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International directory pee TECHNICAL

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International directory

of fish technology institutes

Prepared by the

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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,

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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

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CONTENTS (Index by Country) AIDED a re aa Centro Regional Sur (Fish and Food Technology Resuarch Center) CEMSUR CITEP 4 eM ead Center for Food Tectology 2 BANGLADESH 3 Institute of Food Science and Technology IEST) 3 Eee errr ‘Departement Zeevisser(CLO-Gent 4 RAZ

Institute Nacional De Pesquisas Da Amazéria, 5

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 (ARI tli ll Department of Fishes cei caMeRooN 10 Fisheries and Oceanography Ressarch Staton 10 CANADA „

(Canadian Institue of Fisheries Technology H

fhe Fisheries and Marine insite of Wemotil University of Newloandlane

cu 1

EBBiEotnesrna Dapvtman 14

CT cĩ cac,

‘Dalian Fisheries Col ie

ee a Proseseng Technique Daveoptant Cente (CROAT 18 ‘Ruder Boskovie" Insta, Centr far Marine Research, Zagred 19 copa, 20 ‘Contto e investigaciones Pesqueras 20 CZECH REPUBLIC 4 Fisheries High School Voonany 21 DENMARK 2 Danish Institute for Fisheries Research, Dept_of Seafood Research 2a seo TOIE T2)

ogihsrtbgrgtoy ta enn van sieireeeooff

ECUApost 2ã

Institue Naconalde Pesce Martine Enamesrng a 3

fle Tecnntoy Prana 3a

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EGYPT & Bt ‘Alexancria Fish Technology Gente 31 ance MANOR G0 G2 L072/263010105/220/0 205088 Food and Environmental Agency (Heisutrodliga Storvssovan 32 RA a ae IT Biotechnology and Foos Research 33 SRN Sa ‘Technological Edueatonalinsttuion of Mesclongh (TE 1), Depariment of Fisheries and Aquaoulte 37 ME enc Contra de investinagio Pesguois Apicads 38 HON Escuela de Agricultura “Luis Landa 3g ental insitule of Fisheries Ted afi Research sti, EU a ot Devin ie 25 BAR at ti : Iranian Fishers Research Organization 47 FN ta cal ‘Aquaculture Development Centre, Universly Colage Cork 4Ð OR

Fishery Products Laboratory, Kimron Veterinary insite 52

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

[gttulo Nanaia d! Recerca por gl Ament i Nafizone- 5

Stason Spetranatepe Tint ool Consove Aso TS

ENA aa ea atc ceca Kenya Marina and Fisheries Resear Insitute (MFR eae areca aT) St MAAS i iat Faouly of Food Scenes and Botecrndlogy, Universi Pura Malaysia 58

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

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MORocco 63

sia ero age Maser 63

NETHERVANDS itis

Bi Eoinuplsch naliulLELDLO) Aoging V450 AợlodtzEonnoTes Research stu,

‘Nethevands Insiuie for Fchatas Raseetei ike Awaltasiettiat voor inden Tunbounproduden [RIMLT-OUO) SP ARR SS a a ca ‘Nigtian institute ined for Oceanography and Marine Research ————— OT 68 CEN Neri rip Or and ea ay Reser nt 70 HAN iE acne 5 ni a a TE

Peruvian Instiue of Fish Technology, IT 73

meee ene een TT

‘Bureau of Fisheries and Aquatic Resources 74 KT feat, = BOUND Sinan a $09 Faneres insu, Fah Processing ang Equment Dopariant T8 7 SE FONT OE OE TOT 2,078)

Institute Portugues do Investigagao Martina (PINAR) 80

BỒNANÀ Deporent of Faning apd Acuseate al at

Eonanian Marine Reneareh atta ra

sn 4

Marina Fisherios Research Deparment 4

ROAR RTE ca c==umossieebireiberiotezseit2t>eseersgssztrsrerteousoecSDEE

South Bactie Forum Fisheries Agenoy cd

‘SOUTH AFRICA, 5 7

Fishing Industy Research Instiut, FOODTEK, CSIR at

FEA Instluta Oe Ea tical nants B8

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Fish Ingpection and Quality Contol Division 94 Caribbean Fisheries Training and Development insite, st eae ee ae Institut National des Sciences et Technologies dela Mer: INSTM 8 SARE as

‘Alalurk University Fisheries Deparimont 99

japarmoct of Fisting ang Processing Team

ier Fsnenes Research Inetiute~ iand Water 1

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

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

i at aa ai a

‘ood Science and Technology Research institute (FOSR! 108

Cautharnead Food Resaara Reena

(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

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ARGENTINA Centro Regional Sur ( Adirese: Te For Ema Head of Organization: Type of Organization Responsbie Aulhontr Number of Stat ‘Working Languages: Major Fields of eterest Handing Processing Species Bevatepmert Quang Sines Present Programmes: Working Facies:

ish and Food Technology Research Center) - CEMSUR CITEP Marcela T de Alvar 1108, 7600 Mar de! Plata ARGENTINA, (841223 480 50) L4) 223 459 11 Eepazmdp edu ar Eno, Ricardo Luis Bosh, xector Research rata, 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

ie Frequency Durston Language

Gaity Assurance for Food Processing Yeu AOHouts Spanish Frequency Duration Language Economic Engineering Applies to Fish (ndisty TTeemotgy: Frees, Canning, Sang, Thành +

Fish Stage, Saline 1 moni

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AUSTRALIA Center for Food Technology Address: Tại Fax Erma Hoad of Organization ‘Type of Organization Responsible Author, Number of Saf: ‘Working Lenguages Nj Fits of inerest ‘nding Protect: ¬ Deveiooment ous Siren Present Programmes: Working Facies anoratones ‘thers: “Teang Programmes: Tio 19 Hercules St, Hamiton, Brisbane 4007 (B1) 3408 88i9 (81) 7-3408 8698

‘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

tơng 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

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BANGLADESH Institute of Food Science and Technology (IFST) Acres: To! Fox Ea Hesd of Organization ‘Type af Orsanzaten Responsible Authorty Number of Stat Working Languages: Major Fields of interest: Banding: Procesan Beveaprnent Quan: Giang Present Programmes: Werling Facies berores others Training Programmes: ‘anglagesh Counel of Solent and Industral Research (BCSIR}, KudravEKruca ond, Dhenmond, Dhaka 1205, (88012802100 {eo} 2.083.022 Desulanongia net rector, Dr M Saar A Research nethle

Bangladesh Counel of Scenic and Industral Research Ministry f Science anc ‘Technotogy, People's Republe of Sangiadesh

Scientists: 8 Engish: Sengal mers: 6

Onshore: Straoe 4 4

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

The Duration Lenguage

Gusity Conte! of Fish ang Fisnery Peoavets perenned — EngiehBengab Brocessing, Preservation and Prysiiogy o'F'sn year Engish

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BELGIUM Departement Zeevisserij (CLO-Gent) (Address Tại Fax Head of ganization ‘Type of Organization Responsibie authanty Number af stat Workmg Languages Majo: Flas of intrest Processing and ng: ‘Specs Bevetopment: đang hen: Present Programmes Working Facies: Taberelones hen, “Soi Publcgtone: LAnkersraal Oslende 84001 đồ 5à 320 sa đổi 52 3a sao epertment Head Research Insitute Ministy of Agreuture

Scionists: 3 Butch; Engish; French ben: ‘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

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BRAZIL Instituto Nacional De Pesquisas Da Amazénia LAddress Tại Fax Head of Organization ‘Type of Organzation Working Languages: ‘Major Files of tterest Hardling Processing Development Quang: Others resent Programmes Working Facitios Laboratories: ơn: “lameơa Coamme Fenera 1788 (65)842 3400 Exi 339 - CX Posai 478, Manaus CEP:80.083-000 (681642-3430/042-1708 Dr Ozerio José de Menezes Fonseca search insiture Portuguese ‘onboard Onshore Drying: Salting; Fermentation; Smoking; Canning: Minced Produc; Fish Medi; Fish Lester

‘radional and New Fish Products; Taditonal and New Processes; Tradiiona Packaging, Fish Inspection, Quity Control Fish Qually ContralAssurence,

Blocromisiy, Nutter Siatstes, Econamics: Consultan, Training; Extension: Fishery Fesourens: Sock Assessment Fiery Bology Fag TeOtmoegy hen Cu; Rưệt tization of Low Commercial Value Fish Species trom the Rivers

Use of Skin and Fish Residues to Produce Leather Bioiogica Sioge,

Minced Fish ars Suri Research,

hema Beioy: Pacessina Enonenng: Biochem, Merbieny aly onto Biot Pant lee Making Pant, Taste Panel Room; Library: Researen Vessel: Machine ‘Shop, Fsh Cuture Ponds,

egulas Tsing Programmes: Te

Speciatzation Masi Degree PHO Programme

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BRAZIL

Programa de Pesquisas em Processamento de Produtos do Mar - PROMAR (Seafood Processing Research Programme) adress: Tel Fax E mail Hend of Orpanizalon: Type of Organization Responsible Authority: Number of Sta Working Languages Major Fetes of Interest Handing Processing: Species: Beveepment Quahty thers Present Programmes Working Facies: Laboratories: hen: Training Programmes; Eundaeso Universidade Feseral do Rlo Grande, FURG), Dopartamento de Quimica: RuAlfede Much, 475, Oc P A74, $6,201.900 Ro Grande RS (95) 592-31 1806 (59) 582-329716

cgmorenl@super fury br usromar@nunea furg or 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}

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BRAZIL Instituto Adolfo Lutz Adtress: Te! Fox Ema Head of Oroanization Type of Orjanzaton ‘Working Languages: Kgjer Fields of interest ‘Quai omnes: Working Facies: Laboratories: Omer: Teaining Programmes: The ‘vonida Or, Arnaldo 355, Sân PadloŸSP 01246-902 (68:011-3061-0111/1(08)011.852:5383 (66)011.854.3605 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

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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

Tại (6ố).148214081

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

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BRUNEI DARUSSALAM Department of Fisheries Address: Jalan Menten Besar, BB3910, Gunel Darussatam Sd Floor, Mnisy of Industry and Primary Resources Buiding, Ta, Ì8732-483112 Fox (73) 2.382080 Eat IKANEL@/BRUNET ON Head of Organization Type of Organization Responsible Autnonty Working Languagas: Major Folds of interest Handlog Processing Species: Development nh: ters Present Programmes: Working Facies: Laboratories ober: “Training Programmes Tile Director, Mr Po Hat Shartucan Government Deparment Misty of Industry and Peary Resources lay, English

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

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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

Te Frequency Dưølan Language:

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

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‘CANADA Canadian Institute of Fisheries Technology — Tại Fo Email Malte Head of Organization ‘Type ol Organization Rồtponsble Aulhonty uber of iat 'Voeng Largusges oor Flats of terest ancl Processing Species Bevetoprnent Quan Sim: Prosent Programmes: Worling Facliles alTech, Dalhousie Univershy, 1369 Baringlo St, Halex NS, 88 24 90246: B0A) (i}sna-a20 0218 gilagtuns.ca

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:

Tie Frequency Duration Language

Appl Fish Toehnglepy anual Seas Engish

‘Thermal Processing anna Boays English

Masters ana Prd" Enalsh

Hacer somal Seays_—Enash

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

Te Duration Lenguage

Surin Production and Products 268 Enh

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CANADA, Centre Spécialisé des Péches Adéreee Tại Fax Mỗi to Head of Organization ‘Type of Orgamvzation Responsible Author, Number of Stat Workg Languages Major Files of intrest Eanoing Processing ‘Species Bevetopment: Quan Other Present Programmos: ‘Working Fecittios: Laboratories others Regular Training Programmes: eo 19 Progr 167 La Grande Alle Est, Grande rvére, Québec GOC VO (14123852811 [D418 385 2888,

P220 Grande Riviere, Québec Director, Me Richard Lasele

Research insite, Fheres Colege Cotege dela Gaspese et des es, Scientists: 30 mers: 19 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 (University fev!) Syess rene

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

Spefvsion f Esh PZocossop 8Ư Rous French

Fish Stoce Manager Taohours French

Fish Dishes Production Conte Bag Rous Frenen

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CANADA ‘The Fisheries and Marine Institute of Memorial University of Newfoundland (Address đại Few Ea oad of Organization ‘Type of Organization Respansiba Authory Ngmber of Si: ‘Working Languages: Major Fields of interes: Nhang Processing: ‘Species: Bevelcpment Quang: hơn Wofeng Facllues 155 Ridge Road, Bọc 460 St lalris, NewfGundiand ATC S83 tì 70h 118020)

LH 70p 78.0848, Davie BennehBlmun ca, Toex 016-4721 Executive Dractr, Mr Leslie Oeil

FReseares Insitute Uni Oopt higher Edve, Momoral Unversty of Newoundiand ‘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

Training Programmes: Tle Duration Language

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

fRovenced Boman CocsilZone Managemen J2menEs Engh

favaneed Diplows in Food Selly i2monns — Engisn

Sdvonced Diploma in Food Tactolagy (Bmonre Engen

Bolom ~ Seaaod Processing Jomonns —Englsn

Doloma - Food Production Gusity l6mmnps —Englen

‘echnical Goritets Gully Assurance omens Engisn

Others

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GHiLe Food Engineering Department Aasress: Tại Fae Chai Hod of Ocganzation {Type of Organization Rosporsisle Autry Number of Saft Working Languages: Majer Fits of interest: Banding Brocessno Species ‘Development Saati! Gan, Present Programmes Working Facies: Lanoroies, others P.0, Box 4050, Valparaiso (g8) 32)214811/ 2re201 (60322274205 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)

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cue Fundacion Chile Actors: Ta Fw Ea Wiedste Head of Organization Type af Orearzaton FRespansbio Authonly Number of Stat iorking Languages: ajo Fits of ntrest Randi Processing Species: Development Quality Gian Present rogrammes: Working Facies: sberaores Others: Parque Antonio Renat, Sontiogo Sur B165, P.O, Box 6671198, Vitacura {sey2-2400300 (s5)2.242.6000 Fnlogkincen ssn

Director, Eduardo Bitan Goloaro Conte or Technology Transter Autonomous, Presta hot pratt

Sdentsls S0 ters 40 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

toa Convo! ang Assurance Shanstvengtsh

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CHINA Dalian Fisheries College Address: Tet Fx Ema: Head of Orgenzaton ‘Typo of Organization Responsbie Aue Number of Stat Working Languages Major Felts of Intorost: Present Programas: Working Factiies: Taporatries! omnes Serial Publications: Hoghijeo St 82, Dgian 116029 (BBI41t-ã7 1035 (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

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CHINA Fisheries College of Adress Tại Fx Hess of Organization {Type of Organation ResponsibieAulrorty Number of Slat Working Language: Majo ots of terest Ranging Processing Species Bavelopmont Quai han: Working Facies: ‘aberatones: others imei University 43, Yn Dow Road , ime, Xiamen 361021, P:R China (ấy 59221830 (88882181470 Yaah Zhang

Uniersty Callegemighes Eascucation Fujan Prova Government

Professors 10, “Associate professors: 49 Chinese

Onshore

ermertaton;Freezing Minced Products Fish Mes AgarAlginstsCarcagesnin;

hitmicntosan ° °

Moluscs ga; Fishes, Cusiacesns,

New Fin Products: New Processes New Packaging, quae Animal seeds

Fish Quatly Conroissurence Fishing Teenology Fish Culture; Seafood Plant Waste Utization, Nutiion and Feod of

‘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:

The Frequency Duration Language

‘Sestood Processing Tectnotogy Frozen Food Teele Chisese Chinese

‘Seatone Plant Waste Uilzstion Chose

‘Aquaculture Techlogy Chinese

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CHINA Shanghai Processing Technique Development Centre Aeros: đại Cable Head of Organization ‘Type of Organization Responsitie Autnorty Number of Stott Working Languages Majo: Fields of interes: Processing Dovetopment Quai hai Present Programmes: Working Facies: apecatones: Others Training Programmes: Tile 2s requied 4486 Gong Qing Road, Fuxing land Shanghal 200090 (882150 3898 , ° 3/80 Ir Oingenang wa

Reseatch inshivie Netonal Autonty Shanghai Fisheries Corp

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,

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CROATIA

"Ruder Boskovic" Institute, Center for Marine Research, Zagreb Laboratory for Aquaculture Address ‘es Fax Heed of Organization ‘Type of Organization: Number of Stat ‘Working Languages, jor Fields of ntorast and ng Speces thay hon, Present Progremmes! Working Facies: Uonoratores

Regula Taning Programmes le cure Nơng

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 Scientists 8 Gan 3 Croatian, Engish ‘ontoarc Onshore Mouscs

Fish inspection: Qualty Contr,

auton: Fring Teomotgy, Fish Culture

Pathology, Genetis and Nutriton in Aquatic Organs,

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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:

tandine: Processing onshore Drying: SatingDrying: Fermentation, Smoking: Freezing; Minced Products; Fish Mea Specs: Development Marte and eshwatar fishes Crustaceans, Molscs ‘raditonal and Nev Fa Produc: Treatioval ana New Processes,

đai y hen: uaity Contal Fịh Quelty Confo/Assuraree Blachmisty: Nuon; Mcrobalogy: Sensory Evaluation; Fish Stock Assessment Fishery Management, Baecenomics: Fshing Technology Fish Cute; Marine Pohuten

Present Programmes: Stock assessment Freshwater racucts: Stranp culture System opumizaton and culture of marine resources; Development anc improving of marin an of potenti Species

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:

The Frequency Duration Languace

[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

Bongeid arming eutire Baty TWRHƠ bi - Spannh

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

Fishing Preducte Toxicology Sal Tewtao tvs) Spanish

Blochetisty ane qualty contol inching products Dally twats) Spanish Seria Publications: Revista Cubana de Investigaciones Pesqueras (ISSN 0138-8452)

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(CZECH REPUBLIC

Fisheries High School, Vodnany

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

Fax (Số) 342.005 406

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

Eroeding Fishes in Ponds aerequred Beas

Breeding of Saimonds as required Says

tecro lang "` — Sanys

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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

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DENMARK

Danish Institute for Fisheries Technology and Aquaculture (DIFTA) Aasress: lemoesve), Tae North Sea Gente, DK-9850 Hitahals đại Fae (5) 8i ng 225 |

Eat 02130 dc

Vip rm ita ste oe

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

nana nboars: Onshore: Oepuraton

Processing Formentaton, Smoking, Cann, Freezing: Minced Products, Fish Real

Species [BBvelopment TÊN Cmgeemaee _Trditoral and New Fish Produets;Tadtona and New Processes; Traditonal and New

Packaging, Tedinel anc New Equipment

ust City Cent: Fin Guasty Carta osrance

Sires Nuirt’n: Eeonomes: Consuaton, Trani Extension Fiebing Technology: Fish Cire

Working Factiies “aberstones Chom: Procesino:Engnaaring: terotology: Quay Cort

Sines Bor Plat ice Making Plot Gok! Storage, Teat Kitchen Taste Panel Room; Library Fish Culture Ponce

Regular Training Programmes

Tie Quaity Management year Frequency Duratian Language Siweeks Ẻ hen,

ie Durston Language

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DENMARK Danish Institute of Fisheries Economics Research (DIFER) aasdress: Tại Fan Head of Organization ‘Type ot Organization Number of Sta Working Languages:

Major felts of intros:

Trang 34

DENMARK

Hoejmarklaboratory Ltd

ares: ‘det 11, Lem 6940 To Fax (91-348 306 (s)ar.a43 435,

E mai: NNgh2osf led

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:

The Duration Language

sity Assurance & Control Fot0 days — DanSVEfglah Teboraicy Management

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

Trang 35

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 soliscitieesivton esd Sven ir Bis ocesaweceranruent vara FEN espe ny lp le codfgog lợn ng re: tan nf lores ane cette ie cae cess aaa

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

oer: Hteperpose staton

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ECUADOR Maritime Engineering Address Tại Fax Esai Head of Organization ‘Type of organization Responsibie Autorty Number of sat ‘Working Languages Working Facies Laboratories Trang Programmes: Tie? Aquaculture ‘Aquaculture engineering Campus Prosperina, Kn 30 5 Perimetral highway, 288g - Boi004 - 882010 (8834) 854520 .6eervan(DGoIBl.espolodu ec 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

Trang 37

ECUADOR

Fish Technology Program

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

Tại 330 os 940856

Fax 53008 040885

Email Clanga@golateepoleduec

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:

Tile Fishing Technoioges Frequency anh Duration Longuage 3i2ya Spans

Fishing Admnatave Technologies Jeary 212ỳn - Spansh

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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 Ơrastacesne, Cơpholepeoz Bevesopment hen ‘Tradisonal ane nen Proves Eđuegiondllnteeet

Working Facies Uaberatores Ghemistry: Microbiology: Quality Control, Engwering Others Biot Pant Library, website Facies,

Regular Training Programmes:

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ECUADOR Foods Technology Program Adress Te Fax Emai Head of Organzatien: ‘Type of Orgaruzaton Reesponsile Autry Number of Stat Working Languages Major Fils of interest: Manding Processing: Species Beetopmen ual hen Present Programmes: Working Faclitios apocatories! Others Training Programmes, Tie Technical Foods Campus Prosperina, Km 30.5 Penmetral highway, Guayaqul, Ecuador (593) =~ 200-398 269-398 S0” bá — 269-368 / 852-804 Protal@espo\ edu ec Dr Gloria Baan

Uni Bept fHighor Educ Eng Vietor Sastaas siménoz

Scientists: 220 ‘others: 110 ‘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 Agenliưenhicatox Multseptnory ‘Chemisty Bromatology, Microbiology Pot Pint

Frequency Dưelon Language Year 25 years Spansh= English

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EeYPT Alexandria Fish Technology Centre autres: Te Fox Telex: Heae of ganization ‘Type of Organization Responsible Ansty Number of Sat Work Languages: Majoc Fields of interes: Harding Processing: Species: Bovetopment Training Programmes: Tie “Afelon Steel, E-Chatty, Alexandria (203-587 TeR 1882 03 h97 2780 54đ67 UMIVY UN,

Executive Diector, Professor Dr Esam Kamel Moustafa

RReseareninstute, Unversiy’envranment and Community Development Department Dean of Fac of Agios 8 Chalman of Board of Ovectoe: Prot Dr Ezeat Kadous Scientists: 5 others: 4

Arab, Engh

Srshore,

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

Prdcues: Fish Moat *

Frat Crusiceans, Moles: Cephalogeds

‘Traditional ane New Fah Products; Trastonal and New Processes; Tredtonal Packaging, Taaitonal and New Exulpmen

ish Haring (Past Harvest Tecnology) Fish Processing incucing HACCP

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