General course objectives
The objective of the course is to give the student an overview of how processing and storage conditions influence the quality and shelf life of aquatic food. It focuses on traditional as well as emerging resources.
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:
- Describe the muscle structure and biochemistry of fish
- Describe the most common processing methods for aquatic foods
- Analyse how different processing technologies will influence the quality and shelf life of aquatic foods.
- Discuss how storage conditions and packaging methods affect aquatic food quality
- Analyse the potential of the utilisation of by-products and the production of new ressources
- Describe post-mortem biochemical processes in aquatic foods
- Review and analyse data about aquatic food production processing and technology in a synthetic report with oral presentation
- Critically analyse "hot topics"related to aquatic food production