M.F.Sc. in Fish Processing Technology is a specialized postgraduate program designed to equip students with advanced knowledge and skills in fish preservation, processing techniques, and quality control. The course typically spans 2 years and covers areas such as fish biology, food safety, nutritional value, processing equipment, packaging technology, and marketing strategies. Students will acquire hands-on experience through practical sessions and industry internships, enabling them to understand the dynamics of the global seafood industry. Graduates are prepared for roles in research, quality assurance, food processing, and management positions within the fisheries and food production sectors. The program is ideal for individuals interested in sustainable seafood production and innovation in food technology.
