309866 (v.3) Seafood Science 602

Area:	Department of Environmental and Aquatic Sciences
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
SOLT (Online) Definitions*:	Informational *Extent to which this unit or thesis utilises online information
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.