Fish Processing Technology

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  • Fish Processing Technology

  • Departmental profile

      • Human Resource Development through enrichment of knowledge in Post-Harvest Technology of aquaculture produce by quality teaching to meet up the needs of different sectors.
      • Priority Based Research to develop need based technology and refinement of existing ones with emphasis on Post-harvest fish utilization and consumption with the least post-harvest losses and delivery of the best quality fish and fish products.
      • Processing of aquaculture produce and value addition.
      • Hands on training for undergraduate (B.F.Sc) students in Post-Harvest Technology of fish and shell fish in a real life work environment so as to develop their knowledge and skills in industrial processing to get absorbed in the fast expanding seafood processing industry.
      • Develop entrepreneurial spirit to set up an enterprise independently and to provide advisory services.
      • Generate skilled human resources on concepts of HACCP and Quality Control aspects of the seafood export market
      • Impart knowledge on allied areas of seafood processing like export management, pollution control, waste management, utilization of seafood waste etc.
      • Need Based Extension and Transfer of technologies. In tune with the objectives and mandate the Department of Fish Processing Technology over the years have developed facilities and generated resources for development of skilled man power and technology.

    3600 sq.ft. of Experiential Learning Facility for Hands on Training equipped with plate freezer & flake ice machine  Texture analyser  20 mt capacity cold store (-18oC) with antechamber. The transferable technologies presently available with the department:

    • Extruded fishery product from minced meat of locally available low value fishes
    • Shrimp flavor extraction method
    • Fish soup powder using extracted shrimp flavor
    • Gel ice pack for ice preservation of fish
    • Extraction of chitosan from shrimp head waste
    • Fish/shrimp ‘papad’ from low value fish/shrimp
    • Ready to cook vacuum packed fish fillet/steaks
    • Development of fish snacks using dry surimi powder prepared from tilapia

  • Faculty Member

    Faculty: Faculty of Fishery Sciences
    Head of the Department. : Dr. Supratim Choudhury

    DR. SUPRATIM CHOWDHURY

    Qualification : M.F.Sc. & Ph. D.
    Designation : Professor
    Email : supratimchowdhury@yahoo.co.in
    Phone: 9432869286

    PUBLICATIONS

    National: 56
    International: 30
    Popular Articles: 11
    Manual: 04
    Books/ Books Chapter: 05

    STUDENT GUIDANCE

    Master Degree: 13
    Post Doctoral: 06

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    DR. KRUSHNA CHANDRA DORA

    Qualification : M.F.Sc. & Ph. D.
    Designation : Professor
    Email : kc_dora@yahoo.co.in
    Phone: 9433333004

    PUBLICATIONS

    National: 78
    International: 15
    Popular Articles: 36
    Manual: 08
    Books/  Books Chapter: 13

    STUDENT GUIDANCE

    Master Degree: 20
    Post Doctoral: 08

    		  View Detail Profile

    SRI PRASANTA MURMU

    Qualification : M.F.Sc.
    Designation : Assistant Professor
    Email : pr.murmu1988@gmail.com
    Phone: 9007089407

    PUBLICATIONS

    National: 08
    International: 04
    Popular Articles: –
    Manual: 04
    Books/  Books Chapter: –

    STUDENT GUIDANCE

    Master Degree: –
    Post Doctoral: –

    		  View Detail Profile

    DR. SWARNADYUTI NATH

    Qualification : M.F.Sc. & Ph. D.
    Designation : Assistant Professor
    Email : swarnadyutinath@gmail.com
    Phone: 9830083723

    PUBLICATIONS

    National: 26
    International: 07
    Popular Articles: 06
    Manual: 03
    Books/  Books Chapter: 13

    STUDENT GUIDANCE

    Master Degree: –
    Post Doctoral: –

    		  View Detail Profile

  • Course

    Course offered:

    Undergraduate Programme
    Course No. Course Title Credit Hours
    FPT-111 Fish in Nutrition 1+0
    FPT-122 Food Chemistry 2+1
    FPT-223 Freezing Technology 1+1
    FPT-224 Fish Canning Technology 1+1
    FPT-315 Fish Packaging Technology 1+1
    FPT-316 Fish By-Products and Waste Utilization 1+1
    FPT-327 Fish Products and Value Addition 2+1
    FPT-328 Microbiology of Fish and Fishery Products 2+1
    FPT-429 Quality assurance of Fish and Fishery Products 2+1
    Post-graduate Programme
    Course No. Course Title Credit Hours
    FPT-501 TECHNOLOGY OF FREEZING AND STORAGE 2+1
    FPT-502 THERMAL PROCESSING OF FISHERY PRODUCTS 2+1
    FPT-503 QUALITY ASSURANCE, MANAGEMENT AND CERTIFICATION 2+1
    FPT-504 APPLIED FISH BIOCHEMISTRY 2+1
    FPT-505 TECHNIQUES IN MICROBIOLOGY 1+1
    FPT-506 CURED, DEHYDRATED AND SMOKED FISHERY PRODUCTS 1+1
    FPT-507 HANDLING, STORAGE AND TRANSPORT OF FRESH FISH 1+1
    FPT-508 TECHNOLOGY OF MINCE-BASED FISH PRODUCTS 1+1
    FPT-509 ADDITIVES IN FISH PROCESSING 1+1
    FPT-510 FISH BY-PRODUCTS AND WASTE UTILIZATION 1+1
    FPT-511 MICROORGANISMS OF PUBLIC HEALTH SIGNIFICANCE 1+1
    FPT-512 DESIGN, MAINTENANCE OF FISH PROCESSING PLANTS AND INSTRUMENTATION 1+1
    FPT-513 PACKAGING OF FISH AND FISHERY PRODUCTS 1+1
    FPT-591 MASTER’S SEMINAR 1+0
    FPT-599 MASTER’S RESEARCH 20
    Ph D Programme
    Course No. Course Title Credit Hours
    FPT-601 BIOCHEMICAL TECHNIQUES IN FISH ANALYSIS 2+1
    FPT-602 FUNCTIONAL PROPERTIES OF PROTEINS FROM FISH AND  SHELLFISH 2+1
    FPT-603 QUALITY MANAGEMENT SYSTEMS 2+1
    FPT-604 LIPIDS OF AQUATIC ORIGIN 2+1
    FPT-605 MICROBIAL HAZARDS IN FISH PROCESSING 2+1
    FPT-606 VITAMINS, MINERALS AND FLAVOUR BEARING COMPONENTS IN AQUATIC ORGANISMS 2+1
    FPT-607 TOXINS AND CONTAMINANTS 2+1
    FPT-604 LIPIDS OF AQUATIC ORIGIN 2+1
    FPT-608 NUTRITIONAL ASPECTS AND NUTRITION LABELING 2+1
    FPT-609 ENVIRONMENTAL IMPACT OF FISHERY INDUSTRIES 2+1
    FPT-610 BY-PRODUCTS, SPECIALTY PRODUCTS AND VALUE  ADDED PRODUCTS MANAGEMENT 2+1
    FPT-691 DOCTORAL SEMINAR I 1+0
    FPT-692 DOCTORAL SEMINAR II 1+0
    FPT-699 DOCTORAL RESEARCH 45

  • Project Completed / ongoing

    Ongoing
    Sl.No. Title Name of PI Period Funding Agency Budget (Rs. in lakhs)
    1 All India Network Project on Mariculture Prof. B.K.Das 05-09-2015 to present ICAR-CMFRI 70.00
    Completed
    Sl.No. Title Name of PI Period Funding Agency Budget (Rs. in lakhs)
    1 All India Co-ordinated Research Project on Post Harvest Technology Prof. Sreekanta Sarkar 2004 to 2015 ICAR 215.00
    2 Value addition of low cost underutilized marine fishes of West Bengal Prof. Sreekanta Sarkar 2001 to 2004 Ministry of Food
    Processing
    Industries, Govt.
    of India    		 31.44

  • Research Findings

    Project Research Findings
    All India Network Project on Mariculture
    • Successful demonstration of sea bass culture in marine cages at South 24 Paraganas district of West Bengal
    • Data on fin fish seed availability along the Digha Tajpur coast of West Bengal
    • Data on changes in water quality parameters at selected sites in Coastal district of West Bengal
    • Conduct of awareness and demonstration programmes for propagation of technology for mariculture
    All India Co-ordinated Research Project on Post Harvest Technology
    •  Extruded fishery product from minced meat of locally available low value fishes
    • Shrimp flavor extraction method
    • Fish soup powder using extracted shrimp flavor
    • Gel ice pack for ice preservation of fish
    • Extraction of chitosan from shrimp head waste
    • Fish/shrimp ‘papad’ from low value fish/shrimp
    • Ready to cook vacuum packed fish fillet/steaks
    • Biopreservation of fish products. Bacillus sp. isolated from Shidal and the nucleotide sequences of isolated two Bacillus species were directly submitted to the GenBank and after analysis of the sequences the following accession numbers were generated respectively:

    GenBank accession number:“KF319057”
    GenBank accession number: “KF319058”
    Value addition of low cost underutilized marine fishes of West Bengal
    •  Development of surimi and minced meat from low cost underutilized marine fishes of West Bengal
    • Development of value added products like Fish cutlet, cakes, fingers, samosa, fish paturi, fish and shrimp pickle.
    • Skill upgradation training programmes to women fisher folks on value addition of fish at different districts of West Bengal.

  • Instruments

    Instrument Name
    Soxhlet apparatus
    Kjeldahl digestion and distillation unit
    Hotplate
    Vacuum Drier
    Muffle Furnace
    Hot air oven
    Water Bath
    Twin Screw Extruder
    Can Packaging Machine
    Bio-fermenter
    Smoking Chamber
    Solar Drier
    -40C Deep Freeze
    Can reformer
    Can embossing machine
    Can seamer
    Mechanical drier
    UV-Vis spectrophotometer
    Double distillationunit
    Texture analyser
    Water activity meter
    Moisture balance
    Centrifuge
    pH meter
    Laminar Flow Chamber
    Incubator
    CO2 incubator
    Refrigerator
    Deboner
    Mincer
    Silent cutter
    Hydraulic Screw press
    Hydraulic stuffer
    Plate freezer
    Vacuum Packaging Machine
    Deep freeze
    Cold Store