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Ph.D. in Fish Processing Technology examines the scientific and technological aspects of fish preservation, processing, and value-added products. The program typically lasts 3 to 5 years and integrates instruction in food science, biochemistry, microbiology, and aquaculture with original research. Students learn about fish preservation methods (freezing, drying, canning), processing processes, quality control, and the creation of novel products such as seafood-based functional foods. Research may also focus on sustainability in the fish processing business, waste management, and food safety. Graduates are prepared to work in academia, research institutions, the food industry, or government, contributing to advances in seafood production, processing, and technology.
