course-details-portlet

BT3110 - Aquatic Food Processing and Technology

About

Examination arrangement

Examination arrangement: Aggregate score
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
Assignment 40/100
Home examination 60/100 3 hours

Course content

Students will gain an overview of how processing and storage conditions influence the quality and shelf life of aquatic food. The students will be given an introduction to fish muscle as a raw material for different processing procedures. Muscle structure, muscle biochemistry, and biochemical processes after death (rigor) in relation to quality and processability will be reviewed. An overview of different prosessing methods, both traditional and novel, and packaging technology will be given.

Learning outcome

Knowledge: K1: The candidate has a significant knowledge of factors that influence the quality and shelf-life of seafood K2: The candidate has knowledge of biochemical reactions in seafood and how these are affected by processing K3: The candidate has in-depth knowledge of the cooling and freezing of seafood including new and established technology used for superchilling and freezing of seafood products K4: The candidate has a significant knowledge of secondary processing of seafood K5: The candidate has knowledge of how processing, and the choice of processing technology can be optimized to reduce the environmental impact of the end products Skills: S1: The candidate has the ability to read and understand relevant scientific literature S2: The candidate has an overview of relevant subjects and terminology that is important to present a given topic within the subject area General competence: G1: The candidate can explain how the quality and shelf-life of seafood products are affected by the quality of the raw material, the cold chain, the choice of technology and processing conditions. G2: The candidate has a good overview of industrial- and innovative processes and technologies used in processing of seafood G3: The candidate knows up-to-date technologies that are used in seafood handling and processing

Learning methods and activities

Lectures + self study (110h), exercises (8h) and project work (85 h). Language of teaching is English, and the exam will be given in English only. The teaching takes place with lectures (2 hours per week) which are streamed live and recorded adapted for external students. Some lectures will be given as podcasts. In addition, there will be a weekly theoretical exercise (also offered as a web meeting for external student) to discuss cases relevant for the course outline.

Further on evaluation

The final grade is based on a digital home exam (60%) and term paper (40%). For a re-take of an examination, all assessments must be re-taken. If there is a re-sit examination, the examination form may change from written to oral.

Course materials

Will be given at the start of the course

More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Second degree level

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2022

Language of instruction: English

Location: Trondheim

Subject area(s)
  • Biotechnology/Aqua Culture
  • Biotechnology
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science

Examination

Examination arrangement: Aggregate score

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD Home examination 60/100

Release
2022-12-09

Submission
2022-12-09


09:00


12:00

INSPERA
Room Building Number of candidates
Autumn ORD Assignment 40/100 INSPERA
Room Building Number of candidates
Spring ORD Home examination 60/100 INSPERA
Room Building Number of candidates
Spring ORD Assignment 40/100 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.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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