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To develop an understanding of the methods currently used for harvest and slaughter of aquaculture produce and instil an appreciation of the necessity for correct handling and storage of aquaculture produce.
Students gain awareness of a range of fish processing methods and to understand the benefits of value added products and of the spoilage processes that affect aquaculture products.
To provide a working knowledge of public health legislation and other legal considerations concerning the processing chain from capture to consumer.
To have an awareness of trends in both public demand and preference for aquaculture products.