Postharvest handling of fish and shellfish. Processes of spoilage of seafood products and methods of arresting them. The sensory properties of seafood and their importance in determining food acceptability. Methods of quality evaluation. Preservation methods: curing, chilling and freezing, canning, surimi production. Public health aspects of fish products. HACCP. SQF. Small scale research project on assessing and improving seafood quality. -- Course Website