Thermal processing of food products (III)

Recording date: Jul 1, 2016

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

: Mr. Juan Pablo Fuciños González
Professor of Nutrition and Food Science., University of Vigo

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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