Tropical Seafood

University of the South Pacific

Course Description

  • Course Name

    Tropical Seafood

  • Host University

    University of the South Pacific

  • Location

    Suva, Fiji

  • Area of Study

    Marine Biology, Nutrition and Food Science

  • Language Level

    Taught In English

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credits

    3 - 4
  • Recommended U.S. Semester Credits
    3 - 4
  • Recommended U.S. Quarter Units
    4 - 6
  • Overview

    Tropical Seafood is an interdisciplinary course that involves science, social science and post-harvest fisheries technology. The course aims at increasing students' understanding on different principles, methods and technologies utilized in the post-harvest fisheries sector and the concept of economic engineering as a tool to develop and appraise viable post-harvest fisheries development project.
    The course will also emphasize the relationships, importance and value of the post-harvest fisheries to poverty alleviation, food security, employment, increase in foreign exchange balance, increase in gross domestic products and protection of biodiversity and enhance sustainable utilization of fisheries resources in the Pacific Island Countries .
    Course Content
    - Resources, Production and consumption
    - Fish and Nutrition
    - Spoilage
    - Seafood-Borne Disease
    - Handling
    - Preservation
    - Economic Engineering
    - Quality and Safety
    Learning Outcomes
    - Develop a good understanding of the importance of post-harvest fisheries and their importance to fisheries development and have the capacity and knowledge to:
    - Understand the importance of fish production, consumption and utilization pertaining to food security, poverty alleviation and protection of biodiversity and enhance sustainable utilization of fisheries resources.
    - Describe fish spoilage, list different factors that cause fish to spoil and describe how to prevent spoilage.
    - Understand Rigor Mortis and factors that initiate or influence the initiation and duration of
    Rigor Mortis post-harvest, and describe spoilage associated with fish.
    - Define fish poisoning and describe the different types of fish poisoning associated with the consumption of different fish/seafood, their symptoms, treatments and fishes commonly implicated with different seafood-borne illnesses
    - Define and discuss the method of different processing and preservation (icing, salting, drying, smoking, freezing, canning etc.)
    - Define quality, list different components of quality, describe the advantages and disadvantages of retailing, wholesaling and exporting of high and low quality fish and fishery products to consumers and overseas buyers
    - Demonstrate a good understanding of what HACCP is, its origin, its benefits to seafood processing plants, how it will make a difference to seafood processing plants operation and the seven founding principles.
    - Define economic engineering and demonstrate a good understanding of the function and techniques associated with the concept, list the elements of economic engineering and describe the different steps and investment decisions associated with the economic engineering concept.
    MS 204 Reader
    Mid-Term Exam: 10%
    Quizzes: 5%
    Assignments: 45%
    Final Exam: 50%

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.