| |
| Previous course: C3052 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: C3052 |
| Prerequisite: 30251 |
| Recommended semester:
7th - 9th semester |
| Limitation: Max. 18 |
| Scope and form: Lectures and exercises. 1 excursion. |
| Examination:
Evaluation of report and oral presentation
(13 point scale
) |
| Remarks: Prerequisite: 30251 Technology in the Fish Industry. |
| Contact person: |
Flemming Jessen, IBT, Building 221, Tel. +45 4525 2549 |
|
| 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. |
