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Address: |
DalTech, Dalhousie University, 1360 Barrington St., Halifax NS, B3J 2X4 |
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Tel.: |
(1)-902-494.6030 |
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Fax: |
(1)-902-420.0219 |
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E-mail: |
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Mail to: |
P.O. Box 1000, Halifax, Nova Scotia B3J 2X4 |
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Head of Organization |
Director, Dr Thomas A Gill |
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Type of Organization |
Research Institute |
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Responsible Authority |
Dalhousie University, Faculty of Engineering |
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Number of Staff: |
Scientists: 10 |
Others: 10 |
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Working Languages: |
English, some French and Danish |
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Major Fields of Interest: |
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Handling: |
Onboard; Onshore; Depuration; Aquaculture Technology. |
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Processing: |
Drying; Salting/Drying; Smoking; Canning; Freezing; Minced Products; Fish Meal; Fish Oil; Fish Protein; Fish Silage; Marinades; Surimi, product and process development. |
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Species: |
Crustaceans; Molluscs; Cephalopods; Teleosteans; Elasmobranchs. |
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Development: |
Traditional and New Fish Products; Traditional and New Processes; Traditional and New Packaging; Snack Foods; Shelf-life; Fish Waste Utilization. |
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Quality: |
Seafood safety, HACCP, Quality Control; Fish Quality Control/Assurance. |
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Others: |
Biochemistry; Nutrition; Consultation; Training; Extension; Fishery Biology; Fish Culture; Marine Pollution. |
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Present Programmes: |
Seafood Preservation and Processing. Marine Lipids. Seafood Quality. Sensory Evaluation and Product/Process Development, Training courses offered for the industry in seafood quality and preservation, thermal processing, handling of wet and frozen seafood of various types. |
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Working Facilities: |
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Laboratories: |
Chemistry; Processing; Engineering; Sensory evaluation, Biochemistry; Microbiology; Quality Control, Rheology and texture, Product Development. |
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Others: |
Pilot Plant; Cold Storage; Test Kitchen; Taste Panel Room; Library; Machine Shop. |
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Regular Training Programmes: |
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Title |
Frequency |
Duration |
Language |
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Applied Fish Technology |
annual |
5 days |
English |
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Thermal Processing |
annual |
8 days |
English |
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Masters and PhD* |
English |
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HACCP |
annual |
5 days |
English |
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Fish Quality and Preservation for Fish Inspectors |
biennial |
2 weeks |
English |
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Others: |
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Title |
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Duration |
Language |
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Surimi Production and Products |
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2 days |
English |
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* Programmes in Food Science and Fisheries Engineering in Association with Department of Food Science and Technology, Technical University of Nova Scotia
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Address: |
167 La Grande Allée Est, Grande rivière, Québec GOC IVO |
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Tel.: |
(1)-418-385.2241 |
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Fax: |
(1)-418-385.2888 |
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Mail to: |
B.P. 220 Grande Rivière, Québec |
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Head of Organization |
Director, Mr Richard Loiselle |
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Type of Organization |
Research Institute; Fisheries College |
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Responsible Authority |
College de la Gaspesie et des Iles |
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Number of Staff: |
Scientists: 30 |
Others: 10 |
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Working Languages: |
French; English |
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Major Fields of Interest: |
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Handling: |
Onboard; Onshore; Depuration. |
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Processing: |
Drying; Salting/Drying; Smoking; Canning; Freezing; Minced Products; Fish Meal. |
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Species: |
Crustaceans; Molluscs; Cephalopods; Algae. |
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Development: |
New Fish Products; Traditional and New Processes; Traditional and New Packaging; Traditional and New equipment. |
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Quality: |
Fish Inspection; Quality Control; Fish Quality Control/Assurance. |
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Others: |
Biochemistry; Nutrition; Economics; Consultation; Training; Extension; Fishery Resources; Stock Assessment; Fishery Biology; Management Information; Fishing Technology; Fish Culture; Marine Pollution; Aquaculture Technology. |
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Present Programmes: |
Water Quality Analysis; Marketing of Fish Products. |
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Working Facilities: |
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Laboratories: |
Chemistry; Biology; Processing; Biochemistry; Microbiology; Quality Control; Aquaculture for Training and Research. |
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Others: |
Pilot Plant; Ice Making Plant; Cold Storage; Test Kitchen; Taste Panel Room; Library; Machine Shop. |
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Regular Training Programmes: |
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Tit |
Frequency |
Duration |
Language |
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Fish Processing (University level) |
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3 years |
French* |
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Fish Processing (High-school level) |
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900 hours |
French |
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Fish Marketing |
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900 hours |
French* |
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Aquaculture Technology (College Level) |
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3 years |
French |
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Others: |
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Title |
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Duration |
Language |
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Quality Control of Fish Products |
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435 hours |
French |
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Supervision of Fish Processing |
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615 hours |
French |
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Fish Store Manager |
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720 hours |
French |
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Fish Dishes Production Centre |
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840 hours |
French* |
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* French with some courses in English
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Address: |
155 Ridge Road, Box 4920, St. John’s, Newfoundland A1C 5R3 |
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Tel.: |
(1)-709-778-0200 |
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Fax: |
(1)-709-778-0346; |
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E-mail: |
[email protected]; Telex: 016-4721 |
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Head of Organization |
Executive Director, Mr. Leslie O’Reilly |
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Type of Organization |
Research Institute; Univ. Dept./Higher Educ. |
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Responsible Authority |
Memorial University of Newfoundland |
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Number of Staff: |
Scientists: 130 |
Others: 75 |
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Working Languages: |
English |
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Major Fields of Interest: |
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Handling: |
Onboard; Onshore; Depuration; Shelf life of Fresh/Frozen Products for Retail; Chilling Principles |
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Processing: |
Drying; Canning; Salting/Drying; Freezing; Fermentation; Minced Products; Smoking; Fish Meal. |
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Species: |
Groundfish; Pelagics; Crustaceans; Molluscs; Cephalopods; Algae. |
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Development: |
Traditional and New Fish Products; Traditional and New Packaging (Modified Atmospheric Packaging, MAP); Traditional and New Processes; Traditional and New Equipment; By-product Utilization; Sanitation. |
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Quality: |
Fish Inspection; Quality Control; Fish Quality Control/Assurance; Total Quality Management (TQM) ISO 9000; Industrial Sanitation; Statistical Process Control; Microbiological/Chemical Indicators; HACCP. |
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Others: |
Nutrition; Statistics; Economics; Consultation; Training; Extension; Fishery Resources; Stock Assessment; Oceanography; Fishery Biology; Management Information; Fishing Technology; Fish Culture; Marine Pollution; Studies, Maritime Fishing Masters; Safety at Sea; Fisheries Management; Fishing Methods; Repairs and Maintenance; Maintenance/Production Supervision; Fisheries Extension Methodology; Coastal Zone Management; Harvesting Technology; Conservation; Selectivity; Seabed-Friendly Gear Technology; Hydrodynamics. |
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Working Facilities |
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Laboratories: |
Chemistry; Biology; Processing; Engineering; Microbiology; Quality Control; Aquaculture. |
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Others: |
Pilot Plant; Cold Storage; Test Kitchen; Taste Panel Room; Library; Research Vessel; Machine Shop; Fish Culture Ponds; Ship Simulator; Flume Tank. |
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Training Programmes: Title |
Duration |
Language |
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Advanced Diploma - Fisheries Development |
9 months |
English |
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M.Sc. Advanced Diploma Aquaculture |
12 months |
English |
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Advanced Diploma in Coastal Zone Management |
12 months |
English |
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Advanced Diploma in Food Safety |
12 months |
English |
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Advanced Diploma in Food Technology |
12 months |
English |
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Diploma - Seafood Processing |
10 months |
English |
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Diploma - Food Production Quality |
10 months |
English |
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Technical Certificate Quality Assurance |
10 months |
English |
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Others: |
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Seafood Processing; Aquaculture First Line |
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Supervision; Maintenance (certificate in) |
various |
English |
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Skilled Seafood Processing Worker Program |
various |
English |
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Professional Fish Harvesting Training Courses |
various |
English |
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Management Courses |
various |
English |
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Sanitation and Hygiene |
various |
English |
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Responsible Fishing |
various |
English |
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