| POST
GRADUATE DEGREE STANDARD |
|
FISHERIES
BIOLOGY AND FISH PRODUCTION
UNIT I
Systematics -Commercially important aquatic fauna and
flora - marine plants, corals, crustaceans, molluscs,
echinoderms, finfishes, turtles and marine mammals -Biochemical
taxonomy - external morphology of finfish, shellfish
and marine mammals -Anatomy of finfish, shrimps, crabs,
bivalves, gastropods and cephalopods.
UNIT
II
Fish biology - food and feeding habits - age and growth
length / weight relationship - reproduction, maturation,
breeding, spawning, focundity, eggs and larvae and development
- fish physiology, functions of different organ systems
of finfish and shellfish.
UNIT
III
Fisheries resources - important capture fisheries of
the world, India, Tamil Nadu-Distribution, population
dynamics, stock assessment, modelling, MSY, MEY -conservation
of aquatic organisms - endangered aquatic animals and
their conservation migration of fishes.
UNIT
IV
Freshwater aquaculture - site selection - construction
of fish farms -cultivable species, corps, tilapia, murrel,
catfish, freshwater prawn - culture techniques, monoculture,composite
fish culture, polyculture, ornamental fish culture and
breeding techniques - pre-stocking and post/ stocking
management-integrated fish farming - sewage -fed fish
culture-water recirculation system - feeds, formulation,
feeding methods-sampling - harvesting.
UNIT
V
Coastal and mariculture - site selection - construction
of fish farm -cultivable species, finfish, shellfish
and seaweeds - culture techniques - cages and pens -
Management of coastal aquacultural farms - sea ranching
- shrimp feed formulation, feeding techniques.
UNIT VI
Modern trends in fishgenetics - hybridisation cryopreservation
of fish gemetes - ploidy - genetic engineering - sex
reversal - cloning - transgenic fish - parasites -bacterial,
fungal and viral diseases - genetically and environmentally
induced abnormalities - Prognosis and diagnosis - vaccine
development - prophylactic measures.
UNIT VII
Broodstock management of finfish and shellfish - breeding
techniques, induced breeding - shrimp hatchery management
- carp hatchery management - larval feeds - culture
of fishfood organisms - water quality management in
hatcheries - nursery management - seed transport techniques.
UNIT VIII
Physico - chemical features of freshwater systems -
animal relationships - ecosystems - niches, trophic
levels and food chains - primary and secondary production
in freshwater bodies. Physico-chemical characterisatics
of seawater - waves tides, currents, tsumamis, E1 Nino,
monsoonal currents - nitrogen, phosphorus and carbon
cycles - upwelling TS-diagrams- bio and hydrogenic fractions
of ocenic sediments - manganese nodules.
UNIT
IX
Marine pollution - industrial, sewage, thermal, radioactivity
- impact on aquatic fauna and flora - mangroves, distribution
and conservation - energy from biomass, waves, tides
and currents - OTEC- microbiology and wastewater treatment
- bioleaching and composting - sludge, treatment and
utilisation - production of fishfood organisms from
wastewaters - coastal zone management.
UNIT
X
Economics of fisheries production - economics of fish
marketing, domestic and export -economic utilisation
of fishery resources - fishery regulations - importance
of cooperatives - fishermen associations, NGOs in fisheries
development - types of primary and secondary data for
statistical analysis for policy making - fisheries investment
projects, finance and project planning - socio-economics
of fisherfolk. Fisheries extension service for fisheries
development - important fisheries development schemes
and organisations - transfer of technology by suitable
extention methods - effective communication with the
target population of fisheries R & D - importance
of training in fisheries development - training methods
- trainers-training - follow-up programmes - entrepreneurship
development.
PAPER -II
FISHING AND FISH PROCESSING TECHNOLOGY
UNIT I
Traditional crafts - mechanised boats - inboard and
outboard engines - Design, construction - materials;
Trawlers, purse seiners, long liners, shore seine, gill
netter, etc., - Fish holds in different types of fishing
crafts - care and maintenance of fishing vessels.
UNIT
II
Types of fishing gears - Gear materials and fabrication
- maintenance and operation-preservation of netting
material; Gear accessories - floats, sinkers, buoys
and anchors.
UNIT
III
Types of diesel engines - Operation and maintenance;
fish processing and electronic equipments; refrigeration
and ice making - Refrigerated transport.
UNIT
IV
Chart reading and fixing position; life saving devices;
rules in fishing and cargo ships; fishing regulations
of the sea.
UNIT
V
Hygienic handling of fish catch - handling, grading
and segregation of fishand freshness of fishes; Rigor
Mortis - Types of spoilage of fishes - Drying methods,
quality of salt cured products - smoke curing - Types
of smoking.
UNIT
VI
Methods of canning - Materials for canning; canning
media-quality of canned products; types of freezing
- Chemicals in freezing; freeze drying - glazing - thawing
- blanching.
UNIT
VII
Fishery biochemistry - Mutritive values of fish; biochemistry
of fishery products; bioactive compounds of micro and
macro organisms; enzymes, source and mode of actioin
and uses - mechanisms of enzyme actions; antioxidants,
additives, stabilizers and emulsifiers, spoilage of
fish and fishery products - influence of fish processing
on microbes - microorganisms in fish toxicity - microbiological
of quality control testing - microbial fermentation.
UNIT
VIII
Types of fishery byproducts; chemistry and utilization
and application of microwave technology in product development
- preparation of value - added fisheryproducts - product
development and popularisation.
UNIT
IX
Organoleptic techniques; quality analysis of processed
fishery products- water quality in fish processing -
sanitation and waste disposal; personnel hygienie, quality
control - ISO, ISI & FAO.
UNIT
X
Types of packages and packing materials, Testing, legislation
and labelling of packaging materials, Transport and
handling devices.
|
