Students will gain an overview of how processing and storage conditions influence the quality and shelf life of aquatic food. The students will be given an introduction to fish muscle as a raw material for different processing procedures. Muscle structure, muscle biochemistry, and biochemical processes after death (rigor) in relation to quality and processability will be reviewed. An overview of different prosessing methods, both traditional and novel, and packaging technology will be given.
- The candidate has a significant knowledge of factors that influence the quality and shelf-life of seafood
- The candidate has knowledge of biochemical reactions in seafood and how these are affected by processing
- The candidate has in-depth knowledge of the cooling and freezing of seafood including new and established technology used for superchilling and freezing of seafood products
- The candidate has a significant knowledge of secondary processing of seafood
- The candidate has knowledge of how processing, and the choice of processing technology can be optimized to reduce the environmental impact of the end products
- The candidate has the ability to read and understand relevant scientific literature
- The candidate has an overview of relevant subjects and terminology that is important to present a given topic within the subject area
- The candidate can explain how the quality and shelf-life of seafood products are affected by the quality of the raw material, the cold chain, the choice of technology and processing conditions.
- The candidate has a good overview of industrial- and innovative processes and technologies used in processing of seafood
- The candidate knows up-to-date technologies that are used in seafood handling and processing