This unit outlines quality control systems and the sensory and non-sensory evaluation of seafood. Topics will include key attributes of a quality control system, system requirements, product attributes and measurement. Students will learn to apply a range of nonsensory and sensory methods of quality assessment to a wide variety of seafood products. Non-sensory methods will include microbiological, biochemical and physical analysis while sensory methods will focus on organoleptic assessment as applied to seafood.
|Unit name||Seafood Safety and Quality Control|
|Faculty/School||College of Sciences and Engineering
Institute for Marine & Antarctic Studies
|Discipline||Fisheries and Aquaculture|
Mr David Milne
|Available as student elective?||Yes|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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|Study Period||Start date||Census date||WW date||End date|
* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
Unit census dates currently displaying for 2018 are indicative and subject to change. Finalised census dates for 2018 will be available from the 1st October 2017.
|Band||CSP Student Contribution||Full Fee Paying (domestic)||Field of Education|
|2||2018: $1,148.00||2018: $2,328.00||019905|
Fees for next year will be published in October. The fees above only apply for the year shown.
Please note: international students should refer to this page to get an indicative course cost.
- CXA125 or JFA214
Weekly for 13 weeks, 2h lectures, 3h practicals
Coursework: 50% Examination: 50%
|Timetable||View the lecture timetable | View the full unit timetable|
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