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 council. 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 bulletins, 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.
| Sl. No. | Name | Designation | Email/ Phone no. |
|---|---|---|---|
| 1 | Dr. Pranjyoti Sarma | Professor and HOD | pranjyoti.sarma@aau.ac.in 8486275053 |
| 2 | Dr. Sarifuddin Ahmed | Professor | sarifuddin.ahmed@aau.ac.in 9435364049 |
| 3 | Mr. Inam Akhtar Hussain | Assistant Professor | inam.a.hussain@aau.ac.in 9954253533 |
| 4 | Dr. Nazrin Sultana Ahmed | Assistant Professor | nazrin.s.ahmed@aau.ac.in 6900434925 |
| Sl. No. | Name | Designation |
|---|---|---|
| 1 | Mrs. Purabi Borah | Laboratory Assistant |
| 2 | Mr. N. K. Hira | Lab helper |
Masters (nos.) – 3
Ph.D. (nos.) – nil
| Sl No. | Name | Thesis title | Major guide |
|---|---|---|---|
| 1 | Angshuman Saikia (M.F.Sc) | Evaluation of different composition of compost prepared with fish waste and its microbial analysis | Mr. Inam Akhtar Hussain |
| 2 | Tushar Gowala (M.F.Sc) | Effect of sous vide processing on physico-chemical, microbiological and organoleptic properties of fish sausage prepared from Grass carp (Ctenopharyngodon Idella) during refrigerated storage | Dr. Sarifuddin Ahmed |
| 3 | Bijit Bania (M.F.Sc) | Effect of different processing steps on quality and storage properties of fish-based soup powder prepared from Amblypharyngodon mola | Dr. Pranjyoti Sarma |
Masters (nos.) – 5
Ph.D. (nos.) – 3
| Sl. no. | Name of student | Thesis title | Major guide |
|---|---|---|---|
| 1 | Anubhav Saha (M.F.Sc) | – | Dr. Nazrin Sultana Ahmed |
| 2 | Suprity Sarmah (M.F.Sc) | – | Dr. Nazrin Sultana Ahmed |
| 3 | Anurag Bhuyan (PhD) |
– | Dr. Sarifuddin Ahmed |
| 4 | Preety Sarmah (M.F.Sc) | Standardization and quality evaluation of a novel ready –to-eat, antioxidant-enhanced, and millet –fortified boneless fish cube in curry base, packaged in retort pouches. | Dr. Sarifuddin Ahmed |
| 5 | Habiba Easmin (M.F.Sc) | Development and quality evaluation of fish bone bio calcium fortified fish paneer prepared from Piaractus brachypomus | Dr. Sarifuddin Ahmed |
| 6 | Aishwarjyarani Saikia (M.F.Sc) | Comprehensive analysis of cookies fortified with millet and fish flour. | Dr. Nazrin Sultana Ahmed |
| 7 | Angshuma Saikia (Ph.D.) | – | Dr. Sarifuddin Ahmed |
| 8 | Inam Akhtar Hussain (Ph.D.) | – | Dr. Pranjyoti Sarma |
| Course No. | Course Title | Course Credit |
|---|---|---|
| FPT 213 | Fundamentals of Biochemistry and Food Chemistry | 3 (2+1) |
| FPT 212 | Post-Harvest Handling and Preservation | 2(1+1) |
| FPT 223 | Fish Products, By-products, Value addition and waste management | 3 (2+1) |
| FPT 312A | Fish Freezing Technology | 2 (1+1) |
| FPT 322 | Microbiology of Fish and Fisheries Products | 2 (1+1) |
| FPT 312B | Fish Canning Technology and Packaging | 2 (1+1) |
| Course No. | Course Title | Course Credit |
|---|---|---|
| FPT 501 |
Low Temperature Preservation of Fish and Shell Fish |
3 (2+1) |
| FPT 502 |
Thermal Processing of Fish and Fishery Products |
3 (2+1) |
| FPT 503 |
Applied Fisheries Microbiology |
3 (2+1) |
| FPT 504 |
Fish Quality Assurance, Management and Certification |
3 (2+1) |
| FPT 505 |
Applied Fisheries Biochemistry |
3 (2+1) |
| FPT 506 |
Value Added Fishery Products |
3 (2+1) |
| FPT 507 |
Trade Regulations, Certification and Documentation in Export of Fish and Fishery Products |
2 (1+1) |
| FPT 508 |
Design, Maintenance of Fish Processing Plants and Instrumentation |
2 (1+1) |
| FPT 509 |
Microorganisms of Public Health Significance |
2 (1+1) |
| FPT 510 |
Molecular Techniques In Seafood Quality Analysis |
2 (1+1) |
| FPT 511 |
Packaging of Fish and Fishery Products |
2 (1+1) |
| FPT 512 |
Fish Byproducts and Waste Utilization |
2 (1+1) |
| FPT 513 |
Multivariate Analysis In Food Processing and Product Development |
1 (0+1) |
| FPT 591 |
Seminar I |
1 (0+1) |
| FPT 599 |
Master’s Research Semester III) |
15 (0+15) |
| FPT 599 |
Master’s Research (Semester IV) |
15 (0+15) |
| Course No. | Course Title | Course Credit |
|---|---|---|
| FPT 601 | Principle and Techniques of seafood Analysis | 3 (2+1) |
| FPT 603 | Biotechnological Application in Fish Processing | 3 (2+1) |
| FPT 602 | Functional Properties of Fish and Shell Fish Proteins | 3 (2+1) |
| FPT 604 | Quality Management Systems | 3 (2+1) |
| FPT 605 | Emerging Trends in Seafood Processing | 2 (1+1) |
| FPT 606 | Nutraceuticals of Aquatic Origin | 2 (1+1) |
| FPT 607 | Toxins and Contaminants | 3 (2+1) |
| FPT 608 | Additives in Fish Processing | 2 (1+1) |
| FPT 609 | Sensory and Physical Analyses | 2 (1+1) |
| FPT 610 | Environmental Impact of Fishery Industries | 3 (2+1) |
| FPT 611 | Food Labeling | 2 (1+1) |
| FPT 612 | Water Quality Management in Seafood Processing | 3 (2+1) |
| FPT 691 | Doctoral Credit Seminar-I | 1 (0+1) |
| FPT 692 | Doctoral Credit Seminar II | 1 (0+1) |
| FPT 699 | Doctoral Research (Semester II) | 15 (0+15) |
| FPT 699 | Doctoral Research (Semester III) | 15 (0+15) |
| FPT 699 | Doctoral Research (Semester IV) | 15 (0+15) |
| FPT 699 | Doctoral Research (Semester V) | 15 (0+15) |
| FPT 699 | Doctoral Thesis Seminar (Semester VI) | 15 (0+15) |
| Sl. no. | Title | Course director | Duration and Date |
|---|---|---|---|
| 1 | Fish Processing and Value Addition | NFDB-NERC Guwahati | 3 Days |
| 2 | Hand-on training on Fish Processing and Value Addition | FFSc, AAU,Raha, in collaboration with Guwahati Bio- tech Park. | 3 days |
| Sl. no. | Title | Venue | Date/ Days |
|---|---|---|---|
| 1 | Research and Industrial Conclave at IIT, Guwahati | IIT, Guwahati | 9-11 August,2024 |
| 2 | UGC – Malaviya Mission training Programme on NEP orientation and sanitization | Online mode | 6-16 August 2024 |
| Sl. no. | Technology developed | Developer | Status |
|---|---|---|---|
| 1 | Jaak-A poly herbal repellent for mosquito and flies | I.A. Hussain (Asst. Prof.) | Ready for commercialization |
| 2 | De-boned fish pickle | I.A. Hussain (Asst. Prof.) | Ready for commercialization |
| Sl. No. | Conference/ Conclave | Awardee | Award |
|---|---|---|---|
| 1. | Research and Industrial Conclave at IIT, Guwahati from 9th to 11th August 2024 | Mr. Angshuman Saikia (Ph.D. Scholar) | Best presentation award from the Dept. of Biosciences and Bioengineering |
The Department of Fish Processing Technology is equipped with well-established laboratory facilities to support practical sessions as per the B.F.Sc. syllabus. In the 8th semester, students utilize this laboratory to prepare various value-added fish products under hygienic conditions, which are subsequently marketed through the Experiential Learning Programme (ELP). In addition, the department offers Master’s and Ph.D. programmes, where postgraduate students conduct their research in the same laboratory. The facility is supported with proper water supply and drainage systems and houses a wide range of modern equipment essential for both teaching and research activities.