Become a certified specialist in the crab and fish industry
Seafood Technology & Safety Program (STSP)
STEP 1
PROGRAM
PROGRAM
Seafood safety & risk assessment: from harvest to table
Seafood quality assessment and freshness evaluation
Seafood microbiology and quality control
Advanced seafood preservation using modified atmosphere packaging
Fish & seafood irradiation:safety, shelf life & processing
Industrial thermal processing of seafood
Fish preservation & freezing techniques: maximize freshness & quality
Аdvanced seafood processing & safety: extending shelf life
Get seafood quality trainee certificate
Preliminary requirements:
- Finish all 8 courses from Seafood Technology & Safety Program (STSP)
- Pass the test based on STSP materials to receive your certificate.
STEP 2
PROGRAM
PROGRAM
Seafood Innovation Practices Specialist (SIPS)
STEP 3
PROGRAM
PROGRAM
Fish species identification: DNA & protein methods
Mastering fish preservation: salting, smoking,and marinating techniques
Fish drying: advanced techniques for seafood industry
Fish fermentation: traditional & modern techniques for safe & sustainable production
Mastering surimi production: advanced processing techniques & quality control
Fish waste to wealth: sustainable processing & utilization
Sustainable fish processing: technology, efficiency, and innovation
Advanced technologies in value-added seafood processing
Get diploma “Seafood Innovation Practices Specialist”
Preliminary requirements:
- Finish all 8 courses from Seafood Technology & Safety Program (STSP)
- Seafood quality trainee certificate
- Finish all 8 courses from Seafood Innovation Practices Specialist (SIPS)
- Pass the test based on SIPS materials to receive your diploma
STEP 4
DIPLOMA
DIPLOMA
Verification QR
SIPS
Unique ID
Lifetime validity
Signature
Maricert stamp