1 | Learning the subject of the definition and types of seafoods |
2 | Knowledge of the basic biochemical composition of fishery products, human nutrition and the importance. |
3 | Knowledge of the conservation of fishery products and application techniques |
4 | Knowledge of the basic technologies for the processing of fishery products |
5 | Knowledge of physical, chemical and microbiological processing technologies |
6 | Ability of new product development from seafoods |