Processing technologies of fish and molluscs

Course Description

The aim of this module is to provide information on the trends in fish and molluscs processing, specific processing technologies and challenges, and product quality. The module comprises 3 teaching units. During the first unit, the student obtains information on the emerging trends in seafood processing. The second unit is product-specific, i.e. provides the in-depth knowledge on the processing technologies of freezing, salting and drying of the chosen raw materials. During the third unit, quality control strategies are discussed and rapid methods for quality control are explained.