Course: Fish Processing

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Course title Fish Processing
Course code UA/ZPRF
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction unspecified
Work placements unspecified
Recommended optional programme components None
Lecturer(s)
  • Kašpar Jan, Ing.
  • Mráz Jan, doc. Ing. Ph.D.
Course content
Production of world aquaculture, fish as foodstuff in human nutrition, its nutritional and biological value. Trends in development of fish processing, Technical solution and arrangement in fish processing units, routine and progression in freshwater fish processing. Post-mortem changes in fish flesh and autolysis of fish flesh. Final products, freezing, smoking, marinating and surimi. Ice making machines and using of ice in fish distribution, domestic and world fish based product overview. Organoleptic evaluation of fish flesh, hygiene and sanitation in fish processing plants, hygiene rules and HACCP. Influence of fish production technology to flesh quality, food preparation, carotenoids, colour and consistence of fish flesh, culinary and dining principles, packaging, storage, expedition, transport and quality control in fish products and utilising of by-products for different use.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Class attendance - 56 hours per semester
  • Preparation for credit - 20 hours per semester
  • Preparation for exam - 25 hours per semester
  • Preparation for classes - 40 hours per semester
Learning outcomes
The aim is in detailed knowledge of main technological procedures in freshwater fish processing. The accent is put in hygiene and sanitary aspects in the frame of good manufacturing praxes and in understanding of nutritional duality of fish.
Graduates gain preconditions for work in fish processing in the Czech Republic and EU countries. Knows technological approach and principle and rules of food safety, HACCP and legislative consequences.
Prerequisites
Basic knowledge of fish anatomy and biochemistry.
UA/AFRF
----- or -----
UA/AFRK

Assessment methods and criteria
Combined exam

Requirements for credit: at least 80% attendance at practical parts, elaboration of seminar work, elaboration of exercises protocols.
Recommended literature
  • Bourne, M.C. Food Texture and Viskosity: Koncept and Measurement. Academic Press. 2002.
  • Regenstein J.M. Introduction to fish technoology. R2851. Osprey, New York, 1991. ISBN 0-442-00500-8.
  • Vácha, F. Zpracování ryb. JU ZF Č. Budějovice, 2000.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Fisheries and Protection of Waters Study plan (Version): Fishery (2020) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter
Faculty: Faculty of Fisheries and Protection of Waters Study plan (Version): Fishery (2019) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter
Faculty: Faculty of Fisheries and Protection of Waters Study plan (Version): Fishery (2021) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter
Faculty: Faculty of Fisheries and Protection of Waters Study plan (Version): Fishery (2018) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Winter