Offered Annually in February
COURSE DESCRIPTIONThis course is intended to provide practical, relevant information on process operations and quality aspects in the traditional and aquacultured seafood industry. It will cover fish and shellfish handling, processing (chilling, freezing, thawing, salting, smoking, mincing, etc.), quality control and sanitation. Instruction will include hands-on quality assessment, demonstrations and discussion workshops on key industry issues. The program has been designed to give a comprehensive overview of today's seafood processing industry.
WHO SHOULD ATTENDThis course is aimed at all levels of personnel concerned with fish handling and processing. Managers, supervisors, trainees and others involved in various sectors of the industry from harvest to retail, including export, would benefit. The course will be broad in scope, focussing on fundamentals and current good practices, with an emphasis on practical aspects of fish handling.