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Curtin University
Courses Handbook 2014

This handbook contains information for courses and units at Curtin in 2014.
Information for the previous year's courses and units is available at Courses Handbook 2013.

312630 (v.1) Seafood Technology 502

Area: Department of Environment and Agriculture
Credits: 25.0
Contact Hours: 5.0
TUITION PATTERNS: The tuition pattern provides details of the types of classes and their duration. This is to be used as a guide only. Precise information is included in the unit outline.
Science Laboratory: 1 x 3 Hours Weekly
UNIT REFERENCES, TEXTS, OUTCOMES AND ASSESSMENT DETAILS: The most up-to-date information about unit references, texts and outcomes, will be provided in the unit outline.
Syllabus: Postharvest 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: curing, chilling and freezing, canning, surimi production. Public health aspects of fish products. HACCP. SQF. Small scale research project on assessing and improving seafood quality.
Field of Education: 019905 Food Science and Biotechnology
Result Type: Grade/Mark


Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.


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