MVI320 Fish Processing Technology
Credits (ECTS):10
Course responsible:Odd Ivar Lekang
Campus / Online:Taught campus Ås
Teaching language:Norsk, engelsk
Course frequency:Yearly
Nominal workload:Lectures and homework: approx. 75 hours. Project work with individual supervision: approx. 175 hours.
Teaching and exam period:This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel, .
About this course
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.
- 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
- Bachelor degree or equal in a relevant scientific area. Knowledge of muscle material in general or specifically on fish like as example MVI270 and AQQ 253.
- Final written examination (3 hours): 50%, project thesis: 50 %. Only one overall mark will be given for the course.
Project work Grading: Letter grades Written exam Grading: Letter grades Permitted aids: A1 No calculator, no other aids - 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 candidates exams as a calibration according to the Department's guidelines for examination markings.
- the course is given in Norwegian but English when needed
- Lectures: 3 hours per week, totally 39 hours. Exercises and project work with instructions: 2 hours per week, totally 26 hours.
- Bsc or similar