B. Sc. Fisheries

Fisheries

  Aquaculture 

1. Principles of Aquaculture
2. Freshwater Aquaculture
3. Fish Nutrition and Feed Technology
4. Culture of Fish Food Organisms
5. Aquaculture Engineering
6. Ornamental Fish Production and Management
7. Coastal Aquaculture and Mariculture
8. Finfish Breeding and Hatchery Management
9. Shellfish Breeding and Hatchery Management
10. Fish Diseases and Management
11. Biotechnology & Bioinformatics
12. Genetics and Breeding

Fisheries Resource Management 

13. Taxonomy of Finfish
14. Taxonomy of Shellfish
15. Anatomy of Finfish and Shellfish
16. Biology of Finfish and Shellfish
17. Inland Fisheries
18. Physiology of Finfish and Shellfish
19. Marine Fisheries
20. Fish Population Dynamics and Stock Assessment

Aquatic Environment 

21. Meteorology and Geography
22. Soil and Water Chemistry
23. Limnology
24. Oceanography
25. Marine Biology
26. Aquatic Ecology and Biodiversity
27. Aquatic Pollution and Coastal Zone Management

Harvest and Post-Harvest Technology 

28. Food Chemistry and Fish in Nutrition
29. Refrigeration and Equipment Engineering
30. Freezing Technology
31. Fishing Craft Technology
32. Canning and Fish Packaging Technology
33. Navigation and Seamanship
34. Fishing and Gear Technology
35. Fish Products and Byproducts Technology
36. Fish Microbiology and Quality Assurance

Basic Sciences and Humanities 

37. Statistical Methods
38. Fisheries Economics
39. Fisheries Extension Education
40. Fisheries Administration and Legislation
41. Disaster Management in Fisheries
42. Financing and Marketing Management
43. Entrepreneurship Development and Communication Skills
44. Principles of Biochemistry
45. Fundamentals of Microbiology
46. Biochemical Techniques and Instrumentation

Other courses

47. Fish Immunology
48. Rural Sociology and Psychology
49. Elementary Statistics

 

AQUACULTURE 

1. Principles of Aquaculture

Basics of aquaculture-definition and scope. History of aquaculture: Present global and national scenario. Aquaculture vs agriculture. Overview of national and international agricultural systems. Systems of aquaculture - pond culture, pen culture, cage culture, running water culture, zero water exchange system, etc. Extensive, semi-intensive, intensive and super intensive aquaculture in different types of water bodies viz., freshwater, brackishwater and inland saline water. Principles of organic aquaculture. Pre-stocking and post stocking pond management. 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 and estimation of productivity. Physical, chemical and biological factors affecting productivity of ponds. Nutrition, health management and economics. Practical: Practices on pre-stocking and post stocking management. Analysis of water and soil samples. Collection, storage and analysis of livestock wastes and crop residues. Study of biogas slurry on water quality.

2. Freshwater Aquaculture

Major species cultured, production trends and prospect in different parts of the world. Freshwater aquaculture resources – ponds, tanks, lakes, reservoir, etc. Carrying capacity of pond. Nursery, rearing and grow-out ponds preparation and management - control of aquatic weeds and algal blooms, predatory and weed fishes, liming fertilization/ manuring, use of biofertilizers, supplementary feeding. Water quality management. Selection, transportation and acclimatization of seed. Traits of important cultivable fish and shellfish and their culture methods – Indian major carps, exotic carps, air breathing fishes, cold water fishes, freshwater prawns, mussels. Wintering ponds, quarantine ponds and isolation ponds. Sewage-fed fish culture. Principles of organic recycling and detritus food chain. Use of agro-industrial waste and biofertilizers in aquaculture. Composite fish culture system of Indian and exotic carps - competition and compatibility. Exotic fish species introduced to India and their impact on indigenous species. Culture of other fresh water species: Economics of different culture practices.

3. Fish Ntrition & Feed Technology

Nutritional requirements of cultivable fish and shellfish. 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 conversion ratio, feed efficiency ratio, protein efficiency ratio, net protein utilization and biological value. Feeding devices and methods. Non-conventional feed ingredients and anti-nutritional factors. Digestive enzymes, feed digestibility. Factors affecting digestibility. Nutritional deficiency diseases.

 

4. Culture of Fish Food Organisms

Candidate species of phytoplankton and zoo-plankton as live food organisms of freshwater and marine species. Tropic potentials- proximate composition of live feed. Biology and culture requirements 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.

5. Aquaculture Engineering

Land survey, area calculation of plane surface of regular and irregular shape as applied to measurement of land, trapezoidal rule, Simpson’s rule, volume of regular and irregular shape as applied to the volume of stacks, sheds, heaps. Farm-types and objectives; Fresh water and coastal aquafarms. Preliminary survey, site selection, topography. Land survey – chain surveying, compass surveying, leveling, plane table surveying and contour surveying; Soil – types, properties, classification, sampling methods and texture analysis. Location, design and construction of hatcheries, race ways and farm complex. Tide-fed / pump fed farms, creeks, estuarine and marine water source utilization. Open canals and their types. Sluices and gates. Earth work calculation – ponds, dykes, canals and roads. Design and construction of ponds and dykes. Tidal influences and maintenance; Effect of seepage and evaporation and their control. Water budgeting. Water distribution system – main feeder channel, drainage channel. Water control structure – types of inlets and outlet and their construction. Computation of water intake and discharge. Aerators – principles, classification and placement. Pumps - types, total head and horse power. Filters – types and construction. Practical: Evaluation of potential site for aquaculture. Land survey – chain, compass, level, plane table, and contouring; soil analysis for farm construction. Site survey: preparation of site and contour maps. Design and lay out of fresh water and brackish water farms and hatcheries. Design of farm structure: ponds, dykes, sluices and channels. Earth work calculation. Calculation on water requirement. Pumps: design and operation. Design and operation of filters and aerators. Visit to different types of farms.

6. Ornamental Fish Production and Management

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 filtration system – biological, mechanical and chemical. Types of filters. Aquarium plants and their propagation methods. Lighting and aeration. Aquarium accessories and decoratives. 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.

7. Coastal Aquaculture and Mariculture

An over view 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, snappers, ayu, pearlspot, tiger shrimp, white shrimp, mud crab, mussel, clam, oysters (edible and pearl oyster), seaweeds, etc. Shore based aquaculture system: traditional (pokkali, bheries, gazanis, khazans), semiintensive, intensive aquaculture practice of commercially important species of fish and shellfish. Methods of aquaculture - rafts, racks, cages, poles and ropes. Seed resources, Water and soil quality management. Estimation of growth, survival and pond productivity. Seaweed culture, Pearl culture, Sea ranching.

8. Finfish Breeding and Hatchery Management

Fresh water and marine fish seed resources. Natural breeding of finfishes. Selection of riverine spawn collection sites, gears used and methods of collection. Temporary storage of spawn, Behaviour of spawn in relation to hydrological and hydrobiological factors. 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. Types of 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 warm water 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. Broodstock management and transportation of broodfish. Synthetic harmones used for induced breeding of carps. Different types of fish hatcheries- traditional, Chinese, glass jar and modern controlled hatcheries. Causes of mortalities of eggs and spawn. Treatment of eggs. Spawn rearing techniques. Use of anesthetics in fish breeding and transport. Breeding techniques for Indian major carps, exotic carps. Mahaseer, trout, tilapia, catfishes, mullets, milk fish, pearl spot, sea bass, groupers, etc. Multiple breeding of carps. Cryopreservation of fish gametes.

9. Shellfish Breeding and Hatchery Management

Natural seed resources, site selection and collection methods. Life cycle of important shellfish (Penaeus monodon, P. indicus, Macrobrachium rosenbergii, Scylla serrata, lobster, edible, oyster, pearl oyster, fresh water mussel, holothurians, sea horse, horse-shoe carb, Sepia, Loligo, cray fish etc.). Sexual maturity and breeding seasons of different species.

Maturation stages of Macrobrachium rosenbergii and Penaeus monodon. Induced maturation in Penaeus monodon 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 crabs and bivalves. Food and feeding of larval stages of important shellfishes. Health management in hatcheries.

10. Fish Diseases and Management

Significance of fish diseases in relation to aquaculture. Disease development process in fish and shellfish. Defense mechanism in finfish and shellfish- specific and non specific immune system. Role of stress and host defense mechanism in disease development. Host, pathogen and environment interaction. Pathogenecity and mechanism of bacterial, viral and fungal infections of finfish and shellfish. Morphology, biology and life cycle of parasites. Infectious diseases of cultured finfish and shellfish. Important disease epizootics of wild fish population. Zoonotic diseases. OIE listed and notifiable diseases. Principles of disease diagnosis. Case history and clinical sign in diagnosis. Conventional and rapid diagnostic techniques. Microscopical, microbiological, histopathological and biochemical methods. Antibody and nucleic acid based rapid diagnostics. Health management in aquaculture. Drugs, chemicals, antibiotics and probiotics used in aquaculture and their mode of action. Preventive strategies. Principles and methods of vaccine production and fish immunization. Quarantine and health certification in aquaculture. Crop rotation, Immunostimulants, bioremediation and polyculture as strategies for health management. Fish pharmacology – drugs, chemicals, antibiotics, probiotics and their mode of action.

11. Biotechnology and Bioinformatics

DNA as genetic material, Chemistry of nucleic acids, Genetic code. Organization of genome in prokaryotes and eukaryotes. Concept of replication, transcription and translation. Recombinant DNA technology, Gene cloning and Transgenesis, Molecular and immunological techniques, Cell culture and cell lines, Development of vaccines, Hybridoma technology, Monoclonal antibody production, PCR techniques, Marine biotechnology – bioactive compounds from marine organisms, Waste water treatment, Biofilters in aquaculture, Biofertilizers, Probiotics, Biosensors, Bioprocessing. Concept of Bioinformatics - NCBI, Genebank sequence database-primary and secondary database.

12. Genetics and Breeding

Principles of genetics and breeding, Gene and chromosome as basis of inheritance, Mendel’s law of inheritance, Gene interactions – Epistasis, Pleotropism, Dominance, Lethal genes. Sex determination, Sex linked genes, sex influenced and sex limited traits. Hybridization. Mutation, Chromosomal structure and aberrations. Linkage and crossing over. Chromosome manipulation techniques. Cryopreservation. Introduction to population genetics. Hardy- Weinberg law and its significance. Quantitative genetics – qualitative and quantitative traits, polygenic traits, heritability. Inbreeding and its consequences. History and present status of selective breeding programs in aquaculture. Selection methods and breeding plans. Mating designs. Domestication methods. Seed certification and quarantine procedures.

 

FISHERIES RESOURCE MANAGEMENT

13. Taxonomy of Finfish

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. Other important groups of aquatic vertebrates. Introduction to modern taxonomic tools: karyotaxonomy, protein analysis and DNA polymorphism.

14. Taxonomy of Shellfish

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.

15. Anatomy of Finfish and Shellfish

Study of internal anatomy of important groups of shellfish and finfish. Cell structure, tissue and body organization. Study of oral region and associated structures in finfishes. Studies on Digestive system and Associated digestive glands. Circulatory system. Respiratory system. Nervous system. Urino-genital system. Endocrine system, Circulatory, Skeletal systems and Sensory organs.

16. Biology of Finfish and Shellfish

Study of food and feeding habits of commercially important fish. Qualitative and Quantitative methods of analysis of stomach contents. Age and growth determination by direct and indirect methods. Reproductive biology – maturity stages, gonadosomatic index, pondoral index, fecundity, sex ratio and spawning. Eggs and larval stages and developmental biology of finfishes and shell fishes. Tagging and marking of finfish and shellfish.

17. Inland Fisheries

Freshwater fishery regions of the world and their major fish species composition. Global inland fish production data. Inland capture fishery resources of India. Potential of inland waterbodies with reference to respective state. Problems in the estimation of inland fish catch data. Major riverine and estuarine systems of India. Major brackishwater bodies / lakes and their fisheries. Fisheries of major reservoirs / natural lakes of India. Differences between man-made and natural lakes and flood-plain wetlands as capture fishery resources, present status of their exploitation and future prospects. Cold water fisheries of India.

 

 

18. Physiology of Finfish and Shellfish

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 physiology changes. Structure and functions of important endocrine glands

19. Marine Fisheries

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.

20. Fish Population Dynamics and Stock Assessment

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 ECCPATH 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.

AQUATIC ENVIRONMENT

21. Meteorology and Geography

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 measurements and instruments. Condensation and precipitation: process of conditions of condensation, forms of condensation; precipitation; forms of precipitation, measurement of precipitation; rainfall in India and AP. 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 effecting 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. Introduction to 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.

22. 2

    Soil and Water Chemistry

Standard solutions, dilute solutions units of concentration: standard curve; nomograph. Chemistry of water; the water molecule, properties of pure water and sea water. Composition of surface water, ground water and Sea water. Dissolved gasses. Factors affecting natural waters. Acid, base, salts; Hydrogen ions, concept of pH and buffer. Water analysis: collection and preservation of water samples. Measurement of temperature. Transparency, turbidity, determination of pH, electrical conductivity, salinity, Chlorinity, total solids (TDS, TSS, TVS, TVDS). Dissolved Oxygen, free carbon dioxide, total alkalinity, total hardness, Calcium, Magnesium, Inorganic Nitrogen (ammonium and Nitrate) and phosphorus. Water quality criteria/ requirements for Aquaculture. Soil characteristics: origin and nature of soils. Physical properties of soil; soil color. Soil texture, soil 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, 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, organic carbon , nitrogen, phosphorus, lime requirement. Soil quality criteria/ requirements for aquaculture. Soil and water amendments: lime manures, fertilizers, micronutrients, zeolites , alum, gypsum, environmental ameliorative: chlorination, deodorizers, bacterial formulation.

23. Limnology

Introduction to limnology: inland water types, their identities 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 of physical 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: character, classification, zonation, seasonal relations, 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;

24. Oceanography

The 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.

25. Marine Biology

Introduction: 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 oceanssalinity, temperature, light, currents, waves, tides, oxygen, and carbon dioxide. Primary, secondary and tertiary production. Marine food chains and food webs. Vertical migration of zooplankton Phytoplankton-Zooplankton relationship, geographical and seasonal variation in plankton production, plankton and fisheries. Benthos- a life in rocky, sandy, and muddy shores. Mud banks. Mangroves and coral reefs. Boring and fouling organisms. Nektonoutline composition of nekton, habitats of nekton. Bioluminescence and indicator species. Red tides. Biology, significance and classification in mammals, adaptation in pinnipids and cetaceans for breeding. Whales- their different community and their characteristic features. Adaptations in marine mammals for conserving body heat and submersion for long dive.

26. Aquatic Ecology and Biodiversity

Ecology: Definition; Ecological Hierarchy; Subdivisions of Ecology, Ecosystem: Principles and concepts; Examples of Ecosystems: The Pond, The Micro ecosystem; Production and Decomposition; Homeostasis of the Ecosystem, Energy flow: Definition; Laws of Thermodynamics; Energy Environment ; Concepts of Productivity; Measurement of primary productivity; Trophic Levels, and Examples;Ecological Pyramids. Biogeochemical Cycles: Patterns and Basic types, cycling of Organic nutrients; Pathways, Limiiting factors and governing laws. Ecological Indicators., Community Ecology: The biotic community, Ecological Dominance; community analysis; species diversity in communities; patterns in communities, ecotones, Population ecology: population group properities, population density and indices of relative abundance. Types of interaction – animal association- Symbiosis, commensalisms, parasitism, etc., Autoecology: Concepts of habitat and ecological Niche; Natural Selection; Artificial Selection. The freshwater environment and types: wetlands: dominant flora and fauna. Coastal Ecosystems coastal Zone and its classification. Estuariesclassification; physico-chemical factors; biota and productivity; example of some Indian estuaries. Mangroves- definition, mangrove plants,factors affecting distribution. Mangrove flora and fauna. The sea shore: The Inertial Zone ,factors Affecting life on shore, nature of substratum , physical factors, zonation, fauna and flora on a rocky shores, sandy shore, and muddy shore. Conservation of habitats: endangered species and their conservation, fish passes for migratory fishes, protected areas, marine parks and sanctuaries, mangrove afforestation. Artificial reefs. Conservation programmes for endangered species.

27. Aquatic Pollution and Coastal Zone Management

Classification of pollution- physical, chemical and biological classification of water pollution- description of terminologies. Sewage and domestic wastes- composition and pollution effects- sewage treatment and its reuse. Agricultural wastes- organic detritus, nutrients, Adverse effects of oxygen demanding wastes: importance of dissolved oxygen; Oxygen demand; BOD; COD; Oxygen budget; Biological effects of organic matter. Excessive plant nutrients: Eutrophication; Red tides and fish kills. Pesticide types and categories; inorganic pesticides, Organo-chlorine compounds, Organo-phosphorous compounds; Polychlorinated biphenyls (PCBs); Bioaccumulation and impact on aquatic fauna and human health; toxicology. Heavy metals: Interaction of heavy metals with water and aquatic organisms. Bioremediation and Phytoremediation. Oil pollution; Crude oil and its fractions; Sources of oil pollution; Treatment of oil spills at sea; Beach Cleaning; Toxicity of Petroleum Hydrocarbons; Ecological Impact of Oil pollution- Case studies. Microbial pollution: Types of aquatic microbes; autotrophs and heterotrophs; saprotrophs and necrotrophs; Sewage Fungus Complex; Transmission of Human Pathogenic Organisms; Zoonosis; Development of Antibiotic Resistance and its impact; Biofilms and Biocorrosion; Radioactivity and background radiation of earth: Radionuclide polluting, special effects of radioactive pollution. Thermal pollution and its effects, Physical and chemical nature of possible effluents from major industries in India. Monitoring and control of pollution: Biological indicators of pollution. Environmental Impact Assessment for fisheries and aquaculture projects. Anthropogenic activities and their impact on coastal zones; aquaculture, waste disposal, property and infrastructure development, ports and shipping, tourism (beach and coral reef), industries (petroleum industry, heavy industry, forest industry), mining and marine excavations, water supply projects. Goals and purposes of CZM. Management methods and information: public awareness and environment policy, general coastal zone programs, shore lands management, coastal water basin protection, coastal water quality protection, harvestable resources, and ecosystem restoration. Coastal Regulation Zone (CRZ) Act. Integrated Coastal Zone Management (ICZM). International treaties and conventions. Preparation of projects based on the provided Guidelines and Standards for Coastal Projectsaquaculture, agriculture, estuarine flood protection, sewage treatment systems, solid waste disposal, Urban run off, Power plants, disasters, etc.

HARVEST AND POSTHARVEST TECHNOLOGY

28. Food Chemistry and Fish in Nutrition

Composition of food & nutritional value. Moisture in foods. Fish lipids in human nutrition, digestion and absorption. Metabolism of lipids, oxidation of fatty acids, lipoproteins; VLDL and HDL and their importance. Carbohydrates: Naturally occurring polysaccharides in foods, fibre in food and its role. Browning reactions-enzymatic and non-enzymatic. Glycolysis, gluconeogenesis, glycogeno-lysis, and glycogenesis. Biological oxidation, electron transport chain, P/O ratio; oxidative phosphorylation. Proteins in foods, role in hydration- native and denatured proteins, gel formation, functional properties of proteins, changes during heat treatment and processing, texturised proteins. Fish muscle proteins, chemical changes in muscle during contraction; Digestion and absorption of proteins; metabolism- aminoacid pool; nitrogen balance; essential and non essential amonoacids; deamination; decarboxilation; metabolic fate of aminoacids. Protein synthesis; Chemistry of taste, flavour and odour components in foods: flavour intensifiers, synthetic flavouring substances. The taste of fish and shellfish. Food additives - types and their chemical nature. Enzymes, vitamins and amino acids, 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, chemical score. Role of fibre in human nutrition.

29. Refrigeration and Equipment Engineering

Laws of thermo dynamics: Different types of heat involved: sensible hest, latent heat, pressure, volume and temperature; thermodynamic cycles; volumetric efficiency; enthalpy; entropy. Refrigeration – principles, methods and systems. Refrigeration cycle, compressors, condensers, receivers, evaporators, expansion valves, auxiliary equipments, oil, liquid trap systems; accumulators; non condensable gases; defrosting system, oil and refrigerant charging; study of automatic control devices; refrigerant and their properties. Layout and construction of freezing plants, cold storage, contact plate freezer, immersion freezer, tunnel freezer, air blast freezer, air lock system, anti room arrangements. Ice manufacturing unit, marine refrigerating plant; methods of defrosting; insulating material. Refrigerating effect, cooling estimate, heat load calculation, wall heat gain load, air change load, product load, miscellaneous load, refrigeration system capacity and running time. Fishing vessel auxiliary systems: Auxiliary engines, Drives - mechanical, hydraulic, pneumatic and electric. Bilge pumping systems. Deck and fish hold; Deck design: Deck design and layout. Anchors and mooring. Equipments commonly available in processing units. Different types of ice making machinery. Operation of various machinery used in freezing; canning and packaging. Special equipment for freeze-drying; irradiation and cryogenics; general maintenance of freezing plant, cold storage and ice plant.

30. Freezing Technology

Introduction to freezing technology; characteristics of fish and shellfish; changes in fish after death, spoilage of fish, spoilage and pathogenic microorganisms; 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.

31. Fishing Craft Technology

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 etc. History & development of mechanization of fishing crafts: Boat building materials - their preparation, seasoning, preservation & their advantages & disadvantages. Choice of construction material; comparison of mechanical properties. Boat design - Important terminologies of fishing vessel & related to fabrication: Drawing conventions in naval architecture. Form co-efficient & ratios: Design procedure: Displacement- weight equation; estimation of light weight ship; Basic mathematics & Hydrodynamics for designing of fishing vessels. Calculation of displacement, water plane area; Stability of fishing vessel – longitudinal, transverse. Various equilibrium of ships - stable, unstable and neutral. Resistance of boats. Marine engines & propellers: powering basics: wake, propeller efficiency, thrust, hull efficiency, quasi- propulsive coefficient, power margin, power rating normal HP, maximum power. Introduction to marine engines – types, components. Different types of engine systems. Outboard engines working and maintenance. Estimation of engine power for fishing vessel. Marine propeller types, characters & selection of propellers. Boat construction methods: construction of wooden boats, steel boat, fiber glass boat, aluminum & ferro-cement boat. Deck-fittings and maintenance - common fouling & boring organisms. Preservation and maintenance of various types of hull. Stern gear assembly. Deck fitting and fishing equipment. Rules and regulations for fishing vessel fabrication, operation & safety.

32. Canning and Fish Packaging Technology

Introduction to canning principle. Historical developments. Containers- can making materials and cans, characteristics of seam. Steps in canning- raw materials, preparatory treatments. Precooking, packing, exhausting, seaming, thermal processing, cooling and storage. Thermal processing – heat resistance of microorganisms, heat penetration, graphical method of formulation. Fo- value. Canning of commercially important fishes, shellfishes and other food products- salient features. Retort pouch packing – principles and techniques; HTST process and aseptic packing- principles and techniques spoilage of canned foods- types, causes and preventive measures. Introduction to food packaging- objectives and requirements. Characteristics of various packaging materials – meats, paper and paper boards, corrugated fibre board, plastics, multi-layer lamination, testing of packaging materials and containers. Environmental aspects of food packaging. Practical: Types of cans, canning equipments and layout 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, spoilage condition in canned products. Familiarization with various packaging materials and container for fish products. Assessment of quality of packaging materials used for packaging fish and fishery products. BIS specifications for plastics for food contact applications and other regulations.

33. Navigation and Seamanship

Navigational aids - magnetic compass, gyro compass, sextant, bearing instruments, their construction errors and use. Chart- abbreviations and symbols, type of charts and chart reading. Sounding instruments- lead lines and echo sounder, their principles and use. Measurement of speed, patent log and electric log, principle and construction. Pilot signals, distress signals and penalty for their misuse, procedure for sending distress signals by radio telephony. Fire fighting and life saving appliances to be carried on board a fishing vessel as per F.F.A and L.S.A rules 1978. Their maintenance curriculum, day and night signals for vessel engaged in fishing. Manning requirement of fishing vessel. Electronic navigation and communication aids - radar, sonar, decca, omega, loran etc; Principles of radio transmitter and receiver, direction finder, auto direction finder, V.H.F. radio telephone, DECCA navigator- parts and functioning. Sonar block diagram, functioning; Net sonde- trawl eyetrawl link radar, video, G.P.S.

34. Fishing and Gear Technology

Introduction: History and development of fishing gears; classification of fishing gears of world and India. Factors that determine selection of fishing gears. Gears used in relation to fish and fishing area. Fishing gear materials - Classification - natural and synthetic - yarns, twines, ropes - their properties and identification methods. Yarn numbering systems Runnage, conversions. Twist in twines and ropes, braiding ropes, leaded ropes, floated ropes. Netting – types of knots, knotless netting, meshes, braiding, shaping, creasing, baiting, tailoring. Mounting of webbing – different methods, hanging coefficient, take up ratio. Accessories for fishing gear. Floats – buyos – its materials, types, properties and buoyancy. Sinkers – types, materials, properties- negative buoyancy; bobbins, tickler chain. Wire ropes – wires, strands, cores – selection of wire ropes, breaking strength, specification. Fishing accessories – thimbles, shackles, C-links, rings, G-links, Kelly’s eye, stopper, bottle screw, butterfly, chains. Hooks; types, materials, specification numbering system, jigs, spoon hooks. Maintenance and storage of gears and gear materials. Preservation of netting and other accessories. Selection of gear materials. Parts of a trawl net, purse seine, gill net and tuna long lines. FAO classification of fishing gear and methods. Modern commercial fishing methods- Operation and classification of trawling, purse seining, lampara net fishing, gill netting, line fishing. Squid jigging. Selective fishing – active fishing and passive fishing. Deck layout – trawlers, purse seiners, long liners, gill netters and combination fishing. Fishing accessories and deck equipments – types of winches, net haulers, line haulers, triple drum, gurdy, power blocks, fish pumps. Fish finder, GPS navigator, sonar, net sonde, gear monitoring equipments.

35. Fish Products and By-Products Technology

Principle of fish preservation and processing. Processing of fish by traditional methods – salting, sun drying, smoking, marinading and fermentation. Theory of salting, methods of salting –wet salting and dry salting. Drying and dehydration- theory, importance of water activity in relation to microbial growth .Sun drying 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 methods to remove them. Hurdle technology in fish preservation and processing. Marinaded and fermented fish products – role of acids in marinades, Fish and prawn pickles, fish sauce and Fish paste, traditional Indian fermented products. 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. Fish protein concentrate. Fish hydrolysate, partially hydrolyzed and deodorized fish meat, functional fish protein concentrate and their incorporation to various products. Fish meal and oil. Dry reduction and wet reduction methods. Fish maws, shark leather, Chitin, chitosan, fish glue, fish gelatin, isinglass, pearl essence, shark fin rays, beach de mer, and biochemical and pharmaceutical products. Utilization of seaweeds: agar agar, algin, carrageenan. Diversified fish products: battered and braided products-fish finger, fish cutlet, fish wafer, and fish soup powder etc and imitation products. Value addition, HACCP in safe products production. Practical : Preparation of salted fish, dried fish and smoked fish by different methods. Quality assessment of salted, dried and smoked fish. Preparation of fish manure, fishmeal, fish body oil, fish liver oil, fish maws, isinglass, fish silage, ensilage, fish glue, fish gelatin, fattice, pearl essence, chitin and chitosan. Quality assessment of individual by-products. Preparation of prawn & fish pickles. Preparation of fermented fish sauce and marinaded products. Preparation of surimi and surimi based products. Preparation of seaweed products, Preparation of diversified and value added fish products.

36. Fish Microbiology and Quality Assurance

Introduction and history of micro-organisms in foods; role and significance of microorganisms in nature and in foods. Micro-organisms in fish; intrinsic and extrinsic parameters of fish that affect microbial growth. Psychrophiles, halophiles and thermophiles, their role in spoilage and food poisoning. Food borne human pathogens - Vibrio, E coli, Salmonella, Listeria, Clostridia, Campylobacter, Streptococcus, Faecal Streptococcus, etc. Study of micro-organisms in food by conventional and rapid techniques. Encapsulation – endospores, formation of cell aggregates, Microbial principles of fish preservation and processing. Study of food pathogens, infections, intoxication and other biological hazards like mycotoxins, parasites, viruses, marine toxins, etc. Types of spoilage of fish, semi processed and processed fishery products, Indices of fish sanitary quality, Concept of Quality Management; TQM, SSOP, GMP; ISO and Codex Alimentarius; HACCP, Microbiological standards and criteria, BIS and codex standards for fish and fishery products. Process water quality. Fish plant sanitation. Disinfectants, detergents and cleaning schedule. CIP, Water management in fish processing industries. Practical: Study of micro-organisms associated with finfish and shellfish. Spoilage microorganisms. Isolation of pathogenic bacteria associated with fish and fishery products - Vibrio, E coli, Salmonella, Listeria, Clostridia, Campylobacter, Streptococcus, Faecal Streptococcus, etc. Effect of chemical and physical preservatives on spoilage organisms. Conventional and rapid methods for detection of microorganisms. Biochemical tests for characterization of bacteria. Assessment of sanitation in fish processing plants, Indices of freshness and quality of fresh and processed fish. Sensory evaluation, hedonic scale, physical and chemical methods of assessment of quality of fish and fishery products. Determination of available chlorine. Visit to factory & Study of Hazard analysis Critical Control Point (HACCP) system and its implementation.

BASIC SCIENCES AND HUMANITIES

37. Statistical Methods

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, chi-square and F distributions. Bivariate data, scatter diagram, simple linear correlation, measure and properties; simple 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. Practical: Construction of questionnaires and schedules. Exercises on probability, Binomial and Poisson distributions, Area of normal curve confidence interval for population mean, Test of hypothesis based on normal, t, chi-square and F distributions. Simple correlation and regression. Fitting of length - weight relationship in fishes.

38. Fisheries Economics

Introduction to fisheries economics, basic economic terminologies – micro and macroeconomics, positive and normative economics, environmental economics, resource, scarcity, farm-firm relationships, production etc. Micro-economics: theories of demand, supply; market – equilibrium price, consumption, utility, consumer’s surplus. Elasticity – price, income, cross, application of elasticity in fisheries managerial decision. Farm production economics – 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 to scale, economies of scale and scope, revenue, profit maximization, measurement of technological change, farm planning and budgeting. Preparation of enterprise budget for integrated fish farming. 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. Globalisation: 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 Practical: 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. Economic analysis on cost, return and break even of any two production units like fish farm / shrimp farm / seed production unit / fish processing plant / export unit. Preparation of enterprise budget for integrated fish farming. Contribution of fisheries to Indian Agriculture and total GDP – a trend analysis. 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

39. Fisheries Extension Education

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; Extensions 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 Practical: 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.

40. Fisheries Administration and Legislation

Introduction to public administration, principles of organization and management of public enterprise. Central and State responsibilities for fisheries development, organizational set up of fisheries administration at the Centre and state levels. 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. Fisheries development over Five Year Plans. 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. Land reforms legislation as applicable to aquaculture. Judicial judgments relating to Aquaculture. Objectives, functions and authority of fishery regulatory agencies like Coastal Regulatory Zone (CRZ) and Aquaculture Authority of India. Brackish water aquaculture act, Marine fisheries policy, Laws relating to fish products and marketing. International Law of the Seas and international commissions on fisheries and their impact.

41. 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 impact of various 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 level. Sea safety and health. Practical: Methods for assessment of initial and long term damages. Preparedness in pre, during and post disasters. Acquaintance with fire-fighting devices. Life saving appliances and first-aid. Operation and usage of communication channels and media. Uses of distress signals and technologies. Relief and rehabilitation measures, trauma counseling. Field visits and case studies. Group discussion.

42. Financing and Marketing Management

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 behaviour 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. Practical: 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.

43. Entrepreneurship Development and Communication Skills

Entrepreneurship Development: Assessing overall business environment in the Indian economy. Overview of Indian social, political and economic systems and their implications for decision making by individual entrepreneurs. Globalisation and the emerging business / entrepreneurial environment. 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; SWOT analysis, Generation, incubation and commercialization of ideas and innovations. Government schemes and incentives for promotion of entrepreneurship. Government policy on Small and Medium Enterprises (SMEs) / SSIs. Export and Import Policies relevant to fisheries sector. Venture capital. Contract farming and joint ventures, public-private partnerships. Overview of fisheries inputsindustry. Characteristics of Indian fisheries processing and export industry. Social Responsibility of Business. Communication Skills: 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, precis writing, summarizing, abstracting; individual and group presentations, impromptu presentation, public speaking; Group discussion. Organizing seminars and conferences. Practical: 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, precis writing, summarizing, abstracting; individual and group presentations.

44. Principles of Biochemistry

Major biomolecules in foods and their important functions. Classification of carbohydrates. Structures, functions and properties of mono- di- and polysaccharides. Isomerism. Mutarotation. Seaweed polysaccharides – sources and uses. Glycolysis and TCA cycle. Classification, structure, function and properties of amino acids. Amino acids and polypeptide. Primary, secondary, tertiary and quaternary structure of proteins. Amphoteric property. Biuret reaction and xanthoproteic reaction. Principles of protein purification. Protein biosynthesis. Classification, structure, functions and properties of lipids. Essential fatty acids and phospholipids. Auto-oxidation, saponification value and iodine number. Peroxide value, thiobarbituric acid number, oxidative and hydrolytic rancidity. Principle of fatty acid analysis. Significance of Omega 3 and 6 fatty acids. Beta oxidation. Structure, function and importance of nucleic acids. Genetic code and recombinant DNA. Transcription; translation. Enzymes- nomenclature; classification; specificity; mechanism of enzyme action; Kinetics and regulation of enzyme activity, purification of enzymes. Steroid and peptide Hormones- Chemistry and function. Structure and functions of fat and water soluble vitamins. Practical: Estimation of glucose and protein in fish tissues. Preparation of chemical solutions, buffers and reagents. Extraction and estimation of total lipids from fish tissue. Applications of paper chromatography, thin layer chromatography, ion exchange chromatography. Principles of electrophoresis. Estimation and separation of proteins by electrophoresis; Determination of saponification and iodine values. Determination of lipase activity. Gel filtration. Preparation of tissue homogenate and organelle isolation.

45. Fundamentals of Microbiology

History of microbiology, microbial world and their structural characters. Prokaryotes – bacteria, actinomycetes, spirochaetes, cyanobacteria, mycoplasma, rickettsiae, archaebacteria viruses, structure, classification, characters and their economic importance. Eukaryotes – fungi, algae, protozoan – structure, classification, characters and their economic importance. Microscopy, sterilization, staining, filteration, Disinfection. Microbial nutrition-nutritional requirements, cultivation of microorganisms, types of nutrition photoheterotrophs, chemoheterotrophs, photoautotrophs, chemoautotrophd and their ecological significance. Microbial growth and metabolism – measurement of cell growth, dynamics of bacterial growth, factors affecting growth. Energy yielding reactions, respiration – aerobes, anaerobes, microaerophiles and facultative anaerobes. Enzymes – characters and their importance in microbial metabolism. Pathways of catabolism – EM, ED pathways and TCA cycle, fermentation, types of fermentation. Bacterial photosynthesis, Microbial ecology- microbial interactions, types of interaction, influence of physico-chemical factors like pH, temperature, moisture, light, osmotic pressure, organic and inorganic substances, relationship with soil, water, air, food etc. Microbial genetics; genotypic and phenotypic characters, mutation and its significance, genetic recombination, transformation, transduction and conjugation, genetic engineering and biotechnology. Pathogenicity and virulence. Sources of infection. Transmission of disease producing organisms. Portals of infection. Effect of pathogenic bacteria on the body. Symptoms and lesions. Virus, Symmetry of virus, RNA and DNA virus, classification, cultivation of virus, replication of virus. Host virus interactions. Virusvirus interactions. Interference and interferon, control of viral infection. Immunology and serology – types of immunity, natural and acquired, cellular and humoral, antigen-antibody reactions and their significance, serological methods in disease diagnosis. Aquatic microbial groups, Role of microorganisms in the cycling of elements in water, breakdown and production of organic matter; Carbon, nitrogen, sulfur, phosphorus iron and manganese cycles. Role of bacteria and fungi in sedimentations, microorganisms and water pollution; Effluent treatment; Bacteria of extreme environment, deep sea bacteria, hydrothermal bacteria, halophilic bacteria, their physiology and nutrition; Practical: Introduction to microscopy; study of different types of microscopes; wet mount and hanging drop preparations; sterilization by different methods, filteration, dry heat, moist heat, chemical use etc. staining techniques – simple, differential, structural and microchemical techniques; distribution of micro-organisms in nature; isolation, pure culture and preservation methods; enumeration of micro-organisms, environmental influences on micro-organisms; biochemical tests; observation of fungi, blue-green algae, bacteria and protozoans. Study and enumeration of coliform, iron, and sulphur bacteria, viable nonculturable bacteria. Microbiological water quality management in aquaculture, bioremediators and probiotics. Pathogens of aquatic animals - their isolation and identifications; detection of toxic organisms in aquatic system.

46. Biochemical Techniques and Instrumentation

Theory and applications of Spectrophotometry, Basic principles and applications of chromatographic techniques : TLC, GC, LC, affinity chromatography, HPLC, and ion exchange chromatography. Radio isotopes, Radio Immune Assay, ELISA. Gel filtration, and ultracentrifugation. Blotting: southern, northern, western techniques. Plasmid isolation and

cloning, PCR, cell culture and hybridoma technology. Practical: Analysis of glucose, amino acids / proteins fatty acids/ lipids and RNA/DNA in fish tissues by spectrophotometry. Identification of amino acids by paper chromatography. Demonstration of blotting techniques and PCR. Sub-cellular fractionation by centrifugation.

ADDITIONAL COURSES

47. Fish Immunology

General concepts in immunology, Evolution of immune system in invertebrates and vertebrates. Non-specific defence mechanism in fish – surface barriers, non-specific humoral and cellular factors. Leucocytes – types and function. Specific defence mechanism – lymphoid organs in fish. Ontogeny of fish immune system. B and T lymphocytes. Immunoglobulin – types and function. Monoclonal and polyclonal antibodies. Primary and secondary immune response in fish – factors affecting. Immunological memory.  Immunological tolerance. Stress and immune response. Defence mechanisms in crustaceans – humoral and cellular defenses. Principles of vaccination. Methods of vaccine development. Current trends in fish vaccination. Adjuvants and immuno-stimulants. Practical:Antigen-antibody reactions: Precipitation, agglutination. Immunodiagnostic assays – ELISA, western blot. Antigen preparation. Immunization of fish. Preparation of polyclonal antibody. Measurement of humoral immune response. Polyphenoloxidase assay. Haemocyte counts in shrimps.

48. Rural Sociology and Psychology

Rural Sociology: meaning, scope and importance, features of rural society with special reference to fishers; anthropology, socio–economics and demography of fishers, migration and patterns of settlement; social groups and social classes; caste and class among fishers; value system - norms, customs, social values and culture among fishers and their importance; village level institutions and voluntary organizations - meaning, types and their role in fisheries development; leadership – meaning, identification and training, qualities and roles of leaders and use of local leaders in fisheries development; social change and social control; social problems and conflicts in fisheries; gender issues in fisheries; globalization and fisheries. Psychology: concepts, principles, scope and its importance in fisheries extension; terms in psychology-intelligence, personality types, perception; motivation - meaning, classification of needs, techniques and importance in fisheries extension; theories of learning, learning experience, learning situation.

49. Elementary Statistics

Definition of statistics, scope of fisheries statistics. Basic concepts of population and sample, random sampling. Collection of data; census enumeration and sample surveys, their advantages and disadvantages, preparation of schedules and questionnaires; Classification of data, frequency and cumulative frequency table. Diagrammatic and graphical representation of data - bar diagrams, pie-diagram, histogram, frequency polygon, frequency curve and Ogive; Important measures of central tendency - arithmetic mean, media ;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; relative measures of dispersion - coefficient of variation; Measures of skewness and kurtosis. Practical: Construction of questionnaires and schedules. Collection of fisheries data. Frequency distribution tables. Diagrams and frequency graphs. Calculation of arithmetic mean, median, mode range, mean deviation, variance, standard deviation and relative measures of dispersion. Skewness and kurtosis.