This unit outlines quality assurance systems and the sensory and non-sensory evaluation of seafood. Topics will include key attributes of a quality system, system requirements, product attributes and measurement. The strengths and weaknesses of some quality systems will be reviewed and their applications in the seafood industry will be demonstrated. Students will learn to apply a range of non-sensory 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||Food Quality Control and Assessment|
|Faculty/School||College of Sciences and Engineering
Institute for Marine & Antarctic Studies
|Discipline||Fisheries and Aquaculture|
Mr David Milne
Mr David Milne and Mr Mike Williams
|Available as student elective?||No|
This unit is currently unavailable.
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|Band||Field of Education|
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Weekly for 13 weeks, 2h lectures, 0 tutorials, 3h practicals
Coursework: 60% Examination: 40%
|Timetable||View the lecture timetable | View the full unit timetable|
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