Understanding the chemical composition of fish, the mechanisms of spoilage, and various preservation methods such as chilling, freezing, salting, drying, smoking, marinating, fermentation, and canning. Detailed study of sun drying, dehydration, salting, and smoking, the factors affecting these processes and their impact on fish quality. Different products are produced from the fish such as surimi, fish tofu, imitate products, and emulsion-based products.
- Teacher: JIRAYU BUATONG
- Teacher: KRISANA NILSUWAN
- Teacher: AVTAR SINGH