Student Ready Experiential Learning Program

Student READY / In-Plant Training / Internship / Experiential Learning Program

‘AQUA FARMING’ and ‘POST HARVEST TECHNOLOGY’ modules are offered under students’ READY programme during VII and VIII semester comprising 20 credits each. The modules are implemented by the department of Aquaculture and Fish Processing Technology & Microbiology respectively. The students admitted to final year of B.F.Sc. are divided into two groups who opt for one of the modules offered in the final year. All the students are provided with an advisor, who guides the students in “Hands-on Training”. A total of 20 credits are allotted for “Hands-on Training” in VII semester and “In-plant training” in VIII semester, and the evaluation of the same is conducted by the Committee appointed by the Associate Dean.

The B.F.Sc. syllabi as recommended by the fifth Deans Committee of ICAR has been implemented wef the academic year 2017-18. Likewise, the students’ READY program will be executed in the due course of time with both the modules as stated above offered to all the students. Module-wise, implementation process and work carried out at present in each module is as follows :

Department of Aquaculture

Module Aquafarming
Structure of the module under Hand-on training
  • Preparation of Project Plan

World trade, domestic trade, export potential, project formulation, Finance mobilization, Business management

  • Documentation

Book keeping, resource management

  • Suitable Varieties of Fish / Prawn

Studies on traits of different varieties of cultivable fish and shellfish, collection and identification of indigenous & exotic, species, types of farming.

  • Soil and water quality management

Estimation of various soil & water quality parameters for sustainable culture

  • Farm Design and Construction

Site selection, Design and construction of ponds, reservoir and Effluent treatment system.

  • Pond Preparation

Eradication of predator and weed fishes, eradication of aquatic weeds, pond sterilization, sun drying, ploughing, leveling and liming / gypsum treatment of pond bottom, water filling, fertilization.

  • Seed Stocking

Tests for selection of good quality seed, source & transport of seed, stocking time and density, size of stocking, acclimatization, estimation of survival rate (using survival nets)

  • Pond management

Stock manipulation and management, production & maintenance of natural food, supplementary feeding-common feeds used, feeding schedule, trouble indicators-health management and, chemicals, antibiotics and probiotics used.. Use of aerators, sampling for estimation of feed requirement, growth and health condition.

  • Harvesting and marketing

Days of culture, time of harvest, methods followed, precautions considered to maintain quality of product, Methods of packing and transport, market outlets, International quality standards for farmedproducts, cost- benefit analysis.

  • Report Preparation

Preparation of final report

  • Oral Examination

Presentation, Viva-voce

Credits offered/distributed among other departments
  • Aquaculture : 0+11
  • Fishery Engineering: 0+1
  • Fisheries resource economics, statistics and extn education: 0+4
  • Fishery Hydrography: 0+1
  • Fishery Biology: 0+1
  • Report preparation : 0+1
Details of activities carried out in the module As per the structure of the module the students have worked in campus for gaining the experience in the field of Carp seed production, Carp nursery rearing, Carp culture, shrimp culture, ornamental fish breeding and rearing.

The students were distributed to five different locations, viz.

  • Wet laboratory of College of Fisheries, Ratnagiri;
Marine Biological Research Station, Ratnagiri; Kharland Research Station, Panvel;
  • Taraporevala Marine Biological Research Station, Panvel
Agricultural Research Station, Mulde-Kudal, Dist.Sindhudurg.

Department of Fish Processing Technology and Microbiology

Module Post Harvest Technology
Post Harvest Technology Experiential Learning through actual practical are given to students by the department.
Total 20 credits are offered, as mentioned below-
FPTM-13, FRESE-04, F.HY.-01, F.BIOL-01, & F.ENGG. -01.
FPTM - Counseling, Planning, Food Safety & Quality Assurance, Preparation of ready to eat value added products, Fresh Fish Marketing, Cured Products preparation, Oral presentation.
FRESE - Preparation of Project Plan & Documentation & Reports.
F.HY. - Water Quality Management in seafood processing.
F.BIOL. - Taxonomic Identification of commercially important fish & shell-fish.F.ENGG - Instrumentation in Fish Processing.