Courses & Units

Seafood Safety and Quality Control JFA216

Note:

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 student elective? Yes
Delivered By University of Tasmania
Level Intermediate

Availability

Location Study period Attendance options Available to
Launceston 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 11/7/2022 9/8/2022 29/8/2022 16/10/2022

* 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 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

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 Grandfathered Student Contribution 1 Approved Pathway Course Student Contribution 2 Domestic Full Fee
019905 $1,002.00 $1,002.00 not applicable $2,493.00

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.

AssessmentFinal exam (50%)|Lab report Microbiological assessment of fish (15%)|Seminar (15%)|Video of Shelf-life Determination Experiment (20%)
TimetableView 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.

LinksBooktopia textbook finder

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