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.