 |
This two day course will explain in detail those aspects of commercial fish production that directly affect welfare and subsequent carcass and meat quality. It is at present aimed at farmed salmon and trout, and relates to the physiological, biochemical, moral, ethical and legislative components of production, harvesting, transportation,off-loading and processing drawing on the latest research in this subject area.. Aspects which are particularly attractive to the industry are the emphasis given to the links between 'best practice' and flesh quality as well as the information on new and impending legislation. The course explains the detailed background science behind commercial production including veterinary, research , commercial and consumer perspectives, legislative requirements and practical detail accommodating the international nature of this rapidly growing industry. Video material illustrating good practice is incorporated using a customised computer-controlled, multimedia presentation package. Discussion groups form an important part of the course allowing delegates to apply the principles to their individual situations. Successful completion results in an AWTraining certificate of attendance. |
|