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FSK-1002: Seafood processing Work Load
10 credits (ECTS) | Type of course
Theoretical subject. | Level of course/Year of study
Normally first or second year. | Language of instruction
Norwegian | Examination semester
Spring | Objectives
The main objective is to give a brief (technological, microbiological and biochemical ) introduction to seafood processing. Food safety issues (microbiological, chemical and physical) are covered as well. | Contents
The course deals with general food science issues. Traditional seafood processing techniques and processing lines are used as examples. The identification of interactions between product and process as well as production of the right quality, safe (microbiological, chemical and physical) and uniform product properties over time are covered.
Qualities like fresh, nutritional content, physical appearance, consistency, structure, taste, safety issues, convenience, ecology, minimal, careful production are discussed.
Industrial processing and distribution of wastes are also covered in a brief manner.
| Form of teaching
The course has multiple teaching approaches | Exam and assessment
Four hour written exam | Date(s) of written examination
08.06.2006
The exam date is preliminary and may be subject to change. Definitive exam date will be announced on the notice boards at the faculties in the beginning of May for the spring semester and in the beginning of November for the autumn semester. | Recommended reading/syllabus
Available on request |
Teaching spring 2006
Ekskursjon: Bedriftsbesøk uke 3, 11 og 17.
For første forelesning se timeplan.
Responsible teacher:F.aman. Nils K Sørensen |
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