Quality Assurance of Fish and Fishery Products

1 Quality Dimensions of Seafood – Sensory, Intrinsic, Quantitative and Affective Parameters
2 Pre Harvest and Post Harvest Factors Affecting Quality
3 Assessment of Quality Changes in Fresh and Iced Fish
4 Quality Changes During Processing
5 The HACCP for Seafood Industries and Protection of Food from Adulterants
6 Pre-Requisite for HACCP
7 Application of HACCP Concept in Surveillance and Quality Assurance Programmes for Fishery Products
8 Risk Assessment 
9 Assessment of Food Safety Programmes 
10 Food laws and Standards 
11 Role of EIA in Seafood Export 
12 Role of MPEDA in Seafood Export 
13 Standards for Seafoods - FSSAI, USFDA, ISO 
14 Legislation for Export Quality Assurance in India 
15 Legal Basis for Monitoring Products Related to EU requirements
16 Scheme for approval and monitoring of fish processing establishments
17 Complaint Handling Procedure for Fish and Fishery Products
18 Interpretation of Test Reports and Limits on Chemical Residues
19 International Regulatory Framework for Fish Safety and Quality
20 Executive Instructions on Fish and Fishery Products 
21 Labeling for Product Traceability and Labeling Requirements 
22 Components of Traceability Code 
23 Nutrition Facts and Nutrition Labeling 
24 Additives in Fish Processing 
25 Seafood Safety, Authenticity and Traceability 
26 Waste Management in Seafood Processing