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.
|Unit name||Seafood Safety and Quality Control|
|Faculty/School||College of Sciences and Engineering
Institute for Marine & Antarctic Studies
|Discipline||Fisheries and Aquaculture|
|Available as student elective?||Yes|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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|Study Period||Start date||Census date||WW date||End date|
* 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).
|Field of Education||Commencing Student Contribution 1||Grandfathered Student Contribution 1||Approved Pathway Course Student Contribution 2||Domestic Full Fee|
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2 Information on eligibility and Approved Pathway courses can be found here
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Please note: international students should refer to this page to get an indicative course cost.
- CXA125 or JFA214
Weekly for 13 weeks, 2h lectures, 3h practicals
Coursework: 50% Examination: 50%
|Timetable||View the lecture timetable | View the full unit timetable|
|Links||Booktopia textbook finder|
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