Course - Seafood processing - BIA2004
BIA2004 - Seafood processing
About
New from the academic year 2020/2021
Examination arrangement
Examination arrangement: Home examination
Grade: Letters
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| Home examination | 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
Learning outcome
Learning outcome - Knowledge:
have demonstrated knowledge and understanding about different processes within seafood processing
be 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 .
Learning outcome - Skills:
be able to present realistic yield estimates and demand for energy and materials.
be able to execute a line analysis identifying improvement potential and adequate measures.
be able to communicate production plans to production personell.
Learning outcome - Competence:
The student shall upon completion the course be able to maintain the company's interests optimally within the framework of present legislation.
Learning methods and activities
Teching methods:
Lectures, group assigments in laboratory and excursions.
Mandatory work:
Group assignments and excursions reports must be approved.
It is expected that the student will have a dedication of 200 hours.
Compulsory assignments
- Mandatory assignment
Further on evaluation
4 hours written digital exam.
Specific conditions
Admission to a programme of study is required:
Biomarine innovation (298BMI)
Recommended previous knowledge
MB201812 Microbiology and hygiene, MB101510 Industry Understanding
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 |
No
Version: 1
Credits:
7.5 SP
Study level: Intermediate course, level II
Term no.: 1
Teaching semester: SPRING 2021
Language of instruction: Norwegian
Location: Ålesund
- Marine Topics
- Food Subjects
Department with academic responsibility
Department of Biological Sciences Ålesund
Examination
Examination arrangement: Home examination
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
-
Spring
ORD
Home examination (1)
100/100
Release
2021-06-04Submission
2021-06-04
09:00
INSPERA
13:00 -
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.
- 1) Merk at eksamensform er endret til hjemmeeksamen som et smittevernstiltak i den pågående koronasituasjonen. Please note that the exam form has changed to home examination as a preventive measure in the ongoing corona situation.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"