1

COURSE SYLLABUS
For
BACHELOR OF FISHERY SCIENCE
(B.F.Sc)

COLLEGE OF FISHERIES
(Approved vide Academic council Resolution No. 7156 dtd. 21.07.2016)

ORISSA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY

BHUBANESWAR-751003

2017
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COLLEGE OF FISHERIES
Departments
1. Department of Aquaculture (AQ)
2. Departmentof FisheriesResource Management (FRM)
3. Department of Aquatic Animal Health Management (AAHM)
4. Departmentof Aquatic EnvironmentManagement (AEM)
5. Department of Fish Processing Technology (FPT)
6. Department of Fishery Engineering (FE)
7. Department of Fisheries Extension Economics &Statistics (FEES)

Department wise course distribution and credit load

No. of
Sl. No. Department Credit load
courses
1 Aquaculture 12 29(17+12)
2 Fisheries Resource Management 9 23(14+9)
3 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 Fishery Engineering 6 14(8+6)
7 Fisheries Extension, Economics and Statistics 8 15(9+6)
Comp. Non-credit courses (Swimming & Phy. Edn) 2 -
Sub total 61 140(84+56)
Student READY Programme
a. Experiential Learning Programme 1 20(0+20)
b. In-Plant Attachment 1 10(0+10)

c. Rural Fisheries Work Experience 1 10(0+10)

Total 3 40(0+40)

Grand Total 64 180(84+96)

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Department wise distribution of proposed courses

1. Department of Aquaculture (AQ)

Course
Sl. No Course title Credit load
Number
1 Principles of Aquaculture AQ-111 2(1+1)
2 Fundamentals of Biochemistry AQ-112 3(2+1)
3 Fresh Water Aquaculture AQ-121 3(2+1)
4 Aquaculture in Reservoirs AQ-122 2(1+1)
5 Fish Food Organisms AQ-211 2(1+1)
6 Ornamental Fish Production and Management AQ-212 2(1+1)
7 Genetics and Breeding AQ-213 2(1+1)

8 Finfish Hatchery Management AQ-221 3(2+1)

9 Fish Nutrition and Feed Technology AQ-222 3(2+1)
10 Shellfish Hatchery Management AQ-223 2(1+1)
11 Coastal Aquaculture and Mariculture AQ-311 3(2+1)
12 Introduction to Biotechnology & Bioinformatics AQ-321 2(1+1)
Total 29(17+12)

2. Department of Fisheries Resource Management(FRM)

Course
Sl. No. Course title Credit load
Number
1. Taxonomy of Finfish FRM-111 3(1+2)
2 Anatomy and Biology of Finfish FRM-121 3(2+1)
3 Inland Fisheries FRM-122 3(2+1)
4 Taxonomy of Shellfish FRM-123 2(1+1)
5 Physiology of Finfish and Shellfish FRM-211 3(2+1)
6 Anatomy and Biology of Shellfish FRM-311 2(1+1)
7 Marine Fisheries FRM-312 3(2+1)
8 Aquatic Mammals, Reptiles and Amphibians FRM-313 1(1+0)
9 Fish Population Dynamics and Stock Assessment FRM-321 3(2+1)
Total 23(14+9)
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3. Department of Aquatic Animal Health Management(AAHM)

Sl. Course title Course Credit load
No. Number
1 Fundamentals of Microbiology AAHM-111 3(2+1)
2 Fish Immunology AAHM-211 2(1+1)
3 Therapeutics in Aquaculture AAHM-221 2(1+1)
4 Fish and Shellfish Pathology AAHM-222 3(2+1)
5 Microbial and Parasitic Diseases of Fish and Shellfish AAHM-223 3(2+1)
6 Pharmacology AAHM-311 3(2+1)
7 Fish Toxicology AAHM-312 2(1+1)
Total 18(11+7)

4. Department of Aquatic Environment Management(AEM)

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

5. Department of Fish Processing Technology(FPT)

Course
Sl. No. Course title Credit load
Number
1 Food Chemistry FPT-121 3(2+1)
2 Freezing Technology FPT-211 2(1+1)
3 Fish Canning Technology FPT-221 2(1+1)
4 Fish Packaging Technology FPT-222 2(1+1)
5 Fish in Nutrition FPT-311 1(1+0)
6 Fish Products and Value Addition FPT-312 3(2+1)
7 Microbiology of Fish and Fishery Products FPT-321 3(2+1)
8 Fish By-Products and Waste Utilization FPT-322 2(1+1)
9 Quality assurance of Fish and Fishery Products FPT-323 3(2+1)
Total 21(13+8)
6. Department of Fisheries Engineering (FE)
Course
Sl. No Course title Credit load
Number
1 Aquaculture Engineering FE-211 3(2+1)
2 Fishing Craft Technology FE-221 2(1+1)
3 Fishing Gear Technology FE-311 2(1+1)
4 Fishing Technology FE-321 2(1+1)
5 Navigation and Seamanship FE-322 2(1+1)
6 Refrigeration and Equipment Engineering FE-323 3(2+1)
Total 14(8+6)
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7. Department of Fisheries Extension, Economics and Statistics(FEES)

Course
Sl. No Course title Credit load
Number
1. Statistical Methods FEES-111 3(2+1)
2 Information and Communication Technology FEES-112 2(1+1)
3 Communication Skills and personality development FEES-113 1(0+1)
4 Fisheries Economics FEES-211 3(2+1)
5 Fisheries Extension Education FEES-221 2(1+1)
6 Fisheries Co-operatives and Marketing FEES-311 2(1+1)
7 Fisheries Policy and Law FEES-321 1(1+0)
Fisheries Business Management and Entrepreneurship FEES-322
8 1(1+0)
Development
Total 15(9+6)

Compulsory Non-Credit Courses ( FPE)

Course
Sl. No Course title Credit load
Number
1. Swimming FPE-111 1(0+1)

2. Physical Education, First Aid & Yoga Practice FPE-121 1(0+1)

Total 2(0+2)
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SEMESTER WISE DISTRIBUTION OF COURSES

I Semester
Sl. No. Course Title Course Credit hour
Number
1 Fundamentals of Microbiology AAHM-111 3(2+1)
2 Meteorology, Climatology and Geography AEM-111 2(1+1)
3 Soil and Water Chemistry AEM-112 3(2+1)
4 Principles of Aquaculture AQ-111 2 (1+1)
5 Fundamentals of Biochemistry AQ-112 3(2+1)
6 Statistical Methods FEES-111 3(2+1)
7 Information and Communication Technology FEES-112 2(1+1)
8 Communication Skills and Personality FEES-113 1(0+1)
Development
9 Taxonomy of Finfish FRM-111 3(1+2)
Total 22(12+10)
10 Swimming (Compulsory Non Credit) FPE-111 1(0+1)

II Semester
Sl. No. Course Title Course Credit hour
Number
1 Limnology AEM-121 3(2+1)
2 Marine Biology AEM-122 3(2+1)
3 Fresh Water Aquaculture AQ-121 3 (2+1)
4 Aquaculture in Reservoirs AQ-122 2(1+1)
5 Food Chemistry FPT-121 3(2+1)
6 Anatomy and Biology of Finfish FRM-121 3(2+1)
7 Inland Fisheries FRM-122 3(2+1)
8 Taxonomy of Shellfish FRM-123 2(1+1)
Total 22(14+8)
9 Physical Education, First Aid & Yoga Practices FPE-121 1(0+1)
(Compulsory Non Credit)
III Semester
Sl. No. Course Title Course Credit hour
Number
1 Fish Immunology AAHM-211 2(1+1)
2 Fishery Oceanography AEM-211 2(1+1)
3 Aquatic Ecology, Biodiversity and Disaster AEM-212 3(2+1)
Management
4 Fish Food Organisms AQ-211 2(1+1)
5 Ornamental Fish Production and Management AQ-212 2(1+1)
6 Genetics and Breeding AQ-213 2(1+1)
7 Fisheries Economics FEES-211 3(2+1)
8 Freezing Technology FPT-211 2(1+1)
9 Physiology of Finfish and Shellfish FRM-211 3(2+1)
10 Aquaculture Engineering FE-211 3(2+1)
Total: 24(14+10)
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IV Semester
Sl. Course Title Course Credit
No. Number hour
1 Therapeutics in Aquaculture AAHM-221 2(1+1)
2 Fish and Shellfish Pathology AAHM-222 3(2+1)
3 Microbial and Parasitic Diseases of Fish and Shellfish AAHM-223 3(2+1)
4 Finfish Hatchery Management AQ-221 3(2+1)
5 Fish Nutrition and Feed Technology AQ-222 3(2+1)
6 Shellfish Hatchery Management AQ-223 2(1+1)
7 Fishing Craft Technology FE-221 2(1+1)
8 Fisheries Extension Education FEES-221 2(1+1)
9 Fish Canning Technology FPT-221 2(1+1)
10 Fish Packaging Technology FPT-222 2(1+1)
Total 24(14+10)

V Semester

Sl. No. Course Title Course Credit hour

Number
1 Pharmacology AAHM-311 3 (2+1)
2 Fish Toxicology AAHM-312 2 (1+1)
3 Coastal Zone Management AEM-311 2(1+1)
4 Finfish Hatchery Management AQ-311 3 (2+1)
5 Fishing Gear Technology FE-311 2(1+1)
6 Fisheries Co-operatives and Marketing FEES-311 2(1+1)
7 Anatomy and Biology of Shellfish FRM-311 2 (1+1)
8 Marine Fisheries FRM-312 3(2+1)
9 Aquatic Mammals, Reptiles and Amphibians FRM--313 1(1+0)
10 Fish in Nutrition FPT-311 1(1+0)
11 Fish Products and Value Addition FPT-312 3(2+1)
Total 24(15+9)

VI Semester

Sl. No. Course Title Course Credit hour

Number
1 Aquatic Pollution AEM-321 2(1+1)
2 Introduction to Biotechnology and Bioinformatics AQ-321 2(1+1)
3 Fishing Technology FE-321 2(1+1)
4 Navigation and Seamanship FE-322 2(1+1)
5 Refrigeration and Equipment Engineering FE-323 3(2+1)
6 Fisheries Policy and Law FEES-321 1(1+0)
7 Fisheries Business Management and Entrepreneurship FEES-322 1(1+0)
Development
8 Microbiology of Fish and Fishery Products FPT-321 3(2+1)
9 Fish By-Products and Waste Utilization FPT-322 2(1+1)
10 Quality assurance of Fish and Fishery Products FPT-323 3(2+1)
11 Fish Population Dynamics and Stock Assessment FRM-321 3(2+1)
Total 24(15+9)
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VII Semester
Sl. No. Course Title Course Credit
Number hour
Student READY Programme
1 Experiential Learning modules (any one)
Fish seed Production (or) FSR-411 20(0+20)
Post Harvest Technology FSR-412 20(0+20)
Total 20(0+20)

VIII Semester
Sl. No. Course Title Course Credit
Number hour
Student READY Programme
1 In-plant attachment (any one based on module opted in sem VII) 10 (0+10)
Fish seed Production (or) FSR-421
Post Harvest Technology FSR-422
2 Rural Fisheries Work Experience (RFWE) FSR-423 10 (0+10)
Total 20 (0+20)
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Department wise distribution of proposed syllabus

AQUACULTURE

1. Principles of Aquaculture 2 (1+1); AQ-111

Theory
Basics of aquaculture, definition and scope. History of aquaculture: Present global and national
scenario. Aquaculture vs Agriculture. Systems of aquaculture - pond culture, pen culture, cage
culture, running water culture and zero water exchange system,. Extensive, semi-intensive, intensive
and super intensive aquaculture in different types of water bodies viz., freshwater, brackish water
inland saline and marine water. Principles of organic aquaculture. Pre-stocking and post stocking
pond management. Carrying capacity of pond, factors influencing carrying capacity. Criteria for
selection of candidate species for aquaculture. Major candidate species for aquaculture: freshwater,
brackish-water and marine. Monoculture, polyculture and integrated culture systems. Water and soil
quality in relation to fish production. Physical, chemical and biological factors affecting productivity
of ponds.
Practicals
Aquaculture production statistics- world and India. Aquaculture resources of world and India.
Components of Aquaculture farms. Estimation of carrying capacity. Practices on pre-stocking and
post stocking management. Growth studies in aquaculture system. Study on waste accumulation in
aquaculture system (NH3, Organic matter, CO2). Analysis of manure.

2. Fundamentals of Biochemistry 3(2+1); AQ-112

Theory
A brief introduction to developments in biochemistry and its transformation to molecular
biology. Cell structure, water and major molecules of life. Carbohydrate chemistry: Structure,
classification, functions (mono, di and polysaccharides) isomerism and mutarotation. Metabolism of
carbohydrates: glycolysis, gluconeogenesis, glycogenolysis, glycogenesis, TCA cycle, central role of
TCA cycle in metabolism. Protein chemistry: classifications and functions. Classification, structure,
function and properties of amino acids. Essential and non essential amino acids. Primary, secondary,
tertiary and quaternary structure of proteins. Amphoteric property. Biuret reaction and xanthoproteic
reaction. Digestion and absorption of proteins. Classification, structure, functions and properties of
lipids. Essential fatty acids and phospholipids. Digestion and absorption of lipids. Lipid
autooxidation. Significance of Omega-3 and Omega-6 fatty acids. Enzymes: nomenclature;
classification; specificity; mechanism of enzyme action; kinetics and regulation of enzyme activity.
Steroid and peptide hormones- chemistry and function. Structure and functions of fat and water
soluble vitamins. Vitamins – classification- functions. Minerals – classification – functions. Nucleic
acids: Structure function and importance genetic code. Transcription and translation. Protein
synthesis. Energy changes in chemical reactions, reversible and irreversible reactions in metabolism.
Practicals
Preparation of normal solution of acid and base, buffers and reagents. Qualitative determination of
carbohydrates, proteins and lipids. Estimation of total nitrogen and crude protein of fish tissue.
Estimation of carbohydrates in foods. Determination of specific gravity of oil. Extraction and
estimation of total lipids in fish tissue. Determination of saponification value, iodine value and free
fatty acid value.

3. Fresh Water Aquaculture 3(2+1); AQ-121

Theory
Major species cultured, production trends and prospect in different parts of the world. Freshwater
aquaculture resources-ponds, tanks, lakes, reservoirs etc. Nursery, rearing and grow-out ponds
preparation and management-control of aquatic weeds and algal blooms, predatory and weed fishes,
liming, fertilization/manuring, use of biofertilizers, supplementary feeding. Water quality
management. Selection, transportation and acclimatization of seed. Traits of important cultivable fish
 10

and shellfish and their culture methods-Indian major carps, exotic carps, air breathing fishes, cold
water fishes, freshwater prawns, mussels. Wintering ponds, quarantine ponds and isolation ponds.
Sewage-fed fish culture. Principles of organic cycling and detritus food chain. Use of agro-industrial
waste and biofertilizer in aquaculture. Composite fish culture system of Indian and exotic carps-
competition and compatibility. Exotic fish species introduced to India. Culture of other freshwater
species. Medium and minor carps, catfish and murrels. Species of fish suitable for integrated
aquaculture. Integration of aquaculture with agriculture/horticulture. Integration of aquaculture with
livestock. Cultivation of aquatic macrophytes with aquaculture (makahana). Paddy cum Fish/Shrimp
Culture.
Practicals
Preparation and management of nursery, rearing and grow-out ponds. Study on effect of liming,
manuring and fertilization on hydrobiology of ponds and growth of fish and shellfishes. Collection,
identification and control of aquatic weeds, insects, predatory fishes, weed fishes and eggs and larval
forms of fishes. Algal blooms and their control. Estimation of plankton and benthic biomass. Study
of contribution of natural and supplementary feed to growth. Workout of economics of different
culture practices. Estimation of live stock requirement / Unit in integrated aquaculture Design of
paddy plot for paddy-cum-fish culture. Design of Fish and Shrimp Culture, livestock shed on pond
embankment, Economics of different integrated farming systems.

4. Aquaculture in Reservoir 2 (1+1); AQ-122

Theory
Definition of reservoirs in India; nature and extent of reservoirs, topography and species diversity;
importance of morpho-edaphic index in reservoir productivity and classification; factors influencing
fish production; trophic phases in reservoir; pre-impoundment and post-impoundment stages and their
significance in establishment of reservoirs fisheries. Salient features of reservoir limnology and their
significance to fisheries development; management of small, medium and large reservoirs; present
status and future prospects in reservoirs fish production. Fisheries of some important reservoirs;
recent advances in reservoirs fisheries management; conservation measures in reservoir fisheries. Fish
stocking in Reservoirs Role of cage and pen culture in enhancement of fish production from
reservoirs; history of cage culture, advantages of cage culture; selection of suitable site of cage
culture; cage materials, designs, shape, size and fabrication; cage frames and supporting system.
Integration of cage culture with other farming systems. History of pen culture, pen materials,
fabrication; breeding of fish in pen; rearing of spawn in pen; grow-out from pens. Suitable species for
culture in cages and pens; constraints in cage and pen culture; economics of cage and pen culture.

Practicals
Preparation of charts on the present situation of reservoirs fisheries productivity; detailed case studies
of selected reservoirs on the changing trends in capture fisheries profile; drawing inferences from the
analysis of data; suggestions for the sustainable development of reservoirs fisheries. Case studies on
cage and pen culture; field visit to cage and pen culture site to acquaint with construction details and
operation.

5. Fish Food Organisms 2 (1+1); AQ-211

Theory
Candidate species of phytoplankton and zoo-plankton as live food organisms of freshwater and
marine species. Tropic potentials - proximate composition of live feed. Biology, culture requirements
and methodology of important live food organisms; Green algae, blue-green algae, spirulina,
diatoms, infusoria, rotifers, cladocerons, tubifex, brine shrimp, chironomids. Culture of
earthworms, bait fish and forage fish.
Practicals
Methods of collection and identification of different live food organisms. Laboratory scale culture of
selected live food organisms (green algae, spirulina, chetoceros, rotifer, Moina, copepod). Evaluation
of live food organisms. Decapsulation and hatching method of brine shrimp cyst.
 11

6. Ornamental Fish Production and Management 2 (1+1); AQ-212

Theory
World trade of ornamental fish and export potential. Different varieties of exotic and indigenous
fishes. Principles of a balanced aquarium. Fabrication, setting up and maintenance of freshwater and
marine aquarium. Water quality management. Water filteration system-biological, mechanical and
chemical. Types of filters. Aquarium plants and their propagation methods. Lighting and aeration.
Aquarium accessories and decorative. Aquarium fish feeds. Dry, wet and live feeds. Breeding and
rearing of ornamental fishes. Broodstock management. Application of genetics and biotechnology for
producing quality strains. Management practices of ornamental fish farms. Common diseases and
their control. Conditioning, packing, transport and quarantine methods. Trade regulations and wild
life act in relation to ornamental fishes.
Practicals
Identification of common ornamental fishes and plants. Fabrication of all-glass aquarium. Setting up
and maintenance of Aquarium accessories and equipment. Conditioning and packing of ornamental
fishes. Preparation of feed. Setting up of breeding tank for live bearers, barbs, goldfish, tetras,
chiclids, gouramis, fighters and catfishes. Identification of ornamental fish diseases and prophylactic
measures.

7. Genetics and Breeding 2 (1+1); AQ-213

Theory
Principles of genetics and breeding, Gene and chromosome as basis of inheritance, Mendel’s law of
inheritance – complete and incomplete dominance, monohybrid and dihybrid ratios. Gene interactions
– dominant and recessive epistasis. Pleiotropism. Lethal genes. Mutation. Sex - linked genes, sex
influenced and sex limited traits. Linkage and crossing over. Introduction to population genetics.
Hardy- Weinberg law and its significance. Chromosomal structure and aberrations. Chromosome
manipulation techniques - androgenesis, gynogenesis and polyploidy and identification of ploidy.
Sex determination. Cross breeding (hybridization) – types of cross breeding, heterosis and design of
cross breeding programmes, hybridization in different fishes. Quantitative genetics – quantitative
traits, polygenic traits, heritability. History and present status of selective breeding programs in
aquaculture. Selection methods and mating designs. Design for selective breeding. Inbreeding and its
consequences. Domestication methods. Seed certification and quarantine procedures.
Cryopreservation of gametes.
Practicals
Problems on Mendelian inheritance (qualitative genetics) - monohybrid and dihybrid ratios and
epistasis. Problems on quantitative traits, response to selection and heritability. Estimation of rate of
inbreeding and heterosis. Mitotic and meiotic chromosome preparation. Demonstration of protocol
of androgenesis, gynogenesis and polyploidy. Problems on gene and genotypic frequency. Gamete
cryopreservation protocols and quality evaluation of fish milt.

8. Finfish Hatchery Management 3 (2+1); AQ-221

Theory
Freshwater and marine fish seed resources. Natural breeding of finfishes. Selection of riverine spawn
collection sites, gears used and methods of collection. Spawn quality and quantity indices.
Advantages and disadvantages of riverine seed collection. Sexual maturity and breeding season of
various cultivable species. Development of gametes in male and female. Fish egg and embryonic
development. Methods of breeding; bundh breeding - wet and dry bundhs, collection and hatching of
eggs, factors involved in bundh breeding, advantages and disadvantages of bundh breeding. Induced
breeding of warmwater finfishes, environmental factors affecting spawning, sympathetic breeding.
Hypophysation of fishes. Fish pituitary gland – its structure, collection, preservation and preparation
of extract for injection, dosages and methods of injection. Brood-stock management and
transportation of brood fish. Synthetic hormones used for induced breeding of carps. Different types
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of fish hatcheries-traditional, Chinese, glass jar and modern controlled hatcheries. Causes of
mortalities of eggs and spawn and remedies. Spawn rearing techniques. Use of anesthetics in fish
breeding and transport. Breeding techniques for Indian major carps, exotic carps, mahaseers, trouts,
tilapias, catfishes, grey-mullets, milk fish, pearl spot, sea bass, sea hourse, groupers, pacu, cobia,
pompanos and indigenous fishes, etc. Off-season andmultiple breeding of carps.
Practicals
Study of maturity stages in fishes. Collection and preservation of fish pituitary gland, preparation
of PG extract, Hypophysation. Calculation of fecundity. Brood-stock maintenance and selection of
breeders for injection. Histological studies of ovary and testes. Different fish hatchery systems,
study of fish eggs and embryonic developmental stages. Identification of eggs, spawn, fry and
fingerlings of different species. Preparation and management of fish nursery. Fish seed and brood-
stock transportation, use of anesthetics, disinfectants and antibiotics in fish breeding. Water quality
monitoring in fish hatcheries and nurseries. Breeding and larval rearing of common finfishes.

9. Fish Nutrition and Feed Technology 3 (2+1); AQ-222

Theory
Fundamentals of fish nutrition and growth in fish. Principal nutrients and nutritional requirements of
cultivable fish and shellfish. Nutritional energetics: definition and forms of energy partitioning.
Methods of feed formulation and manufacturing. Forms of feeds: wet feeds, moist feeds, dry feeds,
mashes, pelleted feeds, floating and sinking pellets. Feed additives: binders, antioxidants, enzymes,
pigments, growth promoters, feed stimulants. Feed storage: use of preservatives and antioxidants.
Feed evaluation: feed convertion ratio, feed efficiency ratio, protein efficiency ratio, net protein
utilization and biological value. Essential aminoacids and by-pass protein, Energy requirements,
digestibility coefficient, pepsin digestibility. Feeding devices and methods. Non-conventional feed
ingredients and antinutritional factors. Digestive enzymes, feed digestibility. Factors affecting
digestibility. Nutrional deficiency diseases.
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.

10. Shellfish Hatchery Management 2 (1+1); AQ-223

Theory
Natural seed resources, site selection and collection methods. Life cycle of important shellfish
(Penaeus monodon, P. indicus, Macrobrachium rosenbergii, P. Vannamei, Scylla serrata, lobster,
edible, oyster, pearl oyster, fresh water mussel, holothurians, horse-shoe carb, Sepia, Loligo, cray fish
etc.). Sexual maturity and breeding seasons of different species. Maturation stages of Macrobrachium
rosenbergii and Penaeus monodon. and P. Vannamei. Induced maturation in Penaeus monodon and P.
Vannamei P. Indicus by eye stalk ablation. Reproductive physiology. Reproductive harmones in
crustaceans. Brood stock management of Penaeus monodon and Macrobrachium rosenbergii.
Breeding and hatchery management of Penaeus monodon and Macrobrachium rosenbergii. Breeding
and hatchery management of crabslobster, mussel, edible and pearl oyster. Food and feeding of larval
stages of important shellfishes. Health management in hatcheries.
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.
 13

11. Coastal Aquaculture and Mariculture 3 (2+1); AQ-311

Theory
An overview of sea farming and shore-based aquaculture in different parts of the world. Resources for
shore-based aquaculture and sea farming in India. Traits of important cultivable fish and shellfish
(seabass, mullet, milkfish, grouper, cobia, snappers, ayu, pearlspot, tiger shrimp, white shrimp, mud
crab, mussel, clam, oysters (edible and pearl oyster), lobster, seaweeds, Seed resources. Shore based
aquaculture system: traditional (pokkali, bheries, gazanis, khazans), semi- intensive, intensive
aquaculture practice of commercially important species of fish and shellfish. Methods of Shellfish
Culture rafts, racks, cages, poles and ropes., Water and soil quality management. Estimation of
growth, survival and pond productivity. Seaweed culture, Pearl culture, Sea ranching.
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.

12. Introduction to Biotechnology & Bioinformatics 2 (1+1); AQ-321

Theory
Biotechnology: Introduction to Biotechnology –scope and importance in fisheries/aquaculture;
Structural organization of prokaryotic and eukaryotic cell. Nucleic acids -structure, function and
types, Concepts of gene and genetic code, transcription and translation, mutations and their
implications. Post transcriptional modification and RNA processing. Gene regulation and expression
in prokaryotes and eukaryotes; DNA sequencing, Operons. Genetic engineering- Restriction
enzymes; Gene isolation; Cloning vectors; Probes; Recombinant DNA technology – vaccines.
Transgenic fish and Gene transfer technology, Animal Cell Culture, Hybridoma technology.
Molecular and immunological techniques – PCR; immunoblotting; ELISA; Principle of hybridization;
Northern blotting; Western blotting; Southern blotting; DNA fingerprinting; Restriction fragment
length polymorphism., Biosensors. Concept of bioremediation of water, bioprocess engineering and
bioprospecting.
Bioinformatics: Introduction to Bioinformatics; Biological Databases and tools : Introduction; Types
of biological databases; Primary and secondary databases; PDB, NCBI, formats and contents;
Sequence retrieval, manipulation; Primer design; Restriction mapping; ORF finding; EMBOSS,
Molecular visualization Sequence analysis.
Practicals
Study of structure of prokaryot and Eukaoryt Cells. Study on Model of protein Synthesis, Study of
models rDNA Technology, Cell Culture, Isolation of Nucleic Acids, Restriction enzymes, Gel
Electrophorus, ELISA, DNA sequence analysis and comparison.

FISHERIES RESOURCE MANAGEMENT

1. Taxonomy of Finfish 3 (1+2); FRM-111
Theory
Principles of taxonomy. Nomenclature, types. Classification and interrelationships. Criteria for
generic and specific identification. Morphological, morphometric and meristic characteristics of
taxonomic significance. Major taxa of inland and marine fishes up to family level. Commercially
important freshwater and marine fishes of India and their morphological characteristics. Introduction
to modern taxonomic tools: karyotaxonomy, DNA barcoding, protein analysis and DNA
polymorphism.
Practicals
Collection and identification of commercially important inland and marine fishes. Study of their
external morphology and diagnostic features. Modern taxonomic tools - Protein analysis and
 14

electrophoretic studies; Karyotaxonomy - chromosome preparation and identification. DNA

barcoding, DNA polymorphism; Visit to fish landing centres to study commercially important fishes
and catch composition.

2. Anatomy and Biology of Finfish 3 (2+1); FRM-121

Theory
Study of external and internal anatomy of important groups of finfish. Study of oral region and
associated structures. Digestive system and associated digestive glands. Food and feeding habits of
commercially important fishes. Qualitative and quantitative methods of analysis of gut contents.
Circulatory system, respiratory system, nervous system, urino-genital system, endocrine system,
skeletal systems and sensory organs. Reproductive biology – maturity stages, gonado-somatic index,
ponderal index, fecundity, sex ratio and spawning. Eggs and larval stages and developmental biology.
Age and growth determination by direct and indirect methods. Fish migration - type and significance.
Tagging and marking.
Practicals
Study of internal organs – digestive, respiratory, circulatory, urino-genital system, nervous, skeletal
systems and endocrine system. Study of food and feeding habits. Analysis of gut contents. Estimation
of age and growth by direct and indirect methods. Classification of maturity stages. Estimation of
fecundity. Study of developmental stages. Tagging and marking.

3. Inland Fisheries 3 (2+1); FRM-122

Theory
Freshwater fishery regions of the world and their major fish species composition. Global inland fish
production data. Capture fishery resources of India. Potential of inland water bodies with reference to
respective state. Problems in the estimation of inland fish catch data. Fishing crafts and gears. Major
riverine and estuarine systems of India. Major brackish water lakes and their fisheries. Fisheries of
major reservoirs / natural lakes of India. Flood-plain capture fishery- present status of their
exploitation and future prospects. Cold water fisheries of India.
Practicals
Analysis of species composition of commercial catches at landing and assembling centers, sampling
and familiarization of commercially important groups. Observations and experimental operations of
selected fishing crafts and gears in inland / estuarine waters. Maintenance of records on catch data.
Visit to Dept. of fisheries, lakes and reservoirs, net making yards.

4. Taxonomy of Shellfish 2 (1+1); FRM-123

Theory
Study of external morphology and meristic characteristics of crustacea and mollusca. Classification of
crustacea and mollusca up to the level of species with examples of commercially important species.

Practicals
Study of external morphology. Collection, preservation and identification of commercially important
prawns, shrimps, crabs, lobsters, bivalves, gastropods, cephalopods from natural habitats. Field visits
for collection and study of commercially important shellfishes.

5. Physiology of Finfish and Shellfish 3 (2+1); FRM-211

Theory
Water as a biological medium. Gas exchange; Circulation; Excretion; Osmoregulation; Reproductive
physiology; Muscle physiology; Sense organs; Energy and nutrient status of food; Nitrogen balance;
Standard and active metabolism; Energy utilization; Effect of environmental factors on physiology of
fin and shellfishes. Stress related physiological changes. Structure and functions of important
endocrine glands.
 15

Practicals
Estimation of oxygen consumption, Osmoregulation, ammonia excretion and carbon-dioxide output.
Influence of temperature and salinity on metabolism. Haematology of fin and shellfishes. Histological
techniques.

6. Anatomy and Biology of Shellfish 2 (1+1); FRM-311

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

Practicals
Study of Internal Organs commercially important crustaceans and mollusks. Study of Digestive,
respiratory, circulatory, nervous and reproductive systems. Study of food and feeding habits - analysis
of gut contents, age and growth, length - weight relationship and condition. Reproductive biology:
maturity stages, spawning periodicity, fecundity and larval stages.

7. Marine Fisheries 3 (2+1); FRM-312

Theory
Classification and definition of fishery zones and fishery resources of world. Overview of marine
fisheries resources of the world and India. Major exploited marine fisheries of India, their
developmental history and present status. Important pelagic - demersal fish, shellfish and seaweed
resources of India. Traditional, motorized and mechanized fisheries according to major gears.
Potential marine fishery resources of the India’s EEZ. GIS and Remote sensing in marine capture
fishery.
Practicals
Visit to fish landing centres, Observation and analysis of catches by major crafts and gears. Field
collection of fishes, crustaceans, molluscs and seaweeds and record keeping of relevant data.
Participation in fishing cruises. GIS and remote sensing in marine capture fishery.

8. Aquatic Mammals, reptiles and amphibians 1 (1+0); FRM-313

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

9. Fish Population Dynamics and Stock Assessment 3 (2+1); FRM-321

Theory
The concept of population and unit stock. Biological structure of fisheries resource in space and time.
Indicators of dynamics in a fishery resource. Characteristics of unit and mixed stock. Data
requirements for stock assessment. Segregation of stocks. Principles of stock assessment. Population
age structure. Theory of life tables. Von Bertalanffy growth parameters. Graphical models. Monte
Cario simulation model and ECOPATH model. Estimation of total fishing and natural mortality. The
concept of yield, yield in number and yield in weight, yield per recruit, yield curve. Yield models. The
concept of Maximum Sustainable Yield and Maximum Economic Yield. Biological symptoms of
under-fishing and over-fishing. Growth over-fishing and recruitment over-fishing. Eumetric fishing.
Open access fisheries. Fisheries regulations. CPUE. Trawl selection and gillnet selection. Analytical
models of fish stocks.
 16

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.

AQUATIC ANIMAL HEALTH MANAGEMENT

1. Fundamentals of Microbiology 3 (2+1); AAHM-111

Theory
Milestones in microbiology. Contributions of Leeuwenhoek, Louis Pasteur, Robert Koch, Alexander
Flemming, Joseph Lister, Winogrdasky. Microscopy- Principle and constructionof brightfield, dark
field, phase contrast, stereo, SEM and TEM. Microbial taxonomy –Bergy’s and molecular taxonomy
Types of Microorganisms: Prokaryotes– Morphology and ultrastructure of bacterial cell. General
features, types and importance of viruses, cyanobacteria, actinomycetes, archae, mycoplasma,
rickettsiae. Eukaryotes – Diagnostic features and importance of fungi and protozoa. Microbial
Techniques - Types of media, types of sterilization - physical and chemical agents, cultivation of
microorganisms, staining techniques – simple, differential, structural staining; enumeration of micro-
organisms, culture preservation methods. Bacterial metabolism: Nutrient requirements, nutritional
types, bacterial photosynthesis and their ecological significance. Microbial growth: Growth phases,
measurement of cell growth, factors affecting growth- influence of physico-chemical factors - pH,
temperature, moisture, light, osmotic pressure, fermentation - types and significance. Microbial
genetics- general principles, genetic recombination, transformation, transduction and conjugation.
Plasmids- types and their importance. Mutation –types and significance. Microbial ecology:
Introduction and types of interaction, extremophiles and their significance Aquatic
Microbiology:Introduction and scope of aquatic microbiology, aquatic environment as habitat for
microorganisms - bacteria, cyanobacteria, fungi, algae, parasites and viruses; distribution of
microorganisms and their biomass in rivers, lakes, sea and sediment. Influence of physical, chemical
and biological factors on aquatic microbes. Microbial biofilms. Role of microbes in the production
and breakdown of organic matter. Role of microbes in sedimentation and mineralization process.
Nutrient cycles-carbon, nitrogen, sulphur, phosphorus, iron, and manganese cycles. Sewage
microbiology, self purification in natural waters, sewage treatment, drinking water microbiology,
sanitary quality of water for aquaculture, bioremediators. Economic significance of aquatic microbes.
Practicals
Handling of microscopes, Wet mount, smear and hanging drop preparations Micrometry-
Determination of size of micro organisms (ocular, stage micrometers). Tools and techniques in
sterilization methods:Filteration, dry heat, moist heat, chemical agents Cultivation technique: Media
preparation, Isolation -pure culture, subculture. Observation of fungi, blue-green algae, and
protozoans. Staining techniques for bacteria– simple, differential, structural and Biochemical tests:
Indole, methyl red, Voges Proskauer, citrate test, oxidase test, catalase tests. Collection of water and
sediment samples for microbiological analysis, Winogradsky cylinder, Isolation, identification and
enumeration of various groups of microorganisms from different water bodies including aquaculture
systems. Study of bacteria involved in nutrient cycles. Biofilms, water testing for potability,
enumeration of coliform. Antibiotic sensitivity of bacteria - antibiotic sensitivity test – disc diffusion
method.
2. Fish Immunology 2 (1+1); AAHM-211
Theory
Introduction, brief history to immunology. Types of immunity: Innate and adaptive immunity, cell
mediated and humoral immunity, cells and organs of the immune system. Antigens – structure and
types. epitopes, haptenes. Antibody – fine structure, classes with structure and functions, antigenic
determinants on immunoglobulins. MHC complex – types, structure, and functions.Antigen-antibody
interactions- principle, antigenrecognition by B-cells and T cells.
 17

Antigen-antibody reaction - Precipittin reactions, agglutination reactions, Microorganisms associated

with fishes in health and disease. Defense mechanism in finfish and shellfish- specific and non specific
immune system. Pathogenicity and virulence.Sources of infection, transmission of disease producing
organisms, portals of infection. Immunity to bacteria, fungi and parasites Role of stress and host
defense mechanism in disease development. Vaccines - types of vaccines – whole cell vaccine,
purified macromolecules, recombinant –vector, DNA vaccines and multivalent subunit vaccines,
modes of vaccine administration. Serological methods in disease diagnosis. Immunostimulants –types,
mechanism of action, modes of administration. Immunoassays, immunodiffusion, ELISA,
immunofluorescence, neutralization, radioimmunoassay, serotyping.
Practicals
Collection, separation and identification of fish leucocytes. Separation of blood plasma and serum.
Differential counting - RBC and WBC by Haemocytometer. Study of different types of leukocytes
and isolation of macrophages. Precipitin reactions - Agglutination test,immunogel diffusion, double
immuno diffusion, radial immuno diffusion assay, ELISA. Methods of vaccine preparation and
techniques of fish immunization.

3. Therapeutics in Aquaculture 2 (1+1); AAHM-221

Theory
Scope and current scenario of therapeutics in aquaculture.
Chemotherapy: History, definition, terms used and classification of AMA. Antibacterial agents, mode
of action, general principles, classification, Antibiotics, different classes and their mode of action,
properties etc.Antibiotic resitance. Antiseptics and disinfectants. Antiparasiticides: Ectoparasites,
Endoparasites and Protozoanes. Antibiotics used in aquaculture
Biologics: Immuno-stimulants and Vaccines-Principles in preparation/formulation, mechanism of
action. Drug formulation for aquaculture-Principles in preparation/formulation, mechanism of action,
drug leaching, stabilizer, binders and dosage.
Therapeutants in aquaculture: Classification, pesticides, fungicides/ algicides, hormones,
anaesthetics, flesh color enhancers, Chemicals of therapeutic value, Law priority aquaculture drugs.
Drugs used for structural material and substances for maintenance, substances connected with zoo
technical practices, list of the drugs used in aquaculture with therapeutics
Practicals
Regulations of drug use. Introduction to antimicrobials, preparation of potassium permanganate
solution, preparation of weak Tincture Iodine. Minimum inhibitory concentration(MIC). Five-plate
screening test for the detection of antibiotic residue. Calculation of different disinfectants dosage in
treating fish ponds. Generic name, patent name, dosage and indications of various aquaculture drugs
used in fish health.
4. Fish and Shellfish Pathology 3 (2+1); AAHM-222
Theory
Significance of finFish and Shellfish diseases in aquaculture. Host, Pathogen and Environment
Interaction. Disease development process. Stress in aquaculture and its role in disease development.
Pathological processes: Cellular response to injury, Inflammatory response to diseases, Pathogencity
mechanism of parasite, bacteria, virus and fungus. Casehistory and clinical sign in disease diagnosis.
Role of physical (injuries, health, cold) chemical (pH, salinity, toxins, ammonia, nitrogenous waste,
endogenous chemicals and metabolites, free radicals, oxidants) soil and water parameters in fish
health. Nutritional diseases . Non-infectious diseases.
Practicals
Live and post mortem examination of fish and shellfish. Pathology of organ systems. Histopathology
of normal and diseases fish and shellfish, Diagnosis of abiotic fish diseases.

5. Microbial and Parasitic Diseases of Fish and Shellfish 3 (2+1); AAHM-223

Theory
General characteristics, life cycle, diagnosis, prevention and treatment of parasitic, bacterial, fungal
and viral diseases of finfish and shellfish. OIE listed diseases. Disease surveillance and reporting.
 18

Quarantine and health certification in aquaculture. Health management strategies in Aquaculture:

Vaccines, Immuno-stimulants, Bioremediation, Probiotics, Crop rotation, Good and Best management
practices. SPF and SPR stocks –development and application. Bio-security principles, Sanitary and
phytosanitary Agreement, Disease control through environmental management. Importance of
Biofilm, Biofloc, Periphyton in aquatic Health Management, Zoonotic diseases. Principles of disease
diagnosis, conventional, molecular and antibody based diagnostic methods, Rapid diagnostic
methods.
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.
6. Pharmacology 3 (2+1); AAHM-311
Theory
Introduction to Pharmacology: History, Importance, Terms and Definitions, Drug development,
Screening and Nomenclature, Scope of pharmacology in fishes. Route of Administration and Method
of application to fish. Source of Drugs.Pharmacolotherapeutic classification of drugs.
Pharmacokinetics: Biological membrane, absorption, distribution, biotransformation and Excretion of
drugs. Factors influencing drug metabolism. Pharmacodynamics: Principles of drug action, concept of
drug receptor, nature, chemistry, classification. Functions of receptor. Transducer mechanism, second
messenger, non receptor mediated action. Dose Response Relationship, half life withdrawal period,
potency, efficacy, threshold dose, therapeutic dose, maximal dose, toxic dose, lethal dose. Factors
modifying drug action, Adverse drug effects, drug interaction and Bioassay of drugs. Salient features
in drug acting on digestive system, and reproductive system. Drugs used in fish transporation. Drug
resistance. Recent advances in Pharmacology, biostatistics in experimental Pharmacology,
Pharmaceutical industry for aqua-medicines.
Practicals
Introduction to Pharmacy, Metrology, Prescription Writing, Preparation of drug solution for
fish/shellfishes, Source and chemical nature of drugs, Incompatability, Pharmacutical technology,
Bioassay of drugs, Animal models in Pharmacological experiments, Methods of application of drugs
in fish/ Aquaculture.

7. Fish Toxicology 2 (1+1); AAHM-312

Theory
General Toxicology:Definitions, Branches of Toxicology, Historical developments, Classification of
poison. Types of poisoning- Toxicity testing - Chronocity factor, Untoward effects, Common
causes, Diagnosis of poisoning, Factors modifying toxicity, Toxicokinetics, Toxicodynamics,
General approaches to diagnosis and treatment of poisoning.
Systemic Toxicology:Toxicity caused by metal and non-metals, Phytotoxins- Toxic principles of
various alkaloids and toxic plants, Drug toxicity and toxicity caused by agrochemicals. Mycotoxins,
Bacterial toxins. Collections and dispatch of specimens in Toxicological cases, Toxicity of drugs in
Aquaculture: Maximum Residual Limits (MRL) of various drugs and chemicals in fish- Metabolism
of toxic substances by aquatic organisms.
Practicals
Detection of heavy metal poisoning. Spot tests for metals. Group reaction for metals- Arsenic,
Antimony, Lead (Pb), Mercury (Hg), Zinc (Zn), Barium (Ba), Iron (Fe3+ ), Copper (Cu), Ammonia
(ammonium ions) NH4+ Chloride (Cl-), Phosphate (P04) Sulphate (S04 ) Flouride (Fl-), Qualitative
detection of Nitrite and Nitrate, Detection of hydrocyanic acid, Detection and Estimation of
Mycotoxins, Test for detection of alkaloids, Estimation of LD5O and ED5O Demonstration of drug
toxicity.
 19

AQUATIC ENVIRONMENT MANAGEMENT

1. Meteorology, Climatology and Geography 2 (1+1); AEM-111
Theory
Nature of Atmosphere: weather and climate; composition of atmosphere; structure of atmosphere.
Heat energy of atmosphere: process of heat transmission; heating of
atmosphere; disposal of insulation; irregular heating of atmosphere. Temperature: Temperature
instruments; periodic, horizontal and vertical temperature variations; effects of
vertical air motion on temperature. Humidity and water vapour: relationship between
temperature and humidity; distribution of water vapour in atmosphere; evaporation, humidity
instruments and measurements. Condensation and precipitation: process of conditions of
condensation, forms of condensation; precipitation; forms of precipitation, measurement of
precipitation; rainfall in India. Clouds and thunderstorms: amount of cloudiness;
ceiling; classification of clouds; conditions of cloud formation; reporting and identification of
clouds; thunderstorms. Atmospheric pressure: meaning of atmospheric pressure; the laws of
Gases; pressure units; pressure instruments; vertical, horizontal and periodic variations;
isobars and pressure gradients. Wind: characteristics of wind motion; wind observation and
measurement; wind representation; factors affecting wind motion. Terrestrial or planetary
winds: ideal planetary wind system; planetary pressure belts. Planetary wind system; secondary winds;
monsoon winds; land and sea breeze. Tropical cyclones: storm divisions;
pressure and winds; vertical structure of storm centre; hurricane, sea, swell and surge;
hurricane warning. Weather forecasting: forecasting process; forecasting from local
indications; role of satellite in weather forecasting; synoptic weather charts. Effects of climate change
on fisheries sector. Introductionto Geography: shape, size and structure of the earth; concepts of
latitude, longitude and great circles; model globe, maps and different types of projections;
cartography; landscape.
Practicals
Graphic representation of structure of atmosphere; physical
layering and compositional layering. Temperature instruments: simple thermometers; Six's
Max-Min Thermometer; thermograph. Isotherms: world mean temperatures-January to July.
India mean temperatures - January to July. Humidity measurement: hygrometer; psychrometer;
relative humidity; dew point. Condensation: observation and identification of
various types of clouds. Depicting sky picture. Precipitation: measurement of rainfall using
rain gauge. Mapping Indian monsoons: south-west monsoon and rainfall in June, North-east
monsoon and rainfall in December; isohyets. Atmospheric pressure measurement: fortin' 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.

2. Soil and Water Chemistry 3 (2+1); AEM-112

Theory
Analytical chemistry: principles, applications and types. Classical methods of analytical chemistry,
volumetry and gravimetry. Solutions: Standard solutions, titration, indicators, dilute solutions, units of
concentration: standard curve; nomograph.
Chemistry of water: the water molecule, properties of pure water, fresh water and sea water. Composition
of waters: surface water, ground water and sea water. Dissolved gasses: Factors affecting natural
waters. Acid, base, salts: Hydrogen ions, modern concept of pH and buffer. Water analysis:
collection and preservation of water samples. Measurement of temperature. transparency, turbidity,
determination of pH, electrical conductivity, salinity, chlorinity, total solids (TDS, TSS, TVS, TVDS),
dissolved oxygen, free carbon dioxide, total alkalinity, total hardness, Calcium, Magnesium, Inorganic
Nitrogen (Ammonium and Nitrate) and phosphorus. Water quality criteria/ requirements for
Aquaculture.
 20

Soil Chemistry: origin and nature of soils. Physical properties of soil; soil colour. texture, structure, pore
size, bulk density, water holding capacity. Soil types and their distribution. Soil chemistry: soil
colloids, cation exchange, organic carbon, Carbon - Nitrogen ratio, soil fertility. Soil reaction:
acidity, alkalinity, conductivity, redox - potential. Submersed soils: wet lands, peat soils, fluxes
between mud and water, methane and hydrogen sulphide formation. Saline soils, Alkali soils, acid
sulphate soils, iron pyrites, soil reclamation. Soil analysis: collection and preparation of soil samples.
Determination of soil texture, water holding capacity, pH, conductivity, organiccarbon, nitrogen,
phosphorus, lime requirement. Soil and water amendments: lime manures, fertilizers,
micronutrients, zeolites, alum, gypsum. Environmental ameliorative: chlorination, deodorizers,
bacterial formulation. Soil quality criteria/ requirements for aquaculture.
Practicals
Principles of Titrimetry, Gravimetry, Potentiometry, Conductometry,
Refractometry, Colourimetry, Turbidimetry, Spectrophotometry (UV, Visible, Flame, AAS),
computerized instrument system. Demonstration: demonstration of laboratory glass wares
and equipment used in water and soil analysis. Water analysis: measurement of temperature,
turbidity, determination of pH and EC. Determination of salinity, Chlorinity, Total solids,
Redox potential, DO, Free CO2. Determination of total alkalinity, hardness. Determination of
inorganic nitrogen, and phosphorus Soil analysis: Determination of soil texture, soil pH,
conductivity, soil available nitrogen, available phosphorus, and organic carbon.

3. Limnology 3 (2+1); AEM-121

Theory
Introduction to limnology: inland water types, their characteristics and distribution; ponds and lakes;
streams and rivers; dynamics of lentic and lotic environments. Lakes - their origin and diversity.
Famous lakes of the world and India; nature of lake environment; morphometry, physical and
chemical conditions and related phenomena; biological relations: influence ofphysical and chemical
conditions on living organisms in inland waters. Plankton: planktonic organisms; classification of
plankton; distribution of plankton: geographic, vertical, horizontal and seasonal distribution of
phytoplankton and zooplankton; seasonal changes of body form in planktonic organisms; food of
planktonic organisms; primary productivity: Aquatic plants: characterstics, classification, zonation,
seasonal variations, quantity produced chemical composition distribution in different waters,
limnological role. Nekton: composition, distribution, movements. Benthos: classification;
periphyton; zonation; distribution; movements and migration; seasonal changes in benthos, profundal
bottom fauna. Biological productivity: circulation of food material; classification of lakes based
on productivity; laws of minimum; biotic potential and environmental resistance; quantitative
relationships in a standing crop; trophic dynamics; successional phenomena; indices of productivity
of lakes; artificial enrichment. Lotic environments: running waters in general; physical conditions;
classification of lotic environments, biological conditions; productivity of lotic environments.
influence of currents; plant growth; plankton; nekton; benthos; temporary and head waters streams;
ecological succession.
Practicals
Morphometry of lakes, ponds and streams. Determination of physical characteristics of lentic
water bodies. Determination of chemical characteristics of lentic
water bodies. Determination of physical characteristics of lotic water bodies. Determination of
chemical characteristics of lotic water bodies. Collection and identification of fresh water
phytoplankton. Enumeration and biomass estimation of freshwater phytoplankton. Estimation
of primary productivity in fresh water bodies. Collection and identification of fresh water
zooplankton. Enumeration and biomass estimation of fresh water zooplankton. Collection and
identification of benthos from lakes and ponds, streams and canals. Collection and identification of
nekton/aquatic insects from freshwater bodies. Collection and identification of aquatic
plants from different fresh water bodies. Field visit to lotic and lentic water bodies.
 21

4. Marine Biology 3 (2+1); AEM-122

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

5. Fishery Oceanography 2(1+1); AEM-211

Theory
Introduction to Oceanography: classification; expeditions national and international. Earth and
the ocean basin, distribution of water and land; relief of sea floor; Major feature of topography
and terminology; major divisions. Relief in Indian oceans. Ocean Waves: definition and terms;
classification, Difference between surface and long waves; wave theories; surface wave
generation; spreading growth; Beaufort Scale; spilling and breaking waves; long waves,
Tsunamis, Seiches, internal waves. Ocean Tides: Definition; Tidal phenomenon, elementary tidal
definition; tidal inequalities; tide producing forces types of tides tidal bores, tide prediction. Ocean
Currents: Definitions and features; measurements of currents; direct and indirect methods forces
acting on sea waters; drift currents Ekman spirals, upwelling, sinking, gradient currents;
thermohaline circulation; characteristics; course; and significance of some major ocean currents
of the world. El-Nino. Physical properties of sea water: Salinity and chlorinity; temperature;
thermal properties of sea water; colligative and other properties of sea water; Residence time of
constituents in seawater. Properties of sea ice; transmission of sound; absorption of radiation;
eddy conductivity; diffusivity and viscosity. General distribution of temperature, salinity and
density: Salinity and temperature of surface layer (SST), subsurface; distribution of temperature and
salinity; The T-S diagram; water masses of Indian oceans. Chemistry of sea water: Constancy of
composition; elements present in sea water; artificial sea water; dissolves gases in sea water; CO2
system and alkalinity; inorganic agencies affecting composition of sea water distribution of
phosphorus, nitrogen compounds, silicates and manganese in the oceans, factor influencing their
distribution.
Practicals
Field visits and operation of oceanographic instruments- Nansen reversing water sampler,
Bathythermograph, Grabs, Corers, Current meters, Tidal gauges, Echo-sounder. Measurement of
temperature, Transparency, pH. Determination of DO, Salinity, Ammonia, Nitrate, Nitrite, Phosphate
and Silicate in sea water.

6. Aquatic Ecology, Biodiversity and Disaster Management 3 (2+1); AEM-212

Theory
Aquatic environment, Flora and fauna: Components of aquatic systems, Aquatic productivity, nutrient
cycles, energy flow, food chain. Animal associations: Symbiosis, commensalisms, parasitism, prey-
predator relationship, host parasite relationship. Aquatic biodiversity-its importance, species diversity,
genetic diversity, habitat diversity, diversity indices. Ecological and evolutionary processes.
Ecological niches – lagoons, estuaries, mangroves, coral reefs, flood plains, coastal wet lands, bheels,
oxbow lakes. Threats to biodiversity- habitat destination, introduction of exotic species, Conservation
 22

of habitats, marine parks and sanctuaries. Conservation programmes for endangered species, ex situ
and in situ conservation, captive breeding and management of endangered species. Various national
and international conventions and regulations concerning biodiversity, including use of selective gears
and exclusion devices.
Disaster Management in Fisheries:
Basic concepts: Hazard, risk, vulnerability, disaster, capacity building. Multi-hazard and disaster
vulnerability of India. Types of natural and manmade hazards in fisheries and aquaculture -
cyclones, floods, droughts, tsunami, El-nino, algal blooms, avalanches, pollution, habitat
destruction, over fishing, introduction of exotic species, landslides, epidemics, loss of bio-
diversity etc. Causes, characteristics and effects of disasters. Management strategies: pre-disaster,
during disaster and post-disaster. Pre-disaster: prevention, preparedness and mitigation; different
ways of detecting and predicting disasters; early warning, communication and dissemination,
community based disaster preparedness, structural and non-structural mitigation measures. During
disaster: response and recovery systems at national, state and local, coordination between different
agencies, international best practices. Post-disaster: Methods for assessment of initial and long
term damages, reconstruction and rehabilitation. Prevalent national and global management
practices in disaster management. Agencies involved in monitoring and early warnings at district,
state, national and global levels. Sea safety and health. Acquaintance with fire-fighting devices. Life
saving appliances and first-aid. Uses of distress signals and technologies. Relief and rehabilitation
measures, trauma counselling.
Practicals
Collection of species of fishes and other organisms and studying the assemblages of organisms of
rocky, sandy and muddy shores, lentic and lotic habitats. Observation of adaptive characters and
interrelationships like commensalisms, symbiosis, parasitism and predation. Field visits to mangroves,
marine parks, sanctuaries, coral reefs, rivers, hills, streams, lakes and reservoirs. Working out
biodiversity indices.

7. Coastal Zone Management 2 (1+1); AEM-311

Theory
Estuaries, Wet lands and Lagoons, Living resources – Non living resources. Principles of remote
sensing: orbits, electromagnetic radiation, diffraction, electro-optical, and microwave systems. Data
Input, Data Management, Data Quality. Remote Sensing for Coastal Management. Geographical
Information System (GIS): Definition, Concepts, Data Acquisition and Data Management.
Applications of GIS in aquatic resource identification. Coastal Regulation Zone (CRZ) Act, Coastal
regulation zones for main land and islands – Environmental policies, planning, administrative and
regulations. CRZ mapping. Integrated Coastal Zone Management (ICZM); concept, application and
case studies. Communication, research, integration, institutional arrangements, regulations,
stakeholder participation, the role of the private sector in ICZM. Impacts of human activities on
coastal and ocean areas: Challenges related to climate change, expanding tourism, declining fisheries,
intensive shipping and biodiversity protection. Problems related to sectors such as tourism and
fisheries in the ICZM context; Analysis of multiple use management problems typical for the coastal
areas with the maritime industry. Environmental Impact Assessment (EIA): Principles and process.
EIA of coastal industries. Evaluation and Methodology; Social Impact Assessment and other
developmental activities.
Practicals
Field visit to different coastal environments to study erosion of beaches, Identification of ecologically
sensitive areas and protection, Study of CRZ, ICZM along the coastal belt, Study on implementation
and violation of CRZ, Study of application of remote sensing and GIS, Project preparation of EIA.
8 . Aquatic Pollution 2 (1+1); AEM-321
Theory
Introduction to aquatic pollution, the sources of pollutants, toxic organic compounds and their impacts
in the aquatic organisms and the abiotic environment, Classification of pollution- physical,
chemical and biological classification of water pollution- description of terminologies. Sewage
and domestic wastes- composition and pollution effects- sewage treatment and its reuse.
 23

Agricultural wastes- organic detritus, nutrients, Adverse effects of oxygen demanding wastes:
importance of dissolved oxygen; Oxygen demand; BOD; COD; Oxygen budget; Biological
effects of organic matter. Excessive plant nutrients: Eutrophication; Red tides and fish kills. Pesticide
types and categories; inorganic pesticides, Organo-chlorine compounds, Organo-phosphorous
compounds; Polychlorinated biphenyls (PCBs); Bioaccumulation and impact on aquatic fauna and
human health; toxicology. Heavy metals: Interaction of heavy metals with water and aquatic
organisms. Bioremediation and Phytoremediation. Oil pollution; Crude oil and its fractions; Sources of
oil pollution; Treatment of oil spills at sea; Beach Cleaning; Toxicity of Petroleum Hydrocarbons;
Ecological Impact of Oil pollution- Case studies. Microbial pollution: Types of aquatic
microbes; autotrophs and heterotrophs; saprotrophs and necrotrophs; Sewage Fungus Complex;
Transmission of Human Pathogenic Organisms; Zoonosis; Development of Antibiotic Resistance and
its impact; Biofilms and Biocorrosion; Radioactivity and background radiation of earth: Radionuclide
polluting, special effects of radioactive pollution. Thermal pollution and its effects, Physical and
chemical nature of possible effluents from major industries in India. Monitoring and control
of pollution: Biological indicators of pollution. Solid waste management.
Practicals
Physical characteristics of polluted waters; Colour, Odour, Turbidity.
Determination of pH, salinity, alkalinity, hardness, BOD, COD, Hydrogen sulphide,
Phosphates, Ammonia, Nitrates, Heavy metals and Oil and grease in water. Determination of pH,
conductivity, organic carbon, nitrogen, phosphorus, heavy metals in sediments. Study of pathogenic
and coliform bacteria. Bacteriological quality of water; Colliform tests, IMVIC
test, standard plate count, methods of enumerating bacterial biomass in waters and waste
waters. Pollution flora and fauna: indicator species- algae, protozoa and insect larva. Methods
of pesticide residue analysis in waters and fish tissue; bioassay and toxicity study.

FISH PROCESSING TECHNOLOGY

1. Food Chemistry 3 (2+1); FPT-121
Theory
Composition of food and nutritional value. Moisture in foods. Biological oxidation, electron transport
chain, P/0 ratio; oxidative phosphorylation. Carbohydrates: Naturally occurring polysaccharides in
foods. Seaweed polysaccharides – sources and uses. Browning reactions – enzymatic and non-
enzymatic. Lipids: metabolism of lipids, oxidation of fatty acids, lipoproteins; VLDL and HDL and
their importance. Proteins: metabolism, deamination, decarboxylation, metabolic fate of amino acids,
nitrogen balance. Deamination reactions and nitrogen excretion with special reference to fish. Fish
muscle proteins, chemical changes in muscle during contraction. Proteins in foods, role in hydration-
native and denatured proteins, gel formation, functional properties of proteins, changes during heat
treatment and processing, texturised proteins. Chemistry of taste, flavour and odour components in
foods, flavour intensifiers, synthetic flavouring substances. Putrefication, saponification value and
iodine number, peroxide value, TBA number, oxidative and hydrolytic rancidity The taste of fish and
shellfish. Food additives - types and their chemical nature, emulsifiers and antimicrobial additives,
sequestrants, flavour potentiators surface active agents; non-nutritive sweeteners, colour additives in
food. Assessment of quality of food by instrumental and chemical methods. Nutritive value of foods.
Energy value and energy requirements and their estimation. Water, electrolytic and acid-base balance.
Nutritive value of proteins PER, BV digestibility coefficient, NPU values, pepsin digestibility. Role of
fibre in human nutrition.
Practicals
Estimation of moisture, crude protein, fat, ash (including acid soluble) in fish sample. Determination
of energy value of fish. Estimation of glucose and salt content in foods. Colorimetric method of
estimation of proteins and carbohydrates. Use of pH meter. Estimation of freshness quality indices
such as TVBN, TMA, alpha-amino nitrogen, PV, FFA, TBA value of fish. Estimation of fibre in
foods.
 24

2. Freezing Technology 2 (1+1); FPT- 211

Theory
Introduction to freezing technology; characteristics of fish and shellfish; changes in fish after death,
spoilage of fish, spoilage and pathogenic microorganism. Handling of fresh fish; sanitation in
processing plants. Principles of low temperature preservations. Chilling of fish – methods and
equipment for chilling; icing – quality of ice, ice making; refrigerated or chilled sea water, chilling
rate; spoilage of fish during chilled storage; use of antibiotics and chemicals. Freezing of fish
fundamental aspects; heat units; freezing point depression, eutectic point; freezing rate; methods of
freezing, freeze drying, physico– chemical changes that occur during freezing, mechanism of ice
crystal formation; preparation of fish for freezing. Changes that occur during frozen storage –
microbiological, physical and chemical changes, protein denaturation, fat oxidation, dehydration, drip;
protective treatments – polyphosphate, glazing, antioxidants, packaging; thawing of frozen fish –
methods of thawing. Transportation of frozen fish, cold chain, quality control, HACCP in freezing
industry.
Practicals
Sanitation and plant housekeeping; chilling and freezing equipment, instruments; packages and
product styles; methods of icing fish; cooling rate; preservation by chilled sea water; freezing and
thawing curves; freezing of different varieties of fish and shellfish; estimation of drip; determination
of quality changes during frozen storage; inspection of frozen fishery products; visits to ice plants,
cold storages and freezing plants.

.3. Fish Canning Technology 2 (1+1); FPT--221

Theory
Introduction to canning and its historical developments. Advantages of canning in relation to other
preservation methods. Raw materials and sub materials, their characteristics and suitability for
canning. Classification of foods based on pH, commercial sterility, Absolute sterility, pasteurisation
and sterilization. Canning process, process flow steps involved HTST and aseptic canning. General
steps in canning procedure and importance, preparation of raw material, packing, pre-cooking,
exhausting, seaming, retorting, cooling labelling and storage. Principles of thermal processing. Heat
resistance of micro organisms, heat penetration studies, mechanism of heat transfer. Cold spot and its
importance, convection and conduction type of packs. Process calculation by general/ graphical
methods, estimation of Fo value of the process (D-value, Z-Value TDT, F-value, lethal rate).
Commercial sterilization, 12-D concept. Canning of commercially important fin fishes, shell fishes
and cephalopods. Spoilage of canned foods, types, causes and preventive measures. Quality standards,
plant layout, hygiene and sanitation and waste disposal. Types of packaging materials for canned
foods, metal containers (Tin Plate, TFS, Aluminium cans) and retortable pouches.
Practicals
Types of cans, canning equipments and lay out of cannery. Canning of different varieties of fish and
shell fish. Cut out test of canned products. Examination of can double seam. Heat resistance of
bacteria. Heat penetration in canned food, thermal process calculation by general method. Study of
spoilage condition in canned products. Familiarization with various packaging materials and
container for fish products.

4. Fish Packaging Technology 2 (1+1); FPT- 222

Theory
Introduction to packaging, Importance of packaging in fish processing, functions, objectives and
requirements. Packaging materials, basic and laminates, principles of their manufacture and their
identification. Properties of packaging materials and their use in protective packaging with special
reference to food. Printing for packaging and print identification. Closures of packaging, heat seals
bottle closure. Principles of packaging fresh produce handling and transportation. Packaging for retail
sale and storage. Packaging equipment and machinery. Package design, evaluation and testing.
Flexible packaging materials, rigid containers, thermoform containers, glass containers, corrugated
fiber boards, duplex cartons, edible packaging materials. Laminations and co-extrusions. Retort pouch
packaging - advantages and disadvantages. Biodegradable films, vacuum packaging, active
 25

packaging, MAP, Polymeric Packaging.Packaging requirements of fresh fish, Frozen fish, Canned
Fish. Transport worthiness of packaging materials, accelerated shelf testing.Materials and their safe
use in food contact application. Safety and legislation aspects of packing. Labeling and bar coding.
Practicals
Determination of grammage of paper and board, bursting strength, burst factor, punctures resistance,
water proofness, stiffness of the board, ring stiffness of paper and board, flat crush, tensile strength
and elongation at break of plastic films, density of plastic films, breaking length, impact strength of
plastic films, tearing strength of paper and plastic films, water vapour transmission rate, oxygen
transmission rate, heat seal strength, suitability of plastic films for food contact applications,
evaluation of retort pouch, identification of plastic films.
5. Fish in Nutrition 1(1+0); FPT-311
Theory
Composition of fish with emphasis on nutritional value. Concept of Biological value, Protein
Efficiency ratio, Net protein utilization. Amino acids of fish and shellfishes and importance of
essential amino acids. Fish lipids: fatty acids, nutritional quality. Role of fish lipids in human
nutrition. Non-protein nitrogen substances in fishes. Vitamins in fish: water soluble, fat soluble,
significance in human nutrition. Minerals in fish: micro- and macro-elements, trace elements,
significance in human nutrition. Other functional bio-molecules in fish – peptides, collagen and
squalene. Effect of different kinds of cooking fish ie. curry, frying, steaming, smoking, fermentation
on nutrition value.
6. Fish Products and Value Addition 3 (2+1); FPT-312
Theory
Principle of fish preservation and processing. Processing offishbytraditional methods–
salting,sundrying,smoking,marinading andfermentation. Theoryofsalting,methodsof salting–
wetsaltinganddrysalting.Dryinganddehydration- theory,importance ofwater activity in relation to
microbial growth. Sun d r y i n g and artificial drying- solar dryer. Packaging and storage of salted and
dried fish. Different types of spoilage in salt cured fish. Quality standard for salted and dry fish. Fish
preservation by smoking- chemical composition of wood smoke and their role in preservation.
Methods of smoking and equipments used for smoking. Carcinogenic compound in wood and
method store move them. Hurdle technology in fish preservation and processing. Marinaded and
fermented fish products– role of acids in marinades, Fish and prawn pickles, fish sauce and Fish
paste, traditional Indian fermented products. Fermented fish products of Southeast Asia. Principles
and methods of preparation of various fish paste products like fish sausage, fish ham, surimi, fish
cake, kamaboko etc. Fish muscle structure, myofibriller protein and their role in elasticity
formation. Extruded products – theory of extrusion, equipments used, advantages of extruded
products, methods of preparation of extruded products. Value addition. Diversified fish products:
battered and braided products- fish finger, fish cutlet, fish wafer, and fish soup powder etc. and
imitation products. HACCP in safe products production.
Practicals
Preparation of salted fish, dried fish and smoked fish by different methods. Quality assessment of
salted, dried and smoked fish. Preparation of prawn & fish pickles. Preparation of fermented fish
sauce and marinaded products. Preparation of surimi and surimi based products. Preparation of
diversified and value added fish products. Quality assessment of market sample of dried and
fermented fish products.
7. Microbiology of Fish and Fishery Products 3 (2+1); FPT-321
Theory
Introduction and history of microorganisms in foods. Role and significance of microorganisms in
nature and in foods. Sources and types of microorganisms in fish and fishery products. Factors
(intrinsic and extrinsic) affecting the growth and survival of microorganisms in food.
Enumeration of microorganisms in food by conventional and rapid techniques. Microbial principles
of fish preservation and processing by application of low temperature, high temperature, drying,
irradiation and chemicals. Microbiology and spoilage of fresh, semi processed and processed fish and
fishery products. Indicators of microbiological quality of fish and fishery products.
 26

Food borne pathogens involved in infective and intoxication type of food poisoning – Vibrio cholerae,
Vibrio parahaemolyticus, E. coli, Salmonella, Listeria monocytogenes, Clostridium botulinum, C.
perfringens, Campylobacter and Staphylococcus aureus – their occurrence, growth, survival,
pathogenicity and prevention. Other biological hazards associated with fish and fishery products-
marine toxins-shellfish toxins, scombroid toxins, ciguatera toxins and puffer fish toxins; mycotoxins,
parasites and viruses.
Practicals
Sampling and processing of samples for microbiological investigation. Enumeration of
microorganisms associated with finfish, shellfish, water and ice. Testing of water for potability.
Isolation and identification of pathogenic bacteria associated with fish and fishery products - Vibrio
cholerae, Vibrio parahaemolyticus,, E coli, Salmonella, Listeriamonocytogenes and faecal
streptococci. Biochemical tests for characterization of bacteria. Molecular methods for the detection
of pathogenic microorganisms. Determination of MIC and MCC of chemical preservatives.

8. Fish By-Products and Waste Utilization 2 (1+1); FPT-322

Theory
Fish meal. Dry reduction and wet reduction methods – specification – packaging and storage. Fish
oil – body oil – liver oil – extraction – purification – preservation – storage – application. Shrimp
wastes – chitin – chitosan- production – uses. Fish protein concentrate. Fish hydrolysate, partially
hydrolyzed and deodorized fish meat, functional fish protein concentrate and their incorporation to
various products. Fish silage – acid silage – fermented silage – application. Fishmaws, shark leather,
fish glue, fish gelatin, isinglass, pearl essence, shark fin rays, beach-de-mer. Biochemical and
pharmaceutical products. Utilization of seaweeds: agar agar, algin, carrageenan.
Practicals
Preparation of fish meal, fish body oil, fish liver oil, fish maws, isinglass, fish silage, ensilage, fish
glue, fish gelatin, fattice, pearl essence, chitin, chitosan and fish manure Preparation of acid and
fermented silage. Preparation of fish protein concentrate and fish hydrolysate.

9. Quality Assurance of Fish and Fishery Products 3 (2+1); FPT-323

Theory
Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters. Pre-harvest
and post harvest factors affecting quality. Assessment of quality changes in fresh and iced fish.
Quality changes during processing. Importance of quality, definitions and terminologies.
Application of HACCP concept in surveillance and quality assurance programmes for raw, frozen,
canned, cured, irradiated, cooked and chilled, modified atmosphere packaged and freeze dried
products. Risk assessment, principles of plant hygiene and sanitation, pest control, personnel hygiene,
planning and layout, equipment construction and design. Food laws and standards, national and
international legislation, mandatory and non mandatory standards. Role of export inspection council
& export inspection agency and MPEDA in fish and fishery products. Executive instructions on fish
and fishery products, Legislation for export quality assurance in India.Certification system for fish &
fishery products. Legal basis for monitoring products related EU requirements. Scheme for approval
and monitoring of establishments/factory vessels/ freezer vessels processing/storing fish & fishery
products for export. Complaint handling procedure on fish and fishery products. Interpretation of test
reports and limits on chemical residues. GOI notifications on fish and fishery products. General
requirements for export of fish and fishery products to the EU. International regulatory framework for
fish safety and quality. Prerequisites to HACCP, Labelling for product traceability and Labelling
requirements- National and international, legislation on labelling, components of traceability code-
nutrition facts and nutrition labelling, specific requirements of nutrition labelling, food meant for
specific age group and convalescing people. EU legislation on traceability of fish and fish products,
Assessment of food safety programmes, The HACCP for seafood industries and protection of food
from adulterants. Standards for sea foods.FSSA, FDA, ISO.Use of additives in seafood processing as
quality enhancers. Seafood safety, authenticity, traceability. Waste management in seafood
processing.
 27

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.

FISHERIES ENGINEERING
1. Aquaculture Engineering 3 (2+1); FE-211
Theory
Fish Farm- Definition, objectives, types of farms; fresh water, brackish water and marine farms.
Selection of site for aqua farm- site selection criteria, pre-investment survey viz., accessibility,
physical features of the ground, detailed survey viz., site condition, topography, soil characteristics.
Land Surveying- definition, principles of surveying, classification of surveying, instruments used for
chaining, chaining on uneven or sloping ground and error due the incorrect chain length. Chain
surveying- definitions, instruments used for setting out right angles, basic problems in chaining, cross
staff survey. Compass surveying - definitions, bearing, meridians, whole circle bearing system,
reduced bearing system, theory of magnetic compass, prismatic compass. Leveling - definitions,
methods of leveling, leveling instruments, terms and abbreviations, types of spirit leveling. Plane table
surveying- instruments required, working operation, methods. Contour surveying- definition, contour
interval, characteristics of contour, contouring methods and uses of contour. Calculation of area of
regular and irregular plane surfaces, Trapezoidal and Simpson’s rule, volume of regular and irregular
shape as applied to stacks and heaps, calculation of volume of pond. Earth work calculations-
excavation, embankment, longitudinal slope and cross slope, calculation of volume of earth work as
applied to roads and channels. Soil and its properties- classification of soil; soil sampling methods;
three phase system of soil, definitions of soil properties andpermeability of soil. Ponds - classification
of ponds; excavated ponds, embankment ponds, barrage and diversion ponds; rosary system and
parallel system. Planning of fish ponds, layout planning, materials planning, manual planning,
comparison of square and rectangular ponds, large and small ponds; Types of ponds; nursing ponds,
rearing ponds and stocking ponds. Design of ponds, pond geometry; shape, size, bottom slope of pond
etc., construction ponds viz., marking, excavation etc., Dykes, types of dykes viz., peripheral dykes,
secondary dyke, design of dykes, construction of dykes.
Water distribution system- canal, types of canals; feeder canal, diversion canal etc.,Pipe line system,
Water control structures- types of inlet and out let and their construction. Water budget equation,
Pond drainage system; seepage and the methods used for seepage control, evaporation; factors
affecting evaporation, erosion of soil in dykes and its control. Site selection, planning and
construction of coastal aqua farms. Brackish water fish farms- tide fed, pump fed farms, site selection
- topography, tidal amplitude, soil and water sources etc., Hatcheries- site selection, infrastructural
facilities; water supply system, main hatchery complex viz., Layout plan and design of hatcheries-
brood stock ponds, artemia hatching tanks, sheds etc, Raceway culture system- site selection, layout
plan, types of raceway culture system viz.,parallel system, series system etc., Aerators- principles,
classification of aerators and placement aerators. Pumps- purpose of pumping, types, selection of
pump, total head, horse power calculation. Filters- types and constructions.
Practicals
Evaluation of potential site for aquaculture. Land survey – chain surveying, compass surveying,
leveling, plane table surveying and contouring; soil analysis for farm construction. Design and layout
plan of fresh water and brackish water farms and hatcheries. Design of farm structure: ponds, dykes
and channels. Earth work calculations and water requirement calculation. Visit to different types of
farms .
2. Fishing Craft Technology 2(1+1); FE-221
Theory
Introduction: History & development of fishing crafts. Traditional fishing crafts of India.
Classification of fishing crafts based on fabrication dimension, nature of fishing, depth of operation.
History & development of mechanization of fishing crafts. Basic geometric concepts and important
 28

terminologies of fishing vessel. Form coefficients, properties of irregular shapes Calculation of

longitudinal and transverse sectional area of fishing craft by using Trapezoidal rule and Simpson’s
rules. State of equilibrium; Volume of displacement; centre of gravity (CG); centre of buoyancy (CB);
vertical centre of gravity (VCB); longitudinal centre of gravity (LCB). Stability of fishing vessels-
longitudinal and transverse. Various equilibrium of ships-stable, unstable and neutral; Light weight,
Dead weight, Tonnage system; Gross Registered Tonnage (GRT), Net Registered Tonnage (NRT).
Boat building materials: Choice of construction materials: Wood, properties, advantages and
disadvantages. Deck fitting. Maintenance oif fishing vessels. fouling and boring organisms; seasoning
and preservation of wood. Constructional details of boat: Offset tables; Mould lofting; Backbone
assembly of wooden boat. Constructional details of Steel, FRP, Ferro Cement and Aluminum boats.
Introduction of Outboard and inboard engines.
Practicals
Studies on traditional fishing crafts; Introduction to drawing and drawing instruments; Lettering,
Geometrical construction, Curves. Projections; Projection of points, planes and Projection of solids;
lines plan drawing; Drawing of back bone assembly; U & V bottom hull of wooden boat; General
view of boat; Drawing of sheer plan, body plan and half breadth plan; Types of marine engines and
their installation of engines. Visit to boat building yard and dry dock.

3. Fishing Gear Technology 2 (1+1); FE-311

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).
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.
Construction of twisted netting materials: Yarn, single yarns, folded yarns, netting twine, cable netting
twine and cable netting twine of higher order; Construction of ropes and their higher order;
construction of braided netting twines. Yarn numbering system - direct system: Tex system Denier
system and calculation of resultant tex value. Indirect system : British count, metric count, runnage
system and their conversion. Methods of Preparation of knotted and knotless webbing;, advantage and
disadvantages of knotted and knotless webbings. Shape of mesh: diamond; square hexagonal and
their measurement. Properties of netting material: physical properties- Density, twist and amount of
twist, Breaking strength-tenacity, & tensile strength, breaking length, abrasion resistance, elasticity,
extensibility, water absorption &, shrinkage, sinking velacity, weather resistance, melting point and
visibility. Chemical and Biological properties. Floats – buoys – its materials, types their properties;
Classification of floats: based on shape and materials; calculation of buoyancy. Sinkers – types,
materials, properties- negative buoyancy. Factors to be considered while designing /selection of
fishing gears; Biological, Environmental, oceanographical, Vessel characteristics and mesh size
regulation. Choice of netting materials for trawl, gillnet and purse seine. Classification of trawl gears.
2 seem trawl; 4 seam trawl and wing trawl. Design and construction of wing trawl. Rigging of trawl
gear: Arrangements of bridles, sweep lines and attachment of ground gears: tickler chain, bobbins and
rock hoppers and attachment of otter board
Practicals
Study of net making tools; Knots and hitches used in net making. Methods of net making: Hand
braiding- Chain mesh method and loop methods of net making. Shaping of webbing: baiting, creasing
and reducing mesh size step by step. Tailoring method : T and N direction of webbing; T-cuts, N-cuts,
B-cuts and their combination.Joining of net pieces. Net mounting –hanging coefficient, hung depth
and their calculation. Selvedging. Methods of net mounting: reeving, stapling and norselling.
Mending and net shooter techniques.
 29

4 . Fishing Technology 2 (1+1); FE-321

Theory
Structure of various commercial fishing gears. Rigging of fishing gears: Bridles, sweep lines, otter
boards, floats and ground gears arrangements. Otter door: Different types of otter doors. Behavior of
otter doors in water: Angle of attack, angle of heel and angle of tilt. Fishing accessories – thimbles,
shackles, C-links, rings, G-links, Kelly’s eye, stopper, bottle screw, Deck layout of different fishing
vessels. Trawling: Beam trawling; otter trawling; side trawling; twin trawling out rig trawling bull
trawling and mid water trawling. Constructional details of single boat purse seine; two boat purse
seine and method of operation. Types of gill net – constructional details of simple gill net, trammel
gill net, stick held gillnet, frame gillnet and vertical line gillnet, Operation of gillnet: set gillnetting;
drift gillnetting; bottom , mid water and pelagic gillnetting. Line fishing: Types of hooks; structure
and size of hooks. Constructional details of long line, tuna long line, vertical long line, pole & line
and trolling line. Operation of long line: set and drift long lining: bottom, mid water and pelagic long
lining; jigging. Operation of beach seine, boat seine and traps. Selectivity in fishing gear and by catch
reducing devices. Deck equipments – types of winches, net haulers, line haulers, triple drum, gurdy,
power blocks, fish pumps. Fishing equipment: Fish finder, GPS navigator, sonar, net sonde, gear
monitoring equipment.
Practicals
Survey of fishing gears; Trawl; gillnet; long line and purse seine fishing gears. Rigging of trawl, purse
seine, gillnet and hook & line. Commercial fishing techniques: Bottom trawling; purse seining;
gillnetting and line fishing. Cast net fishing and trap fishing.

5 . Navigation and Seamanship 2(1+1); FE-322

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 points pelorus and
azimuth mirror, method of observation. Sextant -parts and functions, finding adjustable and non
adjustable errors and principles and use. Hand lead line –construction and markings and method of
taking soundings. Types of speed logs –patent log, impeller log, Types of marine charts, Mercator and
gnomonic projections great circles and rumba lines, chart collections and chart readings, chart
observation and fixing positions. The IALA-buoy age systems, cardinal and lateral marks, meaning of
shapes, colours and lights top marks and explanation of approaching, international code of signals,
flag signals mars code and storm signals general system, brief system and extended system ,storm
signals stations Indian coasts, Fog signals, types and methods .Distress signals, methods, types and
communication international regulations for preventing collision at sea and recognition of lights and
shapes at sea. Observation of radar and parts and functions of radar, aneroid barometer, parts and
functions of echo sounder, and sonar, observation of GPS Principles of seamanship- Causes fire at
sea, fire prevention on board the vessel and method of fire fighting at sea and recommended fire
fighting appliances, Life saving appliances –life jackets, life buoys and method of operations and
contents, SART and EPIRB. Observations of storms, formation of storms and method of locating the
eye of the storms and method of escaping from the center of the storms as per buys ballet law.
Preparing vessel to face heavy weather. Temporary repairs for leaks constructions of steering system
and rigging emergency jury rudder .types of anchors and their applications. selection of suitable
anchorage , procedure for anchoring anchor watch and procedure to combating dragging of anchor,
method of standing moor and running moor, open moor berthing procedures, axial thrust , transverse
thrust mooring and securing the vessel to the jetty rigging fenders and gangways , and method of
leaving vessels from the birth.
Practicals
Anchoring, coming along side the berth and leaving, practicing the different types of knots and wire
splices, use of magnetic compass, GPS, Echo-sounder. CHART WORK-Finding positions by latitudes
and longitudes by position lines by cross bearing, horizontal sextant, angles, vertical sextant angle and
by running fix, finding position by speed, distance and time findings set and drift of current and
 30

findings course made good speed made good and steering course and finding position by counter
acting the current observation of RADAR .

6 . Refrigeration and Equipment Engineering 3 (2+1); FE-323

Theory
Fundamentals: Force, work, power, energy, volume, pressure, temperature. Heat, specific heat,
sensible heat, latent heat, comparison between heat and work-A path function. Thermodynamics:
Laws of Thermodynamics, Laws of perfect gases, Thermodynamic processes, Application of First and
Second law of Thermodynamics in refrigeration, Thermodynamics cycle, entropy, enthalpy.
Refrigeration: History of refrigeration, Definition, principle, classification, Types of refrigeration
systems i.e., Air refrigeration, vapour absorption refrigeration system. Vapour compression
refrigeration system. Refrigeration plant: Layout of refrigeration plant, Construction. Insulating
materials used for the cold storage construction, Frozen product storage capacity of cold storage,
usage of Ante-room. Refrigeration systems: Vapour compression refrigeration system advantages and
disadvantages as compared toother refrigeration systems, Types of Vapour compression refrigeration
cycles i.e., Theoretical Vapour compression refrigeration cycle, Actual refrigeration cycle.
Compressors: Definition, Types of compressor, construction, working principle advantages and
disadvantages. Evaporator: Definition, Types of Evaporator, construction, working principle
advantages and disadvantages. Condenser: Definition, Types of Condenser, Cooling Towers,
construction, working principle, advantages and disadvantages. Expansion valve: Definition, Types of
Expansion valve, construction, working principle advantages and disadvantages. Refrigerant: Primary
refrigerant, secondary refrigerant, properties, ideal refrigerant, leakage detection. Study of auxiliary
equipment: Receiver, oil charging, refrigerant charging, gas purging, oil draining, types of defrosting.
Ice-plant: Ice plant planning Brine tank construction, preparation of brine ,Types of ice, Storing of
ice, Equipments used in ice plants. Freezers: Definition, Design and construction of freezers i.e. Plate
freezer, Blast freezer, Tunnel freezer, spray or immersion freezers, refrigerated fish rooms and fish
hold. Alternative refrigeration technique arrangements used onboard the fishing vessel i.e.,
Refrigerated sea water (RSW), Chilled sea water (CSW). Refrigerated transport. Cooling load: Unit of
refrigeration, coefficient of performance (C.O.P),Refrigeration effect, study and use of Psychometric
chart. Cooling load estimation, introduction, components of cooling load, heat gain through walls,
roofs, products, occupants, lighting equipments. Theory of machines: Transmission of power, friction
wheels, shaft , gears, belt and Chain drive. Study of equipments used in fish processing with particular
reference to canning, sausage, freeze drying and irradiation. Maintenance: Definition, Types of
maintenance, general maintenance of freezing plant, cold storage and ice plant.
Practicals
Drawing of Refrigeration and Fish processing machineries plant layout, Graphically represented
symbols used in refrigeration, Handling and operation of compressors, condensers, evaporators
expansion valves, low and high pressure switches. Study of auxiliary equipments: Receiver, oil
charging, refrigerant charging, gas purging, oil draining, types of defrosting. Power transmission line
diagram of different fish processing machineries. Visit to processing plant refrigeration plant, Visit to
ice plant, Visit to fishing harbor to study the fish hold, refrigerated fish rooms. Calculation on
refrigeration effect and cooling load.

FISHERIES EXTENSION, ECONOMICS AND STATISTICS

1 . Statistical Methods 3 (2+1) : FEES-111
Theory
Definition of statistics, Concepts of population, sample, Census and sample surveys, Classification of
data, frequency and cumulative frequency table. Diagrammatic and graphical representation of data -
bar diagrams, pie-diagram, histogram, frequency polygon, frequency curve and Ogives. Important
measures of central tendency - arithmetic mean median and mode. Relative merits and demerits of
these measures. Important measures of dispersion, Range, Mean Deviation, Variance and Standard
Deviation. Relative merits and demerits of these measures. Coefficient of variation; Normal Curve,
Concepts of Skewness and kurtosis.
 31

Definitions of probability, mutually exclusive and independent events, conditional probability,

addition and multiplication theorems. Random variable, concepts of theoretical distribution; Binomial,
Poisson and Normal distributions and their use in fisheries. Basic concept of sampling distribution;
standard error and central limit theorem. Introduction to statistical inference, general principles of
testing of hypothesis, types of errors. Tests of significance based on Normal, t, and Chi-square
distributions. Bivariate data, scatter diagram, simple linear correlation, measure and properties, linear
regression, equation and fitting; relation between correlation and regression, Length weight
relationship in fishes; applications of linear regression in fisheries. Methodology for estimation of
marine fish landings in India, Estimation of inland fish production in India and problems encountered.
Practicals
Construction of questionnaires and schedules. Diagrams and frequency graphs. Calculation of
arithmetic mean, median, mode, range, mean deviation, variance, standard deviation. Exercises on
probability, Binomial and Poisson distributions, Area of normal curve ,confidence interval for
population mean, Test of hypothesis based on normal, t, and chi-square. Computation of Simple
correlation and regression. Fitting of length - weight relationship in fishes.

2 . Information and Communication Technology 2 (1+1); FEES-112

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;
features of machine language, assembly language, high-level language and their advantages and
disadvantages; principles of programming- algorithms and flowcharts; Operating systems (OS) -
definition, basic concepts, introduction to WINDOWS and LINUX Operating Systems; Local area
network (LAN), Wide area network(WAN), Internet and World Wide Web, HTML and IP;
Introduction to MS Office - Word, Excel, Power Point. Audio visual aids - definition, advantages,
classification and choice of A.V aids; cone of experience and criteria for selection and evaluation of
A.V aids; video conferencing. Communication process, Berlo’ s model, feedback and barriers to
communication
Practicals
Exercises on binary number system, algorithm and flow chart; MS Word; MS Excel; MS Power
Point; Internet applications: Web Browsing, Creation and operation of Email account; Analysis of
fisheries data using MS Excel. Handling of audio visual equipments. Planning, preparation,
presentation of posters, charts, overhead transparencies and slides. Organization of an audio visual
programme.

3 . Communication Skills and Personality Development 1(0+1); FEES- 113

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.

4 . Fisheries Economics 3 (2+1); FEES-211

Theory
Introduction to fisheries economics, basic economic terminologies – micro and macroeconomics,
positive and normative economics, environmental economics, resource, scarcity, farm-firm
relationships, production Contribution of fisheries sector to the economic development of the country.
Micro-economics: theories of demand, supply; market – equilibrium price, consumption, utility,
Consumer surplus. Elasticity – price, income, cross, application of elasticity in fisheries managerial
decision. Farm productioneconomics – production functions in capture and culture fisheries; Costs
and returns –breakeven analysis of fish production system; concepts of externalities and social
cost;factors of production, marginal cost and return, law of diminishing marginal return, returns
 32

toscale, economies of scale and scope, revenue, profit maximization, measurement oftechnological
change, farm planning and budgeting. Significance or importance of marginal cost. Macro-economics:
Introduction to national income, accounting, measurement and determinants of national income,
contribution of fisheries to GNP and employment; balance of payments, economic growth and
sustainable development. Globalization: dimensions and driving Forces. Introduction to GATT and
WTO. WTO Framework – Key Subjects - Agreement on Sanitary and Phytosanitary Measures (SPS),
Seafood Export Regulations; Non-Tariff Barriers (NTBs) and Agreement on Anti-Dumping
Procedures. Fisheries Subsidies and WTO. Fisheries Trade and Environment; protests against
globalisation and WTO. Intellectual Property Rights (IPR) and different forms. Patents and patenting
process, Agreement on TRIPS. Bio-piracy. GMOs in fisheries. Salient features of Indian Patent
(Amendment) Act 2005. Overview of Patents in Indian fisheries sector.
Practicals
Demand and supply functions of fish market – determination of equilibrium price for fish and
fisheries products, calculation of price, income and cross elasticities. Production function – production
with one or two variable inputs. Shifting demand and surplus curve and its importance in fish price.
Economic analysis on cost, return and breakeven of any two production units like fish farm / shrimp
farm / seed production unit /fish processing plant / export unit.

5 . Fisheries Extension Education 2 (1+1); FEES-221

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 development. Fisheries extension methods- individual, group and mass contact methods and
their effectiveness, factors influencing their selection and use; characteristics of technology, transfer
of technology process; important TOT programs in fisheries; role of NGOs and SHGs in fisheries;
Fisheries co-management; Adoption and diffusion of innovations, adoption and diffusion process,
adopter categories and barriers in diffusion of fisheries innovations; Extension program planning and
evaluation - steps and importance; participatory planning process. Basic concepts in rural sociology
and psychology and their relevance in fisheries extension; social change, social control, social
problems and conflicts in fisheries; gender issues in fisheries; theories of learning, learning
experience, learning situation
Practicals
Collection of socio-economic data from fishing villages; study of social issues/problems through
participatory and rapid rural appraisal techniques, stake holders analysis and needs assessment;
assessment of development needs of community and role of formal and non – governmental
organizations through stakeholder analysis; case studies on social/gender issues and social conflicts in
fisheries. Case studies on extension programs and Success stories. Practical exercises on conducting
fish farmers meet.

6 . Fisheries Co-operatives and Marketing 2(1+1); FEES-311

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. Role of credit for fisheries development, credit requirements of fishers,
source and type of credit/finance, micro-credit, indigenous and institutional finance, structure of
institutional finance in fisheries; returns, risk bearing ability and recovery in fisheries sector; role of
NABARD in fisheries development; role of insurance in fish and shrimp farming and industry. Basic
accounting procedures, profit and loss account. Introduction to marketing management; core
marketing concepts: market structure, functions and types, marketing channels and supply chain,
marketing margins, marketing environment, marketing strategies, product development and product
mix, consumer behavior and marketing research. Fish markets and marketing in India, demand and
supply of fish, market structure and price formation in marine and inland fish markets; cold storage
and other marketing infrastructure in India; export markets and marketing of fish and fishery
products; Trade liberalization and fisheries markets. Integrated marketing approach in fisheries. Sea
 33

food export case study on product and market diversification- export and import policies (fisheries).
New product development and market segmentation. Export and import policies relevant to fisheries
sector.
Practicals
Developing questionnaire and conducting market surveys, analysis of primary and secondary market
data. Exercises on equilibrium price for fish and fishery products; estimation of demand and supply
using simple regression. Analysis of credit schemes of banks and the government. Case studies of
cooperatives. Visit to co-operative societies, commercial banks and fish markets and organizations
dealing with marketing of fish and fishery products. Pattern and Performance of India's Seafood
Exports; Case studies on product and market diversification. Case studies on competitiveness of
Indian fish and fish products.

7 . Fisheries Policy and Law 1(1+0); FEES-321

Theory
Introduction to public administration, principles of organization and management of publicenterprise.
Central and State responsibilities for fisheries development, organizational set up of fisheries
administration at the Centre and state levels. Present relevance of past fisheries policies and recent
policies in fisheries sector. Functions and powers of functionaries of department of fisheries,
corporations and cooperatives. Different central and state level fisheries institutions. Role of Central
and State Government in the regulatory activities of Aquaculture and fisheries. Implementation of
community based resource management plans. Historical review of fisheries development and
management in India and world. International agencies / organizations for promotion of fisheries
worldwide.Fisheries legislation: Overview of fisheries and aquaculture legislations in India. Indian
Fisheries Act, 1897. Environmental legislation; Water Act, Air Act and Environmental (Protection)
Act. International environmental legislation and its impact on fisheries. Laws relating to conservation
and management of fishery resources in marine and inland sectors. Recent changes in land reforms.
Land reforms legislation as applicable to aquaculture. Judicial judgments relating to Aquaculture.
Objectives, functions and authority of fishery regulatory agencies like Coastal Regulatory Zone
(CRZ) and Aquaculture Authority of India. 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.

6. Fisheries Business Management and Entrepreneurship Development 1(1+0); FEES-322

Theory
Concept of entrepreneurship; entrepreneurial and managerial characteristics; managing an enterprise;
motivation and entrepreneurship development; importance of planning, monitoring, evaluation and
follow up; managing competition; entrepreneurship development programs; Generation, incubation
and commercialization of ideas and innovations. Government schemes and incentives for promotion
of entrepreneurship. Preparation of enterprise budget for integrated fish farming. Fiscal and monitory
policies and its impact on entrepreneurship. Infrastructural and other financial requirement for fishery
entrepreneurship Government policy on Small and Medium Enterprises (SMEs) / SSIs. Venture
capital. Contract farming and joint ventures, public-private partnerships. Overview of fisheries inputs
industry. Characteristics of Indian fisheries processing and export industry.
Introduction to fish business management- Concept of management, management process (planning,
organising, staffing, leading and controlling), Organizational behaviour, human resource planning,
new dimensions in fish business environment and policies. Accounting procedures of fish business
entity. Emerging trends in fish production, processing, marketing and exports. Assessing overall
business environment in the Indian economy. Overview of Indian social, political and economic
systems and their decision making by individual entrepreneurs. Globalisation and the emerging
business /entrepreneurial environment. Social Responsibility of Business.
 34

Compulsory Non-Credit Course (CNC)

1. Swimming 1(0+1); FPE-111
Practicals
History, hazards in water and safety precautions; pool maintenance and water quality control.
Learnings wimming, understanding and practice of ducking the head, kicking action, holding breath
under water and various strokes (free style, breast stroke, butterfly, back stroke); competitive
swimming- relays and medleys, laptime practice, swimming and floating aids and the iruses; diving-
styles of diving, rules, regulations and precautions. Methods of life saving in water; Boating,
canoeing and sailing: types, maintenance, skill development, rules and regulations and practice.

2. Physical Education, First Aid & Yoga Practices 1(0+1); FPE-121

Practicals
Introduction to physical education: definition, objectives, scope, history, development a n d
importance; p h y s i c a l cult ur e; Meaning and importance of Physical Fitness and Wellness;
Physical fitness components -speed, strength, endurance, power, flexibility, agility, coordination and
balance; Warming up - General & Specific & its Physiological basis; Test and measurement in
physical education; Training and Coaching - Meaning & Concept; Methods of Training; aerobic and
anaerobic exercises; Calisthenics, weight training, circuit training, interval training, Fartlek training;
Effects of Exercise on Muscular, Respiratory, Circulatory & Digestive systems; Balanced Diet and
Nutrition: Effects of Diet on Performance; Physiological changes due to ageing and role of regular
exercise on ageing process; Personality, its dimensions and types; Role of sports in personality
development; Motivation and Achievements in Sports; Learning and Theories of learning; Adolescent
Problems & its Management; Posture; Postural Deformities; Exercises for good posture. Yoga;
Introduction to - Asanas, Pranayam, Meditation and Yogic Kriyas; Role of yoga in sports;
Governance of sport in India; Important national sporting events; Awards in Sports; History, latest
rules, measurements of playfield, specifications of equipments, skill, technique, style and coaching of
major games( Cricket, football, table Tennis, Badminton, Volleyball, Basketball, Kabaddi and Kho-
Kho) and Athletics Need and requirement of first aid. First Aid equipments and upkeep. Handling
and transport of injured/ traumatized persons. Emergency procedure for suffocation, demonstration of
artificial respiration. Treatment of injuries (wounds and bleeding)- methods of dressing and bandages;
first-aid procedure for injured bones. Handling unconsciousness; Treatment of bums and scalds.
Emergency procedure for poisoning with special references to snakebite. Injuries I accidents in
fishing, fish processing factories, chemical laboratories and their treatments. Shock injuries to
muscles and joints and treatments. Sports injuries and their treatments.
 35

Student READY Programme

1. Experiential Learning Module (ELP) on Fish Seed Production 20(0+20); FSR-411

Sl. Activities Credit hrs date line

No
1 Orientation, survey and Developing a Business Plan/ Project (0+1) 1 week
Proposal with target and species)
2 Plan for the Production (checklist, Daily activities with date line, (0+1) 1 week
methodology/procedure, Group/sub group formation, Procurement
of raw materials, marketing strategy etc.,)
3 Fish Breeding, seed production & Hatchery management, spawn (0+5) 5 weeks
recovery etc
4 Nursery & Rearing management, fry and fingerlings recovery (0+7) 7 weeks
5 Sales, Marketing and Accounting (0+4) 4 weeks
6 Documentation & submission of Reports (0+2) 2 weeks
Total: (0+20) 20 weeks

2. Experiential Learning Module (ELP) on Post Harvest technology 20(0+20); FSR-412

Sl. Activities Credit hrs date line

No
1 Orientation, survey and Developing a Business Plan/ Project (0+1) 1 week
Proposal with target and products)
Plan for the Production (checklist, Daily activities with date line, (0+1) 1 week
Methodology/procedure, Group/sub group formation, Procurement
of raw materials, maketing strategy etc.,)
2 Prep. of ready to eat value added products (fish cutlet, fish pickle, (0+6) 6 weeks
prawn pickle) and packaging
3 Preparation of cured fish products (salted and dried fish) and ( 0+4) 4 weeks
packaging
4 Food safety & quality assurance (0+2) 2weeks
5 Sales & marketing of redy to eat & cured fish products (0+4) 4 weeks
6 Documentation, submission of Reports (0+2) 2weeks
Total: (0+20) 20 weeks

3. In-plant attachment on Fish seed production 10(0+10); FSR-421

Sl. Activities Credit hrs date line
No
1 Orientation (0+1) 1 week
2 Brood stock mgt (0+2) 2 weeks
3 Breeding & seed production (0+4) 4 weeks
4 Nursery & rearing (0+1) 1 week
5 Product delivery/sales (0+1) 1 week
6 Preparation and submission of report (0+1) 1 week
Total (0+10) 10 weeks
 36

4. In-plant attachment on Post Harvest Technology 10(0+10); FSR-422

Sl. Activities Credit hrs date line

No
1 Orientation (0+1) 1 week
2 Study on Layout of Processing plant , Design of different (0+1) 1 week
components of processing plant and operation of equipments
3 Collection of raw materials & quality evaluation (0+1) 1 week
4 Pre processing (0+1) 1 week
5 Freezing (0+2) 2 weeks
6 Hygiene and sanitation (0+1) 1 week
7 Quality assessment of the product (0+1) 1 week
8 Labeling, Packaging &Storage (0+1) 1 week
9 Preparation and submission of report (0+1) 1 week
Total (0+10) 10 weeks

5. Rural Fishereis Work Experience ( RFWE) 10(0+10); FSR-423

Sl. Activities Credit hrs date line

No
1 Orientation (0+1) 1 week
2 Socioeconomic and Demography survey (0+1) 1 week
3 Evaluation of the usefulness of present extension system (0+1) 1 week
and Government programmes,
4 Constraints analysis and problem prioritization (0+1) 1 week
5 Technical & advisory service on participatory mode (Group meetings (0+5) 5 weeks
with villagers, stake holders and officials, Trainings &
demonstrations, Exhibitions, cultural activites, )
6 Documentation, final report preparation & submission (0+1) 1 week
Total (0+10) 10 weeks