The evaluation of the different quality parameters of fish and fishery products such as composition, proximate analysis, and physicochemical analysis using appropriate analytical instrument is the main focus of this course. Proper handling, operation, and maintenance of these instruments will also be dealt with.

This course deals with the microorganism present in fresh and salt water fish with emphasis on the pathogenic and spoilage microorganisms in various fish and fishery products.

This course is designed for students to understand the biochemistry of principal nutrients in fish diet and tissues, composition of fish and fish value. The biochemical processes that occur to these nutrients in fish cells, the biochemistry of fish organs, tissues and cells, structure of these organs, tissues, cells and organelles related to their functions will as well be dealt with.