Fish Processing

Description

This course introduces the recent techniques in the field of processing of the aquatic products.

Program

Fisheries Technology

Objectives

• A. Knowledge and UnderstandingrnAt the end of the course, students should be able to :rn1. Difference between fish processing and fish preservation.rn2. Principles of food processing.rn3. Characteristics of Fish used in fish processing.rn4. Methods of fish preservation: Cooling, Chilling, Freezing, Salting, Smocking, Canning and Drying.rn5. Fish Packing & Packaging material.rn6. Non-Traditional Methods of Preservation.rn7. Principle knowledge of processing technology of aquatic species B. Intellectual SkillsrnThe course provides students with:rn1. Write work instructions for a seafood processing taskrn2. Explain personnel requirements in the seafood industryrn3. Show knowledge of labelling requirements, and design labels, for seafood productrn4. Provide an overview of Egypt`s seafood industry.rn5. Integrate base knowledge and critical thinking to address novel challenges and solutions. C. Professional and Practical skillsrnAt the end of the course, students should be able to :rn1. Fillet fish in a commercial seafood processing operation.rn2. Know methods of fish preservations (icing, chilling, drying, packing & packaging).rn3. Understand methods of fish processing (salting, smoking, canning).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. Show knowledge of heat transfer in a seafood processing operationrn2. Explain yield and productivity in the Egypt`s seafood industryrn3. Explain quality and contamination control in a seafood operation.rn4. Be familiar with International and/or National regulations, legislation and conventions