Scope of Course
Physiochecmical and nutritional characteristics of aquatic fish and shellfish; quality assessment and control/ HACCP program; principles and application in handling and processing of fish and shellfish from harvesting to production; and identification of current issues.
The course consusts of lectures and lab exercises. For the course contents, visit
here and for course resgistration and tuition information, click
here or contact us(401-874-2253 or 2862, or
uricml@uriacc.uri.edu)
| Lecture | Lab and Field Trip |
January
Introduction
Survey of aquatic food resources; and trade and consumption trends important commercial fish and shellfish species
Chemical and composition characteeristics of fish fesh finfish and shellfish quality assessment
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Lab1: Fish Handling & quality evaluation(sensory analysis for frshness)
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February
Biochemical changes in fish muscle.
Changes in compositional and sensory properties as affected by dietary sources
Microbiological and physical changes in fresh fish
Quality control in finfish and shellfish handling;
Sanitation and HACCP program
Seafood safety:Poisoning and allergy
Marine origin toxic substances
Pretreatment of raw materials
Shelf-life prediction
Current issues in seafood labelling and safety
Frozen fish: unit operation of freezing Physical & biochemical changes in fish during frozen storage
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Field Trip1. Fresh fish handling & preprocessing
Lab 2. Pretreatment of quality of frozen fish
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March
Processing of frozen fish products
Mid-term Exam (1st week of March)
Mechanical meat seapration:unit operation Mince fish & surumi process technology
Spring Recess(March 8 -14)
Processing of fish mince and surimi-based Products
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Lab3:Cryogenic freezing:processing of frozen fish: breaded fish stick
Field Trip 2 Processing of breaded fish
Field Trip 3. Boston Seafood Show
(March14-16) (Hynes Convention center)
Lab4:Mechanical meat separation for fish mince and surim processing
Lab5:Fish mince-based products: formulation and processing
Lab6:Fabrication of surimi-based products
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April
Beining/curing; Fermentation; Smoking
Principles of thermo-processing
Canning of fish and shellfish
Packaging of seafood products
Extraction of biopolymers and biologically active substances from marine plants and animals
Processing of other marine food products
Plant design and sanitation; GMP & regulations
Import/export issues
Trends in seafood trades
Current topic in aquatic food technology and marine biology
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Lab7: Brining and smoking of fish
Field Trip 4 Smoking and drying operation
Lab8:Fish canning
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