Courses & Units
Seafood Handling and Processing KSM604
Introduction
This unit gives students a sound understanding of seafood processing and handling methods. Students will learn wet processing methods, high and low temperature preservation techniques, sashimi handling, MAP, Sous Vide as well as new and traditional preservation methods including smoking, salting, canning, drying and low pH. In addition the methods and techniques associated with the storage and transportation of live crustaceans, bivalve molluscs and finfish will be explained and demonstrated.
Summary
| Unit name | Seafood Handling and Processing |
|---|---|
| Unit code | KSM604 |
| Credit points | 12.5 |
| Faculty/School | College of Sciences and Engineering Institute for Marine & Antarctic Studies |
| Discipline | Ecology and Biodiversity|Fisheries and Aquaculture|Oceans and Cryosphere |
| Coordinator | |
| Teaching staff | David Milne, Mike Williams |
| Level | Postgraduate |
| Available as student elective? | No |
| Breadth Unit? | No |
Availability
This unit is currently unavailable.
Note
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* 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 2020 are indicative and subject to change. Finalised census dates for 2020 will be available from the 1st October 2020.
Learning Outcomes
- Graduates of this unit will be able to: Explain and demonstrate food preservation methods and their application to food
- Explain how low temperatures are used in food preservation
- Apply processing methods to develop hygienic, safe shelf stable products
- Implement appropriate protocols for hygiene and sanitation in a food processing facility
- Explain and apply the methods and techniques associated with the storage and transportation of live crustaceans and finfish
Fees
Domestic
| Band | Field of Education |
|---|---|
| 2 | 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.
Teaching
| Teaching Pattern | 2 hr lecture weekly and 3 hr practical weekly |
|---|---|
| Assessment | Laboratory report 15%, Individual presentations 15%, Essay 20%, Field trip report 10% and Exam 40% |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required | None |
|---|
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