Courses & Units

Food Quality Control and Assessment KSM616

Introduction

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.

Summary

Unit name Food Quality Control and Assessment
Unit code KSM616
Credit points 12.5
Faculty/School College of Sciences and Engineering
Institute for Marine & Antarctic Studies
Discipline Fisheries and Aquaculture
Coordinator

Mr David Milne

Teaching staff

Mr David Milne and Mr 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.

About Census Dates

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

Weekly for 13 weeks, 2h lectures, 0 tutorials, 3h practicals

Assessment

Coursework: 60% Examination: 40%

TimetableView the lecture timetable | View the full unit timetable

Textbooks

RequiredNone

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