Seafood Microbiology and Quality Control
25-300-01
English
Last updated
Fri, 11-Apr-2025
25-300-01
English
Last updated
Fri, 11-Apr-2025
Seafood Microbiology and Quality Control is a comprehensive course designed to equip learners with essential knowledge of microbial contamination, spoilage, and safety standards in seafood. It covers key topics such as pathogenic bacteria, quality assessment techniques, HACCP regulations, and modern preservation methods. This course is ideal for professionals in the seafood industry, food safety experts, and researchers aiming to ensure seafood quality and consumer safety.
