305359 (v.1) Seafood Technology 501

Area:

Muresk Institute

Contact Hours:

5.0

Credits:

25.0

Lecture:

1 x 3 Hours Weekly

Practical:

1 x 2 Hours Weekly

Equivalent(s):

11451 (v.5) Seafood Processing 301

Prerequisite(s):

303331 (v.2) Introductory Aquaculture 101 or any previous version
AND
303371 (v.2) Aquaculture Biochemistry and Physiology 102 or any previous version

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.

Availability

Year	Location	Period	Internal	Area External	Central External
2003	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.

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