Fish Freshness Grading Workshop - Seafood Processing Lab, PSTU

On July 18, selected members of IAAS Bangladesh PSTU from the Faculty of Fisheries attended a Fish Freshness Grading Workshop at the Seafood Processing and Quality Safety Laboratory, PSTU. The session was conducted by Professor Dr. Md. Sazedull Hoque under the Exchange Quality Board initiative. Participants learned to evaluate finfish and shellfish freshness through sensory analysis — sight, smell, and touch — and practiced classifying fish as Fresh, Semi-fresh, Spoiled, or Unfit. These are skills that matter directly in fish markets and food safety contexts, not just in labs. It was a straightforward, practical session that gave Fisheries students something concrete to take back to the real world.