(PH102) -  Emmanouil Malandrakis

Course Description

Handling and processing of aquatic products are critical steps in ensuring their quality, safety, and shelf life. From harvest to storage, careful attention must be paid to temperature control, hygiene, and packaging. By minimizing handling time, using appropriate preservation methods, and implementing effective storage practices, aquatic products can reach consumers in optimal condition. Students will learn good manufacturing practices in seafood handling and packaging.

Creation Date

Thursday, September 19, 2024