Shellfish Handling, Processing & Preservation

COURSE TITLE

Module 104 (Part of the Fish Processing Technology* programme)

DURATION & DELIVERY

The duration of this course is two (2) weeks and consists of 60 contact hours (30 hours theory and 30 hours practical). Classes are from 8:00am to 4:00pm. A combination of lectures, demonstrations, models, videos and practical training is used in order to deliver this course.

COURSE OUTLINE

Introduction to Shellfish Science
Shellfish Spoilage - Causes & Control
The Freezing of Shellfish
Merchandising of Shellfish
Sanitation and Food Hygiene Practices in Shellfish Establishment
Salt Curing and Drying of Shellfish
The Quality Evaluation of Salt Dried Shellfish
Spoilage of Salt Dried Shellfish
Fermented Shellfish Products

*For more information please see the Fish Processing Technology page