Course - Fish Salting - BT8112
BT8112 - Fish Salting
About
Examination arrangement
Examination arrangement: Oral examination and Work
Grade: Passed/Failed
Evaluation | Weighting | Duration | Grade deviation | Examination aids |
---|---|---|---|---|
Øving | 25/100 | |||
Muntlig eksamen | 75/100 |
Course content
Diffusion and diffusion models, diffusion regarding salting, different models for fish salting. Fish drying. Mass balances, termodynamics. Water activity and storage stability. If too few students sign up for the course, it might be cancelled.
Learning outcome
After having taken this course, the students should understand different models of diffusion and be able to use these to calculate salting and understand how different parameters influence salting of fish.
Learning methods and activities
Study groups, exercises, demonstrations. The course will be given in English if necessary.
Compulsory assignments
- Exercises
Recommended previous knowledge
Basic knowledge of food chemistry, knowledge in thermodynamics and food technology or process technology
Course materials
The syllabus is given when the course starts
No
Version: 1
Credits:
5.0 SP
Study level: Doctoral degree level
Term no.: 1
Teaching semester: AUTUMN 2013
Language of instruction: English, Norwegian
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- Biotechnology
- Technological subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Oral examination and Work
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD Muntlig eksamen 75/100
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Room Building Number of candidates - Autumn ORD Øving 25/100
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Room Building Number of candidates - Spring ORD Muntlig eksamen 75/100
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Room Building Number of candidates - Spring ORD Øving 25/100
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Room Building Number of candidates
- * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"