This module introduces the student to technological aspects of food science with particular reference to Fish and Meat. FISH. An introduction to the classification of fish including Fresh Water Species according to Skeletal System. Fish processing & Preservation and factors effecting spoilage of fish, MEAT.Students will become acquainted with the anatomy and physiology animals used in food producion, control of meat borne pathogens and preservation and processing merthodologies.
The aims of this module are to provide students with a knowledge of 1. FISH. The classification of fish and shellfish according to the skeletal system. Emphasis will be placed on characteristics of fish muscle, composition and characteristics of fish, post mortem changes and spoilage, methods of harvesting, relevance to keeping quality, intrinsic and extrinsic factors. methods of preservation, handling and processing. HACCP and safety issues of public health significance. MEAT. Introduction to meat technology. Anatomy of muscle Factors affecting meat quality. Understanding of chemical and biological risks through length of food chain.Study of animal welfare (including legislation, HACCP and risk analysis.
Structured lectures using audio-visual aids
Complementry practical session to compement lecture material.
Field trip to abbatoir
Comprehensive fish practical sessions covering fish anatomy and physiology and identification of fish species.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |