MN301302 FOOD TECHNOLOGY III - Seafood Processing

Microbiology and hygiene, Food Chemistry and Nutrition, Aqua- and process Technology

On giving operational skills within Fishery- and Aquaculture based Food Processing, and enable the students to plan and manage processing within selected productions in the fish processing industry. Further, to give the students knowledge on properties of foods, and how these are exploited in various products.

 Quality and utilisation of marine resources
 By-products and processing methods
 Slaughtering and boxing, chilling
 Packaging and round freezing of pelagic fishes etc.
 Filleting and fillet products
 Fish mince and surimi
 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 registrering

Lectures, demonstrations and practice in the laboratory.

Passed laboratory reports and exercises (Grade not inferior to E)are mandatory for admission to the examination.

Portfolio evaluation 40%, written examination 3 hrs, 60%.