Description

This course aims at introducing the importance of proper fish handling and stowage techniques for better post-harvest practices for hygiene, processing and marketing purposes

Program

Fisheries Technology

Objectives

• A. Knowledge and UnderstandingrnAt the end of the course, students should be able to :rn1. Understand the proper ways to work with aquatic products in both fisheries and aquaculture in the post-harvest process.rn2. Define factors affecting seafood quality and effect of parasites, bacteria, bio-toxins & Understand the HACCP system.rn3. Know principal knowledge of handling & processing technology of aquatic species.rn4. Follow a proper loading and discharging procedures. B. Intellectual SkillsrnThe course provides students with:rn1. The economic and hygienic concepts of the proper use of fish products.rn2. State the general principles for keeping safety in catch handling and stowage.rn3. Catch stowing principles.rn4. Produce innovative design ideas and concepts. C. Professional and Practical skillsrnAt the end of the course, students should be able to :rn1. Prepare of the deck, fish hold and stowage area to receive the catch.rn2. Identify the critical control points must prevent, eliminate or control all identified hazards.rn3. Knowledge on operational aspects of fisheries.rn4. Apply recent methods, tools and approaches to determine and investigate problems in fisheries-related sciences. D. General and Transferable skillsrnAt the end of the course, students should be able to :rn1. Work in teams and think independently.rn2. Be familiar with International and/or National regulations, legislation and conventionsrn3. Communicate, interact and work creatively