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.
|Unit name||Seafood Handling and Processing|
|Faculty/School||College of Sciences and Engineering
Institute for Marine & Antarctic Studies
|Discipline||Ecology and Biodiversity|Fisheries and Aquaculture|Oceans and Cryosphere|
David Milne, Mike Williams
|Available as student elective?||No|
This unit is currently unavailable.
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Unit census dates currently displaying for 2020 are indicative and subject to change. Finalised census dates for 2020 will be available from the 1st October 2019.
- Graduates of this unit will be able to: Explain and demonstrate food preservation methods and their application to food
- Explain how low temperatures are used in food preservation
- Apply processing methods to develop hygienic, safe shelf stable products
- Implement appropriate protocols for hygiene and sanitation in a food processing facility
- Explain and apply the methods and techniques associated with the storage and transportation of live crustaceans and finfish
|Band||Field of Education|
Fees for next year will be published in October. The fees above only apply for the year shown.
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2 hr lecture weekly and 3 hr practical weekly
Laboratory report 15%, Individual presentations 15%, Essay 20%, Field trip report 10% and Exam 40%
|Timetable||View the lecture timetable | View the full unit timetable|
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