AG60114: Processing And Preservation Of Aquacultural Products

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Course name Processing And Preservation Of Aquacultural Products
Offered by Agricultural & Food Engineering
Credits 4
L-T-P 3-1-0
Previous Year Grade Distribution
Semester Spring

Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Nutritional Aspects of Fish and Fishery Products, Causes of Spoilage of Fresh Fish, Principles of Preservation and Processing. Handling and Transport of Wet Fish-Icing, Containers and Packages. Chilling and Freezing- physical aspects, Methods of Freezing, Typical Frozen Products.Thermal Processing-Principles of Canning, Canning Process, Canned Products. Drying of Fish- Fundamentals, Salting, Methods of Drying, Smoking, Typical Dry Products. Miscellaneous Products-Crabs, Molluscs. Fishery Byproducts-Fish Meal, Oil and Others. Quality Control in Fishery Industry.

Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]