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BIO-3605: Food Processing Unit Operations Work Load
10 credits (ECTS) | Type of course
Theoretical subject. | Level of course/Year of study
First or second year at master''s level. | Language of instruction
Norwegian | Examination semester
Autumn
| Objectives
Producing seafood of high quality is an obvious objective for students specialising in food science. Hence more detailed knowledge of the relationships between the seafood and the processes involved (including storage and transportation) is the main objective in this course. | Contents
Traditional seafood processing techniques and processing lines are focussed. Techniques to ensure the identification of key interactions between product and process and evaluate potential processes to produce the desired product as well as production of the right quality, safe (microbiological, chemical and physical) and uniform product properties over time are covered. The course is focused on the interaction between equipment and the product.
The quality of a product must comply with generally understood perceptions amongst consumers in a marked. In the marked the products are linked to consumers opinion on nutritional content, physical appearance, consistency, structure, taste, safety issues, convenience, ecology, minimal, careful production, etc..
One of the most widely used techniques for maintaining the quality of seafood and extending its storage life is refrigeration or freezing. Knowledge of equipment, how heat is transferred and transported to and from products is vital. A central issue is equipment that can safeguard food quality. Unit operations used in traditional an industrial processing and distribution of wastes (drying, separation, filtering techniques) are also covered.
| Form of teaching
The course has multiple teaching approaches | Exam and assessment
Four hour written exam | Recommended reading/syllabus
Available on request | Course overlap
F-262 -1 6 sp |
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