Launceston
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 2020
| Unit name | Seafood Safety and Quality Control |
|---|---|
| Unit code | JFA216 |
| Credit points | 12.5 |
| Faculty/School | College of Sciences and Engineering Institute for Marine & Antarctic Studies |
| Discipline | Fisheries and Aquaculture |
| Coordinator | Mike Williams |
| Teaching staff | |
| Level | Intermediate |
| Available as student elective? | Yes |
| Breadth Unit? | No |
Availability
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).
Fees
Requisites
Prerequisites
- CXA125 or JFA214
Teaching
| Teaching Pattern | Weekly for 13 weeks, 2h lectures, 3h practicals |
|---|---|
| Assessment | Coursework: 50% Examination: 50% |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required | |
|---|---|
| Recommended |
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