SYLLABUS

FOR
BACHELOR OF
FISHERIES SCIENCE

DEPARTMENT OF
AQUACULTURE

RANCHI VETERINARY COLLEGE

BIRSA AGRICULTURAL UNIVERSITY
RANCHI - 834006
 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

BACHELOR OF FISHERIES SCIENCE

Undergraduate : Bachelor of Fisheries Science
Duration : 4 Years

Name of Department
Sl. No. Department
1 Aquaculture
2 Fisheries Resource Management
3 Department of Aquatic Animal Health Management
4 Aquatic Environmental Management
5 Fish Processing Technology
6 Fisheries Engineering
7 Fisheries Extension, Economics and Statistics

Department wise distribution of proposed courses

1. Department of Aquaculture
Sl. No. Course No. Course title Credit load
1 FAQ 11 Principles of Aquaculture 2 (1+2)
2 FAQ 12 Fresh Water Aquaculture 3 (2+1)
3 FAQ 32 Ornamental Fish Production and Management 2 (1+1)
4 FAQ 41 Coastal Aquaculture and Mariculture 3 (2+1)
5 FAQ 51 Finfish Hatchery Management 3 (2+1)
6 FAQ 43 Shelfish Hatchery Management 2 (1+1)
7 FAQ 22 Aquaculture in Reservoirs 2 (1+1)
8 FAQ 42 Fish Nutrition and Feed Technology 3 (2+1)
9 FAQ 31 Fish Food Organisms 2 (1+1)
10 FAQ 61 Introduction to Biotechnology & Bioinformatics 2 (1+1)
11 FAQ 33 Genetics and Breeding 2 (1+1)
12 FAQ 12 Fundamentals of Biochemistry 3 (2+1)
Total 29 (17+12)

2. Department of Fisheries Resource Management

Sl. No. Course No. Course title Credit load
1 FHM 11 Taxonomy of Finfish 3 (2+1)
2 FHM 12 TAxonomy of Shelfish 2 (1+1)
3 FHM 21 Anatomy and Biology of Finfish 3 (2+1)
4 FHM 51 Anatomy and Biology of Shelfish 2 (1+1)

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Sl. No. Course No. Course title Credit load

5 FRM 31 Physiology of Finfish and Shelfish 3 (2+1)
6 FRM 22 Inland Fisheries 2 (1+1)
7 FRM 52 Marine Fisheries 3 (2+1)
8 FRM 53 Fish Population Dynamics and Stock Assessment 2 (1+1)
9 FRM 32 Aquatic Mammals, Reptiles and Amphibians 3 (2+1)
Total 23 (14+9)
3. Department of Aquatic Animal Health Management
Sl. No. Course No. Course title Credit load
1. FHM 42 Fish and Shellfish Pathology 3 (2+1)
2. FHM 81 Microbial and Parasitic Diseases of Fish and Shellfish 3 (2+1)
3. FHM 51 Pharmacology 3 (2+1)
4. FHM 41 Therapeutics in Aquaculture 2 (1+1)
5. FHM 52 Fish Toxicology 2 (1+1)
6. FHM 31 Fish Immunology 2 (1+1)
7. FHM 11 Fundamentals of Microbiology 3 (2+1)
Total 18 (11+7)

4. Department of Aquatic Environment Management

Sl. No. Course No. Course title Credit load
1. FEM 11 Meteorology, Climatology and Geography 2 (1+1)
2. FEM 12 Soil and Water Chemistry 3 (2+1)
3. FEM 21 Limnology 3 (2+1)
4. FEM 32 Fishery Oceanography 2 (1+1)
5. FEM 22 Marine Biology 3 (2+1)
6. FEM 31 Aquatic Ecology, Biodiversity and Disaster Management 3 (2+1)
7. FEM 61 Aquatic Pollution 2 (1+1)
8. FEM 51 Coastal Zone Management 2 (1+1)
Total 20 (12+8)

5. Department of Fish Processing Technology

Sl. No. Course No. Course title Credit load
1. FPT 11 Fish in Nutrition 1 (1+0)
2. FPT 21 Food Chemistry 3 (2+1)
3. FPT 31 Freezing Technology 2 (1+1)
4. FPT 41 Fish Canning Technology 2 (1+1)
5. FPT 42 Fish Packaging Technology 2 (1+1)

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Sl. No. Course No. Course title Credit load

6. FPT 61 Fish Products and Value Addition 3 (2+1)
7. FPT 63 Fish By - Products and Waste Utilization 2 (1+1)
8. FPT 62 Microbiology of Fish and Fishery Products 3 (2+1)
9. FPT 81 Quality assurance of Fish and Fishery Products 3 (2+1)
Total 21 (13+8)

6. Department of Fisheries Engineering

Sl. No Course No. Course title Credit load
1. FFE 81 Aquaculture Engineering 3 (2+1)
2. FFE 61 Refr igeration and Equipment Engineering 3 (2+1)
3. FFE 41 Fishing Craft Technology 2 (1+1)
4. FFE 63 Navigation and Seamanship 2 (1+1)
5. FFE 51 Fishing Gear Technology 2 (1+1)
6. FFE 62 Fishing Technology 2 (1+1)
Total 14 (8+6)

7. Department of Fisheries Extension, Economics and Statistics

Sl. No Course No. Course title Credit load
1. FES 11 Statistical Methods 3 (2+1)
2. FES 31 Fisheries Economics 3 (2+1)
3. FES 61 Fisheries Policy and Law 1 (1+0)
4. FES 51 Fisheries Co-operatives and Marketing 2 (1+1)
FES 62 Fisheries Business Management and
5. 1 (1+0)
Entrepreneurship Development
6. FES 21 Information and Communication Technology 2 (1+1)
7. FES 41 Fisheries Extension Education 2 (1+1)
FES 42 Communication Skills and personality
8. 1 (0+1)
development
Total 15 (9+6)

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Compulsory Non-Credit Courses, At least one class per week (FCN)

1. Swimming 1 (0 + 1)
2. Physical Education, First Aid & Yoga Practice 1 (0 + 1)
Summary (Department wise)
No. of
Sl. No. Department Credit load
courses
1 Aquaculture 12 29 (17+12)
2 Fisheries Resource Management 9 23 (14+9)
3 Department of Aquatic Animal Health Management 7 18 (11+7)
4 Aquatic Environmental Management 8 20 (12+8)
5 Fish Processing Technology 9 21 (13+8)
6 Fisheries Engineering 6 14 (8+6)
7 Fisheries Extension, Economics and Statistics 8 15 (9+6)
8 Comp. Non-credit courses (Swimming & Phy. Edn) 2 -
Sub total 61 140 (84+56)

Student READY In -Plant Attachment Programme 1 10 (0+10)

Student READY Rural Fisheries Work Experience
1 8 (0+8)
Programme
Study Tour (in and outside State) 1 2 (0+2)

Student READY Experiential Module 1 17 (0+17)

Project Work 1 2 (0+2)

Seminar 1 1 (0+1)

Total 06 40 (0+40)
Grand Total 67 180 (84+96)
SEMESTER WISE DISTRIBUTION OF COURSES
I Semester
Sl. No. Course No. Course Title Credit hour
1 FAQ 11 Principles of Aquaculture 2 (1+1)
2 FRM 11 Taxonomy of Finfish 3 (1+2)
3 FRM 12 Taxonomy of Shellfish 2 (1+1)
4 FEM 11 Meteorology, Climatology and Geography 2 (1+1)
5 FES 11 Statistical Methods 3 (2+1)

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Sl. No. Course No. Course Title Credit hour

6 FAQ 12 Fundamentals of Biochemistry 3 (2+1)
7 FHM 11 Fundamentals of Microbiology 3 (2+1)
8 FEM 12 Soil and Water Chemistry 3 (2+1)
9 FPT 11 Fish in Nutrition 1 (1+0)
10 FCN 11 Swimming 1 (0+1) CNC*
Total 22 (13+9)
*CNC = Compulsory non-credit course.

II Semester
Sl. No. Course No. Course Title Credit hour
1 FAQ 21 Fresh Water Aquaculture 3 (2+1)
2 FRM 21 Anatomy and Biology of Finfish 3 (2+1)
3 FEM 21 Limnology 3 (2+1)
4 FEM 22 Marine Biology 3 (2+1)
5 FRM 22 Inland Fisheries 3 (2+1)
6 FPT 21 Food Chemistry 3 (2+1)
7 FES 21 Information and Communication Technology 2 (1+1)
8 FAQ 22 Aquaculture in Reservoirs 2 (1+1)
9 FCN 21 Physical Education, First Aid & Yoga Practices 1 (0+1) CNC*
Total 22 (14+8)

III Semester
Sl. No. Course No. Course Title Credit hour
1 FRM 31 Physiology of Finfish and Shellfish 3 (2+1)
2 FAQ 31 Fish Food Organisms 2 (1+1)
3 FEM 31 Aquatic Ecology, Biodiversity and Disaster 3 (2+1)
Management
4 FEM 32 Fishery Oceanography 2 (1+1)
5 FAQ 32 Ornamental Fish Production and Management 2 (1+1)
6 FPT 31 Freezing Technology 2 (1+1)
7 FAQ 33 Genetics and Breeding 2 (1+1)
8 FHM 31 Fish Immunology 2 (1+1)
9 FES 31 Fisheries Economics 3 (2+1)
10 FRM 32 Aquatic Mammals, Reptiles and Amphibians 1 (1+0)
Total 22 (13+9)

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

IV Semester
Sl. No. Course No. Course Title Credit hour
1 FAQ 41 Coastal Aquaculture and Mariculture 3 (2+1)
2 FHM 41 Therapeutics in Aquaculture 2 (1+1)
3 FAQ 42 Fish Nutrition and Feed Technology 3 (2+1)
4 FPT 41 Fish Canning Technology 2 (1+1)
5 FPT 42 Fish Packaging Technology 2 (1+1)
6 FHM 42 Fish and Shellfish Pathology 3 (2+1)
7 FFE 41 Fishing Craft Technology 2 (1+1)
8 FES 41 Fisheries Extension Education 2 (1+1)
9 FAQ 43 Shellfish Hatchery Management 2 (1+1)
10 FES 42 Communication Skills and Personality Development 1 (0+1)
Total 22 (12+10)
V Semester
Sl. No. Course No. Course Title Credit hour
1 FAQ 51 Finfish Hatchery Management 3 (2+1)
2 FRM 51 Anatomy and Biology of Shellfish 2 (1+1)
3 FHM 51 Pharmacology 3 (2+1)
4 FHM 52 Fish Toxicology 2 (1+1 )
5 FRM 52 Marine Fisheries 3 (2+1)
6 FES 51 Fisheries Co-operatives and Marketing 2 (1+1)
7 FFE 51 Fishing Gear Technology 2 (1+1)
8 FRM 53 Fish Population Dynamics and Stock Assessment 3 (2+1)
9 FEM51 Coastal Zone Management 2 (1+1)
Total 22 (13+9)
VI Semester
Sl. No. Course No. Course Title Credit hour
1 FAQ 61 Introduction to Biotechnology and Bioinformatics 2 (1+1)
2 FFE 61 Refrigeration and Equipment Engineering 3 (2+1)
3 FES 61 Fisheries Policy and Law 1 (1+0)
4 FEM 61 Aquatic Pollution 2 (1+ 1)
5 FFE 62 Fishing Technology 2 (1+1)
6 FPT 61 Fish Products and Value Addition 3 (2+1)
7 FPT 62 Microbiology of Fish and Fishery Products 3 (2+1)
8 FFE 63 Navigation and Seamanship 2 (1+1)
9 FPT 63 Fish By-Products and Waste Utilization 2 (1+1)
10 FES 6 2 Fisheries Business Management and
1 (1+0)
Entrepreneurship Development
Total 21 (13+8)

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

VI Semester
Sl. No. Course No. Course Title Credit hour
1 FAQ 61 Introduction to Biotechnology and Bioinformatics 2 (1+1)
2 FFE 61 Refrigeration and Equipment Engineering 3 (2+1)
3 FES 61 Fisheries Policy and Law 1 (1+0)
4 FEM 61 Aquatic Pollution 2 (1+ 1)
5 FFE 62 Fishing Technology 2 (1+1)
6 FPT 61 Fish Products and Value Addition 3 (2+1)
7 FPT 62 Microbiology of Fish and Fishery Products 3 (2+1)
8 FFE 63 Navigation and Seamanship 2 (1+1)
9 FPT 63 Fish By -Products and Waste Utilization 2 (1+1)
10 FES 6 2 Fisheries Business Management and
1 (1+0)
Entrepreneurship Development
Total 21 (13+8)
VII Semester
Sl. No. Course No. Course Title Credit hour
1 FRE71 Student READY Programme

a) In -plant attachment (for 8 weeks) 10 (0+10)

b) Rural Fisheries Work Experience Prog. (for 8 weeks) 8 (0+8)

c) Study Tour (in and outside State) (for 4 weeks) 2 (0+2)

Total 20 (0+20)
VIII Semester
Sl. No. Course No. Course Title Credit hour
1 FFE 81 Aquaculture Engineering 3 (2+1)
2 FPT 81 Microbial and Parasitic Diseases of Fish and Shelfish 3 (2+1)
3 FPT 82 Quality assurance of Fish and Fishery Products 3 (2+1)
4 FRE 81 Student READY Experiential Module
(concurrent with the semester)
This will include capacity building and skill
development of the students in planning,
de velopment, formulation, monitoring and
evaluation of project for entrepreneurial proficiency.
a) Skill Development (for one week) 5 (0+5)
b) Experiential Learning Programme 12 (0+12)
5 Project Work 2 (0+2)
6 Seminar 1 (0+1)
Total 29 (6+23)

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Summary (Semester wise)

Sl. No. Semester No. of courses Credit load
1 I Semester 10 22 (13+9)
2 II Semester 9 22 (14+8)
3 III Semester 9 21 (12+9)
4 IV Semester 10 22 (13+9)
5 V Semester 10 22 (13+9)
6 VI Semester 10 22 (13+9)
7 VII Semester SRP *(03) 20 (0+20)
8 VIII Semester 3 & SRP *(03) 29 (6+23)
Total 61&SRPs (06)=67 180 (84+96)
*Student READY Programme

Student READY Experiential Module:

a) Skill Development (for one week) : Aquarium fabrication, Analysis of soil and water quality
parameters, Preparation of Fish products or in any appropriate applied aspect of fisheries
b) Experiential Learning Programme:
A minimum of two areas should be decided by each university. Areas of specialization for
Experiential Learning Programme are 1. Ornamental fish culture 2.Seed Production 3. Trade and
export management 4. Aquaclinic 5. Post Harvest technology 6. Aqua farming.
A total of 12 credits are allotted for Experiential Learning Programme and the evaluation of the same
will be conducted by the Committee appointed by the Dean of the respective college.
c) Project work: Studentwillselectrelevant or interested area of specialization such as Fish pathology,
Fish diagnosis, Fish pharmacology, Fish Toxicology, Fish nutrition, Fish immunology, Fish genetics
and breeding, Ornamental fish production, Genomics in Aquaculture, Fish stock assessment,
Aquatic pollution, Fish value addition, Fish in nutrition, Fish processing waste management,
Quality control and quality assurance, Fish products and by-products etc.. He/she will prepare a
research project plan and it will be presented in-front of committee appointed by the Dean of the
respective college. Also, for each student, one advisor will be provided, who will guide the student in
completion of proposed research plan.
A total of 2 credits are allotted for project work and 1 credit for (completed project work
presentation) seminar. The evaluation for the same will be conducted by the committee appointed by
the Dean of the respective college.
Overall changes effected in the course curriculum and syllabus by the V Deans Committee
recommendations
lNew courses for 9 credit hrs on Pharmacology, Chemotherapy, Toxicology and Immunology
have been added to address health of both fish and the consumer. Also a new course on Aquatic
mammals, reptiles and amphibians included.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

lA new Department on Aquatic Animal Health Management created in view of its importance in
the rapidly growing aquaculture industry. Furthermore, Department of Fishery Engineering has
been carved out of Dept. of Post Harvest Technology

lStudent Ready Programme has been strengthened with 40 credit hrs without diluting
curriculum of theory courses. The programme has RAWE 8 credits hrs, Inplant training 10
credit hrs, Experiential learning 17 credit hrs and other Skill development, Educational Tour
and Seminar- total 8 credit hrs.

lOnly two compulsory non-credit courses with one class per week on 1) swimming 2) physical
Education, First aid and Yoga are included.

lCourse syllabus was reviewed for including latest content and avoiding repetition.

Department wise distribution of proposed syllabus

1. Department of Aquaculture
1. Principles of Aquaculture (FAQ 11) 2 (1+1)

Basics of aquaculture, definition and scope. History of aquaculture: Present global and national
scenario. Aquaculture vs Agriculture. Systems of aquaculture - pond culture, pen culture, cage
culture, running water culture and zero water exchange system,. Extensive, semi-intensive,
intensive and super intensive aquaculture in different types of water bodies viz., freshwater,
brackish water inland saline and marine water. Principles of organic aquaculture. Pre-stocking and
post stocking pond management. Carrying capacity of pond, factors influencing carrying capacity.
Criteria for selection of candidate species for aquaculture. Major candidate species for aquaculture:
freshwater, brackish-water and marine. Monoculture, polyculture and integrated culture systems.
Water and soil quality in relation to fish production. Physical, chemical and biological factors
affecting productivity of ponds.

Practicals: Aquaculture production statistics- world and India. Aquaculture resources of world and
India. Components of Aquaculture farms. Estimation of carrying capacity. Practices on pre-
stocking and post stocking management. Growth studies in aquaculture system. Study on waste
accumulation in aquaculture system (NH3, Organic matter, CO2). Analysis of manure.

2. Fresh Water Aquaculture (FAQ 21) 3 (2+1)

Major species cultured, production trends and prospect in different parts of the world. Freshwater
aquaculture resources-ponds, tanks, lakes, reservoirs etc. Nursery, rearing and grow-out ponds
preparation and management-control of aquatic weeds and algal blooms, predatory and weed fishes,
liming, fertilization/manuring, use of biofertilizers, supplementary feeding. Water quality
management. Selection, transportation and acclimatization of seed. Traits of important cultivable
fish and shellfish and their culture methods-Indian major carps, exotic carps, air breathing fishes,
cold water fishes, freshwater prawns, mussels. Wintering ponds, quarantine ponds and isolation

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

ponds. Sewage-fed fish culture. Principles of organic cycling and detritus food chain. Use of agro-
industrial waste and biofertilizer in aquaculture. Composite fish culture system of Indian and exotic
carps-competition and compatibility. Exotic fish species introduced to India. Culture of other
freshwater species. Medium and minor carps, catfish and murrels.
Species of fish suitable for integrated aquaculture. Integration of aquaculture with
agriculture/horticulture. Integration of aquaculture with livestock. Cultivation of aquatic
macrophytes with aquaculture (makahana). Paddy cum Fish/Shrimp Culture.
Practicals: Preparation and management of nursery, rearing and grow-out ponds. Study on effect of
liming, manuring and fertilization on hydrobiology of ponds and growth of fish and shellfishes.
Collection, identification and control of aquatic weeds, insects, predatory fishes, weed fishes and
eggs and larval forms of fishes. Algal blooms and their control. Estimation of plankton and benthic
biomass. Study of contribution of natural and supplementary feed to growth. Workout of economics
of different culture practices.
Estimation of live stock requirement / Unit in integrated aquaculture Design of paddy plot for
paddy-cum-fish culture. Design of Fish and Shrimp Culture, livestock shed on pond embankment,
Economics of different integrated farming systems.
3. Ornamental Fish Production and Management(FAQ 32) 2 (1+1)
World trade of ornamental fish and export potential. Different varieties of exotic and indigenous
fishes. Principles of a balanced aquarium. Fabrication, setting up and maintenance of freshwater and
marine aquarium. Water quality management. Water filteration system-biological, mechanical and
chemical. Types of filters. Aquarium plants and their propagation methods. Lighting and aeration.
Aquarium accessories and decorative. Aquarium fish feeds. Dry, wet and live feeds. Breeding and
rearing of ornamental fishes. Broodstock management. Application of genetics and biotechnology
for producing quality strains. Management practices of ornamental fish farms. Common diseases
and their control. Conditioning, packing, transport and quarantine methods. Trade regulations and
wild life act in relation to ornamental fishes.
Practicals: Identification of common ornamental fishes and plants. Fabrication of all-glass
aquarium. Setting up and maintenance of Aquarium accessories and equipment. Conditioning and
packing of ornamental fishes. Preparation of feed. Setting up of breeding tank for live bearers, barbs,
goldfish, tetras, chiclids, gouramis, fighters and catfishes. Identification of ornamental fish diseases
and prophylactic measures.
4. Coastal Aquaculture and Mariculture (FAQ 41) 3 (2+1)
An overview of sea farming and shore-based aquaculture in different parts of the world. Resources
for shore-based aquaculture and sea farming in India. Traits of important cultivable fish and
shellfish (seabass, mullet, milkfish, grouper, cobia, snappers, ayu, pearlspot, tiger shrimp, white
shrimp, mud crab, mussel, clam, oysters (edible and pearl oyster), lobster, seaweeds, Seed
resources. Shore based aquaculture system: traditional (pokkali, bheries, gazanis, khazans), semi-
intensive, intensive aquaculture practice of commercially important species of fish and shellfish.
Methods of Shellfish Culture rafts, racks, cages, poles and ropes., Water and soil quality
management. Estimation of growth, survival and pond productivity. Seaweed culture, Pearl culture,
Sea ranching.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Practicals: Identification of important cultivable species. Collection and identification of

commercially important seed of fish and shellfishes. Types of fertilizers - Pond preparation. Seed
selection, quality and acclimatization. Water quality parameters. Estimation of seed survival. Pond
biomass estimation. Material, apparatus and machinery for shore-based aquaculture and sea
farming. Estimation of feed intake. Growth and health monitoring. Fouling organisms in cages and
pens.
5. Finfish Hatchery Management(FAQ 51) 3 (2+1)
Freshwater and marine fish seed resources. Natural breeding of finfishes. Selection of riverine
spawn collection sites, gears used and methods of collection. Spawn quality and quantity indices.
Advantages and disadvantages of riverine seed collection. Sexual maturity and breeding season of
various cultivable species. Development of gametes in male and female. Fish egg and embryonic
development. Methods of breeding; bundh breeding - wet and dry bundhs, collection and hatching
of eggs, factors involved in bundh breeding, advantages and disadvantages of bundh breeding.
Induced breeding of warmwater finfishes, environmental factors affecting spawning, sympathetic
breeding. Hypophysation of fishes. Fish pituitary gland – its structure, collection, preservation and
preparation of extract for injection, dosages and methods of injection. Brood-stock
management and transportation of brood fish. Synthetic hormones used for induced breeding of
carps. Different types of fish hatcheries-traditional, Chinese, glass jar and modern controlled
hatcheries. Causes of mortalities of eggs and spawn and remedies. Spawn rearing techniques. Use of
anesthetics in fish breeding and transport. Breeding techniques for Indian major carps, exotic carps,
mahaseers, trouts, tilapias, catfishes, grey-mullets, milk fish, pearl spot, sea bass, sea hourse,
groupers, pacu, cobia, pompanos and indigenous fishes, etc. Off-season andmultiple breeding of
carps.
Practicals: Study of maturity stages in fishes. Collection and preservation of fish pituitary gland,
preparation of PG extract, Hypophysation. Calculation of fecundity. Brood-stock maintenance and
selection of breeders for injection. Histological studies of ovary and testes. Different fish hatchery
systems, study of fish eggs and embryonic developmental stages. Identification of eggs,
spawn, fry and fingerlings of different species. Preparation and management of fish nursery.
Fish seed and brood-stock transportation, use of anesthetics, disinfectants and antibiotics in fish
breeding. Water quality monitoring in fish hatcheries and nurseries. Breeding and larval rearing of
common finfishes.
6. Shellfish Hatchery Management (FAQ 43) 2 (1+1)
Natural seed resources, site selection and collection methods. Life cycle of important shellfish
(Penaeus monodon, P. indicus, Macrobrachium rosenbergii, P. Vannamei, Scylla serrata, lobster,
edible, oyster, pearl oyster, fresh water mussel, holothurians, horse-shoe carb, Sepia, Loligo, cray
fish etc.). Sexual maturity and breeding seasons of different species. Maturation stages of
Macrobrachium rosenbergii and Penaeus monodon. andP. Vannamei. Induced maturation in
Penaeus monodon and P. Vannamei P. Indicus by eye stalk ablation. Reproductive physiology.
Reproductive harmones in crustaceans. Brood stock management of Penaeus monodon and
Macrobrachium rosenbergii. Breeding and hatchery management of Penaeus monodon and
Macrobrachium rosenbergii. Breeding and hatchery management of crabslobster, mussel, edible
and pearl oyster. Food and feeding of larval stages of important shellfishes. Health management in
hatcheries.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Practicals: Identification of brood stock and maturity stages of important crustaceans and mollusks.
Observations on gonadal maturation of Penaeus monodon and Macrobrachium rosenbergii.
Breeding and larval rearing of Macrobrachium rosenbergii and Penaeus monodon P. Vannamei.
Identification of larval stages of important crustaceans and mollusks. Demonstration of eyestalk
ablation in Penaeus monodon. Collection, packing and transportation of shrimp/prawn seed and
brood stock. Practice in the operation of shrimp and prawn hatcheries. Water treatment and
management in shrimp and prawn hatcheries. Different chemicals and drugs used in shrimp/prawn
hatchery.
7. Aquaculture in Reservoirs(FAQ 43) 2 (1+1)
Definition of reservoirs in India; nature and extent of reservoirs, topography and species diversity;
importance of morpho-edaphic index in reservoir productivity and classification; factors
influencing fish production; trophic phases in reservoir; pre-impoundment and post-impoundment
stages and their significance in establishment of reservoirs fisheries.
Salient features of reservoir limnology and their significance to fisheries development; management
of small, medium and large reservoirs; present status and future prospects in reservoirs fish
production.
Fisheries of some important reservoirs; recent advances in reservoirs fisheries management;
conservation measures in reservoir fisheries. Fish stocking in Reservoirs
Role of cage and pen culture in enhancement of fish production from reservoirs; history of cage
culture, advantages of cage culture; selection of suitable site of cage culture; cage materials, designs,
shape, size and fabrication; cage frames and supporting system. Integration of cage culture with
other farming systems.
History of pen culture, pen materials, fabrication; breeding of fish in pen; rearing of spawn in pen;
grow-out from pens. Suitable species for culture in cages and pens; constraints in cage and pen
culture; economics of cage and pen culture.
Practicals: Preparation of charts on the present situation of reservoirs fisheries productivity;
detailed case studies of selected reservoirs on the changing trends in capture fisheries profile;
drawing inferences from the analysis of data; suggestions for the sustainable development of
reservoirs fisheries. Case studies on cage and pen culture; field visit to cage and pen culture site to
acquaint with construction details and operation.
8. Fish Nutrition and Feed Technology (FAQ 42 3 (2+1)
Fundamentals of fish nutrition and growth in fish. Principal nutrients and nutritional requirements of
cultivable fish and shellfish. Nutritional energetics: definition and forms of energy partitioning.
Methods of feed formulation and manufacturing. Forms of feeds: wet feeds, moist feeds, dry feeds,
mashes, pelleted feeds, floating and sinking pellets. Feed additives: binders, antioxidants, enzymes,
pigments, growth promoters, feed stimulants. Feed storage: use of preservatives and antioxidants.
Feed evaluation: feed convertion ratio, feed efficiency ratio, protein efficiency ratio, net protein
utilization and biological value. Feeding devices and methods. Non-conventional feed ingredients
and antinutritional factors. Digestive enzymes, feed digestibility. Factors affecting digestibility.
Nutrional deficiency diseases.
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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Practicals: Proximate composition analysis of feed ingredients and feeds. Preparation of artificial
feeds using locally available feed ingredients. Determination of sinking rate and stability of feeds.
Effect of storage on feed quality.
9. Fish Food Organisms (FAQ 31) 2 (1+1)
Candidate species of phytoplankton and zoo-plankton as live food organisms of freshwater and
marine species. Tropic potentials - proximate composition of live feed. Biology, culture
requirements and methodology of important live food organisms; Green algae, blue-green
algae, spirulina, diatoms, infusoria, rotifers, cladocerons, tubifex, brine shrimp, chironomids.
Culture of earthworms, bait fish and forage fish.
Practicals: Methods of collection and identification of different live food organisms. Laboratory
scale culture of selected live food organisms (green algae, spirulina, chetoceros, rotifer, Moina,
copepod). Evaluation of live food organisms. Decapsulation and hatching method of brine shrimp
cyst.
10. Introduction to Biotechnology & Bioinformatics (FAQ61) 2 (1+1)
Biotechnology: Introduction to Biotechnology –scope and importance in fisheries/aquaculture;
Structural organization of prokaryotic and eukaryotic cell. Nucleic acids -structure, function and
types, Concepts of gene and genetic code, transcription and translation, mutations and their
implications. Post transcriptional modification and RNA processing. Gene regulation and
expression in prokaryotes and eukaryotes; DNA sequencing, Operons. Genetic engineering-
Restriction enzymes; Gene isolation; Cloning vectors; Probes; Recombinant DNA technology –
vaccines. Transgenic fish and Gene transfer technology, Animal Cell Culture, Hybridoma
technology. Molecular and immunological techniques – PCR; immunoblotting; ELISA; Principle
of hybridization; Northern blotting; Western blotting; Southern blotting; DNA fingerprinting;
Restriction fragment length polymorphism., Biosensors. Concept of bioremediation of water,
bioprocess engineering and bioprospecting.
Bioinformatics: Introduction to Bioinformatics; Biological Databases and tools : Introduction;
Types of biological databases; Primary and secondary databases; PDB, NCBI, formats and contents;
Sequence retrieval, manipulation; Primer design; Restriction mapping; ORF finding; EMBOSS,
Molecular visualization Sequence analysis.
Practicals: Study of structure of prokaryot and Eukaoryt Cells. Study on Model of protein
Synthesis, Study of models rDNA Technology, Cell Culture, Isolation of Nucleic Acids, Restriction
enzymes, Gel Electrophorus, ELISA, DNA sequence analysis and comparison.
11. Genetics and Breeding (FAQ 33) 2 (1+1)
Principles of genetics and breeding, Gene and chromosome as basis of inheritance, Mendel's law of
inheritance – complete and incomplete dominance, monohybrid and dihybrid ratios. Gene
interactions – dominant and recessive epistasis. Pleiotropism. Lethal genes. Mutation. Sex - linked
genes, sex influenced and sex limited traits. Linkage and crossing over. Introduction to
population genetics. Hardy- Weinberg law and its significance. Chromosomal structure and
aberrations. Chromosome manipulation techniques- androgenesis, gynogenesis and polyploidy

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

and identification of ploidy. Sex determination. Cross breeding (hybridization) – types of cross
breeding, heterosis and design of cross breeding programmes, hybridization in different fishes.
Quantitative genetics – quantitative traits, polygenic traits, heritability.
History and present status of selective breeding programs in aquaculture. Selection methods and
mating designs. Design for selective breeding. Inbreeding and its consequences. Domestication
methods. Seed certification and quarantine procedures. Cryopreservation of gametes.
Practicals: Problems on Mendelian inheritance (qualitative genetics) - monohybrid and dihybrid
ratios and epistasis. Problems on quantitative traits, response to selection and heritability.
Estimation of rate of inbreeding and heterosis. Mitotic and meiotic chromosome preparation.
Demonstration of protocol of androgenesis, gynogenesis and polyploidy. Problems on gene and
genotypic frequency. Gamete cryopreservation protocols and quality evaluation of fish milt.
12. Fundamentals of Biochemistry (FAQ 12) 3(2+1)
A brief introduction to developments in biochemistry and its transformation to molecular biology.
Cell structure, water and major molecules of life. Carbohydrate chemistry: Structure, classification,
functions (mono, di and polysaccharides) isomerism and mutarotation. Metabolism of
carbohydrates: glycolysis, gluconeogenesis, glycogenolysis, glycogenesis, TCA cycle, central role
of TCA cycle in metabolism. Protein chemistry: classifications and functions. Classification,
structure, function and properties of amino acids. Essential and non essential amino acids. Primary,
secondary, tertiary and quaternary structure of proteins. Amphoteric property. Biuret reaction and
xanthoproteic reaction. Digestion and absorption of proteins. Classification, structure, functions
and properties of lipids. Essential fatty acids and phospholipids. Digestion and absorption of lipids.
Lipid autooxidation. Significance of Omega-3 and Omega-6 fatty acids. Enzymes: nomenclature;
classification; specificity; mechanism of enzyme action; kinetics and regulation of enzyme activity.
Steroid and peptide hormones- chemistry and function. Structure and functions of fat and water
soluble vitamins. Vitamins – classification- functions. Minerals – classification – functions. Nucleic
acids: Structure function and importance genetic code. Transcription and translation. Protein
synthesis. Energy changes in chemical reactions, reversible and irreversible reactions in
metabolism.
Practicals: Preparation of normal solution of acid and base, buffers and reagents. Qualitative
determination of carbohydrates, proteins and lipids. Estimation of total nitrogen and crude protein
of fish tissue. Estimation of carbohydrates in foods. Determination of specific gravity of oil.
Extraction and estimation of total lipids in fish tissue. Determination of saponification value, iodine
value and free fatty acid value.

2. Department of Fisheries Resource Management

1. Taxonomy of Finfish (FRM 11) 3 (1+2)
Principles of taxonomy. Nomenclature, types. Classification and interrelationships. Criteria for
generic and specific identification. Morphological, morphometric and meristic characteristics of
taxonomic significance. Major taxa of inland and marine fishes up to family level. Commercially
important freshwater and marine fishes of India and their morphological characteristics.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Introduction to modern taxonomic tools: karyotaxonomy, DNA barcoding, protein analysis and
DNA polymorphism.
Practicals: Collection and identification of commercially important inland and marine fishes.
Study of their external morphology and diagnostic features. Modern taxonomic tools - Protein
analysis and electrophoretic studies; Karyotaxonomy - chromosome preparation and identification.
DNA barcoding, DNA polymorphism; Visit to fish landing centres to study commercially important
fishes and catch composition.
2. Taxonomy of Shellfish (FRM 12) 2 (1+1)
Study of external morphology and meristic characteristics of crustacea and mollusca. Classification
of crustacea and mollusca up to the level of species with examples of commercially important
species.
Practicals: Study of external morphology. Collection, preservation and identification of
commercially important prawns, shrimps, crabs, lobsters, bivalves, gastropods, cephalopods from
natural habitats. Field visits for collection and study of commercially important shellfishes.
3. Anatomy and Biology of Finfish (FRM 21) 3 (2+1)
Study of external and internal anatomy of important groups of finfish. Study of oral region and
associated structures. Digestive system and associated digestive glands. Food and feeding habits of
commercially important fishes. Qualitative and quantitative methods of analysis of gut contents.
Circulatory system, respiratory system, nervous system, urino-genital system, endocrine system,
skeletal systems and sensory organs. Reproductive biology – maturity stages, gonado-somatic
index, ponderal index, fecundity, sex ratio and spawning. Eggs and larval stages and developmental
biology. Age and growth determination by direct and indirect methods. Fish migration - type and
significance. Tagging and marking.
Practicals: Study of internal organs – digestive, respiratory, circulatory, urino-genital system,
nervous, skeletal systems and endocrine system. Study of food and feeding habits. Analysis of gut
contents. Estimation of age and growth by direct and indirect methods. Classification of maturity
stages. Estimation of fecundity. Study of developmental stages. Tagging and marking.
4. Anatomy and Biology of Shellfish (FRM 51) 2 (1+1)
Study of external and internal organization of commercially important crustaceans and molluscs.
Digestive, respiratory, circulatory, nervous and reproductive systems. Food and feeding habits,
growth, moulting, length – weight relationship. Reproductive biology, larval stages. Age and growth
determination by direct and indirect methods.
Practicals: Study of Internal Organs commercially important crustaceans and mollusks. Study of
Digestive, respiratory, circulatory, nervous and reproductive systems. Study of food and feeding
habits - analysis of gut contents, age and growth, length - weight relationship and condition.
Reproductive biology: maturity stages, spawning periodicity, fecundity and larval stages.

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5. Physiology of Finfish and Shellfish (FRM 31) 3 (2+1)

Water as a biological medium. Gas exchange; Circulation; Excretion; Osmoregulation;
Reproductive physiology; Muscle physiology; Sense organs; Energy and nutrient status of food;
Nitrogen balance; Standard and active metabolism; Energy utilization; Effect of environmental
factors on physiology of fin and shellfishes. Stress related physiological changes. Structure and
functions of important endocrine glands.
Practicals: Estimation of oxygen consumption, Osmoregulation, ammonia excretion and carbon-
dioxide output. Influence of temperature and salinity on metabolism. Haematology of fin and
shellfishes. Histological techniques.
6. Inland Fisheries (FRM 22) 3 (2+1)
Freshwater fishery regions of the world and their major fish species composition. Global inland fish
production data. Capture fishery resources of India. Potential of inland water bodies with reference
to respective state. Problems in the estimation of inland fish catch data. Fishing crafts and gears.
Major riverine and estuarine systems of India. Major brackish water lakes and their fisheries.
Fisheries of major reservoirs / natural lakes of India. Flood-plain capture fishery- present status of
their exploitation and future prospects. Cold water fisheries of India.
Practicals: Analysis of species composition of commercial catches at landing and assembling
centers, sampling and familiarization of commercially important groups. Observations and
experimental operations of selected fishing crafts and gears in inland / estuarine waters.
Maintenance of records on catch data. Visit to Dept. of fisheries, lakes and reservoirs, net making
yards.
7. Marine Fisheries (FRM 52) 3 (2+1)
Classification and definition of fishery zones and fishery resources of world. Overview of marine
fisheries resources of the world and India. Major exploited marine fisheries of India, their
developmental history and present status. Important pelagic - demersal fish, shellfish and seaweed
resources of India. Traditional, motorized and mechanized fisheries according to major gears.
Potential marine fishery resources of the India's EEZ. GIS and Remote sensing in marine capture
fishery.
Practicals: Visit to fish landing centres, Observation and analysis of catches by major crafts and
gears. Field collection of fishes, crustaceans, molluscs and seaweeds and record keeping of relevant
data. Participation in fishing cruises. GIS and remote sensing in marine capture fishery.
8. Fish Population Dynamics and Stock Assessment (FRM 53) 3 (2+1)
The concept of population and unit stock. Biological structure of fisheries resource in space and
time. Indicators of dynamics in a fishery resource. Characteristics of unit and mixed stock. Data
requirements for stock assessment. Segregation of stocks. Principles of stock assessment.
Population age structure. Theory of life tables. Von Bertalanffy growth parameters. Graphical
models. Monte Cario simulation model and ECOPATH model. Estimation of total fishing and
natural mortality. The concept of yield, yield in number and yield in weight, yield per recruit, yield
curve. Yield models. The concept of Maximum Sustainable Yield and Maximum Economic Yield.

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Biological symptoms of under-fishing and over-fishing. Growth over-fishing and recruitment over-
fishing. Eumetric fishing. Open access fisheries. Fisheries regulations. CPUE. Trawl selection and
gillnet selection. Analytical models of fish stocks.
Practicals: Study of length – weight relationship, segregation of stock using direct methods. Study
of analytical models: Beverton and Holt model. VBGF, Pauly's integrated methods, graphical
models. Estimation of Z, F and M. estimation of net selectivity coefficient. Fitting of surplus
production model: Schaeffer model, Fox model. Study of yield isopleth diagrams. Micro-computer
packages ELEFAN, FISAT.
9. Aquatic Mammals, reptiles and amphibians (FRM 32) 1 (1+0)
Selected aquatic mammal, reptile, amphibian and birds species of India relevant to fisheries:
taxonomic status, identification characters, distribution, abundance, habitat, exploitation, threats
and conservation. Biology of aquatic animals: Cetaceans (whales. dolphins, porpoises and narwal),
Sirenia (manates and dugongs), Carnivora (seals, sea lions walruses, polar bear and otter), Sea
turtles, tortoise, crocodiles, sea/freshwater snakes and amphibians. IUCN criteria – Red list, Wild
Life (Protection) Act.

3. Department of Aquatic Animal Health Management

1. Fish and Shellfish Pathology (FHM 42) 3 (2+1)
Significance of finFish and Shellfish diseases in aquaculture. Host, Pathogen and Environment
Interaction. Disease development process. Stress in aquaculture and its role in disease development.
Pathological processes: Cellular response to injury, Inflammatory response to diseases,
Pathogencity mechanism of parasite, bacteria, virus and fungus. Casehistory and clinical sign in
disease diagnosis. Role of physical (injuries, health, cold) chemical (pH, salinity, toxins, ammonia,
nitrogenous waste, endogenous chemicals and metabolites, free radicals, oxidants) soil and water
parameters in fish health. Nutritional diseases . Non-infectious diseases.
Practicals: Live and post mortem examination of fish and shellfish. Pathology of organ systems.
Histopathology of normal and diseases fish and shellfish, Diagnosis of abiotic fish diseases.
2. Microbial and Parasitic Diseases of Fish and Shellfish (FHM 81) 3 (2+1)
General characteristics, life cycle, diagnosis, prevention and treatment of parasitic, bacterial, fungal
and viral diseases of finfish and shellfish. OIE listed diseases. Disease surveillance and reporting.
Quarantine and health certification in aquaculture. Health management strategies in Aquaculture:
Vaccines, Immuno-stimulants, Bioremediation, Probiotics, Crop rotation, Good and Best
management practices. SPF and SPR stocks –development and application. Bio-security principles,
Sanitary and phytosanitary Agreement, Disease control through environmental management.
Importance of Biofilm, Biofloc, Periphyton in aquatic Health Management, Zoonotic diseases.
Principles of disease diagnosis, conventional, molecular and antibody based diagnostic methods,
Rapid diagnostic methods.

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Practicals: General procedure for disease diagnosis. Methods of sampling fish and shellfish for
disease diagnosis. Taxonomy, lifecycle and identification of fish and shellfish parasites .Sampling,
preparation of media and culture of pathogenic bacteria: Techniques for bacterial classification.
Techniques in disease diagnosis: Microbiological, haematological, Histopathological,
immunological, molecular techniques and Biochemical tests. Agglutination test; Challenge tests;
purification of virus; Stress related study of fish and shellfish; Disease treatment.
3. Pharmacology (FHM 51) 3 (2+1)
Introduction to Pharmacology: History, Importance, Terms and Definitions, Drug development,
Screening and Nomenclature, Scope of pharmacology in fishes. Route of Administration and
Method of application to fish. Source of Drugs.Pharmacolotherapeutic classification of drugs.
Pharmacokinetics: Biological membrane, absorption, distribution, biotransformation and
Excretion of drugs. Factors influencing drug metabolism. Pharmacodynamics: Principles of drug
action, concept of drug receptor, nature, chemistry, classification. Functions of receptor. Transducer
mechanism, second messenger, non receptor mediated action. Dose Response Relationship, half life
withdrawal period, potency, efficacy, threshold dose, therapeutic dose, maximal dose, toxic dose,
lethal dose. Factors modifying drug action, Adverse drug effects, drug interaction and Bioassay of
drugs. Salient features in drug acting on digestive system, nervous system and cardiovascular
system. Drugs used in fish transporation. Recent advances in Pharmacology, biostatistics in
experimental Pharmacology, Pharmaceutical industry.
Practicals: Introduction to Pharmacy, Metrology, Prescription Writing, Preparation of drug
solution, Source and chemical nature of drugs, Incompatability, Pharmacutical technology,
Bioassay of drugs, Animal models in Pharmacological experiments, Methods of application of
drugs in fish.
4. Therapeutics in Aquaculture (FHM 41) 2 (1+1)
Scope and current scenario of therapeutics in aquaculture.
Chemotherapy: History, definition, terms used and classification of AMA. Antibacterial agents,
mode of action, general principles, classification, Antibiotics, different classes and their mode of
action, properties etc.Antibiotic resitance. Antiseptics and disinfectants. Antiparasiticides:
Ectoparasites, Endoparasites and Protozoanes. Antibiotics used in aquaculture
Biologics: Immuno-stimulants and Vaccines-Principles in preparation/formulation, mechanism of
action. Drug formulation for aquaculture-Principles in preparation/formulation, mechanism of
action, drug leaching, stabilizer, binders and dosage.
Therapeutants in aquaculture: Classification, pesticides, fungicides/ algicides, hormones,
anaesthetics, flesh color enhancers, Chemicals of therapeutic value, Law priority aquaculture drugs.
Drugs used for structural material and substances for maintenance, substances connected with zoo
technical practices, list of the drugs used in aquaculture with therapeutics
Practicals: Regulations of drug use. Introduction to antimicrobials, preparation of potassium
permanganate solution, preparation of weak Tincture Iodine. Minimum inhibitory
concentration(MIC). Five-plate screening test for the detection of antibiotic residue. Calculation of

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different disinfectants dosage in treating fish ponds. Generic name, patent name, dosage and
indications of various aquaculture drugs used in fish health.
5. Fish Toxicology (FHM 52) 2 (1+1)
General Toxicology: Definitions, Branches of Toxicology, Historical developments, Classification
of poison. Types of poisoning- Toxicity testing - Chronocity factor, Untoward effects, Common
causes, Diagnosis of poisoning, Factors modifying toxicity, Toxicokinetics, Toxicodynamics,
General approaches to diagnosis and treatment of poisoning.
Systemic Toxicology: Toxicity caused by metal and non-metals, Phytotoxins- Toxic principles of
various alkaloids and toxic plants, Drug toxicity and toxicity caused by agrochemicals. Mycotoxins,
Bacterial toxins. Collections and dispatch of specimens in Toxicological cases, Toxicity of drugs in
Aquaculture: Maximum Residual Limits (MRL) of various drugs and chemicals in fish Metabolism
of toxic substances by aquatic organisms.
Practicals: Detection of heavy metal poisoning. Spot tests for metals. Group reaction for metals-
+
Arsenic, Antimony, Lead (Pb), Mercury (Hg), Zinc (Zn), Barium (Ba), Iron (Fe3 ), Copper (Cu),
+ - -
Ammonia (ammonium ions) NH4 Chloride (Cl ), Phosphate (P04) Sulphate (S04 ) Flouride (Fl ),
Qualitative detection of Nitrite and Nitrate, Detection of hydrocyanic acid, Detection and
Estimation of Mycotoxins, Test for detection of alkaloids, Estimation of LD5O and ED5O
Demonstration of drug toxicity.
6. Fish Immunology (FHM 31) 2 (1+1)
Introduction, brief history to immunology. Types of immunity: Innate and adaptive immunity, cell
mediated and humoral immunity, cells and organs of the immune system. Antigens – structure and
types. epitopes, haptenes. Antibody – fine structure, classes with structure and functions, antigenic
determinants on immunoglobulins. MHC complex – types, structure, and functions.Antigen-
antibody interactions- principle, antigenrecognition by B-cells and T cells.
Antigen-antibody reaction - Precipittin reactions, agglutination reactions, Microorganisms
associated with fishes in health and disease. Defense mechanism in finfish and shellfish- specific
and non specific immune system. Pathogenicity and virulence.Sources of infection, transmission of
disease producing organisms, portals of infection. Immunity to bacteria, fungi and parasites Role of
stress and host defense mechanism in disease development. Vaccines - types of vaccines – whole
cell vaccine, purified macromolecules, recombinant –vector, DNA vaccines and multivalent subunit
vaccines, modes of vaccine administration. Serological methods in disease diagnosis.
Immunostimulants –types, mechanism of action, modes of administration. Immunoassays,
immunodiffusion, ELISA, immunofluorescence, neutralization, radioimmunoassay, serotyping.
Practicals: Collection, separation and identification of fish leucocytes. Separation of blood plasma
and serum. Differential counting - RBC and WBC by Haemocytometer. Study of different types of
leukocytes and isolation of macrophages. Precipitin reactions - Agglutination test,immunogel
diffusion, double immuno diffusion, radial immuno diffusion assay, ELISA. Methods of vaccine
preparation and techniques of fish immunization.

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7. Fundamentals of Microbiology (FHM 11) 3 (2+1)

Milestones in microbiology. Contributions of Leeuwenhoek, Louis Pasteur, Robert Koch,
Alexander Flemming, Joseph Lister, Winogrdasky. Microscopy- Principle and constructionof
brightfield, dark field, phase contrast, stereo, SEM and TEM. Microbial taxonomy –Bergy's and
molecular taxonomy Types of Microorganisms: Prokaryotes– Morphology and ultrastructure of
bacterial cell. General features, types and importance of viruses, cyanobacteria, actinomycetes,
archae, mycoplasma, rickettsiae. Eukaryotes – Diagnostic features and importance of fungi and
protozoa. Microbial Techniques - Types of media, types of sterilization - physical and chemical
agents, cultivation of microorganisms, staining techniques – simple, differential, structural staining;
enumeration of micro-organisms, culture preservation methods. Bacterial metabolism: Nutrient
requirements, nutritional types, bacterial photosynthesis and their ecological significance.
Microbial growth: Growth phases, measurement of cell growth, factors affecting growth- influence
of physico-chemical factors - pH, temperature, moisture, light, osmotic pressure, fermentation -
types and significance. Microbial genetics- general principles, genetic recombination,
transformation, transduction and conjugation. Plasmids- types and their importance. Mutation
–types and significance. Microbial ecology: Introduction and types of interaction, extremophiles
and their significance
Aquatic Microbiology:Introduction and scope of aquatic microbiology, aquatic environment as
habitat for microorganisms - bacteria, cyanobacteria, fungi, algae, parasites and viruses; distribution
of microorganisms and their biomass in rivers, lakes, sea and sediment. Influence of physical,
chemical and biological factors on aquatic microbes. Microbial biofilms. Role of microbes in the
production and breakdown of organic matter. Role of microbes in sedimentation and mineralization
process. Nutrient cycles-carbon, nitrogen, sulphur, phosphorus, iron, and manganese cycles.
Sewage microbiology, self purification in natural waters, sewage treatment, drinking water
microbiology, sanitary quality of water for aquaculture, bioremediators. Economic significance of
aquatic microbes.
Practicals: Handling of microscopes, Wet mount, smear and hanging drop preparations
Micrometry-Determination of size of micro organisms (ocular, stage micrometers). Tools and
techniques in sterilization methods:Filteration, dry heat, moist heat, chemical agents Cultivation
technique: Media preparation, Isolation -pure culture, subculture. Observation of fungi, blue-green
algae, and protozoans. Staining techniques for bacteria– simple, differential, structural and
Biochemical tests: Indole, methyl red, Voges Proskauer, citrate test, oxidase test, catalase tests.
Collection of water and sediment samples for microbiological analysis, Winogradsky cylinder,
Isolation, identification and enumeration of various groups of microorganisms from different water
bodies including aquaculture systems.
Study of bacteria involved in nutrient cycles. Biofilms, water testing for potability, enumeration of
coliform. Antibiotic sensitivity of bacteria - antibiotic sensitivity test – disc diffusion method.

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4. Department of Aquatic Environment Management

1. Meteorology, Climatology and Geography (FEM 11) 2 (1+1)
Nature of Atmosphere: weather and climate; composition of atmosphere; structure of
atmosphere. Heat energy of atmosphere: process of heat transmission; heating of
atmosphere; disposal of insulation; irregular heating of atmosphere. Temperature: Temperature
instruments; periodic, horizontal and vertical temperature variations; effects of
vertical air motion on temperature. Humidity and water vapour: relationship between
temperature and humidity; distribution of water vapour in atmosphere; evaporation, humidity
instruments and measurements. Condensation and precipitation: process of conditions of
condensation, forms of condensation; precipitation; forms of precipitation, measurement of
precipitation; rainfall in India. Clouds and thunderstorms: amount of cloudiness;
ceiling; classification of clouds; conditions of cloud formation; reporting and identification of
clouds; thunderstorms. Atmospheric pressure: meaning of atmospheric pressure; the laws of
Gases; pressure units; pressure instruments; vertical, horizontal and periodic variations;
isobars and pressure gradients. Wind: characteristics of wind motion; wind observation and
measurement; wind representation; factors affecting wind motion. Terrestrial or planetary
winds: ideal planetary wind system; planetary pressure belts. Planetary wind system; secondary
winds; monsoon winds; land and sea breeze. Tropical cyclones: storm divisions;
pressure and winds; vertical structure of storm centre; hurricane, sea, swell and surge;
hurricane warning. Weather forecasting: forecasting process; forecasting from local
indications; role of satellite in weather forecasting; synoptic weather charts. Effects of climate
change on fisheries sector. Introductionto Geography: shape, size and structure of the earth;
concepts of latitude, longitude and great circles; model globe, maps and different types of
projections; cartography; landscape.
Practicals: Graphic representation of structure of atmosphere; physical layering and compositional
layering. Temperature instruments: simple thermometers; Six's Max-Min Thermometer;
thermograph. Isotherms: world mean temperatures-January to July. India mean temperatures -
January to July. Humidity measurement: hygrometer; psychrometer; relative humidity; dew
point. Condensation: observation and identification of various types of clouds. Depicting sky
picture. Precipitation: measurement of rainfall using rain gauge. Mapping Indian monsoons: south-
west monsoon and rainfall in June, North-east monsoon and rainfall in December; isohyets.
Atmospheric pressure measurement: fortin' smercurial barometer; Aneroid barometer. Isobars:
India mean pressure - Jan to July. Wind observation and measurement: wind vane; cup anemometer.
Ideal terrestrial/planetary pressure and wind systems: diagrammatic representation. Geography:
The Earth: diagrammatic representation of shape, size, structure, zones, latitudes, longitudes and
great circles. Typical landscape mapping; map reading. Geographical terms used in landscape.
2. Soil and Water Chemistry (FEM 12) 3 (2+1)
Analytical chemistry: principles, applications and types. Classical methods of analytical
chemistry, volumetry and gravimetry. Solutions: Standard solutions, titration, indicators, dilute
solutions, units of concentration: standard curve; nomograph.

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Chemistry of water: the water molecule, properties of pure water, fresh water and sea water.
Composition of waters: surface water, ground water and sea water. Dissolved gasses: Factors
affecting natural waters. Acid, base, salts: Hydrogen ions, modern concept of pH and buffer.
Water analysis: collection and preservation of water samples. Measurement of temperature.
transparency, turbidity, determination of pH, electrical conductivity, salinity, chlorinity, total solids
(TDS, TSS, TVS, TVDS), dissolved oxygen, free carbon dioxide, total alkalinity, total hardness,
Calcium, Magnesium, Inorganic Nitrogen (Ammonium and Nitrate) and phosphorus. Water quality
criteria/ requirements for Aquaculture.
Soil Chemistry: origin and nature of soils. Physical properties of soil; soil colour. texture, structure,
pore size, bulk density, water holding capacity. Soil types and their distribution. Soil chemistry: soil
colloids, cation exchange, organic carbon, Carbon - Nitrogen ratio, soil fertility. Soil reaction:
acidity, alkalinity, conductivity, redox - potential. Submersed soils: wet lands, peat soils, fluxes
between mud and water, methane and hydrogen sulphide formation. Saline soils, Alkali soils, acid
sulphate soils, iron pyrites, soil reclamation. Soil analysis: collection and preparation of soil
samples. Determination of soil texture, water holding capacity, pH, conductivity, organiccarbon,
nitrogen, phosphorus, lime requirement. Soil and water amendments: lime manures, fertilizers,
micronutrients, zeolites, alum, gypsum. Environmental ameliorative: chlorination, deodorizers,
bacterial formulation. Soil quality criteria/ requirements for aquaculture.
Practicals : Principles of Titrimetry, Gravimetry, Potentiometry, Conductometry,
Refractometry, Colourimetry, Turbidimetry, Spectrophotometry (UV, Visible, Flame, AAS),
computerized instrument system. Demonstration: demonstration of laboratory glass wares
and equipment used in water and soil analysis. Water analysis: measurement of temperature,
turbidity, determination of pH and EC. Determination of salinity, Chlorinity, Total solids,
Redox potential, DO, Free CO2. Determination of total alkalinity, hardness. Determination of
inorganic nitrogen, and phosphorus Soil analysis: Determination of soil texture, soil pH,
conductivity, soil available nitrogen, available phosphorus, and organic carbon.
3. Limnology (FEM 21) 3 (2+1)
Introduction to limnology: inland water types, their characteristics and distribution; ponds and
lakes; streams and rivers; dynamics of lentic and lotic environments. Lakes - their origin and
diversity. Famous lakes of the world and India; nature of lake environment; morphometry, physical
and chemical conditions and related phenomena; biological relations: influence ofphysical and
chemical conditions on living organisms in inland waters. Plankton: planktonic organisms;
classification of plankton; distribution of plankton: geographic, vertical, horizontal and seasonal
distribution of phytoplankton and zooplankton; seasonal changes of body form in planktonic
organisms; food of planktonic organisms; primary productivity: Aquatic plants: characterstics,
classification, zonation, seasonal variations, quantity produced chemical composition
distribution in different waters, limnological role. Nekton: composition, distribution,
movements. Benthos: classification; periphyton; zonation; distribution; movements and migration;
seasonal changes in benthos, profundal bottom fauna. Biological productivity: circulation of food
material; classification of lakes based on productivity; laws of minimum; biotic potential and
environmental resistance; quantitative relationships in a standing crop; trophic dynamics;
successional phenomena; indices of productivity of lakes; artificial enrichment. Lotic

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environments: running waters in general; physical conditions; classification of lotic environments,

biological conditions; productivity of lotic environments. influence of currents; plant growth;
plankton; nekton; benthos; temporary and head waters streams; ecological succession.
Practicals: Morphometry of lakes, ponds and streams. Determination of physical characteristics of
lentic water bodies. Determination of chemical characteristics of lentic
water bodies. Determination of physical characteristics of lotic water bodies. Determination of
chemical characteristics of lotic water bodies. Collection and identification of fresh water
phytoplankton. Enumeration and biomass estimation of freshwater phytoplankton. Estimation
of primary productivity in fresh water bodies. Collection and identification of fresh water
zooplankton. Enumeration and biomass estimation of fresh water zooplankton. Collection and
identification of benthos from lakes and ponds, streams and canals. Collection and identification of
nekton/aquatic insects from freshwater bodies. Collection and identification of aquatic
plants from different fresh water bodies. Field visit to lotic and lentic water bodies.
4. Fishery Oceanography (FEM32) 2(1+1)
Introduction to Oceanography: classification; expeditions national and international. Earth and the
ocean basin, distribution of water and land; relief of sea floor; Major feature of topography and
terminology; major divisions. Relief in Indian oceans. Ocean Waves: definition and terms;
classification, Difference between surface and long waves; wave theories; surface wave generation;
spreading growth; Beaufort Scale; spilling and breaking waves; long waves, Tsunamis, Seiches,
internal waves. Ocean Tides: Definition; Tidal phenomenon, elementary tidal definition; tidal
inequalities; tide producing forces types of tides tidal bores, tide prediction. Ocean Currents:
Definitions and features; measurements of currents; direct and indirect methods forces acting on sea
waters; drift currents Ekman spirals, upwelling, sinking, gradient currents; thermohaline
circulation; characteristics; course; and significance of some major ocean currents of the world. El-
Nino. Physical properties of sea water: Salinity and chlorinity; temperature; thermal properties of
sea water; colligative and other properties of sea water; Residence time of constituents in seawater.
Properties of sea ice; transmission of sound; absorption of radiation; eddy conductivity; diffusivity
and viscosity. General distribution of temperature, salinity and density: Salinity and temperature of
surface layer (SST), subsurface; distribution of temperature and salinity; The T-S diagram; water
masses of Indian oceans. Chemistry of sea water: Constancy of composition; elements present in sea
water; artificial sea water; dissolves gases in sea water; CO2 system and alkalinity; inorganic
agencies affecting composition of sea water distribution of phosphorus, nitrogen compounds,
silicates and manganese in the oceans, factor influencing their distribution.
Practicals: Field visits and operation of oceanographic instruments- Nansen reversing water
sampler, Bathythermograph, Grabs, Corers, Current meters, Tidal gauges, Echo-sounder.
Measurement of temperature, Transparency, pH. Determination of DO, Salinity, Ammonia, Nitrate,
Nitrite, Phosphate and Silicate in sea water
5. Marine Biology (FEM 22) (2+1)
Introduction to Marine Biology: Divisions of marine environment- pelagic, benthic, euphotic,
aphotic divisions and their subdivisions. Life in oceans - general account of major groups of
phytoplankton, sea weeds, major zooplankton groups. Environmental factors affecting life in the

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oceans-salinity, temperature, light, currents, waves, tides, oxygen, and carbon dioxide. Vertical
migration of zooplankton, Phytoplankton-Zooplankton relationship, geographical and seasonal
variation in plankton production, plankton and fisheries. Inter tidal ecology: Rocky shore, sandy
shore and mud flats, zonations, communities, and the adaptation. Mud banks: formation,
characteristics. Estuaries: Classification, Physico-chemical factors, Biota and productivity,
examples of some Indian Estuaries. Boring and fouling organisms. Nekton outline, composition of
nekton, habitats of nekton. Bioluminescence and indicator species, Blooms, Red tides: cause and
effects.
Practicals: Study of common instruments used for collection of phytoplankton, zooplankton and
benthos. Collection, preservation and analysis of phytoplankton, zooplankton, sea weeds,
Collection preservation and analysis of inter tidal organisms.
6. Aquatic Ecology, Biodiversity and Disaster Management (FEM 11) 3 (2+1)
Aquatic environment, Flora and fauna: Components of aquatic systems, Aquatic productivity,
nutrient cycles, energy flow, food chain. Animal associations: Symbiosis, commensalisms,
parasitism, prey-predator relationship, host parasite relationship. Aquatic biodiversity-its
importance, species diversity, genetic diversity, habitat diversity, diversity indices. Ecological and
evolutionary processes. Ecological niches – lagoons, estuaries, mangroves, coral reefs, flood plains,
coastal wet lands, bheels, oxbow lakes. Threats to biodiversity- habitat destination, introduction of
exotic species, Conservation of habitats, marine parks and sanctuaries. Conservation programmes
for endangered species, ex situ and in situ conservation, captive breeding and management of
endangered species. Various national and international conventions and regulations concerning
biodiversity, including use of selective gears and exclusion devices.
Disaster Management in Fisheries:
Basic concepts: Hazard, risk, vulnerability, disaster, capacity building. Multi-hazard and disaster
vulnerability of India. Types of natural and manmade hazards in fisheries and aquaculture -
cyclones, floods, droughts, tsunami, El-nino, algal blooms, avalanches, pollution, habitat
destruction, over fishing, introduction of exotic species, landslides, epidemics, loss of bio-
diversity etc. Causes, characteristics and effects of disasters. Management strategies: pre-disaster,
during disaster and post-disaster. Pre-disaster: prevention, preparedness and mitigation; different
ways of detecting and predicting disasters; early warning, communication and dissemination,
community based disaster preparedness, structural and non-structural mitigation measures. During
disaster: response and recovery systems at national, state and local, coordination between different
agencies, international best practices. Post-disaster: Methods for assessment of initial and long term
damages, reconstruction and rehabilitation. Prevalent national and global management practices in
disaster management. Agencies involved in monitoring and early warnings at district, state, national
and global levels. Sea safety and health. Acquaintance with fire-fighting devices. Life saving
appliances and first-aid. Uses of distress signals and technologies. Relief and rehabilitation
measures, trauma counselling.
Practicals: Collection of species of fishes and other organisms and studying the assemblages of
organisms of rocky, sandy and muddy shores, lentic and lotic habitats. Observation of adaptive
characters and interrelationships like commensalisms, symbiosis, parasitism and predation. Field

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visits to mangroves, marine parks, sanctuaries, coral reefs, rivers, hills, streams, lakes and
reservoirs. Working out biodiversity indices.
7. Aquatic Pollution (FEM 61) 2 (1+1)
Introduction to aquatic pollution, the sources of pollutants, toxic organic compounds and their
impacts in the aquatic organisms and the abiotic environment, Classification of pollution-
physical, chemical and biological classification of water pollution- description of
terminologies. Sewage and domestic wastes- composition and pollution effects- sewage
treatment and its reuse. Agricultural wastes- organic detritus, nutrients, Adverse effects of
oxygen demanding wastes: importance of dissolved oxygen; Oxygen demand; BOD; COD;
Oxygen budget; Biological effects of organic matter. Excessive plant nutrients: Eutrophication;
Red tides and fish kills. Pesticide types and categories; inorganic pesticides, Organo-chlorine
compounds, Organo-phosphorous compounds; Polychlorinated biphenyls (PCBs);
Bioaccumulation and impact on aquatic fauna and human health; toxicology. Heavy metals:
Interaction of heavy metals with water and aquatic organisms. Bioremediation and
Phytoremediation. Oil pollution; Crude oil and its fractions; Sources of oil pollution; Treatment of
oil spills at sea; Beach Cleaning; Toxicity of Petroleum Hydrocarbons; Ecological Impact of Oil
pollution- Case studies. Microbial pollution: Types of aquatic microbes; autotrophs and
heterotrophs; saprotrophs and necrotrophs; Sewage Fungus Complex; Transmission of Human
Pathogenic Organisms; Zoonosis; Development of Antibiotic Resistance and its impact; Biofilms
and Biocorrosion; Radioactivity and background radiation of earth: Radionuclide polluting, special
effects of radioactive pollution. Thermal pollution and its effects, Physical and chemical nature of
possible effluents from major industries in India. Monitoring andcontrol of pollution:
Biological indicators of pollution. Solid waste management.
Practicals: Physical characteristics of polluted waters; Colour, Odour, Turbidity.
Determination of pH, salinity, alkalinity, hardness, BOD, COD, Hydrogen sulphide,
Phosphates, Ammonia, Nitrates, Heavy metals and Oil and grease in water. Determination of pH,
conductivity, organic carbon, nitrogen, phosphorus, heavy metals in sediments. Study of pathogenic
and coliform bacteria. Bacteriological quality of water; Colliform tests, IMVIC
test, standard plate count, methods of enumerating bacterial biomass in waters and waste
waters. Pollution flora and fauna: indicator species- algae, protozoa and insect larva. Methods
of pesticide residue analysis in waters and fish tissue; bioassay and toxicity study.
8. Coastal Zone Management (FEM 51) 2 (1+1)
Estuaries, Wet lands and Lagoons, Living resources – Non living resources. Principles of remote
sensing: orbits, electromagnetic radiation, diffraction, electro-optical, and microwave systems.
Data Input, Data Management, Data Quality. Remote Sensing for Coastal Management.
Geographical Information System (GIS): Definition, Concepts, Data Acquisition and Data
Management. Applications of GIS in aquatic resource identification. Coastal Regulation Zone
(CRZ) Act, Coastal regulation zones for main land and islands – Environmental policies, planning,
administrative and regulations. CRZ mapping. Integrated Coastal Zone Management (ICZM);
concept, application and case studies. Communication, research, integration, institutional
arrangements, regulations, stakeholder participation, the role of the private sector in ICZM. Impacts
of human activities on coastal and ocean areas: Challenges related to climate change, expanding

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tourism, declining fisheries, intensive shipping and biodiversity protection. Problems related to
sectors such as tourism and fisheries in the ICZM context; Analysis of multiple use management
problems typical for the coastal areas with the maritime industry. Environmental Impact Assessment
(EIA): Principles and process. EIA of coastal industries. Evaluation and Methodology; Social
Impact Assessment and other developmental activities.
Practicals: Field visit to different coastal environments to study erosion of beaches, Identification
of ecologically sensitive areas and protection, Study of CRZ, ICZM along the coastal belt, Study on
implementation and violation of CRZ, Study of application of remote sensing and GIS, Project
preparation of EIA.

5. Department of Fish Processing Technology

1. Fish in Nutrition (FPT 11) 1(1+0)
Composition of fish with emphasis on nutritional value. Concept of Biological value, Protein
Efficiency ratio, Net protein utilization. Amino acids of fish and shellfishes and importance of
essential amino acids. Fish lipids: fatty acids, nutritional quality. Role of fish lipids in human
nutrition. Non-protein nitrogen substances in fishes. Vitamins in fish: water soluble, fat soluble,
significance in human nutrition. Minerals in fish: micro- and macro-elements, trace elements,
significance in human nutrition. Other functional bio-molecules in fish – peptides, collagen and
squalene. Effect of different kinds of cooking fish ie. curry, frying, steaming, smoking, fermentation
on nutrition value.
2. Food Chemistry (FPT 21) 3 (2+1)
Composition of food and nutritional value. Moisture in foods. Biological oxidation, electron
transport chain, P/0 ratio; oxidative phosphorylation. Carbohydrates: Naturally occurring
polysaccharides in foods. Seaweed polysaccharides – sources and uses.Browning reactions –
enzymatic and non-enzymatic. Lipids: metabolism of lipids, oxidation of fatty acids, lipoproteins;
VLDL and HDL and their importance. Proteins: metabolism, deamination, decarboxylation,
metabolic fate of amino acids, nitrogen balance. Deamination reactions and nitrogen excretion with
special reference to fish. Fish muscle proteins, chemical changes in muscle during contraction.
Proteins in foods, role in hydration- native and denatured proteins, gel formation, functional
properties of proteins, changes during heat treatment and processing, texturised proteins. Chemistry
of taste, flavour and odour components in foods, flavour intensifiers, synthetic flavouring
substances. The taste of fish and shellfish. Food additives - types and their chemical nature,
emulsifiers and antimicrobial additives, sequestrants, flavour potentiators surface active agents;
non-nutritive sweeteners, colour additives in food. Assessment of quality of food by instrumental
and chemical methods. Nutritive value of foods. Energy value and energy requirements and their
estimation. Water, electrolytic and acid-base balance. Nutritive value of proteins PER, BV
digestibility coefficient, NPU values, pepsin digestibility. Role of fibre in human nutrition.
Practicals: Estimation of moisture, crude protein, fat, ash (including acid soluble) in fish sample.
Determination of energy value of fish. Estimation of glucose and salt content in foods. Colorimetric
method of estimation of proteins and carbohydrates. Use of pH meter. Estimation of freshness

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quality indices such as TVBN, TMA, alpha-amino nitrogen, PV, FFA, TBA value of fish. Estimation
of fibre in foods.
3. Freezing Technology (FPT 31) 2 (1+1)
Introduction to freezing technology; characteristics of fish and shellfish; changes in fish after death,
spoilage of fish, spoilage and pathogenic microorganism. Handling of fresh fish; sanitation in
processing plants. Principles of low temperature preservations. Chilling of fish – methods and
equipment for chilling; icing – quality of ice, ice making; refrigerated or chilled sea water, chilling
rate; spoilage of fish during chilled storage; use of antibiotics and chemicals. Freezing of fish
fundamental aspects; heat units; freezing point depression, eutectic point; freezing rate; methods of
freezing, freeze drying, physico– chemical changes that occur during freezing, mechanism of ice
crystal formation; preparation of fish for freezing. Changes that occur during frozen storage –
microbiological, physical and chemical changes, protein denaturation, fat oxidation, dehydration,
drip; protective treatments – polyphosphate, glazing, antioxidants, packaging; thawing of frozen
fish – methods of thawing. Transportation of frozen fish, cold chain, quality control, HACCP in
freezing industry.
Practicals: Sanitation and plant housekeeping; chilling and freezing equipment, instruments;
packages and product styles; methods of icing fish; cooling rate; preservation by chilled sea water;
freezing and thawing curves; freezing of different varieties of fish and shellfish; estimation of drip;
determination of quality changes during frozen storage; inspection of frozen fishery products; visits
to ice plants, cold storages and freezing plants.
4. Fish Canning Technology (FPT 41) 2 (1+1)
Introduction to canning and its historical developments. Advantages of canning in relation to other
preservation methods. Raw materials and sub materials, their characteristics and suitability for
canning. Classification of foods based on pH, commercial sterility, Absolute sterility, pasteurisation
and sterilization. Canning process, process flow steps involved HTST and aseptic canning. General
steps in canning procedure and importance, preparation of raw material, packing, pre-cooking,
exhausting, seaming, retorting, cooling labelling and storage. Principles of thermal processing. Heat
resistance of micro organisms, heat penetration studies, mechanism of heat transfer. Cold spot and
its importance, convection and conduction type of packs. Process calculation by general/ graphical
methods, estimation of Fo value of the process (D-value, Z-Value TDT, F-value, lethal rate).
Commercial sterilization, 12-D concept. Canning of commercially important fin fishes, shell fishes
and cephalopods. Spoilage of canned foods, types, causes and preventive measures. Quality
standards, plant layout, hygiene and sanitation and waste disposal. Types of packaging materials for
canned foods, metal containers (Tin Plate, TFS, Aluminium cans) and retortable pouches.
Practicals : Types of cans, canning equipments and layout of cannery. Canning of different varieties
of fish and shell fish. Cutout test of canned products. Examination of can double seam. Heat
resistance of bacteria. Heat penetration in canned food, thermal process calculation by general
method. Study of spoil age condition in canned products. Familiarization with various packaging
materials and container for fish products.

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5. Fish Packaging Technology (FPT 42) 2 (1+1)

Introduction to packaging, Importance of packaging in fish processing, functions, objectives and
requirements. Packaging materials, basic and laminates, principles of their manufacture and their
identification. Properties of packaging materials and their use in protective packaging with special
reference to food. Printing for packaging and print identification. Closures of packaging, heat seals
bottle closure. Principles of packaging fresh produce handling and transportation. Packaging for
retail sale and storage. Packaging equipment and machinery. Package design, evaluation and
testing. Flexible packaging materials, rigid containers, thermoform containers, glass containers,
corrugated fiber boards, duplex cartons, edible packaging materials. Laminations and co-
extrusions. Retort pouch packaging - advantages and disadvantages. Biodegradable films, vacuum
packaging, active packaging, MAP, Polymeric Packaging. Packaging requirements of fresh fish,
Frozen fish, Canned Fish. Transport worthiness of packaging materials, accelerated shelf testing.
Materials and their safe use in food contact application. Safety and legislation aspects of packing.
Labeling and bar coding.
Practicals: Determination of grammage of paper and board, bursting strength, burst factor,
punctures resistance, water proofness, stiffness of the board, ring stiffness of paper and board, flat
crush, tensile strength and elongation at break of plastic films, density of plastic films, breaking
length, impact strength of plastic films, tearing strength of paper and plastic films, water vapour
transmission rate, oxygen transmission rate, heat seal strength, suitability of plastic films for food
contact applications, evaluation of retort pouch, identification of plastic films.
6. Fish Products and Value Addition (FPT 61) 3 (2+1)
Principle offishpreservation and processing. Processing of fish by traditional methods– salting,
sundrying, smoking, marinading and fermentation. Theory of salting, methods of salting–wet
salting and dry salting.Drying and dehydration- theory, importance of water activity in relation to
microbial growth. Sun dryingand artificial drying- solar dryer. Packaging and storage of salted and
dried fish.Different types of spoilage in salt cured fish.Quality standard for salted and dry fish.Fish
preservation by smoking chemical composition of wood smoke and theirrolein
preservation.Methods of smoking and equipments used for smoking.Carcinogenic compound in
wood and methods to remove them. Hurdle technology in fish preservation and processing.
Marinaded and fermented fish products–role of acids in marinades, Fish and prawn pickles, fish
sauce and Fish paste, traditional Indian fermented products. Fermented fish products of Southeast
Asia.Principles and methods of preparation of various fish paste products like fish sausage, fish
ham, surimi, fish cake, kamaboko etc. Fish muscle structure, myofibrillerprotein and their role in
elasticity formation. Extruded products – theory of extrusion, equipments used, advantages of
extruded products, methods of preparation of extruded products.Value addition. Diversified fish
products: battered and braided products fish finger, fish cutlet, fish wafer, and fish soup powder
etc.and imitation products. HACCP in safe products production.
Practicals: Preparation of salted fish, dried fish and smoked fish by different methods. Quality
assessment of salted, dried and smoked fish. Preparation of prawn & fishpickles. Preparation of
fermented fish sauce and marinaded products. Preparation of surimi and surimi based products.
Preparation of diversified and valueaddedfishproducts. Quality assessmentofmarket sample of
dried and fermented fish products.

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7. Fish By-Products and Waste Utilization (FPT 63) 2 (1+1)

Fish meal. Dry reduction and wet reduction methods – specification – packaging and storage. Fish
oil – body oil – liver oil – extraction – purification – preservation – storage – application. Shrimp
wastes – chitin – chitosan - production – uses. Fish protein concentrate. Fish hydrolysate, partially
hydrolyzed and deodorized fish meat, functional fish protein concentrate and the irincorporation to
various products. Fish silage – acid silage – fermented silage – application. Fishmaws, shark leather,
fishglue, fish gelatin, isinglass, pearlessence, shark finrays, beach - de - mer. Biochemical and
pharmaceutical products. Utilization of seaweeds: agar agar, algin, carrageenan.
Practicals : Preparation of fish meal, fish body oil, fish liver oil, fish maws, isinglass, fish silage,
ensilage, fish glue, fish gelatin, fattice, pearl essence, chitin, chitosan and fish manure Preparation of
acid and fermented silage. Preparation of fish protein concentrate and fish hydrolysate.
8. Microbiology of Fish and Fishery Products (FPT 62) 3 (2+1)
Introduction and history of microorganisms in foods. Role and significance of microorganisms in
nature and in foods. Sources and types of microorganisms in fish and fishery products. Factors
(intrinsic and extrinsic) affecting the growth and survival of microorganisms in food.
Enumeration of microorganisms in food by conventional and rapid techniques. Microbial
principles of fish preservation and processing by application of low temperature, high temperature,
drying, irradiation and chemicals. Microbiology and spoilage of fresh, semi processed and
processed fish and fishery products. Indicators of microbiological quality of fish and fishery
products.
Food borne pathogens involved in infective and intoxication type of food poisoning – Vibrio
cholerae, Vibrio parahaemolyticus, E. coli, Salmonella, Listeria monocytogenes, Clostridium
botulinum, C. perfringens, Campylobacter and Staphylococcus aureus – their occurrence, growth,
survival, pathogenicity and prevention. Other biological hazards associated with fish and fishery
products- marine toxins-shellfish toxins, scombroid toxins, ciguatera toxins and puffer fish toxins;
mycotoxins, parasites and viruses.
Practicals: Sampling and processing of samples for microbiological investigation. Enumeration of
microorganisms associated with finfish, shellfish, water and ice. Testing of water for potability.
Isolation and identification of pathogenic bacteria associated with fish and fishery products - Vibrio
cholerae, Vibrio parahaemolyticus,,E coli, Salmonella, Listeriamonocytogenes and faecal
streptococci. Biochemical tests for characterization of bacteria. Molecular methods for the
detection of pathogenic microorganisms. Determination of MIC and MCC of chemical
preservatives.
9. Quality Assurance of Fish and Fishery Products (FPT 81) 3 (2+1)
Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters. Pre-
harvest and post harvest factors affecting quality. Assessment of quality changes in fresh and iced
fish. Quality changes during processing. Importance of quality, definitions and terminologies.
Application of HACCP concept in surveillance and quality assurance programmes for raw, frozen,
canned, cured, irradiated, cooked and chilled, modified atmosphere packaged and freeze dried

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products. Risk assessment, principles of plant hygiene and sanitation, pest control, personnel
hygiene, planning and layout, equipment construction and design. Food laws and standards,
national and international legislation, mandatory and non mandatory standards. Role of export
inspection council & export inspection agency and MPEDA in fish and fishery products. Executive
instructions on fish and fishery products, Legislation for export quality assurance in
India.Certification system for fish & fishery products. Legal basis for monitoring products related
EU requirements. Scheme for approval and monitoring of establishments/factory vessels/ freezer
vessels processing/storing fish & fishery products for export. Complaint handling procedure on fish
and fishery products. Interpretation of test reports and limits on chemical residues. GOI
notifications on fish and fishery products. General requirements for export of fish and fishery
products to the EU. International regulatory framework for fish safety and quality. Prerequisites to
HACCP, Labelling for product traceability and Labelling requirements- National and international,
legislation on labelling, components of traceability code-nutrition facts and nutrition labelling,
specific requirements of nutrition labelling, food meant for specific age group and convalescing
people. EU legislation on traceability of fish and fish products, Assessment of food safety
programmes, The HACCP for seafood industries and protection of food from adulterants. Standards
for sea foods.FSSA, FDA, ISO.Use of additives in seafood processing as quality enhancers.
Seafood safety, authenticity, traceability. Waste management in seafood processing.
Practicals: Assessment of quality of fresh fish by sensory, biochemical, and instrumental methods.
Chlorination and Hardness estimations. Quality analysis of canned, frozen, cured and pickled fish
products. Quality tests for tin and corrugated containers. Assessment of plant, equipment sanitation
and personnel hygiene. Detection of filth and extraneous matter in traditional processed products.

6. Department of Fisheries Engineering

1. Aquaculture Engineering (FFE 81) 3 (2+1)
Fish Farm- Definition, objectives, types of farms; fresh water, brackish water and marine farms.
Selection of site for aqua farm- site selection criteria, pre-investment survey viz., accessibility,
physical features of the ground, detailed survey viz., site condition, topography, soil characteristics.
Land Surveying- definition, principles of surveying, classification of surveying, instruments used
for chaining, chaining on uneven or sloping ground and error due the incorrect chain length. Chain
surveying- definitions, instruments used for setting out right angles, basic problems in chaining,
cross staff survey. Compass surveying - definitions, bearing, meridians, whole circle bearing
system, reduced bearing system, theory of magnetic compass, prismatic compass. Leveling -
definitions, methods of leveling, leveling instruments, terms and abbreviations, types of spirit
leveling. Plane table surveying- instruments required, working operation, methods. Contour
surveying- definition, contour interval, characteristics of contour, contouring methods and uses of
contour.
Calculation of area of regular and irregular plane surfaces, Trapezoidal and Simpson's rule, volume
of regular and irregular shape as applied to stacks and heaps, calculation of volume of pond. Earth
work calculations- excavation, embankment, longitudinal slope and cross slope, calculation of
volume of earth work as applied to roads and channels.
Soil and its properties- classification of soil; soil sampling methods; three phase system of soil,

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definitions of soil properties andpermeability of soil. Ponds - classification of ponds; excavated

ponds, embankment ponds, barrage and diversion ponds; rosary system and parallel system.
Planning of fish ponds, layout planning, materials planning, manual planning, comparison of square
and rectangular ponds, large and small ponds; Types of ponds; nursing ponds, rearing ponds and
stocking ponds. Design of ponds, pond geometry; shape, size, bottom slope of pond etc.,
construction ponds viz., marking, excavation etc., Dykes, types of dykes viz., peripheral dykes,
secondary dyke, design of dykes, construction of dykes.
Water distribution system- canal, types of canals; feeder canal, diversion canal etc.,Pipe line system,
Water control structures- types of inlet and out let and their construction. Water budget equation,
Pond drainage system; seepage and the methods used for seepage control, evaporation; factors
affecting evaporation, erosion of soil in dykes and its control. Site selection, planning and
construction of coastal aqua farms. Brackish water fish farms- tide fed, pump fed farms, site
selection - topography, tidal amplitude, soil and water sources etc., Hatcheries- site selection,
infrastructural facilities; water supply system, main hatchery complex viz., Layout plan and design
of hatcheries- brood stock ponds, artemia hatching tanks, sheds etc, Raceway culture system- site
selection, layout plan, types of raceway culture system viz.,parallel system, series system etc.,
Aerators- principles, classification of aerators and placement aerators. Pumps- purpose of pumping,
types, selection of pump, total head, horse power calculation. Filters- types and
constructions.
Practicals: Evaluation of potential site for aquaculture. Land survey – chain surveying, compass
surveying, leveling, plane table surveying and contouring; soil analysis for farm construction.
Design and layout plan of fresh water and brackish water farms and hatcheries. Design of farm
structure: ponds, dykes and channels. Earth work calculations and water requirement calculation.
Visit to different types of farms.
2. Refrigeration and Equipment Engineering (FFE 61) 3 (2+1)
Fundamentals: Force, work, power, energy, volume, pressure, temperature. Heat, specific heat,
sensible heat, latent heat, comparison between heat and work-A path function.
Thermodynamics: Laws of Thermodynamics, Laws of perfect gases, Thermodynamic processes,
Application of First and Second law of Thermodynamics in refrigeration, Thermodynamics cycle,
entropy, enthalpy.
Refrigeration: History of refrigeration, Definition, principle, classification, Types of refrigeration
systems i.e., Air refrigeration, vapour absorption refrigeration system. Vapour compression
refrigeration system.
Refrigeration plant: Layout of refrigeration plant, Construction. Insulating materials used for the
cold storage construction, Frozen product storage capacity of cold storage, usage of Ante-room.
Refrigeration systems: Vapour compression refrigeration system advantages and disadvantages as
compared toother refrigeration systems, Types of Vapour compression refrigeration cycles i.e.,
Theoretical Vapour compression refrigeration cycle, Actual refrigeration cycle.
Compressors: Definition, Types of compressor, construction, working principle advantages and
disadvantages.
Evaporator: Definition, Types of Evaporator, construction, working principle advantages and
disadvantages.
Condenser: Definition, Types of Condenser, Cooling Towers, construction, working principle,
advantages and disadvantages.

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Expansion valve: Definition, Types of Expansion valve, construction, working principle advantages
and disadvantages.
Refrigerant: Primary refrigerant, secondary refrigerant, properties, ideal refrigerant, leakage
detection.
Study of auxiliary equipment: Receiver, oil charging, refrigerant charging, gas purging, oil draining,
types of defrosting.
Ice-plant: Ice plant planning Brine tank construction, preparation of brine ,Types of ice, Storing of
ice, Equipments used in ice plants.
Freezers: Definition, Design and construction of freezers i.e. Plate freezer, Blast freezer, Tunnel
freezer, spray or immersion freezers, refrigerated fish rooms and fish hold. Alternative refrigeration
technique arrangements used onboard the fishing vessel i.e., Refrigerated sea water (RSW), Chilled
sea water (CSW). Refrigerated transport.
Cooling load: Unit of refrigeration, coefficient of performance (C.O.P),Refrigeration effect, study
and use of Psychometric chart. Cooling load estimation, introduction, components of cooling load,
heat gain through walls, roofs, products, occupants, lighting equipments.
Theory of machines: Transmission of power, friction wheels, shaft , gears, belt and Chain drive.
Study of equipments used in fish processing with particular reference to canning, sausage, freeze
drying and irradiation.
Maintenance: Definition, Types of maintenance, general maintenance of freezing plant, cold storage
and ice plant.
Practicals: Drawing of Refrigeration and Fish processing machineries plant layout, Graphically
represented symbols used in refrigeration, Handling and operation of compressors, condensers,
evaporators expansion valves, low and high pressure switches. Study of auxiliary equipments:
Receiver, oil charging, refrigerant charging, gas purging, oil draining, types of defrosting. Power
transmission line diagram of different fish processing machineries. Visit to processing plant
refrigeration plant, Visit to ice plant, Visit to fishing harbor to study the fish hold, refrigerated fish
rooms. Calculation on refrigeration effect and cooling load.

3. Fishing Craft Technology (FFE 41) 2(1+1)

Introduction: History & development of fishing crafts. Traditional fishing crafts of India.
Classification of fishing crafts based on fabrication dimension, nature of fishing, depth of operation.
History & development of mechanization of fishing crafts. Basic geometric concepts and important
terminologies of fishing vessel. Form coefficients, properties of irregular shapes Calculation of
longitudinal and transverse sectional area of fishing craft by using Trapezoidal rule and Simpson's
rules. State of equilibrium; Volume of displacement; centre of gravity (CG); centre of buoyancy
(CB); vertical centre of gravity (VCB); longitudinal centre of gravity (LCB). Stability of fishing
vessels- longitudinal and transverse. Various equilibrium of ships-stable, unstable and neutral; Light
weight, Dead weight, Tonnage system; Gross Registered Tonnage (GRT), Net Registered Tonnage
(NRT). Boat building materials: Choice of construction materials: Wood, properties, advantages
and disadvantages. Deck fitting. Maintenance oif fishing vessels. fouling and boring organisms;
seasoning and preservation of wood. Constructional details of boat: Offset tables; Mould lofting;
Backbone assembly of wooden boat. Constructional details of Steel, FRP, Ferro Cement and
Aluminum boats. Introduction of Outboard and inboard engines.

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Practicals: Studies on traditional fishing crafts; Introduction to drawing and drawing instruments;
Lettering, Geometrical construction, Curves. Projections; Projection of points, planes and
Projection of solids; lines plan drawing; Drawing of back bone assembly; U & V bottom hull of
wooden boat; General view of boat; Drawing of sheer plan, body plan and half breadth plan; Types
of marine engines and their installation of engines. Visit to boat building yard and dry dock.
4. Navigation and Seamanship (FFE 63) 2 (1+1)
Principles of navigation –terms and definitions, finding positions and method of position fixing
.magnetic Compass-parts and functions, cardinal, inter cardinal, three letter and lay points pelorus
and azimuth mirror, method of observation. Sextant -parts and functions, finding adjustable and non
adjustable errors and principles and use. Hand lead line –construction and markings and method of
taking soundings. Types of speed logs –patent log, impeller log, Types of marine charts, Mercator
and gnomonic projections great circles and rumba lines, chart collections and chart readings, chart
observation and fixing positions. The IALA-buoy age systems, cardinal and lateral marks, meaning
of shapes, colours and lights top marks and explanation of approaching, international code of
signals, flag signals mars code and storm signals general system, brief system and extended system
,storm signals stations Indian coasts, Fog signals, types and methods .Distress signals, methods,
types and communication international regulations for preventing collision at sea and recognition of
lights and shapes at sea. Observation of radar and parts and functions of radar, aneroid barometer,
parts and functions of echo sounder, and sonar, observation of GPS
Principles of seamanship- Causes fire at sea, fire prevention on board the vessel and method of fire
fighting at sea and recommended fire fighting appliances, Life saving appliances –life jackets, life
buoys and method of operations and contents, SART and EPIRB. Observations of storms,
formation of storms and method of locating the eye of the storms and method of escaping from the
center of the storms as per buys ballet law. Preparing vessel to face heavy weather. Temporary
repairs for leaks constructions of steering system and rigging emergency jury rudder .types of
anchors and their applications. selection of suitable anchorage , procedure for anchoring anchor
watch and procedure to combating dragging of anchor, method of standing moor and running moor,
open moor berthing procedures, axial thrust , transverse thrust mooring and securing the vessel to
the jetty rigging fenders and gangways , and method of leaving vessels from the birth.
Practicals: Anchoring, coming along side the berth and leaving, practicing the different types of
knots and wire splices, use of magnetic compass, GPS, Echo-sounder. CHART WORK-Finding
positions by latitudes and longitudes by position lines by cross bearing, horizontal sextant, angles,
vertical sextant angle and by running fix, finding position by speed, distance and time findings set
and drift of current and findings course made good speed made good and steering course and finding
position by counter acting the current observation of RADAR
5. Fishing Gear Technology (FFE 51) 2 (1+1)
Development fishing gears and Fishing Technology: Evolution of Fishing gears; Mechanization of
Fishing; Basic classification of fishing gears- Principle, Subsidiary and Auxiliary gears.
Classification of fishing gears and methods: FAO classification of fishing gear and methods of the
world; International Standard Statistical Classification of Fishing gear (ISSCFG).
Fishing gear materials: Natural materials and Synthetic netting materials and their classification.
Types and important synthetic materials used in fishing gears. Raw-materials for synthetic
material; Preparation of nylon (PA 6.66) material; Different types of fibres- continuous fibre;
monofilament, staple and split fibers and production of single yarns. Identification of synthetic
fishing gear materials: Visual observation, water test, solubility test, burning test and melting point

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

test.
Construction of twisted netting materials: Yarn, single yarns, folded yarns, netting twine, cable
netting twine and cable netting twine of higher order; Construction of ropes and their higher order;
construction of braided netting twines. Yarn numbering system - direct system: Tex system Denier
system and calculation of resultant tex value. Indirect system : British count, metric count, runnage
system and their conversion. Methods of Preparation of knotted and knotless webbing;, advantage
and disadvantages of knotted and knotless webbings. Shape of mesh: diamond; square hexagonal
and their measurement.
Properties of netting material: physical properties- Density, twist and amount of twist, Breaking
strength-tenacity, & tensile strength, breaking length, abrasion resistance, elasticity, extensibility,
water absorption &, shrinkage, sinking velacity, weather resistance, melting point and visibility.
Chemical and Biological properties.
Floats – buoys – its materials, types their properties; Classification of floats: based on shape and
materials; calculation of buoyancy. Sinkers – types, materials, properties- negative buoyancy.
Factors to be considered while designing /selection of fishing gears; Biological, Environmental,
oceanographical, Vessel characteristics and mesh size regulation.
Choice of netting materials for trawl, gillnet and purse seine. Classification of trawl gears. 2 seem
trawl; 4 seam trawl and wing trawl. Design and construction of wing trawl. Rigging of trawl gear:
Arrangements of bridles, sweep lines and attachment of ground gears: tickler chain, bobbins and
rock hoppers and attachment of otter board

Practicals: Study of net making tools; Knots and hitches used in net making. Methods of net
making: Hand braiding- Chain mesh method and loop methods of net making. Shaping of webbing:
baiting, creasing and reducing mesh size step by step. Tailoring method : T and N direction of
webbing; T-cuts, N-cuts, B-cuts and their combination.Joining of net pieces. Net mounting
–hanging coefficient, hung depth and their calculation. Selvedging. Methods of net mounting:
reeving, stapling and norselling. Mending and net shooter techniques.
6. Fishing Technology (FFE 62) 2 (1+1)
Structure of various commercial fishing gears. Rigging of fishing gears: Bridles, sweep lines, otter
boards, floats and ground gears arrangements.
Otter door: Different types of otter doors. Behavior of otter doors in water: Angle of attack, angle of
heel and angle of tilt. Fishing accessories – thimbles, shackles, C-links, rings, G-links, Kelly's eye,
stopper, bottle screw, Deck layout of different fishing vessels. Trawling: Beam trawling; otter
trawling; side trawling; twin trawling out rig trawling bull trawling and mid water trawling.
Constructional details of single boat purse seine; two boat purse seine and method of operation.
Types of gill net – constructional details of simple gill net, trammel gill net, stick held gillnet, frame
gillnet and vertical line gillnet, Operation of gillnet: set gillnetting; drift gillnetting; bottom , mid
water and pelagic gillnetting.
Line fishing: Types of hooks; structure and size of hooks. Constructional details of long line, tuna
long line, vertical long line, pole & line and trolling line. Operation of long line: set and drift long
lining: bottom, mid water and pelagic long lining; jigging. Operation of beach seine, boat seine and
traps. Selectivity in fishing gear and by catch reducing devices.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Deck equipments – types of winches, net haulers, line haulers, triple drum, gurdy, power blocks, fish
pumps. Fishing equipment: Fish finder, GPS navigator, sonar, net sonde, gear monitoring
equipment.
Practicals: Survey of fishing gears; Trawl; gillnet; long line and purse seine fishing gears. Rigging
of trawl, purse seine, gillnet and hook & line.
Commercial fishing techniques: Bottom trawling; purse seining; gillnetting and line fishing. Cast
net fishing and trap fishing.
7. Department of Fisheries Extension, Economics and Statistics
1. Statistical Methods (FES 11) 3 (2+1)
Definition of statistics, Concepts of population, sample, Census and sample surveys, Classification
of data, frequency and cumulative frequency table. Diagrammatic and graphical representation of
data - bar diagrams, pie-diagram, histogram, frequency polygon, frequency curve and Ogives.
Important measures of central tendency - arithmetic mean median and mode. Relative merits and
demerits of these measures. Important measures of dispersion, Range, Mean Deviation, Variance
and Standard Deviation. Relative merits and demerits of these measures. Coefficient of variation;
Normal Curve, Concepts of Skewness and kurtosis.
Definitions of probability, mutually exclusive and independent events, conditional probability,
addition and multiplication theorems. Random variable, concepts of theoretical distribution;
Binomial, Poisson and Normal distributions and their use in fisheries. Basic concept of sampling
distribution; standard error and central limit theorem. Introduction to statistical inference, general
principles of testing of hypothesis, types of errors. Tests of significance based on Normal, t, and Chi-
square distributions. Bivariate data, scatter diagram, simple linear correlation, measure and
properties, linear regression, equation and fitting; relation between correlation and regression,
Length weight relationship in fishes; applications of linear regression in fisheries. Methodology for
estimation of marine fish landings in India, Estimation of inland fish production in India and
problems encountered.
Practicals: Construction of questionnaires and schedules. Diagrams and frequency graphs.
Calculation of arithmetic mean, median, mode, range, mean deviation, variance, standard deviation.
Exercises on probability, Binomial and Poisson distributions, Area of normal curve ,confidence
interval for population mean, Test of hypothesis based on normal, t, and chi-square. Computation of
Simple correlation and regression. Fitting of length - weight relationship in fishes.
2. Fisheries Economics (FES 31) 3 (2+1)
Introduction to fisheries economics, basic economic terminologies – micro and macroeconomics,
positive and normative economics, environmental economics, resource, scarcity, farm-firm
relationships, production Contribution of fisheries sector to the economic development of the
country. Micro-economics: theories of demand, supply; market – equilibrium price, consumption,
utility, Consumer surplus. Elasticity – price, income, cross, application of elasticity in fisheries
managerial decision. Farm productioneconomics – production functions in capture and culture
fisheries; Costs and returns –breakeven analysis of fish production system; concepts of externalities
and social cost;factors of production, marginal cost and return, law of diminishing marginal return,
returns toscale, economies of scale and scope, revenue, profit maximization, measurement
oftechnological change, farm planning and budgeting. Significance or importance of marginal cost.
Macro-economics: Introduction to national income, accounting, measurement and determinants of

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

national income, contribution of fisheries to GNP and employment; balance of payments, economic
growth and sustainable development. Globalization: dimensions and driving Forces. Introduction to
GATT and WTO. WTO Framework – Key Subjects - Agreement on Sanitary and Phytosanitary
Measures (SPS), Seafood Export Regulations; Non-Tariff Barriers (NTBs) and Agreement on Anti-
Dumping Procedures. Fisheries Subsidies and WTO. Fisheries Trade and Environment; protests
against globalisation and WTO. Intellectual Property Rights (IPR) and different forms. Patents and
patenting process, Agreement on TRIPS. Bio-piracy. GMOs in fisheries. Salient features of Indian
Patent (Amendment) Act 2005. Overview of Patents in Indian fisheries sector.
Practicals: Demand and supply functions of fish market – determination of equilibrium price for
fish and fisheries products, calculation of price, income and cross elasticities. Production function –
production with one or two variable inputs. Shifting demand and surplus curve and its importance in
fish price. Economic analysis on cost, return and breakeven of any two production units like fish
farm / shrimp farm / seed production unit /fish processing plant / export unit.
3. Fisheries Policy and Law (FES 61) 1 (1+0)
Introduction to public administration, principles of organization and management of
publicenterprise. Central and State responsibilities for fisheries development, organizational set up
of fisheries administration at the Centre and state levels. Present relevance of past fisheries policies
and recent policies in fisheries sector. Functions and powers of functionaries of department of
fisheries, corporations and cooperatives. Different central and state level fisheries institutions. Role
of Central and State Government in the regulatory activities of Aquaculture and fisheries.
Implementation of community based resource management plans. Historical review of fisheries
development and management in India and world. International agencies / organizations for
promotion of fisheries worldwide. Fisheries legislation: Overview of fisheries and aquaculture
legislations in India. Indian Fisheries Act, 1897. Environmental legislation; Water Act, Air Act and
Environmental (Protection) Act. International environmental legislation and its impact on fisheries.
Laws relating to conservation and management of fishery resources in marine and inland sectors.
Recent changes in land reforms. Land reforms legislation as applicable to aquaculture. Judicial
judgments relating to Aquaculture. Objectives, functions and authority of fishery regulatory
agencies like Coastal Regulatory Zone (CRZ) and Aquaculture Authority of India. Brackish water
aquaculture act, Marine fisheries policy, Laws relating to fish products and marketing. International
Law of the Seas and international commissions on fisheries and their impact.
4. Fisheries Co-operatives and Marketing (FES 51) 2 (1+1)
Principles and objectives of co-operation, co-operative movement in fisheries in India, structure,
functions, status and problems of fisheries co-operatives management in relation to resources,
production and marketing. Role of credit for fisheries development, credit requirements of fishers,
source and type of credit/finance, micro-credit, indigenous and institutional finance, structure of
institutional finance in fisheries; returns, risk bearing ability and recovery in fisheries sector; role of
NABARD in fisheries development; role of insurance in fish and shrimp farming and industry.
Basic accounting procedures, profit and loss account.
Introduction to marketing management; core marketing concepts: market structure, functions and
types, marketing channels and supply chain, marketing margins, marketing environment, marketing
strategies, product development and product mix, consumer behavior and marketing research. Fish
markets and marketing in India, demand and supply of fish, market structure and price formation in
marine and inland fish markets; cold storage and other marketing infrastructure in India; export
markets and marketing of fish and fishery products; Trade liberalization and fisheries markets.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Integrated marketing approach in fisheries. Sea food export case study on product and market
diversification- export and import policies (fisheries). New product development and market
segmentation. Export and import policies relevant to fisheries sector.
Practicals: Developing questionnaire and conducting market surveys, analysis of primary and
secondary market data. Exercises on equilibrium price for fish and fishery products; estimation of
demand and supply using simple regression. Analysis of credit schemes of banks and the
government. Case studies of cooperatives. Visit to co-operative societies, commercial banks and
fish markets and organizations dealing with marketing of fish and fishery products. Pattern and
Performance of India's Seafood Exports; Case studies on product and market diversification. Case
studies on competitiveness of Indian fish and fish products.
5. Fisheries Business Management and Entrepreneurship Development (FES 62) 1 (1+0)
Concept of entrepreneurship; entrepreneurial and managerial characteristics; managing an
enterprise; motivation and entrepreneurship development; importance of planning, monitoring,
evaluation and follow up; managing competition; entrepreneurship development programs;
Generation, incubation and commercialization of ideas and innovations. Government schemes and
incentives for promotion of entrepreneurship. Preparation of enterprise budget for integrated fish
farming. Fiscal and monitory policies and its impact on entrepreneurship. Infrastructural and other
financial requirement for fishery entrepreneurship Government policy on Small and Medium
Enterprises (SMEs) / SSIs. Venture capital. Contract farming and joint ventures, public-private
partnerships. Overview of fisheries inputs industry. Characteristics of Indian fisheries processing
and export industry.
Introduction to fish business management- Concept of management, management process
(planning, organising, staffing, leading and controlling), Organizational behaviour, human resource
planning, new dimensions in fish business environment and policies. Accounting procedures of fish
business entity. Emerging trends in fish production, processing, marketing and exports. Assessing
overall business environment in the Indian economy. Overview of Indian social, political and
economic systems and their decision making by individual entrepreneurs. Globalisation and the
emerging business /entrepreneurial environment. Social Responsibility of Business.
6. Information and Communication Technology (FES 21) 2 (1+1)
IT and its importance. IT tools, IT-enabled services and their impact on society; computer
fundamentals; hardware and software; input and output devices; word and character representation;
features of machine language, assembly language, high-level language and their advantages and
disadvantages; principles of programming- algorithms and flowcharts; Operating systems (OS) -
definition, basic concepts, introduction to WINDOWS and LINUX Operating Systems; Local area
network (LAN), Wide area network(WAN), Internet and World Wide Web, HTML and IP;
Introduction to MS Office - Word, Excel, Power Point. Audio visual aids - definition, advantages,
classification and choice of A.V aids; cone of experience and criteria for selection and evaluation of
A.V aids; video conferencing. Communication process, Berlo' s model, feedback and barriers to
communication
Practicals: Exercises on binary number system, algorithm and flow chart; MS Word; MS Excel; MS
Power Point; Internet applications: Web Browsing, Creation and operation of Email account;
Analysis of fisheries data using MS Excel. Handling of audio visual equipments. Planning,
preparation, presentation of posters, charts, overhead transparencies and slides. Organization of an
audio visual programme.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

7. Fisheries Extension Education (FES 41) 2 (1+1)

Introduction to extension education and fisheries extension - concepts, objectives and principles;
extension education, formal and informal education; History and role of fisheries extension in
fisheries development. Fisheries extension methods- individual, group and mass contact methods
and their effectiveness, factors influencing their selection and use; characteristics of technology,
transfer of technology process; important TOT programs in fisheries; role of NGOs and SHGs in
fisheries; Fisheries co-management; Adoption and diffusion of innovations, adoption and diffusion
process, adopter categories and barriers in diffusion of fisheries innovations; Extension program
planning and evaluation - steps and importance; participatory planning process. Basic concepts in
rural sociology and psychology and their relevance in fisheries extension; social change, social
control, social problems and conflicts in fisheries; gender issues in fisheries; theories of learning,
learning experience, learning situation
Practicals: Collection of socio-economic data from fishing villages; study of social
issues/problems through participatory and rapid rural appraisal techniques, stake holders analysis
and needs assessment; assessment of development needs of community and role of formal and non –
governmental organizations through stakeholder analysis; case studies on social/gender issues and
social conflicts in fisheries. Case studies on extension programs and Success stories. Practical
exercises on conducting fish farmers meet.
8. Communication Skills and Personality Development (FES 42) 1 (0+1)
Structural and functional grammar; meaning and process of communication, verbal and non-verbal
communication; listening and note taking, writing skills, oral presentation skills; field diary and lab
record; indexing, footnote and bibliographic procedures. Reading and comprehension of general
and technical articles, précis writing, summarizing, abstracting; individual and group presentations,
impromptu presentation, public speaking; Group discussion. Organizing seminars and conferences.

Compulsory Non-Credit Course (FCN)

1. Swimming (FCN 11) 1 (0+1)
History, hazards in water and safety precautions; pool maintenance and water quality control.
Learning swimming, understanding and practice of ducking the head, kicking action, holding breath
under water and various strokes (free style, breast stroke, butterfly, back stroke); competitive
swimming-relays and medleys, lap time practice, swimming and floating aids and their uses; diving-
styles of diving, rules, regulations and precautions. Methods of life saving in water; Boating,
canoeing and sailing: types, maintenance, skill development, rules and regulations and practice.
2. Physical Education, First Aid & Yoga Practices (FCN 21) 1 (0+1)
Introduction to physical education: definition, objectives, scope, history, development and
importance; physical culture; Meaning and importance of Physical Fitness and Wellness; Physical
fitness components -speed, strength, endurance, power, flexibility, agility, coordination and
balance; Warming up - General & Specific & its Physiological basis; Test and measurement in
physical education; Training and Coaching - Meaning & Concept; Methods of Training; aerobic and
anaerobic exercises; Calisthenics, weight training, circuit training, interval training, Fartlek
training; Effects of Exercise on Muscular, Respiratory, Circulatory & Digestive systems; Balanced

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

Diet and Nutrition: Effects of Diet on Performance; Physiological changes due to ageing and role of
regular exercise on ageing process; Personality, its dimensions and types; Role of sports in
personality development; Motivation and Achievements in Sports; Learning and Theories of
learning; Adolescent Problems & its Management; Posture; Postural Deformities; Exercises for
good posture.
Yoga; Introduction to - Asanas, Pranayam, Meditation and Yogic Kriyas; Role of yoga in sports;
Governance of sport in India; Important national sporting events; Awards in Sports; History, latest
rules, measurements of playfield, specifications of equipments, skill, technique, style and coaching
of major games( Cricket, football, table Tennis, Badminton, Volleyball, Basketball, Kabaddi and
Kho-Kho) and Athletics
Need and requirement of first aid. First Aid equipments and up keep. Handling and transport of
injured Itraumatized persons. Emergency procedure for suffocation, demonstration of artificial
respiration. Treatment of injuries (wounds and bleeding) – methods of dressing and bandages; first-
aid procedure for injured bones. Handling unconsciousness; Treatment of bums and scalds.
Emergency procedure for poisoning with special references to snake bite. Injuries I accidents in
fishing, fish processing factories, chemical laboratories and their treatments. Shock injuries to
muscles and joints and treatments. Sports injuries and their treatments.

Examination and Evaluation System

Fifth Deans' Committeedeliberated on the examination and evaluation system being followed by
different universities. The Committee recommends Uniform Grading system to be followed with
uniform OGPA requirements for award of degrees at all levels and uniform conversion formulae to be
followed for declaration of I, II and III divisions, distinctions etc. Declaration of division in the degree
certificate to be made compulsory. by all universities:
1. Examination
External theory (50%)
l

Internal Theory + Practical (50%)

l

Courses with theory and practical

Mid-term Exam (30%) + Assignment (5%) in practical oriented courses + Practical (15%)
Courses with only theory
Mid-term Exam (40%) + Assignment (10%)
Courses with only practical:
(100%) Internal
Paper
l to be set by external: HOD shall ensure the coverage of syllabus. If needed moderation
can be done.
Evaluation
l to be done internally by the faculty other than the Course Instructor. Syllabus of
the concerned course shall be sent to the external examiner, who shall prepare the question
papers. For practical, it is recommended that examination shall be conducted by course
instructor(s) and one teacher nominated by HOD.

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 SYLLABUS FOR BACHELOR OF FISHERIES SCIENCE

2. Evaluation
Degree Percentage of Marks Obtained Conversion into Points
All 100 10 Points
90 to <100 9 to <10
80 to <90 8 to <9
70 to <80 7 to <8
60 to <70 6 to <7
50 to <60 5 to <6
<50 (Fail) <5
Eg. 80.76 8.076
43.60 4.360
72.50 (but shortage in attendance) Fail (1 point)

OGPA Division
5.000 – 5.999 Pass
6.000 – 6.999 II division
7.000 – 7.999 I division
8.000 and above I division with distinction

GPA = Total points scored / Total credits (for 1 semester)

CGPA = ∑ Total points scored / Course credits
OGPA = ∑ Total points scored (after excluding failure points)/ Course credits
% of Marks = OGPA x 100/10

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