Food technology - meat and fish

The subject consists of two main topics; fish and meat, with associated processes. Following subtopics are included: raw materials properties, basic processing techniques, production technology, industrial production, process lines, packaging and declaration, preservation and storage, product knowledge, product quality, and sustainable food processing

- K1: The candidate has broad knowledge of the raw materials fish and meat - K2: The candidate has knowledge of autolytic and microbiological degradation of muscle food - K3: The candidate has a broad knowledge of primary- and secondary processing of muscle foods - K4: The candidate has broad knowledge of product quality, as well as an understanding of how the treatment of the raw material affects the quality of the final product - K5: The candidate has knowledge of how processing of the raw material and processing conditions can be optimized to lower the environmental impact of the end products

- F1: The candidate has practical experience with industry-related production of meat and fish products - F2: The candidate has practical experience with quality analyzes of raw materials and finished processed products - F3: The candidate has the ability to find, read and understand relevant literature and use this knowledge to produce written reports

- G1: The candidate can account for raw material and product quality for meat and fish - G2: The candidate has insight into Norwegian fish and meat industries - G3: The candidate knows relevant research activity in the field of study

Lectures (40 hours), laboratory exercises (55 hours), and exercises (5 in total). It is expected that students will spend approximately 150 hours on self-study, including preparation for lectures and laboratory work, as well as reporting on laboratory work and submitting exercises (4 out of 5 must be approved).