309866 (v.1) Seafood Science 602

Area:

Muresk Institute

Credits:

25.0

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

Tutorial:

1 x 2 Hours Weekly

Syllabus:

Post-harvest handling of fish and shellfish. Spoilage processes 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 and surimi production. New products development. Public health aspects of fish products including Hazard Analysis Critical Control Points and Safe Quality Food.

** 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:

019905 Food Science and Biotechnology

Funding Cluster:

08 - Engineering, Science, Surveying

SOLT (Online) Definitions*:

Informational
*Extent to which this unit or thesis utilises online information

Result Type:

Grade/Mark

Availability

Year	Location	Period	Internal	Partially Online Internal	Area External	Central External	Fully Online
2006	Bentley Campus	Semester 1	Y

Area External	refers to external course/units run by the School or Department or offered by research.
Central External	refers to external and online course/units run through the Curtin Bentley-based Distance Education Area
Partially Online Internal	refers to some (a portion of) learning provided by interacting with or downloading pre-packaged material from the Internet but with regular and ongoing participation with a face-to-face component retained. Excludes partially online internal course/units run through the Curtin Bentley-based Distance Education Area which remain Central External
Fully Online	refers to the main (larger portion of) mode of learning provided via Internet interaction (including the downloading of pre-packaged material on the Internet). Excludes online course/units run through the Curtin Bentley-based Distance Education Area which remain Central External