Fish Processing and Value Addition
Teacher
Dr Siba Prasad Parida
Category
Core Courses
Course Attendees
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Course Reviews
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Code(Credit) : CUTM1448(3-1-0)
Learning -Objectives
-
- • To impart skill-based training to the students on different aspects of fish processing technologies related to production of value added quality fish products and their preservation
Course Outcomes
| COs | Course Outcome | Mapping COs with POs
(High-3, Medium-2, Low-1) |
| CO1 |
Students learn how to preserve and process of fishery products and their value additions. |
PO1-3, PO7-3, PO9-2 |
| CO2 |
Impart skill based training to the members of cooperatives on various aspects of fish processing technologies. |
PO1-3, PO7-2, PO9-3 |
Course syllabus
Module-1: Challenges to the Fish-Processing Industry
1.1 Introduction
1.2 Sustainability tools
1.3 The capture fishery
1.4 Contribution of aquaculture
1.5 Implications for the processing industry
Lab-1: How to make your own fishfood
Module-2: Canning Fish and Fish Products
2.1 Principles of canning
2.2 Packaging materials
2.3 Processing operations
2.4 Canning of specific species
lab-2: Dry fish preparation
Module-3: Preservation by Curing
3.1 Drying
3.2 Salting
3.3 Smoking
3.4 Post-harvest losses in fish smoking
lab-3: Fresh fish packing
Module-4: Freezing and Chilling of Fish and Fish Products
4.1 Introduction
4.2 Freezing systems
4.3 Environmental impact of freezing operations
lab-4: preparation of fish pickle
Module-5: Sustainability Impacts of Fish-Processing Operations
5.1 Introduction
5.2 Sustainability issues
5.3 Life cycle assessment
lab-5: field study report
Module-6: On-board Fish Processing
6.1 Introduction
6.2 On-board processing
6.3 Advantages of on-board processing
lab-6: field processing
Module-7: Fishmeal Production and Sustainability
7.1 Introduction
7.2 The fishmeal process
7.3 Sustainability issues
7. 4 Alternatives to fishmeal
lab-7: Related to theory
Session 8
Packaging materials
Session 9
Processing operations
Session 10
Canning of specific species
Session 13
Salting
Session 14
Smoking
Session 15
Post-harvest losses in fish smoking
Session 16
Practice 3 Post-Fresh fish packing
https://www.youtube.com/watch?v=ZfSj5JqvyqE
Session 18
Freezing systems
Session 19
Environmental impact of freezing operations
Session 21
Introduction to sustainability impact
Session 22
Sustainability issues
Session 23
Life cycle assessment
Session 24
Practice 5 Field study report/p>
Session 26
On-board processing
Session 27
Advantages of on-board processing
Session 28
Practice 6 Field processing
Session 30
The fishmeal process
Session 31
Sustainability issues
Session 32
Alternatives to fishmeal
Session 33
Practice 7 Production of fishmeal
Case Studies
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