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Harvest and Processing (Aquaculture)



Course format On-site
Date 2021-03-01 - 2021-03-26

Course Description:

The course tackles the different methods used to harvest, slaughter and process farmed fish and the factors that can affect the preservation of the quality of the products. The methods used for freshness evaluation are then discussed. This is followed by different methods to preserve the products and add value (freezing, salting, drying and smoking). The course puts also an emphasize on hygiene and micro-organisms in food. A brief overview of products certification and labelling is given with a focus on organic aquaculture. Risk assessment and risk management according to the HACCP (Hazard Analysis and Critical Control Point) are finally discussed in the context of aquaculture production and food safety.

Learning outcomes

Upon completing this course, the student should be able to

  • describe several methods of humanely fish slaughtering fish
  • explain the importance and impact of starvation on fish slaughter
  • discuss the factors that affect the quality of products in relation to processing methods, preservation, and hygienic rules
  • evaluate fish freshness
  • describe the different quality labels in aquaculture and their added values on the product
  • give examples of the main principles of organic aquaculture
  • identify some aspects of HACCP in the context of food safety


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