FIS2701

PROCESSING AND
MARKETING OF
FISHERIES PRODUCTS

FIS 2701
PROCESSING AND
MARKETING OF FISHERIES
PRODUCTS

Overview
1

2
3
4

What does this course provide?

Lectures and Practical Labs
Assessments
Rules and Regulations

1 What will you learn?

TIMELINE
TASK

DATE

WEEKS

LECTURES

05 JUNE 02 JULY

5 WEEKS

TEST 1

WEEK 6
(20 JULY)

MID SEM BREAK

03 JULY 09 JULY

1 WEEK

LECTURES

10 JULY 17 SEPTEMBER

9 WEEKS

TEST 2

WEEK 13
(07 SEPTEMBER)

STUDY WEEK

18 SEPTEMBER 24 SEPTEMBER

1 WEEK

FINAL EXAM

25 SEPTEMBER 15 OCTOBER

3 WEEKS

SEMESTER BREAK

16 OCTOBER 12 NOVEMBER

4 WEEKS

2 Lectures and Labs

Lectures:
TUESDAY (8-10PM, KK4)
THURSDAY (1-2PM, KK4)

Labs on WEDNESDAYS
(10am to 1pm)
7 students/group
Lab report per group
Submission after 1 week (Soft Copy - CD)

CONTENTS IN LAB REPORT

Introduction
Materials and Methods (Ingredients and Procedures)
Product Pricing Calculation / Estimation
Results
Discussion
Conclusion
Task

Lecture Topics
Lecture 1: Introduction to Processing of Fisheries Products
Lecture 2: Handling of Raw Materials
Lecture 3: Processing of Surimi and Surimi Seafood

Lecture 4: Traditional Processing Techniques

Lecture 5: Modern Preservation and Processing Techniques

Lecture 6: Modern Preservation and Processing Techniques

Lecture 7: Seaweeds and Other Aquatic Products

Lecture 8: Food Additives

Lecture 9: Marketing and Its Principal

Lab Schedule
AMALI
1

DATE

AMALI 1: FERMENTED FISH

15 JUNE 2016

****Moisture analysis for fermented fish

29 JUNE 2016

AMALI 2: KEROPOK LEKOR

13 JULY 2016

20 JULY 2016

AMALI 3: SATA
AMALI 4: FISH BURGER

AMALI 5: FISH BALL

03 AUGUST 2016

AMALI 6: SURIMI

06 AUGUST 2016

7
8
9

AMALI 7: FISH NUGGET

AMALI 8: FISH AND CHIPS
AMALI 9: FOOD INNOVATION
10 AMALI 10: LAWATAN KE KILANG-KILANG KECIL/
TRADISIONAL/SEDERHANA DAN INDUSTRI PERIKANAN

27 JULY 2016

10 AUGUST 2016
17 AUGUST 2016
24 AUGUST 2016
TBC
(NOT YET CONFIRMED)

What you need to bring?

Lab Coat
Good Morning Towel
Sharp Knives
Cordial/Juice
Sugar
Additional items (depends on instructions)

Assessment
Assessments
3
Assessment
activity
Lab report
Assignment

Percentage
10 %
20 %

(report/presentation/poster)

Test 1
Test 2
Final

15 %
15 %
40 %

TOTAL

100 %

Marking scheme
80-100 %
75-79 %
70-74 %
65-69 %
60-64 %
55-59 %
50-54 %
45-49 %
40-44 %
39 % or less

A
AB+
B
BC+
C
CD
F

Rules and Regulations

Punctuality
Attendance is compulsory
Two-way communication
Be prepared
Listen to instructions

EVERYONE DOES..

Assignment Topics
1

Fish Sauce

Fish Paste

Keropok Lekor

Salted Fish

Otoshimi

Fish Ball

Keropok Keping

Canned Food

Group
Number

Presentation and Poster Making

(A0 Size)

Assignment by group

Deadline of Poster Submission:-

06/09/2026 (Tuesday:4PM)