Course description

This course is designed for people who would like to seek employment in the seafood industry, especially in the quality assurance division. The major focus of the course is to understand the role of microbes in the spollage of a highly perishable food item such as seafood and to take preventive measures to preserve the wholesomeness of this valuable food Item. The intrinsic and extrinsic factors that contribute to seafood spoilage as well as the normal spoilage flora and the process of spoilage are covered under this course. Standard operational procedures (SOP's) and standard sanitation operational procedures (SOP's) that are followed in the seafood industry are given good coverage. Similarly, the various quality control systems followed in the in the seafood industry, especially the Hazard Analysis Critical control Point (HACCP) is given special attention. Role of regulatory bodies such as USFDA, EIA, EIC etc. on seafood quality control as well as quality standards for various export markets are also covered.

What will i learn?

• Apprecciate thee role of seafood as a substrate for microbial growth
• Will be able to understand the inherent features of seafood that make it a highly perishable food item
• Will be able to control/ regulate the extrinsic factors that affect microbial growth so as to prevent the seafood from microbial spoilage
• Will be able to understand the process of microbial spoilage of seafood and the resultant consequences
• Will be aware of the seafood borne pathogens and the diseases caused by them