Course description

1. Fish meal. Dry reduction and wet reduction methods – specification – packaging and storage.
2. Fish oil – body oil – liver oil – extraction – purification – preservation – storage – application.
3. Shrimp wastes – chitin – chitosan-production – uses.
4. Fish protein concentrate.
5. Fish hydrolysate, partially hydrolyzed and deodorized fish meat, functional fish protein concentrate and their incorporation to various products.
6. Fish silage – acid silage – fermented silage – application.
7. Fish maws, shark leather, fish glue, fish gelatin, isinglass, pearl essence,
8. Shark fin rays, beach-de-mer.
9. Biochemical and pharmaceutical products.
10. Utilization of seaweeds: agar agar, algin, carrageenan.

What will i learn?

• Understand the definition, types of fish waste, and products developed from fish waste.
• Better utilization of fish processing waste.
• Skilled to prepare by different fish by-products.