Subject description for 2019/2020

Fish quality and food safety (AK322F)

Fish quality and food safety


Course description

The course will provide knowledge about the chemical, biochemical and structural composition of fish muscle. Post mortal changes, ice and freeze storage. Important quality aspects of fish such as colour, texture, liquid binding capacity and rancidity.

The students will be introduced to basic knowledge of how to produce safe seafood products. Biological and chemical hazards. Rules and legislations. Introduction to HACCP (Hazard analytical control point) and quality management systems.

Laboratory practices will illustrate important parts of the reading. 1) Histological freezing techniques, histochemical and immune histochemical staining; 2) Liquid binding capacity and pH; 3) Analysis of colour and texture; 4) Microbiology hygienic control.


No costs except semester registration fee and syllabus literature.

Learning outcomes


The student should have

  • Knowledge about the intrinsic quality of fish muscle.
  • Knowledge about external and internal factors affecting flesh quality in general
  • Overview of chemical and biological hazards in seafood products


Students should

  • Be able to perform classic quality assessments of fish using different analytical methods.
  • Be able to identify possible risks in seafood products
  • Be able to carry out hygienic control in the seafood industry


Students will

  • Have a broad knowledge about fish quality in general
  • Understand the importance of food safety in the seafood industry
  • Have adequate skills to participate in R & D project within seafood quality

Course type



The course is reserved for students who are taking their master's or doctoral degree at Faculty of Biosciences and Aquaculture, as well as master or PhD students from other institutions. Students must have passed basic courses in chemistry and cell biology on university level. The limit of attending students is twelve students; this limitation is set because of the practical component of the course.

Mode of delivery

Face-to-face teaching and laboratory practices.

Teaching activities and methods

The course is gives as 30 hours of lecture and 30 hours of laboratory practice. Teaching 3 blocks per semester, 1 week on each block. Compulsory laboratory work in each block.

Recommended prior knowledge

Knowledge in chemistry and biochemistry is necessary.

Course evaluation

The study programme is evaluated annually (mid-term evaluation and final evaluation). These evaluations are included in the university¿s quality assurance system.

Assessment and examinations

Compound evaluation, grading scale A-E, Beste A, Ikke bestått F
  • Portfolio assessment - Mandatory participation in 4 laboratory exercises with report writing, comprises 0/100 of the grade, grading scale Bestått - Ikke bestått.
  • Multiple choice, comprises 30/100 of the grade, grading scale A-E, Beste A, Ikke bestått F.
  • Written examination, 4 hours, comprises 70/100 of the grade, grading scale A-E, Beste A, Ikke bestått F.

Overlapping courses

BI320Fv1 Fish muscle quality and biochemistry - 8 study points.

Course literature

The reading list can be found in Leganto
Course coordinator
ECTS Credits 10 Course location Bodø Faculty
Faculty of Biosciences and Aquaculture