|
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 |
||
|
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: |
|||
|
|
|
||
|
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 |
|
