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Lecturer(s)
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Mráz Jan, doc. Ing. Ph.D.
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Course content
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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
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Learning activities and teaching methods
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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
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Learning outcomes
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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
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Prerequisites
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Knowledge of fish anatomy, biochemistry and analytical chemistry
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Assessment methods and criteria
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Oral examination, Test, Seminar work
Seminar work, lab protocols, credit test and oral exam
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Recommended literature
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Sampels, S. a kol. Kvalita a gastronomie ryb a rybích výrobků. Vodňany, 2014. ISBN 978-80-87437-85-8.
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