Fish Industry and Product Quality

Description

This course examines the principles and practices of the fish industry and product quality, covering the main stages of the fish and seafood value chain from harvesting and handling to processing, preservation, distribution, and marketing. The course explores factors affecting product quality, freshness, safety, and shelf life, as well as methods for quality assessment and control. Topics include post-harvest handling, cold-chain management, processing technologies, preservation methods, food safety, quality assurance, and relevant standards. Emphasis is placed on sustainable production, value addition, waste reduction, and maintaining high-quality fish and seafood products. By the end of the course, students will be able to: Explain the main components and stages of the fish and seafood industry. Identify factors affecting the quality, safety, and shelf life of fish products. Describe appropriate methods for fish handling, processing, preservation, and storage. Apply basic principles of quality control and quality assurance. Assess common causes of fish spoilage and post-harvest losses. Evaluate the importance of food safety standards and cold-chain management. Propose strategies for improving product quality, reducing waste, and adding value within the fish industry.

Program

Master of Science Degree in Sustainable Blue Economy and Management of Coastal Resources (MSc SBEM)

Objectives

• To provide students with a comprehensive understanding of the fish industry and its role in food security, economic development, and the Blue Economy. To introduce the main stages of the fish value chain, including harvesting, handling, processing, preservation, distribution, and marketing. To develop students’ understanding of the factors affecting fish and seafood quality and safety. To examine methods and technologies used for quality control, preservation, processing, and value addition. To introduce relevant food safety systems, standards, and quality assurance practices in the fish industry. To promote sustainable practices that reduce post-harvest losses and improve the quality and value of fish products.