This unit has been discontinued.
Introduction
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.
Summary 2021
| Unit name | Seafood Handling and Processing |
|---|---|
| Unit code | KSM604 |
| Credit points | 12.5 |
| Faculty/School | College of Sciences and Engineering Institute for Marine & Antarctic Studies |
| Discipline | Ecology and Biodiversity|Fisheries and Aquaculture|Oceans and Cryosphere |
| Coordinator | |
| Teaching staff | David Milne, Mike Williams |
| Level | Postgraduate |
| Available as student elective? | No |
| Breadth Unit? | No |
Availability
Note
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Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.
Special approval is required for enrolment into TNE Program units.
TNE Program units special approval requirements.
* 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).
Learning Outcomes
- 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
Fees
Teaching
| Teaching Pattern | 2 hr lecture weekly and 3 hr practical weekly |
|---|---|
| Assessment | 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 |
Textbooks
| Required | None |
|---|
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