Seafood Processing
Seafood includes finfish, crustaceans, cephalopods, echinoderms, mollusks, and gastropods, as well as fish and fish-derived substances. Seafood processing refers to the procedures associated with fish and fish products between the time the fish is caught or harvested and the time the final food is delivered to the customer. Although the term specifically refers to fish, it is more broadly applied to any aquatic organism harvested for marketable purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Related Conference of Seafood Processing
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Seafood Processing Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
- Food Science
- Global Food Security
- Meat Science and Processing Technology
- Agriculture and Food Technology
- Bioinformatics in FoodTech
- Biotechnology in Food
- Dietetics and Food Nutrition
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Bioprocessed Material Chemistry
- Food and Flavour Chemistry
- Food Authentication
- Food Chemistry
- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
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- Food Packaging
- Food Preserving
- Food Processing and Engineering
- Food Science and Technology
- Food Selection and Consumer Behavior
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
- Microbiology of Food
- Nutraceuticals & Nutrition Supplements
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
- Technology in Food and Dairy
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