Part A : (GENERAL KNOWLEDGE)
Fisheries resources of world and India; Importance of commercial fishery in India and its impact on rural economy; Fisheries and aquaculture related developmental programmes in India; Domestic and export marketing of fish and fishery products, trends, channels, mechanisms, trade and non-trade barriers; Contribution of fisheries and aquaculture to the food, income, GDP and livelihood securities; Common property resource management in fisheries and aquaculture; Protection of national biodiversity; Principles of fish genetics – Mendelian genetics, laws of inheritance, linkage and mutation; Fish biotechnology – structure of DNA and its replication, DNA repair, genetic code and protein synthesis, transgenics and their implications; Common fish diseases; Feeding behavior of fish, fish food organisms – phytoplankton and zooplankton, feed management in aquaculture; Institutional finance in fisheries; Fisheries extension methods and approaches.
09. FISHERIES SCIENCE
Global commercial fisheries resources, production trends; Taxonomy and biology of commercially important fish, food and feeding habits, age and growth, mortality, maximum sustainable yield; Monitoring, control and vessel surveillance systems; Aquaculture production at global and national level, major cultivable organisms and their taxonomy, biology and behavior; Hatchery technology and growout systems; Aquaculture engineering and farm design; Water and soil quality management; Non-food aquaculture – culture and breeding of ornamental fishes of commercial importance, seaweed and pearl culture; Aquatic environment management – role of probiotics, bioremediation, pollution and its control; Aquatic microbiology – diseases caused by bacteria, virus and fungi, isolation and identification of causative agents, treatment and control; Fish immunology; Fisheries management; Fishing practices; Fishery economics and marketing; Technology transfer; Climate change and its impact on fisheries and livelihood; Fish Genetics – physical basis of heredity; Mendelian principles – scope and limitations, genetic variation – causes and measurement, gametogenesis and mechanisms of sex determination; biotechnology – DNA structure and organization of chromosomes in eukaryotes, prokaryotes and viruses, cell organelles, DNA replication; Fish nutrition and biochemistry – nutrients, digestive enzymes, digestibility, types of feed, feeding rate, energetics, feed and feeding equipment, growth and reproductive hormones, glycolytic and Kreb’s cycle.
10. FISH HARVEST AND POST HARVEST TECHNOLOGY
Craft and gear technology in fisheries; Fish catching methods; Code of Conduct for Responsible Fisheries; Fish processing technology – fish handling, grading, chilling, freezing, canning and packaging; Machinery for handling and processing; Principles and methods of fish preservation, sanitary and phytosanitary requirements for maintenance of quality; Quality management of fish and fishery products; Transportation and marketing; Microbial contamination of fish and methods of prevention; Fish biochemistry – major and minor constituents of fish – proteins, carbohydrates, lipids and fatty acid profiles, vitamins and minerals, post -mortem changes in fish; National and international organizations for food standards; Processing engineering, refrigeration cycle, cold store, processing unit construction and management; Water budgeting; Waste management.