"Harnessing the Science of Fisheries for Food, Nutrition and Livelihood"

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Department of Fish Processing Technology

Introduction

The Department of Fish Processing Technology came in to existence from the erstwhile Department of Fishery Technology, a founding member department of Fisheries College and Research Institute since its existence from 1977.The plan scheme was sanctioned during the year 1988 vide Proc.No.R2/BM/74 IV 35/88 dated 13.11.1988 of the Registrar, TNAU, Coimbatore. The department is shifted from shore laboratory campus to FCRI main campus to a newly constructed building with an area of 4615square feet during the year 2015. This department has been offering fish processing technology courses for B.F.Sc., M.F.Sc., and Ph.D., degree programmes. The M.F.Sc degree programme in Fish Processing Technology was started in the year 1983 and produced 61 M.F.Sc dissertations addressing various problems of seafood industry and on the latest areas of research in fish processing until 2018. At present four students are carrying out their research working Ph.D. in the Department.

Objectives

  • To offer courses relating to Fish Processing Technology for B.F.Sc., M.F.Sc. and Ph.D. programmes
  • To undertake research projects / schemes in fish processing technology for the benefit of stake holders such as seafood processing plants and other entrepreneurs
  • To organize training programmes in fisheries trade particularly in fish processing for the women self help groups, fisherfolk, entrepreneurs and others to generate employment opportunities

Teaching

The following course have been offered by this department for B.F.Sc., M.F.Sc., and Ph.D. degree programme

Sl.No Course No Title of the Course Credit Hours

1

FS - 106

Fundamentals of Biochemistry

3(2+1)

2

FS -107

Fundamentals of Microbiology

3(2+1)

3

FS – 206

Freezing technology

3(2+1)

4

FS - 217

Fish Canning Technology

3(2+1)

5

FS - 306

Fish By-Products and Waste Utilization

2(1+1)

6

FS - 313

Fish Products and Value Addition

2(1+1)

7

FS - 314

Fish Packaging Technology

2(1+1)

Sl.No Course No Title of the Course Credit Hours

1

FPT 501

Technology of fish freezing and frozen storage

2+1

2

FPT 502

Thermal processing of fishery  products

2+1

3

FPT 503

Quality assurance, management and certification

2+1

4

FPT 504

Applied fish biochemistry

2+1

5

FPT 505

Techniques in microbiology

1+1

6

FPT 506

Cured, dehydrated and smoked fishery products

1+1

7

FPT 507

Handling, storage and transport of fresh fish

1+1

8

FPT 508

Technology of minced – based fish products

1+1

9

FPT 509

Additives in fish processing

1+1

10

FPT 510

Fish by-products and utilization of fishery waste

1+1

11

FPT 511

Microorganisms of public health significance

1+1

12

FPT 512

Design, maintenance of fish processing plants & instrumentation 

1+0

13

FPT 513

Packaging of fish and fishery products

1+1

Sl.No Course No Title of the Course Credit Hours

1

FPT 601

Bio – chemical technique in fish analysis

2+1

2

FPT 602

Functional properties of proteins from fish and shellfish

2 +1

3

FPT 604

Lipids of aquatic origin

2+1

4

FPT 606

Vitamins, minerals & flavor bearing components in aquatic organisms

2+1

5

FPT 610

Fishery by products, specialty products and value added products  

2+1

Research Projects

Sl.No Title of the Project Year PI & Co- PI of the Project Funds (Rs in lakhs) Funding Agency
1 Production and Bioactivity of Glucosamine Hydrochloride from Shrimp Shell Waste 2017 PI -- TNJFU
Sl.No Title of the Project Year PI & Co- PI of the Project Funds (Rs in Lakhs) Funding Agency
1 Remedial measures for improvement of colour, texture and water holding capacity in frozen cephalopods for export 2013-14 Mr.M.Muruganantham 2.4 Lakhs TRCF
2 Quality evaluation of chitin and Chitosan from various shellfish waste and their resource potential in Tamil Nadu. 2016 PI -- TNJFU

Outreach/Extension activities

This department is involved in outreach and extension activities through on and off campus training of various durations for the benefit of fisher folk, entrepreneur, school drop outs, rural women and self-help group members. They include awareness programmes on hygienic handling of fish and fishery products on board, on shore, in pre processing factories, processing factories, fish in human nutrition, fish as health food and training cum demonstrations on processing of fish and fishery products, by products preparation, retort pouch processing, value added fish products preparation etc. A total number of 380 such programmes were organized for the benefit of 13,333 persons until December 2011. Trainings offered at this department from 2012 are given below.

Sl.No Name of the Extension Activities / Program Year Beneficiary
1 Awareness programme on “Hygienic maintenance of Fishing Harbour, landing center” 2014-15 750
2 Mass awareness programme on “Hygienic handling of fish” 2014-15 600
3 FIMSUL-II “Hygienic handling and maintenance of fishing harbour and landing centre” 2016-17 2100
4 Recent packaging technologies of fish and fishery products Recent packaging technologies of fish and fishery products 2016-17 30
5 Hygienic production of dry fish 2017-18 27
6 Production of different types of value added fish and shellfish products 2017-18 25
7 Aseptic packaging technologies for fishery products 2017-18 20

Achievements

  • 61 M.F.Sc graduates who are now leaders in the field of fish processing technology as technocrats and scientists.
  • More than 200 peer reviewed research papers have been published in leading national and international journals
  • More than 20 new products and three technologies have been standardized and commercialized by transferring the technology to self-help group members and entrepreneurs.

Current Focus

Current focus of the department is towards developing new products suitable for commercialization, exploring nutraceuticals from marine sources, addressing the quality issues faced by the industry and to identify and technological intervention on localized ethnic fish products with potential benefits to suit to global markets.

Faculty

Name Designation E-mail Mobile No
Dr. P. Velayutham Professor and Head velayutham@tnfu.ac.in 94423 71077
Mr. P. Ganesan Assistant Professor ganesan@tnfu.ac.in 99653 44330
Mr. F. Parthiban Assistant Professor parthiban@tnfu.ac.in 77087 62554
Mr. V. Vijayarahavan Assistant Professor vijibfsc@gmail.com 72008 03097

Publications

  • Meenachi, B., Sukumar, D., Velayutham, P., Jeyashakila, R and Krishnaveni, N, 2017. Functional properties of fish protein powder in relation to drying methods, Journal of Biochem Cell Arch.,17 (1): 283-287
  • Rajesh, G., Velayutham, P., Sukumar, D., Athithan, S., Shanmugam. S.A., and Chrisolite, B., 2017. Survival and growth of Aeromonas spp. in fish mince and fillets from marine emperor fish (Lethrinus lentjan) under different storage conditions. Indian Journal of life science. 12(1): 75-79.
  • Ganesan, P., Rathnakumar, K., Brita Nicy, A, and Vijayarahavan, V., 2017. Improvement of Nutritional Value of Extruded Snack Product by Incorporation of Blanched Dried Fish Powder from Sardine and Lizard Fish and Selection by Organoleptic Evaluation. Journal of entomology and zoology studies. 5 (6), 2552-2554.
  • Brita Nicy.A, Ganesan.P, Kanaga.V, Velayutham.P., Antioxidative activity of melanin free ink from cuttlefish, Sepia prabahari. 2017. Journal of Experimental Zoology, India, 20 ( 2 ): 867-871.
  • V. Vijayarahavan, S. A. Shanmugam, Chrisolite Bagthasingh and Sathish Kumar Kannaiyan., 2017. Effect of Hot Smoking on Nutritional, Biochemical and Fatty acid profile changes in Sardinella gibbosa. Journal of Fishery Technology.
  • Reshma Ramesh, JeyaShakila. R, B. Sivaraman, Ganesan.P, Velayutham.P., 2017. Optimization of the gelatinization conditions to improve the expansion and the crispness of fish crackers using RSM . International Journal of LWT- Food Science and Technology. 89: 248-254.
  • Ganesan.P, Brita Nicy.A, Kanaga.V, Velayutham.P., 2017. Proximate Analysis of cuttlefish ink procured from Thoothukudi coast: A comparative study. International J. Fisheries Aquatic Studies. 5 (3): 253-255.
  • V. Kanaga, K. Radhakrishnan, S. Ramesh Kumar, A. Karthy, V. Vijayarahavan, 2017. Influencing variable effect on fish trade a view with liberalization and WTO ergime. Indian Journal of Economics and Development. 4: 693-699.
  • Parthiban F., Sankar T. V., Anandan R., 2015. Changes in Soluble Protein and Actomyosin during Chilled and Frozen Storage of Tilapia (Oreochromismossambicus), Fishery Technology, Vol 52, No 2 101-108.
  • Parthiban F., JeyaShakila R., Jeyasekaran G., Shalini R., 2017 Relationship between antioxidative potential and amino acids composition of the bioactive peptides prepared from Indian squid Uroteuthis (Photololigo) duvaucelii (d’Orbigny, 1835) using alcalase. Indian J. Fish. Sci, 64 (Special Issue): 130-138
  • Brita Nicy, A, Velayutham, P, Sukumar, D, Shanmugam, S.A, and Kanaga, V, 2016. Comparative study on proximate composition of cuttle fish species from Thoothukudi coast, International Journal of Fisheries and Aquatic Studies (5): 96-97.
  • Chrisolite, B., Shanmugam, S. A., Vijayarahavan, V., Innocen, A and Sathish Kumar., K., 2016. Seasonal variation in the proximate composition of sardine (Sardinella gibbosa) from Thoothukudi coast. Indian Journal of Geo - Marine Science. 45(6): 800-806 .
  • B. Chrisolite., S. A Shanmugam., V. Vijayarahavan., K. Sathish Kumar and V. Kaliyamuthi., 2016. Nutritional Profiling and Seasonal Variation in the Proximate Composition of Emperor Fish (Lethrinus lentjan) from Thoothukudi Coast of Tamil Nadu. India, Fishery Technology. 53: 238-244.
  • Sathish Kumar, K., Chrisolite, B., Vijayarahavan, V., Shanmugam, S. A., and Kaliyamuthi, V., 2016. Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnus affinis). Accepted for publication in Indian Journal of Geo – Marine.
  • JeyaShakila R., Parthiban F., Jeyasekaran G., Shalini R., 2016. Comparative study on the antioxidative potential of the Squid protein hydrolysates prepared using commercial and endogenous enzymes, J. Aquatic Food Product Technology. 25(7). 986-1000.
  • Parthiban F., Balasundari S., Gopalakannan, A., Rathnakumar K., and Felix S., 2017. Comparison of the Quality of Chitin and Chitosan from Shrimp, Crab and Squilla Waste. Current World Environment 12(3):670-677.
  • Vikas Kumar and D. Sukumar, M. Muruganantham, G. Jeyasekaran and S.A. Shanmugam, 2014. Studies on Improvement in Sensory Quality and Acceptability of Frozen Squid (Sepioteuthis lessoniana) upon Treatment with Imported Chemicals. International Journal of Current Research. 6(12): 10455-10459.
  • Vikas Kumar, D. Sukumar and M. Muruganantham, 2015. Microbial quality of frozen squid (Sepioteuthis lessoniana, Lesson 1830) treated with food grade commercial chemicals. Indian J. Anim. Res.
  • Muruganantham. M, Vikas Kumar and D. Sukumar, 2015. Studies on improvement in sensory quality and acceptability of frozen Cuttlefish upon treatment with imported chemicals. Eco.Env. & Cons. 21: S411-S414.