Area: |
Muresk Institute |
Credits: |
25.0 |
Contact Hours: |
5.0 |
| |
| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
| |
Lecture: |
1 x 3 Hours Weekly |
Practical: |
1 x 2 Hours Weekly |
Equivalent(s): |
11451 (v.5) Seafood Processing 301
|
| |
Syllabus: |
Introduction to post-harvest handling of fish and shellfish. Processes of spoilage of seafood products and methods of arresting them. The sensory properties of seafood and their importance in determining food acceptability. Methods of quality evaluation.Preservation methods. Public health aspects of fish products. |
| |
| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
| |
Field of Education: |
50100 Agriculture (Narrow Grouping) |
HECS Band (if applicable): |
2 |
|
Extent to which this unit or thesis
utilises online information: |
Essential |
Result Type: |
Grade/Mark |
|
Availability |
| Year |
Location |
Period |
Internal |
Area External |
Central External |
| 2004 |
Bentley Campus |
Semester 1 |
Y |
|
|
Area
External |
refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
|
