Course - Aquatic Food Processing and Technology - BT3110
Aquatic Food Processing and Technology
About
About the course
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, will be given. Finally packaging of fish and fish products will be reviewed.
Learning outcome
After having taken this course, the students should be able to give an overview of the muscle structure and biochemistry of fish as well as the most common storage and processing methods used on fish and fish products, and be able to discuss how different processing and storage parameters will influence the product quality and the shelf life. The students should be able to write a report discussing relevant industrial cases
Learning methods and activities
Lectures, exercises and project work
Course materials
Will be given at the start of the course
Subject areas
- Biotechnology
- Biotechnology/Aqua Culture
- Food Subjects