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Researchers capacitated on thermal processing of fishery food products

To capacitate researchers on the theoretical aspects, applications, and importance of thermal processing in food production, and research and development, the Department of Agriculture-National Fisheries Research and Development Institute (DA-NFRDI) conducted a training on the “Establishment of Thermal Processing of Fish and Fishery Products” on May 17-20, 2022 in Taguig and Quezon City.

Thermal processing is a widely-used technology to preserve fish and other seafood products as it facilitates prolonged shelf-life without compromising its quality. Food products are preserved in sealed containers in cooked form for storage at ambient temperature.

Technical experts from the DA-Food Development Center (FDC) led the four-day training, attended by researchers from various fields of expertise. They were trained on thermal validation procedures and processing of ready-to-eat fishery products, which are beneficial in product development studies and Technology Business Incubation (TBI) program of DA-NFRDI.

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Melva Gayta


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