ITEC :Indian Technical and Economic Cooperation

Home >  CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY  ,  COCHIN

 

The ICAR-Central Institute of Fisheries Technology (CIFT) set up in 1957 is the only national center in the country where research in all disciplines relating to fishing and fish processing is undertaken. The institute started functioning at Cochin in 1957. Research centers function at Veraval (Gujarat), Visakhapatnam (AP), and Mumbai (Maharashtra).

Institute address: CIFT JN., WILLINGDON ISLAND, MATSYAPURI P.O.,COCHIN,KERALA


ITEC Coordinator Details:

NameEmail IdContact Detail
Dr. Nikita Gopalnikiajith[AT]gmail[DOT]com 9447091328 / 0484-2412316


Courses available for Training Year : 2023-2024

You can browse the available courses on clicking the links below:

S.No. Name of Courses From To Open for Paricipants From Participant Profile SynopsisApply NowCourse Type
1QUALITY ASSURANCE OF FISH AND FISHERY PRODUCTS08-Jan-202419-Jan-2024ALL COUNTRIESFISHERY OFFICIALS OR DEVELOPMENT EXPERTS IN RELATED DEPARTMENTS DEALING WITH POST-HARVEST FISHERY TECHNOLOGIES INCLUDING SEAFOOD SAFETYFISH AND FISHERY PRODUCTS ARE HIGHLY PERISHABLE AND EASILY SPOIL AFTER HARVESTING DUE TO POSTMOTEM CHEMICAL, PHYSICAL AND MICROBIOLOGICAL CHANGES, THESE DEGRADATION PROCESSES ARE ACCOMPANIED BY THE GRADUAL LOSS OR DEVELOPMENT OF DIFFERENT OFF FLAVOUR COMPOUNDS THAT AFFECT THE INTRINSIC QUALITY OF THE FISH. PRESERVATION OF THE FRESHNESS QUALITY OF THE FISH BY EMPLOYING APPROPRIATE PRESERVATION TECHNIQUES HAS BEEN A CHALLENGING TASK. ANTHROPOGENIC IMPACTS ON FISH HABITATS, UNSANITARY POST-HARVEST HANDLING PRACTICES AND GLOBAL OUTSOURCING OF FOOD ADDITIVES ALSO RESULT IN THE UNINTENTIONAL INTRODUCTION OF CHEMICAL AND MICROBIOLOGICAL FOOD SAFETY HAZARDS IN SEAFOOD. SEAFOOD BEING A GLOBALLY TRADED COMMODITY, ENHANCEMENT OF FOOD SAFETY PRINCIPLES HAS ENORMOUS IMPLICATIONS, LEADING TO HIGHER CONSUMER TRUST AND GREATER ECONOMIC RETURNS. QUALITY ISSUES RELATED TO THE SEAFOOD SECTOR HAVE BEEN DIVERSE, WHICH INCLUDE PROGRESSIVE CHANGES ASSOCIATED WITH LOSS IN FRESHNESS QUALITY AS WELL AS THOSE INTRODUCED BY POOR POST-HARVEST HANDLING PRACTICES. THE TRAINING ON VARIOUS ASPECTS OF SEAFOOD QUALITY ASSURANCE INCLUDING ADVANCED DETECTION METHODS FOR VETERINARY DRUG RESIDUES, PESTICIDES, AND POLY AROMATIC HYDROCARBONS, SIMULTANEOUS DETERMINATION OF HEAVY METALS, RAPID DETECTION OF PATHOGENS AND BACTERIAL TOXINS AND SENSORY EVALUATION TECHNIQUES ARE SIGNIFICANT. FURTHER, ASPECTS OF LABORATORY ACCREDITATION, VALIDATION OF TEST METHODS, PERFORMANCE OF ANALYTICAL METHODS AN D INTERPRETATION RESULTS AS PER EU GUIDELINES SHALL ALSO BE COVERED.
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COMPLETEDe-ITEC
2TECHNOLOGICAL INTERVENTIONS IN PROCESSING , VALUE ADDITION AND PACKAGING OF AQUATIC RESOURCES20-Nov-202308-Dec-2023ALL COUNTRIESFISHERIES OFFICALS OR OFFICIALS IN DEPARTMENTS DEALING WITH POST HARVEST FISHERY TECHNOLOGIES INCLUDING SEAFOOD SAFETYTHE DEMAND FOR FISH IS GROWING ACROSS THE GLOBE. FISH BEING HIGHLY PERISHABLE, NEEDS TO TAKE ATMOST CARE IN HANDLING AND PRESERVATION. KNOWLEDGE ON VARIOUS CONVENTIONAL AND NOVEL TECHNIQUES AVAILABLE WITH INDI WILL BE SHARED WITH THE INTERNATIONAL PARTICIPANTS TO IMPROVE THE POST HARVEST SECTIONS IN THEIR RESPECTIVE COUNTRIES. THIS WILL HELP IN ENSURING SAFE AND QUALITY PRODUCTS TO THE CONSUMERS APART FROM ENSURING NUTRITIONAL SECURITY.
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COMPLETEDITEC
3ISO TWENTY TWO THOUSAND/ HACCP FOR FISH PROCESSING ESTABLISHMENTS06-Nov-202317-Nov-2023ALL COUNTRIESFISHERIES OFFICIALS OR DEVELOPMENTAL EXPERTS IN RELATED DEPARTMENTS DEALING WITH POAT HARVEST FISHERY TECHNOLOGIES INCLUDING SEAFOOD SAFETYTHE TRAINING PROGRAMME SYSTEMATICALLY INTRODUCES ISO TWENTY TWO THOUSAND WITH THE OVRVIEW AND BASIC CONCEPT REQUIRED FOR UNDERSTANDING. THE HACCP PRINCIPLES, PREPARATION OF HACCP MANUALS, CONDUCTING HAZARD ANALYSIS, FORMATION OF HACCP PLAN FORM, DEVELOPMENT OF PREREQUISITES FOR SAFE FOOD PREPARATION ETC. SO AS TO ENABLE THE TRAINEES TO PREPARE A MANUAL , PREPARE HACCP PLAN AND CONDUCT VERIFICATION OR AUDIT ON THEIR ON. THE TRAINEES WILL BE FAMILIARIZED WITH ALL TYPES OF HAZARDS VIZ. BIOLOGICAL, CHEMICAL AND PHYSICAL COMMONLY ENCOUNTERED IN SEAFOOD INDUSTRY
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COMPLETEDITEC
4QUALITY ASSURANCE OF FISH AND FISHERY PRODUCTS18-Sep-202329-Sep-2023ALL COUNTRIESFISHERY OFFICIALS OR DEVELOPMENT EXPERTS IN RELATED DEPARTMENTS DEALING WITH POST-HARVEST FISHERY TECHNOLOGIES INCLUDING SEAFOOD SAFETYTHERE HAS BEEN WIDE SPREAD INIIATIVE BY THE POLICY MAKERS ACROSS NATIONS TO LEAP- FROG THEIR COUNTRY STATUS IN LINE WITH DEVELOPED COUNTRIES IN TERMS OF ESTABLISHING A STRONG FOOD SAFETY FRAMEWORK. THE MAJORE BOTTLE NECK HAS BEEN ABSENCE OF TRAINED ADEQUATE MANPOWER TO UNDERSTAND AND IMPLEMENT MODERN FOOD SAFETY PRINCIPLES. AS FAR AS ICAR-CIFT IS CONCERNED, THIS INSTITUTE HAS PLAYED A PIONEERING ROLE IN ADVANCING THE SEAFOOD QUALITY ASSURANCE REGIME IN INDIA FROM CONSIGNMENT WISE INSPECTION SYSTEM TO FULLY HACCP COMPLIANT ENTERPRISES. THE SCIENTIFIC MANPOWER OF ICAR-CIFT IS FULLY EQUIPPED IN CARRYING OUT FOOD SAFETY AUDITS AS PER NATIONAL AND INTERNATIONAL STANDARDS.
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COMPLETEDITEC