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Syllabus for B F Sc, 2016 admission onwards

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Syllabus for B F Sc, 2016 admission onwards

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kuttieees world
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KERALA UNIVERSITY OF FISHERIES AND OCEAN STUDIES

SYLLABUS FOR THE B F Sc COURSE UNDER FACULTY OF FISHERIES


w.e.f. 2016 admission

Defining UG & PG degree for general market needs & for specialized jobs and uniformity in
UG & PG degree nomenclature
i). UG degree: B.F. Sc. ii). PG degree: (M.F.Sc. and Ph.D.)
Sl No. Disciplines
1 Aquaculture
2 Fisheries Resource Management
3 Fish Processing Technology
4 Aquatic Environment Management
5 Fish Genetics and Breeding
6 Fish Biotechnology
7 Fish Physiology and Biochemistry
8 Fish Health Management
9 Fish Nutrition and Feed Technology
10 Fisheries Extension
11 Fisheries Economics

Restructuring of UG programmes for increased practical /practice contents


Names of Departments
S. No. Departments
1 Department of Aquaculture
2 Department of Fisheries Resource Management
3 Department of Fish Processing Technology
4 Department of Aquatic Environment Management
5 Department of Aquatic Animal Health Management
6 Department of Fish Engineering
7 Department of Management Studies

Department wise distribution of proposed courses


1. Department of Aquaculture
Sl. Course code
Course title Credit load
No
1. AQC 111 Principles of Aquaculture 2(1+1)
2. AQC 121 Fresh Water Aquaculture 3(2+1)
3. AQC 321 Ornamental Fish Production and Management 2(1+1)
4. AQC 221 Coastal Aquaculture and Mariculture 3(2+1)
5. AQC 311 Finfish Hatchery Management 3(2+1)
6. AQC 312 Shellfish Hatchery Management 3(2+1)
7 AQC 123 Aquaculture in Reservoirs 2(1+0)
8 AQC 122 Fish Nutrition and Feed Technology 3(2+1)
9 AQC 211 Fish Food Organisms 2(1+1)
10 AQC 212 Introduction to Biotechnology & Bioinformatics 2(1+1)
11 AQC 322 Genetics and Breeding 2(1+1)
12 AQC 112 Fundamentals of Biochemistry 3(2+1)
Total 29 (18+11)

2. Department of Fisheries Resource Management


Sl. Course code
Course title Credit load
No.
1. FRM 111 Taxonomy of Finfish 3(1+2)
2. FRM 121 Taxonomy of Shellfish 2(1+1)
3. FRM 112 Anatomy and Biology of Finfish 3(2+1)
4. FRM 122 Anatomy and Biology of Shellfish 2(1+1)
5. FRM 211 Physiology of Finfish and Shellfish 3(2+1)
6. FRM 222 Inland Fisheries 3(2+1)
7. FRM 221 Marine Fisheries 3(2+1)
8. FRM 321 Fish Population Dynamics and Stock Assessment 3(2+1)
9. FRM 123 Aquatic Mammals, Reptiles and Amphibians 1(1+0)
Total 23(14+9)

3. Department of Aquatic Animal Health Management


Sl. Course code
Course title Credit load
No.
1. AAH 221 Fish and Shellfish Pathology 3(2+1)
AAH 311 Microbial and Parasitic Diseases of Fish and
2. 3(2+1)
Shellfish
3. AAH 312 Pharmacology 3(2+1)
4. AAH 421 Therapeutics in Aquaculture 2(1+1)
5. AAH 313 Fish Toxicology 2(1+1)
6. AAH 321 Fish Immunology 2(1+1)
7. AAH 111 Fundamentals of Microbiology 3(2+1)
Total 18(11+7)

4. Department of Aquatic Environment Management


Sl. Course code
Course title Credit load
No.
1. AEM 111 Meteorology, Climatology and Geography 2(1+1)
2. AEM 112 Soil and Water Chemistry 3(2+1)
3. AEM 121 Limnology 3(2+1)
4. AEM 211 Fishery Oceanography 2(1+1)
5. AEM 122 Marine Biology 3(2+1)
AEM 212 Aquatic Ecology, Biodiversity and Disaster
6. 3(2+1)
Management
7. AEM 321 Aquatic Pollution 2(1+1)
8. AEM 311 Coastal Zone Management 2(1+1)
Total 20(12+8)

5. Department of Fish Processing Technology


Sl. Course code
Course title Credit load
No.
1. FPT 121 Fish in Nutrition 1(1+0)
2. FPT 211 Food Chemistry 3(2+1)
3. FPT 212 Freezing Technology 2(1+1)
4. FPT 221 Fish Canning Technology 2(1+1)
5. FPT 222 Fish Packaging Technology 2(1+1)
6. FPT 321 Fish Products and Value Addition 3(2+1)
7. FPT 323 Fish By-Products and Waste Utilization 2(1+1)
8. FPT 322 Microbiology of Fish and Fishery Products 3(2+1)
9. FPT 421 Quality assurance of Fish and Fishery Products 3(2+1)
Total 21(13+8)

6. Department of Fisheries Engineering


Sl. Course code Course title Credit load
No
1. FET 421 Aquaculture Engineering 3(2+1)
2. FET 211 Refrigeration and Equipment Engineering 3(2+1)
3. FET 311 Fishing Craft Technology 2(1+1)
4. FET 221 Navigation and Seamanship 2(1+1)
5. FET 222 Fishing Gear Technology 2(1+1)
6. FET 321 Fishing Technology 2(1+1)
Total 14(8+6)

7. Department of Management Studies


Sl. Course code Credit
Course title
No load
1. MGT 121 Statistical Methods 3(2+1)
2. MGT 311 Fisheries Economics 3(2+1)
3. MGT 312 Fisheries Policy and Law 1(1+0)
4. MGT 211 Fisheries Co-operatives and Marketing 2(1+1)
MGT 321 Fisheries Business Management and
5. 1(1+0)
Entrepreneurship Development
6. MGT 112 Information and Communication Technology 2(1+1)
7. MGT 221 Fisheries Extension Education 2(1+1)
8. MGT 111 Communication Skills and personality development 1(0+1)
Total 15(9+6)

Compulsory Non-Credit Courses. At least one class per week


1. MGT 122 Swimming 1 (0+1)
2. MGT 113 Physical Education, First Aid & Yoga Practice 1 (0+1)
Summary
Sl. No. of
Department Credit load
No. 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 Management Studies 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. Course code Course Title Credit hour
No.
1 AQC 111 Principles of Aquaculture 2, 1+1
2 AQC 112 Fundamentals of Biochemistry 3, 2+1
3 AAH 111 Fundamental of Microbiology 3, 2+1
4 FRM 111 Taxonomy of Finfish 3, 1+2
5 FRM 112 Anatomy and biology of fin fish 3, 2+1
6 AEM 111 Meteorology, Climatology and Geography 2, 1+1
7 AEM 112 Soil and Water chemistry 3, 2+1
8 MGT 111 Communication skills and personality 1, 0+1
development
9 MGT 112 Information and communication technology 2, 1+1
10 MGT 113 Physical Education, First Aid and Yoga Practices 1(0+1)CNC*
Total 22 (12+10)
*CNC= Compulsory non-credit course.
II Semester
Sl. No. Course code Course Title Credit hour
1 AQC 121 Fresh Water Aquaculture 3, 2+1
2 AQC 122 Fish Nutrition and feed technology 3, 2+1
3 AQC 123 Aquaculture in Reservoirs 1, 1+0
4 FRM 121 Taxonomy of shell fishes 2, 1+1
5 FRM 122 Anatomy and Biology of Finfish 2, 1+1
6 FRM 123 Aquatic Mammals, Reptiles and Amphibians 1, 1+0
7 AEM 121 Limnology 3, 2+1
8 AEM 122 Marine Biology 3, 2+1
9 FPT 121 Fish in Nutrition 1, 1+0
10 MGT 121 Statistical Methods 3, 2+1
11 MGT 122 Swimming 1(0+1)CNC*
Total 22(15+7)
*CNC= Compulsory non-credit course.
III Semester
Sl. No. Course Code Course Title Credit
hour
1 AQC 211 Fish Food organisms 2, 1+1
2 AQC 212 Introduction to Biotechnology & Bioinformatics 2, 1+1
3 FRM 211 Physiology of Finfish and Shellfish 3, 2+1
4 AEM 211 Fishery Oceanography 2, 1+1
5 AEM 212 Aquatic Ecology, Biodiversity and Disaster 3, 2+1
Management
6 FPT 211 Freezing technology 2, 1+1
7 FPT 212 Food Chemistry 3, 2+1
8 FET 211 Refrigeration and Equipment Engineering 3, 2+1
9 MGT 211 Fisheries Co-operatives and Marketing 2, 1+1
Total 22(13+9)

IV Semester
Sl. No. Course code Course Title Credit
hour
1 AQC 221 Coastal Aquaculture and Mariculture 3, 2+1
2 AAH 221 Fish and Shellfish Pathology 3, 2+1
3 FRM 221 Marine Fisheries 3, 2+1
4 FRM 222 Inland Fisheries 3, 2+1
5 FPT 221 Fish Canning Technology 2, 1+1
6 FPT 222 Fish Packaging Technology 2, 1+1
7 FET 221 Navigation and Seamanship 2, 1+1
8 FET 222 Fishing Gear Technology 2, 1+1
9 MGT 221 Fisheries Extension Education 2, 1+1
Total 22 (13+9)

V Semester
Sl. No. Course Title Credit
hour
1 AQC 311 Finfish Hatchery Management 3, 2+1
2 AQC 312 Shell fish Hatcher Management 3, 2+1
3 AAH 311 Pharmacology 3, 2+1
4 AAH 312 Fish Toxicology 2, 1+1
5 AAH 313 Microbial and Parasitic Diseases of Fish and Shellfish 3, 2+1
6 AEM 311 Coastal Zone Management 2, 1+1
7 FET 311 Fishing Craft Technology 2, 1+1
8 MGT 311 Fisheries Economics 3, 2+1
9 MGT 312 Fisheries Policy and Law 1, 1+0
Total 22 =14+8

VI Semester
Sl. No. Course code Course Title Credit
hour
1 AQC 321 Ornamental Fish Production and Management 2, 1+1
2 AQC 322 Genetics and Breeding 2, 1+1
3 AAH 321 Fish Immunology 2, 1+1
4 FRM 321 Fish population Dynamics and Stock Assessment 3, 2+1
5 AEM 321 Aquatic Pollution 2, 1+1
6 FET 321 Fishing Technology 2, 1+1
7 FPT 321 Fish By-Products and Waste Utilization 2, 1+1
8 FPT 322 Fish Products and value addition 3, 2+1
9 FPT 323 Microbiology of fish and fishery products 3, 2+1
10 MGT 321 Fisheries Business Management and Entrepreneurship 1, 1+0
Development
Total 22 (13+9)

VII Semester
Sl. No. Course Title Credit hour
1 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 Title Credit hour
1 AAH 421 Therapeutics in Aquaculture 2, 1+1
2 FET 421 Aquaculture Engineering 3, 2+1
3 FPT 421 Quality assurance of Fish and Fishery Products 3, 2+1
4 Student READY Experiential Module
(concurrent with the semester)
This will include capacity building and skill development
of the students in planning, development, 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 28(5+23)
* 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
 New 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.
 A 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.
 Student 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.
 Only two compulsory non-credit courses with one class per week on 1) swimming 2)
physical Education, First aid and Yoga are included.
 Course syllabus was reviewed for including latest content and avoiding repetition.

Department wise distribution of proposed syllabus

DEPARTMENT OF AQUACULTURE
AQC 111 Principles of Aquaculture 2 (1+1)
Theory
Basics of aquaculture, definition and scope. History of aquaculture: Present global and national
scenario. Aquaculture vs Agriculture. -1hr
Systems of aquaculture - pond culture, pen culture, cage culture, running water culture and zero
water exchange system,.2hr
Extensive, semi-intensive, intensive and super intensive aquaculture in different types of water
bodies viz., freshwater, brackish water inland saline and marine water. 2hr
Principles of organic aquaculture. 1hr
Pre-stocking and post stocking pond management. 2hr
Carrying capacity of pond, factors influencing carrying capacity. 2hr
Criteria for selection of candidate species for aquaculture.1hr
Major candidate species for aquaculture: freshwater, brackish-water and marine. 3hr
Monoculture, polyculture and integrated culture systems. 1hr
Water and soil quality in relation to fish production. Physical, chemical and biological factors
affecting productivity of ponds.3hr

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.

AQC 121 Fresh Water Aquaculture3 (2+1)


Theory
Major species cultured, production trends and prospect in different parts of the world2 hr.
Freshwater aquaculture resources-ponds, tanks, lakes, reservoirs etc 2hr.
Nursery, rearing and grow-out ponds preparation and management- 2hr
control of aquatic weeds and algal blooms, predatory and weed fishes2 hrs,
liming, fertilization/manuring, use of biofertilizers, supplementary feeding 2 hrs.
Water quality management2 hrs.
Selection, transportation and acclimatization of seed1 hr.
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 5hrs.
Wintering ponds, quarantine ponds and isolation ponds1 hr.
Sewage-fed fish culture. Principles of organic cycling and detritus food chain3hrs.
Use of agro-industrial waste and biofertilizer in aquaculture2hrs.
Composite fish culture system of Indian and exotic carps-competition and compatibility 2 hrs.
Exotic fish species introduced to India. Culture of other freshwater species2 hr.
Medium and minor carps, catfish and murrels2 hrs.
Species of fish suitable for integrated aquaculture. Integration of aquaculture with
agriculture/horticulture. Integration of aquaculture with livestock3 hrs.
Cultivation of aquatic macrophytes with aquaculture (makahana)2 hr.
Paddy cum Fish/Shrimp Culture1 hr.
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.

AQC 321 Ornamental Fish Production and Management 2 (1+1)


Theory
History of ornamental fish keeping1hr. Classification of ornamental fishes distribution of
ornamental fishes. 1hr Endemic, exotic and indigenous fishes. 1hrPrinciples of a balanced
aquarium1hr. Fabrication, setting up and maintenance of freshwater and marine aquarium1 hr.
Water quality management 1hr. Aquarium accessories and decorative 1hr. Aquarium fish feeds.
Dry, wet and live feeds 1 hrs. Broodstock management. Breeding and rearing of ornamental
fishes 1 hrs. Water filtration system-biological, mechanical and chemical 1 hr. Types of filters.
Lighting and aeration1hr. Application of genetics and biotechnology for producing quality
strains1hr.. Trade regulations and wild life act in relation to ornamental fishes1 hr. Design and
production plan for backyard fish hatchery. Best management Practices for ornamental fish
farms. Biosecure ornamental fish production and quarantine procedure. 2hrCommon fish
diseases and their control. Harvesting, sorting, conditioning, packing, transport and quarantine
procedures. Aquarium plants and their propagation methods 1 hrs. World trade in ornamental
fishes. Export potential of Indian fishes. Ornamental fish certification and export procedure.
trade regulation and wildlife act in relation to ornamental fishes.2 hrs

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.

AQC 221 Coastal Aquaculture and Mariculture 3 (2+1)


Theory
An overview of sea farming and shore-based aquaculture in different parts of the world 2 hrs.
Resources for shore-based aquaculture and sea farming in India1 hr.
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 8 hrs,
Seed resources2 hrs.
Shore based aquaculture system: traditional (pokkali, bheries, gazanis, khazans), semi- intensive,
intensive aquaculture practice of commercially important species of fish and shellfish6 hrs.
Methods of Shellfish Culture rafts, racks, cages, poles and ropes 5 hrs,
Water and soil quality management4 hrs.
Estimation of growth, survival and pond productivity2 hrs.
Seaweed culture2 hrs, Pearl culture2 hrs,
Sea ranching2 hrs.
.
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.

AQC 311 Finfish Hatchery Management 3 (2+1)

Theory
Freshwater and marine fish seed resources 2 hrs. Natural breeding of finfishes2 hrs. Selection
of riverine spawn collection sites, gears used and methods of collection2 hrs. Spawn quality and
quantity indices1 hr. Advantages and disadvantages of riverine seed collection1 hr. Sexual
maturity and breeding season of various cultivable species2 hrs. Development of gametes in
male and female2 hrs. Fish egg and embryonic development2 hrs. Methods of breeding; bundh
breeding - wet and dry bundhs, collection and hatching of eggs, factors involved in bundh
breeding, advantages and disadvantages of bundh breeding4 hrs. 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 fish4 hrs. Synthetic hormones used for induced
breeding of carps1 hr. Different types of fish hatcheries-traditional, Chinese, glass jar and
modern controlled hatcheries 4 hrs. Causes of mortalities of eggs and spawn and remedies1 hr.
Spawn rearing techniques 1hr. Use of anesthetics in fish breeding and transport1hr. 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. 5 hrs Off-season andmultiple breeding of carps 1 hr.

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.
AQC 312 Shellfish Hatchery Management 3 (2+1)
Theory
Natural seed resources, site selection and collection methods 3 hr. Life cycle of important
shellfish (Penaeus monodon, P. indicus, Macrobrachiumrosenbergii, P. Vannamei, Scylla
serrata, lobster, edible, oyster, pearl oyster, fresh water mussel, holothurians, horse-shoe carb,
Sepia, Loligo, cray fish etc.) 4 hrs. Sexual maturity and breeding seasons of different species.
Maturation stages of Macrobrachium rosenbergii and Penaeus monodon. and P. Vannamei 3
hrs. Induced maturation in Penaeus monodon and P. Vannamei P. Indicus by eye stalk ablation 3
hrs. Reproductive physiology. 2hr Reproductive harmones in crustaceans 2 hr. Brood stock
management of Penaeus monodon and Macrobrachiumrosenbergii. 3 hr Breeding and hatchery
management of Penaeus monodon and Macrobrachiumrosenbergii. 3hr Breeding and hatchery
management of crabs, lobster, mussel, edible and pearl oyster.6 hrs. Food and feeding of larval
stages of important shellfishes 4hr.. Health management in hatcheries 3hr.

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.

AQC 123 Aquaculture in Reservoir 2 (1+0)


Theory
Definition of reservoirs in India; nature and extent of reservoirs1 hr, topography and species
diversity1 hr; importance of morpho-edaphic index in reservoir productivity and classification1
hr; factors influencing fish production1 hr; trophic phases in reservoir1 hr; pre-impoundment
and post-impoundment stages and their significance in establishment of reservoirs fisheries 1 hr.
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 2 hrs..
Fisheries of some important reservoirs; recent advances in reservoirs fisheries management;
conservation measures in reservoir fisheries. Fish stocking in Reservoirs2 hrs.
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 systems2 hrs..
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 3 hrs.

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 3hrs.

AQC 122 Fish Nutrition and Feed Technology 3 (2+1)


Theory
Fundamentals of fish nutrition and growth in fish2 hr. Principal nutrients and nutritional
requirements of cultivable fish and shellfish3 hrs. Nutritional energetics: definition and forms of
energy partitioning3 hrs. Methods of feed formulation and manufacturing4 hr. 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 stimulants4 hrs.
Feed storage: use of preservatives and antioxidants3 hr. Feed evaluation: feed convertion ratio,
feed efficiency ratio, protein efficiency ratio, net protein utilization and biological value 4 hrs.
Feeding devices and methods3 hr. Non-conventional feed ingredients and antinutritional
factors2 hrs. Digestive enzymes, feed digestibility3 hrs. Factors affecting digestibility 2 hr.
Nutrional deficiency diseases3 hrs.

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.

AQC 211 Fish Food Organisms 2 (1+1)


Theory
Candidate species of phytoplankton and zoo-plankton as live food organisms of freshwater and
marine species3 hrs. Tropic potentials - proximate composition of live feed 3 hrs. Biology,
culture requirements and methodology of important live food organisms 4 hrs; Green algae,
blue-green algae, spirulina, diatoms, infusoria, rotifers, cladocerons, tubifex, brine shrimp,
chironomids 6 hrs.. Culture of earthworms, bait fish and forage fish 2 hrs.

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.

AQC 212 Introduction to Biotechnology & Bioinformatics 2 (1+1)


Theory
Biotechnology: Introduction to Biotechnology –scope and importance in fisheries/aquaculture
1hr; Structural organization of prokaryotic and eukaryotic cell. Nucleic acids -structure, function
and types1 hr, Concepts of gene and genetic code, transcription and translation, 2hr mutations
and their implications1 hrs. Post transcriptional modification and RNA processing 1 hr. Gene
regulation and expression in prokaryotes and eukaryotes1 hr; DNA sequencing, Operons.1hr
Genetic engineering- Restriction enzymes; Gene isolation; Cloning vectors; Probes 2 hrs;
Recombinant DNA technology – vaccines. Transgenic fish and Gene transfer technology 2 hrs,
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 4 hrs.
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 2 hrs.

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.

AQC 322 Genetics and Breeding 2 (1+1)


Theory
Principles of genetics and breeding 1 hr, Gene and chromosome as basis of inheritance 1 hr,
Mendel’s law of inheritance – complete and incomplete dominance, monohybrid and dihybrid
ratios 2 hr. Gene interactions – dominant and recessive epistasis. Pleiotropism. Lethal genes.
Mutation 1 hr. 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 3 hrs. Chromosome manipulation techniques-
androgenesis, gynogenesis and polyploidy and identification of ploidy 2 hr. 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 3 hrs.
History and present status of selective breeding programs in aquaculture 1 hr. Selection methods
and mating designs. Design for selective breeding. Inbreeding and its consequences. 2hr
Domestication methods. Seed certification and quarantine procedures. Cryopreservation of
gametes 2 hrs.

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.

AQC 112 Fundamentals of Biochemistry 3 (2+1)


Theory

A brief introduction to developments in biochemistry and its transformation to molecular


biology1 hr. Cell structure, water and major molecules of life1 hr. Carbohydrate chemistry:
Structure, classification, functions (mono, di and polysaccharides) isomerism and mutarotation2
hr. Metabolism of carbohydrates: glycolysis, gluconeogenesis, glycogenolysis, glycogenesis,
TCA cycle, central role of TCA cycle in metabolism 6 hr. Protein chemistry: classifications and
functions. Classification, structure, function and properties of amino acids.2hr 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 6 hrs. 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 6 hrs. Enzymes: nomenclature; classification; specificity;
mechanism of enzyme action; kinetics and regulation of enzyme activity 2 hrs. Steroid and
peptide hormones- chemistry and function 3 hrs. Structure and functions of fat and water soluble
vitamins. Vitamins – classification- functions 2 hr. Minerals – classification – functions1 hr.
Nucleic acids: Structure function and importance genetic code. Transcription and translation.
Protein synthesis. Energy changes in chemical reactions, reversible and irreversible reactions in
metabolism4 hrs.
.
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.

DEPARTMENT OF FISHERIES RESOURCE MANAGEMENT

FRM 111 Taxonomy of Finfish 3 (1+2)


Theory
Principles of taxonomy and Nomenclature, types, ICZN 1 hr.
Classification and interrelationships 1 hr.
Criteria for generic and specific identification 1 hr.
Morphological, morphometric and meristic characteristics of taxonomic significance 1 hr.
Major taxa of inland and marine fishes up to family level. Commercially important freshwater
and marine fishes of India and their morphological characteristics 2 hrs.
Elasmobranch families: 3 hr
Teleost families: 6 hr
Introduction to modern taxonomic tools: molecular taxonomy and systematics, DNA Barcoding,
Phylogenetics and Integrative Taxonomy 3 hr.

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.
FRM 121 Taxonomy of Shellfish2 (1+1)
Theory
Study of external morphology of crustacea (shrimp, crab and lobster) 1 hr
meristic characteristics of crustacean (shrimp, crab and lobster) 1 hr.
Classification of crustacean up to the level of species with examples of commercially important
species 5 hrs.
Acetes indicus, Penaeus monodon, Penaeus indicus, Penaeus merguiensis, Penaeus vannamei,
Metapenaeus dobsoni, Metapenaeus affinis, Metapenaeus monoceros, Macrobrachium
rosenbergii, Macrobrachium idella, Macrobrachium malcolmsonii, Parapenaeopsis stylifera,
Scylla serrata, Scylla olivacea, Portunus pelagicus, Portunus sanguinolentus, Charybidis
feriatus, Heterocarpus woodmasoni, Puerulus sewelli, Panulirus homarus, Panulirus ornatus,
Panulirus polyphagus 3 hr
Study of external morphology of mollusca (Oyster, mussel, clam, squid, cuttlefish, octopus) 1 hr
meristic characteristics of mollusca (Oyster, mussel, clam, squid, cuttlefish, octopus) 1 hr.
Classification of mollusca up to the level of species with examples of commercially important
species 4 hrs.
Crassostrea madrasensis, Perna viridis, Perna perna, Villorita cyprinoides, Paphia malabarica,
Anadora granosa, Tridacna maxima, Pinctada fucata, Pinctada margaritifera, Sepia pharaonis,
Loligo duvaucelli, Cistopus indicus, Octopus vulgaris 2 hr

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.

FRM 112 Anatomy and Biology of Finfish 3 (2+1)


Theory
Study of external and internal anatomy of important groups of finfish. Body form and
locomotion, types of swimming, types of muscles. 2 hrs

Study of oral region and associated structures (teeth, gill rakers, buccopharynx). 2 hrs

Digestive system and associated digestive glands. Anatomy of alimentary canal, Food and
feeding habits of commercially important fishes.- classification of feeding types-predators,
grazers, filter feeders, bottom feeders and parasites. Feeding indices- Qualitative and quantitative
methods of analysis of gut contents. 4 hrs

Circulatory system- structure and function of heart, constituents of blood. 2 hrs

Respiratory system- anatomy of gills, mechanism of ventilation, accessory


respiratory organs. 3 hrs
Nervous system- Brain and Sensory organs- eye, membraneous labyrinth, mechano receptor,
thermo receptor, chemoreceptor and electro receptor organs in fish. Role of Weberian ossicles.
3 hrs

Excretory system- Types and structure of kidney in fishes 1 hr

Endocrine system- Major endocrine glands- structure and functions 2 hr

Skeletal systems- osteology. Axial skeleton and appendicular skeleton 2 hrs

Reproductive biology – Anatomy of gonads, ovary, testis, ovotestis Hermaphroditism,


gonochorism and gynogenesis. Reproductive adaptations-anatomical, energetic, behavioral and
developmental. Maturity stages, gonado-somatic index, ponderal index, fecundity, sex ratio and
spawning. Methods used in the study of maturation and spawning in fishes-size at first maturity,
spawning season, spawning frequency and fecundity. 6 hrs

Eggs and larval stages and developmental biology. General features of early development in
fishes, fertilization, cleavage, blastulation, gastrulation and organogenesis. Free embryo, larval
metamorphosis, degree days concept and critical period concept, viviaprity in fishes and
elasmobranchs 4 hrs

Age and growth determination by direct and indirect methods. –layered data on hard parts,
Peterson’s method, Tagging and marking. Length weight relationships and condition factor,
growth pattern- isometric and allometric. Methods of study of growth Petersen’s method and
back calculation of fish length from scale studies. 3 hrs

Fish migration - type and significance. Feeding and reproductive migration 2 hrs

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.

FRM 122 Anatomy and Biology of Shellfish 2 (1+1)


Theory
Study of external and internal organization of commercially important crustaceansand
molluscs.Digestive, respiratory, circulatory, nervous and reproductive systems of crustaceans 4
hrs. Food and feeding habits 2 hrs, growth, moulting 1 hr, Reproductive biology, larval stages 2
hrs. Age and growth determination by direct and indirect methods 1 hr.
Digestive, respiratory, circulatory, nervous and reproductive systems of mollusks 3 hrs.Food and
feeding habits 1 hrs, Reproductive biology, larval stages 2 hrs. length – weight relationship, age
and growth determination by direct and indirect methods 2 hr
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.

FRM 211 Physiology of Finfish and Shellfish 3 (2+1)


Theory
Water as a biological medium. Water cycle, water as a habitat, physical and chemical properties
of water and biological characteristics, biological importance as a solvent and as a medium for
living organisms and as a cell constituent 2 hrs

Respiratory system: Physiology of gas exchange and dynamics of oxygen and carbon dioxide
transport in fin fsh. Gas exchange, transport and respiratory pigments in shell fish 4 hrs

Digestive system: Mechanical and chemical aspects of digestion, digestive enzymes and their
action, mechanism of absorption in fin fish and shell fish. 4 hrs

Circulation: Arterial and venous circulation in finfish. Haemoglobin polymorphism, Generalised


pattern and constituents of blood in shell fish 4 hrs

Excretion: Physiology of excretion in fish. Nitrogen excretion in shell fish 4 hrs

Osmoregulation; osmotic and ionic regulation in fresh water, marine, brackish water and
diadromous fishes. Osmoregulation in shell fish 5 hrs

Reproductive physiology: Cellular mechanisms in development. Endocrine control of


reproduction in fish and shell fish. Role of hormones, maturation promoting factor and
prostaglandins. 5 hrs

Muscle physiology; Physiology of muscle contraction, countercurrent heat exchange system in


tunas 2 hrs

Nervous system: Chemical basis of nerve impulse, synaptic transmission. Reflex action,
stimulus-response chain in stickle backs, pheromones. Generalized pattern of nervous system in
shell fish, giant neuron, neurotransmitters (eg. prawn, cephalopods) 4 hrs

Physiology of moulting in shellfish 2 hrs

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.

FRM 222 Inland Fisheries 3 (2+1)


Theory

FAO major inland fishing areas of the world and their major fisheries, Status and trends of global
inland capture fisheries production 2 hrs
Inland fisheries resources of India, Riverine fishery resources – Himalayan Rivers and
Peninsular Rivers, Ichthyofauna of rivers, Fishery of major and minor carps, catfishes and other
groups, Reservoir fisheries and their management, Flood plain capture fishery- Present status of
exploitation and future prospects 4 hrs
Estuarine fishery resources of India—residents and migrants, fishery of prawns, crabs, molluscs,
mullets, clupeids, sciaenids, thread fins, perches and other groups, traditional fisheries like prawn
filtration 4 hrs
Coldwater fishery resources of India- fishery of snow trouts, mahseer, carps and trouts 1 hr
Fishery of brackishwater lakes- Chilka, Pulicat and Vembanad Lakes, present status of
exploitation and future prospects 3 hrs

Conservation and management of inland water resources –riverine and reservoir fisheries –
ranching and establishment of sanctuaries 3 hrs
Methodology for estimation of inland fish production in India and problems encountered 1 hr

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.

HRM 221 Marine Fisheries 3 (2+1)


Theory
Classification and definition of fishery zones and fishery resources of world: Important fishery
regions of the world: North west Pacific, South east Pacific and North east Atlantic regions.
Major fish and shell fish resources. 3 hrs

Overview of marine fisheries resources of the world and India: Major fisheries of the world-
Peruvian anchovy,Alaskan Pollock, Japanese Pilchard, Atlantic herring, Oceanic tunas.
International fishery commissions 4 hrs

Major exploited marine fisheries of India, their developmental history and


present status. 2 hrs

General aspects of the Indian Exclusive Economic Zone – the major fishing zones- the
continental shelf and outer shelf region of each zone- characteristics, area potential and
exploitation. Potential marine fishery resources of the India’s EEZ 3 hrs
Important pelagic fishery resources: Clupeoid resources- Indian oil sardine, lesser sardines white
baits and other anchovies, other clupeids and wolf herring. Scombroid resources- Indian
mackerel, seer fishes, tunas, bonitos, bill fishes and ribbon fishes 5 hrs
Midwater resources- Bombay duck and carangid resources 2 hrs

Demersal resources: Elasmobranchs, sciaenids, silver bellies, pomfrets, other perches, cat fishes
lizard fishes and flat fishes 4 hrs

Crustacean resources- Prawns (penaeids and non penaeids), lobsters, crabs 4 hrs

Molluscan resources- Mussels, oysters, clams, gastropods and cephalopods 3 hrs

Seaweed resources – agarophytes, alginophytes, edible algae 1 hr

Deep sea and oceanic resources, island fisheries 1 hr

Fishery of wadge bank, mud bank fishery 1 hr

GIS and Remote sensing in marine capture fishery. 1 hr

Exploratory and deep sea fishery surveys and estimation of potential yield and potential based on
primary and secondary production 2 hrs

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.

FRM 321 Fish Population Dynamics and Stock Assessment3 (2+1)


Theory
The concept of population and unit stock, Introduction, definition and concept 3 hr. Biological
structure of fisheries resource in space and time. Indicators of dynamics in a fishery resource.
Characteristics of unit and mixed stock 3 hr. Data requirements for stock assessment.
Segregation of stocks. Principles of stock assessment. Population age structure. Theory of life
tables 3 hrs. Von Bertalanffy growth parameters 3hr. Graphical models. Monte Cario
simulation model and ECOPATH model 3hrs. Estimation of total fishing and natural mortality
3 hr. The concept of yield, yield in number and yield in weight, yield per recruit, yield curve.
Yield models. Trawl selection and gillnet selection. Eumetric fishing 3 hr CPUE, swept area
method, Biomass, surplus production models 3 hrs. The concept of Maximum Sustainable Yield
and Maximum Economic Yield. Biological symptoms of under-fishing and over-fishing 3 hrs.
Growth over-fishing and recruitment over-fishing. Open access fisheries 3 hr. Fisheries
regulations 3 hr. Analytical models of fish stocks 3 hr.

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.

FRM 123 Aquatic Mammals, reptiles and amphibians 1 (1+0)


Theory
Selected aquatic mammal 2 hr, reptile 1 hr, amphibian and birds 1 hr species of India relevant
to fisheries: taxonomic status, identification characters, distribution, abundance, habitat,
exploitation, threats and conservation 3 hr. Biology of aquatic animals: Cetaceans (whales.
dolphins, porpoises and narwal) 3 hr, Sirenia (manates and dugongs) 1 hr, Carnivora (seals, sea
lions walruses, polar bear and otter) 2 hr, Sea turtles, tortoise, crocodiles, sea/freshwater snakes
and amphibians 3 hr. IUCN criteria – Red list, Wild Life (Protection) Act 2 hr.

DEPARTMENT OF AQUATIC ANIMAL HEALTH MANAGEMENT

AAH 221 Fish and Shellfish Pathology 3 (2+1)


Theory
Significance of finFish and Shellfish diseases in aquaculture 1 hr
Host, Pathogen and Environment Interaction 3 hrs
Disease development process 1hr
Stress in aquaculture and its role in disease development 3 hrs
Terms and definitions in pathology 1 hr
Pathological processes: Cellular response to injury 1 hr
Inflammatory response to diseases 2 hrs
Pathogencity mechanism of parasite, bacteria, virus and fungus 8 hrs
Casehistory and clinical signs in disease diagnosis 4hrs
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 6 hrs
Nutritional diseases 4 hrs
Non-infectious diseases 2 hrs

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.

AAH 311 Microbial and Parasitic Diseases of Fish and Shellfish 3 (2+1)
Theory

General characteristics, life cycle, diagnosis, prevention and treatment of :


parasitic (4 hrs), bacterial (4 hrs), fungal (2 hrs) and viral (4 hrs) diseases of finfish
General characteristics, life cycle, diagnosis, prevention and treatment of:
bacterial (2 hrs), viral (2 hrs), parasitic and fungal (2 hrs ) diseases of shellfish
OIE listed diseases Disease surveillance and reporting 2 hrs
Quarantine and health certification in aquaculture 1 hr
Health management strategies in Aquaculture: Vaccines, Immunostimulants, Bioremediation,
Probiotics, Crop rotation, Good and Best management practices 4 hrs
SPF and SPR stocks –development and application 1 hr.
Bio-security principles, Sanitary and phytosanitary Agreement 1 hr
Disease control through environmental management 1 hr
Importance of Biofilm, Biofloc, Periphyton in Aquatic Health Management, Zoonotic diseases 2
hrs.
Principles of disease diagnosis, conventional, molecular and antibody based diagnostic methods,
Rapid diagnostic methods 4 hrs.

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.

AAH 312 Pharmacology 3 (2+1)


Theory
Introduction to Pharmacology: History, Importance, Terms and Definitions 2 hrs
Drug development, Screening and Nomenclature 3 hrs
Scope of pharmacology in fishes 1 hr
Route of Administration and Method of application to fish 1 hr
Source of Drugs- 4 hrs
Pharmacolotherapeutic classification of drugs 2 hr
Pharmacokinetics: Biological membrane, absorption, distribution, biotransformation and
Excretion of drugs 3 hrs
Factors influencing drug metabolism 1 hr
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 6 hrs.
Factors modifying drug action , Adverse drug effects, drug interaction and Bioassay of drugs 4
hrs.
Salient features in drug acting on digestive system, nervous system and cardiovascular system 5
hrs
Drugs used in fish transporation 1 hr
Recent advances in Pharmacology, biostatistics in experimental Pharmacology 2 hrs
Pharmaceutical industry 1 hr.

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.

AAH 421 Therapeutics in Aquaculture2 (1+1)


Theory
Scope and current scenario of therapeutics in aquaculture 1 hr
Chemotherapy: History, definition, terms used and classification of AMA 2 hrs
Antibacterial agents, mode of action, general principles, classification 2 hrs
Antibiotics, different classes and their mode of action, properties etc. Antibiotic resistance,
Antibiotics used in aquaculture 5 hrs
Antiseptics and disinfectants 1 hr
Antiparasiticides: Ectoparasites, Endoparasites and Protozoanes 1 hr.
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 2 hrs.
Therapeutants in aquaculture: Classification, pesticides, fungicides/ algicides, hormones,
anaesthetics, flesh color enhancers 2 hrs
Chemicals of therapeutic value, Law priority aquaculture drugs 1 hr
Drugs used for structural material and substances for maintenance, substances connected with
zoo technical practices, list of the drugs used in aquaculture with therapeutics 1 hr

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 different disinfectants
dosage in treating fish ponds. Generic name, patent name, dosage and indications of various
aquaculture drugs used in fish health.

AAH 313 Fish Toxicology2 (1+1)


Theory
General Toxicology: Definitions, Branches of Toxicology, Historical developments 1hr,
Classification of poison 1 hr
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 6 hrs.
Systemic Toxicology:Toxicity caused by metal and non-metals 1 hr
Phytotoxins- Toxic principles of various alkaloids and toxic plants 2 hrs
Drug toxicity and toxicity caused by agrochemicals 2 hrs
Mycotoxins, Bacterial toxins 1 hr
Collections and dispatch of specimens in Toxicological cases 1 hr
Toxicity of drugs in Aquaculture : Maximum Residual Limits (MRL) of various drugs and
chemicals in fish 1 hr
Metabolism of toxic substances by aquatic organisms 2 hrs.
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 (Fe 3+ ), 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 LD 5O and ED5O
Demonstration of drug toxicity.
AAH 321 Fish Immunology 2 (1+1)
Theory
Introduction, brief history to immunology 1 hr
Defense mechanism in finfish - Types of immunity: Innate and adaptive immunity, cell mediated
and humoral immunity 3 hrs
Ontogeny of immune system, cells and organs of the immune system 1 hr
Antigens – structure and types. epitopes, haptens 1hr
Antibody – fine structure, classes with structure and functions, antigenic determinants on
immunoglobulins 1 hr
MHC complex – types, structure, and functions.Antigen-antibody interactions- principle,
antigen recognition by B-cells and T cells- 1 hr
Antigen-antibody reaction - Precipitin reactions, agglutination reactions 1 hr
Defense mechanism in shellfish- 1 hr
Sources of infection, transmission of disease producing organisms, Immunity to bacteria, virus,
fungi, and parasites 2 hrs
Role of stress and host defense mechanism in disease development 1 hr
Vaccines - types of vaccines – whole cell vaccine, purified macromolecules, recombinant –
vector, DNA vaccines and multivalent subunit vaccines, modes of vaccine administration 2 hrs.
Serological methods in disease diagnosis 1 hr
Immunostimulants –types, mechanism of action, modes of administration 1 hr
Immunoassays, immunodiffusion, ELISA, immunofluorescence, neutralization,
radioimmunoassay, serotyping 1 hr.

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.

AAH 111 Fundamentals of Microbiology 3 (2+1)


Theory
Alexander Flemming, Joseph Lister, Winogrdasky 1 hr.
Microscopy- Principle and construction of brightfield, dark field, phase contrast, stereo, SEM
and TEM 3 hrs.
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 3 hrs
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 2 hrs.
Bacterial metabolism: Nutrient requirements, nutritional types, bacterial photosynthesis and their
ecological significance 3 hrs
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 3 hrs
Microbial genetics- general principles, genetic recombination, transformation, transduction and
conjugation.Plasmids- types and their importance. Mutation –types and significance 4 hrs
Microbial ecology:Introduction and types of interaction,extremophiles and their significance
3hrs
Aquatic Microbiology:Introduction and scope of aquatic microbiology 1 hr
Aquatic environment as habitat for microorganisms - bacteria, cyanobacteria, fungi, algae,
parasites and viruses 3 hrs
Distribution of microorganisms and their biomass in rivers, lakes, sea and sediment. Influence of
physical, chemical and biological factors on aquatic microbes 2 hrs
Microbial biofilms.Role of microbes in the production and breakdown of organic matter.Role of
microbes in sedimentation and mineralization process 4 hrs
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 3 hrs
Economic significance of aquatic microbes 1 hr

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.

DEPARTMENT OF AQUATIC ENVIRONMENT MANAGEMENT

AEM 111 Meteorology, Climatology and Geography 2 (1+1)


Theory
Nature of Atmosphere: weather and climate; composition of atmosphere; structure of
atmosphere 2 hr.

Heat energy of atmosphere: process of heat transmission; heating of


atmosphere; disposal of insolation; irregular heating of atmosphere 1 hr.

Temperature: Temperature instruments; periodic, horizontal and vertical temperature variations;


effects of vertical air motion on temperature 1 hr.

Humidity and water vapour: relationship between


temperature and humidity; distribution of water vapour in atmosphere; evaporation, humidity
instruments and measurements 1 hr.

Condensation and precipitation: process of conditions of


condensation, forms of condensation; precipitation; forms of precipitation, measurement of
precipitation; rainfall in India 1 hr.

Clouds and thunderstorms: amount of cloudiness;


ceiling; classification of clouds; conditions of cloud formation; reporting and identification of
clouds; thunderstorms 2 hr.

Atmospheric pressure: meaning of atmospheric pressure; the laws of


Gases; pressure units; pressure instruments; vertical, horizontal and periodic variations;
isobars and pressure gradients 1 hr.

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 1 hr.

secondary winds; monsoon winds; land and sea breeze


2 hr.

Tropical cyclones: storm divisions; pressure and winds; vertical structure of storm centre;
hurricane, sea, swell and surge; hurricane warning 2 hr.

Weather forecasting: forecasting process; forecasting from local


indications; role of satellite in weather forecasting; synoptic weather charts 1 hr.
Effects of climate change on fisheries sector 1 hr.

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
1 hr.

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' s
mercurial 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.

AEM 112 Soil and Water Chemistry3 (2+1)


Theory
Analytical chemistry: principles, applications and types 2 hr. Classical methods of analytical
chemistry, volumetry and gravimetry 2 hr. Solutions: Standard solutions, titration, indicators,
dilute solutions, units of concentration: standard curve; nomograph 3 hrs.
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 2 hr. Dissolved gasses: Factors
affecting natural waters. Acid, base, salts: Hydrogen ions, modern concept of pH and buffer 2
hr. 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 4 hr.

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 3 hr. Soil
chemistry: soil colloids, cation exchange, organic carbon, Carbon - Nitrogen ratio, soil fertility 3
hrs. 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, acidsulphatesoils, iron pyrites, soilreclamation. Soil analysis: collection and
preparation of soil samples 4 hrs. Determination of soil texture, water holding capacity, pH,
conductivity, organiccarbon, nitrogen, phosphorus, lime requirement 3 hr. Soil and water
amendments: lime manures, fertilizers, micronutrients, zeolites, alum, gypsum 3 hr.
Environmental ameliorative: chlorination, deodorizers, bacterial formulation 3 hr. Soil quality
criteria/ requirements for aquaculture 2 hr.

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.

AEM 121 Limnology 3 (2+1)


Theory
Introduction to limnology: inland water types, their characteristics and distribution 2hr; ponds
and lakes; streams and rivers; dynamics of lentic and lotic environments 2 hr. Lakes - their
origin and diversity2 hr. Famous lakes of the world and India 2 hr; nature of lake environment;
morphometry, physical and chemical conditions and related phenomena; biological relations 3
hr: influence of physical and chemical conditions on living organisms in inland waters 3 hr.
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 4 hrs: Aquatic plants: characterstics, classification, zonation, seasonal
variations, quantity produced chemical composition distribution in different waters,
limnological role 3 hr. Nekton: composition, distribution, movements 2 hrs. Benthos:
classification; periphyton; zonation; distribution; movements and migration; seasonal changes
in benthos, profundal bottom fauna 2 hrs. Biological productivity 3 hr: circulation of food
material; classification of lakes based on productivity; laws of minimum; biotic potential
and environmental resistance; quantitative relationships in a standing crop 3 hr; trophic
dynamics1 hr; successional phenomena; indices of productivity of lakes; artificial enrichment
2 hr. Lotic 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 2 hrs;
ecological succession 1 hr.

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.

AEM 211 Fishery Oceanography 2(1+1)


Theory
Introduction to Oceanography: classification; expeditions national and international 2hr.
Earth and the ocean basin, distribution of water and land; relief of sea floor 1 hr; Major
feature of topography and terminology; major divisions. Relief in Indian oceans 2 hr.
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 2 hr. Ocean Tides:
Definition; Tidal phenomenon, elementary tidal definition; tidal inequalities; tide
producing forces types of tides tidal bores, tide prediction 2 hr. 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 1 hr. 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 1 hr. Properties of sea ice;
transmission of sound; absorption of radiation; eddy conductivity; diffusivity and viscosity
1 hr. General distribution of temperature, salinity and density1 hr: Salinity and
temperature of surface layer (SST), subsurface; distribution of temperature and salinity 1
hr; 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 2 hr; 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 distribution2 hr.

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

AEM 122 Marine Biology 3 (2+1)


Theory
Introduction to Marine Biology: Divisions of marine environment- pelagic, benthic, euphotic,
aphotic divisions and their subdivisions 3 hr. Life in oceans - general account of major groups of
phytoplankton, sea weeds, major zooplankton groups 3 hr. Environmental factors affecting life
in the oceans-salinity, temperature, light, currents, waves, tides, oxygen, and carbon dioxide 4
hr. Vertical migration of zooplankton 1 hr, Phytoplankton-Zooplankton relationship,
geographical and seasonal variation in plankton production, plankton and fisheries 4 hr. Inter
tidal ecology: Rocky shore, sandy shore and mud flats, zonations, communities, and the
adaptation 3 hr. Mud banks: formation, characteristics 2hr. Estuaries: Classification 2 hr,
Physico-chemical factors 3 hr, Biota and productivity, examples of some Indian Estuaries 2 hr.
Boring and fouling organisms 2 hr. Nekton outline, composition of nekton, habitats of nekton 2
hr. Bioluminescence and indicator species, Blooms, Red tides: cause and effects 2 hr.

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.
AEM 212 Aquatic Ecology, Biodiversity and Disaster Management 3 (2+1)
Theory
Aquatic environment, Flora and fauna: Components of aquatic systems, Aquatic productivity,
nutrient cycles, energy flow, food chain 3 hr. Animal associations: Symbiosis, commensalisms,
parasitism, prey-predator relationship, host parasite relationship 3 hr. Aquatic biodiversity-its
importance, species diversity, genetic diversity, habitat diversity, diversity indices 3 hr.
Ecological and evolutionary processes 2 hr. Ecological niches – lagoons, estuaries, mangroves,
coral reefs, flood plains, coastal wet lands, bheels, oxbow lakes 3 hr. 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 3 hr.
Disaster Management in Fisheries:
Basic concepts: Hazard, risk, vulnerability, disaster, capacity building. Multi-hazard and disaster
vulnerability of India 3 hr. 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.2 hr Causes, characteristics and effects of disasters. Management strategies: pre-
disaster, during disaster and post-disaster 2 hr. 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 measures2 hr. During disaster: response and recovery systems at national, state and
local, coordination between different agencies, international best practices2 hr. Post-disaster:
Methods for assessment of initial and long term damages, reconstruction and rehabilitation.
Prevalent national and global management practices in disaster management2 hr. Agencies
involved in monitoring and early warnings at district, state, national and global levels 1 hr. Sea
safety and health. Acquaintance with fire-fighting devices.Life saving appliances and first-aid 3
hr. Uses of distress signals and technologies.Relief and rehabilitation measures, trauma
counseling 2hr.

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 visits to
mangroves, marine parks, sanctuaries, coral reefs, rivers, hills, streams, lakes and reservoirs.
Working out biodiversity indices.
AEM 321 Aquatic Pollution 2 (1+1)
Theory
Introduction to aquatic pollution, the sources of pollutants, toxic organic compounds and their
impacts in the aquatic organisms and the abiotic environment 2 hr, Classification of pollution-
physical, chemical and biological classification of water pollution- description of
terminologies1 hr. Sewage and domestic wastes- composition and pollution effects- sewage
treatment and its reuse 2 hr. Agricultural wastes- organic detritus, nutrients, Adverse effects
of oxygen demanding wastes: importance of dissolved oxygen; Oxygen demand; BOD; COD;
Oxygen budget1 hr; Biological effects of organic matter1 hr. Excessive plant nutrients:
Eutrophication; Red tides and fish kills. Pesticide types and categories; inorganic pesticides,
Organo-chlorine compounds, Organo-phosphorous compounds; Polychlorinated biphenyls
(PCBs)1 hr; Bioaccumulation and impact on aquatic fauna and human health; toxicology.
Heavy metals: Interaction of heavy metals with water and aquatic organisms1 hr.
Bioremediation and Phytoremediation. Oil pollution; Crude oil and its fractions1 hr; Sources of
oil pollution; Treatment of oil spills at sea; Beach Cleaning; Toxicity of Petroleum
Hydrocarbons1 hr; Ecological Impact of Oil pollution- Case studies1 hr. 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 2 hr; Biofilms and
Biocorrosion1 hr; Radioactivity and background radiation of earth: Radionuclide polluting,
special effects of radioactive pollution1 hr. Thermal pollution and its effects, Physical and
chemical nature of possible effluents from major industries in India. Monitoring and
control of pollution: Biological indicators of pollution1 hr. Solid waste management1 hr.

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.
AEM 311 Coastal Zone Management 2 (1+1)
Theory
Estuaries, Wet lands and Lagoons 1 hr, Living resources – Non living resources 1 hr. Principles
of remote sensing: orbits, electromagnetic radiation, diffraction, electro-optical, and microwave
systems 2 hr. 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 3 hr. 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 2 hr. Communication, research,
integration, institutional arrangements, regulations, stakeholder participation, the role of the
private sector in ICZM 3 hr. Impacts of human activities on coastal and ocean areas: Challenges
related to climate change, expanding 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 3 hr. Environmental Impact Assessment (EIA): Principles and process. EIA
of coastal industries.Evaluation and Methodology 2 hr; Social Impact Assessment and other
developmental activities 1 hr.

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.

DEPARTMENT OF FISH PROCESSING TECHNOLOGY

FPT 121 Fish in Nutrition 1(1+0)


Theory
Composition of fish with emphasis on nutritional value 2 hr. Concept of Biological value 1 hr,
Protein Efficiency ratio, Net protein utilization.Amino acids of fish and shellfishes and
importance of essential amino acids 3 hrs. Fish lipids: fatty acids, nutritional quality. Role of
fish lipids in human nutrition3 hrs. Non-protein nitrogen substances in fishes 2 hr. Vitamins in
fish: water soluble, fat soluble, significance in human nutrition2 hrs. Minerals in fish: micro- and
macro-elements, trace elements, significance in human nutrition 1 hr. Other functional bio-
molecules in fish – peptides, collagen and squalene 2 hr.Effect of different kinds of cooking fish
ie.curry, frying, steaming, smoking, fermentation on nutrition value2 hrs.

FPT 211 Food Chemistry 3 (2+1)


Theory
Composition of food and nutritional value. Moisture in foods 2 hr. Biological oxidation, electron
transport chain, P/0 ratio; oxidative phosphorylation 3 hr. Carbohydrates: Naturally occurring
polysaccharides in foods. Seaweed polysaccharides – sources and uses. Browning reactions –
enzymatic and non-enzymatic 4 hr. Lipids: metabolism of lipids, oxidation of fatty acids,
lipoproteins; VLDL and HDL and their importance 3 hr. 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 5 hrs. Chemistry of taste, flavour and odour components in foods, flavour
intensifiers, synthetic flavouring substances 4 hr. The taste of fish and shellfish 2 hr. Food
additives - types and their chemical nature, emulsifiers and antimicrobial additives, sequestrants,
flavourpotentiators surface active agents 2 hr; non-nutritive sweeteners, colour additives in food
2 hr. Assessment of quality of food by instrumental and chemical methods. Nutritive value of
foods 3 hr. Energy value and energy requirements and their estimation 2 hr. Water, electrolytic
and acid-base balance. Nutritive value of proteins PER, BV digestibility coefficient, NPU values,
pepsin digestibility 2 hr. Role of fibre in human nutrition 2 hr.

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 quality indices such as TVBN, TMA, alpha-amino nitrogen, PV, FFA, TBA value of
fish. Estimation of fibre in foods.

FPT 212 Freezing Technology 2 (1+1)


Theory
Introduction to freezing technology 1 hr; characteristics of fish and shellfish; changes in fish
after death, spoilage of fish, spoilage and pathogenic microorganism 2hr. Handling of fresh fish;
sanitation in processing plants 2 hr. 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 3 hr; use of antibiotics and
chemicals 2 hr. 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 4 hrs.
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 2 hr.
Transportation of frozen fish, cold chain, quality control, HACCP in freezing industry 2 hr.

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.
FPT 221 Fish Canning Technology 2 (1+1)
Theory
Introduction to canning and its historical developments 1 hr. Advantages of canning in relation
to other preservation methods 1hr. Raw materials and sub materials, their characteristics and
suitability for canning1 hr. Classification of foods based on pH, commercial sterility, Absolute
sterility, pasteurisation and sterilization 2 hr. Canning process, process flow steps involved
HTST and aseptic canning 2 hr. General steps in canning procedure and importance, preparation
of raw material, packing, pre-cooking, exhausting, seaming, retorting, cooling labelling and
storage1 hr. Principles of thermal processing. Heat resistance of micro organisms, heat
penetration studies, mechanism of heat transfer 2 hr. 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) 1 hr. Commercial
sterilization, 12-D concept 1 hr. Canning of commercially important fin fishes, shell fishes and
cephalopods 1 hr. Spoilage of canned foods, types, causes and preventive measures 1 hr. Quality
standards, plant layout, hygiene and sanitation and waste disposal 2 hr. Types of packaging
materials for canned foods, metal containers (Tin Plate, TFS, Aluminium cans) and retortable
pouches 2 hr.

Practicals
Types of cans, canning equipments and layout of cannery. Canning of different
varietiesoffishandshellfish.Cutouttestofcannedproducts.Examinationofcandouble seam. Heat
resistance of bacteria. Heat penetration in canned food, thermal process calculation by general
method. Study of spoilage condition in canned products. Familiarization with various packaging
materials and container for fish products.

F P T 2 2 2 Fish Packaging Technology 2 (1+1)


Theory
Introduction to packaging, Importance of packaging in fish processing, functions, objectives and
requirements 2 hr. Packaging materials, basic and laminates1hr, principles of their manufacture
and their identification 2 hr. Properties of packaging materials and their use in protective
packaging with special reference to food1 hr. Printing for packaging and print identification
1hr. Closures of packaging, heat seals bottle closure. Principles of packaging fresh produce
handling and transportation. Packaging for retail sale and storage. Packaging equipment and
machinery1 hr. Package design, evaluation and testing. Flexible packaging materials, rigid
containers, thermoform containers, glass containers, corrugated fiber boards, duplex cartons,
edible packaging materials 3 hr. Laminations and co-extrusions 1 hr. Retort pouch packaging -
advantages and disadvantages 1 hr. Biodegradable films, vacuum packaging, active packaging,
MAP, Polymeric Packaging.Packaging requirements of fresh fish, Frozen fish 2 hr, 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 2 hr. Labeling
and bar coding 1 hr.
.
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.

FPT 321 Fish Products and Value Addition3 (2+1)


Theory
Principle of fish preservation and processing 1 hr. Processing of fish by traditional methods–
salting, sun drying, smoking, marinading and fermentation 2 hr. Theory of salting, methods of
salting–wet salting and dry salting 1 hr. Drying and dehydration- theory, importance of water
activity in relation to microbial growth 2 hr. Sun dryingand artificial drying- solar dryer 1 hr.
Packaging and storage of salted and dried fish 1hr. Different types of spoilage in salt cured fish 2
hr. Quality standard for salted and dry fish 2 hr. Fish preservation by smoking-chemical
composition of wood smoke and their role in preservation 2 hr. Methods ofsmoking and
equipments used for smoking 2 hr. Carcinogenic compound in wood and method store move
them 2 hr. Hurdle technology in fish preservation and processing 2 hr. Marinated and fermented
fish products–role of acids in marinades, Fish and prawn pickles,fish
sauceandFishpaste,traditionalIndianfermented products 2 hr. Fermented fish products of
Southeast Asia 2 hr. Principles and methods of preparation of various fish paste products like
fish sausage, fish ham, surimi, fish cake, kamaboko etc. 2 hr Fish musclestructure,
myofibrillarprotein and their role in elasticity formation 2 hr. Extruded products – theory of
extrusion, equipments used, advantages of extruded products, methods of preparation of extruded
products 2 hr. Value addition 2 hr. Diversifiedfishproducts:batteredandbraidedproducts–
fishfinger, fishcutlet, fishwafer,andfishsouppowderetc.andimitationproducts 1 hr. HACCP in
safe products production 3 hr.

Practicals
Preparation ofsalted fish, dried fishandsmoked fishbydifferent methods.
Qualityassessmentofsalted,driedandsmokedfish. Preparation ofprawn&fishpickles. Preparation
offermented fishsauce andmarinaded
products.Preparationofsurimiandsurimibasedproducts.Preparationofdiversifiedandvalueaddedfis
hproducts. Quality assessmentofmarket sample of dried and fermented fish products.

FPT 323 Fish By-Products and Waste Utilization 2 (1+1)


Theory
Fish meal1 hr. Dryreductionandwetreductionmethods – specification – packaging and storage
2hr. Fish oil – body oil – liver oil – extraction – purification – preservation – storage –
application 2hr. Shrimp wastes – chitin – chitosan-production – uses 2 hr.
Fishproteinconcentrate 1 hr. Fishhydrolysate,partiallyhydrolyzedanddeodorizedfish
meat,functional fishproteinconcentrate andtheirincorporation tovariousproducts 3 hr. Fish silage
– acid silage – fermented silage – application 2 hr. Fishmaws,sharkleather,
fishglue,fishgelatin,isinglass,pearlessence,sharkfinrays,beach-de-mer2 hr. Biochemical and
pharmaceutical products 2 hr. Utilization of seaweeds: agar agar, algin, carrageenan 1 hr.

Practicals
Preparationoffishmeal, fishbodyoil,
fishliveroil,fishmaws,isinglass,fishsilage,ensilage,fishglue,fishgelatin, fattice, pearl essence,
chitin, chitosanand fishmanure Preparationof acid and fermented silage. Preparation of
fishproteinconcentrate and fishhydrolysate.

FPT 322 Microbiology of Fish and Fishery Products 3 (2+1)


Theory
Introduction and history of microorganisms in foods1 hr. Role and significance of
microorganisms in nature and in foods2 hr. Sources and types of microorganisms in fish and
fishery products2 hr.Factors (intrinsic and extrinsic) affecting the growth and survival of
microorganisms in food3 hr.
Enumeration of microorganisms in food by conventional and rapid techniques3 hr. Microbial
principles of fish preservation and processing by application of low temperature, high
temperature, drying, irradiation and chemicals4 hr. Microbiology and spoilage of fresh, semi
processed and processed fish and fishery products4 hr. Indicators of microbiological quality of
fish and fishery products3 hr.
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 prevention6 hrs. Other biological hazards associated with
fish and fishery products- marine toxins-shellfish toxins, scombroid toxins, ciguatera toxins and
puffer fish toxins; mycotoxins5 hrs, parasites and viruses3 hrs.

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.

FPT 421 Quality Assurance of Fish and Fishery Products3 (2+1)


Theory
Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters2 hr.
Pre-harvest and post harvest factors affecting quality1 hr. Assessment of quality changes in
fresh and iced fish. Quality changes during processing2 hr. Importance of quality, definitions
andterminologies1 hr. 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 products4 hr. Risk assessment, principles of plant hygiene and
sanitation, pest control, personnel hygiene, planning and layout, equipment construction and
design2 hr. Food laws and standards, national and international legislation, mandatory and non
mandatory standards2 hr.Role of export inspection council & export inspection agency and
MPEDA in fish and fishery products2 hr. Executive instructions on fish and fishery products,
Legislation for export quality assurance in India 2hr.Certification system for fish & fishery
products1 hr. Legal basis for monitoring products related EU requirements2 hr. Scheme for
approval and monitoring of establishments/factory vessels/ freezer vessels processing/storing
fish & fishery products for expor1 hr. Complaint handling procedure on fish and fishery
products1hr.Interpretation of test reports and limits on chemical residues1 hr. GoI notifications
on fish and fishery products1 hr.General requirements for export of fish and fishery products to
the EU. International regulatory framework for fish safety and quality2 hr. 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 people3 hr. EU legislation on traceability of fish and fish products,
Assessment of food safety programmes 1hr. 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 enhancers2 hr.Seafood safety, authenticity, traceability.Waste management
in seafood processing2 hr.

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.

DEPARTMENT OF FISHERIES ENGINEERING

FET 421 Aquaculture Engineering 3 (2+1)


Theory
Fish Farm- Definition, objectives, types of farms; fresh water, brackish water and marine farms.1
hr
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
characteristic 2 hr.
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. 1 hr
Chain surveying- definitions, instruments used for setting out right angles, basic problems in
chaining, cross staff survey.1 hr
Compass surveying - definitions, bearing, meridians, whole circle bearing system, reduced
bearing system, theory of magnetic compass, prismatic compass. 1 hr
Leveling - definitions, methods of leveling, leveling instruments, terms and abbreviations, types
of spirit leveling.1 hr Plane table surveying- instruments required, working operation, methods.1
hr
Contour surveying- definition, contour interval, characteristics of contour, contouring methods
and uses of contour 1 hr.
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, 3hr
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 3 hr.
Soil and its properties- classification of soil; soil sampling methods; three phase system of soil,
definitions of soil properties andpermeability of soil.2hr
Ponds - classification of ponds; excavated ponds, embankment ponds, barrage and diversion
ponds; rosary system and parallel system.1 hr
Planning of fish ponds, layout planning, materials planning, manual planning, comparison of
square and rectangular ponds, large and small ponds;1 hr
Types of ponds; nursing ponds, rearing ponds and stocking ponds.1 hr
Design of ponds, pond geometry; shape, size, bottom slope of pond etc., construction ponds viz.,
marking, excavation etc.,1 hr
Dykes, types of dykes viz., peripheral dykes, secondary dyke, design of dykes, construction of
dykes 1 hr.
Water distribution system- canal, types of canals; feeder canal, diversion canal etc.,1 hr
Pipe line system, Water control structures- types of inlet and out let and their construction. 1
hrWater 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.2hr
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. 2hr,
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,2hr Raceway culture system- site selection, layout plan, types of raceway culture system
viz.,parallel system, series system etc.,1 hr Aerators- principles, classification of aerators and
placement aerators. 1 hrPumps- purpose of pumping, types, selection of pump, total head, horse
power calculation.2hr Filters- types and constructions 2 hr.

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.

FET 211 Refrigeration and Equipment Engineering 3 (2+1)


Theory
Fundamentals: Force, work, power, energy, volume, pressure, temperature. Heat, specific heat,
sensible heat, latent heat, comparison between heat and work-A path function 2 hr.
Thermodynamics: Laws of Thermodynamics, Laws of perfect gases, Thermodynamic processes,
Application of First and Second law of Thermodynamics in refrigeration, Thermodynamics
cycle, entropy, enthalpy 2 hr.
Refrigeration: History of refrigeration, Definition, principle, classification, Types of refrigeration
systems i.e., Air refrigeration, vapour absorption refrigeration system. Vapour compression
refrigeration system 2 hr.
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 3
hr.
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 2 hr.
Compressors: Definition, Types of compressor, construction, working principle advantages and
disadvantages 2 hr.
Evaporator: Definition, Types of Evaporator, construction, working principle advantages and
disadvantages 2 hr.
Condenser: Definition, Types of Condenser, Cooling Towers, construction, working principle,
advantages and disadvantages 2 hr.
Expansion valve: Definition, Types of Expansion valve, construction, working principle
advantages and disadvantages 2 hr.
Refrigerant: Primary refrigerant, secondary refrigerant, properties, ideal refrigerant, leakage
detection 2 hr.
Study of auxiliary equipment: Receiver, oil charging, refrigerant charging, gas purging, oil
draining, types of defrosting 2 hr.
Ice-plant: Ice plant planning Brine tank construction, preparation of brine ,Types of ice, Storing
of ice, Equipments used in ice plants 2 hr.
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 3 hr.
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 equipments2 hr.
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 3 hr.
Maintenance: Definition, Types of maintenance, general maintenance of freezing plant, cold
storage and ice plant 3 hr.

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.

FET 311 Fishing Craft Technology 2(1+1)


Theory
Introduction: History & development of fishing crafts. Traditional fishing crafts of India 1 hr.
Classification of fishing crafts based on fabrication dimension, nature of fishing, depth of
operation 1 hr. History & development of mechanization of fishing crafts 1hr. Basic geometric
concepts and important terminologies of fishing vessel 2 hr. Form coefficients, properties of
irregular shapes Calculation of longitudinal and transverse sectional area of fishing craft by using
Trapezoidal rule and Simpson’s rules 3 hr. 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) 3 hr. Boat building materials: Choice of
construction materials: Wood, properties, advantages and disadvantages 3 hr. Deck fitting.
Maintenance oif fishing vessels.fouling and boring organisms; seasoning and preservation of
wood 2 hr. 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 2 hr.

FET 221 Navigation and Seamanship 2(1+1)


Theory
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 pointspelorus
and azimuth mirror, method of observation 2 hrs. Sextant -parts and functions, finding adjustable
and non adjustable errors and principles and use 1 hr. Hand lead line –construction and markings
and method of taking soundings 1 hr. 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 2 hrs. 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 2 hrs .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 3 hrs
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,1 hrLife saving appliances –life
jackets, life buoys and method of operations and contents, SART and EPIRB 1 hr. 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 2 hr. 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 berth 3 hr.

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

FET 222 Fishing Gear Technology 2 (1+1)


Theory
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) 3 hr.
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 test 3 hr.
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 4 hr.
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 2 hr.
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 3 hr.
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 3 hr

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.

FET 321 Fishing Technology 2 (1+1)


Theory
Structure of various commercial fishing gears.1 hrRigging of fishing gears: Bridles, sweep lines,
otter boards, floats and ground gears arrangements. 1 hr
Otter door: Different types of otter doors. Behavior of otter doors in water: Angle of attack, angle
of heel and angle of tilt.1hr Fishing accessories – thimbles, shackles, C-links, rings, G-links,
Kelly’s eye, stopper, bottle screw, 1 hr
Deck layout of different fishing vessels.1hr Trawling: Beam trawling; otter trawling; side
trawling; twin trawling out rig trawling bull trawling and mid water trawling.1 hr
Constructional details of single boat purse seine; two boat purse seine and method of operation.2
hr
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.2 hr
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. 2hr
Operation of beach seine, boat seine and traps.1hr
Selectivity in fishing gear and by catch reducing devices.1hr
Deck equipments – types of winches, net haulers, line haulers, triple drum, gurdy, power blocks,
fish pumps.2 hr
Fishing equipment: Fish finder, GPS navigator, sonar, net sonde, gear monitoring equipment.2
hr
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.

DEPARTMENT OF MANAGEMENT STUDIES

MGT 121 Statistical Methods 3 (2+1)


Theory
Definition of statistics, Concepts of population, sample, Census and sample surveys,
Classification of data, frequency and cumulative frequency table, 4 hr. Diagrammatic and
graphical representation of data - bar diagrams, pie-diagram, histogram, frequency polygon,
frequency curve and Ogives, 4 hr. Important measures of central tendency - arithmetic mean
median and mode. Relative merits and demerits of these measures
2 hr. Important measures of dispersion, Range, Mean Deviation, Variance and Standard
Deviation. Relative merits and demerits of these measures , Coefficient of variation, 3hr.
Normal Curve, Concepts of Skewness and kurtosis, 1 hr. Definitions of probability, mutually
exclusive and independent events, conditional probability, addition and multiplication theorems.
3hr. Random variable, concepts of theoretical distribution; Binomial, Poisson and Normal
distributions and their use in fisheries, 5 hr. Basic concept of sampling distribution; standard
error and central limit theorem, 2 hr. Introduction to statistical inference, general principles of
testing of hypothesis, types of errors.3hr Tests of significance based on Normal, t, and Chi-
square distributions. 3hrBivariate 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 3 hr.Sampling
Techniques, Basic sampling desi9gns, Simple random sampling, Stratified random sampling,
systematic sampling, clustersampling Methodology for estimation of marine fish landings in
India, Estimation of inland fish production in India and problems encountered 3 hr.

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.

MGT 311 Fisheries Economics 3 (2+1)


Theory

Introduction to fisheries economics, basic economic terminologies – micro and macroeconomics,


positive and normative economics, environmental economics, 3hr. Micro-economics: resource,
scarcity, utility analysis, theories of consumption, demand, supply; Consumer surplus, 5 hr.
Elasticity – price, income, cross, application of elasticity in fisheries managerial decision, 2 hr.
Market – equilibrium price, 3 hr, Costs and returns –breakeven analysis of fish production
system; concepts of externalities and social cost; factors of production, marginal cost and return,
Significance or importance of marginal cost 4 hr. Farm production economics – production
functions in capture and culture fisheries. Farm-firm relationships, law of diminishing marginal
return, returns toscale, economies of scale and scope, revenue, profit maximization, measurement
oftechnological change, farm planning and budgeting 3 hr. Macro-economics: Introduction to
national income, accounting, measurement and determinants of national income, contribution of
fisheries to GNP and employment; contribution of fisheries sector to the economic development
of the country. Balance of payments, economic growth and sustainable development, 3 hr.
Globalization: dimensions and driving Forces 2 hr. Introduction to GATT and WTO. WTO
Framework – Key Subjects - Agreement on Sanitary and Phytosanitary Measures (SPS), Seafood
Export Regulations 2 hr; Non-Tariff Barriers (NTBs) and Agreement on Anti-Dumping
Procedures 2 hr. Fisheries Subsidies and WTO1 hr. Fisheries Trade and Environment; protests
against globalisation and WTO, 2 hr. Intellectual Property Rights (IPR) and different
forms.Patents and patenting process, Agreement on TRIPS, Bio-piracy, GMOs in fisheries, 2 hr.
Salient features of Indian Patent (Amendment) Act 2005. Overview of Patents in Indian fisheries
sector, 2 hr.

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.

MGT 312 Fisheries Policy and Law 1 (1+0)


Theory

Introduction to public administration, principles of organization and management of


publicenterprise (1hr.) Central and State responsibilities for fisheries development,
organizational set up of fisheries administration at the Centre and state levels (2 hrs.) Present
relevance of past fisheries policies and recent policies in fisheries sector (1 hr.) Functions and
powers of functionaries of department of fisheries, corporations and cooperatives (1 hr.).
Different central and state level fisheries institutions. Role of Central and State Government in
the regulatory activities of Aquaculture and fisheries (2hrs.) Implementation of community
based resource management plans. Historical review of fisheries development and management
in India (1 hr.). International agencies / organizations for promotion of fisheries worldwide.
Fisheries legislation: Overview of fisheries and aquaculture legislations in India (2 hrs.). Indian
Fisheries Act, 1897 2 hrs. International environmental legislation and its impact on fisheries 1
hr. Laws relating to conservation and management of fishery resources in marine and inland
sectors1 hr. Objectives, functions and authority of fishery regulatory agencies like Coastal
Regulatory Zone (CRZ) and Aquaculture Authority of India 2 hrs. Brackishwater 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 2 hrs.
MGT 211 Fisheries Co-operatives and Marketing 2 (1+1)
Theory
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 2 hr. 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 2 hr; role of NABARD in fisheries development; role of insurance in fish and shrimp
farming and industry 2 hr. Basic accounting procedures, profit and loss account 2 hr.
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 2 hr. 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 2 hr; export markets and marketing of fish and fishery products; Trade
liberalization and fisheries markets. Integrated marketing approach in fisheries 2 hr. Sea food
export case study on product and market diversification- export and import policies (fisheries) 2
hr.New product development and market segmentation. Export and import policies relevant to
fisheries sector 2 hr.

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.

MGT 321 Fisheries Business Management and Entrepreneurship Development 1 (1+0)


Theory

Concept of entrepreneurship; entrepreneurial and managerial characteristics; managing an


enterprise; motivation and entrepreneurship development 2 hr; importance of planning,
monitoring, evaluation and follow up; managing competition; entrepreneurship development
programs 2 hr; Generation, incubation and commercialization of ideas and innovations1 hr.
Government schemes and incentives for promotion of entrepreneurship 2 hr. Preparation of
enterprise budget for integrated fish farming 1hr. Fiscal and monitory policies and its impact on
entrepreneurship 1 hr. 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 2 hr. Characteristics of
Indian fisheries processing and export industry 2 hr. Introduction to fish business management-
Concept of management, management process (planning, organising, staffing, leading and
controlling)1 hr, Organizational behaviour, human resource planning, new dimensions in fish
business environment and policies.1 hr. Emerging trends in fish production, processing,
marketing and exports1 hr. Assessing overall business environment in the Indian economy.
Overview of Indian social, political and economic systems and their decision making by
individual entrepreneurs1 hr. Globalisation and the emerging business /entrepreneurial
environment. Social Responsibility of Business 1 hr.

MGT 112 Information and Communication Technology 2 (1+1)


Theory

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 3 hr; features of machine language, assembly language, high-level language and
their advantages and disadvantages, 2hr; principles of programming- algorithms and flowcharts;
2hr. Operating systems (OS) - definition, basic concepts, introduction to WINDOWS and
LINUX Operating Systems, 2hr; Local area network (LAN), Wide area network(WAN), Internet
and World Wide Web, HTML and IP, 1hr; Introduction to MS Office - Word, Excel, Power
Point, 2 hr. Audio visual aids - definition, advantages, classification and choice of A.V aids,
2hr; cone of experience and criteria for selection and evaluation of A.V aids, 2 hr; video
conferencing. Communication process, Berlo’ s model, feedback and barriers to communication,
2 hr.

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.
MGT 221 Fisheries Extension Education 2 (1+1)
Theory

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 development2 hr. Fisheries extension methods- individual, group and mass contact
methods and their effectiveness, factors influencing their selection and use2 hr; characteristics of
technology, transfer of technology process; important TOT programs in fisheries; role of NGOs
and SHGs in fisheries 3 hr; Fisheries co-management; Adoption and diffusion of innovations,
adoption and diffusion process, adopter categories and barriers in diffusion of fisheries
innovations2hr; Extension program planning and evaluation - steps and importance;
participatory planning process, PRA and PTD 3 hr. Basic concepts in rural sociology and
psychology and their relevance in fisheries extension 2 hr; social change, social control, social
problems and conflicts in fisheries2 hr; gender issues in fisheries; theories of learning, learning
experience, learning situation 2 h

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.

MGT 111 Communication Skills and Personality Development 1 (0+1)


Practicals
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 (CNC)
MGT 122 Swimming 1 (0+1)
Practicals
History,hazardsinwaterandsafetyprecautions;poolmaintenanceandwaterqualitycontrol.
Learningswimming,understandingandpracticeofduckingthehead,kickingaction,holding breath
under water and various strokes (free style, breast stroke, butterfly, back stroke); competitive
swimming-relays andmedleys,laptimepractice,swimmingandfloatingaids andtheiruses;diving-
stylesofdiving,rules,regulationsandprecautions.Methodsoflife
savinginwater;Boating,canoeingandsailing:types,maintenance,skilldevelopment,rules
andregulationsandpractice.

MGT 113 Physical Education, First Aid & Yoga Practices 1 (0+1)
Practicals
Introductiontophysicaleducation:definition,objectives,scope,history, development
a n d importance; p h y s i c a l culture; Meaning and importance of Physical Fitness and
Wellness; Physical fitness components -
speed,strength,endurance,power,flexibility,agility,coordinationandbalance; Warming up -
General & Specific & its Physiological basis; Test and measurement in physical education;
Training and Coaching - Meaning & Concept; Methods of Training; aerobicandanaerobic
exercises; Calisthenics, weight training, circuit training, interval training, Fartlektraining;
Effects of Exercise on Muscular, Respiratory, Circulatory & Digestive systems; Balanced 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
Needandrequirementoffirstaid.FirstAidequipmentsandupkeep.Handlingandtransport ofinjured
Itraumatized persons. Emergencyprocedureforsuffocation,demonstrationof
artificialrespiration.Treatmentofinjuries(woundsandbleeding)-methodsofdressingand bandages;
first-aid procedure for injured bones. Handling unconsciousness; Treatment of
bumsandscalds.Emergencyprocedureforpoisoningwithspecialreferencestosnakebite. Injuries I
accidents in fishing, fish processing factories, chemical laboratories and their treatments. Shock
injuries tomuscles andjoints andtreatments. Sportsinjuries andtheir treatments.

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