The module will provide students with the knowledge and skills necessary for post-harvest processing of seafood to ensure food product quality and 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 shelf life of products. Students will learn about the principles of basic hygiene and general food safety in accordance with 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.