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Value Added Products from Seafood Industries
foodi
About This Course
This module will provide basic knowledge regarding the various types of seafood, their cultural practices and processing. The major objectives will be to deliver a basic understanding of seafood types and their manufacturing process for human consumption. Moreover, the utilization of waste/byproducts generated during their processing to produce value-added products/bioactive compounds will be addressed. Furthermore, the application of those value-added products/bioactive compounds as functional ingredients and food additives in order to improve human health and food quality will also be focused on.
Knowledge Domain
• What are the different types of seafood culture/farming practices?
• During seafood processing, what types of products and waste/byproducts are generated?
• Impact of those generated waste on the environment.
• How can we utilize those waste/byproducts to produce value-added products?
• Applications of those value-added products as functional ingredients and food additives
What you'll learn
- Identify the seafood processing and waste/byproducts generated during the process.
- Create awareness regarding the environmental pollution generated during seafood processing and their promising solutions
- Get familiarize with the value-added products/bioactive compounds from the seafood byproducts
- Determine the method of extraction of the value-added products/bioactive compounds from the seafood processing waste/byproducts.
- Explore the various nutraceutical applications of the extracted value-added products/bioactive compounds.
- Elucidate the application of value-added products/bioactive compounds to improve food quality and shelf-life extension.
Meet your instructors
Avtar Singh
Dr.