Guia docente 2023_24 Facultade de Química

Máster Universitario en Ciencia y Tecnología de Conservación de Productos de la Pesca

Quality of fishery and aquaculture products

Expected results from this subject

Expected results from this subject	Training and Learning Results
Understand the modification of organoleptic characteristics after capture.	A2	B1 B2	C11 C12	D1 D2
Appreciate the effects of refrigeration and freezing on the loss of freshness of the products of fishing.	A3 A4	B1 B2	C11 C12	D1 D2 D5
Know and interpret the methods of determination of freshness.	A2 A3	B2 B3	C11	D1 D5
Know the methods of recognition of food alterations during storage.	A2 A3	B1 B2	C11 C12	D2 D3
Detect biochemical changes subsequent to capture and during conservation.	A2 A3 A4	B2 B3	C11 C12	D2 D3 D5
Know the microbiological criteria and procedures to analyze fish quality and related legislation.	A2 A3	B1 B2	C11 C12	D2 D3 D5
Know the rapid recognition tests and specific techniques of the alterations of frozen foods and preserved in frozen state.	A2	B2	C11 C12	D3 D5
Understand the criteria and procedures for quality control of packaging and for the detection of defects.	A2	B1 B2	C11 C12	D1 D2
Know the quality control of each of the lines of preparation of PPAs.	A3	B2 B3	C11 C12	D1 D3 D5
Manage the regulations related to the technical-legal criteria applicable to the different PPAs.	A3 A4	B3	C11 C12	D1 D2
Acquire the basic knowledge of product quality management.	A2 A3	B1 B2	C11 C12	D2 D3
NewAcquire basic knowledge about inspection of frozen fish. Intrinsic procedures and characteristics.	A2 A4	B2 B3	C11 C12	D3 D5
Know the means, materials and machines necessary for the inspection and distinguish the phases and the main aspects of this process.	A2 A4	B1 B2	C11 C12	D2 D3 D5
Know and interpret the methods of product sampling and evaluation.	A3 A4	B2 B3	C11 C12	D1 D2