Taxonomy deals with the naming and classification of organisms and is an integrative part of biological systematics, the science of biodiversity.
Reveals numerous interesting evolutionary phenomena in ichthyology. Cultivates away of thinking and approaching of all biological problems needed for the balance and well being of fish biology. Produces catalogues, revisions, hand books, keys, monographs etc. Avoids exotic species which may otherwise harm the habitats and native fauna. Proper identification of fishes helps in museum development and maintenance. Identification of fishes helps in the export of processed edible fishes as the buyers are very conscious about the correct fish identification along with their scientific and popular names. Correct identification of a particular candidate finfish for aquaculture is very important for successful culture practice. Correct scientific name of any organism on which one is going to work is a prerequisite for anyone before starting his biological research. Correct scientific name is a functional label using which various species of information concerning that organism can be retrieved.
Taxonomy of Shellfish is one of the most unique courses in Fisheries Science in view of its importance and implications in diversity. The shellfish includes two highly diversified phyla i.e. Arthropoda and Mollusca which show enormous diversity in their morphology, in the habitats they occupy and in their biology. The correct identification of a candidate species of shellfish is very important for successful aquaculture practices and also for their conservation and management.This course consists of four modules.
Module 1. Physical and chemical characteristics of water
Module 2. Aquatic microbiology
Module 3. Aquatic Bioogy
Module 4. Aquatic envionment and fisheries oceanograhy
The course deals with basic physiology, endocrinology of fish and crustacean, Induced breeding and pathology.
The course deals with Fish By-products such as surumi, FPC, fish meal and oil, fish liver oil, fish hydrosylate, fish silage, Caviar, gelatin, glue, pearl essence, dehydrated jelly fish, squalene, fish maws and issinglass, ambergris, bech de mer, Chitin, chitosan etc. It also deals with value added fish products such as coated fish products such as fish fillets, fish fingers, coated shrimp products, moulded productd, cutlets, fish balls, fish burger, sea food analogues and imitation products. Other methods of preservation dealt is fermented fish products, fish sauce, fih paste, fish sausage , radiation preservation and hurdle technology.
Microbiology part of 3 Semester deals with fundamental principles of bacteriology, staining of bacteria, classification of bacteria, effect of environment on growth of bacteria, intrinsic and extrinsic parameters affecting microbial growth in food, spoilage microorganisms of fish and fishery products, psychrophilic and mesophilic microbes in processed fish and fishery products.
It deals with the morphology and taxonomy of finfish and shellfishof elasmobranchs, teleost, bivalves, gastropods and cephalopods. The taxonomy of finfishes included are from the families of the order: Clupeiformes, Perciformes, Cypriniformes, Siluriformes and Pleuronectiformes.
Biology of finfishes such as digestive system, respiratory system, circulatory system, excretory system, nervous system, endocrine syste, reproductive system are also been dealt.
Module I and II of this course 'Aquariulture, aquaculture economics, management and administration' gives an idea about ornamental fishes and accessories, their breeding and farming. This also teaches how to construct glass aquarium tanks and aquarium maintenance, various types of filters that can be used in hatcheries and aquariums. Information about the breeding of both fresh water and marine ornamental fishes is taught. Topics on the live feed culture and common diseases of aquarium fishes and their management are also dealt in detail.
Module III of this course consists of the application of production economics and cost fractions that determines the maximum profit level of production, opportunity costs etc. are given.
Module IV contains aquaculture management including material management, personnel management and water quality management of hatcheries and farms.
This is a skill development course which gives the students the skill of aquarium construction, aquarium setting, management and fish breeding, larval production and rearing. This course is done with the view to "Earn while you learn" so that the students are able to procure some earnings from the skill they are learning from the course. After this course, the students are equipped to start small hatchery or farm in their back yard home and earn by themselves.
It mainly deals with Crustacean culture, which mainly includes the overview , major species cultured and technologies and problems in Crustacean culture. It also includes culture of seaweeds which deals with taxonomy, morphology and reproduction and regarding culture of seaweeds in India and their utilization. It also deals with the microbiology of fish and fishery products. another part is the fisheries technology which is concerned with harvest and post harvest technology in fisheries.
It mainly deals with the overview of culture of fishes, molluscs and sea cucumber around the world. The course includes: the species cultured, seed collection and transportation, hatchery technology for breeding and development, different culture methods, harvesting methods, processing etc.