Seafood Processing Technology

NAME OF THE COURSE Seafood Processing Technology

Code

KTM202

Year of study

2.

Course teacher

Asst Prof Vida Šimat

Credits (ECTS)

6.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

15

20

10

Status of the course

Mandatory

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

Course objectives

The main objectives of this course are to enable students to understand and implement good practices in seafood handling processes by understanding the principle” from catch to fork”; selection of appropriate methods of conservation and implementation of good manufacturing practice during the different seafood processing technologies.

Course enrolment requirements and entry competences required for the course

Competence in applying knowledge of inorganic and organic chemistry and microbiology and biochemistry.

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After passing the exam, the students will be able to:
- identify all phases of post mortal changes in fish meat;
- identify and analyze metabolites of specific spoilage microorganisms
- implement different methods of preservation of fishery products in accordance with good manufacturing practice;
- define and implement the necessary methods of assessing the quality of raw material, technological processes and final products of fish processing industry.
- calculate the norms/yields necessary for the organization of production in the fish processing industry
- identify and eliminate problems in the technological processes
- identify critical control points in the production processes, carry out hazard analysis for different technologies and preventive and corrective measures to ensure food safety
- Independently implement HACCP plan.

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Introductory lecture, condition and trends in marine fisheries
2nd week: Structure and composition of fish
3rd week: Post mortal changes in fish
4th week: Ice in fisheries
5th week: Handling catch on fishing boat
6th week: Methods of transport and preparation of raw materials for processing
1st colloquium
7th week: Preservation of fish using low temperatures
8th week: Preservation of fish using high temperatures
9th week: Sterilization: production of canned fish
10th week: Preservation of fish by salting and marinating
11th week: Preservation of fish by smoking and drying
12th week: Preservation of fish eggs, invertebrates and algae
13th week: Packaging materials and packaging methods in seafood industry
2nd. colloquium
14th week: Production control, quality management and traceability in the fish processing industry
15th week: Examples of implementation of HACCP plans in the fish processing industry, legislation.
Exercises:
Calculation of yields in seafood production. Control of raw materials, introduction to freshness assessment methods used for fish and crabs. The sensory evaluation of seafood. Histamine, histamine poisoning in humans and comparison of methods for histamine analysis. Measuring the pH, dielectric properties and texture of different types of fish during storage in different storage conditions. Rating various market bought seafood products. Implementation of HACCP plan.
Field work:
Visiting fish processing plant-Conex Trade doo., Čaporice. Exercise in the laboratory: Control of the shutter, hermeticity and safety of cans during production. Visiting fish processing plant Sardina doo., Postira, Brac,
Visiting fish smokehouse Bek doo, Kaštela.

Format of instruction:

Student responsibilities

Students are required to attend classes (lectures and exercises), actively participate in the teaching process and pass the exam (or 2 tests). The presence at lectures will be recorded, and absence needs to be justified. One hundred percent presence in class will be rewarded with 2 extra points at the test.

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance

1.0

Research

0.0

Practical training

1.0

Experimental work

0.0

Report

0.0

 

 

Essay

0.0

Seminar essay

2.0

 

 

Tests

2.0

Oral exam

1.0

 

 

Written exam

1.0

Project

0.0

 

 

Grading and evaluating student work in class and at the final exam

Continuous evaluation through two tests during the semester (*):
Class attendance, A1 (success 80 = -100%), proportion in final grade, k1 = 0.1
Laboratory and field exercises, A2 (success = 60 -100%), proportion in final grade, k2 = 0.15
Seminar + presentation, A3 (success 60 -100%), proportion in final grade, k3 = 0.15
I. test, A4 (success 60-100 %), proportion in final grade, k4 = 0.30; II. test, A5 (success 60 -100%), proportion in final grade, k5 = 0.30
Final grade (%) = 0,10A1 + 0,15A2 + 0,15A3 + 0,30A4 + 0,30A5
Final evaluation through comprehensive written and oral exams (**) is carried out at regular examination periods through four examination terms. Activities A1, A2 and A3 are measured in the same manner as above. Written exam, A6 (success 60 -100%), the proportion of evaluation, k6 = 0.20; Oral examination, A7 (success 60 -100%), the share of the assessment, K7 = 0.40
Final grade (%) = 0,10A1 + 0,15A2 + 0,15A3 + 0,20A6 + 0,40A7 (50 -64% - sufficient (2); 65-75% - good (3); 76-89% - very good (4); 89-100% - excellent (5).
If the student has passed only one test (*) during continuous evaluation he/she is required to take the comprehensive exam (**) in the regular examination periods and the passed test will be acknowledged by the end of the academic year as part of a written exam.

Required literature (available in the library and via other media)

Title

Number of copies in the library

Availability via other media

B. Šoša: Higijena i tehnologija prerade morske ribe, ŠK, Zagreb, 1989.

0

da

Z. E. Sikorski: Seafood: resources, nutritional composition and preservation, CRC Press, Inc. Boca Raton, Florida, SAD, 1990.

0

da

T. Borresen: Improving seafood products for the consumer, Woodhead Publishing Ltd., Cambridge, England, 2008.

0

da

H. Rehbein, J. Oehlenschlager: Fishery Products: Quality, safety and authenticity. Wiley-Blackwell, UK, 2009.

0

da

H. A. Bremner: Safety and qualtiy issues in fish processing, CRC Press, Inc. Boca Raton, Florida, SAD, 2002.

0

da

Optional literature (at the time of submission of study programme proposal)

J. B. Luten, T. Borresen, J. Oehlenschlager: Seafood from producer to consumer. Integrated approach to quality. Elsevier, Amsterdam, 1997.
H. H. Huss: Fresh fish- quality and quality changes, Training Programme on Fish Technology and Quality Control, FAO Fisheries Series, FAO, Rome, 1988.
H. H. Huss: Assurance of Seafood Quality. FAO Fisheries Technical Paper No. 334., FAO, Rome, Italy, 1994.
H. H. Huss: Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348., FAO, Rome, Italy, 1995.
Važeća legislativa

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)