Course code MVI320

MVI320 Fish Processing Technology

Check for course changes due to the coronavirus outbreak on Canvas and StudentWeb.

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year starting in 2020 .

Course responsible: Odd Ivar Lekang
Teachers: Ola Tjåland
ECTS credits: 10
Faculty: Faculty of Science and Technology
Teaching language: NO
(NO=norsk, EN=Engelsk)
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel, .
Course frequency: Even years
First time: 2008H
Course contents:
The course will go through key processes for processing fish and shellfish. This includes methods for slaughtering, cooling and cutting in addition to processing methods such as freezing, salting, smoking, digging, raking, drying, heat treatment and production of oil /flour. Furthermore, preparation of production plans, construction of processing plants
as well as design and choice of installations and machines will be reviewed.
Throughout the course, the candidates themselves will plan a slaughter and
processing facility of salmon. The planning includes development of production plans, process schedules and process descriptions, and simple floor plans. Systems for the utilization of by-products and waste / sewage treatment
shall also be included.
Learning outcome:
- know the most central processes for fish processing
- have detailed knowledge of how the fish muscle itself is affected, and
what this does with taste and durability of the muscle and last how this can be
varied.
- be able to prepare production plans for a fish processing plant,
including the consumption of raw materials and the dispatch of finished products
- be able to design simple sketches and plans for the construction of a
fish processing plant
Learning activities:
The course is based on lectures, as well as a larger project assignment with individual supervision.
Teaching support:
The course teacher is available for support in working hour
Syllabus:
A syllabus will be distributed at the beginning of the course.
Prerequisites:
Raw material knowledge of fish  like in MVI270 and HFX206 or equivalent.
Recommended prerequisites:
Assessment:
Final written examination (3 hours): 50%, project thesis: 50 %.
Nominal workload:
Lectures and homework: approx. 100 hours. Project work with individual supervision: approx. 200 hours. Totally: 300 hours.
Entrance requirements:
Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)
Type of course:
Lectures: 3 hours per week, totally 39 hours. Exercises and project work with instructions: 3 hours per week, totally 39 hours.
Note:
Note: The course alternates with the course in meat technology MVI381, which means that it is lectured every second year.
Examiner:
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 / F