This course is held to provide knowledge to participants in the field of fish product processing and to expose the correct techniques in the processing of otoshimi, surimi and otoshimi and surimi-based products as well as to expose participants to the basics of packaging, food safety basics (MeSTI) and preservation technology and product packaging. Participants consist of civil servants / target groups / entrepreneurs with a maximum number of participants of 25 people.
Understand and know about otoshimi, surimi and their production methods.
Identify otoshimi and surimi-based products.
Know the processing techniques in the production of otoshimi and surimi-based products.
Understand and know about good hygiene practices in food processing.
Module Content / Syllabus
Theory of Otoshimi and Surimi Processing.
Theory of Food Product Preservation & Packaging Technology.
Theory of Food Safety Assurance Program (PJKM).
Practice of Processing/Preparation of Otoshimi and Surimi.
Practice of Processing of Fisheries Products Based on Otoshimi and Surimi.
Malaysian Fisheries Academy. Chendering, Kuala Terengganu in person.
The training period for this program is 4 days.
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MALAYSIAN FISHERIES ACADEMY
Akademi Perikanan Malaysia Taman Perikanan Chendering 21080 Kuala Terengganu, Terengganu Darul Iman
