Global Certificate in Fish Product Innovation Techniques
-- ViewingNowThe Global Certificate in Fish Product Innovation Techniques is a comprehensive course designed to empower learners with the essential skills required to excel in the seafood industry. This course highlights the importance of fish product innovation, a critical aspect of the seafood sector that contributes significantly to its growth and development.
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โข Fish Product Development: An overview of the fish product development process, including ideation, prototyping, testing, and commercialization.
โข Seafood Safety and Quality: An exploration of food safety and quality standards in the seafood industry, including HACCP, GMP, and traceability.
โข Fish Processing Techniques: An in-depth look at traditional and innovative fish processing techniques, such as filleting, mincing, and smoking.
โข Functional Fish Ingredients: An examination of the functional properties of fish ingredients, including proteins, oils, and bioactive compounds.
โข Fish Product Formulation: A study of fish product formulation principles, including ingredient compatibility, functional properties, and sensory attributes.
โข Fish Product Innovation: An analysis of the latest trends and innovations in fish product development, including plant-based fish alternatives and functional foods.
โข Seafood Marketing and Sales: A review of the seafood marketing and sales landscape, including market research, consumer trends, and sales channels.
โข Sustainable Fish Sourcing: An investigation into sustainable fish sourcing practices, including responsible fishing, aquaculture, and supply chain management.
โข Fish Product Packaging: A survey of fish product packaging options, including materials, design, and sustainability.
โข Regulations and Standards: An overview of the regulations and standards governing fish product innovation, including FDA, EU, and global standards.
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