BIA2004 - Seafood processing


Examination arrangement

Examination arrangement: School exam
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
School exam 100/100 4 hours

Course content

Slaughtering and boxing, chilling - Packaging. - Round freezing of pelagic fishes etc. - Filleting and fillet products - Fish mince and surimi - Additives. - Fillet packaging and freezing - Salting and salted products - Drying and dried products - Smoking and smoked products - Technology for crustaceans and molluscs - Internal transport, sorting, weighing and registration. Inovation camp

Learning outcome

Knowledge - the students:

  • have demonstrated knowledge and understanding about different processes within seafood processing
  • are able to support a sustainable resource management and a safe food production
  • have knowledge of recent research and development within the fields of seafood science

Skills - the students:

  • are able to present realistic yield estimates and demand for energy and materials
  • are able to execute a line analysis identifying improvement potential and adequate measures
  • are able to communicate production plans to production personnel

Competence - the students:

  • are able to maintain the company's interests optimally within the framework of present legislation and innovative thinking

Learning methods and activities

Teaching methods: Lectures, innovation project and excursions. It is expected that the student will have a total of dedication of 200 hours.

Mandatory work: Innovation project and excursions reports must be approved.

Compulsory assignments

  • Approved innovation camp
  • Approved excursion reports

Further on evaluation

Mandatory work assigments must be approved in order to take the exam, and is valid for 3 semester.

4 hours written digital exam.

Specific conditions

Admission to a programme of study is required:
Biomarine innovation (298BMI)

Course materials

Lynum Leif: Videreforedling av fisk, Tapir, Artikler m.m. som blir lagt ut

Credit reductions

Course code Reduction From To
MN201312 7.5 AUTUMN 2020
More on the course



Version: 1
Credits:  7.5 SP
Study level: Intermediate course, level II


Term no.: 1
Teaching semester:  SPRING 2024

Language of instruction: Norwegian

Location: Ålesund

Subject area(s)
  • Marine Topics
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biological Sciences Ålesund


Examination arrangement: School exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn UTS School exam 100/100 2023-12-06 09:00 INSPERA
Room Building Number of candidates
C218 Ankeret/Hovedbygget 2
Spring ORD School exam 100/100 INSPERA
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"

More on examinations at NTNU