The philosophy of “Fish Processing and Biotechnology department” is to prepare pioneering graduates with high capabilities to deal with fisheries products processing, safety, assessment and preservation, as well as the modern biotechnological approaches for improving fish industries and increasing human benefits from fisheries products.

 

The branches of student study in the department include:

- Marine biology and biodiversity

- Biochemistry of fisheries products

- Quality control of food products

- Economics and management of fisheries industries

- Fisheries products processing and manufacturing

- Seafoods quality and safety

-  Fish preservation

- Aquatic biotechnology

- Food Biotechnology and biosafety