Learning Path

Seafood Processing Technology

Food Processing Basics → Sustainability and By-Product Utilization

11 Knowledge Nodes · 11 Learning Steps · v0 Active

This learning path provides a systematic introduction to seafood processing for food science and engineering students. It covers the fundamentals of seafood as a raw material, key preservation technologies (freezing, canning, smoking), surimi production, and the development of value-added products, emphasizing quality, safety, and sustainability.

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Learning Route

11 learning steps · 3 phases. Click any step to inspect it and see it on the Knowledge Map.

Phase 1

Foundation

4 steps

Phase 2

Core Concepts

4 steps

Phase 3

Advanced Topics

3 steps