B14805 - Fish processing technology

Course specification
Type of study	Bachelor academic studies
Study programme
Course title	Fish processing technology
Acronym	Status	Semester	Number of classes	ECTS
B14805	mandatory	8	2L + 1E	4.0
Lecturers
Lecturer	prof. dr Snježana Mandić prof. dr Danica Savanović
Lecturer/Associate (practicals)	prof. dr Snježana Mandić prof. dr Danica Savanović
Prerequisite				Form of prerequisites
-
Learning objectives
Introducing students to postmortem changes in fish meat and their impact on quality and processing procedures. Description of the various technologies used in the fish processing industry.
Learning outcomes
Achievement of basic knowledge and acquisition of certain skills by students necessary for work in the fish processing industry, as well as in scientific, professional, control, project and pedagogical institutions.
Content
Chemical composition of fish meat, Post-mortem changes in fish meat (rigor mortis, autolytic processes, spoilage under the influence of bacteria, physical changes), Technological procedures: cooling, freezing, cooking, canning, marinating, MAP. Technological procedures for making different products from fish meat, Training and implementation of HACCP in the fish meat processing industry.
Teaching Methods
Lectures, visits to the food industry, seminar work, consultations.
Literature
Footitt JR., Lewis SA., 1999. The Canning of Fish and Meat, An aspen Publication. Gaitersburg, Maryland, USA Kovačević D., 2001. Chemistry and technology of meat and fish, Faculty of Food Technology, Osijek Bremner HA., 2002. Safety and quality Issues in Fish Processing
Evaluation and grading
Written test and final exam.