FISHERIES TECHNOLOGY DEPARTMENT
The department offers a graduate program leading to MS degree. Equipments and facilities are available for fundamental and applied research in the field of fisheries technology. Current major research focus on various aspects of fish processing, biochemical aspects of fish processing, efficient utilization of fisheries products and by-products, quality control, flavor chemistry, and microbiology of fish and fishery products.
Faculty Members: Dr. A. K. M. Azad Shah, Professor; Murshida Khan, Assistant Professor (Study Leave); Md. Golam Rasul, Assistant Professor; Md. Shirajul Islam Sarkar, Lecturer.
FIT 501 Fish Preservation (3 cr.): Principles of fish preservation; technological, chemical and bacteriological problems related to fish preservation; commercial handling of fresh fish; shelf-life consideration of fresh fish; refrigeration and freezing preservation; design of freezing plants; production, storage and distribution of chilled and frozen fishery products; planning and designing of fishery cold storage and refrigerated fishing vessels; fish preservation by curing.
FIT 510 Fish Processing (3 cr.): Physico-chemical and thermal properties of fish; drying and dehydration of fish; processing of fish by salting, marinating, smoking, canning, fermentation etc.; heat processing of fish paste.
FIT 511 Canning and Fish Packaging (3 cr.): Principles of canning; can making materials; steps of canning; thermal processing of canned product; canning of commercially important fishes and shellfishes; principles and techniques of retort pouch packing; high temperature short time processing and aseptic packing of canned foods; food packaging methods; testing of packaged materials and containers; fish packaging environment.
FIT 512 Fish Processing Chemistry (3 cr.): Fish as food material; physical structures and properties of fish muscles; nutritional quality of fish and process ability; characteristics of fish protein; post-mortem changes in fish; biophysical mechanism and factors influencing in rigor mortis; nature of post-mortem spoilage of fish; freshness assessment of fish; biochemical and technological aspects of fish processing.
FIT 513 Fishery Product Technology (3 cr.): Fisheries resources and its utilization; frozen fishery products; value-added frozen shrimp and fish products; various types of salted and dried fish products; dried seaweed; smoked, canned and shellfish products; fermented and marinated products; surimi and surimi based products.
FIT 514 Fishery by-Product Technology (3 cr.): Utilization of fishery by-products; processing, preservation and quality deterioration of fish oil, fish scrap, fishmeal, and other seafood waste meal; processing, nutritive value, deterioration and preservation of fish silage, fish protein hydrolysate and fish protein concentrate; products from seafood and sea animals; nutraceutical and pharmaceutical products from marine organisms.
FIT 520 Fishing Technology (3 cr.): Fishing crafts and gears used in inland and coastal waters of Bangladesh; design and operation of artisanal fishing gears; modern fishing aids; commercial fishing methods; boat building; marine engine; engine protection, operation and maintenance.
FIT 531 Microbiology of Fish and Fishery Product (3 cr.): Microorganisms of fish and fish spoilage; microbiology of fish processing; microbiology of crustacean processing; microbial aspects of mince and mince based products; seafood safety; sanitation of fish processing plant; design and management of a food microbiological laboratory; microbiological examination of fish and fishery products; industrial manipulation of microorganisms.
FIT 532 Biotechnology in Fish Processing (3 cr.): Protease from aquatic organisms; fish protein hydrolysates production and separation; biotechnological approaches to fish meat solubilization; bioprocessing and application of crustacean wastes; rapid methods and automation for seafood microbiology; starter and probiotic cultures, bacteriosin and probiotic biotechnology; seafood waste recycling.
FIT 540 Quality Control of Fish and Fishery Product (3 cr.): Food safety and quality assurance; deterioration and defects in fish and fishery products; quality assessment of fish and fishery products; hygiene and safety aspects of quality assurance; traceability of fish/shrimp value chain; HACCP system in seafood processing plant; standard specification of fish and fishery products; food laws and regulations.
FIT 541 Industrial Fishery Management (3 cr.): Fishery industry and industrial products, employment and market; management of fishery industry; cool chain management of raw material; fish trading; planning and designing of fish processing plant; fishery plant management, sanitation and operating system; good manufacturing practice; market promotion and export; management of industrial waste.
FIT 542 Laboratory Techniques of Fish and Fishery Product (3 cr.): Analysis of proximate composition, carbohydrate and crude fibre; estimation of protein by various methods; protein and protein solubility test of fish; determination of micro and macronutrient elements, vitamin and heavy metal; quality assessment of fresh and preserved fish and fishery products; principles and techniques of ultra-centrifugation, spectrophotometry and electrophoresis; various chromatographic techniques.
FIT 561 Fish Inspection and Legislation (3 cr.): Inspection of fishery resources; organization of fish inspection and quality control (FIQC); risk based inspection system; inspection and sampling of fishery products; EU certification protocol; food laws and regulations; traceability; National Residue Control Plan (NRCP); inspections checklist of farms for processing establishments.
FIT 596 Reading and Conference (Credit to be arranged but not more than 3 cr.): Special study assigned by the Major Professor on the recommendation of the Advisory Committee and/or interest of the student.
FIT 597 Special Problems (Credit to be arranged but not more than 3 cr.): Investigation of special problems in fisheries technology not related to a thesis problem. The investigations may consist of original research and/or literature survey.
FIT 598 Seminar (1 cr.): Discussion on an assigned topic in the field of fisheries technology.
FIT 599 Thesis Research (Credit to be arranged but not less than 12 cr.): Original Thesis Research.
Minimum Course and Research Requirement for MS Degree1
|A. Major Courses||Cr.||Minor Courses||Cr.|
|1a. Major Core||12||2a. Minor Core||6|
|FIT 501 Fish Preservation||3||AQC 531 Fish Nutrition and Feed Technology||3|
|FIT 510 Fish Processing||3||BTL 530 Bioactive Natural Products||3|
|FIT 531 Microbiology of Fish and Fishery Product||3|
|FIT 540 Quality Control of Fish and Fishery Product||3|
|1b. Major Elective||6||2b. Minor Elective||6|
|FIT 511 Canning and Fish Packaging||3||FMG 532 Fish Health Management||3|
|FIT 512 Fish Processing Chemistry||3||FMG 505 Fisheries Resource Legislation||3|
|FIT 513 Fishery Product Technology||3||BTL 520 Food and Industrial Biotechnology||3|
|FIT 514 Fishery by-Product Technology||3||STT 510 Design of Experiments||3|
|FIT 520 Fishing Technology||3||AER 501 Agricultural Extension and Communication||3|
|FIT 532 Biotechnology in Fish Processing||
|AER 510 Research Methodology and Extension Education||3|
|FIT 541 Industrial Fishery Management||3||AEC 520 Agricultural Marketing and Trade||3|
|FIT 542 Laboratory Techniques of Fish and Fishery Product||3||CST 516 Agricultural Information and Communication Technology||3|
|FIT 561 Fish Inspection and Legislation||3||Other Courses2|
|FIT 598 Seminar||1|
|C. Thesis Research||12|
|FIT 599 Thesis Research||Variable|
1Degree requirements may be changed on the recommendation of the Board of Studies and the Advisory Committee.
2Approved by the Advisory Committee.