Processing of Smoked Fish and Fishery Products

     The process of smoking is a popular method of preserving fish and adds value to the commodity. Traditional smoking, (i.e. smoking in drum-type smoke house) and mechanical smoking (i.e., Torry kiln) will be studied. Designs of smokehouse and methods of smoking (cold & hot) will also be discussed. Hands-on production, sensory analysis of the products, packaging,  labeling and cost analysis  will be part of the training course. (2-3 days)

Processing of Surimi and Surimi-based Products

     Surimi processing is suitable for low value species. High value species ( e.g., tilapia and bangus)  during glut season, make the products more competitive and command a higher price in the market. (2-3 days)

     This training course is intended for Small and Medium Entrepreneurs (SME’s), Local Government Units’ (LGUs) extension workers , faculty members, and researchers of State Universities and Colleges (SUCs) and other  Institutions interested on food processing.   This is designed to include the processing and marketing aspects of surimi and surimi-based products.  (2-3 days)

Good Manufacturing Practice (GMP)

   Good Manufacturing Practice (GMP) is one of the prerequisites for the Implementation of the Hazard Analysis Critical Control Point. Processors are required to implement GMP to enable their products to compete in the local and international market.

   The content of this GMP training course content offered is a combination of lectures and workshops designed according to the experiences of its clienteles. (2-3 days)

Sanitation Standard Operating Procedure (SSOP)

   The Sanitation Standard Operating Procedure (SSOP) is one of the prerequisites for Hazard Analytical Control Points (HACCP). Processors are required to implement SSOP in the production of fishery products to enable them to compete in the local and international markets. This SSOP training course is a combination of lectures and workshops designed according to the experiences of its clienteles. (2– 3 days)

Hazard Critical Control Points (HACCP)

   There are various issues and concerns confronting the industry and one of these is the compliance of the fish processes with the Hazard Analysis Critical Control Point or HACCP. 

The HACCP training course content is a combination of lectures and workshops designed according to the experiences of its clienteles.  (2-3 days).

View a sample of this training.

Practical Microbiology – A Basic Introduction

   The course is basic and provides the essential skills and techniques required to perform effective microbiological analyses.  The training will undertake hands-on sessions backed up with theories and principles to ensure full understanding of the subject (3-5 days)

Examination of Foods with Microorganisms of Public Health Significance: Food Borne Pathogens

   Microbiological analysis of samples provides the foundation for decisions on the acceptability of a particular product.  The absence of expert handling in sample preparation and analysis, may lead to potentially harmful results.  The training intends to provide essential skills and techniques required to perform effective microbiological analysis of food borne pathogens.
(3-5 days)

Microbiological Examination of Water and Shellfish

   The training course deals with the pertinent basic microbiological techniques for testing waters and shellfish such as oysters and mussels. Standard methods will be studied. Analysis /interpretation of results will be covered.
  (3-5 days)  

Training on Various Physico-Chemical Tests and Instrumentation Relevant to Fish Processing Technology

   The training course is designed to upgrade the knowledge of faculty members, researchers  and other personnel involved in teaching and researches on the  various physico- chemical tests used,  and acquaint them  with the modern instrument relevant to fish processing. Lectures and laboratory exercises will conducted.  The participants will have a hands-on experience on the  equipment used for the analyses. (5-10 days)

Requirements

  • Target participants
Government, non—government, private industries involved in the processing of fish and fishery products, fish processors, fisher folks, cooperatives and other interested private individuals.
  • Tentative schedule 
In the months of October and/or November or in the summer months, of April and May. 
  • Fees

Three thousand Pesos (Php 3,000.00) to eight  thousand (Php 8,000.00) pesos, depending on the training. This  covers,  registration, raw materials, lunch, snacks in the morning and afternoon and a training kit.
  • Venue







All trainings are conducted at the IFPT laboratories, unless requested on site or arranged.