Fish Processing Technology MFSc & PhD Syllabus

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M.F.Sc & PhD Programs

in Fish Processing

Technology - Syllabus

Central Institute of Fisheries Education

Mumbai

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M.F.Sc. (Fish Processing Technology) Major Courses

Code Course Title Credits

CORE COURSES

1. FPT 501 Technology of fish freezing and frozen storage 1+1

2. FPT 502 Thermal Processing fishery products 1+1

3. FPT 503 Quality assurance, management and certification 1+1

4. FPT 504 Applied Fish Biochemistry 1+1

5. FPT 505 Techniques in Microbiology 1+1

6. FPT 506 Cured, dehydrated and smoked fishery products 1+1

OPTIONAL COURSES

1. FPT 507 Handling, storage and transport of fresh fish 1+1

2. FPT 508 Technology of mince based fish products 1+1

3. FPT 509 Additives in Fish Processing 1+1

4. FPT 510 Fishing technology 2+1

5. FPT 511 Research and Statistical methods 2+1

6. FPT 512 Fish by-products, utilization of fishery wastes 1+1

7. FPT 513 Microorganisms of public health significance 1+1

8. FPT 514 Instrumentation in fish quality assessment 1+1

9. FPT 515 Packaging of fish and fishery product 1+1

PhD (Fish Processing Technology) Major Courses

Code Course Title Credits

CORE COURSES

1. FPT 701 Biochemical Techniques in Fish Analysis 2+1

2. FPT 702 Functional Properties of Proteins from Fish and

Shellfish 2+1

3. FPT 703 Quality Management Systems 2+1

OPTIONAL COURSES

1. FPT 707 Lipids of Aquatic Origin 2+1

2. FPT 708 Microbial Hazards in Fish Processing 2+1

3. FPT 709 Vitamins, minerals, flavour bearing components in

aquatic organisms

2+1

4. FPT 711 Toxins and Contaminants 2+1

5. FPT 712 Nutritional Aspects and Nutrition Labeling 2+1

6. FPT 713 Environmental Impact of Fishery Industries 2+1

7. FPT 714 Specialty products and Value Added products 2+1

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MFSc Syllabus

Core Courses

Technology of fish freezing and frozen storage 1 + 1

Objective:

• To teach students about various aspects of freezing of fish

• To teach chemical, bacterial and sensory changes during freezing

Theory:

Freezing: Structure of water and ice, Influence of solutes on the structure of water and ice,

phase equlibria and freezing curves of pure water and binary solutions, freezing curves for

fish, determination of freezing points from time- temperature plots, calculation of freezing

time, crystallization, nucleation, homogeneous and heterogeneous nucleation, super

cooling, crystal growth, eutectic point, location of ice crystals in tissue, changes during

freezing.

Technological aspects of freezing: Methods of freezing, comparison of various freezing

methods, selection of a freezing method, product processing and packaging, chemical

treatment prior to freezing, antioxidants, cryoprotectants and other additives, theories of

cryoprotection, glazing.

Frozen storage: Physical changes - freezer burn and recrystallisation, different types of

recrystallisation.

Chemical changes in lipids, proteins and nucleotides, freeze denaturation and theories on

denaturation, changes in pH, bacterial changes, sensory changes, texture, taste, odour,

effect of post-mortem condition on sensory qualities.

Water holding capacity, time temperature tolerance, temperature and duration of storage on

quality and shelf life. Arrangements within a cold storage, handling and stacking systems,

space requirement, precautions to reduce temperature increase in a cold storage.

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Filleting of fish, treatments, glazing, packaging and freezing. Processing of prawns, lobster,

squid, cuttle fish, crab etc. for freezing.

Practical:

Filleting of fish, treatments, glazing, packaging, freezing,

Processing of Prawns, Lobster, Squid, Cuttle Fish, Crab etc. in different styles, Packaging

and Freezing,

Freezing curve, determination of freezing point.

Studies on physical, chemical and sensory changes.

Reference:

• Advances in Fish processing Technology, Sen D. P., Pub. Allied Publishers Pvt. Ltd.

New Delhi (2005).

• Fish Processing Technology (1992) G. M. Hull. (Ed), Blackie Academic and

Professional, London

• Food Freezing Today,and Tomorrow, Springer - Verlage, London

• Food Refrigeration Processes (1990) By Cleland C Andrew, Elsevier Applied

Sciences, London

• Freezing Effects on Food Quality, Marcel Dekker, Inc. New York

• Govindan, T. K., Fish processing Technology, Pub. Oxford & IBH Publishing Co.,

New Delhi (1985).

• Low Temperature Preservation of Foods and Living Matter Marcel Dekker, Inc. New

York

• Postharvest Technology of fish and fish products. (2001). Balachandran, K. K., Pub.

Daya Publishing House, Delhi,

• Principle of Food Science. Fennema, O. R. (editor), Publ. Marcel Dekker Inc.

NewYark

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• Principles of Total Quality. (1994) St. Leuie Press, USA.

• Quality and Stability of Frozen Foods, Wiley Intersciece (John Wiley and Sons) New

York

• Text Book of Fish Processing Technology; Gopakumar K. (editor), Pub. ICAR, New

Delhi (2002)

Thermal processing of fish products 1 +1

Objective:

• To teach the students various aspects of thermal / heat processing

• To teach irradiation technology to enhance shelf-life of fish and its effect on fish

quality

• To teach various types of packaging techniques and material

Theory:

Principles of thermal processing. Mechanism of heat transfer: conduction, convection,

radiation and dielectric and microwave heating, unsteady state of transfer, heat resistance

of bacteria and spores, decimal reduction time, thermal death time, "Z" and "F" values, heat

penetration, cold point, can size, shape, contents etc. on heat penetration, determination of

process time. Significance of thermal death curve, graphical, formula, nomogram methods –

F0 value, cook value, D value, integrated F value and their inter-relationship.

Heat processing and heating equipment,

Classification of foods: low acid, medium acid and acidic foods, absolute sterility, statistical

sterility, commercial sterility, pasteurisation and sterilisation.

Canning process, steps involved, process flow, additives, HTST processing and aseptic

canning, principles and process details, canning machinery and equipment, canning

process for fish/shellfish, value added canned products.

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Spoilage of canned food, physical, chemical and microbial, Thermobacteriology, death of

bacteria, autosterilisation bacteriology of canned/heat processed fishery products,

examination of cans and seams.

Canning plant location: Practical considerations, canning plant facilities, layout design.

Flexible packing, retort pouch processing of fish and fishery products principles and

techniques. Combination and synergistic effects.

Hurdle technology: Combination with heat, heat and hydrostatic pressure, heat and low pH,

heat and NaCI and nitrite, combination with ionising radiation, irradiation and hydrostatic

pressure, irradiation and NaCI, irradiation and other adjuncts, heat and irradiation,

irradiation and low temperature, low pH and specific acids, low aw and adjuncts.

Irradiation: Radiation sources, units, dose levels radappertization, radicidation, radurization,

effects of irradiation on protein, lipids, vitamins, bacteriological aspects, physical properties,

shelf life.

Practical:

Evaluation of pasteurisation and sterilisation, determination of TDT and F value Examination

of canned foods, can seams, testing sterility, isolation of Bacillus and Clostridium Spp, spore

staining, heat penetration curve and cooling curve, canning operations for different

fish/shellfish products

Double seam profile, Heat Penetration Curve, F0 Value, Z value, Process time, Canning of

table fishes, Bivavles, Crustaceans in different containers, Operation of over pressure

autoclaves, Canned culinary preparations, Examination of canned fishery products.

Reference:

• A Handbook of Food Packaging (1983) Leonard Hill, London

• Advances in Fish processing Technology. (2005). Sen D. P., Pub. Allied Publishers

Pvt. Ltd. New Delhi.

• Canned Foods. (1980) Hersom and Hulland, Churchill Livingstone, New York

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• Food Canning Technology (1997) Larousse and Brown Eds., Willey VCH New York

• Food Irradiation (1991) Thorne, S (Ed), Elsevier Applied Science, London

• Food Packaging – Principles and Practices (1993) Marcel Dekker, Inc. New York


New Delhi (1985).

• HACCP in meat, poultry and fish processing (1992). Garret, E.S., Hudak Roos, M

and Ward, D.R Advances in meat research series. Vol 1 O.

• Handbook of Food Engineering Practices (1997) Valentus, K.J.,Rotskin, E and Paul

Singh, R CRC press New York

• Heat Transfer and Food Products (1988) Elsevier Applied Science, London

• Introduction to Food engineering (2001) Paul Singh, R, Dennis R Heldman,

Academic Press, London

• Mechanism of Action of Food Proservation Procedures (1989) W. Gould (Ed),

Elsevier Applied Science

• Manual on Fish Canning. (1988). Warne, D., FAD Fisheries Technical paper 285

• NFPA Laboratory Manual of Food Canners and Processors (1980) AVI. Publishing

Co. Westport, Connecticut

• Novel Food Packaging Tech-niques-(2003} ~f9ress-New~York

• Physical Principles of Food Preservation, (1975) Marcel Dekker Inc. New York

• Postharvest Technology of fish and fish products. (2001). Balachandran, K. K., Pub.


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NewYark

• Seafood Effect of Technolongy on Nutrition (1990) Pegott, G.M. and Tucker, B.W.

(Eds) Marcel Dekker I nc. New York


Delhi (2002)

• Thermo Bacteriology in Food Processing (1973). Stumbo, C.R ,Academic Press,

New York

Quality assurance, management and certification 1 + 1

Objective:

• To teach various aspects of quality assurance system, quality management and

national / international certification system

• To teach factory sanitation and hygiene, water quality and standards

• To teach quality affecting parameters

Theory:

Quality management, total quality concept and application in fish trade. Quality assessment

of fish and fishery products - physical, chemical, organoleptic and microbiological quality

standards.

Inspection and quality assurance: Fish inspection in India, process water quality in fishery

industry, product quality, water analysis, treatments, chlorination, ozonisation, UV radiation,

reverse osmosis, techniques to remove pesticides and heavy metals. Sensory evaluation of

fish and fish products, basic aspects, different methods of evaluation, taste panel selection

and constitution, statistical analysis.

Quality problem in fishery products: Good manufacturing practices. HACCP and ISO 9000:

2000 series of quality assurance system, validation and audit. National and international

standards, Codex alimentarius, USFDA and EU regulations for fish export trade, IDP

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and SAT formations in certification of export worthiness of fish processing units, regulations

for fishing vessels, pre-processing and processing plants, EU regulations. ISO22000:2006

Factory sanitation and hygiene: National and international requirements, SSOP

Water quality and standards, water analysis, purification and treatment of water.

Food laws in India, integrated food law.

Practical:

Evaluation of fish / fishery products for organoleptic, chemical and microbial quality.

Methods for analysis for bacterial quality parameters, chemical parameters and filth.

Evaluation of sanitary conditions in fish processing units.

Analysis of typical hazards. Study of correction and corrective action.

SQC : Introduction, statistical principles involved, process control, control charts, variable

and attribute control charts, Acceptance sampling, basic ideas, sampling by attributes single

and double sampling plants, Basic concepts of decision making.

Familiarization with water quality analysis

Reference:


New Delhi (2005).

• Assessment and Management of Seafood Safety and Quality. (2003) Free amino

acids Technical Paper No. 444



• Food borne Disease Handbook. IInd Edn. (2001) Vol.4:Seafood and Environmental

Toxins, Marcel Dekker Inc New York

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• Handbook of Natural toxins - Vol 3. Marine Toxins and Venom. 1988. Marcel Dekker

Inc. New York

• Handbook of Natural toxins - Vol 4. Bacterial Toxins. 1988. Marcel Dekker Inc. New

York.

• ISO- 9000-3 1995 Springer


York

• Postharvest Technology of fish and fish products. (2001). By Balachandran, K. K.,

Pub. Daya Publishing House, Delhi,

• TQM - in New Product Manufacturing. (1992), McGraw Hill Inc. New York 4.

Introduction of Total Quality. (1994) Prentice Hall Inc., USA


• Seafood toxins 1984. American Chemical Society, Washington, D.C.


Delhi (2002)

Applied Fish Biochemistry (1+1)

Objective:

• To teach macro and trace constituents and nutritive value of fish

• To teach toxins and toxic substances and their toxic effects

• To teach various experimental techniques used in food analysis

Theory: Seafood proteins:

Sarcoplasmic proteins: Classification, enzymes, hydrolases.

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Oxidoreductases; Other enzymes, pigments, Heme proteins, Myoglobin, Hemocyanins,

parvalbumins, antifreeze proteins.

Myofibrillar proteins: Myosin – isolation, sub-unit composition, stability, gelation, actin,

allergins, tropomyosin, troponins, paramyosin, connectin. Collagen in fish muscle and skin:

location, connective tissue in the muscle, characteristics of seafood collagen, collagen on

the quality of seafoods, gaping.

Functional properties of seafood proteins: Solubility, emulsification, viscosity, water holding,

gelation, texture profile analysis.

Denaturation: At high and low temperatures and kinetics, dissociation / aggregation /

coagulation etc. reversibility, significance to processing and quality.

Hydrolysis and hydrolysates: Process and applications, proteinases.

Non-protein nitrogenous compounds: Free amino acids, peptides.

Nucleotides, Guanidins, urea, quarternary ammonium compounds etc. TMAO and its

decomposition products, demethylase.

Seafood lipids:

Composition and nutritive value, lipid types and their variations, fatty acid composition of fish

liver and body oils, lipid fractionation, triglycerides, phospholipids, non-saponifiables

includinding sterols and vitamins. Polyunsaturated fatty acids, prostaglandins, beneficial

effects on human health, estimation of lipid fractions, auto-oxidation of fatty acids, pro- and

anti-oxidants, oxidation indices, lipid-protein interactions, oxidized lipids-protein interactions

and their impact on quality, rancidity, lipasas and phospholipases.

Macro and trace elements in fish and shellfish; Minerals of nutritional significance, toxic

metals and their harmful effects and metallothionines.

Flavour bearing compounds in fish.

Nucleotides: Post mortem degradation, K-value

Free amino acids, amines, volatile fatty acids, carbonyls, sulphur containing compounds,

carotenoids, isoprenoids.

Biogenic amines, Aflatoxins in cured fish.

Practical:

Molarity, normality, acid-base, redox titration, buffers

Lipids –Fractionation by TLC and other chromatographic techniques

Fatty acid composition by GLC, Amino acid analysis by HPLC

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Protein purification methods: (NH4)2SO4/solvent precipitation

Ultracentrifugaion, dialysis & ultrafiltration, gel filtration, electrophoresis, PAGE and SDS-

PAGE,

Marine polysaccharides for food use, molecular biology techniques in fish and bacterial

identification, and topical subjects.

Reference:

• Food Analysis Theory and Practice (1994). Pomeranz, Y. and Meloan, C. E., Avi

Publishing Co. Wert port

• Food Protein Chemistry (1984). By Regenstein, J. M. and Regenstein C. E., Academic

Press INC.

• Food Texicology (part A) and Principal & concepts (partB) (1988). By Concon, J.

Marcel Dekker INC, New York

• Instrumental Methods in Food Analysis (1997) By Pare J.R.J. and Belanger J.M.R.

Elsevier, Netherlands

• Morden Methods of Food Analysis (1984). By Stewart K.K. (Ed). Avi Publishing co.

westport

• Mordern Techniques of Testing Fish & Fishers Product for Food & Feed (1967). By

Mukundan M.K. Biochemistry & Nutrition & microbiology division

• Nutrition In approach (1967). By Pike R. L. and Brown M.L. Wilcy Eastern Private

Techniques in Microbiology 1+1

Safety in microbiology laboratory – Prevention of contamination, aerosol sampling,

disinfection and evaluation of disinfectants.

Microscopy – bright-field, fluorescence, phase-contrast, dark ground and electron

microscope.

Staining techniques - chemistry and various types.

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Sterilisation – principles and various physical and chemical methods. Nutritional

requirements of microorganisms – growth media and different types.

Isolation, enumeration, preservation and maintenance of cultures - growth curve, different

types of cultures, population estimation techniques.

Routine tests for identification of bacteria - morphological, cultural, biochemical and

serological. Anaerobic bacteria - methods of anerobiosis. Basics of mycological and

virological techniques. Introduction to molecular techniques in Microbiology.

Practicals: Microscopic techniques, isolation, enumeration and identification of

microorganisms, serological techniques, anaerobic bacteria, mycological, virological

and molecular techniques.

Cured, dehydrated, smoked fishery products 1 + 1

Objective:

• To teach about various scientific preservation techniques of fish.

• To teach changes during storage of products

Theory:

Free and bound water in foods, water activity and sorption behaviours of foods, storage

characteristics, microbial spoilage, effects of water activity on chemical deterioration,

enzymatic reaction, non-enzymatic browning, lipid oxidation, reaction between lipids and

proteins, dry fish, control of micro-organisms.

Principles of drying and dehydration: Psychometrics, drying calculation, constant rate and

falling rate, drying time in air, moisture transport mechanism, natural drying, solar drying and

mechanical drying. Different types of dryers: tunnel drier, vacuum drier, drum drier, solar

drier etc.

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Dehydration of fish products: dehydration ratio, precautions to be taken in fish drying;

denaturation of fish protein

Cured fish, use of salt, factors affecting salt uptake by fish, lean and fatty fish, whole, gutted

or split open, type and size of salt crystals, source of salts and impurities in salts, effect of

impurities on salt penetration, temperature of salting.

Spoilage of dried / cured fish, physical, chemical and microbiological changes, methods to

prevent / control spoilage, extension of shelf life

Smoke curing, chemistry of smoke, composition and properties, smoking methods: cold and

hot method, use of smoke liquids, production of smoke, type of wood used, methods of

smoke generation, carcinogens in smoke, smoke kilns

Marinades: Principles; processing of cold, cooked and fried marinades, shelf life and

spoilage.

Fish and shellfish pickles: production, shelf life

Packaging requirements for dry, cured and fermented products.

Practical:

Preparation of dried, cured and fermented fish products, examination of salt, protein,

moisture in dried / cured products, examination of spoilage of dried / cured fish products,

marinades, pickles, sauce,

Reference:

• Advances in Fish processing Technology, By Sen D. P., Pub. Allied Publishers Pvt.

Ltd. New Delhi (2005).

• Batters and Breadings in Food Processing Karel Kulp and Robert

Loewe(Eds),American Association of Cereal Chemists, Inc.St.Paul,Minnesota 55121-

2097 USA.

• Batter and Breading Technology, Darrel R. Sudermanand E. Cunningham(Eds), Ellis

Horwood Limited, Publishers, Chichester, England.

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• Heat Transfer and Food Products (1988) Elsevier Applied Science, London

• Introduction to Food engineering (2001) Paul Singh, R, Dennis R Heldman,

Academic Press, London

• Manual of processing, packaging and preservation of value added fishery products,

Infofish publication, Infofish, P.O. Box 10893, Kualalampur ,Malaysia

• Natural Antimicrobial Systems and Food Preservation (1994), CAB International

Walligford




NewYark

• Processing Aquatic Food Products, By Wheaton and Lawson (1985) John Wiley and

Sons New York.


Delhi (2002)

OPTIONAL COURSES

Fish by-products and utilization of fishery wastes 1 + 1

Objective:

• To teach students regarding various fish by-products, and utilization of fishery wastes

Theory:

Fish meal: Production - dry and wet process, machinery, control of quality of products,

specifications, packaging and storage

Fish body and liver oils: Extraction, purification, preservation and storage, industrial and

nutritional applications of fish oils. Vitamin A & D

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Essential fatty acid functions of fish oils, poly unsaturated fatty acid (PUFA), production of

concentrates of polyunsaturated fatty acids, preparation of fatty alcohol and amides,

Utilisation of shark: Processing of shark meat, removal of urea in meat, filleting, curing and

dehydration, extraction of shark liver oil, Vitamin A, D, squalene, ambergris, curing and

tanning of shark skin, shark cartilage

Shrimp waste, crab shell and squilla utilisation: Resources and composition, conventional

uses, feeds and manure, conversion to useful materials like chitin, chitosan, glucosamine

hydrochloride, commercial production, production and use of protein isolates from squilla

and shrimp waste.

Fish protein concentrate: Different methods of production, functional properties, different

types of FPC, texturised products.

Fish silage: Acid silage and fermented silage, advantages over fish meal, nutritional value of

silage.

Fish hydrolysates: Production and utilisation, biochemical composition and importance in

food and nutrition

Miscellaneous by-products: Fish maws and isinglass, pearl essence, fertiliser, beche-de-

mer, processing of snail meat and jelly fish.

Practical:

Preparation of fish meal, FPC, fish oils, chitin, chitosan, glucosamine hydrochloride, fish

maws, isinglass, agar, alginic acid, , glue, pearl essence, fish sauce.

Reference:


New Delhi (2005).



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New Delhi (1985).


NewYark


Delhi (2002)

• Introduction to Fishery Byproducts (1981) By Barlaw

• Processing Aquatic Food Products, By Wheaton and Lawson (1985) John Wiley and

Sons New York

Design, maintenance of fish processing plants and instrumentation 1 + 1

Objective:

• To teach plant design, function and maintenance of fish processing plants and

various measurement techniques

• To teach scientific techniques of effluent treatment

Theory:

a) Design and maintenance of fish processing plants

Plant design: Fundamentals of processing plant design: Site selection, design and

preparation of layout of processing plants - freezing plant, cold storage, canning plant,

dryers etc.

Functions and construction of refrigeration system: Tests and inspection, Operation and

handling, P-H diagram and basic calculation - Application of P-H diagram, size and required

power of compressor, maintenance of refrigerating machine, troubles and causes.

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Preventive maintenance of machinery and equipment of fish processing plants, IQF,

Canning plant, sausage plant, artificial dryers, smoking chambers etc., safety controls for

freezing and canning plant

Effluent treatment: Legislation and standards of effluent discharge, water pollution control

measures in the food industry, waste water treatment process; dissolved air floatation,

sedimentation, chemical treatment, biological treatment, aeration, carbon adsorption,

granular media filtration and sludge handling. Boilers - Classification and selection of

boilers, Boiler mounting and accessories.

b) Instrumentation

Measurement techniques

Sensors, active and passive sensors, characteristic of sensors for the measurement of

temperature, relative humidity, aw value, gel strength, moisture, freshness, pH, conductivity,

DO, redox potential, salinity, air velocity, solar energy and brine concentration.

Thermometers: Different types of thermometers, characteristics and application.

Instrumentation techniques: General configuration of instrumentation system.

Instrumentation for measurement of aw value, temperature, pH, freshness, gel strength,

salinity, brine concentration

Thermal properties of foods: Calorie, heat loss, heat gain, specific heat, Newton's laws of

cooling, heat transfer, latent heat, laws of fusion, thermal conductors, thermal diffusivity

Practical:

a) Design and Maintenance of Fish Processing Plants

Operation and maintenance of machinery and equipment for cold storage plant, freezing

plant, canning plant, sausage making, dryers, boilers etc. Assembly of a refrigeration unit

and charging refrigerant.

b) Instrumentation

Measurement of temperature inside cold storage / freezer, fish during freezing and thawing.

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Estimation of Gel strength.

Measurement of solar radiation, air velocity, air temperature. Measurement of salinity,

conductivity, pH.

Estimation of water activity.

Reference:


New Delhi (2005).




NewYark

Microorganisms of public health significance 1+1

Objective:

• To teach detail about microorganisms of public health significance

• To teach regarding food-born diseases and their prevention

• To teach food causing bacteria, virus and parasites.

Theory:

Infection and immunity, microbial food poisoning, bacteria of public health significance in

fish I fishery products I environments - Salmonella, Clostridia, Staphylococcus, E. coli,

Streptococcus, Vibrio, Aeromonas, Listeria, Yersinia, Bacillus. Laboratory techniques for

detection and identification of food poisoning bacteria. Mycotoxins in cured fish.

Food-borne bacterial infections.. Food infections by Salmonella, Clostridium perfringens,

Vibrio parahaemoliticus, Enteropathogenic E. coli, Aeromonas hydrophila etc., the nature of

causative agent, its source, incidence, foods involved, the diseases, conditions for outbreak

and prevention. The etiology of diseases: Conditions for outbreak & prevention

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Botulism and staphylococcal food poisoning, organism responsible and their origin, growth

and toxin production, nature of toxins, incidence of poisoning, foods involved.

Food borne non-bacterial infections and intoxications: Aflatoxins, patulin, ochratoxin and

other fungal toxins found in food, toxin producer, source, nature of toxin, toxicity and

significance in foods.

Virus and some parasites found in foods.

Practical:

Laboratory techniques to detect and identify pathogens in fish - E.coli, Staphylococcus

aureus, Streptococus faecalis, Clostridium perfrigens, Clostridium botulinum, Salmonella,

Listeria, Vibrio cholera, Vibrio parabaemolyticus, V. vulnificus, Animal bio-assay of bacterial

toxins.

Reference:

• Food Borne Pathogens Varnam & Evans

• Food Borne Disease Handbook. IInd Edn. (2001) Vol.4:Seafood and Environmental


• Food Borne Infections & Intoxications Reimann & Bryan

• Food Microbiology Fundamentals & Frontiers M.P. Doyle

• General Microbiology Hans H Schelgel

• Handbook of Natural toxins - Vol 3. Marine Toxins and Venom. 1988. Marcel Dekker

Inc. New York

• Handbook of Natural toxins - Vol 4. Bacterial Toxins. 1988. Marcel Dekker Inc. New

York.

• Microbiology Perscott Harvey & Cleim

• Seafood toxins 1984. American Chemical Society, Washington, D.C.

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Fishing Technology 2+1

Objective:

• To impart training in design, fabrication and operation of fishing gears.

• To teach the importance and guidelines regarding code of conduct for responsible

fishing operations and safety at sea.

Theory:

Design, fabrication and operation of various fishing gears: trawls (pelagic and bottom),

purse seine, gillnets, trammelnets, dolnets, FADs (Floating and bottom – artificial reefs),

traps and lines.

Harvesting methods in inland water bodies and their improvisation: Gillnets, castnets, lines,

dragnets, bagnets etc.

Effects of fishing method and on-board handling on fish quality

Destructive and prohibited fishing practices.

By-catch reduction devices: Definition of by-catch, types of by-catch reduction devices and

the principles of operation.

Turtle Excluder Devices: Definition, types of TEDs – soft and hard types, materials used for

construction, maintenance.

Acoustics: Acoustic surveys for fishing, acoustic aids in fishing and acoustic measurements.

Safety at sea: Safety devices – Accidents at sea, mitigation measures. Safety devices -

SART, EPIRB, GMDSS.

Advanced communication Systems – VHF, SSB, Inmarsat System.

Vessel Monitoring Systems (VMS): Importance, uses, role in fisheries management.

Satellite navigation system: GPS – Components of GPS, working, functions, , important

applications of GPS in fisheries and aquaculture.

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Fishing harbours: Classification, facilities, layout of a typical fishing harbour, stages in the

planning of fishing harbours.

Code of Conduct for Responsible Fisheries (CCRF): Articles of CCRF, Elaboration of Article

8: Fishing Operations.

Practical:

Drawing and reading gear designs.

Field visits to fishing harbour and preparation of drawing of its lay out.

Training onboard fishing vessels in fishing techniques, familiarization with navigation and

communication equipments,

Handling and storage of fish.

Study of structure and operation of a fish landing centre.

Study of destructive fishing techniques

Fish aggregating devices.

Familiarization with safety devices like SART, EPIRB and GMDSS.

Reference:

• An account of the inland fishing gear and methods of India. (1971). George VC.,

Indian Council of Agricultural Research. Special Bulletion of Central Institute of

Fisheries Technology, Ernakulam (9), pp. 68.

• Calculations for fishing gear designs, (1986) Fridman, A.L., FAO Fishing manual,

Fishing News Books, Ltd., Farnham, 264 p.

• Commercial fishing methods-an introduction to vessels and gear, (1996).

Sanisbury, J.C., Fishing News Books Ltd., Farnham, 352 p.

• Course manual in Fishing Technology, (1988). Shenoy, Latha., CIFE, Mumbai, 95 p.

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• Fish catching methods of the world. (1984). Brandt. A.V., Fishing news books Ltd.,

London: 432 p.

• Fisheries acoustics, Fish and Fisheries Series 5, (1992) MacLennan, D.N. and

Simmonds, E.j., Chapman and Hall, London, 323 p.

• Fisherman’s workbook, (1990), Prado, J., Fishing News Books, Blackwell Scientific

publications Ltd., Osney Mead, Oxford, 192 p

• Fishing gear and craft technology. (2001). Sreekrishna, Y. and Shenoy Latha.,

Indian Council of Agricultural Research, New Delhi, 342 p.

• Fishing operations, (1996). FAO Training guidelines for responsible fisheries No. 1,

FAO, Rome, 26 p.

• Modern Fishing Gear Technology, (2000) Hameed, M.S. and Boopendranath, M.R.,

Daya Publishing House, Delhi:186 p.

Handling, storage and transport of fresh fish 1 +1

Objective:

• To teach scientific techniques handling, storage and transport of fresh fish

• To teach various post harvest changes during chill storage of fish.

Theory:

Structure of fish myosystems, Postmortem changes - Structural and chemical

Fish as raw material for processing: Body structure, physical properties, shape, specific

weight, bulk weight, angle of slip, weight composition.

Factors affecting quality of fresh fish: intrinsic and extrinsic factors.

Handling of fish onboard fishing vessels, Unit operations

Unloading fish, Fish pumps

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Post-harvest Fishery losses, Methods to reduce losses

Handling of fish in landing centres, defects and modifications needed

Chill storage of fish: Heat load calculation, storage methods. insulated boxes and insulation

thickness, different types of ice, physical, chemical, microbiological and sensory changes

during chill storage, iced storage shelf life, cold shock, physical, chemical and sensory

methods of analysis.

Different types of ice and their manufacture, Flow ice

Sous-vide technology

Melanosis and its prevention, discolouration in aquatic products, non- enzymatic browning

Depuration of bivalves

Modified Atmosphere Packaging

Transportation: Live fish/shell fish, Transportation of raw fish to local markets and

processing centres, Improvements needed in transportation, Refrigerated transport

systems, Classification of transport vehicles, Cold chain.

Practical:

Chill storage studies: Chemical, physical and sensory analysis, determination of shelf life

Handling of fish, bivalves, prawns, mollusks

Depuration, treatment with chemicals, evaluation of freshness of fish.

Reference:


New Delhi (2005).

• Assessment and Management of Seafood Safety and Quality. (2003) Free amino

acids. FAO Technical Paper No. 444

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• Food Storage Stability, CRC Press, New York

• Food Refrigeration Processes (1990) By Cleland C Andrew, Elsevier Applied

Sciences, London

• Freezing Effects on Food Quality, Marcel Dekker, Inc. New York


New Delhi (1985).


York

• Post-harvest Technology of fish and fish products. (2001). Balachandran, K. K., Pub.



NewYark



Delhi (2002)

Technology of mince based fish products 1+1

Composition of muscle proteins in fish and their role in emulsification and elasticity

formation

Factors influencing denaturation of muscle proteins and their theories. Methods of

testing the protein denaturation

Factors influencing elasticity formation and theories of gel formation. Minced meat from

different varieties of fresh and marine water fishes.

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Improvement of colour of meat by bleaching and certain additives. Use of anti-

denaturants to prevent and denaturation of proteins of fish mince during storage.

Changes in meat during mincing and mixing operations and cooking and setting

phenomena.

Technology of processing and preservation of gel forming fish flour (AFPP), its property

and utilisation. Unit operations in analog product preparation- Crab sticks analogs,

moulded lobsters and crabs

Battered and breaded products

Use of emulsifiers, binders, seasonings, spices, antioxidants, smoke extract,

Preservatives, natural and artificial casings, nitrites and nitrates. Fortification of fish

products with vitamins and minerals. Quality standards and recent developments.

Practicals: Measurement of viscosity of fish proteins by Ostwald viscometer, effect

of water washing on the quality of meat, colour fixation of red colour meat and estimation

of nitrite. Studies on setting of fish meat. Estimation of starch in the final paste product.

Fundamentals of controlled stress Rheometer. Effect of two stage heating of fish sol on

gel strength.

ADDITIVES IN FISH PROCESSING 1+1

Objectives :

• To familiarize use of different additives, their effects, levels and detection.

Theory

Introduction to food additives-definition-technical benefits of food additives-intentional

and incidental additives.

Relationship of great revolutions in history to the development of food additives –

Agricultural Revolution-Industrial revolutions – urbanization. Basic uses of food

additives.

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Intentional additives – use of specific nutrients as food additives – Requirements and

considerations – minerals. Vitamins, amino acids and nutrient concentrates as

additives.

Policy considerations in the use of food additives. Flavours and colour as additives.

Antioxidants – Mechanism of antioxidants; commercial antioxidants and selections.

Analytical methods for antioxidants.

Acidulants in food processing; Sequestrants in food processing; Polyphosphates in

food processing; Starch as an additive; Incidental additives.

Practicals

Determination of food additives such as preservatives, antioxidants, curing agents,

chelating agents, acidulants and phosphates in various food products. Detection of

certain intentional and unintentional food additives in foods.

PACKAGING TECHNOLOGY FOR FISH AND FISHERY PRODUCTS 1+1

Objectives :

• To acquaint with different packaging materials, their appropriate use and benefits

Theory:

Food packaging, its purposes and procedures; technological aspects of

packaging fishery products; packing of fresh and frozen fish for consumers; packaging

for transport, shipping and institutional supplies; packaging standards for domestic and

international trade.

Packaging materials; basic films and laminates, their manufacture and

identification; resistance of packaging materials, causes and remedial measures;

development of protective packaging for fishery products; methods of testing for

packaging materials for their physical properties; containers and their testing and

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evaluation; package designs; resistance of packages to hazards in handling; transport

and storage.

Labelling and printing of packaging materials.

Practicals: Assessment of quality parameters such as moisture permeability, grease

resistance, thickness/guage of basic plastic films and laminates.

Quality assessment of paper and board and the products prepared from them.

Evaluation of packages with regard to the resistance to handling, transportation and

storage.

PhD Syllabus

CORE COURSES Biochemical Techniques in Fish Analysis 2 + 1

Objective:

• To teach detail about various biochemical techniques in fish analysis

Theory:

General principles of separation of micro and macro molecules, selection of appropriate

tools for analysis of fish samples. Outlines of common techniques involved in biochemical

analysis.

Centrifugation techniques: types of centrifugation, concept of Svedberg unit, analytical

ultracentrifuge.

Filtration technique: different types of filtration, types of filters and means of using them.

Spectroscopic techniques: Principles, UV-Visible and IR spectroscopy, spectro-fluorimetry,

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flame photometry, atomic absorption spectrophotometry, ICP- AES, mass spectrometer

Electrophoretic techniques : General principles. Classification, Paper electrophoresis,

Native and reduced PAGE, IEF, capillary electrophoresis, 2D Gel electrophoresis.

Chromatographic Techniques : General principle, types of chromatography - adsorption,

partition, ion-exchange, molecular sieve, affinity, Gas chromatography, thin layer

chromatography.

High performance Liquid chromatography, LC MS-MS: Theory and instrumentation.

Practical

Isolation of proteins: sarcoplasmic, myofibrillar, and stromal.

Estimation of proteins : Biuret, Lowry and Dye binding technique.

Amino acid analysis, non-protein nitrogen.

Extraction and estimation of lipids: Measurement of oxidation and hydrolysis of lipids, Fatty

acid profile.

Minerals and heavy metals: Estimation by Atomic Absorption Spectroscopy and flame

photometer.

HPLC- determination of histamine

Demonstration of GC-MS-MS,

Separation of protein by electrophoresis

Reference

1. Introductive Spectroscopy, (1979) Pavia Lampman, Kriz Saunder College Publishers,

2. Mass Spectrometry in Biological Sciences (1996) A.C. Burlingame & S.P. Carr

3. Introduction to Analytical Gas Chromatography (1981), J.A, Peary, Marcel Dekker Inc. 4,

Analytical Instrumentation Handbook (1997), G.W.Ewing, Marcel Dekker Inc.

5. Analysis of Food for nutrition labeling & Hazard contaminants (1995), I.J. Jean & W.J.

Ikim, Marcel Dekker Inc -

6. Practical Biochemistry - Principles & Techniques (2000) Keith Wilson &John Walker

Cambridge University Press

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7. Mass Spectrometry of Biological materials (1988) B.S.Larsen & C.N. McEwen, Marcel

Dekker Inc

Functional properties of proteins from fish and shellfish 2+1

Objective:

To teach students on biochemical properties that are known to affect product properties.

Theory:

Definition of functional properties and their importance in proteins from fish. Typical

functional properties of proteins in food system.

Protein structure and function: Protein folding and non-covalent forces stabilizing protein

structure with special reference to hydrophobic interactions. Free energy and entropy

concept in relation to hydrophobic interaction. Surface hydrophobicity and its relation to

functional properties. Estimation of surface hydrophobicity and total hydrophobicity.

Solubulity and water sorption of proteins: Factors affecting protein hydration. Viscosity in

relation to protein hydration: Methods of estimating viscosity.

Gelation : Definition of gel, mechanism of formation of gel, factors affecting the gel

formation. Evaluation of gelling capacity- thermal, rheological and microscopy.

Surfactant properties: emulsifying and foaming, Importance of emulsifying properties of

proteins. Theoretical concept of emulsion capacity and stability. Interfacial properties,

adsorption from solution. Methods of estimating surface tension.

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Emulsion instability: Creaming, sedimentation, aggregation vs Brownian aggregation.

DLVO theory, microemulsions. Methods for estimation of emulsion capacity and stability.

Macromoleculear absorption and different stages of foaming. Foam stability in relation to

proteins structure. Foaming ability of different protein systems with case studies.

Denaturation and functionality: Changes in functional properties of proteins as affected by

icing, freezing, drying, salting and heating. Modification of proteins for improving

functionality- Succinylation and acetylation procedures.

Practicals

Evaluation of different functional properties like water absorption, fat absorption,, gelling,

emulsification capacity and stability of fish/shell fish proteins. Effect of pH, temperature and

ionic strength on various functional properties. Prediction of functional properties using

model compounds.

Quality Management System (2+1)

Objective:

• To teach different aspects of quality management system and evaluation techniques

for seafood

• To teach Seafood Quality Assurance and Quality Assurance Systems

Theory

Quality Management Systems: The concept of total quality management. The principles of

TQM. Zero defect planning, Quality circle, Quality link, Quality culture. Statistical Quality

Control. Quality as related to preprocess handling, transportation, processing and storage.

Quality evaluation techniques for seafood: Physical, chemical. bacteriological and

Instrumental methods of quality evaluation. Sensory evaluation.

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Quality standards: National and International – Codex, USFDA, EU norms, ISO, BIS etc.

standards for fish and fishery products.

Seafood Quality Assurance and Quality Assurance Systems: Good Manufacturing (GMP)

and Good Hygiene Practices (GHP) -Codex guidelines. The concept of HACCP in seafood

safety. HACCP team Management role and CCPs and implementation procedure for

HACCP- ISO 22000 FSMS. ISO 9000 series of standards. Cold schedule and hotschedule

for handling perishable commodities.

Validation of methods for quality assurance- Method selection, Quality check, inter-lab

comparision, proficiency testing. Primary standards. Reference standards. Reference

material (RM), Certified Reference Material (CRM) and Standard Reference Material (SRM),

Uncertainty and Calculation of Uncertainty of Measurements

Sample Accountability: Sampling plan -probability sampling and non- probability sampling..

Practical:

Developing flow charts and exercises in identification of hazards- preparation of hazard

analysis worksheet, plan form and corrective action procedures in processing of fish.

Analysis of typical hazards, study of correction and corrective action. Detection and

estimation of important toxic chemicals in food, quality defects.

Reference 1. Assessment and Management of Seafood Safety and Quality. (2003) FAO

Technical Paper No. 444

2. Principles of Total Quality. (1994) St. Leuie Press, USA.

3. TQM - in New Product Manufacturing. (1992), McGraw Hill Inc. New York 4. Introduction

of Total Quality. (1994) Prentice Hall Inc., USA

5. ISO- 9000-3 1995 Springer

6. Food Borne Disease Handbook. (2001) Marcel Dekker.

OPTIONAL COURSES

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Lipids of Aquatic Origin 2+1

Objective:

• To teach aquatic originated lipids, their metabolic activities and biological significance

Theory:

Lipid classification: Triglycerides, Phospholipids, steroids and other lipids. Lipid micelles and

bilayer.

Fatty acids : Classification, stereochemistry, nutritional significance of fatty acids

Source of lipids : Biosynthesis of lipids, lipid metabolism including that of phospholipids,

typical properties of marine lipids.

Lipids in Biological membranes : Membrane proteins, lipoproteins, transport across

membranes.

Lipid metabolism: fatty acid oxidation, ketone bodies, lipid biosynthesis, regulation of

cholesterol metabolism. Biological significance of marine lipids. Ether lipids and

Eicosanoids- their significance.

Modern analytical techniques employed in lipid chemistry. Methods of extracting poly-

unsaturated fatty acids

Practical

Extraction and fractionation of lipids. Fatty acid composition of different lipid fractions.

Evaluation of oxidation product of fish lipid during processing and storage.

Reference 1. Biochemistry, Zybey

2. Fundamentals of Biochemistry (1998) : DVoet, J.G. Voet & C.D. Praff, John Weily

Intersicence,

3. Food Lipids, CC. Akoh & D.B. Min, 1998, Marcel Dekker Inc

4. Nutrition (2001), Paul Jnsel, R.E. Turna & D.Ross, Jones & Bartlet Publishers

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5. Food Biochemistry & Nutritional Value (1987), David S. Simpson, Longman Scientific &

Technical

Microbial Hazards in Fish Processing (2+1)

Objective:

• To teach various microbiological related hazards in fish processing.

Theory:

Public health microbiology- Food borne pathogens : Salmonella, Shigella, Entero-

pathogenic E. coli, Clostridium botulinum, Listeria monocytogenes, Staph aureus and Vibrio

cholerae, V. parahemolyticus. Emerging food-borne pathogens. Water- borne, Air-borne

and food-borne diseases.

Microbial virulence- infectious diseases. Virulence.

Microbial toxin production-opportunists and true pathogens

Methods for Detection : Rapid detection and indirect detection methods of pathogens and

parasites. Method validation.

Antimicrobial systems and food preservation: ecological concepts: Lactoperoxidase. Nisin,

Lysozyme, Bacteriocins.

Norms for using antimicrobial systems in food processing and preservation. Food Safety,

Risk analysis. Potential health hazards and risks associated with fish products.

Packaging and modified atmosphere on the microbiology and shelf life of fishery products.

Predictive modeling in quality and safety assurance of fishery products.

Practical

Antibiotic assay, sensitivity tests, evaluation of antibacterial properties. Analysis of fish

product constituents. MIC, MCC, Methods for Risk analysis of seafood.

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Reference

1. Food Borne Bacterial Pathogens

2. Food Borne Infections & Intoxications Reimann & Bryan

3. Food Microbiology Fundamentals & Frontiers M.P. Doyle

Colour and flavour bearing constituents of aquatic organisms (2+1)

Objective

• Compounds responsible for flavor and colour of fish and shellfish.

Theory

Vitamins, Minerals, Pigments, Flavour bearing constituents and other Components in

Aquatic Organisms

Vitamins: Metabolic functions of vitamins, water soluble and fat soluble vitamins

Vitamins from sea food

Minerals: Role of trace elements in metabolism, trace elements of sea food, toxic heavy

metals in sea food.

Pigments and flavour bearing compounds of aquatic origin, chemistry, biochemical role,

changes during processing of seafood.

Metabolic functions of hormones

Nucleoprotein, nucleic acids, nucleotides, nucleosides.

Practicals

Modern methods for analysis of vitamins, minerals and nucleic acids

Organoleptic evaluation of flavours and pigments

Extraction of flavours and pigments and evaluation

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Toxins and contaminants (2+1)

Objective:

• To teach about various types of toxins and contaminants and their tolerance limit

• To teach various analytical methods to estimate toxins and contaminants

Theory:

Public health problems due to food borne contaminants

Factors contributing to outbreaks of food poisoning

Aflatoxins in fishery products. PAH in smoked fish. Biogenic amines and its significance to

human health, Different types of marine bio-toxins such as Ciguatoxin, Paralytic shellfish

toxins Diarrhetic shell fish toxins, DSP toxins, Scomberotoxins, Brevitoxins, etc. Symptoms,

treatment, pharmacology, detection,

Overview of toxicity of marine animals.

Analytical methods for different types of marine toxins and its tolerance limits : Stability,

Bioassays, Pharmacology assays, Immunoassays, Instrumental methods.

Contaminants of the Aquatic Environment - Heavy metals (Hg, Cd, Pb, Cr, Ni, As etc.).

Pesticide contaminants : PCB, organochlorine etc., their source, bioaccumulation,

magnification and toxicity. Persistent pollutants. Toxicity Evaluation. Measurement of LC50

and factors affecting LC50, Animal tissue Analysis.

Practical

Analysis of bacterial and fungal toxins

Analysis of heavy metals and common pesticides

Biogenic amine estimation

Estimation of LC 50

Reference 1. Food borne Disease Handbook. IInd Edn. (2001) Vol.4:Seafood and Environmental


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2. Seafood toxins 1984. American Chemical Society, Washington, D.C.

3. Handbook of Natural toxins - Vol 3. Marine Toxins and Venom. 1988. Marcel Dekker Inc.

New York

4. Handbook of Natural toxins - Vol 4. Bacterial Toxins. 1988. Marcel Dekker Inc. New York.

Labeling of fish and fishery products (2 +1)

Objective

• Labeling of different products, guidelines and enforcement.

Theory

Labeling requirements - national and international, legislation on labeling.

Labeling for product traceability,

Components of traceability code – nutrition facts and nutrition labeling, specific

requirements of nutrition labeling, food meant for specific age groups and convalescing

people.

Serving size, calculation of nutrition facts based on nutrient composition and serving size.

Type of labeling for organic foods specific foods like organic foods, GM foods, irradiated

foods, vegetarian and non vegetarian foods.

Label design specification – size, colour,

Major nutrients Minor nutrients, Essential nutrients, Function (or note) of nutrients -

(providing energy, tissue building) Nutritional research - Nutritional aspects of fish proteins,

lipids, vitamins and free minerals Functional foods/ Neutraceuticals for health, Effect of food

processing on nutritive values of foods. Antinutritional factors, Nutrition labeling, (Energy

value of foods)

Practical

Analysis of major and minor nutrients, calculation of nutrition facts, preparation of labels for

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typical food items.

Analysis for total calorie, calorific value of fats, protein and carbohydrates.

PER, BV, NPU analysis of different products.

Reference

1. Introduction to Clinical Nutrition & Nutritional Labelling (1998), Viswanathan Seshadri

Marcel Dekker Inc.

2. Nutrition (2001), Paul Jnsel, R.E. Turna & D.Ross, Jones & Bartlet Publishers

3. Food Biochemistry & Nutritional Value (1987), David S. Simpson, Longman Scientific &

Technical

Environmental Impacts of Fisheries Industries 2+1

Objective:

• To teach different aspects of Environmental Management Systems in fisheries

industry

Theory

Environmental Management Systems: Environmental issues, (Ozone depletion, global

warming etc.) pollution, long term ecosystem degradation etc in aquaculture and

processing industries.

Environmental impact assessment studies of fisheries industry and control measures,

Sources of environmental concerns (Physical, Chemical and Microbiological).

Techniques for the identification of environmental aspects. IS/ISO 14000 and its relevance

to Environmental Management System in fisheries industry: Background, Policy and

Planning, Implementation, Checking and Review, International and European Laws for

Environmental Protection, National Environmental Laws.

Practical

Composition analysis of fish processing waste, analysis of pollution aspects of solid and

liquid wastes – bacterial load, TDS, BOD, COD, pH, temperature, oil and grease . Resident

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time analysis for processing waste at the site of disposal.

Reference

1. Bureau of Indian Standards: IS/ISO 14000:1996 on Environmental Management System

2. US-EPA 2000, Manual of Chemical Methods - Second Edition

3. Process Engineering for Pollution Control and Waste Minimization 1994. Ed.

Donald L. Wise Pub!. By Marcel Dekker.

4. APHA 1998 Standard methods for Examination of water and waste water Ed.

Cesceri, L.S.

5. Manual of Environmental Microbiology, Second Edition 2002, Ed. Hurst C., J.

ASM Press

Fishery by-products, specialty products and value added products (2+1) Objectives

• To teach students the preparation of products from low cost fish. Theory

Nutritional importance of fish meal and quality requirements -Raw material quality

Nutritional importance of fish oil and methods to impart stability to fish oils on storage,

Unsaponifiables in fish liver oils

Production of fish flour, quality standards and applications.

Different methods of production of FPC, Different types of FPC, and their specifications.

Enzyme hydrolysis of fish, fish hydrolysates, fish peptones, hydrolysates enriched food

beverages

Food flavour from tiny prawns and non-penaeid prawns

Formulation of pet food

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Chitin, Chitosan and protein extract from shrimp and crab shell and squilla, Quality

requirements and assessment of chitin and chitosan, Application of chitin and chitosan.

Conversion of chitin and chitosan to high value products – glucosamone hydrochloride,

glucosamine sulphate and their use.

Extraction of collagen from fish processing wastes, properties and application. Preparation

of biological membranes using collagen and chitosan for biomedical applications.

Value Added Products: Present market trends, scope of value addition, Types of value

addition, Important value added products.

Coated products – Principles and type of coating, Coating functions, in gradients, Batter

classification, Mechanical properties of batter, Bread crumbs, Flavorings, Seasonings and

Hydrocolloids in coatings, Fat and oils in Coated food and their chemistry,Trouble shooting

techniques for batter and breading systems, Application of batters and breading to seafood.

Practical

Preparation of glucosamine hydrochloride and glucosamine sulphate.

Preparation of isinglass, collagen powder and collagen and chitosan. Preparation of fish

wafers, fish fingers, cutlets etc.

Fish Processing Technology MFSc & PhD Syllabus

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