| Recommended semester: 7th - 9th semester (civil), 5th semester (diplom) |
| Scope and form: Lectures and exercises. One excursion. |
| Evaluation: Oral presentation and approval of reports
|
| Examination: 13-scale |
| Previous course: 30252 |
| Prerequisites: 27501 / 30251 |
| No credit points with: 30252 |
| Participant limitation: Max. 18 |
| Aim: To provide an understanding of fish related biochemistry and microbiology to assure and control fish quality and freshness as raw material and product. |
| Contents: Fish biochemistry emphasizing protein and lipid changes during storage including methods to counteract such changes in fresh and frozen fish and fish products. The use of byproduct. Specific spoilage bacteria. Prediction of shelf life. Protective cultures. Biochemical and microbiological rapid methods including multivariate analysis. |
| Remarks: This course and/or 27502 is a prerequisite for taking individual courses and carry out projects at Department of Sea Food Research |
| Contact: Flemming Jessen, building 221, (+45) 4525 2549, flj@dfu.min.dk |
| Department: 027 BioCentrum-DTU |
| Updated: 10-05-2001 |
