The principle and application of major traditional and modern processing methods are the main theme of the course. The principle and newly development in traditional process (canning, drying, concentration, freeze and refrigeration) are the subject covered in first semester. The principle, latest development and application of modern methods (extrusion, membrane separation, aseptic process, microencapsulation, radiation preservation, particles technology, high pressure process, and supercritical extraction) in seafood process are the subject covered in second semester.