Shrimp Culture Technology

This book focuses on the global scenario of shrimp farming, shrimp culture practices, shrimp biology, taxonomy, and major disease challenges along with disease diagnostics in shrimp farming. It covers all the recent advancements in shrimp culture technology and serves as a comprehensive guide for all the stakeholders associated with the shrimp industry, including academicians, students, research laboratories, shrimp culturists, and institutional libraries. This book discusses major disease challenges, disease diagnostics, value addition, quality control, industry scenario, marketing, and processing. The book chapters are elucidated with pictorial representations and self-explanatory flow charts. Individual chapters devoted to shrimp pathology, major disease challenges, pathogen isolation techniques, and diagnostic methods are important parts of the book.

This book is of interest to aquaculture practitioners, academicians, students, and researchers directly or indirectly involved in shrimp culture.

Dr. Prabjeet Singh currently serves as the Deputy Director (Training) and Senior Scientist, heading the Farm Science Centre-Tarn Taran at Guru Angad Dev Veterinary and Animal Sciences University in Ludhiana, Punjab, India. Before this, he served as an Assistant Professor in Fisheries Resource Management at the College of Fisheries, GADVASU. He earned his Ph.D. in fisheries resource management from G.B. Pant University of Agriculture and Technology, Pant Nagar. Dr. Singh further advanced his expertise through a post-doctoral training at the International Centre of Excellence in Seafood Science and Innovation, Prince of Songkla University, Thailand. His research specializes in inland saline shrimp culture, fish population dynamics, and stock assessment. With over 56 high-impact peer-reviewed research articles, numerous book chapters, and popular articles to his name, Dr. Singh is a respected reviewer and editorial board member for top journals.

Prof. Dr. Soottawat Benjakul is currently working as a professor at the Faculty of Agro-Industry, Prince of Songkla University (PSU), Hat Yai, Thailand. He is the Director of the International Center of Excellence in Seafood Science and Innovation (ICE-SSI). He received his Ph.D. in food science and technology from Oregon State University, USA. His research focuses on improving seafood quality, particularly through non-thermal processes and natural additives for shelf-life extension, and on valorizing fish processing byproducts into value-added products like functional ingredients and nutraceuticals. With over 1,104 publications and an H-index of 105, his work has garnered more than 47,370 citations. Prof. Benjakul has received numerous national and international research grants and prestigious awards, including recognition as one of the top 1% of researchers in Agricultural Sciences by Clarivate Analytics for eight consecutive years.

Dr. Anuj Tyagi is currently working as an associate professor and Head at Department of Aquatic Animal Health Management, College of Fisheries, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India. Dr. Tyagi also has biotech industry experience of 5 years in genomics, high-throughput screening and assay technologies. His current area of research interest is fish health management. He has been using classic microbiology, molecular biology, genomics and metagenomics approaches to investigate microbial diversity, potential pathogens and antimicrobial resistance (AMR) in diverse aquatic environments. He is also focused on phage therapy and quorum-quenching probiotics for pathogen and AMR control in aquaculture. Dr. Tyagi has published 57 research papers in peer-reviewed national and international Journals and 25+ research/technical articles including book chapters, manuals and bulletins.

Dr. Avtar Singh is a researcher at the International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand. His research interests encompass seafood chemistry and biochemistry, food processing, muscle protein, enzymes, and their inhibitors. Dr. Singh is particularly focused on the utilization of waste from the seafood industry to produce bioactive compounds. These compounds can be applied as nutraceuticals and functional additives to enhance both the quality and shelf-life of foods and to promote human health.

Dr. Singh has made significant contributions to the field, reflected in his numerous publications in high-impact journals and his involvement in various research projects. With 1,331 citations from 78 documents and an h-index of 22, Dr. Singh's work continues to influence and advance the field of food science.