Fish Processing and Value Addition


Dr Siba Prasad Parida


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Course Name : Fish processing and value addition

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

Learning Outcomes

    Students learn how to preserve and process of fishery products and their value additions

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 Plan

Session 1

Session 2

Session 3

Session 4

Contribution of aquaculture

Session 5

Implications for the processing industry

Session 6

Practice 1How to make your own fishfood

Session 7

Session 8

Packaging materials

Session 9

Processing operations

Session 10

Canning of specific species

Session 11

Practice 2 Dry fish preparation

Session 13


Session 14


Session 15

Post-harvest losses in fish smoking

Session 16

Practice 3 Post-Fresh fish packing

Session 17

Introduction to freezing fish product

Session 18

Freezing systems

Session 19

Environmental impact of freezing operations

Session 20

Practice 4 Preparation of fish pickle

Session 21

Introduction to sustainability impact

Session 22

Sustainability issues

Session 23

Life cycle assessment

Session 24

Practice 5 Field study report/p>

Session 25

Introduction to processing

Session 26

On-board processing

Session 27

Advantages of on-board processing

Session 28

Practice 6 Field processing

Session 29

Introduction to fish meal production

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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