Department of Fish Processing Technology (FPT)
Department of Fish Processing Technology
Scientific handling, preservation, processing and value addition of fishery resources
Brief about the Department
The Department of Fish Processing Technology plays a vital role in the fisheries sector by promoting scientific handling, preservation, processing and value addition of fishery resources. At the national level, it contributes to reducing post-harvest losses, ensuring food safety and quality, generating employment, improving farmers’ and fishers’ income, and strengthening India’s domestic and export seafood industry.
In the global context, the Department addresses the growing demand for safe, nutritious, sustainable and value-added seafood through modern processing, quality assurance, waste management and compliance with international standards.
The Department aims to develop skilled human resources and promote research and innovation for sustainable utilization of fishery resources and strengthening India’s position in the global seafood sector.
List of Courses offered (As per 6th Dean)
B.F.Sc. Courses 6th Dean
| Sl. No. | Course Number | Course Title | Credit Hours |
|---|---|---|---|
| 1. | FPT - 211 | Fundamentals of Biochemistry and Food Chemistry | 3 (2+1) |
| 2. | FPT - 212 | Post-Harvest Handling and Preservation | 2 (1+1) |
| 3. | FPT - 221 | Fish Products, By-products, Value Addition and Waste Management | 3 (2+1) |
| 4. | FPT - 311 | Fish Freezing Technology | 2 (1+1) |
| 5. | FPT - 321 | Microbiology of Fish and Fisheries Products | 2 (1+1) |
| 6. | FPT - 312 | Fish Canning Technology and Packaging | 2 (1+1) |
| 7. | FPT - 411 | Quality Assurance of Fish and Fishery Products | 3 (2+1) |
| 8. | FPT - 412 | Principles and Techniques of Seafood Analysis | 2 (1+1) |
| 9. | FPT - 413 | Trade Regulations, Certification and Documentation in Export of Fish and Fishery Products | 2 (1+1) |
| Total Credits | 21 (12+9) | ||
List of Courses offered (As per 5th Dean)
B.F.Sc. Courses 5th Dean
| Sl. No. | Course Number | Course Title | Credit Hours |
|---|---|---|---|
| 1. | FPT - 111 | Fish in Nutrition | 1(1+0) |
| 2. | FPT - 121 | Food Chemistry | 3(2+1) |
| 3. | FPT - 211 | Freezing Technology | 2(1+1) |
| 4. | FPT - 221 | Fish Canning Technology | 2(1+1) |
| 5. | FPT - 222 | Fish Packaging Technology | 2(1+1) |
| 6. | FPT - 311 | Fish Products and Value Addition | 3(2+1) |
| 7. | FPT - 321 | Fish By-Products and Waste Utilization | 2(1+1) |
| 8. | FPT - 322 | Microbiology of Fish and Fishery Products | 3(2+1) |
| 9. | FPT - 421 | Quality Assurance of Fish and Fishery Products | 3(2+1) |
| Total Credits | 21(13+8) | ||
Equipment's Available
Equipment's Available
| S.No | Equipment Name |
|---|---|
| 1 | Hot Air Oven |
| 2 | Muffle Furnace |
| 3 | -20° C Deep Freezer |
| 4 | Flake Ice Machine |
| 5 | Hand Held Homogeniser |
| 6 | Triple Distillation Unit |
| 7 | pH Meter |
| 8 | Soxhlet Apparatus |
| 9 | Weighing balance |