Curricular Framework
The program requires the completion of at least 30 units consisting of 19 units of requisite courses, 7-9 units of electives, and 6 units of thesis.
Required Courses
Fisheries 236: FISH BIOCHEMISTRY. Changes in fish lipids, proteins, especially enzymes, carbohydrates and other fish cell components post mortem, during processing and assimilation. (2 units)
Fisheries 237: FISH MICROBIOLOGY. Significant microorganisms in tropical fisheries as related to fish handling and processing. (3 units)
Fisheries 238: INSTRUMENTAL ANALYSIS OF FISH AND FISHERY PRODUCTS. Composition and quality assessment of fish and fishery products with emphasis on instrumental methods. (2 units)
Fisheries 239: LOW TEMPERATURE PRESERVATION OF FISH. Application of principles of low temperature preservation to specific fisheries commodities. (3 units)
Fisheries 240: FISH CURING AND DEHYDRATION. Unit operations and processes involved in fish curing and dehydration. (3 units)
Fisheries 237: FISH MICROBIOLOGY. Significant microorganisms in tropical fisheries as related to fish handling and processing. (3 units)
Fisheries 238: INSTRUMENTAL ANALYSIS OF FISH AND FISHERY PRODUCTS. Composition and quality assessment of fish and fishery products with emphasis on instrumental methods. (2 units)
Fisheries 239: LOW TEMPERATURE PRESERVATION OF FISH. Application of principles of low temperature preservation to specific fisheries commodities. (3 units)
Fisheries 240: FISH CURING AND DEHYDRATION. Unit operations and processes involved in fish curing and dehydration. (3 units)
Electives
Fisheries 242: ECONOMICS OF FISH PROCESSING AND MARKETING. Economic analysis of the fish processing sector and marketing techniques. (3 units)
Fisheries 243: FISH PROCESSING STANDARDS AND REGULATIONS. Philippine and international laws and practice affecting fish processing in the Philippines; Export and import requirements of selected countries. (1 unit)
Fisheries 244: SEAWEEDS AND OTHER FISHERY PRODUCTS. Utilization of seaweeds and other aquatic products. (2 units)
Fisheries 245: FISH TOXINS. Chemical and biological toxins of public health significance. (2 units)
Fisheries 246: SENSORY EVALUATION OF FISHERY PRODUCTS. Methods of sensory evaluation of fish and fishery products including statistical treatment of data. (2 units)
Fisheries 247: PACKAGING OF FISH AND FISHERY PRODUCTS. Packaging of fish and fishery products ; Assessment of container properties and product shelf-life.
Fisheries 243: FISH PROCESSING STANDARDS AND REGULATIONS. Philippine and international laws and practice affecting fish processing in the Philippines; Export and import requirements of selected countries. (1 unit)
Fisheries 244: SEAWEEDS AND OTHER FISHERY PRODUCTS. Utilization of seaweeds and other aquatic products. (2 units)
Fisheries 245: FISH TOXINS. Chemical and biological toxins of public health significance. (2 units)
Fisheries 246: SENSORY EVALUATION OF FISHERY PRODUCTS. Methods of sensory evaluation of fish and fishery products including statistical treatment of data. (2 units)
Fisheries 247: PACKAGING OF FISH AND FISHERY PRODUCTS. Packaging of fish and fishery products ; Assessment of container properties and product shelf-life.
Additional Required Courses
Fisheries 290: SPECIAL PROBLEM. (3 units)
Fisheries 298: SEMINAR. (1 unit)
Fisheries 300: THESIS. (6 units)
Fisheries 298: SEMINAR. (1 unit)
Fisheries 300: THESIS. (6 units)
Admission Requirements
An applicant must have a bachelor’s degree or its academic equivalent from a recognized institution. The credentials of the applicant will be evaluated by the Graduate Admission Committee.
Graduation Requirement
The student must complete all course requirements with a general weighted average of 2.0 or better. The student must take and pass the comprehensive examination.
Financial Assistance
The university provides scholarships and loans for students admitted to its academic programs. Government and private scholarships are also available to qualified students.
