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
September 27-28, 2023
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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
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- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
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- 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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