AQF210 Aquatic Food Processing and Technology
Check for course changes due to the coronavirus outbreak on Canvas and StudentWeb.
Showing course contents for the educational year starting in 2017 .
Course responsible: Odd Ivar Lekang
ECTS credits: 7.5
Faculty: Faculty of Science and Technology
Teaching language: EN
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel, .
Course frequency: Annually
First time: 2012H
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. The composition and use of by-products will also be reviewed. An overview of different prosessing methods, both traditional and novel, will be given. Finally packaging of fish and fish products will be reviewed.
A student who has met the objectives of the course will be able to: give an overview of the muscle structure and biochemistry of fish as well as the most common storage and processing methods used on fish and fish products, and be able to discuss how different processing and storage parameters will influence the product quality and the shelf life.
The course will include lectures that could be followed online on web or as recorded files. In addition there will be exercises to solve. Making of a project report will aslo be a part of the learning activites.
Information will be given in the first lecture.
Bachelor degree in for instance engiennering, biology, chemistry, food, animal husbandry, fishery, aquaculture
Delivery of project report and final written exam. Project report accounts for 40 and 60 % of the mark
Total work load 225 hours
Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)
Type of course:
Structurd lectures 24 hours, guided working with exercieses 20 hours,
The cource is a part of the AQ-food cooperation with NTNU, DTU, UoI amd SLU. The cource is partly given from NTNU and could partly be followed on web,
The external and internal examiner jointly prepare the exam questions and the correction manual. The external examiner reviews the internal examiner's examination results by correcting a random sample of candidate's exams as a calibration according to the Department's guidelines for examination markings.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått