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Faculty of Food TechnologyLatvian University of Agriculture

Report

of the Self-Evaluation Committee forAccreditation of the Academic Master

Study Programme of Food Science(classification code of education 46541)

Jelgava, 2003

Contents

Introduction 31. Objectives and tasks of the study programme 32. Organisation of the study programme 4

2.1. Matriculation regulations 42.2. Study length and volume 42.3. Content of the study programme 42.4. Alterations of the study programme during the period of post-accreditation 6

3. Practical accomplishment of the study programme 64. Assessment system 75. Master students 9

5.1. Number of master students 95.2. Number of master students enrolled in the first year 105.3. Number of graduates 105.4. Questionnaire of learners and its analysis 115.5. Questionnaire of graduates and its analysis 135.6. Learner`s participation in upgrading of the study process 13

6. Academic personnel engaged in the study programme 136.1. Number of academic staff 136.2. Qualification adequacy of the academic personnel 146.3. Selection and renewal of the academic personnel 14

7. Sources of financing and provision of infrastructure 158. External relations 16

8.1. Connection with employers 168.2. Co-operation with similar study programmes in Latvia and abroad 168.3. Learners abroad within the framework of the programme exchange 168.4. Foreign visiting lecturers 17

9. The development plan of the study programme 1710. Appendices 19

1. Standard of the academic master study programme of LUA 192. Full-time master study plan of Food Science 203. Part-time master study plan of Food Science 214. Adequacy of the master study programme to the academic education standard 225. Results of master work defence (2001-2003) 226. Academic personnel 237. Scientific qualification of master work supervisors 258. Participation of master work supervisors in scientific projects 289. Annotations of the master study subjects of Food Science 29

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Introduction

Master study programme “Food Science” was started in 1992.Master studies are the next higher level of studies that follows a bachelor’s degree or the higher professional education that enables to continue studies in a master course.On 16 May 2001 the master study programme Food Science was accredited by the Accreditation Commission for 2 years.This report includes the self-evaluation of the accredited master study programme Food Science that comprises the time being in force from 2001 to 2003.The programme has been upgraded and changed in accordance with the suggestions offered by the International Accreditation Commission and taking into consideration a master programme standard confirmed by the Latvian University of Agriculture (LUA) during that period of time. The corrections are shown in yearly self-evaluation reports in 2001/2002, 2002/2003 study year, which were reviewed at the Faculty of Food technology (FFT) council meetings, joined meeting of the LUA Council of Science and Studies and confirmed at the LUA Senate meeting.The academic degree obtained in the master study programme is a master of engineering (Mag.ing) in Food Science.The diploma obtained is a master of engineering diploma in Food Science.During the history of years of the existence of master programme 55 master degree students have graduated from the Food Science programme.In 2003/2004 academic year there are 39 full-time and 6 part-time master students of Food Science.

1. The objective and tasks of the study programme

The objective of master studies of Food Science of the LUA Faculty of Food Technology is to prepare academically educated specialists the becoming new scientists, teachers, managers and businessmen endowed with creative and independent ability of decision making, who would facilitate a further development of Latvian food production and processing industry, as well as ability to compete after entering the European Union.The tasks of the academic master study programme are:

acquire profound special theoretical knowledge of food production and problems associated with it;

be competent in scientific and practical issues of food production; select and use various scientific research methods in Food Science branch

appropriate to the objective of investigation; analyse and assess the results obtained in the research work proving their

significance and role in upgrading of production technologies; prepare himself/herself to perform independent scientific research

continuing studies in a doctoral programme as well as to continue self- education acquiring new work methods.

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2. Organisation of the study programme

2.1. Matriculation regulationsThe master study programme in Food Science can be acquired at full-time state budgeted studies as well as part-time studies financed by physical and juridical persons.Enrolment of master students in full-time state budgeted studies takes place in the order determined by the competition. The applicants to be enrolled must be the citizens of the Republic of Latvia (RL) and persons having rights to hold non-citizen passports issued by the RL as well as persons holding a permanent residence permit. Persons have rights to study at the master programme Food Science of the LUA who have the higher education corresponding to a bachelor’s degree in the chosen branch of studies (160 CP) as well as persons who do not have a bachelor`s degree but have graduated from the higher educational establishment in the chosen study branch till the year 1995, and persons with the higher professional education that gives rights to continue studies in a master course.Applicants whose academic bachelor’s degree or higher educational programme differs from the chosen trend of studies have rights to study in a master programme provided they have fulfilled additional requirements stated by the study programme Food Science.Studies in one programme are paid by the state budget for full-time students enrolled within the framework of the state limit but, if the applicant wants to take also other programmes, then the fee should be covered by the learner or any other physical or juridical person.Persons who apply for full-time or part time master studies in Food Science have to pass entrance examination in foreign language (English, German or French) which is assessed to 2 grades(points). Enrolment in the master study programme Food Science is carried out in a procedure determined by the competition summing up the weighed mean mark (grade) in the higher education document of the basic level and the foreign language assessment of the entrance examination.

2.2. Study length and volumeThe study programme can be accomplished both in full-time and part-time studies. The length of full-time studies is 2 years and that of a part-time is up to 4 years.The total volume of studies is 80 CP.The study programme and its manager, prof. Dr.sc.ing. Liga Skudra, were confirmed at the LUA Senate meeting March 10, 1999, decision No.265.The master student is allowed to interrupt his/her studies for a certain time in case he/she has a serious reason for it and then continue the studies.The document of master study interruption is drawn up by the Rector’s regulation.

2.3 Content of the study programmeThe programme worked out is a regulating document of engineering master studies Food Science at the Faculty of Food Technology of the LUA that determines the order of study procedure, its contents, methodological and scientific level and the final result.The master study programme Food Science is confirmed at the LUA Senate meeting February 9, 2000, decision No.3-15. The implemented changes and improvements in accordance with the suggestions of the International Accreditation Commission and taking into consideration requirements of the new LUA standard of the master student

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academic studies (The Senate decision No.4-160, June 12, 2002, see appendix 2) were included in the yearly self-evaluation reports in 2001/2002, 2002/2003 confirmed by the LUA Senate decisions No.4-133 (November 13, 2002) and No.4 – 212 (November 12, 2003).The master study programme is developed in such a way that alongside a profound academic education the applicants for engineering master degree in Food Science could get acquainted with the latest achievements, research trends and most important problems in food branch in the world and in Europe to be able to carry out scientific investigations in compliance with the modern science requirements both at theoretical and experimental level.The master study programme includes interharmonised humanities, courses of general education and speciality that enable to use rationally the pedagogic and scientific potential of the LUA academic staff, teaching premises, laboratories and financial resources.The structure of the master course programme is formed by the mandatory and elective courses and their total volume is 80 CP. It includes: master course with the total theoretical volume 55 CP, of which the mandatory subjects part A make 20 CP. Part B of the programme is made of 25 CP which, in their turn, are made of part of humanities or special course subjects and 14 CP research practice. Part C (optionals or free choice) includes 10 CP. Courses of humanities and general education are obligatory equally to all master students of all study trends (Appendix 1).The master study programme offers the master students to choose module 1 of mandatory elective study subjects associated with food quality problems or module 2 associated with innovative development of new foodstuffs.A full content of the offered study programme is presented in an extended study plan showing the distribution of study duration in years and semesters of full-time and part-time studies. The offered subjects, their structure and distribution result from the formulated study objectives and tasks (Appendix 2, 3).The task of the research practice is to enable the applicant for master degree to get acquainted with methods and technique of scientific research in practice and to collect the needed information published in scientific literature on the chosen research trend as well as to carry out the practical part of the master work and perform the mathematical processing of the data obtained.When working out the master work, a greater emphasis is on the student’s individual work proportion in all aspects including the formulation of the basic approach, selection and application of methods to solve problems under investigation, research methodology and analysis of criteria.The master student with his/her promotion work gives a larger or smaller contribution to the food science by investigating, analysing and improving it. Choosing and working out the master paper, specialisation of the students take place in the branch food technology or sub-branches of food science: food chemistry, food microbiology, food quality, food processing and equipment.There are 25 CP envisaged for working out a master work.The master study programme complies with the Regulations of the Cabinet of Ministers RL No.2 “On the state standard of the academic education” January 3, 2002 (Appendix 4).

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2.4 Alterations of the study programme during the period of post-accreditation

After the first accreditation of the Food Science LUA master study programme in 2001, improvements and updating measures have been carried out in the following fields: Objectives and tasks of the study programme are defined more exactly; Taking into consideration requirements of the LUA standard of the academic

master studies (the Senate decision No.4-106, June 12,2002) and suggestions of the International Accreditation Commission, the master study programme “Food Science” was supplemented with 2 specialised course modules:

Module 1: Quality systems in food circulation; Novel food; Module 2: Innovative development of food systems, Packaging perspectives. In order to decrease the number of subjects of small volume, study subjects “Food

chemistry”” and “Food biochemistry” are joined and a new complex subject is introduced Natural substances in food systems” the volume of which is 5 CP;

Programmes are developed and the following subjects are included: Food circulation and its legislation; Energy economy in food production;

The volume of the study subject “Methods of physical and chemical analyses of food” is increased from 2 to 3 CP to focus on acquisition of the latest modern analytical methods;

The volume of the practical research is increased for 5 CP not including the pedagogical practice in the new study plan in order to increase the number of hours for acquisition of methods and technique needed for working out the master work.

3. Practical accomplishment of the study programme

The sequence of the study programme acquisition is determined by the work plan of a full-time and part time studies, schedule for the current study year (Appendix 2, 3).Proper programmes for all master study subjects are elaborated in the study programme and they are accepted in the order determined by the LUA. Annotations and volumes of mandatory, elective (obligatory choice) and optional (free choice) subjects are presented in Appendix 9.Prevailing teaching methods in master studies are monologic: lectures, practicals and laboratory work, however, research methods are also applied where scientific advisor plays an important role. The master student is given a chance to explore the chosen problem by studying literature, planning the experiment and strategic problem analysis.To increase the efficiency of the programme acquisition, it would be necessary to introduce more dialogic method in the study programme, i.e., focussing on discussions and dialogues between the student and his/her scientific supervisor considering the theme and results of the master work.The main forms of knowledge control are examinations, tests (quizzes) either written or oral or accumulating.Methodological regulations on elaboration of the master work in the master study programme Food Science are prepared at the Faculty of Food Technology where all requirements are given concerning the content and design of the master work. The order of submission and defence of the paper is given in details. Requirements are similar to any other research work. The master students begin with literature

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investigation on the chosen theme then performs experiments according to a technique, developed in advance. After summing up and analysing the obtained results conclusions and suggestions are drawn for the production (if any result from the work) and the work (paper) is designed. In order to fulfil the requirements successfully within the course of studies a full-time student draws a plan for 2 years of studies.The themes chosen by the master students are urgent connected with development of food science and food branch.The master students’ questionnaire results show evidence that the major criteria of choosing themes for the master work are as follows:

Master work is connected with the scientific theme urgent at the place of his/her work;

Scientific trend started in the bachelor work is continued and deepened; Is connected with the scientific research trend of the supervisor.

The master students participate in the scientific conferences and scientific practical conferences of the Faculty and report on their investigations yearly. Abstracts of the reports are published in the LUA Student Scientific Conference Proceedings and in the Faculty of Food Technology Conference Proceedings. The master students have an opportunity to be involved seriously in the scientific research to check the adequacy of the theoretical issues to the practice.The themes of master works, their supervisors and reviewers are confirmed by the Rector’s regulation but the date and sequence is determined by the Dean. All the defended works must comply completely with the LUA regulation on obtaining and awarding a master degree (confirmed at the LUA Senate meeting February 14, 2001, decision No.3 – 65 and its amendments confirmed at the Senate meeting June 13, 2001, decision No.4-41).

4. Assessment system

The basic principles of assessment of the acquisition of the study programme are as follows:

1. Compulsoriness principle of assessment – a positive assessment of acquisition of the programme content is needed;

2. Veriety principle of assessment ways used for knowledge control – different forms are used for assessment; the basic forms are tests and examinations;

3. Adequacy principle of the assessment – control forms enable the learners to demonstrate their analytic, creative and research skills, the knowledge acquired and skills of using scientific achievements.

Every course programme contains not only themes of lectures, practicals, laboratory works and seminars but also ways of knowledge control of master students and requirements of taking them (examination, test).Master student’s knowledge is assessed according to its qualitative index using a 10-grade scale criteria (The Senate decision No.4-188, June 11, 2003). Assessment classification is given in Table 1 and adequacy of grade system to ECTS in Table 2.

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Table 1. Assessment classificationAssess-ment

Verbal assessment

Assess-ment abbreviated

Adequacy to programmevolume

Approach/attitude Dynamics of achievements

10 With honours

w/h Considerably exceeds; additional investigations have been carried out

Argumented, pronounced positive, iniciative and systematic participation in scientific research and/or practical work

Systematically upward going

9 Excellent xc. Exceeds the programme volume

Argumented, pronounced positive participation in scientific and/or practical work


8 Very good v/g 100 % Argumented, pronounced positive; regular acquisition of programme


7 Good good > 80 % Argumented; regular acquisition of programme

Almost systematically upward going

6 Above average

a/aver. > 70 % Partly (pronounced) argumented approach; mainly regular acquisition of programme

Mainly upward going

5 Average aver. > 60 % Approach and its argumentation appears regular and inrregular acquisition of programme takes turns

Episodic upward going

4 Fair (almost average)

fair/aver. > 50 % Indifferent , non-argumented, irregular acquisition of programme predominate

Signs of progress

3 Poor poor Superficially , only part of

Indifferent , non-argumented, rare,

No changes

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basics episodic acquisition of programme

2 Very poor v/poor Superficially acquired some issues (skills)

Indifferent , non-argumented, do not acquire the programme

No changes

1 Very very poor

v.v/poor Programme is not acquired

Indifferent , non-argumented, do not acquire the programme

No changes

Table 2. Adequacy of grade system to ECTS

Grade Meaning Approximate adequacy to ECTS

10 With honours A+9 Excellent A+8 Very good A7 Good B6 Above average C5 Average D4 Almost average E

3 - 1 Unsatisfactory Fail

The process of elaboration of the work in compliance with the chosen theme and techniques is assessed and controlled by the scientific supervisor.Master work is assessed by two independent experts. In case of a positive expert`s assessment the master student defends his/her work at the examination commission. The defence takes place in public and the results are discussed after presentations of all students. The results are assessed and the final decision is made by a Master Examination Commission certified by the LUA Rector’s regulation giving either a positive (defended) or negative (non-defended) assessment. The student who is unable to defend his/her work due to a justifying reason can do it at the next convocation of the Master Examination Commission.

5. Master Students

5.1 Number of master students

At present (2003/2004) there are 39 full-time and 6 part-time students in Food Science master course. Their yearly division is given in Table 3.

Table 3. Yearly division of full/part-time students

Year 2001/2002 2002/2003 2003/20041st 15/3 22/1 7/-2nd 12/- 15/3 22/13rd -/5 -/4 -/5

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5.2 Number of master students enrolled in the first year

Every year a certain number of students are enrolled in Food Science master studies of the state budgeted group:In 1999 – 2001 – 15 full-time and 10 part-time students; since 2002 twenty five full-time and 10 part-time students.A yearly division of the enrolled students is represented in Table 4.

Table 4. The number of full-time and part time students enrolled in the first year

Year Full-time students Part-time students Total2001 15 3 182002 22 1 232003 7 - 7

The table shows that not always the needed number of master students is ensured. The reason is simple- succession is not observed successfully: bachelor- master, because in recent years the number of graduates of bachelor undergraduate studies is 2 – 3 times less than the number of state financed master students. There is a reason to hope that in 2 years this situation will turn better as at present there are 30 – 40 students in bachelor undergraduate studies.To provide the necessary number of master students, there are several solutions: An additional 1-year bachelor standard programme is prepared that gives

graduates of a professional study programme rights to receive a certificate to continue studies in a master course. Every year about 10 former graduates take this chance;

The Food Science master study programme is popularised as the only one in Latvia where one can obtain an engineering master degree in Food Science in that way involving graduates of other study programmes;

Graduates of the previous years are roused to continue studies in a master course.

5.3. Number of graduates

During the period under report, the following number of students have graduated from the Food Science master programme:in 2001 4 graduates;in 2002 6 graduates,in 2003 6 graduates.List of graduates’ and supervisors’ names and master work themes are given in Appendix 5.Comparing the number of enrolled master students and the number of graduates in a certain time, a conclusion can be drawn that not all of the master students defend their master works in one time.The main reasons that not all of the enrolled students graduate from the master programme are several: Possibilities to continue abroad; Family circumstances – a child was born; A well-paid job has been found.

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5.4 Questionnaire of learners and its analysis

As the results of the master students questionnaire show, the main motivation to continue studies on a higher level is connected with opportunities to raise one’s qualification (64 % of respondents), opportunity to gain new knowledge (14 %), to deepen knowledge acquired in the undergraduate course (14 %). Only 8 % of the respondents have pointed out an opinion that a master’s degree could contribute to their career formation and further development (Figure 1).

Figure 1. Master students’ motivation to study

To find out the learners opinion about the adequacy of the study programme offered to their motivation of studies, in all, they answered yes, however, students offered the following suggestions:

supplement the study programme with some professional subjects, for instance, food packaging, further development of food science branch in association with Latvia`s entering the EU;

decrease the subject block of humanities in the master programme; put a greater emphasis on the data mathematical (statistical) processing in the

subjects such as mathematics and informatics.The obtained results show evidence that the main criteria of selection of a supervisor are the following:

supervisor is chosen depending on the theme of the work; master work supervision is the former bachelor work supervisor; choice is determined by the possible supervisor’s expertise and competence as

well as positive references of the graduates (Figure 2).

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Figure 2. The main principles of selection of a supervisor of master’s work

The master students appreciate good relationship and co-operation with the academic staff – all of the respondents assess them positively, stressing that the supervisor is highly competent, erudite, and it is easy to see him/her and get the needed advice.The level of research is associated with supervisor’s abilities to get involved into grant contracts where master students also are involved. For example, master student Zanda Krūma participates in a grant contract with a firm “Iecavnieks”.The questionnaire findings provide evidence for the respondents’ opinion that the teaching supplies with teaching literature and methodological materials are sufficient.When asked whether they will be motivated enough to take a doctoral study course after graduation from the master course, the 2nd year master students responded as follows, and the percentage rate is represented in Figure 3.

Figure 3. Continuing of studies in a doctoral course

The results obtained are delightful because 45 % of respondents are full of resolution to continue their studies or have put off their decision to a later time. Only 14 % of the potential doctoral students are absolutely convinced not to study any more. Although,

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this is a considerable number of potential doctoral students and the fact have serious grounds for supervisor’s discussions on the possibilities of continuing studies in a doctoral programme.

5.5. Questionnaire of graduates and its analysisIn order to analyse the existing master study programme, a questionnaire was performed of the master study graduates. As the main motivation of master studies mentioned was to raise the level of knowledge correspondingly to the modern requirements and to deepen the existing knowledge. As useful and needed study subjects were mentioned also Food Chemistry, Food additives etc.The master students are of the opinion that the study plan should be supplemented with the EU legislative regulatory enactments.The graduates consider the obtained master degree is a basis for their professional career growth and development.

5.6 Learner`s participation in upgrading of the study processPreparing a yearly self-evaluation report the exact participants of the programme, namely, master students and academic staff, are also inquired. They have expressed their ideas and proposals to update and improve the teaching process. Self-evaluation reports are reviewed and confirmed at the Council of the Faculty of Food Technology the members of which are also students.

6. Academic personnel engaged in the study programme

6.1. Number of the academic staff

Highly qualified scientific and pedagogical potential is involved in the teaching process of master students at the Faculty of Food Technology LUA. This fact provides reasonable prerequisites for a proper performance of the study programme. Only professors, associate professors and docents participate in the teaching process of the master course. The academic personnel involved in the performance of the study programme is presented in Table 5 and Table 6.

Table 5. Number of the academic staff(Sept.1, 2003)

Position Number % Had been supervisors of master’s work

%

Professors 8 26.7 5 41.7Associate professors

9 30.0 4 33.3

Docents 7 23.3 3 25.0Lecturers 6 20.0 - -

Total 30 100 12 100

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Table 6. Scientific qualification of the academic staff

Scientific and academic degrees Number %Doctors of science habilitus 5 16.7Doctors of science 18 60.0Master of science 7 23.3Without degree - -Total 30 100

30 academic staff members participate in the master study programme.

6.2. Qualification adequacy of the academic personnel

The academic staff manages and participates as performers in the International and Latvian funded scientific research projects involving also master students. The main research trends of professors, associate professors and docents are the following: New and improved foodstuffs of agricultural raw material; Range of activity of various functional units; Processing of high-quality products obtained in biological agriculture; Investigations on quality properties of different plant oils; Analysis of changes of the cold and heat in food technological processes; Ensurance of harmlessness and safety in food production enterprises.

The academic staff take an active part with their reports in European and world scientific conferences and congresses as well as in those organised by Latvian and Baltic States universities. Scientific biographies of the academic staff, where their management of research projects, research trends are reflected, are presented in the Appendix 6, 7, 8.

6.3. Selection and renewal of the academic personnel

The most talented master students are involved in the study process under the guidance of their supervisors and teachers of the department to acquire pedagogical skills. Prior undertaking the student teaching, further objectives, intentions and attitude to the pedagogical work are discussed with the master student. In case of positive results of these discussions, the master student is involved in the policy of the selection, renewal, training and development of the academic staff of the department. The new teaching staff members of master students and the subjects taught are reflected in Table 7.

Table 7. Teaching activities of master students

Name, surname Year of graduation

Department Subjects taught

Ivans Krošnijs 2000 Food Technology Grain, their processing,Technology of spirit production

Sandra Muižniece-Brasava

2001 Food Technology Packaging technology

Tatjana Rakčejeva 2002 Food Technology Food processing and

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equipmentZanda Krūma 2004 Food Technology Grain and their processing,

Technology of beer production

Vita Dzelzkalēja 2004 Nutrition Food preparing technologyAldona Bluka 2004 Chemistry General chemistry

A 2nd year student Z.Krūma is involved in the teaching work under the supervision of prof.D.Kārkliņa at the Department of Food technology. She teaches laboratory work of the subject “Grain and their processing”. Alongside a teacher’s job she has taken a course “Pedagogics of higher schools”. Vita Dzelzkalēja, a 2nd year student, teaches practicals to the students of catering and hotel entrepreneurship programme. A graduate of the year 2002, Tatjana Rakčejeva, teaches successfully a subject “Food processing and equipment” under supervision of prof. L.Dukaļska.

7. Sources of financing and provision of infrastructures

The successful full-time master students receive scholarships (stipends), credits and there are students hostels (dormitories) at their disposal.The master students of the Faculty of Food Technology to elaborate their master paper successfully have access to: Fund of scientific books of the Fundamental Library LUA; Data bases, the existing and newly supplemented, e.g., ‘Agricola”; FAO division of the library; The united library network in Latvia; Internet of the library.

Managers of the study subjects have a possibility to get the latest professional literature published in Latvia and abroad from the Fundamental Library LUA. The master students can use all the material technical, informative and intellectual potential of every structural unit of the faculty.During the period reported the material technical basis at the departments of the Faculty of Food Technology has been improved within the limits of the financial resources and the following equipment was bought: 2 new spectrometers; new analytical balance for laboratories of the Department of Food technology and

the department of Chemistry; pH-meters; a laboratory type centrifuge ‘Gerber centrifuge Nova Safety” (Funke Gerber) for

the fat content determination in dairy and meat products by Gerber method; water bath (Funke Gerber) with a regulating temperature range; incubator for the detection of the presence of inhibitors in milk Delvo Incubator

(DCM) and a set of standard reagents Delvo testk SP; new microscopes and digital camera for the Microbiology laboratory; automatical titrating burettes; multimedia centre and portable computer for lectures and scientific work

presentation.

For the updating of the master study programme the Faculty takes part in the 3rd

priority of the European Social Foundation “Development of human resources and

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promotion of employment” of the activity 3.2 “Promotion of education and continuing education” of the 2nd activity “Improvement of study quality and availability of higher technologies including IKT” at the project competition “Updating of programmes in natural sciences, mathematics and engineering”. The title of the submitted project is “Reological properties of foodstaffs and purchase of teaching equipment”.

At the master students’ disposal there is a computer technique and equipment for analyses at the Faculty of Food Technology: Laboratory of water chemistry, Laboratory of food sensory assessment and Laboratory of evaluation of physical and chemical indices; at the Faculty of Agriculture – Teaching and research Laboratory of seed science and grain for evaluation of grain quality; LUA accredited laboratory of agriculture analyses which is supplied with a nuclear absorbtion spectrophotometer, analytical equipment of the laboratories at the Institute of Biology and the Environmental Health Centre of the Academy of Science and the State Veterinary Medicine Diagnostic Centre of the Food and Veterinary Service RL for a certain payment of a service; SOCRATES/ERASMUS signed agreements on the exchange of master students and experimental work.

8. External relations

8.1. Connection with employersMost of the master degree holders have already their permanent job positions. Elaboration of the master work, its defence and award of a master degree is a result of their systematic organised improvement of knowledge.Master graduates work at food production and processing enterprises: stock company (s/c) “Jelgavas Maiznieks”, s/c “Baltikovo”, s/c”Tukuma piens”, Certification Centre of RL LATSERT, s/c “Laima”, “Triāls”Ltd, s/c “Latvijas Balzāms”, s/c ‘Aldaris”, State Selection Experimental Station of Horticulture in Dobele and in social catering enterprises as well as teaching staff at the Latvian University of Agriculture.In the questionnaire of employers it is stressed that the graduates of the Food Science master programme are capable to work independently, solve practical issues, are computer literate and are sociable with their colleagues. The master degree holders’ work quality is assessed as good (75 %) and excellent (25 %) .It should be pointed out that 8 graduates of the Food Science master programme of recent years are successful doctoral students of Food Science.

8.2. Co-operation with similar programmes in Latvia and abroadStudents of other Latvian higher schools who have graduated from natural sciences such as chemistry, biology as the Faculty of Veterinary Medicine also take master study programme “Food Science”.

8.3. Learners abroad within the framework of the programme exchangeThe master students have extended their studies at the Faculty of Food Science and Technology of the Cork University in Ireland and The Faculty of Agriculture of the Bologna University in Italy.Seminars organised by NOVABA of the Nordic countries in the Baltic States also improve the master students’ professional skills promoting the acquisition of latest information and development of international contracts and their strengthening.In the academic year 2001/2002 a 2nd year master student Vita Dzelzkalēja took a professional course at the Bologna University (Italy) from January 14, 2002 to April

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5, 2002 within the framework of the SOCRATES/ERASMUS programme. So did a 1st

year master student Andra Pigožņa who took a course in the Cork University (Ireland) from January 15, 2000 to September 30, 2002 at the same time acquiring several theoretical courses such as Basics of Food, Information systems.During the courses, master students take use of laboratories of the universities, their material technical basis and analytical laboratory equipment for their master work elaborations.

8.4. Foreign visiting lecturersIn 2001/2002 within the framework of the SOCRATES/ERASMUS programme professor M.Sorbini from the Faculty of Agriculture of the Bologna University delivered a course of lectures on Food Economics.In 2003/2004 within the framework of the SOCRATES/ERASMUS programme there are planned professor Van Damme‘s lectures on Biotechnology, from the Faculty of Agriculture and Biology Science of the Gent University.In 2004/2005 within the framework of the SOCRATES/ERASMUS programme professor Marco Dalla Rosa from the Faculty of Agriculture of the Bologna University will give lectures on Food Science.

9. The development plan of the study programme

The task of master studies of the Faculty of Food Technology of the Food Science programme is to prepare specialists of the higher academic level for scientific, pedagogical and practical work of Latvian national economy.A master degree holder has rights to take a doctoral study programme course either in Latvian or foreign universities.There is a significant demand for well-qualified specialists in Food Science because food industry makes 32.1 % of the total production. This demand will increase after Latvia’s entering the EU.Latvia has its own scientific potential and a remarkable experience in the field of Food Science. It is important to keep up a succession of the scientific specialists and academic staff by developing scientific research at the faculty and upgrading the study programme.Evaluating perspectives of the study programme a SVID analysis of the study programme was performed that indicated to:Development facilitating factors: Qualified academic personnel; Regular renewal of the academic staff involving the young teaching staff; Possibilities of improving one’s professional skills within the framework of the

SOCRATES/ERASMUS programme; Possibilities to participate in the scientific projects financed by the Latvian

Council of Science for academic staff and master students; Modern equipment for the experimental work.

Development hindering factors: Unsufficient number of analytical apparatuses; Master students’ scanty stipends; Lack of active co-operation with food enterprises in elaboration of ordered

scientific work in association with the needs of the enterprise.

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Risks: Unsufficient number of master students who wish to acquire the “Food

Science” master programme; Unsufficient funding for making a qualitative experimental basis.

Opportunities: Popularisation of the master study programme among the undergraduate

students; Attraction of additional financing for supplementation of the material basis; Update (improve) the study plan by introducing elective subjects; Sign new SOCRATES/ERASMUS projects for the master students and

academic staff professional courses.

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Appendices

Appendix 1Standard of the academic master study programme of LUA

Accepted by Decision of the Senate LLU 12 June, 2002, No.4-106

Study courses Volume CP

Type of studies

Examination

1. Compulsary study courses - Part A 25-351.1 General courses in speciality 10-20 For all

students of speciality

Exams, tests

1.2 Special course (list of subjects is made for each master student individually)

15-20 individual Exams

1. Common elective courses - PartB 15-252.1 Obligatory part, including:Science PhilosophyBasic foreign languageSpecial course of mathematicsScientific practice

10-202.02.02.04-14

For all students of Master`s degree in LLU

Exams, tests

2.2 Elective courses5-10

For all students of speciality

Exams, tests

3. Free elective courses - Part C , including :PsychologySociological researchRhetoricsManagementExternal economic relationsSpecial course in informatics

5-10

2.02.02.0-3.02.02.03.0

For all students of Master`s degree in LLU

Exams, tests

4. Elaboration and presentation of the Master`s paper at the Master degree examination committee

20-25 Individual Master degree examination committee

Total 80

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Appendix 2Full-time master study plan of Food Science

Latvian University of AgricultureFaculty of Food Technology

Approved at the meeting of the Faculty Council, September 30, 2003

Curriculum of full time Master`s degree study progarmmeLength of studies 2 years

Study courses Credits Credit points in semester

Ist year II nd yearh CP Autumn

semWinter sem.

Autumnsem.

Wintersem.

1.Compulsary study courses (Part A ) not less than 25 CP1.1 General courses in speciality – total 17CPMetrology 16 1.0 1.0Recent knowledge in nutrition science 32 2.0 2.0Physico – chemical methods of food analysis

48 3.0 3.0

Food safety 48 3.0 2.0Natural substances in systems of foodstuffs 80 5.0 2.5 2.5Food and entrepreneurship 32 2.0 2.0Food circulation and its legislation 16 1.0 1.01.2 Special corses – not less than 8 CPApplication of food additives 32 2.0 2.0Sensory evaluation methods of food 32 2.0 2.02.4 1.Module:Quality systems in the food chainFunctional food/ Genetically modified foods

3248

2.03.0

2.03.0/4.0

2.52.Module:Innovative development of food systemsAdvanced packaging

3248

2.03.0

2.03.0

2. Common elective courses (Part B) not less than 25 CP2.1. Obligatory part – total 20 CPPhilosophy of sciences 32 2.0 2.0Basic foreign language 32 2.0 2.0Special course of mathematics 32 2.0 2.0Scientific practice 224 14.0 7.0 7.02.2 Elective courses – not less than 5 CPSpecial course in Informatics 48 3.0 3.0Management 32 2 2.0Sociological research 32 2 2.03. Free elective courses (Part C ) not less than 5-CPPsychology 32 2 2.0Rhetorics 32 2.0 2.0External economic realtions 32 2.0 2.0Energy economy principles in production 32 2.0 2.09. Elaboration and presentation of the Master`s paper at the Master degree examination committee

25 CP 5-10 CP 15-20 CP

Total: 80 CP Not less than 40 CP Till 40 CP

20

Appendix 3.Part-time master study plan of Food Science

Study courses Credits Credit points per year

1st year 2nd year 3rd year 4th year

h CP1.Compulsary study courses (Part A ) not less than 25 CP1.1 General courses in speciality – total 17CPMetrology 16 1.0 1.0

Recent knowledge in nutrition science

32 2.0 2.0

Physico – chemical methods of food analysis

48 3.0 3.0

Food safety 48 3.0 3.0

Natural substances in systems of foodstuffs

80 5.0 2.5 2.5

Food and entrepreneurship

32 2.0 2.0

Food circulation and its legislation

16 1.0 1.0

1.2 Special courses – not less than 8 CPApplication of food additives

32 2.0 2.0

Sensory evaluation methods of food

32 2.0 2.0

2.4 1.Module:Quality systems in the food chainFunctional food/ Genetically modified foods

32/48

2.03.0/4.0

2.0

3.0/4.0

2.52.Module:Innovative development of food systemsAdvanced packaging

3248

2.03.0

2.03.0/4.0

2. Common elective courses (Part B) not less than 25 CP2.1. Obligatory part – total 20 CPPhilosophy of sciences 32 2.0 2.0

Basic foreign language 32 2.0 1.0 1.0

Special course of mathematics

32 2.0 1.0 1.0

Scientific practice 224 14.0 3KP 3 KP 4 KP 4 KP

2.2 Elective courses – not less than 5 CPSpecial course in informatics

48 3.0 3.0

Management 32 2 2.0

Sociological research 32 2 2.0

3. Free elective courses (Part C ) not less than 5-CPPsychology 32 2 2.0

Rhetorics 32 2.0 2.0

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External economic relations

32 2.0 2.0

Energy economy principles in production

32 2.0 2.0

9. Elaboration and presentation of the Master`s paper at the Master degree examination committee

25 CP 5 – 10 CP 15-20 CP

Total 80 CP Not less than 40 CP Till 40 CP

Appendix 4.Adequacy of the master study programme to the academic education standard

Accepted by Ministry Council 3 January, 2002 Decision No.2

Requirement of academic education standard Self-evaluationMaster studies ensure deep theoretical knowledge and practical scientific skills in the chosen research field

Corresponds

The aim of Master study programme is to prepare students for independent scientific work

Corresponds

The main task of Master study programme is to promote using of the obtained theoretical knowledge and practical skills in solving of problems

Corresponds

The total volume of Master study programme is 80 credit points and Master thesis is not less than 20 CP. The Master thesis is students independent research work in the chosen science or branch of science

Corresponds

The Master degree study programme includes the main theoretical topics and actual problems in corresponding science or branch of science (not less than 15CP)

Corresponds

Appendix 5Results of master work defence (2001-2003)

Year Master student Theme of Master paper Supervisor

2001

Andrejs Bērziņš Effective stirring system for growing of microorganisms

Dr.hab.sc.ing. U.Viesturs

Ilze Grāmatiņa The use of different oat additives to bread products

Dr.chem. V.Kreicbergs

Elva Kamoliņa Quality changes in modified atmosphere packaging pre-fabricated fresh fish during the storage

Dr.hab.sc.ing. L.Dukaļska

Sandra Muižniece Biodegradable PHB composite material for food packing

Dr.habil.sc.ing. L.Dukaļska

2002

Laura Adamoviča Using of calcuim in production of jogurt

Dr.sc.ing. I.Ciproviča

Ieva Kārkliņa The characterisation of quality of keks

Dr.sc.ing. E.Strautniece

Sergejs Būmerts Possibility to use the rye germs for flour products

Dr.sc.ing. D.Kunkulberga

Vita Muižniece The safety problems of non- -alcoholic drinks and their solutions

Dr.oec. A.Strautnieks

22

Tatjana Rakčejeva Germinated grain in wheat bread technology

Dr.sc.ing. E.Sturmoviča

Gunita Meļķe Functional properties of hen egg products

Dr.sc.ing. V.Miķelsone

2003

Dalija Segliņa The increasing possibilities of qualitative properties of pumpkin and sea buckthorn

Dr. habil.sc. ing. I.Skrupskis

Diāna Šillere The usage of menu-mobil food systems in public catering

Dr. sc. ing. A.Blija

Vineta Vītola The possibilities of utilization the cacao bean processing by-product – cacao shell in the confectionery

Dr. oec. A.Strautnieks

Agnese Rubene Impact of cold treatment on the quality characteristics of Vodka

Dr. sc. ing. D.Kārkliņa

Dace Šķēle Research on oxygen content changes in beer

Dr. sc. ing. D.Kārkliņa

Iveta Vaivode The safety problems of smoked meat production

Dr. sc. ing. L.Skudra

Appendix 6Academic personnel

Nr. p. k. Name, surmane Faculty,

department Post, sc.degree Study subject Credits Resposibilities

1 2 3 4 5 6 7

1. Aivars Āboltiņš

Faculty of Information Technology,

Department of Mathematics

Prof. Dr. sc.ing.

Special course of mathematics

2.0 Responsible for the study course

2. Leonards Leikums

Faculty of Social Sciences, Department of

Philosophy

Doc.Dr. phil

Philosophy of sciences 2.0 Responsible for the

study course

3. Aija Zobena

Faculty of Social Sciences, Department of Sociological

Research

Asoc. prof. Dr. sc. soc.

Sociological research


4. Uldis Iljins


Department of Physics

Prof. Dr. habil. Sc.ing.

Metrology


5. Ludis Pēks

Faculty of Engineering, Institute of

Education and Home

Economics

Prof. Dr. habil. Sc.ing. Psyhology 2.0 Responsible for the

study course

6. Voldemārs Bariss


Philosophy

Assoc. prof. Dr. phil.

Rhetorics 2.0 Responsible for the study course

7. Līga Ramute


Department of Information

Systems

Doc. Dr. sc.ing.

Methods of statistical analysis 3.0 Responsible for the

study course

8. Jānis Kaktiņš Faculty of Assoc. prof. External 2.0 Responsible for the

23

Economics, Department of

Economics Dr. oec.

economic relations study course

9. Inese ZalāneExternal Economic Relations

Lect. Mgr. soc. Management 2.0 Responsible for the study course

10.

Laima Bērziņa


Department of Control Systems

Lect. Mgr ing.

Project management

using information technolgies

3.0

Responsible for the study course

Processing of questionnaire

using information technologies

3.0

11. Aivars Strautnieks

Faculty of Ecomomics,

Department of Business

Administration

Assoc. prof. Dr. oec.

Food and entrepreneurship 2.0 Responsible for the

study course

12. Imants Skrupskis

Faculty of Food Technology,

Department of Nutrition

Prof. Dr. habil. Sc.ing

Recent knowledge in

nutrition science2.0


13.

Viesturs Rozenbergs



Doc. Dr. sc.ing

Recent knowledge in

nutrition science2.0


14. Viesturs Kreicbergs


Department of Chemistry

Prof. Dr. chem.

Natural substances in

systems of foodstuffs


15. Andris Morozovs



Assoc. prof. Dr. chem.

Natural substances in

systems of foodstuffs


16. Lija Dukaļska


Department of Food technology

Prof. Dr. habil. sc.ing. Advanced

packaging 3.0


17. Uldis Viesturs



Prof. Dr. habil. Sc.ing. Genetic modify

foods 4.0 Responsible for the study course

18. Daina Kārkliņa



Prof., Dr. sc.ing.

Functional food/

Genetically modified foods


Food safety 3.0

19. Inga Ciproviča



Assoc. prof. Dr. sc.ing. Food safety 3.0 Responsible for the

study course

20. Lilita Ozola Faculty of Food Technology,

Department of Doc. Dr. sc.ing.

Application of food additives


24

Food technology

21. Envija Strautniece



Assoc. prof. Dr. sc.ing.

Sensory evaluation methods of food 2.0 Responsible for the

study course

22. Ivans Krošnijs



Doc. Mgr.sc.ing..

Energy Economy Principles in Production

2,. Responsible for the study course

23. Anita Blija



Assoc. prof. Dr. sc.ing. Quality systems

in the food chain 2.0


24. Baiba Ozola



Doc., Dr. chem.

Food safety (Toxicology) 1.0


25. Pēteris Kūka



Assoc. prof. Dr. chem.

Physico – chemical methods of food analysis 3.0


26. Sarmīte Bremze


Foreign Language

Doc., Dr. phil Foreign language 2.0 Responsible for the study course

27. Andris Gaters


Foreign Language

Lect, Mgr. paed. Foreign language 2.0 Responsible for the

study course

28. Larisa Turuševa


Foreign Language

Lect., Mgr. phil. Foreign language 2.0 Responsible for the

study course

29. Dace Kļava



Lect., Mgr. oec. Innovative

development of food systems

2.0


30. Ilva Rudusa


Department of Control Systems

Lect, Mgr.ing..

Enterprise resource planning

systems 3.0 Responsible for the study course

Appendix 7.Scientific qualification of master work supervisors

Supervisors herewith pedagogical work carry out scientific research work – take part in taskworks of the Latvian Council of Sciences, solving different food science and food production problems.The supervisors are teaching staff members – professors, assoc.professors, docents from all Departments of the Faculty of Food Technology.

25

Name, surname Post, sc.degree The main

research themesImprovement of professional skills

Lija Dukaļska

professor, Dr.habil.sc.ing.

New technologies of food packaging and biodegradable materials for food packaging

Agricultural university of Norway, 1993.Institute of Packaging in Valensia AINIA, Spain 1993.ATODLO Institute Vagenning, Netherlands 1997.Institute of Packaging Leipcig, Germany 1999.

Daina Kārkliņa

professor, Dr.sc.ing.

New functional products from agricultural raw materials, Functional food, Criteria of food production quality

North Agricultural College Odense, 1992.Ghent University, Belgium, 1993.Helsinki University, Finland, 1993.Agricultural University of Norway, 1993.Michigan State University, USA, 1995. Technical College of Roskilde, Denmark,1996.University of Bologna, Italy, 1998.USDA Cochran Fellowship Viskonsn –River Falls University, USA, 2002

Līga Skudra professor, Dr. sc.ing.

Microbiological aspects of food safety and new technologies of food production

University of Bonn, Germany, 1992.Agricultural University of Norway, 1993.Ghent University, Belgium, 1994.g.NJF/NMR seminar Turku, Finland, 1993.Agricultural University, Dublin, 1997.University of Vagenning, Netherlands, 1997.Latvian National Centre of Acreditation, Riga, Latvia, 2002.

Lilita Ozola Doc., Dr.sc.ing. The study of Agricultural University

26

reological properties of food, new technologies of dairy products, Food additives

of Helsinki, Finland, 1995.

Inga Ciproviča

Assoc.professor, Dr.sc.ing

Reasseses of quantitative and qualitative microflora of milk and dairy products

Agricultural university of Norway, 1993Ghent University, Belgium, 1995.University of Helsinki, Finland, 1995.University of Bologna, 1999.FAO courses: “Food Quality and Safety Based on GMP and HACCAP Principles”, 1999. Seminar “Modern milk production and processing”, Universities of Upsala and Lunda 2001.USDA Cochran’s Fellowship program “Microbiological safety and processing of fish”.2002. USDA Cochran Fellowship Viskonsin –River Falls University, USA, 2002.Sensory evaluating seminar, Riga, Latvia, 2002.

Aivars Strautnieks

Assoc. professor, Dr.oec

Food legislation; food and entrepreneurship

Viesturs Kreicbergs

professor, Dr.chem

Possibilities of wheat and oat fermented modification , qualitative properties of rapseed oil

Ghent University, Belgium, 1993.University of Vagenning, Netherlands, 1993.University of Bonn Germany, 1993., 1996.

Anita Blija Assoc. professor, Dr.sc.ing

HACCP and food production

Jarvenpaa College, Helsinki, Finland, 1999.Ghent University, Belgium, 2000.

27

FAO International seminar Train the trainets on Food Hygiene (FH) and Application of the Hazard Analysis and Critical Control Points (HACCAP)”, 2002.

Envija-Velga Strautniece

Assoc. professor Dr.sc.ing.

Sensory evaluation of food

NorFa courses at Agricultural and Veterinary University of Kopenhagen, Denmark, 1997, 1999.Scientific seminar Budapest, Hungary, 2002.1st, 2nd parts of courses in Sensor evaluation, Rīga, Latvia, 2001Sertificate of sensory evaluation expert

Imants-Atis Skrupskis

professor, Dr.hab. sc.ing.

Possibilities of artifical cold using in storage of food products

Technical University of Valensija, Spain, 2001.International Refrigeration Academy, Sanct-Peteraburg, 2003.

Pēteris Kūka assoc.professor, Dr.chem.

Using of analytical methods in food quality analysis

Minhen “Analytica 2000”Nirnberg “Brau 2000” “Agilent Technologies” un “Quantum Latvija” seminar, Rīga, 2001.

Daiga Kunkulberga

Doc., Dr. sc.ing Different properties of bread and possibilities of bread quality improvement

Firm BaltHellin

Appendix 8Participation of master work supervisors in scientific projects

The grant of the Latvian Council of Science “ The reassess of milk and dairy products obtained from biological agriculture”.

Assoc.prof. Dr.sc.ing. I. Ciproviča. (2004 – 2005) The grant of the Latvian Council of Science “The possibilities milk fat

modification and using in food production”

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Assoc.prof. Dr.sc.ing. I. Ciproviča, prof., Dr.sc.ing. D.Kārkliņa, prof., Dr.chem.. V.Kreicbergs (2001– 2003) Research programme “New foodstuffs from agricultural raw materials, their

technology and improvement.Prof., Dr.sc.ing. D.Kārkliņa, prof. Dr.sc.ing. L.Skudra, prof. Dr.habil.sc.ing. L.Dukaļska, prof., Dr.chem.. V.Kreicbergs, Dr.sc.ing. D.Kunkulberga, assoc.prof., Dr.sc.ing. I.Ciproviča, doc., Dr.sc.ing. L.Ozola, assoc.prof., Dr.sc.ing. E.Strautniece. (1998-2000) The grant of Latvia Council of Sciences “Research on the production and

processing of competitive vegetable raw materials”Prof., Dr.sc.ing. D.Kārkliņa Co-operative project of the Latvian Council of Science “Hazard factors, their

control in Latvian agriculture”.Prof., Dr. habil. sc.ing. P.Rivža, assoc. prof., Dr. sc.ing. A.Blija, prof., Dr.sc.ing. D.Kārkliņa, prof., Dr.sc.ing. L.Skudra. Research project “Vacuum packaging and vegetable microbial safety and

quality” Prof., Dr.sc.ing. L.Skudra, prof. Dr.habil.sc.ing. L.Dukaļska, prof., Dr.sc.ing. D.Kārkliņa. EU financed project “OLRT-2001-01823 “Recyclable and Biodegradable

Eco-Efficient Packaging Solutions for the Food Packaging” Quality of Life and Management of Living Resources (LIFE) (2002 – 2005),

Prof. , Dr. habil.sc.ing. L.Dukaļska. EU project Contract N G1RTC-CT-2002-05068 “ Assimilation and

Standardisation of Environmentally Friendly Packaging Technologies within the Food Industry” ( 2002 – 2005

Prof. , Dr. habil.sc.ing. L.Dukaļska

Appendix 9Annotations of the master study subjects of Food Science

1. Compulsory subject (part A)1.1. Basic subject of speciality

MetrologyVolume of the subject 1 CP.Responsible lecturer: prof., Dr.habil.sc.ing. U.Iljins

Role and meaning of a measuring. Errors and their determination. Processing of the results of measurements.

Recent Knowledge in Nutrition ScienceVolume of the subject 2 CP.Responsible lecturers: prof., Dr.hab.sc.ing. I.Skrupskis, doc., Dr.sc.ing. V.Rozenbergs

The subject covers recent knowledge in nutrition science and current issues being solved by FAO and WHO as well as Nutrition Council of LR.1. Nutrition science as part of the system in the field of science and its correlation with other fields and subfields.2. International and Latvian organisations and their tasks for nutrition science.3. Nutrition problems and their solution in developingcountries.4. Nutrition problems and their solutions in developed countries.

29

Physico – chemical methods of food analysisVolume of the subject 3 CP.Responsible lecturer: assoc. prof., Dr.chem. P.Kūka

Subject inspects the theoretical principles of photometry, nephelometry, turbidimetry, refraktometry, polarimetry, conductometry, potentiometry, polarography, chromatography, mass spectroscopy, electrophoresis and application of these methods in the food analysis.

Food safetyVolume of the subject 3 CP.Responsible lecturers: prof., Dr.sc.ing. D.Karklina, asoc. prof., Dr.sc.ing. I.Ciproviča

Food safety. Food poisoning caused by microorganisms: (Salmonella, Staphyloccocus aureus, Clostridium botulinum etc) Mycotoxins. Food toxicants: natural toxicants, heavy metals, pesticides, dioxins, nitrates. Food allergy. Regulating food safety.

Natural substances in systems of foodstuffsVolume of the subject 5 CP.Responsible lecturers: prof., Dr.chem. V.Kreicbergs, asoc.prof., Dr.chem. A.Morozovs

The basic components of food – proteins, carbohydrates, lipids are characterised by the “Chemistry of the natural substances in systems of foodstuffs” as well as their component parts and change principles. Another essential natural products that determines taste, flavour, biological and physiological value and changes of that value are investigated. Significant additives which gives the necessary features for food are discussed.Section of programme “Practical enzymology” includes: structure of enzymes with construction of active site, hierarchy of structures, mechanisms of enzyme action and kinetics, factors affecting activity of enzymes, control of activity of enzymes and inactivation. Methods of isolation, purification, and immobilisation with different physical and chemical methods of enzymes and micro-organisms are included. Emphasis is made on enzyme and their immobilised forms activity regulation and reactivation. Immobilised and modified enzymes create new frontiers for analysts to determine concentration of substance in complicate medium without it isolation that amplifies sensitivity of food analysis. Enzyme usage in food industry, food quality control and environment protection are incorporated in the programme. Enzymes and immobilised enzymes create new possibilities in environment protection and waste of food industry to be converted in to resource for agriculture or energy.

Food and entrepreneurship.Volume of the subject 2.0 CPResponsible lecturer: assoc. prof., Dr.oec.A. Strautnieks

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

30

postgraduates’ theoretical and legal knowledge in the field of food manufacturing enterpreneurship as well as to develop analytical skills.

Food circulation and its legislationVolume of the subject 1.0 CPResponsible lecturer: prof., Dr.sc.ing.D.Kārkliņa.

The subject is meant for graduates of the food science speciality and introduce with general principles of food circulation and its legislation in Latvia and development of European standard. Consumer protection. The main food categories: a general picture of rules.

1.2. Special course Application of Food Additives

Volume of the subject 2 CP.Responsible lectures: doc., Dr.sc.ing. L.Ozola.

Master candidates acquire knowledge on the aim of additives application, their role in food products, basic groups of additives general principles of their usage, legislation and international numbering system for food additives. They learn about main groups of food additives, more frequently used substances of each group, their origin and estimation as well as benefits and risk from their use.

Sensory evaluation methods of foodVolume of the subject 2 CP.Responsible lecturer: assoc.prof., Dr.sc.ing. E.Strautniece

“Sensory Evalution Methods of Food” gives a basic information on sensory physiology, sensory methods, their application, sample preparation, statistical analysis of sensory data. The aim is to demonstrate application of sensory methods for quality control and research work.

1st module:Quality systems in the food chainVolume of the subject 2 CP.Responsible lecturer: assoc. prof. , Dr.sc.ing.A.Blija

“Quality systems in the food chain” gives necessary theoretical and practical knowledge about quality systems introducing in the food industry. The masters’ assistants study: quality and the food industry; quality costs: categories, models, programmes, analysis and methods; quality assurance programme; quality management system; assessment of quality systems.

Novel Food :Properties of Functional FoodsVolume of the subject 3 CP.Responsible lecturer: prof., Dr.sc.ing. D. Kārkliņa

Definition of functional foods. Functional groups: fibre, probiotics and prebiotics, poliunsatureted fatty acids, peptides, poliphenols. Functional food products. Regulating functional foods.

31

Genetically modified foodsVolume of the subject 4 CP.Responsible lecturers: prof., Dr.sc.ing. D.Karklina, prof., Dr.habil.sc.ing. U.Viesturs, doc. S.Strīķe

Genetically modified foods. The defination of genetic foods. The basic techniques of genetic modification. Regulating regarding genetic modified foods. Consumer acceptance of gene technology in food production.Prospects for quality improvement in food enzymes, bakery and brewery yeast, starter cultures, the high oleic acis soybean, potatoes, cereals, tomatoes using modern technigues of genetic modification.

2nd module:

Innovative development of food systemsVolume of the subject 2 CP.Responsible lecturer: lect., Mgr.oec. D.Kļava

“Innovative development of food systems” gives necessary theoretical and practical knowledge about new product management in the food industry. The master’s assistants study: Generally aspects of food innovation management; Basic stage of new product management: Idea, prototype product development and commercialisation stage. Also there knowledge is given about legislation in Latvia and EU.

Advanced packagingVolume of the subject 3 CP.Responsible lecturer: prof., Dr.sc.ing. L.Dukaļska, asist., Mgr.ing.S. Muižniece-Brasava

Recycling of used food packaging collection methods, recycling methods. Advanced use of recyclate for food packaging. Requirements for food – contact grade packaging recycling. Examination methods for recycled materials, compatibility with foodstuffs.Biobased and biodegradable packaging materials. Requirements for food – contact grade PET (bottle to bottle) recycling.Economical aspects of new materials.

2. Alternative compulsary subject (part B)

2.1. Compulsary part Philosophy of SciencesVolume of the subject 2 CP.Responsible lecturers: assoc.prof. Dr.phil. K.Lūsis; doc. Dr.phil. L.Leikums.

Philosophy of science, its place in the system of philosophical knowledge. The main historical periods of the development of science. The history of ideas on scientific epistemology and methodology. The main characteristics of the investigation. Scientific theory, its structure. Levels, forms and methods of scientific investigations. Contemporary problems of development of science: productivity, role of personality and team work, ethical problems of science, science and development of technical sphere.

32

Special course of foreign languageVolume of the subject 2 CP.Responsible lecturers: doc., Dr.paed. S.Bremze; lect., Mgr. paed. L.Turuševa; lect., Mgr.filol. A.Gaters; lect., Mgr.philol. I.Blusanoviča.

Foreign language skills are a compulsory prerequisite for the successful participation in the labour market, for continuous/ permanent scientific and professional growth, therefore, foreign language skills are the means for the development of research and professional qualification.Organisation of the study process for the Master students envisages the study of research literature in the corresponding field of science.The course involves study of authentic materials for specific purposes to develop academic foreign language, scientific reading and writing skills, Master’s paper writing and presentation skills on the research carried out. The syllabus envisages the development of the Master students study skills in foreign languages, personal characteristics and at the same time the skills of independent work.

Using of mathematical methodsVolume of the subject 2 CP.Responsible lecturers: prof., Dr.sc.ing. A.Āboltiņš, assoc.prof., Dr.sc.ing. R.Rasmanis, lect., Mgr.paed. I.Jēgere

Multivariable functions, partial derivative and applications. Gradients. Overview of modelling (problem, mathematical model, solution and testing), linear programming (simplex method, duality theory of simplex method, parametric linear programming). Transportation problem, game theory, nonlinear programming.

2.2. Elective part

Enterprise Resource Planning systemsVolume of the subject 3 CP.Responsible lecturer: lect., Mgr.ing. Ilva Rudusa.

ERP systems: systems and technology background. Overview of ERP systems. ERP life cycle. ERP data input. System analysis. Choosing an ERP SYSTEM. DESIGNING ERP system. Choosing Standard Models, Artifact and Processes. ERP data output. ERP Portals. Implementing ERP System. ERP risks. After going live. ERP and electronic commerce.

Statistical data analysis systems Volume of the subject 3 CP.Responsible lecturer: doc., Dr.sc.ing. L.Ramute.

Students study fitting the theoretical distributions, hypothesis testing, statistical measures estimation, contingency tables. Students acquire information on formal forecasting methods, time series analysis, multiple regression and correlation, and its application in the speciality research.

ManagementVolume of the subject 2 CP.Responsible lecturer: assoc.prof., Dr.agr. J.Ābele; lect., Mgr.sc.soc. I.Zalāne.

Management and manager. Planning, problem solving and decision making. Strategically planning and leadership. Organisation structure. Authority,

33

authorisation, centralised and decentralised organisations. Staff management. Changes in organisations. Motivation. Leadership styles. Organising individual work. Public relation.

Social researchVolume of the subject 1.5 CP.Responsible lecturers: assoc. prof., Dr. sc.soc. A.Zobena

The nature of survey research. Social behaviour, typology and motivation of social behaviour and its empirical measurement. Operationalising concept. Validity and reliability of data. Sampling. Data collection (observation, document analysis, interviewing, questionnaire survey etc.). Quantitative and qualitative research. The process of data analysis: use of statistical analysis. Survey design. Writing survey reports. Evaluating surveys.

3. Free elective courses (part C)Psychology

Volume of the subject 2 CP.Responsible lecturer: prof., Dr.habil.sc.ing.L.Pēks, doc., Mgr.paed.A.Ķirse, assist. I.Liepiņa, A.Leitāne

1. Neurolingual programming;2. Transactional analysis;3. Socionomy;4. Body psychotechniques;5. Family psychology.

RhetoricVolume of the subject 1 CP.Responsible lecturer: assoc.prof., Dr.phil. V.Bariss.

To develop better verbal communication skills. The rhetoric course imparts knowledge about structure and functions of communication process, gives introduction in psychological (“soft”) side of communication and trains approproate skills, helps to accomplish presentation and argumentation techniques by modelling practical situations. The main study methods – learning from experience, approximately 70 % time is devoted to practical exercises (case study, role playing etc).

International Economic RelationsVolume of the subject 2 CP.Responsible lecturer: prof., Dr.oec. J.Kaktiņš; lect., Mgr.oec. S.Ancāns.

The content and forms of international economic relations. World market conjuncture and its research principles. Types, structure and particularity of the world market prices. Operation, functions and importance of Stock and Merchandise Exchenges. Importance of Latvian Exchanges in market economy. Exports and imports, foreign trade turnover and its structure.International transport operations, vehicle insurance, merchandise transit via territory of Latvia. Transport documents. Incoterms 1990. International agreements, responsibility and competence of the parties and legal proceeding in case of default. Monetary system and international currency. International loans. Payments. The content of economic integration. Customs procedures. Documents. WTO (GATT).

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Energy Economy Principles in ProductionVolume of the subject 3 CP.Responsible lecturer: Doc. ,Mgr.ing. I.Krošnijs

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

Computerised work with questionnairesVolume of the subject 3 CP.Responsible lecturer: lect. Mag.soc. L.Bērziņa

Students obtain information in details on the application of software to make a database and analyse the data of questionnaires. They study the use of most popular mathematical methods in social research by computerised way. Students improve knowledge of quantitative data analysis to represent results of their own scientific research in case they use questionnaire.

Computerised project managementVolume of the subject 3 CP.Responsible lecturer: lect. Mag.soc. L.Bērziņa

Understanding of project management by using software MS Project. Definition of project and project management. Purpose of project. Project type. Project life cycles. SWOT analysis. Logical scheme method. Planning of project structure. Programme evaluation and review technique (PERT), Gantt Chart. Logic diagrams Networks. Project tasks. Milestones. Resource planning. Report management. Risk management. Cost control. Planning of Excellence in project management.

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Faculty of Food TechnologyLatvian University of Agriculture

Reportof the Self-Evaluation Committee for

Accreditation of the Doctoral Study Programme of Food Science

(classification code of education 51541)

Jelgava, 2003

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Contents

Introduction 381. The objective and trends of activities of doctoral study programme 38

1.1 Objective of doctoral study programme 381.2 Trends of activities of doctoral studies 38

2. Organisation of the study programme 392.1 Matriculation regulations 392.2 Study length and volume 39

2.3 Content of the doctoral programme 402.4 Alterations of the study programme during the period of post-acrreditation 41

3 Practical accomplishment of the doctoral study programme 424 Assessment system 445 Doctoral students 45

5.1 Number of doctoral students 455.2 Number of doctoral students enrolled in the first year 455.3 Graduates 455.4 Questionnaire of doctoral students 46

6 Academic personnel engaged in the study programme 476.1 Number of academic staff 476.2 Qualification adequacy of the academic personnel 486.3 The policy of selection, renewal, teaching and development of the

academic personnel 497 Sources of financing and provision of infrastructure 498 External relations 50

8.1 Connection with employers 508.2 Co-operation with similar study programmes in Latvia and abroad 518.3 Academic personnel abroad 528.4 Doctoral students who have participated in exchange programmes 53

9 The development plan of the doctoral studies 5310 Appendices 55

10. Standard of the doctoral study programme of LUA 5511. Doctoral study plan of Food Science 5612. Implementation plan of the doctoral study programme in

Food Science for full-time studies 5613. Annotations of the doctoral study subjects of Food Science 5714. List of the doctoral students 6015. The scientific biographies of supervisors 61

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Introduction

The doctoral (PhD) study programme “Food Science” has been fulfilled at the Latvian University of Agriculture since September 1992.

The doctoral study programme which is in force at present has been upgraded and supplemented taking into consideration suggestions by the Accreditation Commission (May 16, 2001) and the approved standard of doctoral studies LUA (decision No.4-88, April 10, 2002). The changes implemented are shown in yearly self-evaluation reports in 2001/2002, 2002/2003 study year which were approved at the LUA Senate meetings, decisions No. 4-133(November 13, 2002) and No.4-212 (November 12, 2003).

The degree obtained is a doctor of engineering (Dr.sc.ing.) in Food Science. The obtained diploma is a doctor of engineering diploma in Food Science (sub-branches: Food chemistry, Food microbiology, Food processing and equipment, Food quality).

1. The objective and trends of activities of doctoral study programme

1.1. The objective of doctoral study programme

The objective of doctoral study programme is to prepare qualified specialists for the teaching and research work with a competence corresponding to the international standards in food science and with a doctor degree in engineering science.

The tasks of doctoral study programme are: acquire profound knowledge in theoretical and elective courses of

Food Science; be able to formulate, investigate and deal with current problems of

Food Science in accordance with the principles of scientific research; acquire the newest methods of investigation and be able to apply them

into practice; acquire the newest information technology investigations for planning

and data processing; reach high level skills in the foreign languages use for research and

continuing studies; be able to acquaint, report and publish his/her work results on the

national and international level; work out a promotion work for scientific qualification and be ready to

defend in order to be awarded a doctor degree of engineering; acquire the skills and experience of pedagogical work necessary for the

academic staff, loaded university academic staff.

1.2. Trends of activities of doctoral studies

Basic trends of doctoral studies are in compliance with the branch of science Food Science approved by the Latvian Council of Science (Decision No.9-3-1, November 16, 1999) and its sub-branches: Food processing and equipment, Food chemistry, Food microbiology, Food quality.

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2. Organisation of the study programme

2.1. Matriculation regulations

The doctoral study programme in Food Science can be acquired in full-time state budgeted studies as well as full-time and part-time studies financed by physical and juridical persons.

Enrolment of doctoral students at full-time state budgeted studies takes place in the order determined by the competition. The applicants to be enrolled can be the citizens of the Republic of Latvia (RL) and persons having rights to a non-citizen passport issued by the RL as well as persons holding a permanent residence permit who have not taken a doctoral course earlier and whose education corresponds to the academic master degree requirements.

As to full-time and part time doctoral studies financed by the physical and juridical persons, there are enrolled persons who have acquired education that corresponds to the academic master degree requirements. Foreign applicants need to have education that equals the academic master degree recognised by the Republic of Latvia. The diploma adequacy is determined by the Academic Information Centre.

The length of the course of the state budgeted full-time doctoral study programme is three years. The length of the course of a full-time and part-time doctoral studies financed by physical and juridical persons is not limited.

Enrolment in the doctoral studies takes place throughout a year presenting an application of a special form to the Department of Doctoral Studies LUA and all the other documents required.

Applicants, who have obtained their academic master degree in any other branch of science, may be ordered by the manager of the study programme and the department to take an entrance examination in ”Basics of Food Science”.

The applicants should indicate in their applications for the doctoral studies the science sub-branch of the study programme Food Science, the theme and scientific supervisor of the planned promotion work, he/she should get the department and scientific supervisor’s agreement to supervise the studies, and the LUA Council of Science accept. Taking into consideration the decision of the LUA Council of Science the applicant enrolment in the LUA doctoral studies is confirmed by the Rector’s regulation in which the scientific supervisor is also confirmed.

2.2. Study length and volume

A full-time study course of doctoral studies is three years or 144 weeks. The length of one year studies is 52 weeks, four weeks of which are holiday. Full-time studies when taking the academic leave may last to five years.

The length of part-time studies is four years and the volume of the tasks to be done is the same as that of a full-time course. Part-time doctoral studies when taking the academic leave may last to seven years.

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The doctoral student is allowed to interrupt his/her studies for a certain time in case he/she has a serious reason for it and then continue the studies. The document of doctoral study interruption is drawn up by the Rector’s regulation.

The total volume of the study programme is 144 credit points (CP). The distribution of CPs in the study years and semesters is shown in Appendix 2.

The study programme and the programme manager professor Dr.sc.ing. Daina Kārkliņa were confirmed at the LUA Senate meeting February 9, 2000 (decision No.3-15).

2.3. Content of doctoral studies

The content of the study programme is worked out basing on the “Law of Higher Schools“ of the RL law “On Scientific Action“, Regulation No.134 of the Cabinet of Ministers RL ”On the Promotion Order and Criteria” (April 6, 1999) and in compliance with decision No.62 of the Council of Higher Education (June 18, 1999) “Regulation on the Development of the Doctoral Study Programme and its Implementation”, the LUA Constitution and the LUA Senate meeting decision No.4-88 April 10, 2002 ”Standard of the LUA Doctoral studies” (Appendix 1).

The developed programme is a regulating document of engineering doctoral studies in Food Science at the Faculty of Food Technology LUA, that determines the order of study procedure, its contents, methodological and scientific level and the final result. The doctoral study programe Food Science was confirmed at the LUA Senate meeting February 9, 2000 (decision No.3-15). The implemented changes and improvements according to the suggestions of the international accreditation commission and basing on the new LUA Doctor Standard confirmed by the LUA Senate are included in the yearly self-evaluation reports of 2001/2002, 2002/2003 study years which were confirmed at the LUA Senate meetings – decision No.4-133 (November 13, 2002) and decision No.4-212 (November 12, 2003).

The regulations and requirements formulated in the programme are mandatory for the doctoral students of Food Science branch, their scientific supervisors and academic personnel who take part in the programme accomplishment.

The study content is formed by the following main positions: theoretical obligatory and elective studies; accomplishment of scientific research work; presentation of the research results; preparation and designing of the promotion work.

The composition, structure and distribution of theoretical subjects of doctoral studies result from the formulated study objectives and tasks.

Theoretical studies consist of the obligatory course – 20 CP and elective course – 10 CP. The subject descriptions of the programme are given in Appendix 4.

In the obligatory course the doctoral students acquire modern knowledge and methods in modelling different biological and engineering processes applying the newest

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information technologies as well as the theoretical and experimental methodology of investigations. In the elective courses students can obtain additional knowledge to form their philosophic conceptions about the future vision and mission of the modern science as well as to extend their knowledge in the elective courses relevant to the speciality. The elective courses are determined individually for each student within the framework of the study programme taking into account the trend of investigations, list of courses centralised offered by the LUA or another university (also foreign).

Theoretical studies are completed with examinations and tests. In the obligatory course the doctoral student takes promotion examinations: investigation methodology (4 CP), professional foreign language (4 CP), special course in Food Science (8 CP) and in a special course associated with the investigation trend which exactly corresponds to the trend of the student`s promotion work. Examination questions are formulated in compliance with the elaborated programme.

Every year of studies the doctoral student must present at least once his/her report at an international scientific conference or seminar. During the course of studies the doctoral student must provide the needed number of publications for promotion (in 5 refereed scientific publications which are included in the list of publications confirmed by the Latvian Council of Science or other recognised publications accepted by the branch expert council).

The doctoral studies are concluded with writing and defending the promotion work.A full content of the offered doctoral studies is given in the extended study plan showing subjects and the study distribution by yearly division and semesters (Appendix 2).The accomplishment plan of the doctoral study programme for full-time studies is given in Appendix 3.

For a successful acquisition of doctoral studies the student prepares a study plan for a year in two months after his/her enrolment, coordinates it with the scientific supervisor and then it is approved at the department meeting of the academic staff and promotion board. The confirmed plan is presented to the Department of Doctoral Studies LLU.The study volume is made of lectures, practicals, experimental work and individual studies of literature.

2.4. Alterations of the study programme during the period of post-accreditation

After the first accreditation of the Food Science LUA doctoral study programme in 2001, improvements and updating measures have been carried out in the following fields:

Objectives and tasks of the study programme are defined more exactly;

Taking into consideration the LUA standard of the doctoral study programme confirmed by the Senate decision 4-88 (April 10, 2002) and suggestions of the accreditation commission, the doctoral study programme Food Science is changed and confirmed by decreasing the CP volume of the theoretical subjects (from 44 CP to 33 CP) and introducing elective subjects relevant to the speciality;

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Theoretical special course of Food Science is improved by developing it in accordance with the sub-branches (8 CP) and their trends, and a special course of research trend (4 CP);

Themes of the possible elective courses of Food Science are extended which are determined individually for each doctoral student in a proper volume in the framework of the study programme, taking into account the chosen research trend and supervisor`s suggestions;Theoretical courses are developed “Methodology of investigation” (4 CP) as an obligatory study subject and “Professional foreign language” (4 CP), and they are held centrilised and they are organised by the Department of Doctoral Studies LUA;“Didactics of higher schools” (4 CP) is offered as a new elective course;

The doctoral student may include in the fulfillment of his/her programme other courses acquired abroad or international seminars submitting them for the supervisor`s approval;

Opportunities to be published are extended because the Latvian Council of Science has recognized both the LUA Proceedings and the doctoral students` reports of the international scientific conferences organised yearly by the Department of Doctoral studies LUA in the refereed full text publications;

A doctoral study target programme for 2003-2010 is prepared;

Laboratory equipment and supply with computers is supplemented and renewed within the limits of financial possibility.

3. Practical accomplishment of the doctoral study programme

The sequence of the study programme acquisition is determined by the work plan of the study programme, schedule for the current study year (centralised theoretical courses) and the doctoral student`s year work plan. The LUA study potencial is able to provide the acquisition of theoretical course and pedagogical work skills, elaboration of the promotion work and accomplishment of the doctoral student`s scientific activities.

The doctoral student together with his/her scientific supervisor works out a study plan for each year where theoretical subjects to be studied and research programme are given (literature studies, places of performing experiments) as well as the envisaged participation at the conferences, seminars and publications. The work plan is approved by the scientific supervisor and it is reviewed at the department meeting in the presence of a member of the promotion board, and then it is submitted to the Department of Doctoral Studies.

The theoretical studies in the chosen sub-branch are completed with promotion examinations orally. The promotion examination programme in a sub-branch is worked out by the corresponding department but in the research trend – by the scientific supervisor. Programmes are confirmed at the corresponding department and promotion board. In the elective courses, after their fulfillment the doctoral student gets a pass of the test.

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Promotion examinations are open and the students are examined by the examination commission of three doctors of sciences confirmed by the Vice-Rector of sciences LUA. At the examination of the special course of Food Science sub-branch the doctoral student demonstrates his/her general qualification level and knowledge in the certain sub-branch the scientific work is associated with. Time and place of the examination is co-ordinated with the Department of Doctoral Studies at least two weeks in advance. A protocol is drawn up about the examination procedure.

The research trend examination takes place as a presentation in public in the presence of at least two permanent members of the promotion board. The doctoral student must demonstrate his/her erudition in theoretical and practical issues on the chosen theme with wide references on investigations recognised in Latvia and abroad and literature sources.

After accomplishment of theoretical part of the study programme the doctoral student receives a certificate of a certain standard about the fulfillment of theoretical part of the study programme.

Engineering doctor`s degree can be awarded to a doctoral student who has carried out independently an original investigation the results of which are recognised as essential contribution to food science problem research, and the content and methodology of which comply with conventional and international standards of food science.

The most essential part of doctoral studies is the scientific research. To carry out this work, all the possible material resources are used not only at the Faculty of Food Technology but also LUA, outside LUA and resources of enterprises which are interested in the research results.

To cover theoretical course and work out the theoretical part of the promotion work, there are opportunities at the Fundamental Library LUA to use international catalogues via electronic information, and the united library data network provides the information access in internet and interlibrary loan system.

The promotion work requirements are determined by the regulations No134 April 6, 1999 of the Cabinet of Ministers “Regulations on the promotion order and criteria”, regulation on the LUA promotion boards activities confirmed by the Senate, June 14, 2000, and regulations on the technical design of the scientific work submitted to the Promotion Board confirmed by the Council of Science LUA June 14, 2000.

When the promotion work is written, it is discussed at the department academic meeting and after a positive its assessment by the State Certification Commission and fulfillment of a full volume of the doctoral programme the promotion work is submitted to the Food Science promotion board. The work is assessed taking into consideration references of three independent experts. After a successful defence of the promotion work and taking into consideration the decision of the promotion board on awarding the scientific degree, the University Rector issues an order on awarding a state confirmed university diploma to the doctoral student.The diploma is signed by the University Rector and chairman of the corresponding promotion board.

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There is an opportunity for a doctoral student to carry out a part of theoretical course and scientific research abroad within the framework of SOCRATES/ERASMUS exchange programme.Some doctoral students have received support grants from the Latvian Council of Science in order determined by the competition and they are successfully used as follows:In 2001/2002 academic year doctoral student S.Muižniece-Brasava “Biodegradable PHB Composite Material for the Foodstuff Packaging”, it is continued in 2002/2003 too;In 2002/2003 academic year doctoral student T.Rakčejeva “Modified Corn in Wheat Flour Products”;1999-2002 doctoral student D.Kļava (Skore) “Non-Traditional Cereals in Bread Products”.Doctoral student S.Muižniece-Brasava participates in the European Union financed projects:ECOPAC QLKI-CT 2001-01823 “Recyclable and Biodegradable Eco-Efficient Packaging Solutions for Food Industry”;PACK-TECH GTC2-2000-33047 “Assimilation and Standardisation of Environmentally Friendly Packaging Technologies within the Food Industry”.

Teaching methods of the doctoral study programme are being upgraded by introducing more dialogue methods and visual ones for lecturing because the programe provision with a computer technique is improved.

4. Assessment system

The basic principles of assessment of the acquisition of the study programme are as follows: a positive assessment of acquisition of the programme theoretical and elective subjects is needed; different control forms are used for the assessment – test, examination (oral, written, accumulative), control work (quiz) that enables learners to demonstrate their analytic, creative and research skills.

Doctoral student’s knowledge taking examinations of the compulsory part of theoretical course is assessed by using a 10-grade scale criteria (Senate decision No.4-188, June 11, 2003) starting with a very high level of acquisition (10 - with honours, 9 – excellent) till the lowest positive assessment (4 – almost satisfactory).In the elective courses the doctoral student gets a test assessment.

In order to accomplish the doctoral study programme successfully, the doctoral student together with his/her scientific supervisor draws up a plan for the entire study period and for every study year separately corresponding to the structure of doctoral study programme. It is reviewed and the theme of the scientific work is discussed at the department and faculty council meeting, then it is confirmed by the LUA Council of Science. Certification of the doctoral student`s work takes place 3 times a year at the department meeting giving a positive or negative assessment of the performed work. A report on the carried out work in a certain period of time should be submitted to the Department of Doctoral Studies according to a form confirmed by the LUA Council of Science and after reviewing it at the department meeting in the presence of a representative of the promotion board.

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The promotion procedure is determined by the regulations of the Cabinet of Ministers RL issued April 6, 1999, No.134 “Regulations on the promotion order and criteria” and the “Regulation on the LUA promotion boards activities” confirmed by the LUA Senate June 14, 2000.

5. Doctoral students

5.1. Number of doctoral students

At present there are 13 doctoral students at the study programme, two of them are on the academic leave due to family circumstances. A full information on the full-time doctoral students is presented in Appendix 5.

5.2. Number of doctoral students enrolled in the first year

Three doctoral students started their studies in 2001/2002 (Department of Chemistry – I.Grāmatiņa, I.Krošnijs; Department of Food Technology – S.Muižniece-Brasava);Two doctoral students started their studies in 2002/2003 (Department of Food Technology- I.Kārkliņa and T.Rakčejeva);

Five doctoral students started their studies in 2003/2004 (Department of Chemistry – A.Cinkmanis, S.Vucāne; Department of Food Technology – D.Segliņa. J.Zagorska; Department of Entrepreneurship – I.Vītola).

5.3. Graduates

Two doctoral students (A.Vanaga, A.Sproģe) completed the theoretical course in 2001/2002. In 2002/2003 two doctoral students completed their theoretical course – S.Kampuse and E.Straumīte whose promotion works are at the approbation [Evita Straumīte (Brence) “Investigations on the cooking pecularities of rye flour”, scientific supervisor prof.V.Kreicbergs], [Solvita Kampuse “Investigations on the suitability of berries for freezing and the thawing process”, scientific supervisor prof.I.Skrupskis].One doctoral student (A.Sproģe) is discharged due to the end of studies.

The last promotion works were defended in 1999. This interruption could be explained by a transition to the new regulations on the defence of dissertations since 2000. Most of doctoral students who had acquired the theoretical course were not prepared for the new regulations.

Mainly women have a desire to take a doctoral study course and make the academic career at the Faculty of Food Technology. At present there are 13 doctoral students at the Faculty of Food Technology LUA, 10 of them are women, i.e., 77%. However, for women the beginning of the academic career and working out a doctoral scientific work coinside with a family formation and giving birth to a child. It is often a reason either for interruption of her scientific career and doctoral studies or for taking the academic leave automatically extending the doctoral study time (doctoral students E.Straumīte, S.Kampuse, A.Sproģe, A.Vanaga, S.Strīķe, D.Kļava).

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5.4. Questionnaire of doctoral students

The self-evaluation of the study programme is presented taking into consideration doctoral study graduates, doctoral students and employers’ questionnaire results.

According to the results obtained, as the main motivation to continue studies on doctor’s level is connected with a career development and opportunities to do pedagogical work and continue the scientific work at the Faculty of Food Technology LUA (Figure 1) as a self-developing chance. This is also one of the main tasks of the study programme: the renewal of the academic staff, updating and development of the faculty.

Figure 1. Motivation of doctoral students

The questionnaire of doctoral students shows evidence that most of respondents (70%) are generally satisfied with the offered study programme, however, at the same time they suggest to supplement the existing programme with elective subjects relevant to speciality which could help the doctoral students to understand deeper the fundamentals of their scientific work, and that was done.

Most of the doctoral students (60%) choose their scientific supervisors taking into consideration their former experience working at their master degree (Figure 2). 30% of doctoral students are of the opinion that supervisor’s practical experience and knowledge is of great importance. Doctoral students have also pointed out that if the supervisor is easy to meet and they can get the needed advice, it shows evidence that there is a good relationship and co-operation between the supervisor and student. The potential scientific supervisors themselves are active researchers.

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Figure 2. Main principles of selecting a supervisor for doctoral work

Doctoral studies are associated with profound studies of the special courses and problem solving in the field of Food Science. To find out a proper solution of a problem, carrying out an experimental work, is an obligatory process. However, as the doctoral students put it, a better material basis would be needed for the experiments, more substantial financing for important analyses outside the University as well as for attending conferences, seminars, and to improve the international co-operation opportunities.

6. Academic personnel engaged in the study programme

6.1. Number of the academic personnel

The scientific supervisor is a doctor of science (Dr.sc.ing.; Dr.chem.; Dr.oec.) or doctor of science habilitus (Dr.habil.ing.; Dr.habil.agr.) who participates actively in the scientific research Food Science branches that is reflected in the scientific publications and leading or participation in international projects, grants financed by the Latvian Council of Science or co-operation projects and market investigation projects.Development and function of the doctoral study programme is based on urgent scientific investigations in the Food Science branch carried out by the supervisors of the promotion works by involving also doctoral students. The main trends of research are associated with food quality and safety applying various processing technologies, new packaging technologies and possibilities to develop new and healthy products taking into consideration the newest achievements in Food Science.

Doctoral students` work is supervised by 11 leading professors, associate professors and docents of the Faculty of Food Technology and other faculties or scientific institutions of LUA; three of them are doctors of science habilitus, 8 doctors of science (see Table 1).

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Table 1. Scientific supervisors of doctoral work in 2001 – 2003 study year

No. Name, surname Position Sc.degree Department Number of doctoral students

1. Ilze Čakste Docent Dr.chem. Chemistry 12. Māra Kūka Docent Dr.sc.ing. Chemistry 13. Pēteris Kūka Assoc.prof. Dr.chem. Chemistry 24. Viesturs

KreicbergsProf. Dr.chem. Chemistry 2

5. Imants Skrupskis Prof. Dr.habil.ing. Nutrition 16. Inga Ciproviča Assoc.prof. Dr.sc.ing.. Food Technology 17. Lija Dukaļska Prof. Dr.habil.ing. Food Technology 18. Līga Skudra Prof. Dr.sc.ing. Food Technology 19. Daina Kārkliņa Prof. Dr.sc.ing. Food Technology 410. Aivars

StrautnieksAssoc.prof. Dr.oec. Entrepreneurship,

FE1

6.2 .Qualification adequacy of the academic personnel

Most of the supervisors of doctoral students` work are grant managers and performers of the Latvian Council of Science (LCS). Prof.D.Kārkliņa, prof.L.Skudra, prof.V.Kreicbergs, prof.A.Blija are involved in the LCS co-operation project 02.0015.1.1. “Investigation on the Regularity of Plant Conversion and Animal Biotechnological Processes for High Quality Food Production” and in a sub-theme No.02.0016.1.1. “Detection of Foodstuffs Dangerousness and Investigation of the Risk Assessment”. Prof.L.Dukaļska takes part in the international research project ECOPACK QLKI-CT 2001-01823 “Recyclable and Biodegradable Eco-Efficient Packaging Solutions for Food Industry” and PACK-TECH GTC 2-2000-33047 “Assimilation and Standardisation of Environmentally Friendly Packaging Technologies within the Food Industry”;Assoc.prof. I.Ciproviča is advisor of two veterinary doctoral works: I.H.Konošonoka “Microbial Contamination of Cow`s Milk, Investigations on the Microorganism Associations and Their Pathogenity” and V.Šterna “Regulaties of Holesterine Dynamics in Latvian Cows Milk in Association with Breeds and Wellbeing”, they are also involved in the LCS research project 01.0781 “Possibilities of the Milk Fat Modification and Their Use in the Food Industry”. More detailed biographies of the academic personnel, project management and research trends are given in Appendix 6.Prof.L.Skudra and prof.D.Kārkliņa are members of the 9th Agricultural Branch Expert Commission of the LUA in Food Science. Prof.D.Kārkliņa and prof.L.Dukaļska are the European Council experts.Prof.I.Skrupskis is a member of the International Refrigeration Academy.Prof.D.Kārkliņa and assoc.prof. I.Ciproviča took part in the USDA Cochran`s Fellowship programme “Microbiological Safety and Processing of Fish” that was held at the Wisconsin University, USA, February 18, 2002.

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6.3. The policy of selection, renewal, teaching and development of academic personnelThe most talanted doctoral students are involved actively in the teaching process under the guidance of their scientific supervisors to acquire pedagogical skills. When selecting the new assistants to renew the academic personnel, young people with a Master degree and desire to continue studies in the doctoral programme and a potential to do an active research are selected. During the period reported, the doctoral students – the new academic staff members – involved in the teaching process and the subjects taught are given in table 2.

Table 2. Pedagogical work of doctoral students

Name, surname PhD study year Department Subject to be taughtIvans Krošnijs 3rd Food Technology Grain, their

processing; Technology of Spirit Production

Sandra Muižniece-Brasava

2nd Food Technology Packaging Technology

Tatjana Rakčejeva 1st Food Technology Heat EngineeringDace Kļava 3rd Food Technology Grain, their

Processing; Bread Technology

Fredijs Dimiņš 3rd Chemistry Inorganic chemistrySandra Strīķe 3rd Food Technology New FoodIlze Grāmatiņa 2nd Food Technology Fish and

Technology of Fish Processing

Jeļena Zagorska 1st Food Technology Technology of Milk and Dairy Products

7. Sources of financing and provision of infrastructure

The main sources of financing doctoral studies are: monthly scholarship (stipend) Ls58 of LUA budget to successful doctoral

students; possibility to get a monthly credit Ls60 (Regulations CM No.35.4, August 30,

2001); LCS doctoral students` grants; LCS research grants, co-operation projects; Subsidies of the Ministry of Agriculture to support the young scientists; The signed SOCRATES/ERASMUS exchange projects; Scholarships from other countries.

The real situation shows that the basic financial resources are a scholarship and wage labour.

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The number of the LCS grants is limited because the financial amount for the development of science in Latvia is one of the lowest in Europe.To get international scholarship and participate in the EU funded projects the doctoral students lack experience, foreign language proficiency and analytical basis.There is equipment for the experimental part of the work at the doctoral students` disposal at the Faculty of Food Technology and other structural units of LUA: At the faculty of Food Technology: laboratories of Water Chemistry, Sensory

assessment of foodstaffs and Evaluation of physical and chemical indices, which are supplied with a UV-spectrophotometer during a year; microscopes of a new generation; analytical balance of high precision, “Delvo” incubator and Delotest SP standard reagent set etc.;

Teaching and research laboratory of seed science and grain for evaluation of grain quality at the faculty of Agriculture;

Food hygiene laboratory at the Faculty of Veterinary Medicine; LUA accredited laboratory of Agricultural analyses which is supplied with a

nuclear absorbtion spectrophotometer; Analytical equipment of laboratories at the Institute of Biology and the

Environmental Health Centre of the Academy of Science and the State Veterinary Medicine Diagnostic Centre of the Food and Veterinary Service RL for a certain payment of a service;

SOCRATES/ERASMUS signed agreements on the exchange of doctoral students and experimental work (Valensia Technical University, Corka University, Gent University);

Computer and programme supply of the Faculty of Food Technology for the model development of the processes under investigation, data mathematical processing and design of the promotion work.

Quality of theoretical studies (investigations) is possible to ensure by using: The fund of monographs, scientific journals and other scientific publications of

the LUA Fundamental Library; Data bases, existing and current, e.g. Agricola; Internet access at the place of work of doctoral students; FAO; Advantages of the united library network in Latvia that provides access to other

libraries in Latvia, for example, Academic Library.

To improve the experimental basis, an application of the LUA funding together with the Jelgava City Council is prepared for submittance to the Latvian Development Agency “Technology park of food quality and safety science” to attract European Union investments.

8. External relations

8.1 Connection with employers

Co-operation with employers takes place in two main directions: Co-operation with departments of the Faculty of Food Technology ensuring

renewal of the academic staff and development policy; Co-operation with scientific research institutes, laboratories of foodstaff analyses

and the leading enterprises of food industry that assist to accomplish the

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experimental part of the programme offering part of their modern analytical equipment to obtain reliable results.

The head of the Department of Chemistry and the head of the Department of Food Technology of the Faculty of Food Technology are the main employers of the following doctoral students:Fredijs Dimiņš, assistant of the Department of Chemistry ;Ilze Grāmatiņa, assistant of the Department of Food Technology;Solvita Kampuse, assistant of the Department of Food Technology, Dace Kļava, lecturer of the Department of Food Technology;Sandra Muižniece –Brasava, assistant of the Department of Food Technology;Jeļena Zagorska, assistant of the Department of Food Technology;Ivans Krošnijs, docent of the Department of Food Technology;Sandra Strīķe, acting docent of the Department of Food Technology;Tatjana Rakčejeva, assistant of the Department of Food Technology;Evita Straumīte, lecturer of the Department of Food Technology.

Specialists of the Research Institute “Sigra” of the Faculty of Veterinary Medicine of the LUA V.Šterna and I.Konošonoka and a specialist of experiments of Dobele Horticulture farm D.Segliņa also are enrolled in the doctoral study programme Food Science and perform their research work in the institute.

The doctoral students acquire “The higher school didactics” and are involved in the pedagocical work that prepares them for the teaching work in the future.

The results obtained of the employers questionnaire show evidence that both doctoral graduates and students are employed in the teaching and research.

8.2 Co-operation with similar study programmes in Latvia and abroad

The doctoral students participate in the international courses, seminars and conferences.

Table 3. Participation in international activities

Doctoral students International activityTheme Place Duration

1 2 3 4S.Muižniece-Brasava The Food Biopack

ConferenceInternational SymposiumWerkstoffe aus nachwachsenden RohstoffenThe 1st International Forum for Researchers Mobility“CHISA 2002”

Copenhagen,Denmark

ErfurtGermanyVareseItaly

Prague, CzechRep.

27-29 Aug.2000

5–6 Sept.2001

8-13 Feb.2002.

25–29 Aug.2002

I.Krošnijs “Modern Analytical Methods for Food and

LednicaCzechRep.

29– 31 Aug. 2002

51

Beverage Authentification“Modern Analytical Methods for Food and Beverage Authentification

Olzstyn, Poland4-9 Sept.

2003

F.Dimiņš “Modern Analytical Methods for Food and Beverage Authentification.“Modern Analytical Methods for Food and Beverage Authentification”,

LednicaCzechRep.

Olzstyn, Poland

29– 31 Aug. 2002

4-9 Sept.2003

S.Kampuse “Modern Analytical Methods for Food and Beverage Authentification

LednicaCzech.Rep.

29– 31 Aug. 2002

Fruit Production and Fruit Breeding

PoliEstonia

12–13 Sept.2000

8 th Iternational Rubus and Ribes Symposium

Scotland 8–11 July2001

Postharvest Unlimited Belgium 11- 16 June2002

D.Kļava EPIFO 2000,1st European PhD Forum in Food Science

Ghent University

Belgium2000

“3rd European Conference on Functional Properties in OATS

UppsalaSweden

2001

I.Grāmatiņa RIGA FOOD 2002Poster “Oats milk”

RigaLatvia

11- 14 Sept.2002

T.Rakčejeva RIGA FOOD 2002 Poster “Wheat bread of sprouted grain”Seminar “Greening Industry”

RigaLatvia

Latvia, Estonia

11- 14 Sept.2002

2002-2003E.Straumīte Problems of agriculture

and catering in association with globalisation

Neubrandenburg,Germany

26 Aug.–6. Sept. 2002

Unfortunately, the allocated finances of the agricultural science funds for the Food Science are approximately 10,000-12,000 Ls that is unsufficient for an active involment of doctoral students.

8.3 Academic personnel abroad

Prof.D.Kārkliņa and assoc.prof.I.Ciproviča participated in the USDA Cochran`s Fellowship programme “Microbiological safety and processing of fish” held in the Wisconsin University, USA 2-18 August, 2002;Prof.D.Kārkliņa and prof.L.Dukaļska are European Council experts;Prof.I.Skrupskis is a member of the International Refrigeration Academy;Assoc.prof. R.Galoburda is taking a course of continuing studies in the USA.

52

8.4 Doctoral students who have participated in exchange programmes

A Danish government grant of 2001/2002 academic year for carrying out a promotion work at the Danish Royal University of Agriculture and Veterinary Medicine during the period of time from March 31 to June 28, 2003.

Doctoral student Solvita Kampuse took a course of continuing education within the framework of the SOCRATES/ERASMUS signed agreement to perform her experimental research and additional studies of the theoretical part at the Valencia Politechnical University on March 31 – June 28, 2003.

Doctoral student Dace Kļava (Skore) took a course of continuing education within the framework of the SOCRATES/ERASMUS signed agreement perform her experimental research and additional studies of the theoretical part at the Valencia Politechnical University.

9. The development plan of doctoral studies

Prior tasks and trends of activities: Promote a mutual co-ordination of doctoral programme of Food Science in the

Baltic Countries creating opportunities to acquire theoretical courses at the higher level in this region and use an appropriate material technical and personnel supply;

Internationalise doctoral studies envisaging and assigning finances to a doctoral student that ensures continuing education abroad duration of which is appropriate for the speciality once during the course of doctoral studies (minimum 3 months, maximum up to 1 year);

Envolve the most erudite master students in the doctoral programme getting to know about them in due time and planning the possible work for them;

On the LUA scale: to prepare suggestions for the Ministry of Agriculture, when recruiting personnel in the structural units under its surveillance and subordination, one of the main criteria should be the scientific degree with an adequately differentiated salary;

Work out a post-doctoral programme for successful and bright graduates with a competitive salary 3-5 years stimulating them to remain to work at the LUA;

Prior tasks to be done by the doctoral students to reach the objectives of the programme: Acquire completely the classical and newest research methods applied in

theoretical and experimental scientific research; Taking the supervisor`s advice, to draw up a calendar plan for the writing of the

promotion work and successful its defence, a closer connection between theoretical subjects and research theme for every doctoral student should be;

Select competently the potential work methodology for the problem solving; Deepen theoretical knowledge in the chosen research trend studying the

appropriate international scientific literature; Reach a high level proficiency of foreign languages that would enable to take a

continuing education courses abroad and be envolved in international scientific projects;

53

Pass promotion examinations; Publish the obtained research results in refereed scientific issues certified by the

Latvian Council of Science and present them in international scientific conferences;

Elaborate and submit a promotion work with a personal original contribution in the development of Food Science in order to be awarded a doctor`s degree.

Appendices

54

Appendix 1The Senate resolution No.4-88

Standard of the doctoral study programme of LUA

The total credit points for elective study subjects are from 10 till 22 CP. The doctoral study standard of LUA is worked out according to the “Laws on order and criteria of promotion” (Cabinet of Ministers regulation No.134, 6 April 1999), the resolution of the Board of Higher Education “The rules of development of doctoral studies and their realisation” (Resolution No.62, 18 June 1999), recommendations of experts evaluated doctoral study programme in LUA.

1. The total credit points in doctoral studies are 144 CP including theoretical studies: from 30 till 50 CP, scientific work: from 94 till 114 CP.

2. The total credit points in theoretical studies are from 30 till 50 CP including:

2.1 The total credit points for compulsory study subjects are from 20 till 28 CP including: General theoretical course in the branch of studies (with promotion exam)

– from 8 till 10 CP; Special theoretical course in the branch of promotion work (with

promotion exam) – from 4 till 8 CP; Professional foreign language (with promotion exam) – 4 CP; Research methodology courses – from 4 till 6 CP.

2.2 The total credit points for elective study subjects are from 10 till 22 CP.

3. The theoretical content of doctoral studies is offered to the doctoral student by his/her supervisor and coordinated with him/her, accepted in the meeting of managing department and confirmed by the Board of Experts of the corresponding scientific branch during two months after admission of doctoral student.

4. The definite CP for elective courses is fixed individually for each doctoral student in the limits of doctoral study programme considering the chosen direction of the PhD student research work.

5. The total credit points for scientific work are from 94 till 114 CP including: Research work, preparation and drawing up the promotion work – from 84

till 104 CP; Publication of research results – from 6 till 10 CP; Presentations of research results at scientific conferences – from 4 till 6

CP.

Appendix 2Doctoral study plan of Food Science

55

The study subjects Test CP1st year 2nd year 3rd year

1sem.

2sem.

3sem.

4sem.

5sem

6sem.1.Compulsory part 20

1.1 Research methodology exam 4 2 21.2 Professional foreign language exam 4 2 21.3 General theoretical course in the branch

exam 4 4

1.4 Special theoretical course in the branch of promotion work

exam 2 2

2. Elective part 10 3 3 2 22.1 Teaching/learning at higher school

pass 4

2.2 Introduction to the methodology of science

pass 2

2.3 Applied multivariate techniques pass 2

2.4 Special courses in Food ScienceDispersion systems in food stuffsStructural/mechanical properties of food productsThe latest packaging technologies of food productsFood CarbohydratesMathematical modelling of mass/heating transfer process

pass3

2

22.5

3

3. Promotion work 100 15 15 15 15 20 20

4.Preparation and presentation of the obtained research data, 14 CP

14 2 2 3 3 2 2

Total CP 144 24 24 24 24 24 24

Appendix 3

Implementation plan of the doctoral study programme in Food Science for full-time studies

1. 1st study year1.1 Theoretical studies

Research methodology, 4 CP, promotion examination; Professional foreign language 4CP, promotion examination; Elective subjects – 6 CP, pass.

1.2 Elaboration of the descriptive part of promotion work – 30 CP: Development of the conception of the investigated problem; Collection and analyses of scientific data;

56

Preparation of methodological basis for the theoretical research; Preparation of methodological and material basis for the experimental

research.

1.3 Publication and approbation – 4 CP: Preparation of a publication and presentation of the obtained research data

in the proceedings of the LUA doctoral student conference; Preparation of a report and its presentation at the scientific and practical

conferences of the LUA for doctoral students and teachers.

2. 2nd study year2.1 Theoretical studies

General theoretical course in Food Science, 8 CP, promotion examination; Elective subjects – 4CP, pass.

2.2 Elaboration of the descriptive part of promotion work – 30 CP.2.3 Publication and approbation – 6 CP:

Preparation of two publications and in the refereed scientific issues of the LUA doctoral student conferences;

Preparation of a report and its presentation at an international conference.

3. 3rd study year 3.1 Theoretical studies

Special theoretical course in the branch of promotion work, 4 CP, promotion examination;

3.2 Completion of promotion work, 40 CP: Completion of the theoretical and experimental part of the promotion

work, 25 CP; Drawing up of the promotion work and its summary, 15 CP.

3.3 Publication and approbation – 4 CP: Preparation of a publication and presentation of the obtained research data

in the proceedings of the LUA doctoral student conferences; Preparation of a report and its presentation at the scientific and practical

conferences of the LUA for doctoral students and teachers.

Appendix 4 Annotations of the doctoral study subjects of Food Science

Compulsory part

Research methodology, 4 CP, promotion examination, prof.,Dr.habil.sc.biol.I.LiepaBasic directions and methods of a mathematical data processing and an interpretation of results: problems of the representative and significance, statistical sets, their distributions and indices, formulation and verification of hypotheses, statistical criteria, analyses of variance, correlation, regression and covariance, multi variable classification methods, a correspondence between empirical material and a method of its processing, a selection of the fittest methods, and analysis of errors.

57

Professional foreign language, 4 CP, promotion examination, docent, Dr.paed.D.GrasmaneObtaining professional language skills, reading, analysing and representing results of special scientific articles and monographs corresponding to the branch of promotion work.

General theoretical course in the Food Science, 8 CP, promotion examination, prof.,Dr.ing. D.Kārkliņa, prof.,Dr.habil.ing. L.Dukaļska, prof.Dr.chem. V.Kreicbergs, prof.,Dr.ing. L.Skudra

1. Food Engineering (Food processing and equipment)Mechanical processes. Heating processes. Theoretical thermodynamics. Realisation of engineering - technical solutions in technological processes of production of foodstuffs. Hydro statistics and hydrodynamics. Characterisation of foodstuff streams, their modelling. Mass transfer processes, statics and kinetics. Drying. The mathematical modelling of mass/heating transfer processes. Non-thermal processes in food production. The latest packaging technology.

2. Food ChemistryProteins, their biological importance, characteristics, changes in food systems. Lipids, their biological importance, characteristics, changes in food systems. Polyunsaturated fatty acids (linoleic acids, conjugated linoleic acid). Carbohydrates, their biological importance, characteristics, changes in food systems. Fibres. Modified carbohydrates. Prebiotics. Water, water activity and importance in food systems. Minerals (Ca, Se, heavy metals). Vitamins (E, folic acid). Food additives, their chemical characteristics. Behaviour of microorganisms in food. Determination of microorganisms and/or their products in foodstuffs. Microbiological spoilage of foods. Food preservation and some properties of microorganisms. Radiation and resistance of microorganisms. Probiotics. Microbial indicators of food safety.

4. Food qualityFood quality and its influencing factors. Risk factors, their determinination and management. The possibilities to eliminate the risk factors in food production. The laws and rules regulating food quality and safety. Naturally occurring food toxins. Bacteriological problems occurring in foods. Moulds and mycotoxins. Parasites. Viruses and toxins. Chemical contaminants in food: antibiotics, pesticides, dioxins etc. Food allergies. Novel foods (GMF). BSE.

Special theoretical course in the branch of promotion work, 4 CP, promotion examination, supervisor.The doctoral student prepares a summary of the read and analysed scientific articles and monographs corresponding to the branch of promotion work. The supervisor and two experts from the department review the summary and take part in the seminar/discussion arranged by the student. The knowledge of doctoral student is evaluated by a special committee (3 Doctors of Science) where one of the experts is a member of the Board of Food Science.

Elective part

58

Introduction to the methodology of science, 2 CP, pass, assoc.prof. Dr.philos. K.Lūsis, doc., Dr.philos. L.LeikumsThe programme is to accentuates the theoretical, cognitive and logic conception and principles for the scientific research priorities nowadays.

Teaching/learning at Higher School, 4 CP, certificate, assoc.prof., Dr.paed. B.BriedeDevelopment, personality and pedagogical psychology, personality development in the study process. Study process and its elements. Quality in higher education, usage of expert and non-parametric methods. Philosophy of education, teaching/learning approaches and theories, and directions and schools of psychology, ecological approach in education. Communication, its barriers. Didactical models, development of the concept of competence, group work, making of study and visual aids. Teaching/learning methods and evaluation, making of study programme.

Applied multivariate techniques, 2CP, examination, assoc.prof.Dr.mat.I.ArhipovaClassification of data analytical methods. Fundamentals of data manipulation. Principal component analysis. Factor analysis. Cluster analysis. Two-group discriminant analysis. Multiple-group discriminant analyses. Multivariate analysis of variance.

The dispersion systems in foodstuffs, 3CP, pass, assoc.prof.,Dr.chem.P.KūkaDispersion systems, their classification, obtaining and their properties. Dispersion systems in foodstuffs. The process and facts occurring in dispersion systems in foodstuffs. The structural mechanical, molecular, kinetical, electrikinetical and molecular properties of food dispersion systems.

The structural-mechanical properties of foodstuffs, 2 CP, pass, assoc.prof.Dr.ing.A.BlijaThe structural-mechanical properties of foodstuffs. Kinetical and dynamical viscosity. The influence of technological parameters to the structural-mechanical properties of foodstuffs.The latest packaging technology of foodstuffs, 2 CP, pass, prof.,Dr.habil.sc.ing. L.DukaļskaNew nature friendly biodegradable packaging materials from biological renewal raw materials, their characteristics, properties, forms of packaging.Achievements in the latest packaging technology: MIAP, EMAS, active packaging.

Food carbohydrates, 2 CP, pass, prof., Dr.chem. V.KreicbergsCharacteristics of carbohydrates in food, their derivation, function, structure, physical and chemical features corresponding to the modern scientific achierements.

Mathematical modelling of mass/heating transfer process, 3 CP, prof.Dr.habil.sc.ing.U.IljinsTransfer process in nature. Preparation of general transfer equation. Classification of partial equations. The formulation of starting and lime conditions corresponding to the problem. Types of lime conditions. The methods of problem solving.

59

Appendix 5

List of the doctoral Students

PhD students

Personal code

Title of promotion work

Supervisor Duration of studies

Academicleave

1. Fredijs Dimins

241173-10704

The output of parameters and criteria for evaluation of honey quality.

P.KūkaAsoc.prof. Dr.chem.

10.Feb.2000–9.Feb.2004

Rp 04-2; 2.Jan.2003

2.Ilze Gramatina

181176-12058

Modified oats in food.

V. KreicbergsProf. Dr.chem

1.Sept.2001– 31.Aug.2004

3. Ieva Karklina

050978-12278

Investigation on fat functional properties in confectionary.

D.KārkliņaProf.Dr.sc.ing.

1.Sept..2002-31.Aug.2005

4. Dace Klava

011174-11108

Improvement of nutrition value of bread made from wheat

D.KārkliņaProf. Dr.sc.ing.

01.Aug.1998.-27.Jan.2004

Rp04-10801.Jul.2002-31May.2003,

5. Ivans Krosnijs

040771-10039

Influence of water and spirit processing method to vodka quality

P.KūkaAssoc.prof. Dr.chem

1.Sept.2001 – 31.Aug.2004

6.Sandra Muizniece-Brasava

180677-12551

Biodegradable material (PHB) for foodstuff packaging

L.DukaļskaProf.Dr.habil.sc.ing.

1.Sept.2001.-31.Aug.2004

7.Tatjana Rakčejeva

171177-10008

Modified grain in foodstuffs from wheat

L.SkudraProf. Dr.sc.ing.

1.Sept.2002-31.Aug.2005

8.Sandra Strike

02.0372-10028

Using of different cereal grains for fermented drinks

D.KārkliņaProf.Dr.sc.ing.

1.Sept.1999–4.March 2005

Rp. 04-23610.Oct.2002

Doctoral students admitted in 20039. ZigmarsCinkmanis

061177-12704

Functional properties of

I.ČaksteDoc. Dr.chem.

1.Oct.2003 – 30.Sept.2006.

60

hops10. Sanita Vucane

251277- 11012

Functional properties of oils

M.KūkaDoc.Dr.sc.ing.

1.Oct.2003 – 30.Sept.2006.

11. Jelena Zagorska

210479-10005

Qualitative and quantitative appraisal of milk composition obtained in organic agriculture.

I.CiprovičaAssoc.prof.Dr.sc.ing.

1.Oct.2003 – 30.Sept.2006.

12. Dallija Segliņa

010861-12200

Suitability of buckwheat for new foodstuffs

D.KārkliņaProf. Dr.sc.ing.

1.Nov.2003 – 31.Oct.2006

13.Vineta Vītola

210566 -10127

Healthy nutrition and its qualitative solving in confectionary

A.StrautnieksAssoc.prof. Dr.oec.

1.Nov.2003 – 31.Oct.2006

Appendix 6

The scientific biographies of supervisors*

Name, surname Title, The directions of scientific work

Leading and main researchers in scientific projects

Lija Dukaļska ProfessorDr.hab.sc.ing.

The latest packaging technology;Drying of different foodstuffs

Eco-Pac, QLRT – 2001-01823;PackTeck GIRTC-CT-2002-05068;13.3 New and improved foodstuffs

Daina Kārkliņa ProfessorDr.sc.ing.

The development of new and improved foodstuffs

Leader of projects financed by the Latvian Council of Science13.3 New and improved foodstuffs02.0015 Investigations on biotechnological factors in foodstuffs of animal and plant origin02.0016 Evaluation of risk factors in food chain01.0780 The possibilities of milk fat

61

modificationViesturs Kreicbergs Professor

Dr.chem.The possibilities of modifying rye and oat starch;Modifying starch extractsThe changes of rapeseed oil quality

Projects financed by the Latvian Council of Science13.3 New and improved foodstuffs02.0015 Investigations on biotechnological factors in foodstuffs of animal and plant origin0780 The possibilities of milk fat modification

Līga Skudra ProfessorDr.sc.ing.

Technical microbiology 13.3 New and improved foodstuffs02.0016 Evaluation of risk factors in food chain

Imants Skrupskis ProfessorDr.hab.ing.

Artificial freezing of plant products and keeping their nutritional value

Pēteris Kūka Assoc.prof.Dr.chem.

The physical and chemical properties of potable water used for food processingThe quality of honey

Aivars Strautnieks Assoc.prof.Dr.oec.

Food economy Projects financed by the Latvian Council of Science 01.0013.1; 02.0018.11.1

Inga Ciproviča Assoc.prof.Dr.ing.

The chemical composition of milk and its changes in technological processes

13.3 New and improved foodstuffsScientific manager :01. 0780 The possibilities of milk fat modification

Ilze Čakste DocentDr.chem.

The chemical composition of water and foodstuffs

Māra Kūka DocentDr.sc.ing.

The properties of chemical parts of foodstuffs.

*Detailed supervisors’ CVs are available in the Faculty office.

Appendix 10

Comparison of the Doctoral

62

Study Programme of Food Sciencewith others Doctoral Study Programmes of Food Science in European

Universities

The Doctoral Study Programme of Food Science in Latvia University of Agriculture (LUA) has been made taking into consideration the development level of Food Science in the state as well the content of the study programme is worked out basing on the evaluation of different doctoral study programmes of Food Science in Universities of Europe and USA.

Analyzing, critical evaluating and comparing the doctoral study programmes of Food Science in the University of Helsinki, in the Agricultural University of Norway, in the Royal Veterinary and Agricultural University and in the LUA, the doctoral study programme of Food Science in LUA is similar in previous mentioned programmes. The differences are formal and not so important (Table 4).

The length of the doctoral study programme of Food Science in LUA is 3 years, similar as in others universities, but the successfully work can be completed in 4 – 6 years.

The structure of the doctoral study programmes of Food Science in LUA also is similar to the previously mentioned Nordic countries doctoral studies programmes and formed from theoretical courses (compulsory and elective courses included the courses for pedagogical skills and improving the knowledge in foreign language ), writing and defending the promotion work. The division of CP in doctoral studies programmes is approximately the same in all programmes.

In the Nordic Universities the promotion work is often a collection of the published articles and submitted manuscripts for articles with 25 – 40 pages of the compiled text, rarely – monographs. The monograph is most popular in LUA.

The most important feature of all programmes is requirements for quality of promotion work which is based at least 5 publications in the refereed journals, proceedings of international conferences in all doctoral study programmes.

Essential difference is in the title of the awarded degree, for instance, the Doctor of Food Science is awarded at the University of Helsinki, the Doctor of Science or PhD in Agricultural Science at the Agricultural University of Norway, The Doctor technices at the Royal Veterinary and Agricultural University and The Doctor of Engineering in Food Science in LUA, granted by the special Board of Experts in Food Science accepted by the Latvian Council of Science (Resolution, No. 8-2-2, 9 October, 1999).

Table 4Comparison of the Doctoral

63

Study Programme of Food Science with others Doctoral Study Programmes of Food Science in European Universities

Comparison University of Helsinki

Norway Agricultural University

Royal Veterinary and Agricultural

University( KVL)

Latvia University of Agriculture

The length of study

3 till 5 4 3 3

Theoretical courses

35 CP (min), 18 – 24 CP By individual plan –

30

Promotion work collection of the published articles or

monograph

collection of the published articles

or monograph

collection of the published articles

or monograph

often monograph

Amount of publications in journals and proceedings

4-5 2-3 5 5

Defence Public Public Public PublicDegree Doctor of Food

SciencePhD in

Agricultural Science

(Dr.SCIENT)

Doctor technices(Dr.techn.)

Doctor of Engineering

Science in Food Science

(Dr.sc.ing.)Appendix 10

Comparison of Academic Master Study Programme of Food Science with others programme in European Union countries

Comparison of Academic Master Study Programme of Food Science is made summarizing information and analyzing data regarding different Academic Masters’ Study Programmes of Food Science in European countries presented in web pages (http://www.gradshools.com/listings/europe/food).

Academic Master Study Programme of Food Science in LUA is created to take into consideration that academic educated specialists are necessary for further development of Latvian food industry in small amount for all branches corresponding to requirements of labour market.

Comparing the curriculum of Academic Master Study Programme of Food Science in Latvia University of Agriculture (LUA) and Royal Veterinary and Agricultural University (KVL) the length of full-time studies is 2 years. The total volume of studies is 80 CP (120 ECTS). The main difference is between credits points in the total theoretical volume (55 CP in LUA and 50 CP in KVL) and between credits points in elective and compulsory courses (20 CP compulsory and 35 CP elective in LUA; elective courses – 50 CP in KVL). There are 25 CP (LUA) and 30 CP (KVL) envisaged for working out a master work. The master study programme in LUA is developed in such a way that the applicants for engineering master degree in Food Science could get deeper knowledge in Food science with compulsory subjects.

64

Academic Master Study Programme of Food Science in LUA is more general and universal without specialization in direct branch compared with Academic Master Study Programme of Food Science in KVL.

The European masters degree in Food Studies worked out by Wageningen University in collaboration with leading European Universities and industries offers several topics in the field of Food Science, Food technology Engineering, Business management during 18 month. Each study period’s students can choose three to five modules covering advances topics in food science, food engineering and management.The master study programme in LUA offers the master students to choose module 1 of mandatory elective study subjects associated with food quality problems or module 2 associated with innovative development of new foodstuffs. The created modules allow the master students to choose the study subjects corresponding to further possibilities in labour market.

In general Academic Master Study Programme of Food Science realized in LUA is complement with analogical programmes of European Universities.

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 Technology1998 – 1999 Lecturer of Department of Food Technology1992 - 1998Assistant 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, 01.-15.05.1993.

65

mailto:[email protected]

NorwayMilk 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.

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.

66

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.

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 productionFood 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

20.02.2004.

CURRICULUM VITAE

Laima Berzina.......................... ............................

First name Surname

07.06.1977. 070677-10050.......................... ............................Date, month, year of birth Personal code

Latvian..........................

Nationality

Working place and post: Faculty of Information technologies,

Latvia University of Agriculture, lecturer

67

Working place address: Home address:

LV-3001, Jelgava,2 Liela street

Phone number: 3026761Fax: +371-30-27238

e-mail: [email protected]

LV-3001, JelgavaTervetes street 57

Phone number: +371-6470772

Education: Basic studies, master studies, PhD studiesEducational establishment, country

Years of study Speciality and Qualification

University of Latvia, Master studiesLatvia University of Agriculture, Master

Studies

2000 – 20021999-2001

Master of Natural ScienceMaster of Social Science

Latvia University of Agriculture, Faculty of Agriculture 1995 - 1999 Bachelor of agricultural science

Professional experience:Organisation Period Position

Faculty of Information technologies, Latvia University of Agriculture 2002 - lecturer

Faculty of Information technologies, Latvia University of Agriculture 1999 - 2002 assistent

Scientific and pedagogic work:Work with students: Informatics, SPSS, Management of projects using information technologies.

Publications: 3

Additional professional activitiesCourses

PHARE project course in Bioinformatics, Latvia, Jelgava, , Latvia University of AgricultureNOVABA course “Course in statistical genomics , Norway, Lillihamera 15.06.2003 – 27.06.2003.PHARE project course in System modelling,, Latvia, Jelgava, 2003, Latvia University of Agriculture

Computer Skills: excellent with MS Office, SPSS, MapInfo Professional Languages: Russian, spoken and written - good; English, spoken and written - excellent.

21.10. 2003.

CURRICULUM VITAE

Liga Ramute.......................... ............................

First name Surname

68


Latvian..........................

Nationality

Working place and post: Faculty of Information technologies,

Latvia University of Agriculture, assistant professor



Phone number: 3026761Fax: +371-30-27238


LV-3001, JelgavaPasta street 38 - 66

Phone number: +371-6463541



Latvia University of Agriculture,PhD studies 1999-2004 PhD student

University of Latvia, Faculty of Physics and mathematics, Master studies 1993-1995 Master of Mathematics

University of Latvia, Faculty of Physics and mathematics 1987-1992 mathematician, teacher


Faculty of Information technologies, Latvia University of Agriculture 2002 - 2004 assistant professor

Faculty of Information technologies, Latvia University of Agriculture 1995 - 2002 lecturer

Secondary school Nr3, Riga 1991-1995 teacher of mathematics

Scientific and pedagogic work:Scientific work –statistical methods in economics and agriculture.Work with students: Mathematics, Biometry, Statistics, Research methods in regional Economics

Scientific experience:

1996 – 2004 participated with reports in 15 scientific conferences(9 in Latvia, 5 in: Lithuania, Estonia, Italy, Poland, Sweden);

1996 – 2004 27 scientific publications(21 in Latvia, 6 in: Lithuania, Estonia, Italy, and Sweden).

The most important publications:

1. Ramute L. An assessment of Latvia administrative territorial division with u – indicator. Proceedings of The 4th Nordic – Baltic Agrometric Conference. Swedish University of Agricultural sciences, Uppsala, June 15 – 17, 2003.

69

2. P. Rivza, B. Rivza, L. Ramute. EXPERIENCE IN THE USE OF THE ANALYTIC HIERARCHY PROCESS IN LATVIA. Humanities and Social Sciences. Latvian countryside today. 1 (30)/ 2001. Latvia, University of Latvia.

3. B. Rivza, P. Rivza, L. Ramute, M. Kruzmetra. Latvia administrative-territorial reform and an experience of European countries. Seminar “Rural development: contents, models and policies in the EU, towards the 21 th century” in Italy, University of Perugia, Faculty of Agriculture. 1999, June 18 – 19.

Co-author of 5 books:1. L. Ramute, I. Ruža. “ES valstu pieredze un stratēģija lauksaimniecības informatizācijas

jomā.” Monograph “Latvijas lauksaimniecības zinātniskie pamati”, chapter 13, Jelgava, LLU, 1999.

2. B.Rivža, P.Rivža, L.Ramute, M.Krūzmētra. “Valsts administratīvi reģionālais iedalījums: problēmas, metodes, risinājumi”. Teaching aid. Jelgava, LLU, 1999.

3. I. Arhipova, L. Ramute, L. Paura. “Datu statistiskā apstrāde ar MS Excel”. Teaching aid. Jelgava, LLU, 1998.

4. I. Arhipova, L. Ramute, L. Žuka. “Matemātiskās statistikas uzdevumu risināšana ar MS Excel”. Part 1. Teaching aid. Jelgava, LLU, 1997.

5. I. Arhipova, L. Ramute, L. Žuka. “Matemātiskās statistikas uzdevumu risināšana ar MS Excel”. Part 2. Teaching aid. Jelgava, LLU, 1997.

Additional professional activitiesCourses

2004 15 – 28 February Course “3rd Country Training”, Polish – Japanese Institute of Information Technology, Poland, Warsaw

2003 November “E – learning”, Latvia, Jelgava, Latvia University of Agriculture2003 3 – 12 June NOVA PhD course “Utilization of Panel Data in Agriculture”,

Finland, University of Helsinki 2003 March – May PHARE project course in Bioinformatics, Latvia, Jelgava,

Latvia University of Agriculture2000 8 – 20 November course “GRADE/M”, Latvia, Jelgava,

RITI and Latvia University of Agriculture1999 9 May – 7 June “International course on income generating activities in

rural areas”, Israel, Ministry of Foreign Affairs, Rehovot Development Study Centre

1998 21 – 25 September NOVABA course “Mathematical Modelling in Agriculture and Environment with MAPLE”, Lithuania, Kaunas,

Lithuania University of Agriculture1998 6 – 17 July SUN course “Statistics for the Social Science”, Hungary,

Budapest, Central European University1997 19 – 29 November NOVABA course “Intermediate microeconomics”, Latvia,

Jelgava, Latvia University of AgricultureA member of Convention in Latvia University of Agriculture

Computer Skills: excellent with MS Office, SPSS, MapInfo Professional Languages:Latvian, spoken and writtenRussian, spoken and writtenEnglish, spoken and written

70

German (with vocabulary) 18. 02. 2004.

E U R O P E A NC U R R I C U L U M V I T A E

F O R M A T

PERSONAL INFORMATION

Name ABOLTINS AIVARSAddress LIELA STR. 1, LV-3001 , JELGAVA, LATVIA

Telephone 371-3005614Fax 371-3027238

E-mail [email protected]

Nationality latvian

Date of birth 12.06.1956

WORK EXPERIENCE

• Dates (from – to) FROM 01.09.2001 STATE PROFESSOR “MATHEMATICAL MODELLING” LUA FROM 01.09.1998 TO 31.08.2001 ASOC. PROFESSOR “MATHEMATICAL ECONOMICS” LUA FROM 01.09.1994 TO 31.08.1998 DOCENT LUA TO 31.08.1994 LECTURER LUA

• Name and address of employer LATVIA UNIVERSITY OF AGRICULTURE, (LUA) LIELA STR.1,LV-3001, JELGAVA• Type of business or sector Mathematical modeling heat mass transfer processes ( drying, cooling, freezing, thawing of

agriculture production, wood acetylation processes), numerical analyses• Occupation or position held Head of Mathematics department ( from 1990 year)

• Main activities and responsibilities Teaching , research and administration work

EDUCATION AND TRAINING

• Dates (from – to) 2001 year Programming with GRADE Certificate from DATI1993 year Agriculture Engineering, Thesis1989-1991 Agricultural Engineering , Master of Eng. Sc.1983-1986 Numerical mathematics Post graduate courses , Master of Math.

• Name and type of organization providing education and training

Latvia Agriculture Academy, Latvia University

• Principal subjects/occupational skills covered

Mathematical modeling in agriculture, numerical analyses

• Title of qualification awarded Dr. sc. ing., Master degrees• Level in national classification

(if appropriate)Doctor

71

PERSONAL SKILLSAND COMPETENCES

Acquired in the course of life and career but not necessarily covered by formal

certificates and diplomas.

MOTHER TONGUE LATVIAN

OTHER LANGUAGES

RUSSION ENGLISH • Reading skills Excellent good

• Writing skills Good good • Verbal skills Good good

SOCIAL SKILLSAND COMPETENCES

Living and working with other people, in multicultural environments, in positions where communication is important and situations where teamwork is essential

(for example culture and sports), etc.

FROM 1975 TRAINING AND PLYING BASKETBOOL, VOLEJBOOL. FIVE YEARS MAUNTAINING IN HILLS ( PA-MIRS, KAUKAZ, TATRI), LIKE SWIMMING , FISHINGMORE THAT 20 YEARS DANCE FOLK DANCES [TAKE PART MORE THAT 10 FOLK DANCE FESTIVALS ]

ORGANISATIONAL SKILLS AND COMPETENCES

Coordination and administration of people, projects and budgets; at work, in voluntary work (for example culture and

sports) and at home, etc.

FROM 1990 YEAR HEAD OF DEP. OF MATHEMATICS, FROM 2000 YEAR I AM ON THE BOARD OF LATVIAN UNION OF SCIENTISTS AND LATVIAN MATHEMATICS SOCIETY.TWO TIMES LEAD GRANTS FROM LATVIA COUNCIL OF SCIENCE , WAS IN INTERNATIONAL CONFERENCE’S ORGANIZING COMMITTEES AND ORGANIZING COMMITTEE OF 4TH NORDIC-BALTIC AGROMETRICS CONFERENCE (JUNE 16-18, 2003)

TECHNICAL SKILLS AND COMPETENCES

With computers, specific kinds of equipment, machinery, etc.

FREE USE COMPUTER, SPECIAL PROGRAMM PACKAGES FOR MATHEMATICS AND MODELLING (MATHCAD, MATHEMATICA, MAPLE), INDEPENDENT PROGRAMMING IN FORTRAN.USE ALSO UML FOR SYSTEM RESEARCH

ARTISTIC SKILLSAND COMPETENCES

Music, writing, design, etc.

LIKE MUSIC AND DANCING

OTHER SKILLS AND COMPETENCES

Competences not mentioned above.

LIKE DO GOOD MEALS WITH FISHES

DRIVING LICENCE(S) Yes I have

ADDITIONAL INFORMATION contact persons –State prof.P.Rivza ( vice-rector in Science(LUA)); State prof. A.Buikis, H.Kalis (Latvia University), more that 80 scientific and methodical articles, more that 50 in English

ANNEXES [ List any attached annexes. ]

72


F O R M A T


Name ARHIPOVA, IrinaAddress 2, Liela street, LV-3001, Jelgava, Latvia

Telephone +371 - 3023095Fax +371 - 3023095


Nationality Latvian

Date of birth 05, October, 1963

WORK EXPERIENCE

• Dates (from – to) 2002 – to present• Name and address of employer Latvia University of Agriculture, 2 Liela street, Jelgava, LV-3001, Latvia

• Type of business or sector Education, research• Occupation or position held Dean of the Faculty of Information Technologies

Associate professor in the Department of Systems Control• Main activities and responsibilities Administration, teaching, research

• Dates (from – to) 1999 – 2002• Name and address of employer Latvia University of Agriculture, 2 Liela street, Jelgava, LV-3001, Latvia

• Type of business or sector Education, research• Occupation or position held Head of the Division of Research

• Main activities and responsibilities Administration, research


• Type of business or sector Education, research• Occupation or position held Assistant professor in the Department of Informatics

• Main activities and responsibilities Teaching, research


• Type of business or sector Education, research• Occupation or position held Engineer – programmer in the Department of Informatics

• Main activities and responsibilities Programming, teaching, research


• Type of business or sector Education, research• Occupation or position held Engineer – programmer

• Main activities and responsibilities Programming, teaching, research

73


74

• Dates (from – to) March, 2003• Name and type of organization providing education and training

6th framework


Workshop “6th framework Programme – an Introduction Co – ordinating EC Research Projects”

• Title of qualification awarded Certificate• Level in national classification Certificate

• Dates (from – to) May, 2002• Name and type of organization providing education and training

Riga Information Technologies Institute (RITI)


Big and Important Information Systems Projects Starting and development


• Dates (from – to) January, 2000 – February, 2001• Name and type of organization providing education and training



Course for teaching staff “Higher education system innovation and High school didactics”


• Dates (from – to) September, 2000 – November, 2000• Name and type of organization providing education and training

The Royal Veterinary and Agricultural University, Department of Mathematics and PhysicsDanish Government Scholarship for teaching staff


Multivariate Data Analysis, Mixed Linear Model


• Dates (from – to) March - April, 2000• Name and type of organization providing education and training

The Center for International Cooperation of the Ministry of Foreign Affairs, Israel


MASHAV course “Leadership of women in agricultural development”


• Dates (from – to) July, 1999 – August, 1999• Name and type of organization providing education and training

Charles University, Prague, The Center for Economic Research and Graduate Education (CERGE)


Econometrics, microeconomics, macroeconomics


• Dates (from – to) June, 1999

75


Latvia University of Agriculture, NOVABA (Nordic Forestry, Veterinary and Agricultural University Cooperation with Baltic Agricultural Universities)


Course “Practical Statistical Data Analysis”


• Dates (from – to) July, 1998


Central European Summer University (CEU) in Budapest, Hungary


Course “ Statistics for Social Sciences”


• Dates (from – to) 1993-1994• Name and type of organization providing education and training



Agricultural Machinery

• Title of qualification awarded Doctor degree in the engineering sciences• Level in national classification Dr.sc.ing.

• Dates (from – to) 1988 - 1991• Name and type of organization providing education and training

Riga Technical University


Control in technical systems, Expert Systems

• Title of qualification awarded Ph.D. students• Level in national classification Ph.D. students

• Dates (from – to) 1980-1985• Name and type of organization providing education and training

Moscow State University named after M. Lomonosov


Mathematics

• Title of qualification awarded Bachelor in mathematics• Level in national classification Bachelor in mathematics




MOTHER TONGUE Russian

OTHER LANGUAGES

76

Latvian• Reading skills excellent

• Writing skills excellent• Verbal skills excellent

English• Reading skills good

• Writing skills good• Verbal skills basic


Head of the private flats holders’ cooperative society “ATMODA”, Jelgava (total 45 flats). Management and administration, 1993 – 2002.




Latvia Council of Science project “Expert System in Grain Cultivation”, 1992. Responsible executor.Latvia Ministry of Agriculture project “ Agricultural modeling and forecasting system creation according to EU rules”, 1998. Responsible executor.Latvia Council of Science cooperation project “ Risk factors, risk assessment and risk management in Latvian agriculture”, 2002 to present. Responsible executor.PHARE 2000 ESC project “Building of human resource development and infrastructure backpone for information technology services in Jelgava city”, 2002 – 2003. Member of Steering Committee, Head of the work group.PHARE 2000 ESC project “Establishment of Zemgale region business support and adult education centre”, 2002 – 2003. Member of Steering Committee, Head of the work group.Member of the Scientific Council of the Latvia University of Agriculture.Member of the Convent of the Latvia University of Agriculture.Head of the Council of the Faculty of Information Technologies.

TECHNICAL SKILLSAND COMPETENCE

Computer literacy: Word, Excel, Power Point, SPSS, Minitab, SAS

ARTISTIC SKILLSAND COMPETENCE

Graduate of the Jelgava Musical School, piano – player.


Competences not mentioned above.

Member of International Biometric SocietyMember of LITTA (Latvian Information Technology and Telecommunication Association)Member of Latvian Mathematics Society

DRIVING LICENCE(S) Yes

ADDITIONAL INFORMATION Lectures courses for students: Probability theory and mathematical statistics, Econometrics, Multivariate data Analysis, Quantitative methods for management, Mathematics for economics.

ANNEXES Most important publications and textbooks

ANNEXES:Most important publications

Rivzha P. Arkhipova I., (1993) Seed processing by means of expert systems technology. 25-th Nordic Cereal Congress in Helsinki.

Arkhipova I., Rivzha P. (1994) Method of structuring of knowledge taking as an example the problem of seeds material processing. XII C.I.G.R. World Congress and AgENG'94 Conference on Agricultural Engineering, Milano (Italy).

77

Arkhipova I. (1996) Development and implementation of a knowledge acquisition methodology for seed material processing expert system. ICAME'96 International Conference on Agricultural Machinery Engineering, Korea Exhibition Center, Seoul.

Yenikeyeva E., Arkhipova I. (1997) Statistical inferences in agricultural investigations. VI Conference of Biometry, Cordoba, Spain.

Arhipova I. (1998) Forecasting models for meat prices and amount. Proceedings of Estonian Agriculture University “Transactions of the Estonian Agricultural University”, Nr.196, Tartu.

Arhipova I. (1999) Econometrical analysis of Latvia gross domestic product expenditure. International conference “Economic integration issues of central and Eastern European Countries into European Union”, Theses of reports, Rezekne, Latvia.

Arhipova I., Yenikeyeva E. (2000) Hypothesis testing in the Courses of Agricultural Statistics. AFITA 2000, Second Asian Conference for Information technology in Agriculture, International technical Cooperation Center, Suwon, Korea.

Arhipova I. (2001). Statistics for agricultural students at the Latvia University of Agriculture – illustrated by two real-world data examples. Proceedings of the international conference, Jelgava, Latvia.

Arhipova I. (2002) Risk Management Methodology in Latvian Economics, Sixth ERC/METU International Conference in Economics, September 11-14, 2002, Ankara, Turkey.

Arhipovs S, Arhipova I. (2002) Quantitative risk assessment in programming models for disease policy of animals, 12th Conference of the European Consortium for mathematics in Industry, Jurmala, Latvia.

Textbooks in Latvian Arhipova I.,. Ramute L., Zuka L. (1997)

Mathematical statistics tasks solving with MS Excel. 1.part, 121 P.; 2.part, 98 P.

Arhipova I.,. Ramute L., Paura L. (1997) Statistical data analysis with MS Excel. 159 P.

Arhipova I.,. Balina S. (1999) Statistics with MS Excel 97. 1.part, 168 P.; 2.part, 136 P.

Paura L., Arhipova I. (2002) Nonparametric methods with SPSS. 148 P.

78

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:

79


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).

February 17, 2004

CURRICULUM VITAE

1. Family name: Bariss

2. First name: Voldemārs

3. Date of birth: August 3, 1955

4. Nationality: Latvian

5. Civil status: Married

6. Education:Institution IPSPELL / Latvian School of Public AdministrationDate 2002Degree(s) or Diploma(s) obtained: Strategic Planning

Institution Latvian School of Public AdministrationDate 2000Degree(s) or Diploma(s) obtained: NLP Technologies for Strategic Planning

Institution Civil Service College, (Sunningdale,GB)Date 1998Degree(s) or Diploma(s) obtained: Practical and theoretical training in management audit

Institution Bavarian European Academy (Munich, Germany)Date 1998Degree(s) or Diploma(s) obtained: Practical and theoretical studies in EU legislation and

80

Management

Institution Latvian School of Public Administration, EC Sverige AB

Date 1996- 1997Degree(s) or Diploma(s) obtained: Training course in Management Audit

Institution Latvian School of Public Administration, Date 1995 - 1996Degree(s) or Diploma(s) obtained: Training courses in management and action learning

Institution University of LatviaDate 1983 - 1986Degree(s) or Diploma(s) obtained: Ph. D. Studies. Degree: Doctor of Philosophy

(validated in 1993)

Institution University of LatviaDate 1976 - 1981Degree(s) or Diploma(s) obtained: Diploma - Philosophy

7. Language skills: (Mark 1 to 5 for competence)

Language Reading Speaking WritingLatvian 5 5 5Russian 5 5 5English 5 4 4

8. Present position:- management consultant, project manager in company ATTIKA E

9. Years with firm:

from of May 199710. Key qualifications:

Consultant of Management Audit Associated Professor of Philosophy Trainer in Management and Public Speaking

11. Professional Experience Record:Date 2000 - 2002Location Riga, LatviaCompany Secretariat of Minister for Special Assignement on Public ReformPosition Adviser for Minister

Date 1996 – 2003

81

Location Riga, LatviaCompany ATTIKA E Ltd.Position Consultant

Description consultant, project manager, trainer in management: Civil parish (“pagasti”) consolidation in areas (“novadi” ) according to

the Administrative Territorial Reform of Latvia (Consolidation of Cena`s and Ozolnieki rural municipalities) - consultant

Civil parish (“pagasti”) consolidation in areas (“novadi”) according to the Administrative Territorial Reform of Latvia (Consolidation of Vilaka and Baltinava`s, Briezuciema, Medneva`s, Susaju, Skilbenu, Vecumu, Ziguru rural municipalities) - consultant

Effectiveness of social service for handicapped people (government order) – consultant

Management audit in VKC, LNJKC, VTMC (LR Ministry of Culture) - consultant

The Social needs of Youth during the rehabilitation process from drug using (government order)- project manager

On Services to Fundamental Review of Policies, Institutional Structures and Budget Programmes on regional Development Policies (Public sector reforms, IDF grant) - consultant Appraisal of the Administration of Local Self-government Affairs of LR

– Administratively-teritorial Division Project for 70-90 Local Authorities in Latvia – project manager

Functional audit in the Ministry of Economy (Public sector reform, IDF grant) - consultant

Ministry of Welfare (Evaluation and optimisation of regulation and coordination functions in CA of MoW; inprovement of internal audit system in MoW) - consultant

State Audit Office of Republic of Latvia: Management of Strategy in SAO: Psyhology. Planning. Implementation. - consultant

Institutional Audit for Re-Organisation of the Ministry of Education and Science (PHARE Funded) - consultant

Functional and organisational analysis of Ministry of Agriculture (Public sector reforms IDF grant) - consultant

Functional audit in the Ministry of Agriculture (Public sector reforms IDF grant) - consultant

Management audit in Civil Service Administration - project manager Management audit in Latvian Tourism Board – project manager Management audit in State Hidrometeorological Agency – project

manager Project Elaboration of Methodology of Management Audit - consultant Training Course: Effective Manager (for staff of Bank of Latvia) -

consultant Training Courses: Communication (for staff of State Audit Office and for

staff of Bank of Latvia) - consultant

Date 1993 – 2003Location Riga, Latvia

82

Company Faculty of History and Philosophy, University of LatviaPosition Head of DepartmentDescription Lecture Courses:

Philosophy Contemporary Rhetoric

Date 1996-2003Location Riga, LatviaCompany Latvian School of Public AdministrationPosition TrainerDescription Training Courses:

Management Public Speaking Communication

Date 1981-1983, 1986 - 2003Location Jelgava, LatviaCompany University of Agriculture of LatviaPosition Lecturer, Head of DepartmentDescription Lecture Courses in Philosophy

12. Publications: totally 17 scientific and methodical publications.

Date: February 18, 2004

_________________________________Signature


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

2 6 1 1 5 7 - 1 0 0 1 7

83

+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 studiesSubject of course Organized by Dur. in

hoursCertificate

Quality systems management Riga Technical University, Centre of Certification

200 Quality Systems Manager

HACCP and Quality Management

EU PHARE, ALIMENTAS Study Program

40 Certificate

Specific of Quality Management in the Food Technology (GHP, GMP, HACCP)

Latvia University, Self-Government and Project Manag. St. Train. Centre

24 Certificate

Food Quality Assurance and Checking

Commercial information and Training Company Business Complex

200 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.

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: 26, included monography, articles, thesis reports, etc.

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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

05.01.2004.Signature

CURRICULUM VITAE

Sarmīte BremzeName Surname

Jaunjelgava 190951-10018Place of birth Identity No19.09.1951 Latvian

Date, month, year Nationalitymarried

Marital status

ExcelExcelExcel GoodGoodGood FairFair ExcelExcelExcel GoodGoodGood FairFairFair ExcelExcelExcel GoodGoodGood Fair Fair Fair

85

x

x

x

x x

x

LLU, Faculty of Social Sciences, Department of LanguagesWork place and position

Work address: Home address:Lielā Str. 2 Cepļu Str. 33

Jelgava JelgavaLV - 3001 LV - 3002

Telephone 3005650 Telephone 3084309Fax: 3021821E-mail: [email protected]

Education

Higher education, Master’s course, doctoral studies. Ed. Establishments, country

Study period


Latvia State University 1969-1977 English Philologist

Research degrees

Institution awarding degree Year Speciality Degree Diploma No.

Vilnius University 1987-1990 Pedagogy Dr. paed.

Employment

Since 1998 – LLU, Docent1996-1998 – RPIVA, Head of the Department of Pedagogy and Psychology1990-1996 – LLU, Lecturer1977-1983 - Teacher of English, Jelgava secondary school No.2

Contributions at conferences (last three years)

LatviaLithuaniaEngland

Courses delivered

Professional English.

Publications

1998 “Konference. Conference. Konferenz”. LLU, 22pp.1998 “Learning to Co-operate”. Soros FL, Zvaigzne, 200pp.

In-service training (last three years)

2003 – University of Surrey, England

86

Languages: Reading skills Writing skills Speaking skills

excellent good average excellent good average excellent good average

Latvian

Russian

English


Name: Baiba Briede

Date, place of birth: 17.11.1956. LatviaIdentification: 171156 - 10054Nationality: Latvian Marital status: married, two childrenHome address: Helmaņa 7-7, Jelgava, Latvia, index: LV-3004

Place of work: Latvia University of Agriculture (LLU), Institute of Education and Home-Economics (IEHE)Position: Director of IEHE, assoc. prof.Address: J. Čakstes bulv. 5, Jelgava, LV-3000. Telephone: 30 80693, 30 80694; Fax: 27238; E-mail: [email protected]

Scientific degree: Dr. paed.

Supervising and reading of Doctor and Master Thesis of Education1. Supervising of doctor thesis – 4 1. Supersvising of master thesis: 1995. - 1, 1996. - 3, 1997. - 9, 1998. - 18, 1999. - 10; 2000.

– 18, 2001. – 14, 2002. –16.2. Reading of master thesis: 1996. - 1, 1997. - 6, 1998. -6, 1999. -5, 2000. – 9, 2001 – 3,

2002. - 4.3. Reading of doctor thesis: 2002 - 1

Academic courses: lectures, seminars Subject CP

Philosophy of Education, Paradigms and Theories 4

Didactics (teaching/learning methodology) 3

Didactics of Higher Education 4

Leading of study programs1. Doctor Program of Education.2. Didactics of Higher Education.

Research work

1. Research of competence elements and acquiring of competence in a higher school.2. Didactics of higher school.

Reading of doctor thesis1. Rachel Kroupp Development of Teachers’ Attitude Towards Instruction in Heterogeneous

First grade Classes. Latvia University, 2002.

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Defended doctor thesis1. Maija Laitāne Further Education for Acquiring the Competence of Agricultural Adviser. Daugavpils University, 2003.

International organisations1. International Organisation for Science and Technology Education (IOSTE) since 1999

International projects2. Erasmus – University of Helsinki, 2003, Agrarpedagogische Academie of Vienna, 2002

3. Beverley (Yorkshire, Great Britain) Webb Memorial Trust Foundation project for agricultural school senior staff and school development - coordinator from LLU - 2000-2001.

4. Beverley (Yorkshire, Great Britain) Webb Memorial Trust Foundation project Development of Teaching/Learning Methodology of Agricultural School Teachers - coordinator from LLU - 2000 - 2001.

5. TEMPUS projekts Nr. S _JEP-09710-95 Practically Oriented Further Education of Agricultural School Teachers (partner countries: UK, Italy, Latvia), 1995 ... 1998- project coordinator from LLU since 1996./97. study year.

Participation in international conferences

1. Innovation in Higher Education. Kiev: Iowa State University, 2003.

2. Countryside, Education, Personality. Jelgava: LLU, 2003.

3. Changing Education in a Changing Society: International conference of Association for teacher Education in Europe. Rīga:LU, 2003.g.

4. Society and Culture. Liepāja, Liepāja Pedagogical Academy, 2002

5. Science and Technology Education in New Millenium: 3rd IOSTE Symposium for Central and East European Countries., Czech Republic, Prague, June 15-18,2000.

6. Cooperation and Competence in Education: international conference, Latvia, Jelgava, May 4th -6th,2000.

7. Education of Science Teachers: international symposium., Poland, Naleczow, October 16-18, 1998.

The most important articles

1. Adult Education in the Countryside of latvia in the Context of the Memorandum of lifelong Learning//Changing Education in a changing Society/Teachers, Students and Pupils in a learning Society, Volume 1, Riga: ATEE, the University of Latvia, 2003, May 2 - 3, 30 - 35 pp.

2. Izglītība personības attīstības ekoloģijas skatījumā//Lauku vide, izglītība, personība. Rakstu krājums. Jelgava: LLU, 2003.g., 12. - 16. lpp. (līdzautori I.Apsīte, L.Pēks).

3. Kompetences iegūšana augstskolā Mūžizglītības memoranda kontekstā// Lauku vide, izglītība, personība. Rakstu krājums. Jelgava: LLU, 2003.g., 223. - 227. lpp.

4. Kompetences sastāvdaļas un to iekļaušana studijās//Sabiedrība un kultūra. Rakstu krājums. Liepāja: Liepājas Pedagoģijas akadēmija, 2002.g

5. Elements of Science Teachers Education at the Latvia University of Agriculture //Science and Technology Education in New Millenium: 3rd IOSTE Symposium for Central and East European

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Countries., Czech Republic, Prague, June 15-18,2000: Proceedings of Symposium/ IOSTE, Charles University, Prague: PERES Publishers, 2000 - 221 -224 p: 1 table.

6. Problems of Competence of Agricultural Vocational School Teachers//Cooperation and Competence in Education: international conference, Latvia, Jelgava, May 4 th -6th,2000: Proceedings of the International Conference/ Latvia University of Agriculture, 2000 - 31 - 33 p.

7. Kompetence un sadarbība zemnieku mācībās//Sadarbîba un kompetence izglîtîbā: starptautiska zinātniska konference, Latvija, Jelgava, 4.-6. maijs,2000.g.: Starptautiskas zinātniskas konferences raksti/ LLU, 2000.g. - 27.-30.lpp. (lîdzautori: L.Krastiņa, M.Laitāne).

8. Competences Based Approach in Further Education of Teachers//Education of Science Teachers: international symposium., Poland, Naleczow, October 16-18, 1998: Proceedings of Symposium/ Maria Curie Sklodowska University: Wydawnictwo L-Print, 1998 - 81 - 85 p: 2 fig.

9. Komunikatīvās prasmes - būtiska sociālās kompetences sastāvdaļa//Sabiedrība un kultūra. Rakstu krājums. Liepāja: Liepājas Pedagoģijas akadēmija,1999.g, - 20. - 29.lpp.: 2 tab., 1 att.

10. Pedagoģiskā vide //Mājturības pedagoģiskās aktualitātes. Latvijas Mājturības institūta dibināšanas 60. gadadienai veltītas starptautiskas konferences referāti. Jelgava, LLU, 1998, 87. - 92.lpp. (lîdzautors - L.Pēks).

8. Studentu komunikatīvo prasmju līmeņa paaugstināšanas pedagoģiski psiholoģiskie līdzekļi: promocijas darbs (ar rokraksta tiesībām) - Rīga, 1996, -173 lpp.

9. Komunikācijas pilnveides nosacîjumi, apgūstot angïu valodu specialitātē// Starptautiskā zinātniskā konference Cilvēks un izglītība. - Jelgava: LLU, 1996.g. - 15. - 18.lpp.: 1 att.

10. Studiju procesa pilnveidošana inovāciju skatîjumā. // Latvijas Universitātes 54. zinātniskās konferences materiāli. Rīga: LU, 1995.g.- 4.-7.lpp. (līdzautors L.Pēks)

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

3001Pasta Street 18 –16,

Jelgava LV 3001

89

Telephone

+371 3005645 Telephone + 371 3022258

Fax: + 371 3022829E-mail: [email protected]

Education

Higher education, Master’s course, doctoral studies. Ed.

Establishments, countryStudy period


Riga Technical University 1992 Chemistry Doctor of

Chemistry

M.V.Lomonosov Moscow Institute of Fine Chemical Tehnology

1987 Chemistry Candidate of

Chemistry Science

Latvia University, student 1967 – 1972

Chemistry Chemist (Organic Chemistr

y)

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)

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 practical conference“21th Century together with science and practice”. Reports (29 march), Jelgava, LLU, pp. 133-136.

2. 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.

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3. 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.

4. 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.

5. 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

6. 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

7. 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.

8. 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.

9. 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

10. 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

11. 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.

12. 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.

13. 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,

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Division of Food Science of Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, pp. 78

14. 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


free good fair free good fair free good fairLatvianRussianGermanEnglish

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);

92


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)

Research ExperienceOver 10 years experience in conducting research, includes proposing, designing and participating in multi-year projects with activities occurring in several locations:

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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,

94

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

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 7th Nordic Nutrition Congress, Aland, 17-20 th 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, 12-14th 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 10 th 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

95

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 ;

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;

96

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

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.

97


Lija DukaļskaFirst names Surname

District of RigaPlace of birth

Identity number16.02.34.Date of birth

Position Latvia UNIVERSITY of AGRICULTURE

Department of Food Technology - Professor

Mailing address: Home address:

2 Liela iela 43 Robezu iela Jelgava JelgavaDepartment of Food Technology LV 3002, LatviaLV 3001, Latvia +371 30 05644FAX: +371 30 27238

EducationUndergraduate, graduate and postgraduate studies,

university, state

Time of study Speciality Qualification

LATVIA ACADEMY of AGRICULTURE

1953-1958 Food Technology Engineer technologist

SCIENTIFIC QUALIFICATION:Name of

organisation, institute, state


Number of diploma

1.Higher Certifying Commission of former USSR

1984 Food Engineering Docent. LW N 075827

2. Certifying Commission of LUA P-7

1993 Food Technology Dr. sc. Ing. G-D № 000306

3. Resolution of Senate LUA

1995 Food Technology Doc. emeritus Dipl. N32

4. Certifying Commission of LUA

1997 Food Technology Dr. habil. sc. Ing.

.G-Dh N000035

6. LUA sc. ing. Food engineering

1998.Nr. 2.

Food engineering branch, sub-sector

Professor LUA–PRNr. 009

1 6 0 2 3 4 - 1 0 0 1 8

98

sub-sector. Extended Habilitation Board

of animal kingdom

7. LUA scientist wordy prize(prof. J. Āboliņa)

2001. Food engineering – Food technology

Award Diploma N 7

8. Diploma of Latvian Republic

2003.g. 17 of June

Diploma emeritus of scientist

Lifetime grant Nr. 0209Riga


Pedagogical activities: lecture courses -Food Engineering;; Equipment of Milk Processing and Milk Products Production; Packaging of Food Products. Supervision of 2 doctoral students; 1 Postgraduate student; 6 Bachelors;Scientific activities: The Investigations of Hidrothermal Processes and Advanced Technologies for Whey Processing; Investigations of quality changes of food products in the vacuum packaging process and storage time; Taking part in the State Program 13.3 - Studies of drying process of vegetable fibres and milk products. Framework 5th proposal project (coordinator organisation – Egli House Torquay, Devon TQ1 2JP, UK), Concerning action, proposal N°QLRT–2000-01823,Project Acronym ECOPAC, project "Recyclable and Biodegradable Eco-efficient Packaging Solution for the Food Industry", 2002 –2004.Evaluator of research projects of 5th Framework, since 1999, N° EE19981A03785.Number of publications: 93, included monography - number of books (3), articles, thesis reports, etc.

Major scientific publications:1. A. Dzene, L. Dukaļska, Z. Gercberga, S. Muižniece, L. Savenkova, V. Tupureina

Biodegradable Polymer Composites as Food Packaging, Erfurt, 05. – 06. 09, 2001. Conference 3. Internationals Symposium "Werkstoffe aus nachwachsenden Rohstoffen"

2. Dukalska L., Skudra L., Blija A. Biotechnology of a New Fodder “ Biolakts” Production from Whey // Proceedings of the Latvian Academy of Sciences.- 1995.- Section B: natural sciences, 9/10.-P. 127-132.

3. Dukalska L., Skudra L., Zarin P. The Whey Processing Problems in Latvia, In: Milk in nutrition effects of production and processing factors. NJF - report 102, Proceeding of NJF/NMR - Seminar, No 252, Finland, 1995. - P. 308-312.

4. Skudra L., Dukalska L., Jurevics E. Production of Ethylalcohol from whey // Heat Trahsfer Processes and Equipment. Drying and Food Engineering General Problems, Summaries 5, 12th International Congress of Chemical Process Engineering CHISA’96, Praha, Czech Republic, 25-30 August 1996. - P 1. 104, pp. 138.

5. Dukalska L., Skudra L., Blija A. New fodder production from the whey can solve environmental problem // Proceedings II International Conference of Agricultural Scientists from the Nordic and Baltic Countries: Environment and Sustainable Agriculture. -Tart, November 24-25, 1995.- P. 180-182.

6. Dukalska L., Ivanova A., Skudra L., Karklina D. Shelf-life Extention of Sauercraut by Sous vide Packaging. In: Copernicus Project CIPA-CT94-0120, Final Workshop: Shelf Life Prediction, Wageningen, The Netherlands, November 27 and 28, 1997. - 109. -114.

7. Dukalska L., Kārklina D., Savenkova L., Tupureina V., Muižniece S. Biodegradable polymer composite materials and consumer aspects of food packaging in Latvia // Conference proceedings The Food Biopack Conference, "Food Biopack FAIR RL4046"

99

Copenhagen, Denmark 27–29 august, 2000.

Number of pathents, licences:Certificate of copyright № 1159541 - 1985.g.Certificate of copyright. № 1717080 -1991.g.


RussianGermanyEnglish

20.02.04.Date

Signature L. Dukalska

Curriculum vitae

Andris GatersVārds Uzvārds

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, lecturer

Darba 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

Excel Good Fair Excel Good Fair Excel Good Fair

100

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

English Language Courses.American and British History and Culture Courses.Human Communication Courses.

Valodu zināšanas: Lasītprasme Rakstītprasme Runātprasmeteicami, labi, vidēji teicami, labi, vidējiteicami,labi, vidēji

Latviešu valoda

Vācu valoda

101

Angļu valoda

Curriculum vitae

Daina GrasmaneName Family name

Talsu District 241254-10000Place of birth Identity No24.12.1954 Latvian

Date of birth Nationalitymarried

Marital statusHead of Languages Department of the Faculty of Social Sciences,Latvia University of

Agriculture, DocentWork place and position

Work address: Home address:Lielā iela 2 Satiksmes iela 2

Jelgava JelgavaLV - 3001 LV - 3007

Telephone.

30 05650 Telephone. 3082564; 6853519

Fax: 30 21821E-mail: [email protected]

Education

Name of Institution Period of time

Speciality Position

University of Latvia


1972-1977

1987-1990

English Language and LiteratureTheory and History of Education

Full – time student

Full-time postgraduate student

Research degrees


Habilitation and Promotion Council of University of Latvia

Habilitation and Promotion Council of University of Daugavpils

1990

1993

Theory and history of Education

Education

Candidate of Educational ScienceDr. paed.

Nr. 0229350

G-DNr. 000021

102


Employment

1977-1987 Latvian Academy of AgricultureDepartment of Languages, Assistant.1987 -1990 Latvia University, Graduate Course.1990-1992 Latvia University of Agriculture, Lecturer.Since 1993 Department of Languages, Docent.Since 1994 Head of the Department of Languages.Since 1992 Translator at the Translation Office.

Research work and publications

Research work trends

Pedagogical aspects of formation of higher school teacher and student relations.

Development of foreign language teaching conception for agricultural higher school.

Recent international projectsProject`` Trans Regional Multiplier in Economic Training `` -project co-ordinator ; (leader of the project Dr John Hobrough, the University of Surrey), 2003Participation in the project ``Changes in Higher Education`` (project leader- Dr. John .Hobrough, the University of Surrey), 2002Participation in the project`` Food Choice and Eating Habits` (project leader Carol Noble, the University of Surrey, Roehampton), 2003

Presentations in international conferences (1997 – 2003):1. Grasmane D.Опыт повышения педагогической и психологической квалификации в Латвийском сельскохозяйственном университетею. Lietuvos Mokykla: istorija ir dabartis,Konferencijos, skirtos Lietuvos mokyklos 600-mečiui, medžiaga 1997m. spalio 23 –24d., Šiauliai 2.Grasmane D. Foreign Languages for an Educated European Society. International conference ``Homo ruralis`` organised by the Institute of Humanities on 12.06.98. in Jelgava3.Grasmane D. Women in the Labour Market of Latvia. International conference ``Women yesterday, today and tomorrow`` held on 18.06.99. in Jelgava4.Grasmane D. The Latvian Culture and Education .International conference ``Die baltischen Lander und die EU``, 28.05.2001 Oberhartz (Deutschland) ,.5.Grasmane D., I. Siliņa I. Motivation of Foreign Language Acquisition and Labour Market Requirements 2nd international conference ``Education: theory and practice`` held on 25.05.2003.in Liepāja.6. Grasmane D. and Bremze S. Cultural Differences in Social Interaction. International conference ``Multicultural Communication and the Process of Globalisation`` 25.04.2003 – 26.04.2003.7.Grasmane D. Foreign Language Acquisition for Successful Competition in Labour Market. ATEE Spring Conference ``Changing Education in a Changing Society``, Vol .IV, ``Teachers, Students and Pupils in a Learning Society``, Riga 2003

103

Publications (1997 – 2003):1.Methodology of Professional Development of Teachers at the Latvian University of Agriculture. In: Proceedings of the International Conference Education in Lithuania. Shaulyai, Lithuania, 1997, p.189-191.2.Women in the Labour Market of Latvia. In: Proceedings of the International Conference ``Women Yesterday, Today and Tomorrow``. Jelgava, Latvia, 1999, pp.61-623.Teaching Home Economics in Latvia. In: Hushalla Larare, Stockholm, Sweden, 1999, No3, pp.20-21.4.Foreign Language Acquisition for Successful Competition in Labour Market. In the proceedings of ATEE international conference Teachers, Students and Pupils in a Learning Society . Riga , Latvia, 2003, pp. 116 –124.5.Grasmane D. Siliņa I. Foreign Languages as a Component of Social Capital for Labour Market Needs. In proceedings of international conference ``Social Capital``, 2002, pp.141-147.

International grants awarded:1994 Research grant awarded by the Nordic Council of Ministers to carry out research at Stockholm University 1994 Research grant awarded by the Norway Research Council to carry

out research at the University of Bergen, Norway

1995 TEMPUS Mobility grant to visit the University of Surrey, Great Britain

1996 Grant awarded by the European Council to take part in the project ``Teaching and Learning about the history of the 20th Century``

1999 TEMPUS Mobility grant to visit the University of Portsmouth, GB

Other presentations abroad:In Denmark: The Agricultural College in Stubekobing in June, 1992.The Latvian Agriculture – Its History and Future ( a lecture)In Norway: The University of Bergen in October, 1995Research Findings of the Study on Conflict Resolution, Values and Social Needs ofUniversity Teachers and Students (seminar).In Germany: Donaueschingen in October, 1997The Portrait of a Typical Latvian Woman ( Supported by a video made in English together with the Television Studio of Zemgale, Latvia) andThe Criteria of Assessment of Teaching and Learning Materials - Moderator of the workshopIn England: The University of Portsmouth in November 1999``Cultural Aspects of Life in Latvia since the Transition from Communism”In Germany: The International Association of Sonnenberg in May, 2001The Historical and Cultural Developments in Latvia. In :the conference Die baltischen Lander und die EU.

International agreements signed:Within SOCRATES/ ERASMUS programme with the University of Portsmouth in 1999 and the University of Surrey (GB) in 2001 and 2003

With the EF Language School in London in 1999.

104

Courses developed and delivered

„Scientific Writing” for Ph. D. students, ”Translation of Legal Documents`` for undergraduates, ``Professional English for Master Students``

Total number of publications - 25

Pedagogical activities

Reviewer of Ph.D. theses:

E.Černova. Co-operation between University Students and Teaching Staff as a Prerequisite for Successful Training of Future Teachers , 1994 (in Latvian).

S.Mahajma. Methodology of the Final Oral English Language Assessment and Its Suitability to the Arab School Students in Israel, 1998.(in English)

M.Fedjukova. .The Curriculum Development for Teaching English in Primary School within the National Cultural Environment, 1998 (in Latvian).

B. Batsheva.The Contribution of Physical Activity to Social Functioning in the Elderly, 2002 (in English).

Supervision of Master papers

Two Master students (Diāna Žukova, Ingrīda Anzenova)

Supervision of qualification papers

Ten students( Linda Salaciete, Edīte Zviedre, Kitija Freiberga, Sanita Grasmane, Sintija Vekldre, Ieva Avota, Irina Žukova, Tatjana Maslojeda, Kristīne Treifelde)

Supervision of Bachelor papersOne student (Inese Siliņa)

Design of study programmes

In 2001 a member of the team formed to design a new professional study programme for training managers of external relations in the Faculty of Social Sciences;

The preparing of Self- assessment Report for the accreditation of the above study programme carried out by external experts in 2002.

In 2003 the design of a new undergraduate programme European Union Studies in collaboration with the University of Surrey, Great Britain

105

Organizational activities

Chairperson or member of organizing committees2003 International conference

Multicultural Communication and chairperson the Process of Globalisation

2001 International conference memberCommunity and Communication

1999 International conference chairperson Women Yesterday, Today and Tomorrow1996 International conference chairperson

People and Languages1995 International conference chairperson

The Role of Languages and Integration of Europe

Editor of Conference Proceedings in 1995, 1996, 1999, 2002 and 2003.

Other positions

Since 1994 a member of the Convent of the Latvian University of AgricultureSince 1994 a member of the Board of the Institute of Humanities ( in 2000it was renamed the Faculty of Social Sciences)Since 2001 a senator of the Senate of the Latvian University of Agriculture

Awards

In 1999 Certificate of Recognition

Languages: Reading skills Speaking skills Writing skills excellent, good, average, excellent, good, average excellent, good, average

Latvian

Russian

German

English

106

CURRICULUM VITAE

Uldis IljinsName Surname

Aizpute, Latvia 241247-10036Birthplace Personal code

24 December 1947 LatvianDate, month, year Nationality

MarriedMarital status

Head of Department of Physics, Latvia University of AgricultureWork place and position

Work address: Home address:Department of Physics 4 – 10, Nameja Str.

2, Liela Str. Jelgava, LV – 3003, LatviaJelgava, LV – 3001, Latvia

Telephone

3005675 Telephone 3082824

Fax:E-mail: [email protected]

Education




Phd Student - Latvia State University, Latvia

1974 - 1977

Physics Dr. Phys.

Student - Latvia State University, Latvia

1966 - 1971

Physics Physicist

Work Experience

1980 - current date - Head of Department of Physics, Latvia University of Agriculture1996 - current date - professor, Latvia University of Agriculture in Jelgava1980 - 1996 - professor - assistant, Latvia University of Agriculture in Jelgava1971 - 1980 - assistant, Latvia University of Agriculture in Jelgava


The calculations of heats processes

107


International scientific conference “Civil Engineering ‘03”.- Jelgava, 21.03. 2003.International Scientific Conference: Motor Vehicle, Logistics, Alternative Fuels.- Latvia, Jelgava,24.04.2003The Joint Conference of ECPA – ECPLF. Wageningen. The Netherlands, 16-18.06.2003.Vide. Tehnoloģija. Resursi. IV starptautiskā zinātniski praktiskā konference.- Rēzekne:, 26-28.06.2003International Scientific Conference: The development and perspectives of general and higher education (physics, matematics and computer sciences), Siauliu University, Lithuania.- 28–29.11.2003Traditions and Innovations in Sustainable Development of Society: Latvia, Rezekne, 2002, 28.02-02.03Экология и сельскохозяйственная техника.- 3-я научно-практическая конференция.- Экологические аспекты электротехнологий, мобильной энергетики и технических средств, применяемых в сельскохозяйственном производстве, Санкт-Петербург, 2002, (5-6). 06. 2002Postharvest Unlimited.- Belgium, Leuven, 2002, 11-14 jūnijsInternational Scientific Conference: Safe and Economical Agricultural Technologies. Latvia, Priekuli, 25.07.2002.15th International Congress of Chemical and Process Engineering. Czech Republic, Praha, 2002, 25-29 augusts.International Conference: Progressive Eco-friendly Technological Precesses in Agricultural Engineering. Lithuania, Raundonvaris, 2002, 19-20. septembris.The Twelfth European Biomass Conference: “Biomass for Energy, Industry and Climate Protection”.- Amsterdam, the Netherlands, 17 – 21 June, 2002.Third Nordic-Baltic Agrometrics Conference. Jelgava, 24 – 26 May,.2001.Animal Welfare Considerations in Livestock Housing Systems. – International Symposium of the C.I.G.R. 2nd Technical Section, Poland, University of Zielona Gora, Sklarska Poreba: October 23 – 25, 2001.Agricultural Machinery, Building and Energy Engineering, Tartu, October 26, 2001Vide. Tehnoloģija. Resursi. III starptautiskā zinātniski praktiskā konference.- Rēzekne: 19 –21 jūnijs, 2001.

Lectures courses

1. Physics2. Heat proceses3. Metrology4. Building physics.

108

Number of Publications: 136

Publications (not more than 5):

I. Skrupskis, A. Aboltins, U. Iljins. Durable Storage Possibility of Fruit and Berries.- Acta Horticulturae, 2002, Number 599. 719 – 724 pp.A. Skele, I. Ziemelis, U. Iljins. Biofuel for Energy and Environment Protection in Latvia.- Proceedings of the Twelfth European Biomass Conference: “Biomass for Energy, Industry and Climate Protection”.- Volume II, Amsterdam, the Netherlands, 2002, 1478 – 1480 pp.A. Skele., I. Ziemelis, A. Putāns, U. Iljins. Benefits from pig velfare.- Programme Book of the Joint Conference of ECPA – ECPLF. Wageningen Academic Publishers. The Netherlands, 2003, 777 – 778 pp.J. Skujans, A. Vulans, U. Iljins. Measurements of Heat Transfer of Multi-Layered Wall Construction.- Proceedings of international scientific conference “Civil Engineering ‘03”.- Jelgava, 2003, 40 – 44 pp.U. Iljins, J. Grinvalds, J. Skujans. Theoretical Research of Humidity Difusion of Roofs with Aeration.- Proceedings of international scientific conference “Civil Engineering ‘03”.- Jelgava, 2003, 80 – 86 pp.


Sustainable food production.- Scientific conference. Poznan, Poland, (8.-9.). 11.2002.


Member of the Board of Physics - Educational Center of LatviaMember of the Physics Society of Latvia


free good fair free good fair free good fairLatvian

109

RussianGermanEnglish


Dace KļavaFirst name SurnameJelgava


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




1992–19961996-1998

Food Technology

Management

Engineer technologistMaster degrees of Business administration




Number of diploma



Bach sc. ing.

No 001033

0 1 1 1 7 4 - 1 1 1 0 8

110


1998 Management Mgr.oec. 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 Polytechnic of Valensia

Socratus - erasmus 10.01.2000-10.04.2000. Certificate

Novel Food Estonian Agricultural University

25.09.99.-29.09.99. Certificate


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.

111

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.



Russian

German

English


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 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 Study Speciality Qualificati


112

x

x

x x

xx

studies. Ed. Establishments, country period onLatvia States University 1973-1978 Bioorganic

chemistryChemist

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 Experience1976-1987 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


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.

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



113

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.


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

19.02.2004.

CURRICULUM VITAE

Ivans Krosnijs.......................... ............................

First name Surname


latvian..........................

114

Nationality

Working place and post: Faculty of Food Technology,

Latvia University of Agriculture, docent



Phone number: 3021075Fax: +371-30-22829


Jurmala, Melluži,

Kanāla 43Phone number: 7767150



Latvia University of Agriculture, Doctoral studies

Latvia University of Agriculture, Master Studies

Since 20012

1995-2000 Master of Engineering science

Latvia University of Agriculture, Faculty of Food technology 1990-1995 Bachelor of Engineering science


Faculty of Food Technology, Latvia University of Agriculture 2001 - docent

Latvijas Balzams 1995- technologist

Scientific and pedagogic work:Work with students: Technology of alcohol.

Additional professional activitiesComputer Skills: MS Office, Languages: Russian spoken and written - good; English spoken and written - good.

21.10. 2003.

CURRICULUM VITAE

Mara KukaName Surname

Jelgava 090546-10025Birthplace Personal code

09.05.1946 LatvianDate, month, year Nationality


115



3001K. Helmana Street 5 – 40,

Jelgava LV 3004

Telephone

+371 3005645 Telephone + 371 3083367


Education




Latvia Academy of Sciences, Institute of Wood Chemistry

1993 Engineering Dr.sc.ing.

Latvia University of Agriculture 1992 Engineering M.sc.ing.Latvia University, student 1964 –

1969Chemistry Chemist

Work Experience

1997– Docent at the Department of Chemistry (LLU)1978 – 1997 Lecturer at the Department of Chemistry (LLU)1969 – 1978 Assistant at the Department of Chemistry (LLU)


Research of Wood ModificationResearch of Food QualityResearch of Water Quality

116



15. 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 practical conference“21th Century together with science and practice”. Reports (29 March), Jelgava, LLU, pp. 133-136.


17. 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.


19. 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.

20. Kuka M., Cakste I. (2001) Carbohydrates of honey. Faculty of Food Technology, Scientific practical conference ‘’Future trends in the food and nutrition development’’. Reports, Jelgava, LLU, pp. 126-130.

21. 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.


117

23. Kuka P., Dimins F., Kuka M., Cakste I. (2001) The quality of honey and its physical – chemical parameters. International symposium “Prospects for the 3rd 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






29. 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.

30. Kuka M., Cakste I., Bluka A. 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. 130 – 133.

31. Dimins F., Kuka P., Kuka M. (2003) Determination of the content of hydroxymethylfurfural in the honey International scientific practical conference ‘’New trends in

118

quality food production’’ (14 May). Reports, Jelgava, LLU, pp. 124 – 127.

32. 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.


34. 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



Lectures courses

ChemistryOrganic chemistryBiochemistryFood chemistry


free good fair free good fair free good fairLatvianRussianGerman

119

English

15.11.2003.CURRICULUM VITAE

Peteris KukaName Surname

Jekabpilsregion 190541-10070Birthplace Personal code

19.05.1941 LatvianDate, month, year Nationality




3001K. Helmana Street 5 – 40,

Jelgava LV 3004

Telephone

+371 3005645 Telephone + 371 3083367


Education




Latvia Academy of Sciences 1992 Inorganic Chemistry

Doctor of

Chemistry

Latvia University, postgraduate course

1967 – 1969

Inorganic Chemistry

Candidate of

Chemistry Science

Latvia University, student 1960 – 1965

Chemistry Chemist (Analytic

al Chemistr

y)

Work Experience

120


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)


Research of Food QualityResearch of Beverage QualityResearch of Water Quality


36. 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 practical conference“21th Century together with science and practice”. Reports (29 march), Jelgava, LLU, pp. 133-136.

37. 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.

38. 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.


40. 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.


42. 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”

121

Abstracts (31 August – 2 September), Lednice, Mendel University of Agriculture and Forestry in Brno, Czech Republic, pp. 80.

43. 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.

44. 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.


46. 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



49. 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.



122


53. 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.

54. 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.

55. 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.

56. 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.


58. 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

59. 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.

60. 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.).



Lectures courses

Physical and colloidal chemistryFood instrumental analysisBasis of food chemistry

In- service training (last three years)

123

“Brau 2000” 13.11. – 18.11. Nurnberg, Germany


Member of Nordic Association of Agricultural Scientists

124



Curriculum vitaeAndris MorozovsName Surname

Rūjiena 280244-10026Birthplace Personal code


Married Marital status


Work address: Home address:Liela iela, 2. Jelgava Rīgas iela 7, Ozolnieki, Jelgava distr.

Latvia University of AgricultureDepartment of Chemistry

Telephone +371 3005645 Telephone +371 3050589Fax: +371 3027238 Mob.telephone +371 9474969

E-mail: [email protected] Education

Higher education, Master’s course, doctoral studies. Educ.

Establishments, country

Period of studies

Profession Qualification

Riga Technical University, Latvia

1974 - 1977 Organic chemistry (Doctoral studies)

Candidate of science in

chemistry (1978)Riga Technical University, Latvia

1963 - 1973 Chemical technology of biologically active compounds

Engineer – chemist - technolog

DiplomasEstablishment Field of science Qualification, number of diploma, time


Chemical technology of

Associated professor,

125

wood LLU – APR N. 026, 18.06.1998Riga Technical University, Habilitation council H-01

Organic chemistry

Doctor of science in chemistry (Dr.Chem). B-D № 000083, 6.04.1992.

Higher Attestation commission of Council of Ministers of USSR

Chemistry Docent ДЦ № 090587, 4.06.1986.

Promotion Council of Riga Technical University, 4.09.1978.

Organic chemistry

Candidate of science in chemistry, XM № 004729, 07.02.1979.)

Work Experience1970.-1978. Research assistant at Problem Laboratory of Diketones of Chemical Faculty of RTU1978.-1998. Docent at the Department of Chemistry of LLU1998. - Associated Professor at the Department of Chemistry of LLU

Research Interests Chemical modification and protection of woodChemical technology of alternative fuels

Research ProjectsN 020007.3 Innovative Technologies of Wood Processing Products (2002 – 2005)N 01.0649 Modification of wood and its product analysis 2001 – 2004. (Head of the project)THEMATIC NETWORK FOR WOOD MODIFICATON (Contract No G1RT-CT-2000-05002) Sponsored by the European Commission 5th Framework Programme. COST Action E22 “Environmental optimisation of wood protectionCOST Action E37 "Sustainability Through New Technologies For Enhanced Wood Durability“. The 6th Framework program

Number of scientific publications 69

Selected papers (last five years)1. Morozovs A., Aboltins A. Solid wood acetylation with acetic anhydride process

modelling. Polymer chemistry and technology: Proceedings. Kaunas, Technologija, 1999, 73-77 p.

2. Ancāns R., Morozovs A. Hydrophobic properties of acetylated wood Polymer chemistry and technology: Proceedings. Kaunas, Technologija, 1999, 78-80 p.

3. Morozovs A., Āboltiņš A. Acetylation of Solid Wood and Modelling of Acetic Anhydride Diffusion. // Proceedings of the International Colloquium Modelling of Material Processing, Riga, May 28-29, 1999, University of Latvia, completion of papers, 1999, p. 124 – 129.

4. Morozovs A., Gulbis V., Birzietis G. Experimental equipment for biofuel REE production from rape oil. Proceedings of symposium Alternative energy in Latvia. November 12, 1999, Jelgava, 35-38 p (in Latvian).

5. Morozovs A., Āboltiņš A. Hydrophobic properties of acetylated wood impregnated with natural oils. Polymer chemistry, physics and technology. Proceedings. Kaunas, Technologija, 2000. p.13-16.

6. Morozovs A., Āboltiņš A., Švalbe K. Wood protection with acetylation. International conference EcoBalt ‘2000, Rīga, gada May 26-27. 2000, Vol. 1. Rīga, 2000, p. 85.-87 (in Latvian).

126

7. Morozovs A., Aboltins A. Modelling of acetic anhydride penetration in solid wood.- 14th International Congress of chemical and Process Engineering. CHISA 2000. 27-31 August 2000 Praha Czech Republic Summaries Vol. 2, Separation, Processes and Equipment. Materials of the International Congress of Chemical and Process Engineering GHISA 2000 Praha, Czech Republic, 27-31 August 2000.- Process Engineering Publisher, Praha 6, Czech Republic, First Edition,

8. Morozovs A., Aboltins A. Modelling of acetic anhydride penetration in solid wood.- 14th International Congress of chemical and Process Engineering. CHISA 2000. 27-31 August 2000. CD-ROM of full texts, Magic Ware, P3.128.

9. Āboltiņš A., Morozovs A. Modelling for Wood Modification.- Proceedings of the international Colloquium Modelling for saving Resources. Riga, May 17-18, 2001, p. 66-71.

10. Āboltiņš A., Morozovs A. Modelling of Solid Wood Acetylation.- Third Nordic – Baltic Agrometrics Conference / Proceedings of the international conference, Jelgava, Latvia, May 24 – 26, 2001. p. 103 – 108.

11. Morozovs A., Āboltiņš A., Švalbe K. Investigations of Wood Modification in Latvia University of Agriculture 2nd World Congress of Latvian Scientists.- Riga, August 14-15, 2001 Congress Proceedings. Riga, 2001. p. 319. (in Latvian)

12. Andris Morozovs. Wood protection against swelling in water. Poster. Eco-Balt 2001 International Conference in conjunction with the exhibition High Tech Baltics 2001September 14th and 15th 2001, Riga, Latvia http://www.ecobalt.lv/ecobalt/eb2001/36-Morozovs.pdf (in Latvian).

13. Morozovs A. MODIFICATION OF WOOD WITH ACETIC ANHYDRIDE AND NATURAL OILS OR FATTY ACIDS ETHERS.- Baltic Polymer Symposium 2001.- Tallinn, (Estonia), 11-12 October, 2001..- CD-ROM Tallinn Technical University ISSN 1406-9687.

14. Poster “The Wood modification – A Network Approach” in Latvian is exhibited in permanent exhibition “Science for practice” in Latvia University of Agriculture Jelgava Latvia from 26 October 2001.

15. A.Aboltins, A.Morozovs. Investigation of solid wood impregnation with acetic anhydride by mathematical modelling.- 15-th International Congress of Chemical and Process Engineering CHISA 2002 25-29 August 2002 Praha. Summaries Vol.4 System Engineering. Praha 2002, p.188-189.

16. A.Morozovs, A.Aboltins. Macrokinetical aspects of wood acetylation.- Proceedings of Baltic Polymer Symphosium 2002 Nida September 18 – 20, 2002, VU leidykla, Vilnius, 2002, p. 52 – 56.

17. A.Morozovs, K.Svalbe, A.Aboltins. Study of Wood Acetylation in Latvia.- Proceedings. International conference “Wood science and engineering in the Third Millenium ICWSE, November 20-22 th, 2002, Brasov, Romania, 2002, p. 205-210.

18. Aboltins A., Morozovs A. Investigation of Solid Wood Impregnation with Acetic anhydride by Mathematical Modelling. Proceedings of the International Scientific Colloquium “Modelling for Electromagnetic Processing. Hannover, March 24 – 26, 2003. p. 329-330.

19. Morozovs, A., Aboltins, A., Zoldners, J., Akerfelds, I. Wood Modification in Latvia. Proceedings of the First European Conference on Wood Modification Ghent, Belgium, 3rd – 4th April 2003, EUR 20639, p. 351 – 362.

127

http://www.ecobalt.lv/ecobalt/eb2001/36-Morozovs.pdf

20. Morozovs, A. Waste Cooking Oil Esters Production Process Optimisation International Scientific Practical Conference “Safety Food Production for the Healthy Nutrion” LLU PTF 14.05.2003 Proceedings, Jelgava, 2003, 117 – 123 p.

21. A.Aboltins, A.Morozovs "Solid wood impregnation process with acetic anhydride computer modelling. Fourth Nordic – Baltic Agro metrics Conference, Conference proceedings Swedish University of Agricultural Sciences, Uppsala, 2003 p.1-8 p.

22. Morozovs A., Akerfelds I. Processes of timber modification in Europe. Timber modification with acetylation. Baltijas Koks N 7 (39), 2003, 45 – 47 (in Latvian).

23. Morozovs, A., Āboltiņš, A. Wood Acetylation Modelling. Proceedings of Baltic Polymer Symposium, 2003, Jūrmala, September 17 – 19, 2003, Riga, RTU, 2003, p. 2003 – 207.

Contributions at conferences (last three years) 1. Morozovs A.. Participation of Latvia University of Agriculture in the Thematic

Network seminārā "Baltic States RTD Community in EC 5th Framework Programme" Mid-term evaluation and progress workshop (PROGRESS), Jūrmala, April 20 - 22, 2001.

2. Āboltiņš A., Morozovs A. Modelling for Wood Modification.- the International Colloquium “Modelling for saving Resources”. Rīga, May 17-18, 2001.

3. Āboltiņš A., Morozovs A. Modelling of Solid Wood Acetylation.- Third Nordic – Baltic Agrometrics Conference, Jelgava, May 24 – 26, 2001.

4. Morozovs A., Āboltiņš A., Švalbe K. Koksnes modifikācijas pētījumi Latvijas Lauksaimniecības universitātē –2nd World Congress of Latvian Scientists.- Rīga, August 14-15, 2001.

5. Morozovs A.. Koksnes aizsardzība pret uzbriešanu ūdenī.- International conference Eco-Balt, Rīga, September 14, 2001.

6. Morozovs A. Modification of Wood with Acetic Anhydride and Natural Oils or Fatty Acids Ethers.- Baltic Polymer Symposium 2001. Tallinn, October 11-12, 2001.

7. Morozovs A.. Estimation of Acetylgroup Content in Acetylated Wood by Titration and GLH. 4-th Meeting of thematic network “Modification of wood” Estoril, Portugal, January 17-18, 2002.

8. Morozovs A.Wood Modification Patent Search. 4-th Meeting of thematic network “Modification of wood”, September 2-3, 2002.

9. Morozovs A., Aboltins A.. Macrokinetical Aspects of Wood Acetylation.- Proceedings of Baltic Polymer Symphosium 2002, Nida, Lithuania, September 18 – 20, 2002

10. Morozovs A., Svalbe K., Aboltins A.. Study of Wood Acetylation in Latvia.- International conference “Wood science and engineering in the Third Millenium ICWSE, November 20-22, 2002.

11. Morozovs, A., Aboltins, A., Zoldners, J., Akerfelds, I. Wood Modification in Latvia. The First European Conference on Wood Modification Ghent, Belgium, April 3 – 4, 2003.

12. Morozovs, A. Waste Cooking Oil Esters Production Process Optimisation. International scientific practical conference “Safety Food Production for the Healthy Nutrion”, Jelgava, Latvia, May 12, 2003.

13. Morozovs, A., Āboltiņš, A. Wood Acetylation Modelling. Baltic Polymer Symposium, 2003, Jurmala, Latvia, September 17 – 19, 2003.

Lectures coursesB.Sc. course: Food chemistryB.Sc. course: Organic chemistry

128

B.Sc. course: BiochemistryMsc. course: Biochemistry with analysis of animal origin productsM.Sc. course: Practical EnzymologyDoctor course: Interaction of food productsMembershipMember of scientific board of Baltic Polymer Symposium (years 2001, 2002, 2003).Member of Revision Commission of Latvia Society of Scientists.

Languages:Reading skills Writing skills Speaking skills

Language Free Good Fair Free Good Fair Free Good FairLatvian Russian English

18.02.2004.

Curriculum vitae

Lilita OzolaDepartment of Food TechnologyFaculty of Food TechnologyLatvia University of Agriculture2 Lielā street, Jelgava, LV 3001, LatviaPhone: 371 3005673, fax: 3713022829E-mail: [email protected]

Professional experienceAssistant professor of Food Science at the Latvia University of Agriculture (LUA)


postgraduate studies, university, stateTime of study Speciality Qualification

Latvia Academy of Agriculture 1957-1962 Food products technology


Latvia Academy of Agriculture, Doctor level studies

1965-1969 Meat, milk and fish products technology

Candidate of technical science


institute, stateYear Speciality Degree of science Number of

diplomaPolitechnical Institute of Kaunas, Lithuanian SSR

1969 Meat, milk and fish products technology


MTH No049797

Certifying Commission of Latvia University of Agriculture



Research experience4. A four-year study on the possibilities to produce new and improved food products from

agricultural materials (Latvian Scientific Council, theme 13.3).

129


5. 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).

6. A two year study on the organic milk quality (Latvian Council of Science, theme 04.1056)

Publications (in English, etc.)18. 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.

19. 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.

20. 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.

21. 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.

22. 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.

23. 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.


25. 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.

26. 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.

27. D.Kārkliņa, L.Ozola, I.Ciproviča, J. Predoiu. Die Käseherstellung in Lettland.-Lebensmittelindustrie und Milchwirtshaft, 1995.- 25:1250-1253 s.

28. 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.

Monograph1. L.Ozola. Principles of cheese making. – R.: NEO, 1997. –114 p. (in Latvian)2. L.Ozola, I.Ciproviča. Technology of milk processing. – J.: LLU, 2002. – 248 lpp.3. L.Ozola. Food additives. – R.: NEO, 2003. – 110 p. (in Latvian)

Study processingStudy subjects:

Milk processing

Food additivesApplication of food additives

Other activitiesMember of Technical committee in Latvian Dairy Association

20.02.2004.

130


F O R M A T


Name ROZENBERGS, ViestursAddress Puku str.3-40, LV-30001, Jelgava, Latvia

Telephone +371-3083303; +371-9169249Fax +371-3022829


Nationality Latvian

Date of birth 8-Feb-1968

WORK EXPERIENCE

• Dates (from – to) 1995 – till now• Name and address of employer Latvia University of Agriculture, Liela str.2, LV-3001, Jelgava

• Type of business or sector Education• Occupation or position held Assist. professor

• Main activities and responsibilities Lectures, scientific work a.o.

1997 – till nowSelf-employedLectures, consulting, a.o.; www.partika.lv

1993 – 1995KKC Ltd., Valmiera distr,, Koceni par., LV-4221.VicepresidentOrganisation of business


• Dates (from – to) 2001 – 2003• Name and type of organization providing education and training



Pedagogy

• Title of qualification awarded Mgr.paed.• Level in national classification

(if appropriate)5

June 2001St.Peterburg Academy of Medicine, RussiaCourse ,,Food and nutrition hygiene” (245 h)

1997 June - AugustRigaCourse ,,Accounting in catering and trade” (60 h)

131

1995 – 1997Latvia University of AgricultureDoctoral studiesDr.sc.ing., awarded in 1998

1986 – 1993Latvia University of AgricultureBasic studies – Organization and technology of cateringBach.ing., Dipl.ing.

1993 – 2003Various 1 – 5 day courses in Riga, Jelgava, Tartu, Strasbourg.

132

1. Face work in building (course in secondary school); 2. Operator of heating system / central heating boiler (course and state examination/certification), Kaliningrad, Russia.

MOTHER TONGUE LATVIAN

OTHER LANGUAGES

Russian• Reading skills excellent

• Writing skills good• Verbal skills excellent

Germangoodgoodbasic

Englishgoodbasicbasic


Living and working with other people, in multicultural environments, in positions where communication is important and situations where teamwork is essential

(for example culture and sports), etc.

The best experience I have acquired in childhood and adolescent years, living and exercising in paddling club. Also living in hostels in Ukraine, Russia, Poland in business trips 1993 – 1997. At last – participation in ERASMUS / SOCRATES programme, Valencia (Spain), 2000.




TECHNICAL SKILLS AND COMPETENCES

With computers, specific kinds of equipment, machinery, etc.

1. Design and administration of www.partika.lv2. Practical experience in food reology.

ARTISTIC SKILLSAND COMPETENCES

Music, writing, design, etc.


Competences not mentioned above. ,,Business planning for open market” is one of my studding courses in LUA.

DRIVING LICENCE(S) B, C, D

ADDITIONAL INFORMATION




133

ANNEXES www.partika.lv

CURRICULUM VITAE

Ilva RudusaName SurnameRiga 140775 - 11165

Birthplace Personal code14.07.1975. latvian

Date, month, year Nationalitysingle

Marital statusFaculty of Information technologies, Latvia University of

AgricultureWork place and position

Work address: Home address:Liela street 2 Matera street 31/8

LV – 3001, Jelgava LV – 3001, JelgavaLATVIA LATVIA

Telephone

3022037 Telephone 9118363

Fax: +371 - 3023095E-mail: [email protected]

Education




Latvia University of Agriculture, Faculty of Economics

1995 – 1998. Economic Book – keeping

and finances

Latvia University of Agriculture, Faculty of Economics

1998 – 2003 Economic Economic

Work Experience

1. From year 2003. – lector in Faculty of Information technologies, Latvia University of Agriculture2. From year 1999. - Asistant in Institute of Informatics, Latvia University of Agriculture

134



Rudusa I. Analysis of Different Factors Influence on Electricity Consumption in Latvia Research in Statistics – Basis of Social Sciences and Education, Riga, LU, 2003.g.

Lectures courses

Number of Publications:



135

http://www.statistics.lv/Prezenatcijas/Rudusa.ppt




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.

136

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 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).

137

http://www.lzp.lv/

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: 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 - ).

20.02.2004.

Signature


Līga SkudraFirst name Surname

GulbenePlace of birth Identity number

12.07.42.

1 2 0 7 4 2 - 1 0 0 5 0

138

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


University of Latvia 1960-1965

Biology Biology - Microbiology




Number of diploma


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

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

139

Copernic project CIPA-CT94-0120 “Shelf life pediction of food products”

Slovenia, Ireland, Holland

1996, 1week

1997, 1 week


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 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

140


Russian

German

English


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)


postgraduate studies, university, state


Latvia University of Agriculture 1960-1965 Technology and organization of public catering


Latvia University of Agriculture, Doctor level studies

1969-1972 Technology of products of public catering



institute, stateYear Speciality Degree of

scienceNumber of

diplomaCouncil of Institute of

National Economy (Moscow)

1972 Technology of products of public catering


MTH No083343


1993 Food technology,

processes and



141

x

x

x x

xx


equipment

Research experience7. A two-year study on the possibilities to produce new and improved food products

from agricultural materials (Latvian Scientific Council, theme 13.3).8. 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.)29. 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.


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

23.02.2004.


Aivars StrautnieksFirst name SurnameJelgava


14.08.41.Date of birthPosition Latvia University of Agriculture

Department of Enterpreneurship, Assoc. ProfessorMailing address: Home address:Svētes 18 Alekša 9-42Jelgava Rīga +371 30 21859 7391034FAX:EDUCATION

1 4 0 8 4 1 - 1 0 9 1 7

142

Undergraduate, graduate and postgraduate studies, university, state

Time of study


Latvia Academy of Agriculture 1960-1966

Food technology Engineer technologist




Number of diploma


1996 Economy Dr. oec.. G-D No 000360

7. Professional Experience Record:

Date: from (month/year)to (month/year)

Since 1998

Location Jelgava, LatviaCompany Latvia University of AgriculturePosition Associated Professor, Dept. of EnterpreneurshipDescription


1989-1997

Location Jelgava, LatviaCompany Latvia University of AgriculturePosition docent, Dept. of EnterpreneurshipDescription


Since 1984-1988

Location Jelgava, LatviaCompany LaimaPosition DirectorDescription


Works with students: Food and enterpreneurship

Doctor students – 4

Master students 24

Latvian Research Council, participent of grant 01.0013.1, 02.0018.11.1.

Number of publications: 44, included, articles, thesis reports, etc.

Major scientific publications in Latvian:

143

1. Pārtikas aprites teorētiskie aspekti, LLU raksti Nr. 7 (302), Jelgava 2002.2. Piedāvājuma varianti siera ražošanas ekonomiskajā modelī (līdzautors), Starptautiskās

zinātniskās konferences “Jaunu attīstības problēmu risinājumi” rakstu krājums, Jelgava, 2001.

3. Latvijas cukurrūpniecības attīstība pēc brīvvalsts atjaunošanas, žurnāls “Cukurbiešu kultūra un cukurrūpniecība”. Nr. ¾, 1999.

4. Eiropas Savienības cukura ražošanas un tirgus nosacījumu ieviešanas iespējas un problēmas Latvijā, žurnāls “Cukurbiešu kultūra un cukurrūpniecība” Nr. 3, 1998.

5. Eiropas Savienības cukura ražošanas un tirgus nosacījumi, žurnāls “Cukurbiešu kultūra un cukurrūpniecība”, Nr. 2, 1998.



Russian

English


Chemical engineering, bioengineering; conversion of the photosynthesized biomass for renewable energy; biobleaching of cellulose; bioreactor design, process control, mixing in bioreactors, mass transfer in gas-liquid-solid systems, designing and start-up of basic equipment for classical biotechnology.

ULDIS VIESTURShttp://www.lza.lv/scientists/viestursu.htm

Dr. habil.. ing., Professor “The International Directory of Distinguished Leadership”, 5th Ed., p. 362

“Dictionary of International Biography”, 1995, 23 Ed., p.632 Personal: date of birth 14.06.1936; male, married Languages: English, Russian, German, Latvian (native)Position: Programme coordinator(National Programme “New Materials of Wood and Plant Origin” (1997-2000) Senior Researcher, Vice-chairman of the Scientific Council (IWCh); State Professor (Latvian University).Main areas of researches: Chemical engineering and bioengineering; conversion of the photosynthesized biomass for renewable energy; biobleaching of cellulose; bioreactor design, process control, mixing in bioreactors, mass transfer in gas-liquid-solid systems, designing and start-up of basic equipment for classical biotechnology.


144

x

x

x

x

x

x

Main achievements: an original enzymatic de-inking technology providing a high quality of pulp from laser printed office waste paper; laboratory bioreactor FAS-5.3 for biotechnology, pharmacy, etc. with novel electromagnatic drive and special mixing system for shear sensitive conditions; bioprocess controller BIO-2 based on a Basic programmable multitask processor; stirring intensity measuring devices SIMD-f3 and SIMD-f1 for investigation of mixing and optimisation of the bioreactor design.Local and international scientific standing: Full Member, Latvian Academy of Sciences; Full Member, Latvian Academy of Agriculture and Forestry Science; Member, Academia Scientarum et Artium Europaea; Full Member, Ukrainian Technological Academy. The Latvian SSR State Prize, 1965,1980; The Latvian Academy of Sciences and joint-stock company "Aldaris" Prize, 1999; Merited Inventor of Latvian SSR, 1975. Professional Activities: more than 15 years’ experience in biotechnological industry, 25 years in scientific research, years with IWCh: 15. Co-author of 9 monographs, 403 scientific publications, 124 author’ s certificates of the former USSR, 5 patents. Patented devices SIMD-f1 and SIMD-f2 were acquired by Munich Technical University, Birmingham University, etc.; license agreements with Hungary, Finland and former Yugoslavia were concluded. Member of Editorial Board for Proceedings of Latvian Academy of Sciences; Editor-in-Chief for Wood Chemistry; Member of Advisory Boards of International Conferences (Prague 1993,1996,1998, 2000; Sofia 1993, 1995, 1998, 1999; Cambridge 1994, Paris 1997; etc.); Chairman, Latvian Council of Science Expert Committee (Molecular Biology, Microbiology, Virology, Biotechnology); Member of Senate, Deputy Head of Board-Latvian Academy of Sciences; Advisor, FEMIRC-LATVIA; Member of Habilitation and Promotion Councils (University of Latvia, Latvia University of Agriculture); Member, European Federation of Biotechnology, WP Bioreactor Performance; Member, European Federation of Chemical Engineering, WP Mixing. Teachers capacity: Supervision of 16 Ph.D students; Courses: University of Latvia, Latvia University of Agriculture: Biotechnology, Bioengineering, Food biotechnology. Recent/Representative Publications: (1) U.Viesturs, I.Smite, A.Zilevica. Biotehnologia: Substancje biologicznie czynne, technologia, aparatura, 1992, Warszawa: Wydawnictwa Naukowo-Techniczne, 224 pp. (in Polish); (2) M.A.Priede, J.J.Vanags, U.E.Viesturs, K.G.Tucker, W.Bujalski, C.R.Thomas. Hydrodynamic, physiological and morphological characteristics of Fusarium moniliforse in geometrically dissimilar stirred bioreactors. - Biotechnology and Bioengineering, 1995, vol. 48, N3, pp. 266-277; (3) A.Apsite, U.Viesturs, V.Steinberga, V.Toma. Morphology and antifungal action of the genus Trichoderma cultivated in geometrically dissimilar bioreactors. - World J. Microbiol.& Biotechnol., 1998, vol. 14, pp. 23-29; (4) U.Viesturs, M.Leite, M.Eismonte, T.Eremeeva, A.Treimanis. Biological deinking technology for the recycling of office waste papers. - Bioresource Technology, 1999, vol. 76, pp. 255-265; (5) J.Vanags, U.Viesturs, I.Fort. Mixing intensity studies in a pilot plant stirred bioreactor with an electromagnetic drive. - Biochem. Eng. J. , 1999, vol.3, pp. 25-33.

CURRICULUM VITAE

Inese ZalāneName Surname

Daugavpils region 010167-10037Birthplace Personal code


Married Marital status

145


Work address: Home address: 1 Liela str. Jelgava 2a/68 - Kr.Helmana str.

Jelgava

Telephone

+371 3005616 Telephone +371 3083305

Fax: +371 3021821E-mail: [email protected]

Education




Latvia University of Agriculture 1985-1992

Agricultural technology

Technolog/A

Latvia University of Agriculture 1997-1999 Sociology MSc.soc.

Work Experience

1997-1998 Metodist at the Department of PHD, LUA1998-2000 Research assistant at the Department of Land Reclamation of LUA2000 - Lecturer at the Department of Sociology Sciences,LUA


New opportunity in management area. Non-govarnmental of organization in Latvia. Citizen activity and responsibility.


1. I.Zalane Non – Governmental organizations in Latvia. 10-12 June, 2000. Jelgava, Latvia.2. I.Zalane Management problems, decisions and solving Latvian NGO`s. 8.May 2001.

Daugavpils, Latvia 3. I.Zalane Social capital in Latvia. 12.-13. June, 2002. Jelgava, Latvia4. I.Zalane, D.Kaufmane Tourism Management in Latvia. 7.-8. May 2003, Liepaja, Latvia

Lectures courses

B.Sc. course: ManagementM.Sc. course ManagementM.Sc. course: TQM


146


1. Zalane I. NGO`s in Latvia. Scientist conference of materials. ARP, Volume II, 135 pp: 47-50. 2000.

2. Zalane I. Basic of organization Management - Social capital. Scientist conference of materials 214pp: 83-89, 2002.




free good fair free good fair free good fairLatvian x x xRussian x x xGermanEnglish x x x

CURRICULUM VITAE

Proposed position in the programme:

1. Family name: Zobena

2. First names: Aija

3. Date of birth: December, 17, 1957

4. Nationality: Latvian

5. Civil status: Single

147

6. Education:

Institution: University of LatviaDate: from (month/year):

to (month/year)September/1975June/1980

Degree(s) or Diploma(s) obtained: Diploma - Philosophy

Institution: Institute of Philosophy and sociology Latvia Academy of sciences

Date: from (month/year):to (month/year)

1992

Degree(s) or Diploma(s) obtained: Degree: Doctor of Sociology

8. Language skills (Mark 1 to 5 for competence, 1 = excellent):

Language Reading Speaking WritingLatvian 1 1 1Russian 1 1 2English 1 2 1

9. Membership of professional bodies:

10. Other skills: MS Word, Excel, Powerpoint

11. Present position: Professor , Latvia University of Agriculture

12. Years within the company: Since November, 2001

13. Key qualifications (Relevant to the programme):

(Relevant to the programme)

sociology

14. Specific experience in the region:

Country Date: from (month/year) to (month/year)

15. Professional Experience Record:

148


Since November, 2001

Location Jelgava, LatviaCompany Latvia University of AgriculturePosition Professor, Dept. of SociologyDescription


September 1998November, 2001

Location Jelgava, LatviaCompany Latvia University of AgriculturePosition Associated Professor, Dept. of SociologyDescription


September, 1992September 1998

Location Jelgava, Latvia

Company Latvia University of Agriculture

Position Assistant Professor, Dept. of Sociology

Description


September 1998September, 1989



Position lecturer

Description


September 1980September, 1989



Position Assistant

Description

149


January, 1994December, 1996

Location Jelgava, LatviaCompany Latvian Research CouncilPosition Coordinator of the projectDescription The Policy of Sustainable Development: Experience and

Future Prospects in Rural Area in Latvia.



Location Jelgava, LatviaCompany Latvian Research CouncilPosition Coordinator of the projectDescription Social aspects of the structural changes of the family farms



Location Jelgava, LatviaCompany Latvian Research CouncilPosition Coordinator of the projectDescription Institutional environment of sustainable agricultural

development



Location Jelgava, LatviaCompany EU Commission of European Communities, Cooperation in

Science and Technology with Central and Eastern European Countries

Position researcherDescription Incentives and Obstacles to the Implementation of More

Sustainable Methods in Agriculture in Estonia, Latvia and Lithuania.



Location Jelgava, LatviaCompany The Danish Research CouncilPosition Project coordinatorDescription Investigation of the Development of Biodynamic Farming and

Agricultural Advisory System.

150


Location Jelgava, LatviaCompanyPositionDescription



Location Jelgava, LatviaCompany The Commission of the EUPosition researcherDescription CEESA (Central and Eastern European Sustainable

Agriculture), proj. coordinator prof. K.Hagedorn, Humboldt university Berlin


Since March, 2003

Location Jelgava, LatviaCompany The Commission of the EUPosition researcherDescription SUS-CHAIN (Marketing Sustainable agriculture: An analysis

of the potentional role of new food supply chains in sustainable rural development, proj. coord. Prof. H.Wiskerke, University of Wageningen,The Neatherlands).


Since March, 2003

Location Jelgava, LatviaCompany The Commission of the EUPosition researcherDescription IDARI (Integrated Development of Agricultural and Rural

Institutions in CEE Countries, proj.coord. prof. M.Cuddy, The National University of Ireland Golway

16. Others:

17. Publications: Totally 36 scientific and methodology publications

CURRICULUM VITAE

Jānis KaktiņšName Surname

151

Krape parish, Rīga district 080336-10005Birthplace Personal code




Work address: Home address:18 Svētes str.,Jelgava 4-65 Asteru, Jelgava

Telephone

+371 3021041 Telephone +371 3024468

Fax: 3026980E-mail: [email protected]

Education



Specialty Qualification

Leningrad Higher Party School 1960-1964

Agricultural management

Leading personnel of party

Latvia University of Agriculture 1965-1975

Agricultural Economics

MSc.oec

Latvia University of Agriculture 1992 Agricultural Economics Dr.Sc.oec

.

Work Experience

1970 - 1985 Docent of the Department of Political Economy of LLA 1979 - 1985 Head of Department of Political Economy of LLA1985 - 1988 Rector of Higher Agricultural Management School of Agricultural Industry Committee of Latvian SSR1988 - 1989 Docent of Department of Agricultural Economics of LLA1989 - 1990; 1995 - 1996 Head of Department of Economics of LLA1998 - 2002 Associated Professor of the Department of Economics of LUA2002 - Professor senior of the Department of Economics of LUA


Research work: transition to self-financing on state farms in Latvia during 1970 - 1985Agricultural Run-off Management Study in Latvia, 1993 (Swedish - Latvian joint project)

152

Problems of agriculture development and rural areas in Latgale region during 1995 - 1998Theoretical basics of risk management, 2002 - 2004Farmers Forest Resources and their Use in Zemgale Region, 2003 - 2004


1. J.Kaktiņš. Problems of Agriculture Development and Rural Areas in Latgale region (Latvia). International conference. Regional Transformation of Agriculture and Rural Areas with regard to Poland’s Integration with European Union 7 - 8 December 2000, Cracow, Poland2. E.Grinovskis, J.Kaktiņš. Economic Development Directions in Latgale Region, 22-28 October 2000. Kraslava3. J.Kaktiņš, I.Arhipova. The Risk Management Process in Agricultural Forests. International conference. Economic Science for Rural Development (second part). Reports (Proceedings) 10 April 2003, Jelgava

Lecture courses

B.Sc. International Economic RelationsB.Sc. Work Organization in Mercantile ExchangeB.Sc. Self- Government Organization and LawsM.Sc. Regional EconomicsM.Sc. Rural Area Planning PolicyM.Sc. International Economic Relations



1. Kaktiņš J. Problems of Agriculture Development and Rural Areas in Latgale Region (Latvia). Regional Transformation of Agriculture and Rural Areas with regard to Poland’s Integration with the European Union, 2001, Cracow, pp. 9 - 16

2. Kaktiņš J., Arhipova I. Theoretical basics of Risk Management. Proceedings of the Latvia University of Agriculture N 6 (301), 2002 Jelgava, pp. 52 - 63.

3. Kaktiņš J., Vevens A. Strategy of Agricultural Forest Management and Wood Processing in the Vidzeme Region. Proceedings of the Latvia University of Agriculture Nr. 7 (302), 2002, Jelgava pp. 59 - 66

4. Buģina V., Kaktiņš J. The Latgale Region and its Complex Agricultural Development /Konkurencyjnosc Rolnictwa z uwzglednicniem uwrunkow regionalnych w aspekcie integracji z Unia Europejska. Czesz I, 2000, Rzeszow, pp. 147 - 158

5. Kaktiņš J.,Arhipova I. The Risk Management Process in Agricultural Forests. Economic Science for Rural Development. Second part. Reports (Proceedings), 2003, Jelgava, pp. 266 - 275


153


1994-2003 Member of the Council of Latvian Scientists Society


free good fair free good fair free good fairLatvian + + +

Russian + + +

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CURRICULUM VITAE

Leonards LeikumsName Surname

Krāslava District 230352-10051Place of birth Identity No23.03.1952 Latvian


Marital statusLLU, Faculty of Social Sciences, Head of the Department of Philosophy, Docent


Work address: Home address:Lielā Str. 2 Neretas Str. 10-119

Jelgava JelgavaLV-3001 LV-3002

Telephone 3005649 TelephoneFax: 3027238E-mail:

Education


Study period


University of Latvia, Faculty of History and Philosophy

1970-1975 Philosophy Teacher of Philosophy,

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sociologistUniversity of Latvia, Extra-mural Postgraduate Studies

1979-1984 Philosophy Candidate of Sciences in Philosophy

Research degrees

Institution, which awards degree

Year Speciality Degree Diploma No.

Habilitation and Promotion Council of the University of Latvia

1993 Philosophy Dr. phil. C-D 000955

Institute of Philosophy and Law at the Academy of Sciences of LSSR

1987 Philosophy Candidate of Sciences in Philosophy

PC 008696

Employment

1998 – Latvia University of Agriculture, Head of the Department of Philosophy.1995 – Latvia University of Agriculture, Department of Philosophy, Docent. 1993-1996 – Department of Philosophy, Lecturer.1989-1993 – Latvian Agricultural Academy, Department of Philosophy, Senior Lecturer.1988-1989 – Latvian Agricultural Academy, Department of Marxism-Leninism, Senior Lecturer.1975-1988 – Liepāja Institute of Pedagogy, Department of Marxism-Leninism, Lecturer, Senior Lecturer.

Scientific research interests

1. Problem of consciousness in philosophy.2. Philosophy of science.


1. May 17-18, 2001 – Latvia University of Agriculture, Faculty of Social Sciences. Intenational scientific conference “Communication and Community”. Report “Community in the gnoseology of Imanuel Kant”.

2. June 13-14, 2002 – Latvia University of Agriculture, Faculty of Social Sciences. Intenational scientific conference “Social capital”. Report “Alienated Social conscience”.

3. April 25-26, 2003 – Latvia University of Agriculture, Faculty of Social Sciences. International scientific conference “Multicultural Communication and the Process of Globalisation”. Report “Globalisation and modification of Social conscience”.

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Courses delivered

1. Philosophy.2. Ethics and aesthetics.3. Philosophy of science.4. Logic.

Number of publications: 22, incl. books and brochures – 1, articles – 5, reports on research, teaching aids – 5, theses – 11.

Publications

1. Krīze XX gs. rietumu kultūrā // LLU raksti, 1996.-Nr.5. - 22-27.lpp.2. Субьективные отношения и ценности // Žmogaus udymo problemos šiulaikineje.

Kaunas-Akademija, 1998. 34.-38. lpp.3. Boļševisma mīts K. Raudives filozofijas darbos // LLU Raksti. – Jelgava: LLU, 1996. –

Nr. 5. – 37. – 44. lpp.4. Pustka jako fenomen filozofieznej šwiadomošci // Czlowiek i pustka. – Problemy

wakuumologii / Olsztyn: osw., 2000. – 21. – 24. psl.5. Zinātnes filozofija // Mācību līdzeklis filozofijas kursa apguvei maģistrantūrā un

doktorantūrā. – 3. izd. pap. – Jelgava: LLU, 2002. - 104 lpp. (36 – 50, 63 – 68 lpp.).6. J. Ābele, L. Leikums. Organizācija kā sociālā kapitāla faktors. – Starptautiskās zinātniskās

konferences „Sociālais kapitāls” raksti, 13. – 14. jūnijs. – Jelgava: LLU, 2002. – 6–11 lpp.


State Administration School seminar “Human Resources Management”, August 1999 - (certificate).

Academic and social societies (membership)

1. Since 1996 – Member of the Council of the Faculty of Social Sciences.2. Member of the Convent of Latvia University of Agriculture.



Latvian

Russian

German

CURRICULUM VITAE

Kārlis LūsisName Surname

156

Rīga 271146-11804Place of birth Identity No27.11.1946 Latvian


Marital statusLLU, Faculty of Social Sciences, Department of Philosophy, Associate Professor


Work address: Home address:Lielā Str. 2 Rainis Bulv. 31-16

Jelgava RīgaLV-3001 LV-1050

Telephone 3005649 Telephone 7214933Fax: 3027238E-mail:

Education


Study period


University of Latvia, Faculty of History and Philosophy

1965-1970 History Teacher of history and social studies

Latvian Academy of Sciences, Institute of History, Department of Philosophy, Postgraduate Studies

1972-1975 History of Philosophy

Research associate

Research degrees


Latvian Academy of Sciences, Institute of History

1997 History of Philosophy

Candidate of Sciences in Philosophy

001460

Latvian Academy of Sciences, Institute of History, Institute of Philosophy and Sociology, Habilitation and Promotion Council


Dr. phil. E-D 000559

Latvian Agricultural Academy, Council of Sciences


Department of Philosophy, Docent

Diploma ДЦ 030189

University of Latvia, Council of Philosophy and Theology Professors


Associate Professor

LLU – APR Nr. 067

Employment

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1972-1975 – Latvian Academy of Sciences, Institute of History, Department of Philosophy, Postgraduate student.1975-1977 – Latvian Academy of Sciences, Department of History of Philosophy, Research associate.1977-1988 – Latvian Academy of Sciences, Department of Social Sciences, Senior Lecturer.1989-2001 – Latvia University of Agriculture, Department of Philosophy, Docent.Since 2001 – Latvia University of Agriculture, Department of Philosophy, Associate Professor.

Scientific research interests

History of Philosophy and Culture; Science Philosophy and Methodology.


1. May 4-6, 2000 – Latvia University of Agriculture, Faculty of Social Sciences. Intenational scientific conference “Cooperation and Competence in Education”. Report “Interdisciplinary research – forms of cooperation and ways of increating lectures Competences”.

2. May 17-18, 2001 –Head of the conference Organization Committee “Communication and Community”.3. April 25-26, 2003 – Latvia University of Agriculture, Faculty of Social Sciences. International scientific conference “Multicultural Communication and the Process of Globalisation”. Report “Globalisation and Sciences”.

Courses delivered

Aesthetics, Introduction into Psychology of Personality – for undergraduate studies, Philosophy of Science – for postgraduate studies.

Number of publications: 65

Publications

1. Kr. Valdemāram 170. Apceres, raksti, vēstules. (kopā ar G.Šīmani) Rīga, “Latvijas Jūrnieku Fonds.” 1995.g.160.lpp.

2. Zinātnes filozofija: Mācību līdzeklis filozofijas kursa apguvei maģistrantūrā. – (1. izd. 1998. g.) 2. izd. pap. – Jelgava: LLU, 1999. – 42 lpp. (Līdzautors L. Leikums)

3. Eiropas apgaismības tradīcijas un Rīgas intelektuālais mantojums // Akadēmiskā dzīve. – 2001. – 40. sēj. – 73 – 79 lpp.

4. Zinātnes filozofija: Mācību līdzeklis filozofijas kursa apguvei maģistrantūrā un doktorantūrā. – 3. izd. pap. – Jelgava: LLU, 2002. – 104 lpp. (4 – 16, 51 – 62 lpp.)

5. Andrejs Johansons atkal Rīgā // Akadēmiskā dzīve. – 2002. – 41. sēj. – 98 – 100 lpp.


1999, 2000. Places of residence and work of European philosophers (Voltair, Russo) in Switzerland, Geneva.

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Academic and social societies (membership)

LLU Convent member from 1991.LLU Institute of Humanities Board member since 1990.Member of the LZA (Latvian Academy of Sciences) Association of History and Philosophy since 1988.Member of Latvian Association of Scientists from 1988.Latvian Goethe Society member from 1998.



Latvian

Russian

English

CURRICULUM VITAE Imants

Liepa.......................................................................

................................................................... Name Surname

Tukums 180237-10052....................................................................... ...................................................................

Birthplace Personal code18.02.1937. Latvian

........................................................................ .............................................

....................... Date, month year Nationality

Married.............................................

....................... Marital status

......................................................................................................................................................................

.................. Work place and position

Work address: Home address:11. Akadēmijas str. Jelgava, LV-3001 41. Sila str. Jelgava, LV-3008................................................................. ................................................................... Telephone ........+371 3026322.......... Telephone +371 3081630...................... Fax +371 3021619 E-mail: [email protected]

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Education

Higer education, Master`s course, doctoral studies.

Ed. Establishments, country

Study period Speciality Qualification

Latvia University of Agriculture 1957-1962 Silviculture Engineer-forester

Latvia University 1966-1967 Botany CScEstonian Academy of Sciences 1976 Ecology Dr.biol.Latvian Council of Science 1992 Ecology Dr. habil. biol.

Work Experience

1961-1962 Sawmill worker, Forestry and forest industry enterprise at Jelgava1962- 1963 Laboratory assistant at the Department of Forest measurement of LLA1964-1966 Teacher at the technical school at Aizupe of Tukums district 1966- 1967 Postgraduate at the Department of botany of Latvia University1967-1989 Educational assistant, senior lecturer, assistant professor, professor at the Department of botany of LU1989- Head of Department of Silviculture of LLU, professor


Forest ecology: evaluation of the environmental impact on forest ecosystems, carbon dioxede sequestrationSilviculture: thinnings, dendrometry, forest inventory, ecological forecasting of wood increment


1. Liepa I., Gaitnieks T., 2000. The Structure and Dynamics of the Thinning Impact on a Forest Stand Growth. The International Scientific Conference at Brno, Czech Republic. November 20 - 22, 2000.

2. Gaitnieks T., Liepa I, Rokjānis B., A. Indriksons, 2000. Develepment of Norway spruce mycorrhiza in mixed Norway spruce and grey alder stands infected by Heterobasidion annosum. The Nordic/Baltic Meeting on Forest Pathology at Sagadi, Estonia. June 17 - 22, 2000.

3. Liepa I., 2001. The statistical methods for ecological forecasting of agricultural needs. The Third Nordics – Baltic Conference at Jelgava, Latvia. May 24-26, 2001.

4. Gaitnieks T., Liepa I., 2002. The role of grey alder (Alnus incana L. (Moench)) in biological silviculture. TheInternational Conference Scientific Aspects of Organic Farming at Jelgava, Latvia. March 21-22, 2002.

5. Liepa I., Gaitnieks T., 2002. Afforestation of abandoned agricultural land and Alnus incana L. (Moench.). The International Conference Scientific Aspects of Organic Farming at Jelgava, Latvia. March 21-22, 2002.

6. Iesalnieks J., Liepa I., 2003. Value of forest capital and its calculation. The International Scientific Conference of Faculties of Economics of Estonia, Latvia, Lithuania, Warsaw and Scecin Universities of Agriculture and the Academy of Agricultural and Forestry Sciences of Latvia at Jelgava, Latvia. April 9-11, 2003.

Leetures courses

1. Scientific Research Methodology. 4 CP. Doctor’s studies at LLU. Compulsory. Examination. 2 Research Methodology. 2 CP. Master’s studies at Forest Faculty of LLU. Compulsory. Test.3. Forest Ecology. 2 CP. Master’s studies at Forest Faculty of LLU. Compulsory. Examination.

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4. Forest Science. 3 CP. Bachelor’s studies at Forest Faculty of LLU. Compulsory. Examination.5. Silviculture. 2 CP. Bachelor’s studies at Forest Faculty of LLU. Compulsory. Examination.6. Silviculture. 2.5 CP. Professional studies at Forest Faculty of LLU. Compulsory. Examination. 7. Environmental Impact Assessment. 3 CP. Master’s studies at Forest Faculty of LLU. Optional. Test.8. Increment Science. 2CP. Master’s studies at Forest Faculty of LLU. Optional. Test.9. Environmental Impact Assessment. 2 CP. Bachelor’s studies at Forest Faculty of LLU. Optional. Test.

Number of Publications: 238 + 130 articles in Forest Encyclopaedia, 2003.


1. Gaitnieks T., Liepa I, Rokjānis B., A. Indriksons, 2000. Develepment of Norway spruce mycorrhiza in mixed Norway spruce and grey alder stands infected by Heterobasidion annosum. In Forestry Studies XXXIV. Proceedingsof the Nordic/Baltic Meeting on Forest Pathology at Sagadi, Estonia. June 17 - 22, 2000. - Tartu: Estonian AgriculturalUniversity. - p. 44 - 51. 2. Gaitnieks T., Liepa I., Rokjānis B., 2000. The influence of grey alder on the mycorrhiza in Norway spruce stands infected by root rot disease. In Latvijas Lauksaimniecības universitāte. Raksti. - Nr. 3. - Jelgava: LLU. - p. 60 - 64. 3. Liepa I., Gaitnieks T., 2002. Afforestation of abandoned agricultural land and Alnus incana L. (Moench.). Proceedingsof the international conference Scientific Aspects of Organic Farming held in Jelgava, Latvia, March 21-22, 2002.– Jelgava. – 58 – 62 p. 4. Iesalnieks J., Liepa I., 2003. Value of forest capital and its calculation. In Economic Sciences for Rural Development.Proceedings (reports) of the international scientific conference of faculties of economics of Estonia, Latvia, Lithuania,Warsaw and Scecin universities of agriculture and the Academy of agricultural and forestry sciences of Latvia held in Jelgava, Latvia, April 9-11, 2003. First Part. – p. 81 – 86. 5. Liepa I., Galaktionova D., Pospelova G., Ramans K., Nikodemus O., 2003. Rīgas superfosfāta rūpnīcas ietekme uzpriežu mežaudzēm un antropogēnā stresa dinamika pēc rūpnīcas slēgšanas [Influence of the Rīga Phosphate Plant on Pine Forest Stands and the Dynamics of Anthropogenic Stress after the Shutdown of the Plant (in Latvian)]. LatvijasLauksaimniecības universitāte. Raksti. - Nr. 9(304). - Jelgava: LLU. - p. 46 - 51.


Corresponding member of the Latvian Academy of SciencesMember of the Academy of Agricultural and Forestry Sciences of Latvia

Languages: Reading skills Writing skills Spaking skills

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