MVI320 Fish Processing Technology
Showing course contents for the educational year 2017 - 2018 .
Course responsible: Odd Ivar Lekang
ECTS credits: 10
Faculty: Faculty of Science and Technology
Teaching language: NO
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel, .
Course frequency: Even years
First time: Study year 2008-2009
The course will be passed through central processes for processing of fish and shellfish. This includes methods for slaughtering / eviscerating and cutback in addition to processing methods like salting, smoking, digging, raking, drying, heat treatment and cod liver oil and including production plans, construction of production facilities, design and selection of equipment and machinery. Throughout the course, candidates will plan a slaughter and processing plants of salmon. The planning includes the design of production plans, process flow sheets and process descriptions, simple floor plans, private control and cleaning plans. Systems for utilization of by-products and waste / effluent treatment shall also be included.
Students should know the most central processing and refining processes for fish; Moreover how the fish muscle is affected, what this does to taste and shelf life and how we can vary this. Students will be able to plan production per day and a total for the year, including the consumption of raw materials and dispatch of finished goods for a fish processing plant, Including and formulate rough sketches and plans for construction of a fish processing plant.
The course is based on lectures, as well as a larger project assignment with individual supervision.
The course teacher is available for support in working hour
A syllabus will be distributed at the beginning of the course.
Parts of MVI270 and HFX206.
Final written examination (3 hours): 50%, project thesis: 50 %.
Lectures and homework: approx. 100 hours. Project work with individual supervision: approx. 200 hours. Totally: 300 hours.
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: The course alternates with the course in meat technology MVI381, which means that it is lectured every second year.
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