Topic	Name	Description
	Course outline
Topic 1	Expected learning outcome
	1.1. Composition of fish
	1.2. Proximate composition
	1.3. Seafood spoilage
	1.4. Fish preservation
	1.5. Fish preservation methods and principles
	1.5.1. Chilling
	1.5.2. Freezing
	1.5.3. MAP (Modified Atmospheric Packaging)
	1.5.4. Curing (drying, salting and smoking)
	1.5.5. Canning and Retort pouch packaging
	1.5.6. Marinating
	1.5.7. Boiling
	1.5.8. Fermentation
	1.5.9.Irradiation
	1.5.10. Freeze-drying
	1.5.11.Hurdle technology
	Summary
	Principles of preservation
Topic 2	Expected learning outcome
	2.1. Preservation
	2.2. Traditional methods of preservation
	2.2.1. Salting
	2.2.2. Drying
	2.2.3. Marinating
	2.2.4. Fermentation
	Traditional methods
Topic 3	Expected Learning Outcome
	3.1. Salting
	3.1.2. Theory of salting
	3.1.3. Sources of salting
	3.1.4. Factors of salt to be considered before using for salting
	3.1.5. Types of salting
	3.2. Drying of fish
	3.2.1. Factors effecting drying
	3.2.2. Falling rate period
	3.2.2.a. Factors affecting the falling rate period
	3.2.3. Methods of drying
	3.2.3.a. Natural drying
	3.2.3.b.Solar Drying
	3.2.3.c.Artificial /Mechanical dryers
	3.2.3.d. Contact dryers
	3.3. Water activity
	3.3.1. Water activity and Microbial spoilage
	3.3.2. Water activity and water relationships in fish
	3.3.3. Water activity and shelf life
	3.4. Microbial spoilage in salted fish
	3.5. Quality standards
	Salting and drying
Topic 4	Expected learning
	4.1. Smoking of fish
	4.2. Preservation by smoking
	4.3. Types of smoking
	4.4. Materials used to produce the smoke
	4.5. Components of smoke
	4.6. Carcinogenic compounds in wood smoke and their removal
	Smoking
Topic 5	Expected learning outcome
	5.1. Concept of Hurdle Technology
	5.1.1. Hurdles employed in fish preservation
	5.1.2. Advantage and disadvantages of the hurdles
	5.1.3. Basic aspects of Hurdle technology
	5.2. Marinating
	5.2.1. Fish Marinades
	5.2.2. Types of fish marinades
	5.3. Fermented fishery products
	5.3.1. Types fermentation
	5.3.2. Preparation of fermented products
	5.3.3. Types of fermented fish products
	5.4. Fish and Prawn Pickle
	5.4.1. Preparation of fish pickle
	Hurdle technology
Topic 6	6.1. Extrusion
	6.2. Extruder
	6.3. Extrusion cooking
	6.4. Extruded products
	6.5. Extrusion processing steps
	6.6. Types of extruders
	6.6.1. Single screw extruder
	6.6.2. Twin screw extruder
	6.7. Difference between the single screw and twine screw extruder
	6.8. Advantages of extrusion cooking
	Extrusion
Topic 7	Expected learning outcome
	7.1. Fish protein concentrate
	7.2. Methods used for preparation of Fish Protein Concentrate
	7.3. Types of FPC
	7.4. Proximate composition of FPC
	7.5. Use of FPC
Topic 8	Expected learning outcome
	8.1. Fish protein hydrolysates
	8.2. Methods of protein hydrolysis
	8.2.1. Acid hydrolysis
	8.2.2. Alkali Hydrolysis
	8.2.3. Biochemical methods
	8.3. Critical parameters while preparing Fish protein hydrolysate
	8.4. Proximate composition and Nutritional value
	8.5. Autolysis assisted hydrolysis of fish protein hydrolysate
	8.6. Application of fish Protein Hydrolysate
	8.7. Advantages of preparation of protein hydrolysates
Topic 9	Expected learning outcome
	9.1. Introduction
	9.2. Fish meal
	9.3. Use of fish meal as feed ingredient
	9.4. Raw materials used in fish meal
	9.5. Processing Method
	9.5.1. Wet reduction/rendering process
	9.5.2. Dry reduction/rendering process
	9.6. Equipments used in fish meal plant
	9.7. Fish meal quality
	9.8. Fish oil
	9.8.1. Production of fish oil
	9.8.1.a. Wet Reduction Process
	9.8.1.b. Dry reduction Process
	9.8.1.c. Processing of fish oil
	9.9. Unsaturated Fatty acids
	Fish mean and oil
Topic 10	Expected learning outcome
	10.1. Isinglass
	10.2. Shark leather
	10.3. Fish glue
	10.4. Pearl Essence
	10.5. Beche- de -mer
	Byproducts
Topic 11	Expected learning outcome
	11.1. Chitin and Chitosan
	11.2. Characteristics of chitin and chitosan
	11.3. Preparation of Chitin and Chitosan
	11.4. Uses of Chitin and chitosan
Topic 12	Expected learning outcome
	12.1. Seaweeds
	12.2. Types of seaweeds
	12.3. Species of seaweeds cultured
	12.4. Seaweed resources of India
	12.5. Utilization of seaweeds
	12.6. Agar agar
	12.7. Carrageenan
	12.8. Other hydrocolloids
	Seaweeds
Topic 13	Expected learning outcome
	13.1. Breaded and Battered Products
	13.2. Fish finger and FIsh cutlet
	13.3. Imitation products
	13.4. HACCP in product preparation
	13.4.1. Determination of CCPs
	13.4.2. Specification of criteria for control
	13.4.3. Monitoring and checking system
	13.4.4. Corrective action, verification and documentation
	13.4.5. Training of Personnel
	Value addition