It is aimed to examine the quality characteristics of seafood products, preservation and processing techniques for practice. It is aimed to introduce new technologies used in the processing of shellfish requiring different processing techniques.

Chemical composition of fish and other seafood products, quality characteristics, nutritional importance, post-mortem changes in fish meat quality and the effects of these changes on technological quality. In addition, in this course, basic technological processes such as freezing, salting, drying, canning and smoking applied in the evaluation of seafood products are transferred by considering the product properties.