Area: |
Muresk Institute |
Credits: |
12.5 |
Contact Hours: |
5.0 |
| |
| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
| |
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. |
| |
| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
| |
Field of Education: |
50701 Aquaculture |
HECS Band (if applicable): |
2 |
|
Extent to which this unit or thesis
utilises online information: |
Informational |
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. |
