Unit Code: FDT702

Unit Name: Seafood Science and Post-Harvest Fisheries

Description: On successful completion of this course, students will be able to: 1. Develop theoretical and technical skills in the standardization, handling and processing specific to seafood including temperature control, heat treatment and moisture reduction. 2. Conduct and asses sensory and objective testing in the analysis of seafood and seafood products and quality determination on product developed. 3. Apply the seafood science knowledge and food safety legislation of seafood especially in fish manufacturing operations and to develop quality assurance practices based on HACCP principles and risk assessment.

Learning Target Outcomes:

Prerequisite: FDT603, FDT605

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1