Certificate in Seafood Product Innovation and Diversification

• Seafood Product Development: An overview of the seafood product development process, from ideation to commercialization. This unit will cover the key considerations when developing new seafood products, including market research, product design, sensory evaluation, and regulatory compliance.

• Seafood Safety and Quality Assurance: This unit will cover the principles of seafood safety and quality assurance, including Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and seafood traceability. Students will learn how to implement a quality management system and ensure compliance with relevant regulations and standards.

• Seafood Processing Technology: An in-depth exploration of seafood processing technologies, including traditional and emerging methods. Students will learn about the advantages and disadvantages of different processing techniques, as well as their impact on product quality and safety.

• Seafood Ingredient Functionality: This unit will cover the functional properties of seafood ingredients, including their impact on product texture, flavor, and shelf life. Students will learn how to select and use ingredients to optimize product quality and functionality.

• Seafood Product Marketing and Sales: This unit will cover the principles of seafood product marketing and sales, including market segmentation, product positioning, pricing, and promotion strategies. Students will learn how to develop effective marketing and sales plans for their seafood products.

• Seafood Industry Trends and Innovations: An exploration of current and emerging trends in the seafood industry, including sustainability, traceability, and functional foods. Students will learn how to identify and capitalize on these trends to create innovative and differentiated seafood products.

• Seafood Product Packaging and Labeling: This unit will cover the principles of seafood product packaging and labeling, including regulatory requirements, material selection, and graphic design. Students will learn how to design effective and compliant packaging and labeling for their seafood products.

• Seafood Product Costing and Pricing: An examination of the costing and pricing of seafood products, including raw material costs, labor costs, and overhead costs. Students will learn how to calculate product costs and develop pricing strategies that maximize profitability and competitiveness.