Courses & Units

Food Quality Control and Assessment KSM616


This unit outlines quality assurance systems and the sensory and non-sensory evaluation of seafood. Topics will include key attributes of a quality system, system requirements, product attributes and measurement. The strengths and weaknesses of some quality systems will be reviewed and their applications in the seafood industry will be demonstrated. Students will learn to apply a range of non-sensory 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 Food Quality Control and Assessment
Unit code KSM616
Credit points 12.5
Faculty/School College of Sciences and Engineering
Institute for Marine & Antarctic Studies
Discipline Fisheries and Aquaculture

Mr David Milne

Teaching staff

Mr David Milne and Mr Mike Williams

Level Postgraduate
Available as student elective? No
Breadth Unit? No


This unit is currently unavailable.


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Band Field of Education
2 019905

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Teaching Pattern

Weekly for 13 weeks, 2h lectures, 0 tutorials, 3h practicals


Coursework: 60% Examination: 40%

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