Technology and Food Safety of Fishery Products

Code:

RM21

Acronym:

TSAPP

Keywords
Classification	Keyword
OFICIAL	Aquaculture and Fisheries

Instance: 2024/2025 - 2S (of 17-02-2025 to 18-07-2025)

Active?	Yes
Responsible unit:	Aquatic Production
Course/CS Responsible:	Master Degree in Marine Sciences - Marine Resources

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MCMRM	0	Oficial Plan 2018	1	-	5	50	135

Teaching language

Portuguese

Objectives

To prepare the students to their future professional performance, both technical and scientifically, in the different areas of the Seafood Technology (inclunding wild and farmed products), focused on Food Safety, as it is considered the most recent and promising working area. The students are familiarized with the main theoretical concepts (acquired previously or as first contact) and also contact directly the seafood processing industry, by visiting some companies and other entities. The students will be able to describe, in a critical way, the main characteristics and composition of the aquatic products, their degradation and the most common preservation and processing technologies, as well as the common quality evaluation methods and the specific food safety problems of this kind of food.

Learning outcomes and competences

Main results: acquiring of easy decision-making abilities to evaluate situations and develop solutions for real problems of seafood science, technology and quality Student must demonstrate specific skills in order to quickly decide what attitudes should be taken to solve problems directly posed by the seafood industry, and also by the science and tecnology associated with this food group.

Working method

Presencial

Program

Theoretical component: I Introduction; II Historical perspective; III Seafood as Raw Material; IV Seafood Degradation; V Seafood Preservation; VI Seafood Production Chain; VII Aquaculture Products; VIII Seafood Industrial Processing; IX Subproducts from the Seafood Industry; X Quality Evaluation; XI Food Safety of Sea and Farmed Products

Practical component: 2 to 3 visits to entities related with this curricular unit areas (predicted to fish official market, cold storage facilities and a canning factory). Individual supervised and supported work (includes a poster) focused on a predefined theme within the scope of the matter covered.

Mandatory literature

Madrid A.; Tecnologia del pescado y productos derivados. ISBN: 84-87440-54-1
Paulo Vaz-Pires; Apontamentos de Tecnologia e Qualidade Alimentar, 2018 (Downloadable from Sigarra site)
Ioannis S. Boziaris; Seafood processing
Joop B. Luten; Seafood from producer to consumer, integrated approach to quality. ISBN: 0-444-82224-0

Complementary Bibliography

Hall G. M. ed.; Fish processing technology. ISBN: 0-7514-0280-X

Teaching methods and learning activities

Theoretical sessions: classes essentially based on shared brainstorming about discipline's areas, supported by projectable elements (previously given to students). Participation is encouraged by the presentation of real case studies and their discussion. Practical sessions: 2 to 3 visits to entities related with the curricular unit areas (predicted to fish official market, cold storage facilities and a canning factory). Individual supervised and supported work (includes a poster) focused on a predefined theme within the scope of the discipline.

The teaching methods, as well as the evaluation methods, were chosen having in mind some diversification, in order to respect the expectable personal differences between the students, and obviously in accordance with the learning outcomes. Examples are the several real cases presented  and discussed in class, the visits to industrial environments allowing to perceive the work there performed, and the individual work done by each student, that allows the testing and improvement of communication skills that are very common in the beginning of the scientific life (posters and oral communications). It can be said, based on the excellent results of the professional performance after obtaining the degree, that the coherence is very high and contributes to an adequate learning eficacy.

keywords

Technological sciences > Technology > Biotecnology > Food biotechnology

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	70,00
Trabalho escrito	30,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	35,00
Frequência das aulas	50,00
Trabalho escrito	50,00
Total:	135,00

Eligibility for exams

Minimum presence in 2/3 of practical classes.
Minimum classification of 9.5/20 in the poster.

Calculation formula of final grade

70% exam, 30% poster.

Examinations or Special Assignments

Poster about relevant areas of the seafood area of knowledge.

Classification improvement

The final classification of an eventual improvement of classification by an additional exam will be only the classification on the exam (poster and participation/evolution components will not be taken into account)