Seafood processing

- 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

Learning outcome - Knowledge:

have demonstrated knowledge and understanding about different processes within seafood processing

be 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 .

 

Learning outcome - Skills:

be able to present realistic yield estimates and demand for energy and materials.

be able to execute a line analysis identifying improvement potential and adequate measures.

be able to communicate production plans to production personell.

 

Learning outcome - Competence:

The student shall upon completion the course be able to maintain the company's interests optimally within the framework of present legislation.

Teching methods:
Lectures, group assigments in laboratory and excursions.  

Mandatory work:
Group assignments and excursions reports must be approved.