Departments of Fish Processing Technology

The Department offers undergraduate & postgraduate courses which includes Food Chemistry & Fish in nutrition, Fish Canning & Freezing Technology, Fish Products & Value Addition, Microbiology of Fish and Fishery Products, Fish By-Products & Waste Utilization, Fish Packaging Technology, Quality assurance of Fish & Fishery Products.

Research interests:

• Quality Assurance of fish and fishery products
• Product Development
• Structure function relationship of proteins during processing
• Bioactive peptides and its bio- molecules
• Thermal processing of fishery products

Facilities

• Fish processing units
• Fish Freezing and Frozen storage
• Fish Ham and Sausage production unit
• Fish Can and retort pouch processing unit
• Fish By products and value added products production unit
• Protein Chemistry laboratory (Rheometer, HPLC, GC)
• Quality control laboratory

Services provided

• Demonstration on importance of value added products from low value fishes
• Demonstration on scientific method of drying, salted and dried fish
• Demonstration on plant sanitation and hygiene for the seafood processors.
• Preparation of fishery by –products