+91-8482-245241 regkvafsu@gmail.com

Departments of Fish Processing Technology

The Department offers undergraduate & postgraduate courses which includes Food Chemistry & Fish in nutrition, Fish Canning & Freezing Technology, Fish Products & Value Addition, Microbiology of Fish and Fishery Products, Fish By-Products & Waste Utilization, Fish Packaging Technology, Quality assurance of Fish & Fishery Products.

Research interests:

  • Quality Assurance of fish and fishery products
  • Product Development
  • Structure function relationship of proteins during processing
  • Bioactive peptides and its bio- molecules
  • Thermal processing of fishery products

Facilities

  • Fish processing units
  • Fish Freezing and Frozen storage
  • Fish Ham and Sausage production unit
  • Fish Can and retort pouch processing unit
  • Fish By products and value added products production unit
  • Protein Chemistry laboratory (Rheometer, HPLC, GC)
  • Quality control laboratory

Services provided

  • Demonstration on importance of value added products from low value fishes
  • Demonstration on scientific method of drying, salted and dried fish
  • Demonstration on plant sanitation and hygiene for the seafood processors.
  • Preparation of fishery by –products


Retort Pouches used for Canning


Fish Display Unit


Fish Processing Machineries