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surimi, fish cake, kamaboko etc. Preparation of salted fish, dried fish and smoked fish by different

methods; Preparation of fish manure, fishmeal, fish body oil, fish liver oil; Preparation of prawn
& fish pickles. Preparation of fermented fish sauces

UNIT III: (5 Hours)
Canning as a method of preservation; Unit operations in canning; Thermal process for canned

foods; Changes in canned foods and spoilage; Canning of commercially important fish.
Fish Packaging method; Use of Metal Containers in packaging; Plastics for Packaging;

Manufacture of plastic packages; Heat Sealing; Additives in plastics; Paper and Board; Glass
containers and Closures.

PRACTICAL (30 Hours)

Preparation of salted fish, dried fish and smoked fish by different methods; Preparation of fish
manure, fishmeal, fish body oil, fish liver oil; Preparation of prawn & fish pickles. Preparation of

fermented fish sauces.

Canning Machineries and Equipments, Retorts and its operation; Examination of can double
seam; Study of relationship between head space and resultant vacuum; study of different fish

packaging methods

SUGGESTED READINGS:

1. Brody. J. Fishery By-products Technology. AVI Publishing Company.
2. Velayutham, P. and Indira Jasmine, G. 1996.Manual on Fishery By-Products, Tamilnadu
Veterinary and Animal Sciences University, Chennai.
3. Gopakumar, K. 1997.Tropical Fishery Products. Oxford and IBH Publishing Co. Pvt. Ltd.,
New Delhi.

VAC214 Drone Technology 1+1

LEARNING OBJECTIVES:

The primary objective of this course is:
 Introduction of the students to the basics of Drone and Ariel fights systems.
 Introduction to Multirotor Unmanned Aerial System (UAS), Unmanned Aerial Vehicle
(UAV), power system, flight controller, attitude sensing
 UAV positioning and navigation based on Global Navigation Satellite System (GNSS)
 UAS wireless communication systems
 UAS safety & risk assessment

LEARNING OUTCOMES:

This course will enable the students to understand:

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