ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00342f13Semester: 2013/2014 summer
Name: Hygiene and technology of fish raw materials and fish products
Major: Veterinary Medicine
Study Type: one cycle
Course type: optional
Study Semester: 10
ECTS points: 1
Hours (Lectures / Tutorials / Other): 4 / 11 / 0
Lecturer: dr hab. Jarosław Bystroń
Language of instruction: Polish / English
Learning outcomes: After passing the course, students have practical and theoretical knowledge about the technology of fish raw materials and fish products. Students can also determine hygiene rules which are obligatory in fish factories and solve fish microbiology problems.
Competences: After passing the course, students will be able to examine fish raw materials and fish products, identify fish hazards, and evaluate sanitary conditions at fish factories.
Prerequisites: Animal Physiology, Microbiology, Food Sanitary Law
Course content: Detailed problems connected with technology of fish raw materials, production of salted, smoked and marinated fish, microbiological, chemical and parasitical contamination of fish and fish products, microbiological examination of fish.
Recommended literature: 1.Varnam A.H, Evans M.G.: Foodborne pathogens. Mancon Publishing, 2005; McLandsborough: 2. Food Microbiology Laboratory. CRC Press, 2005; 3. Daczkowska-Kozon G., Bonnie Sun Pan: Environmental Effects on Seafood Availability, Safety, and Quality. CRC Press 2011.
Assessment methods: final oral assessment - at least 60% knowledge to pass.
Comment: This subject can be tought for a group of 18 students.