Procesamiento De Productos Acuáticos: Oportunidad Para La Creación De Valor Agregado En La Industria Pesquera Y Acuícola A Través De Proyectos Estudiantiles

Aquatic product processing serves to prolong their shelf life and preserve their quality, but it also represents an opportunity to add value in the fisheries and aquaculture industry. Aquatic foods are rich in proteins, omega-3 fatty acids, and other essential nutrients, however, they are susceptible to rapid deterioration after capture or harvest. Factors such as low glycogen reserves, enzymatic activity, and ATP degradation contribute to this deterioration, limiting their shelf life and requiring processing methods to maintain their quality and safety. This paper presents a synthesis of university student projects that apply processing and preservation methods using regional aquatic products as the main raw material. Additionally, it analyzes how a course on processing these products provides university students with a comprehensive understanding of the industry's value chain, conservation techniques, and raw material transformation to add value to aquatic products. Aquatic product processing not only ensures food safety but also creates opportunities for innovation, entrepreneurship, and economic development. Student projects highlight the potential of this industry to add value to aquatic resources and contribute to the sustainable growth of the fisheries and aquaculture industry.