Unit Code: TDF407

Unit Name: Fish Handling and Processing

Description: In this course, traditional processes, such as salting, drying and smoking, as well as fermented, marinated and boiled products, are discussed in detail. More advanced processes, such as canning, freeze-drying and irradiation, and various fisheries products and by-products are also described. Other subjects include quality assessment, the microbiology of spoilage, public health microbiology, landing and retail facilities, extension services and training.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: Student must be enrolled in the programme.

Credit Point: 12

Offered In: Semester 2