Aquaculture is a rapidly growing sector in South Africa. Although no longer the emerging and secretive industry it was 20 years ago, the consumer is still ignorant of a number of aspects of Fish Farming. Arguably the biggest misconception is that aquaculture is the environmentally viable answer to dwindling marine fish stocks. As with most things, the way the industry is run determines whether it is a good idea or not. (Source)
OBJECTIVES OF THE PROGRAMME:
Consumption of fish provides an important source of protein, vitamins, minerals, micro-nutrients, and essential fatty acids to a large number of people worldwide. The musculature of fish enfolds a variety of constantly changing interactive systems. After capture and killing, the balance and variations between these systems influence the acceptability of the fish flesh as food for human consumption. The content of the course will also include a section on basic hygiene in fish processing and food safety.
In this module participants will gain a basic understanding of fish processing, fish quality, hygiene, food safety, and fish product development.
WHO SHOULD ATTEND?
The course registration is open for any person interested in basic fish processing and product development.
ACCREDITATION
This course (all 6 modules) is accredited with the University of Stellenbosch.
NQF level: 6
Credits: 16
DURATION
8 weeks
LANGUAGE
Presented in English
Franny
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