The Fish Processing Course aims to to equip students with knowledge about:  methods used in assessment of the quality of fresh fish and the technologies used in fish handling, processing and preservation of fish. By the end of the course, you should be able to:

a.     Describe quality of fish throughout the value chain

b.     Process fish into different end-products

c.     Add value to fish and fish products

d.     Preserve fish to minimize post-harvest losses