FSN 661. SEAFOOD PROCESSING AND PRESERVATION (3 credits, Spring 2009; FITC)

 Prerequisites:  BIOL 342 and CHEM 451 or permission of instructor.  MATH 202 or 272 is recommended.

 Meeting Times:  Tuesdays and Thursdays, 1:00 - 2:30 pm

 Instructors:

            Chuck Crapo, Professor of Seafood Technology

                FITC, Rm. 228, 486-1515.             dfcac@uaa.alaska.edu

 Murat Balaban, Professor of Seafood Engineering

    FITC, Rm. 235A, 486-1505.           mob@sfos.uaf.edu

             Brian Himelbloom, Associate Professor of Seafood Microbiology

                FITC, Rm. 130, 486-1529.            ffbhh@uaf.edu

Course Materials:  Lecture materials will be from selected topics from books and journals.  No text is required but several FITC library texts will be placed on the reserve cart.

Materials for Chilling/Freezing:

- References (Word file)

- Property estimation spreadsheet (Excel spreadsheet)

- Document on drying (Word file)

- Document on fermentation (Word file)

- Document on Salting (Word file)

- Document on preparation of salt brines (pdf file)

 Course Description:  Positive and negative aspects of processing and preservation of seafoods are discussed.  Practical aspects of preservation are stressed and topics include thermal processing (canning and pasteurization), fish smoking, salting, drying, pickling, freezing, fermentation, natural preservatives and packaging.  Aspects of processing and preservation techniques to be demonstrated in the FITC pilot plant.

 Course Goals/Student Learning Outcomes:  Students will become knowledgeable on a wide range of techniques used to process and preserve seafoods.  They will learn several key techniques to be demonstrated in the pilot plant.

 Instructional Methods:  Lecture room 219 / room 225 and demonstrations conducted in the FITC pilot plant (room 115).  Some additional time outside of class may be needed for completing the demonstrations.

 Course Calendar:  See attached tentative schedule that will be updated per instructor’s term.