Department of Fishery Biochemistry

Biochemistry being a basic course of great importance to many other fields of fisheries, this unit offers courses both of fundamentals and applied aspects of the subject to all the branches of fisheries science programme at both UG and PG level. There are plans to extend this approach to some more new areas to strengthen the understanding of other subjects.

Facilities available for research and extension:
Department has research facility to study chemical parameters and indices of spoilage in fish and fishery products. Biochemical analysis can be done using both traditional laboratory techniques and modern techniques like chromatography and electrophoresis. There are plans to increase the applications of these techniques to new areas of fisheries research, teaching and extension. Testing fish and fishery products and water for their quality in fish processing industries guiding them in inplant chlorination and implementing HACCP by controlling the chemical parameters during processing.
Major areas of research:Biochemical analysis forms an important aspect of research in most research programmes of PG students. The department has been part of it. These include studies on proteins, lipids indices of quality of fish and fishery products, and their changes during storage. Studies on marine catfish lipids and mucous glucoproteins of fish are some of the major research programmes under taken by the department.