5178

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OPEN  e-ITEC

Course Name: QUALITY ASSURANCE OF FISH AND FISHERY PRODUCTS
Duration: 08-Jan-2024 To 19-Jan-2024
Institute Name: CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY
Aim & Objective: FISH AND FISHERY PRODUCTS ARE HIGHLY PERISHABLE AND EASILY SPOIL AFTER HARVESTING DUE TO POSTMOTEM CHEMICAL, PHYSICAL AND MICROBIOLOGICAL CHANGES, THESE DEGRADATION PROCESSES ARE ACCOMPANIED BY THE GRADUAL LOSS OR DEVELOPMENT OF DIFFERENT OFF FLAVOUR COMPOUNDS THAT AFFECT THE INTRINSIC QUALITY OF THE FISH. PRESERVATION OF THE FRESHNESS QUALITY OF THE FISH BY EMPLOYING APPROPRIATE PRESERVATION TECHNIQUES HAS BEEN A CHALLENGING TASK. ANTHROPOGENIC IMPACTS ON FISH HABITATS, UNSANITARY POST-HARVEST HANDLING PRACTICES AND GLOBAL OUTSOURCING OF FOOD ADDITIVES ALSO RESULT IN THE UNINTENTIONAL INTRODUCTION OF CHEMICAL AND MICROBIOLOGICAL FOOD SAFETY HAZARDS IN SEAFOOD. SEAFOOD BEING A GLOBALLY TRADED COMMODITY, ENHANCEMENT OF FOOD SAFETY PRINCIPLES HAS ENORMOUS IMPLICATIONS, LEADING TO HIGHER CONSUMER TRUST AND GREATER ECONOMIC RETURNS. QUALITY ISSUES RELATED TO THE SEAFOOD SECTOR HAVE BEEN DIVERSE, WHICH INCLUDE PROGRESSIVE CHANGES ASSOCIATED WITH LOSS IN FRESHNESS QUALITY AS WELL AS THOSE INTRODUCED BY POOR POST-HARVEST HANDLING PRACTICES. THE TRAINING ON VARIOUS ASPECTS OF SEAFOOD QUALITY ASSURANCE INCLUDING ADVANCED DETECTION METHODS FOR VETERINARY DRUG RESIDUES, PESTICIDES, AND POLY AROMATIC HYDROCARBONS, SIMULTANEOUS DETERMINATION OF HEAVY METALS, RAPID DETECTION OF PATHOGENS AND BACTERIAL TOXINS AND SENSORY EVALUATION TECHNIQUES ARE SIGNIFICANT. FURTHER, ASPECTS OF LABORATORY ACCREDITATION, VALIDATION OF TEST METHODS, PERFORMANCE OF ANALYTICAL METHODS AN D INTERPRETATION RESULTS AS PER EU GUIDELINES SHALL ALSO BE COVERED.
Target Group: FISHERY OFFICIALS OR DEVELOPMENT EXPERTS IN RELATED DEPARTMENTS DEALING WITH POST-HARVEST FISHERY TECHNOLOGIES INCLUDING SEAFOOD SAFETY
Open for Paricipants From: ALL COUNTRIES
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