Seafood Science and Manufacturing Technology

This Gallery is dedicated to the seafood processing and manufacturing sector. A broad range of training programmes and materials are already available, with more being developed over the next few years.

Secondary Processing includes:

Seafood Smoking eLearning Programme
Freezing, defrosting and glazing
Coatings
Ready To Eat (RTE) Seafood Meals
Marinades
etc.

The development of new occupational standards in 2009/10 has transformed the development of new training programmes in fish and shellfish, and not just for processors and manufacturers but for retailers and fish friers as well.

To see what the Academy Librarians have found of interest to seafood processors, have a look at the appropriateLibrary Guide.

New Fish and Shellfish NOS

During 2010 a range of new fish and shellfish qualifications were launched. These new qualifications are based upon Improve Proficiency Qualifications (IPQs). To find out more follow this link or email onshore@seafish.co.uk and we will contact you.

During 2011 Seafish developed six new Level 3 vocationally related qualifications in fish and shellfish. More information is available here.

During 2012 Improve and Seafish will be reviewed and revised the SVQ in Seafood Processing, producing a Level 2 Fish and Shellfish SVQ.

They also developed a level 3 Fish and Shellfish proficiency qualification and advanced apprenticeship pathway.

For more information email onshore@seafish.co.uk