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MEXICO


Departamento de Investigaciones Científicas y Tecnológicas. Universidad de Sonora

Address:

Rosales y Niños Héroes s/n. Hermosillo, Sonora. México 83000

Tel.:

(+52-62)-12.1995

Fax:

(+52-62)-12.3271

Mail to:

Apdo. Postal 1819, Hermosillo, Sonora



Head of Organization

Mr. Arturo Villalba Atondo, MSc.

Type of Organization

Research Institute; Univ. Dept./Higher Educ.

Responsible Authority

Rector Jorge Luis Ibarra Mendivil



Number of Staff:

Scientists: 40

Working Languages:

Spanish; English



Major Fields of Interest:



Handling:

Shrimp technology.


Species:

Crustaceans; Molluscs; Algae.


Others:

Nutrition; Consultation; Training; Oceanography; Fish Culture; Fish Biology; Marine Pollution; Coastal Management.



Present Programmes:

Shrimp Mariculture Technology; Shrimp Nutrition; Oil from Fish.



Working Facilities:



Laboratories:

Chemistry; Biology, Population Genetics, Histology; Processing; Biochemistry; Microbiology, Marine Ecology.


Others:

Pilot Plant; Library; Fish Culture Ponds; Larval Culture Facilities.



Regular Training Programmes:

Title

Frequency

Duration

Language

MS in Aquaculture (Emphasis on Crustacean Culture)


2 years

Spanish

Others:




Title




Shrimp Culture




(Hyperintensive and Intensive Systems)


1-2 months

Spanish

Centro de Investigación en Alimentación y Desarrollo, A.C.

Address:

Carretera a la Victoria Km. 0.6, Hermosillo, Sonora

Tel.:

(62) 80-01-46; 80-00-10

Fax:

(62) 80-01-46; 80-00-55

E-mail:

higuera@cascabel.ciad.mx



Head of Organization

General Director, Inocencio Higuera Ciapara, Ph.D.

Type of Organization

Public Research Institute

Responsible Authority

Ministry of Education and National Science Council (Mexico)



Number of Staff:

Scientists in this area: 15 Others: 100

Working Languages:

Spanish, English



Major Fields of Interest:



Handling:

Onboard; Postcatch, Postmortem, Quality Assurance


Processing:

Seafood products, Surimi Technology, New Products Development


Species:

Fish, Crustaceans, Molluscs, and Aquatic Mammals.


Development:

Traditional Fish Products, New Processes


Quality:

Good Manufacturing Practices and Quality Management Systems; HACCP applied to Seafood Industry


Others:

Biochemistry and Technology of Seafood Products; Seafood Industry Extension; Post-mortem Studies of Marine and Freshwater Animal Organisms; Post-catch Handling, Processing and Distribution of Seafood Products; Chemistry of lipid oxidation; Improvement of Protein Functionality by Chemical Means; Services to the Fish Industry; Shrimp Plasma Proteins and their Genes; the Shrimp Defence System; Ecology and Environmental Impact of Food Production; Taxonomy and Biology of Eastern Pacific Fishes; Nutrition and Physiology of Fish and Shrimp; Fishery and Environmental Studies; Chemistry and Primary Production; Cultured Shrimp Bacteriology; Genetic in Aquaculture; Aquatic Pathology; Ecophysiology; and Biodiversity.



Present Programmes:

Good Manufacturing Practices and Quality Management Systems; HACCP applied to Seafood Industry; Marine Ecophisiology; Shrimp and Fish Studies, Marine Biodiversity.



Work Facilities:



Laboratories:

Environmental Management; Chemistry; Biology; Quality Assurance, Processing, Biochemistry, Microbiology; Toxicology; Nutrition


Others:

Pilot Plant, Library, Fish Culture Ponds, Larval Culture Facilities, Web System, etc.



Training Programmes:


Title

Duration

Language

Master of Science Program with Emphasis on Nutrition and Food

2 Years

Spanish and English

Ph.D. Program

4 Years

Spanish and English




Others:



HACCP Training


Spanish/English

Consultations

1-2 weeks

Spanish/English

Short Training Courses

1-2 weeks

Spanish/English


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