Semester: Fall
Credits: 10 ECTS
Language of instruction: The course will be taught in English, if attended by exchange students.
Target Audience: 3rd year Bachelor of Marin Biology and Food Processing.
Prerequisites: MN201505 Food Technology or similar
Objectives
Give 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.
Topics
· 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 registering
Instruction
Lectures, demonstrations and practice in the laboratory.
Mandatory Assignments
Approved laboratory reports and exercises are mandatory for admission to the examination. These elements will be included in a portfolio to be delivered by a specific date.
Evaluation
Written examination 4 hrs.
Grades
A - F, where the grade F represents Failure