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CANADA


Canadian Institute of Fisheries Technology

Address:

DalTech, Dalhousie University, 1360 Barrington St., Halifax NS, B3J 2X4

Tel.:

(1)-902-494.6030

Fax:

(1)-902-420.0219

E-mail:

gillta@tuns.ca

Mail to:

P.O. Box 1000, Halifax, Nova Scotia B3J 2X4



Head of Organization

Director, Dr Thomas A Gill

Type of Organization

Research Institute

Responsible Authority

Dalhousie University, Faculty of Engineering



Number of Staff:

Scientists: 10

Others: 10

Working Languages:

English, some French and Danish



Major Fields of Interest:



Handling:

Onboard; Onshore; Depuration; Aquaculture Technology.


Processing:

Drying; Salting/Drying; Smoking; Canning; Freezing; Minced Products; Fish Meal; Fish Oil; Fish Protein; Fish Silage; Marinades; Surimi, product and process development.


Species:

Crustaceans; Molluscs; Cephalopods; Teleosteans; Elasmobranchs.


Development:

Traditional and New Fish Products; Traditional and New Processes; Traditional and New Packaging; Snack Foods; Shelf-life; Fish Waste Utilization.


Quality:

Seafood safety, HACCP, Quality Control; Fish Quality Control/Assurance.


Others:

Biochemistry; Nutrition; Consultation; Training; Extension; Fishery Biology; Fish Culture; Marine Pollution.



Present Programmes:

Seafood Preservation and Processing. Marine Lipids. Seafood Quality. Sensory Evaluation and Product/Process Development, Training courses offered for the industry in seafood quality and preservation, thermal processing, handling of wet and frozen seafood of various types.



Working Facilities:



Laboratories:

Chemistry; Processing; Engineering; Sensory evaluation, Biochemistry; Microbiology; Quality Control, Rheology and texture, Product Development.


Others:

Pilot Plant; Cold Storage; Test Kitchen; Taste Panel Room; Library; Machine Shop.



Regular Training Programmes:

Title

Frequency

Duration

Language

Applied Fish Technology

annual

5 days

English

Thermal Processing

annual

8 days

English

Masters and PhD*

English



HACCP

annual

5 days

English

Fish Quality and Preservation for Fish Inspectors

biennial

2 weeks

English





Others:




Title


Duration

Language

Surimi Production and Products


2 days

English

* Programmes in Food Science and Fisheries Engineering in Association with Department of Food Science and Technology, Technical University of Nova Scotia

Centre Spécialisé des Pêches

Address:

167 La Grande Allée Est, Grande rivière, Québec GOC IVO

Tel.:

(1)-418-385.2241

Fax:

(1)-418-385.2888

Mail to:

B.P. 220 Grande Rivière, Québec



Head of Organization

Director, Mr Richard Loiselle

Type of Organization

Research Institute; Fisheries College

Responsible Authority

College de la Gaspesie et des Iles



Number of Staff:

Scientists: 30

Others: 10

Working Languages:

French; English



Major Fields of Interest:



Handling:

Onboard; Onshore; Depuration.


Processing:

Drying; Salting/Drying; Smoking; Canning; Freezing; Minced Products; Fish Meal.


Species:

Crustaceans; Molluscs; Cephalopods; Algae.


Development:

New Fish Products; Traditional and New Processes; Traditional and New Packaging; Traditional and New equipment.


Quality:

Fish Inspection; Quality Control; Fish Quality Control/Assurance.


Others:

Biochemistry; Nutrition; Economics; Consultation; Training; Extension; Fishery Resources; Stock Assessment; Fishery Biology; Management Information; Fishing Technology; Fish Culture; Marine Pollution; Aquaculture Technology.



Present Programmes:

Water Quality Analysis; Marketing of Fish Products.



Working Facilities:



Laboratories:

Chemistry; Biology; Processing; Biochemistry; Microbiology; Quality Control; Aquaculture for Training and Research.


Others:

Pilot Plant; Ice Making Plant; Cold Storage; Test Kitchen; Taste Panel Room; Library; Machine Shop.



Regular Training Programmes:


Tit

Frequency

Duration

Language

Fish Processing (University level)


3 years

French*

Fish Processing (High-school level)


900 hours

French

Fish Marketing


900 hours

French*

Aquaculture Technology (College Level)


3 years

French

Others:




Title


Duration

Language

Quality Control of Fish Products


435 hours

French

Supervision of Fish Processing


615 hours

French

Fish Store Manager


720 hours

French

Fish Dishes Production Centre


840 hours

French*

* French with some courses in English

The Fisheries and Marine Institute of Memorial University of Newfoundland

Address:

155 Ridge Road, Box 4920, St. John’s, Newfoundland A1C 5R3

Tel.:

(1)-709-778-0200

Fax:

(1)-709-778-0346;

E-mail:

David.Bonnell@imi.mun.ca; Telex: 016-4721



Head of Organization

Executive Director, Mr. Leslie O’Reilly

Type of Organization

Research Institute; Univ. Dept./Higher Educ.

Responsible Authority

Memorial University of Newfoundland



Number of Staff:

Scientists: 130

Others: 75

Working Languages:

English



Major Fields of Interest:


Handling:

Onboard; Onshore; Depuration; Shelf life of Fresh/Frozen Products for Retail; Chilling Principles


Processing:

Drying; Canning; Salting/Drying; Freezing; Fermentation; Minced Products; Smoking; Fish Meal.


Species:

Groundfish; Pelagics; Crustaceans; Molluscs; Cephalopods; Algae.


Development:

Traditional and New Fish Products; Traditional and New Packaging (Modified Atmospheric Packaging, MAP); Traditional and New Processes; Traditional and New Equipment; By-product Utilization; Sanitation.


Quality:

Fish Inspection; Quality Control; Fish Quality Control/Assurance; Total Quality Management (TQM) ISO 9000; Industrial Sanitation; Statistical Process Control; Microbiological/Chemical Indicators; HACCP.


Others:

Nutrition; Statistics; Economics; Consultation; Training; Extension; Fishery Resources; Stock Assessment; Oceanography; Fishery Biology; Management Information; Fishing Technology; Fish Culture; Marine Pollution; Studies, Maritime Fishing Masters; Safety at Sea; Fisheries Management; Fishing Methods; Repairs and Maintenance; Maintenance/Production Supervision; Fisheries Extension Methodology; Coastal Zone Management; Harvesting Technology; Conservation; Selectivity; Seabed-Friendly Gear Technology; Hydrodynamics.



Working Facilities



Laboratories:

Chemistry; Biology; Processing; Engineering; Microbiology; Quality Control; Aquaculture.


Others:

Pilot Plant; Cold Storage; Test Kitchen; Taste Panel Room; Library; Research Vessel; Machine Shop; Fish Culture Ponds; Ship Simulator; Flume Tank.





Training Programmes: Title

Duration

Language

Advanced Diploma - Fisheries Development

9 months

English

M.Sc. Advanced Diploma Aquaculture

12 months

English

Advanced Diploma in Coastal Zone Management

12 months

English

Advanced Diploma in Food Safety

12 months

English

Advanced Diploma in Food Technology

12 months

English

Diploma - Seafood Processing

10 months

English

Diploma - Food Production Quality

10 months

English

Technical Certificate Quality Assurance

10 months

English

Others:



Seafood Processing; Aquaculture First Line



Supervision; Maintenance (certificate in)

various

English

Skilled Seafood Processing Worker Program

various

English

Professional Fish Harvesting Training Courses

various

English

Management Courses

various

English

Sanitation and Hygiene

various

English

Responsible Fishing

various

English


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