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

Specific conditions

Recommended previous knowledge

BTA1001 General microbiology

Course materials

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

Credit reductions