Area: | Muresk Institute |
Credits: | 12.5 |
Contact Hours: | 5.0 |
Lecture: | 1 x 3 Hours Weekly |
Practical: | 1 x 2 Hours Weekly |
Syllabus: | Introduction to post-harvest handling of fish and shellfish. Methods of seafood preservation. Public health aspects of fish products. HACCP and quality assurance of seafood. |
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Unit Outcomes: | On completion of this unit, students will be able to - Describe methods of seafood preservation. Discuss effects of fish tissue chemical composition on the fish processing approaches. Apply hazard analysis critical control point into fish processing management. Show a capacity to participate in a team. Demonstrate time management in completing tasks and in presenting material. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Hall, G.M. (ed) (1997), Fish Processing Technology, Blackie Academic and Professional, London. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | Final Exam 70%. Practical 15%. Tutorial 15%. This is by Grade/mark assessment. |
Field of Education: | 50701 Aquaculture | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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AvailabilityAvailability 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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