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FSK-2001: The chemistry of fish Work Load
10 credits (ECTS) | Type of course
Theoretical subject. | Level of course/Year of study
Normally third year. | Language of instruction
Norwegian | Examination semester
Autumn
| Objectives
The course will give students an overview of the chemistry of fishes, and postmortem changes in fish muscle tissue. | Contents
The course gives an introduction to the chemical components in a fish muscle extract, to muscle biochemistry, to fat chemistry of fish, and to processes that take place after the death of the fish or other sea animals. This includes rigor mortis and changes associated with both autolytic activity and uncontrolled microbial growth. A description of biochemical changes affecting the meat quality and breakdown products form bacterial activity will be covered. There will also be given a short introduction to different aspects of food-borne diseases.
The laboratory course will give students an introduction to practical work in the laboratory, data analysis and writing of reports.
| Form of teaching
Lectures, laboratory and seminars | Coursework requirements
Laboratory reportSeminars (4 out of 6 hours)
| Exam and assessment
Written examination (100 % final mark). Approved laboratory reports required. | Date(s) of written examination
06.12.2007
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. | Contact person/lecturer
Henrik Romsaas, phone 776 46016 | Recommended reading/syllabus
Available on request | Homepage
http://www.nfh.uit.no
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Teaching autumn 2007
Første gang: Se timeplan på nett Stein Harris Olsen |
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