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Shellfish Handling, Processing & Preservation

COURSE TITLE

Shellfish Handling, Processing & Preservation

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