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Colleges

Fish and Seafood Products Technology

Course Description: Classification of fish and seafood – Structure and chemical components – Fish handling – Fish spoilage and nutritional value – Processing of fish and seafood products – Seafood analogs – Seafood safety.
Credit hours: 3
Objectives of the course :

The course aims to introduce the student to the classification of fish and seafood, their chemical composition, handling and processing methods, and food safety.

Course outputs :

1. Classifies fish and seafood and explains their structure and chemical components.
2. It explains methods of fish trading, the causes of its spoilage, and its nutritional value.
3. It explains the processing methods for fish, seafood, and seafood analogs, as well as their food safety requirements.

Additional information:

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