Domain Syllabus:

Course 1: Post-harvest handling and processing of fish and shellfish: CUFT 2350 (1-2-0)

Theory:

1.1. Handling of fish and shellfish on-board fishing vessels, Unit operations, loading and unloading of fish and shellfish.

1.2. Post-harvest fishery losses, methods to reduce losses, handling of fish and shellfish in landing centres, defects and modifications needed.

1.3. Different types of ice used in storage of fish and shellfish, storage methods.

1.4. Physical, chemical, microbiological and sensory changes during handling, chill storage, iced and refrigerated storage of fishes.

1.5. Structure of fish and shellfish myosystems, Post-mortem changes of fish and shellfish after harvesting.

1.6. Factors affecting quality of fresh fish and shellfish-intrinsic and extrinsic factors.

1.7. Pre-processing and filleting of fish, Processing of prawns, lobster, squid, cuttle fish, crab,depuration of bivalves, etc.

1.8. Transportation of live fish/shell fish, Transportation of raw fish to local markets and processing centres,

1.9. Refrigerated transport systems, Cold chain,Improvements needed in transportation and handling of fish and shellfishes.

Practical:

1.1. Depuration, bleeding, deveining of fish and shellfish.

1.2. Pre-processing and use of potable water in fish and shellfishes.

1.3. Different processing and cutting style of finfishes.

1.4. Different processing style of shellfishes (prawns, shrimps, lobster, and crab).

1.5. Processing style of squid, cuttle fish, bivalves, etc.

1.6. Storage, preservation, andtreatment with natural bio preservative, organic acid and chemical agent.

1.7. Determination of shelf life of fish and shellfish

1.8. Heat load calculation of ice requirement in finfish and shellfish.

1.9. Chemical, physical and sensory freshness analysis of fish and shellfishes.

Course 2: Design, maintenance of fish processing plant and instrumentation: CUFT 2351 (1-2-0)

Theory

2.1. Fundamentals of processing plant design, Site selection, design and preparation of layout of processing plants - freezing plant, cold storage, canning plant, dryers etc.

2.2. Functions and construction of refrigeration system, Tests and inspection, Operation and handling.

2.3. P-H diagram and basic calculation - Application of P-H diagram, size and required power of compressor, maintenance of refrigerating machine, troubles and causes.

2.4. Preventive maintenance of machinery and equipment of fish processing plants, IQF, Canning plant, sausage plant, artificial dryers, smoking chambers etc.,

2.5. Safety controls for freezing and canning plant effluent treatment: Legislation and standards of effluent discharge, water pollution control measures in the food industry.

2.6. Waste water treatment process; dissolved air floatation, sedimentation, chemical treatment, biological treatment, aeration, carbon adsorption, granular media filtration and sludge handling.

2.7. Boilers - Classification and selection of boilers, Boiler mounting and accessories.

2.8. 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.

2.9. 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.

2.10. 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, and thermal diffusivity.

Practical:

2.1. Design and Maintenance of Fish Processing Plants.

2.2. Operation and maintenance of machinery and equipment for cold storage plant, freezing plant, canning plant, sausage making, dryers, boilers etc.

2.3. Assembly of a refrigeration unit and charging refrigerant.

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

2.5. Estimation of Gel strength.

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

2.7. Measurement of salinity, conductivity, pH.

2.8. Estimation of water activity.

2.9. Field visit to fish/shrimp processing plant.

Course 3. Quality assurance, management and certification: CUFT 2352 (1-2-0)

Theory:

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

3.1. Quality assessment of fish and fishery products - physical, chemical, organoleptic and microbiological quality standards.

3.2. Inspection and quality assurance

3.3. Water Quality and standards : water analysis, treatments, chlorination, ozonisation, UV radiation, reverse osmosis, techniques to remove pesticides and heavy metals.

3.4. Sensory evaluation of fish and fish products: Basic aspects, different methods of evaluation, taste panel selection and constitution, statistical analysis.

3.5. HACCP and Quality problem in fishery products: Good manufacturing practices, HACCP Principles, Practical aspects of planning and implementation, verification, validation and Audit.

3.6. National and international standards: ISO 9000:2000S series of quality assurance system,  Codex alimentarius, USFDA and EU regulations for fish export trade, IDP and SAT formations in certification of export worthiness of fish processing units, regulations for fishing vessels, pre-processing and processing plants, EU regulations,  ISO 22000:2006

3.7. Factory sanitation and hygiene: National and international requirements, SSOP, Sanitary and phytosanitary measures.

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

3.9. Food laws in India, integrated food law.

Practical:

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

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

3.3. Evaluation of sanitary conditions in fish processing units.

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

3.5. Filling procedure for licensed/certification for BIS, FSSAI,HACCP

3.6. 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.

3.7. Familiarization with water quality analysis.

Course 4: Fish and shellfish waste management CUFT 2353(0-3-0)

Practical:

4.1. Fish meal Production –by using dry and wet rendering process, machinery, control of quality of products, specifications, packaging and storage.

4.2. Fish body and liver oils extraction, purification, preservation and storage,

4.3. Fish protein concentrate (FPC): different methods of production, functional properties and types of FPC.

4.4. Fish silage preparation, Acid silage and fermented silage, advantages over fish meal, nutritional value of silage.

4.5. Fish hydrolysates: Production and utilization, biochemical composition and importance in food and nutrition.

4.6. Shrimp waste, crab shell and squilla utilisation: Conventional uses, feeds and manure formation,

4.7. Extraction of chitin, chitosan and glucosamine hydrochloride from crustacean shell waste.

4.8. Commercial production and use of protein isolates from squilla and shrimp waste.

4.9. Preparation of by-products: Fish maws, isinglass, collagen, and gelatin.

4.10. Preparation of pearl essence from fish scale waste,

4.11. Production of fertilizer, fish glue etc.

4.12. Processing of snail meat.

5. Microbiological analysis of fish and fisheries products: CUFT 2354 (0-3-0)

Practical:

5.1. Sampling and processing of samples for microbiological investigation.

5.2. Enumeration of microorganisms associated with finfish, shellfish, water and ice.

5.3. Techniques in sterilization: Physical and chemical methods of sterilization, Preparation of media.

5.4. Safety in microbiology laboratory: Prevention of contamination, Biosafety level, disinfection methods

5.5. Microscopy: Bright field, phase contrast

5.6. Stains, Staining methods

5.7. Laboratory Biochemical techniques to detect and isolate pathogens in fish:E.coli, Staphylococcusaureus, Streptococusfaecalis, Clostridium perfrigens, Clostridium botulinum, Salmonella,Listeria, Vibrio cholera, Vibrio parabaemolyticus, V. Vulnificus,

5.8. Preservation and maintenance of cultures

5.9. Testes for identification of bacteria: Phenotypic, cultural, and serological techniques

5.10. Culture of Anaerobic bacteria

5.11. Identification of fungi from fish and Fishery Product

5.12. Bio-assay of bacterial toxins.

5.13. Antibiotic assay: sensitivity tests, evaluation of antibacterial properties.

5.14. Analysis of fishproduct constituents:  MIC, MCC, Methods for Risk analysis of seafood.

5.15. Basics of Molecular techniques: Rapid identification of bacteria

5.16. Basics of virological techniques.

6. Biochemical analysis of fish and fisheries product: CUFT 2355 (0-3-0)

6.1 Proximate composition of fish products

6.2. Qualitative determination of Carbohydrates

6.3. Qualitative determination of proteins and amino acids

6.4,Qualitative determination of lipids.

6.5. Estimation of Total Volatile Basic Nitrogen (TVBN)

6.6.Estimation of Trimethylamine (TMA) Nitrogen

6.7. Estimation of Thiobarbituric Acid (TBA) value

6.8.Estimation of Peroxide Value

6.9. Determination of Free Fatty Acid Value

6.10. Estimation of Salt (Sodium Chloride)

6.11. Determination of Saponification Value

6.12. Determination of Specific Gravity of Oil.

6.13. Determination of Iodine Value

6.14. Sensory evaluation of fish product using 9 point hedonic scale.

6.15. Measuring responses- difference tests, triangle test, Duo-trio, and other tests, attribute difference tests.

7. Preparation of different fisheries products and quality assessment:CUFT 2356 (0-0-11)

Business planning and designing, Preparation of value added fish product, nutritional quality and biochemical properties assessment.

Suggested Books:

1. Post-harvest Technology of Fish and Fish Products- K.K. Balachandran
2. Advances in Fish Processing Technology By D.P. Sen
3.  Seafood Quality by C.I.F.T
4. Laboratory Manual in General Microbiology-Dr. N. Kannan
5. Kanduri L & Eckhartt RA. 2002. Food Safety in Shrimp Processing. Fishing News Books
6. Shukla RK. 2006. Total Quality Management Practicing Manager. New Royal Book

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