Department of Fish Processing Technology earlier known as Fishery Engineering & Technology is one of the oldest Departments of the College of Fisheries, AAU, Raha. As per the 5th Dean’s Committee recommendation, Fishery Engineering & Technology was split into two Departments viz. Department of Fish Processing Technology and Department of Fishery Engineering. The Department is now well equipped with modern equipments that help the students to carry out their practicals as well as to prepare different Value Added Fish Products including fish sausage.
There are four faculty members in the Department; two in the rank of Professor and the other two in the rank of Assistant Professor. A total of 21 (13+8) credits is being offered by the Department in the U.G. programme. Moreover the Department offers the Experiential Learning Programme (ELP) to the U.G. students which in turn helps the students to equip themselves in project preparation, market survey, preparation of Value Added Fish Products and their sales as per AAU norms. The P.G. programme in the Department was started from the year 2018 whereas Ph.D. programme is yet to be started.
The faculty members of the Department are being engaged in different developmental activities of the College as well as in the extension activities. Teachers are engaged in various trainings and demonstration programmes under APART in various districts within the state. Further trainings on Value Added Fish Products were conducted in Tinsukia and Mangaldai districts, sponsored by DRDA. The Department has also contributed in one year training programme for Fisheries Demonstrator of Karbi Anglong district sponsored by Karbi-Anglong Autonomous councli. Various translation, research & commercialization initiatives were completed under AIP through development of recipe and process for fish pickle. Another breakthrough achivement by the Department through the development of Solar Tent Drier for hygienic fish drying. Some of the technologies developed by the Department are as follows:
Packaging of Fish pickle in 3-layered pouches, Production of fish sausage from locally available freshwater fish, Production of fish bhujia,Production of fish surimi rings and so on.
The department has contributed towards the publication of a number of Extension bulletines, Books, Book chapters, practical manuals, training manuals etc. for the benefit of students as well as farming community. Besides, a number of Research and Extension projects are being completed by the Department funded by various agencies like RKVY, NFDB.
| UG Courses | ||||
| # | Course No. | Course Title | Course Credit | Syllabus |
| 1 | FPT 123 * | Food Chemistry | 3(2 + 1) | |
| 2 | FPT 212 * | Freezing Technology | 2(1 + 1) | |
| 3 | FPT 222 A * | Fish Canning Technology | 2(1 + 1) | |
| 4 | FPT 222 B * | Fish Packaging Technology | 2(1 + 1) | |
| 5 | FPT 223 * | Fish products and Value Addition | 3(2 + 1) | |
| 6 | FPT 313 * | Microbiology of Fish and Fishery Products | 3(2 + 1) | |
| 7 | FPT 322 * | Fish By-Products and Waste Utilization | 2(1 + 1) | |
| 8 | FPT 323 * | Quality assurance of Fish and Fishery Products | 3(2 + 1) | |
| 9 | FPT-111 * | Fish in Nutrition | 1(1 + 0) | * courses are compulsory |
| Masters Courses | ||||
| # | Course No. | Course Title | Course Credit | Syllabus |
| 1 | FPT 501a * | TECHNOLOGY OF FISH FREEZING AND FROZEN STORAGE | 3(2 + 1) | |
| 2 | FPT 502a * | THERMAL PROCESSING OF FISHERY PRODUCTS | 3(2 + 1) | |
| 3 | FPT 503a * | QUALITY ASSURANCES, MANAGEMENT AND CERTIFICATION | 3(2 + 1) | |
| 4 | FPT 504a * | APPLIED FISH BIOCHEMISTRY | 3(2 + 1) | |
| 5 | FPT 505a | TECHNIQUES IN MICROBIOLOGY | 2(1 + 1) | |
| 6 | FPT 506a | CURED, DEHYDRATED, SMOKED FISHERY PRODUCTS | 2(1 + 1) | |
| 7 | FPT 507a | HANDLING, STORAGE AND TRANSPORT OF FRESH FISH | 2(1 + 1) | |
| 8 | FPT 508a | TECHNOLOGY OF MINCE BASED FISH PRODUCTS | 2(1 + 1) | |
| 9 | FPT 509a | ADDITIVES IN FISH PROCESSING | 2(1 + 1) | |
| 10 | FPT 510a | FISH BY-PRODUCTS AND UTILIZATION OF FISHERY WASTE | 2(1 + 1) | |
| 11 | FPT 511a | MICROORGANISMS OF PUBLIC HEALTH SIGNIFICANCE | 2(1 + 1) | |
| 12 | FPT 512a | DESIGN, MAINTENANCE OF FISH PROCESSING PLANTS AND INSTRUMENTATION | 2(1 + 1) | |
| 13 | FPT 513a | PACKAGING OF FISH AND FISHERY PRODUCTS | 2(1 + 1) | * courses are compulsory |
| PhD Courses | ||||
| # | Course No. | Course Title | Course Credit | Syllabus |
| 1 | FPT 601 * | Principles and Techniques of Seafood Analysis | 3(2 + 1) | |
| 2 | FPT 602 * | Functional Properties of Fish and Shell Fish Proteins | 3(2 + 1) | |
| 3 | FPT 603 * | Biotechnological Applications in Fish Processing | 3(2 + 1) | |
| 4 | FPT 604 * | Quality Management Systems | 3(2 + 1) | * courses are compulsory |
