Capture, Production, Processing and Preservation of Seafood

N/A

Lectures are followed by practical demonstrations of fish production, processing and preservation technologies, on field trips to farms, market, purification center of bivalve molluscs, fish processing industries, video viewing and practical classes in the laboratory and in pilot plants.

Periodic evaluation
Module 1 – capture and aquaculture: 50% of the total marks of which 70% written test and 30% group presentation at classroom of a research work.
Module 2 processing and preservation: 50% of the total marks of which 70% to written test and 30% group presentation at classroom of a research work. Minimal grade at each module must be 7,5. Students achiving a final grade equal or higher than 10 do not require the final exam
Assessment by exam
The exam represents 100% of the grade. The students are approved if their final grades are equal or higher than 10. Students that obtain a classification between 7,5 and 9,4 in the written test can be admitted to an oral exam.

•Recognize the importance of sustainable fisheries and aquaculture
•Identify the main fisheries and aquaculture species in Portugal and their respective production system.
•Describe the characteristics of the seafood raw material that affect the quality and the conservation of the processed product.
•Identify the variables that must be controlled to preserve the processed seafood products.
•Recognize the limitations of the different methods of processing and storage on sensory properties, nutritional characteristics and features of conservation of seafood processed products.

Module1: Capture and production of fish
Fisheries statistics in Portugal. Main species caught and marketed in Portugal; Statistics of Aquaculture in Portugal, Europe and in the World; Chief Portuguese aquaculture species; Brief approach to their biological characteristics and production systems (facilities; nutrition, breeding, health); Sustainable fisheries and aquaculture; Quality of fish caught or farmed.
Module 2: Conservation and processing of fish
Technology of processing and preservation of fish: fish degradation phenomena; operations: salting, acidification, cooking, sterilization, refrigeration, freezing, canning, smoking, drying, additives, UV, packaging.

• - Individual and/or Group Work - 30.0%
• - Frequency - 70.0%

• - Exam - 100.0%

• - Individual and/or Group Work - 30.0%
• - Frequency - 70.0%

NAO

Aquaculture production systems (2012) James H. Tidwell. Wiley-Blackwell, ISBN: 978-0-8138-0126-1
Aquaculture: An Introductory Text – 2nd Ed. (2009) Robert R Stickney, CAB publishing, ISBN: 9781845935436
Aquaculture: Principles and Practices, 2nd Ed. (2005) T. V. R. Pillay & M. N. Kutty, ISBN:9781405105323
FAO (2020) The State of World Fisheries and Aquaculture 2020 – Sustainability in action. Rome. ISBN 978-92-5-132692-3. https://doi.org/10.4060/ca9229en
Hall, G.M. (1997) Fish Processing Technology. 2nd edition, Wiley, ISBN-13: 978-0751402735 .
Henriques, Maria Armanda Reis (1998) Manual de Aquacultura. ISBN: 972-97892-0-7.
Huss, H.H. (1993) Assurance of seafood quality. FAO Fisheries Technical Paper No. 334, Rome, Italy. ISBN 92-5-103446-X.
Huss, H.H. (1995) Quality and quality changes in fresh fish. FAO Fisheries Technical Paper 348, Rome.
Seafood processing: technology, quality and safety (2014) Ioannis S. Boziaris, UK: John Wiley & Sons, Ltd, ISBN 9781118346174, 9781118346198.