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. |
| Lecture: | 1 x 2 Hours Weekly |
| Tutorial: | 1 x 1 Hours Weekly |
| Practical: | 1 x 2 Hours Weekly |
| 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. |
| 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. |
| Field of Education: | 019905 Food Science and Biotechnology |
| Result Type: | Grade/Mark |
Availability
No current availability exists. It may that this is planned for a future year or a decision has been made to not offer it currently. Contact the School or Area listed above for further information.
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