Course content

Students will gain insight into the newest research and developments within the marine resources sector, including new product development, technological and processing advances, novel analytical quality assessment techniques, as well as obtain a holistic view of the many aspects affecting seafood processing and handling, all from the effects of catching/harvesting ground to the development of marine products and their effects on the human body during their consumption. Among covered topics are processing novelties and optimization, robotics and automation within seafood processing, technical advances i quality analysis, novelties in product development including 3D printing from marine resources, fish protein and peptide processing, micro-plastics hazards in the marine food chains, marine bioactive compounds, as well as characterization, processing and product development of marine raw materials and underutilized side streams.

Learning outcome

After completing this course the students should be able to:

Describe the newest developments within technological, processing and product development of marine raw materials

Identify and describe the main processing steps and their effect on quality and safety of marine products

Identify side streams and underutilized raw materials from marine resources

Discuss possible product developments of underutilized raw material from marine resources

Discuss and critically assess environmental and health impacts on marine products, such as the introduction of micro-plastics into the food chain etc.

Demonstrate familiarity with the newest product development trends from marine resources, such as 3D printing, fish protein processing and more

Learning methods and activities

Lectures, exercises and project work. Language of teaching is English. The course is offered as e-learning, lectures will be given as podcasts. There will be a web meeting every week to discuss the content of the lectures and to discuss the exercises given in the lectures.

Course materials

Will be given at the start of the course

Credit reductions