- Teacher: Mr. A M K A Bandara
- Teacher: Mrs. R D N Wijesinghe
- Teacher: Ms. E G K Y C Bandara
Introduction to Fisheries Management
Commons and Property right regimes
Approaches to Fisheries Management
- Teacher: Dr. K H M Ashoka Deepananda
1. Introduction (post- mortem changes, fish processing)
2. Product profile
3. Raw and
cooked products
4. Chemical & Physical hazards
5. Processing narration
6. HACCP
(Hazard analysis & critical control point) for food safety management,
7. Biological/ pathogenic hazards (parasitic),
8. Value added fishery products
FSH 4112
Fish Post Harvest Technology and Quality Assurance of Fishery Products
- Assurance of fishery products
- Food technology
- Quality control & assurance
- Microbial degradation
- Pathogenic hazards (Bacterial, Viral)
- Teacher: Ms. R G Sanuja
- Teacher: Ms. E G K Y C Bandara