FISH 414 — Fish Processing and Utilization
Marine and Fisheries Sciences · University of Ghana
Principles of fish processing and preservation. Methods of fish processing and preservation by artisanal and industrial fisheries in the tropics. Types of fish products - chilled fish, dried fish, salted fish, smoked fish, fish oil, fish meal, fermented products. Fish handling and storage. Effects of bumper harvest. Fish spoilage. Fish utilization. Fish by-products. Fish marketing. Local and foreign markets for diversified fish products. Quality control and packaging.
- Credits
- 3
- Level
- Level 400
- Semester
- Semester Two
Other courses on this programme
- FISH 417 — Fisheries Data Management
- FISH 418 — Current Research in Fisheries Acquaintance with current research in
- FISH 421 — Fisheries and Higher Vertebrate Interactions
- FISH 424 — Fish Trade and Marketing
- FISH 425 — Fish Stock Assessment
- FISH 426 — Fisheries Governance and Institutional Framework
- FISH 429 — Fisheries Economics
- MASC 402 — Marine Pollution
- MASC 411 — Marine Plankton Ecology
- MASC 412 — Marine Ecology
- MASC 413 — Marine Benthic Ecology
- MASC 414 — Population Genetics of Marine Organisms
Practising FISH 414 with Questora
Upload your own slides, notes and past papers for FISH 414 and Questora builds mock exams, practice questions and a revision plan from them.
Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).