The FT has many valuable resources that are divided into 2 (two) forms:
Presently the FT has ten (10) teaching staff who are specialized in post-harvest fisheries technology, fisheries microbiology, processing biochemistry, fish product utilization, quality assurance, food security, traceability, and molecular biology. They are working on various aspects of fisheries technology including post-harvest handling, preservation, fish processing, quality control, post-harvest biotechnology, protein and enzyme engineering of seafood and meat products, formulation and safety aspects of new foods from underutilized species, and the biochemistry of fish processing and enzymology.
There are five (5) well-equipped laboratories under this department, namely:
Fish Harvesting Laboratory
Fish Processing and Quality Control Laboratory
Fisheries Microbiology Laboratory
Post-Harvest Loss Reduction Laboratory
These laboratories are equipped with the following facilities: