ISSUED TO
Renat Besolov

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Issue date: May 17, 2025
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Distributed by: Maricert Maritime Certification

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Maricert Maritime Certification

https://maricert.com/

Company No.16424399, UK Register of Learning Providers UKPRN: 10098283, Information Commissioner's Office ICO No. ZB8953990, Dalton House, 60 Windsor Avenue, Merton Abbey, London, SW19 2RR, United Kingdom

Certificate Certificate Certificate Certificate
Type
Training
Program
STSP
Format
Online
Duration
7 Hours

DESCRIPTION

  1. Glossary
  2. Fish fermentation
  3. Fermented foods around the world
  4. Lactic acid fermentation
  5. Traditional salt and fish fermentation
  6. Classification of fermented fish
  7. Fermented fish in Europe
  8. Fermented fish in Africa
  9. Fermented fish across cultures
  10. Fermented fish in India
  11. Fermented fish in Southeast Asia
  12. Fermented fish products in Southeast Asia
  13. Fish sauce as a seasoning and fermented product
  14. Role of halophilic microorganisms in fish fermentation
  15. Biogenic amine formation in fermented fish products
  16. Histamine degradation mechanisms
  17. References
  18. Test
  19. Certificate
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Certificates in the Field of Food and Fish Industry
Maricert maritime certification

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    Maricert Maritime Certification Ltd. Company No. 16424399UK Register of Learning Providers (UKPRN: 10098283)
    Information Commissioner's Office (ICO No. ZB8953990)

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