Academic Calendar - Fisheries and Marine Institute - Memorial ...

COURSE DESCRIPTIONS
FDTE 3101 (Food Biotechnology)
This is an advanced level course designed to provide the
student with an understanding of the various aspects of food
biotechnology.
Overview: Food Biotechnology; Tools of Biotechnology; Cell
Culture Technology; Plant Cell Culture; Fermentation Technology;
Enzyme Technology; Immobilization Technology; Applications
in Agriculture; Applications in Food; Marine Biotechnology;
Safety of Foods Developed by Biotechnology; Biotechnology in
Waster Management in Food Industry; Biosensors for Biological
Monitoring; Safety and Regulatory Issues of Biotechnologyderived
Foods
Prerequisites - BIOL 2202 (Food Microbiology); CHEM 2102
(Biological Chemistry); FDTE 3107 (Food Processing II)
Duration - 13 weeks
Lectures - 3 hours per week = 39 hours total
FDTE 3102 (Food Safety Enhancement Program/
Hazard Analysis Critical Control Point)
This course provides participants with an understanding of
the concepts, principles, terminology, and skills required for
the development, implementation, maintenance, validation and
reassessment, and auditing of the FSEP/HACCP system within
food processing establishments.
Introduction to HACCP and FSEP; FSEP Prerequisite Programs;
Development of a HACCP Plan; Hazard Analysis; Critical Control
Point Determination; Validation and Reassessment of the HACCP
Plan; Audit Principles
Duration - 3 days
FDTE 3103 (Hazard Analysis Critical Control
Point)
This course is designed to provide participants with an
understanding of requirements of the Hazard Analysis Critical
Control Point (HACCP) system that exists in federally registered
fish processing establishments.
HACCP System; HACCP Program Development; Preliminary
Steps of HACCP Development; Conduct a Hazard Analysis
(HACCP Principle # 1); Determine Critical Control Points
(HACCP Principle # 2); Establish Critical Limits (HACCP Principle
# 3); Establish Monitoring Procedures (HACCP Principle # 4);
Establish Corrective Action Procedures (HACCP Principle #
5); Establish Verification Procedures (HACCP Principle # 6);
Establish Documentation and Record Keeping (HACCP Principle
# 7)
Duration - 2 days
FDTE 3104 (Quality Management Program)
This course is designed to provide participants with an
understanding of requirements of the Quality Management
Program (QMP) that exist in federally registered fish processing
establishments.
QMP Reference Standard; Management Roles and
Responsibilities; Background Product and Process Information;
Prerequisite Plan; Regulatory Action Point (RAP) Plan; Hazard
Analysis Critical Control Point (HACCP) Plan; Verification and
Maintenance of the QMP Plan; Record Keeping; Auditing of the
QMP Plan.
Duration - 3 days
FDTE 3106 (Seafood Processing Technology)
This course is designed to familiarize students with the
techniques and technology involved in the production of seafood
products.
Fisheries Overview; Preservation Methods; Primary Processing;
Secondary Processing; By-products Utilization
Prerequisites - QLAS 2104 (Food Evaluation)
Duration - 13 weeks
Lectures - 3 hours/week = 39 hours total
Laboratories - 3 hours/week = 39 hour total
FDTE 3107 (Food Processing II)
This course is an advanced level course designed to provide the
student with an understanding of a variety of food processing
techniques for foods of plant origin.
Introduction to Food Processing; Fresh Fruit and Vegetable
Processing; Jams, Jellies and Fruit Spreads; Fruit Juice and
Other Beverage Processing; Processing of Edible Fats and
Oils of Plant Origin; Cereals, Grains and Starches; Soybean
Technology; Sugars, Sweeteners and Confectionary Products;
Food Hydrocolloids
Prerequisites - BIOL 2102 (Microbiology) or BIOL 2105
(Microbiology); FDTE 2103 (Food Engineering Principles);
FDTE 2112 (Food Sanitation); FDTE 2202 (Food Processing I)
Co-requisites - CHEM 3100 (Chemistry)
Duration - 13 weeks
Lectures - 3 hours/week = 39 total hours
Laboratories - 3 hours once per week = 39 total hours
FDTE 4100 (World Food Industry Overview)
This introductory course is designed to give students a basic
understanding of the food industry. The course covers the history
of foods, preservation methods, packaging, food safety, and the
other various components that make up the food industries.
History of World Food Production; Food and Human
Consumption; Processes for Food Preservation; Packaging of
Foods; Food Safety; Meat, Poultry and Fish; Fruit and Vegetables
Industry; Dairy Industry
Duration - 39 hours total
Lectures - 39 hours total
FDTE 4102 (Food Inspection Techniques)
This course is designed to provide general guidelines useful for
a wide range of inspection activities for monitoring the safety and
quality of foods.
Overview of Food Safety; General Inspection Approach;
Sampling; Consumer Reactions to Food Safety Crises;
Subjective and Objective Methods; Special Investigations;
Evidence Development; Risk Management; Export-Import
Surveillance; Foreign Bodies in Food
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