Course: Fish as food

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Course title Fish as food
Course code VURH/RYJP
Organizational form of instruction no contact
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 5
Language of instruction Czech
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Mráz Jan, doc. Ing. Ph.D.
Course content
1) Nutritional composition of fish flesh and effects on human health 2) Quality of fish and fish products and methods of evaluation 3) Postmortal changes in fish 4) Fish processing 5) Methods for shelflife prolongation of fish and products 6) Preparation of fish products 7) Fish gastronomy 8) Commodities of aquaculture and fishery

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Work with text (with textbook, with book), Demonstration, Laboratory
  • Preparation for classes - 20 hours per semester
  • Preparation for credit - 3 hours per semester
  • Preparation for exam - 8 hours per semester
  • Semestral paper - 30 hours per semester
  • Class attendance - 80 hours per semester
Learning outcomes
The aim of the course is to familiarize students with fish as food and with all processes from farm to fork.
Orientation in fish processing, quality of fish products and commodities of aquaculture
Prerequisites
Knowledge of fish anatomy, biochemistry and analytical chemistry

Assessment methods and criteria
Oral examination, Test, Seminar work

Seminar work, lab protocols, credit test and oral exam
Recommended literature
  • Sampels, S. a kol. Kvalita a gastronomie ryb a rybích výrobků. Vodňany, 2014. ISBN 978-80-87437-85-8.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester