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The Certificate in Seafood Science provides six courses, each providing their own certificate of completion. The program is designed to provide the basics related to seafood science, production, processing, safety and marketing. This includes marine and freshwater organisms and is not limited just to fish. The Certificate in Seafood Science is patterned after the very successful Washington State University's Certificate Program in Food Science.
The full Certificate of Proficiency in Food Science Certificate can be earned through successful completion of each of the six courses. The courses are each 7 weeks in length, are entirely on line and are taught sequentially over a years period and repeated each year so that a student may enter the program with any class and complete the program within one year. Each course consists of weekly units, reading assignments, some exercises and live chats. These courses are taught on a Pass or Fail basis and thus are not graded.
The courses are taught using an online program, which you can access 24/7 anywhere you have Internet access. The live chats are recorded and are also available 24/7 on line.
113 Seafood Microbiology and Chemistry:
Seafood products tend to be quite perishable and, if left unpreserved, spoil rapidly. Many seafood products are heavily cured (salted, dried, smoked) and are shelf stable at ambient temperatures. The majority of seafood products however, are preserved by thermal processing including canning, refrigeration or freezing, and method using more sophisticated technology. Shelf stability is directly impacted by spoilage organisms as well as oxidation in other chemical reactions. Harmful microorganisms and inherent chemical intoxicants are also of concern.
This course will present an introduction to beneficial and harmful microorganisms related to seafood as well as the basic chemistry of seafood and the application of beneficial chemicals as preservatives. Seafood vessel and plant sanitation will also be discussed.
In addition, several management systems will be introduced that are used to regulate or safeguard the sustainability of commercial fisheries. This will include addressing Illegal, Unregulated and Unreported fishing.
Payment can be made by session or for the entire series. Amount due depends how many sections participants register for at a time.
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LocationOnline (View)
100 Dairy Road
Pullman, WA 99164-6376
United States
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