History

The field of fisheries and marine science is continually evolving, and significant challenges are being encountered, such as the rejection of Indonesian fishery products by the European Union market due to antibiotic levels in exported shrimp exceeding prescribed limits. Additionally, Indonesia has not fully met various quality assurance parameters for fishery products. With stringent quality and food safety standards imposed by importing countries such as the European Union, the United States, and Japan, suboptimal handling practices, and limited fish processing and preservation knowledge, surplus products are often discarded during peak months.

The rapid development of the fishery products industry necessitates forming a specialized concentration in this field. The Faculty of Marine Science and Fisheries at Hasanuddin University has established a new study program in Fishery Products Technology (THP) to address these challenges. This program has garnered support from various stakeholders, including government and private institutions.

The fast-paced advancement in fishery product technology requires competent human resources with analytical skills, practical abilities, and the capacity to work and develop science and technology aligned with national fishery development needs.

In response to this demand, the Faculty of Marine and Fisheries Sciences at Hasanuddin University launched the Fishery Products Technology Study Program. The establishment of this program is based on the Indonesian Minister of Research, Technology, and Higher Education Regulation Number 50 of 2015, which pertains to the establishment, alteration, and dissolution of state universities, as well as the establishment, alteration, and revocation of private university licenses. The THP Study Program was officially established based on the Rector’s Decree of Hasanuddin University No. 6405/UN4.1/KEP/2020 dated November 25, 2020.

The THP Study Program is managed by personnel, including the program chair, laboratory head, and teaching staff. The program chair oversees the learning process, planning, and developing the study program. The laboratory head manages and enhances the laboratory functions, while the teaching staff is responsible for transferring knowledge and skills to students.

The core subjects of the THP Study Program include:

1. Fish Handling: Techniques to ensure fish products remain in optimal condition.
2. Fish Preservation and Processing: Studying various preservation and processing methods to add value to fish products.
3. Fish Product Quality and Safety: Emphasizing quality assurance and safety of fish products by international standards.

With the establishment of the Fishery Products Technology Study Program, graduates are expected to meet the growing needs of the fishery industry and compete in the global market, thereby supporting better and more sustainable national fishery development.