Introduction
This unit introduces the major factors impacting the quality and safety of seafood products. You will learn about microbial and enzymatic spoilage processes and the ways in which seafood processors mitigate these to extend the shelf life of seafood. You will also study food hazards and learn how to implement food safety systems. In the laboratory, you will learn to apply a range of microbiological, chemical and sensory assessments to a range of seafood products. On completion of this unit, students will have an appreciation of the methods seafood processors use to produce safe, tasty, high quality seafood products with a long shelf life for us all to enjoy.
Summary
| Unit name | Seafood Safety and Quality Control |
| Unit code | JFA216 |
| Credit points | 12.5 |
| College/School | Sciences and Engineering Institute for Marine & Antarctic Studies |
| Discipline | Fisheries and Aquaculture |
| Coordinator | Mr Mike Williams |
| Available as an elective? | Yes |
| Delivered By | University of Tasmania |
| Level | Intermediate |
Sustainable Development Goals
The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.
Availability
Specific information on 2027 unit availability will be available in August
Learning Outcomes
- Describe the biological, biochemical and physical aspects of seafood quality and safety
- Evaluate the quality of seafood using a range of sensory and non-sensory methods
- Analyse seafood production processes to identify hazards and develop risk based food safety systems
- Apply quality assurance principles to the seafood supply chain
Fee Information
2027 fee information will be available in August.
Teaching
| Teaching Pattern | This unit consists of weekly lectures of 2 hours duration and weekly practicals of 3 hours duration. Students are expected to attend all lectures and practicals. |
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| Assessment | Seminar (15%)|Lab report Microbiological assessment of fish (20%)|Video of Shelf-life Determination Experiment (25%)|Final exam (40%) |
| Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
| Required |
Required readings will be listed in the unit outline prior to the start of classes. |
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The University reserves the right to amend or remove courses and unit availabilities, as appropriate.