|
Address: |
3 Wilmot Point Road, Bar-Beach, Island, Lagos. |
|||
|
Tel.: |
(234) -1- 617385; 2617530; 617535; 613903 |
|||
|
Fax: |
(234) -1- 261730; 619517; 617385 |
|||
|
Cable: |
OCEANOGRAF |
|||
|
Mail to: |
P.M.B. 12729, Victoria Island Lagos |
|||
|
E-mail: |
||||
|
|
|
|||
|
Head of Organization: |
Director, Dr. T.O. Ajayi |
|||
|
Type of Organization: |
Research Institute |
|||
|
Responsible Authority: |
Federal Ministry of Agriculture |
|||
|
|
|
|||
|
Working Languages: |
English |
|||
|
|
|
|||
|
Major fields of interest: |
|
|||
|
|
Handling: |
Onshore |
||
|
|
Processing: |
Drying, smoking; canning; chilling; fishmeal, fish silage, fish protein Concentrate (FPC), minced fish based products. |
||
|
|
Species: |
Pelagics: (Tuna - Yellowfin (Thunnus albacores), skipjack (Katsuwonus pelamis) Bonga (Ethmalosa fimbriata), West African sardinella (Sardinella maderensis); West Africa Shad (Ilisha Africana). Demersal: Croaker (Pseudotolithus senegalensis), Red Snapper (Lutjanus goreensis), Threadfin (Galeoides decadactylus), Spade fish (Drepane africana), Marine Catfish (Arius heudeloti). |
||
|
|
Development: |
New fish products, improved packaging; new processes; new Equipment, Substitution of imported processing and preservation machinery; Fish waste utilization, fish snacks, cakes, cookies, weaning (complimentary) foods using powdered smoked sardinella; Fish discard conversion to street foods. |
||
|
|
Quality: |
Quality Assurance, Hazard Analysis Critical Control Points (HACCP), Good Manufacturing Practices (GMP) |
||
|
|
Others |
Biochemistry; Nutrition, statistics: Economics, Extension services, Fishery Resources; Stock Assessment; Oceanography, Geology/Geophysics, Marine and Lagoon pollution fish culture. Training programme at undergraduate and Post-graduate levels. |
||
|
|
|
|||
|
Present Programmes: |
Post Harvest Technology; Utilization of shrimp by-catch to produce value-added products. Improved smoking technology to reduce drudgeries associated with traditional kilns; Kerosine fired fish smoking kilns. Low temperature studies. Pilot plant production of fishery products. Quality control. Loss assessment methodologies |
|||
|
|
|
|||
|
Working facilities: |
|
|||
|
|
Laboratories: |
Chemistry, Processing, Biochemistry, Microbiology, Wet Laboratory, Quality Control. |
||
|
|
Others: |
Pilot Plant; Cold storage, Library, Research vessel, Workshop, Fish Culture Ponds. |
||
|
|
|
|||
|
Regular Training Programme |
|
|||
|
Title |
Frequency |
Duration |
Language |
|
|
Fish Culture Technology Workshop |
3 times/yr. |
2 weeks |
English |
|
|
Post-harvest Technology and Fish Utilization Workshop |
2 times/yr. |
1 week |
English |
|
|
Address: |
Nsukka, Enugu State |
||||
|
Tel.: |
234-42-771911; 234-42-771920; 234-42-771939 |
||||
|
Fax: |
234-42-255026 |
||||
|
E-mail: |
|||||
|
|
|
||||
|
Head of Department |
Bhandary, C.S. |
||||
|
Head of Organization |
Prof.G.F. Mbanefosh |
||||
|
Type of Organization |
Univ. Dept./Higher Educ. |
||||
|
Responsible Authority |
Federal Government of Nigeria |
||||
|
|
|
||||
|
Number of Staff: |
Scientists: 4 |
Others: 3 |
|||
|
Working Languages: |
English |
||||
|
|
|
||||
|
Major Fields of Interest: |
|
||||
|
|
Processing: |
Drying; Salting/Drying; Smoking; Freezing. |
|||
|
|
Development: |
Traditional and New Fish Products; Traditional and New Packaging; Tradition and New Processes; Traditional and New Equipment. |
|||
|
|
Quality: |
Quality Control/Assurance. |
|||
|
|
|
||||
|
Present Programmes: |
Processing; Preservation; Evaluation; Quality Control of Fish and Fish Products; Processing; Microbiology; Quality Control; Cold Storage. |
||||
|
|
|
||||
|
Regular Training Programmes: |
|
||||
|
Title |
Frequency |
Duration |
Language |
||
|
B. Sc. in Food Science and Technology |
yearly |
5 years |
English |
||
|
M. Sc. in Food Science and Technology |
yearly |
2 years |
English |
||
|
Serial Publications: |
FAO Proceedings on Cooperative Network on Fish Technology |
||||
