Master the processing workflows, packaging technologies, and quality assurance protocols required for fresh and processed seafood facilities. This course covers sensory evaluation methods, cold-chain preservation techniques, modified atmosphere packaging (MAP), and traceability coding systems. You will gain the technical skills needed to monitor critical control points under HACCP, enforce international food safety standards (such as ISO 22000 and IFS/BRC), manage sanitary compliance, and ensure finished aquaculture products meet commercial and export market specifications.