FT4593 : Fish Technology

Department

Department of Food Science and Technology

Academic Program

Master in Food Science and Technology

Type

Elective

Credits

03

Prerequisite

Overview

The course describes the classifications of seafood and their characteristics; the concept of seafood quality and the factors affecting it; the concept of spoilage in seafood; the microbiological, chemical, and physical characteristics of spoilage; indicators of spoilage in seafood and methods for detecting them; calculating the shelf life of fish preserved in ice; assessing and managing risks in seafood; fish storage in modified atmosphere packaging; boneless fish meat; surmai; fish protein concentrate; and fish silage.

Intended learning outcomes

Knowledge and understanding

1. Explaining the characteristics of seafood and how to be handling.

2. Explaining ways to maintain the quality of seafood.

3. Displaying methods for evaluating the quality of seafood.

4. Enumerate methods for assessing and managing risks in seafood.

5. Describing the innovative and non-traditional techniques used in the utilization of sea products.

B. Mental skills

1. Formulating the decisions related to judging the quality of fish in fish handling and preservation centers.

2. suggesting the best ways to maintain quality and reduce waste.

3. Comparing methods for evaluating the quality of seafood.

4. Analyzing and managing the risks connected to seafood.

5. Discussing the innovative and non-traditional technologies used to utilize seafood.

C. Scientific and professional skills

1. Setting standards for tracking fish quality throughout the food chain.

2. Employing the best ways to maintain quality and reduce waste.

3. Personalizing the results of the quality assessment of seafood products.

4. Proposing HACCP for fish handling and preservation centers.

5. Developing mechanisms for dealing with fish and benefiting from them by applying modern technologies.

D. Generic and transferable skills

1. The ability to work within a team.

2. Proficiency in computers and modern scientific methods.

3. Gain the ability to write scientific reports.

4. commitment of time and teamwork ethic.

5. Self-learning ability.

1.

Teaching and learning methods

Lectures by explaining, discussion, and brainstorming.

2. Laboratory activities through tests, analyzes, and field visits to food factories.

3. Searching on the internet about the course subjects.

Methods of assessments

Percentage	Evaluation weight	Evaluation period	Evaluation date (the week)	Evaluation methods
25%	25	hour	After the fifth week of study	First written exam (theoretical + practical)	1
25%	25	hour	After the tenth week of study	Second written exam (theoretical + practical)	2
50%	50	2 hours	After the twelfth week of study	Final written exam	3
100%	100	Total

Food chemistry 1 (FT4100)
Food Additives (FT4773)
Food packaging (FT4712)
Heavy Metals in Food (FT4702)
Fats and Oils Technology (FT4613)
Fish Technology (FT4593)
Chemical and Cereal Technology (FT4573)
Instrumental Analysis in food research (FT4132)
Food Chemistry 2 (FT4123)
Food Thermal Treatments (FT3752)