Canning Technology, Value Addition of Seafood (Fish Processing)

By Prof. Abhilash Sasidharan, Prof. Maya Raman | KUFOS Panangad

Learners enrolled: 1652 | Exam registration: 535

ABOUT THE COURSE:

The course will provide a comprehensive knowledge on the concepts of canning technology, types of cans, machinery, canning process and quality issues. This will also give insights on thermal process calculations. Various value added food products and its quality management will also be covered in this course.

INTENDED AUDIENCE: Students, Researchers and Industrialists

PREREQUISITES: Diploma/ Degree in basic science or Food Science

INDUSTRY SUPPORT: Food and Fish Processing Industries

Summary

Course Status :	Ongoing
Course Type :	Core
Language for course content :	English
Duration :	8 weeks
Category :	Multidisciplinary
Credit Points :	2
Level :	Undergraduate/Postgraduate
Start Date :	19 Aug 2024
End Date :	11 Oct 2024
Enrollment Ends :	19 Aug 2024
Exam Registration Ends :	30 Aug 2024
Exam Date :	03 Nov 2024 IST

Note: This exam date is subject to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits

Course layout

Week 1: Introduction & the concept of Canning Technology and History of Canning Technology

Week 2: Containers used for canning and their properties

Week 3: The Canning Process and Thermal process calculations

Week 4: Bacteriology of canning and Defects and spoilage in canning

Week 5: Canning procedure for various seafood products

Week 6: Standards for canning operations

Week 7: Value Addition in thermally processed seafood products

Week 8: Quality Standards for Seafood Value Added Products

Books and references

Canned Foods. (1980) Hersom and Hulland, Churchill Livingstone, New York.
Food Canning Technology (1997) Larousse and Brown Eds., Willey VCH New York.
Heat Transfer and Food Products (1988) Elsevier Applied Science, London.
Manual on Fish Canning. (1988). Warne, D., FAD Fisheries Technical paper 285.
NFPA Laboratory Manual of Food Canners and Processors (1980) AVI. Publishing Co. Westport, Connecticut.
Postharvest Technology of fish and fish products. (2001). Balachandran, K. K., Pub. Daya Publishing House, Delhi.
Text Book of Fish Processing Technology; Gopakumar K. (editor), Pub. ICAR, New Delhi (2002).
Thermo Bacteriology in Food Processing (1973). Stumbo, C.R, Academic Press, New York.

Instructor bio

Prof. Abhilash Sasidharan

KUFOS Panangad

Prof. Abhilash Sasidharan , Currently working as AssistantProfessor in the Department of Fish ProcessingTechnology , completed his graduation in BSc. Industrial Fish and Fisheries St. Albert's College, Ernakulam and his post graduation in MSc. Industrial Fisheries from Cochin University of Science and Technology. He did his Ph.D. in Seafood Waste Management under the Faculty of Marine Sciences, CUSAT. He has received the Young Scientist Fellowship from Department of Science & Technology, Government of India, New Delhi. He has also served as the State Coordinator & Thematic Expert ( Fisheries) of Reliance Foundation Information Services, Kerala and as founder Director, Green Allies Organics Pvt. Ltd. He has also worked in different R&D positions at Central Institute of Fisheries Technology, Cochin. His subject interest areas include seafood waste management and valorization, seafood product & byproducts development and RTE food products development and process standardization.

Prof. Maya Raman

Prof.Maya Raman , Currently, working as Assistant Professor in the Department of Food Science and Technology ,Graduated with Masters in Industrial Fisheries and Ph.D. Degree from School of Industrial Fisheries, Cochin University of Science and Technology, India. Thereafter, worked as post-doctoral fellow at Applied Nutrition and Food Chemistry, Centre for Chemistry and Chemical Engineering, Lund University with the scholarship from Erasmus Mundus External Cooperation Windows Lot 15 Programme. Also worked as Women Scientist at Indian Institute of Technology Madras with the Women Scientist Scheme (WOS-A) Funding by Department of Science and Technology, India. Also worked as Assistant Professor in the Department of Food Science and Technology, School of Biosciences, MACFAST for a period of 4 years. She has also won several awards. Her area of expertise includes food chemistry, processing and packaging technology; nutrition and health (cancer), marine bioactive compounds, molecular modelling and dynamics, gut simulation techniques, drug encapsulation, hydrogels.

Course certificate

The course is free to enroll and learn from. But if you want a certificate, you have to register and write the proctored exam conducted by us in person at any of the designated exam centres.
The exam is optional for a fee of Rs 1000/- (Rupees one thousand only).
Date and Time of Exams: 03 November 2024 Morning session 9am to 12 noon; Afternoon Session 2pm to 5pm.
Registration url: Announcements will be made when the registration form is open for registrations.
The online registration form has to be filled and the certification exam fee needs to be paid. More details will be made available when the exam registration form is published. If there are any changes, it will be mentioned then.
Please check the form for more details on the cities where the exams will be held, the conditions you agree to when you fill the form etc.

CRITERIA TO GET A CERTIFICATE

Average assignment score = 25% of average of best 6 assignments out of the total 8 assignments given in the course.
Exam score = 75% of the proctored certification exam score out of 100

Final score = Average assignment score + Exam score

YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

Certificate will have your name, photograph and the score in the final exam with the breakup.It will have the logos of NPTEL and IIT Madras .It will be e-verifiable at nptel.ac.in/noc.

Only the e-certificate will be made available. Hard copies will not be dispatched.

Once again, thanks for your interest in our online courses and certification. Happy learning.

- NPTEL team