Tài liệu international directory of fish technology institutes doc

Fish Waste Utlzaton, Shet Life Fish Guatly Contioassurance Blochemstty; Nuon: T7aring: Extension: Fishing Technology; Fish Cuture; Technical Internation Service Teehnealintormation for I

International directory pee

TECHNICAL

International directory

of fish technology institutes

Prepared by the

Fish Utilization and Marketing Service

Fishery Industries Division

Fisheries Department

FAO FISHERIES TECHNICAL PAPER

152

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PREPARATION OF THIS DIRECTORY

“The fourth edition ofthis Directory is being brought out simost 25 years afte it was frst

pdBlshed During thi period there have ean many changes in sastiuonal structures

throughout the wot, wih many tecnnologcalnsites inthe developing world beng closed or

Consolidated However, # can be coen fom the 121 entries that there is a viable mess of

Infrastructure and experienced sift o form a solid base for the development of fish technology

\While every attempt has been made to have the widest possible coverage there are Ineviably

ome omissions ang errors The Fish Utieation ané Marketing Service of the FAO Fisheries Department will be very pleased to receive any new entries or Updatings for future editions,

‘Of course the mejor development inthe period since the Directory was fist issued has

‘been the rapid gronth of he ftemet ang the benefits ths has provided in terms of access and

‘exchange of information, As 2 contribution to tis process the cirectory is Being put up on the FAO Fisheries wab page where f can be accessed at: wirw.anelish or,

iii in NIHI-T66-(

FAO Fish Utization and Marketing Service, Fishery Industries Division, Intornationa deectory of fish technology institutes

FAO Fisheries Technical Paper No.152, Rev 3 Rome, FRO 2000, 12%p,

ABSTRACT

‘The International Directory of Fish Technology Insttutes lists 121 institutes

in $7 countries All insitutes have continuing programmes of research of {evelopment cn the technology of fsh a8 food, and some are more iwowved with

‘raining at secondary o tertiary levels asic ifrmaton on each one-page entry fon each instluton incudes the decor address, felds of interest, working facies, sta and thei programmes as well as taining activites and serial publeatons

CONTENTS (Index by Country)

rrr i ecu em rocersrnt ds POSS a= PROM E DĐ Ban si Processor ce Medios do a= Si Faculdade de Ciencias Agrondreas da Universidade Fatedual Paulsia “UNESP 3

fhe Fisheries and Marine insite of Wemotil University of Newloandlane

ee a Proseseng Technique Daveoptant Cente

Danish Institute for Fisheries Research, Dept_of Seafood Research 2a seo TOIE T2)

TES-e-eee=ooeeeeeeoes=mtetcueostrmusmutomomtsuetizrrtetemaztsoimuieuEremrxeacuererrrerere se perla Bicerea Soentficae Teonolgiea Applicata al are (ICBAM) BS" 53

mg Inemnazionale (nlemstonal Marie Cental

Stason Spetranatepe Tint ool Consove Aso TS

ENA aa ea atc ceca Kenya Marina and Fisheries Resear Insitute (MFR eae areca aT) St

MAURITANIA, ISLAMIC REPUBLIC OE

Contre National de Recherches Océanopraghiqus et des Péches (CNROP) 9g

RN cc Departamenta de Investigaciones Cientions y Tecnolgieas Universidad a ar de Sonora re a ae SE

MORocco 63

Bi Eoinuplsch naliulLELDLO) Aoging V450 AợlodtzEonnoTes Research stu,

‘Nethevands Insiuie for Fchatas Raseetei ike Awaltasiettiat voor inden Tunbounproduden [RIMLT-OUO) SP

ROAR RTE ca c==umossieebireiberiotezseit2t>eseersgssztrsrerteousoecSDEE

(Caboratory of Fishery Products Technology (Tecnotaata de Productos Pesqveraa 58

Fish Ingpection and Quality Contol Division 94

eae

Institut National des Sciences et Technologies dela Mer: INSTM 8

japarmoct of Fisting ang Processing Team

per iang “nuàn tục Siateo inst of Agreutre Fheries Retearch insti 2

Unwersty of Ankara, Facuiy of Agreaure, Department of Fsheres zs 107

(cughtorough Unversty of Teena

Em 18 (UNITED STATES OF AME Noches Fisheries Scena Cente et

a TE acerca telat Insite of Fishes Research Sate Univers 119 NHRDTỦG26itGcoGkcoikGusbiiSGiiznngilkzbmoifireoesiiiieszezsosszerksesoebitD Vanuatu Marte Cofege 120

EA Sassari ot Mate ea dE

Instisto Nawona! Ge Tecnologia Indust, NTT (National Insitute of Inuit Teennoiogy)

Scientist and totnician: 25, Adminrative: 4

‘Sponsh; Enghsh Onshore nanaing of sh and shes Fresh sh propessng, shell Ife Frozen fish processing, Canning Salling Dying and Preserving by combined methods, Hycroizaton of fish processing residues

ake, Anchovy, Squ, Croaker,tusses, Sealons

“eaational nd new ploceases and products, Packing, Equipment GĨP, SSOP HACCP, TƠ Đo et cesgAptenFand œxaluslon, Eoororri: Epglneơrng Biochenity; Nuiioni Stalisies: Haring: esters

Fresh and Frozen Produets, Preserves ang cured proses, Canned products,

Equipmen: ane Machinery, Biachemsty, “sonorx€ Eno nearnd

Laboratories ‘hema Prosmhgingnà'a.Derhonsuy Micbioam; Qua Gortoi encary Evaluation omer Pio! Plant, Cols Storage: TastKilenon; Tasta Panel Ream: Machine Sh

Regular Training Programas

Gaity Assurance for Food Processing Yeu AOHouts Spanish

Frequency Duration Language Economic Engineering Applies to Fish (ndisty TTeemotgy: Frees, Canning, Sang, Thành +

+ SpanishvEnglshPortuguese

‘poset eel ai gov au

‘Seafood Group Leader, Bruce Gaodick Research Insitute, Government De Departmect of Primary Indusires, Gueensiand Scents: 8 Engisn Omners:

(Gaboard; Onshore; Live Fish TrensportMoldngi Storage, Drying, SaingDrng: Fermentaton, Srroking Freezing, Transpor of Live Fish and (Gtuslacaans: Chilag’ Fish protons) Fish Siae: Marnsdes Finfish Reaf Fish: Elasmaorancns (Sharks) Crustaceans: Holotturians (Beche-de- cm) Moiscs, Cephalopeds ‘Tadional and Now Fish Products Tradtenal and Na Processes; Tradiional and Ngay Packaging Fish Waste Utlzaton, Shet Life

Fish Guatly Contioassurance Blochemstty; Nuon: T7aring: Extension: Fishing Technology; Fish Cuture; Technical Internation Service Teehnealintormation for Inst

Post-catch Texture Changes, Hoiding an Yransportaion of Live Fish and Crustaceans, Processing, Packaging of Shrimp

‘Spelage Flora tông and Handling of Shark Harvest Stress on Aquaculture Procucts Efocls of Food anc Culture practees an Aquaculture Products,

Eaodor Service Techical Consultancies for Industry

‘Chemistry; Procassing, Bochomisty: Microbiology: Quality Conga; Smoker Pot Pant lea Making Plant; Cold Storage; Test Xichen; Taste Panel Room Libary,

Fish Holaing Tanks

Duration Language Quality & Handing Procedures 250ays- Endish

‘Technotogy, People's Republe of Sangiadesh Scientists: 8 Engish: Sengal mers: 6

Brying Corning, Saino; Freeing; Minced Products: Smoking Fish Meal, Ci

‘eda'fonal ane New tee Produc, Teo tena and New Proctzses; Trecitonal id Now Peckoang: Fish WosteUisston: Sha Lie

Fh Qualty Cantolaeayranes Fah Inspection, Sensory ang Nirobicogy Blochemisty: Nuon Siatscs, Chematy Zooagy, Miooibogy Processing, Fahenes Edenton ané Traning Post harvest Handins: Icing; Freszing: Canning: Salting: Smoke Curing: Estimation of Notinsis: Quay Can of Fish and shorts Products Fish Physiology: Biomedics)

‘Sluice on Fish On; Fish Curing, Drying, Fish Mea Fs Waste Uszatan: Pockangig Choisy: Bioogy Processing: Biochemistry: Micebology: Qualy Canto: Storage Pox Plan oe Making Plan; Cold Storage; Taste Pane! Room Library

Gusity Conte! of Fish ang Fisnery Peoavets perenned — EngiehBengab

Brocessing, Preservation and Prysiiogy o'F'sn year Engish

Blomedies! Properties of Fish Ol Tear Engish

Serial Pusatons: BCSIR AnnualBlenniel Reports

‘Qnboard; Onshore Smoking: Freezing, Minces Products, Crustacbans: Mollses, ew Fh Products, Tradtonal Processes; New Packaging: Tradtonal Equipment Fish Qualty ConvovAssurance

Blochemsty

Gualty Assessmont Methods Chemisty; Biology, Processing: Biochomisty: Microbiology Gad Storage: Tost Kitchen; Taste Panel Roam: Linrary: Research Vessel Mededeingen van hel Departement Zeovisser (C.L.O Gent)

‘Shop, Fsh Cuture Ponds, egulas Tsing Programmes:

BRAZIL

Programa de Pesquisas em Processamento de Produtos do Mar - PROMAR

(Seafood Processing Research Programme)

x, Caras Prentice, Manager Univ Dept, Higher Education FURG (Federal Universy of Ro Grande Foundation) Scents: 12 others: 12

Portuguese, Spanish, English, French

Consnoc, storage, fresh fh Drying satingléryng, sting fermentation, caning, freeing, mineng and su Slade, aot ng naitdes

‘race! ana nev ist products, actenal and new processes, radional end new

packaging, sesood wast zation Fgh wepedion, tia quaty and aezurence, HACCP programme

Bloteeneoogy rama and tecmology Wandlrence nuiion, aquaculle

'Oeweioament of value added aroducl rom fish and fish waste: Development of value:

‘ded produets fm shrimp and simp waste, Mincad fish tachootoy eh paste products and fermented sauces Minmaly processed producls, Fish of chemist and {cchnology New products for nsiltonal use

“Technological Biochemistry, Food Chemisty, Chemica! Instrumental Analyses, Food Biochemistry, Bioongineenng, Nierobology Qualiy Control and Sensory Evaluation Nheeus of Chemical ana Food Erainooriig (NUCLEAL}

Tile Master in Food Engineesing Ypany Frequency Duration Language 2.28 years Portuguese

Fish Processing post gracuste) Yeary ‘months Portuguese

Food Qualy Cont! (post graduate) others Yearly “months Portuguese

Courses of fh technalogy Technical assistance for fshors 57 deys Portuguese V2days Portugues

cezenebongial sp gov be

cecor, Dr Cristiane Comes ce Azevedo Marques Research Instute Public Heath Laboratory Portuguese

‘Qualty Conk Fish Qualsy Convo/Assuranee,

‘Training, Applied Research chemistry; Microbiology: Microscopy; Sensory Analysis Packaging rary

Duration Language:

Psticides and Heavy metals (mercury) analysis 30 days Portuguese

BRAZIL

Faculdade de Ciencias Agronémicas da Universidade Estadual Paulista - UNESP

Botucatu - Sao Paulo

Adsress Laberatéio de Tecnologia de Produtos Agropecueries -Fazenda Experimental Lageado “CP 237 - Botucatu SP

Fa mai (65)-14 021-3843 'sganlanaflaser com be

Head of Organization Dra Lés Sivia SantAna

Type of Organization Unversiy Research Center

Responsibie Autborly Dr Jose Elias Simoni Dra Elsabath Urbina

Number of Stat 1 Seenlat

Working Lenguages: Portuguese

Major Felts of Interest Handing: Freshwater aquacuture

Processing “qinglreeznog amekingianlosidant realtnentiraddsbon

Species Freshwater species

Development: “Quang: Ta {pic excation

Present Programmes: Fish smoking pate: Fatty acid composition; Tocopherel and phenolic acids in cet Working Facies Laboratories ‘Chomistry! processing! fsh euture ponds

‘raining Programmes:

The Fish processing Duration Language 2eays Portuguese

Onboard onshore: Live Fish Trarspostnaaing Drying: Salina Drying: ereentation, Chillng; Freezing; Kinced Products; Fish Meal Marnaces; Value-adeed Products,

Fish, Crustaceans, Molluscs; Cephalopod

Traởilonal ans New Fish Products; Traiona and New Processes: Traders! end New Packaging; New Equipment

Fish Gualty ContrVAssurance: Quality Management Programme Statistics: Consultation, Traning: Exlonsion, Fishory Resouces, Stock Assessment Fishery Biology, Fahing Boog, Fishing Technology, Fish Culue; Maxie Petution, Packaging Technology, Marine Ecosystem

Stock Assessment; Development of Aquaculture Technology: Fishing Technology: Processing ans Packaging Technology wih Emphasis on Technological Transto0 Private Sector

‘Chemistry; Processing; Mixobology Quay Conta; Re Tide; Fish Pathology; Algal Cure

Pilot lant: Iee Making Plant: Cold Storago: Culture Ponds, Fish Cages; Grow-ou- Ponds Tost Kilchun: Library; Research Vassot Fish

Duration Language Fish Processing Tachnelogy Fishing Fectinciogy Aquacutue eerequred — MalayEngish asrequied — MalaylEngish Bsrequres —— MalayfEngish

CAMEROON

Fisheries and Oceanography Research Station

Address: PME 77, Linbe

Head of Organization Dr Téodore Djama

‘Type of Organization Research Organization; Government Dapattment

Responsible Autnorty Minister of Scientific and Technics! Research

Working Languages: English; French

Major Fields of interes: Handing ‘Onboard Onshore; Packaging; Storage

Processing Drying: Saling‘Orying, Smoking, Freezing Minced Products; Fish Meal

Species: Caistaceans, Moles; Algae, Fish

Development: Tradonal ané New Fish Products; Traetional ane New Processes: Tredtiona and New Packaging; Tadional ang New Equoment; Storage Quahg: ‘Quay Cont Fish Quality Contolassurance

others Blochemisty Nuon Statstes; Economies: Consultan; Training: Extension; Fishery Resources, Stock Assessment, Ceeanagrapny; Management information; Fishing “Techaolo0y; Fish Culture; Marne Poston, Aquate Dadiversiy and Envzormmental

conservation, Present Programmes: Fish Processing StoragelPackaging:

‘Quaity Conto Praduct Development Fisheries Management Fisheries Blotgy,

‘Working Factites: Laboratories: ‘Chemisty: Biology, Processing; Miobology

hen trang Pn CulU/e Pard; Fsh S/nokng Dưying Faoites

Regular Training Programmes

‘Training Course on Fish Processing every 3years Bweeke— EnglshiFrench

BC Bo: T00, Haifex, Nova Scotia B24 2Xé Diector, Dr Thomas & Gil

Research Insite Bainousie Unversity, Faculty of Engineering

‘Soins: 10 Enis, some French and Dan's Others: 10

‘onboard: Onshore: Depucaton; Aquaculture Technology, Brying: Sling Drying: Smexng: Canning: Freezing Mire Products: Fish Meal: Fish

Oi Fish Protan: Pet Siage, Macneces: Sus procuct an provess developmen, Guistaceans, Moluses, Cephatoposs, Teeostesne, Elesmmobrancne

‘Yragtonal nd New Fish Brocuets, Taditoral nd Now Pracesses, Tradonal and New Packaging, Snack Foods; Shelf; Fish Wasle Uilzation

‘Seolood sally, HACCP, Gualty Contra: Fisn Qually Coniro/Aseuraree

Biocremsty Natton, Consultan, Trainng: Exionsion: Fishery iolagy, Fish Cutturs rine Potion

‘Seelood Preservation Evaluation ane Procuct Process Development Tazing courses afore for tho ncusty ang Processing Marine Lipids Seafood Quely, Sensory

5 soatood qualiy ane presorvaton, tora proceseig, handing of wel ana zen

Sealand of various pes

‘lsberatores {Ghomisty: Processing: Enginaering: Sensory evaluation, Biachemisty: Microbiology “Sư Comyel, Rheology ana texture, Product Dewopmant others: ict ant: Cold Storage, Tost Keehn: Taste Paro! Roam, Library; Machine Shop, Regulor Training Programmes:

Fish Qusity anc Preservation for Fish Inspectors breil 2wveoks — Enalsh

ben

Programas in Fond Science ana Fisharos Engineeting in Association with Department of Food Science and Techngogy, Techical Unversity of Nova Sects

rene; Engh ontoard Onshore; Dapuration

Bring, SakingDrying, Smoking; Canning; Freezing; Minced Products: Fish Meal Chistaceans: Moluses; Cepraiopads, Agee

Now Fish Products; Traational ane New Processes; Tadiional and Now Packaging;

“Tredtonal and New equipment Fish inspection; Qualty Cont Fish Quality Contoulssurance

Biachomisiy: Nuttin Economies: Consultation, Trang Exiension;F'shery Resources: Slock Assessment Fishery Boogy; Management Informaton, Fishing TTeesnology Fsh Culture, Warne Plttion, Aquaculture Technology

`Nelor Qualty Analysis; Marketing of Fish Products [Chemisty 8ieooyi ieeessing, Biochemlsuy; Mizobilogy; Quaily Con quacutira fr Traming ana Resear

Pot Pian ce Making Pant, Cola Storage, Test Kitchen; Taste Panel Rom; Libary,

Mechine Shop

Frequency Duration Language

Fish Processing (igh senoal level) fin arktng Soa nous Erenen+ Sdohhours rene

‘Aguacultre Technology (College Level) Other! Syears French

The uaity Conta! of Fish Products 488 hous French Duration Language

+ French wth some eaurses in English

‘Scien: 130 Engish thers: 75

‘Qnacar:Onsnore; Depron, Srl fe of FreshFrozen Product for Reta Ching icp ying, Canning; Sang Dying Freszna Femenaton; Minces Products: Smoking Grounds; Pelogies: Crustacears; Moises; Cephalopods: Agee

‘Fraciaral and New Fish Products, Tad tonal ane New Packaging (too ied

‘Aimosphene Packaging, MAP); Tragttona) ano New Processes Tredtonal and New Equipmant Byeproduct Ulzaton, San aton Fis inspector Quality Confe E2 Oually Contrl/Assurance: Total Quali Managemeat (10h 180 9000, Industral Saniabon,Stalsteal Pracass Corto Nicrostetgcal Chemical eieators: HACCP

‘Nuttion, Statics: Eoonamies: Consutaton, Tearing: Extension; Fishery Resources;

‘lock Assessment, Oceanography, Fishery Biology: Management Information, Fishing Technology, Fish Culture, Marine Poluton, Sugies, Mariime Fishing Masters: Safety at Ses; Faheries Management Fishing Methods, Regie and Masteranco,

HMaintenance’Preauction Superson: Fisheries Extension Methodology, Coastal Zone Management, Harvesting Techndogy; Conservation, Seectity Seabed-Frendly Gear

Teanoology Hydrodynamics

‘ootrnones” Chemistry; Biology: Processing Engineering: Mirebitogy; Qualty Conta Aquaculture

bo Stor Pant Cos Storage, Tes chen Yast Pane our Lhymy: Rescsich Veteel acini Shop, Fen Cute Ponds; Sip Suter, Fume Tan

Adtonsed Oploma: Fisheries Dovelooment Se Advanced Dialome hquacutare «Sanita ‘monte Engin Engisn

favaneed Diplows in Food Selly i2monns — Engisn

Others

Seafood Processing: Aquacuture Fist Lie Supervision Maitenance (earscate n)

Skiled Seateod Processing Woreor rogram

Protessional Fish Norwestng Traming Courses

Menogemon Courses

Samiaton and Hygiene

Responsine Pahog

Engish English Engish English

218

Sofuew(Buevei Direclor, Mr Antore OfUentos

Ly Dép: /Mgher EoMe

Cathal University of Valparaiso Scientists: 10 Others: 12

Spanish English Onshore,

Drying Sating/D:ying, Fermentation; Smoking: Canning; Freezing, Minced Products, Fish, Crustaceans, Moses,

“rational ane nee Fish Products; Traatonal and new Processes

Guslty Coniol Fish ually Contol HACCP) Biochemsuy” Microbiology, Enneerng, Exension Programme to the Food Industey Fish Hancting an Shore Bulk Hanaing and Storage, Fish Processing Fish Protvins: Fish Silage, Sur Devetooment of Fish Ptogucs, Development of New Processes

Grstacean Waste Uieation, Shee Fish Qually ConVoIfACCP Aesuranee:

aed Atmosphere packaging (MAP)

CChemisuy; Processing: Enginearing, Biochemistry; Merobiology: Sensory Evaluation (cold Storage; Plot Pant, Library

Enoian Spans

‘Onshore; Depuration: internal Market Reiing tying, Sating Ory-ng, Rementation, Smoking: Canning: Freezing: Minced Produce GAlslaceans, Moltses, Coprolapods Noae,

‘Fraaitonal she New Fish Prosucts; Tradoral and New Processes; Tltanal and New Packasing: Traddonal and New augment

Fn Inspection, Gually Geeta! Fish Qualty Contolassurance Nation: Siatsies, Eeanomes, Gonsutaten, trainng Extension; Fish Culture: Marine Poluton’ Aquaculture; Nutren, lehyopathelogy, Invaducton of Speces and New Fanmisg Teoldlae

Aquaculture: Marne Poluton: Qualiy AssurancelContl: Product Devalopment Developmen of Domestic and Expor Markels Shem sry: Procussing; Mrobitony: Quality Cont, Fish Feed Formulation; Tals and Broduction ish Nano IehliepThooay Pill Pia ee Making Plant, Cou Storage! Test Ktchan: Taste Panel Room: Library Fish Culture Ponds, Several Pio! Pojects in Fsh’Shelfsh Culture Fish’ Shelfsh Fed Prowuetion Regular Training Programmes:

The Fish Harding end Processing Frequency Duration Language ‘SpanatiEnolch

Aguocuture Fechnguce lentepathateay Shon engish Shonshencish

Seria! Pubieations: ‘Aquanoticies Intemational {quatery)

(BBI-411-aB7 t83804880183

‘Shueddima et in.cn President, Prof Li Hongming Unversity

Egucafon Commitee of Liaoning Province

‘Scions: 259 others: 425 Chinese, Engish, Japanese

Aquaculture: Marin Fisting; Soa Food Processing

‘Aquaculture; Marine Fisheries; Machinery; Civ Engineering; Electonics; Economics

and Management

Physics, Chemisty, Baiogy Computer, Nawgation, Machinery, Fishing Gear, Food Processing, Comprenensve Lobaratny for Cul Enghesring, ecronce and Electro {cshnotgy; Key ComprenenaveLaboreton or Aguecture Comprehenve Labortory {or Boundes Gperaton tan Gn: Sie Bases for Pract

Journal of Dalian Fisheries Universty

Professors 10, “Associate professors: 49

Chinese

Onshore ermertaton;Freezing Minced Products Fish Mes AgarAlginstsCarcagesnin;

Moluscs ga; Fishes, Cusiacesns, New Fin Products: New Processes New Packaging, quae Animal seeds

‘quale Animate Hanne Flsneres Science and Technology

CChemisiry Blosogy Ecology: Processing: Blochemisivy, Mlevbiolegy; NuPtion and Feeding: Guat Cerra Ice Mgking Pant Cala Storage: Library: Fisheris Expariments Station: Aquatic Animals 2200: Food Tesi, Food Soeste and Engineering

Regular Training Programmes:

‘Sestood Processing Tectnotogy Frozen Food Teele Chisese Chinese

‘Sel publications: Journal of Jimei Unversity

Scientists: 19 others: 21

Chinese Salting Drying: Smoking: Canning: Minced Product Ttadtonal and Now Fish Products Quaity Corot

NNutiton; Training; Fishery Biology Ustizaton of Fish Product, Chemistry: Processing: Merobiniogy: Quality Contra gt Prat: Cold Storage; Tost Kitchen, Taste Panel Room; Library

uration Language EholsiiChinese

CROATIA

"Ruder Boskovic" Institute, Center for Marine Research, Zagreb

Laboratory for Aquaculture

Working Facies: Uonoratores

Regula Taning Programmes

le cure Nông

PEE ess

Others

To

Cotises for Fish Teenrologsts

Broricis Costa 54, Zagreb HR 10000 385L1-4080913

885)1-4880943 Head Dr Bozena Cosauie RReseares eatute

Croatian, Engish

‘ontoarc Onshore Mouscs

Fish inspection: Qualty Contr, auton: Fring Teomotgy, Fish Culture Pathology, Genetis and Nutriton in Aquatic Organs,

‘Chemisty: Quaty Conta: Library: Research Vessel: Fish Culture Ponds

Frequency Dưalon

year 1 38 hours li ham

uration 0 aye

Languooe GrostanlEnatsh

Grostenfengish

Language, CGroatienEnglsh

CUBA

Centro de Investigaciones Pesqueras

Address Sta Ave y 248 Barovento, Sta Fe, Ciudad de Le Habana

Hoad of Organization Dr Adela Prieto Tayjlo

Type cl Organization Research insute

Rosponsie Aulnonty Crane Roariguee Romay - Mister of Fishery Indusbies

Working Languages: Spanish and English

Majo: Fields of intrest:

Working Facies: Lanoratores: „ hemsry: Biology: Processing: Biochemistry, Mirobilogy: Quality Conto tev 5 7

‘otners: (Cold Storage, Taste Panel Roam, Library, Resoarch Voss

Regular Training Programmes:

[Assessment of topical isn stocks Bay Veta hes) Spanish

Blogconomicpreeauianary approach for TRhenes managoment Deity 4.94 (49 hrs) Spanish

Oceanography ard cosstal water quality Baty we (do hrs) Spansh

pale’ staistes to Fishery Biology 1 1WE[đO hs) Spann

‘Operational procedures fr ienioglancion ‘nd Zeoplarclon stodes Baily 19440 ve) Spanish

olution anid environment Heterovophie meraatgae culture Baily Baily Twa hes) Spanish Tm (a0 tvs) Spanish

Feed and ruttion fo" Freshwater species Bat iWetao hes) Spanisn

Heath management ia opel culured shemps Fishing products conservation Baty Daily TME(HD hi - Spans Tw (ao ns} Spanish

‘Technologieal design of shy products Brocessing plans Bay Twi (gohes) Spanish

Industral procedures fr shrimp ane prawns Bal 19140 ha] - Spanish

Blochetisty ane qualty contol inching products Dally twats) Spanish

Seria Publications: Revista Cubana de Investigaciones Pesqueras (ISSN 0138-8452)

a

(CZECH REPUBLIC

Fisheries High School, Vodnany

Address Tei Zs 800, Vodnany 38019 (a2)342-008 40408

oad of Orgarization Dip Ing Miresiay Merton

Responsible Authorly Misty of Eaucaton and Physical Training

Nomar af Stat Scions: 15 ‘others: 20,

Working Languoges: Czezn

Majo: Fields of interest: ‘Bracessing Others: Ecuation ang Training in Fishery Fish Cute; Fishing Technaloay: Fishing iclogy

Present Programmes: All New Procucion and Proceesing Technologies

Working Facies: Laboratories Chemistry: Bistony

hen: Etoeamerial Pon0s

Regu Trang Prosrammes

Frequency Duration

oa

Language Gan Grech Szecn ếch

DENMARK

Danish Institute for Fisheries Research, Dept of Seafood Research

Across Tại Technical Universi, Blog 225, Lyngby DK-2800 P.1) tai

Fae Ema (aghas 9 kí 74 TRhGeu mm dc

Head of Organization Research Drecter, Or Toxger Boorresen

‘Type ol Organzation Research Insitute’ Un, Depl Higher Ede,

Responsibe Authonty Mristy of Feod, Agricuiure and Fisheries

Number of Stat ‘Weeking Languages Dans Engish Scientists: 34 others: 95

Major Fields of Itarost: Tha dapertment carries out research and development within hancling, store,

Preservation ane other industrial uses offen The focus areas are mirobology ans nygiane, re material and product tachelogy, and praducton ane process analysis The fesaurch wifi the aro merobilagy an hygiene focus en meronia! seotogy occufrorca, Survval grow ang steracton of me-aorgan sms fish products The properties of sh and shotisn and tues seas wel as product eomoosiion and product cual are eanal pies fithin tye research area ‘aw material and produ! \echnology A wide vanely of research cafigs cut wihin the

‘7828 of ing, protein and enzyme cremty to esiabich Sabie knowiedge ot product storage and development Research win productan ana process analysis prmariy focused on catch handing, messUrement melyods fad systems for Gocumentaton ana qualty management

Main Research Areas:

Microbslogy ane Hygiene: Salty of Seafood: Spoiage and Shol Lil; Interactions batwoon Micro-rganisms Blopreserveton, Raw material and Product Technology: Compost, Structure and Biochemical and Physical Properies, Optimisation af Produel Qualty ngroverert of Resource Utlzaion, Productan and Process

‘Andiysis; Qualiy Chan Managemen’ (QCM); System Analyse Monto and Révanced Measurement Slethoos and System Ergnesring: Multiverse Process

‘Wesking Facies: ‘laboratories ‘chemistry: Processing; Biochemistry: trobilogy: Sensory Analyss,

Shes Siot Pant: Cold Storage, Test Kien, Taste Panel Room Library; Machine Shop Regular Tsing Programmes

Tâm sity Assurance in he Fish Incustey yearly Frequency Sweeks — Bantit Dươlon Language

Proauei Technalogy in he Fst Ieosty yeatty Sweeks Banish

2

DENMARK

Danish Institute for Fisheries Technology and Aquaculture (DIFTA)

Aasress: lemoesve), Tae North Sea Gente, DK-9850 Hitahals

đại Fae (5) 8i ng 225 |

Malo P10" Box 38, DK- 9850 Hitshols

Head of Organization Managing Director, Mr Heonk Rosenberg

‘Typect Organzaton lessees and Development insti

Responsive Authomtly Barish Minsty lInfusby

Number of Stat Seenlsts 24 others:

Working Languages: Dasish English

MajerEsle of ntre

Packaging, Tedinel anc New Equipment

Regular Training Programmes

Tie Quaity Management year Frequency Duratian Language Siweeks Ẻ

hen,

Galen Technology Fh Prosesainatish Technology od weeks lod weeks”

Recretiaton Teahnoues mh Aquaculture 1O weeker

* DanjshiScandinadaniEnglsh

Major felts of intros:

LUnwersity of Southern Denmark, Niels Bohs Voj 9, Esbjerg DK:6700 (8115 T41 T11

đố) nợ tại tạo Metans Frost Rosearet Insitute; Univ, Dept Higher Edu Scientists: 17 ners: 5 Danish; English

Fish Technology Based Economie Analysis

2e

DENMARK

Hoejmarklaboratory Ltd

ares: ‘det 11, Lem 6940

To Fax (91-348 306 (s)ar.a43 435,

Head of Oroanisation Managing Decor Mrs Greta Jakobsen

Tan of Oranaston — Reenaren and Davelpment iettuie Response Aumnonty Private mdepencent Laboratory

Sumber of Stat Scientist: others: 12

Work Languages; Dangh, English

Major Fields of itoest:

Vinal Processing Quatty Changes ‘inte Fst and Saimon processing: Fh Proteins

Species filmain species,

Bevelopnen {agitonal ana New Fish Products; Processes; Biotechnology: Quy Os Methods

Quatiy Shere Gonsutaton, Tianna Fish Inspection: Fish Qualty Gontrossurance; HACCP

Present Programmes: Process Development for Functional & Nubtous Fish Protein Envsonments Anais & Cleaner Techmelagy mn Fish Procassing|

TÚ zgheaf Wesle kom Fish Processing Davelopmant af Quay Incieatersn Frozen Fish

‘Working Facies: ‘laboratories esi alo: Proessog: Engineering: Đecher.dr lcobalepr: Du Others: Pit Pant Dring Freezing: le Making lant: Col Storage; Test Kitchen

Training Programmes:

sity Assurance & Control Fot0 days — DanSVEfglah

Teboraicy Management

Sonal Publications; Hygiene & Quay Instructions fr Sta Working within the Food Industry (Danish)

2

ECUADOR

Instituto Nacional de Pesca

Aderess Tại Lelamendiy La Rịa, Guayaeut09-04-1316+ EB3L2-401 880 30Ì 773401 778.401 776

Ex mai (EG))-.402 304/405 080/405808 Inpaecvarnetec

Head of rganzation: —Diector Ejecutva, Frankin Ormaza Gonzdiez, PRO

‘Type of Orsanizaton’ Research intute

Responsible Auoty: Mn ishers Resources of Foreign Tede, ndwerdlzslen,Fkhares and Tawlem,Buassoreodetef

Number of Stat Sciomists: 74 others: 55

Working Languages: Spanish

Mojo Fields of lterest

BASIC RESEARCH AND ENVIRONMENTAL EVALUATION DNISION

Underakes research in the areas of peeanegranhy, ecalagy,irinology geology: an potion i he aquatic Eeuiranment wih specia empnesis on ereas wi interest 6 fshenes and agave flowing poles Se by {hs National Fishores Develaprsent Counc! ana other argarzations, There te ‘Water Poluton sronen, Resources Evaluation Branch, Fisheries Technolgy Branch; Fisheries Extension

‘Branch

BIOLOGY AND FISHERIES RESOURCES EVALUATION DIVISION

Corres out eveisaon of hno-amuatc resaurens of szentfc eclogie! and economic interest from estuarine,

‘onne ane continents waters so a5 lo Want ¢escurcas ana to fecornond te application e regulatory

measures to ner rational ang sustaresie explotaton of ie cesources and assesses the sheries sector by Crying out esearch and rence’ sorvces ‘ishenes Sioiogy Branch: Resources Evaluation Granch: Fishenes Technology Branch Fisheries Extension

‘ranch

gion oF cus convoy, uo rane mogvers Mergen

Sen Ser as ns SPs ey Be Pea at

SPECIES: Lorge and smal polagies; artisanal or industria: crustaceans, molluscs, 6

Werking Facies: {ERonlores chemistry: Biology, Data Processing; Biochemistry: Microbiology; Quality Con;

Seulmentaion, ecaanagrashy:plancon

Seri pubications: Scientific buen Information States Bulletin information Bulan

26

Fg Edusrd Cervantes Bemabe

Un Dept! Higher Eoue Mariime ano Setences ofthe Sea Engineering Faculy, Escuols Supenor Poitéenica dal Lior

Selentsts ‘others: 30

Spans Ieptnyology;Bidogy; NGtiløn; to Qualty

uration Languae 3yeas S years Spans Spans

ECUADOR

Fish Technology Program

adress: ‘Campus Santa Elens ESPOL, Guayaquil and 9 de Octubre Steet Sante Elena, Ecuador

Head of Organization onl Luis Zhingr Ortega, Coordinator

{Type of organization’ Unv Dept / Higher Educ

Responsible Author: Escuela Superar Poltecnice de! Literal

Number of Stat: Engineers: 4 “Technologists: 30

‘Workmg Languages: Sparish, English

Majo: Files of Interest and no ashore

Processing Fishing Methods, Repar and Maintenance, Production Superson, Fishers Exiension Fishing Technology, Fishing Administration, Safely at Sea, Fisheries Management,

‘Technology Specoes: Đệag|Cs, No2uscs, Cehslepnds,

Bevelopment ‘thers “Tradional and now Fish Products Fish Quslty Control ‘Trainng for mstuclars enabling in industrial and cretsmanstip fishing

Present Programmes: Fishing enabling trainee for personal on board ofthe fishing ship - To the industria and ‘Saftemansnip under the ules of OM (Intemational Shipmen Organization) Working Facies Sines Usporolones Seartan Sho, Urey Refrigeration System ~ Oil Hyeraules~ Electronic equipment of Fishing and Navigation Tesining Programmes:

_¬

ECUADOR

Foods Engineering - ESPOL

Aasress: Tại ‘Campus Prosperina, Ken 30.5 Parietal highaay, Guayaqul, Eeuador G93) 4 280-3867 208.38

Fa thai (Sim esa oéu oể 530 = 04— 280-388 862-004

Head of Organization’ Mr Luis Nirenda, Cporinator

Ta glorganeeon" Uni Dept Pigher Eeue

Response Authonty: —Mechangel and Seances ofthe Production Engineering Faculy, Escuela Superior Poltbeniea dl Litoral

‘Working Languages: Spanish; English

Major Fields of iiorest Raneing: Onshore

Process Species Bryng: SatingDeyng: Fermentation; Smoking: Cansing: Freezing Tên Ôrastacesne, Côpholepeoz

Bevesopment hen ‘Tradisonal ane nen Proves Eđuegiondllnteeet

Working Facies Uaberatores Ghemistry: Microbiology: Quality Control, Engwering

Others Biot Pant Library, website Facies,

Regular Training Programmes:

The Se Course (Food Engineering) yearly Frequency Ouralon Language Sizyes Spanish

‘Spamsh English, Pertuquese, Russian, Comprosses Foods Dried, rozen meats

Fish, moots

‘Tadiiond ang new Products Quaity Conta, Biochemie! Processes

‘Shrimps; Moats: Cancing; Vegetabies: Research ane development, Technical and Economie Analisi Pafogene Agenliöenhicatox Multseptnory

‘Chemisty Bromatology, Microbiology Pot Pint

Frequency Dưelon Language Year 25 years Spansh= English

mm

Arab, Engh

Srshore, Bong: Satin/Dying: Fermentation; Smoking; Canning eng: Freezing: Minced

Frat Crusiceans, Moles: Cephalogeds

ish Haring (Past Harvest Tecnology)

Fish Processing incucing HACCP

ae