparation 6.5 KP Supervision of 14 bachelor
Scientific activities:
Number of publications:.4
Major scientific publications:
Skrupskis I., Kozule V., Krūmiņa G. Uuzturvērtības sociālie aspekti // sociālais kapitāls. Starptaut. zin. konf. raksti. – J.: LLU – 2002., 97. – 100. lpp.
Number of patents, licences:
Languages Read Write Speak
Russian
German
English
29.05.2006.(signature)
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C U R R I C U L U M V I T A E
First name INGRIDA Surname MILLERE
Place of birth RigaIdentity number
Date of birth 29.08.1963.
Position Latvian University of AgricultureDepartment of Nutrition, lecturer
Mailing address: [email protected] Home address: Marupes street 33-44, Riga LV-1002
( 9455644
EDUCATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvian Academy of Agriculture 1981-1986
Organization of catering
Engineer technologist
Riga International School of Economics and Business Administration
2001-2003
Business management
Master of business management
Latvian University og Agriculture 2005- Regional economics PhD
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Riga International School of Economics and Business Administration
2003 Master`s degree in entrepenerurship management
Econimics 000323
Other studies
Subject of course Organized by Certificate
Didactics of higher education Latvian University og Agriculture 000197
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities:
2 9 0 8 6 3 - 1 0 0 2 5
93
1.Lecture courses to the students of the Faculty of food technology :
Production oraganization 5,5 KP
2. Supervision of 35 bachelor
Scientific activities:
1. Doctoral studies in Economics fakulty;
2. Supervising of researches in hospitality enterprises employment
Number of publications:.4
Major scientific publications:
I.Millere, Medne L. The assimilation of the European Union financial support for the hospitality eneterprises. International scientific conference ,,Economic Science for Rural Develpoment” , Finance and Credit diversification, No:11, Jelgava: LUA, 2006, 104-111 p.
Languages Read Write Speak
Russian
English
29.05.06. Signature
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C U R R I C U L U M V I T A E
First name Rita Surname Riekstiņa - Dolģe
Place of birthIdentity number
08.07.1971.Date of birthPosition
Latvia University of AgricultureDepartament of Nutrition, lecturer
Mailing address: Home address:Lielā iela 2 Strauta 1 – 31Jelgava Upesciems, Garkalnes pag.Departament of Nutrition LV - 2137LV 3001, Latvia
( +371 3005647 (FAX: +371 3022829
EDUCATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvia University of Agriculture 1990 - 1995
Food tehnology Engener bacholors degree
Latvia University of Agriculture 1999- 2005
Sociology of organizations and public administration
Mg.sc.soc.
OTHER STUDIES
Subject of course Organized by Date
Latvia University of Agriculture Didactics of higher educational establishment
2004.g.
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
LUA professional course of studies „Catering and hotel management” study subject „ Hotel service” and “Service organization” methodology develop and conduct
Number of publications:.
Rozenbergs V. , Riekstiņa – Dolģe R. Psycological aspects of food safety.// Sociālais kapitāls.
0 8 0 7 7 1 - 1 1 5 6 6
95
Starptaut. Zin.- prakt. konf. materiāli. – Jelgava: LLU, 2003.-152-155 lpp.Rozenbegs V., Millere I., Riekstiņa – Dolģe R. Ēšanas traucējumi – dzīves neiegūto labumu izpausme. // Lauku vide Izglītība Rersonība. Starptaut. Zin. konf. materiāli. – Jelgava: LLU, 2003.-145. – 148. lpp.
Languages Read WriteSpeak
Russian
German
English
Signature
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CURRICULUM VITAE
Uldis KļaviņšName Surname
Madona 220138-10027Place of birth Identity No22.01.1938. Latvian
Date, month, year NationalityMarried
Marital status
Department of Water Management and Environmental Engineering, Docent Work place and position
Work address: Home address:19.Akademijas str. 32-59 Vecais ceļš,
Jelgava JelgavaLV - 3001 LV - 3004
Telephone +371 3029908 Telephone +371 3024002Fax: +371 3022180
E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments, country
Study period Specialty Qualification
Latvia University of Agriculture(LUA) 1961-1966 Land Reclamation
Engineer (BSc)
Latvia University of Agriculture (LUA) 1972-1976 Land Reclamation and water management
MSc
Research degrees
Institution awarding degree Year Speciality Degree Diploma No.- - - - -
Employment
1967-1974 Researcher at the Department of Land Reclamation of LUA1970-1971 Assistant at the department of Civil Engineering, LUA1971-1974 Researcher at the Department of Land Reclamation of LUA1974-1980 Educational Assistant at the Department of Land Reclamation of LUA1980-1991 Senior lecturer at the Department of Land Reclamation of LUA1991 Docent at the Department of Environmental Engineering and Water Management of LUA
97
Scientific research interests (time period) , research fields, projects, grants, supervision of master and doctoral degrees students
Water reclamation systems in polders (water balance, system maintenance and design. (1972-1977)Monitoring of point source pollution from agriculture (manure handling in large animal farms), from 1997From year 2003 supervision of part time master degrees students
Contributions at conferences (last three years)
The Concept of Zvardes parish, Saldus district technical project in environmental management V.Labrencis, U.Kļaviņš, Manure handling in Latvia. R.Sudārs, U.Kļaviņš. LLU, LIF Scientific conference. 2001Assessment of agricultural pollution in Latvia.. V.Jansons, R.Sudārs, I.Kļaviņš. LLU, LIF Scientific conference. 2002
Courses delivered
Obligatory courses: “Land reclamation” (part II, drainage) for water management and environmental engineering, land use planning specialty students; “Ecology and environmental protection” for food technology, catering and hotel management, food science, programming and home environment and informatics in education specialty students. Optional courses: “Planning of rural environment” and “Polder systems” for water management and environmental engineering students
Number of publications: 31 – including - co-author of 1 book, 14 articles, 2 scientifical reports, 14 teaching aids
Publications
1. Sauka O., Bušmanis P., Labrencis V., Barbars J. Lauksaimniecības hidrotehniskā meliorācija: Māc. grām. - R. : Zvaigzne, - 1987. - 297. lpp., (personīgi 50 lpp.)2. Bušmanis P., Jansons V., Sudārs R., Kļaviņš U., Kiršteina D. Organiskā mēslojuma saimniecības stāvoklis un ietekme uz vidi Latvijā // Ražība. – 2001. – Jūn. – 27.-33.lpp.3. Sudārs R., Jansons V., Bušmanis P., Kļaviņš U. Kūtsmēslu apsaimniekošana // Ražība.- 2001.-Okt.-27.-30.lpp.4. Ekoloģija un vides aizsardzība: Mācību līdzeklis/ Sast. J.Švarcbahs, R. Sudārs, V.Jansons, U.Kļaviņš, A. Zīverts, E.Dreimanis, P.Bušmanis. – Jelgava: ŪZZI, 2005.-225 lpp.5. Meliorācija: Mācību līdzeklis / Sast. U. Kļaviņš, R. Sudārs.– Jelgava, Jelgavas tipogrāfija, 2002./2005. – 186.lpp.
In-service training (last three years)
-
Academic and social societies (membership)
Association of Land Reclamation (panel for certification of the engineers)
98
Awards
2002. – diploma of third place in competition of book in LUA – text books and educational aids; 2003. - diploma of first place in competition of book in LUA – text books and educational aids; 2003. – acknowledgment of Latvia Education and Latvia Environmental Protection fond
Languages: Reading skills Writing skills Speaking skills
excellent good average excellent good average excellent good average
Latvian X X X
Russian X X X
German X X
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English
15.02.2006(Datums) (Paraksts)
99
C U R R I C U L U M V I T A E
Dace KļavaFirst name SurnameJelgava
Place of birthIdentity number
01.11.74.Date of birth
Position Latvia University of AgricultureDepartment of Food Technology, lecturer
Mailing address: Home address:Lielā iela 2 Madaru - 21Jelgava JelgavaDepartment of Food Technology LV 3006, LatviaLV 3001, Latvia( +371 30 05673 ( 9 490566FAX: +371 30 27238
EDUCATION
Undergraduate, graduate and postgraduate studies, university,
state
Time of study Speciality Qualification
Latvia University of Agriculture
University of Latvia
1992–1996
1996-1998
Food Technology
Management
Engineer technologistMaster degrees of Business administration
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Certifying Commission of LUA
Certifying Commission of LUA
1996
1998
Food TechnologyManagement
Bach sc. ing.Mgr.oec.
No 001033
No 004141
Other studies
Subject of course Organized by Dur. in hours Certificate
Novel and Functional Foods
Ghent University 28.01.01.-10.02.01. Certificate
Studies in the University Socratus - erasmus 10.01.2000-10.04.2000. Certificate
0 1 1 1 7 4 - 1 1 1 0 8
100
Polytechnic of Valensia
Novel Food Estonian Agricultural University
25.09.99.-29.09.99. Certificate
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities: lecture courses to the students and post-graduates of the Faculty of food technology: Introduction of Biology, Innovation of Food product system, Technology Food Products; Laboratory works Biology, Microbiology and Bread technology.
Supervision of 8 bachelors students
Scientific activities: The investigations of bread products technology and quality. The investigations of rheological properties changes in the wheat bread with oat and buckwheat flour.
Number of publications: 10, included articles, thesis reports, etc.
Major scientific publications:1. D.Skore, D.Kārkliņa, R.Galoburda (2001) Changes in the quality of wheat bread enriched with out and
buckwheat flour. Maisto chemija ir technologija. Nr. 35 Proceedings Lietuvos maisto institutas, Kaunas, lpp. 121. – 126
2. D.Kļava, D.Kārkliņa (2002)Changes of dough and bread quality when substituting wheat flour by oat flour. Latvijas Lauksaimniecības universitāte “Raksti” Nr. 7 (302), Proceedings of the Latvia University of Agriculture, Jelgava, pp. 26. – 29.
3. D.Kļava, D.Kārkliņa (2002) Maizes tilpuma izmaiņas kviešu miltus aizvietojot ar auzu un griķu miltiem. Starptautiskās zinātniski – praktiskās konferences “ Jaunākās tendences kvalitatīvas pārtikas ražošanā” referāti. Jelgava, LLU, lpp. 33. – 37.
4. A.Blija, D.Skore, A.Kārklīte (2002) Changes of Food quality management systems in the public catering. International Conference “ Changes at the other end of the chain”, Wageningen, Wageningen University, Agrotechnology and Food Science, pp. 43 – 48.
5. D. Skore (2001) Kviešu maizes kvalitātes izmaiņas pievienojot auzu un griķu miltus. Starptautiskā zinātniskās konferences referāti “Zinātne lauku attīstībai”. Jelgava, lpp. 135. – 138.
6. D. Skore (2001) Product and process development stage – market and economical aspects. Food innovation management from idea to success. R. Treillon editor, Food Atlantic, pp. 139. – 177.
7. Скоре Д. Карклина Д. (2000) Изменения своиств пшеничного теста при добавлении овсянной и гречневой муки. « Продовольственный рынок и проблемы здорово питания» Материалы третей Международной научно- практической конференции. Орел, стр. 115 – 117.
Number of patents, licences:
Languages Read Write Speak
Russian
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CURRICULUM VITAE
Velga MiķelsoneName SurnameLatvia 111051-10016
Birthplace Personal code11,10,1951 Latvian
Date, month, year NationalityMarried
Marital status
Work place and position
Work address: Home address:Lielā str. 2 Jelgava Dambja str. 96 Jelgava
Telephone
+371 3005645 Telephone +371 3083499
Fax:E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments,
countryStudy period
Speciality Qualification
Latvia State University, Faculty of Chemistry
1970-1975
Biochemistry Biochemist
Latvia University of Agriculture, graduate course
1984-1988 Biochemistry
Latvia University of Agriculture, Master’s degree Equalation Commission
1992 Agriculture Science Mgr.agr.
LUA Faculty of Food Technology, Food science, Habilitation and Doctorate Council Sub branches of Food processes and equipment
1999 Engineering Science Dr.sc.ing.
Work Experience
1975-1978 Chemist-engineer at scientific research institute of Olaine1978-1982 Laboratory assistant at the Department of Chemistry of LLA1982-1999 Assistant at the Department of Chemistry of LLU1990-2000 Lector at the Department of Chemistry of LLU2000-… Assistant professor at the Department of Chemistry of LLU
Lectures courses
Biochemistry Food Chemistry Basics of Food Chemistry
103
Number of Publications: 26
Publications (not more than 5):
1. Mikelsone V. (1999).Extracting and utilization of hen’s egg bioactive components. Summary of dissertation for getting Dr.sc.eng degree, Jelgava, 38p.2. Mikelsone V., Kuka M., Dimins F. (2000) Lysozime in the Bee Products, 21 th century
together with science and practice, Reports, LLU Scientific conference, p.71-723. Mikelsone V., Ozola B., Kaulins U., Kolkova J. (2001) Lysozyme content in the fractions
of egg-white. Future trends in the Food and Nutrition development, Reports, LLU Scientific conference, Jelgava, p.118-120
4. Melke G., Mikelsone V. (2002) Functional Properties of Hen’s Egg products, new Trends in Quality Food production, Reports, LLU Scientific conference, Jelgava, p.124-127
5. Miķelsone V. (2003) Biochemistry, part I, Lecture conspectus, Electronic version, 28p.
Languages: Reading skills Writing skills Speaking skills free good fair free good fair free
good fairLatvian Russian German English
104
C U R R I C U L U M V I T A E
First name Janina Surname Kivite
Place of birthKraslava district Identity number
08.07.1971.Date of birthPosition
Latvia University of AgricultureDepartament of Nutrition, lecturer
Mailing address: Home address:Liela iela, 2 Helmana 2 - 70Faculty of Food Technology JelgavaJelgava LV-3002, LatviaLV–3001 LatviaLatvia( +371 3005647 ( +371 3073130FAX: +371 3022829
EDUCATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvia Academy of Agriculture 1971 - 1983
Technology and organisation of catering
Engener technologist
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Other studies
Subject of course Organized by Certificate
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities:
Scientific activities:
Number of publications :. Skrupskis I., Krūmiņa G., Ķīvīte J., Medne L., Millere I. Produktu uzturvērtības saglabāšanas iespējas. //
1 0 0 8 5 1 - 1 0 0 4 8
105
Jaunākās tendences kvalitatīvas pārtikas ražošanā. Starptaut. zin.-prakt. konf. referāti., Jelgava, PTF, 2002. – 151.- 154. Lpp.
Major scientific publications:
Number of patents, licences:
Languages Read Write Speak
Russian
German
English
Signature
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CURRICULUM VITAE
Aija PētersoneName Surname
Jelgava District 270159 - 10016Place of birth Identity No27. 01. 1959 Latvian
Date, month, year NationalitySingle
Marital statusLatvia University of Agriculture, Faculty of Social Sciences, Department of Languages,
LecturerWork place and position
Work address: Home address:Lielā Str. 2 Satiksmes Str. 43 - 5
Jelgava JelgavaLV - 3001 LV - 3001
Telephone 3005650 Telephone 3045610Fax: 3027238E-mail:
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments, country
Study period
Speciality Qualification
University of Latvia 1997 - 1982
English Language and Literature
Philologist, teacher,
translatorLatvia University of Agriculture 1992 -
1995Pedagogics Master’s
Degree
Research degrees
Institution awarding degree Year Speciality Degree Diploma No.
Latvia University of Agriculture
1995 Pedagogicy Master 000926
Employment
1982 – 1985. Kuldīga secondary school No. 1, teacher of English1985 – 1982. LLU library, redactor1991 – up tp date. LLU Faculty of Social Sciences, Department of Languages, lecturer
Scientific research interests
Foreign Language Teaching Methods
107
Contributions at conferences (last three years)
Communicative Approach in Teaching Foreign Languages. Homo Ruralis, LLU, 1998. Short Insight into Danish Folk High School. / Cultural university papers, Copenhagen – 1996.
In-service training (last three years)
1997 Seminar for English Teachers “American Studies”, Wolfenbuttel, Germany.1998 Summer University CEU, Course “Education policy and reform”, Budapest.October 1998 – May 1999 Professional development courses for English teachers.August 2002 LAVSA 10 year anniversary conference, Riga.
Academic and social societies (membership)
Since 1993 Member of Latvian Association of English Teachers.
Languages: Reading skills Writing skills Speaking skills
excellent good average excellent good average excellent good average
Latvian
Russian
English
108
CURRICULUM VITAE
Maija ŽodziņaName Surname
Tukums district 050445-10030Birthplace Personal code
05.04.1945. latvianDate, month, year Nationality
Marital statusLatvian University of Agriculture, Department of Architecture and Building
Work place and position
Work address: Home address:Akadēmijas 19 Brīvības bulvāris 28-2
Jelgava, LV-3001 Jelgava, LV-3004
Telephone
30-28791 Telephone 3028244
Fax: 2022180E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments,
countryStudy period
Speciality Qualification
LAA Faculty of Water and Land Reclamation 1967.-1972.
Hidro - Land Reclamation
engineer hidrotechni
cLLU 1992. M.sc.ing. Master
Work Experience
LLU Department of Architecture and Building from 1972.
Scientific Research Interests
Planning of Agricultural Buildings.Advisor of Agricultural buildings.
Contributions at conferences (last three years)
Posters: Newers tendencies in swine house designing in Latvia. 5-th International Conference on Construction, Technology and Environment in Livestock. Farming in Hohenheim, 2001.06.-07.03.
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Lectures courses
Civil EngineeringAgricultural Buildings Industrial ConstructionsBuilding of Public Hoyses
Number of Publications: 30
Publications (not more than 5):
1. Monograph “Historical development of country side houses”. Jelgava, 1997. – 28 p.2. Walss heating. Magazine “Lopkopis un piensaimnieks” Nr. 7 1998. – 2 p.3. Methodical instruction “Animal house”. Jelgava, LLU., 1999. – 24 p.4. Lection abstract “Wood-block houses”. Jelgava, LLU, 1999. – 12 p.5. Flat roofs. Magazine “Mans īpašums” Nr. 8 2000. – 2 p.
In-service training (last three years)
Academic and Social societies (membership)
Membership of Latvian Builders Society from 1993.
Languages: Reading skills Writing skills Speaking skills free good fair free good fair free
good fairLatvian X X XRussian X X XGermanEnglish X X X
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Curriculum vitae
Inga CIPROVIČADepartment of Food TechnologyFaculty of Food TechnologyLatvia University of Agriculture2 Lielā street, Jelgava, LV 3001, LatviaPhone: 371 3005643, fax: 3713022829E-mail: [email protected]
Professional experience2000 – Present Associate professor of Food Science at the Latvia University of Agriculture (LUA)
1999 – 2000 Docent of Department of Food Technology
1998 – 1999 Lecturer of Department of Food Technology
1992 - 1998 Assistant of Department of Food Technology
EDUCATIONUndergraduate, graduate and
postgraduate studies, university, stateTime of study Speciality Qualification
Latvia University of Agriculture 1987-1992 Milk and milk products
technology
Engineer -technologist
Latvia University of Agriculture, Doctor level studies
1994-1997 Food technology
Scientific qualificationName of organisation,
institute, stateYear Speciality Degree of science Number of
diplomaCertifying Commission of LUA
1998 Food Technology
Dr. sc. ing. G-D No 000384
Other studiesStudies or
subject of courseOrganized by Time
Raw milk quality Norwegian Agricultural University, Norway
01.-15.05.1993.
Milk and milk products technology
University of Gent, Belgium 01.-31.03.1994.
Training courses of milk processing technology
British Group Enterprise, United Kingdom
20.-24.03.1995.
Pathogenic micro-organisms in milk and milk products
University of Helsinki, Finland 1.11.-31.12.1995.
Food Quality and Safety Based on GMP and HACCP Principles
FAO/WHO meeting, Vaivairi, Latvia 24.05.-4.06.1999.
Comparative experience on Food supply and division system
University of Bologna, Italy 19.-02.10.1999.
Modern milk production and processing
SIDA, Swedish International Development Cooperation Agency, Uppsala, Sweden
17.-25.03. 2001
USDA Cochran’s Fellowship Training program “Microbiological safety and processing of fish”
Wisconsin University River Falls 02.-18.08.2003.
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Research experience1. A four-year study on the possibilities to produce new and improved food products from
agricultural materials (Latvian Scientific Council, theme 13.3).2. A three-year study on the milk fat fractionations technologies and applications of modified
milk fat in food products (Latvian Scientific Council, theme 01.0780).3. A two year study on the organic milk quality (Latvian Council of Science, theme 04.1056)
AwardsNew scientist award of Latvian Academy of Science (1999)
Publications (in English, etc.)1. I.CIPROVIČA, I.H.KONOŠONOKA. INVESTIGATIONS OF SOMATIC CELL COUNT
AND STAPHYLOCOCCI IN ORGANIC MILK. MAISTO CHEMIJA IR TECHNOLOGIJA (ACCEPTED FOR PUBLICATION NR.37 (2003))
2. I.H. KONOŠONOKA , I.CIPROVIČA. ORGANIC FARMING - OPPORTUNITIES FOR DAIRY FARMERS IN LATVIA? //STARPTAUTISKĀS ZINĀTNISKĀS KONFERNECES MATERIĀLI “NEKAITĪGI PĀRTIKAS PRODUKTI VESELĪGAM UZTURAM”. - JELGAVA, 2003. – 61-64 LPP.
3. V.ŠTERNA , I.CIPROVIČA, A.JEMEĻJANOVS. INVESTIGATION OF CHOLESTEROL DYNAMIC IN MILK //STARPTAUTISKĀS ZINĀTNISKĀS KONFERNECES MATERIĀLI “NEKAITĪGI PĀRTIKAS PRODUKTI VESELĪGAM UZTURAM”, JELGAVA, 2003. – 65-70 LPP.
4. V.Šterna, A.Jemeļjanovs, I.Ciproviča. Comparison of fatty acids and cholesterol content in the milk of Latvian cows breeds// Veterinary Medicine and Zootehnics.- (accepted for publication (2003)).
5. D.Kārkliņa, L.Ozola, I.Ciproviča, L.Adamoviča. Suitable starters for mare milk fermentation. 11th World Congress of Food Science and Technology, Abstract, April 22-27, 2001, Seoul, Korea, p.179-180.
6. D.Kārkliņa, L.Ozola, I.Ciproviča. Evaluation of Latvian fermented milks as a potential source of probiotics// Starptautiskās zinātniskās konferences “Lopkopības produktu nekaitīgums, kvalitāte un kontroles metodes” materiāli, Sigulda, 15.septembris, 2000. - 176-181 lpp.
7. I.Ciproviča, L.Ozola, E.Strautniece, D.Kārkliņa, U.Sausserde. Sensory and rheological evaluation of cultured sour cream with dietary fibres. Proceedings of 7th Nordic Nutrition Congress, Åland, 17-20th June, 2000. - 57pg.
8. D.Kārkliņa, I.Ciproviča, L.Ozola, I.Ozollapa. Probiotics in Latvian cultured milk products. - Proceedings of Symposium “Dairy Nutrition for a Healthy Future”, Dublin, 29-31th May, 2000. - 33 pg.
9. I.Ciproviča, D.Kārkliņa, L.Ozola, U.Sausserde. Rheological properties of cultured sour cream with dietary fibre. - Proceedings of Symposium “Dairy Nutrition for a Healthy Future”, Dublin, 29-31th May, 2000. - 32 pg.
10. D.Kārkliņa, L.Ozola, I.Ciproviča, I.Ozollapa, L.Neimane. Evaluation of Latvian fermented milks as a potential source of probiotics - Scientifical Conference; Nutritionists Meet Food Scientists and Technologists, Porto, 12-14th April, 2000. - 121-122 pg.
11. D.Kārkliņa, V.Kreicbergs, L.Dukaļska, L.Skudra, I.Ciproviča, A.Rukmanis, I.Burtniece. Possibilities to use oat hydrolysers for the production of improved and new foods products. - 10th World Congress of Food Science & Technology, Sydney, 3-8th October, 1999. - 52-53 pg.
12. E.Strautniece, L.Ozola, D.Kārkliņa, I.Ciproviča. Sensory evaluation of new products. Higher Institute of Food and Flavour Industries (HIFFI). Bulgaria, Plovdiv Conference: Development of Food Science, Technics and technology. - Plovdiv:1998.- 30-36 pg.
13. E.Strautniece, L.Ozola, I.Ciproviča, D.Kārkliņa. Sensory properties of low fat sour cream. Proceedings of The 3rd Pangborn Sensory Science Symposium: Sense& Sensability, 1998, 9-13 August.
14. I.Ciproviča. Influence of milk pre-treatment, storage and transportation on the somatic cell count in raw milk. - Maisto chemija ir technologija, 1997. -31:11-14pg.
15. I.Ciproviča, L.Ozola. Evaluation of microbiological quality of raw milk in Riga Dairy// Proceedings of the Symposium Decreasing of the Total Bacterial Count in Raw Milk. - Tartu, November 5,1996.-35-42 pg.
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16. D.Kārkliņa, L.Ozola, I.Ciproviča, J. Predoiu. Die Käseherstellung in Lettland.-Lebensmittelindustrie und Milchwirtshaft, 1995.- 25:1250-1253 s.
17. D.Kārkliņa, L.Ozola, I.Ciproviča, J. Predoiu. Die Entwicklung der Produktion und Verarbeitung der Milch in Lettland.-Lebensmittelindustrie und Milchwirtshaft, 1995.- 7: 272-278.
Total amount of publications: 45 (including scientific articles in Latvian, several teaching books, different articles in magazines )
Study processingStudy subjects:
Milk processingAgricultural products production
Food safetyOrganic farming product processingMicrobiology of products of animal origin (Latvia University, Faculty of Biology)
Other activitiesMember of Latvian Academy of Agricultural and Forestry Science.Member of Technical committee in Latvian Dairy Association
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Curriculum vitae
Daina KārkliņaDepartment of Food Technology, Faculty of Food TechnologyLatvia University of Agriculture2, Lielā iela, Jelgava, Latvia, LV 3001Phone: 371-30-22829 Fax: 371-30-22829E-mail [email protected]
Professional experience
1993 – Present Dean of Faculty of Food Technology, Latvia University of Agriculture (LUA);
2001 – Present Professor of Food Science (LUA);1997 – 2001, Associate professor of Food Science (LUA);1988 – 1993 Vice Dean of Faculty of Food Technology, (LUA);1993 – 1997 Docent of Department of Food Technology, (LUA);1988 – 1993 Lecturer of Department of Food Technology, (LUA);1983 – 1986 Doctor studies in Umana Agricultural Institute (Ukraine);1978 – 1988 Assistant of Department of Food Technology (LUA);1973 – 1978 Technical staff of Department of Food Technology (LUA).
Education
Doctor of engineer science (G-D-000328, Nr.6/2,14.12.93), Latvia University of Agriculture, Food Processing, 1993.Master of engineer science (00061, Nr.16, 30.03.92), Latvia University of Agriculture, Food Processing, 1992.Engineer of Food processing (Nr. 710196, 13.07.73), Latvia University of Agriculture, Food Processing, 1973.
Summary of professional experience
Administrative8 years Dean of Faculty of Food technology. The faculty has 832 students and 65 Faculty members (42 teaching staff and 23 technical staff). Responsibilities include the following:1. Co-ordination of all study programs in faculty.2. Response in matters pertaining to staffing and hiring, budget, facilities management and
utilisation.3. Represented the faculty as a member of the Board of Deans of University and Study
Committee, Senate, Convent. 4. Provide direction and co-ordination for various international programs and course on
Food Science and technology in co-operation with similar departments [SOCRATUS (FOODNET “Food Studies in Europe (55792-CP-1-98-1Fr-ERASMUS-ETN), TEMPUS -JEP-4791-92(94), TEMPUS IMG – 97 LV-2017, ISEKI –Food (Integrating Safety and Environment Knowledge into Food, 104934-CP-1_2002-1PT- ERASMUS –TN) individual international contracts, etc.].
5. Provide co-operation between university and food industries enterprises and professionals organisations.
6. Provide co-operation between Ministry of Agriculture and Ministry of Education and Science (ISEK – 17, 1996; ZM 98 – 13).
7. USDA Cochran Fellowship Training program Microbiology Safety and processing Fish (August 5 – 15, 2002, University of Wisconsin on River Falls)
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Research ExperienceOver 10 years experience in conducting research, includes proposing, designing and participating in multi-year projects with activities occurring in several locations:
1. A six year study and an evaluation of quality criteria of plant origin food products (cereals, fruit and vegetables) (Latvian Scientific Council, theme 13.2);
2. A four year study on the possibilities to produce new and improved food products from agricultural raw materials (functional foods) (Latvian Scientific Council, theme 13.3,);
3. A study of preservation of food products using sous-vide packaging (co-operation with representatives of the fruit and vegetables processing industry).
4. A study of Food Safety and risk assessment in all Food chain (Latvian Council of Science, 02.0016.6.1.)
5. A three year study on the shelf life extension of food products (Copernicus Project CIPA-CT 94-0120 “Shelf life prediction of food products)
6. Latvian representative of COST in TC Agriculture, biotechnology and food science of EC;7. Evaluator of research projects of 5th Framework (EE 19981A03803, Nr. QLEV-2000-
21369; Nr. QLEV-2000-22771; Nr.QLEV-2001-11028; ).
Publications (in English). 1. D.Kārkliņa, Ruta Galoburda etc. Beer consumption patterns in Latvija. “Changes at
other end of the chain:Every day consumption in multidisciplinaty perspective. Wageningen University, Shaker Publishing, 2002.- p.121 – 126.
2. M.Bekers, M.Marauska, M.Grūbe, D.Kārkliņa, M.Dūma New prebiotics for functional foods. CEFOOD Congress, Ljubljana, September 22-25, 2002, Book of abstracts.- p.92
3. M.Dūma, V.Kreicbergs, D.Kārkliņa The influence of selenium additives on the sprouting activity of grain. CEFOOD Congress, Ljubljana, September 22-25, 2002, Book of abstracts.- p.152
4. L.Dukaļska, U.Iļjins, D.Kārkliņa Mathematical model of moisture division in the first drying period of shredded carrots in fixed bed. 22 – 25 August 2002, Praha, Czech Republic, 15 th International Congress of Chemical and Process Engineering.
5. D.Skore, D.Karklina, R.Galoburda Changes of wheat bread quality adding oat and buckwheat flour. Food chemistry and technology, Kaunas, 2001, v.35, p.121 – 127.
6. D.Skore, E.Brence, D.Karklina Dough and bread properties of wheat and oat flour. 3rd European Conference on functional Properties in oats, Upsala, Sweeden, May 17 – 18, 2001, p.64.
7. Bekers M., Marauska M., Laukevics J., Grūbe M., Vigants A., D.Kārkliņa, U.Viesturs, L.Skudra Oat-based polyfunctional food product. Food Biotechnology 2001, vol.15, Nr.1,pp1-12.
8. D.Karklina, L.Ozola, I.Ciproviča, L.Adamoviča Suitable starters for mare milk fermentation. 11th World Congress of Food Sciences and Technology, April 22-27, 2001/Seul. Korea, p.179 –180.
9. R.Galoburda, D.Karklina Changes in Food consumption in Latvia. Abstracts Annals of Nutrition&Metabolism.17th International Conference of Nutrition.2001, p.149.
10.D.Kunkulberga, D.Karkliņa, R.Galoburda Influence of Malt on the properties of Rye Scald. 1st Baltic Conference on Rye (Research, Ouality, Processing, Market), Kaunas, Lithuania, 2 – 5 September, Kaunas, 2001, p.50 – 51
11.M.Beķers, J.Laukevics, A.Vigants, A.Upītis, D.Karklina Rye Substrates Fermentation by Different Yeast Strains for Whisky Production. 1st Baltic Conference on Rye (Research, Ouality, Processing, Market), Kaunas, Lithuania, 2 – 5 September, Kaunas, 2001, p.51 - 52
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12. L.Skudra, D.Karkliņa, L.Dukaļska, S.Strīķe Fermented cereal foods – natural polifunctional foods. Functional Foods – Scientific and global Perspectives, 17 – 19 October 2001, Paris, France p.126
13. V.Kreicbergs, D.Kārkliņa, E.Brence, D.Kunkulberga Dynamics of reducing sugar changes in scald rye flour. Czech Journal Food Science, 2000, vol.18, Special issue, p.237 - 238.
14.Bekers M., Marauska M., Laukevics J., D.Karklina. Oat based polyfunctional food product. The World Congress on biotechnology, 3 - 8 September, Berlin, 2000, Proceedings, vol.3, p. 219 - 221
15.Bekers M., Marauska M., Laukevics J., D.Karklina c Oat and fat free milk based polyfunctional food product. Fourteenth forum for applied biotechnology, 2000, 27 - 28 September, Brugge, Proceedings, Part II, p. 511 - 534.
16. L.Dukaļska, D.Kārkliņa, L.Savenkova, V.Tupureina, S.Muižniece Biodegradable polymer composite materials and consumer aspects of food packaging in Latvia Conference proceedings"The food Biopack Conference, Copenhagen, Denmark, 2000, 27-29 August, p.107.
17. I.Ciproviča, L.Ozola, E.Strautniece, D.Kārkliņa, U.Sausserde. Sensory and rheological evaluation of cultured sour cream with dietary fibres. Proceedings of 7 th
Nordic Nutrition Congress, Aland, 17-20th June, 2000. - 57p.18. I.Ciproviča, D.Kārkliņa, L.Ozola, U.Sausserde. Rheological properties of cultured
sour cream with dietary fibre. - Proceedings of Symposium “Dairy Nutrition for a Healthy Future”, Dublin, 29-31th May, 2000. - 32 p.
19. D.Kārkliņa, I.Ciproviča, L.Ozola, I.Ozollapa. Probiotics in Latvian cultured milk products. - Proceedings of Symposium “Dairy Nutrition for a Healthy Future”, Dublin, 29-31th May, 2000. - 33 p.
20. D.Kārkliņa, L.Ozola, I.Ciproviča, I.Ozollapa, L.Neimane. Evaluation of Latvian fermented milks as a potential source of probiotics - Scientifical Conference; Nutritionists Meet Food Scientists and Technologists, Porto, 12-14 th April, 2000. - 121-122 p.
21. D.Kārkliņa, V.Kreicbergs, L.Dukaļska, L.Skudra, I.Ciproviča, A.Rukmanis, I.Burtniece Possibilities to use oat hydrolysers for the production of improved and new food products. Abstracts of 10th World Congress of Food Science&Technology, 3 – 8 October, 1999, Sydney, Australia, p.52 – 53.
22. L.Dukaļska, A.Ivanova, L.Skudra, E.Strautniece, D.Kārkliņa Shelf-life extensions of sauerkraut by sous vide packaging. Abstracts of 10 th World Congress of Food Science&Technology, 3 – 8 October, 1999, Sydney, Australia, p.51.
23. M.Bekers, M.Marauska, M.Grūbe, U.Viesturs, J.Laukevics, A.Vīgants, D.Kārkliņa Oat based polyfunctional food. 13th forum for applied biotechnology, Het Pand, Gent, 22 -23 September 1999, proceedings, part II, p.589 – 592.
24. D.Kārkliņa, Dukalska L., Iljins U., Pudāne I Investigations of the Quality Improvement in Food Systems by Fibres Obtained from Cabbage. Proceedings of the International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain, Acta Horticulture, 1998., 476, p.321-328.lpp;
25. L.Skudra, A.Blija, E.Sturmoviča, L.Dukaļska, A.Āboltiņš, D.Kārkliņa Studies on Whey Fermentation Using Lactic Acid Bacteria L.acidophilus and L.bulgaricus, Acta Biotechnological, 18 (1998), 3, 277 – 288. ;
26. D.Kārkliņa, M.Dūma Food Science Education Problems in Latvia. In “10 th World Conference on Cooperative Education”, Conference proceedings, Cape Town, 1998, 165 – 168;
27. D.Kārkliņa, V.Kreicbergs, L.Skudra, L.Dukļska, A.Rukmanis, I.Burtniece New approach to processing oats and barley. Higher Institute of Food and Flavour Industries – Plovdiv, Scientific Works:[DFSTT –98], Volume XLIII, 1 st.part 1998., 69 – 75;
28. E.Strautniece, L.Ozola, I.Ciproviča, D.Kārkliņa Sensory evaluation of new products, Higher Institute of Food and Flavour Industries Plovdiv, Scientific works[DFSTT – 98], Volume XLIII, 2 nd part, 1998., 43 – 48 ;
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29. A.Ivanova, L.Skudra, L.Dukaļska, D.Kārkliņa Influence of cooking parameters on survival of microorganisms in sous vide packaged sauerkraut. Higher Institute of Food and Flavour Industries – Plovdiv, Scientific works[DFSTT – 98], Volume XLIII, 2 nd part, 1998., 153 – 158;
30. D.Kārkliņa, V.Kreicbergs, L.Skudra, L.Dukaļska, I.Burtniece, A.Rukmanis Oats based functional foods. “Cereal science – its contribution to health and well being”, 16 th ICC conference 1998, p.93;
31. D.Kārkliņa, L.Dukaļska, l.Skudra, V.Kreicbergs, E.Kopštāle, D.Kunkulberga, I.Pudāne).Possibilities to increase fibre content in wheat bread”, “Cereal science – its contribution to health and well being”, 16 th ICC conference 1998, p.94;
32. L.Dukaļska, D.Kārkliņa Dry soluble oat products. “Cereal for human health and preventive nutrition”, Brno, 1998, p.164 – 167;
33. D.Kunkulberga, D.Kārkliņa The role of water Temperature on the Properties of Scald Baked Rye bread, “Cereal for human health and preventive nutrition”, Brno, 1998, p.199 – 201 ;
34. D.Kārkliņa, V.Kreicbergs, L.Dukaļska, U.Iļjins, A.Rukmanis), 1998.Drying of Oat products by Enzyme Hydrolysis, CHISA’98 - 13 th International Congress of Chemical and Process Engineering, Summaries 8, p.15;
35. D.Kunkulberga, D.Kārkliņa Influence of different factors on the properties of flour-water mixture (scald) during scalding. Maisto chemija ir technologija, 1997, T.31, 25 – 29 ;
36. D.Kārkliņa, M.Dūma)Problems of the University/industry relationship in Food science /International Conference on “Higher Education, Research and Industry in European Economies in Commission for Europe, Riga, 1997;
37. D.Kārkliņa, J.Skalbe, D.Tītmane Level of diacetyl in different brands of beer/The first European Congress on Chemical Engineering in occasion of ICHEAP – 3, Florence, Italy, May 4 – 7 , 1997:Proceedings. – Florence:ECCE 1, 1997, vol.4, p. 2741 – 2743;
38. D.Kārkliņa, D.Tītmane, J.Skalbe, L.Skudra Possibilities of use industrial enzymes to improve the quality of beer . Maisto chemija ir technologija/Kauno technologijos universitetas, Kaunas:1997, p.97 – 100;
39. D.Kunkulberga, D.Kārkliņa Influence of the temperature to the quality of the scald. Maisto chemija ir technologija/Kauno technologijos universitetas, Kaunas:1997, p.94 – 96
40. M.Jakubaite, L.Skudra, D.Kārkliņa Influence of different factor on rheological properties of combined products. Maisto chemija ir technologija/Kauno technologijos universitetas, Kaunas:1997, p.88 –90;
41. L.Dukaļska, L.Skudra, D.Kārkliņa, A.Ivanova Shelf-life extension of sauerkraut by sous vide packaging. Copernicus Project CIPA-CT94-0120:Final Workshop”Shelf Life Prediction”, Wageningen, The Netherlands, November 27 and 28, 1997, p.143. – 148.
42. L.Skudra, D.Kārkliņa, A.Āboltiņš, Vj.Agafončikovs Modelling the growth of microorganisms as a functional of carbon dioxide in milk and milk products. Copernicus Project CIPA-CT94-0120:Final Workshop”Shelf Life Prediction”, Wageningen, The Netherlands, November 27 and 28, 1997, p.105 – 110
43. D.Kārkliņa, L.Ozola, I.Ciproviča, J.Predoi Die entwiclung der Produktion und Veralbeitung der Milch in Lettland. - Lebensmittel industrie und Milchwirtshaft, March,1995.272 - 278.;
44. D.Kārkliņa, L.Ozola,I.Ciproviča, J.Predoi Die Kâse herstelbung in Lettland.- Lebensmittel industrie und Milchwirtshaft,December,1995.1250 – 1253
Total amount of publications: 135 (including scientific articles in Latvian, several teaching books, different articles in magazines and newspapers).
Teaching
Introduction to Food StudiesFermentation.Alcoholic drinks (Spirits and liqueurs; Wine; Beer).Functional Foods.Food Safety
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Other Activities
Expert in Food Science of 9. Expert committee of Latvian Council of ScienceMember of Latvian Scientific Academy of Agriculture and Forestry.Member of Advisory Committee of Vocational education of food technology.Member of Board of Latvian University of Institute Microbiology and Biotechnology.Member of Latvian Nutrition Council, Latvian Food centre, Ministry of Welfare.
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C U R R I C U L U M V I T A E
First name Gita Surname Skudra
Place of birth TalsiIdentity number
Date of birth 12 August 1976
Position Latvia University of Agriculture - lecturer
Mailing address: Home address: 2 Lielā street, Jelgava, LV-3001 5 Puķu street apt. 85, Jelgava LV-3001Latvia Latvia
( 3005647 ( 3020708FAX:
EDUCATION AND SCIENTIFIC QUALIFICATION
Undergraduate, graduate and postgraduate studies, university, state
Time of study
Speciality Qualification
Latvia University of Agriculture 09/2004 Food Science Dr.sc.ing.
Latvia University of Agriculture 09/1998 –
06/2004
Food Science Master of Engineering
Diploma No. 0109
Latvia University of Agriculture 09/1994 –
06/1998
Food Preparation Technology
Engineering Qualification, Diploma No. 405309
Bachelor in Engineering Sciences, Diploma No. 001535
Other studies
Subject of course Organized by Certificate Modern Packaging Techniques and Technologies for Dairy Products
Warmia and Mazury Dairy Excellence Center International Summer Scool, Olsztyn, Poland 5/07/2004 – 16/07/2004
Certificate No. 04/P/10
Latvia University of Agriculture University Didactics01/2004 – 04/2004
Certificate No. 000233
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
1 2 0 8 7 6 - 1 2 5 1 8
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Pedagogical activities: Date: 09/2005 – till nowPlace: Latvia University of AgriculturePossition: lecturerMain tasks: 1. Lectures and practical duties in study courses ,,Food
preparation technologies”, „Table manners”
2. Management of production practices
Date: 09/2004 – 09/2005Place: Latvia University of Agriculture Possition: assistantMain tasks: 1. Lectures in study course „Food preparation technologies”
2. Management of production practices
Number of publications: 2 Major scientific publications:11. International Scientific-Practical conference „Development tendencies of food and nutriment
in Latvia”, presentations, 2001, 73 –
12. „Shelf life extension of fresh vegetables and vegetable salad mixes by packaging in sous vide and CO2 environment.” – Internacional Symposium on Food Packaging – Ensuring the Safety and Qality of Foods, stand presentation, Vienna, Austria, 11.2000
Number of patents, licences:
Languages Read Write Speak
Russian
German
English
Signature
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C U R R I C U L U M V I T A E
Līga SkudraFirst name Surname
GulbenePlace of birth Identity number
12.07.42.Date of birth
Position Latvia University of AgricultureDepartment of Food Technology, profesor
Mailing address: Home address:Lielā iela 2 str. Puķu 5- 85Jelgava JelgavaDepartment of Food Technology LV 3001, LatviaLV 3001, Latvia( +371 30 05641 ( 3020708FAX: +371 30 27238
EDUCATION
Undergraduate, graduate and postgraduate studies, university,
state
Time of study Speciality Qualification
University of Latvia 1960-1965 Biology Biology - Microbiology
SCIENTIFIC QUALIFICATION
Name of organisation, institute, state
Year Speciality Degree of science
Number of diploma
Certifying Commission of LUA
1993 Biotechnology Dr.sc.ing. G-D No 000299
Other studies
Subject of course Organized by Dur. in hours Certificate
Microbiology of meat and meat products
Bonn University 1992, 3 weeks Certifikate
Microbiology of Dairy products
Norway University of Agriculture
1993, 2 weeks Certifikate
Biotechnology Ghent University 1994, 5 weeks Certificate
1 2 0 7 4 2 - 1 0 0 5 0
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Microbiology of Dairy products
Helsinki University of agriculture
1995, 1week Certificate
Food microbiology Wageningen University
1997, 1 week Certificate
Food microbiology Ireland Agricultural University
1997, 1 week
Copernic project CIPA-CT94-0120 “Shelf life pediction of food products”
Slovenia, Ireland, Holland
1996, 1week
1997, 1 week
FIELD OF INTERESTS AND PEDAGOGICAL ACTIVITIES
Pedagogical activities: lecture courses to the students and post-graduates of the Faculty of food technology: Introduction of Biology, Food Products Microbiology, Microbiology and Hygiene, Food Biotechnology;
Supervision of bachelor, masters and doctoral students of Food science.
Co–ordinator of master study programs “Technology of Food products”
Scientific activities: The investigations of Food products microbiology quality and microbiologynew products technology.
Number of publications: 87, included articles, thesis reports, etc.
Major scientific publications:1. L.Skudra, A.Blija, E.Sturmoviča, L:.Dukaļska, A.Āboltiņš, D.Kārkliņa, Studies on Whey
Fermentation Using Lactic Acid Bacteria L acidophilus and L. bulgaricus, Acta Biotechnology, 18 (1998), 3, 277-278.
2. D.Kārkliņa, V.Kreicbergs, L.Skudra, L.Dukaļska, A.Rukmanis, I.Ciproviča, I.Burtniece – Possibilities to use oat by hydrolysers for the production of new and improved products. In: 10th World Congress of Food Science and Technology, Sydney, Australia, 1999, pp52-53.
3. L.Skudra, L.Dukaļska, A.Ivanova, E.Strautniecee, D.Kārkliņa – Schelf life Extension of sauerkraut by sous vide Packing. In: 10th World Congress of Food Science and Technology, Sydney, Australia, 1999, pp51.
4. D.Kārkliņa, V.Kreicbergs, L.Skudra, R.Galoburda, M.Beķers, U.Viesturs – Polyfunctional Foodproduct from oats, Euro Food Chem&Functional Food. A.New challenge for the food chemist, Budapest, Hungary, 1999, pp.632-633.
4. D.Kārkliņa, L.Skudra, U.Viesturs – Some New Food Biotechnology for obtaining of Dry Preparation of Dietary Fibber. In: Bali First – Asian Australian Drying conference, 24-27 October, 1999.
5. L.Dukaļska, L.Skudra, D.Kārkliņa, E.Kopštāle, I.Pudāne – Investigations of the Obtaining of Dry Powder from Vegetables and from Processing by – Products of them. In: Industrial Heat Engineering, “Logos” Ukraine, Kiev, in Begell House Inc. Publishers, New-York USA vol. 21 No.2-3, 1999, pp.62-67.
6. L.Skudra, L.Dukaļska, G.Skudra, D.Kārkliņa –Svaigu dārzeņu kvalitātes nodrošinājums iepakojumā vakuumā un CO2 vidē. Zin. konf. “Pārtikas un uztura attīstības virzieni nākotnē”, Jelgava, 2001.
7. E.Kamoliņa, L.Dukaļska, P.Rivža, L.Skudra – Scaigu modificētā vidē iepakotu
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varavīksnes foreļu kvalitātes mikrobioloģiskie aspekti. Zin. Konf. “Jaunākās tendences kvalitatīvas pārtikas ražošanā”, Jelgava, 2002.
Number of patents, licences: P-96463 Nr. 12062 P-97269 Nr. 12303 LV- 122601 B
Languages Read Write Speak
Russian
German
English
ExcelExcelExcel GoodGoodGood FairFair ExcelExcelExcel GoodGoodGood FairFairFair ExcelExcelExcel GoodGoodGood Fair Fair Fair
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C U R R I C U L U M V I T A E
........................................... ..................................................Surname Name
............................................ ..................................................
Place of Birth Date of Birth
Employer and occupation: Latvia Universityof Agriculture, Faculty of Food Technology, Department of Nutrition,Assistant Professor
Employer’s address:Lielā iela 2, Jelgava LV – 3001, Latvia( +371 3005647Fax: +371 3027238e-mail: [email protected]
I. Education:
InstitutionStudy Period Speciality Qualification
Latvia Univertsity of Agriculture 1987. – 1993. Mass catering Ingenieur – technologist
Latvia Univertsity of Agriculture 1993. – 1997. Food Technology Certificate of Doctor Study
II. Scientific qualification:Scientific counci, Institution Year Speciality Academic degree Diploma Nr.
Promotional Council H-7, Latvia University of Agricult.
1997 Food Technology Dr.sc.ing. G-D №000388
III. Working experience:2000. - Latvia Univertsity of Agriculture, Faculty of Food Technology, Department of Nutrition
– Assistant Professor2000. - SC „BTA” – insurance agent for person travel
1998. – 2000. Latvia Univertsity of Agriculture, Faculty of Food Technology, Department of Nutrition – Lecturer
1994. – 2000. ISC „Helga” - insurance agent for person travel1998. – 2000. Ltd „Globus International” – travel agency general manager1994. – 1998. Latvia Univertsity of Agriculture, Department of Foreign Affairs – Assistant Director
and specialist for cooperation with foreign countries
IV. Scientifical, paedagogical and managerial activities:
3.1. Scientifical activities, publications:3.1.1. Scientific themes: 1.Professional catering equipment. 2.Characterisation of Food Products. 3.Tourisme and Insurance.3.1.2. Assistance in scientifical works:1. Assistance in Work Group - Processing of Ministry Regulations „Hygiene of Mass Catering” (Contract Nr. 7.3-28, Ministry of Agriculture)(2002).2. Consultant - Processing of Ministry Regulations „Hygiene of Foodstuffs” (with Ministry of Agriculture), 2003.3. Assistance in Project „Development of necessary actions for maintenance of a qualitative and harmless circulation of food” LSIAE Contract Nr.2.1.16/03-4 (2003).
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Mārtiņš Ruciņš
Rīga 10.01.1969.
4. Assistance in Work Group - Processing of Ministry Regulations „Rules about professional qualification the physical persons working in a food circulation”, 2003.3.1.3. Member or Director of Professional AssociationsFood Engineering Center (Pārtikas Inženierzinātņu centrs), Director of Board (since 2003).3.1.4. Number of Publications: 27 Major publications:1.Ruciņš M., Landmane M. Whole Chicken Grilling Aspects Under Various Cooking Technologies// Safety Food Production for the Healthy Nutrition. Reports of International Scientific Practical Conference. Jelgava: LLU, 2003., P.90. – 95.2. Ruciņš M. CPC System Influence on to use of Efficiency of Combi Ovens// New Trends in Quality Food Production. Reports of International Scientific Practical Conference. Jelgava: LLU, 2002., P.212. – 217.3. Ruciņš M. Information Technology as a Modernisation Ground of Study Process// Tradicionālais un novatoriskais sabiedrības ilgtspējīgā attīstībā. Reports of International Scientific Conference. Rēzekne: Rēzeknes Augstskola, 2002.3.1.5. Textbooks and study aids: 6 Textbooks. Major textbooks and study aids:1. Ruciņš M. What is what. Or all about the Tourisme and Insurance/ Textbook. Jelgava: LLU, 2002. – P.151.2. Ruciņš M. Foodservice equipment. From idea to realisation/ Textbook. Jelgava: LLU, 2001. – P.918.3. Ruciņš M. Professional Foodservice Equipment. 2nd Edition. Rīga: M.Ruciņš, 2001. – CD ROM.
3.2. Paedagogical activities:3.2.1. Conduction of Bachelors and Magister works: Magister Works -1, Bachelor Works-4.3.2.2. Lectures and trainings:Lectures: 1.Foodservice Equipment. 2.Hotel and Restaurant Management Systems. 3.The Tourism and the Insurance. 4.Tourisme Geography.Trainings : 1.Foodservice Equipment. 2. The Tourism and the Insurance. 3. Food product Merchandise.3.2.3. Another information:1. In cooperation with Food Engineering Center and Faculty of Rural Ingenieurs (LUA) created the new Study Way Projecting of Foodservice Enterprises.2. Organisation of Practical Courses „Hotel and Restaurant Management System “R-Keeper”” (Study aid “Hotel and Restaurant Management Systems”).3. Organisation of Practical courses „Global Distribution System „Amadeus”” (Study aid „The Tourism and the Insurance).4. Design and Webmaster of Internet sites „Catering” – www.catering.lv un „Catering for Students” – www.catering.lv/Studenti.3.2.5. Professional Qualification:1. 10. 2003. International Workshop “The principles of Hazard Analysis and Critical Control Points (HACCP) in the small and medium scale retail and catering sectors “, Brussels (Beļgium).2. 10.1999, 04.2000 and 03.2001. Participation in „Master Class” Courses About the new Technologies in Heat Treatment of Food Products, St. Petersbourg (Russia).3. 12.2000. Participation in 92. Europa Teacher Workshop about the EU Actualities in Agriculture, Food Technology and Education, Strasbourg (France).
3.3. Managerial activities:1. Assistant director and expert of Internal Unit of LUA (1994.- 1998.).2. Member of Faculty Council, Faculty of Food Techology, LUA (since 2002.).3. Food Engineering Center (Pārtikas Inženierzinātņu centrs), Director of Board (since 2003).4. Expert and Consultant for Open Competition of State (Ministry of Finance, Riga City Council) and private organization about the Equipping of Foodservice Equipment (2002.- 2004.).
4. Language: Russian excellentGerman goodEnglish middling
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C U R R I C U L U M V I T A E
Name: Baiba OzolaDate of birth: March 31, 1948Nationality: LatvianPosition: Assistant ProfessorWorking place address: Latvia University of Agriculture Faculty of Food Technology Department of Chemistry Liela iela 2, Jelgava, LV-3001, Latvia Tel: 3005645 Email: [email protected]
Home address: Dzirnavu iela 63-1, Riga, LV-1011, Latvia Tel: 7281357
Education:
1971 Graduated Latvian State University, Faculty of Chemistry, Riga, Latvia1985 PhD, Institute of Evolutionary Physiology and Biochemistry, Leningrad, USSR1992 Degree: Doctor in biology ( Dr.biol. ), Latvian Council of Science
Work Experience:
1971 – 1974 Laboratory Assistant at Faculty of Chemistry, Latvian State University1974 – 1987 Research Associate at Institute of Polymer Mechanics, Latvian Academy of Science1987 - Assistant Professor at Department of Chemistry, Faculty of Food Technology, Latvia University of Agriculture
Training:
April 1997 Universities of Valladolid and Burgos, SpainOctober – November 2001 University of Jerusalem, Faculty of Agriculture, Department of Food Technology and Israel State Laboratory of Health, Department of Food Chemistry, IsraelJanuary – April 2003 Training in Pedagogic program „Didactics of
University Teaching”, Latvia University of Agriculture,Obtained certificate
Foreign Languages: good level in English and Russian
Publications:1. B. Ozola, B.Purinya. Comparative studies of biomechanical and biochemical properties of
human coronary and brain arteries. – Abstracts of IX International conference on mechanics of composite materials, Riga, 1995, p.282
2. B.Ozola, V.Vitola, U.Kaulins. Activity of native antioxidants in cacao and cacaovella. – Abstracts of scientific-practice conference of Department of Food Technology, LUA, 2003, pp.107-109, (in Latvian).
3. U.Kaulins, B.Ozola, I.Melgalve. Peroxides and antioxidants in nutrition. – Text book, Jelgava, LUA, 2003, 44 pages, (in Latvian).
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CURRICULUM VITAE
Viesturs KreicbergsName SurnameSaldus 120155-10010
Place of birth Personal code12.I.1955. Latvian
Date, month, year NationalityMarried
Marital statusLatvia University of Agriculture Department of Chemistry, Professor
Work place and position
Work address: Home address:2. Liela str. Jelgava 2/24 Nameja str. Jelgava
Telephone +371 3005645 TelephoneFax: +371 3027238
E-mail: [email protected]
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments, country Study period Speciality Qualification
Latvia States University 1973-1978 Bioorganic chemistry Chemist Riga Polytechnic Institute Post graduate studies
1983-1985 Organic Chemistry Candidate of technical science (1985)
Certifying Commission of Riga Technical University – 1992 Organic Chemistry Dr.chem.Work Experience
1976-1987 Head of Research laboratory of institution “Biolar”1987-1992. Senior lecturer at the Department of Chemistry of LLA1992-1995 Lecturer at the Department of Chemistry of LLA1995-1998 Docent at the Department of Chemistry of LLU1998-2001 Associated Professor at the Department of Chemistry of LLU2001 - Professor at the Department of Chemistry of LLU
Scientific Research Interests
Research work on application of hydrolysis of starch in oat and rye flour; the possibilities to use oat extract for production of new type food beverages, and investigations about flavouring of plant oils by spicesOver 10 years experience in conducting research, includes proposing, designing and participating in multi-year projects with activities occurring in several locations:1. A four year study on the possibilities to produce new and improved food products from agricultural raw
materials (functional foods) (Latvian Scientific Council, theme 13.3,); 2. A three-year study on the milk fat fractionations technologies and applications of modified milk fat in food
products (Latvian Scientific Council, theme 01.0780).
Contributions at conferences (last five years)
1. "Dynamics of Reducing Sugar Changes in Scald of Rye Flour" - Chemical reactions in foods IV, 20-22 September 2000, Prague, Czech Republic.
2. "Polyfunctional Food Product from Oats" - Proceedings of the EURO TOOD CHEM X, September 22-24, 1999. Budapest, Hungary.
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3. "Possibilities to use Oat Hydrolysers for the Production of Improved and new Food Products" - 10th World Congress of Food Science & Technology, October 3-8, 1999. Sydney, Australia.
Lectures courses
B.Sc. course: Organic Chemistry Professional training course: Food ChemistryProfessional training course: Organic Chemistry M.Sc. course: Natural substances in systems of food staffs
Number of Publications: 24
Publications (not more than 5):
1. Kreicbergs V., Kārkliņa D., Brence E., Kunkulberga D. Dynamics of Reducing Sugar Changes in Scald of Rye Flour // Czech Journal of Food Sciences - Prague, 2000. - Vol. 18. - P.237-238.
2. E. Brence, V. Kreicbergs. Studies on changes of reducing sugars in rye flour scald. // Food chemistry and technology: Lithuanian Food institute, Kaunas university of tehnology. – Kaunas 2001. - 35t, P. 5-11.
3. M. Dūma, V. Kreicbergs, D. Kārkliņa. The influence of selenium additives on the sprouting activity on grain. CEFood congress, 22.-25.2002, Ljubljana, Book of Abstracts, p.152.
4. Kārkliņa D., Kreicbergs V., Dukaļska L., Skudra L., Ciproviča I....[et. al.] Possibilities to use Oat Hydrolysers for the Productio of Improved and new Food Products // 10th World Congres of Food Sciense & Technology. 1999, Sydney, Australia : Abstracts. - North Sydney, 1999. - P. 52-53.
5. Kārkliņa D., Kreicbergs V., Skudra L., Galaburga R., Viesturs U., Bekers M. Polyfunctional Food Product from Oats // Proceedings of the EURO TOOD CHEM X, 1999 Budapest, Hungary, - Budapest, 1999. - Vol.2. : Functional Foods - A New Challenge for the Food Chemists. - P.632-633.
Academic and Social societies (membership)
Member of Council of Faculty of Food technologyMember of Council of Latvia University of Agriculture
Languages: Reading skills Writing skills Speaking skills free good fair free good fair free
good fair
Latvian x x x
Russian x x x
German x x x
English x x
x
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Curriculum vitae
Envija Velga StrautnieceDepartment of Food TechnologyFaculty of Food TechnologyLatvia University of Agriculture2 Lielā street, Jelgava, LV 3001, LatviaPhone: 371 3005673, fax: 3713022829E-mail: airad @ cs.llu.lv
OccupationAssociate professor (from 2001) at Department of Food Science in the Latvia Universityof Agriculture (LUA)
EDUCATIONUndergraduate, graduate and
postgraduate studies, university, state
Time of study Speciality Qualification
Latvia University of Agriculture 1960-1965 Technology and organization of public catering
Engineer -technologist
Latvia University of Agriculture, Doctor level studies
1969-1972 Technology of products of public catering
Candidate of technical science
Scientific qualificationName of organisation,
institute, stateYear Speciality Degree of
scienceNumber of
diplomaCouncil of Institute of
National Economy (Moscow)
1972 Technology of products of public catering
Candidate of technical science
MTH No083343
Certifying Commission of LUA
1993 Food technology,
processes and equipment
Dr. sc. ing. G-D No 000301
Research experience4. A two-year study on the possibilities to produce new and improved food products
from agricultural materials (Latvian Scientific Council, theme 13.3).5. Grant of Ministry of Agriculture Nr.2001-12(12) “Preparation of system of sensory
evaluation of food products corresponding to requirements of EU”.
Publications (in English, etc.)18. I.Ciproviča, L.Ozola, E.Strautniece, D.Kārkliņa, U.Sausserde. Sensory and
rheological evaluation of cultured sour cream with dietary fibres. Proceedings of 7th Nordic Nutrition Congress, Åland, 17-20th June 2000. - 57pg.
19. E.Strautniece, L.Ozola, D.Kārkliņa, I.Ciproviča. Sensory evaluation of new products. Higher Institute of Food and Flavour Industries (HIFFI). Bulgaria, Plovdiv Conference: Development of Food Science, Technics and technology. - Plovdiv:1998.- 30-36 pg.
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Teaching activitiesStudy subjects:
Grain, their processing – 5,5 CP Fruits, berries, their processing - 4 CPSensory evaluation of food products – 2 CPMethods of sensory evaluation of food products – 2 CP
Other activitiesMember of Convent of Latvia University of Agriculture
Language skillsRussian goodEnglish good
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CURRICULUM VITAE
Name, surname: IVETA LĪCEDate of birth.: 03.12.57.Address: Uzvaras iela 5-29 Jelgava LV 3001Phone: 3020954; 9118178E mail: [email protected]: LatvianOccupation: Latvia University of Agriculture Institute of Education and Home
EconomicsPost: docent
EDUCATIONTraining institute Duration Speciality Qualification
Latvia University of Agriculture 1998. Doctoral studentLatvia University of Agriculture 1993. – 1995. Education Master of pedagogyLiepaja Pedagogical Institute 1979. – 1985. Latvian language and
literatureTeacher
Riga Secondary School of Applied Art 1965. - 1977. Art weaving Artist - masterJelgava Secondary School N2 1965. – 1973. student
EXPERIENCE
Establishment Duration Occcupation LUA, Institute of Education and Home EconomicsJelgava Primary School N4
since 2000. DocentTeacher of Home Economics
LUA, Department of Nutrition and Home Economics 1993. –2000. LecturerLUA, Department of Nutrition and Home Economics 1992. –1993. AssistantJelgava Secondary School N1 1982. – 1992. Teacher of Home EconomicsJelgava Secondary School N2 1977. –1982. Teacher of Home Economics
SCIENTIFIC DUTIES AND EQUIVALENT POSTS22.04.-30.04.2002 Lectures at Helsinki University within SOCRATES. The themes: “Latvian National
Traditions within Weaving”, “Creative Actions in Textile Design”.17.05.-22.05.2000 Lectures at Helsinki University within SOCRATES. The themes: “Latvian National
Textiles as Characteristic off Cultural Heritage”, “Possibilities of Weaving Techniques in Textile”.
24.09.-27.09.2000. Facilitator of group “Teaching at School” in International Conference:Nutrition and Helth from the Aspect of Nutritional Habits, Ljubljana, Slovenia
2000. Member of organizing committee of the First Baltic Olympiad of Home Economics for school students
Since 1999.-2001. Member of organizing committee of competition “Zeltene of Zemgale” 15.03.99.-15.06.99. TEMPUS PHARE Individual Mobility Grant, Contract N IMG-998-LV-1010.
Helsinki UniversitySince 1998. Member of IFHE /International Federation of Home Economics/Since 1996.-2000. Member of Convention Latvia University of AgricultureSince 1996. Coordinator of Latvia State Olimpiad of Home Economics for School students01.02.95.-01.03.95. Centre for International Mobility. Helsinki UniversitySince 1995. Member of Latvian Association of Teacher of Practical Subjects Since 1990. Master of Applied Art in Weaving1984.- 1990. Leader of National Applied Art Studio “Nakotne” Since 1972. Member of National Applied Art Studio “Atspole”.
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PARTICIPATION IN CONFERENCES/MEETINGS ABROAD1. Consumers and Families as Market Actors: International Household and Family Research
Conference, Helsinki, Finland, July 17 - July 20, 2002. 2. The Nordic-Baltic IFHE meeting, Helsinki, Finland, July 20, 2002.3. Science and Technology Education: Preparing Future Citizens: 1 st IOSTE Symposium in
Southern Europe, Paralimni, Cyprus, May 29 - April 2, 2001.4. Sweden Weaving Association for 10 year: conference, Karlskrona, Sweden, April 21 –23,
2001.5. Nutrition and Health from the Aspect of Nutritional Habits: International Seminar/Workshop,
Ljubljana, Slovenia, September 25 - 27, 2000.6. Role of Social- Humanitarian Sciences in the System of University Education: International
Research Conference, Kauna, November 12 – 13, 2000.7. Teaching Materials in Home Economics // Home Economics in the New Millennium: from a
Cultural, Consumer and Health Perspective: European Conference, Stabekk, Norway, November 23 - 24, 2000.
8. Teachers education in Home Economics // Home Economics for 100 years – Home Economics in the 21st Century History, perspectives and challenges: International Conference, Copenhagen, Denmark, December 1-3, 1999.
DIRECTION OF SCIENTIFIC WORK Didactic of student teaching Development of the didactic of teaching textile. The acquiring and understanding of traditional cultural heritage.
DISERTATION WORK:“Methods of teaching textile at general education school” Scientific advisor: Asoc.prof.
Dr.paed. Vija DišlereTRAINING COURSE:
Textile Materials Textile Science Batik Special optional course Silk Paiting
NUMBER OF PUBLICATION: 26 The last publications: Līce I. Historical Development of the Subject “Home Economics” at General Educattion Schools
in Latvia // Rural Environment Education Personality: International Scientifics Conference: Proceedings. – Jelgava: LUA, 2003. – 126.–131.p.
Līce I. Ethnographic Textiles in the Modern Environment // Current Themes In Craft Research: Research in Sloyd Education and Craft Science A:4. – Finland, Nordic Forum for Research and Development in Craft and Design, 2002. – 53-71p.
Līce I. Creative Work in Textile Design // The Spaces of Creation: International Research and Practical Conference: Proceedings. – Šiauliai, Lithuania, 2002. – 58-63p.
Līce I. Skolēnu prakses pilnveides aspekti tekstila izstrādē //Tradicionālais un novatoriskais sadarbības ilgspējīgā attīstībā: Starptautiskā zinātniskā konference: konferences materiāli. - Rēzekne, 2002. – 262.-269.lpp.
Līce I. The Interactions of Teacher and Pupil in the Classroom // Science and Technology Education: Preparing Future Citizens: 1st IOSTE Symposium in Southern Europe: Proceedings. – Cyprus, 2001. – 76-83p.
Līce I. Teorijas un prakses saistība tekstilizstrādājumu apguvē // Personība. Laiks. Komunikācija: starptautiskā zinātniski praktiskā konference: referātu materiāli. - Rēzekne, 2001. – 83.-86.lpp.
Līce I. Skolotāju sagatavotība tekstilmācībā // Izglītība Latvijā gadsimtu mijā: problēmas un risinājumi: Liepājas Pedagoģiskās akadēmijas 45.gadu jubilejai veltītā zinātniski metodiskā konference: rakstu krājums. – Liepāja: LiePA, 2000. – 184.-187.lpp.
Līce I. Consumers Training in Textiles in the Household Subject // Integration Problems of the Baltic Region Countries on Their Way to the European Union: International Conference: Proceeding. – Rezekne: Rezekne Higher Education Institution, 2000. – 125-128 p.
Līce I. Motivācija batikošanas nodarbībās // Mājturība. Skolotājs. Skolēns: metodiski - praktiskā konference: referāti. – Rīga: LU, 2000. – 103.-105.lpp.
Līce I. Some Views about Teaching Aids in Home Economics // Nutrition and Health from the Aspect of Nutritional Habits: International Seminar/Workshop: Book of Abstracts. - Slovenia, 2000. – 19p.
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Līce I. Students Creative Action in Crocheting // Role of Social- Humanitarian Sciences in the System of University Education: International Research Conference: Research papers. - Kauna, 2000. - 88-92p.
Līce I. Teachers education in Home Economics // Home Economics for 100 years – Home Economics in the 21st Century History, perspectives and challenges: International Conference: Report. – Copenhagen, 2000. - 80-87p.
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CURRICULUM VITAE
Proposed position in the project:1. Family name: Rozenbergs
2. Forenames: Viesturs
3. Date of birth: 8-Feb-1968
4. Nationality: Latvian
5. Marital status: Married
6. Education: Higher
Institution Latvia University of AgricultureDate: from (month/year) to (month/year)
1994-1997
Degree(s) or Diploma(s)Obtained:
Dr.sc.ing.
7. Language skills: (increasing competence from 1 to 5)
Language Reading Speaking WritingRussian excellent excellent goodGerman good good goodEnglish good basic basic
8. Membership of professional bodies:- SO ,,Food engineering center”
9. Other skills: (e.g. computer literacy, etc.)- Administration and design www.partika.lv
10. Present position- Assist. Professor Department of Nutrition, Latvia University of Agriculture
11. Years within the organization:- 8 years
12. Key qualifications: (Relevant to the programme)
Country Date: from (month/year) to (month/year)
13. Experience in foreign postings:
Date: from (month/year) to (month/year)
2000 (one month)
Location Valencia, SpainCompany Technical University ValenciaPosition ERASMUS lecturerDescription --------------
14. Professional Experience Record:
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Date: from (moth/year)to (moth/year)
from 2003
Location Riga, LatviaCompany NGO ,,Food Engineering Center”Position VicepresidentDescription Organizational arrangements
Date: from (moth/year)to (moth/year)
1993 – 1995
Location Valmiera, LatviaCompany ,,KKC” Ltd.Position VicepresidentDescription Organization of Business
Date: from (moth/year)to (moth/year)
1999
Location Jelgava, LatviaCompany Latvia University of AgriculturePosition Head of Department of ScienceDescription 1. Management.
2. Participation in 5th Framework Programme.
15. Other Relevant Information- leading of study subject ,,Business for Open Market” in LUA.
16. Contact Address – LUA. Liela str.2, ph. +371-3005647, fax: +371-3022829, e-mail: [email protected].
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CURRICULUM VITAE
Juris ŽodziņšName Surname
Jelgava district 050248-10001Birthplace Personal code
05.02.1948. latvianDate, month, year Nationality
Marital statusLatvian University of Agriculture, Department of Architecture and Building
Work place and position
Work address: Home address:Akadēmijas 19 Brīvības bulvāris 28-2
Jelgava, LV-3001 Jelgava, LV-3004
Telephone
30-28791 Telephone 3028244
Fax: 2022180E-mail:
Education
Higher education, Master’s course, doctoral studies. Ed. Establishments,
countryStudy period
Speciality Qualification
LAA Faculty of Water and Land Reclamation 1967.-1972.
Hidro - Land Reclamation
engineer hidrotechni
cLLU 1992. M.sc.ing. Master
Work Experience
LLU Department of Architecture and Building from 1972.
Scientific Research Interests
Hidro-technical building and Land Reclamation
Contributions at conferences (last three years)
Lectures courses
Hidrotechnical StructuresHidraulic StructuresProjection of BuildingsConstruction drawing
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Number of Publications: 18
Publications (not more than 5):
Hidrotechnical Buildings. Study training aid. 1987. – 300 p.
In-service training (last three years)
Academic and Social societies (membership)
Languages: Reading skills Writing skills Speaking skills free good fair free good fair free
good fairLatvian X X XRussian X X XGerman X XXEnglish
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