PRESENTATION ON STUDENT’S INDUSTRIAL WORKS EXPERIENCE SCHEME (SIWES)

1. PRESENTATION ON STUDENT’S
INDUSTRIAL WORKS EXPERIENCE
SCHEME (SIWES)

2. OUTLINE
I Background of Establishment
II Departments
A. Fish Technology Department
B. Biological Oceanography
C. Marine Biology Unit
D. Biotechnology Department
E. Central Laboratory
III Microbial Analysis of Fish
IV Value Addition
V Algae Growth Inhibition test
VI Summary
 Experience Gained
 Problems Encountered
 Recommendations
 Conclusion.

3. The Nigerian institute for oceanography and marine research
(NIOMR) was established in November 1975 by the research
institutes’ establishment order 1975. The main research
departments in the institute are;
i. Fisheries resources
ii. Marine geology/geophysics/biology
iii. Biological oceanography
iv. Physical and chemical oceanography
v. Aquaculture
vi. Biotechnology
vii. Fish technology/product development
I BACKGROUND OF ESTABLISHMENT

4. FISH TECHNOLOGY DEPARTMENT
A) Microbiology unit
Research into the safety process of food
B) Chemistry unit
To evaluate the nutritional value for a fishery product e.g.
subjecting a sample to proximate analysis.
AQUACULTURE DEPARTMENT
(A) Microalgae unit: are a renewable source of feed, fuel and
nutrition. It is used for feed fish.
II DEPARTMENT/UNITS/FUNCTIONS AND
SPECIFIC PLACE POSTED

5. BIOLOGICAL OCEANOGRAPHY DEPARTMENT
It contains environmental factor and physiological mechanism,
productivity and biodiversity.
MARINE BIOLOGY (MICROBIOLOGY OF WATER),
Documentation of various aspects of the biology of identified
resources
BIOTECHNOLOGY DEPARTMENT
Sequencing analysis of an organism’s genome.
DNA sequences and perform genetic mapping to help understand

7. A major goal for the food processing
industry is to provide safe, whole some
and acceptable food
to the consumer. Control of
microorganisms is essential to meet this
goal. This control is partly
exerted through processing and
preservation techniques that eliminate
microorganisms or Prevent their
growth.
III MICROBIAL ANALYSIS OF
FISH

8. Smoked catfish
Fresh catfish(Clarias gariepinus)
mortar and pestle
Spatula
Ethanol
Beaker
Test tube
Agar plate
Weighing balance
Aluminium foil
MATERIALS

9. SMOKED FISH IN A NYLON WEIGHING BALANCE

10. SAMPLE PREPARATION
Collection of fish sample
NIOMR jetty and from smoking kin
NIOMR jetty

11. Serial dilution
Fish pounding and insertion into test
tube
Media preparation
Agar Preparation

12. Bacteria colony count
Bacteria colonies were counted.
A plate containing
Peniciliun
chrysogenum
Colony counter

13. Identification and characterization of the
isolates
Sub-cultured to obtain a pure culture and a
gram-staining
.
Cultured plates

14. ORGANISM ASSOCIATED WITH FRESH WATER FISH
Bacillus subtilis
Staphylococcus aureus
Salmonella typhi
Shigella spp
Staphylococcus epidermidis
ORGANISM ASSOCIATED WITH SMOKED FISH
Staphylococcus aureus
Bacillus subtilis
ORGANISM ASSOCIATED WITH CANNED FISH
Clostridium botulinum
Listeria

15. PUBLIC HEALTH ADVICE
The pathogenic microorganisms implicated in the
smoked fish samples are of public health
importance.
Therefore, fish processors, retailers or vendors
should be educated to observe strict hygienic
measures.
Potable water should be used during processing
of smoked fish and they should be properly
cooked.

16. Fried fish crackers
IV VALUE ADDITION

17. Cutting
knobbing and washing
mincing of fish
minced fish mixed with starch, sugar,
salt and monosodium glutamate
moulded paste seamed
cooled and refrigerated
sliced and dried
packaging
FLOW CHART FOR FISH CRACKERS PRODUCTION

18. CANNED CAT FISH

19. Toxicity test of recipient water using
skeletonema as the organism it is under
bioassay, it is also known as safety
assessment test.
(a) It is a test conducted to know the degree to
which substances can damage a living or
non- living organism.
(b) To observe the effect of effluent
(produce/waste from companies’ e.g. oil company
V ALGAE, GROWTH INHIBITION TEST

20. Medias are prepared and sterilized.
Different % of the material (either effluent or water soluble a
fraction of diesel, spent oil, engine oil, petroleum e.t.c is added
to the media.
A particular density of the microorganism to be tested is
added to the media and kept to be observed every 24hours in
the present of a light source.
NB: every 24hours the organisms are viewed under the
microscope to observer the effect which the toxic material has
on the microorganisms every 24hours for 3days.
TEST

21. PICTURES
Skeletonema
Conical flask containing
media
Microscopic view of test
Magnetic
Shaker

22. VI SUMMARY
PROBLEMS ENCOUNTERED
It is suggested that some form of
allowance should be given to the
students by the employers as a
form of encouragement and to
assist in their cost of living,
basically feeding, transportation
and accommodation especially in
areas far from the students’
neighbourhood

23. RECOMMENDATION
I recommend that more
preference should be
given to the power sector
so as to provide adequate
light to various research
institutes and
laboratories in the country.

24. CONCLUSION
In conclusion, this program has
enabled students to gain a lot
and many can now practice
the applied aspects of their
various disciplines and other
related areas on their own.