MN301102 FISH PROCESSING TECHNOLOGY

Courses HN 14196 Process technology and HN 24397 Food Technology

To give knowledge on important processes within fish processing technology and equipment, with emphasis on how to maintain quality in an optimal manner. Further to enable students to assess and analyse products and processes to reveal and correct errors. The course gives background for production leaders and supervisors

- Catch and preprocessing
- Slaughtering of salmon
- Packaging of fresh fish
- Stockfish production
- Codfish (Baccalao) production
- Production of fillet and minced fish products
- Freezing
- Packaging / processing of crustaceans
- Herring / pelagics production
- Processed foods from fishery products

Lectures, demonstrations and practice in the laboratory

Approved laboratory reports are mandatory for admission to the exam.

5 hours written exam