This unit has been discontinued.
Introduction
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.
Summary 2021
Unit name | Food Quality Control and Assessment |
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Unit code | KSM616 |
Credit points | 12.5 |
Faculty/School | College of Sciences and Engineering Institute for Marine & Antarctic Studies |
Discipline | Fisheries and Aquaculture |
Coordinator | Mr David Milne |
Teaching staff | Mr David Milne and Mr Mike Williams |
Level | Postgraduate |
Available as student elective? | No |
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
Teaching
Teaching Pattern | Weekly for 13 weeks, 2h lectures, 0 tutorials, 3h practicals |
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Assessment | Coursework: 60% Examination: 40% |
Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
Required | None |
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