SEAFOOD TECHNOLOGY SHORT COURSE
PROGRAM OUTLINE

1. Biological Factors Affecting Processing
2. Quality Assurance
3. Microbiological Spoilage
4. Seafood Health Hazards
5. Proteins, Enzymes and Post Mortem Changes
6. Traditional and Advanced Preservation Techniques
7. Quality Assessment
8. Fats and Oils and Your Health
9. Cold Storage Effects
10. Biosecurity for Aquaculture
11. Retailer’s Perspective on Current Challenges and Opportunities for Seafood Producers
12. Sanitation and Hygiene Monitoring
13. Meeting Consumer Demands
14. Cold Chain Management
15. Harvesting Aquaculture Products
16. Fish and Shellfish Toxins
17. Sensory Evaluation Techniques
18. Product Stability Analysis
19. Shellfish Handling
20. Food Safety and Process Control
21. Prospecting the Sea -Marine Bioactives