Course - Seafood processing - BIA2004
Seafood processing
Assessments and mandatory activities may be changed until September 20th.
About
About the course
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
- has knowledge of sustainability, innovation and innovation processes
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 projects, inovasjonscamp and excursions reports must be approved.
Compulsory assignments
- Approved project within product innovation
- 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 4 semesters.
4 hours written digital exam.
Specific conditions
Admission to a programme of study is required:
Biomarine Innovation (298BMI)
Recommended previous knowledge
BTA1001 General microbiology
Course materials
Lynum Leif: Videreforedling av fisk, Tapir, Artikler m.m. som blir lagt ut
Credit reductions
| Course code | Reduction | From |
|---|---|---|
| MN201312 | 7.5 sp | Autumn 2020 |
Subject areas
- Marine Topics
- Food Subjects
Contact information
Course coordinator
Lecturers
Department with academic responsibility
Examination
Examination
Re-sit examination - Autumn 2025
School exam
The specified room can be changed and the final location will be ready no later than 3 days before the exam. You can find your room location on Studentweb.