• Departmental profile

    Objectives and Mandate

    • Human Resource Development through enrichment of knowledge inPost-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-HarvestTechnology 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.

    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
    • The placement record is impressive with students serving various sectors as
  • Faculty Member

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

    DR. SREEKANT SARKAR

    Qualification : M.F.Sc. & Ph. D.
    Designation : Professor
    Email : sreekanta_sarkar@yahoo.com
    Phone : 9433479273

    PUBLICATIONS

    NATIONAL: 32
    INTERNATIONAL: 4
    POPULAR ARTICLES: 4
    MANUAL: 5
    OTHERS: 0

    STUDENT GUIDANCE

    PASSOUT: 18
    CURRENT: 6

    DR. SUPRATIM CHOWDHURY

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

    PUBLICATIONS

    NATIONAL: 31
    INTERNATIONAL: 10
    POPULAR ARTICLES: 4
    MANUAL: 3
    OTHERS: 0

    STUDENT GUIDANCE

    PASSOUT: 3
    CURRENT: 2

    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: 8
    OTHERS:

    STUDENT GUIDANCE

    PASSOUT: 17
    CURRENT: 6

  • Course

    Course offered:

    Undergraduate Programme
    Course No. Course Title Credit Hours
    FPT-111 Principles of Biochemistry 2+1
    FPT-122 Food chemistry and Fish in Nutrition 2+2
    FPT-213 Freezing Technology 2+1
    FPT-224 Canning and Fish Packaging Technology 2+1
    FPT-315 Fish Products and Byproducts Technology 2+2
    FPT-326 Quality assurance, Plant sanitation and Hygiene 1+1
    FEL-421 “Hands-on Training” (Experiential Learning) 0+20
    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
    STM-501*** STATISTICAL METHODS 2+1
    STM–502 Research Methodology 1+1
    VOG 691 MASTER’S SEMINAR 1+0
    DM – 599 MASTER’S RESEARCH 0+20
    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 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 2+1
    STM 601**** ADVANCED STATISTICAL METHODS 2+1
    Ph D
    Course No. Course Title Credit Hours
    STM 602**** SOFTWARE FOR FISHERIES DATA ANALYSIS AND MANAGEMENT 0+2
    FPT 691 DOCTORAL SEMINAR I 1+0
    DM 692 DOCTORAL SEMINAR II 1+0
    FPT 699 DOCTORAL RESEARCH 45

    * Compulsory for Master’s programme; ** Compulsory for Doctoral programme

  • Project Completed / ongoing

    Completed
    Sl.No. Title Name of PI Period Funding Agency Budget (Rs. in lakhs)
    1 AICRP on PHT Dr. Sreekant Sarkar 2004-2015 ICAR, New Delhi 215.000
    2 Value addition of low cost underutilized marine fishes of West Bengal Dr. Sreekant Sarkar 2001-2004 Ministry of Food Processing Industries, Govt. of India 31.440
  • Research Findings

    Project Research Findings
    AICRP on PHT
    Value addition of low cost underutilized marine fishes of West Bengal