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, 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. 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 portfolio assessment. The portfolio includes digital home exam (60%) and term paper (40%). The evaluation of the different parts is given in %-points, while the entire portfolio is given a letter grade. For a re-take of an examination, all assessments in the portfolio must be re-taken.
Course materials
Will be given at the start of the course
Subject areas
- Biotechnology/Aqua Culture
- Biotechnology
- Food Subjects
Contact information
Course coordinator
Lecturers
Department with academic responsibility
Examination
Examination
Home exam
Submission 2020-12-07 Time Release 09:00
Submission 12:00 Duration 3 hours Exam system Inspera Assessment
Home exam (1)
Submission 2021-05-14 Time Release 09:00
Submission 12:00 Duration 3 hours Exam system Inspera Assessment
- Other comments
- 1) Merk at eksamensform er endret som et smittevernstiltak i den pågående koronasituasjonen. Please note that the exam form has changed as a preventive measure in the ongoing corona situation.