Poultry and fish production is poised to take quantum leap in view of projected large increase in the demand for animal protein throughout the world. As the growth of agriculture approaching a plateau, farmers are slowly diverting on poultry and fish production for their sustenance. Thus, poultry and fish are important subsectors of agriculture globally. As per capita income growth is around 6% and requirements of animal proteins are increasing, a reliable and consistent access to safe, fresh, natural, nutritious and flavourful meat and egg supply needs to be explored as an urgent priority. The book entitled "Poultry, Egg and Fish Processing Technology" will be an important resource providing wealth of information in production, processing, marketing and quality control of poultry and fish products. The book is divided into three different units containing 25 Chapters with large numbers of tables and figures and 24 Appendices. The UNIT I: Poultry Processing Technology briefed about current status of Indian poultry industry, anti-nutritive factors in poultry feed, layout and design of poultry dressing plant, grades of poultry, processing and further processing, value addition, nutritive value, preservation, spoilage, packaging, quality control and marketing of poultry meat, poultry by-products utilization, cleaning and sanitation of poultry processing equipments and premises. UNIT II: Egg Processing Technology deals with structure, chemical composition and nutritive value of eggs, preservation and spoilage of eggs, factors influencing the egg quality, different egg proteins and their functional properties, quality assurance and marketing. UNIT III: Fish Processing Technology focused on fishery resources of India, unit processing of fish, value added fish products, preservation, spoilage, quality control and marketing of fish and fish by-products utilization. Appendices in the book provided with different national and international standard of food additives, chemical and microbial contaminants in poultry, egg and fish products which are valuable information to the readers. It is hoped that the book will be of immense value to the U.G./P.G. Students of Livestock Products Technology/Animal Products Technology/Post-Harvest Technology for the courses related to poultry, egg and fish processing and persons engaged in different poultry and fish processing lines.

Dr. Ashim Kumar Biswas was born on 05th March 1978 at Village-Milan Nagar, Dist- Nadia of West Bengal. Dr Ashim Kumar Biswas did his B.V.Sc.& A.H. from W.B.U.A.& F.Sc., Kolkata in 2000 and received his M.V.Sc. (in 2002) and Ph.D. (in 2005) degrees in Livestock Products Technology (LPT) from Deemed University, Indian Veterinary Research Institute, Izatnagar, Bareilly. He was awarded JRF and SRF during Masters and Doctoral degree, respectively. In 2005, he assumed a faculty position in the SKUAST-Jammu and served in the Division of Livestock Products Technology (LPT) as Assistant Professor-cum-Junior Scientist. On Feb 2007, he joined as Assistant Professor in the Department of LPT, GADVASU, PAU Campus, Ludhiana, India. Presently he is serving as Senior Scientist (LPT) in the Division of Post-Harvest Technology at Central Avian Research Institute, Izatnagar under Indian Council of Agricultural Research, Ministry of Agriculture a premier institute in India. Dr. Ashim Kumar Biswas has more than 180 publications in different peer-reviewed journals, conference proceedings, popular magazines etc. He published 8 manuals and contributed to 4 book chapters. His main achievements in research relating to processing and quality evaluation of meat, poultry, egg and fish products, development of value added meat products, functional meat products and shelf-stable meat products. His research also focused on development and validation of HPLC methodologies, standardization of molecular (PCR) and biochemical techniques for detection of chemical and microbial contaminants and food additives in livestock products. He teaches several meat, milk, poultry, egg and fish related courses and guides many undergraduate and postgraduate students. He handled several research projects funded by Ministry of Food Processing Industries, Department of Science& Technology (Govt. of India), Rastriya Krishi Vikas Yojana (Govt. of India), Indian Council of Agricultural Research etc in the capacity of PI and Co-PI. Dr Biswas has association with several scientific bodies and organizations. He is Associate Editor for International Journal of Meat Science, Chief Editor, Meat Science and Technology (In press) book and Associate Editor, Animal Products Technology a reference book. He also acted/ acting as Review Editor in different peer-reviewed journals like Journal of AOAC-International, Journal of Food Science, Food Chemistry, LWT-Food Science and Technology, Meat Science, International Food Research Journal, Asian-Australasian Journal of Animal Sciences, Journal of Food Science and Technology, International Journal of Food Properties, Indian Journal of Animal Science, Indian Journal of Poultry Science etc. He received several Best research poster and oral paper awards by the different scientific organizations.Dr. Prabhat Kumar Mandal was born in 1967 in West Bengal, graduated as a Veterinarian from Bidhan Chandra Krishi Viswavidyalaya, Kolkata, in 1991 and did his MVSc& PhD majoring in Livestock Products Technology from Indian Veterinary Research Institute, Bareilly, India in the year 1993 and 1996, respectively. He is a recipient of National Scholarship from Govt. of India, (1984-1991) during High School and Under Graduate studies. He was awarded Junior Research Fellowship (19911993) and Senior Research Fellowship (19931996) during Masters and Doctoral studies by Indian Veterinary Research Institute. He worked for a short period (1996) as Scientist (ARS) in Indian Council of Agricultural Research, India and then joined as Assistant Professor from September 1996, in Rajiv Gandhi College of Veterinary and Animal Sciences, Pondicherry. He was promoted as Associate Professor in March, 2005 and Associate Professor, Senior Grade from March, 2008. Dr. Mandal is engaged in teaching (UG& PG) and research on different areas of Meat Science and Technology/Livestock Products Technology since last 20 years. He is teaching several UG and PG courses related to LPT and guiding PG students. His research achievements include development of chicken meat balls from spent hen meat, utilization of blood protein isolates in sausages and cakes, development of value added poultry products utilizing edible byproducts, development of low fat restructured chicken block and using gizzard and natural preservatives. He worked as Visiting Professor in Hankyong National Univrsity, South Korea and Konkuk University, Seoul from March, 2008 to February, 2010. He has been involved in projects like Purification and characterization of a protease as meat tenderizer, during his stay in South Korea. Presently he is working on development of functional meat foods with natural preservatives. Dr. Mandal has more than 100 publications in his credit. Dr. Mandal is founder member and Treasurer of Indian Meat Science Association (IMSA). He was Associate Editor, Journal of Meat Science published by IMSA since 2003-10, Managing Editor from December 2010 and Editor from July 2011. He was Joint Organising Secretary of the 1st National Symposium (2003) of IMSA. Presently Dr. Mandal is Editor-in-Chief of International Journal of Meat Science, American Journal of Food Science and Technology and Chief Editor, Animal Products Technology an advanced reference book. He is Regional Editor of, Asian Journal of Animal Science, Asian Journal of Animal and Veterinary Advances, American Journal of Food Technology and Asian Journal of Poultry Science.