Faculty of Food Technology ( lv, Pārtikas tehnoloģijas fakultāte) is a
faculty of
Latvia University of Life Sciences and Technologies
The Latvia University of Life Sciences and Technologies ( lv, Latvijas Biozinātņu un tehnoloģiju universitāte (''LBTU'')), previously Latvia University of Agriculture (LUA; (''LLU'')), is a university in Jelgava, Latvia, specializing in agric ...
founded in 1948. It offers second-level professional higher education studies in
food technology (''Pārtikas tehnoloģija''), academic
baccalaureate Baccalaureate may refer to:
* ''Baccalauréat'', a French national academic qualification
* Bachelor's degree, or baccalaureate, an undergraduate academic degree
* English Baccalaureate, a performance measure to assess secondary schools in England ...
studies in
food quality
Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important fa ...
and
innovations
Innovation is the practical implementation of ideas that result in the introduction of new goods or services or improvement in offering goods or services. ISO TC 279 in the standard ISO 56000:2020 defines innovation as "a new or changed entit ...
(''Pārtikas kvalitāte un inovācijas'') and professional baccalaureate studies in
catering
Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.
History of catering
The earliest account of major services be ...
and
hotel management
''Hotel Management'' magazine is a trade publication produced by Questex, LLC.
History and profile
The magazine ''Hotel Management'' was established in New York in 1922 by Ahrens Publishers. It absorbed or merged with various other hotel manage ...
(''Ēdināšanas un viesnīcu uzņēmējdarbība''), as well as academic
master's degree
A master's degree (from Latin ) is an academic degree awarded by universities or colleges upon completion of a course of study demonstrating mastery or a high-order overview of a specific field of study or area of professional practice. studies in
food science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development ...
(''Pārtikas zinātne'') and
nutrition science
Nutritional science (also nutrition science, sometimes short ''nutrition'', dated trophology) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food ...
(''Uzturzinātne''; in cooperation with
Latvian University
University of Latvia ( lv, Latvijas Universitāte, shortened ''LU'') is a state-run university located in Riga, Latvia established in 1919.
The ''QS World University Rankings'' places the university between 801st and 1000th globally, seventh ...
and
Riga Stradiņš University
Riga Stradiņš University (RSU) ( lv, Rīgas Stradiņa universitāte, la, Universitas Rigensis Stradina) is a public university located in the city of Riga, Latvia. The Stradiņš (pronounced stradiɲʃ name in the university's title is owed ...
) and
doctoral studies
A Doctor of Philosophy (PhD, Ph.D., or DPhil; Latin: or ') is the most common degree at the highest academic level awarded following a course of study. PhDs are awarded for programs across the whole breadth of academic fields. Because it is ...
in food science (''Pārtikas zinātne'').
History
On 22 October 2014 Latvia University of Life Sciences and Technologies signed a 2.34 million euro contract with a building company "RCBS" for the construction of a new Faculty of Food Technology two-storey building and its surrounding territory behind the
Valdeka castle in 22
Riga Street,
Jelgava
Jelgava (; german: Mitau, ; see also other names) is a state city in central Latvia about southwest of Riga with 55,972 inhabitants (2019). It is the largest town in the region of Zemgale (Semigalia). Jelgava was the capital of the united Du ...
for the total area of 1513.2 m
2. The construction took place from autumn of 2014 till the summer of 2015. The official opening ceremony was held on May 11, 2016, but the building was open for lectures and laboratory work already since February 1, 2016.
On the first floor scientific laboratories and
pilot plant
A pilot plant is a pre-commercial production system that employs new production technology and/or produces small volumes of new technology-based products, mainly for the purpose of learning about the new technology. The knowledge obtained is then ...
s for
fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
and
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
processing,
beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
manufacturing,
grain processing and
bread production,
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...
,
meat and
fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...
processing are located, as well as a
packaging plant, but the second floor contains auditoriums, instructional laboratories and the dean's office.
Divisions
The Faculty is divided into three departments:
* Department of Chemistry;
* Department of Food Technology;
* Department of Nutrition.
Deans
* Pāvils Zariņš (1948–1961);
* Fricis Angers (1961–1964);
* Ernests Jurevics (1964–1974);
* Ināra Melngalve (1974–1993);
* Daina Kārkliņa (1993–2006);
* Inga Ciproviča (2006–2017);
* Mārtiņš Šabovics (2017–present).
Gallery
LUA, Faculty of Food Technology bakery.jpg, Bakery
LUA, Faculty of Food Technology Food microbiology laboratory.jpg, Food microbiology laboratory
References
External links
* {{in lang, lv
Virtual tour of the faculty
Food Technology