Posted by on February 04, 19103 at 03:38:48:

Masters in fisheries science(processing Microbiology)

Career: over 3 years experience in fresh ,smoked and value added and frozen fish and shell fish products.Experience in HACCP implementation, ISO 9001-2000, GMP and Microbiological analysis and safety of seafood.

Work experience:
1. worked as a sift manager: Afromeat (P)Co, Ltd, kisumu kenya.
2. worked as a shift manager Uganda fish packers, kampala, Uganda.
3. worked as a production manager Masese fish packers, Jinja, Uganda
4. Presently working as an assistant production manager B.I. Holdings , nicosia, cyprus.

Types of products handled:
1. fresh whole fishes and shellfishes.
2. frozen whole fishes and shellfishes
3. fresh fish fillets
4. frozen fish fillets.
5. smoke fish and fish fillets.( seabass, seabream, salmon, mackeral, tuna, herrings etc)
6. fish fingers, crab sticks, fish kebabs, fiah burgers etc.

Processing machinaries worked with and handled

1. Maurer, smoking oven
2. Modified atmospheric packaging machine
3. vaccum packing machine
4. Fish filleting machine
5. fish desaling and eviscerating machine.
6. Battering and breading machine
7. Marel, automatic fish grader,
8. Plate freezers (HPF) and IQF

Education:

MFSc: Central Institute of Fisheries Education, Bombay, India
Bachelor in fisheries science from Fisheries College and Research Institute, Tuticorin, India,

Research

Masters thesis title: Evaluation of critical control points for Vibrio spp in shrimp freezing (PUD)

contact Phone number +357-99-785792
email: kabilan18@yahoo.com