Unit Code: BSF601

Unit Name: Quality Control and Value Adding

Description: This unit allows students to be able to learn the principles of fish preservation and processing. A brief introduction to traditional methods of fish processing. Theory of salting, methods of salting ?wet salting and dry salting. Drying and dehydration- theory, importance of water activity in relation to microbial growth.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: Student must be enrolled in the programme.

Credit Point: 15

Offered In: Semester 1