Courses & Units
Seafood Safety and Quality Control JFA216
Introduction
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.
Summary
| Unit name | Seafood Safety and Quality Control |
|---|---|
| Unit code | JFA216 |
| Credit points | 12.5 |
| College/School | College of Sciences and Engineering Institute for Marine & Antarctic Studies |
| Discipline | Fisheries and Aquaculture |
| Coordinator | Mr Mike Williams |
| Available as an elective? | Yes |
| Delivered By | University of Tasmania |
| Level | Intermediate |
Availability
| Location | Study period | Attendance options | Available to | ||
|---|---|---|---|---|---|
| Hobart | Semester 2 | On-Campus | International | Domestic | |
Key
- On-campus
- Off-Campus
- International students
- Domestic students
Note
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Key Dates
| Study Period | Start date | Census date | WW date | End date |
|---|---|---|---|---|
| Semester 2 | 10/7/2023 | 8/8/2023 | 28/8/2023 | 15/10/2023 |
* 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 (refer to How do I withdraw from a unit? for more information).
Unit census dates currently displaying for 2023 are indicative and subject to change. Finalised census dates for 2023 will be available from the 1st October 2022. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
Learning Outcomes
- Describe the biological, biochemical and physical aspects of seafood quality and safety
- Evaluate the quality of seafood using a range of sensory and non-sensory methods
- Analyse seafood production processes to identify hazards and develop risk based food safety systems
- Apply quality assurance principles to the seafood supply chain
| Field of Education | Commencing Student Contribution 1,3 | Grandfathered Student Contribution 1,3 | Approved Pathway Course Student Contribution 2,3 | Domestic Full Fee 4 |
|---|---|---|---|---|
| 019905 | $1,037.00 | $1,037.00 | not applicable | $2,618.00 |
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Teaching
| Teaching Pattern | This unit consists of weekly lectures of 2 hours duration and weekly practicals of 3 hours duration. Students are expected to attend all lectures and practicals. |
|---|---|
| Assessment | Seminar (15%)|Lab report Microbiological assessment of fish (20%)|Video of Shelf-life Determination Experiment (25%)|Final exam (40%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
Links | Booktopia textbook finder |
|---|
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