About this course

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.

Learning outcome

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.

  • Learning activities

    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.

  • Syllabus

    Information will be given in the first lecture.

  • Prerequisites

    Bachelor degree in for instance engiennering, biology, chemistry, food, animal husbandry, fishery, aquaculture

  • Assessment method

    Delivery of project report and final written exam. Project report accounts for 40% and exam 60 % of the mark.

    Project work Karakterregel: Letter grades Written exam Karakterregel: Letter grades Hjelpemiddel: A1 No calculator, no other aids

  • About use of AI

  • Examiner scheme

    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.

  • Notes

    The course is a part of the AQ-food cooperation with NTNU and UoI. The course is partly given from NTNU (Turid Rustad) and could be followed on web. Local responsible at NMBU and available for questions will be Odd-Ivar Lekang.

  • Teaching hours

    Structured lectures 24 hours, guided working with exercises 20 hours,

  • Preferential right

    aq-food

  • Admission requirements

    Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)