Course Description (III)

Recording date: Jun 27, 2016

Viewed: 1 time

Processing and preserving seafood, from the perspective of industrial and market reality

: Mr. Lorenzo Pastrana Castro
Programme Area Director, Vicerectory of Transfer Research - President, University of Vigo - Food and Agriculture Platform of Galicia

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Course Description (I)

Course Description (II)

Course Description (III)

Food packaging

Packaging of fish and shellfish

Application of high pressure technology for improving the quality of seafood products

High Hydrostatic Pressure Treatment prior to cooling and freezing (I)

High Hydrostatic Pressure Treatment prior to cooling and freezing (II)

High Hydrostatic Pressure Treatment prior to cooling and freezing (III)

Research trends in fish nutrition (I)

Research trends in fish nutrition (II)

Depuration Processes for Seafood