{"id":28,"date":"2015-10-05T07:00:10","date_gmt":"2015-10-05T07:00:10","guid":{"rendered":"http:\/\/bsmrau.edu.bd\/aer\/?page_id=28"},"modified":"2026-04-15T12:18:47","modified_gmt":"2026-04-15T12:18:47","slug":"under-graduate","status":"publish","type":"page","link":"https:\/\/gau.edu.bd\/fit\/under-graduate\/","title":{"rendered":"Under Graduate"},"content":{"rendered":"

Course Curricular Layout for BS (Fisheries)<\/strong><\/span><\/span><\/h3>\n

Following courses are offered by the Department of Fisheries Technology:<\/strong><\/span><\/h4>\n\n\n\n\n\n\n\n\n\n
\n

Year<\/strong><\/h4>\n<\/td>\n

\n

Summer Term<\/strong><\/span><\/h4>\n<\/td>\n

\n

Autumn Term<\/strong><\/span><\/h4>\n<\/td>\n

\n

Winter Term<\/strong><\/span><\/h4>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/strong><\/h4>\n<\/td>\n

Course<\/span><\/strong><\/td>\nCr. Hr.<\/strong><\/span><\/td>\nCourse<\/span><\/strong><\/td>\nCr. Hr.<\/strong><\/span><\/td>\nCourse<\/strong><\/span><\/td>\nCr. Hr.<\/strong><\/span><\/td>\n<\/tr>\n
\n

1st<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

–<\/span><\/td>\n–<\/span><\/td>\n–<\/span><\/td>\n–<\/span><\/td>\nFIT 163<\/span><\/strong><\/p>\n

Fishing Technology<\/td>\n

3.0 + 1.0<\/span><\/td>\n<\/tr>\n
\n

2nd<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

FIT 204 <\/strong>Fundamentals of Fish Microbiology<\/span><\/td>\n2.0 + 1.0<\/span><\/td>\nFIT 235 <\/strong><\/span><\/p>\n

Fish Handling and Preservation<\/span><\/td>\n

3.0 + 1.0<\/span><\/td>\n–<\/td>\n–<\/span><\/td>\n<\/tr>\n
\n

3rd<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

FIT 307<\/strong><\/span><\/p>\n

Fish Processing Technology<\/span><\/td>\n

3.0 + 1.0<\/span><\/td>\nFIT 338<\/strong><\/span><\/p>\n

Microbiology of Fishery Products<\/span><\/td>\n

3.0 + 1.0<\/span><\/td>\nFIT 369<\/span><\/strong><\/p>\n

Fishery Products and By-Products<\/td>\n

2.0 + 1.0<\/span><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\n

4th<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

FIT 410<\/strong><\/span><\/p>\n

Marine Food Chemistry<\/span><\/td>\n

3.0 + 1.0<\/span><\/td>\nFIT 441 <\/span><\/strong>Quality Control of Fishery Products<\/span><\/td>\n3.0 + 1.0<\/span><\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Course Curricular Layout for BS (Fisheries) (Revised- Effective from Summer 2018)<\/strong><\/span><\/span><\/h3>\n

Following courses are offered by the Department of Fisheries Technology:<\/strong><\/span><\/h4>\n\n\n\n\n\n\n\n\n
\n

Year<\/strong><\/h4>\n<\/td>\n

\n

Summer Term<\/strong><\/span><\/h4>\n<\/td>\n

\n

Autumn Term<\/strong><\/span><\/h4>\n<\/td>\n

\n

Winter Term<\/strong><\/span><\/h4>\n<\/td>\n<\/tr>\n

\u00a0<\/strong><\/td>\n\n

Course<\/strong><\/span><\/p>\n<\/td>\n

\n

Cr. Hr.<\/strong><\/span><\/p>\n<\/td>\n

\n

Course<\/strong><\/span><\/p>\n<\/td>\n

\n

Cr. Hr.<\/strong><\/span><\/p>\n<\/td>\n

\n

Course<\/strong><\/span><\/p>\n<\/td>\n

\n

Cr. Hr.<\/strong><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

1st<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n<\/tr>\n

\n

2nd<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

\n

FIT 201 <\/strong>Fishing Technology<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/span><\/p>\n<\/td>\n

\n

FIT 231 <\/strong>Fisheries Microbiology<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/span><\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n<\/tr>\n

\n

3rd<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

\n

FIT 301 <\/strong>Fish Handling and Preservation<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/span><\/p>\n<\/td>\n

\n

FIT 331<\/strong> Fish Processing Technology<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/span><\/p>\n<\/td>\n

\n

FIT 361 Microbiology of Fishery Products<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

4th<\/sup><\/strong><\/span><\/h4>\n<\/td>\n

\n

FIT 401<\/strong> Fishery Products and by-Products<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/span><\/p>\n<\/td>\n

\n

FIT 431 <\/strong>Marine Food Chemistry<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/p>\n<\/td>\n

\n

FIT 461 <\/strong>Quality Control of Fishery Products<\/span><\/p>\n<\/td>\n

\n

3.0 + 1.5<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Course Curricular Layout for BS (Fisheries) (Revised- Effective from Summer 2020)<\/strong><\/span><\/span><\/h3>\n

Following courses are offered by the Department of Fisheries Technology:<\/strong><\/span><\/h4>\n\n\n\n\n\n\n\n\n
Year<\/strong><\/td>\n\n

Summer Term<\/strong><\/p>\n<\/td>\n

\n

Autumn Term<\/strong><\/p>\n<\/td>\n

\n

Winter Term<\/strong><\/p>\n<\/td>\n<\/tr>\n

\u00a0<\/strong><\/td>\nCourse<\/strong><\/td>\nCr. Hr.<\/strong><\/td>\nCourse<\/strong><\/td>\nCr. Hr.<\/strong><\/td>\nCourse<\/strong><\/td>\nCr. Hr.<\/strong><\/td>\n<\/tr>\n
1st<\/sup><\/strong><\/td>\n\n

–<\/p>\n<\/td>\n

–<\/td>\n–<\/td>\n\n

–<\/p>\n<\/td>\n

FIT 161 <\/strong>Fishing Technology<\/td>\n3.0 + 1.0<\/td>\n<\/tr>\n
2nd<\/sup><\/strong><\/td>\nFIT 201 <\/strong>Fundamentals of Fish Microbiology<\/td>\n2.0 + 1.0<\/td>\nFIT 231 <\/strong>Fish Handling and Preservation<\/td>\n3.0 + 1.0<\/td>\n\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n<\/tr>\n

3rd<\/sup><\/strong><\/td>\nFIT 301<\/strong> Fish Processing Technology<\/td>\n3.0 + 1.0<\/td>\nFIT 331<\/strong> Microbiology of Fishery Products<\/td>\n3.0 + 1.0<\/td>\nFIT 361<\/strong> Fishery Products and by-Products<\/td>\n2.0 + 1.0<\/td>\n<\/tr>\n
4th<\/sup><\/strong><\/td>\nFIT 401 <\/strong>Marine Food Chemistry<\/td>\n3.0 + 1.0<\/td>\nFIT 431 <\/strong>Quality Control of Fishery Products<\/td>\n3.0 + 1.0<\/td>\n\n

–<\/p>\n<\/td>\n

\n

–<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Course Curricular Layout for BS (Fisheries) Following courses are offered by the Department of Fisheries Technology: Year Summer Term Autumn Term Winter Term \u00a0 Course Cr. Hr. Course Cr. Hr. Course Cr. Hr. 1st – – – – FIT 163 Fishing Technology 3.0 + 1.0 2nd FIT 204 Fundamentals of Fish Microbiology 2.0 + 1.0 […]<\/p>\n","protected":false},"author":786124,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-28","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/pages\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/users\/786124"}],"replies":[{"embeddable":true,"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":28,"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/pages\/28\/revisions"}],"predecessor-version":[{"id":606,"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/pages\/28\/revisions\/606"}],"wp:attachment":[{"href":"https:\/\/gau.edu.bd\/fit\/wp-json\/wp\/v2\/media?parent=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}