Unit Code: FIS709

Unit Title: Seafood Processing & Lab

The Seafood Processing and Laboratory Unit introduce students to theories of efficient processing technologies and techniques employed to maintain the quality of both primary and secondary processed seafood products. Different processing techniques are offered. The Unit utilizes a range of seafood processing technologies, from the most traditional preservation methods to the latest and more efficient available processing technologies. The Unit conveys a clear understanding of the environmental and metabolic processes that lead to spoilage, the potential hazards that cause seafood-borne diseases to the human body, how to control seafood-borne diseases, and the different technologies including both non-thermal and thermal processing techniques. Upon completion of the Unit, students should be able to understand, appreciate, and clearly articulate the importance of food safety, preservation and processing, in relation to health and the society’s wellbeing.