This treatise gives a vivid description about the post mortem changes in fish, which is a prerequisite to the understanding of fresh fish handling and processing. Through several illustrations, the text has been extremely simplified for the understanding of the users. The book is perhaps first of its kind to deal with such a vital topic in great depth to delineate the importance of post mortem changes on the quality of fresh fish, and processed products and by-products prepared from it. The book shall be a valuable piece of information for students, teachers, scientists, extension personnel and all associated with fisheries, particularly with fish processing technology.
ABOUT THE AUTHOR B.K. Khuntia
Dr. B.K. Khuntia, born in the year 1965 at Patrapada, Bhubaneshwar, Orissa, obtained his degree of bachelor of fishery Science (B.E.Sc.) in the year 1986 from College of Fisheries, Rangailunda, Berhampur, Orissa, under the orissa University of Agriculture and Technology, Bhubaneshwar. He completed his postgraduate degree of Master of Fisheries Science in Industrial Fishery Technology in the year 1991 and Ph.D, in fish Processing Technology in the year 2000 at College of Fisheries, Mangalore under the University of Agricultural Sciences, Bangalore.With a fist class academic background, at present, he is working as Associate Professor, Fish Processing Technology at College of Fisheries (OUAT), rangailunda. He has over 16 years of experience in teaching and research at undergraduate and postgraduate level. He has been associated with the organisation of several training programmes, workshops and seminars in the College. To his credit, he has several research papers in national and international journals, besides popular articles in reputed periodicals. He received, twice, the Best Teacher Award given by the Professional Fisheries Graduate Forum, Mumbai.
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