Development of curricula
The aim of this WP is to use the outcomes of the WP1 to develop the new SSNS courses and MSc programme. The Asian partner universities are going through this process and choosing the subjects for developing/improving the current curricula to offer. The proposed course and/or the MSc programme should be a holistic and integrated approach to quality education and life-long learning on sustainable seafood nutrition security, covering aspects from production to processing and promotion of seafood. Curriculum Development for Sustainable Seafood and Nutrition Security / SSNS could introduce among others the global issues affecting seafood production and trading, and will promote an understanding of the key factors affecting aquatic food production, post-harvest protocols, post-mortem metabolic events, chemical and especially microbial processes / that are key factors for food quality and safety. Quality assessment including sensory evaluation and shelf-life extension technologies will also be covered. The course could also cover key issues in seafood marketing such as the globally modern consumer concerns, trends wants and preferences, traceability systems, certifications, as well as the impact of governance and legislation on the global seafood sector. One of the main aims of the courses will be to comprehensively follow the food chain from production through to consumer nutritional security health and welfare.