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 2019 are indicative and subject to change. Finalised census dates for 2019 will be available from the 1st October 2018.

About Census Dates

Learning Outcomes

  1. Graduates of this unit will be able to: Explain and demonstrate food preservation methods and their application to food
  2. Explain how low temperatures are used in food preservation
  3. Apply processing methods to develop hygienic, safe shelf stable products
  4. Implement appropriate protocols for hygiene and sanitation in a food processing facility
  5. 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%

TimetableView the lecture timetable | View the full unit timetable

Textbooks

RequiredNone

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