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Fish Processing and Product development (5 of 6)

R 2,000.00

Course Overview

AVAILABLE June 2019

Fish processing is any and all steps or procedures to which fish is subjected after harvesting to improve its appearance, texture, palatability, nutritional value, shelf-life properties, ease of preparation and distribution, and for eliminating micro-organisms ("germs"), toxins and other undesirable constituents.

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Course Objective

Consumption of fish provides an important source of protein, vitamins, minerals, micronutrients, and essential fatty acids to a large number of people worldwide. The musculature of fish enfolds a variety of constantly changing interactive systems. After capture and killing, the balance and variations between these systems influence the acceptability of the fish flesh as food for human consumption. The content of the course will also include a section on basic hygiene in fish processing and food safety.

The course registration is open for any person interested in basic fish processing and product development.

In this course participants will learn to:

  1. The learner will have a basic understanding of fish processing, fish quality, hygiene, food safety, and fish product development. 

Course Content

The content will cover the following sessions:

  1. Introduction
  2. Cooling and friezing of fish and fish products
  3. Preserving of fish and fish products
  4. Retorting and canning of fish
  5. Fish protein and by-products
  6. Fish packaging and product development
  7. Irradiation processing of fish
  8. The result of processing on the health composition of fish

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Your Lecturer for this online course:

Henk Stander

Henk Stander holds an M-PHIL degree in Aquaculture from Stellenbosch University. His been working in the Aquaculture Industry for the past 21 years. He is a member of the World Aquaculture Association for the past 10 years and is the current Vice-Chairman of the Aquaculture Association of Southern Africa.

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Data sheet

Language Available
English
Course Level
Beginner
Duration
8 Weeks
Available
Per Month
Who should attend
The course registration is open for any person interested in basic fish processing and product development.
NQF Level
NQF 6
Credits
16 Credits
Certification
University Certificate (Credit Bearing)
Course Type
Short Course

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