A369 Aquaculture Product Quality and Food Safety

The importance of postharvest technology on product quality and safety will be addressed as they gain an understanding of how food processing techniques such as smoking, freezing and canning help to extend the shelf life of products. Students will learn about the principles of basic hygiene and general food safety per industry regulations. They will also gain competence in basic laboratory techniques such as enumeration of enterobacteria counts, which is an important group in the food industry for monitoring hygiene and sanitation.