The “Fish Processing and Biotechnology Specialist” is trained in all modern methods of processing, packaging, and preserving aquatic products, as well as studying ways to improve their quality. The specialist is also knowledgeable in modern sciences and biotechnology to enhance production and improve the quality of aquatic products. This is achieved through advanced techniques and genetic methods aimed at producing new strains with high growth rates, rich in proteins and nutrients essential for human health, or strains that possess high resistance to diseases and environmental factors that reduce productivity.

Graduate Specifications of the Fish Processing and Biotechnology Program

A graduate of this program is characterized by the ability to:

• Preserve various aquatic products such as fish, crustaceans, mollusks, algae, and others.

• Improve the efficiency and quality of aquatic products.

• Assess the quality of aquatic products.

• Determine the appropriate methods for preservation and packaging of aquatic products.

• Apply modern methods to increase productivity and enhance product efficiency.

• Develop new strains of fish and crustaceans capable of adapting to environmental conditions and resisting diseases.

• Reduce the number of microorganisms and bacteria in seafood products to internationally acceptable levels.