Course Syllabus


Course No: FT 501
Course Title: Fish Preservation Technology
Credit: 2.0

Contents:
1. General principles of fish preservation. Technological, chemical and bacteriological problems related to fish preservation.
2. Rigor-mortis. Mechanisms of rigor-mortis. Effect of rigor-mortis on fish preservation. Bacteriological and chemical basis for deteriorative changes in fish.
3. Commercial handling of fresh fish. Onboard and onshore handling of wet fish; good practice in wet fish preparation; live carriage of fish, Packaging materials and methods of packaging for preserved fish. Shelf-life consideration of fresh fish.
4. Refrigeration and freezing preservation. Basic principles of cold preservation. Characteristics of refrigerating media. Mechanism of heat transfer. Chilling and freezing of fish. Manufacture of ice and design of freezing plants. Production of chilled and frozen fillets, fish sticks etc.
5. Storage and distribution of chilled and frozen fishery products. Planning and design of commercial fishery cold storage and refrigerated fishing vessels, transportation of fish.
6. Measuring the degree of freshness of fish. Importance of freshness test in fish preservation. Sensory, chemical and bacteriological methods.

Text Books
1. Claucas, I. J. (Editor) 1985. Fish Handling, Preservation and Processing in the Tropics. Part-I and II. 2nd edition. Tropical Development and Research Institute, London, Overseas Development Administration, U.K.
2. Hall, G. M. 1992. Fish Processing Technology. Blackie Academic & Professional. An Imprint of Chapman & Hall, London.
3. Rogenstein, Joe M. 1991. Introduction to Fish Technology. An Osprey Book, Van Nostrand Reinhold, New York.

References:
1. Brogstrom, G. (Editor). 1965. Fish as Food. Vols. I-IV. Academic press, London.
2. Govinda, T. K. 1985. Fish Processing Technology. Oxford and IBH Publishing Co., New Delhi.
3. Kreuzer, R. 1969. Technology of Fish Utilization. Fishing News (Books) Ltd., London.
4. Nowsad, A. K. M. A. 2007. Participatory Training of Trainers: A New Approach Applied in Fish Processing. Bangladesh Fisheries Research Forum. Bangladesh.
5. Mansur, M.A. 2012. Fisheries Studies: Part-II. Botomul (Publisher), Dhaka.
6. Ravindran, K., N. Nair, I. A. Perigreen, P. A. Panicker and M. Thomas. 1985. Harvest and Post-harvest Technology of Fish. Society of Fisheries Technologists, India.
7. Tanikawa, E. 1985. Marine Products in Japan. Koseikaku Co., Ltd., Tokyo, Japan.
8. Wheaton, F. W. and T. B. Lawson. 1985. Processing of Aquatic Food Products, Wiley and Sons, New York.



Course No: FT 503
Course Title: Fish Processing Technology
Credit: 2.0

Contents:
1. Fish as raw material: Structure of fish and physical proportion, chemical composition, physical and thermal properties of constituents.
2. Drying and dehydration: Principles and techniques; physical and biochemical changes in dried fishery products; quality and spoilage of dried fish; illegal application of pesticides in dry fish and their lethal and sub-lethal effects; use of salt in dry fish. Packaging and storage.
3. Salting and marinating of fish: Principles and techniques, ripening of salted and marinated products, spoilage and their prevention.
4. Smoking: Principles and techniques, characteristics of wood smoke, smoke flavorings; changes in fish during smoking. Shelf-life and storage of smoke fish.
5. Fermentation: Principles and techniques, semi-fermentation and complete fermentation; changes in constituents during fish fermentation.
6. Canning: Principles and techniques, heat penetration and process evaluation, examination of cans and canned products. Storage of canned fish.
7. Heat processing of fish mince and surimi: Principles and techniques, gelation of fish muscle; changes in muscle during heat processing.

Text Books:
1. Hall, G. M. 1992. Fish Processing Technology. Blackie Academic & Professional, An Imprint of Chapman & Hall. London.
2. Rogenstein, Joe M. 1991. Introduction to Fish Technology. An Osprey Book, Van Nostrand Reinhold, New York.
3. Nowsad, A. K. M. A. 2007. Participatory Training of Trainers: A New Approach Applied in Fish Processing. Bangladesh Fisheries Research Forum. Bangladesh.

References:
1. Mansur, M.A. 2012. Fisheries Studies: Part-II. Botomul (Publisher), Dhaka.
2. Nowsad, A. K. M. A. 2005. Handling and Preparation of Wet Fish for Marketing (In Bengali). BGD/97/017 Field Doc. 2/2005 FAO, Bangladesh.
3. Stansby, M. E. 1990. Industrial Fishery Technology. Reinhold Publ. Corp., New York.
4. Brogstrom, G. (Editor). 1965. Fish as Food. Vols. I-IV. Academic press, London.
5. Claucas, I.J. (Editor) 1985. Fish Handling, Preservation and Processing in the Tropics. Part-I and II. 2nd edition. Tropical Development and Research Institute, London, Overseas Development Administration, U.K.
6. Govinda, T.K. 1985. Fish Processing Technology. Oxford and IBH Publishing Co. New Delhi.
7. Kreuzer, R. 1969. Technology of Fish Utilization. Fishing News (Books) Ltd., London.
8. Ravindran, K., N. Nair, I. A. Perigreen, P. A. Panicker and M. Thomas. 1985. Harvest and Post-harvest Technology of Fish. Society of Fisheries Technologists, India.
9. Tanikawa, E. 1985. Marine Products in Japan. Koseikaku Co., Ltd., Tokyo, Japan.
10. Wheaton, F. W. and T. B. Lawson. 1985. Processing of Aquatic Food Products, Wiley and Sons, New York.

Course No: FT 505
Course Title: Advanced Fisheries Microbiology
Credit: 2.0

Contents:
1. Importance of microbiology in fisheries. Fish as a substrate for microorganisms.
2. Microorganisms and fish spoilage: Contamination, number and kinds of micro-organisms, quality changes caused by micro-organisms in fish.
3. Microbiology of finfish and finfish processing: Harvesting and onboard handling, fishing vessel sanitation, effect of processing on micro-organisms, effect of preservation.
4. Microbiology of crustacean shrimp, prawn, crawfish and crab) processing: Naturally occurring micro-flora, microbiological changes through distribution system, micro-organisms associated with spoilage and public health concern, effect of handling and processing on micro-organisms.
5. Microbiology of mince, surimi and value added products: General microbiological aspects, effect of processing on micro-organisms.
6. Seafood safety: Seafood transmitted zoonoses, non-indigenous bacterial pathogens, indigenous pathogens, natural toxins.
7. Microbiology of food plant sanitation: Sources of contamination, micro-flora in supplies, infrastructure implications, staff, clothing, working premises, drainage maintenance.

Text Books:
1. Frazier, W. C. and D. C. Westhoff. 1990. Food Microbiology. 3rd edition. McGraw –Hill Book Co., New York, London.
2. Nickerson, T. J. and A. J. Sinskey. 1977. Microbiology of Food and Food Processing. Elseiver, New York, Oxford, Amsterdam.
3. Rheinheimer, G. 1985. Aquatic Microbiology. John Wiley & Sons. New York, Brisbane, Toronto.

References:
1. Ward, D. R. and C. R. Hackney. 1991. Microbiology of Marine Food Products. An AVI Book, Van Nostrand Reinhold, New York.
2. Brook, T. D. 1974. Biology of Micro-organisms. Prentice Hall Inc., Englewood cliffs, New Jersey.
3. Burrows, W. 1985. Textbook of Microbiology. 22nd Edition. W. B. Saunders Co., Philadelphia and London.
4. Huss, H. H. 1988. Fresh fish Quality and Quality Changes. FAO Fisheries Series, No. 29. Food and Agricultural Organization of the United Nations, Danish International Development Agency, Rome.
5. Huss, Hans H., M. Jakobsen and J. Liston. 1992. Quality Assurance in the Fish Industry. Development in Food Science 30. ELSEVIER. Amsterdam, London, New York, Tokyo.
6. Ravindran, K., N. Nair, I. A. Perigreen, P. A. Panicker and M. Thomas. 1985. Harvest and Post-harvest Technology of Fish. Society of Fisheries Technologists, India.
7. Stansby, M. E. 1990. Industrial Fishery Technology. Reinhold Publ. Corp., New York.

Course No: FT 507
Course Title: Advanced Fishing Technology
Credit: 2.0

Contents:
1. Fishing gears: Different types of fishing gears in freshwater and marine water, their characteristics, relative efficiencies and testing.
2. Fishing at sea: Artisanal fishing; Fishing grounds, general characteristics and types of fishing grounds, fishery potentialities of fishing grounds, fishing grounds in the Bay of Bengal; Navigation; Fish location; Detection; Attraction.
3. Commercial fishing methods: Trawl fishing, gill netting, seining, longlining, light fishing, electrical fishing, jigging and trap fishing.
4. Boat building: Design and construction, materials, timber seasoning and treatment, tools for boat care and maintenance of boats, corrosion, marine fouling, boring prevention and control of fouling.
5. Marine engine: Types of engines, diesel engine, selection of engine power, engine mounting, propeller and liftable propulsion system. Engine protection, operation and maintenance.
6. Responsible fishing. Small-scale fishing, Important Codes of conduct in responsible fishing. Fishing regulations; Fishing rights; Recreational fishing; Ghost fishing.
7. Traditional fishing gears and crafts used in inland and coastal waters of Bangladesh. Safe and destructive fishing gears-their characteristics and operations.

Text Books:
1. Brandt, A. V. 1984. Fish Catching Methods of the World. 3rd Ed. Fishing News (Books) Ltd., Surrey, England.
2. Kristjohnsson, H. 1975 (Editor) Modern Fishing Gear of the World. Vol. I.. Fishing News (Books) Ltd., Surrey, England.
3. Sainsbury, J. C. 1975. Commercial Fishing Methods: an introduction to vessels and gears. Fishing News (Books) Ltd., Surrey, England.

References:
1. BOBP. 1986. The Coastal Set-Bagnet Fishery of Bangladesh- Fishing trials and investigations. SIDA/FAO, BOBP/REP/34, Madras, India.
2. BOBP. 1992. Fishing Technology: Manual of boat hauling devices in the Maldives, BOBP, Madras, India.
3. BOBP. 1993. Building a Liftable Propulsion System for Small Fishing Crafts, BOBP, Madras, India.
4. FAO. 1985. Definition and Classification of Fishery Vessel Types. FAO Fisheries Technical Paper, 267.
5. Kristjohnsson, H. 1975 (Editor). Modern Fishing Gear of the World. Vol. II.. Fishing News (Books) Ltd., Surrey, England.

Course No: FT 517
Course Title: Analytical Techniques in Fish Processing
Credit: 2.0

Contents:
1. General principles of separation of micro and macro molecules, selection of appropriate tools for analysis of fish samples. Outlines of common techniques involved in biochemical analysis.
2. Centrifugation techniques: Types of centrifugation, concept of Svedberg unit, analytical ultracentrifuge.
3. Quality test for fish and fishery products: Free fatty acid value, peroxide value, iodine value, K-value, TBARS, non-protein nitrogen, trimethyl amine, total volatile base nitrogen, preparation of myofibril, myosin and actin, ATPase assay in fish muscle.
4. Spectroscopic techniques: Principles, UV, Visible and IR spectroscopy, spectrofluorimetry, flame photometry, atomic absorption spectrophotometry, ICP- AES, mass spectrometer.
5. Electrophoretic techniques: General principles, Classification, Paper electrophoresis, Native and reduced PAGE, IEF, capillary electrophoresis, 2D Gel electrophoresis.
6. Chromatographic Techniques: General principles, types of chromatography adsorption, partition, ion-exchange, molecular sieve, affinity, gas chromatography, thin layer chromatography.
7. Gas chromatography: Theory and instrumentation.
8. High performance Liquid chromatography, LC MS-MS: Theory and instrumentation.

Text Books:
1. B.S. Larsen & C.N. McEwen. 1988. Mass Spectrometry of Biological materials. Marcel Dekker Inc.
2. G.W. Ewing. 1997. Analytical Instrumentation Handbook, Marcel Dekker Inc.
3. AOAC (Association of Official Analytical Chemists). 1980. Official methods of analysis of Association of Official Analytical Chemists. Washington, USA.

References:
1. K. Miwa & L.S. Ji. 1992. Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products, Marine Fisheries Department, Southeast Asian Fisheries Development Center, Singapore.
2. I.J. Jean & W.J. Ikim, 1995. Analysis of Food for nutrition labeling & Hazard contaminants, Marcel Decker Inc.
3. J.A, Peary. 1981. Introduction to Analytical Gas Chromatography, Marcel Decker Inc.
4. Keith Wilson & John Walker. 2000. Practical Biochemistry- Principles & Techniques Cambridge University Press.
5. Pare, J. R. J. & Belanger, J.M.R. 1997. Instrumental Methods In Food Analysis. Elsvier.
6. Pavia Lampman, Kriz Saunder. 1979. Introductive Spectroscopy, College Publishers
7. Robyt, J. F. & White, B. J. 1990. Biochemical Techniques: Theory and Practice, Waveland Press, Inc.
8. Wilson, R H. 1994. Spectroscopic Techniques for Food Analysis. VCH publishers, Inc.

Course No:FT 519
Course Title: Industrial Fishery Management
Credit: 2.0

Contents:
1. Fishery industry and industrial products, employment and market.
2. Management of fishery industry: Artisanal and industrial fishing – catch and utilization, cost-effective fishing, individual fishing, co-operative fishing, inputs and manpower.
3. Planning and design of different fish processing plant: Freezing plant, Cannery, Fish drying plant, Surimi plant, Fish sausage and Ham industry, Fish meal and oil industry, Smoking plant, Value-added and Analog plant.
4. Plant management and operation: Production wing, Quality control wing and R & D wing; Capital management, human resource management and production management; process operation, capital cost and operating cost; maintenance of quality control system and plant sanitation and hygiene.
5. Management of different processing industry: Shrimp industry, Hilsa industry, Canning industry, Salting industry.
6. Fish trading: Domestic and international; trade barriers in fisheries.
7. Market promotion and export: Role of Export Promotion Bureau, publicity and buyers satisfaction.
8. Waste management in fishery industry: Solid waste and liquid waste; concept of total utilization; Shrimp shell, crab shell resource and composition, conventional uses, feeds and manure, conversion to useful materials like chitin, chitosan, glucosamine and use of protein isolate.

Text Books:
1. Clucas, I. J. and A. R. Ward. 1996. Post-harvest Fisheries Development: A guide to handling, preservation, processing and quality. Natural Resource Institute, UK.
2. Stansby, M. E. 1990. Industrial Fishery Technology. Reinhold Publ. Corp., New York.
3. Tanikawa, E. 1985. Marine Products in Japan. Koseikaku Co., Ltd., Tokyo, Japan.

References:
1. Claucas, I. J. (Editor) 1985. Fish Handling, Preservation and Processing in the Tropics. Part-I and II. 2nd edition. Tropical Development and Research Institute, London, Overseas Development Administration, U.K.
2. Hall, G. M. 1992. Fish Processing Technology. Blackie Academic & Professional, An Imprint of Chapman & Hall. London.
3. Nowsad, A.K.M.A. 2010. Post-harvest Loss Reduction in Fisheries in Bangladesh. FAO-NFPCSP-PR#5 Final report, FAO, Dhaka
4. Wheaton, F. W. and T. B. Lawson. 1985. Processing of Aquatic Food Products, Wiley and Sons, New York.


Course No: FT 509
Course Title: Advanced Fishery Products Technology
Credit: 2.0

Contents;
1. Introduction: World fisheries resources and their utilization; scientific and technological development of fishery products.
2. Chilled and frozen fishery products: Production, preservation and distribution, frozen fillets, frozen white fish and shrimp/prawn, valued-added frozen products; Quality requirements of chilled and frozen fishery products.
3. Cured fishery products: Salted fish, shellfish, seaweed, fish roe, salted Hilsa in Bangladesh and their storage and distribution; Sun-dried, salted-dried, boiled-dried, broiled-dried, freeze-dried and seasoned-dried products, salted-dehydrated jewfish and jellyfish. Dried seaweed; Cold-smoked, hot-smoked, seasoned-smoked products. Shrimp smoking in Bangladesh.
4. Canned products: Canning of small sardine and anchovy, salmon and tuna canning, canned shellfish (crab, shrimp and squid).
5. Fermented and marinated products: Fermented fish paste or fish pickles, liquid fermented fish sauce and cured fermented products; semi-fermented shidhal, fermented fish paste or pickles (Nga-pi), marinated fish products.
6. Surimi and surimi-based products: Raw material selection, preparation, process evaluation, storage and distribution of surimi, kamaboko, chikuwa, agemono, crab-leg analog, shrimp and beef analog and other fabricated products.
7. Specialty paste products: Fish sausage and ham, fish ball, fish stick, fish finger and fish burger, fish nugget; their production, storage and distribution.

Text Books:
1. Hall, G. M. 1992. Fish processing Technology. Blackie Academic & professional, An Imprint of Chapman & Hall, London.
2. Tanikawa, E. 1985. Marine products of Japan. Koseisha Koseikaku Co. Ltd. Tokyo, Japan.
3. Nowsad, A. K. M. A. 2005. Handling and Preparation of Wet Fish for Marketing (In Bengali). BGD/97/017 Field Doc. 2/2005 FAO, Bangladesh

References:
1. Nowsad, A. K. M. A. 2007. Participatory Training of Trainers: A New Approach Applied in Fish Processing. Bangladesh Fisheries Research Forum. Bangladesh.
2. Stansby, M. E. 1990. Industrial Fishery Technology. Reinhold Publ. Corp., New York.
3. Borgstrom, G. (Editor) 1965. Fish as Food. Vol. I-IV. Academic Press, London.
4. Clucas, I. J. and A. R. Ward. 1996. Post-harvest Fisheries Development: A guide to handling, preservation, processing and quality. Natural Resource Institute, UK.
5. Lanier, T. C. and C. M. Lee (ed.) 1992. Surimi processes Technology, Marcel Decker, Inc., NY, USA.
6. Nowsad, A.K.M.A. (ed). 2012. Fish Processing (Bangla). Department of Fisheries. Matsaya Bhaban, Dhaka. 213 pp.
7. Rogenstein, J. M. 1991. Introduction to fish Technology. An Osprey Book. VanNostrand Reinhold, NY, USA.
8. Wheaton, F. W. and T. B. Lawson. 1985. Processing of aquatic food products. Wily and Sons NY, USA.

Course No: FT 511
Course Title: Advanced Quality Control of Fish and Fishery Products
Credit: 2.0

Contents:
1. Introduction: Various aspects of quality of fish and fishery products (Intrinsic quality, Quality deterioration, Extrinsic quality defect); General Principles of Quality Control; Quality Attributes; Raw material quality and Finished product quality; Quality problems, quality deterioration and defects in products.
2. Organization of Quality Control and Official Inspection: Industrial Quality Control; Official Inspection and Requirements. Official Inspection procedure of raw fish, chilled fish and prawn, frozen fish and prawn in EU, Japan, India. Hatchery compliance, Feed Meal. Food Law and Regulations.
3. HACCP, Traceability, GMP, NRCP and SCP
4. Compliance in depot, Ice factory, landing centre, domestic market. Transportation.
5. Grade and Standard: Importance; Development of Grade and Standard; Standard and Specification; National and International Standard for fish and fishery products; Bangladesh Standards and Testing Institution (BSTI), CODEX, FAO, ISO 9000 series.
6. Taste testing Procedure: Purpose of Taste Panel, Commonly used taste panel procedures for fishery products. Methods of Fish Quality Assessment-Subjective or Sensory methods, Objective methods–Mechanical, Instrumental/Physical method and Laboratory methods (Chemical, biochemical and microbiological).

Text Books:
1. Connell, J. J. 1980. Control of Fish Quality. 2nd edition. Fishing News (Books) Ltd. Surrey, England. 222 pp.
2. Mansur, M. A. 2012. Fisheries Studies, Part-II. Botomul, Uttara, Dhaka. ISBN: 078-984-8796-14-6. 352 pp.
3. Bonnell, A. D. 1994. Quality Assurance in Seafood Processing: A Practical Guide. Chapman and Hall, New York and London. 208 pp.

References:
1. Bolton, A. 1997. Quality Management Systems for the Food Industry, A Guide to ISO 9001/2. Blackie Academic and Professional, London. 193 pp.
2. Kramer, A. and B.A. Twigg. 1966. Fundamentals of Quality Control for the Food Industry. The Avi Publishing Co. Inc. West Port, Connecticut, USA.
3. FAO. 2004. Application of Risk Assessment in the Fishery Industry. FAO Fisheries Technical Paper. No. 442. Rome, FAO. 78 pp.
4. FAO. 2009. Guidelines for Risk Based Fish Inspection. FAO Food and Nutrition paper 90, Rome, FAO. 89 pp.
5. FDA. 2011. Fish and Fishery Products Hazards and Controls Guidance. 4th edition-April 2011.
6. Seafood HACCP Alliance Course. 2000. Sanitation Control Procedures for Processing Fish and Fishery Products. 194 pp.
7. Seafood HACCP Alliance Course. 2011. Hazard Analysis and Critical Control Point Training Curriculum 5th edition – 2011. Developed by the National Seafood HACCP Alliance for Training and Education.

Course No: FT 513
Course Title: Fish Processing Biochemistry
Credit: 2.0

Contents:
1. Fish as food material: Chemical and nutritional aspects, chemical composition of fish and seasonal variations of essential nutrients; Nutritional values.
2. Role of body constituents in governing fish quality and processability: Lipids, proteins, carbohydrates, pigmentation, flavour compounds and minerals.
3. Post-mortem changes in fish: Degradation of organic phosphates and carbohydrates. Bio-physical mechanism of rigor-mortis. Factors influencing the rigor-mortis. Relationship between rigor-mortis and keeping quality of whole fish and fillet under various storage conditions.
4. Characteristics of muscle proteins: Protein composition, physical, thermal and polymerization properties of fish muscle proteins, changes in water holding capacity, coagulation property, extractability and pH of fish muscle proteins under various storage conditions.
5. Lipid in fish: Lipid profile in representative fish species (Hilsa)- essential fatty acids, mono- and poly-unsaturated fatty acids; factors effecting changes in fatty acid composition, spoilage of fatty acids, health benefit of fish fatty acids.
6. Vitamins and minerals in fish: Composition and their variation in different organs in small fish, farmed fish and marine fish; effect of processing and storage on vitamin and mineral content.
7. Tastiness in fish: origin of taste, taste and flavor active compounds in fish.
8. Chemical contaminants and toxins in fish: residual effects.

Text Books:
1. Borgstrom, G. (ed.) 1965. Fish as food. Vol. I-IV, Academic Press, London.
2. Clucas, I. J. and A. R. Ward. 1996. Post-harvest Fisheries Development: A guide to handling, preservation, processing and quality. Natural Resource Institute, UK.
3. Williams, R. T. 1970. Biochemistry of fish. Cambridge University Press.

References:
1. Mansur, M.A. 2012. Fisheries Studies: Part-II. Botomul (Publisher), Dhaka.
2. West E. S. and W. R. Todd. 1961. Textbook of Biochemistry, Macmillan Company, NY, USA.
3. Fennema, O.R. (ed.). 1996. Food Chemistry. 3rd edition. Marcel Decker Inc. NY, USA.
4. Connell, J. J. 1990. Control of fish quality. 4th edition. Fishing News (Books) Ltd, Surrey. England.
5. Clucas, I.J. (editor), 1982. Fish handling, preservation and processing in the topics. Part I and II. 2nd Edition, Tropical Development and Research Institute. London. Overseas Development Administration. UK.
6. Deman. J. M. 1990. Principles of Food chemistry. 2nd Edition. Van Nostrand Reinhold.
7. Nowsad A.K.M.A., Mohanty, B.P., Hoq, M. E. and Thilshed, S.H.. 2012. Nutritional values, Consumption and Utilization of Hilsa. In Hilsa: Status of fishery and potential for aquaculture. The WorldFish Center-Bangladesh South Asia Office. Proc. Reg. Workshop on Hilsa: Potential for Aquaculture, 16-17 September 2012. Dhaka, Bangladesh.

Course No: FT 515
Course Title: Biotechnology in Fish Processing
Credit: 2.0

Contents:
1. Proteases from aquatic organisms: general properties and application of proteases; criteria for selection a protease in industry; classification of fish proteases and traditional applications of proteases in the seafood industry.
2. Production of fish protein hydrolyzates by microorganisms: solubilization of fish mince; microbial proteases; biotechnological approaches to fish meat solubilization; solubilization of fish meat by immobilized microbial cells; future prospects.
3. Fish sauce production: Types of traditional fermented fish products; fish sauce production; processing of fish sauce; changes during fermentation; microbiology of fish sauce and chemistry of fish sauce.
4. Applications of crustacean wastes in biotechnology; quality and composition of crustacean waste; recovery of crustacean waste components and application of crustacean waste components.
5. New packaging technology for seafood preservation: food preservation methods; packaging for seafood; modern food packaging; shelf-life extension and pathogen control.
6. Rapid method and automation for seafood microbiology: improvements in sampling and sample preparation; alternative method for the viable cell count procedure; new microbiological techniques; new and novel techniques.
7. Seafood waste recycling: Recovery of protein, colour and flavour compounds from seafood waste. Treatment of waste water from fish processing industry. Application of membrane filtration technology.

Text Books:
1. Adams, M.R. and C.F.A Hope. 1989. Rapid methods in food microbiology. Elsevier, Amsterdam.
2. Fujita, T. 1990. Seafood products, in Food Packaging (ed. T. Kadoya) Academic press, New York.
3. Martin, A. M. 1994. Fisheries processing; Biotechnological applications. Chapman & Hall.

References:
1. Adams, M.R., R.D Cook and P. Rattagol. 1985. Fermented fish products of Southeast Asia. Trop. Sc., 25, 61-73.
2. Adler-Nissen, J. 1977. Enzymatic hydrolysis of fish proteins. Process Biochem., 12,18-23.
3. Arason, S., G. Thorodasson, and G. Valdimarsson. 1990. The production of silage from waste and industrial fish; the Icelandic experience. Marketing profit out of seafood wastes. Proceedings of the International Conference of Fish By-products, (ed. S. Keller) University of Alaska Fairbanks, Alaska, pp. 79-85.
4. Sandford, P.A. 1989 Shitosan: commercial uses and potential applications in chitin and chitosan, sources, Chemistry, Biochemistry Physical Properties and Applications, Elsevier Applied Science, New York.

Course No: FT 521
Course Title: Fish Microbiological Techniques
Credit: 2.0

Contents:
1. Design and management of a food microbiological laboratory: Need for concern, sitting and servicing of the laboratory, equipment, assessment of risk and control measures, chemical and biological safety cabinets, laboratory philosophy.
2. Methods for the microbiological examination of fish and fishery products: sampling, enumeration, isolation, characterization and identification of microorganisms.
3. Assessment of microbiological quality of fish and fishery products: fresh fish, frozen fish, heated canned fish products, cured fish and fermented products.
4. Industrial manipulation of microorganisms in the production of fishery products: Japanese fish stick (Katsuobushi), fish sauce fermentation, fermentation of brown algae and fermented fish paste.
5. Microbiology of factory hygiene and sanitation: factory buildings, infrastructural implications, safety and maintenance.

Text Books:
1. Collins, C. H., P. M. Lyne and J.M. Grange (Eds.), 1989. Microbiological methods, 6th ed., Butterwarth & Co. Ltd., Oxford.
2. Barrow, G. I. and R. K. A. Feltham. 1993. Cowan and Steel’s Manual for the Identification of Medical Bacteria. Cambridge University Press.
3. Harrigan, W. F. and R. W. A Park. 1991. Making safe food: A management guide for microbiological quality. Academic Press. Harcourt Brace Jovanovich, Publishers.

References:
1. Connell, J. J. 1990. Control of fish quality. 4th Ed., Fishing News (Books) Ltd. Surrey, England.
2. Nickerson. J. T. and A. J. Sinskey. 1977. Microbiology food and food processing. Elsevier, New York, Oxford, Amsterdam.
3. Clucas, I. J. (Editor) 1982. Fish Handling, Preservation and Processing in the Tropics. Part-1 and 2. 2nd edition. Tropical Development and Research Institute, London, Overseas Development Administration, U. K.
4. Ravindran, K., N. Nair, I. A Perigree, P. A. Panicker and M. Thomas. 1985. Harvest and Post-harvest technology of Fish. Society of Fisheries Technologists, India.
5. Stansby, M. E. 1990. Industrial Fishery Technology. Reinhold Publ. Corp., New York.
6. Tanikawa, E. 1985. Marine products of Japan. Koseisha Koseikaku Co., Ltd. Tokyo, Japan
7. Frazier, W. C. and D.C. Westhoff. 1990. Food Microbiology. 3Rd edition. McGraw Hill Book Co., New York. London.
8. Kiss. I. (Ed). 1984. Testing Methods in Food Microbiology. Elsevier Science Pub., Netherlands.

Course No: FT 523
Course Title: Fishery By-products Technology
Credit: 2.0

Contents:
1. Introduction: Scope of fishery by-product production, raw materials, abundance.
2. Fishmeal, fish scrap and other seafood waste meal: Processing, quality deterioration, preservation, utilization and nutritional value.
3. Fish oils: Fish oil processing – dry rendering & wet rendering methods; nutritive value; quality deterioration and preservation of fish oil.
4. Fish silage: Processing, preservation and utilization; quality and nutritional value.
5. Fish hydrolyzate and fish protein concentrate (FPC): Processing, nutritive value, deterioration and preservation.
6. Specialty products: Gelatin, fish glue, caviar, roe and milt, leather, chitin, chitosan, dried shark's fin, pearl essence, pearl, ornamental shell, tortoise shell and coral products.
7. Nutraceutical and pharmaceutical products: Agar, alginic acid and alginate, iodine, mannitol, insulin.
8. Taste and flavor active compounds in seafood: extraction, storage and utilization

Text Books:
1. Hall, G. M. 1992. Fish Processing Technology. Blackie Academic & Professional, An Imprint f Chapman & Hall. London.
2. Lanier, T. C. and C. M. Lee (ed.) 1992. Surimi Process Technology, Marcel Decker, Inc., New York.
3. Tanikawa, E. 1985. Marine products of Japan. Koseisha Kosikaku Co., Ltd. Tokyo, Japan.

References:
1. Rogestein, Joe, M. 1991. Introduction to Fish Technology. An Osprey Book. Van Nostrand Reinhold, New York.
2. Stansby, M. E. 1962. Industrial Fishery technology. Reinhold Publishing Corp., New York.
3. Wheaton, F. w. and T, B. Lawson. 1985. Processing of aquatic food products. Wiley and Sons, New York.
4. Ravindran, K., N. Nair., I. A. Parigreen., P. A. Panicker and M. Thomas. 1985. Harvest and post-harvest Technology of fish. Society of Fisheries Technologists, India.
5. Stansby, M. E. 1990. Industrial Fishery Technology. Reinhold Publ. Corp., New York
6. Tanikawa, E. 1985. marine products of Japan. Kosheisha Koseikaku Co., Ltd, Tokyo, Japan.
7. Frazier, W. C. and D. C. Westhoff. 1990. Food Microbiology. 3rd Edition. McGraw Hill Book Co., New York, London.
8. Kiss, I. (Ed.) 1984. Testing Methods in Microbiology. Elsevier Science Pub; Netherlands.

Course No: FT 525
Course Title: Project Design and Management
Credit: 2.0

Contents:
1. The project concept: Defining project, project format and its advantages and limitations, Place of economic and financial analysis in project evaluation. Kinds of agricultural projects. Short and long term projects on country resources profile.
2. Aspects of project preparation and Analysis: Technical aspects, Industrial aspects, organizational aspects, Managerial aspects, Social aspects, Financial aspects and Economic aspects.
3. The Project Cycle: Project identification, project preparation and analysis, project appraisal, implementation and evaluation. Steps in project analysis (flow chart description).
4. Identify project costs and benefits: Introduction to relevant costs and benefits for fisheries projects.
5. Financial and Economic analysis of the project: Balance sheet, Income statement, Sources and use of fund statement, Financial rations Undiscounted and discounted measures of project worth and criteria for selection among alternative projects.
6. Case studies on resource profiles of fisheries projects of Bangladesh.

Text Books:
1. Dasgupta, A. K. and D. W. Pearce. 1978. Cost Benefit Analysis. Theory and Practice, McMillan Student Edition.
2. Gittinger, J. P. 1982 Economic analysis of Agricultural Projects. 2nd Ed. EDI series In economic development. The John Hopkins University Press, Baltimore, Maryland, USA.
3. Little, I. M. D. and DJ. A. Mirrlees. 1974. Project Appraisal and Planning for Developing Countries. Heinemann, London.

References:
1. Adams, D. W. and H. G. Douglas, 1981. A critique of traditional agricultural credit projects and policies. J. Dev. Econ, 8 (3), 347-366.
2. Brown, M. L. 1976. Budget for analyzing farm income and agricultural projects, EDI, World Bank, Washington D.C.
3. Gittinger, J. P. 1973. Agricultural Projects. Case studies and work experience, Vol. 1. Seminar paper series, EDI, Washington D.C., USA.
4. Lal, D. 1974. Methods of project analysis: a review, World Bank Occasional Staff Paper No. 16, JHUP.
5. United Nations Industrial Development Organization (UNIDO), 1991. Integrating Women into fisheries Industries system: An industrial sector and planning approach, Department for programme and project development vol. 91 23 111.