UNIVERSITY OF EASTERN AFRICA, BARATON

SCHOOL OF HEALTH SCIENCES

DEPARTMENT OF PUBLIC HEALTH
EHDS 087: FISH AND FISH PRODUCTS
2nd SEMESTER 2023/2024

Instructor: Mrs.: Edina Jepchirchir Credits: 1 Semester Credit

Contact hours: 30 hours

Course Purpose:

This course is designed to equip the learner with knowledge and skills necessary for inspection of

fish and fish products.

Learning outcomes:

By end of this course, the student should be able to:

1. Identify hazards in fish and fish products

2. Inspect fish and fish products.

Course contents:

Introduction: classification of fish; chemical composition of fish. Fish production: fishing

methods; hygienic handling of fish. Fish preservation methods: smoking, drying, pickling;

canning; cold treatment. Diseases and conditions of fish: diseases of fish; contaminants;

spoilage of fish. Inspection of fish, products and premises: procedure inspection of fresh fish,

sensory, dried fish, canned fish; inspection of fish premises.

Teaching Methodologies:

Lectures, videos, pictures, tutorials, discussion,

Instructional Materials/Equipment:

Computers, LCD projectors, overhead projector, chalkboard

Course Assessment:
Continuous assessment tests
Quizzes, reports and assignments 20 %
Mid-semester exam 30%
Final examination
Final written examination 50%
Total 100%
Core References

Connell, J. J. (1995). Control of fish quality 4th ed. John Wiley & Sons

Huss, H. H. (1995). Quality and quality changes in fresh fish. Food and Agriculture Organization.

FAO Fisheries Technical Paper, No: 348. Rome.

Alasalvar, C., Miyashita, K., Shahidi, F., & Wanasundara, U. (Eds. 1). (2011). Handbook of

seafood quality, safety and health applications. John Wiley & Sons.

Pearson, A. M. (2013). Quality attributes and their measurement in meat, poultry and fish

products (Vol. 9). Springer.

Winton A. L.(2000). Fish and Fish Products Agrobius Publishers

Collins, D. S., & Huey, R. J. (Eds. 11) (2014). Gracey's meat hygiene. John Wiley & Sons.