To teach various post-harvest changes and handling of fish and shellfish.
Fish are highly valuable but easily perishable item. An immediate action after harvest is required in order to preserve the quality. Students learned how to slow down spoilage immediately after the harvest depending on type of fish i.e. finfish, shellfish. Muscle structure, factors affecting quality of fresh fish and shellfish. When the course is complete, students will be skilled with different processing style of finfish and shellfishes (fillets, head-on, tail-on etc). Importance of refrigerated storage and cold chain in preservation of fish. The objective is significant for seeking job in a fish processing plant, quality control lab., Self employment, Export and import Agencies.
To teach plant design, function and maintenance of fish processing plants and safety standards.
Students will understand the fundamentals of processing plant design, site selection, design and preparation of layout of processing plants - freezing plant, cold storage, canning plant, dryers etc. Safety controls for freezing and canning plant effluent treatment: Legislation and standards of effluent discharge, water pollution control measures in the food industry. This experienced will help in seeking job in a fish processing plant, quality control laboratory and research institutes.
To teach scientific techniques of fish processing and value addition.
Students are involved in skilled based learning in preparation of different products from fish and shellfish that are ready-to-eat and ready-to-cook. The importance of hygiene and sanitation during the production process. This skilled forms a basic experienced when looking for an appointment in fish processing plant, quality control laboratory, self employed and R&D departments, export and import Agencies.
To teach students regarding various fish and shellfish by-products, and their utilization.
Students gained the experienced for the utilization of fish waste like skin, scale, bones, shells etc and used for production of valuable products like, gelatin, fish oil, fish silage, chitin and chitosan etc. These skilled forms a basis experienced when looking for an appointment in fish processing plant, quality control laboratory.
To learn physical, biochemical and microbiological properties in fish and fisheries products.
Students gets a hands-on experienced in the quality parameters required to estimate the quality of the fish and fisheries products, physically- sensory evaluation, biochemical parameters like proximate composition, TMA, TVBN, TBARS and microbiologically enumeration of bacterial, isolation and identification of bacteria flora, bacterial staining. This skill is important when seeking job in a fish and food processing plant, quality control laboratory, Research institutes, Export and import Agencies.