course-details-portlet

BIA2004 - Seafood processing

About

Examination arrangement

Examination arrangement: School exam
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
School exam 100/100 4 hours

Course content

Slaughtering and boxing, chilling - Packaging. - Round freezing of pelagic fishes etc. - Filleting and fillet products - Fish mince and surimi - Additives. - Fillet packaging and freezing - Salting and salted products - Drying and dried products - Smoking and smoked products - Technology for crustaceans and molluscs - Internal transport, sorting, weighing and registration. Inovation camp

Learning outcome

Knowledge - the students:

  • have demonstrated knowledge and understanding about different processes within seafood processing
  • are able to support a sustainable resource management and a safe food production
  • have knowledge of recent research and development within the fields of seafood science

Skills - the students:

  • are able to present realistic yield estimates and demand for energy and materials
  • are able to execute a line analysis identifying improvement potential and adequate measures
  • are able to communicate production plans to production personnel

Competence - the students:

  • are able to maintain the company's interests optimally within the framework of present legislation and innovative thinking

Learning methods and activities

Teaching methods: Lectures, innovation project and excursions. It is expected that the student will have a total of dedication of 200 hours.

Mandatory work: Innovation projects, inovasjonscamp and excursions reports must be approved.

Compulsory assignments

  • Approved project within product innovation
  • Approved innovation camp
  • Approved excursion reports

Further on evaluation

Mandatory work assigments must be approved in order to take the exam, and is valid for 4 semesters.

4 hours written digital exam.

Specific conditions

Admission to a programme of study is required:
Biomarine Innovation (298BMI)

Course materials

Lynum Leif: Videreforedling av fisk, Tapir, Artikler m.m. som blir lagt ut

Credit reductions

Course code Reduction From To
MN201312 7.5 AUTUMN 2020
More on the course

No

Facts

Version: 1
Credits:  7.5 SP
Study level: Intermediate course, level II

Coursework

Term no.: 1
Teaching semester:  SPRING 2025

Language of instruction: Norwegian

Location: Ålesund

Subject area(s)
  • Marine Topics
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biological Sciences Ålesund

Timetable

List view
Calendar view

Examination

Examination arrangement: School exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn UTS School exam 100/100 2024-12-02 09:00 INSPERA
Room Building Number of candidates
C218 Ankeret/Hovedbygget 2
Spring ORD School exam 100/100 INSPERA
Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

More on examinations at NTNU