303350 (v.2) Seafood Technology 201
| Area: | Muresk Institute |
| Contact Hours: | 5.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Practical: | 1 x 2 Hours Weekly |
| 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. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 1 | Y | | | |
Current as of: August 29, 2003 15:52:10
CRICOS provider code 00301J
