G & A - IV - J - University of Calicut

File Ref.No.4794/GA - IV - J1/2012/CU

UNIVERSITY OF CALICUT Abstract Scheme and Syllabus of MSc programme in Fish Processing Technology under Credit Semester System (CUCSS-PG-2010) for affiliated colleges - Implemented with effect from 2013 admission -orders issued.

G & A - IV - J U.O.No. 6914/2013/CU

Dated, Calicut University.P.O, 20.12.2013

Read:-1. U.O.No.GAIV/J1/1373/08 dated 23.07.2010. 2. Item No:1 of the minutes of the meeting of the Board of Studies in Aquaculture Dtd: 27/03/2012 3. Item No 4 of the minutes of Faculty of Science dated 16/11/12 4. Item No II G of the minutes of Faculty of Science dated 30/07/13 5. Orders of Vice-Chancellor in the file number 36207/ GAIV/J1/2013/CU on 06/9/2013 . ORDER Credit Semester System (CUCSS-PG-2010) has been introduced for the PG programmes of all affiliated colleges of this University with effect from 2010 admissions vide paper read as (1) above. Vide paper read as (2) above, the Board of Studies in Aquaculture has approved the syllabus of MSc Fish Processing Technology programme under CUCSS- PG 2010. And as per paper read as 3 and 4 above the, Faculty of Science and Academic Council have recommeded to approve the syllabus. The Vice-Chancellor has approved the syllabus for implementation as per the reference cited 5th. Sanction has therefore been accorded for implementing the scheme and syllabus of M.Sc Fish Processing Technology programme under CUCSS-PG –2010 for affiliated colleges with effect from 2013 admission. Orders are issued accordingly. Scheme and Syllabus of Fish Processing Technology programme appended. The same is also available in the University website.

Muhammed S

Deputy Registrar To 1) The Principals of all affiliated Colleges offering M.Sc. Fish Processing Technology 2) CE/Enquiry 3) Information centres/DR III (Exams)/EG-I/ DR PG/Tabulation section/GAI ‘F’ ‘G’ sections/ 4) Digital wing (with a request to upload in University website/GAII/GAIII/SF/FC Forwarded / By Order

Section Officer

UNIVERSITY OF CALICUT Regulations, Eligibility, Scheme and Syllabus For

M. Sc. Fish Processing Technology and Quality Control (CSS) (Effective from 2012 Admission onwards)

All the general rules and regulations laid down by the University of Calicut for PG (CSS) Curriculum 2012 for affiliated colleges shall be applicable. I.

ELIGIBILITY CRITERIA. Those students who possess B.Sc. Degree in Zoology, Botany, Aquaculture, Industrial Fish and Fisheries, Microbiology, Biochemistry, Food Processing Technology and Life Sciences as Core/Main subject with Zoology/ Botany/ Chemistry/ Biochemistry/ Computer Sciences/ as Complementaries/subsidiaries are eligible for admission to this programme.

II.

PROGRAMME AND SCHEME OF EXAMINATIONS 1. M.Sc. Fish Processing Technology and Quality Control, programme shall have 3 core courses and 1 core practical course each in 1st and 2nd semesters and 1 core course, 1 core practical course and 2 elective courses in 3rd semester. The 4th semester will be entirely dedicated for project work/ dissertation and in-plant training in any seafood processing plant. Viva-voce, evaluation of project work/ dissertation and evaluation of performance during in-plant training will be conducted at the end of 4th semester. 2. There shall be external university examination of 3 hour duration for each theory courses at the end of the each semester, to be conducted after the completion of 80 working days. 3. Each theory and practical course shall have 4 credits. 4. Practical examinations shall be conducted by the university at the end of even semester 5. Each practical examination is of 4 hour duration and shall carry 4 credits each. 6. Project / dissertation evaluation and viva-voce shall be conducted at the end of the programme only. Practical examination, project / dissertation evaluation and viva voce shall be conducted by two external examiners. 7. Project / dissertation, combined field mapping and viva voce shall carry 4 credits each. Combined field studies and study tours may be carried out at any time during the entire period of the programme. 8. Each theory question paper may contain 14 short answer types, of weightage 1, 7 short essays out of 10 questions of weightage 2. Two long essays out of 4 questions of weightage 4.

III.

EVALUATION AND GRADING The evaluation scheme for each course shall contain two parts (a) Internal evaluation and (b) external evaluation. 25% weightage shall be given to internal evaluation and the remaining 75% to external evaluation therefore the ratio and weight age between internal and external is 1: 3. Both internal and external evaluation shall be carried out using direct grading system. 1

Internal evaluation: The internal evaluation shall be based on predetermined transparent system involving periodic written tests, assignments, seminars and attendance. in respect of theory courses and based on written tests, lab skill/records/viva and attendance in respect of practical courses. The weight age assigned to various components for internal evaluation is a follows. Components of Internal Evaluation Component

Weightage

A

Assignment

1

B

Seminar

1

C

Attendance

1

D

Test paper

2

To ensure transparency of the evaluation process, the internal assessment grade awarded to the students in each course in a semester shall be published on the notice board at least one week before the commencement of external examination. There shall not be any chance for improvement for internal grade. The course teacher shall maintain the academic record of each student registered for the course, which shall be forwarded to the University, through the college Principal. External evaluation: The external Examination in theory courses is to be conducted by the University with question papers set by external experts. The evaluation of the answer scripts shall be done by examiners based on a well-defined scheme of valuation. The external evaluation shall be done immediately after the examination preferably in a Centralized Valuation Camp. Photocopies of the answer scripts of the external examination shall be made available to the students for scrutiny on request and revaluation/scrutiny of answer scripts shall be done as per the existing rules prevailing in the University. Awarding of a higher grade after revaluation may be given only after a second revaluation. Direct Grading System 1. Direct Grading System based on a 5 - point scale is used to evaluate the performance (External and Internal Examination of students) Letter Grade

Performance

A B C D E

Excellent Very good Good Average Poor

2

Grade Point 4 3 2 1 0

Grade Range 3.50 to 4.00 2.50 to 3.49 1.50 to 2.49 0.50 to 1.49 0.00 to 0.49

2. Each course is evaluated by assigning a letter grade (A,B,C,D or E) to that course by the method of direct grading. The internal (weightage =1) and external weightage =3) components of a course are separately graded and then combined to get the grade of the course after taking into account of their weightage. 3. An aggregate of C-grade (when external and internal put together) is required in each course for a pass and also for awarding the degree. 4. A student who fails to secure a minimum grade for a pass in a course will be permitted to write the examination along with the next batch. 1V. Grievance Redress Mechanism for internal evaluation There is provision for grievance redresses at four levels- first at the level of teacher concerned; second, at the level of Department committee consisting of the Head of the Department, Departmental Coordinator and the teacher concerned; third, at the level of the College committee consisting of the Principal, HOD and member of the College council nominated buy the Principal each year, and also a student member of that class nominated by the HOD. And fourth, at University level committee consisting of the Pro-vice chancellor, chairman-PG board of studies of subject expert nominated by the Vice-Chancellor, Controller of the Examination and the Convener of the Examination standing Committee. College or Department Level complaints will be filed within one week of the publication of the results and the decision taken within the next two weeks. Appeals, if any, on such decision shall be filed in the University level committee within a period of one week and decision taken within one month for the date of the submission of complaints. The time schedule in regard to the grievance redresses will be announced by the colleges concerned and the University in advance. For university level complaints, a fee, as fixed by the Syndicate from time to time, will be levied from the students. Normalization of continuous internal evaluation may be done by the university when there is inflation of grades in internal evaluation. The grades will be scaled down proportionately if the variation between the internal and external evaluation exceeds 40%. V. Evaluation of Project Report/ Dissertation Dissertation will be valued by two examiners who conduct the practical examination (external) at the time of 4th semester. Distribution of 10 weightage allotted for dissertation will be as follows Methodology Content Presentation Answering question Originality or overall outlook Total

2 Weightage 4 Weightage 1 Weightage 1 Weightage 2 Weightage 10 Weightage

3

VI. In-Plant Training All the students need to undergo an intensive training in any seafood processing plant for a period of 3 months. The supervisor in-charge shall evaluate the students based on their knowledge and capability to work as quality managers. The performance will be valued externally with following criteria. Attendance Technical Knowledge Leadership quality Skill in handling crisis Total

2 Weightage 4 Weightage 2 Weightage 2 Weightage 10 Weightage

4

UNIVERSITY OF CALICUT

M. Sc. Fish Processing Technology and Quality Control Course Structure, Scheme & Syllabus (Credit Semester System) I Semester Course

Course Code

Core

FPT 1 C01

Core

FPT 1 C02

Core

FPT 1 C03

*Practical

FPT 1 C04P

Course Title

L

Harvest and Post Harvest Handling of Fish Food safety in Seafood Industry Fish Biochemistry and Spoilage Seafood Microbiology & Biochemistry

5

Exam Duratio n 3 hrs

5

3 hrs

25

75

4

5

3 hrs

25

75

4

3 hrs

25

75

4

Total

16

P

10

Internal (%)

Externa l (%)

Credit s

25

75

4

Credits II Semester Course

Course Code

Core

FPT 2 C05

Core

FPT 2 C06

Core

FPT 2 C07

*Practical

FPT 2 C08P

Course Title

L

Freezing Technology in Seafood Plants Thermal Processing of Fishery Products Operation Management of Fish Processing Plant Fish Processing Technology

5

Exam Duratio n 3 hrs

5

3 hrs

25

75

4

5

3 hrs

25

75

4

3 hrs

25

75

4

Total

16

P

10

Internal (%)

Externa l (%)

Credit s

25

75

4

Credits III Semester Course

Course Code

Core

FPT 3 C09

Elective

FPT 3 E01

Internal (%)

Externa l (%)

Credit s

5

Exam Duratio n 3 hrs

25

75

4

5

3 hrs

25

75

Cho ose one (4 credits )

Course Title

L

Quality Control, Inspection and Certification in Seafood Economics and Marketing in seafood 5

P

Elective

FPT 3 E02

Elective

FPT 3 E03

Elective

FPT 3 E04

Elective

FPT 3 E05

Elective

FPT 3 E06

*Practical

FPT 3 C11P

Packing and Labelling of Fish and Fishery products Cured and Dried Fishery Products Fishery by-products and Value addition Storage & Transportation of Fishery products Seafood Export and Trade Quality Control in Seafood Processing

5

3 hrs

25

75

5

3 hrs

25

75

5

3 hrs

25

75

5

3 hrs

25

75

5

3 hrs

25

75

3 hrs

25

75

4

Total

16

10

Cho ose one (4 credits )

Credits IV Semester Course

Course Code

Internal (%)

Externa l (%)

Credit s

Dissertation/Project Work (To be completed within this semester) In-plant Training (Full-time training for 6 months)

25

75

4

100

8

Viva-Voce

25

75

4

Total

16

Course Title

L

P

Exam Duratio n

Credits Total Credits for the whole Programme L – Lecture hours; P – Practical Hours (Hour distribution in a week) * Examination will be conducted at the end of even semesters.

6

64

I SEMESTER FPT1 C01 - HARVEST AND POST HARVEST HANDLING OF FISH Unit I Fisheries resources of India, potential and trends in fish production. PFZ, EEZ and FAO’s code of conduct of responsible fisheries. Marine capture fisheries, fishery of commercially important pelagic and demersal fishes, crustaceans and molluscs. Oceanic and deep sea fisheries resources. Inland capture fishery resources and production in India. Fisheries in major riverine systems, estuaries, reservoirs and lakes of India. Cold water fisheries of India. Unit II Fishing Crafts and Gears: Classification of fishing crafts; Dimensions and design of boats; Safety and stability of fishing boats; Care and maintenance of boats; Fishing accessories and deck equipments; Types of marine engines. Fishing methods of India. Modern commercial fishing methods- trawling, purse seining, gill netting and long lining. Classification of gears Care and preservation of fishing gears. Unit III Hygienic handling of fish on board fishing vessel and on shore, Manufacture and storage of ice, Quality of ice, Use of ice for handling, transportation and processing of fish, Quality of water to be used in fish processing, Chlorination of water, Refrigerated sea water for fish preservation. Insulated containers for fresh fish transportation. Unit IV Pre-treatment of fish washing, gutting, filleting, beheading, peeling, deveining etc. Simple mechanical refrigeration systems. Ice plants, chilling, supper chilling, refrigerated and chilled seawater. Freezing, slow freezing, quick freezing, types of freezers, freezing time, freezing of fish and shell fish. Anti-oxidant treatment-Glazing of fish-Types of glazing- Packaging and packaging materials for frozen fish and shrimps. Storage life, transportation and marketing. Unit V Sanitary and phytosanitary requirements for maintenance of quality during post harvest handling of fish. Quality management of fish and fishery products. Processing engineering, refrigeration cycle, cold store, processing unit construction and management; Water budgeting; Waste management. Sanitation in processing plants and Quality control of fresh and processed fish and fishery products. Suggested readings 1. Anthony T. Tu Handbook of Natural toxins. 2. Balachandran, K.K Post Harvest Technology of fish and fish products. 3. Connell, J. J Control of fish quality. 4. Fennema, K, Powrie, WD & Marth, EH Low Temperature Preservation of Foods and Living Matter. 5. Gopakumar K. Text Book of Fish Processing Technology. 6. Hall, G.M Fish Processing Technology.. 7. Hui,YH.,. Pierson MD, & Gorham RJ. Food borne Disease Handbook. Seafood and 7

Environmental Toxins. 8. Huss, HH., Jakobsen, M.& Liston, J Quality assurance in the fish industry. 9. John, DEV Food safety and toxicity. 10. Krenzer, R Fish inspection and quality control. 11. Sen DP Advances in Fish Processing Technology. 12. Vincent K.O & Joel E.R Principles of Total Quality. 13. Jhingran V.G. Fish and Fisheries of India 14. Jhingran V.G. and Talwar S.K. Fisheries of India (Vol 1 & 2) 15. Bal J and Rao S.R. Fishes of India 16. Hameed M.S & Bhoopendranath M.R. Modern Fishing Gear Technology 17. Santhanam S. Fisheries Science 18. Bensam K. Development of marine Fisheries Science in India 19. Sathiadas P.K. Production and Marketing management of marine fishes of India 20. Sreekrishna, Y. & Shenoy L. Fishing Gear and Craft Technology.

FPT1 C02 – FOOD SAFETY IN SEAFOOD INDUSTRY Unit I Microbiological standards in seafood industry. Source of microorganism to fish-Sanitary measures adopted to reduce microbial load in fish. Microbiology of fish and some fishery products. Intrinsic and extrinsic parameters that affect microbial growth. Food borne nonbacterial infections and intoxications: Aflatoxins, patulin, ochratoxin and other fungal toxins found in food, toxin producer, source, nature of toxin, toxicity and significance in foods. Unit II Public health microbiology- Food borne pathogens: Emerging food-borne pathogens. Waterand borne diseases. Bacteria of public health significance in fish/fishery products/environments Salmonella, Clostridia, Staphylococcus, E. coli, Streptococcus, Vibrio, Aeromonas, Listeria, Yersinia, Bacillus. Methods for Detection: Rapid detection and indirect detection methods of pathogens and parasites. Laboratory techniques for detection and identification of food poisoning bacteria. Unit III Total plate count Coliforms-concept- indicator organism-MPN estimation-isolation and identification-faecal coliforms. Salmonella-Isolation and identification. Vibrio- Isolation and identification. Streptococcus- Isolation and identification. Listeria spp isolation and identification. Pseudomonas aeroginosa, General understanding about different microbiological methods. (FDA, CFIA, FSIS, NACMSF, AOAC). Unit IV Quality control of Laboratories. Good Laboratory Practices (GLP), ISO/IEC 17025. Types of laboratories, General requirements for a food laboratory. (Lay out, Environmental requirements, Safety requirements etc) Food borne diseases-Food infection and food intoxication. Botulism. Typhoid and Paratyphoid, Clostridium perfringens, Listeriosis. Sources and transmission of bacteria in foods: human, animal, environmental reservoirs; cross-contamination. 8

Unit V Antimicrobial systems and food preservation: ecological concepts: Lactoperoxidase. Nisin, Lysozyme, Bacteriocins. Packaging and modified atmosphere on the microbiology and shelf life of fishery products. Norms for using antimicrobial systems in food processing and preservation. Food Safety, Risk analysis. Potential health hazards and risks associated with fish products. Predictive modeling in quality and safety assurance of fishery products. Suggested readings: 1. Chincheste, C.O and Graham, H.D. Microbial safety of Fishery products, 2. Frasier, W.C and Westhoff,D.C Food Microbiology , 3. Jay, J.M. Van Nostrand.D. Modern Food Microbiology 4. Amerine,M.A, pangborm,R.M Principles of sensory evaluation of food 5. Connell.J.J Control of fish Quality, 6. Sali A.J. Fundamental Principles of Bacteriology 7. Schlegel General Microbiology 8. Maat A.G. and Wiley A Microbial Physiology 9. Pelezar Read and Chan Microbiology 10. Collins C.H. and Lyns P.M. Microbiological Methods 11. Lengeler Biology of Prokaryotes 12. Cary. J.W., Linz, J.E. & Bhatnagar, D. Microbial Food Borne Diseases. 13. Doyle, M.P., Beuchat, L.R.& Montville, T.J. Food Microbiology 14. Harry W.S.J.R., Paul, J. V. & John, J.L. Microbes in action. 15. Michael, J. Pelizar, J.R. & Chan, E.C S. Microbiology 16. Samuel, C.P. and Dunn C.G. Industrial microbiology 17. William, C.F & Dennis C. W. Food microbiology.

FPT1 C03 – FISH BIOCHEMISTRY AND SPOILAGE Unit I Biochemical constituents of fish, crustaceans and molluscs. Biochemistry of fish proteins, structure of fish muscles, effect of processing on proteins. Non-protein nitrogenous compounds in fishes. Classification. Sarcoplasmic proteins, Myofibrillar proteins and Stroma proteins . Post mortem biochemical changes, rigor mortis, K-value, TMAO and its decomposition products, demethylase. Non-protein nitrogenous compounds: Free amino acids, peptides, nucleotides, guanidins, urea, quarternary ammonium compounds etc. Unit II Seafood lipids: Composition and nutritive value, lipid types and their variations, lipid fractionation, estimation of lipid fractions, triglycerides, phospholipids, nonsaponifiables including sterols and vitamins. Fatty acid composition of fish liver and body oils, auto-oxidation of fatty acids, rancidity, lipasas and phospholipases, pro- and anti-oxidants, oxidation indices, lipid-protein interactions, oxidized lipids-protein interactions and their impact on quality. Unit III

9

Definition, classification and biological significance of carbohydrates; Chemical reactions; stereoisomerisms and mutarotation, structure and properties of monosaccharides, disaccharides, polysaccharides and mucopolysaccharides. Structure, functions and properties of nucleic acids; Structure of purines, pyrimidine; DNA and RNA; Flavour and pigments; amines, volatile fatty acids, carbonyls, sulphur containing compounds, carotenoids, isoprenoids in fish. Unit IV Factors affecting spoilage of fish, principles of fish preservation. spoilage of fish during transportation, onboard handling of fish, sanitary and phyto-sanitary requirements for maintenance of quality grading of fish, whole fish quality evaluation. Microbial spoilage of fish. Bacteria of public health Significance contamination and control measures. Microbes that cause infection to man- Staphylococcus aureus, Salmonella sp. Clostridium botulinum, Vibrio cholera, Escherichia coli, feacal Streptococci. Unit V Post mortem changes occurring in fish muscle. Chemical, microbial and enzymatic action during fish spoilage Stages of fish spoilage- Rigor mortis, Autolysis, microbial changes, Belly burst, Rancidity. Causative agents for fish spoilage. Role of bacteria in fish spoilage, Effect of temperature, pH, Oxygen, Salinity etc. on bacterial growth, methods of controlling spoilage. Spoilage of canned and dried food, Role of moulds in spoilage of cured processed fish products. Unit VI Principles and methods involved in the separation and analysis of fish muscle constituents: thin layer, paper & column chromatography, spectrophotometry, colorimetry, flame photometry, atomic absorption spectrophotometry, gel electrophoresis. Assessment of fish spoilage. Organoleptic evaluation on fish and shellfish and organoleptic tests for detection of spoilage. Instruments used for assessment for quality of fish, electronic nose, rapid assay kits. Suggested readings 1. George, M.P. & Barbec, W.T. Seafood effects of Technology and Nutrition. 2. Joe, M. R. & Carrie, E. R Food protein chemistry. 3. Lehninger, A.L. Principal of Biochemistry. 4. Michael Eskin N. A. Biochemistry of foods. 5. Owen, R. F. Food chemistry. 6. Pare J.R.J. & Belanger J.M.R. Instrumental Methods in Food Analysis. 7. Pomeranz, Y. & Meloan, C.E. Food Analysis Theory and Practice. 8. Ranganatha Rao Textbook of Biochemistry. 9. Regenstein, J. M. & Regenstein C. E. Food Protein Chemistry. 10. Robert, G. A. Marine, Biogenic Lipids Fats and oils Vol. II 11. Roy, E. M. & George, J. F. The sea food industry. 12. Roy, E.M., Geroge, J.F. & Donn, R.W. Chemistry and Biochemistry of marine food 13. Smith, E.L., et al. The principles of Biochemistry 14. Stewart K.K. Modern Methods of Food Analysis. 15. Whitaker, J.R. & Tannenbaum Food Proteins, AVI Publishing Company 16. Balachandran K.K. Post Harvest Technology of Fish & Fishery Products 17. Govindan T.K. Fish Processing Technology 18. Chicheste C.O. and Graham H.D. Microbial Safety of fishery Products 10

19. Amerien M.A. et.al.

Principles of sensory evaluation of Food PRACTICALS

FPT1 C04P - SEAFOOD MICROBIOLOGY AND BIOCHEMISTRY Microbiology Basic Microbiological techniques, Sterilisation- dry heat, moist heat, filtration, flaming, UVirradiation, Preparation and sterilisation of media, Bacterial Handling Techniques, aseptic transfer of microbes, Estimation of bacterial population in water Isolation and maintenance of pure culture. Enrichment culture using selective media, Anaerobic culture techniques, Study of morphological characters, colony morphology, microscopic examination of micro organisms, Staining of bacteria, gram stain, spore stain, capsule stain Growth of Fungi and yeast, Determination of mobility. Collection of specimen and identification of various diseased of fish and shell fish, Isolation and cultivation of pathogenic bacteria. Biochemistry Estimation of total carbohydrates, Extraction and estimation of total lipids in fishes/ crustaceans, Extraction and estimation of glycogen in fishes. Lipids –Fractionation by TLC and other chromatographic techniques. Fatty acid composition by GLC, Amino acid analysis by HPLC. Protein purification methods: (NH4)2SO4/solvent precipitation. Estimation of total proteins in the fish muscle, 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. II SEMESTER FPT2 C05- FREEZING TECHNOLOGY IN SEAFOOD PLANTS Unit I Freezing: Structure of water and ice, Influence of solutes on the structure of water and ice, freezing curve for fish. Determination of freezing points from time- temperature plots, calculation of freezing time, Crystallization, super cooling, crystal growth, eutectic point, location of ice crystals in tissue, physical changes during freezing. Unit II Technological aspects of freezing. Different freezing methods, freezing of fishery products and the steps involved. Slow freezing vs Quick freezing, Double freezing. Post freezing treatment. selection of a freezing method, product processing, packaging and different types of freezersAirblast freezers, Contact plate freezers, Spray and Immersion freezers, Other types of freezers, Freezing time and freezer operating temperatures. Unit III

11

Chemical treatment prior to freezing: antioxidants, cryoprotectants and other additives, theories of cryopreservation, glazing. Frozen storage: Physical and chemical changes - freezer burn and recrystallisation, different types of recrystallisation. Unit IV 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. Unit V Filleting of fish, treatments, glazing, packaging and freezing. Processing of prawns, lobster, squid, cuttle fish, crab etc. for freezing. Freezing of shrimps in different styles like whole, HL, PD, PUD, CPD, Block and IQF products. Unit VI Arrangements within a cold storage, handling and stacking systems, space requirement, precautions to reduce temperature increase in a cold storage. Different methods of thawing frozen fish, advantages and disadvantages. Recent advances in fish thawing. Suggested readings 1. Balachandran, K. K. Post-harvest Technology of fish and fish products. 2. Cleland C Andrew, Food Refrigeration Processes, 3. Clucas, I.J., Fish Handling, Preservation and Processing in the Tropics: 4. Fennema,K. et al. Low Temperature Preservation of Foods and Living Matter 5. Fennema, O. R. Principle of Food Science. 6. Gopakumar K. Text Book of Fish Processing Technology. 7. Hall G. M. Fish Processing Technology 8. Regenssein, J.M. & Regenssein, C.E. Introduction to fish technology. 9. Sen D.P. Advances in Fish Processing Technology. 10. Rudolf, K. Freezing and irradiation of fish.

FPT2 C06 – THERMAL PROCESSING OF FISHERY PRODUCTS Unit I Principles of thermal processing. Mechanism of heat transfer: conduction, convection, radiation and dielectric and microwave heating, heat resistance of bacteria and spores, decimal reduction time, thermal death time, "Z" and "F" values, 12D concept, heat penetration, cold point, can size, shape, contents etc. on heat penetration, determination of process time. F0 value, cook value, D value, integrated F value and their inter-relationship. Heating equipment.

12

Unit II Classification of foods: low acid, medium acid and acidic foods, absolute sterility, statistical sterility, commercial sterility, pasteurisation and sterilisation. Unit III 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 and ready to use canned products. Unit IV HACCP and Safety of canned foods and unreliability of post process sampling of canned foods to ensure sterilization. Status of a batch of canned foods identifying CCPs and their monitoring by specially trained personnel. Thermobacteriology, death of bacteria, autosterilisation bacteriology of canned/heat processed fishery products, examination of cans and seams. Unit V 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 like Nisin to reduce severity of heat processing. Unit VI Irradiation: Radiation sources, units, dose levels, radappertization, radicidation, radurization, effects of irradiation on protein, lipids, vitamins, bacteriological aspects, physical properties, shelf life and irradiated fish products. Suggested readings 1. Balachandran, K.K. 2. Gopakumar K. 3. Hall, G.M. 4. Hersom, A. C & Hulland, E. D. 5. Larousse, J & Brown, B. E. 6. Stumbo 7. Thorne, S. 8. Venugopal, V. 9. Warne, D. 10. Zeathen, P.

Fish Canning Principles and Practices. Text Book of Fish Processing Technology. Fish Processing Technology . Canned Foods. Food Canning Technology. Thermo Bacteriology in Food Processing. Food Irradiation. Seafood Processing. Manual on Fish Canning. Thermal processing and quality of foods.

FPT2 C07 – OPERATION MANAGEMENT OF FISH PROCESSING PLANTS Unit I 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. Site building, water supply, equipments and clothing.

13

Unit II 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. 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. Unit III 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. Unit IV 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. Instrumentation techniques: General configuration of instrumentation system. Instrumentation for measurement of aw value, temperature, pH, freshness, gel strength, salinity, brine concentration. Thermometers: Different types of thermometers, characteristics and application. Unit V Principles of fisheries extension. Mechanisms and modes of extension and their impact on capture fisheries and fisher livelihoods. National and international organisation, institutions and agencies in fisheries extension. Seafood export promotion and organisations involved. Role of co-operatives in fisheries. Suggested readings 1. Chupakhim and Dormenko. 2. Heid & Joslyn. 3. Slade. 4. Wheaton & Lawson.

Fish processing equipments. MIR Publishers. Food processing operations. Food processing plants. Processing Aquatic Food Products.

PRACTICALS FPT2 C08P- FISH PROCESSING TECHNOLOGY 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. Evaluation of pasteurisation and sterilisation, determination of TDT and F value Examination of canned foods, can seams, testing sterility, 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 autoclave, 14

Canned culinary preparations, Examination of canned fishery products. 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. Preparation of fish meal, FPC, fish oils, chitin, chitosan, glucosamine hydrochloride, fish maws, isinglass, agar, alginic acid, , glue, pearl essence, fish sauce. Preparation of fish wafers, fish fingers, cutlets, pickles etc. Visit to fish processing plants

III SEMESTER FPT3 C09 – QUALITY CONTROL, INSPECTION AND CERTIFICATION IN SEAFOOD Unit I Introduction to quality control in food processing. Necessity of quality control. Food laws in India, integrated food law. Unit II Quality management, total quality concept and application in fish trade. Quality assessment of fish and fishery products - physical, chemical, organoleptic and microbiological quality standards. - sensory evaluation of quality, general testing conditions, different sensory tests. Unit III HACCP and Good manufacturing practices. HACCP principles, practical aspects of planning and implementation, verification, validation and audit. HACCP based quality control systems in India. Hazard analysis, preparation of HACCP plan, implementation of HACCP based quality control systems. Unit IV Quality evaluation techniques for seafood: Physical, chemical. bacteriological and Instrumental methods of quality evaluation. Sensory evaluation. Quality standards: National and International – Codex, USFDA, EU norms, ISO, BIS etc. Standards for fish and fishery products. Seafood certification systems, 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. Marine Stewardship Council, Green certification. Unit V National and International standards: ISO 9000: 2000 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, preprocessing and processing plants, EU regulations. ISO 22000:2006. Microbial quality standards for major importing countries like USA, Japan, EEC. Suggested Readings 15

Amerien M.A. et.al. Anthony T. Tu. Balachandran, K.K. Brody J. Chicheste C.O. & Graham H.D. Connel J.J. Desrosier N.W. & Treasler D.K Gopakumar K. Govindan T.K. Hall, G.M. Hui,Y.H. et al., Huss, H. H. et al. John, D. E. V. Krenzer, R. Moorjani M.N. Sen D. P. Vincent K. O. & Joel E. Ross.

Principles of sensory evaluation of Food Handbook of Natural toxins. Marine Toxins and Venom Post Harvest Technology of fish and fish products. Fishery Byproduct Technology Microbial Safety of fishery Products Control of Fish Quality Fundamentals of Food Freezing Text Book of Fish Processing Technology. Fish Processing Technology Fish Processing Technology. Food borne Disease Quality assurance in the fish industry. Food safety and toxicity Fish inspection and quality control. Fish Processing in India Advances in Fish Processing Technology. Principles of Total Quality.

FPT3 E01- ECONOMICS AND MARKETING IN SEAFOOD Unit I Fishery economics: Definition, scope and role. Production economics catch and effort studies – methodological issues in the estimation of fish catch and fishing effort – dimensions of fishing effort – costs of and returns from fishing – cost components – employment and earnings of fishermen in relation to technological options – production function in marine capture fisheries Unit II Economic theories and growth models of fish resource development and exploitation; Fishery resource management; Maximum Sustainable Yield (MSY), Maximum and Net Economic Yield (M/NEY), Optimum Sustainable Yield (OSY), Static Maximum Economic Yield (SMEY), Dynamic Maximum Economic Yield (DMEY) Socioeconomics – An overview of the socio economic status of the fisherfolk in India. Unit III Fisheries Marketing definition and scope, functions of fish marketing, Markets and market structure, Government and Co-operative in fisheries marketing , integration, marketing efficiency, marketing cost and price spread, marketing planning, marketing strategy, marketing research, Marketing infrastructure, Marketing regulations, constraints and approaches to fish marketing development. Unit IV Supply Chain Management Concepts and Evolution, value addition in fish marketing. Constraints and approaches to SCM in fisheries sector. Vertical integration and its effect on price determination. Domestic and external markets for fisheries products. Indian fisheries intervention. Unit V 16

Developing marketing strategies. Advanced studies of marketing information system and emarketing, fish-business. Dynamics and innovations in fisheries marketing system. Applications of econometric methods of analysis for the study of market behaviours. Computer application in marketing management: Market intelligence, its need, analysis and dissemination Unit VI Principles of price determination. Price difference and variability, price analysis, price elasticities, Price determination of fish and fishery products, characteristics of demand and supply of fish and fishery product, supply responses, seasonality, future trading, price support measures. Price stabilisation policies Suggested readings 1. Phillip Kotler 2. Robert E Branson & Norvel, 3. Ian Chaston, 4. Dennis Adeock, et al., 5. Jolson, M. A., 6. Amarchand & Varadharajan, B. 7. Phillip Kotler & Gary Armstrong 8. G. E. Shephard. 9. Hamdy, A. Taha

Marketing Management. Introduction to Agricultural Marketing Marketing. Marketing Principles and Practice,. Marketing Management, An introduction to marketing, Principles of Marketing. Agricultural Price Analysis. Operations Research: An Introduction.

FPT3 E02 – CURED AND DRIED FISHERY PRODUCTS Unit I 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. Unit II 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. Freeze drying, preparation and its nutritive value. Dehydration of fish products: dehydration ratio, precautions to be taken in fish drying; denaturation of fish protein. Unit III Cured fish, types of salt curing, 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. Unit IV 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.

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Unit V Fermented products: different methods of fermentation, indigenious products and their principles of preservation. 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. Suggested readings 1.Gopakumar K. 2. Hall, G.M. 3. Hui,Y.H., Merle D.P., & J R. Gorham 4. Oefjen, G.W., Haseky & Peter 5. Sen D. P. 6. Wheaton & Lawson

Text Book of Fish Processing Technology Fish Processing Technology. Food borne Disease Handbook. Freeze drying. Advances in Fish Processing Technology. Processing Aquatic Food Products

FPT3 E03 – FISHERY BY-PRODUCTS AND VALUE ADDITION Unit I Nutritional importance of fish meal and quality requirements -Raw material quality and changes during processing and storage. Production of fish meal - dry and wet process, machinery, control of quality of products, specifications, packaging and storage. Unit II Fish body and liver oils. Nutritional importance of fish oil and methods to impart stability to fish oils on storage, Unsaponifiables in fish liver oils. Enzyme hydrolysis of fish, fish hydrolysates, fish peptones, hydrolysates enriched food beverages. Unit III Shrimp waste, crab shell and squilla utilisation: Resources and composition, conventional uses, feeds and manure, conversion to useful materials like chitin, chitosan, glucosamine hydrochloride, shrimp extract, commercial production, production and use of protein isolates from squilla and shrimp waste. Unit IV Fish protein concentrate: Different methods of production, functional properties, different types of FPC, texturised products and comparison of FPC to fish meal. Production of fish flour, quality standards and applications Unit V 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. Unit VI Miscellaneous by-products: Fish maws, shark liver oil, squalene, ambergris, shark skin, shark cartilage, isinglass, pearl essence, fertilizer, beche-demer, fish glue, agar agar, alginic acid, carrageenan. Extraction of collagen from fish processing wastes, properties and application. Preparation of biological membranes using collagen and chitosan for biomedical applications. 18

Unit VII 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, Application of batters and breading to seafood. Suggested readings 1. Balachandran, K.K. 2. Gopakumar K. 3. Hall, G.M. 4. Hui,Y.H., M.D. Pierson & J.R. Gorham 5. Sen D. P. 6. Wheaton & Lawson 7. Windsor, M. & Barlow

Post Harvest Technology of fish and fish products. Text Book of Fish Processing Technology. Fish Processing Technology. Food borne Disease Advances in Fish Processing Technology. Processing Aquatic Food Products. Introduction to Fishery Byproducts, Fishing

FPT3 E04 – PACKING AND LABELLING OF FISH AND FISHERY PRODUCTS Unit I 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. Unit II Packaging materials; basic films and laminates, their manufacture and identification; resistance of packaging materials; development of protective packaging for fishery products. Unit III Methods of testing for packaging materials for their physical properties; containers and their testing and evaluation; package designs; resistance of packages to hazards in handling; transport and storage. Unit IV Modified atmosphere packaging, controlled packaging and aseptic packaging. Flexible packing, retort pouch processing of fish and fishery products principles and techniques. Combination and synergistic effects. Unit V Labelling and printing of packaging materials. Labeling requirements - national and international, legislation on labeling. Labeling for product traceability. Type of labeling for organic foods, specific foods like organic foods, GM foods, irradiated foods, vegetarian and nonvegetarian foods. Label design specification – size, colour. Unit VI Nutritional labelling and education act. The US/ International labelling requirements (Codex/ Indian standards for labelling). Food grade packaging materials. Major nutrients Minor nutrients, Essential nutrients. Antinutritional factors. 19

Suggested Readings: 1. Balachandran K.K. 2. Desrosier N.W. and Treasler D.K 3. Govindan T.K. 4. Moorjani M.N. 5. Brody J. 6. Chicheste C.O. and Graham H.D. 7. Amerien M.A. et.al. 8. Connel J.J.

Post Harvest Technology of Fish and Fishery Products Fundamentals of Food Freezing Fish Processing Technology Fish Processing in India Fishery Byproduct Technology Microbial Safety of fishery Products Principles of sensory evaluation of Food Control of Fish Quality

FPT3 E05 - STORAGE AND TRANSPORTATION OF FISHERY PRODUCTS Unit I 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. Post-harvest Fishery losses, Methods to reduce losses during storage and transportation. Unit II Changes in Fish muscle during freezing and in the cold storage- ice crystal formation, shrinkage, driploss, organoleptic changes, freezer burn, texture, protein denaturation, nutritional changes, enzyme denaturation, declaining of bacterial load, discolouration. Unit III Layout and factors to be considered during storage- Chute, raw material receiving room, chill room, processing hall, working table and utensiles, freezers, cold storage, machinery, ventillation, measures for controlling flies and animals, lighting, potable water and ice, toilet facilities, laboratory etc. Unit IV Types of fish storage. Functions of cold storage, Types of cold storage. Chill storage and frozen storage. 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. Unit V Various types of fish transport systems. 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. Suggested readings: Aitken, A., et al. Balachandran, K. K. Connell, J. J. George, M. Hall. Gopakumar K. Sen D. P.

Fish handling and processing. Post harvest technology of fish and fish products. Advances in fish sciences and technology. Fish processing technology. Text Book of Fish Processing Technology. Advances in Fish Processing Technology. 20

FPT3 E06- INSTRUMENTION IN FISH PROCESSING AND ANALYSIS Unit I Microscopy-Working principles of light microscopes (dark field and light field), fluorescent microscope, phase contrast microscope, and electronic microscope (TEM, SEM) Unit II pH meter, oxygen temperature probes, refractormeter, Spectrophotometry- UV-visible, Flame Photometry and Atomic Absorption Spectrophotometry. Unit III High performance liquid chromatography and Chromatographic separation methods. Electrophoresis, isoelectric focusing. Immuno electrophoresis Unit IV Blotting techniques - Southern and northern blotting. ELISA- Indirect ELISA Unit V PCR-Principles and application in Fisheries for disease diagnosis. Microarrays- Principles Suggested reading 1. Macleod A.J. 2. Anand C. 3. Dtermann H. 4. CRC series (vol I – III) 5. Connell J.J. 6. Jones A, Read R and Weyers J 7. Choudhary R.

Instrumental methods of food analysis Instrumental methods of chemical analysis Gel Chromatography Thin Layer Chromatography Advances in Fishery Sciences and Technology Practical Skills in Biology Biochemical Techniques PRACTICALS

FPT 4 C14P- QUALITY CONTROL IN FISHERIES Organoleptic analysis of fish and shell fish, Determination of total bacterial count in fishery products, Estimation of indicator bacteria and pathogens in fishery products. Isolation and identification of E. Coli, Staphylococcu, Vibrio, Salmonella, Listeria monocytogenes, Faecal streptococci, and Clostridium. Reactions in Triple Sugar Iron, Lysine Iron Agar, Indole. Methyl Red, Vogus-Proskauer and Citrate (IMVIC) test. Urease test, Agglutination using polyvalent sera, Analysis of indole, total nitrogen, trimethyl amine (TMA) Analysis of filth and other extraneous materials from sea food, Analysis of ice, water and fish contact surfaces, Estimation of percentage chlorine in hypochlorate solution, Peroxide value of fish oil, acid value or free fatty acids of fish oil and refractive index of fish oil.

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SEMESTER IV Dissertation/Project Work (To be completed within this semester) In-plant Training (Full-time training for 3 months)

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