Advances in Probiotics and Functional foods · Microflora of mastitis milk and its importance in dairy industry. ... (evaporated and condensed milk), dried milks ... toxins, aerosols,

PG Syllabus

DAIRY MICROBIOLOGY

PG Courses

S. No. Code Course Title Credits

1st

Semester

1 DM 611 Microbial Morphology and Taxonomy 2+1

2 DM 612 Microbial Physiology 2+1

3 DM-613 Microbiology of Fluid Milk and Dairy Products 2+1

4 DM 614 Environmental Microbiology 2+1

5 DM 615 Microbiology of Processed Dairy Foods 3+1

6 DM 616 Analytical Techniques in Microbiology 2+2

2nd

semester

7 DM 621 Starter Cultures and Fermented Dairy Producs (revised in

38th meeting of AC)

2+1

8 DM 622 Microbial Genetics 2+1

9 DM 623 Microbiological Quality Assurance 2+1

10 DM-624 Probiotics for Health Foods 2+1

11. DM-625 Research Techniques in Dairy Microbiology 2+1

11 DM 629 Masters‘ Credit Seminar 0+1

1st

Semester I

1 DM 711 Microbial Diversity and Physiology 3+0

2 DM 712 Advances in Microbial Genetics 3+0

3 DM 719 Doctoral Credit Seminar I 0+1

2nd

Semester

4 DM 721 Advances in Dairy and Food Microbiology 3+0

5 DM 722 Advances in Microbiology Safety of Dairy Foods 3+0

6 *DM-723 Advances in Probiotics and Functional foods 3+0

7 DM 729 Doctoral Credit Seminar II

0+1

Suggested Disciplines

for Minor

Dairy Chemistry

Dairy Technology

Animal Biochemistry

The contents of the following courses have been revised as approved in 29th

meeting of

Academic Council.

DM-614, DM-622, DM-623 and DM-722

(New course approved in 29th meeting of Academic Council):

DM-613 (Old DM- Course has been retained as DM-616) ,

.*approved in 38th meeting of AC on 12.2.2015

DM-611 Microbial Morphology and Taxonomy (2+1)

Objective

To educate about the taxonomy and morphological features of the various microorganisms, viz.,

bacteria, fungi and viruses.

Theory

Unit I

Evolution of life on earth, history and diversity of microorganism

Unit II

Principles of classification and taxonomy of Eubacteria (Bacteria and Archaea): Major

characteristics used in taxonomy: Cultural, Morphological, Biochemical, Physiological, Genetic

and Molecular Characteristics; Numerical Taxonomy (Taxometrics) and Chemotaxonomy.

Assessing Microbial Phylogeny: Chronometers. Phylogenetic trees, r-RNA, DNA and proteins

as indicators of phylogeny.

Unit III

Cell ultra-structure (prokaryotes and eukaryotes) cell wall: structure, chemical composition,

synthesis and inhibition, cell membrane, cytoplasmic inclusions, cytoskeleton, cell appendages,

capsule, flagella, pili, sporulation structure of endospore, composition and function of spore

constituents, induction and germination

Unit IV

Fungi: Distribution, Importance and recent Classification, Study of Yeasts and Moulds in Dairy

Foods

Unit V

History, Development and Scope of Virology. Classification and Nomenclature, General

characteristics of Viruses (Acellular Organization and Viral Genome), Viral Reproduction, Brief

account of Viroids and Prions.

Practical

Simple and differential staining; gram, spore, acid-fast staining, cell wall, flagella, nucleoids, capsule, and inclusion/storage bodies

Preparation of bacterial protoplasts and spheroplasts

Measuring dimensions of microorganisms (bacteria) using micrometry,

Study of morphology of fungi,

Detection and enumeration of bacteriophages in Cheese whey

Application of computer software in bacterial identification

Electron microscopic observation of Ultra-structure of Microbial Cell(Demonstration)

Suggested Readings

Alberts, B., Johnson, A., Lewis, I., Raff, M., Roberts, K. and Walter, P. 1998, Essentials of

Cell Biology. Garland Publishing Inc., New York, USA.

Alexopoulos C .2008.Introductory Mycology. Wiley Publishers, USA

Black J.G. 2005. Microbiology: Principles and Explorations. 6th ed. John Wiley and Sons,

New York, USA. Dimmock NJ, Primrose S.B.1994.Introduction to Modern Virology.4th

Edition, Blackwell Scientific Publications, Oxford.

Holt, J.G., Krieg, N.R., Sneath, P.H.A., Staley, J.T. and Williams, S.T. 1997. Bergey's

Manual of Determinative Bacteriology (9th edition). Williams and Wilkins, Baltimore,

Maryland, USA.

Krejer van-Rij, NJW 1998, The yeasts: a taxonomic study, 4th edn, Elsevier Science

Publishers, Amsterdam

Madigan, M. T., Martinko, J.M. and Parker, J. 2005. Brock Biology of Microorganisms.11th

edition, Prentice Hall, London

Prescott, LM, Harley, JP and Klein, DA 2002, Microbiology, 5th edn, McGraw Hill, New York.

Salyers, A.A. and Whitt, DD 2001. Microbiology - Diversity, Disease and the Environment.

Fitzgerald Science Press. Inc, USA.

Tortora, G J., Berdell, R.F‘, and Christine L. Case.2006.Microbiology: An Introduction (9th

Edition), Benjamin Cummings, USA

List of Journals

Antimicrobial Agents and Chemotherapy

Applied and Environmental Microbiology

Cellular Microbiology

Eukaryotic Cell

FEMS Microbiology Reviews

FEMS Microbiology Letters

Fungal Genetics and Biology

Journal of Bacteriology

Journal of Microscopy

Journal of Virology

International Journal of Systematic and Evolutionary Microbiology

Letters in Applied Microbiology

Microbiology: Bacteriology, Mycology, Parasitology and Virology

Molecular and Cellular Biology

World Journal of Microbiology and Biotechnology

Broad Topics for Master’s and Doctoral Research

Bioprospecting of dairy foods and related environment for identification, characterization and classification of prevailing microbiota

Study of ultra-structure of spore forming and non-spore forming dairy/food microorganisms with the help of electron microscopy

Detection of phages in dairy and food environment

Study of mode of action of antibacterial substances on cellular organelles.

Study of biofilms formation in milk handling and dairy processing environment.

DM-612 Microbial Physiology 2 + 1

Objective

To familiarize the student with the various aspects of growth and energy generating

activities of bacteria for the betterment of human life.

Theory

Unit I

Bacterial growth: growth phases and kinetics, synchronous, continuous, and associative

growth; factors affecting bacterial growth; growth measurement.

Unit II

Effect of environment on the growth of bacteria: temperature, air, osmotic pressure, pH,

hydrostatic pressure, surface tension, metals, electromagnetic and other waves, sonics,

various chemicals; their application in dairy industry; mechanisms of action of antimicrobials.

Unit III

Bacterial nutrition; nutrient media; nutritional groups of bacteria; role of growth factors; active

and passive transport.

Unit IV

Electron transport chain: Electron transport chain; fermentation, respiration and

photosynthesis

Practical

Measurement of bacterial growth by direct methods (cell number, SPC, DMC) and

indirect methods (turbidometric methods, MPN, cell mass.

Preparation of growth curve; determination of generation time.

Determination of cell activity; carbohydrate fermentation; acid production/pH alteration;

starch, lipid, casein and gelatin hydrolysis.

Effect of different factors viz., physical (temperature, pH, osmotic pressure, surface

tension), chemical (dyes, antibiotics, phenol) and nutritional (amino acid supplements, vi-

tamin supplements, protein hydrolysates, casamino acids) on bacterial growth.

Suggested Reading

Caldwell, D.R. 1995. Microbial physiology and metabolism. WMC Brown Publishers,

USA.

Koch, L. 1995. Bacterial growth and form. Chapman and Hall, New York, USA.

Moat A.G., Foster, J.W., Spector, M.P. 2002. Microbial physiology, 4th Ed. Wiley-Liss,

Inc., New York, USA.

Nicoloi S. Panikov. 1995. Microbial growth kinetics. Chapman and Hall, London, UK.

Todar, K. 2002. Todar's online textbook of bacteriology. University of Wisconsin-Madison

http://www.sciencedirect.com/science/bookseries/00652911

List of Journals

Advances in Microbial Physiology

Antonie van Leeuwenhoek


Applied Microbiology and Biotechnology

Archives of Microbiology

Bioscience, Biotechnology and Biochemistry

Current Microbiology

Enzyme and Microbial Technology

Food Microbiology

Food Research International

International Dairy Journal

Indian Journal of Dairy and Biosciences

http://www.textbookofbacteriology.net/

http://www.sciencedirect.com/science/bookseries/00652911

http://www.springer.com/life+sci/microbiology/journal/203?detailsPage=editorialBoard

http://www.sciencedirect.com/science/journal/09586946

International Journal of Food Microbiology

International Journal of General and Molecular Microbiology

Journal of Applied Microbiology

Journal of Bacteriology

Journal of Biotechnology

Journal of Food Protection

Microbiological Research

Process Biochemistry

Systematic and Applied Microbiology

Broad topics for Master’s and Doctoral Research

Alternative methods of microbial quantification

Development of indicators and biosensors from microbial metabolites

Energy metabolism

Formulation of novel pharmaceuticals and neutraceuticals

Microbial stress metabolism and ecosystem

Harnessing the potential of microbial growth in environmental depollution

Use of microorganisms in conversion of food wastes in preparation of newer foods

DM-613 Microbiology of Fluid Milk and Dairy Products (2+1)

(News course approved in 29th meeting of Academic Council)

Objective: To impart current knowledge of basic and applied microbiological aspects of fluid

milks and dairy products for improved quality and food safety.

UNIT-I: Raw milk (7)

Common microbes in milk and their significance. Microflora of mastitis milk and its importance in dairy industry. Sources of microbial contamination of raw milk and their relative importance in influencing quality of milk during production, collection, transportation and storage. Clean milk production and antimicrobial systems in raw milk. Microbial changes in raw milk during long storage. Microbiological grading of raw milk.

UNIT-II:Processed milks: (7)

Microbiological aspects of processing techniques like: bactofugation, thermization, pasteurization, sterilization, boiling, UHT, non thermal processes (pulse field) and membrane filtration of milk. Role of psychrotrophic, mesophillic, thermophilic and thermoduric bacteria in spoilage of processed milks, their sources and prevention. Heat induced damage in bacteria and role of resuscitation in recovery of injured microbial cells. Microbiological standards (BIS/ PFA) of heat treated fluid milks.

UNIT III:Fat rich, frozen, concentrated and dried dairy products: (7)

Microbiological quality of dairy products; fat rich (cream and butter), frozen (ice cream), concentrated (evaporated and condensed milk), dried milks (roller and spray dried), infant

dairy foods and legal standards. Factors affecting microbial quality of these products during processing, storage and distribution. Microbiological defects associated with these products and their control.

UNIT IV: Indigenous dairy products (7)

Microbiological quality of traditional dairy products; heat desiccated (khoa, burfi, peda, kheer), acid coagulated (paneer, chhana, rasgulla), fermented (lassi, srikhand) and frozen (kulfi). Sources of microbial contaminants and their role in spoilage. Importance of personnel and environmental hygiene on quality of traditional milk products. Microbiological standards for indigenous dairy foods.

UNIT V: Pathogens in milk and dairy products (4)

Definition of food poisonings, food infections and toxi-infections, pathogens associated with fluid milks, dairy products and their public health significance. Sources of pathogens and their prevention. Importance of biofilms, their role in transmission of pathogens in dairy products and preventive strategies.

Practical:

1. Grading of raw milk based on SPC, coliform and dye reduction tests. (1)

2. Effect of different storage temperatures on microbiological quality of fluid milk (1)

3.Tests for mastitic milk and brucellosis (2)

4. Microbiological quality evaluation of cream and butter for yeasts & molds, lipolytic and proteolytic bacteria. (2)

5. Detection of Enterobacter sakazakii in infant dairy foods. (2)

6. Microbial evaluation of Burfi and Peda for SPC, yeast and mould counts. (1)

7.Detection of Bacillus cereus, Salmonella, Shigella and coagulase positive staphylococci in milk powder (3)

8. Evaluation of ice cream for coliforms and E. coli (2)

9. Microbiological quality of Paneer (1)

10. Enumeration of aerobic and anaerobic spores in condensed and sterilized milk. (1)

11. Line testing for determining the source of contamination of dairy products. (1)

Suggested Readings:

TEXT BOOKS:

1. Marth, E. H. and Steele, J. L. (2001) Applied Dairy Microbiology, 2nd Edition, Marcel

Dekker, Inc. 270 Madison Avenue, New York, NY 10016

2. Modi, HA (2009) Dairy Microbiology Pointer Publishers, India

3. Parihar, P. and Parihar, L.( 2008) Dairy Microbiology, Publisher- Agrobios, India

4. Rao M. K. (2007)Food And Dairy Microbiology, Manglam Publications, India

5. Robinson, R. K. (2002) Dairy Microbiology Handbook - The Microbiology of Milk and Milk Products (Third Edition), A John Wiley & Sons, Inc., New York. Publication

6. Yadav J.S., Grover, S. and Batish, V. (1993) Comprehensive Dairy Microbiology, Metropolitan Publisher , Delhi

LIST OF JOURNALS

1. International Dairy Federation Bulletin

2. International Dairy Journal

3. Journal of Dairy Research

4. Indian Journal of Dairy Science

5. Indian Dairyman

6. International Journal of Dairy Technology

DM-614: Environmental Microbiology (Revised in 29th meeting of AC) (2+1)

Objective

To understand the fundamentals of environmental microbiology and role of microorganisms

in combating the organic pollutants in the environment.

Theory

Unit I: Microbes as component of environment

Environmental microbiology; soil as a microbial environment, microbes in surface soils and subsurface environments; Aero-microbiology; airborne pathogens, toxins, aerosols, nature and control of bio-aerosols, aero-microbiological pathway, microbial survival in air, extramural and intramural aero-microbiology; Aquatic environments and microbial habitats.

Unit II: The extreme environment and sampling

Extreme environments, low and high temperature, desiccation, UV stress, pH and environment based on chemoautotrophy; Environmental sample collection; strategies, methods, processing and storage of soil and water sample for the detection of bacteria and phages; Mechanism for the collection of air samples; Cultural methods for isolation and enumeration of bacteria and fungi. 6

Unit III: Biogeochemical cycling of elements

Biogeochemical cycles; carbon cycles (fixation, energy flow and respiration), nitrogen cycle (fixation, ammonia assimilation, nitrification and nitrate reduction) sulfur cycle (assimilatory sulphate reduction, sulphur mineralization, oxidation and reduction), iron cycle (in soil, sediments and marine environment); Microbially influenced metal corrosion, acid mine drainage, metal recovery and desulfurization. 7

Unit IV: Biodegradation and bioremediation

Microbes and organic pollutants; environmental laws and issues concerning release of genetically engineered microbes, biodegradation process, contaminant structure and toxicity (genetic potential and bioavailability), factors affecting biodegradation (redox conditions, organic matter composition, nitrogen etc); biodegradation of organic pollutants, bioremediation (addition of oxygen, nutrient, surfactant, microbes etc). 6

Unit V: Transmission of pathogens and treatment of wastes

Environmentally transmitted microbial pathogens (Salmonella, E. coli, Campylobacter Yersinia etc) and viruses (enteric and respiratory), Indicator microorganisms (concept, total

and fecal coliforms, fecal streptococci, bacteriophage etc). Solid wastes management and waste water treatment and bio-solids reuse in food and dairy industry.

Practical

1. Determination of composite micro-flora (i.e. total bacteria, coliforms, yeasts and moulds etc) of selected environmental samples from soil

2. Estimation of micro-flora (i.e. total bacteria, coliforms, yeasts and moulds etc) of selected environmental samples from water

3. Study of micro-flora (i.e. total bacteria, yeasts and moulds etc) of selected environmental samples from air

4. Isolation of dye degrading bacteria from the selected environmental samples

5. Enrichment and isolation of plastic degrading microorganisms from environmental samples

6. Isolation of industrial effluent degrading microorganisms from the environmental samples

7. Characterization of bio-indicators from the environmental samples (total coliforms, faecal enterococci, and heterotrophic plate counts; total coliforms through MPN method; bacteriophage isolation etc)

8. Determination of biochemical oxygen demand in waste water sample

9. Visit to a sewage or an industrial effluent treatment plant

Suggested Readings

Maier RM, Pepper IL and Gerba CP 2009 Environmental microbiology. Elsevier Academic press, USA.

Pepper IL and Gerba CP 2004 Environmental microbiology: a laboratory manual. 2nd Ed. Elsevier Academic press.

Hurst CJ, Crawford RL, Garland JL, Lipson DA and Mills AL 2007 Manual of Environmental Microbiology. 3rd Ed. ASM Press.

Mitchell R 1995 Introduction to environmental microbiology. 8th Ed. Prentice-Hall of India (P) Ltd., New Delhi, India.

Bitton G 1994 Waste water microbiology. John Wiley and sons, NY, USA.

List of Journals


Environmental Microbiology

FEMS Microbiology Ecology


Archives of Environmental Health

Critical Reviews in Environmental Science and Technology

Environmental Microbiology

Environmental Monitoring and Assessment

Environmental Research

International Journal of Environment and Pollution

Science of the Total Environment

http://books.google.co.in/books?q=inpublisher:%22Wiley%22&source=gbs_summary_r

DM-615 Microbiology of Processed Dairy Foods 2+1

Objective

To understand microbiology of processed foods, significance of different food

microorganisms, their control and other related aspects.

Theory:

UNIT-I

Introduction to microbes in processed dairy foods, history and development of processed

foods. Microorganisms important in processed foods: spoilage and pathogens, Food borne

new emerging pathogens, Microbial ecology of processed foods and food ecosystem, biofilm

formation, Factors influencing microbial growth in foods: Intrinsic factors, Extrinsic factors

UNIT-II

High temperature food preservation, factors affecting heat resistance in microorganisms,

thermal destruction of microorganisms, low temperature food preservation, food preservation

by irradiation; food preservation by drying and fermentation, modern processing techniques-

ohmic heating, hpp, infra-red heating, cold plasma, pulse electric field, ultra sound etc.,

biopreservation of foods; concepts: metabolites of Lactic Acid Bacteria; bacteriocins,

Antifungal substances etc., biopreservation of foods : protective cultures and other

antimicrobials (herbs, spices and other natural antimicrobial compounds), Nanoscience in

food preservation; microencapsulation.

UNIT- III

Microbial stress response in the food environment; stress adaptation, sublethal stress &

injury, antibiotic resistance in food bacteria, predictive modelling for food spoilage, industrial

strategies for ensuring safe foods, HACCP; GMP etc.,

UNIT-IV

Antimicrobial packaging; concepts and development, modified atmosphere packaging

(MAP), intermediate moisture foods (IMF), hurdle technology in processed

UNIT-V

Functional foods and nutraceuticals, functional fermented foods, bioactive proteins and

bioactive peptides, genetically modified foods

PRACTICAL

D and z-value calculation of common food pathogens, production of antimicrobial

substances-bacteriocin, production of antifungal substances, application of bacteriocins for

biopreservation of foods, application of hurdle concepts for enhanced shelf stability of

processed foods, induction of bacterial cell injury and recovery of injured cells, antibiotic

resistance of food pathogens, recent and rapid methods for food pathogen detection.

.

Suggested Readings

Doyle, M. P. Benchat, L. R., Monteville, T. J. 1997. Food Microbiology: Fundamentals

and Frontiers. ASM Press, Washington, DC, USA.

https://en.wikipedia.org/wiki/Nutraceutical

Robinson, R. K. 1998. Developments in Food Microbiology Vol. 1, 2 and 3, Elseveir

Applied Sciences, New York, USA

Susan, K. H. and Theodore P. L. 1986. Biotechnology in Food processing. Noyes

Publications, New Jersey, USA.

Ray, Bibek. 2003. Fundamental Food Microbiology. CRC Press

Motville, T.J. and Matheurs, K.R. Food microbiology: An Introduction

List of Research Journals

International Journal Food Microbiology

Food microbiology

Journal of food science and technology

Applied and Environmental microbiology

International Journal of Dairy Technology

British Journal of Nutrition

International Journal of Food Science and Nutrition

Trends in Food Science and Technology


Novel bacteriocins of lactic acid bacteria

Anti microbial packaging and MAP of foods

Stress induced injury: mechanism and application in hurdle technology

Genetic modification of food through the use of food grade vectors

Rapid method for detection and identification of food pathogens

Analytical Techniques in Microbiology (2+2)

(This was the old course as DM-613, retained as DM-616 as approved in 29thmeeting

of Academic Council.

Objective

To impart knowledge and skills related to microbiological analytical systems in microbiology

and related sciences

Theory

Unit I

Microscopy: principles, design and functions of bright field, dark field, phase contrast and

fluorescence microscope; principle, design and application of transmission and scanning electron

microscopes for the study of sub-cellular organization and microstructure of dairy foods

Unit II

Techniques for protein analysis and other molecular separation: electrophoresis, chromatography,

ultracentrifugation; Enzyme analyses and substrate determination methods

Unit III

Molecular Biology Techniques for nucleic acid analysis: amplification, investigation of mutations and

gene expression

Unit IV

Aerobic and Anaerobic culturing techniques for isolation of obligate and facultative organisms

Unit V

Use of animal models in toxicity studies

Practical

Familiarization with the construction and design of a compound microscope; use of light mi-

croscope accessories; microscopic analysis of different types of bacteria by bright field and dark

field; phase contrast and fluorescence microscopes

Disruption of bacterial cells by ultra-sonification

Demonstration of chromatographic techniques

Demonstration of aerobic and anaerobic culturing techniques

Demonstration of use of animal models in toxicity studies,

Demonstration of PCR technique as a tool for identification and characterization of

microorganism

Suggested Readings

Gerhardt, P., Murray, R.G.E., Wood, W.A. and Kreig, N.R. 1994. Methods for General

and Molecular Biology. ASM Press, Washington DC, USA.

Hartley, W.G. 1993. The Light Microscope; It's Use and Development Science

Publishing Co., Oxford, U.K.

Herman, B. 1998. Fluorescence Microscopy, Bios Scientific Publishers Oxford, U.K.

Singer, S. 2001. Experiments in Applied Microbiology, Academic Press, New York, USA.

Kaufman, P.B., Wu, W., Kim, D., and Cseke, L.J.1995. Molecular and cellular Methods

in Biology and Medicine, CRC Press. Florida, USA

Wilson, K and Walker, J. 2008. Principles and Techniques of Biochemistry and Molecular

Biology 6th Edition. Cambridge University Press

List of Journals

Annals of Clinical Biochemistry

Antimicrobial Agents and Chemotherapy.

British Medical Journal.

Clinical Chemistry.

Clinical Chemistry and Laboratory Medicine

Clinica Chimica Acta

Current Advances in Clinical Chemistry

Current Contents

European Journal of Clinical Microbiology and Infectious Diseases

Journal of Biological Chemistry

Journal of Chromatography A

Journal of Clinical Microbiology

Nature

New England Journal of Medicine

Scandinavian Journal of Clinical and Laboratory

Investigation

Science

The Lancet


Fermentation Studies for cultivation of lactic acid bacteria

Study of probiotic organisms by growing them under anaerobic conditions and their

identification by PCR method

Study of production of functional biomolecules by lactic acid bacteria

Animal studies of functional attributes of dairy organisms

Detection of pathogens by molecular biological methods

DM-621 Starter Cultures and Genetic Improvement (2 + 1)

Objective

To familiarize the students with the starter organisms, their metabolism and genetics;

different types of starters, propagation, preservation and applications of starters.

Theory

Unit 1

Introduction and annual utilization of starter cultures; History and taxonomy of starter

cultures; Classification of starter organisms: The genus Lactococcus; The genus

Leuconostoc; The genus Streptococcus; The genus Pediococcus, The genus Lactobacillus.

Unit 2

Adjunct starter organisms; The genus Bifdobacterium; The genus Enterococcus; The genus

Propionibacterium; The genus Brevibacterium. Miscellaneous microorganisms: Molds and

yeasts.

Unit 3

Metabolism of starter Organisms: biochemical characterization of lactic acid bacteria;

carbohydrate, citrate and protein metabolism of starter cultures.

Unit 4.

Genetics of starter cultures: plasmids and plasmid instability; industrially significant genes

and systems; genetic modification of lactic acid bacteria through transduction; conjugation;

protoplast transformation; electroporation and chromosomal integration, transposons and

insertion sequences.

Unit 5.

Starter types: single, mixed and multiple strain starter cultures; propagation and

preservation of starter cultures; commercial starter preparations: concentrated and super-

concentrated starters;

Unit 6.

Growth inhibition of lactic acid bacteria by antibiotics, bacteriocins; immunoglobulins and

bacteriophage: sources, types and character1stics of phages associated with starters,

phage control during starter handling and growth, mechanisms of phage res1stance in LAB.

Unit 7.

Probiotic cultures, health and nutritional benefits, requirements for ability to survive and

grow in the intestine, control of intestinal infections. role of starter cultures in cheese making

and ripening of different cheese varieties;

Practical

Isolation of lactococcal cultures from fermented milks.

Examination of purity and activity of starter cultures.

Preservation of starter cultures by freeze drying and other methods.

Preparation of concentrated starters and quality evaluation.

Inhibition of starters by antibiotic residues and other inhibitors.

Plasmid profiles of some lactococcal cultures.

Identification of lactic starters by molecular biology techniques (demonstration).

Conjugal transfer of plasmids in lactococci. (demonstration).

Production of bacteriocins by LAB.

Suggested Readings

Cogan, T.M. and Accolas, J.P. 1995 Dairy Starter Cultures, VCH Publishing Inc., New York, USA.

Law, B.A. 1997. Microbiology and Biochem1stry of Cheese and Fermented Milks, 2nd Ed., Blackie Academic and Professional, London, UK.

Marth, E.M. and Steele, J.L.1998. Applied Dairy Microbiology, Marcel Dekker Inc., New York, USA.

Robinson, R.K. 1998. Developments in Food Microbiology Vol 4, Elsevier Applied Science, New York, USA.

Salminen. S. and Wright, A.V., 1998. Lactic acid Bacteria, Marcel Dekker Inc., New York, USA.

Wood, B.J.; Warner, Philip J. (Eds.).2003. Genetics of Lactic Acid Bacteria. Springer

List of Journals

Journal of Dairy Science

International Dairy Journal

Dairy Science and Technology (Le Lait)


Journal of Dairy Research

World Journal of Dairy and Food Sciences

Journal of Food Science

International Journal of Food Microbiology

Food Microbiology


Regulation of metabolism for lactic acid and flavour production

Genotypic heterogeneity and diversity of microorganisms in fermented dairy foods.

Phage resistance in lactic acid bacteria

Defined strain cultures for indigenous fermented milks

Plasmid borne genes, chromosomal integration and technological properties of LAB

http://www.idosi.org/wjdfs/wjdfs.htm

DM – 622 Microbial Genetics (2+1) (revised in 29th AC)

Objective

To understand the basic principles of microbial genetics with regard to DNA structure, replication and expression as well as to expose the students to recombinant DNA technology

Theory

Unit I : DNA structure and replication

Macromolecules : DNA, RNA, their structure, types, organization, function and their properties, DNA replication (4)

Unit II : Regulation of gene expression

Gene Expression and its regulation in Prokaryotes - Transcription; Genetic Code; Translation; Negative and positive regulation of gene expression; Operon Models (lac and trp operon) (7)

Unit III : Mutations

Mutations, Spontaneous and induced mutations, Types of mutations, Mutagenic agents - Physical and Chemical; Damage and Repair systems operating in prokaryotes (4)

Unit IV : Plasmids and Gene transfer systems

Plasmids and their properties; transposable elements; Bacterial Recombination - Transformation, Conjugation and Transduction (5)

Unit V : Recombinant DNA technology

Fundamental aspects of Genetic Engineering / recombinant DNA technology - Restriction enzymes, Plasmid Vectors (cloning as well as expression vectors), PCR and Real Time PCR, Application of genetic engineering in dairy and food industry (12)

Practical

Isolation and quantitative estimation of chromosomal DNA from E. coli and Lactobacillus

by mini prep method. (4)

Isolation of plasmid DNA from E. coli by miniprep method. (3)

Calcium chloride induced transformation of E. coli hosts with plasmids (2)

Induction of random mutations in E. coli / Lactobacillus either by UV irradiation or

chemical mutagens (2)

Digestion of plasmid DNA with restriction enzymes and ligation into plasmid vector for

transformation (2)

PCR based detection of microorganisms (2)

Demo of Real Time PCR machine (1)

Suggested Reading:

Hartl, D. L. 2011. Essential Genetics A Genomics Perspective (5th Ed.) Jones and

Bartlett Publishers.

Snustad, D. P and Simmons, M. J. 2010. Principles of Genetics, John Wiley and Sons,

Inc.

Krebs, J. E. and Goldstein, E.S. 2010. Genes X, Jones and Bartlett Publishers.

Hartl, D. L and Jones E.W. 2009. Genetics Analysis of Genes and Genomes (7th Ed.),

Jones and Bartlett Publishers.

Voet, D. J., Voet, J. G., Pratt, C. W. 2008. Principles of Biochemistry (3rd Ed.). John

Wiley and Sons Inc.

Tamarin, R.H. 2004. Principles of Genetics (7th Ed.). Mc Graw Hill.

Watson, J. D., Baker, T. A., Bell, S. P., Gann, A., Levine, M and Losick, R. 2003.

Molecular Biology of the Gene (5th ed.). New York: Benjamin Cummings.

Streuips, U.N and Yasbin, R. E . 2002. Modern Microbial Genetics. John Wiley & Sons.

Primrose, S.B and Old, E. W. 1994. Principles of Gene Manipulation : An introduction

to genetic engineering. Blackwell Science Inc.

Friefelder, D. 1987. Microbial Genetics. Jones & Bartlett Publishers.

Lewin B. 1980. Gene Expression. Vols. I, II. John Wiley & Sons.

Internet resources

DM 623 Microbiological Quality Assurance (2+1)

Objectives:

To impart current knowledge pertaining to Quality Assurance, Food Safety Standards, Biosafety, product/process criteria, enumeration and legal product standards.

Theory

DM-623 Microbiological Quality Assurance (2+1)

Objectives:

To impart current knowledge pertaining to Quality Assurance, Food Safety Standards,

Biosafety, product/process criteria, enumeration and legal product standards.

Theory

Unit-1 Biosafety Concepts in Food Laboratory

Definition, biosafety concept, principles and safety levels; Biosafety level (BSL) -1-4,

containment design and layout; Standard microbiological practices, safety equipments

(primary barrier), facility design (secondary barrier), air handling units, High Efficiency

Particulate air filter (HEPA); Medical surveillance criteria and biological waste disposal; Legal

requirements for establishing bio-safety laboratory for handling dairy and food pathogens;

aseptic techniques

Unit-2 General Principles for Establishment of Microbiological Criteria

Definition, purpose and components of Microbiological criteria; Mandatory and advisory

criteria; Sampling methods - Two and three class sampling plan as per International council

for microbiological standards for foods (ICMSF); Establishment of microbiological standards,

guidelines and specifications for different dairy and other foods recommended by ICMSF,

Codex, Prevention of Food Adulteration Act (PFA), Bureau of Indian Standards (BIS).

Unit-3 Enumeration and Detection of Quality Indicators

Definition; Selection criteria of Indicator Organisms as an index of Food Quality; Conventional

detection methods for indicator organisms – Standard plate Count (SPC), coliforms, E.coli,

Yeast and Mold Counts (YMC), Spore counts; Enterobacteriaceae count; faecal streptococci

count; Dye reduction tests; Rapid Techniques including commercial kits for hygiene indicators

– 3-M Petrifilm; D-count etc.

Unit-4 Enumeration and Detection of Safety Indicators

Definition; Selection criteria of Indicator Organisms as an index of Food Safety; Conventional

detection methods including commercial detection kits for safety indicator organisms–

Staphylococcus aureus; B. cereus; pathogenic E.coli; Salmonella; Shigella; Listeria

monocytogenes; Enterobacter sakazakii; Sulphite reducing Costridia (SRC) Campylobacter

jejuni; Rapid techniques for safety indicators – Enzyme assay; PCR; Lateral flow assay;

VIDAS etc.

Unit-5 Bio-sensors and their role in rapid monitoring of contaminants in Food Industry

Definition, history, basic characteristics of Bio-sensors; classification based on bio-recognition

molecule–Microbial, spore, Aptamer, DNA, Immune and enzyme etc.; biosensors based on

Transducers–Electrochemical, Optical, Mechanical and Calorimetric etc.; Current R & D and

commercial biosensors for detection of Hygiene indicators, pathogenic bacteria and other

non-microbial contaminants like antibiotics, pesticides, heavy metal, mycotoxins in milk and

others foods.

Unit VI

Public health concern associated with milk and milk products; type of microbial spoilage,

defects and control measures.

Practicals

1. Lay out designing of BSL-2 containment and its working for pathogen handling in dairy and other

food laboratory (1)

2. Aseptic technique and operation of in-built autoclave for ensuring sterility of media (1)

3. Conventional methods/ Tests for hygienic assessment of milk - SPC, coliform, E. coli, YMC,

Spore counts, Enterobacteriaceae count, faecal streptococci count, Dye reduction tests (2)

4. Rapid Tests for hygienic assessment of Dairy and other foods using 3M Petrifilm and D count -

SPC, coliform, E.coli, YMC and Enterobacteriaceae count (2)

5. Conventional methods for enumeration of safety indicators in Dairy and other foods- S. aureus;

B. cereus; pathogenic E.coli; Salmonella; Shigella; L. monocytogenes; E. sakazakii; SRC;

Campylobacter jejuni (4)

6. Rapid Tests for safety assessment of dairy and other foods using Enzyme assay; PCR; Lateral

flow assay; VIDAS etc., (3)

7. Rapid tests for detection of antibiotics, aflatoxin M1 and pesticides in milk – Microbial inhibition

based assay, charm assay, ROSA test (3)

Suggested Readings

1. Adams M. R. and Moss M. O. (2008). Food Microbiology. 3rd Ed. RSC Publisher, Cambridge, UK.

2. De Silva N., Taniwaki M. H., Junqueira V. C., Silveira N., do Nascimento M. D. S. and Gomes R.

A. R. (2012). Microbiological examination methods of food and water: a laboratory manual. CRC

Press.

3. Forsythe S. J. (2011). The Microbiology of safe food. John Wiley & Sons.

4. Frances P. D and Keith ITO (2001). Compendium of Methods for the Microbiological Examination

of Foods. 4th Ed. American Public Health Association (APHA), Washington DC, USA.

5. Gu M. B. and Kim H. S. (Eds.). (2014). Biosensors Based on Aptamers and Enzymes. Springer

Berlin Heidelberg.

6. Hoorfar J. (2011). Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.

ASM Press, American Society for Microbiology, Washington DC.

7. Jay J. M., Martin J. L. and David A. G. (2005). Modern Food Microbiology. 7th Ed. Food Sciences

Text Series, New York, USA

8. Lelieveld H., Holah J. and Napper D. (Eds.). (2014). Hygiene in food processing: principles and

practice. Elsevier.

9. Mahindru S. N. (2004). Food Safety and Quality. APH Publishing Corporation, New Delhi.

10. Mohammed Z., Souna E. and Anthony T. (2008). Principles of Bacteria Detection: Biosensors,

Recognition Receptors and Microsystems. Springer Science.

11. Mutlu M. (Ed.). (2010). Biosensors in Food Processing, Safety, and Quality Control. CRC Press.

12. NRC (2003). Scientific criteria to ensure Safe food. National academic press Washington DC.

http://www.nap.edu

13. Patel P. (Ed.). (2012). Rapid analysis techniques in food microbiology. Springer Science &

Business Media.

14. Ramesh C. H., Arun K. and Nagendra P. S. (2008). Dairy Processing & Quality Assurance. A

John Wiley & Sons, Ltd., Publications. Iowa, USA.

15. Ray B. and Bhunia A. (2012). Fundamental Food Microbiology, 5th CRC Press.

16. Salerno R. M., and Gaudioso J. (Eds.). (2015). Laboratory Biorisk Management: Biosafety and

Biosecurity. CRC Press.

17. William H. S. (2009). Compendium of the Microbiological Spoilage of Foods and Beverages.

Springer

List of Journals

1. Food Control

2. Food Microbiology

3. Food Microbiology and Food Safety Journals

4. International Journal of Food Microbiology

5. Journal Microbial food safety standards

6. Journal of Food Protection

7. Journal of Food safety

8. Journal of rapid methods and automation in Microbiology

9. Biosensors and Bioelectronics

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Bibek+Ray%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Arun+Bhunia%22

DM-624 PROBIOTICS for Health Foods 2+1

Objective: To impart current knowledge of probiotics, prebiotics and functional dairy foods for the health benefits .

1. Probiotics: Introduction and history of Probiotics, Probiotic microorganisms, safety of probiotic microorganisms,legal status of probiotics

2. Characteristics of Probiotics for selection: Tolerance to additives,stability during storage, stability during passage to intestinal sites, minimum effective dose,maintenance of probiotic microorganisms.

3. Role of probiotics in health and disease: prevention and treatment of gasterointestinal bacterial infection . treatment and prevention of constipations, treatment of hepatic encephalopathy,chronic urinary tract infection, antitumor and antihypertensive,cholesterol level

4. Mechanism of probiotics: complete exclusion, production of antimicrobial substances, modulation of immune system, alteration of intestinal bacterial metabolite action, alteration of microecology of healthy humans and patients.

5. Prebiotics: concept, definition,criteria, types and sources of prebiotics, prebiotics and gut microflora

6. Prebiotics and health benefits: mineral absorption,immune response, cancer prevention, IBD, elderly health and infant health, prebiotics in foods.

7. Functional Dairy Products: Definition,fermented milk products, functional dairy products, functional Dairy products and therapeutic applications.

8. Health benefits of functional fermented dairy products: such as dahi, lassi, yoghurt, kefir, cheese, kefir, koumiss, Yakult, fermented whey drinks, and dairy based cereal foods, soy based yoghurt containing probiotics.

9. Health benefits of functional Dairy products: Cancer, coronary health disease, osteoporosis, food allergy management, immune modulation,

10. Bioactive peptides released in fermented milk: Role and function of proteolytic,probiotic LAB, biological activities of milk protein derived BAP.

11. Functional dairy ingredients: CPP, Oligosachharides, LAB, CLA,

12. Product development: enhancing functionality of prebiotics and probiotics.

Practicals.

o Evaluation of LAB for probiotic attributes.

o Growth of probiotic LAB in broth, milk and whey.

o Preparation of probiotic fermented milks like dahi, yoghurt, lassi and whey drink.

o Effect of prebiotics on the growth of LAB in milk and broth.

o Survivability of probiotic organisms in fermented milks.

o Antimicrobial potential of the functional dairy products.

o Functional properties of probiotic containing fermented dairy products.

Suggested readings

o Salminen. S and Wright , A. V. 1998. Lactic Acid Bacteria, Marcel Dekker

o Glenn R. G. Marcel R. 2008. Handbook of Prebiotics CRC press

o Lee Y K, Salminen S 2009. Handbook of Probiotics and Prebiotics . A John Willey and Sons Inc. Publication

o Sandholm T. M. Saarela M. 2003. Functional Dairy Products CRC Woodhead Publishing Ltd

DM-625 Research Techniques in Dairy Microbiology (2+1)

Objective

To impart knowledge and skills related to microbiological analytical systems in

microbiology and related sciences

Theory

Unit I

Microscopy: principles, design and functions of bright field, dark field, phase contrast and

fluorescence microscope; principle, design and application of transmission and scanning

electron

microscopes for the study of sub-cellular organization and microstructure of dairy foods

Unit II

Techniques for protein analysis and other molecular separation: electrophoresis,

chromatography, ultracentrifugation; Enzyme analyses and substrate determination methods

Unit III

Molecular Biology Techniques for nucleic acid analysis: amplification, investigation of

mutations and gene expression

Unit IV

Aerobic and Anaerobic culturing techniques for isolation of obligate and facultative

organisms

Unit V

Use of animal models in toxicity studies

Practical

• Familiarization with the construction and design of a compound microscope; use of light

microscope accessories; microscopic analysis of different types of bacteria by bright field and

dark field; phase contrast and fluorescence microscopes

• Disruption of bacterial cells by ultra-sonification

• Demonstration of chromatographic techniques

• Demonstration of aerobic and anaerobic culturing techniques

• Demonstration of use of animal models in toxicity studies,

• Demonstration of PCR technique as a tool for identification and characterization of

microorganism

Suggested Readings

• Gerhardt, P., Murray, R.G.E., Wood, W.A. and Kreig, N.R. 1994. Methods for

General and Molecular Biology. ASM Press, Washington DC, USA.

• Hartley, W.G. 1993. The Light Microscope; It's Use and Development Science Publishing

Co., Oxford, U.K.

• Herman, B. 1998. Fluorescence Microscopy, Bios Scientific Publishers Oxford, U.K.

http://www.amazon.com/s/ref=ntt_athr_dp_sr_2?_encoding=UTF8&sort=relevancerank&search-alias=books&field-author=Seppo%20Salminen

• Singer, S. 2001. Experiments in Applied Microbiology, Academic Press, New York,

USA.

• Kaufman, P.B., Wu, W., Kim, D., and Cseke, L.J.1995. Molecular and cellular

Methods in Biology and Medicine, CRC Press. Florida, USA

• Wilson, K and Walker, J. 2008. Principles and Techniques of Biochemistry and

Molecular Biology 6 th Edition. Cambridge University Press

List of Journals

• Annals of Clinical Biochemistry

• Antimicrobial Agents and Chemotherapy.

• British Medical Journal.

• Clinical Chemistry.

• Clinical Chemistry and Laboratory Medicine

• Clinica Chimica Acta

• Current Advances in Clinical Chemistry

• Current Contents

• European Journal of Clinical Microbiology and Infectious Diseases

• Journal of Biological Chemistry

• Journal of Chromatography A

• Journal of Clinical Microbiology

• Nature

• New England Journal of Medicine

• Scandinavian Journal of Clinical and Laboratory

• Investigation

• Science

• The Lancet


• Fermentation Studies for cultivation of lactic acid bacteria

• Study of probiotic organisms by growing them under anaerobic conditions and their

identification by PCR method

Study of production of functional biomolecules by lactic acid bacteria

• Animal studies of functional attributes of dairy organisms

• Detection of pathogens by molecular biological methods

DM-711: Microbial Diversity and Physiology (3+0)

Objective

To understand the advances in microbial diversity and physiology for its interface with all

other branches of microbiology.

Theory

Unit I

Bacterial growth: cell division, phases of bacterial growth, factors affecting microbial growth,

kinetics of growth, continuous culture system, diauxic and synchronous growth, advances in

growth measurement.

Unit II

Prokaryotic cellular structures, biosynthesis of bacterial cell-wall, enterobacterial common

antigens, role of membrane in regulation of cell-wall and DNA synthesis, physiology and

genetic aspects of sporulation.

Unit III

Autotrophy, nutritional classification, chemolithotrophic electron transport systems: hydrogen

oxidizing bacteria, sulfate reducing hydrogen bacteria, methanogenic hydrogen utilization,

nitrifying bacteria, sulfur oxidizing bacteria, carbon monoxide oxidizing organisms, economic

importance of autotrophs.

Unit IV

Membrane transport systems: types of transport: ion transport, iron transport, simple

diffusion, facilitated diffusion, active transport, mechanosensitive channel, ATP binding

cassette transporter family, chemiosmotic driven transport, phosphotransferase system.

Unit V

Environmental selection and microbial stress response: osmotic stress, aerobic to anaerobic

transitions, oxidative stress, pH stress and acid tolerance, thermal stress and nutritional

stress, extremophiles.

Practical

Not applicable.

Suggested Readings

Moat AG, Foster JW and Spector MP 2004 Microbial Physiology. 4th Ed. John Wiley and

sons Ltd., Singapore.

Caldwell RD 1999 Microbial physiology and metabolism. WCB publishers.

White D 2006 The Physiology and Biochemistry of Prokaryotes. 3rd Ed. Oxford University

Press, USA.

Rhodes PM and Stanbury PF 2008 Applied microbial physiology: a practical approach.

Kim BH and Gadd G 2008 Bacterial Physiology and Metabolism. Cambridge University

Press.

List of Journals

Advances in Microbial Physiology

Advances in Applied Microbiology

Annals of Microbiology

Annual Review of Microbiology

Applied Biochemistry and Microbiology

Archives of Microbiology

Cellular Microbiology

Critical Reviews in Microbiology


Journal of Basic Microbiology

Journal of General and Applied Microbiology

Journal of Industrial Microbiology and Biotechnology

Journal of Molecular Microbiology and Biotechnology

Microbiology and Molecular Biology Reviews

Trends in Microbiology


Effect of natural environment on microbial growth and production.

Studies on bacterial growth kinetics in batch and continuous culture systems.

The biochemical and genetic regulatory mechanism of sporulation.

Effect of different nutrients on the growth and production of microorganisms.

Nutrient transport systems through cell-membrane of yeast and bacteria.

Metabolic engineering

DM-712 Advances in Microbial Genetics (3+0)

Objective

To familiarize the students with basic concepts of Microbial Genetics and impart them

knowledge in advancements of Microbial Genetics and Genetic Engineering

Theory

Unit I

Essentials of Microbial Genetics – Introduction, Historical perspective and principles; Nucleic

Acids: Structure and Function of DNA and RNA; DNA Replication –Recent models; Genetic

Code

Unit II

Mutations – Spontaneous and Induced mutations; Types of mutations; Mutagenic agents -

Physical and Chemical; Molecular basis of Mutagenesis; DNA Damage and Repair –

Molecular Mechanisms; Site Directed Mutagenesis – Methods of directed mutagenesis,

mechanism and applications

Unit III

Gene Expression – Transcription, Translation and Regulation of Gene Expression - Operon

models (Lac, Gal and Trp)

Unit IV

Plasmids – Structure and replication; Transposable elements – IS and Tn elements;

molecular mechanism of transposition; Genetic Recombination: Transformation,

Transduction and Conjugation; Recombination methods as a tool for Gene mapping

Unit V

Genetic Engineering / rDNA – Principles of recombinant DNA technology; Restriction

Enzymes – Types, Mode of action and application as a tool for gene manipulation, Vectors –

Cloning and expression vectors; PCR cloning, Microarray technology, Gene Silencing and

Gene knock out

Suggested Reading

Michael R. Dyson and Yves Durocher 2007 Expression systems; Scion Pub. Ltd.

Nicholas H. Bergman. 2007. Comparative Genomics. Vol. I and II., Humana Press, New

Jersey

Andrew D Bates and Antony Maxwell. 2006. DNA Topology. Oxford Univ. Press

Dale, J and Schantz, M. V. 2002. From gene to genome: concepts and application of

DNA technology. New John Wiley and Sons, USA

Synder, Lassy and Champness, W. 2003. Molecular Genetics of Bacteria (2nd ed) ASM

Pub., Washinton, DC

Malacinski, G. M. 2003. Essentials of Molecular Biology (4th ed), Jones and Bartlette

Publishers, Massachusettes, USA

Lewin, Benzamin. 2004. Gene VIII. Pearson Education International London. ISBN- O-

13-12-123826.

Winnacker, E.L. 2003. From Gene to Clones. Panima Publishing House, New Delhi.

ISBN 81-86535-40-9.

Hartl, Daniel, L., Jones and Elizabeth, W. 2000. Genetic Analysis of Genes and

Genomes. Jones Bartkett, Publishers, London

Watson, J. D. 2003. Molecular Biology of Gene. (5th Ed). The Benjamin/ Cummings

Publishing. ISBN 0-8053-9614-4.

Keuzer, H. and Massey, A. 2001. Recombinant DNA and Biotechnology. (2nd ed.). ASM

press, Washington, D. C. ISBN 1-555-81-175-2.

Streips, U. N. and Yasbin, R. E. 2002. Modern Microbial Genetics. (2nd ed.) John Wiley

and sons, Inc. publisher, New York. ISBN- 0-47138665-0.

Charles Hardin, Jennifer Edwards, Andrew Ricll., Dravid Prescotti. Cloning, gene

expression and purification. 2001. Oxford Univ. press

List of Journals:

Gene

Genome

Plasmid

Science

Nature

Nature Biotechnology

PNAS

Molecular and Cell Biology


Journal of Molecular Microbiology and Biotechnology

Microbiology and Molecular Biology Reviews

Applied Biochemistry and Microbiology


Cloning and Expression of prokaryotic and Eucaryotic genes in E. coli and yeast systems

Recombinant proteins / enzymes for application in food / dairy industry

Genomics and Proteomics of lactic acid bacteria

Biodiversity of Indian probiotic cultures

Understanding probiotic functionality at molecular level and role as potential probiotic

markers

Food grade vector systems

Whole genome shuffling / DNA / Family shuffling

Molecular diagnostics for detection and identification of food pathogens and dairy micro-

organisms

DM-721 Advances in Dairy and Food Microbiology (3+ 0)

Objective

To study and understand the current trends and recent concepts related microbiology of

dairy and other foods products.

Theory

Unit I

Lactic acid bacteria and food fermentations important metabolic pathways of

microorganisms; current status of metabolism of starters cultures; current trends in lactic

starter for industrial applications, novel starter preservation techniques.

Unit II

Modern concepts in cheese ripening; Bacteriology and starter rotations, improving starter

cultures for food fermentation by genetic manipulation, recombination technology.

Unit III

Bacteriocins of lactic acid bacteria, structure, function transport and mode of action;

Application of bacteriocins in foods Biopreservation.

Unit IV

Current trends in food safety; newly emerging pathogens; Ecology and survival strategy of

pathogens in foods. Novel technology in control of food based pathogens. Concepts in food

toxicology; food borne toxins, current concepts in food quality and safety management

Suggested Readings

Jay, J. M., Lossener, M. J. and Golden, D. A. 2005. Modern Food Microbiology. Springer

Adams, M. R., Moss M. O. 2003. Food Microbiology 2nd Edition. Royal Society of

Chemistry

Ray, Bibek. 2003. Fundamental Food Microbiology. CRC Press

Batt, C. A. Patel P. A. and Robinson R. K. 1999. Encyclopedia of Food microbiology.

(Set 1-3). Academic Press

Salminen S., Atte, V. W., Ouwehand A. 2004. Lactic Acid Bacteria. Marcel Dekker Inc.

Wood, B., Warner P. J. 2003. Genetics of Lactic acid Bacteria. Springer

Marth, E. H. and Steele, J. L. 2001. Applied Dairy Microbiology. Marcel Dekker Inc.

Robinson. R. K. 2002. dairy Microbiology Handbook: the nmicrobiology of milk and milk

products 3rd Edition. Wiley

DeVyust and Vandamme. 2000. Bacteriocins of lactic acid Bacteria.


Novel bacteriocins of LAB

Genetic modification of LAB

Genetic improvement of starter cultures

Newly emerging pathogens- rapid method of identification

Food toxins- bioremediation

Metabolic engineering of LAB

List of Journals

International Journal Food Microbiology

Food microbiology

Journal of food science and technology

Applied and Environmental microbiology


British Journal of Nutrition

International Journal of Food Science and Nutrition

Trends in Food Science and Technology

DM- 722: Advances in Microbial Safety of Dairy Foods (3+0)

(Revised in 29th AC)

Objectives

To impart current knowledge pertaining to microbial risk assessment of dairy pathogens and their safety concern in dairy foods.

Theory

Unit 1

Milk borne diseases, epidemiology and surveillance in dairy products: Current trends, incidence and surveillance of milk borne diseases; Changing patterns in epidemiology, agricultural and food manufacturing practices, transmission and susceptibility.

Unit II

General mechanism of microbial pathogenesis : Food borne infection by colonization and adhesion factors like pilli or fimbriae, adhesion proteins, biofilm formation; Invasion and intracellular residence; Phagocytosis, invasion mediated induced phagocytosis; Iron acquisition; Motility and chemotaxis, invasion of immune system; Intoxication; Toxi-infection, structure and function of exotoxins and endotoxin; Genetic regulation and secretary system for virulence factors.

Unit III

Risk assessment of dairy pathogen : Growth and survival characteristics of dairy pathogens namely E. coli, Cronobacter (Enterobacter) sakazaki, Salmonella, Shigella, Yersinia enterocolitica, Streptococcus sp., L. monocytogenes, Mycobacterium avium subsp. paratuberculosis, Brucella sp., Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, toxigenic fungi and viruses in milk and milk products, their pathology of illness, mode of transmission, incidence of illness, virulence and infectivity.

Unit IV

Microbiological risk profile of dairy foods; Hazard identification and characterization in dairy products; Evidence of antimicrobial resistant bacteria in milk and milk products; Risk factors affecting microbial safety of raw and processed dairy foods; Exposer assessment and risk characterization; Attribution of food-borne illness to dairy products; Risk management issues and control strategies for dairy products.

Suggested Readings

1. Bhunia AK 2008 Foodborne Microbial Pathogens: Mechanisms and Pathogenesis. Purdue University West Lafayette, IN, USA.

2. Clive de WB and Peter JM 2002 Food Borne Pathogens, Hazards, Risk Analysis and Control. Wood Head Publishing In Food Science and Technology, Cambridge, UK.

3. Food & Drug Administration 2004 Food Borne Pathogenic microorganisms and Natural toxins Handbook: The Bad Bug Book. International Medical Publishing, Inc., Mclean, Virginia. http://www.cfsan.fda.gov/egi-bin/printall.egi.

4. FSANZ 2006 A risk profile of dairy products in Australia.

www.foodstandards.gov.au/_.../DAR_P296_Dairy_PPPS_Attach_2%20_App%20_1_6.pdf

5. ICMSF 2002 Microorganisms in Foods 7: Microbiological testing in food safety management. Kluwer Academic/Plenum Publishers, New York.

6. Hockling AD 2003 Food Borne Microorganisms of Public Health Significance. 6th Ed. AIFST (NSW Branch) Food Microbiology Group, Sydney.

7. Marth EH and Steele JM 2001 Applied Dairy Microbiology. 2nd Ed. Marcel Dekker, Newyork, USA.

8. William HS and Michael PD 2009 Compendium of the Microbiological spoilage of food and Beverage. Springer Science. Heidelberg, London.

List of Journals

1. Microbial Pathogenesis

2. Epidemiology and Infection

3. Journal of Food Safety


5. Journal of Infectious Disease

6. Food Microbiology And Food Safety Journals

7. Indian Journal of Public Health

8. Journal of biological control.

9. Journal of Veterinary Public Health

http://www.cfsan.fda.gov/egi-bin/printall.egi

http://www.foodstandards.gov.au/_.../DAR_P296_Dairy_PPPS_Attach_2%20_App%20_1_6.pdf

Semester-wise break up of course allotment to M.Sc. Dairy Chemistry Students)

Dairy Chemistry

First

Sem.

Course No.

Major courses Credit Total

1st DC-611 Physico-chemical Aspects of Milk Constituents

2+1 3

1st DC-612 Milk Carbohydrates, Minerals and Water Soluble Vitamins

2+1 3

1st DC-613 Chemistry of Milk Lipids 2+1 3

1st DC-614 Food Chemistry 3+1 4

Minor Discipline

Ist DM-615 Microbiology of Processed Food 2+1 3

Supporting courses

1st AB-611 Basic biochemistry 3+1 4

DT-611 Advanced dairy processing 3+1 4

IInd Semister

2nd DC-621 Chemistry of Milk Proteins 3+1 4

2nd DC-622 Chemistry of Milk Products 3+1 4

2nd DC-623 Chemical Quality Assurance 2+1 3

2nd DC-624 Research Techniques 2+1 3

2nd C-629 Credit Seminar 1+0 1

Minor Discipline

2nd DM-623 Microbial Quality Assurance for Dairy Industry 2+1 3

Supporting courses

2nd CS-621 Statistical packages for statistical computing 2+1 3

IIIrd Semester (Non-credit Courses)

3rd GS 631 Library and Information Services 0+1 1

3rd GS 632 Technical writing 1+1 2

3rd GS 633 Intellectual property and its management in agriculture

1+0 1

3rd GS 635 Disaster Management 1+0 1

Semester-wise break up of course allotment to Ph.D.

Dairy Chemistry Students (2009-2010)

First

Sem.

Course No.

Major courses Credit Total

FIRST SEMESTER

1st DC-711 Advances in chemistry of milk protein 3+0 3

1st DC-712 Advances in chemistry of milk lipid 3+0 3

1st DC-713 Advances in Chemistry of functional dairy foods and nutraceuticals

3+0 3

1st DC-719 Seminar 1+0 1

Minor Discipline

1st DT-711 Advances in lipid technology 3+0 3

Supporting Courses

1st AB-618 Food and nutrition biochemistry 3+0 3

SECOND SEMESTER

2nd DC-721 Advances in Chemistry of Milk Processing 3+0 3

2nd DC-722 Advances in Analytical Techniques in Dairy Chemistry

3+0 3

2nd DC-729 Seminar 1+0 1

Minor Discipline

2nd DM-721 Advances in Dairy & Food Microbiology 3+0 3

Supporting Courses

2nd DT-721 Product Monitoring and Process Control 3+0 3

2nd DT-722 R&D Management in Dairy Industry 3+0 3

Third Semester (Non-credit Courses)

3rd GS 631* Library and Information Services 0+1 1

3rd GS 632* Technical writing 1+1 2

3rd GS 633* Intellectual property and its management in agriculture

1+0 1

3rd GS 635* Disaster Management 1+0 1

*The Doctoral students will have to register these courses if not studied at Masters‘ level.

Courses Credit

Major 15

Seminar 2

Minor 6

Supporting 9

Thesis 45

Total 77

Syllabus of the following courses revised as per approval of academic council in its 38th meeting held on 12.2.2015

DC- 711 Advances in Chemistry of Milk Proteins (3+0

Courses Credit

Major 24

Seminar 1

Minor 6

Supporting 11

Thesis 20

Total 62

Syllabus of the following courses revised as per approval of academic council in its 38th meeting held on 12.2.2015

DC- 611 Physico-chemical Aspects of Milk Constituents (2+1)

DC -614 Food Chemistry (3+1)

DC- 621 Chemistry of Milk Proteins (3+1)

DC- 622 Chemistry of Milk Products (3+1)

DC- 624 Research Techniques (0+3)

DC- 611 Physico-chemical Aspects of Milk Constituents (2 + 1)

Course contents

Objectives:

To impart knowledge in understanding the physico-chemical aspects of milk and milk products with special reference to their processing and quality assurance.

Theory

Unit-I – Chemical Kinetics

Order and molecularity of a reaction; reactions obeying the kinetics of zero 1st, 2nd and 3rd order; kinetics of denaturation of whey proteins; the role of enzymes as biological catalyst; factors affecting the rate of enzyme reaction- (i) concentration of substrate, (ii) concentration of enzyme, (iii) concentration of reaction products, (iv) pH, (v) Temperature, (vi) time, (vii) activators and (viii) inhibitors; Thermal inactivation of enzymes in milk, Concept of activation energy

Unit-II - Electrochemistry

Electrolytic dissociation; activity; ionic strength and salt equilibrium in milk; dissociation constant of acids and bases; effect of ionic strength on dissociation constant; buffer; buffer capacity and buffer index of milk and milk products; Redox Reactions and photo oxidations of milk

Unit-III - Water Activity

Adsorption at solid – vapour interphase; monolayer and multilayer adsorption; capillary condensation; adsorption isotherms; hysteresis, Sorption of water on milk constituents and milk products; it‘s relation to stability of dairy products;

Unit-IV - Surface and colloid Chemistry

Colloidal & surface phenomena in milk; adsorption at solid-liquid and liquid-liquid interphase; Gibbs equation‘s; interfacial tension, surface tension, adsorption, General aspects of foaming, churning and whipping in cream, emulsion and emulsion stability, coalescence and dispersion, an introduction to the concept of nano emulsion and nano micelles

Micelles: definition, critical micelle concentration formation and stability; Colloidal stability of casein micelles in milk, zeta potential , Role of salts in colloidal stability of milk; Size distribution of casein micelles and fat globules; Gel and their formation, structure and stability; importance of these phenomena in milk and milk products; acid and rennet gels;

Practicals

Determination of the order of hydrolysis of an ester/carbohydrate and measurement of activation energy; determination of the progress curve obtained during the hydrolysis of P-nitrophenyl phosphate by milk alkaline phosphatase; determination of the Michaelis constant for the digestion of casein by trypsin; Measurement of pH and

buffering capacity of different types of milk; To study the gel formation and gel stability of milk proteins; preparation of a Tris/phosphate/citrate buffer of a given molarity/ionic strength and pH; determination of pH of the buffer; measuring the stability of an oil-in-water emulsion stabilised by milk proteins; foaming capacity and foam stability of caseins/whey proteins; drawing of an adsorption isotherm of water on casein

Suggested Readings

Moore, W. J. 1983. Basic Physical Chemistry, Prentice Hall, New Delhi.

Ronald, Jowitt .1987. Physical Properties of Foods, Elsevier Appl. Sci., London

Mitchell, J. R. and. Ledward, D. A. 1986. Functional Properties of Food Macromolecules, Elsevier Applied Sciences, London.

Damodran, S. & Paraf, A. 1997. Food Proteins and their Applications, Marcel Dekkar Inc.,

N.Y. Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988. Fundamentals of Dairy Chemistry, 3rd Edn., Van Nostrand Reinhold Co.

Walstra, P. and Jenness, R. 1984. Dairy Chemistry and Physics, John Wiley & Sons, New York

Fox, P. F. & McSweeney, PLH. 1998.Dairy Chemistry and Biochemistry, Blackie, London.

Freifelder,D. Physical Biochemistry, W, H. Freemon Co., New York.

List of Journals:





5. International Journal of Food Composition

6. Journal of Agricultural and Food Chemistry


8. Journal of Dairy Science.

9. Journal of Food Science

10. Journal of Food Science and Technology

11. Milchwissenschaft-Milk Science International

12. LWT-Food Science and Technology

DC-612 Milk carbohydrates, minerals and water soluble vitamins (2+1)

Course Contents

Objectives:

To impart basic knowledge on all aspects of milk carbohydrates, minerals and water soluble vitamins and to project the importance of these milk constituents on the quality of milk and milk products as well as in human health.

Theory

UNIT I

Lactose: occurence, isomers; molecular structure(2);

UNIT II

Physical properties:- crystaline habits; hydrate; lactose glass(2); equilibrium of different isomers in solution; solubility; density sweetness(2);

UNIT III

Chemical properties:- hydrolysis; pyrolysis; oxidation; reduction(2); degradation with strong bases; derivatives(1); dehydration and fragmentation browning reaction(2); oligosaccharides in milk(1);

UNIT IV

Minerals: major and minor minerals(2); factors associated with variation in salt composition(2);

UNIT V

Physical equilibrium amongst milk salts(1); partitioning of salt constituents and factors affecting it(2); effect of various treatments on salt equilibrium(1);

UNIT VI

Salt balance and its importance in the processing of milk(2); protein mineral interactions(1); distribution and importance of trace elements in milk(1);

UNIT VII

Water soluble vitamins: thiamin; riboflavin; niacin(3); pantothenic acid; pyridoxine; biotin; folacin (folic acid) and cynocobalamin(3);

UNIT VIII

Molecular structure; levels in milk and milk products; biological significance; factors affecting their levels(3); ascorbic acid structure; relation to Redox potential (Eh) of milk and milk products(3).

Practical

Estimation of lactose in milk by volumetric(1); gravimetric(2); polarimetric(1) and colorimetric methods(2); estimation of sodium and potassium by (flame photometry) (2); calcium and magnesium by EDTA method(2); phosphorus by colorimetric method (Fiske and Subba Rao) (2); citric acid(2) and iron by colorimetric methods(2); vitamin C in milk by volumetric method(1) and; estimation of brown colouring matter/burnt particles in milk powder(1).

Suggested Readings

Jenness, R. and Patton, S. 1969 Principles of Dairy Chemistry, John Wiley & Sons, New York

Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry Van Nostrand Reinhold Co., New York, U. S. A.

Fox, P.F. 1985 Developments in Dairy Chemistry Vol. 3 Applied Science, U.K.

Walstra, Pieter and Jenness, Robert 1984. Dairy Chemistry and Physics. John & Wiley and Sons, New York.

Jenness, Robert, G. 1995. Hnadbook of Milk Composition. Academic Press, New York, U.S.A.

DC-613 Chemistry of Milk Lipids (2 + 1)

Course Contents

Objectives:

To impart the basic knowledge on all aspects of milk lipids and to project the importance of milk lipids in the quality of milk products as well as in human health.

Theory

UNIT I

Milk lipids: classification, gross composition(2) and physical properties(1); neutral and polar lipids and their role in milk and milk products(2).

UNIT II

Fatty acids profile(2): composition, properties and factors affecting them(2).

UNIT III

Unsaponifiable matter(1): composition with special reference to sterols(2) and fat soluble vitamins and caretenoids(2), chemistry, physiological functions and levels of milk(6).

UNIT IV

Chemical properties: hydrolysis by alkali(1)water and enzymes(1); hydrogenation and halogenation(1); transesterification and interesterification(1); oxidation by chemical reagents(1).

UNIT V

Auto-oxidation: Definition, theories(1), induction period(1), secondary products of auto oxidation(2), factors affecting, prevention and measurement(2); antioxidants: Definition, types, reaction mechanism and estimation(3).

Practical: Determination of melting point/slip point(1), peroxide value(1), TBA value(1), carbonyl value(2), unsaponifiable matter(2); estimation of total cholesterol by direct and indirect method(2); vitamin A(2), total phospholipids and free fatty acids in ghee(2); preparation of fatty acid esters and their analysis on GLC(2); estimation of antioxidants such as BHA(2).

Suggested Readings

Fox, P.F. 1983 Development in Dairy Chemistry, Vol. 2, Applied Science Publishers,

U.K.

Wong, N.P.; Jenness, R.; Keeney, M. and Elmer, H.M. 1988 Fundamentals of Dairy Chemistry Van Nostrand Reinhold Co., New York, U.S.A.

Walstra, P. and Jenness, R. 1984. Dairy Chemistry and Physics, John Wiley and sons, New York, U.S.A.

Mathur, M.P., Datta, Roy, D. and Dinakar, P. 1999. Text Book of Dairy Chemistry, ICAR New Delhi.

Akoh, Casimir, C. and Min, D.B. 1997. Food Lipids: Chemistry, Nutrition and Biotechnology, Marcel Dekker, New York, U.S.A.

List of Journals:



3. Journal of Lipid Research



6. Lipids

7. J. Am. Oil Chem. Soc

DC -614 Food Chemistry (3 + 1)

Course Contents

Objectives:

To impart knowledge on different aspects of food components

UNIT I:

Forms of water in foods(1), water solute interactions(1), and food stability, solute mobility and food stability(2); role of ice in the stability of food at sub-freezing temperatures(3)

UNIT II:

Starch: Forms(1), swelling, gelatinization food applications and their role in bread making(2); modification of starches for industrial applications(2), physico-chemical changes taking place during malting(2), Properties and utilization of common polysaccharides – cellulose, hemicellulose, pectin, agar, alginate, carrageenan and gums (3)

UNIT III

Functional properties of food proteins (1); structure-function relationship and their modifications (4), denaturation of food proteins (3); effect of pressure on food proteins (3),

UNIT IV

Technical enzyme preparations, Immobilized enzymes, individual enzymes & their utilization in food industry (4); physico-chemical properties of food lipids and their modifications (4);

UNIT V

Changes taking place during fermentation(3); drying and roasting of chocolate and cocoa; chemistry of tea manufacture(1); composition of coffee beans(1); physicochemical changes during roasting of coffee beans(2).

Practical

Determination of level of artificial sweeteners (saccharin & aspartame) and crude fiber in food products(3); starch in flour by polarization method(1); total amino acids and polyphenols in lemon juice(1); fat in grains(1); proteins in flour(2); tannins in coffee/tea, caffeine content in coffee(2); visit to a food industry(2).

Suggested Readings

Fennema, O.R. 1985. Food Chemistry, Marcer Dekker Inc., New York

Belitz, H.D. and Grosch, W. 1987. Food Chem1stry

Srinivas, D. and Alan Praf, 1997. Food Proteins and their Applications. Marcel Dekker Inc., New York.

Turker, G.A. and Woods, LFJ, 1995. Enzymes in Food Processing. Blackie Academic Professionals.

Williams, P.A. and Phillips, G.O. 2000. Gums and Stabilizers for the Food Industry. Royal Society of Chemistry.

List of Journals:


2. Journal of Dairy Science


4. Milchwissenschaft

5. Dairy Science and Technology


7. Food Chemistry

8. International Journal of Food Science and Technology

9. Analyst

10. Journal of Chromatography

DC- 621 Chemistry of Milk Proteins ( 3+ 1)

Course Contents

Objectives:

To impart knowledge on different aspects of milk proteins

Theory

Unit –I

Distribution and fractionation of different nitrogen fractions of milk proteins, nomenclature of milk proteins

Unit-II

Major milk proteins: caseins (acids and micellar), methods of isolation; fractionation of casein and heterogeneity, physico-chemical properties, glycosylation, phosphorylation, amino acid composition, primary and secondary structure of different fractions; casein micelle models

Unit-III

Alpha-Lactalbumin and beta-lactoglobulin, Bovine Serum Albumin- distribution and methods of isolation and their physico-chemical properties

Unit-IV

Denaturation of milk proteins, various factors affecting denaturation; casein-whey protein interactions

Unit-V

Minor milk proteins: proteose-peptone, immunoglobulins, lactoferrin, lipoprotein and fat globule membrane proteins

Unit-VI

Indigenous milk enzymes: properties and their significance with particular reference to lipases, proteases, phosphatases, catalase, peroxidase, xanthine oxidase, lysozyme, lactoperoxidase and galactosyltransferase

Practical

Isolation of acid and rennet casein (2); urea fractionation of acid casein (2); isolation of alpha-lactalbumin and beta-lactoglobulin by ammonium sulphate precipitation (2); Estimation of different nitrogen fractions of milk by Kjeldahl method (2). Milk protein estimation by Folin method (1) estimation of indigenous milk enzymes like protease, lipase, alkaline phosphatase and lactoperoxidase (5); estimation of hexoses and sialic acid in casein(2) Measurement of degree of hydrolysis of milk proteins (2), Measurement of denaturation of whey proteins (1)

Suggested Readings

1. Wong, N.P.; Jenness, R.; Keeney, M. and Elmer H.M. 1988 Fundamental of Dairy

Chemistry, 3rd Ed. Van Nostrand; Reinhold Company, New York.

2. Walstra, P. and Jenness, R.1984 Dairy Chemistry and Physics, John Wiley & Sons,

New York

3. Fox, P. F. and. Mc Sweeney, P.L.H. 1998. Dairy Chemistry and Biochemistry,

Blackie Academic Professional, Champman and Hall, London

4. Fox, P.F. 1992. Advanced Dairy Chemistry. Elsevier Applied Science, London.

5. Mathur,. M.P., Datta, Roy, D. and Dinakar, P. 1999. Text Book of Dairy Chemistry,

ICAR, New Delhi.

6. Fox, P. F. 1982. Development in Dairy Chemistry, Vol.1-proteins, Applied Science

Publishers, U. K.

7. Robert, G. Jensen, 1991. Handbook of Milk Composition. Academic Press, New

York.

List of Journals:





5 Journal of Agricultural and Food Chemistry


7, Journal of Dairy Science.

8, Journal of Food Science


10.Milchwissenschaft

DC-622 CHEMISTRY OF MILK PRODUCTS 3+1

Course Contents

Objectives

To project the physico-chemical changes and effects of various milk constituents of the

milk products during manufacture and storage.

Theory

UNIT I

Physico-chemical changes taking place during manufacturing and storage of concentrated milk(4); structure and physico-chemical properties of dried milk as affected by different process treatments (4); storage stability of milk powder(1); physical properties of instant milk powder(1)

UNIT II

Role of biological active components in human milk, Standards and Compositional properties of infant milk and infant food formulations(4). Mechanism of action of stabilizers and emulsifiers in ice cream(3)

UNIT III

Heat induced changes in milk leading to coagulation(2); Heat stability of concentrated milk as affected by different process variables(2); milk constituents(2) and additives(1); Age gelation (2)

UNIT IV

milk clotting enzymes from different sources(2);Changes taking place during manufacturing and ripening of cheese(7); chemical defects in cheese(2). Lactic acid fermentation in cheese and other fermented dairy products (3).

UNIT V

Size distribution of fat globules and factors affecting it(3); creaming phenomena(1);

mechanism of churning(2); grading and standards of butter and physico-chemical characteristics (3).

UNIT VI

Physico chemical constants of ghee(4), ghee flavour(2), texture (grains) in ghee(1),

Storage and keeping quality of ghee(2).

Practicals

Determination of lactose and sucrose in condensed milk and ice-cream(2); determination

of heat stability of milk and its concentrate(1); determination of moisture in skim milk

powder/infant food by vacuum oven(1); determination of fat in cream by Gerber and

Rose-Gottlieb methods(2); determination of moisture, fat (Gerber method), curd and salt

in butter(2); determination of diacetyl and acetyl methyl carbinol in butter/cultured

products(2); determination of RM, Polenske value(1), iodine value, saponification value

of ghee(2); determination of nitrite, nitrate, free amino acids and free fatty acids in

cheese(3); determination of rennet clotting time of milk(1).

Suggested Readings

1. Encyclopedia of dairy sciences, second edition, John W. Fuquay (Editor-in-Chief),

Academic Press, 2011

2. Wong N.P., Jeness, R., Keeney, M. and Elmer, H.M. 1988. Fundamentals of

Dairy Chemistry, Van Nostrand Reinhold Co., New York, U.S.A.

3. Walstra, P. and Jenness, R. 1984. Dairy Chemistry and Physics, John Wiley &

Sons, New York.

4 . Fox, P.F. 1985. Developments in Dairy Chemistry-3. Applied Science Publisher,

U.K.

5. Law, B.A. 1997. Microbiology and Biochemistry of Cheese and fermented milks.

Blackie Academic and Professional, Chapman and Hall, 2nd edn.

6. Gurr, M.I. 1981. Comparative aspects of Feeding Human and Artificial milk for

infant feeding. J. Dairy Res., 48, 519.

7. Textbook of Dairy Chemistry by M.P.Mathur, D.D.Roy and P.Dinakar.

8. ISI Handbook of Food Analysis S.P. 18 (Part II) Dairy Products. 1981 ISI

Specifications (concerned) (ISI)

9. Prevention of Food Adulteration Act (PFA) 1954 and PFA Rules. 1955

10. Official methods of A.O.A.C. (11th and 15th editions)

DC-623 Chemical Quality Assurance (2+1)

Objectives: To project the importance of chemical quality assurance and quality control in relation to dairy industry and impart basic knowledge on all aspects of chemical quality assurance.

Theory

Unit I

Concept of quality assurance and quality control in relation to dairy industry(2); quality management systems - ISO 9000(2); total quality management (TQM) (2); hazard analysis

of critical control points (HACCP) (2); good manufacturing practices (GMP) (1); role of international organisations such as ISO; IDF; CAC; AOAC; WTO(2) and national organisations like BIS; CCFS; Good laboratory practices (GLP), laboratory Accreditation(2)

Unit II

PFA and Agmark(2); significance of milk and milk products order (MMPO) and APEDA (Agricultural and Processed Foods Export Development Authority) in dairy industry(3); guidelines for setting up quality control laboratory(3); sampling of milk and milk products(2); dairy detergents and sanitizers(2); calibration of milk testing glassware(2); preparation of standard reagents(2);

Unit III

Instrumentation in analysis of milk and milk products(3); detection of adulterants in milk and milk products(3); Quality of packaging material for dairy products (3)

Unit IV

Chemical contaminants /residues : pesticides; antibiotics; heavy metals; radionuclides etc. in dairy products(9).

Practical:

Preparation of standard solutions and buffers(1); testing of available chlorine content in hypochlorites/bleaching powder(1); determination of purity of common salt for butter and cheese making(1); detection of common adulterants in milk and foreign fat/oil in ghee(3); checking the calibration of lactometers; hydrometers; butyrometers; milk pipette (4)and thermometer; qualitative colour tests to distinguish between azo dyes and natural dyes in butter(2); detection of pesticide residues and antibiotics in milk(4).

Suggested Readings

IDF - Special Issue No. 9302. Quality Assurance (QA) and Good Lab. Practices (GLP) in Dairy Laboratories.

IDF - Special Issue No. 9701 1997 Monograph on Residues and Contaminants in milk and milk products

Prevention of Food Adulteration Act (PFA) 1954 and PFA Rules 1955.10th Edition Aug. 2006 – revised from time to time.

Official methods of A.O.A.C. (11th and 15th editions- revised from time to time)

ISI Handbook of Food Analysis S.P. 18 (Part II) Dairy Products. 1981 ISI Specifications (concerned) (ISI)

Ralph Early, Guide to Quality Management System for Food Industry; Heinz Bullworth, Establishment and Implementation of HACCP Personal Hygiene Practices

Journals

1. Indian J. Dairy Sci.

2. Indian Dairyman

3. J. Food Sci. and Tech.

4. J. Food Quality

5. Environmental Sci. and Tech.

6. Food additives and contaminants

7. J. Food safety

DC- 624 Research Techniques 0+3

Course content

Objectives:

To impart the advanced knowledge on the use of analytical techniques in Dairy Chemistry

Theory

Unit-1

Electrophoresis: principle and types, isoelectricfocussing(4).

Unit-11

Column Chromatography(1), TLC(1), GLC(2), HPLC(2), gel-permeation(2), ion-exchange(2), affinity(2).

Unit-111

Spectrophotometry: UV, visible(3), IR and flame photometry(3); potentiometry: principle, various electrodes(2); buffers(1).

Unit-1V

Immunobased analytical techniques such as ELISA & Lateral flow assay (5)

Unit-V

Separation of bio-molecules using membranes; ultracentrifugation((4)).

Practical

Paper chromatography, TLC separation of amino acids(2); gel-filtration of biomolecules(2); Preparation of methyl esters of fatty acids of milk fat for GLC (1);preparation of a buffer and measurement of its pH electro-metrically and using indicators(1); SDS gel electrophoresis and molecular weight determination(2); Separation and detection of different caseins using urea-PAGE (2); Plot UV-visible absorption spectra of a standard analyte(1); Demonstration of Beer's law using standard protein(2); Determination of sodium and potassium by flame photometry(1); Separation of milk proteins using ion-exchange chromatography and affinity chromatography(2). Detection of analytes using ELISA and lateral flow assay. Demonstration of working of HPLC, AAS and GLC(3).

Suggested Readings

Cooper, T.G. 1977. The Tools of Biochemistry, John Wiley & Sons, U.S.A.

Clark, J.M. and Switzer, R.L. 1977. Experimental Biochemistry; W.H.Freeman & Co, U.S.A.

Stock, R. and Rice,.F. 1974. Chromatographic methods; Chapman and Hall. U.K.

Frank, A. Settle 1997. Handbook of Instrumental Techniques for Analytical Chemistry. Prentice Hall, PTR, Upper Saddle River, NJ 07458.

Nielsen, S. Suzanne 1994. Introduction to the Chemical Analysis of Foods, Jones and Barlett Publishers, Boston, London.

Wilson,K and Walker,J--- Practical Biochemistry, principals and techniques,Cambridge Univ. Press.K

Sawheney,SK and Randhir Singh, An introduction to practical Biochemistry, Narosa Publishers, New Delhi

Hartley, W.G. 1993. The light Microscope; It‘s use and Development Science Publishing Co., Oxford, U.K.

Herman, B. 1998. Fluorescence Microscopy, Bios Scientific Publishers Oxford, U.K.

Kalab, M. (1982) Electron microscopy of foods. In:Physical Properties of Foods, M.Peleg and E.B. Bagley (eds.), AVI Publishing Co., Inc., Westport, Connecticut, USA, 43-04

FOODS UNDER THE MICROSCOPE (www.magma.ca/~scimat/)

List of Journals:

1. Analytical Biochemistry


3. Journal of Biochemistry

4. Journal of Agricultural and Food Chemistry





Theory and practical topics to be covered by Dairy Microbiology division.

DC- 711 Advances in Chemistry of Milk Proteins (3 + 0)

Objectives: To impart knowledge on different aspects of milk proteins

UNIT I

Biosynthesis of milk proteins, milk fat globule membrane (MFGM) proteins (9)

UNIT II

Primary structure of casein, structural properties of casein and whey protein and their structure-function relationship

UNIT III

Physical, chemical and enzymatic modification of milk proteins and their functional characteristics;

UNIT IV

Mechanism of action and biological role of specific and non-specific antimicrobial factors in milk - immunoglobulins, lactoferrin, lactoperoxidase and lysozyme

UNIT V

Milk protein derived bioactive peptides – their properties; significance and application; bitter peptides in cheese; growth factors in milk

UNIT VI

Nutritive, therapeutic and allergy aspects of milk proteins; protein films and coatings; their properties and applications

Suggested Readings

1. Fox, P. F.and Mc Sweeney PLH (Eds) 2003. Advanced Dairy Chemistry, Vol. 1.

(Proteins Part A & B)

2. Damodaran, S. & A. Paraf. 1997. Food Proteins and their applications 15

3. Welch; R.A.S.; D.J.W. Burns; S. R. Davis .1997. Milk Composition, production and

biotechnology.

4. Popay, A. I., C.G. Prosser .1997. Biotech in Agric. Series No. 18, CAB International

Hans Visser; 1992 Protein - Interactions. VCS, New York

5. Proceedings of IDF Seminar on Indigenous antimicrobial agents of milk - Recent

developments; Uppasala, Sweden, 1993

6. Cregg, B. Fields .1997. Solid Phase Peptide Synthesis; In: Methods in Enzymology,

Volume 289.

List of Journals:







7. Food Chemistry


9. Analyst

Journal of Chromatography

DC- 712 Advances in Chemistry of Milk Lipids (3 + 0)

Course Contents

Objectives:

To impart the advanced knowledge on different aspects of milk lipids with special reference to their relation with human health.

Theory

UNIT I

Origin, composition, structure and physical chemistry of milk fat globule membrane. Comparative aspects of milk lipids from different species such as human, bovine, buffalo, sheep, goat, pig and camel (12)

UNIT II

Lipolytic enzymes from different species including human; bile salts; stimulated lipase and esterases. Biosynthesis of fatty acids; glycerol; neutral lipids; phospholipids; sphingolipids; cholesterol(10)

UNIT III

Essential fatty acids, prostaglandins and flavor compounds. Conjugated linoleic acids – different isomers, factors affecting their levels in dairy products and their significance: (10)

UNIT IV

Chemistry of oxygen in relation to auto-oxidation of milk fat including effect of milk components and environmental factors, thermal oxidation, chemical and biological properties of heated and oxidized fats, (12)

UNIT V

Significance of milk lipids in human health. Role of milk lipids in consumer acceptance of dairy products. Polymorphism and milk fat crystallization. (10)

Suggested Readings

Wong, N.P.; Jenness, R.; Keeney, M. and Elmer H.M. 1988 Fundamental of Dairy Chemistry 3rd Ed. Van Nostrand; Reinhold Company, New York.

Walstra, P. and Jenness, R. 1984 Dairy Chemistry and Physics, John Wiley & Sons, New York

Fox, P.F. and McSwamy, PLH 1997 Dairy Chemistry and Biochemistry London: Blackie

Fox, P.F. 1995 Advanced Dairy Chemistry Vol.2 Lipids 2nd ed. Chapman & Hall, London

Gurr, M.I. 1992 Role of Fats in Food and Nutrition, Elsevier Applied Science Publishers, New York.

Bindra, J.S. and Ranjana Bindra 1977 Prestoglandins Synthesis, Academic Press, New York.

List of Journals:






6. Lipids

7. J. Am. Oil Chem. Soc

8. J. Assoc. Off. Agric. Chem.

9. Aus. J. Dairy Technol.

10. J. Food Sci. Tech.

DC 713 ADVANCES IN CHEMISTRY OF FUNCTIONAL DAIRY FOODS AND NUTRACEUTICALS. (3+0)

Course Contents

Objectives:

To impart knowledge to the students about the chemical aspects of functional dairy foods and nutraceuticals.

UNIT I

Definition of functional foods, dietary supplements(1), types of functional foods(2), dairy nutraceuticals and functional foods(2), functional dairy ingredients(2), regulatory aspects of functional foods(1).

UNIT II

Bio-functional milk proteins and their therapeutic potential, recent advances in their bio-separation(3), Generation of bioactive peptides from casein and whey proteins, their isolation and characterization(3), technological and health aspects(2), colostrums as source of nutraceuticals(7).

UNIT III

Technological and nutritional aspects of milk lipids(3), conjugated linoleic acids (CLA) in milk(2), their variation, physiological effects and their importance in dairy foods(3). Omega fatty acid and their health attributes(2), strategies to reduce the cholesterol in dairy products(4).

UNIT IV

Mineral fortification in milk and milk products(2), vitamins fortification as dietary supplements in dairy products(2). Artificial sweeteners: classification, properties(2), analysis and applications in dairy products(2).

UNIT V

Milk oligosaccharides, structural and technological aspects(3), health promoting aspects of milk oligosaccharides(4).

DC- 721 Advances In Chemistry of milk processing (3+0)

Course Contents

Objectives:

To highlight the impact of processing parameters on the milk constituents with special

reference to chemical changes involved.

To impart the knowledge on the status and chemistry of contaminants in milk and milk

products.

To impart the basic knowledge on the chemistry and significance of additives.

Theory:

UNIT I:

Heat induced changes and interactions between protein, lipids, carbohydrate and minerals

during processing of milk. Effect of heat on the proteins of concentrated milk systems.

Inactivation of milk indigenous enzymes during processing, Milk fat replacers(12).

UNIT II:

Physical changes in the fat globules in unhomogenized and homogenized milk; cold

agglutination – its mechanisms and role(9).

UNIT III

Specific and non – specific enzymatic coagulation of milk(7).

UNIT IV

Status and formation of bioactive peptides in fermented milk products(9).

UNIT V

Chemistry involved in high pressure processing of milk(9).

UNIT VI

Heavy metals, drugs, pesticides, and polybiphenyls in milk(9).

Suggested Reading:

1. IDF Special issue 9701, 1997

2. Dairy Chemistry and Biochemistry (1998) by P.F.Fox and P.L.H McSweeney.

3. Handbook of functional dairy products (2004).Ed by Colette Shortt and John O‘ Brien. CRC press.

4. Bulletin of the IDF 238, 1989.

5. IDF Special issue, Heat induced changes in milk – second edition.

6. Bioactive components of milk (Ed.Z.Bosze) in ―Advances in experimental medicine and biology‖ Vol.606, Springer, 2008

7. Alternative Sweeteners, 3rd ed. (Ed. by Lyn O‘Brien Nabors), Marcel Dekker, Inc., New York, N.Y.

8. Intense Sweeteners. Handbook of food analysis, 2nd ed. (Ed. by Leo ML Nollet)

List of Journals:







7. Food Chemistry


9. Analyst




13. Indian journal of Dairy Science

14. Bulletin of environmental contamination and toxicology

15. Indian Dairyman

16. Food additives and contaminants

DC-722 ADVANCES IN ANALYTICAL TECHNIQUES IN DAIRY CHEMISTRY (3+0)

Course Contents

Objectives:

To highlight the importance of modern analytical techniques used for analysis of milk and milk products.

Theory:

UNIT I:

Isoelectric focusing(4) and 2-D polyacrylamide gel elctrophoresis (PAGE) (4), Capillary zone elctrophoresis(4), Enzyme linked immunosorbent assay (ELISA) (4).

UNIT II:

Blotting techniques(3), High performance liquid chromatography (HPLC) (4), Protein sequencing(4), X-ray crystallography(4), Circular dichroism (CD) (5).

UNIT III: Atomic-(3), Mass-(3), Infrared-(3), Fluorescence- Spectroscopy(4), Differential scanning calorimetry(4),

Suggested Reading:

Methods in Molecular biology, Vol 244: Protein Purification Protocols: 2nd Edn (2004) Ed.P.Calter (Humana Press Inc. NJ)

Nielsen, S.S (1994) Introduction to chemical analysis of foods, Jones & Bertlett Publishers, International, London, Part IV

Oliver, R W A (1989) HPLC of macromolecules - a practical approach, IRL press, Oxford. Settle F. (1997) Handbook of Instrumental techniques for analytical chemistry - Hall Internationa, NJ

Swadesh, J (1997) HPLC - Practical and Industrial appl ications CRC Press FL. Creighton, T (Ec (1998) Protein structure, 2dn Edn Portland Press, London.

Smith, BJ. (Ed) (1996) Protein sequencing Protocols, in Methods in Molecular biology Vol 32, Humanta Press, NJ

Blundell, T.L. and Johnson, L.N. (1976) Protein crystallography, AP, London.

Sawyer, L. et al (2002) Milk protein structure- What can it tell the dairy industry? International Dairy Journal 12: 299-301.

List of Journals:

1.International Dairy Journal

2.Journal of Dairy Science

3.Journal of Dairy Research

4.Milchwissenschaft

5.Dairy Science and Technology

6.Journal of Food Science

7.Food Chemistry

8.International Journal of Food Science and Technology

9.Analyst

10.Journal of Chromatography

Curse Structure –Dairy Technology

Sr. No.

Course No. Course Title Credit hours

1 DT-611* Advanced Dairy Processing 3+1

2 DT-612* Advanced Food Processing 3+1

3 DT-613 Rheology of Dairy and Food Products 2+1

4 DT-614* Dairy Process Biotechnology 2+1

5 DT-615 Traditional and Value-added Dairy Products 2+1

6 DT-616 Advanced Food Packaging 2+1

7 DT-621 Membrane Technology in Dairy Processing 2+1

8 DT-622 Alternative Processes for the Dairy & Food Industries

2+1

9 DT-623 Technology of Food Emulsions, Foams & Gels 2+1

10 DT-624* Functional Foods and New Product Development 3+1

11. DT-625 Processed Foods Regulatory Affairs 2+1

11 DT-711 Advances in Lipid Technology 3+0

12 DT-712 Advances in Protein Technology 3+0

13 DT-721 Product Monitoring and Process Control 3+0

14 DT-722 R & D Management in Dairy Industry 3+0

15 *DT-723 Advances in Carbohydrates 3+0

* Compulsory for Master‘s programme.

*approved in 38th meeting of AC on 12,2,2015

NOTE : Doctoral students shall take a minimum of two 700-level courses.

DETAILED COURSE CONTENTS

DT-611 ADVANCED DAIRY PROCESSING (3 + 1)

Objective

To provide in-depth knowledge in various unit operations and basic concepts in dairy processing.

Theory

Unit 1

Use of bio-protective factors for preservation of raw milk: effects on physicochemical, micro-bial and nutritional properties of milk and milk products, present status of preservation of raw milk by chemical preservatives; thermal processing for preservation.

Unit 2

Methods of determining lethality of thermal processing, UHT processed milk products, their properties and prospects, types of UHT plants, aseptic fillers, heat stability and deposit formation aspects, effect on milk quality; techno- economic considerations; retort processing.

Unit 3

Principles and equipment for bactofugation and Bactotherm processes, Microfluidization of milk: Principle, equipment, effects and applications, Homogenization and their applications in dairy industry.

Unit 4

Dehydration: advances in drying of milk and milk products; freeze concentration, freeze dehydration: physicochemical changes during freeze drying and industrial developments.

Unit 5

Water activity; sorption behaviour of foods, energy of binding water, control of water activity of different milk products in relation to their chemical; microbiological and textural properties; hurdle technology and its application in development of shelf-stable and intermediate-moisture foods, Use of carbonation in extending the shelf life of dairy products.

Unit 6

Current trends in cleaning and sanitization of dairy equipment: biological; detergents; Automation; Ultrasonic techniques in cleaning; bio-detergents, development of sanitizers- heat; chemical; radiation, mechanism of fouling and soil removal; Bio-films, assessing the effectiveness of cleaning and sanitization of dairy products.

Practical

LP system for extension of keeping quality raw milk, determination of pH; HCT profile of milk systems, measurement of thiocyanate in milk system; determination of water activity and sorption isotherms of milk products; determination of thermal load during retort processing of milk and milk products; heat classification of milk powders; functional properties of powders: porosity, interstitial air content, occluded air content, flowability; determination of degree of browning-chemical/physical methods; freeze drying of milk/milk products, and heat sensitive products. Homogenization efficiency; cleaning efficiency in dairy equipment; visit to a UHT Processing plant. Thermal process calculations.

Suggested Readings

1. Burton, H. 1998. Ultra-high Temperature Processing of Milk and Milk Products, Elsevier Applied Sciences Ltd., England.

2. Fellow, P. 1988. Food Processing Technology, Elliss Horwood Ltd. Chichester, UK.

3. Gould, G. W. 1995. New Methods of Food Preservation. Blackie Academic & Professional Publ., London.

4. IDF Bulletin, 1981. New Monograph on UHT Milk; Document No. 133, Intern. Dairy Fed., Brussels.

5. Smit, G. 2003. Dairy Processing – Improving quality, CRC – Woodhead Publishing, England.

6. Troller, J.A. & H.B. Christian. 1978. Water Activity and Food, Food Sci. & Technology, A series of Monograph Academic Press, London.

7. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A. and Van Boekel, M.A.J.S. 1999. Dairy Technology – Principles of Milk Properties and Processes. Marcel Dekker, New York.

DT-612 ADVANCED FOOD PROCESSING (3 + 1)

Objective

To provide in-depth understanding of advances in theoretical and practical aspects of food processing.

Theory

S. No.

Lecture Topic

1. Status of food processing industry in India and abroad; prospects and constraints in development of Indian food industry (2 lectures).

2. Post harvest management of fruits and vegetables: Harvesting indices and Post harvest physiology of fruits & vegetables (2 lectures)

3. Principles of chilling & refrigeration storage of foods. Quality changes in cold stored products

4. Controlled and Modified atmospheric storage: Principle & techniques

5. Advantages and limitations of CAS & MAS

6. Application of heat energy to foods for preservation and processing, concept of drying rate of foods(2 lectures)

7. Industrial drying processes of foods

8. Changes during drying

9. Advanced drying processes: freeze drying, infra red drying and microwave drying (2 lectures)

10. Principle of thermal processing, concept of D, Z & F values, Thermal Process Calculations (2 lectures)

11. Canning of fruits & vegetables, unit processes involved in canning

12. Types of cans for thermal processing of foods

13. Basic principles involved in fermentation. Technological aspects of pickled vegetables like sauerkraut, cucumbers, etc (3 lectures)

14. Technology of beer manufacture (2 lectures)

15. Technology of wine making (2 lectures)

16. Technology of distilled alcoholic beverages, Defects in alcoholic beverages (2 lectures)

17. Meat animals, slaughtering of animals for meat, ante-mortem and post-mortem inspection of animals (3 lectures)

18. Conversion of muscle into meat (rigor mortis and other changes)

19. Freezing and canning of meat, curing & smoking of meat (2 lectures)

20. Fermented sausages

21. Utilization of milk ingredients in processed meat and poultry products

22. Wheat selection criteria for making different baked products, Advances in bread making (3 lectures)

23. Biscuits: role of ingredients, manufacturing process and advances

24. Cake: role of ingredients, manufacturing process and advances

25. Changes during processing of bakery products, Staling of Bread: Mechanism and methods to prevent

26. Utilization and importance of dairy ingredients in bakery products (2 lectures)

27. Definition, classification and technologies of fabricated and formulated foods and their nutritional aspects

28. Imitation dairy products and dairy analogues

29. Principle of extrusion processing, design and working of extruder, classification, application in food and dairy processing (2 lectures)

30. Important group of enzymes involved in food processing (2 lectures)

31. Application of enzymes in food processes like enzymes juice extraction, juice clarification, in bread manufacture, meat tenderization, ice cream manufacture, de-sugaring of egg, etc (4 lectures)

PRACTICALS

S. No. Practical / Experiments

1 Chemical analyses of processed fruits and vegetable products

2 Modified Atmosphere Packaging and its effect on shelf-life of fresh fruits and vegetables

3 Preparation of squash, cordial, nectar and whey-based beverages

4 Preparation of whey based soups

5 Manufacture of bread & pizza base

6 Manufacture of biscuits

7 Manufacture of cake

8 Application of milk ingredients in caramel

9 Preparation of mayonnaise

10 Canning of fruits & vegetables

11 Manufacture of chicken soup, comminuted meat products

12 Enzymatic extraction and clarification of fruit juices

13 Preparation of soymilk and tofu

14 Drying of fruits & vegetables, efficacy of blanching treatment

15 Manufacture of sauerkraut/fermented vegetables

16 Manufacture of extruded products

SUGGESTED READINGS

1. Fellows, P.J. 2000. Food Processing Technology: Principles and Practices. 2nd edition. CRC Press, Woodhead Publishing Limited, London.

2. Fennema, C. R. 1975. Principles of Food Science Part-II; Physical principles of Food preservation. Marcel Dekker, New York.

3. Guy, R. 2001. Extrusion cooking: Technologies and Applications. CRC-Woodhead Publishing Ltd. England

4. Honseney, R. C. 1986. Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, Minnesota.

5. Hui, Y.H., Nip, W-K, Rogers, R.W. and Young, D.A. 2001. Meat Science and Application. Marcel Decker. New York.

6. Hui, Y.H., Meunix-Goddick, L., Hansen, A.S., Josephsen, J., Nip, W-K, Stanfield, P.S. and Toldra, F. 2004. Handbook of Food and Beverage Fermentation. Marcel Decker, New York.

7. Norman, W. and Desrosier, IN. 1987. The Technology of Food Preservation (IVth Edition). CBS Publishers & Distributors, New Delhi.

8. Penfield, M. P. and Campbell, A. M. 1990. Experimental Food Science. 3rd Edition. Academic Press, New York.

9. Ramaswamy, H. and Marcotte, M. 2006. Food Processing: Principles and Applications. Taylor & Francis Group, USA.

10. Vangarde, J.S. and Woodburn, M. 1994. Food Preservation and Safety: Principles and Safety. Iowa State University Press, Ames, Iowa.

11. Caballero, B. (2003). Encyclopedia of Food Sciences and Nutrition, Academic Press, USA.

DT-613 RHEOLOGY OF DAIRY & FOOD PRODUCTS (2 + 1)

Objective

To explain the basics of food rheology, and to familiarize the students with rheological instruments and their use in relation to dairy and food products.

Theory

Unit 1

Introduction to rheology of foods: Definition of ‗texture‘, ‗rheology‘ and ‗psychophysics‘ – their structural basis; physical considerations in study of foods; salient definitions –Stress tensor and different kinds of stresses.

Unit 2

Rheological classification of Fluid Foods : Shear-rate dependence and time dependence of the flow-curve; Non-Newtonian fluids; thixotropy; Mechanisms and relevant models for non-Newtonian flow; Effect of temperature; Compositional factors affecting flow behaviour; Viscosity of food dispersions – dilute and semi-dilute systems, concentration effects.

Unit 3

Comparative assessment of different types of Viscometers, and their Merits and Limitations: Co-axial cylinders, Spindle- or Impeller-type viscometers, Cone-plate viscometer, Capillary viscometers, Falling-sphere viscometer, Vibratory viscometers, Extrusion viscometer, Orifice viscometer.

Unit 4

Rheology of semi-solid and solid food ; Rheological characterization of foods in terms of stress-strain relationship; Viscoelasticity; Transient tests - Creep Compliance and Stress Relaxation; mechanical models for viscoelastic foods: Maxwell, Kelvin, Burgers and generalized models and their application; Dynamic measurement of viscoelasticity.

Unit 5

Large Deformations and failure in foods: Definitions of fracture, rupture and other related phenomena; Texture Profile Analysis; Instrumental measurements – Empirical and Fundamental methods; Rheometers and Texture Analyzers; Measurement of Extensional viscosity; Acoustic measurements on crunchy foods.

Unit 6

Rheological and textural properties of selected dairy products: Measurement modes and techniques; Effect of processing and additives (stabilizers and emulsifiers) on food product rheology; Relationship between instrumental and sensory data.

Practical

Study of different types of viscometers viz., co-axial cylinder viscometer, spindle viscometer, falling-ball viscometer, extrusion viscometer, impeller viscometer, orifice viscometer; Flow behaviour of fluid dairy products; Thixotropy in ice-cream mix; force-deformation study in selected dairy products using Texture Analyzer; Back extrusion; Effect of test conditions on the texture profile parameters of cheese and similar products; stress relaxation studies in solid foods; Use of Cone Penetrometer and FIRA-NIRD extruder for measurement of butter texture; Use of a Viscoamylograph for study on the gelatinization behaviour of starch/cereals flours.

Suggested Readings

1. Barbosa-Canovas, G.V., Kokini, J.L., Ma, L. and Ibarz, A. 1997. Rheology of semi-liquid foods. Adv. Food & Nutr. Res., 39:1-69.

2. DeMann, J.M., Voisey, P.W., Rasper, V.F., and Stanley, D.W. 1976. Rheology and Texture in Food Quality, AVI Publ. Co., Westport, Conn., USA.

3. NDRI. 1996. Sensory Evaluation and Rheology of Milk and Milk Products. Lecture Compendium, CAS/DT Short Course, Aug. 22- Sept. 13, 1996. Dairy Technology Division, NDRl, Karnal

4. Sherman, P. 1970. Industrial Rheology; Academic Press, London.

DT-614 DAIRY PROCESS BIOTECHNOLOGY (2 + 1)

Objective

To project the importance of biotechnology in dairy processing and impart knowledge on all aspects of dairy process biotechnology in production and preservation of dairy products employing the principles of biotechnology.

Theory

Unit 1

Definition of biotechnology; development and impact of biotechnology on food and dairy industry.

Unit 2

Microbial rennet and recombinant chymosin, characteristics and application in cheese making; exogenous free and microencapsulated enzymes, immobilized enzymes-their application in accelerated ripening of cheese; enzymatically modified cheeses (EMC) their utilization in various food formulations.

Unit 3

Technological requirements of modified micro-organisms for production of cheese and fermented milk products; technological innovations in the development of functional dairy foods with improved nutritional therapeutic and pro-biotic attributes; physiologically active bio-peptides/ nutraceuticals; protein hydrolysates – their physicochemical, therapeutic properties, production and application in food formulations; production of bio-yoghurt, pro-biotic cheese and fermented Milks; bifidus factors in infant food formulations.

Unit 4

Protein hydrolysates-production, their physicochemical, therapeutic properties, de-bittering and application in food formulations; Enzymatic hydrolysis of lactose for preparation of whey and UF-permeate beverages.

Unit 5

Microbial polysaccharides their properties and applications in foods, production of alcoholic beverages and industrial products from starch; whey and other by-products; bio-sweeteners-types properties and their applications in dairy and food industry.

Unit 6

Bio-preservatives- characteristics and their application in enhancing the shelf life of dairy and food products.

Practical

Effect of exogenous enzymes on hydrolysis of protein and fat in culture containing milk sys-tems; to study the various factors affecting the coagulation of milk by microbial rennets. Manufacture and evaluation of pro-biotic cheese and fermented milks; determination of glycolysis, proteolysis and lipolysis in cheese and fermented milk; enzymatic process for manufacture of low lactose milk whey products; preparation of casein hydrolysis; visit to a bio-processing unit.

Suggested Readings

1. Chirikjian Jack G. 1995. Biotechnology-Theory and Techniques, Jones and Bartlett Publishers, London.

2. Goldberg Israel. 1994. Functional Foods. Chapman & Hall, New York.

3. Gutierrez-Lopez G. F. and Barbosa-Conovas G. V. 2003. Food Science And Food Biotechnology. CRC Publication, New York.

4. Lee Byong H.1996. Fundamentals of Food Biotechnology. VCH Publishers, New York.

5. Roger, A. 1989. Food Biotechnology, Elsevier Applied Sci. Pub., UK.

6. Wiseman Alan. 1988. Principles of Biotechnology, Surrey University Press, New York.

DT-615 TRADITIONAL AND VALUE-ADDED DAIRY PRODUCTS (2 + 1)

Objective

To project the significance and status of traditional and value added dairy products in Indian dairy industry.

Theory

Unit 1

Present status of traditional dairy products; globalization of traditional dairy products; plans and policies of the Government and developmental agencies.

Unit 2

Process schedule of heat-desiccated, coagulated and fermented traditional dairy products; process improvement in production of milk sweets.

Unit 3

New products based on fruits, vegetables and cereals; application of membrane technology; microwave heating for industrial production of traditional dairy products.

Unit 4

Advances in industrial production of ghee, flavour and texture simulation.

Unit 5

Techno-economic aspects for establishing commercial units for traditional products.

Unit 6

Convenience traditional dairy products; use of natural and permitted synthetic preservatives and new packaging systems.

Practical

Microwave heating of traditional milk delicacies for shelf life extension; application of membrane technology for improving the quality of traditional products from cow and buffalo milk; preparation of feasibility report for establishing commercial units for traditional products.

Suggested Readings

1. Achaya, K.T. and Rangappa, K.S. 1975. Indian Dairy Products, 2nd Edition. Asia Publishing House, Bombay.

2. Aneja, R. P., Mathur, B.N., Chandhan, R. C. and Banerjee, A. K. 2002. Technology of Indian Milk Products, Dairy India Publication, Delhi.

3. De, S. 1980. Outlines of Dairy Technology, Oxford University Press Publication, New Delhi.

4. Gould, G. W. 1995. New Methods of Food Preservation, Blackie Academic & Professional Pub. London.

5. NDRI. 1998. Advances in Traditional Dairy Products. Lecture Compendium, CAS/DT, Dairy Technology Division, NDRI, Karnal.

6. NDRI. 2006. Developments in Traditional Dairy Products. Lecture Compendium, CAS/DT, Dairy Technology Division, NDRI, Karnal.

DT-616 ADVANCED FOOD PACKAGING (2 + 1)

Objective

To impart basic and advanced knowledge of dairy and food packaging.

Theory

Unit 1

Status of current packaging; types of packaging materials; criteria for selection of proper packaging; testing of packaging materials.

Unit 2

Adhesives; graphics; coding, and labeling used in food packaging.

Unit 3

Protective packaging of foods; packaging of food products sensitive to oxygen, light, moisture; Active packaging; special problems in canned foods.

Unit 4

Packaging of dairy products; packaging of convenience foods, packaging of fruits, vegetables, and fruit juices.

Unit 5

Packaging of fats and oils; packaging of spices; packaging of meat and poultry: packaging of fish and other seafoods.

Unit 6

Modified atmosphere packaging, Controlled atmosphere packaging, Shrink and stretch packaging.

Unit 7

Retort pouch technology, microwavable, biodegradable, and edible packages.

Unit 8

Industrial packaging: unitizing, palletizing, containerising, distribution systems for packaged foods including prevention of shock damage to articles during transportation.

Unit 9

Safety aspects of packaging materials; sources of toxic materials and migration of toxins into food materials.

Practical

Testing of packaging materials for quality assurance like determination of thickness, GSM, grease resistance, bursting strength, tearing resistance, WVTR, puncture resistance; estimation of shelf life of vegetables and seasonal fresh fruits; packaging of turmeric powder and ground red chilli powder, vacuum packaging of dairy products.

Suggested Readings

1. Carol, F., Steinhart, M., Ellin Doyle., Barbara A. and Cochrane. 1995. Food Safety. Marcel Dekker, Madison, Wisconsin.

2. Coles, R., McDowell D and Kirwan, M.J. 2003. Food Packaging Technology. Oxford

Blackwell, Oxford.

3. Frank A., Paine Heather, Y. Paine 1983. A Handbook of Food Packaging. Leonard Hill, Glasgow.

4. Gordon, L. Robertson. 2006. Food Packaging: Principles and Practice, 2nd Edition. CRC Press, Taylor & Francis Group, Florida, USA.

5. Malhlouthi, M. 1994. Food Packaging and Preservation, Blackie Academic & Professional, Glasgow.

6. Raija, A. 2006. Novel Food Packaging. Woodland Publishing Co., England.

DT-621 MEMBRANE TECHNOLOGY IN DAIRY PROCESSING (2 + 1)

Objective

To explain the basics of membrane technology and its applications in dairy processing.

Theory

Unit 1

Membrane techniques: classification and characteristics of filtration processes; types of membranes commercially available; membrane hardware, design of membrane plants, modeling of ultrafiltration (UF) processes, mass transfer model, resistance model; mem-brane flouling-problem and treatment, cleaning and sanitization of different types of membranes.

Unit 2

Factors affecting permeate flux during ultrafiltration and reverse osmosis of milk and sweet and sour whey, energy requirements for processing of milk and whey.

Unit 3

Applications of ultrafiltration, reverse osmosis, nanofiltration and microfiltration in the dairy industry. Developments in the manufacture and utilization of food and pharmaceutical grade lactose from UF permeate. Preparation of special foods like low lactose powder and dairy whiteners using UF retentate, whey protein concentrates, casein and coprecipitates.

Unit 4

Demineralisation: Importance of demineralisation, different processes available for demineralization: their principle, plant and operation.

Unit 5

Functional properties of whey proteins (WPC & WPI), casein, co-precipitates and UF milk retentate and their modifications. Evaluation of functional properties of proteins.

Practical

Study of the effect of types of milk, temperature of milk and trans-membrane pressure on the permeate flux during ultrafiltration process; performance of ultrafiltration membrane with respect to permeate flux and volume concentration ratio during processing of acid and sweet whey; study the effect of types of milk, temperature and applied pressure on the permeate flux during the reverse osmosis process; nanofiltration of milk, whey and permeate; microfiltration of skim milk and whey; preparation of whey protein concentrate and its utilization in dairy products; measurement of different functional properties of casein and whey protein: whipping ability; water binding; emulsification properties; gelling; viscosity and solubility.

Suggested Readings

1. Cheryan, Munir.1998. Ultrafiltration and Microfiltration Handbook. Technomic Publishing House.

2. IDF.1996. Advances in Membrane Technology for better dairy products. Bull No: JI1.

3. Renner, E. and Abd El-Salam, M.H. 1991. Application of ultrafiltration in the Dairy Industry. Elsevier Applied Sciences, London.

4. Sienkiewizc, T. and Tiedel, C.L. 1990. Whey and Whey Utilization. Verlag Th. Mann Gelsenkirchen-Buer, Germany.

5. Zadow, J.G. 1994. Whey and lactose processing. Elsevier Applied Science, London.

DT-622 ALTERNATIVE PROCESSES FOR DAIRY (2+1)

& FOOD INDUSTRY

Objective

To develop an understanding of the basic principles underlying the novel/non-conventional food processing techniques, equipment required, features and actual and potential applications.

Theory

Unit 1

Irradiation: sources and properties of ionizing radiation; mechanism of interaction with microorganisms and food components microbial inactivation in dairy and food products, chemical effects, packaging, industrial irradiation systems, benefits and limitations; safety aspects, national and international regulations.

Unit 2

High frequency heating: Principles of dielectric heating and factors affecting it, design and working of microwave oven, continuous microwave heating units, applications in dairy and food processing, microwavable packaging safety aspects of microwaves, merits and demerits of dielectric heating.

Unit 3

Infra-red heating: Interaction of infra-red (IR) radiation with penetration properties, equipment; dairy and food application, advantages and disadvantages of IR heating.

Unit 4

Ohmic heating: Principle of electric resistance heating, design of an ohmic heater, operational variables, power considerations, factors affecting heating efficiency, merits and limitations, food applications and future scope.

Unit 5

Ultrasonic treatment of food: Mechanism of ultrasound induced cell damage,. generation of ultrasound equipment, design of power ultrasonic system, types of ultrasonic reactors, application of power ultrasound in food processing, effects on food constituents, ultrasound in consideration with other process alternatives - thermosonication, advantages and future prospects.

Unit 6

High hydrostatic pressure processing: Principle of microbial inactivation, barotolerance of microorganisms, effect on food constituents, equipment dairy and food application, merit and demerits.

Unit 7

Pulsed electric field processing: Description/ mechanism and factors affecting microbial inactivation effects on food components; present status and future scope for food applications.

Practical

Study of a microwave oven; Determination of power output of a microwave oven; Temperature profile in a microwave oven cavity; Microwave absorption by various food packaging materials; Heating behaviour of water, milk, cream and other milk products – effect of composition; Shelf-life extension of pasteurized milk employing microwave heating; Effect of shape and size of water/milk container on microwave heating; Cooking of ‗instant‘ products in a microwave oven; Drying of casein, ‗instant‘ wheat, ‗instant‘ rice, etc.in a microwave oven; Miscellaneous food processing/heating applications of microwaves; Visit to a commercial food irradiation facility.

Suggested Readings

1. Gaonkar, K.G. (Ed). 1995. Food processing: Recent Developments, Elsevier Applied Science. London.

2. Gould, G.W. (Ed). 1995. New Methods of Food Preservation. Blackie, London.

3. NDRI. 2001. Advances in Preservation of Dairy and Food Products, Lecture Compendium, Centre of Advanced Studies in Dairy Technology, Aug. 13-Sept. 12, 2001, NDRI, Krnal

4. Povey, M.J.W. & Mason, T.J (Eds.). 1998. Ultrasound in Food Processing. Blackie, London.

5. Thorne, S. 1991. Food Irradiation. Elsevier Applied Science, London.

DT-623 TECHNOLOGY OF FOOD EMULSIONS, FOAMS & GELS (2+1)

Objective

To impart basic knowledge regarding food dispersion systems, their formation, behaviour, and factors affecting their stability.

Theory

Unit 1

Food dispersions, their characteristics and factors affecting food dispersions.

Unit 2

Food emulsions; emulsifiers and their functions in foods; the HLB concept in food emulsifiers; emulsion formation and stability; polymers and surfactants.

Unit 3

Milk foams and their applications, structure of foams, egg foams and uses, foam formation and stability.

Unit 4

Theory of gel formation; pectic substances and jellies; fruit pectin gels; milk jellies.

Unit 5

Structure of dairy foods representing emulsions, foams and gels; physical structure of fat rich, concentrated, fermented, coagulated and dried products.

Unit 6

Techniques for evaluation of structure for food emulsions, foams and gels.

Practical

Determination of the rate of formation and stability of emulsions; Emulsifying properties of milk proteins and other food ingredients; Properties of different types of emulsifiers and their role in food emulsions; Examination of foam formation and determination of foam stability; Milk proteins and other food ingredients in food foams; foaming in dairy systems; Studies on gel formation and gel properties; Food gels – Gelatin-based, pectin-based, etc.; Properties of various gelling agents for foods.

Suggested Readings

1. Blanshard, J.M.V. & Lillford, P. 1987. Food Structure and Behaviour. Academic Press, London.

2. Haseuhuetti, G.L.1977. Food Emulsifiers and Their Application. Chapman & Hall, London.

3. McClement, D.J.1999. Food Emulsions - Principles, Practice and Techniques, CRC Press, Boca Raton, London.

4. Srinivas, D. and Alain, P.1977. Food Proteins and Their Applications. Marcel Dekker, New York.

DT-624 FUNCTIONAL FOODS & NEW PRODUCT (3+1) DEVELOPMENT

Objective

To impart the knowledge of functional ingredients, nutraceuticals and their utilization in development of new food products including health foods, functional foods and specialty foods.

Theory

Unit 1

Definition, classes of functional foods, status of functional foods in world and India. Concept of new product development, classed of nutraceuticals and functional foods. Safety; marketing strategy and consumer response; economic analysis and costing of novel foods, recent advances in different categories and type of dairy product.

Unit 2

Nutritional status and dietary requirement of different target group and deficiency diseases, in special reference to micronutrients. Dietary and therapeutic significance of dairy nutrients, bioactive components in dairy products like lactose, whey proteins, milk minerals, CLA, fermented milks etc.

Unit 3

Food fortification, techniques for fortifying dairy foods with minerals and vitamins, High protein foods prospective nutraceuticals for fortification of dairy foods. Nutritional significance of dietary fibers, classes of dietary fibers, fortification techniques for fibers in dairy foods.

Unit 4

Infant nutrition and dietary Formulations for meeting normal and special needs of infants, current status of infant foods, additives for infant foods. Foods for aged persons, design consideration, ingredients for geriatric foods.

Unit 5

Technological aspects of reduced calorie foods, alternatives for calorie reduction, low calorie sweeteners, bulking agents and their application, fat repalcers and their utilization in low calorie dairy foods.

Unit 6

Nutritional and health significance of sodium in foods, Alternatives for sodium in foods, techniques for reducing sodium in processed dairy foods. Bio-flavours and flavour enhancers.

Unit 7

Sports foods, ingredients for sports foods, dairy components in sports foods, sports drinks, design consideration, ergogenic aids in sports nutrition.

Unit 8

Herbs, various classes of herbs, their therapeutic potential and application in foods with special reference to dairy products like functional drinks, herbal ghee etc.

Unit 9

Prebiotic substances and their utilization in functional foods, symbiotic foods, technological aspects and recent development in probiotics, prebiotics and synbiotics.

Unit 10

Definition and various classes of phytochemicals, their role in CVD, Cancer and immune system enhancer, utilization in functional foods, phytosterol, phytoestrogens, glucosinolates, organosulphur compounds, flavonoids, carotenoids, etc.

Unit 11

Special foods/nutrients for CVD, Cancer, IBD, diabetics, persons suffering with milk allergy and lactose intolerance with special emphasis on dairy nutrients and foods.

Practical

1. Determination of total fiber, neutral detergent fiber in foods

2. Manufacture of fiber enriched milk beverage

3. Manufacture of low calorie burfi/ice cream

4. Preparation of flavoured milk using artificial sweetener and its estimation

5. Determination of antioxidant activity of food/food components

6. Determination of bioavailability of nutrients

7. Development of malted milk food and weaning food

8. Determination of β-galactosidase activity and application of lactases for lactose free dairy products

9. Determination of prebiotic potential of certain plant/milk components and their application in synbiotics dairy foods

10. Preparation of sports beverage, herbal dairy drinks

11. Preparation of high protein products

Suggested Readings

1. Chadwick, R. 2003. Functional Foods. Springer Publ., Berlin.

2. Desai, B. B., 2000. Handbook of Nutrition and Diet. Marcel Dekker, New York.

3. Gibson, G., and William, Cristine. 2000. Functional Foods. CRC Press, Boca Roston, Boston.

4. Goldberg I (Ed.), 1994. Functional Foods. Chapman & Hall, New York.

5. Haberstroh, Chuck E., 1991. Fat and Cholesterol Reduced Foods. Gulf Publishing Company, Huston.

6. Mazza G., 1998. Functional Foods. Biochemical and Processing aspects. Technomic Publishing Company, Basel.

7. Mitchell, J.R. and Ledward D.A. 1986. Functional properties of Food Macromolecules. Elsevier Applied Science Publishing Company, London.

8. Mitchell, H. 2006. Sweeteners and Sugar Alternatives in Food Technology. Oxford‘s Blackwell Publishers, Oxford.

9. Mudambi, S.R. and Rajagopla M.V. 1981. Fundamentals of Foods and Nutrition. Wiley Eastern, Delhi.

10. Nabors, Lyn O‘Brien, 2001. Alternative Sweeteners. Marcel Dekker, New York.

11. Pomeranz, Y. 1991. Functional Properties of Food Components. Academic Press Publications, San Diego, USA.

12. Sadler M.J. and Saltmarch, Michael. 1998. Functional foods: The consumer, The products and the evidence. Royal Society of London.

13. Saltmarch M. (Ed.) and Butriss, Judd. 2000. Functional foods II: Claims and Evidence. Royal Society of Chemistry, London.

14. Schmidl, Mary K. and Labuza, T.P. 2000. Essentials of Functional Foods Aspen Publishers, Maryland.

15. Shi, J., Mazza, G. and Maguer M. Le. 2002. Functional foods: Biochemical and Processing aspects. CRC press. Boca roston, Boston.

16. Smith, J. 1993. Technology of reduced additives. Blackie Academic and professional, London.

17. Watson, R. R. 2003. Functional foods and Neutraceuticals in cancer prevention. Iowa State Press, Iowa.

DT-711 ADVANCES IN LIPID TECHNOLOGY (3+0)

Objective

To explain the physicochemical and nutritional characteristics of fats and oils, and their processing and utilization for food purposes.

Theory

Unit 1

Current Trends in the fats & oil Industry in India and abroad: Sources and utilization of animal, vegetable and marine fats/oils - An overview.

Unit 2

Basic chemistry structure aspects of fats and oils in general, and milk-fat in particular, in relation to their processing, properties, utilization and significance in human diet.

Unit 3

The changing concepts in the role of edible fats and oils in human nutrition and health: PUFA, MUFA, CLA, Omega fatty acids, Trans fatty acids, Phytosterol, etc.

Unit 4

Sources and classification of commercial edible fats and oils : Innovations in the production and processing of oils and fats from different sources, e.g. animal, plant, marine and microbial lipids for utilization in the dairy and food products; Non-conventional fats/oils for edible purpose – rice bran oil, microbial lipids.

Unit 5

Advances in refining including degumming, bleaching and deodorization oils and fats – Existing technologies and new developments - application of membrane techniques; Winterization.

Unit 6

Physico-chemical properties of oils & fats; Polymorphism, crystallization kinetics; New antioxidants.

Unit 7

Modification of fats and oils: Physical modification – Fractionation; Chemical modification – Hydrogenation and Interesterification; enzymatic/microbial modification of fats/oils; Cholesterol reducing treatments.

Unit 8

Applications of fats and oils: Margarine and low-fat table spreads; Bakery and confectionery fats; Coatings; Shortenings; Salad dressings; Technology of cooking oils, salad oils and oil based dressings; Frying process and systems; Changes in fats and oils during frying; Snack foods - Processing systems; Modified fats and oils for use in bakery and confectionery products, shortenings and spreads.

Unit 9

Fat replacers, technological developments in low calories spreads and other fat-based products.

Unit 10

Advances in technologies for production of plasticisers, emulsifiers and protective coatings.

Suggested Readings

1. Cambie, R.C. 1989. Fats for the future. International Union of Pure and Applied

Chemistry. Ellis Horwood Ltd., Chichester, UK.

2. Gunstone, F.D. and Padley, F.B. (Eds.).1997. Lipid Technologies and Applications. Marcel Dekker, Inc., New York, pp. 834.

3. Hamilton, R.J.1995. Developments in Oils and Fats. Blackie Academic & Professional, Madras.

4. Hoffman, G.1989. Chemistry & Technology of Edible Oils and Fats and their High-Fat Products. Academic Press, London

5. Hui, Y.H. (Ed.).1996. Wiley Bailey's Industrial Oil and Fat Products. Vols. 1 to 4. Interscience Publication, John Wiley & Sons, Inc, New York.

6. Kamal, B.S. and Kakuda, Y.1994. Technological Advances in improved and alternative sources of lipids. Blackie Academic & Professional, Madras.

7. Karleskind, A. (Ed). 1996. Oils and Fats Manual, Vol. 2. Properties, Production and Applications. Lavoisier Tec-Doc Publ., Paris.

8. Khan, R.1993. Low-Calories Foods and Food Ingredients. Blackie Academic and Professional Publ., New York.

DT-712 ADVANCES IN PROTEIN TECHNOLOGY (3+0)

Objective

To explain the characteristics of food proteins and to familiarize students with their implications in processing, their interactions in food systems and their nutritional role.

Theory

Unit 1

Characteristics of proteins from plant, animal and microbial origins.

Unit 2

Denaturation of proteins: Effect of processing parameters on denaturation. Effect of denatur-ation on the physicochemical and biological properties of proteins in food systems.

Unit 3

Protein interactions with food constituents: protein-protein interactions. Protein-lipid interactions, protein-polysaccharide interactions, and protein-ion interactions. Significance of protein interactions: formation and stabilization of casein micelle, stability of concentrated milk products, and role of protein in food structure.

Unit 4

Protein Nutrition: Recent concepts in protein nutrition in man: Enzyme development and protein digestion. Effect of processing on nutritive value of proteins. Mass and institutional feeding programs: Amino acid fortification of foods and concepts in protein supplementation and complementation.

Unit 5

Protein hydrolysates-- Production and processing; De-bittering of protein products; Bioactive peptides: their production and properties.

Unit 6

Recent Technologies: Augmentation of world resources for protein foods: protein from plants, animals and microorganisms.

Unit 7

Textured vegetable proteins and spun fibre technology: Extrusion cooking- selection of ingredients and formulation, control of operational parameters, microstructure of extrusion cooked foods.

Suggested Readings

1. Encyclopaedia of Food Science, Food Technology and Nutrition. 1993. Vol. 1-7, Academic Press, London.

2. Fennema, O.R. 1985. Food Chemistry. Marcer Dekker, New York.

3. Fox P.F. 1983. Development in Dairy Chemistry. Vol 2. Applied Science Publisher, UK.

4. Fox P.F. 1992. Advanced Dairy Chemistry. Vol I. Proteins. Elsevier Applied Science, London.

5. Macrac R., Robinson R.K. and Sadler M.J. 1993. IDF Special Issue 9303.

6. Walstra, P. and Jenness R. 1984. Dairy Chemistry and Physics, John Wiley & Sons, New York.

DT-721 PRODUCT MONITORING & PROCESS CONTROL (3+0)

Objective

To develop the understanding of the concept of monitoring and optimization of food quality/characteristics and familiarize the students with the techniques involved.

Theory

Unit 1

The concept of Product-Process Monitoring in dairy and food industries: Definition of ‗quality‘; Optimization paradigm; Quality-prediction model based on quality kinetics and process state equations – Simulation modeling. Process/Product Optimization: Optimization procedures – Search methods, Response surface, Differentiation & Programming methods; Neural Networks; Optimization software.

Unit 2

Process Control: Objectives; Control loop – Loop elements and their functions; Modes of process control; Control techniques; control equipment.

Unit 3

Real-time Instrumentation : Sensors; their classification based on Proximity, working principle; examples of applications in process control; Requirements of on-line sensors; Biosensors – Construction, types, working principles, applications, merits and limitations; Time-temperature indicators – partial-history & full-history indicators; Commercial devices; Applications and limitations; E-Nose & E-Tongue – Simulation of natural organs; Components & their functions; Applications.

Unit 4

Flavour analysis: Flavour bioassays – Gas Chromatography-Olfactometry techniques; Isolation, Separation and detection/Identification of flavour compounds – GC-MS, LC-MS, NMR, FTIR; analysis of chiral compounds.

Unit 5

Formation of flavour compounds in milk and milk products during heat processing (including UHT processing, caramelization and extrusion cooking), fermentation and ripening (cultured. products and cheese flavour, with special reference to bitteness) and storage (Maillard browning); Aroma losses/retention during the drying process (in relation to milk powder, cheese powder and dry cultured products); Industrial processes for extraction of desirable

and undesirable volatile components from fresh and/or stored products by supercritical fluid (SCF) technique.

Unit 6

Monitoring of food structure: Application of analytical techniques to monitor the effect of processing and storage on structure of foods

.

Unit 7

Colour Characterization : Colour and appearance (gloss and translucence) monitoring through visual colorimeter, tri-stimulus colorimeters and reflectance spectrophotometer, CIE, Hunter-Lab, Munsel and other systems of three-dimensional expression of colour; Colour-based Sorting of foods; Computer Vision – Principles, applications and Benefits.

Suggested Readings

1. Acree, T.E. and Teranishi, R. 1993. Flavour Science: Sensible Principles and Techniques. Amer. Chem. Soc., Washington, D.C., USA.

2. Bartlett, P.N., Elliott, J.M. and Gardner, J.W. 1997. Electronic Noses and their Application in the Food Industry. Food Technology; 51 (12) 44-48.

3. Davenel, A. 1996. On-line control and problems with sensors. In Quality Control for Foods and Agricultural Products, by J.L. Multon (Ed.), VCH Publ., London

4. Kress-Rogers, E. and Brimelow, C.J.B. (Eds.). 2001. Instrumentation and Sensors for the Food Industry. CRC Press, Woodhead Publishing Ltd., Cambridge, England, pp. 836.

5. Mann, C.M.D. & Jones, A.A. I994. Shelf-life Evaluation of Foods. Blackie Academic & Professional Publ., London.

6. Peleg, M. and Bagley, E.B. 1983. Physical properties of foods. AVI Publ., Westport, USA.

7. Schartel, BJ. and Firstenberg, Eden, R. 1988. Biosensors in the Food Industry: Present and Future, J. Food Protect. 51(10): 811-820.

8. Tothill, I.E. 2003. Rapid and On-line Instrumentation for Food Quality Assurance. CRC press, Boca raton, USA/Woodhead Publishing Limited, Cambridge, England, 406 pp.

DT-722 RESEARCH & DEVELOPMENT MANAGEMENT IN DAIRY INDUSTRY (3+0)

Objective

To provide in-depth knowledge to research scholar in selection and management of research project in the area of new product development and in patenting and transfer of technology processes.

Theory

Unit 1

Current Status of R&D Efforts in Dairy Processing in India and abroad.

Unit 2

Resource Management: Management of financial and human resources in diary Industry: a) Structure and design of Research and Development orgnisation; b) Analysis of organization

behaviour – Transactional analysis; and c) Personnel management – Typology analysis, individual and the organization, team building, human behaviour at work, motivation.

Unit 3

Management of R&D functions: a) Criterion for the selection of R&D projects; Technology Development Process and b) Techniques for monitoring R & D functions.

Unit 4

Patenting Laws; Indian Patenting Act/International Protocols for technology transfer; Transfer of technology from Lab to Plant, HACCP, GMP/GHP practices in dairy processing. ISO14001, Total Quality Management (TQM), Six-Sigma concept.

Unit 5

Project proposal writing for research funding, Development of feasibility and technical report for dairy plant establishment, evaluation and report writing of projects.

Suggested Readings

1. NAARM. 1990. Agricultural Research Management. National Academy of Agricultural Research Management, Hyderabad.

2. Encyclopedia of Food Technology and Nutrition. 1993. Academic Press, London.

3. General Information on Patents, The Patent Office, Kolkatta.

4. IPR Bulletins (TIFAC) (www.tifac.org.in)

List of Journals

1. American Journal of Clinical Nutrition

2. Australian Journal of Dairy Technology

3. Bioprocess and Biosystems Engineering

4. Comprehensive Reviews in Food Science and Food Safety

5. CRC Critical Reviews in Food Science and Nutrition

6. Food Engineering

7. Food Research International

8. Food Science & Technology (LWT)

9. Food Science and Technology International.

10. Food Technology

11. Indian Dairyman

12. Indian Food Packer




16. International Journal of Food Properties


18. Journal of American Oil Chemists‘ Society

19. Journal of Applied Microbiology.

20. Journal of Biotechnology

21. Journal of Chemical Technology and Biotechnology


http://www.tifac.org.in/


24. Journal of Food Biotechnology

25. Journal of Food Engineering

26. Journal of Food Processing and Preservation



29. Journal of Food Science and Biotechnology


31. Journal of Food Technology

32. Journal of Human Nutrition and Dietetics


34. Journal of Texture Studies

35. Packaging Abstracts

36. Packaging India

37. Trends in Food Science and Technology

Broad Topics of Research

1. Application of UF retentates in value added products and health foods.

2. Application of reverse osmosis in dairy industry.

3. Application of microfiltration in dairy industry.

4. Application of nanofiltration in dairy industry.

5. Application of modified microorganisms in the manufacture of improved quality dairy products.

6. Bio-processing of whey for production of alcoholic beverages.

7. Characteristics of newly developed microbial rennet in relation to curd forming behavior of ripened and unripened cheeses

8. Crystallization behaviour of milk-fat and its impact on texture of butter and ghee.

9. Development of kinetic data on physicochemical changes in different dairy/food products during processing and storage.

10. Development of low-cost quality food formulations with protein supplementation.

11. Development of newer fermented milk products with enhanced health attributes.

12. Development of newer variety of cheeses from microbial/recombinant rennet using cow and buffalo milk systems.

13. Development of pro-biotic cheese and fermented foods.

14. Development of improved infant food formulations.

15. Development of casein/ whey protein hydrolysates with enhanced functionality for food application.

16. Development of fortified foods meant for community nutrition

17. Development of indigenous detergents for cleaning and sanitization of membranes.

18. Development of mechanized systems for the production of heat desiccated milk sweets/desserts, such as rabri, basundi, kheer/payasam, kalakand, milk cake, etc.

19. Dielectric/microwave heating characteristics of milk and milk products – effect of composition and degree of concentration.

20. Effects of processing variables on the textural properties of certain indigenous milk products.

21. Enhancement of flavor development in cheeses.

22. Enhancement of shelf life of food products through packaging.

23. Effects of ultrasonic treatment of milk products on their properties and microbial inactivation.

24. Effect of bactofugation keeping quality of milk under Indian conditions.

25. Extension of shelf life of dairy products by applying Hurdle Technology.

26. Effect of season on the compositional profile and physicochemical properties of milk-fat.

27. Flavour characteristics of fats from cows, buffaloes, goats and sheep.

28. Foaming properties of milk as influenced by its constituents

29. Foam formation in cream-- Factors affecting the extent and stability of foam.

30. Investigation on quality improvement of dairy foods using novel ingredients.

31. Incorporation of fruits for value addition and improvement of nutritional value of traditional milk products.

32. Incorporation of cereals for value addition and improvement of nutritional value of traditional milk products.

33. Infra-red heating behaviour of milk and milk products.

34. Investigation of prebiotic potential of milk molecules and their utilization in development of synbiotic foods

35. Isolation and purification of natural antibacterial substances of milk for preservation of milk products

36. Low-temperature irradiation of dairy products.

37. Process modification of manufacture and storage of ghee to improve granulation and flavour of ghee.

38. Preservation of milk by LP system: study of safety aspects through clinical trials.

39. Preservation of dairy foods by employing bio-preservatives.

40. Process development for herbal dairy products

41. Physicochemical properties of buffalo, goat and sheep milk-fats.

42. Rheological and textural characterization of certain traditional dairy foods.

43. Relationship between instrumental measurements of dairy/food product characteristics and their sensory assessment.

44. Shelf life extension of traditional milk sweets through use of bio preservatives.

45. Structure-texture relationships in selected dairy products.

46. Studies on extrusion cooking of high protein foods.

47. Studies on UHT processing of concentrated milk.

48. Studies on the effectiveness of bio-detergents.

49. Studies on process development for health foods utilizing milk/milk by-products

50. Studies on development of low calorie dairy foods

51. Study of moisture sorption isotherms of traditional dairy products and milk sweets

52. Study of functional properties of UF retentates.

53. Study of fouling behaviour during UHT processing of buffalo milk.

54. Technology development for manufacture of specialty foods for aged/sports/diseased persons

55. Technology for development of milk-cereal fermented foods

56. Technology for production of bioactive milk components and their application in functional foods

57. Use of antimicrobial packaging material for shelf life extension of traditional and value

added dairy products

58. Utilization of dairy by-products in formulated foods

59. Utilization of dairy byproducts in production of value added products employing biotechnology.

60. Viscoelastic behaviour of buffalo-milk cheeses and other semi-solid products

61. Viscometric characterization of flowable buffalo-milk products.

DT-723 (Advances in Carbohydrates) Credit Hours: (3+0)

S.

No.

Units Topics to be Covered

1 Introduction to

Carbohydrates

Classification, Sources of carbohydrates, Structure of

major groups, non-conventional sources of carbohydrates

2 Functional

characteristics

of

Carbohydrates

Functional properties (water absorption, gelatinization,

gelation, solubility) of carbohydrates, Various classes of

sweeteners, Production technologies for corn syrup, High

fructose corn syrup (HFCS). Phenomenon of

retrogradation and interventions to minimize it

3 Milk

Carbohydrates

Milk carbohydrates, manufacturing technologies and their

functional, nutritional and technological properties, lactose

hydrolyzed dairy products

4 Emerging

concepts on

nutritional and

therapeutic

aspects of

carbohydrates

Dietary significance of carbohydrates, role of dietary

carbohydrates in obesity, cardiovascular diseases (CVD),

cancer, diabetes. Resistance starches, Non-digestible

carbohydrates (NDC) and their health benefits

5 Modified

starches

Technologies for starch modifications, commercially

available modified starches, their properties and

application in selected food products, safety and toxicity of

modified food starches

6 Carbohydrates

as

Hydrocolloids

Hydrocolloids, classification, functional properties, various

groups of hydrocolloids, polysaccharides (cellulose

derivatives, plant gums, microbial polysaccharides, seed

gums, exudates gums): structure, function and application

in food products

7 Novel

functionality of

carbohydrates

Carbohydrates as fat replacers/fat substitutes,

Microencapsulating agents, techniques for the production

of protein-polysaccharide conjugates and their application

in novel food formulations

8 Carbohydrases

(Carbohydrate

Classes of carbohydrases, amylases, glucosidase,

pectinase/pectic enzymes, their mode of action.

splitting

enzymes)

Application of carbohydrases in brewing, bakery, fruits &

vegetable industry

DAIRY ENGINEERING

SEMESTER-WISE DISTRIBUTION OF COURSES-MASTER’S PROGRAMME

FIRST SEMESTER

DE 611 DAIRY AND FOOD ENGINEERING-I 3+0

DE 612 HEAT TRANSFER 3+0

DE 613 TRANSPORT PHENOMENA 2+0

DE 614 REFRIGERATION ENGINEERING 2+1

DE 615 DESIGN OF PROCESS EQUIPMENT 3+0

DE-616 Engineering properties of dairy and food products

(2+1)

DE-619 SEMINAR 1+0

SECOND SEMESTER

DE 621 DAIRY AND FOOD ENGINEERING-II 3+0

DE 622 BIO-THERMAL PROCESS ENGINEERING 3+0

DE 624 ENVIRONMENTAL ENGINEERING 2+0

DE 625 INSTRUMENTATION AND PROCESS CONTROL 2+1

DE-626 Industrial automation and robotics (3+0)

PRE-REQUISITE COURSES

FIRST SEMESTER

DE 411 MATERIAL SCIENCE 2+1

DE 412 STRENGTH OF MATERIALS 2+0

SECOND SEMESTER

DE 423 MACHINE TOOL ENGINEERING 2+1

DE 424 UNIT OPERATIONS 2+0

DE 611 DAIRY AND FOOD ENGINEERING-I 3+0

Objective

To disseminate the knowledge of properties of products and unit operations involved in dairy and food engineering

Theory

UNIT I

Concept of rheology: ideal elastic, plastic and viscous behaviour, viscoelasticity, rheological models and constitutive equations, Maxwell model, Kelvin model and Burgers model, viscoelastic characteristion of materials, stress-strain behavour, creep, stress relaxation, non-Newtonian fluids and viscometry.

UNIT II

Rheology and texture of food materials: methods of texture evaluation, subjective and objective measurements, mechanical tests, firmness, hardness, dynamic hardness, objective methods of measuring texture, rheological properties of dairy products, strength of food materials.

UNIT III

Freezing, freezing curves, freezing time calculations, design of freezing equipment, freeze drying, freeze concentration.

UNIT IV

Design of single and multi-effect evaporators: design of spray dryer and its components, separation and recovery of dried product, design of recovery system, selection and design of auxiliary equipment

UNIT V

Novel processing methods and equipments: high pressure processing, ohmic heating, ultraviolet light, pulsed electric field, pulsed light field, micro and nano encapsulation, microw

Suggested Readings

Watson EL & Harper IC. 1989. Elements of Food Engineering. AVI Publ.

DE 612 HEAT AND MASS TRANSFER 3+0

Objective

To develop competence in Heat Transfer Analysis.

Theory

UNIT I

One-dimensional steady state heat conduction through fins (Extended surfaces): actual and approximate solution. Efficiency, effectiveness and design of profile area of fins.

UNIT II

Two-dimensional steady state heat conduction: analytical and numerical solution.

UNIT III

Unsteady state heat conduction: analytical solution.

UNIT IV

Forced convection heat transfer in flow over a flat surface: hydrodynamic and thermal boundary layer, continuity equation, momentum equation and energy equation, heat transfer coefficient/ Nusselt number in laminar and turbulent region of boundary layer. Stanton number; Coulburn Analogy; Empirical co-relations.

UNIT V

Forced convection heat transfer in flow through tubes: Nusselt number in the entrance region and fully developed laminar and turbulent region.

UNIT VI

Condensation and Boiling Heat transfer: Film wise condensation on vertical surface; Nusselt equation, Boiling liquids.

UNIT VII

Heat Exchangers: classification, overall heat transfer coefficient. Performance analysis of parallel flows and counter flow heat exchangers: LMTD and effectiveness-NTU approach. Use of computer software for process heat transfer applications.

UNIT VIII

Mass transfer - Fick‘s law of diffusion, diffusion of gases and liquids through solids, equimodal diffusion, isothermal evaporation of water into air, mass transfer coefficients.

Suggested Readings

Domkundwar S & Arora SC. 2007. A Course in Heat and Mass Transfer. DhanpatRai & Sons.

Gupta CP & Rajendra Parkash. 2015. Heat Transfer. Nem Chand &Bros., Roorkee.

Holman JP & Ganesan. 2002. Heat Transfer. Tata McGraw Hill.

Incropera FP & Dewitt DP. 1996. Fundamentals of Heat and Mass Transfer.John Wiley & Sons.

Kreith F. 2007. Principles of Heat Transfer. International Text Book Co.

Kumar DS. 2002. Heat and Mass Transfer. S. K. Kataria & Sons, NewDelhi.

DE 613 TRANSPORT PHENOMENA 2+0

Objective

To develop competence in momentum, energy and mass transfer analysis.

Theory

UNIT I

Introduction to transport phenomena – Molecular transport mechanism, transport

properties and their proportionality constants in momentum, energy and mass transfer.

UNIT II

Steady-state equations - Momentum transport equations for Newtonian and non-Newtonian fluids, continuity equation in different co-ordinates.

UNIT III

Equations of motion - Navier–Stokes equations and their application in viscous fluid flow between parallel plates and through pipes.

UNIT IV

Turbulent transport mechanism -- Mathematical analysis; eddy viscosity and eddy diffusivity; velocity, temperature and concentration distribution; time smoothing equations. Inter-phase transport in isothermal system -friction factors for various geometries.

UNIT V

Dimentional analysis – Buckingham Pi-theorem and matrix method, application to transport phenomena, analysis among mass, heat and momentum transfer, Reynolds‘ analogy.

UNIT VI

Boundary layer concept - Theoretical and exact solutions for heat, mass and momentum transfer.

Suggested Readings

Bird,R.B., Stewart, W.E., Lightfoot, E.N. 2002. TransportPhenomena. John Wiley &Sons.

McCabeWL & Smith JC. 2010. Unit Operations in Chemical Engineering.McGraw Hill.

Foust,A.S., Wenzel, L.A., Clump, C.W., Maus, L. and Andersen, L.B. 2008.Principles of unit operations. John Wiley & Sons.

Geankoplis,C., 2003. Transport processes and separation process principles(includes unit operations). Prentice Hall Press.

DE 614 REFRIGERATION ENGINEERING 2+1

Objective

To impart knowledge of design, construction, operation, control and maintenance of commercial refrigeration systems: cold storages and Air conditioning plants.

Theory

UNIT I

Vapour compression refrigeration system: major components and their different types; theoretical vapour compression cycle, theoretical COP; Effect of operating parameters on COP; actual vapour compression cycle; multi-pressure commercial refrigeration systems.

UNIT II

Vapour absorption refrigeration system: Ammonia-Water system, Vapour absorption refrigeration cycle and its representation on Enthalpycomposition diagram; Absorption system calculations.

UNIT III

Heat Pumps: different ‗heat pump circuits‘; analysis of heat pump cycle; Use of heat pumps in dairy plant for energy conservation.

UNIT IV

Non-conventional refrigeration systems: Thermo electric refrigeration, vortex tube, cooling by adiabatic demagnetization.

UNIT V

Design elements of Refrigeration equipments: compressor condenser, evaporator, cooling tower, spray pond etc. Balancing of different components.

UNIT VI

Design of cold storage and air-conditioning systems: types of cooling loads and their calculation, design of cold storage for food products, construction of cold storage, equipment selection, insulating materials, vapour barriers, Ice bank tank.

UNIT VII

Control and maintenance of a commercial refrigeration plant: Pressure regulating valves, Thermostatic valves, LP/ HP cutouts, high to low side bypass valve, condenser water regulating valve, capacity control devices, pump down control, defrosting methods, liquid charging; General preventive maintenance of refrigeration plant.

Practical

• To find and compare the theoretical and actual COP of a small refrigeration unit on Refrigeration Tutor.

• Study and design of refrigeration components of a bulk milk chiller

• Visit to a commercial refrigeration plant for cold storage/ ice bank unit and calculation of its theoretical COP by making cycle on P-h chart.

• Calculation of theoretical work and comparing it with actual work for some specified cooling job in a commercial plant.

• Study of various control and safety devices in a commercial refrigeration plant.

• Design problems on cold storage for different food/ dairy products.

• Use of Computer software specific to cold store AC design

• Study the working of an actual heat pump system.

Suggested Readings

Ananta Krishnan CP & Simha NN. 1987. Technology and Engineering of Dairy Plant Operation. Luxmi Publ.

Andrew D Althhouse & Carl H. Turnquist 1958. Modern Refrigeration and Air-conditioning. Good Heart Wilcox Co.

Arora CP. 2000. Refrigeration and Air-conditioning. Tata McGraw Hill.

Carrier Air-conditioning. 1965. Handbook of Air-conditioning System Design. McGraw Hill.

Domkundwar S. 1980. A Course in Refrigeration and Air-conditioning. Dhanpat Rai & Sons.

Gunther Raymond C. 1957. Refrigeration and Air-conditioning and Cold Storage. Chilton Co.

Jordan RC & Priester GB. 1971. Refrigeration and Air conditioning. Prentice Hall of India.

Langley BC. 1978. Refrigeration and Air-conditioning. Reston Publ. New-Comer JL. 1981.

Refrigeration and Air-conditioning. Venus Trading Co.

DE 615 DESIGN OF PROCESS EQUIPMENT 3+0

Objective

To provide basic knowledge of various procedures for the design of dairy equipment.

Theory

UNIT I

Design of vessels: codes and regulations, design for pressure and temperature, loading; allowable stress, minimum thickness after forming, corrosion mechanism, corrosion control, design for internal and external pressure, cylindrical and spherical shells, formed heads, reinforcement openings, fabrication requirements, inspection, tests and non-destructive examination, pressure tests, design and stress evaluation.

UNIT II

Design of milk storage tank: horizontal and vertical silos, insulated and uninsulated, nozzles and mountings.

UNIT III

High-pressure vessels: constructional features, material for high pressure, multi shell construction, solid walled vessel.

UNIT IV

Supports for vessel: bracket support, leg support, skirt support, saddle support.

UNIT V

Heat exchangers: shell and tube heat exchangers, construction codes, general design considerations, U- tube heat exchangers, double pipe exchanger, scraped surface exchanger, spiral tube exchangers, joints; welded tube joints, baffles and tube bundles, tube sheet, double tube sheet construction, plate type heat exchanger; air cooled heat exchangers. Computer software for design of heat exchanger.

UNIT VI

Design of reactor vessel: material of construction, agitation, classification, heating systems, design consideration tank coils.

Suggested Readings

Evans FL. 1974. Equipment Design Handbook. Vol II. Gulf Publ.

Foust AS. et. al.1960. Principles of Unit Operations. John Wiley & Sons.

Hesse CR & Ruston JH. 1964. Process Equipment Design. Affiliated East-West Press.

Joshi MV & Mahajani VV. 1976. Process Equipment Design. Macmillan India.

DE-616 Engineering properties of dairy and food products (2+1)

Unit1:

Shape,size, volume, density, porosity, surface areas, friction, rollingresistance, angle of repose, specific surface area, mean diameter,sphericity, particle size analysis.

Unit2:

Aerodynamicsproperties, drag coefficient and terminal velocity. Pressure dropthrough packed beds.

Unit3:

Specificheat, thermal conductivity, thermal diffusivity, enthalpy, surfaceheat transfer coefficient freezing point. Measurement of thermalproperties and prediction techniques.

Unit3:

Electricalconductivity, capacitance, inductance, Dielectric properties viz.dielectric and microwave, dielectric constant, Dielectric lossfactor, loss tangent, energy absorption, heating, Optical properties,colorimetry, transmittance and reflectance.

Unit4:

Non-destructivequality evaluation techniques, Measurement techniques and instrumentsfor food quality determination, destructive and non-destructivequality evaluation, UV VIS NIR spectroscopy, X-ray, CT, NMR, machinevision system.

Unit5: Applicationof engineering properties in equipment design, processing andhandling of dairy and food products.

Practical

Determinationof geometric mean diameter and sphericity, Methods to compute surfacearea, Determination of angle of repose, Particle size analysis, Useof empirical equations for determination of thermal properties,Determination of thermal conductivity, Estimation of surface heattransfer coefficient, Measurement of electrical conductivity,Determination of electrical properties, Colour measurement,Determination of colour difference, Study of machine vision system.

Suggestedbooks

Rahman,M. S. (Ed.). 2009. Food properties handbook. CRC press.

Gunasekaran,S. 2000. Nondestructive food evaluation: Techniques to analyzeproperties and quality. CRC Press.

Heldman,D. R. (Ed.). 2012. Food process engineering. Springer Science &Business Media.

Rao,M. A., Rizvi, S. S., Datta, A. K., & Ahmed, J. (Eds.). 2014.Engineering properties of foods. CRC Press.

Arana,I. (Ed.). 2012. Physical properties of foods: novel measurementtechniques and applications. CRC Press.

DE 621 DAIRY AND FOOD ENGINEERING-II 3+0

Objective

To develop competence in shelf life simulation of dairy products.

Theory

UNIT I

Water activity and states: a thermodynamic quantity, water sorption isotherms, hysteresis, theories of sorption hysteresis, water activity measurement methods, water binding, control of water activity and moisture, principles of IMF and their application.

UNIT II

Permeability and shelf-life: theoretical considerations, permeability to gases and vapours, measurement methods, permeability of multiplayer materials, permeability in relation to packaging requirements of food products.

UNIT III

Calculation of shelf life and requirements for packaging, deteriorative reactions, accelerated testing, relationship between transport properties of the package and shelf life of packaged products, simulation of product package- environment interaction, shelf life simulation for moisture, oxygen and light sensitive products.

UNIT IV

Theory of ultra filtration and reverse osmosis, selection and types of membrane and properties concentration polarization, mathematical description of flow through membrane, application and use in dairy industry.

UNIT V

Microwave energy absorption, physical parameters in microwave heating processes, heat transfer phenomena, equipment and application in dairy food industry.

Suggested Reading

Cheryan M. 1998. Ultrafiltration and Microfiltration Handbook. Technomic Publ.

Duckworth R. 1975. Water Relations in Foods. Academic Press.

Robertson GL. 1992. Food Packaging (Principles and Practices). Marcel Dekker.

Rockland LB & George F Stewart. 1991. Water Activity: Influence on Food Quality. Academic Press.

Toledo RT. 1997. Fundamentals of Food Process Engineering. CBS Publ.

DE 622 BIO-THERMAL PROCESS ENGINEERING 3+0

Objective

To teach the students on biological processes associated with food and dairy industries.

Theory

UNIT I

Introduction to biochemical engineering: Biochemical kinetics, kinetics of substrate utilization, enzyme reaction, growth of microorganisms, fermentors, pasteurization and sterilization and thermal destruction.

UNIT II

Design and analysis of fermentation vessels: residence time distribution, reactors in food processing, reactor types, analysis of reactor systems.

UNIT III

Mixing in reactors: mixing equipments, power consumption, gas-liquid mixing, liquid-liquid dispersion, solids suspension and solid- liquid mass transfer. Scale up of mixers and alternative mixing devices.

UNIT IV

UHT systems and recent advances: factors affecting spoilage of food, Aseptic packaging systems and conditions.

UNIT V

Thermo-bacteriology: Survivor curve, thermal death curve, Arrheneous curve, techniques for determination of heat resistance of micro organisms, analysis of thermal resistance data, processing in containers, process time, lethality, design of batch and continuous sterilisation cycles in vat.

Suggested Readings

Bailey JE & Ollis DF. 1977. Biochemical Engineering Fundamentals. McGraw Hill.

Blanch HW & Clark DS. 1996. Biochemical Engineering. Marcel Dekker.

Das H. 2005. Food Processing Operations Analysis. Asian Books.

McNeil B & Harvey LM. 2007. Fermentation: A Practical Approach. Oxford Univ. Press.

Pauline MD. 2005. Bioprocess Engineering Principles. Academic Press.

Rudra Pratap. 2006. Getting Started with MATLAB 7. Oxford Univ. Press.

Stumbo. 1965. Thermobacteriology in Food Processing. Academic Press.

DE 624 ENVIROMENTAL ENGINEERING 2+0

Objective

To disseminate the knowledge pertaining to waste treatment in dairy and food processing plants.

Theory

UNIT 1

Waste water sources, characteristics, standards for disposal of dairy waste water.

UNIT II

Physical, chemical and biological characteristics of waste water, measurement of organic content in waste water.

UNIT III

Physical unit operations in waste water treatment: screening, racks, mixing, flocculation, sedimentation, floatation, elutriation, vacuum filtration & incineration.

UNIT IV

Chemical unit operations in waste water treatment: reaction kinetics, chemical precipitation, aeration and gas transfer process, rate of gas transfer, adsorption & disinfection.

UNIT V

Biological unit operations- aerobic and anaerobic cycles; kinetics of biological growth, application of kinetics to treatment systems, aerobic waste treatment, anaerobic waste treatment.

UNIT VI

Air conditioning systems: clean – room air conditioning; important pollutants of air; properties of particulate matter and air pollution control methods.

Suggested Readings

Conway R. & Ross RD. 1980. Handbook of Industrial Waste Disposal. Van Nostrand Reinhold.

Lewis & Athony. 1976. Industrial Air Pollution Control Equipment for Particulate. CRC Press.

Metcalf & Eddy. 2003. Waste Water Engineering Treatment Disposal and Reuse. Tata McGraw Hill.

Threkeld. 1970. Thermal Environmental Engineering. Prentice-Hall of India.

DE 625 INSTRUMENTATION AND PROCESS CONTROL 2+1

Objective

To impart basic knowledge on principles of measurements and process control, understanding the working and selection of instruments and devices for simple applications.

Theory

UNIT I

Instrument Terminology: Elements of generalized measurement system, static and dynamic characteristics of instruments.

UNIT II

Transducers: Electrical, mechanical, magnetic and optical transducers for measurement of process variables like temperature, pressure, flow, level, consistency, pH and humidity.

UNIT III

Indicating and Recording Devices: Digital indicators, strip and circular chart recorders.

UNIT IV

Principles of Automatic Process Control: Process characteristics, control system parameters, discontinuous, continuous and composite control modes. Final controlling elements, pneumatic and electric controllers.

UNIT V

Introduction to Computer Based Control: Computer based controller, data logging, supervisory control, flow chart, control system networks, basic structure and operation of programmable logic controllers (PLCs).

Practical

Study of various transducers for measurement of pressure, flow, level, humidity; temperature; study the controller and recorder of pasteurizer; the working of controllers in constant temperature water baths; to make ladder diagrams and flow sheet diagrams for control logics; to programme a PLC; computer interface of a PLC.

Suggested Readings

Eckman DP. 1972. Automatic Process Control. Wiley Eastern Pvt. Ltd.

Johnson CD. 2006. Process Control Instrumentation Technology. Prentice Hall of India.

Liplak BG. 1995. Process Measurement and Analysis. Butterworth Heinman.

Sawhney AK & Sawhney P. 2007. Electrical and Electronic Measurements and Instrumentation. Dhanpat Rai & Sons.

DE-626 Industrial automation and robotics (3+0)

UnitI

Introduction:Automation in Production System, Principles and Strategies ofAutomation, Basic Elements of an Automated System, AdvancedAutomation Functions, Levels of Automations. Flow lines &Transfer Mechanisms, Fundamentals of Transfer Lines.

UnitII

Materialhandling and Identification Technologies: Overview of MaterialHandling Systems, Principles and Design Consideration, MaterialTransport Systems, Storage Systems, Overview of AutomaticIdentification Methods.

UnitIII

Automated Manufacturing Systems: Components, Classification and Overview of Manufacturing Systems, Manufacturing Cells, GT andCellular Manufacturing, FMS, FMS and its Planning and Implementation.Quality Control Systems: Traditional and Modern Quality ControlMethods, SPC Tools, Inspection Principles and Practices,Inspection Technologies.

UnitIV

Control Technologies in Automation: Industrial Control Systems,Process Industries Versus Discrete - Manufacturing Industries,Continuous Versus Discrete Control, Computer

Processand its Forms.

UnitV

ComputerBased Industrial Control: Introduction & Automatic ProcessControl, Building Blocks of Automation Systems: LAN,Analog & Digital I/O Modules, SCADA Systems & RTU.Monitoring of plant parameters through Internet. DistributedControl System: Functional Requirements, Configurations & some popular Distributed Control Systems. IndustrialControl Applications in dairy and food processing industry.

UnitVI

Basicprinciples of robotic technology, configurations, control.Application of Machine Vision System, Image Processing and Analysis.Typical Pick & place, loading & unloading, packaging andpalletizing applications.

Suggestedbooks

Groover,M. P. 2009. Automation, production systems, and computer-integratedmanufacturing. Prentice Hall Press.

Kant,K. 2010. Computer-based Industrial Control. PHI Learning Pvt. Ltd..

Cichocki,A., Ansari, H. A., Rusinkiewicz, M., & Woelk, D. 2012. Workflowand process automation: concepts and technology (Vol. 432). SpringerScience & Business Media.

Moore,C. A. 2012. Automation in the food industry. Springer Science &BusinessMedia.

Hollender,M. 2010. Collaborative process automation systems. ISA.

Pre-requisite Courses in Dairy Engineering for M. Tech. (DE) Students with B. Tech. (Dairy Technology) background

DE 412 STRENGTH OF MATERIALS 2+0

Objective

To develop competence in stress analysis of machine parts.

Theory

UNIT I

Engineering requirement of materials such as Properties of materials such as mechanical, Thermal and Technological etc. Mechanical properties – Tensile strength, yield strength,

creep, impact strength. Technological properties – Hardness, Weld-ability, Machinabilty, formability, Castablity etc.

UNIT II

Review of stresses in machine parts, temperature stresses, principal planes and stresses, Mohr‘s circle of stress.

UNIT III

Bending of beams, stress analysis in beams of two different materials, shear stresses in beams.

UNIT IV

Strain energy in tension, compression, shear, bending and torsion. Impact loads on tension members, strength of biomaterials.

Suggested Readings

DenHartog, J.P. 2014. Advanced strength of materials. CourierCorporation.

Callister,W.D. and Rethwisch, D.G., 2007. Materials science and engineering: anintroduction. Wiley.

DaSilva, V.D., 2005. Mechanics and strength of materials. SpringerScience & Business Media

DE 423 MACHINE TOOL ENGINEERING 2+1

Objective

To provide basic knowledge of construction and operation of various machine tools and metal cutting.

Theory

UNIT I

Principles of metal cutting: Geometry of single point cutting tools, drills and milling cutters, normal and effective rake, chip formation, shear plane and shear zone analysis. Cutting tool materials heating of tools and use of cutting fluids.

UNIT II

Types of grinding machines, grinding wheels, their selection, speed, and wheel materials, shaper and planer machines.

UNIT III

Types of lathe machines and lathe operations, Turret and Capstan lathes, lathe tools, types of milling machines, milling cutters, cutting speed, calculation of milling time.

UNIT IV

Types of drills and drilling machines, sawing machines, abrasive cutting, power hacksaw, speed and feed for drilling, shaping, milling and lathe operations.

Practical

Lathe operations such as facing, turning, taper turning and thread cutting, Use of radial drilling machine. Study the construction and operation of milling machine, plain milling on milling machine. Study the operation of a shaper and prepare a square job from a given round bar.

Suggested Readings

Chapman WAJ. 1972. Workshop Technology. Part-III. Edward Arnold.

Gupta KN & Kaushish JP. 1978. Workshop Technology (Theory and Practice). Vol. II. New Heights, New Delhi.

Raghuvanshi BS. 2003. A Course in Workshop Technology. Vol. II. Dhanpat Rai & Sons, New Delhi.

Sen GC & Bhattacharya A. 1969. Principles of Metal Cutting. Central Book.

DE 424 UNIT OPERATIONS 2+0

Objective

To impart engineering knowledge of various unit operations related to agricultural and dairy processing.

Theory

New Syllabus

UNIT I

Grading, cleaning, washing, sorting, shelling, dehusking, decortication, milling, polishing, pearling, drying (evaporative, osmotic and freeze drying), Mixing, clarification, coagulation, mechanical separation, sedimentation.

UNIT II

Handling of food products – Mechanics of bulk solids, selection of bulk handling equipment, operation and construction of conveyors and elevators viz. belt conveyors, screw/auger conveyors, bucket elevators and drag/chain conveyors. Estimation of energy requirement, damage to products during mechanical handling. Operation and maintenance of conveying equipment.

UNIT III

Mechanical cleaning and sizing of food products – Size reduction, size characteristics, particle geometry, energy for size reduction of granular materials and dry powders, size- reduction equipment, performance characteristics of size reducers. Different milling methods, cryogenic grinding.

UNIT IV

Crystallization – Material and energy balance in crystallizers, principles of crystal growth, super saturation and nuclei formation, operation of batch and continuous crystallizers.

UNIT V

Distillation – Flash distillation of binary mixtures, differential distillation, steam distillation.

UNIT VI

Flow through porous media -- Absorption, pressing, expelling, leaching, extraction, palleting, extrusion.

Suggested Readings

McCabeWL & Smith JC. 2010. Unit Operations in Chemical Engineering.McGraw Hill.

Foust,A.S., Wenzel, L.A., Clump, C.W., Maus, L. and Andersen, L.B. 2008.Principles of unit operations. John Wiley & Sons.

Geankoplis,C., 2003. Transport processes and separation process principles(includes unit operations). Prentice Hall Press.

Sahay,K.M. and Singh, K.K. 1996. Unit operations of agriculturalprocessing. Vikas Publishing House Pvt. Ltd..

DE-411 MATERIAL SCIENCE (2+0)

Objectives: - To provide basic knowledge about the basic structure of material and their change in mechanical properties as a result of operation of various heat treatment processes.

THEORY

Unit I

Structure of atoms and molecules, Binding in solids, Types of bonds, Covalent, Ionic, metallic and molecular binding. Defects or imperfections and dislocations, Solid solutions and characteristics of solid solutions, inter-metallic compounds.

Unit II

Engineering requirement of materials such as Properties of materials such as mechanical, Thermal and Technological etc. Mechanical properties – Tensile strength, yield strength, creep, impact strength. Technological properties – Hardness, Weld-ability, Machinabilty, formability, Castablity etc.

Unit III

Deformation of metals; elastic and plastic deformation, theory (dislocation) Bauschinger effect, work hardening, recovery, recrystallisation and grain growth, cold and hot working. Effect of grain size, heat treatment, atmospheric exposure and low temperature on the properties of metal.

Unit IV

Heat treatment, Necessity of heat treatment processes, Microstructure of carbon steel, behaviour of steel when heated, critical points, Fe-C equilibrium diagrams, Critical cooling rate, Different heat treatment such as stress relieving, annealing, normalizing, hardening, tempering, case hardening, surface hardening etc. factors affecting harden ability, martensitic transformation, alloy steels, effect of alloying element on structure, mechanical properties and heat treatment.

REFERENCE BOOKS

1. Material Science & processes by G-B-S Narang-pub Khanna publisher, 2-B, Nath Market , Nai Sarak, Delhi.

2. The Nature and Properties of Engg-Materials by Zbinginiew Djastrzebski pub wiley & sons Ine-NY-London. Tronto-

3. Introduction to properties of materials by Deniel Rosenthal & Robert M. Asmew- Pub Van Nostrand Reinhold Company, New York/Toronto/London-

4. Material Science by R.B Gupta-Pub. Satya Prakashan, Tech-India Publications---- 7698 New Market, New Rohtak Road, Ne Delhi

Major courses – Ph D (Dairy Engineering)

Course Number Course Nomenclature Credits

DE 711 ADVANCES IN DAIRY

PROCESS ENGINEERING

3+1

DE 712 ADVANCED HEAT

TRANSFER

3+0

DE 713

PHYSICO-CHEMICAL

PROCESSES

3+0

DE 721 ADVANCES IN FOOD

PROCESS ENGINEERING

3+0

DE-722 PACKAGE

PERMEABILITY AND

SHELF-LIFE

3+0

DE 711 ADVANCES IN DAIRY PROCESS ENGINEERING 3+1

Theory

UNIT I

Evaporation: Classification, design of multiple-effect evaporator, temperature distribution,

boiling point elevation, operation, feeding methods, condensate and air removal, scale

formation and removal, heat and mass balance, vapor recompression.

UNIT II

Drying: Design data, performance and selection and design of dryer.

UNIT III

Mixing of materials: Factors in mixing, types, operation, mixing gas, liquid and solid, heat

transfer in mixers, power requirement, transmission, scale-up of models.

UNIT IV

Material handling: System and devices, design of screw, belt, flight, apron conveyors, bucket

elevators, power requirements, and applications, feeders and feeding mechanism.

Suggested Readings

Das H. 2005. Food Processing Operations and Analysis. Asian Books.

Fellows PJ. 1988. Food Processing Technology, Principle & Practices.

Ellis Horwood.

Toledo RT. 2007. Fundamentals of Food Process Engineering. Springer.

DE 712 ADVANCED HEAT TRANSFER 3+0

Theory

UNIT I

Steady state one –dimensional problems, Bessel functions, composite structures, Principal of

superposition, Heterogeneous solids. Power series solutions, Properties of Bessel functions.

Extended surfaces. Approximate solutions for extended surfaces.

UNIT II

Steady state two and three- dimensional problems. Separation of Variables. Orthogonal

functions. Boundary value problems. Characteristic value problems, Orthogonality of

characteristics functions, Fourier series. Separation of variables; Steady two-dimensional

spherical geometry; selection of coordinates, steady two-dimensional spherical geometry-

Legendre polynomials. Steady three-dimensional geometry.

UNIT III

Unsteady problems- Separation pf Variables. Orthogonal functions. Distributed systems

having stepwise disturbances. Use of one-dimensional chart. Time- dependent boundary

conditions. Duhamel’s superposition integral. Laplace transforms.

UNIT IV

Heat transfer in turbulent flow: turbulent flow, boundary layer, Prandtl analogy, temperature

distribution in turbulent flow, empirical and practical correlation for convection heat transfer,

heat transfer in packed beds.

Suggested Readings

Holman JP & Ganesan. 2002. Heat Transfer. Tata McGraw-Hill.

James. 1974. Engineering Heat Transfer. John Wiley & Sons.

Kaviany Massoud. 2002. Principles of Heat Transfer. John Wiley & Sons.

Kreith F & Bohn M. 1997. Principles of Heat Transfer. PWS Publ. Co.

DE 713 PHYSICO-CHEMICAL PROCESSES 3+0

Theory

UNIT I

Adsorption process. Relationship between surface tension and adsorption, adsorption

equilibria and adsorption isotherm. Sorption kinetics in continuous flow reactors, factors

influencing adsorption.

UNIT II

Separation processes. Reverse osmosis. water and solute diffusion, nanofiltration,

microfiltration, membrane properties, concentration polarization, mathematical description of

flow through a membrane, extractions, super critical fluid extraction.

UNIT III

Electrodialysis. Minimum energy requirements, selective ion transport, design of an

electrodialysis system, ion-exchange process, exchange materials, kinetics of exchange,

exchange isotherm, ion-selectivity.

UNIT IV

Aeration and gas transfer, gas transfer processes, rates of gas transfer, film transfer, liquid-

phase transport.

Suggested Readings

Aiba SH, Arthur E & Mills N. 1973. Bio-Chemical Engineering. University Press.

Das H. 2005. Food Processing Operations and Analysis. Asian Books.

Rao MA & Rizvi SSH. 1986. Engineering Properties of Foods. Marcel Dekker.

Geankoplis, CJ. 1993. Transport Processes and Unit Operations. III. Edition. Prentice-Hall

International Inc.

McCabe WL, Smith, JC and Harriot, P. 1993. Unit Operations of Chemical Engineering.

McGraw Hill International Edition, Singapore.

Richardson, JF, Harker, JH and Backhurst JR. 2002. Volume 2, Coulson and Richardson’s

Chemical Engineering. Fifth edition. Butterworth Heinemann, Oxford.

Ruthven, DM. 1984. Principles of Adsorption and Adsorption Processes. John Wiley & Sons.

DE 721 ADVANCES IN FOOD PROCESS ENGINEERING 3+0

Unit 1

High pressure processing (HPP): Effect of HP on microorganisms, Equipments for

HPP – batch and continuous systems, pressure vessel consideration & HP pumps and

control systems, potential applications for foods

Unit 2

Microwave heating: Principles of energy absorption, microwave heating systems,

applications

Unit 3

Irradiation: Principles of irradiation , physical, chemical and biological effects,

isotope and machine sources, Irradiation facility , safety aspects

Unit 4

Process control in food processing : Process Simulation, Real time instrumentation,

Automatic Process control Systems

Suggested Readings

1. J G Brennan (Editor) 2006 Food Processing handbook WILEY-VCHVerlag GmbH & Co.

KGaA, Weinheim, Germany

2. A.G. Gaonkar, ed. 1995 Food processing: Recent developments,.Elsevier Science B V

3. 3. Soojin Jun, Joseph M. Irudayaraj (editors) 2009Food Processing Operation Modeling

Design and Analysis, C RC Press Taylor & Francis Group, Boca Raton, London

4. Xiao Dong Chen (Editor), Arun S. Mujumdar (Editor) 2008 Drying Technologies in

Food Processing. Wiley-Blackwell, West Sussex UK

5. M.A. Rao, Syed S.H. Rizvi, (eds) 1995. Engineering Properties of Foods, 2nd

Edition. Marcel

Dekker. New York

6. Simatos, D., Multon, J.L. (Eds.) 1985 Properties of water in foods. Dordrecht: Martinus

Nijhoff

DE-722 PACKAGE PERMEABILITY AND SHELF-LIFE 3+0

Unit-1

Water activity in food processing and preservation: Moisture sorption phenomenon in foods;

thermodynamics of water activity; composition based water activity prediction models;

sorption isotherms, determination of sorption isotherms, moisture sorption hysteresis and

models for prediction of sorption isotherms.

Unit-2

Temperature and moisture control in foods. Adiabatic saturation of air & its application

Unit 3

Protective packaging of foods: Use of moisture vapours permeability rates in design for a

definite shelf-life. Design problems. Mathematical modelling for shelf-life simulation.

Unit-4

Iterative procedures for moisture sensitive products, oxygen sensitive products; error

analysis, water vapour permeability and oxygen barrier properties of composite packaging

materials and fabricated package systems.

Suggested Readings:

1. Duckworth, R. 1975. Water Relations in Foods, Academic Press.

2. Toledo, R.T. 1997. Fundamentals of Food Process Engineering, CBS Publications.

3. Gaonkar, K.G. (Ed.). 1995. Food Processing – Recent Developments, Elsevier.

4. D. Simatos and J.L. Multon (Eds.). 1985. Properties of Water in Foods. Dordrecht: Martinus

Nijhoff.

5. James G. Brennan (Editor), 2006. Food Processing Handbook, Wiley-VCH Verlag GmbH &

Co. KGaA, Wienheim. Germany.

6. M.A. Rao and S.S.H. Rizvi (Eds.), 1995. Engineering Properties of Foods (2nd

Edn.) New

York : Marcel Dekker.

Additional Readings:

1. Karel, M. and Lund, D.B. 2003. Physical Principles of Food Preservation. Second

Edition. Marcel Dekker.

2. Barbosa-Canovas, G., Fontana, A.J., Schmidt, S.J. and Labuza, T.P. Water activity in

Foods-Fundamentals and Applications. Blackwell Publishing.

3. Robertson GL. 1992. Food Packaging (Principles and Practice). Marcel Dekker.

PhD- Animal Biochemistry

With Minor-Animal Biotechnology

Ist Semester

2nd Semester

Major Courses

AB-711 Advanced Enzymology (2+0)

AB-712 Advanced Molecular Biology (2+0)

AB-713 Functional Genomics, Proteomics & (2+0)

Metabolomics

AB-714 Biomembranes (2+0)

Major Courses

AB-721 Biochemistry of Biotic & Abiotic Stresses (2+0)

AB-722 Current Topics in Biochemistry (2+0)

AB-723 Advanced techniques in Biochemistry (2+0)

AB-724 Advanced Bioinformatics (2+0)

Seminar

AB-719 (1+0)

Seminar

AB-729 (1+0)

Minor Courses

BT-711 Gene Cloning and Expression (3+0)

BT-713 Advances in Reproductive

Biotechnology (3+0)

BT-611 Fundamentals of Cell &

Molecular Biology (3+0)

Minor Courses

BT-722 Advances in Animal Cell Culture (3+0)

Supporting Course

Supporting Course

For students obtained M Sc degree from other University

CS-621 Statistical packages for Statistical

Computing (3+0)

For students obtained M Sc degree from NDRI

DM-622 Microbial Genetics (2+1)

Total credits = 18

Total credit = 15

Grand total credit = 33

Thesis credit = 45

The minimum credit requirement for Doctoral degree as per requirement of Dairy Science College

Major Minor Supporting Seminar Thesis Total

15 06 03 02 45 75


With Minor-Animal Physiology

Ist Semester

2nd Semester

Major Courses



AB-713 Functional Genomics, Proteomics & (2+0) Metabolomics


Major Courses





Seminar

AB-791 (1+0)

Seminar

AB-791 (1+0)

Minor Courses

AP-711 Biotechniques in Animal Production (3+0)

AP-714 Advances in Biosynthesis & Secretion

of milk (3+0)

AP-614 Physiology of Animal Reproduction (3+0)

Minor Courses

AP-722 Advances in Reproductive Physiology (3+0)

Supporting Course

Supporting Course


CS-621 Statistical packages for Statistical

Computing (3+0)



Total credits = 18

Total credit = 15


Thesis credit = 45



15 06 03 02 45 75


With Minor-Dairy Microbiology

Ist Semester

2nd Semester

Major Courses



AB-713 Functional Genomics, Proteomics &

Metabolomics (2+0)


Major Courses





Seminar

AB-719 (1+0)

Seminar

AB-729 (1+0)

Minor Courses

DM-712 Advances in Microbial Genetics (3+0)

DM-612 Microbial Physiology (3+0)

Minor Courses

DM-721 Advances in Dairy and food Microbiology (3+0)

DM-722 Mechanism of Microbial Pathogenesis (3+0)

Supporting Course

Supporting Course


CS-621 Statistical packages for Statistical Computing (3+0)



Total credits = 18

Total credit = 15


Thesis credit = 45



15 06 03 02 45 75

M.Sc.- Animal Biochemistry

With Minor-Animal Biotechnology

Ist Semester

2nd Semester 3rd Semester

Major Courses

AB-611 Basic Biochemistry (3+1)

AB-612 Enzymology (2+1)

AB-613 Biochemical Techniques (3+1) AB-614 Food & Nutritional Biochemistry

(3+0)

Major Courses

AB-621 Intermediary metabolism (3+0)

AB-622 Molecular Biology (3+1)

AB-623 Immunochemistry (2+1)

AB-624 Animal Biochemistry (3+0)

Non credit courses

GS-601 Library and information services (0+1)

GS 602 Technical writing (1+1)

GS 603 Intellectual Property and its management in agriculture (1+0)

GS 604 Basic concepts in laboratory techniques/practices (0+1)

Seminar

AB-629 (1+0)

Minor Courses

BT-612 Animal Cell Culture: Principles & Applications (3+0)

BT-614 Reproductive Biotechnology (2+1)

Minor Courses

ABT-623 Animal Genomics (2+1)

Supporting Courses

Supporting Courses

CS-621 Statistical packages for Statistical Computing (3+0)

Total credits 20

Total credits 25

Total credit 4


Thesis credit = 20

The minimum credit requirement for Master degree as per requirement of Dairy Science College


24 06 03 01 20 60


With Minor-Animal Physiology

Ist Semester


Major Courses Major Courses Non credit courses



AB-613 Biochemical Techniques (3+1) AB-614 Food & Nutritional Biochemistry

(3+0)



AB-623 Immunochemistry (2+1)



GS 602 Technical writing (1+1)

GS 603 Intellectual Property and its management in agriculture (1+0)

GS 604 Basic concepts in laboratory techniques/practices (0+1)

Seminar

AB-691 (1+0)

Minor Courses

AP-614 Physiology of Animal

Reproduction (2+1)

Minor Courses

AP-611 Physiology of Digestion (2+1)

AP-622 Physiology of Lactation (2+1)

Supporting Courses

Supporting Courses

ES-629 Design of Experiments (3+1)

ES-630 Statistical packages for Statistical Computing (3+0)

Total credits 20

Total credits 25

Total credit 4


Thesis credit = 20

The minimum credit requirement for Master degree as per requirement of Dairy Science College


24 06 03 01 20 60


With Minor-Dairy Microbiology

Ist Semester


Major Courses



AB-613 Biochemical Techniques

Major Courses



AB-623 Immunochemistry

Non credit courses


GS 602 Technical writing

(3+1) AB-614 Food & Nutritional Biochemistry

(3+0)

(2+1)


(1+1)

GS 603 Intellectual property and its management in agriculture (1+0)

GS 604 Basic concepts in laboratory techniques/practices

(0+1)

Seminar

AB-691 (1+0)

Minor Courses

DM-612 Microbial Physiology (2+1)

DM-615 Microbiology of processed foods

(2+1)

Minor Courses

DM-622 Microbial genetics (2+1)

Supporting Courses

Supporting Courses

ES-629 Design of Experiments (3+1)

ES-630 Statistical packages for Statistical Computing (3+0)

Total credits 20

Total credits 25

Total credit 4


Thesis credit = 20

The minimum credit requirement for Master l degree as per requirement of Dairy Science College


24 06 03 01 20 60

COURSE CONTENTS (BIOCHEMISTRY)

Ist Semester

AB- 611 BASIC BIOCHEMISTRY 3+1

Objectives

To provide elementary knowledge/overview of structure and functions and metabolism of biomolecules.

Theory

UNIT I

Scope and importance of biochemistry in agriculture; fundamental principles governing life; structure of water; acid base concept and buffers; pH; hydrogen bonding; hydrophobic, electrostatic and Van der Waals forces; General introduction to techniques for determination of structure of bioplymers.

UNIT II

Classification, structure and function of carbohydrates, lipids, amino acids, proteins, nucleic acids and biomembranes.

UNIT III

Classification, structure, functions and mechanism of action of vitamins and harmones and enzymes. Vitamins as harmones. Principles of Bioenergenetics; concepts of entropy and free energy changes related to biological process.

UNIT IV

Metabolism of carbohydrates, lipids, proteins and nucleic acids. oxidative phosphorylation and photophosphorylation. Recombinant DNA Technology.

Practical

1. Preparation of standard solutions.

2. Preparation of buffer solutions.

3. Extraction and estimation of Glucose by Nelson Somoygi Method.

4. Estimation of Fructose using resorcinol.

5. Estimation of Proteins by Lowry‘s method.

6. Estimation of DNA by Diphenylamine

7. Estimation of RNA by orcinol.

8. Estimation of Ascorbic acid using dye.

9. Separation of lipids by silicic acid column chromatography.

Suggested Readings

Conn EE & Stumpf PK. 1987. Outlines of Biochemistry. John Wiley.Metzler DE. 2006. Biochemistry. Vols. I, II. Wiley International.

Nelson DL & Cox MM 2004. Lehninger Principles of Biochemistry. 4th Ed. MacMillan.

Voet D, Voet JG & Pratt CW. 2007. Fundamentals of Biochemistry.John Wiley.

AB-612 ENZYMOLOGY 2+1

Theory

UNIT I

Introduction and historical perspective, Enzyme nomenclature and IUPAC classification, enzyme compartmentalization in cell organelles, isolation, and purification of enzymes, measurement of enzyme activity. ribozymes, isozymes, abzymes, restriction endonucleases.

UNIT II

Enzyme structure, enzyme specificity, active site, active site mapping, mechanism of enzyme catalysis. cofactors, coenzymes- their structure and role.

INIT III

Enzyme kinetics, enzyme inhibition and activation, multienzyme, complexes, allosteric enzymes and their kinetics, regulation of enzyme, activity. qualitative description of “concerted” & “sequential” models for allosteric enzymes. Half site reactivity, Flip-flop mechanism, positive and negative co-operativity. Monod Koshland Model.

Concept of ES complex, active site, specificity derivation of Michaelis-Menten equation for uni- substrate reactions. Different plots for the determination of Km & Vmax and their physiological significances. Importance of Kcat/Km. Kinetics of zero & first order reactions. Significance and evaluation of energy of activation.

UNIT IV

Isolation and purification of enzymes, Applications of enzymes in chemical and food industry, enzyme immobilization, biosensors and clinical applications of enzymes.

Practical

1. Enzyme assay by taking any model enzyme like alpha-amylase or alkaline phosphatase.

2. Isolation and purification of any model enzyme like B-galoctosidase or acid phosphatase.

3. Study of the effect of enzyme and substrate concentrations and determination of Km and Vmax.

4. Determination of pH and temperature optima of alkaline phospatase.

5. To study the effect of various inhibitors of enyzymatic activity.

6. Determination of the pH and temperature stability of alkaline phosphatase.

Suggested Readings

Bergmeyer HU. 1983. Methods of Enzymatic Analysis. Vol. II. Verlag Chemie, Academic Press.

Dixon M, Webb EC, Thorne CJR & Tipton KF. 1979. Enzymes. 3rd Ed. Longman.

Maragoni AG. 2003. Enzyme Kinetics - A Modern Approach. John Wiley.

Palmer T. 2001. Enzymes: Biochemistry, Biotechnology and ClinicalChemistry. 5th Ed. Horwood Publ.

Price NC & Stevens L. 2003. Fundamentals of Enzymology. Oxford Univ. Press.

Wilson K & Walker J. (Eds.). 2000. Principles and Techniques of Practical Biochemistry. 5th Ed. Cambridge Univ. Press.

AB-613 BIOCHEMICAL TECHNIQUES 3+1

Objective

To impart practical knowledge about various techniques used in purification and characterization and estimation of cellular constituents

Theory

Unit I

Spectroscopy: Principles and applications of UV, Visible, fluorescence, NMR, ESR. X-ray diffraction, mass spectrometry.

Unit II

Chromatographic Techniques: Principles and applications of chromatographic techniques viz., TLC, HPLC, GLC, ion-exchange, gel-filtration, affinity, hydrophobic interaction chromatography, metal chelate chromatography.

Unit III

Electrophoretic Techniques: Concepts in electrophoresis, PAGE, SDS-PAGE, molecular weight determination; isoelectrofocussing, 2D-PAGE, Agarose electrophoresis, Capillary Electrophoresis;

Unit IV

Principles and applications of Northern blot, Western Blot and Southern Blot: ELISA, RIA, PCR. Protein sequencing

Unit V

Radiotracer Techniques: Concepts in radioactivity, radioactivity counting methods, Scintillation counting. Non-radioactive labelling.

Practicals:

1. Determination of absorption maxima and molar extinction coefficient of p-Nitrophenol from its absorption spectrum.

2. Effect of pH and solvent polarity on absorption spectrum of p-Nitrophenol.

3. Effect of slit width on absorption spectrum.

4. Estimation of proteins using Bradford/ BCA method

5. Separation of proteins and Mr Determination using SDS-PAGE.

6. Separation of Lipids using TLC

7. Separation of fatty acid methyl esters using GLC

8. Separation of proteins using gel filtration

9. Separation of proteins using Ion-exchange chromatography

10. Demonstration of HPLC for separation of Biomolecules

AB-614 FOOD AND NUTRITIONAL BIOCHEMISTRY 3+0

Objective

To impart knowledge regarding the biochemical aspects of various nutrients and their interactions in foods during processing, storage and deterioration.

Theory

UNIT I

Fundamentals of human nutrition, concept of balanced diet, biochemical composition, energy and food value of foods with special reference to milk and dairy products. Physico-chemical, functional and nutritional characteristics of carbohydrates, proteins and fats and their interactions (emulsions, gelation, browning etc.). Nutritional quality and evaluation of nutritive value of proteins

UNIT II

Nutritional requirements for different age groups and physiological status, factors effecting nutritional requirements, Biochemical and nutritional aspects of vitamins, minerals. Nutraceuticals, antioxidants, food toxins, antinutritional factors, probiotics and cultured dairy products.

UNIT III

Carbohydrates with special references to nutritional importance of lactose and dietary fibers, Fats-types of fatty acids and their significance in obesity and cardiovascular diseases, role of calcium in hypertension, cancer and osteoporosis, Biological availability of calcium.

UNIT IV

Effect of cooking, processing and preservation of different food products on nutrients, Biochemical aspect of post harvest storage specifically food spoilage. Enzymes in food industry, food additives (coloring agents, preservatives etc.), biogenesis of food flavours and aroma.

Suggested Readings

Alais C & Lindel G. 1995. Food Biochemistry. Amazon Springer.

DeMan JM. 1999. Principles of Food Chemistry. 3rd Ed. Springer.

Fennema OR. 1996. Food Chemistry. 3rd Ed. CRC Press.

Hulme AC. (Ed.). 1970. Biochemistry of Fruits and Vegetables and their Products. Vols.

I, II. Academic Press.

Ranganna S. (Ed.). 1986. Handbook of Analysis and Quality for Fruits andVegetable Products. Tata McGraw Hill.

Robinson DS. 1987. Food Biochemistry and Nutritional Value. Longman.

Swaminathan,M.S. Essentials of Foods and Nutrition VoL-l and II

Goodhart and Shils. Modem Nutrition in Health and Diseases

Wildwan and Mederios. Advanced Human Nutrition

Martin, East wood and Edenburg. Principles of Human Nutrition

Viswanath M. Sardesai.Introduction to Clinical Nutrition

IInd Semester

AB-621 INTERMEDIARY METABOLISM 4+0

Objective

To teach metabolic pathways, their regulation, and methods used in their elucidation.

Theory

UNIT I

Introduction to metabolism, methods of studying metabolism, transport mechanism, bioenergetics, biological oxidation.

UNIT II

Catabolic and anabolic pathways of carbohydrates: glycolysis, citric acid cycle, pentose phosphate pathway, glyoxylate cycle, gluconeogenesis, metabolism of glycogen.

UNIT III

Fatty acid catabolism & biosynthesis, lipid biosynthesis, Electron transport and oxidative phosphorylation.

UNIT IV

Degradative and biosynthetic pathways of amino acids. Degradation & biosynthesis of nucleotides. Photosynthesis, biological nitrogen fixation, sulphur cycle, Metabolic engineering concepts.

UNIT V

Compartmentation of metabolic pathways, regulation of different metabolic pathways, major metabolic disorders, Integration of metabolism, metabolic profiles of major organs, regulation of body mass, altered metabolism in starvation & diabetes mellitus

Suggested Readings

Berg JM, Tymoczko JL, Stryer L & Clarke ND 2000. Biochemistry. 5th Ed. WH Freeman & Co.

Metzler DE. 2006. Biochemistry. Vols. I, II. John Wiley.

Voet D, Voet JG & Pratt CW. 2007. Fundamentals of Biochemistry. John,Wiley.

Zubey GL. 1998. Biochemistry. 4th Ed. WCB London.

Nelson DL & Cox MM 2005. Lehninger Principles of Biochemistry. 4th Ed. WH Freeman & Co.

AB- 622 MOLECULAR BIOLOGY 3+1

Objective

To provide knowledge regarding genes, their functions, expression, regulation and transfer in heterologous systems.

Theory

UNIT I

Historical development of molecular biology, nucleic acids as genetic material, chemistry and structure of DNA and RNA, Genome organization in prokaryotes and eukaryotes, repetitive and non-repetitive DNA, satellite DNA; chromatin structure and function.

UNIT II

DNA replication, DNA polymerases, topoisomerases, DNA ligase, reverse transcriptase, RNA polymerases, transcription process, RNA editing, RNA processing. molecular mechanism of mutation.

UNIT III

Ribosomes structure and function, organization of ribosomal proteins genetic code, aminoacyl tRNA synthases‘ inhibitors of replication, transcription and translation; translation and Post translational modification; nucleases and restriction enzymes, regulation of gene expression in prokaryotes and eukaryotes, translation in eukaryotes.

UNIT IV

DNA sequencing, recombinant DNA technology, vectors, isolation of genes, recombinants vector, selection of recombinants, PCR and its variants; site directed mutagenesis, in vitro transcription, gene silencing. Introduction to bioinformatics tools for primer designing, sequence blast and NCBI data bases.

Practical

1. Isolation and purification of DNA

2. Isolation and purification of RNA

3. Purity-check of isolated DNA and RNA

4. Restriction fragmentation of DNA and agarose gel electrophoresis

5 RAPD analysis of DNA,

6. cDNA synthesis using PCR,

7. Plasmid isolation

AB-623 IMMUNOCHEMISTRY 2+1

Objective

To give an insight into the biochemical basis of immunity.

Theory

UNIT I

History and scope of immunology, cellular basis of immunity-adaptive and non-adaptive immunity, memory, specificity and diversity, self and non self discrimination, immune system, organs, tissues and cells, cell mediated vs humoral immunity, immunoglobulins, concept of antigen, immunogen, adjuvant, hapten

UNIT II

Classes of antibodies, Antibody diversity, theories of generation of antibody diversity, Monoclonal antibodies, polyclonal antibodies, Hybridoma, Recombinant antibodies, complement system- classical and alternate.

UNIT III

Cellular interactions in the immune response, affinity, avidity, B-cell and T-cell response, major histocompatibility complex, cell mediated immune response, cytokines, Vaccine.

UNIT IV

Immunoregulation, immunological tolerance, hypersensitivity, innate resistance and specific immunity. Current immunological techniques Immunodiffusion, Immunoelectrophoresis, immunofluoresence, rocket electrophoresis, fluorescence-activated cell sorter.

Practical

1.Handling, inoculation and bleeding of laboratory animals,

2. Preparation of antigens and antisera

3.Separation of lymphocytes from blood, viable lymphocyte count,

4.Phagocytosis,

5.Dectection of antibody by precipitation, agglutination, immunodiffusion,

6.Immunoelectrophoresis,

7.Quantitation of immunoglobulins by zinc sulphate turbidity and by ELISA,

8.Selective salt fractionation of immunoglobulins and removal of salts from precipitated immunoglobulins using dialysis.

9. Characterization of immunoglobulins by PAGE.

Suggested Readings

Abbas AK & Lichtman AH. 2003. Cellular and Molecular Immunology. 5th

Ed. WB Saunders.

Goldsby RA, Kindt TJ & Osborne BA. 2003. Immunology. 4th Ed. WH

Freeman.

Harlow & Lane D. (Eds.) 1988. Antibodies: A Laboratory Manual. Cold

Spring Harbor Laboratory.

Kuby J.1996. Immunology. 3rd edition WH Freeman.

Male D, Brostoff J, Roth DB & Roitt I. 2006. Immunology. 7th Ed.Elsevier.

Ivn Roitt (Eds.) 1997. Essential Immunology Publisher -Blackwell Scientific Publication, Oxford

Van Oss. Immunochemistry

Manson, M.M.(Eds.) 1992. Immunochemical Protocols: Methods in Molecular Biology Vol. 10- Humana Press Totowa, N.J.

AB-624 ANIMAL BIOCHEMISTRY 3+0

Objectives

To impart knowledge regarding biochemistry of various physiological processes, specialized tissues and hormone action in animal system.

Theory

UNIT I

Digestion and absorption of food, Vitamins, Detoxification, Biochemistry of specialized tissues–connective tissue, skin, muscle, nervous tissue, blood and other body fluids, Biochemistry of Rumen functions.

UNIT II

Water, electrolyte and acid-base balance, Biochemistry of respiration, Structure, function and mechanism of action major trace elements.

UNIT III

Harmones of hypothalamus, pituitary, thyroid, pancreas, adrenals, gut, kidney and sex hormones. Membrane receptors of harmones.

UNIT IV

Molecular mechanism of signal transduction pathways; structure, function and regulation of production of male and female gametes; in vitro fertilization. Molecular mechanism of milk biosynthesis in mammary gland; Potent biological tissue effectors viz Eicosanoids, interleukins, interferons, bioactive peptides and growth factors.

Clinical Biochemistry of domestic animals: Clinical significance of iron, iodine, calcium and phosphorus metabolism in domestic animals and poultry. Biochemical tests for hepatic and renal functions. Urine composition and analysis. Determination of enzymes, hormones, vitamins and other biochemical constituents with special reference to disease diagnosis in domestic animals.

Suggested Readings

Devlin TM. 2006. Text Book of Biochemistry with Clinical Correlations. 6th Ed. John Wiley.

Physiology of reproduction VolI.Ed. by E. Knobil and Niell, 1994.

Harper H.A 2000. Physiological Chemistry. MacMillan.

Buchanan BB, Gruissem W & Jones RL. 2000. Biochemistry and Molecular Biology of Plants. 2nd Ed. John Wiley.

AB-629 MASTER’S SEMINAR 1+0

AB- 699 MASTER’S RESEARCH 20

Ph.D

Ist Semester

AB- 711 ADVANCED ENZYMOLOGY 2+0

Objective:

To provide advanced knowledge about the models, mechanisms, kinetics, regulation and engineering of enzymes

Unit I

Various models for enzyme action, Enzyme catalysis in terms transition state theory, Active site titration, Identification of active site residues. Factors associated with catalytic efficiency: proximity and orientation, distortion and strain

Unit II

Pre-steady state kinetics, direct measurements of enzyme rate constants, continuous and stopped flow methods, relaxation techniques (pH jump, denaturation and temperature), kinetics for regulation of enzyme activity with allosteric effectors.

Unit III.

Determination of energy of activation, Arrhenius equation, eyering equation. Determination of pKa, factors affecting pKa value. Determination of free energy, enthalpy and entropy of enzymatic reaction.

Unit IV

Enzyme stabilization, bifunctional enzymes, enzymes from extremophiles. Enzyme catalysis in abnormal aqueous and non-aqueous environment. Enzyme engineering.

Suggested readings

1.Price NC & Stevens L. 2003. Fundamentals of Enzymology. Oxford Univ. Press.

2. Review articles from research journals

AB-712 ADVANCED MOLECULAR BIOLOGY 2+0

Objective

To impart latest information on the molecular biochemistry of isolation, transfer and expression of genes in plants and biochemical approaches employed in gene therapy.

Theory

UNIT I

Organization of prokaryotic genome, nuclear and organelle genes, concept of genome mapping and Organization, molecular evolution

UNIT II

Prokaryotic and Eukaryotic gene regulation, RNA editing, Molecular Biology of viruses.

UNIT III

Methods of gene isolation and transfer in animals, molecular basis of male sterility, Applications of genetic engineering.

UNIT IV

Site directed mutagenesis, gene targeting and gene therapy, bioethics and biosafety guidelines and IPR in recombinant DNA research.

Suggested Readings

Alberts B, Bray D, Lewis J, Raff M, Roberts K & Watson JD. 2006.

Molecular biology of the Cell. 6th Ed. Garland Publ.

Lewin B.2007. Gene IX. 9th Ed. Pearson Publ.

Selected articles from journals.

AB-713 FUNCTIONAL GENOMICS, PROTEOMICS AND METABOLOMICS 2+0

Objective

To impart knowledge in the upcoming areas of biochemistry, and to acquaint the students with the recent developments of job opportunities in pharmaceutical and other industries.

Theory

UNIT I

Protein and nucleic acid sequencing: Various methods of sequencing including automated sequencing and microarrays, whole genome sequence, co-regulated genes

UNIT II

Comparative genomics, functional genomics, transcriptomics and transcriptional network, gene identification, application of genomics, Quantitative PCR, SAGE, Massively Parallel Signature Sequencing (MPSS), Cap Analysis of Gene Expression (CAGE)/deep CAGE, Chip-Chip assay, epigenetic regulation

UNIT III

Proteome technology- 2D-PAGE, MSMS, MALDI-TOF, and Protein-protein interaction (Hybrid assay, DNA-Protein interaction and gene regulation (EMSA and Chip assay), comparative proteomics.

UNIT IV

Metabolic pathway engineering, Metabolomic definition, Metabolic fingerprinting, Metbolomics library, Application of Metabolomics for Translational and Biological Research, Introduction to nutrigenomics and nutrigenetics,

AB- 714 BIOMEMBRANES 2+0

Objective

To teach structure and functions of biomembranes, structure-function

relationships, membrane biogenesis.

Theory

UNIT I

Concept of biomembranes and their classification based on cellular organelles; physico-chemical properties of different biological and artificial membranes, cell surface receptors and antigen.

UNIT II

Membrane biogenesis and differentiation; membrane components-lipids, their distribution and organization; proteins, intrinsic and extrinsic, their arrangement; carbohydrates in membranes and their function.

UNIT III

Various membrane movements; transport across membrane and energy transduction.

UNIT IV

Role of membrane in cellular metabolism, cell recognition and cell –to –cell interaction; signal transduction, recent trends and tools in membrane research.

Suggested Readings

Lodish H, Berk A, Zipursky SA, Matsudaira P, Baltimore D & Darnel J.

1999. Molecular Cell Biology. WH Freeman.

Nelson DL & Cox MM. 2000. Lehninger Principles of Biochemistry. 3rd

Ed. Printed in India by Replika Press Pvt. Ltd., New Delhi for

Worth Publ., New York.

Smallwood M, Knox JP & Bowls BJ. 1996. Membranes: Specialized

Functions in Plants. Bros. Scientific Publ.

2nd Semester

AB-721 BIOCHEMISTRY OF BIOTIC AND ABIOTIC STRESSES 2+0

Theory

UNIT I

Metabolism of Xenobiotics :Classification, properties and isoforms of cytochrome P450; Phase I and Phase II reactions,

UNIT II

Oxidative stress and diseases : Biomarkers of oxidative stress , Adhesion, activation and respiratory burst by phagocytes , Molecular basis of hypertension, diabetes, obesity and cancer

UNIT III

Biochemical and genetic basis of disease: Monogenic and multifactorial disorders; Isolation of genes causing disease ; Human genome project and diseases; Protein misfolding during diseases

UNIT IV

Thermal & Cold tolerance: Molecular chaperones; Anti freeze proteins; Heat and cold adaptive enzymes ; Biochemistry of animal hibernation ; Biochemistry of cryo protection

UNIT V

Cytotoxic and genotoxic assays; Bioindicators, Biomarkers and Biosensors

Suggested Readings

Functional metabolism : Regulation and Adaptation by Kenneth B. Storey

Harper‘s Biochemistry 25th edition

AB-722 CURRENT TOPICS IN BIOCHEMISTRY 1+0

AB-723 ADVANCED TECHNIQUES IN BIOCHEMISTRY 2 + 0

UNIT I

Tissue Culture: Setting up a cell culture laboratory; Principles of aseptic handling;, Cell line derivation; Cell freezing and quantitation; Contamination control; Cell freezing and thawings; Cell culture media constituents and their functions; Designing serum-free medium. Techniques for short-term and long-term culture of organs.

UNIT II

Enzyme–linked immunosorbent assay (ELISA: Basic principle and methodology; Classification and types of ELISA; Preparation of enzyme-immune body conjugates and their purification; ELISA versus RIA techniques for assay of hormones.

UNIT III

Hybridoma techniques: Principle of development of hybrids producing monoclonal antibodies; Fusion of myeloma cells with antibody producing B cells; Selection, screening and cloning methods; In vitro and in vivo for production of monoclonal antibodies; Purification and characterization of monoclonal antibodies.

UNIT IV

High performance liquid chromatography: Basic principle and theory. Types of pumping systems and their essential features; Column packing; Detection systems,; Normal and modified stationary phases for adsorption, gel filtration and ion exchange chromatography.

UNIT V

Affinity chromatography: Basic principle and theory; matrices, spacer arms and ligands; Coupling gels; Group specific adsorbents; Preparation of different affinity media, Purification of biomolecules and applications.

UNIT VI

Radiotracer techniques: Basic principles for use of radiotracers in study of biological processes; Ionization based radiotracer techniques- Principle and historical perspectives of proportional and Gieger Muller counters; Liquid scintillation counting (LSC): Principle, Instrumentation; and technique; Double isotope counting; Scintillation cocktails and function of its constituents; Tissue solublization and sample preparation; Quinching and quinch correction; Principle of gamma ray detection

Suggested Readings:

1. Introduction to Radioimmunoassay and related techniques by T.Chard

2. Enzyme Immunoassay by Edward T.Maggio.

3. Antibodies: A Laboratory Manual Ed. By Harlow David Lane.

4. Animal Cell culture: A Practical Approach by Freshney, R.I.

5. Physical Biochemistry: Principles and Applications by David Sheehan.

6. Instrumental Methods of Analysis by Willard et al.

7. High Performance Liquid Chromatography by Heinz Engelhardt.

AB-724 ADVANCED BIOINFORMATICS 2+0

Theory

Unit I

Databse Concepts, nucleic acid and protein sequence databases, Structuer databases, and integration of databases,

Unit II

Genome organization, human genome, livestock and bacterial genomes

Unit III

Computational gene discovery, pair wise & multiple sequence alignments, sequence similarity search, phylogenetic analysis

Unit IV

Prtoein Structure analysis, Protein Secondary structure prediction, Homology modeling Principles and Procedures, Protein-protein docking.

Suggested Readings:

1. Principles of Genome Analysis and Genomics (2003)

S. B. Primrose and R.M. Twyman, Blackwell Publishing

2. Molecular Analysis and Genome Discovery (2004)

Ralph Rapley and Stuart Harbron (Eds.), John Wiley and Sons

3. BioInformatics (2001)

Andreas D. Baxevanis and B. F. Francis Ouellette(Eds.)

Wiley Interscience

4. Proteins and Proteomics (2003)

Richard J. Simpson, Cold Spring Harbor Laboratory

5. Online Resources over the Internet

AB- 719 DOCTORAL SEMINAR I 1+0

AB- 729 DOCTORAL SEMINAR II 1+0

AB-799 DOCTORAL RESEARCH

ANIMAL BIOTECHNOLOGY

Course Structure – at a Glance for M.Sc./M.V.Sc.

CODE COURSE TITLE CREDITS

First semester

BT 611 FUNDAMENTALS OF CELL & MOLECULAR BIOLOGY 3+0

BT 612 ANIMAL CELL CULTURE: PRINCIPLES & APPLICATIONS 2+1

BT 613 IMMUNOLOGY APPLIED TO BIOTECHNOLOGY 2+1

BT 614 REPRODUCTIVE BIOTECHNOLOGY 2+1

Second semester

BT 621 APPLIED MOLECULAR BIOLOGY 2+1

BT 622 MOLECULAR DIAGNOSTICS 1+2

BT 623 ANIMAL GENOMICS 2+1

BT 624 TECHNIQUES IN MOLECULAR BIOLOGY & GENETIC

ENGINEERING

0+3

BT 629 MASTER‘S SEMINAR 1+0

Third and fouth semester

BT 639 MASTER‘S RESEARCH 20

Course Structure for Ph.D.


First semester

BT 711 GENE CLONING AND EXPRESSION 3+0

BT 712 FUNCTIONAL GENOMICS & PROTEOMICS 3+0

BT 713 ADVANCES IN REPRODUCTIVE BIOTECHNOLOGY 3+0

BT 719 DOCTORAL SEMINAR I 1+0

Second semester

BT 721 TRENDS IN VACCINOLOGY 3+0

BT 722 ADVANCES IN ANIMAL CELL CULTURE 3+0

BT 729 DOCTORAL SEMINAR II 1+0

Next four semesters

BT 739 DOCTORAL RESEARCH 45

Minor Subjects to be chosen from following disciplines:

1. Animal Biochemistry

2. Animal physiology

3. Animal Genetics and Breeding


First Semester M.Sc./ M. V. Sc.

Course Contents

BT 611 FUNDAMENTALS OF CELL & MOLECULAR BIOLOGY 3+0

Objective: Molecular structure and functions of cells and molecules such as DNA, RNA and proteins.

Theory

UNIT I

Evolution of cells, Introduction to molecular interactions, thermodynamics, and equilibrium in molecular recognition and biological functions. Cellular compartments and intercellular sorting of proteins: endoplasmic reticulum, lysosome, peroxisomes, synthesis and sorting of proteins (lysosomal proteins, membrane proteins, secretary proteins, lipoproteins, glycolipids. Lipid synthesis and transport.

UNIT II

Cell signaling: Endocrine, exocrine and synaptic signalling molecules, surface and intracellular receptors, G proteins and generation of secondary messengers, mode of action of cAMP and Ca++ calmodulin, target cell adaptation. Cell growth and divisions: Cell cycle, cell division controls and transformation, growth factors, genes for social control of cell division, mechanism of cell division, cell adhesion, cell junctions and the extra cellular matrix, growth, development and differentiation.

UNIT III

History of molecular biology, nucleic acid as hereditary material, structure of DNA, chromatin, rRNA, tRNA and mRNA, proteins. DNA replication, transcription, translation, genetic code, operon, positive and negative control of gene expression.

BT-611

Molecular basis of mutation, Types of mutation, Examples of genetic disorder caused by mutation in livestock, Structure of eukaryotic genomes, Fundamentals of molecular evolution., Forces driving molecular evolution, Molecular clock and estimation of species divergence time, Molecular markers and DNA polymorphism.

Suggested Readings

Lewin B. 2008. Gene IX. Jones & Bartlett.

Primrose SB. 2001. Molecular Biotechnology. Panima.

Twyman RM. 2003. Advanced Molecular Biology. Bios Scientific.

BT 612 ANIMAL CELL CULTURE: PRINCIPLES AND APPLICATIONS 2+1

Objective: Understanding the principles of animal cell culture and its application.

Theory

UNIT I

Introduction, importance, history of cell culture development, different tissue culture techniques including primary and secondary culture, continuous cell lines, suspension culture, organ culture, hybridoma technology, culture of lymphocyte, oviductal, epithelial cell culture, stem cell and iPS cells.

UNIT II

Different type of cell culture media, growth supplements, serum free media, balanced salt solution, other cell culture reagents, culture of different tissues and its application.

UNIT III

Behavior of cells in culture, division, their growth pattern, metabolism of estimation of cell number. Scaling up the cell culture to large scale/industrial level production.

UNIT IV

Development of cell lines, characterization and maintenance of cell lines, cryopreservation, common cell culture contaminants. Culture of cells for production of various biologicals.

Practical

i. Packing and sterilization of glass and plastic wares for cell culture.

ii. Preparation of reagents and media for cell culture.

iii. Primary culture of oviductal, epithelial and fibroblast cell.

iv. Cultivation of continuous cell lines.

v. Quantification of cells by trypan blue exclusion dye.

vi. Isolation and cultivation of lymphocytes

vii. Study of effect of toxic chemicals on cultured mammalian cells

viii. Suspension culture technique

ix. Cryopreservation of primary cultures and cell lines.

Suggested Readings

Freshney RI. 2005. Culture of Animal Cells. Wiley Liss.

Portner R. 2007. Animal Cell Biotechnology. Humana Press.

BT 613 IMMUNOLOGY APPLIED TO BIOTECHNOLOGY 2+1

Objective: Understanding the application of immunological techniques in biotechnology.

Theory

UNIT I

Introduction, principles of immunology, immune system, immune response, major histocompatibility complex, antigen, antibody, immunoglobulin diversity.

UNIT II

Application of antibodies in purification, immunoblotting, expression of recombinant proteins and detection in different expression systems, industrial production of cytokines and interferon, expression of immunoglobulin genes in plants and production of antibodies.

UNIT III

Introduction to newer vaccine approaches namely sub-unit vaccines, synthetic vaccines, DNA vaccines, virus like particles, recombinant vaccines, edible vaccines, Nano particles in vaccine delivery systems, etc.

UNIT IV

Somatic cell hybridization, hybridoma technology, commercial production of antibodies using monoclonal antibodies.

Practical

i. Immunodiffusion.

ii. Immunoelectrophoresis.

iii. Fluorescent antibody test.

iv. Enzyme immunoassays including ELISA.

v. Immunoblotting.

vi. Affinity chromatography,

vii. Bioinformatics tools for immunological research.

viii. Cultivation of normal lymphocytes and myeloma cell line.

ix. Somatic cell hybridization and production of hybridoma.

x. Screening of hybrids for production of monoclonal antibodies.

Suggested Readings

Kindt TJ, Goldsby RA & Osbrne BA. 2007. Kuby Immunology.

WH Freeman. Male D, Brostoff J, Roth DB & Roitt I. 2006. Immunology. Elsevier.

Spinger TA. 1985. Hybridoma Technology in Biosciences and Medicine.

Plenum Press.

BT 614 REPRODUCTIVE BIOTECHNOLOGY 2+1

Objective: Understanding in-vitro reproductive techniques for ovum and embryo manipulation.

Theory

UNIT I

Genome organization in mammalian nucleus. Chromosome number evolution in mammalian species. Repeat sequences in the mammalian genome. Mitochondrial DNA of farm animals. Gene expression methods.

UNIT II

Tools to analyse the mammalian genome: Karyotyping, PFGE, genomic DNA cloning vectors, Cytogenetic techniques, FISH technique in gene mapping, somatic cell hybridization, radiation hybrid maps, in-situ hybridization

Unit III

DNA markers- RAPD, STR, SSCP, RFLP, DNA fingerprinting, SNP, EST etc. Different types of PCR. NCBI and bioinformatics basics related to animal genomics.

UNIT IV

Current status of gene maps on domestic animals, comparative gene mapping, evolutionary significance, applications of genome analysis of animals in breeding. Disease resistance and immune response genes and genes influencing production traits. Concept of QTL. Genetic distance analysis, breed characterization on the basis of DNA markers

.

Practical

i. Synchronization and superovulation protocols.

ii. Collection of embryos using non-surgical procedures.

iii. Transferring embryos using non- surgical procedures.

iv. Oocyte/Embryo freezing protocols.

v. Oocyte collection and evaluation from slaughterhouse ovaries.

vi. In vitro fertilization protocols.

vii. Micromanipulation of early embryos.

viii. Monitoring reproductive organ using ultrasonography

Suggested Readings

Ball PJH & Peter AR. 2004. Reproduction in Cattle. Blackwell.

Gordon I. 2003. Laboratory Production of Cattle Embryos. CABI.

Gordon I. 2005. Reproductive Techniques in Farm Animals. CABI.

Second Semester M.Sc./ M. V. Sc.

BT 621 APPLIED MOLECULAR BIOLOGY 2+1

Objective: Understanding the principle and application of recombinant DNA in biotechnology.

Theory

UNIT I

Enzymes used in molecular biology and recombinant DNA research, important enzymes such as RNA replicase, reverse transcriptase, ligase, polymerase, ribozyme, restrictions etc., cloning and expression vectors: plasmid, Lamda (λ), Cosmid, M13, phagmid and viral vector for animal cells,synthetic chromosomes BAC, YAC and PAC.

UNIT II

Genomic and cDNA libraries: Construction of gene libraries, gene identification, gene mapping and DNA structure analysis, synthesis of complementary DNA, cDNA library construction, identification and screening of genomic and cDNA library,subtractive hybridization for tissue specific cDNA library.

UNIT III

Methods for transfer of cloned DNA, analysis and expression of recombinant DNA, site directed DNA alterations and gene manipulations, gene expressionin bacteria, yeast and animal cells. Principle of protein engineering, Phage display technology and panning, Principle of metabolic engineering.

UNIT IV

Application of genetic engineering: Studying regulation of gene expression by reporter gene assays, DNA sequencing, DNA protein interaction studies (EMSA, DNaseI foot printing), protein-protein interaction studies. Application of genetic engineering in veterinary and medical sciences for production of high value and industrial products, Biohazard and safety aspects in genetic engineering.

.

Suggested Readings

Kun LY. 2006. Microbial Biotechnology. World Scientific.

Sambrook J & Russel DW. 2001. Molecular Cloning: a Laboratory

Manual. Cold Spring Harbour Lab. Press.


BT 622 MOLECULAR DIAGNOSTICS 1+2

Objective: Understanding the molecular techniques involved in diagnosis of diseases.

Theory

UNIT I

Introduction, importance and historical perspective of development of molecular diagnostic technology, concept of development of group specific and strain specific nucleic acid based diagnostics, basis for selection of gene/nucleotide sequence of pathogenic organism to target for detection.

UNIT II

Application of restriction endonuclease analysis for identification of pathogens, principle of development of pathogen specific DNA probes, Southern and Northern hybridization.

UNIT III

Theoretical background of development of PCR and Real time PCR and its variations, application of PCR for diagnosis of infectious diseases of animals and poultry, nucleic acid sequence based diagnostics.

UNIT IV

Advancements in diagnostic technology including DNA array technology, biosensors and nanotechnology. OIE guidelines in development of diagnostics.

Practical

i. Preparations of buffers and reagents.

ii. Extraction of nucleic acids from bacteria and clinical specimens.

iii. Restriction endonuclease digestion and analysis in agarose electrophoresis.

iv. Development of animal pathogen specific nucleic acid probes.

v. Southern blotting for detection of pathogens.

vi. Polymerase chain reaction for detection of pathogens in blood and other animal tissues.

vii. RT-PCR for detection.

viii. Real time PCR for detection of pathogens in semen and other animal tissues.

ix. DNA fingerprinting for identification of animal species.

x. PCR based detection of meat adulteration in processed and unprocessed meats.

xi. PCR based detection of potential pathogens in milk, eggs and meat.

Suggested Readings

Elles R & Mountford R. 2004. Molecular Diagnosis of Genetic Disease. Humana Press.

Rao JR, Fleming CC & Moore JE. 2006. Molecular Diagnostics. Horizon Bioscience.

BT 623 ANIMAL GENOMICS 2+1

Objective: Understanding structural, functional and comparative genomics of farm animals and its application for livestock improvement.

Theory

UNIT I

Genome organization in mammalian nucleus. Chromosome number evolution in mammalian species. Repeat sequences in the mammalian genome. Mitochondrial DNA of farm animals. Gene expression methods.

UNIT II

Tools to analyse the mammalian genome: Karyotyping, PFGE, genomic DNA cloning vectors, Cytogenetic techniques, FISH technique in gene mapping, somatic cell hybridization, radiation hybrid maps, in-situ hybridization

Unit III

DNA markers- RAPD, STR, SSCP, RFLP, DNA fingerprinting, SNP, EST etc. Different types of PCR. NCBI and bioinformatics basics related to animal genomics.

UNIT IV

Current status of gene maps on domestic animals, comparative gene mapping, evolutionary significance, applications of genome analysis of animals in breeding. Disease resistance and immune response genes and genes influencing production traits. Concept of QTL. Genetic distance analysis, breed characterization on the basis of DNA markers

Practical

i. Chromosome preparation (normal karyotyping, different types of banding) in farm animals.

ii. Isolation and purification of animal genomic DNA from blood lymphocytes.

iii. Analysis of DNA by agarose or polyacrylamide gel electrophoresis.

iv. Checking the quality and quantity of genomic DNA.

v. Techniques for revealing polymorphism- RFLP, SSCP etc.

vi. Genomic DNA cloning.

vii. Differentiation of tissues of different species by mitochondrial genome analysis.

viii. Computational method for Nucleic acid and protein sequence analysis.

.

Suggested Readings

Gibson G & Muse SV. 2004. A Primer of Genome Science. Sinauer Associates.

Primrose SB & Twyman RM. 2007. Principles of Genome Analysis and Genomics. Blackwell.

Sensen CW. 2005. Handbook of Genome Research. Vols. I, II. Wiley- CVH.

BT 624 TECHNIQUES IN MOLECULAR BIOLOGY AND GENETIC ENGINEERING 0+3

Objective: To provide comprehensive hands-on training on techniques of molecular biology and genetic engineering.

Practical

UNIT I

Isolation of bacterial plasmids and chromosomal DNA. Isolation of DNA from mammalian cells. Isolation of mRNA/RNA. Quantitation of nucleic

acids.

UNIT II

Plasmid minprep; Restriction endonuclease digestion of plasmid and chromosomal DNA. Agarose gel electrophoresis of RE digested DNA; Isolation of DNA; cDNA synthesis

UNIT III

Polymerase Chain Reaction using random primers as well as specific primers. Diiferent types of PCR, Real time polymerase chain reaction

UNIT IV

Cloning of DNA into plasmid vectors. DNA ligation and transformation; Confirmation of insert by RE digestion and PCR; Synthesis of nucleic acid probes; Nucleic acid hybridization

Suggested Readings

Kun LY. 2006. Microbial Biotechnology. World Scientific.

Sambrook J & Russel DW. 2001. Molecular Cloning: a Laboratory

Manual. Cold Spring Harbour Lab. Press.



First Semester Ph. D. Syllabuses

BT 711 GENE CLONING AND EXPRESSION 3+0

Objective

Understanding the concept of gene cloning and expression.

Theory

UNIT I

Cloning vectors- plasmids, phages, cosmids, BAC, YAC, PAC, expression vectors- viral, baculo and yeast vectors, shuttle vectors, transformation, transfection and recombinant selection methods, construction of genomic and cDNA library, construction of full length cDNA.DNA labelling methods.

UNIT II

Directional cloning, in frame cloning, ligase independent cloning. DNA shuffling. Rational designing of next generation recombinant proteins with improved functionality/novel utility: Enzyme engineering, antibody engineering etc., Protein engineering tools.

UNIT III

Expression of genes, prokaryotic and eukaryotic expression, identification and purification of expressed proteins.

UNIT IV

Genome editing tools; homologous recombination, Cri-lox recombination, knock-in, knock out/down technologies, gene targeting by TALEN, Crisper/Cas9 technologies, Biohazards and safety aspects in genetic engineering

Suggested Readings

Ausubel FM, Brent R, Kingston RE, Moore DD, Seidman JG, Smith JA &

Struhl K. 2002. Short Protocols in Molecular Biology. Wiley.

BT 712 FUNCTIONAL GENOMICS AND PROTEOMICS 3+0

Objective: Understanding gene expression at different conditions/organs.

Theory

Mitochondrial genome, Protein coding genes, RNA genes and repeat sequences. Variations in the mammalian genome. Expression of mammalian genome. Different methods to study gene expression, single gene analysis, northern blots, quantitative PCR, SAGE, MPSS and SSH. Introduction to basic micrroarray technology, Design of experiments, Types of microarray.

UNIT II

Chromosome number evolution in mammalian species. Chromosome territory, Karyotyping, FISH & Spectral karyotyping. Next Generation sequencing platforms chemistries and their applications. Mutation detection methods for single gene and genome wide scale.

UNIT III

Databases such as NCBI, EBI, Nucleotide, Genome, SNP, Gene, Unigene, Homologene, Protein etc under NCBI. Service databases under EBI. Genome browsers, The concept of Comparative genomics, Genome BLAST and BLAT.

UNIT IV

Proteomics technology, identification and analysis of proteins by 2D analysis, mass spectrophotometry, MALDI-TOF, Differential display proteomics, Protein -protein interaction, yeast two hybrid system and phage display. Circular dichroism, Fluorescence Spectroscopy, NMR and X-ray crystallography.

Suggested Readings

Gibson G & Muse SV. 2004. A Primer of Genome Science. Sinauer Associates.

Primrose SB & Twyman RM. 2007. Principles of Genome Analysis and Genomics. Blackwell.

Sensen CW. 2005. Handbook of Genome Research. Vols. I, II Wiley- CVH.

BT 713 ADVANCES IN REPRODUCTIVE BIOTECHNOLOGY 3+0

Objective

Understanding the new developments in reproductive technology.

Theory

UNIT I

Folliculogenesis. Immunomodulation of reproduction. Recent advances in in vitro embryo production and cryopreservation of gametes and embryos.

UNIT II

Introduction to stem cells of different types. Production and characterization of embryonic, adult and spermatogonial stem cells and iPS cells. Differentiation and applications of stem cells. Signalling pathways regulating pluripotency in embryonic stem cells. Social, ethical and regulatory issues related to stem cells.

UNIT III

Reproductive and therapeutic cloning. Somatic cell nuclear transfer (SCNT). Applications, limitations and current status of SCNT. Nuclear reprogramming. Intra-cytoplasmic sperm injection. Embryo micromanipulation. Sperm sexing by FACS.

UNIT IV

Principles and applications of transgenesis technology. Production of transgenic animals. Designing and construction of transgenes. Gene transfer by calcium phosphate co-precipitation, lipofection, electroporation, nucleofection and viral vectors. Microinjection of recombinant DNA into fertilized eggs.

Suggested Readings


Second Semester Ph. D. Syllabuses

BT 721 TRENDS IN VACCINOLOGY 3+0

Objective

Understanding the latest developments in vaccine production technologies.

Theory

UNIT I

Molecular approaches to development of vaccines including: Conventional vaccines, Therapeutic vs. preventive vaccines, recombinant peptide vaccines, vectored vaccines, DNA vaccines, genetically manipulated live vaccines, glycoconjugate vaccines.

UNIT II

Plant expression system based vaccines, idiotype and synthetic peptide based vaccines, reverse genetic approach and computational vaccinology.

UNIT III

Immunomodulators including cytokines and new adjuvants, Immunomodulation, innovative methods of delivery of immunogens through liposomes, microspheres, ISCOMS, etc.

UNIT IV

Large scale production technology and quality control, regulatory issues, vaccines testing, environmental concerns with the use of recombinant vaccines, challenges in vaccines development.

Suggested Readings


BT 722 ADVANCES IN ANIMAL CELL CULTURE 3+0

Objective

Understanding the latest developments in cell culture techniques.

Theory

UNIT I

Generation of embryonic and induced pluripotent stem cells and their differentiation into different lineages. Development of cell lines, three-dimensional culture system, characterization of cell lines by morphology, chromosome analysis, DNA content, enzyme activity and antigenic markers.

UNIT II

Cultivation requirements of different types of cells, flow cytometry, cell counting. Effect of physical parameters on cultures, mechanical damage of animal cell culture, hydrodynamic stress under continuous culture condition, Chemical effect on cell physiology.

UNIT III

Gene transfer into cultured cells with different methods and expression of recombinant proteins in mammalian cell lines. Cell engineering and expression of antibodies in cell lines.

UNIT IV

Cell culture bioreactors, up-stream and downstream processing of culture cells for large scale production of vaccines, diagnostic antigens, antibodies and other pharmaceutical agents. Use of commercially available cell lines in research.

Suggested Readings


COURSES FOR ANIMAL GENETICS AND BREEDING

AGB 611 ANIMAL CYTOGENETICS AND IMMUNOGENETICS (2+1) AGB 612 POPULATIONS AND QUANTITATIVE GENETICS IN ANIMAL BREEDING (3+1) AGB 613 SELECTION METHODS AND BREEDING SYSTEMS (3+1) AGB 614** BIOMETRICAL TECHNIQUES IN ANIMAL BREEDING (3+1) AGB 621 MOLECULAR GENETICS IN ANIMAL BREEDING (2+1) AGB 622 CONSERVATION OF ANIMAL GENETIC RESOURCES (2+0) AGB 623 LINEAR MODLES IN ANIMAL BREEDING (2+1) AGB 624 CATTLE AND BUFFALO BREEDING (2+1) *AGB-625 LABPRATORY ANIMAL BREEDING (1+1)(introduced from 2015-16 session)approved in 38th AC on 12.2.2015 AGB 626 SHEEP AND GOAT BREEDING (2+0) AGB 619 MASTER‘S SEMINAR (1+0) AGB 629 MASTER‘S SEMINAR (1+0) AGB 699 MASTER‘S RESEARCH (20) AGB 711 RECENT ADVANCES IN ANIMAL GENETICS (2+0) AGB 712 RECENT TRENDS IN ANIMAL BREEDING (2+0) AGB 713 ADVANCES IN BIOMETRICAL GENETICS (3+0) AGB 721 ADVANCES IN SELECTION METHODOLOGY (3+0) AGB 722 ADVANCES IN MOLECULAR CYTOGENETICS (2+0)

AGB 723 UTILISATION OF NON-ADDITIVE GENETIC

VARIANCE IN FARM ANIMALS (3+0)

AGB 719 DOCTORAL SEMINAR (1+0)

AGB 729 DOCTORAL SEMINAR (1+0)

AGB 799 DOCTORAL RESEARCH (45)

SEMESTER-WISE DISTRIBUTION OF REVISED COURSES

M.Sc / M.V.Sc

Course No. Nomenclature Credits Semester

AGB 611 ANIMAL CYTOGENETICS AND IMMUNOGENETICS

2+1 I

AGB 612 POPULATION AND QUANTITATIVE GENETICS IN ANIMAL BREEDING

3+1 I

AGB 613 SELECTION METHODS AND BREEDING SYSTEMS

3+1

I

AGB 614** BIOMETRICAL TECHNIQUES IN ANIMAL BREEDING

3+1 I

AGB 619 MASTER‘S SEMINAR

1+0 I

AGB 621 MOLECULAR GENETICS IN ANIMAL BREEDING

2+1

II

AGB 622 CONSERVATION OF ANIMAL GENETIC RESOURCES

2+0

II

AGB 623 LINEAR MODLES IN ANIMAL BREEDING

2+1 II

AGB 624 CATTLE AND BUFFALO BREEDING 2+1

II

*AGB-625 LABORATORY ANIMAL BREEDING 1+1 ii

AGB 626 SHEEP AND GOAT BREEDING 2+0 II

AGB 629 MASTER‘S SEMINAR

1+0

I

AGB 699 MASTER‘S RESEARCH 20

III-IV

Ph.D

AGB 711 RECENT ADVANCES IN ANIMAL GENETICS 2+0 I

AGB 712 RECENT TRENDS IN ANIMAL BREEDING 2+0 I

AGB 713 ADVANCES IN BIOMETRICAL GENETICS 3+0 I

AGB 719 DOCTORAL SEMINAR 1+0

I

AGB 721 ADVANCES IN SELECTION METHODOLOGY 3+0 II

AGB 722 ADVANCES IN MOLECULAR CYTOGENETICS

2+0 II

AGB 723 UTILISATION OF NON-ADDITIVE GENETIC

VARIANCE IN FARM ANIMALS

3+0 II

AGB 729 DOCTORAL SEMINAR

1+0 II

AGB 799 DOCTORATE RESEARCH 45

** AGB 614 (Biometrical techniques in animal breeding) presently offered as course No. AGB 605 in II semester will be shifted to I semester from next academic session 2010-11

Introduced from 2015-16 session

AGB 611 ANIMAL CYTOGENETICS AND IMMUNOGENETICS (2+1)

Theory:

UNIT I

Development in animal cytogenetics and immunogenetics of farm animals. Immunoglobulins and their types: antigen-antibody interactions, Immune response, ELISA.

UNIT II

Major histocompatibility complex; genetics of biochemical variants and their applications; Ir-genes and concepts of disease resistance including major genes; hybridoma and its significance; concept of immuno-fertility, BoLA, BuLA, TLRs, Interleukins.

UNIT III

Chromatin structure of eukaryotes; chromosome number and morphology in farm animals banding and karyotyping; chromosomal and genetic syndromes, DNA packing in chromosomes, Z+B DNA, FISH chromosome painting and PRINS. RH Panel Mapping.

UNIT IV

Mutation and assays of mutAGBenesis; sister chromatid exchanges; recombinant DNA technique and its application in animal improvement programme.

Practical:

In vitro preparation of somatic metaphase chromosomes; screening of chromosomal abnormalities; microphotography and karyotyping; banding procedures for comparing the chromosomal complement, FISH and PRINS. In vivo preparation of somatic metaphase chromosomes; screening of chromosomal abnormalities; microphotography and karyotyping; banding procedures for comparing the chromosomal complement.

Suggested Readings:

Hare WCD & Elizabeth L Singh 1999. Cytogenetics in Animal Reproduction. CABI.

Roitt I. 1997. Essential Immunology. Blackwell.

Stine GJ. 1989. The New Human Genetics. Wm C Brown Publ.

Summer AT & Chandley AC. 1993. Chromosome Today. Chapman & Hall.

AGB 612 POPULATION AND QUANTITATIVE GENETICS IN ANIMAL

BREEDING (3+1)

Theory:

UNIT I

Individual versUs population. Genetic Structure of population. Factors affecting changes in gene and genotypic frequencies and their effect on genetic structure of animal popultions. Approach to equalibrium under differnet situations: viz. single autosomal locus with two alleles, single sex-linked locus, two pairs of autosomal linked and unlinked loci.

UNIT II

Small population: random genetic drift, effective popultion size, pedigreed populations, regular and irregular inbreeding systems.

UNIT III

Quantitative genetics-gene effects, population mean and variance and its partitioning, biometric relations between relatives.

UNIT IV

Genetic and phenotypic parameters-their methods of estimation, uses, possible biases and precision. Scale effects and threshold traits.

Practical:

Problems relating to gene and genotypic frequencies under different conditions. Estimation of inbreeding coefficient. Estimation of effective population size. Computation of quantiatative genetic effects. Estimation of variance components. Computation of heritability, repeatability, genetic, environmental and phenotypic correlations and their standard errors.

Suggested Readings:

Bulmer MG. 1980. The Mathematical Theory of Quantitative Genetics.

Clarendon Press.

Crow JF & Kimura M. 1970. An Introduction to Population Genetics. Theory.

Harper & Row.

Falconer DS & Mackay TFC 1996. An Introduction to Quantitative Genetics.

Longman.

Jain JP. 1982. Statistical Techniques in Quantitative Genetics. Tata McGraw-

Hill.

Pirchner F. 1981. Population Genetics in Animal Breeding. S. Chand.

AGB 613 SELECTION METHODS AND BREEDING SYSTEMS (3+1)

Theory:

UNIT I

Type of selection and their genetic consequences. Response to selection and its

prediction and improvement of response to selection.

UNIT II

Theoretical aspects of accuracy and efficiency of different base of selection. Prediction of breeding value using different criteria. Combined Selection. Correlated response to selection and efficiency of indirect selection.

UNIT III

Selection of several traits. Evaluation of short term and long term selection experiments viz: bidirectional selection and asymmetry of response, selection plateu and limit.

UNIT IV

Genetic aspects and consequences of various mating systems. Effects of mating systems on mean and variance. Application of various mating systems in animal improvement. Selection for general and specific combining ability. Genetic polymorphysim and its application in genetic improvement.

Practical:

Estimation of breeding values from different sources of information. Prediction of direct and correlated response to different bases of selection. Computation of breeding values using different sources of information for female and male selection. Compuatation of realized heritability and genetic correlation. Selection index: Computation, Accuracy and response in component traits. Estimation of hetrerosis. Estimation of GCA

and SCA

Suggested Readings:

Falconer DS & Mackay TFC. 1996. An Introduction to Quantitative Genetics.

Longman.

Jain JP. 1982. Statistical Techniques in Quantitative Genetics. Tata McGraw-

Hill.

Tomar SS 1996. Text Book of Population Genetics. Vol. I. Qualitative

Inheritance; Vol. II. Quantitative Inheritance. Universal Publ.

AGB 614 BIOMETRICAL TECHNIQUES IN ANIMAL BREEDING (3+1)

Theory:

UNIT I

Review of basic concepts in statistical inference and balanced experimental designs. Nature of structure of animal breeding data and sources of variation.

UNIT II

Introduction to matrix algebra, types of matrices and matrix operations. Determinants and their properties, methods of finding inverse of a matrix and their application.

UNIT III

ANOVA, Regression and Correlations. Linear and non-linear regression. Methods of estimating regression parameters. Fitting the best regression equation. Regression on dummy variables. Fisher‘s discriminant function and its application, D2 - Statistics in divergent analysis.

UNIT IV

Principle of least squares. Methods of analysis of unbalanced animal breeding data. Adjustment of data. Database manAGBement in animal breeding.

Practical:

Matrix applications, determinant and inverse of matrices. Estimation of variance components; Least squares method for analysis of research data; Collection, compilation,

coding, transformation and analysis of animal breeding data by using above biometrical techniques.

Suggested Readings:

Kaps M & Lamberson WR. 2004. Biostatistics for Animal Science. CABI.

Mather K & Jinks Jl. 1977. Introduction to Biometrical Genetics. Chapman & Hall.

Searle Sr. 1971. Linear Models. John Wiley & Sons.

Singh RK & Choudhary BD. 1977. Biometrical Methods in Quantitative Genetic Analysis. Kalyani.

AGB 621 MOLECULAR GENETICS IN ANIMAL BREEDING (2+1)

Theory:

UNIT I

Basic concept: Genesis and importance of molecular techniques; Genome organization – physical and genetic map, current status of genome maps of livestock.

UNIT II

Molecular markers and their application; RFLP, RAPD, Microsatellite/Minisatellite markers, SNP marker, DNA fingerprinting

UNIT III

DNA sequencing, Genome sequencing, Genomic Library, Polymerase Chain Reaction (PCR), its types (PCR-RFLP, AS-PCR etc.) and applications; Transgenesis and methods of gene transfer

UNIT IV

Quantitative Trait Loci (QTL) mapping and its application in animal breeding, Genome scan, Candidate gene approach, Genomic selection, Marker Assisted Selection- basic concept

Practical:

Extraction and purification of genomic DNA, Gel electrophoresis, Restriction enzyme digestion of DNA and analysis, PCR, PCR-RFLP, PCR-SSCP. Bioinformatics tool for DNA sequence analysis, Design of primer, Isolation of RNA, cDNA synthesis.

Suggested Readings:

Akano IE 1992. DNA Technology. IAP Academic Press.

Micklos DA, Fryer GA & Crotty DA. 2003. DNA Science. Cold Spring Harbour.

Setlow JK. 2006. Genetic Engineering – Principles and Methods. Springer.

AGB 622 CONSERVATION OF ANIMAL GENETIC RESOURCES (2+0)

Theory:

UNIT I

Domestic Animal Diversity in India, its origin, history and utilization. Present status and flow of Animal Genetic Resources and its contribution to livelihood security. Methodology for genotypic characterization of livestock and poultry breeds through systematic surveys. ManAGBement of breed; physical, biochemical and performance traits and uniqueness of animals of a breed; social, cultural and economic aspects of their owners/communities rearing the breed.

UNIT II

Concept of conservation, In-situ and ex-situ (invivo and in-vitro); models of conservation; prioritization of breeds for conservation. National and international strategies for conservation of Animal Genetic Resources.

UNIT III

Status, opportunities and challenges in conservation of AnGR. IPR issues pertaining to animal genetic resources/animal products or by-products. Registration of livestock breeds and protection of livestock owner‘s rights in India.

Suggested Readings:

Lasley JF. 1987. Genetics of Livestock Improvement. 3rd Ed. IBH.

Nicholas FW. 1987. Veterinary Genetics. Claredon Press.

Ross CV. 1989. Sheep Production and ManAGBement. Prentice Hall.

Schmidt GM & Van Vleck LD. 1974. Principles of Dairy Science. WH Freeman.

Van Vleck LD, Pollak EJ & Bltenacu EAB. 1987. Genetics for Animal Sciences. WH Freeman.

AGB 623 LINEAR MODELS IN ANIMAL BREEDING (2+1)

Theory:

UNIT I

Introduction to linear models. Construction and assumptions of linear models. Fixed, random and mixed models.

UNIT II

Least squares procedure for fitting the linear models. One-way classification, one-way classification with a co-variable, two-way classification (with and without interaction).

UNIT III

Henderson‘s methods for estimation of variance components, Basic concepts of maximum likelihood method. BLUE and BLUP.

UNIT IV

Models of full rank and not of full rank. Generalized inverse of a matrix.

Practical:

Building of models for various types of data; fitting one-way model, one-way model with a co-variable and two-way models (with and without interaction). BLUE and BLUP estimates. Generalized inverse of a matrix.

Suggested readings:

Linear Models by S R Searle, John Wiley and Sons Inc., New York, USA.

Applications of Linear Models in Amimal Breeding by C R Henderson, University of Guelph, Canada.

Least Squares Analysis of data with Unequal Subclass Number by W R Harvey, ARS, USDA, Maryland, USA.

AGB 624 CATTLE AND BUFFALO BREEDING (2+1)

Theory:

UNIT I

History of dairy cattle and buffalo breeding. Breeds of cattle and buffallo and their characterization. Inheritance of important economic traits. Recording and handeling of breeding data. Standardization of records. Computation of correction factors for the adjustment of the data. Estimation of breeding values of the cows and bulls.

UNIT II

Sire evaluation methods using single trait and multiple traits: construction of Sire indices, Sire evaluation under animal model, sire model; and maternal grand sire model. Open nucleus breeding systems with MOET.

UNIT III

Methods of cross breeding. Breeding for type, milk quality and production efficiency. Plans for developing new breeds of dairy cattle. History of development of important breeds of dairy cattle.

UNIT IV

Considerations in the import of exotic germplasm for breeding cattle in the tropics. Appraisal of buffalo and cattle breeding programmes. Role of breed associations in dairy improvement.

Practical:

Performance recording – milk recording - Estimation of economic traits – Standardization of records – Index cards – Sire evaluation –Comparison of latest methods - Computation of genetic parameters – Genetic gain – Estimation of heterosis – Culling and replacement.

Suggested Readings:

Lasley JF. 1987. Genetics of Livestock Improvement. 3rd Ed. IBH.

Nicholas FW. 1987. Veterinary Genetics. Claredon Press.


Schmidt GM & Van Vleck LD. 1974. Principles of Dairy Science. WH Freeman.


AGB 625 LABORATORY ANIMAL BREEDING 1 + 1

THEORY:

Unit I

Nomenclature for different strains, chromosome numbers of laboratory animal viz., mice, rat, guinea pig, rabbit, dog and monkey. Genome size and major genes of laboratory animals. Genetic control and monitoring of different traits in laboratory animals.

Unit II

Growth, physiological, nutritional, reproduction parameters and maintenance protocol of laboratory animals.

Unit III

Pedigree recording, selection and mating methods / systems, short term and long term selection experiments in laboratory animals, breeding records of laboratory animals.

Unit IV

Effective population size, development of inbred strains, ethics and legislation for manAGBement of laboratory animals.

Unit V

Specific utility of different laboratory species/ animals for different requirements, Laboratory animal model for livestock and human diseases.

PRACTICAL:

Identification and handling of laboratory animals. Weighing, sexing and AGBeing of laboratory animals. Maintenance of breeding records of laboratory animals. Karyotyping of laboratory animals and comparing the chromosomal complement of laboratory animals. Estimation of inbreeding coefficient and effective population size based on records. Computational modelling for short term and long term selection experiments in laboratory animals.

Suggested Readings

Sirosis M (2004) Laboratory Animal Breeding: Principles and Procedures. Elsevier Publication.

Tuffery A A (1995). Laboratory Animals: An Introduction for Animal Experimenters.2nd edition. J Wiley & Sons Publication.

Ufaw (1987). Handbook on the Care and ManAGBement of Laboratory Animals. 6th edition. Longman Scientific & Technical Publication.

Hafez.E.S.E (1970) Reproduction and Breeding Techniques for Laboratory Animals. 3rd edition Philadelphia. Lea & Febiger.

Proposed Course to be offered: In IInd Semester as Major Course

Justification:

The new M.V.Sc course entitled ―Laboratory Animal Breeding‖ is proposed, as Laboratory Animal Breeding includes as a part of syllabus in AGBricultural Research Service Examination in the discipline of Animal Genetics and Breeding (Unit-10: copy enclosed).

AGB 626 SHEEP AND GOAT BREEDING (2+0)

Theory:

UNIT I

Breeds–Economic traits–Prolificacy-Breeding records and standardization.

UNIT II

Genetic parameters – Selection of males and females – Breeding systems. Development of new breeds.

UNIT III

Breeding policy – Breeding research – Conservation of breeds.

UNIT IV

Culling and replacement – EADR.

Suggested Readings:


Turner HN & Young SSY. 1969. Quantitative Genetics in Sheep Breeding. MacMillan.


AGB 711 RECENT ADVANCES IN ANIMAL GENETICS (2+0)

Theory:

UNIT I

Eukaryotic genome: Gene families, Pseudogenes SnRNPs, Gene conversion, tandemly repeated genes, Nuclear Organiser region, mRNA splicing, Minisatellites, Microsatellites and its usAGBe.

UNIT II

Transprosons, RNA processing Transcuplion regulation of gene expression, selective gene amplification, post transceptional regulation. The proteasome and longevity of proteins.

UNIT III

Transgenic animals their benefits in livestock production, somatic cell nuclear transfer, transgenic animals in biomedical research, ethical consideration of transgenic animals; gene therapy and transgenic animal production. Pharming of Pharmaceutical.

UNIT IV

Radiation hybrid panels and their usAGBe in livestock, microdissection of chromosomes, In-situ hybridization, chromosome painting, meiotic crossing over, genome selection; Structure and functions of major histocompatibility complex, T Cell receptor, CD4, Toll Like Receptors and their functions.

Suggested Readings

Selected articles from journals

AGB 712 RECENT TRENDS IN ANIMAL BREEDING (2+0)

Theory:

UNIT I

Biometrical models and their analytical techniques for animal breeding data using computer application and use of programmes in the field of animal breeding.

UNIT II

Formulation of detailed breeding plans, ongoing breed improvement programmes and their impact analysis in various species of livestock under different situations.

UNIT III

Advanced techniques in genetic manipulation for multiplication and improvement of livestock species.

Suggested Readings


AGB 713 ADVANCES IN BIOMETRICAL GENETICS (3+0)

Theory:

UNIT I

Analysis of longitudinal data, fixed ad random regression models. Regression on dummy variable.

UNIT II

Classificatory problems; discriminant function, D2 analysis; principal component analysis.

UNIT III

Use of genetic parameters for prediction of recombinant inbred lines; advances in studies of genotype environment interaction and selection indices.

UNIT IV

Generation matrix and its use in population genetics; gene mapping of QTL

(quantitative trait loci).

Suggested Readings

Linear Models for the Prediction of Animal Breeding Values by R A Mrode (2nd Edition). CABI Publishing, Cambridge, USA.


AGB 721 ADVANCES IN SELECTION METHODOLOGY (3+0)

Theory:

UNIT I

Fundamental theorem of natural selection; Selection in finite populations effect on genetic structure and variance. Optimum designs for the estimation of genetic parameters. Design of selection experiments for testing selection theory.

UNIT II

Methods of measurement of genetic and environmental trends. Advances in selection indices MultistAGBe, Restricted and retrospective selection indices.

UNIT III

Multi-information, Empirical evaluation of selection theory: genetic slippAGBe, limits to selection, asymmetry of response, selection experiments, effect of selection on variance.

UNIT IV

Selection for threshold traits; single and multiple trait best linear unbiased estimation (BLUE) and prediction (BLUP); selection under single and multiple trait animal models; direct and correlated response through various selection indices, relationship between BLUP and selection index; fundamentals of marker assisted selections.

Suggested Readings:


AGB 722 ADVANCES IN MOLECULAR CYTOGENETICS (2+0)

Theory:

UNIT I

Structure of eukaryotic chromosomes – Evolution of karyotype – Various in vitro cell culture techniques – Cell lines and utility – Genotoxicity.

UNIT II

Somatic cell genetics – Stem cell genetics – Molecular cytogenetics and gene mapping – ISH, FISH, Radiation hybrid mapping, Fibre-FISH, PRINS.

UNIT III

Positional cloning – Spectral karyotyping.

UNIT IV

ImAGBe analysis – Chromosome walking – Chromosome painting.

Suggested Readings:


AGB 723 UTILISATION OF NON-ADDITIVE GENETIC VARIANCE

IN FARM ANIMALS (3+0)

Theory:

UNIT I

Heterosis – forms and genetic basis; detection and estimation of non-additive genetic variance – averAGBe dominance, overdominance.

UNIT II

Partitioning of between cross variance – general combining ability, specific combining ability and reciprocal effects; methods of analyzing diallel crosses; utilization of non-additive genetic variance.

UNIT III

Crossbreeding systems – crossbreeding effects; recurrent and reciprocal recurrent selection and their forms.

UNIT IV

Development of specialized sire and dam lines; inbred lines and their maintenance; inbreeding and hybridization.

Suggested Readings:


LIVESTOCK PRODUCTION AND MANAGEMENT

Course Structure

First Semester

Major Courses COURSE TITLE CREDITS

LPM 611 Cattle and Buffalo Production and Management 2+1

LPM 612 Livestock Reproduction Management 2+1

LPM 613 Livestock Shelter Management 1+1

LPM 614 Poultry and Rabbit Production and Management 2+1

LPM 615 Climatology and animal production 1+0

LPM 619 Seminar 1+0

Total 13

Minor disciplines

DCB / DCN / DCP (Any course from the chosen minor discipline)

6

2nd Semester

Major Course

COURSE TITLE CREDITS

LPM 621 Sheep and Goat Production and Management

2+1

LPM 622 Management of Swine, Equine and Wildlife 2+1

LPM 623 Principles of Environmental Hygiene and Waste Management

2+0

LPM 624 Farm Animal Behaviour 2+1

LPM 625 Integrated Livestock Farming System 2+1

LPM 626 Livestock business management 1+1

LPM 629 Seminar 1+0

Total 17

Supporting (DCB/DCN/DCP/DESM) Courses depending upon requirement of student from other than minor/major discipline of the student

NON CREDIT COURSES: for master degree to be covered in third semester.

GS-632 Technical writing (1+1)

GS-633 Intellectual property and its management in agriculture (1+0)

GS-634 Basic concepts in laboratory techniques/practices (0+1)

GS-635 Disaster Management (1+0)

Ph.D. 1st Semester


LPM 711 Advances in Cattle and Buffalo Production and Management

3+0

LPM 712 Advances in Swine and Equine Management 2+1

LPM 713 Advances in Applied Ethology 2+0

LPM 719 Seminar - I 1+0

Total

09

Minor disciplines

DCB / DCN / DCP (Any course from the chosen minor discipline)

06

2nd Semester


LPM 721 Advances in Sheep and Goat Production and Management

3+0

LPM 722 Advances in Poultry Production and Management 2+1

LPM 723 Advances in Environmental Management 3+0

LPM 729 Seminar - II 1+0

Total

10

Supporting (DCB/DCN/DCP/DESM) Courses depending upon requirement of student from other than minor/major discipline of the student

5

LPM 611 CATTLE AND BUFFALO PRODUCTION AND MANAGEMENT (2+1)

Objective

To acquaint students on basic aspects of dairying in India compared with developed countries, problems and prospectus of dairying, detailed aspects of care and management of different classes of dairy cattle and buffaloes.

Theory

UNIT I

Introduction – Development of Dairy Industry in India and world – Present status and future prospects of livestock development in India

UNIT II

Important breeds of cattle and buffalo, traits of economic importance and their inter-relationships - Selection of high quality animals - Role of management in improving the reproduction efficiency in farm animals. - Housing and rearing systems.

UNIT III

Breeding Management: System of breeding Economic traits. Methods of Breeding - Prenatal and postnatal care and management of cattle and buffalo - Care of neonate and young calves - Management strategies for reducing mortality in calves, age at first calving and calving interval in cattle and buffaloes.

UNIT IV

Management of labour, Milking management, Machine milking and hand milking, Different laws governing the livestock sectors to produce quality products on par with international standards - Technique of harvesting clean and hygienic livestock products, transportation of animals, health management. Wallowing in buffaloes- Management of draught animals and summer management

UNIT V

Feed and fodder resources used for feeding of cattle and buffaloes– Scientific technique of feeding, watering – Computation of practical and economical ration, supply of green fodder around the year and enrichment of poor quality roughages.

Practical:

Visits to cattle farms and critical analysis of various types of managerial practices - Study of breeding management in the farm- Analysis of practical feeding management- milking - calf, heifer and adult management- Dairy Cattle and Buffalo judging and body condition scoring - Project preparation for external funding and commercial farms and enterprises for dairy products –marketing strategies for milk and milk products and meat. Management of labour, labour norms. Use of computers for record keeping, care and maintenance of dairy farm equipments.

Suggested Readings

Arora SP. 1997. Feeding of Dairy Cattle and Buffaloes. Kalyani.45

Dutta G. 1994. Care and Management of Dairy Cattle and Buffaloes. 3rd Ed.

ICAR.

Thomas CK & Sastry NSR.1991.Dairy Bovine Production. Kalyani.

LPM 612 LIVESTOCK REPRODUCTION MANAGEMENT (2+1)

Objectives:

To acquaint students with knowledge in principles, planning, technical approach for reproduction management in different farm animals. Controlled reproduction in farm animals.

Theory:

UNIT I

Functional morphology of male and female reproductive organs of farm

animals.

UNIT II

Managemental strategies for attaining early maturity in farm animals

UNIT III

Heat detection methods, associated problems and their management.

Oestrus synchronization, needs,, methods and limitations. Artificial

breeding and its economic importance.

UNIT IV

Post A.I. management, pregnancy development and diagnosis. Management

of down calvers.

UNIT V

Post-partum care. Factors influencing reproductive efficiency in buffalo and

crossbred cattle and measures for improvement. Management of calving

problem - dystocia, prolapse and retained placenta.

UNIT VI

Management of breeding bulls. Methods of semen collection, factors affecting

quality semen, production, evaluation, processing and preservation of semen.

Merits and demerits of different extenders.

UNIT VII

Planning and management of frozen semen bank and bull station. Handling of

frozen semen. Maintenance of records for artificial breeding and frozen

semen bank.

Practical:

Examination of reproductive organs at various stages of reproductive cycle.

Heat detection in cattle, buffalo and goats. Preparation of heat expectancy

chart. Calculation of heat detection index of herd. Artificial insemination, recto

vaginal

and speculum method; utilization of frozen semen. Pregnancy diagnosis by

recto-vaginal method, spot test and ultra sonography. Observation and

identification of various reproductive disorders. Calculation of breeding

efficiency of the herd. Preparation of bull and semen collection. Evaluation of

semen, preparation of extenders, semen. Maintenance and handling of frozen

semen, 'frozen semen containers and liquid nitrogen.

Suggested Readings

Hafez, E.S. E.( 2002). Reproduction in Farm Animals

Gordon, I. (2002). Controlled Reproduction Series.

Salisbury,J.W.and Vandemark, N. E. and Lodge,J.A.W.H. (1982). Physiology

of Reproduction and Artificial Insemination of Cattle.Freeman and Company,

USA.

Zemjanis, R.(2002).Diagnostic and Therapeutic Techniques in Animal

Reproduction.

Esslemont, R.J. Bailie, .H. and Cooper, M.J. (1985). Fertility Management in

Dairy Cattle.

LPM 613 LIVESTOCK SHELTER MANAGEMENT (1+1)

Objective

To familiarize students with type of houses suited for different livestock under varying climatic conditions.

Theory

UNIT I

General principles in planning animal houses- farmstead and animal houses -Selection of site and planning; layouts for livestock farm of different sizes in different climatic zones in India - Farm structures - General principles of construction of enclosures, floor and road.

UNIT II

Housing requirements of different classes of Livestock - Preparation of layouts, plans, arrangement of alleys- Fitting and facilities in the houses for horses, dairy cattle, calves, bulls, work cattle, dogs, pigs, sheep, goats, and poultry.

UNIT III

Improvement of existing buildings; water supply; feed and fodder delivery systems - Economics of Livestock housing.

UNIT IV

Housing - Disease control measures and sanitation of all classes of livestock

Practical

Score card for animal houses - Time and motion study in Animal houses -Preparation of plans for Animal houses for horses, cattle, sheep, pigs, goats, and other livestock - Dogs and other pet animals - Economics of livestock housing - Preparation of plan for animal houses of different sizes and climatic zones of India.

Suggested Readings

Sastry NSR & Thomas CK. 2006. Livestock Production and Management. Kalyani.

Thomas CK & Sastry NSR 1991. Dairy Bovine Production. Kalyani.

Wathes CM & Charles DR. 1994. Livestock Housing. CABI.

LPM 614 POULTRY AND RABBIT PRODUCTION AND MANAGEMENT (2+1)

Objective

To acquaint students on basic aspects of housing, feeding, breeding and health care of poultry and rabbit. Comparing the performance under cage and

floor system of management of poultry, biosecurity measures to be followed to reduce mortality and efficient hatchery management to produce healthy young ones.

Theory

UNIT I

Poultry housing systems Cage Vs floor system, litter management and lights for poultry, rearing turkey, duck and quails. Management of chicks, growing, laying and breeding flocks, broiler production, selection and culling of laying flocks.

UNIT II

Procuring, care and pre-incubation storage of hatching eggs - Method of incubation, sanitation disinfection and management of hatchery. Embryonic development and factors effecting fertility and hatchability of eggs. Chick sexing, packing and hatchery business -

UNIT III

Introduction - Importance of rabbit for meat and fur production, - Common breeds and strains. System of housing – Common diseases and their control measure.

UNIT IV

Management of specific pathogen free and gnotobiotic animals, concepts to related to welfare of laboratory animals.

UNIT V

Breeding - Age at maturity, litter size - Weaning – Feeding of growers –Selection of replacement stock, transportation of rabbit. Transportation of poultry and rabbit – marketing of meat and fur.

Practical

Poultry Farm management - Brooding of chicks; selection of laying flocks -Disease preventive measures - Selection and care of hatching eggs; incubator operation, fumigation and candling setting and hatching, packaging of chicks -Waste management.

Handling and restraining of laboratory animals - Visits to Rabbit farms and critical analysis of various types of managerial practices- Analysis of practical breeding management methods - practical disease control management and special management methods - Ageing and identification – Judging -Economics of production.

Suggested Readings

Ensminger ME. 1992. Poultry Science. International Book Distr. Co.

Hued LM. 2003. Modern Poultry Farming. Greenworld.

Powell-Owen W. 2008. Poultry Farming and Keeping. Daya Books.

Prashad J. 2005. Poultry Production and Management. Kalyani.

Singh RA. 1996. Poultry Production. 3rd Ed. Kalyani.

Bhujabaruah et. al. 1995. Rabbit Production

Indian Soil Institute.1993. Rabbit Management. IBH & Oxford.

Reddy DV. 2007. Applied Nutrition: (Livestock, Poultry, Human, Pet, Rabbit

and Laboratory Animal Nutrition). IBH & Oxford.

Ronald N & Penman S. 1991. A Manual for Small Scale Rabbit Production.

South Asia Publ.

LPM 615 CLIMATOLOGY AND ANIMAL PRODUCTION (1+0)

Objective

To familiarize students on climate, weather, various climatic factors and their role in production and health of animals in both temperate and tropics, micro and macroclimatic conditions of animal house and assessing the heat tolerance of bovines.

Theory

UNIT I

Definition of climate -Classification of climatic regions - Climatic factors- Assessment of climate - Study of climatic factors in relation to animal production.

UNIT II

Light, natural and artificial light-mechanism of light action-photo period and light responses – Applications - Importance of light in production of animals and birds.

UNIT III

Introduction of breeds into different climatic regions - Agro meteorology and weather forecasting for Animal Husbandry activities - Micro climate modification in animal houses.

UNIT IV

Estimation of microclimatic conditions in Animal house - Measurement of Temperature, Relative humidity, Air Velocity and Mean temperature of the surrounding, measurement of intensity of light in animal houses – Construction of climographs and hythergraphs -Estimation of cooling power of atmosphere heat tolerance test in bovines.

Suggested Readings

Lal DS. 1998. Climatology. Sharda Pustak Bhavan, Allahabad.

McDowell RE. 1972. Improvement of Livestock Production in Warm Climates.

WH Freeman.

Siddhartha K & Roger B. 1996. Atmosphere, Weather and Climate. ELBS.

LPM 621 SHEEP AND GOAT PRODUCTION AND MANAGEMENT (2+1)

Objective

To acquaint students on status of sheep and goat farming in India, importance of record keeping, principles of housing and feeding, breeding management to improve the reproductive efficiency and detailed account on care and management of different classes of sheep and goat.

Theory

UNIT I

Introduction - Population structure and importance- Advantages and disadvantages of sheep farming under different systems of management – type of housing and equipments- Important sheep and goat breeds- Advantages and disadvantages of sheep and goat farming.

UNIT II

Breeding Management: Breeding seasons - fitness of purchase for first breeding -methods of detection of heat - Natural Service and artificial insemination - Care of the pregnant Animals - Breeding stock - Use of teaser- Culling.

UNIT III

Feeding Management: Feeding methods - Principles to be followed in feedingand watering- feeder space, waterer space, Designing feeders and waterers. -Range management - Stocking rate and pasture improvement and utilization; management under stall fed conditions, Transportation of sheep and goat.

UNIT IV

Disease Management: Role of management in the prevention and control of diseases. Special Management: Deworming - Dipping and spraying- shearing - Avoidance of goatry odour in milk, Tupping

UNIT V

Wool: Importance of wool - Fiber structure- Fleece characters - Goat fibers -Characters of mohair and pashmina, fur and Angora - Marketing of goat fibers/ wool.- Planning of sheep and goat farm of various sizes - Economics of sheep and goat farming.

Practical

Visit to sheep and goat farms and critical analysis of various managerial practices under different conditions. Study of practical housing management -Analysis of practical diseases control management - Shearing management - Record keeping. - Preparation of project for commercial farming - Characterization of sheep and goats; handling of sheep and goat; daily and periodical operations for sheep and goats - Methods of identification of sheep and goat. Cost of rearing sheep and goat for mutton and wool - Housing plans for various age and categories of sheep and goat - Dipping; Vaccination of sheep and goat - Shearing of wool.

Suggested Readings

Devendra C & Mecleroy GB. 1982. Goat and Sheep Production in Tropics.

Longman.

Gupta JL. 2006. Sheep Production and Management. BS Publ.

ICAR. 2002. Handbook of Animal Husbandry 3rd Ed. ICAR.

Kaushish 1994. Sheep Production in the Tropics and Sub Tropics. Scientific

Publ.

LPM 622 MANAGEMENT OF SWINE, EQUINE AND WILDLIFE (2+1)

Objective

To impart knowledge on various aspects of swine and equine in India, principles of housing, breeding, feeding and health care of swine, equine species, management practices at different stages of growth and economic pig and equine production systems. Wildlife it‘s significance and management.

Theory

UNIT I

Introduction - Population and importance - Economic contribution of pigs and equine species-Advantages and disadvantages of swine and equine keeping

- Systems of management -Problems in swine and equine farming. Principle and concept –ecology of wildlife sanctuaries and national parks.

UNIT II

Breeds of pigs and equine species - Selection of breeding stock - Breeding seasons - Age and weight at first services - Methods for detection of heat – Natural service and artificial insemination - Care of pregnant animals young ones and growing stocks. - Care of breeding males. Biological and ecological basis of management of wild animals.

UNIT III

Housing, sanitation and hygiene, disease prevention measures - Housing and equipment –Wallowing - Sanitation and hygiene - Role of management in the prevention and the control of diseases. Wildlife protection acts – zoological classification of wild animals.

UNIT IV

Feeding and management of new born, weaner and finishers, dry, pregnant and farrowing and foaling animals - Feeding principles to be followed - Methods of watering –Feeder space – Water space, etc - Record keeping. Breeding season pregnancies –parturition, lactation in wild animals.

Practical

Visits to Pig, Stud Farms, wildlife Institute and critical Analysis of various types of managerial practices - - Analysis of practical breeding management methods, practical disease control management - Ageing and identification – Judging – Practical care and management at farrowing and foaling. Economics of production -Project preparation for research and commercial farms.

Suggested Readings

Boden (e) S.1995. Swine Practice. WB London.

Narayankhedkar SG. 1997. Production and Management of Swine, Camel,

Equine and Yak. Tindall Publ.

Berwick SH & Saharia VB. (Eds.). 1995. The Development of International

Principles and Practices of Wild Life Research and Management. Deford Univ. Press.

Bobbins CT. 1983. Wild Life Feeding and Nutrition. Daya Publ. House.

Giles RH. 1978. Wild Life Management. Wild Life Society.

Giles RH. 1984. Wild Life Management Techniques. 3rd Ed. Wild Life Society.

Jadhav NV, Baig MI & Devangare AA. 2004. Handbook of Wild Animals and

Livestock Management.

WWF. 1994. Wild Life (Protection) Act 1972 (as Amended up to 1991). Natraj

Publ.

LPM 623 PRINCIPLES OF ENVIRONMENTAL HYGIENE AND (2+0)

WASTE MANAGEMENT

Objective

To familiarize students on principles of air and water hygiene with reference to impurities and inclusions of water, collection and disposal of waste from the

animal house, modern techniques in manure disposal and biosecurity measures to be adapted for hygienic production of livestock products.

Theory

UNIT I

Animal air hygiene: Definition - Composition of air - Air pollution – Factors affecting outdoor and indoor pollution - Assessment of these factors on animal health and production - Methods to control these factors.

UNIT II

Water Hygiene: Importance of water - Impurities and inclusions - Sterilization

- Examination of water and water supplies - Collection of samples-Topographical physical, chemical, bacteriological and microscopic examination of water - Hygienic requirements and standards for drinking water - Quantity of water required by domestic animals - Methods of watering.

UNIT III

Manure - Quantity of manure voided by domestic animals - Animal excreta a factor in spread of disease - Hygienic and economic disposal of farm waste - Modern techniques used in automation / semi-automation in disposal of farm waste.

UNIT IV

Environmental protection act, Air (Prevention and control of pollution) act and water (Prevention and control of pollution) act - Biosecurity measures to be adapted for efficient and healthy production

UNIT V

Effect of environmental pollution on livestock and its products directly and indirectly - Controlling environmental pollution - Different factors affecting the quality of livestock and its products meant for human consumption

Suggested Readings

Baba MD. 2007. Environmental Changes and Natural Disasters. New India

Publ.

Overcash MR. 1983. Livestock Waste Management. CRC Press.

Thapliyal DC & Misra DS. 1996. Fundamentals of Animal Hygiene and

Epidemiology. International Book Distr. Co.

LPM 624 FARM ANIMAL BEHAVIOR (2+1)

Objective

To make acquainted students on principles of farm animal behaviour with regard to environmental influence, group formation, social behaviour and behavioural adaptations under domestication.

Theory

UNIT I

Introduction to Animal behaviour - Importance of animal behaviour studies -Patterns of behaviour - Daily and seasonal cycles of behaviour – Physiological basis of behaviour.

UNIT II

Environmental modification of behaviour - Developmental changes in behaviour - genetic differences in behaviour - Behavioural disorders.

UNIT III

Group formation - Social relationship, process of socialisation locality and behaviour - Practical application - Behavioural character for Managemental practices - Favourable and unfavourable behaviour for domestication -Behavioural adaptations under domestication.

UNIT IV

Physical environment and behaviour - Common vices and their remedial measures - Analysis of behaviour in relation to location - Analysis of behaviour in relation to climatic environment - Analysis of social behaviour.

Practical

Evaluation of various scorecards. Measurement of ingestive behaviour-sucking, feeding, rumination, water ingestion. Measurement of reproductive behaviour-estrus, libido, mating and parturition. Measurement of milking behaviour-milk letdown, milking time, residual milk. Measurement of resting and sleeping behaviour, behaviour under restraint, leadership and followership pattern and establishment of dominant order. Behavioural problems associated with weaning of calves, kids, lambs and piglets. Measurement and prevention of vices in farm animals.

Suggested Readings

Arora MP. 1995. Animal Behaviour. WB London.

Bouenger EG. 1994. Animal Behaviour. WB London.

Fraser AF & Broom DM. 1997. Farm Animal Behaviour and Welfare. CABI.

Fraser AF & Broom DM. 1999. Farm Animal Behaviour and Welfare.

Kumar V. 1996. Animal Behaviour. WB London.

Albright, JL and Arave CW . (1997) Behaviour of Cattle (Cabi Publishing):

LPM 625 INTEGRATED LIVESTOCK FARMING SYSTEM (2+1)

Objective

To familiarize on various aspects viz., scope and limitations of integrated livestock farming system, recent approach and economic feasibility of different integration models for sustainable production

Theory

UNIT I

Scope and limitation of integrated farming systems - Sustainability of integrated Livestock Farming Systems and their economic importance.

UNIT II

Integration of fish, arable farming and different livestock enterprises vis-à-vis gobar gas plant, FYM, solar and wind energy utilization, cattle, buffalo sheep, goat, pig, poultry, rabbit, silk worm, bee keeping etc.

UNIT III

New approach for changing farming systems in present energy crises.

UNIT IV

Project formulation and evaluation of various livestock enterprises.

Practical

Various livestock farming units and their economic analysis - Evaluation of

different farming systems and their economic importance – Preparing feasibility report for various farming projects.

Suggested Readings

Mukherjee TK. 1992. Integrated Livestock Fish Production Systems.

Raman KV & Balaguru T. (Eds.). 1992. Farming Systems Research in India:

Strategies for Implementation. NAARM.

Renard C. (Ed.). 1997. Crop Residues in Sustainable Mixed Crop/Livestock

Farming Systems. CABI.

Speirs M. & Opsen O. 1992. Indigenous Integrated Farming System in the

Sahel. World Bank.

LPM 626 LIVESTOCK BUSINESS MANAGEMENT (1+1)

Objective

To acquaint students with knowledge in principles, planning, technical approach and preparing financial statement in Livestock Business Management and preparing projects for financing.

Theory

UNIT I

Management principles - Planning - Techniques, strategic planning, organization structure, co-ordination and controlling techniques – Approaches to management.

UNIT II

SWOT analysis, financial accounting - Accounting records - Balance sheet, fund flow statement - Cost and analysis for managerial decisions – Budgeting and control .

UNIT III

Tools of financial analysis, working capital financing - Long term financial management - Investment analysis - Capital markets - Corporate risk management - Venture capital.

UNIT IV

Marketing - Objectives, strategies - Selecting and managing marketing channels - Pricing strategies - Sales promotion - Legislation relating licensing - Company law.

Practical

Preparation of financial statements, depreciation accounting methods, trend and variance analysis, cost-volume profit analysis - Financial planning and forecasting - Estimation of working capital requirement - Break even analysis - Visit to livestock business firms and banks - Preparing projects for financing.

Suggested Readings

Koontz H & O‘Donnel C. 1999. Essentials of Management. Tata McGraw Hill.

Kotler P. 2000. Marketing Management – Analysis, Planning and Control.

Prentice Hall of India.

Maheswari SN. 1998. Management Accounting. Tata McGraw Hill.

Massie JL. 1995. Essential of Management. Prentice Hall of India.

Srinivasan NP. 1998. Management Accounting. Sterling Publications.

LPM 711 ADVANCES IN CATTLE AND BUFFALO PRODUCTION (3+0)

AND MANAGEMENT

Objective

To acquaint students on latest developments on dairying in India compared with developed countries, problems and prospectus of dairying, detailed aspects of care and management of different classes of dairy cattle and buffaloes.

Theory

UNIT I

Dairy farming in India – Global scenario - Present status and reasons for the same – Avenues for progress – The needs of the nation and how to achieve it.

UNIT II

Advances in housing management of dairy cattle and buffaloes in various agroclimatic zones of India - Management systems for cattle and buffaloes.

UNIT III

Establishing Dairy Cattle Enterprise – Characteristics of a successful dairy farm – Choice of the foundation stock – Breeding Management Problems associated with reproduction.

UNIT IV

Advances in Feeding Management of cattle and buffalo, Feed for milking herd, dry cows, bulls and calves, Management of high yielding animals.

UNIT V

Milking Management – Biosynthesis of milk - Factors affecting the composition and yield of milk - milk ejection reflex - Milking systems –Sanitary standards for the f quality milk – Cessation of milking, advances in herd management- raising calves – growing heifers, replacements and culling –marketing, Computerization of dairy enterprises.

UNIT VI

Advance in health management of dairy animals, metabolic diseases of high yielders- advances in preventive measures for production related diseases

Suggested Readings

Clarence HE . 2007. Dairy Cattle & Milk Production. Daya Publ. House.


Thomas CK & Sastry NSR. 1991. Dairy Bovine Production. Kalyani.

LPM 712 ADVANCES IN SWINE AND EQUINE MANAGEMENT (2+1)

Objective

To educate about the latest advances of swine farming in India, principles of housing, breeding, feeding and health care of pigs, management practices at different stages of swine. To familiarize the students on latest aspects of principles of housing, breeding, feeding and health care of different classes of horse, stable routines and measures to reduce the mortality in young ones at different seasons.

Theory

UNIT I

The past, present and future of Swine production systems in India and production policies adopted in advanced countries. New indigenous and exotic horses breeds- Types and classes of light and work horses.

UNIT II

Advances in breeding and selection – Prenatal and postnatal development - Growth reproduction and lactation - Economic traits of swine production. New indigenous and exotic horses breeds- Types and classes of light and work horses. Advances in health management & diseases control in swine and horses.

UNIT III

Advances in feeding and nutrition in pigs; automatic feeding and watering techniques, Feed stuffs, Energy, protein, minerals and vitamin sources, metabolic and nutritional disorders – Toxic substances.

UNIT IV

Advances in housing of pigs, environmental physiology - Infectious diseases and parasitism. Reduction in new born piglet mortality. Advances in housing and routine management practices –Hygiene and maintenance of stable. Color and markings, Dentition and ageing selecting and judging horses- unsoundness and stable vices.

UNITV

Mode of transport, Facilities requirement, Cleaning, disinfection and preparation of vehicles Transport stress, Management during transport, Regulatory acts of states and centre in animal disease control and welfare. Precautions and requirements before, during and after transport, Laws governing the import and export of livestock and its products, Horse passport and trading

Practical

Visit to leading stud farms. Marketing - Study of population trend and structure. Analysis of breeding, feeding, housing, health care, farrowing management, summer management and special management principles practiced. Foot care and shoeing care, Stud farms, Race clubs, Race horses and their care, Horse behaviour and training, Exercising , Basic Horsemanship.

Suggested Readings


LPM 713 ADVANCES IN APPLIED ETHOLOGY (2+0)

Objective

To make acquainted students on advanced concepts of farm animal behaviour with regard to environmental influence, group formation, social behaviour and behavioural adaptations under domestication.

UNIT I

Recent advances and development in applied ethology, role of ethology in animal science, philosophies and ethics in ethology. Ethology in Agriculture

and veterinary education, Behavioural origins and its physiology, Neuro sensory features.

UNIT II

Thermo regulation, communicative behaviour, emotions, man animal interaction, motivation, behavioural chemistry, innate and learned aspects, Quotidian behaviour.

UNIT III

Behavioural developments-Kinetic behaviour of the foetus and neonate, neonatal sensory developments, Imprinting, changes in group formation, bonding and play. Behaviour of maintenance-reactivity, ingestive, exploratory, kinetic, body care and territoriality. Dynamics of reproductive behaviour-nursing and maternal care.

UNIT-IV

Behavioural disorders-Vices, their etiology, prevention and cure. Management of behaviour-Building of animal ethograms. Ethology and international Animal regulations

Suggested Readings:

Sorensen, A.N.Ethology of Farm Animals. World Animal Science Series. Edits.,

D.E. Tribe and Fraser A,F. Elsevier.

Fraser,A.F.and Broom D.M. Farm Animal Behaviour and Welfare.by.ELBS

Baillierie Tindall

Albright J.L. and Arave C.W. The Behaviour of Cattle. CABI publication.

Solan, A, Lay Jr.,Donald,C. and Borell E. (1999): Stress Physiology, Animal Behaviour and Environmental Design. Ewing, Fasrm Animal Well Being,. Prentice Hall Publishers

LPM 722 ADVANCES IN SHEEP AND GOAT PRODUCTION AND (3+0)

MANAGEMENT

Objective

To educate the students on advances in sheep and goat farming for improving

their productivity through different management practices.

Theory

UNIT I

Utility origin – Domestication - Numbers and distribution of meat and dual

purpose breeds - Methods of rearing – Range sheep production –

UNIT II

The farm flock – Pure bred flock - Management during breeding season - The

sexual seasons and its control - Puberty – Time of the year to breed – Flushing

– Ram-Ewe ratio.

UNIT III

Advances in feeding management, Nutrient deficiencies in range forage, Feed

to supplement range forage, General feeding practices, Feeding materials,Lamb feeding, Use of antibiotics and hormones, Hand feeding, Self feeding, Pellet feeding , Feeding lambs and ewes during lactation.

UNIT IV

Recent development in sheep and goat management and their relevance under Indian economic conditions, needs and possibilities for future research.

UNIT V

Role of sheep husbandry in dry farming in India, Present development programmes in sheep and goat production, Advances in reproduction, housing, feeding and watering, diseases, Shearing methods and culling of sheep and goat.

UNIT VI

Role of goat in animal agriculture, Goat farming in India, selection of Breeding stock, Breeding problems, Housing, Principles of feeding, Practices, Crops and

crop residues for goats, Milking practices.

Suggested Readings

Gupta JL. 2006. Sheep Production and Management. CBS.


LPM 723 ADVANCES IN POULTRY PRODUCTION MANAGEMENT (3+0)

Objective

To educate the students on advances in housing, feeding, breeding and health

care in poultry farming.

Theory

UNIT I

Planning, organisation, executive and management of poultry farms and

hatcheries of various sizes - alternative in poultry production

UNIT II

Demand, supply, present status of poultry production.

UNIT III

Problems and new management techniques in poultry for egg and meat in India

vis-à-vis in other countries of the world, automation in poultry houses,

management of specific pathogen free flocks.

UNIT IV

Poultry development policies and planning for higher production constraints in

development and solutions, Ethology and entology in relation to poultry

production

Practical

Visit to commercial poultry farms and hatcheries. Planning and preparation of research and commercial projects on broiler and layer production management.

Suggested Readings


LPM 724 ADVANCES IN ENVIRONMENTAL MANAGEMENT (3+0)

Objective

To educate the students on advances in climate, weather, various climatic

factors monitoring and their role in production and health of animals in both

temperate and tropics, micro and macroclimatic conditions of animal house

and environmental influences on the performance of farm animal production.

Theory

UNIT I

The animal Industry and the quality of the environment – Management of the

living environment - Microenvironment and macro environment.

UNIT II

Air Pollution: Indoor and out door - Chemical, physical and bacteriological

changes - Causes – Standards and the extent tolerated by animals - Effects on

animal production.

UNIT III

Fixing standards in relation to CO2 - Air supply in relation to cubic space,

temperature, air, velocity, relative humidity, dust particles, bacterial count,

effective temperature and cooling power - Methods to get over pollution –

Cleaning and washing - Air conditioning.

UNIT IV

Utilisation and disposal of animal waste, Health hazards, Waste utilization,

technologies for processing and treatment of animal wastes, Health and

economic impacts, Legal constraints, Microbiology of wastes, Waste

properties ,Gases and odour.

UNIT V

Water Pollution: Significance, treatment and control - Funding agencies for

animal welfare

Practical

Assessment of various factors in Indoor and outdoor environment- Assessment

of CO2, air supply, dust particles and bacterial count in air - Visit to sewage

treatment plant - Planning farm waste disposals - Physical chemical and

bacteriological examination of water watering of farm animals.

Suggested Readings

Baba MD. 2004. Environmental Changes and Natural Disasters. New India

Publ. Agency.


LIVESTOCK PRODUCTION AND MANAGEMENT

List of Journals

� Asian Journal of Buffalo Production and Management

� Australian Journal of Animal Science

� British Poultry Science

� Canadian Journal of Animal Science

� Indian Dairyman

� Indian Journal of Animal Nutrition

� Indian Journal of Animal Production and Management

� Indian Journal of Animal Science

� Indian Journal of Dairy Science

� Indian Journal of Poultry Science

� Indian Journal of Field Veterinarians

� Internal Journal of Animal Science

� Journal of Animal Sciences

� Journal of Dairy Sciences

� Livestock Production Science

� Poultry Science

� The Indian Veterinary Journal

� World Poultry Science Journal

e-Resources

� www.pork.org

� www.ilri.org

� www.fao.org

� www.defra.org.uk

� www.aciar.gov.au

� www.asap.asn.au

� www.thepigsite.com

� www.epa.com

� http://animalscience.ucdavis.edu

� www.tanu.edu

� www.sciencedirect.com

� http://trop.edmgr.com

� www.nianp.res.in/

� http://www.aphca.org

� http://www.ars.usda.gov

Suggested Broad Topics for Master’s and Doctoral Research

Dairy cattle and buffalo Production

� Pre and postpartum management of dairy animals

� Reducing age at first calving

� Reducing calf mortality

� Reducing calving intervals

� Increasing reproductive efficiency

� Farming system research / extension approach

� System approach to livestock development

� Housing management of animals in semi arid region

Poultry Production

� Poultry housing system

� Stocking density in poultry

� Environmental effects on poultry

� Feeding management of poultry

� Methods of processing poultry manure

� System of approach for poultry development

Small ruminant production

� Sheep and goat housing system

� Impact study on scientific management of sheep and goat

� Environmental effects on sheep and goat

� Feeding management of sheep and goat

Rabbit production

� Rabbit housing system

� Feeding management of rabbit

� Productive and reproductive performance of rabbit under

tropical climate

Swine production

� Swine housing system

� Feeding management of swine

� Productive and reproductive performance of pigs under tropical

climate

LIST OF COURSES TO BE OFFERED TO M.V.SC STUDENTS (ANIMAL NUTRITION)

SEMESTER 1

MAJOR DISCIPLINE (Animal Nutrition)

AN-611(2+1) Energy and Protein

AN 612(2+1) Non conventional Feed stuffs and toxic consitutents/ antimetabolites in animal

feedstuffs

AN 613(1+1) Feed Technology

AN 614 (2+2) Feeds and Forages for livestock

AN 615(2+1) Ruminant Nutrition

SUPPORTING COURSE

AB 601(3+1) Basic Biochemistry

Total credits : 19

Total credits : Major : 15

Supporting (Animal Biochemistry): 4

Total : 19

SEMESTER 11

MAJOR COURSES

AN 621(3+1) Animal Nutrition-Minerals,vitamins and Feed additives

AN 622 (1+1) Non- Ruminant Nutrition

AN 623 (2+1) Nutrition of companion/laboratory, wild and zoo animals

AN 624 (1+3) Research Techniques in Animal Nutrition

AN-625 (3+1) Principles and Practices in Animal Nutrition

AN- 629 (1+0) Masters Seminar

MINOR DICSPLINE (Animal Physiology)

AP 608 (2+1) Chemical Bioregulation in Physiological Processes

AP 609 (2+1) Enviromental Physiology

SUPPORTING COURSES

ES 629 (3+1) Design of experiment

Total credits (Semester 11): Major 13

Minor 6

Supporting 4

Seminar: 1

Total: 24

Overall credits during sem 1 and 11 Major : 15+13=28 Required: Major:24

Minor :6 Minor : 6

upporting: 8 Supporting: 3

Seminar :1 Seminar: 1

Thesis:20 Thesis: 20

Total : 63 Total : 60

LIST OF COURSES TO BE OFFERED TO Ph.D STUDENTS (ANIMAL NUTRITION)

SEMESTER 1

MAJOR DISCIPLINE

AN 711 (2+0) Modern concepts of feeding monogastric animals

AN 712 (2+0) Nutrition and rumen fermentation

AN 713 (1+0) Advances in micronutrients

AN 714 (1+2) Advanced techniques in nutrition and research

AN 719 (1+0) Doctoral seminar

MINOR DISCIPLINE

AP 706 (3+0) Advances in Biosynthesis and secretion of milk

SUPPORTING COURSE

BT 602 (3+0) Fundamentals of cell and molecular biology.

Total Credits (Semester 1): Major: 8

Minor: 3

Supporting: 3

Seminar: 1

Total: 15 SEMESTER 11

MAJOR COURSES

AN 721 (3+0) Modern concepts of feeding ruminants and Forage utilization

AN 722 (1+0) Advances in Feed technology

AN 723 (1+0) Clinical Nutrition

AN 724 (2+0) Nutrient and Drug interaction

AN 725 (2+0) New feed resources and toxicants in animal feeding


MINOR COURSES

AP 705 ( 3+0) Advances in Reproductive Physiology

SUPPORTING COURSE

CS 621 (2+1) Computer software package for statistical analysis

Total Credits (Semester 2) : Major:9

Minor: 3

Supporting:3

Seminar :1

Total :16

Overall credits during Sem 1 and 11 Major : 17 Required Major : 15

Minor:6 Minor: 6

Supporting: 6 Supporting :3

Seminar:2 Seminar: 2

Thesis :45 Thesis: 45

Total :76 Total: 75

ANIMAL NUTRITION (M.V.Sc Revised)

Course Contents

AN 611 ANIMAL NUTRITION - ENERGY AND PROTEIN 3+0

Objective

Familiarization with fundamental concepts of energy and proteins, metabolism of carbohydrate, fat and protein and their efficiency of utilization. Requirement of carbohydrates, fat and proteins for various physiological functions.

Theory

UNIT I

The classification and chemistry of carbohydrates, fats, proteins and their sources. Chemistry of cell wall constituents. Recent methods such as CNCP for feed analysis . Fundamental concepts of Digestion and metabolism of Carbohydrate Fat and Protein in different species of animals. Metabolism of Volatile fatty acids. Gluconeogenesis, Recent advances in glucogenic precursors on acetate utilization. NPN metabolism, urea fermentation potential and metabolizable protein. Amino acids imbalance, antagonism and toxicity.

UNIT II

Measurements of digestibility and feed energy. Partitioning of feed energy. Energy balance, Fasting catabolism. Direct and indirect calorimetry. Metabolizable and net energy systems and their relevance for tropical situation. Prediction of energy value of feeds. Factors affecting energy and protein utilization.Efficiency of energy and Protein utilization. Feeding standards- comparative appraisal and limitations.

UNIT III

Rumen degradable Protein (RDP), and rumen undegradable protein (UDN) and Kinetics. Energetics of protein synthesis and turn over. Quantification of microbial protein synthesis. Protein quality determination in monogastrics and ruminants.

UNIT IV

Energy and protein interrelationship. Determination of energy and protein requirements. Energy and protein requirement for maintenance, growth, pregnancy and lactation in ruminants, companion animals and poultry.

Suggested Readings

Blaxter K. 1989. Energy Metabolism in Animal and Man. Cambridge Univ.Press.

Bondi A. 1987. Animal Nutrition. Wiley InterScience. Cramptan EW & Harris LE. 1969. Applied Animal Nutrition. WH Freeman. Maynard LA, Loosli JK, Hintz HF & Warner RG. 1987. Animal Nutrition.

McGraw-Hill. McDonald P, Edwards RA & Greenhalgh JFD. 1995. Animal Nutrition.

Longman. Ponds WG, Church DC, Pond KR & Schoknecht PA. 2005. Basic Animal

Nutrition and Feeding. Wiley Dreamtech India. Singh UB. 1987. Advanced Animal Nutrition for Developing Countries. Indo-Vision.

AN 612 RUMINANT NUTRITION 2+1

Objective

Requirement of nutrients for different physiological functions in various ruminant species. Latest concepts of feeding the nutrients for maximising production.

Theory

UNIT I

Nutrients and their metabolism with special reference to milk, meat and wool production.

UNIT II

Feeding standards, their history, comparative appraisal and limitations.Classification of feedstuffs. Nutrient requirements for calves, heifers, dry, pregnant and lactating cows, buffaloes, sheep and goat.

UNIT III

Introduction to rumen microflora and fauna. Development of rumen. Defaunation and animal productivity rumen fungi, NPN compounds,microbial Protein synthesis. Role of milk replacers and calf starters

UNIT IV

Feed formulation of large and small ruminants for different physiological stages. Concept of complete feed. Limiting nutrients and strategic feeding of high yielding ruminants. Concept of by-pass nutrients and their impact on production, reproduction and immune status. Importance of CLA, omega fatty acids, Scope for value addition in milk, Different systems of feeding buffalo o for beef production.. Feeding during natural calamities, feeding in various agro-climatic zones of India.

Practical

Design and planning of feeding experiments. Identification of feed and fodder on the basis of its composition. Artificial rumen technique, Methods for evaluation of feedstuffs- in vitro gas, in sacco digestion kinetics. Determination of nutritive value of feeds and fodders by metabolism trial in dairy cattle, determination of nutritive value of pastures by the use of range techniques, study of rumen metabolic profile. Preparation of Bypass Nutrients Identification of rumen microbes and rumen studies.

Suggested Readings

Dhority BA. 2003. Rumen Microbiology. Nottingham Univ. Press.

Kellems RO & Church DC. 2002. Livestock Feeds and Feeding. Prentice Hall.

Ranjhan SK. 2001. Animal Nutrition in the Tropics. Sangam Books.

AN 613 Forages and Feeds for livestock production 2+2

Objective

To acquaint with inherent nutritional quality of feeds and forages and forages grown in different agro climatic regions of country. Forage preservation techniques and nutritional evaluation.

Theory

UNIT I

Status of farm animals in words and Indian Society. Crop animal systems in agro-ecological regions of the world and country. Agro-economics livestock and poverty elevation. Livestock revolution in offering. Eco-agriculture. India vision 2050 and role of agro-livestock. Animal origin foods for human health. Animals as consumers of Grain: Asset or Liability. Food Safety concerns. Animals in sustainable agriculture. Biotechnology and animal nutrition.

UNIT II

Forage production from cultivated fodders . Selection of forage crop, agro-climatic. Conditions and soil conditions. Cultivation practices. Mixed cropping, rotations. Forage production from grass land and pastures. Selection of plant species. Establishment of grassland. Care of newly established grassland/pasture. Management of the pasture/ grassland. Harvesting schedule of grass/legume mixture. Grazing on the grassland/pasture. Renovation of the pasture/grassland. Managing livestock on grassland. Managing cultivated

pasture. Forage production from silvo pasture/multi-storeyed system. Raising and planting desirable species of tree/shrubs.

UNIT III

Hay making. Methods of hay making. The driers, losses during hay making. Qualities of hay. Preservation of hay. Characteristics of forage crops for ensiling. Process and mechanism of ensiling. Losses during ensiling. Steps in the preparation of good silage. Quantitative estimate of silage. Aerobic stability of silage. Extraction of forage plants. Chemical preservation of forages.

UNIT IV

Detailed composition of feeds. Structural carbohydrates. Lignin System of analysis. Factors affecting chemical composition in nutrition and feeding of livestock.

UNIT V

Voluntary intake. Methods to determination of voluntary intake. Factors affecting voluntary intake. Nutritive value. Digestion in herbivorous. Digestibility. Methods to feeding value of forages.

UNIT VI

Systems of forages feeding. Limitations of existing system. Scientific basis of feeding all forage rations. Production potential of cultivated fodders. Ration formulation. Balancing of nutrients in all forages rations of cattle and buffaloes . All forages ration for growing heifers. Lactating bovines working bullocks. Maintenance of audit bovines. Sheep and goats. Horses, pigs and poultry. Other domestic and game animals.

Energy and protein supplements to forage diets. Cereals and cereal by products – the nutrient composition of grains, barley, maize, oats, wheat, other cereals, root crops and by products of horticultural sources. Protein concentrates – oilseed cakes and meals, oilseed residues of minor importance, leguminous seeds, animal protein concentrates, milk products, single-cell protein, synthetic amino acids, non-protein nitrogen compounds as protein sources. Oil and legumes seeds and their by products, their feeding values and limitations.

Practicals

Fibre fractions as per Van Soest et al (1991) Carbohydrate fractions and Nitrogen fractions (CNCP system of analysis). Laboratory evaluation of preserved and processed feed and forages. Physical properties of feeds and feedstuffs, identification of insect-pests and fungi in stored products, techniques for detection of hidden infestation in grains, quality control and inspection of stored feed materials moisture equilibrium determination and estimation of chemical changes including alcoholic acidity, rancidity and uric acid in feeds during storage.

Weende proximate analysis, Van Soest fibre fractionation. Enzymatic evaluation, Pro rata deduction (Feed laws) urea. Estimation of starch.

AN 614 NON CONVENTIONAL FEEDSTUFFS AND TOXIC 2+1

CONSTITUENTS / ANTIMETABOLITES IN ANIMAL FEEDSTUFF S

Objective

To understand the importance of alternate feeds and their use in augmenting profit in livestock farm. Different toxins present in feed stuffs, their properties and detoxification techniques.

Theory

UNIT I

Present and future feed requirements and current availability for livestock and poultry. Use of non-traditional feeds - By-products of agricultural, industrial, food processing units and forest by-products. Evaluation by chemical and biological methods. Formulation of economical rations. Level of inclusion of various non conventional feeds in livestock ration

UNIT II

Classification of toxic principles in animal feedstuffs. Chemico-physical properties of various toxins. Effect of toxins on biological system and nutrients utilization in different species of livestock. Detoxification of toxin principles by various physical, chemical and biological techniques. Insecticide and pesticide residue detection.

Practical

Estimation of various protease inhibitors; tannins; and mycotoxins in various feeds and feedstuffs. Nitrates, HCN, oxalates, insecticide and pesticide residues, saponins, Gossypol, mimosine, heavy metals.

Suggested Readings

Banerjee GC. 1988. Feeds and Principles of Animal Nutrition. Oxford & IBH. Liner IE. 1980. Toxic Constituents of Animal Food Stuffs. Academic Press. Lohan OP, Chahal SM & Kishore N. 1998. Feed Quality Evaluation

Techniques. CCS Haryana Agricultural Univ. Press. McDonald P, Edwards RA & Greenhalgh JFD. 1995. Animal Nutrition.

Longman. Ponds WG, Church DC & Pond KR. 1995. Basic Animal Nutrition and Feeding. 4th Ed. John Wiley & Sons.

Ranjhan SK. 2001. Animal Nutrition in the Tropics. Sangam Books. Reddy DV. 2003. Principles of Animal Nutrition and Feed Technology. Oxford & IBH.

AN 615 FEED TECHNOLOGY 1+1

Objective

Introduction to the subject, formula feed manufacturing and different operations involved. Layout, designing, operation and management of feed mill.

Theory

UNIT I

Importance of feed technology in relation to animal productivity and constraints in India. Procurement, sampling, quality control, storage of feeds and Inventory control.

Familiarisation of various feed mill equipments, layout and operations. Problems of feed manufacturing units and control measures. Safety aspects.

UNIT II

Introduction to least cost formula feed manufacturing including principals of material handling, grinding, mixing, pelleting block (frequents) and other major processing operations. Testing of efficiency of equipments, Crumbling, Flaking, Popping, Extrusion. BIS specifications of feeds and good manufacturing practices.

UNIT III

Automated feed mill. Personal management in feed plants, laws and regulation of feed manufacturing industry. Codex alimentarius , HACCP.

Organizational charts for small, medium and large feed plants, labour standard planning and production programme, handling of plant equipment. Merits and demerits of automated feed plant. Hazards in feed plants. Feed packaging. Safety and Health loss control management. Processing of crop residues and fodders for their preservation and enhanced nutrient utilization.

Practical

Identification of feed ingredients and their specifications, as well as compound feed for different categories of livestock and poultry. Prorata deductions on the bases of feed quality. Feed microscopy, Formulating premixes. Introduction to Pulverisers, pelletisers, complete feed blocks equipments, visit to feed plant for plant layout and design of different capacity of feed mills, problems related to feasibility, records keeping in different sections of feed mill.

Experimental learning at the feed plant for preparing feed, urea molasses mineral blocks, mineral mixture.

Suggested Readings

Banerjee GC 1988. Feed and Principles of Animal Nutrition. Oxford & IBH Gives DI.2000. Forage Evaluation in ruminant Nutrition, Great Britain Publ.

Gohl BO. 1985. Teopical Feeds . FAO

Lohan OP, Chahal SM & Kishore N, 1988. Feed quality Evaluation Techniques, CCS Haryana Agricultural Univ. Press.

McEllihnery, Robert R. 1994. Feed Manufacturing Technology. The American Feed Industry Assoc.

Perry TW 2004. Feeds and feeding. Prentice Hall

Ponds WG, Church DC & Pond KR. Basic Animal Nutrition and Feeding John Wiley & sons

Zaworski F. 1997. Feed Industry Red Book. ZMAG Publ.

AN 621 ANIMAL NUTRITION - MINERALS, VITAMINS AND FEED ADDITIVES 3+1

Objective

Role, requirement, functions, deficiency and toxic effects of vitamins, essential, probably essential and toxic minerals. Understanding soil-plant-animal-human relationship for utilization of minerals. Recent trends in the use of feed additives, probiotics, prebiotic and enzymes in animal feeding.

Theory

UNIT I

Essential minerals, general role of minerals. Macro elements and micro elements, their distribution, metabolism, physiological functions, deficiencies and excesses, requirements and sources. Probable essential minerals. Toxic minerals. Soil-plant-animal-human relationship, requirement of minerals, factors affecting requirements. Distribution of minerals in different herbages, in different agro-climatic zones. Mineral surplus / deficient regions.

Definition, history, classification, chemistry, functions, deficiencies and excesses, requirements and sources of water soluble and fat-soluble vitamins. Vitamin content of different feeds.

UNIT II

Mineral content of feeds. Critical minerals for ruminants and non-ruminants, content of different vitamin feeds, chelates and chelated minerals. Inter-relationship of minerals with other nutrients. Impact of minerals arising from industrial affluent on animal health and production. Critical limits of minerals in edible herbages. Bioavailability studies in minerals. Impact of minerals on reproduction. Minerals and immunity status of animals. Micronutrients and immunity status of animals. Area specific minerals.

UNIT III

Relationship of vitamins with hormones. Critical vitamins for ruminants and non-ruminants. Feed additives including probiotics Prebiotics, Symbiotics and feed enzymes. Research techniques in mineral and vitamin nutrition.

Practical

General principles of mineral estimation, Sampling and processing techniques, Estimation of macro- and micro-minerals. Determination of bioavailability of minerals. Formulation of mineral mixture for various species. Identification of adulterants and quality control. Atomic absorption spectrometry in mineral estimation. Preparation of diets for mineral

studies.Principles of vitamin estimation. Estimation of some important vitamins (vitamin A,E,C). Formulation of vitamin mixture for various species.

Suggested Readings

Banerjee GC. 1988. Feeds and Principles of Animal Nutrition. Oxford & IBH.

Krishna G & Ranjhan SK. 1991. Special Analytical Techniques. Kalyani.

McDonald P, Edwards RA & Greenhalgh JFD. 1995. Animal Nutrition.

Longman.

McDowell LR. 2003. Minerals in Animal and Human Nutrition. Reed Elsvier India.

Peter RC. 2005. Applied Animal Nutrition Feeds and Feeding. PearsonPrentice Hall. Ponds WG, Church DC, Pond KR & Schoknecht PA. 2005. Basic Animal Nutrition and Feeding. Wiley Dreamtech India.

Reddy DV. 2003. Principles of Animal Nutrition and Feed Technology. Oxford & IBH.

Underwood EJ & Shuttle 1999. The Mineral Nutrition of Livestock. 3rd Ed. CABI.

AN 622 NON-RUMINANT NUTRITION 1+1

Objective

Requirement of nutrients and feeding of various non-ruminants species for efficient quality production.

Theory

UNIT I

Nutrients, their metabolism and requirements for poultry and swineduring different stages of growth and production. Limiting iminoacids-lysine and methionine.

UNIT II

Feeding systems and feed additives, feed formulations for different purposes including least cost rations.

UNIT III

Quality control of poultry and swine rations for efficient egg and meat production.Nutrition in relation to disease and stress.

UNIT IV

Nutritional factors affecting quality of the products. Hind gut fermentation and its importance, Nutrient requirements of rabbits and equines, Nutritional manipulation for producing value added egg, meat / pork

Practical

Design and planning for poultry and swine feeding experiments, formulation and compounding of general and least cost rations, determination of nutritive value of poultry and swine feeds by balance experiments, evaluation of protein quality, Visit to poultry and piggery units, feed and fodder stores, Use of software in least cost feed formulations. Basic principles governing the least cost formulation software's.

Suggested Readings

Leeson S & Summers JD. 2005. Commercial Poultry Nutrition. International Publ. House.

Ponds WG, Church DC, Pond KR & Schoknecht PA. 2005. Basic Animal Nutrition and Feeding. Wiley Dreamtech India.

Rose SP. 1996. Principles of Poultry Science. CABI.

Stevan l, Scott ML & John DS. 2001. Nutrition of the Chicken. Univ. of Guelph.

AN 623. NUTRITION OF COMPANION, LABORATORY, WILD AND ZOO

ANIMALS 2+1

Objective

Preparation, storage and evaluation of feeds and feeding standards of companion/ laboratory/wild and zoo animals.

Theory

UNIT I

Feed Habbits, food patterns, digestive structure and functions companion laboratory, wild and zoo animals, Neutral dietary habits. Nutritional requirements of various species of animals.

UNIT II

Feeding standards and feeds habits of companion/ laboratory animals, Importance of colostrums and feeding of neonates and growing animals. Feeding and care of nursing mothers. Feeding of sick and old animals. Post Surgical nutrition.

UNIT III

Ration formulation for captive animals. Artificial feeding and feeding during emergency. Nutritive characteristics of forages for wild animals. Adequacy of forage plants for wild and zoo animals. Diets used in captivity. Raising orphans. Nutritional melodies. Nutrition of semi wild and semi domestic animals like mithun and yak under special topography.

UNIT IV

Composition, presentation, sterilization, palatability, assessment and storage of companion/ laboratory animals diets, companion food tables and their nutritional assessment. Mistakes and misleading information on companion food labels and labelling.

UNIT V

Nutraceuticles in companion/ laboratory foods and animals foods. Nutritional deficiency diseases. Geriatric nutrition- corrective measures.

Practical

Formulation and preparation of hygienic, balanced diets and feeding for companion/laboratory animals. Characteristics of ration formulation and feeding schedules wild and zoo animals. Feeding schedules for sick and orphan wild/zoo animals. Artificial and emerging feeding. General feeding habits and different feed constituents of wild and captive animals. Research methodology of companion/ laboratory animals. Processing and storage of companion/ laboratory diets. Visit to Zoological parks and wildlife sanctuary.

Suggested Readings

Case LP. 1995. Canine and Feline Nutrition. St Louis Publ.

Church DC. 1980. Digestive Physiology and Nutrition in Ruminants. Oxford Press.

Gives DI, Owel E, Afird REE & Omed. 2000. Forage Evaluation in Ruminant Nutrition. CABI

Petter WL & pearson AEG. 1971. The laboratory Animals- Principles and Practices. Academic Press.

Reddy DV. 2003. Applied Nutrition. Oxford & IBH.

Robbins C & Cunha T. 1994. Wildlife Feeding and Nutrition. Reed Elsvier

AN 624 RESEARCH TECHNIQUES IN ANIMAL NUTRITON 1+3

Objective

Planning and designing of experiments, use of various techniques in estimating chemical and bio-chemical constituents in fodders, blood milk, rumen liquor, meat, wool etc.

Theory

UNIT 1.

Principals of animal experimentation. Use of electrode measurements-pH, buffers. Application of ion selective measurements in rumen liquor and feed digests. Principles of colorimetery, spectrophotometery, chromatography including GLC and HPLC, NIR, AAS and tracer technique.

UNIT II

Criterion for the selection of techniques, application of tracer technique for the in vivo measurement of methane emission, VFA production rate, Principles and procedures for estimating the nutrient digestibility by the application of markers.

Practical

Preparation of buffers and measurement of pH, pKa, mineral estimation by AAS, Ions estimation in feeds and biological fluids, Determination of gross energy in feeds, faeces and urine using Bomb calorimeter, Interpretation and presentation of results, VFA fractionation using GLC, Amino acid determination using HPLC, measurement of aflatoxins and urea in feeds.

Suggested Readings

Bondi AA.1987. Animal Nutrition. Wiley Inter Science.

Gupta PC, Khatta VK & Mandal AB. 1988. Analytical Techniques in Animal Nutrition. CCS HAU Hissar.

Pande DN & Bajpai A. 2003. Recent Trends in Animal nutrition and Feed Technology for Livestock, Pets and Laboratory Animals. International Book Distr.

Reddy DC . 2003. Principles of Animal Nutrition and Feed Technology. Oxford & IBH

AN-625 Principle and Practices in Animal Nutrition 3+1

PART 1 : INTRODUCTION TO ANIMAL NUTRITION

1. Farm Animal and their Feed 2. Animal Nutrition: Its Role in Modern Agriculture and Society 3. Common Methods of Analysis for Nutrients and Feedstuffs 4. The Gastrointestinal Tract and Nutrition 5. Measurement of Feed and Nutrient Utilization

PART 2 : NUTRIENT METABOLISM

1. Carbohydrates and their sources 2. Lipids and their sources 3. Protein and their sources 4. Energy Metabolism 5. Mineral Elements 6. Mineral Toxicities and Organic Toxins in the Food Chain 7. Vitamins 8. Regulation of Nutrient Partitioning 9. Water

PART 3 : APPLIED ANIMAL NUTRITION AND FEEDING

1. Factors Affecting Feed Consumption 2. Feeding standards and Productivity 3. Feed Stuffs 4. Feed Preparation and Processing 5. Diet Formulation 6. Cattle and Buffalo Feeding 7. Sheep and Goats Feeding 8. Swine and Poultry Feeding

PART 4 : PRACTICALS

1. Identification of Common Feeds 2. Feeding Analysis, Detergent system 3. In-vitro Teachniques for DM Digentibility 4. Ration Computations 5. Conducting Digestibility trial

Suggested Reading:

1.Animal Nutrition by P. Mc Donold, R.A. Edwards, J.F.D. Greenhalgh & C.A. Morgan

2. Animal Nutrition Science by Gordon M.C.L. Dryden

3. Nutrient Requirement of Dairy Cattle - 2001

LIST OF COURSES TO BE OFFERED TO M.V.SC STUDENTS (ANIMAL NUTRITION)

SEMESTER 1

MAJOR DISCIPLINE (Animal Nutrition)

AN-611(3+0) Energy and Protein

AN 612(2+1) Non conventional Feed stuffs and toxic consitutents/ antimetabolites in animal feedstuffs

AN 613(1+1) Feed Technology

AN 614 (2+2) Feeds and Forages for livestock

AN 615(2+1) Ruminant Nutrition

SUPPORTING COURSE

AB 601(3+1) Basic Biochemistry

Total credits : 19

Total credits : Major : 15

Supporting (Animal Biochemistry): 4

Total : 19

SEMESTER 11

MAJOR COURSES

AN 621(3+1) Animal Nutrition-Minerals,vitamins and Feed additives

AN 622 (1+1) Non- Ruminant Nutrition

AN 623 (2+1) Nutrition of companion/laboratory, wild and zoo animals

AN 624 (1+3) Research Techniques in Animal Nutrition

ANN 629 (1+0) Masters Seminar

MINOR DICSPLINE (Animal Physiology)

AP 608 (2+1) Chemical Bioregulation in Physiological Processes

AP 609 (2+1) Enviromental Physiology

SUPPORTING COURSES

ES 629 (3+1) Design of experiment

Total credits (Semester 11): Major 13

Minor 6

Supporting 4

Seminar: 1

Total: 24

Overall credits during sem 1 and 11 Major : 15+13=28 Required: Major:24

Minor :6 Minor : 6

Supporting: 8 Supporting: 3

Seminar :1 Seminar: 1

Thesis:20 Thesis: 20

Total : 63 Total : 60

LIST OF COURSES TO BE OFFERED TO Ph.D STUDENTS (ANIMAL NUTRITION)

SEMESTER 1

MAJOR DISCIPLINE

AN 711 (2+0) Modern concepts of feeding monogastric animals

AN 712 (2+0) Nutrition and rumen fermentation

AN 713 (1+0) Advances in micronutrients

AN 714 (1+2) Advanced techniques in nutrition and research


MINOR DISCIPLINE

AP 706 (3+0) Advances in Biosynthesis and secretion of milk

SUPPORTING COURSE

BT 602 (3+0) Fundamentals of cell and molecular biology.

Total Credits (Semester 1): Major:8

Minor: 3

Supporting: 3

Seminar 1

Total: 15

SEMESTER 11

MAJOR COURSES

AN 721 (3+0) Modern concepts of feeding ruminants and Forage utilization

AN 722 (1+0) Advances in Feed technology

AN 723 (1+0) Clinical Nutrition

AN 724 (2+0) Nutrient and Drug interaction

AN 725 (2+0) New feed resources and toxicants in animal feeding


MINOR COURSES

AP 705 ( 3+0) Advances in Reproductive Physiology

SUPPORTING COURSE

CS 621 (2+1) Computer software package for statistical analysis

Total Credits (Semester 2) : Major:9

Minor: 3

Supporting:3

Seminar :1

Total :16

Overall credits during Sem 1 and 11 Major : 17 Required Major :15

Minor:6 Minor: 6

Supporting: 6 Supporting :3

Seminar:2 Seminar: 2

Thesis :45 Thesis:45

Total :76 Total:75

Ph. D

AN 711 MODERN CONCEPTS OF FEEDING MONOGASTRIC ANIMALS (2+0)

Objective

To impart knowledge on modern concepts in nutrient requirement and feeding of monogastric livestock

Theory

Unit I

Total feed stuff availability, ingredients commonly used in Poultry and Swine feeds, feed related issues and new challenges Nutrients and their functions feeding managements Nutritional factors affecting egg quality, hatchability and meat production in poultry. Feeding for designer eggs. Role of essential fatty acids, amino acids imbalance, toxicity and interactions in monogastrics.

UNIT II

Developments in digestive physiology of swine –equines-Measurement of protein and energy requirements- Influence of processing of feed and fodders in mono-gestric animal nutrition.

UNIT III

Modern concepts of amino acid nutrition at various physiological status –Role of vitamins and minerals in health and disease. Advances in new generation feeds and feed additives.

Suggested Readings

Leeson S & Summers JD. 2005. Commercial Poultry Nutrition. International Publ. House.

Ponds WG, Church DC Pond KR & Schoknecht PA. 2005. Basic Animal Nutrition and Feeding. Wiley Dreamtech India. Selected article.

Selected article from Journals

AN 712 NUTRITION AND RUMEN FERMENTATION 2+0

Objective

To impart knowledge on nutrient requirements for neonatal and post natal

development of livestock, recent concepts of rumen fermentation and its manipulation

Theory

UNIT I

Nutrient requirements for fertility and gestation, prenatal growth and foetal nutrition. Post-

natal feeding, growth and developments - Body composition at prenatal and postnatal

stages, abnormalities due to malnutrition.

UNIT II

Rumen microflora and microfauna -considerations and limitations in relation to ruminant

feeding practices. Rumen fungi and its significance ,Methanogensis Manipulation of rumen

fermentation - physical,chemical and biological means - Role of sulphur and phosphorus

in rumen fermentation - Modeling ruminant digestion and metabolism - principles.

AN 713 ADVANCES IN MICRONUTRIENTS 1+0

Objective

Recent concepts of mineral and vitamin nutrition and their role in immunity, reproduction

and other functions in animals

Theory

UNIT I

Developments in the study of major, minor and toxic minerals in animals. Animal - soil -

plant interrelationship. Concepts in absorption and transport of micronutrients. Kinetics

and metabolism, physiological and biochemical interactions among nutrients.

Interrelationship of minerals and vitamins in relation to metabolism and requirements -

mineral toxicities in relation to livestock feeding.

UNIT II

Developments in vitamin and mineral requirements for growth, reproduction and lactation.

Synthesis of vitamins by microbials in rumen and digestive tract. Identification and

correction of deficiencies and toxicities of minerals in farm animals. Deficiency of minerals

in different agro-climatic zones and area–specific mineral mixture, Micronutrients and

immunity.

UNIT III

Bio-availability of macro and micro nutrients - factors affecting the bio-availability

of minerals. Bio-marker concept for mineral requirement for correction of deficiencies and

toxicity of minerals.

Suggested Readings

Peter RC. 2005. Applied Animal Nutrition Feeds and Feeding. Pearson Prentice Hall.

Ponds WG, Church DC, Pond KR & Schoknecht PA. 2005. Basic AnimalNutrition and

Feeding. Wiley Dreamtech India.

Underwood, E. J. 1999. The mineral nutrition of livestock. CABI Publishing; 3rd Revised edition.

McDowell, L. R. 2000. Vitamins in Animal Nutrition: Comparative Aspects to Human Nutrition (Animal Feeding and Nutrition)

McDowell LR. 2003. Minerals in Animal and Human Nutrition. Reed Elsvier, India.

Arora, S.P. and Harjit Kaur (2005) Principles of Animal Nutrition and Nutrient dynamics, ICAR, New Delhi


AN 714 ADVANCED TECHNIQUES IN NUTRITION AND RESEARCH (1+2)

Objective

To impart knowledge on use of advanced analytical techniques in nutrition research

Theory

Unit 1

Developments in analysis of nutrients in feeds (NCP) methods. Estimation of toxins and mycotoxins – Application of atomic absorption spectrophotometer, HPLC - Enzymatic methods of feed analysis – Isotopes in nutrition research terms, types od decay, units, proportional counting, Gamma counting and beta counting, Handling of isotopes, precaution and safety – Analytical aspect of feeds and fodders using N.I.R.

Unit II

Faecal inoculums as alternative to rumen liquor in in vitro studies – Degradability of feeds by various techniques – rates of VFA and microbial production.

Practical

Estimation of major, minor and toxic minerals by atomic absorption spectrophotometer, Estimation of mycotoxin by HPLC, Estimation of oxalate, nitrates, tannin and mimosine, VFA

http://www.cababstractsplus.org/abstracts/SearchResults.aspx?cx=011480691189790707546:cops6fzdyna&cof=FORID:9&ie=UTF-8&q=Underwood,%20E.%20J.&sa=Search

http://www.amazon.com/exec/obidos/search-handle-url/ref=ntt_athr_dp_sr_1?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Lee%20Russell%20McDowell

fractionation by GC. Methane estimation using SF6 Technique, amino acid analysis using HPLC, Microbial protein synthesis using purine derivatives, milk fat and FA estimation including CLA, Estimation of Pesticides.

AN 721 MODERN CONCEPTS OF FEEDING RUMINANTS AND FORAGE UTILIZATION (3+0)

Objective

To impart knowledge of modern concepts in nutrient requirement and feeding and enhanced utilization in ruminant and recent development in analysis of forages.

Theory

UNIT I

Dairy cows in intensive systems- environmental concerns. Recent developments in ruminant digestive physiology - Energy protein requirement and measurement - Requirements of other nutrients. Synchronization of energy and protein in rumen for maximum utilization of nutrients for enhancement in productivity. Importance of energy and protein quantity and quality Feed input and milk output relationship. Net energy model tropics. Details of CNCP system for evaluation of feed stuffs modelling of digestion and metabolism and nutrient requirements. Ghrelin and feed intake, Genetic potential redefined, in MOLLY Equation for lactating ruminants.

UNIT II

Concept of metabolizable protein and its quantitative and qualitative aspects. Limiting amino acids for high yielders and for different physiological stages. Strategic feeding of high yielding dairy cows and meat producing ruminants. Concept of Phase feeding. Bypass Nutrient technology. Feeding during stress. Nutrition-immunity interaction. Designer milk and meat. Rumen manipulation to reduce methanogenesis. Nitrogen oxide emission and heavy metal residues and methods for amelioration. Metabolic profile tests to check the status of nutrients in animal feeding. Calorimetric studies is relation to gene expression for leplin, Neuropeptide y.

UNIT III

Use of conserved forages in ruminant feeding. Chemical composition of common and newer forage - Factors affecting nutritive value of commonlyavailable grasses, pastures, silage, hay and crop residues, voluntary intake of fodder at different stages of growth.Newer methods of forage evaluation - calculated in vitro ME and DOMD by using prediction equations. Merits and demerits of using leaf protein. Top feeds and effect of presence of antimetabolites - pasture consumption and evaluation studies. Use of genetically modified feeds and fodders in animal diet. Concept of nutrigenics and its role in animal nutrition.

UNIT IV

Seminars on current topics of special interest. Suggested

Readings


AN 722 ADVANCES IN FEED TECHNOLOGY 1+0

Objective

To impart knowledge on modern feed processing methods and automated feed plant layout

Theory

UNIT I

Current status of feed industry ,Feed and fodder processing - Particle size

reduction - bulk density - processing of grains and oil seeds - processing of

roughages - feed plantlayout and design - feed plant management - storage of feeds.

Computer based control system. Sanitation and pest management.

UNIT II

Non conventional feed resources - Formulation of concentrates, premixes and rations -

improvement of nutritive value of poor quality roughages – liquid feed supplements. Solid

state fermentation (SSF) technology. Codex alimentarius, HACCP, Quarantine measures.

AN 723 CLINICAL NUTRITION 1+0

Objective

Impact of nutrition on health, immunity, digestive/metabolic disorders, reproductive performance, bacterial and parasitic infestations, organic toxins and stress nutrition, feeding management of sick animals

Theory

UNIT I

Nutritional factors responsible for disorders. Metabolic disorders and production diseases in farm animals. Prevention of metabolic disorders – recommended dietary regimen.

UNIT II

Effect of coccidiostats and dietary antigens in early weaned livestock Nutrition in relation to

emerging diseases. Nutrition and immunity Effect of nutrition on fertility,reproduction

and lactation. Toxic minerals (Selenium and fluorine).and counter action of their adverse

effects

UNIT III

Stress nutrition and post surgical nutrition. Nutritional manipulation and feeding of sick animals. Pesticides residues in feed and fodder and their impact on animal health , reproduction and production.

Suggested Reading


AN 724 NUTRIENT AND DRUG INTERACTION 2+0

Objective

UNIT I

Effect of drugs on digestion and absorption of nutrients- Drugs and intestinal microbial interaction- Effect of drug and antibiotics as feed additives Physiological effects – Use and abuse.

UNIT II

Nutrients in drug detoxification—Antagonists- Hormones and their effect on growth and carcass qualities. Drug residues in animal products- milk and meat- effect on food change. Legal aspects of drug in animal products.

Suggested Readings


AN 725 NEW FEED RESSOURCE AND TOXICANTS IN ANIMAL FEEDING 2+0

Objective

To impart knowledge on newer feed resources and their value in animal feeding and various toxic substances prevalent in feed and fodders.

Theory

UNIT I

Demand and availability of feed – formulation of database in computer- strategy in food animal production- agricultural by- products- Agro industrial by- products, Farm waste. crop residues, organic wastes of animals origin. Slaughter house waste, industrial waste and their feeding value in animals.

UNIT II

Processing to enhance feed utilization and availability Possible health hazards due to waste utilization chemical and nutritional changes in waste product due to processing. Quality standard and their acceptance.

UNIT III

Naturally occurring toxicants-Toxicants of plants and non-microbial origin. Naturally occurring alkaloids (Phyrolizidine alkaloids, Nicotiana alkaloids, Piperidine alkaloid, Quinolizidine alkaloid, Indole, Solanum Glycoalkaloid, Swainonine, Tall fescue toxis), Glycosides (Glucosinoals, Cyanogenic Glycosides, Cardiac glycosides, Saponine, Vicine, Convicine, Calcinogenic glycosides, Carcinogenic Braken Glycosides, Carboxyata glycoside), Proteins & Amino Acids ( Proteinase inhibitors, lectine, Thiaminase, legume bload, Heterocyclic (mimosine, etc.), Selenocompounds, Cathyrogens, Hypoglycin), Phenolics (Gossypol, phytoestrogen, Antifertility agents of plant origin, Sty Pandol, Sorghum polyphenols, Phenolic compounds in forages and fibrous feeds fuffs, polyphenolics and the Nutritional Ecology of herbinores) mycotoxins and other toxicity – Acquired toxicants, pesticides, weedicides and heavy metals.

UNIT IV

Effect of toxins on rumen fermentation and nutrient utilization. Methods of detoxification. . Food and feed contaminants – their impact on animal performance.

Suggested Readings


Animal Physiology

Course Structure – At a Glance

M.V.Sc. (Animal Physiology)

A. Major (24+1 credits)

CODE

SEMESTER – I

COURSE TITLE

CREDITS

AP 611 Haematology, Cardiovascular and Respiratory Physiology 2+1

AP 612 Renal Physiology and Body Fluid Dynamics 2+1

AP 613 Bioenergetics of Productive Processes 2+1

AP 614 Physiology of Animal Reproduction 2+1

SEMESTER –II


AP 621

Physiology of Digestion

2+1

AP 622 Physiology of Lactation 2+1

AP 623 Neuromuscular Physiology 2+0

AP 624 Chemical Bioregulation in Physiological Functions 2+1

AP 625 Environmental Physiology 2+1

AP 629 Master‘s Seminar 1+0

AP 699 Master‘s Research 20

B. Minor Courses to be taken up by M.V.Sc. students of Animal Physiology from any one of the following disciplines (Minimum 6 credits).

Animal Nutrition

Animal Biochemistry

Animal Biotechnology

C. Supporting Courses (Minimum 3 credits)

DES&M

Animal Biochemistry


Note: Total credit hours should be minimum 40 in both Semester I and II.

Ph.D. (Animal Physiology)

A. Major (15+2 credits)

SEMESTER - I

AP 711 Biotechniques in Animal Production 3+0

AP 712 Comparative Physiology of Ruminant Digestion 3+0

AP 713 Advances in Neuro-endocrinology 3+0

AP 714 Advances in Biosynthesis and Secretion of milk 3+0

AP 715 Physiology of Stress 3+0

AP 719 Doctoral Seminar I 1+0

SEMESTER -II

AP 721 Physiology of Animal Behaviour 3+0

AP 722 Advances in Reproductive Physiology 3+0

AP 723 Advances in Bioenergetics and Growth 3+0

AP 724 Advances in Immunophysiology 3+0

AP 729 Doctoral Seminar II 1+0

AP 799 Doctoral Research 45

B. Minor Courses to be taken up by Ph.D. students of Animal Physiology from any one of the following disciplines (Minimum 6 credits).

Animal Nutrition

Animal Biochemistry


C. Supporting Courses (Minimum 3 credits)

DES&M

Animal Biochemistry


Non-credit courses for M.V.Sc., Ph.D.(if not done in M.V.Sc.) in 3rd Semester

GS-631 Library & Information Services 0+1

GS-632 Technical Writing 1+1

GS-633 Intellectual Property and its Management in Agriculture 1+0

GS-634 Basic concepts in Laboratory Techniques/Practices 0+1

GS-635 Disaster Management 1+0

Note: Total credit hours should be minimum 30 in both Semester I and II.

AP 611 HAEMATOLOGY, CARDIOVASCULAR AND RESPIRATORY PHYSIOLOGY (2+1)

Objective

To acquaint the students about haematology of different animals and to teach function and regulation of heart, recording of ECG and respiration in ruminants

Theory

UNIT I

Red blood cells, anaemia, different types of anaemia, polycythemia and their effect on circulation in ruminants

UNIT II

Resistance of the body to infection, leukocytes, tissue macrophage system and inflammation, immunity, immunoglobulins

UNIT III

Hemostasis and coagulation factors, role of platelets, fibrinolysis. Blood groups, transfusion of blood.

UNIT IV

Heart muscle, heart as pump, origin and propagation of heart beat. Electrophysiology of heart, rhythmic excitation of heart, cardiac cycle,heart sound.

UNIT V

Cardiac output and its measurements, factors affecting cardiac output. Venous return and its regulation. Control of the heart. Normal electro-cardiogram.UNIT VICirculation and hemodynamics, coronary, systemic and pulmonary circulation, their regulation, energetics of circulation.

UNIT VII

Respiration, mechanism of ventilation, hemoglobin, oxygen and carbondioxide transport. Respiratory gas exchange. Respiratory adjustment at high altitude. Neural and chemical control of respiration.

Practical

Collection of blood, separation of plasma and serum

Enumeration of RBC, WBC, DLC

Estimation of Hb, PCV and ESR

Blood group typing

Measurement of blood pressure

Determination and recording of cardiac output and Electrocardiogram

Estimation of lung volumes and capacities by spirometery

Estimation of blood gases.

Suggested Readings

Cunningham JG. 1992. Text book of Veterinary Physiology. WB Saunders.

Swenson MJ & Reece WO. 2005. Duke’s Physiology of Domestic Animals.

Panima.

Patton 1989. Howell’s Text book of Physiology. WB. Saunders.

Ganong FW. 2003. Review of Medical Physiology. Prentice-Hall.

Dacie JV & Lewis SM.1991. Practical Hematology. Churchill Livingstone.

Jain NC. 1993. Essentials of Veterinary Hematology. Lea & Febiger.

Rapaport SI. 1987. Introduction to Hematology. JB Lippincott.

AP 612 RENAL PHYSIOLOGY AND BODY FLUID DYNAMICS (2+1)

Objective

To impart knowledge regarding excretory system of mammals and maintenance of body fluid homeostasis.

Theory

UNIT I

An overview of nephron structure and function. Renal homeostatic function and renal excretory function.

UNIT II

Renal haemodynamics. Glomerular filtration- its mechanism and measurement. Permselectivity of the glomerular capillary wall, structural basis of GFR, tubular reabsorption and transport.

UNIT III

Role of kidney in acid-base balance. Physiology of micturition, endocrine control of renal function. Non excretory functions of kidney.

UNIT IV

Skin- general anatomy of epidermis, dermis, hypodermis, mechanical protection, permeability, sweat glands, sebaceous glands. Immune properties of skin.

UNIT V

Composition of body fluids and their regulation.

Practical

Collection and preservation of urine. Physical and chemical analysis of urine. Qualitative urine analysis, Body fluid estimation-Total body water, blood volume and extra cellular blood volumes, Examination of urine sediments

Suggested Readings

Klahar S. 1983. The Kidney and Body Fluids in Health and Diseases.

Plenum Press.

Swenson MJ & Reece WO. 2005. Dukes Physiology of Domestic Animals. Panima.

uyton A.C. Text book of Medical Physiology (1991) VIII th ed. WB Saunders company.

AP 613 BIOENERGETICS OF PRODUCTIVE PROCESSES (2+1)

Objective

To acquaint the students about energetics of different productive processes.

Theory

UNIT I

Thermodynamic aspects of energy transformation in biological systems. Specific dynamic action. Energy units and its equivalents. Concepts of feed energy systems, Thermal energy and its importance, Energy metabolism-concepts and measurements, Basal metabolism, maintenance cost and efficiency.

UNIT II

Surface law concept- measurement of surface area, relationship between surface area and body weight. Animal growth processes- growth regulation and factors affecting pre and post natal growth. Role of growth in production. Growth curves and growth measurement.

UNIT III

Physiological interpretation of ageing, control mechanisms and exercise. Adaptation to stressors.

UNIT IV

Physiology and energetics of work production, interrelationship between load, speed, horsepower and efficiency. Factors affecting work efficiency, muscle fatigue and hypoxia.

UNIT V

Physiological efficiency of milk production, relationship between net energy and energetic efficiency of productive processes, Factors contributing to efficiency complex of productive processes.

Practical

Measurement of surface area in animals.

Measurement of heat production by open (Mask) and closed circuit spirographic methods.

Animal growth measurements and growth constants.

Blood lactic acid estimation

Calculation of efficiency of work, milk and growth.

Suggested Readings

Bioenergetics and Growth

S.Brody(1945), Publisher- Reinhold Publ.Co,. USA

Bioenergetics, A.L. Lehninger (1965) Publisher WA Benjamin, New York

Text book of work physiology Astrand and Rodhal ( 1977) Publ. Mc Graw hill Ltd.

Animal Production in the Tropics M.K. Yousef( 1981) Publ. Praeger

The fire of life, Max Kliber Publ. John Willy and sons Inc.

AP 614 Physiology of Animal Reproduction (2+1)

Objective

To impart knowledge of male and female reproductive system of different species of animals.

Theory

Unit – I

Functional histomorphology of male and female reproductive system, development of male and female sex organs. Hormones and growth factors in reproduction.

Unit – II

Sexual cycles and mating behaviours in females. Oogenesis, folliculogenesis and ovulation. Secretions of female reproductive tract in different species of animals.

Unit - III

Male mating behavior, spermatogenesis, spermiogenesis, Seminiferous epithelial cycles. Spermatozoa – structure and composition, maturation and transportation. Secretions of male reproductive tract.

Unit IV

Transport of male and female gametes, fertilization, implantation. Pregnancy and parturition. Post-partum recovery in different species of domestic animals. Puberty & its endocrine control & manipulation.

Unit V

Factors affecting conception rates & reproductive efficiency. Artificial insemination methods, merits & demrits.

Practical

Heat detection in rats (vaginal smear techniques).

Palpation of reproductive organs.

Physical and biochemical evaluation of semen.

Determination of sperm enzyme, (acrosomal enzymes & transaminase activity). Preservation of semen

RIA of steroid hormones.

Preparation of Semen extenders.

Suggested Readings

Hafeez ESE. 2000. Reproduction in Farm Animals. Lippincott, Williams & Wilkins.

Pineda & Doley 2003. McDonald‘s Veterinary Endocrinology. Iowa State University Press. Ames.

Salisbury GW & Demark NL. 1978. Physiology of Reproduction and Arificial Insemination. WB Saunders.

Swenson MJ & Reece WO. 2005. Duke‘s Physiology of Domestic Animals.

Panima

AP 621 PHYSIOLOGY OF DIGESTION ( 2+1)

Objective

To teach comparative physiology of digestive system of monogastric animals and ruminants.

Theory

UNIT I

Basic characteristics and comparative physiology of digestive system of domestic animals.

UNIT II

Gastro-intestinal motility, secretary functions of gastro-intestinal tract, their regulation and gastro-intestinal hormones.

UNIT III

Absorption, metabolism and excretion of various nutrients, appetite and control of feed intake.

UNIT IV

Development of ruminant system and rumen environment, Ruminant microbial digestion, its advantages and disadvantages. Rumino-reticular motility and its control and significance.

Practical

Recording of rumen movements.

Estimation of digestive metabolites such as glucose, ketone bodies, triglycerides, cholesterol, urea nitrogen alpha amino nitrogen, NEFA and total proteins.

Liver function tests-sGOT, sGPT and alkaline Phosphatase.

Suggested Readings

Cunningham JG. 1992. Text book of Veterinary Physiology. WB Saunders.

Swenson MJ & Reece WO. 2005. Duke’s Physiology of Domestic Animals. Panima.

D.C. Church. (1988) Digestive Physiology & Nutrition of Ruminants. Praeice Hall.

Hungate R.E. 1966. Rumen and its Microbes. Acad. Press. N.Y.

Forbes JM. & France J. 1993. Quantitative aspects of Ruminant Digestion & Metabolism. CAB International. Cambridge. UK

AP 622 Physiology of Lactation (2+1)

Objective: To teach comparative aspects of mammary development, milk synthesis and secretion in laboratory animals, small and large ruminants

Theory

UNIT I

Structure of mammary gland, nerve and blood supply. Prenatal and postnatal mammary development. Ultra structures of mammary cell and cell organelles. Cellular changes accompanying during initiation of milk synthetic activity.

UNIT II

Factors influencing transport and incorporation mechanisms. Rate limiting enzymes in mammary synthetic activity. Mechanism of fat, protein and lactose synthesis and their secretion. Hormonal regulation of mammogenesis, lactogenesis and galactopoiesis. Induced lactation. Milk ejection and inhibition. Role of oxytocin in milk letdown. Oxytocin effect on quality and quantity of milk and health of the animals. Factors affecting milk secretion, milking rates, quality and quantity of milk. Residual milk. Structure of teat cup, automatic milking, advantages and disadvantages.

UNIT III

Involution of mammary gland, mammary blood flow, Quantitative aspects of uptake of milk precursors. Somatic cell counts, milk hygiene and mastitis. Physiological and metabolic alteration in milk composition. Physio-pathological conditions affecting mammary secretory function. Mammary immunoglobulins. Lactation curve.

Practical

Study of bovine udder anatomy, and its arterial and venous supply.

Estimation of milk fat, protein, lactose and Ig levels.

Isolation and examination of mammary glands in laboratory animals.

Measurement of let-down time of milk, estimation of residual milk.

Milk secretion rates during machine and hand milking operations.

Histological examination of mammary tissue and estimation of DNA and RNA. Measurement of SCC and DLC in milk.

Suggesting Readings:

Lactation (I to IV) (1974-1978)

Edited by B.L. Larson & V.R. Smith, Publisher-Academic Press.

Biology of Lactation

G.H. Schmidt (1971), Publisher-W.H. Freeman & Co.San Franscisco

Comparative Aspects of Lactation

Edited by M.Peaker (1977), Publisher-Academic Press, London.

Lactation

Edited by B.L. Larson (1985), Publisher-Iowa Uni. Press. Iowa.

AP 623 NEUROMUSCULAR PHYSIOLOGY (2+0)

Objective

To impart knowledge of coordination of body functions and regulation of brain functions and sense organs.

Theory

UNIT I

Types and classification of muscles, comparative histopathology of muscles. Skeletal muscle fibers, membrane and action potential at myoneuronal junction. Molecular characteristics of contractile filaments, molecular mechanism of muscle contraction, relationship between actin and myosin filaments, overlap and tension developed by the contracting muscles. Contractile process of smooth muscles.

UNIT II

Length and tension relationship, force and velocity relationship. Skeletal muscle energetics, metabolism and lactate shuttle. Exercise, adaptation to training and performance. Neuromuscular disorders of domestic animals.

UNIT III

Nervous system, synapse, transmission and processing of information, receptors, brain and spinal reflexes, motor functions of brain stem, limbic system, memory, sleep, learning, autonomic nervous system.

UNIT IV

Special senses and somatic senses.

Suggested Readings

Basmajian JV. 1978. Muscle Alive: their Functions Revealed by

Electromyography. Williams & Wilkins.

Cooper R. 1980. EEG Technology. Butterworths, London.

Klemm. WR. 1969. Animal Electroencephalography. Acad. Press Inc. New York.

Smith R.F. 1978. Fundamentals of Neurophysiology. Springer Verlag.


AP 624 CHEMICAL BIOREGULATION IN (2+1)

PHYSIOLOGICAL FUNCTIONS

Objective

To acquaint the students about different endocrine glands of the body and their relationship with production.

Theory

UNIT I

Endocrine glands and their general organization. Concepts in hormone function, classification, mechanism of hormone synthesis, release and transport. Mechanisms of hormone action, target cell interactions.

UNIT II

Methods of study bioregulation including endocrine methodologies. . Hormone assay. Manipulation and disruption of biorhythms in homeostatic and natural ecosystem

UNIT III

Regulation and metabolism of hypothalamic, hypophyseal, thyroid and adrenal hormones. Endocrine control of carbohydrate and calcium homeostasis. Hormonal regulation of gastro-intestinal activity.

UNIT IV

Gonadal and placental hormones, their regulation and mechanism of action. Hormonal principles of pineal gland and its role in production. Prostaglandins.

UNIT V

Hormones and adaptation to environment. Hormones in fertility regulation and production augmentation.

Practical

Examination of endocrine glands.

Histological examination of endocrine glands.

RIA and EIA of hormones.

Detection of stages of estrous cycle in rats.

Ovariectomy and Adrenalectomy

Suggested Readings

Pineda MH & Doley MP. 2003. McDonald’s Veterinary Endocrinology.

Blackwell Publ.

Turner CD & Bagnara JT. 1976. General Endocrinology. WB Saunders.

Williams RH. 1982. Text Book of Endocrinology. WB Saunders.

AP-625 Environmental Physiology (2+1)

Objective

Impart knowledge regarding Environmental Stress on Physiological functions in ruminants.

Theory

UNIT I

Introduction to environmental physiology; climate, weather definition and classification. Components of physical environment, energy exchange between animal and its environment. Heat tolerance, its concept and measurement.

UNIT II

Principles of thermo regulation in dairy animals, hameothermy, homeostasis body temperature and its neural control. Thermal gradient, thermal balance, heat production and heat loss. Physiological responses of farm animals to heat or cold. Defence against heat or cold.

UNIT III

Critical environmental temperature, lethal body temperature, zone of thermoneutrality, zone of survival, regulation of body temperature and its neural control set point, fever.

UNIT IV

Effect of environmental stress on growth, production and reproduction in dairy animals. Environment and endocrine functions. Biological rhythm and circadian rhythm.

Practical

Principle and methods of measuring climatic elements.

Determination of heat tolerance, thermal index in farm animals.

Climograph

surface area measurement,

measurement of sweating and O2 consumption.

Recording of physiological responses in dairy animals.

Suggested Readings

Adaptation of domestic animals ESE Hafez (1968), Publisher Lea & Filiger, USA.

AP 711 Biotechniques in Animal Production (3+0)

Objective

To impact knowledge in animal biotechniques used for augmenting reproduction & production.

Theory

Unit I

Current concepts in animal productivity and fertility. Essentials of biotechnology and its applications in animal production.

Unit II

Endocrine therapeutic and regulatory techniques – induction of parturition, early growth and maturity, ovulation and lactation. Estrus synchronization, superovulation.

Unit III

Fertility regulation techniques - Embryo collection and transfer technology. Micromanipulation of gametes and embryos. Embryo splitting and embryo cloning. Embryo-sexing techniques. Concepts of genetic engineering. Follicular ova production and in vitro evaluation.

Unit IV

Immunological techniques in regulating reproduction, immunoassays. Monoclonals and their application in physiology. Immuno-neutralization of hormones. Genetic and genomic approaches in endocrinology. Recombinant DNA technology for synthesis of hormones.Vaccine production.

Suggested Readings

Reproduction in Mammals-5

Manipulating Reproduction .Edited by C.R. Austin and R.V., Short, 1972, IV & V Edition Publisher – Cambridge Uni. Press

Physiology and Technology of Reproduction in Female Domestic

Animals, R.H.F. Hunter (1980), Publisher – Academic Press

Ova Transport in Fertility Regulation

Edited by M.J.K. Harper et al (1972), Proceeding of WHO Symposium

Egg Transfer in Cattle

Edited by L.E.A. Rowson, Proceeding of Seminar held at ARC Cambridge

Immunological Approaches to Fertility Control Karolinska Symposium, Proceeding No.7

Controlled Reproduction in Cattle and Buffaloes by Ian Gordon. Vol.I 1996, Cab International Walling ford, Oxen Ox 108DE

Genes by Lewin. Ed. VIII, Oxford University Press 2000

Reproduction in Farm animals by E.S.E. Hafez/VIII ed

Principles of Gene manipulation, B. Hafez – An Introduction to Genetic Engineering F.W. Old and S.B. Prim Rose Blackwell publishers, Vol.IV (1989).

AP 712 Comparative Physiology of Ruminant Digestion (3+0)

Theory

Unit I

Functional development of ruminant system and rumen environment, ruminant microbial digestion, rumen motility and its control.

Unit II

Salivary secretion and its regulation, buffering system. Intra ruminal environment, rumen metabolites and their assimilation. NPN feeding, nitrogen recycling in ruminants.

Unit III

Synthesis of microbial protein and vitamins. Comparative aspects of digestion and absorption in dairy animals, rumen dysfunctions.

Unit IV

Manipulation of rumen fermentation, protected nutrients feeding, probiotics supplementation. Rumen flow rate and ruminal content.

Suggested Readings

Dukes Physiology of domestic animals Edited by M.J.Swensen, Publisher – Panima Publishing Corporation, New Delhi.

Animal Nutrition by P.Mc Donald.

AP 713 ADVANCES IN NEURO-ENDOCRINOLOGY (3 + 0)

Objective

To acquaint the students about neuro-endocrine integrating mechanism in animals.

Theory

UNIT I

Neuroendocrine integrating mechanism. Structure of hypothalamus, pituitary gland, limbic and other neural pathways and endocrine functions.

UNIT II

Neural control of oxytocin, adrenocorticotropic hormone, aldosterone, thyrotropic hormone, growth hormone, gonadotrophins etc. Hypothalamic releasing factors and the neuro-vascular link between brain and anterior pituitary.

UNIT III

Role of afferent impulses from genitals and other regions in reproductive system. Influence of hormones on brain activity.

UNIT IV

Interaction of nervous, endocrine and immune system in animal production and reproduction.

Suggested Readings

Pineda MH & Doley MP. 2003. McDonald’s Veterinary Endocrinology.

Blackwell Publ.

Turner CD & Bagnara JT. 1976. General Endocrinology. WB Saunders.

Williams RH. 1982. Text Book of Endocrinology. WB Saunders.


AP 714 Advances in Biosynthesis and Secretion of Milk (3+0)

Objectives To acquaint students about the advances in physiology and mechanism of lactation

Theory

Unit I

Hormonal and non-hormonal factors influencing the mammary gland development in domestic animals. Recent developments in hormonal requirement of mammary gland during pregnancy and lactation.

Unit II

Role of hypothalamus and pineal on galactopoietic hormones. Growth hormone, GH-releasing factor and other biotechniques to enhance milk production in dairy animals. Neural factors influencing milk let-down, milk ejection, milk yield and composition, feedback inhibitor of lactation.

Unit III

Environmental factors influencing galactopoietics hormones in lactating animals. Endocrine Responses to Photoperiod and Melatonin in Lactating Cows, Partioning of nutrients in high and low producing animals, Tissue culture techniques for evaluating mammary gland metabolism.

Suggested readings

Lactation (I to IV) (1974-1978)

Edited by B.L. Larson & V.R. Smith, Publisher-Academic Press.

Biology of Lactation

G.H. Schmidt (1971), Publisher-W.H. Freeman & Co.San Franscisco

Comparative Aspects of Lactation

Edited by M.Peaker (1977), Publisher-Academic Press, London.

Lactation

Edited by B.L. Larson (1985), Publisher-Iowa Uni. Press. Iowa.


AP-715 Physiology of stress (3+0)

Theory

Unit 1

Definition of stress, various types of stresses their effect on animal production and reproduction.

Unit II

Adaptation of domestic animals to tropics, deserts, cold and high altitude. Physiological and nutritional adaptation.

Unit III

Animal shelters and management in tropical zones and amelioration of climatic stress.

Unit IV

Effect of various stresses on endocrine status of animals. Physico chemical changes of blood composition due to exercise and work. Energy utilization and requirement of muscles during work and exercise.

Suggested Readings

Adaptation of domestic animals ESE Hafez (1968) Publiser Lea & Febiger, USA.

Environmental aspects of housing for animal production, J.A. Clark (1981) Publisher – Butter worth, London.

AP-721 PHYSIOLOGY OF ANIMAL BEHAVIOUR (3+0)

Objective

To impart knowledge on various aspects of animal behaviour viz. communication in animals, sexual behaviour, feeding behaviour etc.

Theory

UNIT I

Introduction to animal ethology. Neurophysiological basis of animal behaviour. Components of animal behaviour

UNIT II

Behaviour in relation to changes in the environment. Feeding behaviour, herding behaviour,grazing, stall feeding and rumination.

UNIT III

Sexual behaviour in the female and male. Maternal behaviour. Milk let down.

UNIT IV

Social behaviour, communication in animals, animal temperament. Response of dairy animals to training and Mechanization.

Suggested Readings


AP 722 Advances in Reproductive Physiology (3+0)

Objective: To acquaint the students of latest developments in animal reproduction.

Theory

Unit I

Advances in hypothalamo-hypophysial gonadal relationship. Circulating hormones and receptor affinity. Involvement of hormone agonists and antagonists in reproductive rhythm. Nitric oxide and reproductive functions.

Unit II

Current concepts in gametogenesis, folliculogenesis and ovulation. Granulosa cell as an endocrine cell. Follicular fluid and its role in reproductive events. Puberty –its endocrine control and manipulation.

Unit III

Immunological concepts in male and female reproduction. Immuno neutralization approaches to augment reproduction. Current concepts in bovine infertility Prostaglandins and reproduction.

Unit IV

Assisted reproductive technologies: Bovine hybrids. Transgenesis. Recombinant DNA technology for augmenting animal productivity. Ultra sound in animal reproduction. Techniques for fertility augmentation. Invivo & invitro techniques in reproductive endocrinology: autocrine, paracrine and endocrine functions.

Suggested Readings:

Hafeez ESE. 2000. Reproduction in Farm Animals. Lippincott, Williams & Wilkins.

Pineda & Doley 2003. McDonald’s Veterinary Endocrionology. Iowa State University Press, Ames.



AP 723 ADVANCES IN BIOENERGETICS AND GROWTH (3+0)

Objective

To acquaint the students about energetics of productive processes and growth in relation to performance of animals.

Theory

UNIT I

Current concepts and developments in bioenergetics of growth, milk and work production, factors limiting growth and work efficiency, efficiency complex, influence of biological and seasonal rhythms, metabolic catalysts in efficiency complex.

UNIT II

Current concepts in heat flux and thermo dynamical control; cardiovascular adjustments to work heat and combined thermal and metabolic stress, circulatory and body fluid adjustments.

UNIT III

Competition between thermoregulation and other homeostatic systems, peripheral and deep receptor interactions, microcirculation in relation to thermal stress.

UNIT IV

Brain body temperature – role of carotid rete, respiratory and blood gas adjustments, muscle fatigue and its assessment, Adaptation to pressure and electrical gradients.

UNIT V

Neuro Endocrine strategies during adaptation to stress. Aging – Physiological interpretation, control mechanisms and exercise, gerontology and adaptation to stressors.

Suggested Readings

Bioenergetics and Growth

S.Brody(1945), Publisher- Reinhold Publ.Co,. USA

Bioenergetics, A.L. Lehninger (1965) Publisher WA Benjamin, New York

Text book of work physiology Astrand and Rodhal ( 1977) Publ. Mc Graw hillLtd.

Animal Production in the Tropics M.K. Yousef( 1981) Publ. Praeger

The fire of life , Max Kliber Publ. John Willy and sons Inc.


AP 724 ADVANCES IN IMMUNOPHYSIOLOGY (3+ 0)

Objective

To study cellular basis of immunity, organs of immune system, its development and role in physiological functions and immunomodulation.

Theory

UNIT I

Cellular basis of immunity, organs of immune system, ontogeny and phylogeny of immune system, vertical transmission of immunity and difference between vertebrates and invertebrates.

UNIT II

Structure, class, subclass of immunoglobulins, functions of antibody molecules, hematopoiesis, T-cell and B-cell-evolution, development and their functions, species specific immunity, cytokines-sources and actions, MHS, genetic organization of immunoglobulin, MHC and complement system.

UNIT III

Immune-endocrine interactions, immune system in reproduction, lactation, ageing, stress and other physiological functions, immunomodulation.

UNIT IV

Hypersensitivity, diseases related to immune system, dysfunction, autoimmune disorders and their genesis, immunodeficiency. Immunological techniques.

Suggested Readings

Roitt IM. 1997. Essential Immunology. 9th Ed. Blackwell Scientific Publication, Oxford.

Abbas AK, Lichtman AH and Pillai S. (Eds). 2007. Cellular and Molecular Immunology. 6th Ed. Elsevier.

Goldsby RA, Kindt TJ, Osborne PA and Kuby J. 2007. Immunology. 6thEd. WH. Freeman.

Tizzard IR. 2004. Veterinary Immunology. 5th Ed. WB. Saunders.

Veterinary Immunology and Immunopathology (An International Journal of Comparative Immunology), Elsevier.

VETERINARY PHYSIOLOGY

List of Journals

∗ Acta Endocrinologica

∗ Advances in Clinical Chemistry

∗ Advances in Reproductive Physiology

∗ Advances in Veterinary Sciences

∗ American Journal of Clinical Nutrition

∗ American Journal of Physiology

∗ American Journal of Veterinary Research

∗ Animal Nutrition and Feed Technology

∗ Animal Reproduction Science

∗ Animal Sciences

∗ Annual Review of Physiology

∗ Buffalo Journal

∗ Domestic Animal Endocrinology

∗ Indian Journal of Animal Reproduction

∗ Indian Journal of Animal Nutrition

∗ Indian Journal of Animal Physiology

∗ Indian Journal of Animal Research

∗ Indian Journal of Animal Science

∗ Indian Veterinary Journal

∗ Journal of Endocrinology

∗ Journal of Physiology

∗ Journal of Reproduction and Fertility

∗ Neuroendocrinology

e-Resources

∗ http://intl-joe, endocrinology-journals.org (Journal of Endocrinology)

∗ http://intl-ajpcon.physiology.org (American Journal of Physiology)

∗ http://arjournals.annualreviewes.org (Annual Review of Physiology)

∗ www.jneurosci.org (Journal of Neuroscience)

∗ www3.interscience.wiley.com (Journal of Physiology & Animal

Nutrition)

∗ http://jp.physioc.org. (Journal of Physiology)

Suggested Broad Topics for Master’s and Doctoral Research

∗ Physiological manipulation to enhance growth and productivity in ruminants

∗ Physiological adaptation to environmental stress and its amelioration in domestic animals

∗ To study the mechanism of regulation of various hormones involved in production and reproduction in domestic animals

∗ Dietary effects on growth and production in livestock

SEMESTER-WISE DISTRIBUTIION OF COURSES OF ANIMAL REPRODUCTION, GTNAECOLAROY & OBSTETRICS

Ist Semester

ARO 611 GENERAL GYNAECOLAROY (3+1)

ARO 612 VETERINARY OBSTETRICS (3+1)

ARO 613 SEMEN PRESERVATION AND ARTIFICIAL INSEMINATION (3+1)

ARO 614 CLINICAL PRACTICE – I (0+3)

ARO 619 MASTER‘S CREDIT SEMINAR (1+0)

IInd Semester

ARO 621 FEMALE INFERTILITY ( 3+1)

ARO 622 ANDROLAROY AND MALE INFERTILITY (3+1)

ARO 623 REPRODUCTIVE BIOTECHNOLAROY (2+1)

ARO 624 CLINICAL PRACTICE – II (0+3)

ARO 629 MASTER‘S CREDIT SEMINAR (1+0)

Ph.D. courses

ARO 711 ADVANCES IN GYNAECOLAROY (2+1)

ARO 712 ADVANCES IN ANDROLAROY (2+1)

ARO 713 ADVANCES IN SEMEN PRESERVATION (1+1)

ARO 714 CLINICAL PRACTICE – I 0+3)

ARO 719 DOCTORAL CREDIT SEMINAR (1+0)

ARO 721 ADVANCES IN OBSTETRICS (2+1)

ARO 722 ADVANCES IN REPRODUCTIVE BIOTECHNOLAROY (2+1)

ARO 724 CLINICAL PRACTICE – II (0+3)

ARO 729 DOCTORAL CREDIT SEMINAR (1+0)

ARO 730 SPECIAL PROBLEM (0+2) SEM - I, II

ANIMAL REPRODUCTION, GYNAECOLAROY & OBSTETRICS

Courses and syllabus

Masters courses (M.V.Sc degree in Veterinary GynaecolAROy & Obstetrics)

ARO 611 GENERAL GYNAECOLAROY (3+1) SEM - I

Objective: To understand hormonal regulation of female reproduction and therapeutic management of infertility.

Theory

UNIT-I: Puberty and sexual maturity, role of hypothalamic-pituitary-gonadal axis in attainment of puberty and sexual maturity, onset of postpartum ovarian activity, Endocrine regulation of estrous cycle.

UNIT-II: FolliculAROenesis, oAROenesis and ovulation and associated endocrine pattern, manipulation of follicular waves, synchronization of estrus and ovulation and induction of ovarian activity.

UNIT-III: Gamete transport, fertilization, implantation and maternal recAROnition of pregnancy.

UNIT-IV: Embryonic and fetal development, placentation, fetal circulation and gestation, position of fetus in the uterus, age characteristics of fetus.

UNIT-V: Pregnancy diagnosis: clinical, ultrasonAROraphic, endocrinolAROical and other diagnostic laboratory tests. Pseudo-pregnancy and its treatment.

UNIT-VI: Factors affecting reproduction – seasonality, nutrition, stress, environment, management, suckling and diseases.

UNIT-VII Lactation and artificial induction of lactation.

Practical

Clinical examination of female genitalia. Biometry of female genital organs. Rectal and vaginal examination to diagnose cyclic phases of estrous cycle. Fern pattern of cervical mucus and exfoliated vaginal cytolAROy. Pregnancy diagnosis in large and small animals by various methods. Estimation of age of the fetus. Use of ultrasound / RIA / ELISA in gynaecolAROy. Synchronization of estrus and ovulation in farm animals.

ARO 612 VETERINARY OBSTETRICS (3+1) SEM - I

Objective: To impart knowledge and training on problems of pregnancy and parturition and their management in domestic animals.

Theory

UNIT-I: Parturition: stages of parturition, mechanism of initiation of parturition, hormonal

profiles associated with parturition.

UNIT-II: Principles of handling of dystocia, obstetrical procedures: mutations, fetotomy,

caesarean section. Obstetrical anesthesia and analgesia, epidural anesthesia.

UNIT-III: Fetal and maternal dystocia: causes, diagnosis and management.

UNIT-IV: Uterine torsion: causes, diagnosis and its correction.

UNIT-V: Diseases and accidents during gestation and around parturition.

UNIT-VI: EtiolAROy, diagnosis and treatment of ante-partum and post-partum uterine and

vaginal prolapse.

UNIT-VII: Induction of parturition and elective termination of pregnancy.

UNIT-VIII: Involution of uterus following normal and abnormal parturition.

UNIT-IX: Care of dam and the newborn.

Practical

Pelvimetory of different species of farm animals. Diagnosis and correction of abnormal

fetal presentation, position and posture in phantom box. Epidural anethesia, ovariohysterectomy and caesarean operation. Fetotomy exercises. Detorsion of uterus.

Management of prolapse. Handling of clinical cases of dystocia.

ARO 613 SEMEN PRESERVATION AND ARTIFICIAL INSEMINATION (3+1) SEM - I

Objective: To impart knowledge and training about collection, evaluation and preservation of semen and artificial insemination (AI) in domestic animals.

Theory

UNIT-I: History of artificial insemination.

UNIT-II: Methods of semen collection.

UNIT-III: Semen evaluation: macroscopic, microscopic, biochemical and microbiolAROical

tests, Computer assisted semen analysis (CASA).

UNIT-IV: Semen preservation. Extenders for preservation of semen at different temperatures. Semen additives for enhancement of motility and fertilizing capacity of spermatozoa.

UNIT-V: Cryopreservation of semen. Effects of cryopreservation on spermatozoa, semen quality and fertility.

UNIT-VI: Thawing protocols of frozen semen. Factors affecting post-thaw semen quality.

UNIT-VII: Ideal protocol for AI in different species of animals. Factors affecting success of AI.

Practical

Computer assisted semen analysis (CASA), Collection and evaluation of semen. Preparation of extenders. Preservation of semen: room temperature, refrigeration and cryopreservation. Handling and evaluation of processed semen. Practice of AI techniques.

ARO 614 CLINICAL PRACTICE – I (0+3) SEM - I

Objective: Hands-on training on diagnosis and treatment of reproductive disorders in animals.

Practical

Clinical examination of animals affected with reproductive disorders, use of diagnostic techniques for diagnosis and institution of required therapy. Maintenance of case records. Presentation on selected /assigned cases.

ARO 619 MASTER’S CREDIT SEMINAR (1+0) SEM - I

ARO 621 FEMALE INFERTILITY ( 3+1) SEM - II

Objective: To impart knowledge and training in diagnosis and treatment of infertility in female domestic animals.

Theory

UNIT-I: Introduction to infertility, classification, economic impact. Anatomical causes of

infertility, congenital and hereditary causes and acquired defects.

UNIT-II: Nutritional causes of infertility. Importance of body condition score.

UNIT-III: Managemental and environmental causes of infertility. Out of season breeding.

UNIT-IV: Infectious causes of female infertility, specific and non-specific infections.

UNIT-V: Ovarian dysfunction: anoestrus, cystic ovarian degeneration, anovulation,

delayed ovulation and luteal insufficiency.

UNIT-VI: Repeat breeding: its causes, diagnosis and treatment.

UNIT-VII: Early embryonic death (EED): causes, diagnosis and therapeutic management.

UNIT-VIII: Abortion: infectious and non-infectious causes, diagnosis and prevention of abortion.

UNIT-IX: Interactions in ImmunolAROical mechanisms and infertility.

Practical

Record keeping, herd fertility assessment and management, diagnosis and treatment of

infertility in female animals, use of uterine swabs for bacterial and fungal culture, histopatholAROical evaluation of uterine biopsy, exfoliated vaginal cytolAROy and hormone assay.Use of ultrasonAROraphy in diagnosis of infertility. Immuno diagnostic techniques.

ARO 622 ANDROLAROY AND MALE INFERTILITY (3+1) SEM - II

Objective: To impart knowledge and training about male reproduction and treatment of male infertility in domestic animals.

Theory

UNIT-I: Structure and function of reproductive tract of male.

UNIT-II: Sexual behavior and examination of bulls for breeding soundness.

UNIT-III: SpermatAROenesis, (formation, migration, maturation and ejaculation of semen),

fine structure of spermatozoa, semen and its composition.

UNIT-IV: Diseases transmitted through semen.

UNIT-V: Factors affecting semen quality, semen culture, tests for assessment of sperm

motility, sperm survival and fertilizing capacity of spermatozoa.

UNIT-VI: Causes of infertility: hereditary, congenital, infectious, nutritional and hormonal. PatholAROical and functional disturbances of epididymis, vas deferens and

accessory sex glands.

UNIT-VII: Impotentia cocundi and impotentia generandi. Testicular hypoplasia and degeneration: causes and affect on semen and fertility.

UNIT-VIII: Coital injuries and vices of male animals.

Practical

General and rectal examination for biometrics of male genitalia and accessory sex glands. Breeding soundness evaluation of male animals. Semen evaluation for sperm abnormalities, fertility and determination of other biochemical constituents of seminal plasma. Computer assisted semen analysis (CASA), MicrobiolAROical load of semen. Examination, diagnosis and treatment of infertile male animals.

ARO 623 REPRODUCTIVE BIOTECHNOLAROY (2+1) SEM - II

Objective: To impart knowledge and training on biotechniques in animal reproduction.

Theory

UNIT-I: Embryo transfer technolAROy: selection of donors and recipients.

UNIT-II: Synchronization, super-ovulation, surgical and non-surgical collection of

embryos and evaluation of embryos.

UNIT-III: Cryopreservation of embryos, transfer of embryos to donors.

UNIT-IV: In vitro fertilization, in vitro maturation, micromanipulation of embryos.

UNIT-V: Sexing of sperm and embryos.

UNIT-VI: Transgenic animals. Chimeras

UNIT-VII: Stem cell biotechnolAROy

UNIT-VIII: Immuno-neutralization of hormones. Immunomodulation of fertility

Practical

Synchronization of estrus in donors and recipients, superovulation, surgical and nonsurgical collection and transfer of embryos. Collection of oocytes from slaughter house genitalia. In vitro fertilization, in vitro maturation and cryopreservation of embryos.

Sexing of embryos.

ARO 624 CLINICAL PRACTICE – II (0+3) SEM - II

Objective: Hands-on training on diagnosis and treatment of reproductive disorders in animals

Practical

Clinical examination of animals affected with reproductive disorders, use of diagnostic techniques for diagnosis and institution of required therapy. Maintenance of case records. Presentation on selected /assigned cases.

ARO 629 MASTER’S CREDIT SEMINAR (1+0) SEM - II

Doctoral courses (Ph D degree in Veterinary GynaecolAROy & Obstetrics)

ARO 711 ADVANCES IN GYNAECOLAROY (2+1) SEM - I

Objective: To learn about advances in endocrine, ovarian and uterine functions and effect of nutrition, season and immunolAROical factors on female fertility.

Theory

UNIT-I: Neuro-endocrine control of reproduction, follicular development, ovulation fertilization and implantation. Embryonic and fetal development.

UNIT-II: Maternal recAROnition of pregnancy, Advances in early diagnosis of pregnancy.

UNIT-III: Embryonic losses, abortion and their prevention.

UNIT-IV: Seasonal breeders, synchronization and induction of estrus and ovulation in seasonal breeders, Assisted reproductive technolAROy (ART) to increase reproductive efficiency in farm animals..

UNIT-V: Effect of stress, nutrition and immunolAROical factors on fertility.

UNIT-VI: Onset of postpartum ovarian activity and factors affecting it.

UNIT-VII: Diagnostic & therapeutic approaches in infertility: Principles of hormone therapy in reproductive disorders, Laproscopy, ultrasonAROraphic diagnosis of ovarian/uterine dysfunction, RIA/ELISA techniques for hormones assay in reproductive disorders, vaginal and uterine cytolAROy

Practical

Clinical examination of female animals. Use of ultrasonAROraphy in ovarian function (follicular image pattern, follicular dynamics) and in early pregnancy diagnosis and infertility. Utility of uterine culture, uterine cytolAROy and uterine biopsy (histopatholAROical examination) in infertility investigation. Laparoscopy in diagnosis of ovarian and uterine dysfunction. ELISA/RIA of hormones and interpretation of results. Use of Assisted reproductive technolAROy (ART) to enhance reproductive efficiency in farm animals.

ARO 712 ADVANCES IN ANDROLAROY (2+1) SEM - I

Objective: To learn advances in male reproduction and treatment of male infertility in domestic animals

Theory

UNIT-I: SpermatAROenesis, spermatAROenic waves, sperm passage in male genitalia, biochemical milieu of male genetalia. Correlation between motility and fertilizing capacity of spermatozoa.

UNIT-II: Separation of motile and immotile spermatozoa. Sexing and separation of male and female determining spermatozoa.

UNIT-III: Sperm plasma membrane and its permeability and binding properties: acrosome

and lysosomal enzymes, sperm nucleus and nuclear proteins. Mitochondria and their role

in sperm metabolism. Flagellum and the mechanochemical basis of motility and cyclic nucleotides.

UNIT-IV: Biochemistry of seminal plasma and accessory sex gland secretions.

Electrolytes, proteins, enzymes and amino acids in seminal plasma. Fructose and other sugars, lipids, cholesterol, steroid hormones and prostaglandins in seminal plasma.

UNIT-V: Fructolysis index. Aerobic and anaerobic metabolism of spermatozoa.

UNIT-VI: Biochemical markers of fertility in males, sperm chromatin structure assay, Anti-sperm antibodies.

Practical

Breeding soundness evaluation of bulls, biochemical tests of semen for evaluation of fertility, semen culture for diagnosis of venereal diseases, diagnosis and treatment of genital patholAROical condition. Computer assisted semen analysis (CASA), Semen evaluation for assessment of fertilizing capacity of spermatozoa: cervical mucus penetration test, sperm capacitation test, hypo osmotic swelling test and zona free hamster egg penetration test. Anti-sperm antibody assay.

ARO 713 ADVANCES IN SEMEN PRESERVATION (1+1) SEM - I

Objective: To learn advances in processing and cryopreservation of semen and insemination techniques to obtain high fertility.

Theory

UNIT-I: Transmission of venereal diseases through semen and their prevention.

UNIT-II: Factors affecting motility and fertilizing capacity of spermatozoa. Semen collection, extension and cryopreservation of semen, damages to spermatozoa caused by cryopreservation.

UNIT-III: Use of semen additives for promotion of sperm motility and fertilizing capacity.

UNIT-IV: Thawing protocols for frozen semen. Post-thaw evaluation of motility and fertilizing capacity of spermatozoa.

Practical

Collection of preputial washings and semen for bacterial load and venereal pathAROens. Preparation of semen extenders with different additives. Use of different freezing protocols for preservation of semen. Evaluation of fertility with frozen semen. Enzymatic changes in semen following cryopreservation.

ARO 714 CLINICAL PRACTICE – I (0+3) SEM - I


Practical

Clinical examination of animals affected with reproductive disorders, use of diagnostic techniques for diagnosis and institution of required therapy, maintenance of case records, presentation on selected/ assigned cases.

ARO 719 DOCTORAL CREDIT SEMINAR (1+0) SEM - I

ARO 721 ADVANCES IN OBSTETRICS (2+1) SEM - II

Objective: To learn current developments in diagnosis and management of dystocia, accidents of gestation and peri-parturient disorders in domestic animals.

Theory

UNIT-I: Conceptus and its development. Factors influencing gestation period and birth weight.

UNIT-II: Anomalies of conceptus, teratAROens and effect of stress on conceptus development.

UNIT-III: Mechanism of initiation of parturition. Use of tocolytic drugs in management of uterine inertia.

UNIT-IV: Induction of parturition and termination of abnormal pregnancies. Obstetrical analgesia and anaesthesia.

UNIT-V: Pre-treatment evaluation of the dam suffering from dystocia. Management of maternal and fetal dystocia, hydrallantois, hydramnion, fetal mummification, fetal maceration, uterine inertia and uterine torsion.

UNIT-VI: Fetotomy, caesarean section and ovairo-hysterectomy.

UNIT-VII: Neo-natal physiolAROy and post-natal adaptations.

UNIT-VIII: Involution of uterus, post-partum ovarian dysfunction and their manipulation.

Practical

Obstetrical operations in fetal dystocia: Mutations, fetotomy, caesarean section, ovariohysterectomy; induction of parturition, use of tocolytic drugs in dystocia, obstetrical

analgesia and anaesthesia.

ARO 722 ADVANCES IN REPRODUCTIVE BIOTECHNOLAROY (2+1) SEM - II

Objective: To learn advances in recent developments in biotechnolAROy in reproduction for the production of desired elite animals.

Theory

UNIT-I: Embryo transfer technolAROy and its application in farm animals.

UNIT-II: Selection and management of donor and recipient animals. Superovulation, surgical and non-surgical collection, evaluation of embryos and transfer of embryos.

UNIT-III: In vitro fertilization and maturation of oocytes.

UNIT-IV: Micromanipulation, sexing and cryopreservation of embryos.

UNIT-V: Sexing of sperm and embryos.

UNIT-VI: Transgenic animals. Chimeras.

UNIT-VII: Stem cell biotechnolAROy

UNIT-VIII: Immuno-neutralization of hormones. Immunomodulation of fertility.

Practical

Evaluation of superovulatory hormonal regimens in donors and synchronization of estrus in recipients. Surgical and non-surgical collection and transfer of embryos. Collection of oocytes from slaughter house genitalia. In vitro fertilization, in vitro maturation and cryopreservation of embryos. Sexing of embryos.

ARO 724 CLINICAL PRACTICE – II (0+3) SEM - II


Practical

Clinical examination of animals affected with reproductive disorders, use of diagnostic techniques for diagnosis and institution of required therapy.

ARO 729 DOCTORAL CREDIT SEMINAR (1+0) SEM - II

ARO 730 SPECIAL PROBLEM (0+2) SEM - I, II

Objective: To expose students to research techniques related to sub discipline of the subject and submission of written project with references.

Practical

Student will carry out research on allotted project and submit the project along with research papers for publication in scientific journals.

M.SC. (FOOD SCIENCE & NUTRITION)

As per rules, a student should take the

following credits.

Major Courses: 24 Min.

Minor Courses: 6 Min.

Supporting Courses: 3 Min.

Seminar: 1 Min.

Research: 20 Min.

Total Credits: 60 Min.

Eligibility (existing)

B.Sc./ B.Sc. (H) Biochemistry/ Biotechnology

B.V.Sc./B.V.Sc & A.H../B.Sc. (Ag)

B.Tech (Dairy Technol)/B.Tech. (Biotechnol), B.Tech/B.E. (Food Technol)/B.Sc. (Food Sci.)

B.Sc. with Chemistry and any two of the following: Zoology, Botany, Biochemistry, Microbiology, Biotechnology

B. Sc. Home Science

Major Subject: Food Science & Nutrition

Minor & Make up courses from: Animal Biochemistry & Dairy Technology

No. Course No. Course Title Credits

(T + P)

Total

Credits

To be taught

by

Major Courses (Min. 24)

1 FN-611* Principles of Food Processing 3+1 4 DT

2 FN-612/DC-614* Food Chemistry 2+1 3 DC

3 FN- 613*/FS-

614*

Food Microbiology 2+1 3 DM

4 FN-614/AB-614* Food & Nutritional

Biochemistry

3+0 3 AB

5 FN-621* Technology of Processed

Foods I

2+1 3 DT

6 FN- 622* Impact of Food Processing on

Nutrition

2+1 3 DT

7 FN-623* Dietetics 3+0 3 AB

8 FN-624* Food Quality Analysis 2+1 3 DT, DC, DM,

DESM

Major courses credits 25

Minor Courses (Min 6)*

9 AB-611# Basic Biochemistry 3+1 4 AB

10 AB-613* Biochemical Techniques 3+1 4 AB

11 AB-621# Intermediary Metabolism 3+0 3 AB

12 DT-622# Alternative Processes for the

Dairy and Food Industries

2+1 3 DT

13 DT-624# Functional Foods & New

Product Development

2+1 3 DT

Minor courses credit 17

Supporting Courses (3 min)

14 ES-627* Statistical Methods for

Industrial Applications

3+1 4 DESM

Seminar (Min 1)

15 FN-629* Seminar 1+0 1 DT

Research (Min. 20)

16 Research Work* 0+20 20 DT/AB

Total credits 67

* Compulsory courses, #

Choices for minor courses & to make up credit

Semester-wise break up of courses


(T + P)

Total

Credits

To be taught

by

Remarks

SEMESTER 1

1 FN-611* Principles of Food

Processing

3+1 4 DT Major

2 FN-612/DC-614* Food Chemistry 2+1 3 DC Major

3 FN- 613*/FS-

614*

Food Microbiology 2+1 3 DM Major

4 FN-614/AB-614* Food & Nutritional

Biochemistry

3+0 3 AB Major

5 AB-611# Basic Biochemistry 3+1 4 AB Minor

6 AB-613* Biochemical Techniques 3+1 4 AB Minor

Total 21

SEMESTER 2

Major Courses

7 FN-621* Technology of Processed

Foods I

2+1 3 DT Major

8 FN- 622* Impact of Food Processing

on Nutrition

2+1 3 DT Major

9 FN-623* Human Dietetics 3+0 3 AB Major

10 FN-624* Food Quality Analysis 2+1 3 DT, DC, DM,

DESM

Major

11 AB-621# Intermediary Metabolism 3+0 3 AB Minor

12 DT-622# Alternative Processes for the

Dairy and Food Industries

2+1 3 DT Minor

13 DT-624# Functional Foods & New

Product Development

2+1 3 DT Minor

14 ES-627* Statistical Methods for


3+1 4 DESM Supporting

15 FN-629* Seminar 1+0 1 DT Seminar

Total 26

SEMESTER 3 & 4

16 Research Work* 0+20 20 DT/AB Dissertation

Total credits 67

*Compulsory courses # Choices for minor courses & to make up credit

FN-611 (Principles of Food Processing)

Credit: 3+1

Objective: To familiarize the basic principles involved in food processing and preservation, Application of advanced processing technologies in food industry, quality issues related to processed foods and concept of food packaging.

Unit I

Basics of Food Science: Food material composition, physical properties of food materials of plant and animal origin, Factors affecting the shelf-life of fresh produce including physical, chemical, physiological and microbiological agents

Unit II

Food Preservation Principles: Concept of Water activity (aw), Preservation of foods by heat (Drying & Dehydration, Thermal processing), Introduction to unit operations such as evaporation, concentration of foods, Equipments for heat preservation of foods (concentrators, evaporators, dryers and retorts)

Unit III

Food Preservation Principles: Low temperature preservation of foods (chilling, cold/refrigerated storage, advanced low temperature storage methods), Freezing of foods (concept & principles of freezing, changes during freezing, Processing equipments for freezing of foods), Thawing and methods of thawing

Unit IV

Advanced methods of food processing, Microwave: Principle, Equipment design and Applications in food industry; Ohmic heating: Working principle, design of Ohmic heater and salient applications; Infra-red heating

Unit V

Concept of Hurdle technology, Alternative processed for foods (Non-thermal processes) Principles and applications of HHP, Pulsed electric field (PEF), Irradiation in food processing & preservation

Unit VI

Food Additives: Definition, Food preservatives, antioxidants, hydrocolloids, emulsifiers, nutritive ingredients (vitamins & minerals), food colours and flavours. Regulatory standards for various types of Food additives

Unit VII

Food Packaging: Role of packaging, Types of packaging materials, their properties, utilization of packaging materials for various food products, advance packaging techniques

Unit VIII

Emerging concepts in food processing: Genetically modified foods, Organic foods, Nutrigenomics; Food quality management systems

PRACTICALS

Determination of water activity (aw) of foods

Calculation of F0 Value of selected foods

Canning of fruits & vegetables

Drying of fruits & vegetables, efficacy of blanching treatment

Determination of additives in selected foods

Manufacture of extruded products

Effect of selected additives on quality attributes of processed foods

Determination of power of microwave oven

Testing of packaging materials

MAP Storage of selected foods

Experiments with Ohmic heater

Experiment with food evaporators

SUGGESTED READINGS

1. Fellows, P.J. 2000. Food Processing Technology: Principles and Practices. 2nd edition. CRC Press, Woodhead Publishing Limited, London.

2. Fennema, C. R. 1975. Principles of Food Science Part-II; Physical principles of Food preservation. Marcel Dekker, New York.

3. Guy, R. 2001. Extrusion cooking: Technologies and Applications. CRC-Woodhead Publishing Ltd. England

4. Honseney, R. C. 1986. Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, Minnesota.

5. Hui, Y.H., Meunix-Goddick, L., Hansen, A.S., Josephsen, J., Nip, W-K, Stanfield, P.S. and Toldra, F. 2004. Handbook of Food and Beverage Fermentation. Marcel Decker, New York.

6. Norman, W. and Desrosier, IN. 1987. The Technology of Food Preservation (IVth Edition). CBS Publishers & Distributors, New Delhi.

7. Penfield, M. P. and Campbell, A. M. 1990. Experimental Food Science. 3rd Edition. Academic Press, New York.

8. Ramaswamy, H. and Marcotte, M. 2006. Food Processing: Principles and Applications. Taylor & Francis Group, USA.

9. Vangarde, J.S. and Woodburn, M. 1994. Food Preservation and Safety: Principles and Safety. Iowa State University Press, Ames, Iowa.

10. Caballero, B. (2003). Encyclopaedia of Food Sciences and Nutrition, Academic Press, USA.

11.Rahman,M.S. 2007. Handbook of Food Preservation. Second Edition. CRC Press (Taylor and Farancis Group), Boca Raton, New York, London 1068 pp.

FN-621 (Technology of Processed Foods-I)

Credit: 2+1

Objective: To impart theoretical and practical knowledge of foods of animal origin i.e. milk,

meat, egg and fish to students.

Course Content

Unit I

Market Milk: Composition of milk, factors affecting the composition of milk, Collection,

handling & distribution of raw milk, chilling, Milk reception, platform tests, Unit operations

in milk processing (filtration, clarification, cream separation, standardization, bactofugation,

homogenization) Heat processing of milk (Thermization, Pasteurization, UHT processing,

Sterilization of Milk), Recombined milk, Filled Milk

Unit II

Technology of condensed, evaporated and dried milk (Definition, standards, types, methods

for the manufacture of condensed, evaporated and dried milks), Working principles of

evaporators and dryers, Properties of dairy powders, defects in condensed, evaporated and

dried milks and remedial measures

Unit III

Technology of fermented milks: Types and classification of fermented milks, Starter cultures

and methods for their propagation, Methods for the manufacturing of dahi, yoghurt, lassi,

acidophilus milk, kefr, kumis and introduction to the concept of probiotic

Unit IV

Technology of cheeses: Classification of cheeses, definition of important varieties of cheeses,

Basic principles involved in cheese manufacturing, Manufacturing process for the production

of cheddar cheese, cottage cheese (other fresh variety of cheeses), Processed cheese, Defects

in cheeses

Unit V

Technology of Indigenous dairy products: Classification of traditional dairy products,

manufacturing technology of khoa & khoa based sweets; Heat-acid coagulated TDPs (paneer,

channa & channa based sweets)

Unit VI

Technology of Fat-rich Dairy Products: Definition and classification of cream & Butter,

Preservation of cream; Manufacturing process for plain and salted butter, defects in cream

and butter; Manufacturing technologies for ghee & butter oil, Ice cream and Frozen desserts

(Definition, processing technology, role of ingredients and defects in ice cream)

Unit VII

Technology of Meat and meat products: Meat animals, composition of meat, factors affecting

the composition and quality of meat, slaughtering of animals for meat, ante-mortem and post-

mortem inspection of animals, meat cuts, Conversion of muscle into meat (rigor mortis and

other changes), Preservation of raw meat (chilling, freezing, curing), Role of curing

ingredients, colour fixation of cured meat, smoking preservation of meat, fermentation

preservation of meat, technological aspects of sausages etc.

Unit VIII

Processing of Poultry and Egg: Composition of egg, structure of egg, composition of poultry

meat, Slaughtering and dressing of poultry meat, Quality of poultry meat in relation of post-

mortem handling, processed poultry meat products (nuggets, comminuted poultry meat

products)

Unit IX

Technology of Fish and Fish products: Composition of fishes and other sea-foods, nutrition

characterises of fishes, mechanisms and manifestations of spoilage in fish & seafood, Post-

harvest treatments and preservation of fish & seafood, processed fish products

Practical

1. Determination of Platform tests (Fat, SNF, Total solids, MBRT, Common adulterants)

2. Familiarization with the unit operations in milk processing including cream

separation, Standardization, homogenization and milk pasteurization and working of

equipments involved (2 practical classes)

3. Preparation of khoa and khoa based sweets

4. Manufacturing of Paneer and chhana

5. Processing of milk for dahi & yoghurt & quality evaluation of products

6. Preparation of ice cream

7. Familiarization with cheese manufacturing principles

8. Preparation of cheddar cheese

9. Preparation of Mozzarella cheese

10. Preparation of cottage cheese

11. Preparation of Processed cheese

12. Preparation of kulfi

13. Manufacturing of sausages

14. Preparation of comminuted meat products

15. Preservation of egg (pickling, application of mineral oil in shell egg preservation)

Suggested Readings:

Aneja, R.P., Mathur, B.N., R.C and Banerjee, A.K. 2002.Technology of Indian milk products, Dairy India

Publications, Delhi

Burton, H. (1988) Ultra-high-temperature processing of milk and milk products. Elsevier applied science,

London.

De, S. (1980). Outlines of Dairy Technology. Oxford University Press, Delhi.

Farrall, A. W. (1963). Engineering for dairy and food products. Engineering for dairy and food products.

Fox, P. F., & McSweeney, P. L. (1998). Dairy chemistry and biochemistry. Springer Science & Business Media.

Fox, P. F., McSweeney, P. L., Cogan, T. M., & Guinee, T. P. (Eds.). (2004). Cheese: Chemistry, Physics and

Microbiology: General Aspects (Vol. 1). Academic Press.

Jenness, R., & Patton, S. (1959). Principles of dairy chemistry. Principles of dairy chemistry.

Kessler, H.G. (1981). Food Engineering and Dairy Technology, Verlag A. Kessler, Freising, (Germany)

Mathur, M. P., Roy, D. D., & Dinakar, P. (2005). Textbook of Dairy Chemistry. Directorate of Information And

Publication of Agriculture.

Rangappa, K. S., & Achaya, K. T. (1974). Indian dairy products. Asia Publishing House.

Robinson, R. K. (2012). Modern Dairy Technology: Volume 2 Advances in Milk Products. Springer Science &

Business Media.

Tufail Ahmed (1997) Dairy plant engineering and management, Kitab Mahal, Allahabad.

Walstra, P., & Jenness, R. (1984). Dairy chemistry & physics. John Wiley & Sons.

Walstra, P., Walstra, P., Wouters, J. T., & Geurts, T. J. (2005). Dairy science and technology. CRC press.

Webb, B. H., & Johnson, A. H. (1965). Fundamentals of dairy chemistry. Fundamentals of dairy chemistry.

Yadav, J. S., Grover, S., & Batish, V. K. (1993). A comprehensive dairy microbiology. Metropolitan Book

Co.(P) Ltd..

FN-622 (2+1) Impact of Food Processing on Nutrition

Theory

Unit-I

Basic definitions related to nutritional assessment of foods, digestibility, absorption, bioavailability, Protein quality assessment parameters, An overview of nutritional changes in food during processing

Unit-II

Processing induced changes in carbohydrates in foods, Basic understanding of concepts such as gelatinization, retrogadation and associated phenomenon and its impact on nutritional characteristics, Browning reactions in foods, Enzymatic and non-enzymatic browning reactions, mechanisms and its effect of nutritional and sensory characteristics of foods

Unit-III

Processing related changes in fats and oils, Oxidation of lipids (Auto-oxidation, thermal and radiolytic decomposition); rancidity in foods and associated Nutritional changes associated with frying process in fried foods e.g. fried potatoes and quality changes in frying oil. Criteria for the selection of oils

Unit-IV

Nutritional changes associated with food proteins during processing and storage, Chemical reactions of proteins, protein losses during browning reactions (Maillard reaction), protein associated flavour changes in food products during processing and storage

Unit-V

Nutritional changes related with fermentation of foods – fermented milks (dahi, yoghurt, cheese), fermented cereals & legume based products (dosa, idli, sufu, tempeh, gari etc.) and fermented meat products (sausages)

Unit-VI

Changes in minerals and vitamins during processing, stability of vitamins, degradation reactions and interventions to minimize them, Role of minerals in food processing and food product stability,

Unit-VII

Food pigments, their role in product quality and nutritional value, Classification of pigments structure, occurrence, stability and impact of processing treatment on pigments

Unit-VIII

Introduction to the concept of Reaction kinetics and order of reactions; Kinetics of changes in macro and micro-nutrients during processing and other food manufacturing operations

Unit-IX

Food and nutritional toxicology: toxicants in food and their effect on nutrition; general principles of toxicology – phases of toxicological effects, dose-response relationships; factors influencing toxicity; Toxicity of nutrients.

Unit-X

Food and package interactions: Migration of package constituents into food products. Effect of moisture, air and light on nutrients in packaged foods.

Unit XI

Food toxicants and naturally occurring toxic components in foods and the inactivation of anti-nutritional substances – trypsin inhibitors, hemagglutinins,

phytates, flatulence producing agents, inactivation of allergens; etc.; Processing induced formation of toxic components

Practical

Determination of the extent of non-enzymatic (Maillard) browning in processed foods.

Determination of available lysine in processed foods.

Determination of amylase activity in malted flours.

Determination of the effect of thermal processing on trypsin-inhibitor

Determination of the effect of thermal processing on vitamins.

Determination of the effect of thermal processing on pigments.

Determination of resistant starch formation in baked products.

Evaluating the effect of extrusion cooking on the nutritional quality of foods.

Evaluating the changes in antioxidants of foods due to processing.

Monitoring glycolysis, proteolysis and lipolysis during fermentation of foods.

Kinetics of changes in vitamins and pigments of foods.

Suggested Books:

1. Richardson T and Finley JW (1985). Chemical changes in food during processing. AVI Publishing Company Inc., Westport, Connecticut, USA.

2. Hoyem T and Kvale O (1977). Physical, chemical and biological changes in food caused by thermal processing. Applied Science Publishers Ltd., London.

3. Omaye ST (2004). Food and Nutritional Toxicology. CRC Press, Boca Raton, FL, USA.

4. Man CMD and Jones AA (1994). Shelf life Evaluation of Foods. Blackie Academic & Professional, an Imprint of Chapman & Hall, Glasgow, UK.

5. Berk Z (2013). Food Processing Engineering & Technology, 2nd Edn. Academic Press, an Imprint of Elsevier, London, UK.

6. Bender AE (1978). Food Processing and Nutrition. Academic Press, UK.

7. Henry CJK and Chapman C (). The Nutrition Handbook for Food Processors.

8. Ortega-Rivas E. (2010) Processing Effects on Safety and Quality of Foods. CRC Press, Taylor and Francis Group, Boca Raton, Florida, USA

9. Friedman M (1991). Nutritional and Toxicological Consequences of Food Processing.

10. Advances in Experimental Medicine and Biology. Vol. 289. Proceedings of the American Institute of Nutrition-Federation of American Societies for Experimental Biology Symposium on Nutritional and Toxicological Consequences of Food Processing. Springer Science + Business Media, New York, USA.

FN-623 Dietetics (3+0)

Unit I : Basic principles of meal planning, nutritional considerations for planning meals for

adults (male and female), different levels of physical activity, pregnancy and lactation.

Feeding of young children 0-3 years, old age and athletes. Nutritional considerations during

emergencies such as drought, famine, floods etc.

Unit II : Concept and scope of community nutrition, assessment of nutritional status - use of

clinical signs, anthropometry, biochemical tests, and biophysical methods. Nutritional

problems of communities and implications for public health (PEM, Micronutrient

Deficiencies, Fluorosis).

Unit III: Diet therapy and nutritional care in disease, nutritional intervention - diet

modifications, interactions between drugs, nutrients and nutritional status. Nutritional

assessment and diet in diseases : hepatitis, cirrhosis ,GI disorder, renal failure, diabetes,

hypo/hyper thyroidism, cancer, CVD, musculo-skelatal diseases and allergies. Nutritional

care for weight management and physiological stress. Nutritional counselling and

management.

Note: At least one visit to Dietetics section of a reputed Medical Institute

Suggested Books :

Swaminathan S.: Advanced textbook on food & nutrition Vol. 1 & 2 (2nd ed. Revised _

enlarged) Bapp Co. 1985.

Robinson. Basic Nutrition and Diet Therapy (8th edition)

Shukla, P. K.: Nutritional Problems of India, Prentice Hall of India (P) Ltd. New Delhi, 1982.

Antia F. P.: Clinical Dietetics and Nutrition, 3rd ed., Oxford University, Press, Delhi,

Reprinted in 1989.2.

Bennion M.: Clinical Nutrition, 3. Harper and Row Pub. New York, 1979.

Food Quality Analysis (FN-624) 2+1

Unit-1 (DM) Quality Assurance and Food Safety:

Basic Definition and Terminology; Concepts of Quality Control, Quality Assurance and Food

Safety; HACCP concept, principle and application in food industry; QMS Concepts, principle

and Standard Requirements; Bio-safety concepts in food laboratory

Unit-2 (DM) Microbiological analysis and regulatory standards:

General Principles for Establishment of ICMSF Microbiological Criteria ; 2 and 3 class

sampling plan ; Enumeration and detection of quality and safety organisms; concept of Bio-

sensors and rapid monitoring of foods; integrated food law ; microbiological standards for

foods

Unit-3 (DC) Chemical quality control and analytical laboratory

Setting up of quality control labs with a special reference to analytical laboratory,

Accreditation of Quality control laboratory under NABL and Role of national & International

organization viz. IDF; CAC; AOAC; WTO, BIS; CCFS; FSSAI and Agmark

Unit-4 (DC) Chemical analysis

Sampling techniques for chemical analysis of food with respect to Macro & micro food

nutrient analysis by colorimetric, spectrophotometric, flourimetric & chromatographic

techniques

Unit-5 (DT) Sensory Evaluation

Introduction, definition and importance of sensory evaluation; Requirements of sensory

evaluation; Design and requirements of a sensory evaluation laboratory; General rules of

sensory evaluation; Techniques of sensory evaluation: types of tests – difference tests,

ranking, scoring techniques, hedonic and descriptive tests.

Unit-6 (DESM) Statistical quality analysis

Basic concepts of statistical quality control, Control charts for variables and attributes; Fundamental concepts of acceptance sampling plan; Sampling inspection plans for attributes, OC and AOQ curves

Practical

8. Microbiological analysis of food :- Dye reduction tests , antibiotic residues , aflatoxin M1, SPC, coliform, E. coli, YMC; Spore counts, Enterobacteriaceae count, faecal streptococci count; S. aureus; B. cereus; pathogenic E. coli; Salmonella; Shigella; L. monocytogenes (DM)

9. Preparation of standard solutions and buffers, Testing of available chlorine content in hypochlorites/ bleaching powder, Determination of purity of common salt for food use, Checking the calibration of Pipette, burette, lactometers, hydrometers, butyrometers and thermometers, Qualitative color test to distinguish between azo dyes and natural dyes (DC)

10. Studying the layout of a sensory evaluation laboratory. Paired comparison test (simple difference), duo trio test, triangle test, preference ranking test, nine point hedonic rating test, scoring technique. Sensory evaluation and detection of common sensorial defects in milk (DT)

11. Control chart for variables, Control chart for attributes (DESM)

Suggested reading

1. Adams M. R. and Moss M. O. (2008). Food Microbiology. 3rd Ed. RSC Publisher, Cambridge, UK.

2. da Silva, N., Taniwaki, M. H., Junqueira, V. C., Silveira, N., do Nascimento, M. D. S., & Gomes, R. A. R. (2012). Microbiological examination methods of food and water: a laboratory manual. CRC Press.


4. Frances P. D and Keith ITO (2001). Compendium of Methods for the Microbiological Examination of Foods. 4th Ed. American Public Health Association (APHA), Washington DC, USA.

5. J. Hoorfar (2011). Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens. ASM Press, American Society for Microbiology, Washington DC.

6. Patel, P. (Ed.). (2012). Rapid analysis techniques in food microbiology. Springer Science & Business Media.

7. Ramesh CH, Arun K and Nagendra PS (2008). Dairy Processing & Quality Assurance. A John Wiley & Sons, Ltd., Publications. Iowa, USA.

8. William H. Sperber (2009). Compendium of the Microbiological Spoilage of Foods and Beverages. Springer

9. Food Safety and Standards Act, Rules & Regulations (2011) Akalank Publications, Delhi.

10. ISI Handbook of Food Analysis S.P. 18 (Part II) Dairy Products. 1981 ISI Specifications (concerned) (ISI)

11. IS: 1479 (Part- II) – 1961 Methods of test for dairy industry- Part- II. Chemical Analysis of Milk. Bureau of Indian Standards, Manak Bhawan, New Delhi

12. IS: 9585 (1980) Specifications for lactometer. Bureau of Indian Standards, Manak Bhavan, New Delhi.

13. ISO (2005) General requirements for the competence of testing and calibration laboratories. IS/ISO/IEC 17025: 2005. Bureau of Indian Standards, Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi.

14. Kirk, R.S and Sawyer, R. (1991) Pearson’s Composition and Analysis of foods. Edn 9th, Addison – Wesley Longman Ltd, Edinburgh Gate, Harlow Essex CM20 2JE, England.

15. Amerine MA, Pangborn RM and Roessler EB (1965) Principle of Sensory Evaluation of Food. Academic Press, New York.

16. Stone, H and Sidel, J. (2004). Sensory Evaluation Practices. 3rd Edition. Academic Press, Inc. San Diego, California.

17. Gupta, S.C., and Kapoor, V. K., (1994), Fundamentals of Applied Statistics, S. Chand & Co., New Delhi

18. Hansen , Scrtrand L. (1966) Quality control Theory & Applications Prentice –Hall of India Pvt. Ltd.

M.Tech /M.Sc. (FOOD SAFETY AND QUALITY ASSURANCE)

As per rules, a student should take the

following credits.

Major Courses: 24 Min

Minor Courses: 6 Min

Supporting Courses: 3 Min

Seminar: 1 Min

Research: 20 Min.

Total Credits: 60 Min.

Eligibility Qualification

B.Tech. Dairy Technology / Food Technology

/Food Technology & Management

B.Sc. Food Science/ Home Science /Food

Microbiology /Industrial Microbiology/ Medical

Microbiology

B.Sc. Bio-Science or biological science with

Physics, Chemistry, Mathematics / Biology

subjects


(T + P)

Total

Credits

To be

taught by


1. FS-611 Basic Concepts of Quality

Assurance and Food Safety

System

2+1 3 DM

2. FS-612 Risk Analysis Concept and

Regulatory Standards for Foods

2+1 3 DM

3. FS-613 / DM-613 Microbiology of Fluid Milk and

Dairy products

2+1 3 DM

4. FS-614 Food Microbiology 2+1 3 DM

5. FS-621/DM-623 Microbiological Quality

Assurance

2+1 3 DM

6. FS-622/DC-622 Chemistry of Milk Products 2+1 3 DC

7. FS-623/DC-623 Chemical Quality Assurance 2+1 3 DC

8. FS-624/DC- 624 Research Techniques 1+2 3 DC

9. FS-625/FN-624 Food Quality Analysis 2+1 3 DT/DC/DM

/DESM

Major Courses Credits 27

Minor Courses (Min. 6)

10. DC-613 Chemistry of Milk Lipids 2+1 3 DC

11. DC-614 Food Chemistry 2+1 3 DC

12. DC-621 Chemistry of Milk Protein 2+1 3 DC

13. DM-611 Microbial Morphology and

Taxonomy

2+1 3 DM

14. DM- 621 Starter Cultures and Fermented

Dairy Foods

2+1 3 DM

15. DM- 625 Research Techniques in Dairy 2+1 3 DM

Microbiology

Minor Courses Credit 18


16. ES-627 Statistical Methods for Industrial

Applications

3+1 4 DESM

Seminar (Min 1)

17. FS-629 Seminar 1+0 1 DM

Research (Min. 20)

18. Research Work 0+20 20 DM/DC

Non- credit course

19. GS-633 Intellectual property and its

management in agriculture

1+0 0

20. GS-634 Basic concepts in laboratory

techniques /practices

1+0 0

Total credits 70

Minor courses for Food Safety and Quality Assurance will be either from DM or DC.

Since the syllabus pertaining to Course Nos. DM-613, DM-623 and DC-622, DC-623, DC-

624 and FN-624 suits to the M. Tech programme in Food Safety and Quality Assurance, these

have been included as major courses. Accordingly, in the transcript to be given to students,

the courses offered in DM and DC as Major courses will be written as FS-613 (DM-613), FS-

621 (DM-623), FS-622(DC-622), FS-623(DC-623), FS-624(DC-624) and FS-625(FN-624).



(T + P)

Total

Credits

To be

taught by

Remarks

SEMESTER 1

1 FS-611 Basic Concepts of Quality

Assurance and Food Safety

System

2+1 3 DM Major

2 FS-612 Risk Analysis Concept and

Regulatory Standards for

Foods

2+1 3 DM Major

3 FS-613 / DM-613* Microbiology of Fluid Milk

and Dairy products

2+1 3 DM Major

4 FS-614 Food Microbiology 2+1 3 DM Major

5 DC-613 Chemistry of Milk Lipids 2+1 3 DC Minor

6 DC-614 Food Chemistry 2+1 3 DC Minor

7 DM-611 Microbial Morphology and

Taxonomy

2+1 3 DM Minor

Credits 21

SEMESTER- 2

6 FS-621/DM-623* Microbiological Quality

Assurance

2+1 3 DM Major

7 FS-622/DC-622* Chemistry of Milk Products 2+1 3 DC Major

8 FS-623/DC-623* Chemical Quality Assurance 2+1 3 DC Major

9 FS-624/DC-624 * Research Techniques 1+2 3 DC Major

10 FS-625/FN-624* Food Quality Analysis 2+1 3 DT/DC/D

M/DESM

Major

11 DM- 621 Starter Cultures and Fermented

Dairy Foods

2+1 3 DM Minor

12 DM- 625 Research Techniques in Dairy

Microbiology

2+1 3 DM Minor

13 DC-621 Chemistry of Milk Protein 2+1 3 DC Minor

14 ES-627 Statistical Methods for



15 FS-629 Seminar 1+0 1 DM Seminar

Credits 29

SEMESTER 3 & 4

15 Research Work 0+20 20 DM/DC Dissertation

Non-credit course

16 GS-633 Intellectual Property and its

Management in agriculture

1+0 0 Non Credit

17 GS-634 Basic Concepts in Laboratory

Techniques /Practices

1+0 0 Non Credit

Total credits 70

FS-611 (2+1)

Basic Concepts of Quality Assurance and Food Safety System

Theory

Unit-1 Concepts of Quality Control, Quality Assurance and Food Safety

Basic Definition and Terminology; new quality and food safety approaches: The Changing

Scenario; Global Considerations - Codex Alimentarius Commission (CAC); Sanitary and

phytosanitary standards (SPS) and Technical to Barrier and Trade (TBT) Agreements;

Quality control Vs. Quality assurance; Concepts of Hygiene and Sanitation : Good

Agriculture Practices (GAP)/Good Hygiene Practices (GHP) / Good Manufacturing Practices

(GMP)/Good Distribution Practices (GDP) concept etc.

Unit-2 HACCP concept and principle

History and steps involved in application of HACCP in dairy unit; Establishment of a multi-

disciplinary HACCP team; Product description; Identify intended use; Construct a process

flow diagram; On-site verification of process flow diagram; Principles of Hazard Analysis

and Critical Control point (HACCP) Concepts; HACCP plans and implementation of

Operation Risk control; CCPs’, Traceability; Example of HACCP application in liquid milk;

ice cream, pasteurised butter; dried products, cheese, cereals, fruits and vegetables, meat and

meat products etc.

Unit-3 Introduction to Quality Management Systems (QMS)

Basic Definition and Terminology; Structure and General Principles; Benefits of applying

QMS in food unit; ISO: 9000:2000–QMS Fundamentals and Standards; Guidelines for

performance.

Unit-4 Concepts, principle and Standard Requirements of QMS–ISO 9000:2000

Process-based QMS concept and Principles; Key benefits of its Application into process,

product and system; Standard requirements for QMS – ISO 9001:2000; Food Safety

Management System (FSMS) – ISO 22000: Requirements; Goal of ISO 22000 and

Methodology; Prerequisite programs (PRPs); Operational prerequisite programs (OPRPs);

application of QMS in food processing unit with practical examples.

Unit-5 TQM tools and techniques

Six Sigma methodology (DMAIC and DMADV); Lean Manufacturing; Lean Six Sigma;

Kaizen; Total Productive Maintenance (TPM); 5S principle; PDCA Cycles; Quality circles.

Unit-6 Environmental and Laboratory Management System

Evolution, concept, policies and Elements of EMS, Requirements of ISO 14001 and its

methodology development and implementation; Laboratory Management System (LMS) as

per ISO 17025; History, Fundamental of Laboratory Organization/Management, Quality

Assurance and Designing; NABL Accreditation of Food Laboratory.

Unit-7 Management Systems Auditing

Audit as per ISO 19011; Audit Types and process, Key stages during Auditing: Initiating the

Audit, Pre-assessment visits, Document Review, Preparing for On-site Audit activities,

Reporting on Audit, Non-conformity Report, Audit Completion, Corrective Action, Follow-

up and Surveillance visits.

Unit-8 Statistical Quality Control (SQC)

Principle and concept of SQC; Definition of SQC program standards, Precision; Accuracy;

Variability Displaying Data; Control Charts; Pareto analysis; Rating Scales etc.

Practicals

1. Microbiological tests/ rapid assessment of equipment’s, personnel and environmental

hygiene in a food processing unit (2)

2. Hazard analysis and CCPs determination for milk and food products: liquid milk; ice

cream, pasteurized butter; dried products, cheese, cereals, fruits and vegetables etc. (3)

3. Development of HACCP plan for CCPs monitoring, correction and preventive action

schedule preparation and documentation (3)

4. Identification of clauses; planning pre requisite programme (PRPs); and OPRPs for ISO

22000: 2005 implementation in dairy unit (1)

5. Preparation of audit schedule and to conduct an internal audit on QMS, HACCP and

laboratory management system (3)

6. Development of quality Plan for Kaizen; 5S principle and their implementation in food

processing unit (2).

7. Control charts and Pareto analysis of standard plate count and E. coli in indigenous

dairy products (2)

8. Visit to any food processing plant for QMS/HACCP demonstration under field condition

Suggested readings

1. Chandan R. C., Kilara A. and Shah, N. (Eds.). (2009). Dairy processing and quality

assurance. John Wiley & Sons.

2. Haider S. I. (2011). Environmental management system 14001: 2004. Hand book of

transition with CD ROM. CRC Press Taylor & Francis group.

3. Herschdoerfer S. (Ed.). (2012). Quality control in the food industry (Vol. 2). Elsevier.

4. International Standards ISO 22000. Food safety management systems- requirements for

any organization in the food chain. Ref. No. 22000-2005 (E). Switzerland.

5. International Standards ISO 9001. Quality management systems — Requirements for any

organization. Reference number ISO 9001:2008 (E) Switzerland.

6. ISO 14001:2004 Environmental management systems -- Requirements with guidance for

use.

7. ISO 14001:2004, Environmental management systems — Requirements with guidance

for use.

8. ISO 19011:2002, Guidelines for quality and/or environmental management systems

auditing.

9. ISO 2007, The ISO survey of ISO 9000 and ISO 14000 Certifications: 16th

cycle, ISO,

Geneva.

10. ISO/IEC 17011: 2004; Conformity assessment, general requirements for accreditation

bodies accrediting conformity assessment bodies.

11. ISO/IEC 17025: 2005; General requirements for the competence of testing and calibration

laboratories.

12. ISO/IEC 17025:2005. General requirements for the competence of testing and calibration

laboratories

13. Jay J. Schlickman (2003). ISO 9001:2000 Quality Management System Design.

ARTECH House Inc. Norwood, MA 02062. ISBN No. 1-58053-526-7.

14. Kalia M. (2010). Food Quality Management (Incorporates ICAR recommended syllabus).

Agrotech Publishing Academy, Udaipur. ISBN 978-81-8321-162-8.

15. Keen M., Brown V. A., and Dyball, R. (2005). Social learning in environmental

management: towards a sustainable future. Routledge.

16. Lelieveld H., Holah J., and Napper D. (Eds.). (2014). Hygiene in food processing:

principles and practice. Elsevier.

17. Marsden T., and Morley A. (Eds.). (2014). Sustainable food systems: building a new

paradigm. Routledge.

18. McPherson R. A., and Pincus M. R. (2011). Henry's clinical diagnosis and management

by laboratory methods. Elsevier Health Sciences.

19. Michael E. and Deen P.E. (2010). Quality Manual and Quality Procedures for

ANSI/ISO/IEC 17025: Assistance in Achievement of Accreditation.

20. Mortimore S. E. and Wallace C. A. (2015). HACCP: A Food Industry Briefing. John

Wiley & Sons.

21. Motarjemi Y. and Huub Lelieveld (2013). Food Safety Management: A Practical Guide

for the Food Industry. Acedemic Press, San Diego (USA). ISBN 978-0-12-381504-0.

22. Purushothama B. (2015). Implementing ISO 9001:2015. Woodhead publishing India in

Textiles.

23. Sallis E. (2014). Total quality management in education. Routledge.

24. Singh S. P. and Tripathi S. C. (2008). Food quality Assurance: A concerted approach. G.

B. Panth University of agriculture & Technology, Pantnagar. Ocean Publication, Rampur.

25. Singh S. P., Julie Funk, Tripathi S. C. and Nanda Joshi (2009).Food safety, Quality

Assurance and Global Trade: Concerns and Strategies. International Book Distributing

Co., Lucknow. ISBN 81-8189-268-2.

26. Singhal D. and Singhal K. R. (2012). Implementing ISO 9001:2008 Quality Management

System: A Reference Guide. 2nd

Edition, Eastern Economy Edition. PHI Learning Pvt.

Ltd., New Delhi.

27. Tamime A. Y. (2009). Milk Processing and Quality Management. Blackwell Publishing

Ltd. ISBN: 978-1-405-14530-5.

28. William T. H., Harry V. H., Elizabeth S., Michael H. H. and Keith L. H. (1996). Food

Safety and Quality Assurance: Foods of Animal Origin. 2nd

Ed. Iowa State University

Press/Ames.

FS-612 (2+1)

Risk Analysis Concept and Regulatory Food Standards

Theory

Unit-1 Risk Analysis Concept in food chain

Definition and Terminology– Concept of Risk Analysis; Risk assessment -Hazard

identification; Exposure assessment; Hazard characterization; Risk characterization; Risk

management; Risk communication; Qualitative and Quantitative Risk assessment for

pathogenic bacteria and their toxins; Microbiological risk profile: Concepts; Scope and

Purpose; ICMSF ranking scheme of categorization of Hazards; Risk Ranking of Dairy

Products; Risk Management Issues and Control Strategies for dairy and other food products.

Unit-2 Risk Assessment of Food Pathogens

Growth and survival characteristics of pathogens - E. coli, Enterobacter sakazaki,

Salmonella, Shigella, Yersinia enterocolitica, Streptococcus sp., Listeria monocytogenes,

Mycobacterium avium subsp. paratuberculosis, Brucella sp., Campylobacter jejuni,

Staphylococcus aureus, Bacillus cereus, Clostridium perfringens in dairy foods, their

pathology of illness, mode of transmission, incidence of illness, virulence and infectivity;

Risk assessment models for dose response and exposer assessment; Antimicrobial resistant

in bacteria.

Unit-3: Microbial Pathogenesis associated with foods

Current trends, incidence and surveillance of food borne diseases; Changing patterns in

epidemiology, agricultural and food manufacturing practices, transmission and susceptibility;

Food poisoning, food infections by colonization and adhesion factors, food intoxication and

toxi-infections; structure and function of exotoxins, endotoxins as well as mycotoxins; Food

borne pathogens implicated with human diseases, their sources, mechanism of pathogenesis

and public health significance.

Unit-4 General Principles of food law/ Legislation

Definition of Food Legislation; General Food Law’; General Principles of Food Law;

Integrated Food Law, Its Main Features and Functions; scope, provision, guidelines, rules,

regulation and implementation; Duties and functions of the authority; Key Challenges for

Speedy and Effective Implementation of Food Safety and Standard Act; Concept of

appropriate level of protection (ALOP); food safety objectives (FSO); Understanding Codex

Alimentarius Commission (CAC) and its working; codex standards for Food / food additives;

Food and Drug Administration (FDA) and European Food Safety Authority (EFSA)

Unit-5: Food Quality and Safety Standards

Definition of Food Standards, Specification and guidelines; Microbiological quality and

safety standards for foods with special reference to milk and milk products; need for shifting

to risk based assessment of foods for microbiological quality & safety; sampling and test

methods and aspects related to sampling and testing of packaged foods, freshly cooked foods,

and foods that require refrigeration during storage and transport.

Practical

1. Testing of food products for Hygiene Standards – SPC, coliform, faecal Streptococci;

MBRT, Yeast and mold counts as per FSS regulation and 3-class sampling plan (3)

2. Testing of food products for Safety Standards – E. coli, Salmonella, L. monocytogenes,

B. cereus, S. aureus, Enterobacter sakazakii as per FSS regulation and 2-class sampling

plan (3)

3. Checking the compliance of Dairy Foods –pasteurized milk, cream, butter, ice cream,

dried products, indigenous dairy products, fermented milks as per FSS regulation (4)

4. Experiments on Exposer Assessment of different pathogens in food products at various

stages in supply chain (3)

5. To establish food safety objectives (FSO) for different pathogens based on Dose

Response Studies/ Analysis (3)

Suggested Readings

1. Bhunia A. K. (2008). Foodborne Microbial Pathogens: Mechanisms and Pathogenesis.

Purdue University West Lafayette, IN, USA.

2. Clive de W. B. and Peter J. M. (2002) Food Borne Pathogens, Hazards, Risk Analysis

and Control. Wood Head Publishing In Food Science and Technology, Cambridge, UK.

3. Early R. (2012). Guide to quality management systems for the food industry. Springer

Science & Business Media.

4. Food & Drug Administration (2004) Food Borne Pathogenic microorganisms and

Natural toxins Handbook: The Bad Bug Book. International Medical Publishing, Inc.,

Mclean, Virginia. http://www.cfsan.fda.gov/egi-bin/printall.egi.

5. Forsythe S. J. (2011). The microbiology of safe food. John Wiley & Sons.

6. FSANZ (2006). A risk profile of dairy products in Australia.

www.foodstandards.gov.au/_.../DAR_P296_Dairy_PPPS_Attach_2%20_App%20_1_6.

pdf

7. Hockling A. D. (2003) Food Borne Microorganisms of Public Health Significance. 6th

Ed. AIFST (NSW Branch) Food Microbiology Group, Sydney.

8. ICMSF (2002) Microorganisms in Foods 7: Microbiological testing in food safety

management. Kluwer Academic/Plenum Publishers, New York.

9. Jackson L. S., Knize M. G., & Morgan J. N. (Eds.). (2012). Impact of processing on food

safety (Vol. 459). Springer Science & Business Media.

10. Marth E. H. and Steele J. M. (2001). Applied Dairy Microbiology. 2nd

Ed. Marcel

Dekker, Newyork, USA.

11. Phillips J. and Smith, D. F. (2013). Food, science, policy and regulation in the twentieth

century: international and comparative perspectives (Vol. 10). Routledge.

12. Swinnen J. F. (Ed.). (2007). Global supply chains, standards and the poor: how the

globalization of food systems and standards affects rural development and poverty. Cabi.

13. William H. S. and Michael P. D. (2009) Compendium of the Microbiological spoilage of

food and Beverage. Springer Science. Heidelberg, London.

List of Journals

1. Epidemiology and Infection

2. Food control



5. Indian Journal of Public Health


7. Journal of biological control.


9. Journal of Food Safety

10. Journal of Infectious Disease

11. Journal of Veterinary Public Health

12. Microbial Pathogenesis

FS-614 (2+1) Food Microbiology

Unit-I: Food Borne Micro-Organisms

Morphology of food related bacteria, yeast and moulds, viruses and their classification;

Factors affecting growth of microorganisms in food: intrinsic factors- water activity, pH and

buffering capacity, redox potential, nutrient content, antimicrobial constituents; extrinsic

factors- relative humidity, temperature, gaseous atmosphere.

Unit-2 General Principles Underlying Food Spoilage and Diseases

Source of contamination, types of food spoilage-proteolysis, lipolysis, hydrolytic rancidity

etc.; Food Poisoning, food infection, intoxication and toxi-infection; Food borne bacterial

diseases; causative agents and sources, symptoms and prevention of Staphylococcal food

poisoning, botulism, salmonellosis, Bacillus infection, E. coli etc. Food borne fungal

diseases-ergotism, Aflatoxins; Food borne viral diseases - Hepatitis, Polio; Food borne

protozoal diseases-Amoebiasis.

Unit-3 Microbiology of Processed Fruits, Vegetables, Cereals, Egg, Meat and Fish

Products -Sources of contamination; types of spoilage of raw and processed fruits and

vegetables; micro-flora in cereal grains, flour, bread cake and pasta; spoilage of bread, cake

and cereal products; micro-flora of egg, fish and meat, spoilage of egg, fish raw and canned

meat; factors affecting growth and preservative principle of different products; microbial

defects and their control measures.

Unit-4 Microbiology of Milk and Milk Products

Microorganisms associated with milk; sources of contamination; micro-environment of raw,

pasteurized, sterilized milk, cream, butter, khoa, cheese, sweetmeats, canned foods and dried

products; factors affecting growth and preservative principle of dairy products; Microbial

defects and their control measure.

Unit-5 Beneficial Microorganisms in Food Fermentation

Role of Lactic Acid Bacteria (LAB), Acetic acid bacteria, Propionic acid bacteria,

Bifidobacteria in food fermentation; Dairy starter, preservation techniques, DVS preparation;

role of starters in fermented food preparation-Dahi, Yoghurt,Bread, Wine, Cheese, sauerkraut

etc.

Unit-6 Food preservation

Bio-preservation using microbial metabolites - Organic acid, Bacteriocins and enzymes.

active packaging and antimicrobial packaging (AMP), modified atmosphere packaging

(MAP), Hurdle concept; Alternate methods for controlling spoilage of foods (Non-thermal):

High Pressure Processing, Pulsed electric field (PEF) processing, Ultrasonic Food

Processing, Ohmic Heating of Foods, Intense Pulse Light, Plasma Light, Oscillating

Magnetic Fields (OMF)

Practicals

1. Identification of microorganism –Bacteria, Yeast and moulds

2. Simple staining, grams staining and hanging drop preparation.

3. Microbiological examination of Pasteurised Butter; Ice cream and Dried products.

4. Microbiological examination of fruits and vegetables

5. Microbiological examination of bread and cake

6. Microbiological examination of egg

7. Microbiological examination of canned foods.

8. Production of fermented foods – Dahi, yoghurt, bread, sauerkraut

9. Activity and purity tests for dairy starters

10. Production of bacteriocin and their role in bio-preservation of foods – paneer, khoa etc.

11. Freeze drying of dairy starters /DVS culture

Suggested reading

1. Adams M. R. and Moss M. O. (2008). Food Microbiology. 3rd

Ed. RSC Publisher,

Cambridge, UK.

2. Banwart G. (2012). Basic food microbiology. Springer Science & Business Media.

3. Cunningham F. (Ed.). (2012). Microbiology of poultry meat products. Elsevier.

4. De Silva N., Taniwaki M. H., Junqueira V. C., Silveira N., do Nascimento M. D. S. and

Gomes R. A. R. (2012). Microbiological examination methods of food and water: a

laboratory manual. CRC Press.


6. Frances P. D and Keith ITO (2001). Compendium of Methods for the Microbiological

Examination of Foods. 4th

Ed. American Public Health Association (APHA),

Washington DC, USA.

7. Gurtler J. B., Doyle M. P. and Kornacki J. L. (2014). The Microbiological Safety of Low

Water Activity Foods and Spices. Springer.

8. Hayes R. (2013). Food microbiology and hygiene. Springer Science & Business Media.

9. Hayes R. (2013). Food microbiology and hygiene. Springer Science & Business Media.

10. Hoover D. G. and Steenson L. R. (Eds.). (2014). Bacteriocins of lactic acid bacteria.

Academic Press.

11. Hwang C. A. and Fan X. (2015). Processing, Quality and Safety of Irradiated and High

Pressure-Processed Meat and Seafood Products. In Minimally Processed Foods (pp. 251-

278). Springer International Publishing.

12. Jay J. M. (2012). Modern food microbiology. Springer.

13. Owens J. D. (Ed.). (2014). Indigenous Fermented Foods of Southeast Asia. CRC Press.

14. Patel P. (Ed.). (2012). Rapid analysis techniques in food microbiology. Springer Science

& Business Media.

15. Ray B. and Bhunia A. (2012). Fundamental Food Microbiology, 5th

CRC Press.

16. Tokuşoğlu Ö. and Swanson B. G. (Eds.). (2014). Improving food quality with novel food

processing technologies. CRC Press.

17. William H. S. (2009). Compendium of the Microbiological Spoilage of Foods and

Beverages. Springer

List of Journals






6. Journal of rapid methods and automation in Microbiology

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Bibek+Ray%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Arun+Bhunia%22

FN-611 (Principles of Food Processing)

Credit: 3+1

Objective: To familiarize the basic principles involved in food processing and preservation,

technological aspects for the manufacture of selected foods, quality issues related to

processed foods and concept of food packaging.

Course Content

Unit I

Basics of Food Science: Food material composition, physical properties of food materials of

plant and animal origin, Factors affecting the shelf-life of fresh produce including physical,

chemical, physiological and microbiological agents, Post harvest Management of fresh fruits

& vegetables, food grains, foods of animal origin (milk, meat, fish etc.)

Unit II

Food Preservation Principles: Concept of Water activity (aw), Preservation of foods by

heat/thermal energy (Drying & Dehydration, Thermal Processing of Foods), Unit operations

such as evaporation, concentration of foods, Equipments for heat preservation of foods

(concentrators, evaporators, dryers and retorts)

Unit III

Food Preservation Principles: Low temperature preservation of foods (chilling,

cold/refrigerated storage, advanced low temperature storage methods), Freezing of foods

(concept & principles of freezing, changes during freezing, Processing equipments for

freezing of foods), Thawing and methods of thawing

Unit IV

Principles of Fermentation and its role in food preservation, Technology of fermented foods

(Fermented beverages, Cereal products, Pickles/fermented vegetables, Fermented dairy

products and Sausages)

Unit V

Introduction to non-thermal processing technologies (High Hydrostatic Pressure (HHP),

Pulsed Electric Field (PEF), Irradiation, Ultrasound preservation) Concept of Hurdle

technology

Unit VI

Food Additives: Definition, Food preservatives, antioxidants, hydrocolloids, emulsifiers,

nutritive ingredients (vitamins & minerals), food colours and flavours. Regulatory standards

for various types of Food additives

Unit VII

Processing of Fruits and vegetables: Unit operations involved in sorting, grading, peeling,

juice extraction, fruit juice clarification, fruit beverages: Types, manufacturing and their

preservation, Jam & Jellies, Preserves, Candies, Crystallized fruits

Unit VIII

Processing of cereals: Milling of cereals grains (Rice, wheat & corn), Quality criteria of

flours for product manufacturing, Technology of bread, biscuits and cake (role of ingredients,

unit operations involved, quality of bakery products and common defects & remedial

measures)

Unit IX

Food Packaging: Role of packaging, Types of packaging materials, their properties,

utilization of packaging materials for various food products, advanced packaging

techniques

PRACTICALS

S. No. Practical / Experiments Assigned to

1. Chemical analyses of processed fruits and vegetable products AKS

2. Determination of water activity (aw) of foods PNR

3. Preparation of squash, cordial, nectar and syrup AKS/PNR

4. Manufacture of bread & pizza base PNR

5. Manufacture of biscuits PNR

6. Manufacture of cake AKS

7. Application of milk ingredients in caramel AKS/PNR

8. Preparation of mayonnaise AKS

9. Canning of fruits & vegetables PNR

10. Enzymatic extraction and clarification of fruit juices AKS

11. Drying of fruits & vegetables, efficacy of blanching treatment AKS/PNR

12. Manufacture of sauerkraut/fermented vegetables AKS

13. Manufacture of extruded products AKS

14. Manufacture of Malted milk food AKS

15. Preparation of pasta products AKS/PNR

16. Testing of packaging materials PNR

17. MAP Storage of selected foods PNR

SUGGESTED READINGS

1. Fellows, P.J. 2000. Food Processing Technology: Principles and Practices. 2nd

edition.

CRC Press, Woodhead Publishing Limited, London.

2. Fennema, C. R. 1975. Principles of Food Science Part-II; Physical principles of Food

preservation. Marcel Dekker, New York.

3. Guy, R. 2001. Extrusion cooking: Technologies and Applications. CRC-Woodhead

Publishing Ltd. England

4. Honseney, R. C. 1986. Cereal Science and Technology. American Association of

Cereal Chemists, St. Paul, Minnesota.

5. Hui, Y.H., Meunix-Goddick, L., Hansen, A.S., Josephsen, J., Nip, W-K, Stanfield,

P.S. and Toldra, F. 2004. Handbook of Food and Beverage Fermentation. Marcel

Decker, New York.

6. Norman, W. and Desrosier, IN. 1987. The Technology of Food Preservation (IVth

Edition). CBS Publishers & Distributors, New Delhi.

7. Penfield, M. P. and Campbell, A. M. 1990. Experimental Food Science. 3rd Edition.

Academic Press, New York.

8. Ramaswamy, H. and Marcotte, M. 2006. Food Processing: Principles and

Applications. Taylor & Francis Group, USA.

9. Vangarde, J.S. and Woodburn, M. 1994. Food Preservation and Safety: Principles and

Safety. Iowa State University Press, Ames, Iowa.

10. Caballero, B. (2003). Encyclopaedia of Food Sciences and Nutrition, Academic Press,

USA.

11. Rahman,M.S. 2007. Handbook of Food Preservation. Second Edition. CRC Press

(Taylor and Farncis Group), Boca Raton, New York, London 1068 pp.

FN-621 (Technology of Processed Foods-I)

Credit: 2+1

Objective: To impart theoretical and practical knowledge of foods of animal origin i.e. milk,

meat, egg and fish to students.

Course Content

Unit I

Market Milk: Composition of milk, factors affecting the composition of milk, Collection,

handling & distribution of raw milk, chilling, Milk reception, platform tests, Unit operations

in milk processing (filtration, clarification, cream separation, standardization, bactofugation,

homogenization) Heat processing of milk (Thermization, Pasteurization, UHT processing,

Sterilization of Milk), Recombined milk, Filled Milk

Unit II

Technology of condensed, evaporated and dried milk (Definition, standards, types, methods

for the manufacture of condensed, evaporated and dried milks), Working principles of

evaporators and dryers, Properties of dairy powders, defects in condensed, evaporated and

dried milks and remedial measures

Unit III

Technology of fermented milks: Types and classification of fermented milks, Starter cultures

and methods for their propagation, Methods for the manufacturing of dahi, yoghurt, lassi,

acidophilus milk, kefr, kumis and introduction to the concept of probiotic

Unit IV

Technology of cheeses: Classification of cheeses, definition of important varieties of cheeses,

Basic principles involved in cheese manufacturing, Manufacturing process for the production

of cheddar cheese, cottage cheese (other fresh variety of cheeses), Processed cheese, Defects

in cheeses

Unit V

Technology of Indigenous dairy products: Classification of traditional dairy products,

manufacturing technology of khoa & khoa based sweets; Heat-acid coagulated TDPs (paneer,

channa & channa based sweets)

Unit VI

Technology of Fat-rich Dairy Products: Definition and classification of cream & Butter,

Preservation of cream; Manufacturing process for plain and salted butter, defects in cream

and butter; Manufacturing technologies for ghee & butter oil, Ice cream and Frozen desserts

(Definition, processing technology, role of ingredients and defects in ice cream)

Unit VII

Technology of Meat and meat products: Meat animals, composition of meat, factors affecting

the composition and quality of meat, slaughtering of animals for meat, ante-mortem and post-

mortem inspection of animals, meat cuts, Conversion of muscle into meat (rigor mortis and

other changes), Preservation of raw meat (chilling, freezing, curing), Role of curing

ingredients, colour fixation of cured meat, smoking preservation of meat, fermentation

preservation of meat, technological aspects of sausages etc.

Unit VIII

Processing of Poultry and Egg: Composition of egg, structure of egg, composition of poultry

meat, Slaughtering and dressing of poultry meat, Quality of poultry meat in relation of post-

mortem handling, processed poultry meat products (nuggets, comminuted poultry meat

products)

Unit IX

Technology of Fish and Fish products: Composition of fishes and other sea-foods, nutrition

characterises of fishes, mechanisms and manifestations of spoilage in fish & seafood, Post-

harvest treatments and preservation of fish & seafood, processed fish products

Practical

16. Determination of Platform tests (Fat, SNF, Total solids, MBRT, Common adulterants)

17. Familiarization with the unit operations in milk processing including cream

separation, Standardization, homogenization and milk pasteurization and working of

equipments involved (2 practical classes)

18. Preparation of khoa and khoa based sweets

19. Manufacturing of Paneer and chhana

20. Processing of milk for dahi & yoghurt & quality evaluation of products

21. Preparation of ice cream

22. Familiarization with cheese manufacturing principles

23. Preparation of cheddar cheese

24. Preparation of Mozzarella cheese

25. Preparation of cottage cheese

26. Preparation of Processed cheese

27. Preparation of kulfi

28. Manufacturing of sausages

29. Preparation of comminuted meat products

30. Preservation of egg (pickling, application of mineral oil in shell egg preservation)

Suggested Readings:

Aneja, R.P., Mathur, B.N., R.C and Banerjee, A.K. 2002.Technology of Indian milk products, Dairy India

Publications, Delhi

Burton, H. (1988) Ultra-high-temperature processing of milk and milk products. Elsevier applied science,

London.

De, S. (1980). Outlines of Dairy Technology. Oxford University Press, Delhi.

Farrall, A. W. (1963). Engineering for dairy and food products. Engineering for dairy and food products.

Fox, P. F., & McSweeney, P. L. (1998). Dairy chemistry and biochemistry. Springer Science & Business Media.

Fox, P. F., McSweeney, P. L., Cogan, T. M., & Guinee, T. P. (Eds.). (2004). Cheese: Chemistry, Physics and

Microbiology: General Aspects (Vol. 1). Academic Press.

Jenness, R., & Patton, S. (1959). Principles of dairy chemistry. Principles of dairy chemistry.

Kessler, H.G. (1981). Food Engineering and Dairy Technology, Verlag A. Kessler, Freising, (Germany)

Mathur, M. P., Roy, D. D., & Dinakar, P. (2005). Textbook of Dairy Chemistry. Directorate of Information And

Publication of Agriculture.

Rangappa, K. S., & Achaya, K. T. (1974). Indian dairy products. Asia Publishing House.

Robinson, R. K. (2012). Modern Dairy Technology: Volume 2 Advances in Milk Products. Springer Science &

Business Media.

Tufail Ahmed (1997) Dairy plant engineering and management, Kitab Mahal, Allahabad.

Walstra, P., & Jenness, R. (1984). Dairy chemistry & physics. John Wiley & Sons.

Walstra, P., Walstra, P., Wouters, J. T., & Geurts, T. J. (2005). Dairy science and technology. CRC press.

Webb, B. H., & Johnson, A. H. (1965). Fundamentals of dairy chemistry. Fundamentals of dairy chemistry.

Yadav, J. S., Grover, S., & Batish, V. K. (1993). A comprehensive dairy microbiology. Metropolitan Book

Co.(P) Ltd..

FN-622 (2+1) Impact of Food Processing on Nutrition

Theory

Unit-I

An overview of nutritional changes in food during processing: changes in nutritive value –

carbohydrates, proteins, vitamins and pigments; changes in bioactive compounds;

development of toxic or potentially toxic compounds during processing.

Unit-II

Nutritional changes associated with thermal processes such as blanching, pasteurization,

sterilization, canning, UHT, evaporation and drying of foods. Nutritional changes associated

with extrusion cooking.

Unit-III

Nutritional changes associated with frying in fried foods e.g. fried potatoes and quality

changes in frying oil. Nutritional changes associated with commercial food processing

operations including baking – bread, cake, biscuits, cookies, crackers, etc.; barbequing,

roasting, puffing.

Unit-IV

Nutritional changes associated with preliminary unit operations such as milling and

germination of food grains – rice, wheat, corn, barley, millets, pulses, etc., cooking and

storage, Processing induced changes during refining and other processing operations related

to production of oils & fats ( degumming, bleaching, deodorization, hydrogenation etc.)

Unit-V

Nutritional changes related with fermentation of foods – fermented milks (dahi, yoghurt,

cheese), fermented cereals & legume based products (dosa, idli, sufu, tempeh, gari etc.) and

fermented meat products (sausages)

Unit-VI

Nutritional changes associated with freezing, thawing and reheating of foods –frozen fruits,

vegetables, meat, etc.

Unit-VII

Nutrient transformation associated with emerging food processing techniques such as high

pressure processing, microwave heating, ohmic heating, pulsed electric field, irradiation, etc.

Unit-VIII

Introduction to the concept of Reaction kinetics and order of reactions; Kinetics of changes in

macro and micro-nutrients during processing and other food manufacturing operations

Unit-IX

Food and nutritional toxicology: toxicants in food and their effect on nutrition; general

principles of toxicology – phases of toxicological effects, dose-response relationships; factors

influencing toxicity; Toxicity of nutrients.

Unit-X

Food and package interactions: Migration of package constituents into food products. Effect

of moisture, air and light on nutrients in packaged foods.

Unit XI

Food toxicants and naturally occurring toxic components in foods and the inactivation of

anti-nutritional substances – trypsin inhibitors, hemagglutinins, phytates, flatulence

producing agents, inactivation of allergens; etc.;

Practicals

1. Determination of the extent of non-enzymatic (Maillard) browning in processed

foods.

2. Determination of available lysine in processed foods.

3. Determination of amylase activity in malted flours.

4. Determination of the effect of thermal processing on trypsin-inhibitor

5. Determination of the effect of thermal processing on vitamins.

6. Determination of the effect of thermal processing on pigments.

7. Determination of resistant starch formation in baked products.

8. Evaluating the effect of extrusion cooking on the nutritional quality of foods.

9. Evaluating the changes in antioxidants of foods due to processing.

10. Monitoring glycolysis, proteolysis and lipolysis during fermentation of foods.

11. Kinetics of changes in vitamins and pigments of foods.

Suggested Books:

1. Richardson T and Finley JW (1985). Chemical changes in food during processing.

AVI Publishing Company Inc., Westport, Connecticut, USA.

2. Hoyem T and Kvale O (1977). Physical, chemical and biological changes in food

caused by thermal processing. Applied Science Publishers Ltd., London.

3. Omaye ST (2004). Food and Nutritional Toxicology. CRC Press, Boca Raton, FL,

USA.

4. Man CMD and Jones AA (1994). Shelf life Evaluation of Foods. Blackie Academic &

Professional, an Imprint of Chapman & Hall, Glasgow, UK.

5. Berk Z (2013). Food Processing Engineering & Technology, 2nd

Edn. Academic

Press, an Imprint of Elsevier, London, UK.

6. Bender AE (1978). Food Processing and Nutrition. Academic Press, UK.

7. Henry CJK and Chapman C (). The Nutrition Handbook for Food Processors.

8. Ortega-Rivas E. (2010) Processing Effects on Safety and Quality of Foods. CRC

Press, Taylor and Francis Group, Boca Raton, Florida, USA.

9. Friedman M (1991). Nutritional and Toxicological Consequences of Food Processing.

Advances in Experimental Medicine and Biology. Vol. 289. Proceedings of the

American Institute of Nutrition-Federation of American Societies for Experimental

Biology Symposium on Nutritional and Toxicological Consequences of Food

Processing. Springer Science + Business Media, New York, USA.

Ph. D. (FOOD SAFETY AND QUALITY ASSURANCE)

As per rules, a student should take the following credits. Major Courses: 15 Min Minor Courses: 6 Min Supporting Courses: 3 Min Seminar: 2 Min Research: 45 Min. Total Credits: 75 Min.

Eligibility Qualification

M. Sc. / M. Tech. Food Safety and Quality

Assurance / Dairy Microbiology /Dairy

Chemistry / Bioscience/Dairy Technology

M.Sc. Food Science / Food Science and

Nutrition

M. Sc. Honours (Microbiology)/ industrial

Microbiology / Microbial Technology /

Applied Microbiology

M.V.Sc.(Bacteriology/Microbiology)/

Public Health/LPT

M. Sc. (Ag) Microbiology

M.V.Sc.

No. Course No. Course Title Credits (T + P)

Total Credits

To be taught by


21. FS-711 / DC 713

Advances in chemistry of functional dairy foods and nutraceuticals

3+0 3 DC

22. FS-712 Biotechnological interventions in Food Safety & Quality Assurance

3+0 3 ABTC

23. FS-721 / DC- 721

Advances in Chemistry of milk processing

2+1 3 DC

24. FS 722 / DC-722

Advances in Analytical Techniques in Dairy Chemistry

3+0 3 DC

25. FS-723 / DM- 722

Advances in Microbial safety of dairy foods

3+0 3 DM

Major Courses Credits 15

Minor Courses (Min. 6)

26. DT-721 Product Monitoring and 3+0 3 DT

Process Control

27. DT-616 Advanced Dairy and Food Packaging

2+1 3 DT

28. DT-612 Advanced Food Processing 3+1 4 DT

29. FN-621 Technology Processed Foods 2+1 3 dt

Minor Courses Credit 10


30. ES-627 Statistical Methods for Industrial Applications

3+1 4 DESM

31. ES-713 Operations Research 3+0 3 DESM

32. DE 625

Instrumentation and Process Control

2+1 3 DE

Supporting Courses credit 10

Seminar (Min 1)

33. FS-719 / FS 729 Seminar 1 and 2 1+1 2 DM

Research (Min 45)

34. Research Work 45 45 DM/DC

Non- credit course

35. GS 631* Library and Information

Services

0+1 1

36. GS 632* Technical writing 1+1 2

37. GS 633* Intellectual property and its


1+0 1

38. GS 635* Disaster Management 1+0 1

Total credits 82

* The Doctoral students will have to register these courses if not studied at Master‘s level

Note: The syllabus pertaining to Course Nos. DC 713, DC- 721, DC-722 and

DM- 722 suits to the Ph. D. programme in Food Safety and Quality Assurance

and therefore, have been included as major courses. Accordingly, in the

transcript these courses may be written as FS-711 (DC 713), FS-721 (DC-

721), FS 722 (DC-722) and FS-723 (DM- 722).


No. Course No. Course Title Credits (T + P)

Total Credits

To be taught by

Remarks

SEMESTER 1

1. FS-711 / DC 713 Advances in chemistry of functional dairy foods and nutraceuticals

3+0 3 DC Major

2. FS-712 Biotechnological interventions in Food Safety & Quality Assurance

3+0 3 ABTC Major

3. DT-612 Advanced Food Processing 3+1 4 DT Minor

4. DT-616 Advanced Dairy and Food Packaging

2+1 3 DT Minor

5. ES-713 Operations Research 3+0 3 DESM Supporting

6. FS-719 Seminar 1 1 DM Seminar

Credits 17

SEMESTER- 2

7. FS-721 / DC- 721

Advances in Chemistry of milk processing

3+0 3 DC Major

8. FS 722 / DC-722 Advances in Analytical Techniques in Dairy Chemistry

3+0 3 DC Major

9. FS-723 / DM- 722

Advances in Microbial safety of dairy foods

3+0 3 DM Major

10. DT-721 Product Monitoring and Process Control

3+0 3 DT Minor

11. ES-627 Statistical Methods for Industrial Applications


12. DE 625

Instrumentation and Process Control

2+1 3 DE Supporting

13. FS-729 Seminar 1+0 1 DM Seminar

Credits 20

SEMESTER 3 - 6

14. Research Work 0+20 45 DM/DC Dissertation

Non-credit course

15. GS 631* Library and Information

Services

0+1 1 Non Credit

16. GS 632* Technical writing 1+1 2 Non Credit

17. GS 633* Intellectual property and its


1+0 1

18. GS 635* Disaster Management 1+0 1

Total credits 82

COURSE CONTENTS FOR Ph. D. Food Safety and Quality Assurance (FSQA) FS-711/DC-713 : Advances in Chemistry of Functional Dairy Foods and Nutraceuticals (3+0) Objectives: To impart knowledge to the students about the chemical aspects of functional dairy foods and nutraceuticals Unit I Definition of functional foods, dietary supplements, types of functional foods, dairy nutraceuticals and functional foods, functional dairy ingredients, regulatory aspects of functional foods Unit II Bio-functional milk proteins and their therapeutic potential, recent advances in their bio-separation, Generation of bioactive peptides from casein and whey proteins, their isolation and characterization, technological and health aspects, colostrums as source of nutraceuticals Unit III Technological and nutritional aspects of milk lipids, conjugated linoleic acids (CLA) in milk, their variation, physiological effects and their importance in dairy foods, Omega fatty acid and their health attributes, strategies to reduce the cholesterol in dairy products Unit IV Mineral fortification in milk and milk products, vitamins fortification as dietary supplements in dairy products, Artificial sweeteners: classification, properties, analysis and applications in dairy products Unit V Milk oligosaccharides, structural and technological aspects, health promoting aspects of milk oligosaccharides FS-712 : Biotechnological Interventions in Food Safety & Quality Assurance (3+0) Objectives: To impart current knowledge / advances in biotechnology field for achieving food safety and Quality assurance during production, processing and distribution of food products Unit- I Biotechnological concepts and their application History and benefits of biotechnological interventions in production of safe food; Biotechnology as diagnostics for food safety and prevention of food borne illness; Transgenic crop or animals to produce foods and safety evaluation; Allergen free

foods; Genetically engineered microbes or enzymes for enhanced bio-preservation of food products; Biotechnology to reduce carbon foot print in agriculture; Insecticide resistant food plants; Ethical and clinical issues associated with biotechnology based food. Unit -II Nucleic acid based concepts and their application in food safety Molecular biology tools (PCR, Real Time PCR, DNA aptamers, RAPD, gene cloning, sequencing, and gene polymorphism) for microbial culture strain differentiation; Nucleic acid based assays for detection of food borne pathogens (Northern Blot, Southern Blot, PCR, Microarray, Next gen sequencing, RNAseq etc); Nucleic acid expression based assays for detection of adulteration in milk from heterogeneous sources (e.g. cow vs buffalo milk etc.); Gene expression analysis of important milk proteins (Beta casein polymorphism A1 vs A2 milk, lysozyme, Lactoferrin etc.;. Genome sequencing of dairy cultures and its importance; DNA Barcodes.

Unit -III Proteomics based techniques for food safety

Introduction to proteomics, metabolomics and their application in food safety applications; Introduction to Mass Spectrometry (LC-ESI-qTof, MALDI-Tof, Triple Quadrupole Tof); Application of proteomics and metabolomics for biomarker discovery in milk and milk products (mastitis, proteomics of milk borne pathogens etc.); HPLC, Biotyping of milk borne pathogenic organisms (MALDI biotyping); Mass spectrometry based analysis of adulterants in milk and milk products (antibiotics, pesticides, heavy metals, Melamine contamination aflatoxins, neutralizers, plant proteins, hide proteins, hormones etc.) using LC-MS-MS; ELISA based detection of pathogens in food items. Unit-IV Advanced techniques in biotechnology and their demonstration: Isolation of DNA from bacteria/somatic cells /milk and milk products; Agarose gel electrophoresis; Protein extraction from milk; SDS PAGE; 2-D gel electrophoresis; PCR and Real-Time PCR for detection of food pathogens; Analysis of beta casein polymorphism in milk (A1 vs A2 milk); Sample preparation for identification of proteins in food products using LC-MS-MS; Screening and quantitation of adulterants in foods especially milk; Practical aspects of MALDI biotyping for detection of milk borne pathogens. FS-721/ DC-721: Advances in Chemistry of Milk Processing (3+0) Objectives To highlight the impact of processing parameters on the milk constituents with special reference to chemical changes involved. To impart the knowledge on the status and chemistry of contaminants in milk and milk products. To impart the basic knowledge on the chemistry and significance of additives. Unit I Heat induced changes and interactions between protein, lipids, carbohydrate and minerals during processing of milk; Effect of heat on the proteins of concentrated

milk systems; Inactivation of milk indigenous enzymes during processing, Milk fat replacers Unit II Physical changes in the fat globules in un-homogenized and homogenized milk; cold agglutination – its mechanisms and role Unit III Specific and non – specific enzymatic coagulation of milk Unit IV Status and formation of bioactive peptides in fermented milk products Unit V Chemistry involved in high pressure processing of milk Unit VI Heavy metals, drugs, pesticides, and polybiphenyls in milk (9).

11. Journal of Food safety 12. Journal of Food Science and Technology 13. Indian journal of Dairy Science 14. Bulletin of environmental contamination and toxicology 15. Indian Dairyman 16. Food additives and contaminants

FS-722 /DC-722: Advances in Analytical Techniques in Dairy Chemistry (3+0) Objectives To highlight the importance of modern analytical techniques used for analysis of milk and milk products. Unit I Isoelectric focusing and 2-D polyacrylamide gel electrophoresis (PAGE), Capillary zone electrophoresis, Enzyme linked immunosorbent assay (ELISA) Unit II Blotting techniques, High performance liquid chromatography (HPLC), Protein sequencing, X-ray crystallography, Circular dichroism (CD) Unit III Atomic-, Mass-, Infrared-, Fluorescence- Spectroscopy, Differential scanning calorimetry

FS-723/ DM-722: Advances in Microbial Safety of Dairy Foods (3+0) Objectives To impart current knowledge pertaining to risk assessment of emerging dairy pathogens and their safety issues in dairy foods. Unit 1

Current trends, incidence and surveillance of Emerging milk borne disease; Changing patterns in epidemiology, agricultural and food manufacturing practices, transmission and susceptibility.

Unit II Microbiological risk profile of dairy products; Historical aspects of safe food production; Evolution of food safety system; Identification and description of the micro-organisms that may be associated with dairy products and public health impact; Description of the dairy production, processing, distribution and consumption chain and what is currently known of the impact of these factors on public health and safety risks; Examination of epidemiological data (domestic and international) related to the consumption of dairy products; Examination of prevalence and concentration data on potential hazards from products along the entire dairy food chain. Unit III Growth pattern, survival, toxin production, development of antimicrobial resistance among emerging dairy pathogens and risk characterization of dairy products. Pathogenic E.coli, salmonella, Pathogenic streptococci, Listeria monocytogenes; Mycobacterium avium spp. paratuberculosis, Toxin producing staph aureus, Shigella, Yersinia, Bacillus cereus, Clostridium perfringens, Cronobacter (Enterobacter) sakazakii and toxigenic fungi and viruses. Unit IV Food borne infection by colonization and adhesion factors like pilli or fimbriae, adhesion proteins, biofilm formation; invasion and intracellular residence; phagocytosis, invasion mediated induced phagocytosis; iron acquisition; motility and chemotaxis, invasion of immune system; intoxication; toxi-infection, structure and function of exotoxins & endotoxin; genetic regulation & secretary system for virulence factors.

ECONOMICS, STATISTICS & MANAGEMENT, NATIONAL DAIRY RESEARCH

INSTITUTE, KARNAL -132001

Details of the Courses to be offered for Master’s Degree in Dairy Economics during

Category Course No. Nomenclature Credit

Requirements

Major

1. ES-611 (3+0) Micro Economic Theory and

Applications

3

2. ES-612 (2+1) Agricultural Production

Economics

3

3. ES-613 (2+1) Linear Programming 3

4. ES-614 (2+1) Agricultural Marketing and Price

Analysis

3

5. ES-615 (1+1) Research Methodology for Social

Sciences

2

6. ES-621 (2+0) Macro Economics and Policy 2

7. ES-622 (2+0) Agricultural Development Policy

Analysis

2

8. ES-623 (2+1) Econometrics 3

9. ES-624 (2+1) Agricultural Finance and Project

Management

3

10. ES-625 (2+1) Dairy Business Management 3

11. ES-626 (2+0) Natural Resource and

Environmental Economics

2

Total 29

Minor

1. DX-611 (2+1) Fundamentals of Dairy and

Animal Husbandry

3

2. DX-627 (2+1) Entrepreneurship Development 3

Total 6

Supporti

ng

1. ES-616 (2+0) Mathematics for Agricultural

Economics

2

2. ES-617 (2+1) Statistical Methods for Social

Sciences

3

Total 5

Seminar 1. ES-629 (1+0) Seminar 1

Thesis Master’s Thesis 20*

Remedial

1. GS-631(0+1) Library & Information Services 1

2. GS-632(1+1) Technical Writing 2

3. GS-633(1+0) Intellectual Property and Its

Management in Agriculture

1

4. GS-635(1+0) Disaster Management 1

5. P. E. (0+1) Physical Education (compulsory

in both semesters)

2

Required=((29+6+5+1=41) 41+20*=61

Grand Total

Division of Dairy Economics, Statistics & Management, National Dairy Research Institute,

Karnal -132001

Details of the Courses to be offered for Doctoral Degree in Dairy Economics during 2014-15

Category Course No. Nomenclature Credit

Requirements

Major

1. ES-711 (2+1) Advanced Econometrics 3

2. ES-712 (3+0) Advanced Agricultural Marketing and Price

Analysis

3

3. ES-713 (3+0) Operations Research 3

4. ES-721 (2+0) Advanced Macro-Economic Analysis 2

5. ES-722 (3+0) Advanced Production Economics 3

6. ES-723 (1+1) Quantitative Development Policy Analysis 2

7. ES-724 (2+0) advanced micro economic analysis

2

Total 15

Minor

1. DX-613 (2+1) Training for Human Resource Development 3

2. DX-627 (2+1) Entrepreneurship Development 3

Total 6

Supporting

1 CS-621(2+1) Software Packages for Statistical Computing 3

1. ES-625 (2+1) Dairy Business Management 3

Total 9

Seminar 1. ES-719 (1+0) Seminar 1

2. ES-729 (1+0) Seminar 1

Total 2

Thesis Ph. D. Thesis 45*

Non Credit

1. GS-631(0+1) Library & Information Services 1

2. GS-632(1+1) Technical Writing 2

3. GS-633(1+0) Intellectual Property and Its Management in

Agriculture

1

4. GS-635(1+0) Disaster Management 1

5. P. E. (0+1) Physical Education (compulsory in both

semesters)

2

Required=((15+6+9+2=32)

Grand Total

32+45*=77

ivision of Dairy Economics, Statistics & Management

National Dairy Research Institute, Karnal -132001

Distribution of M.Sc. / Ph. D. Courses for the Session 2009-10

Sl. No.

Class/

Year

Course No./

Credit

Course Title

M.Sc. 1st Semester

1

2.

1st Year

1st Year

ES-611 (2+0)

ES-612(2+1)

Micro Economic Theory and Applications

Agricultural Production Economics

3 1st Year ES-613 (2+1) Linear Programming

4 1st Year ES-614 (2+1) Agricultural Marketing and Price Analysis

5 1st Year ES-615 (2+0) Research Methodology for Social Sciences

6 1st Year ES-616 (2+0) Mathematics for Agricultural Economics

7 1st Year ES-617 (2+1) Statistical Methods for Social Sciences

8. 1st Year ES-619 (1+0) Evolution of Economics Thought

2nd Semester

8 1st Year ES-621 (2+0) Macro Economics and Policy

9 1st Year ES-622 (1+1) Agricultural Development Policy Analysis

10 1st Year ES-623 (2+1) Econometrics

11 1st Year ES-624 (2+1) Agricultural Finance and Project Management

12 1st Year ES-625 (2+1) Dairy Business Management

13 1st Year ES-626 (2+1) Natural Resources and Environmental Economic

14 1st Year ES-627 (3+1) Statistics for Industrial Application

15 1st Year ES-628 (3+1) Design of Experiments

16 1st Year CS-621(2+1) Software Packages for Statistical Computing

17 1st Year ES-629 (1+0) Seminar

Ph. D. 1st Semester

18 1st Year ES-711 (2+0) Advanced Micro-Economic Analysis

19 1st Year ES-712 (2+1) Advanced Econometrics

20 1st Year ES-713 (3+0) Advanced Agricultural Marketing and Price Analysis

21 1st Year ES-714 (3+0) Operations Research


2nd Semester

23 1st Year ES-721 (2+0) Advanced Macro-Economic Analysis

24 1st Year ES-722 (3+0) Advanced Production Economics

25 1st Year ES-723 (1+1) Quantitative Development policy analysis


AGRICULTURAL ECONOMICS

Course Contents

ES 611: MICRO ECONOMIC THEORY AND APPLICATIONS (2+0)

Objective

This course is intended to provide an overview of microeconomic theory and its applications. The course starts with the theory of consumer behavior consisting of consumer‘s utility maximization problem and demand theory. It intends to provide fundamental concepts and models in the theory of production and costs and sets out to provide a basic understanding of price and / or output determination under different types of market structures including factor markets. This course will also expose the students to the theory of general equilibrium and welfare economics.

Theory

UNIT I

Theory of Consumer Behavior - Cardinal Utility Approach - Ordinal Utility Approach – Income effect and substitution effect – Applications of Indifference curve approach - Revealed Preference Hypothesis – Consumer surplus -Derivation of Demand curve – Elasticity of demand.

UNIT II

Theory of Production - Production functions – Returns to scale and economies of scale – Technical progress – Theory of Costs – Cost curves– Profit maximization and cost minimization – Derivation of supply curve – Law of Supply – Producers‘ surplus.

UNIT III

Market Equilibrium - Behavior of Firms in Competitive Markets – Perfect Competition- Effect of Taxation and Subsidies on market equilibrium - Monopoly-Monopolistic - Oligopoly- Theory of Factor Markets.

UNIT IV

General Equilibrium Theory - Welfare Economics - Pareto Optimality – Social welfare criteria - Social Welfare functions.

Suggested Readings

David M Kreps 1990. A Course in Microeconomic Theory. Princeton University Press.

Dewitt KK. 2002. Modern Economic Theory. Sultan Chand & Co.

Henderson JM & Quandt RE. 2000. Microeconomic Theory: A Mathematical Approach. McGraw-Hill.

Koutsoyiannis A. 2003. Modern Microeconomics. The Macmillan Press.

Silberberg E & Suen W. 2001. The Structure of Economics – A Mathematical Analysis. McGraw-Hill.

Varian Hal R. 1999. Intermediate Microeconomics. Affiliated East-West Press.

ES-612: EVOLUTION OF ECONOMIC THOUGHT (1+0)

Objective

To introduce the students to the evolution of economic thought over a period of time, the background of emanation of thoughts and approaches, as acts of balancing and counter balancing events and criticisms. The course will also in a comprehensive way help the students to know and appreciate the contributions of the Galaxy of Economists.

Theory

UNIT 1

Approaches for the study of history of economic thought – Absolutist vs. Relativist approaches – Evolution of Economic Thought vs. Economic History. Ancient economic thought – medieval economic thought – mercantilism – physiocracy – Forerunners of Classical Political Economy.

UNIT II

Development of Classical Thoughts (Adam Smith, Robert Malthus and David Ricardo) – Critics of Classical Thoughts- Socialist critics – Socialist and Marxian Economic Ideas – Austrian School of Thought – Origins of Formal Microeconomic Analysis – William Stanley Jevons, Cournot and Dupuit.

UNIT III

The birth of neoclassical economic thought – Marshall and Walras – General Equilibrium Theory - Welfare Theory – Keynesian economics.

UNIT IV

The Era of globalization – Experiences of developing world - Rigidity of the past vs. emerging realism – The changing path of international Institutions to economic growth and development approaches.

UNIT V

Economic Thought in India – Naoroji and Gokhale – Gandhian Economics - Economic thought of independent India – Nehru‘s economic philosophy - Experiences of the Structural adjustment programmes of the post liberalization era.

Suggested Readings

Blaug M. 1964. Economic Theory in Retrospect. Heineman.

Blaug M. 1986. Economic History and the History of Economic Thought. Wheatsheaf Books, Brighton.

Ekelund RB & Hebert RF. 1975. A History of Economic Theory and Methods.

McGraw-Hill.

John Mills A. 2002. Critical History of Economics: Missed Opportunities. Palgrave Macmillan.

Screpanti E & Zamagni S. 1995. An Outline of the History of Economic Thought.

Clarendon Press, Oxford.

ES-613 LINEAR PROGRAMMING 1+1

Objective

The Course Objective of the course is to impart knowledge of Linear programming techniques.

Theory

UNIT I

Decision Making- Concepts of decision making, introduction to quantitative tools, introduction to linear programming, uses of LP in different fields, graphic solution to problems, formulation of problems.

UNIT II

Simplex Method: Concept of simplex Method, solving profit maximization and cost minimizations problems. Formulation of farms and nonfarm problems as linear programming models and solutions.

UNIT III

Extension of Linear Programming models: Variable resource and price programming, transportation problems, recursive programming, dynamic programming.

UNIT IV

Game Theory- Concepts of game theory, two person constant sum, zero sum game, saddle point, solution to mixed strategies, the rectangular game as Linear Programme.

Practical

Graphical and algebraic formulation of linear programming models. Solving of maximization and minimization problems by simplex method. Formulation of the simplex matrices for typical farm situations.

Suggested Readings

Dorfman R. 1996. Linear Programming & Economic Analysis. McGraw Hill.

Loomba NP.2006. Linear Programming. Tata McGraw Hill.

Shenoy G. 1989. Linear Programming-Principles & Applications. Wiley Eastern Publ.

Vaserstein. 2006. Introduction to Linear Programming. Pearson Education Publication

ES-614 AGRICULTURAL MARKETING AND PRICE ANALYSIS (2+1)

Objective

To impart adequate knowledge and analytical skills in the field of agricultural marketing issues, and enhance expertise in improving the performance of the marketing institutions and the players in marketing of agricultural commodities.

Theory

UNIT I

Review of Concepts in Agricultural Marketing - Characteristic of Agricultural product and Production – Problems in Agricultural Marketing from Demand and Supply and Institutions sides. Market intermediaries and their role - Need for regulation in the present context - Marketable & Marketed surplus estimation. Marketing Efficiency - Structure Conduct and Performance analysis - Vertical and Horizontal integration - Integration over space, time and form-Vertical coordination.

UNIT II

Marketing Co-operatives – APMC Regulated Markets - Direct marketing, Contract farming and Retailing - Supply Chain Management - State trading, Warehousing and other Government agencies -Performance and Strategies – Market infrastructure needs, performance and Government role - Value Chain Finance.

UNIT III

Role of Information Technology and telecommunication in marketing of agricultural commodities - Market research-Market information service - electronic auctions (e-bay), e-Chaupals, Agmarket and Domestic and Export market Intelligence Cell (DEMIC) – Market extension.

UNIT IV

Spatial and temporal price relationship – price forecasting – time series analysis – time series models – spectral analysis. Price policy and economic development – non-price instruments.

UNIT V

Theory of storage - Introduction to Commodities markets and future trading - Basics of commodity futures - Operation Mechanism of Commodity markets – Price discovery - Hedging and Basis - Fundamental analysis - Technical Analysis - Role of Government in promoting commodity trading and regulatory measures.

Practical

Supply and demand elasticities in relation to problems in agricultural marketing. Price spread and marketing efficiency analysis. Marketing structure analysis through concentration ratios.

Performance analysis of Regulated market and marketing societies. Analysis on contract farming and supply chain management of different agricultural commodities, milk and poultry products. Chain Analysis - quantitative estimation of supply chain efficiency - Market Intelligence – Characters, Accessibility, and Availability Price forecasting. Online searches for market information sources and interpretation of market intelligence reports – commodity outlook - Technical Analysis for important agricultural commodities - Fundamental Analysis for important agricultural commodities - Presentation of the survey results and wrap-up discussion.

Suggested Readings

Purecell WD & Koontz SR. 1999. Agricultural Futures and Options: Principles and Strategies. 2nd Ed. Prentice-Hall.

Rhodes VJ. 1978. The Agricultural Marketing System. Grid Publ., Ohio. Shepherd SG & Gene AF. 1982. Marketing Farm Products. Iowa State Univ. Press.

Singhal AK. 1986. Agricultural Marketing in India. Annual Publ., New Delhi.

ES-615 agricultural development and policy analysis (2+0)

Objectives

• To provide orientation to the students regarding the concepts and measures of economic development

• To provide orientation on theories of economic growth and relevance of theories in developing countries.

• To make them to understand the agricultural policies and its effect on sustainable agricultural development

• To make them to understand the globalization and its impact on agricultural development.

Theory

UNIT I

Development Economics – Scope and Importance - Economic development and economic growth - divergence in concept and approach - Indicators and Measurement of Economic Development – GNP as a measure of economic growth – New Measures of Welfare – NEW and MEW – PQLI – HDI – Green GNP - Criteria for under development – Obstacles to economic development – Economic and Non-Economic factors of economic growth.

UNIT II

Economic development – meaning, stages of economic development, determinants of economic growth. Theories of economic growth – Ricardian growth model – The Harrod – Domar Model – The Neo classical Model of Growth – The Kaldor Model – Optimal Economic Growth – Recent Experiences of developing country economies in transition – Role of state in economic development – Government measures to promote economic development. Introduction to development planning.

UNIT III

Role of agriculture in economic / rural development – theories of agricultural development – Population and food supply - need for sound agricultural policies – resource policies – credit policies – input and product marketing policies – price policies.

UNIT IV

Development issues, poverty, inequality, unemployment and environmental degradation – Models of Agricultural Development – Induced Innovation Model - policy options for sustainable agricultural development.

UNIT V

Globalization and the relevance of development policy analysis – The dilemma of free trade? – Free trade versus Protectionism- Arguments for protection. Arguments against protection. Role of protection in Developing Countries. WTO – Agreement on Agriculture - Contradictions of free trade - proponents and opponents policies in vulnerable sectors like agriculture – Lessons for developing countries.

Suggested Readings

Chakaravathi RM. 1986. Under Development and Choices in Agriculture. Heritage Publ., New Delhi.

Diwett KK. 2002. Modern Economic Theory. S. Chand & Co.

Eicher KC & Staatz JM. 1998. International Agricultural Development. Johns Hopkins Univ. Press.

Frank E. 1992. Agricultural Polices in Developing Countries. Cambridge Univ. Press.

Ghatak S & Ingersent K. 1984. Agriculture and Economic Development. Select Book Service Syndicate, New Delhi.

Jhingan ML. 1998. The Economics of Development and Planning. Vrinda Publ. Jules PN. 1995. Regenerating Agriculture – Polices and Practice for Sustainability and Self Reliance. Vikas Publ. House.

Naqvi SNH. 2002. Development Economics – Nature and Significance. Sage Publ.

ES – 616: Mathematics for Agricultural Economics (2+0)

Variables and functions; limit and continuity. Specific functions is economic theory. Differentiation, theorems of differentiation, differentiation of logarithmic trigonometric, exponential and inverse functions, function of a function, derivative of higher order, partial derivatives. Application of derivatives to determine average and marginal values in economic analysis; determination of elasticities; points of inflexion; linear homogenous production functions; derivation of average and marginal curves.

Maxima and minima and their economic applications for optimization problems of cost, production, demand and supply.

Integration as a reverse process of differentiation, methods of integration, reduction formulae, definite integral, use of integration to determine relation between average and marginal value. Capitalization over time, estimation of returns from capital goods over time. Pareto distribution.

Set theory-set operations, finite and infinite sets, operations of set, function defined in terms of sets.

Solution of linear and quadratic equations involving one variable, simultaneous equations determinants evaluation and properties of determinants, Vectors and vector spaces, Matrices, notations and operations, laws of matrix algebra; transpose and inverse of matrix; application of determinants and matrices in solution of equation for economic analysis.

Suggested Readings

1. Allen, R.G.D.; Mathematical Analysis for Economics

The Macmillan Press Ltd., London, Madras

2. Yamane, Taro; Mathematics for Economics

Prentice Hall of India, New Delhi

3. Mehta, B.C., & Madnani G.M.K., Mathematics for Economists

Sultan Chand & Sons, New Delhi.

4. Searle, Shayle R.; Matrix Algebra Useful for Statistics

John Wiley & Sons

5. Berry, Tanuj , Mathematical Methods for Economists

Archetypal Publications New Delhi

6. Khanna,M.M., Gupta, K.K.; & Nagpal, T.R., A text book of calculus

Modern Publishers

7. Hohn, Franz E., Elementary Matrix Algebra Macmillan Press Ltd., New York.

ES-617 : STATISTICAL METHODS FOR SOCIAL SCIENCES (2+1)

Graphs and diagrams, Application of statistical methods for Social Sciences, Test of

significance based on Z- test, t-test 2 test and F-test. Correlation and regression and heir

test of significance, multiple regression analysis partial and multiple correlations and their test of significance. Non –parametric & distribution free statistics-sign test, wilcoxcon matched pairs, signed rank test, Mann-whitney U test, wald-wolforit run test, H-test, median test etc.

Scoring and scaling techniques, reliability and validity of test scores, rating scales. Factor analysis. Discriminant function and D2-statistics, multivariate analysis.

Introduction to time series, components of time series – secular trend, linear and non-linear, periodic movements, cyclical fluctuations and irregular variations, Adjusting time series for trend, seasonal, cyclical-irregular variations. Forecasting methods, index numbers and their uses-method of their construction, problems in construction of index numbers.

Practical

Test of significance based on Z-test, t-test, F-test & -test (2)

Correlation and regression (1)

Multiple regression and standard partial regression coefficient (1)

Ranking techniques (1)

Non-Parametric tests (1)

Factor analysis and Discriminant function analysis (1)

Analysis of time series data–secular trend, seasonal variation and cyclical–irregular variations (4)

Methods of construction of index numbers (2)

Suggested Reading

1. Snedecor, G.W., Cochran, W.C.; Statistical methods

Oxford and IBH Publishing Co. New Delhi

2. Golden, C.H.; Methods of Statistical analysis

Asia Publishing House Bombay.

3. Gupta, S.P.; Statistical Methods

Sultan Chand & Sons, New Delhi.

4. Croxton, F.E., Couden, D.J. and Kllein, S.; Applied General Statistics

Prentice Hall of India Private Ltd., New Delhi

5. Siegel, Sidney and Castellan (Jr.), N.J.; Non-Parametric Statistics for the behavioral Sciences, McGraw-Hill International edns. 2nd Edn.

6. Panse V.G. and Sukhatme, P.V.; Statistical Methods for Agril. Workers

Indian Council of Agricultural Research, New Delhi

7. Garret, H.E.; Statistics in Psychology and Education, Longmen, New York.

ES 621: MACRO ECONOMICS AND POLICY (2+0)

Objective

Macro economics and Policy course is intended to expose the students to macroeconomic concepts and theory, the application of the macro economic theory, and implication of the macroeconomic policies.

Theory

UNIT I

Nature and Scope of Macro Economics - Methodology and Keynesian Concepts National Income - Concepts and measurement- Classical theory of Employment and Say‘s Law-Modern theory of Employment and Effective Demand.

UNIT II

Consumption function- Investment and savings - Concept of Multiplier and Accelerator - Output and Employment - Rate of interest - Classical, Neo classical and Keynesian version- Classical theory Vs Keynesian theory – Unemployment and Full employment.

UNIT III

Money and classical theories of Money and Price - Keynesian theory of money and Friedman Restatement theory of money - Supply of Money - Demand for Money -Inflation: Nature, Effects and control.

UNIT IV

IS & LM frame work - General Equilibrium of product and money markets - Monetary policy - Fiscal policy- Effectiveness of Monetary and Fiscal policy - Central banking.

UNIT V

Business cycles - Balance of Payment - Foreign Exchange Rate determination.

Suggested Readings

Ahuja HL. 2007. Macroeconomics: Theory and Policy. S. Chand & Co.

Eugene A Diulio 2006. Macroeconomics. 4th Ed. Schaums‘ Outlines.

Gardner Ackely 1987. Macro Economic: Theory and Policy. Collier Macmillan.

Dornbusch. 2006. Macroeconomics. McGraw Hill Publication

Es-622 RESEARCH METHODOLOGY FOR SOCIAL SCIENCES (1+1)

Objective

To expose the students to research methodology used in social sciences. The focus will be on providing knowledge related to research process, data collection and data analysis etc.

Theory

UNIT I

Importance and scope of research in agricultural economics. Types of research - Fundamental vs. Applied. Concept of researchable problem – research prioritization – selection of research problem. Approach to research – research process.

UNIT II

Hypothesis – meaning - characteristics - types of hypothesis – review of literature – setting of Course Objective and hypotheses - testing of hypothesis.

UNIT III

Sampling theory and sampling design – sampling error - methods of sampling – probability and non-probability sampling methods - criteria to choose. Project proposals – contents and scope – different types of projects to meet different needs – trade-off between scope and cost of the study. Research design and techniques – Types of research design.

UNIT IV

Data collection – assessment of data needs – sources of data collection – discussion of different situations. Mailed questionnaire and interview schedule – structured, unstructured, open ended and closed-ended questions. Scaling Techniques. Preparation of schedule – problems in measurement of variables in agriculture. Interviewing techniques and field problems - methods of conducting survey – Reconnaissance survey and Pre testing.

UNIT V

Coding editing – tabulation – validation of data. Tools of analysis – data processing. Interpretation of results – Preparing research report / thesis – Universal procedures for preparation of bibliography – writing of research articles.

Practical

Exercises in problem identification. Project proposals – contents and scope. Formulation of Objective and hypotheses. Assessment of data needs – sources of data – methods of collection of data. Methods of sampling – criteria to choose – discussion on sampling under different situations. Scaling Techniques – measurement of scales. Preparation of interview schedule - Field testing. Method of conducting survey. Exercise on coding, editing, tabulation and validation of data. Preparing for data entry into computer. Hypothesis testing – Parametric and Non-Parametric Tests. Exercises on format for Thesis / Report writing. Presentation of the results.

Suggested Readings

Black TR. 1993. Evaluating Social Science Research - An Introduction. SAGE Publ.

Creswell JW. 1999. Research Design - Qualitative and Quantitative Approaches. SAGE Publ.

Dhondyal SP. 1997. Research Methodology in Social Sciences and Essentials of Thesis Writing. Amman Publ. House, New Delhi.

Kothari CR. 2004. Research Methodology - Methods and Techniques. Wishwa Prakashan, Chennai.

Rao KV. 1993. Research Methodology in Commerce and Management. Sterling Publ., New Delhi.

Singh AK. 1993. Tests, Measurements and Research Methods in Behavioral Sciences. Tata McGraw-Hill.

Venkatasubramanian V. 1999. Introduction to Research Methodology in Agricultural and Biological Sciences. SAGE Publ.

ES-623 ECONOMETRICS (2+1)

Objective

The Course Objective of the course is to impart knowledge on econometric tools to the students of agricultural economics. Training in econometrics will help the student to analyze the economic problem by applying quantitative techniques.

Theory

UNIT I

Introduction – relationship between economic theory, mathematical economics, models and econometrics, methodology of econometrics-regression analysis.

UNIT II

Basic two variable regression - assumptions estimation and interpretation approaches to estimation - OLS, MLE and their properties - extensions to multi variable models-multiple regression estimation and interpretation.

UNIT III

Violation of assumptions – identification, consequences and remedies for Multicollinearity, heteroscedasticity, autocorrelation – data problems and remedial approaches - model misspecification.

UNIT IV

Use of dummy variables-limited dependent variables – specification, estimation and interpretation.

UNIT V

Simultaneous equation models – structural equations - reduced form equations - identification and approaches to estimation.

Practical

Single equation two variable model specification and estimation – hypothesis testing- transformations of functional forms and OLS application-estimation of multiple regression model - hypothesis testing - testing and correcting specification errors - testing and managing Multicollinearity - testing and managing heteroscedasticity - testing and managing autocorrelation - estimation of regressions with dummy variables - estimation of regression with limited dependent variable - identification of equations in imultaneous equation systems.

Suggested Readings

Gujarati DN. 2003. Basic Econometrics. McGraw Hill.

Johnson AG Jr., Johnson MB & Buse RC. 1990. Econometrics - Basic and Applied. MacMillan.

Kelejan HH & Oates WE. 1994.Introduction to Econometrics Principles and Applications. Harper and Row Publ.

Koutsoyianis A. 1997. Theory of Econometrics. Barner & Noble.

Maddala GS. 1992. Introduction to Econometrics. MacMillan.

Maddala GS. 1997. Econometrics. McGraw Hill.

Pindyck RS & Rubinfeld DL. 1990. Econometrics Models and Econometric

Forecasts. McGraw Hill.

ES-624 AGRICULTURAL FINANCE AND PROJECT MANAGEMENT (2+1)

Objective

The Course Objective of the course is to impart knowledge on issues related to lending to priority sector credit management and financial risk management. The course would bring in the various appraisal techniques in project - investment of agricultural projects.

Theory

UNIT I

Role and Importance of Agricultural Finance. Financial Institutions and credit flow to rural/priority sector. Agricultural lending – Direct and Indirect Financing - Financing through Co-operatives, NABARD and Commercial Banks and RRBs. District Credit Plan and lending to agriculture/priority sector. Micro-Financing and Role of MFI‘s - NGO‘s, and SHG‘s.

UNIT II

Lending to farmers – The concept of 3 C‘s, 7 P‘s and 3 R's of credit. Estimation of Technical feasibility, Economic viability and repaying capacity of borrowers and appraisal of credit proposals. Understanding lenders and developing better working relationship and supervisory credit system. Credit inclusions – credit widening and credit deepening.

UNIT III

Financial Decisions – Investment, Financing, Liquidity and Solvency. Preparation of financial statements - Balance Sheet, Cash Flow Statement and Profit and Loss Account. Ratio Analysis and Assessing the performance of farm/firm.

UNIT IV

Project Approach in financing agriculture. Financial, economic and environmental appraisal of investment projects. Identification, preparation, appraisal, financing and implementation of projects. Project Appraisal techniques – Undiscounted measures. Time value of money – Use of discounted measures - B-C ratio, NPV and IRR. Agreements, supervision, monitoring and evaluation phases in appraising agricultural investment projects. Net work Techniques – PERT and CPM.

UNIT V

Risks in financing agriculture. Risk management strategies and coping mechanism. Crop Insurance programmes – review of different crop insurance schemes – yield loss and weather based insurance and their applications.

Practical

Development of Rural Institutional Lending - Branch expansion, demand and supply of institutional agricultural credit and Over dues and Loan waiving- : An overview, Rural Lending Programmes of Commercial Banks, Lead Bank Scheme- Preparation of District Credit Plan, Rural Lending Programmes of Co-operative Lending Institutions, Preparation of financial statements using farm/firm level data, Farm credit appraisal techniques and farm financial analysis through financial statements, Performance of Micro Financing Institutions - NGO‘s and Self-Help Groups, Identification and formulation of investment projects, Project appraisal techniques – Undiscounted Measures and their limitations. Project appraisal techniques – Discounted Measures, Network techniques – PERT and CPM for project management, Case Study Analysis of an Agricultural project, Financial Risk and risk management strategies – crop insurance schemes, Financial instruments and methods – E banking, Kisan Cards and core banking.

Suggested Readings

Dhubashi PR. 1986. Policy and Performance - Agricultural and Rural

Development in Post Independent India. Sage Publ.

Gittinger JP 1982. Economic Analysis of Agricultural Projects. The Johns Hopkins Univ. Press.

Gupta SC. 1987. Development Banking for Rural Development. Deep & Deep Publ.

Little IMD & Mirlees JA. 1974. Project Appraisal and Planning for Developing

Countries. Oxford & IBH Publ.

Muniraj R. 1987. Farm Finance for Development. Oxford & IBH Publ.

ES-625 DAIRY BUSINESS MANAGEMENT (2 + 1)

Concept of dairy business management, managerial decision making, functions of management. Planning-objectives, classification of plans, planning related to finance, production and personnel aspects of the dairy. Organising-fundamentals of organizational design, departmentation, principles and delegation of authority. Responsibility and accountability. Staffing-Personnel management, planning, selection, introduction, orientation and training of unskilled and skilled personnel in dairy organizations. Project appraisal and monitoring-Standards and norms for appraisal, monitoring and its tools, management information systems, net present value and internal rate of return. Demand analysis-Determinants of demand of dairy products, responsiveness of demand, estimation of product and factor demand, types and approaches for demand forecasting. Cost analysis-Application of different cost concepts and functions in managerial decisions. Pricing-determinants of price of dairy products, pricing under different objectives and market structures, product differentiation and product-mix decisions. Profit planning and control-Concept, profit planning and break-even analysis in dairy industry, World Trade Organization (WTO). Introduction to Intellectual Property Rights.

Practical

Delineation of milk shed area.

Case studies for solving problem situations.

Demand forecasting

Estimation of cost of milk procurement and processing.

Break-even analysis and break-even charts.

Use of PERT in dairy industry.

Optimisation of product-mix.

Estimation of cost of inventory.

Economic lot size and other quantity standards.

Suggested Readings

1. James, A.F., Stoner; R. Edward Freeman and Daniel R. Gilbert Jr. 1996. Management. Prentice Hall of India Pvt. Ltd., N. Delhi.

2. Megginson, L.E., Donald C., Mosley, Paul. H Pietri 1983, Management

Harper International Edition, London

3. Mote, V.L.., Paul Samuel and Gupta, G.S., 1977, Managerial Economics Tata McGraw Hill Publishing Co. Ltd., New Delhi

4. Arther A. Thompson Jr. and A.J. Strickland. 1995. Strategic Management :

Concept and Cases. Richard D. Irwin Inc.

5. Stephen Hill .1999. Managerial Economics: The analysis of business decisions. Macmillan Education Ltd., Hampshire.

6. Robbins Stephen P. and Decenzo, David A. 2002. Fundamentals of Management. Pearson Education (Singapore) Pvt.Ltd., Delhi.

7. Vohra N.D. 2003. Quantitative techniques in management.

Tata McGraw Hill Publishing Co. Ltd., N. Delhi.

Es-626 AGRICULTURAL PRODUCTION ECONOMICS (2+1)

Objective

To expose the students to the concept, significance and uses of agricultural production economics.

Theory

UNIT I

Nature, scope and significance of agricultural production economics- Agricultural Production processes, character and dimensions-spatial, temporal - Centrality of production functions, assumptions of production functions, commonly used forms - Properties, limitations, specification, estimation and interpretation of commonly used production functions.

UNIT II

Factors of production, classification, interdependence, and factor substitution - Determination of optimal levels of production and factor application –Optimal factor combination and least cost combination of production - Theory of product choice; selection of optimal product combination.

UNIT III

Cost functions and cost curves, components, and cost minimization –Duality theory – cost and production functions and its applications -Derivation of firm‘s input demand and output supply functions -Economies and diseconomies of scale.

UNIT IV

Technology in agricultural production, nature and effects and measurement - Measuring efficiency in agricultural production; technical, allocative andeconomic efficiencies - Yield gap analysis-concepts-types and measurement - Nature and sources of risk, modeling and coping strategies.

Practical

Different forms of production functions - specification, estimation and interpretation of production functions – returns to scale, factor shares, elasticity of production - physical optima-economic optima-least cost combination- optimal product choice- cost function estimation, interpretation-estimation of yield gap - incorporation of technology in production functions- measuring returns to scalerisk analysis through linear programming.

Suggested Readings

Beattie BR & Taylor CR. 1985. The Economics of Production. John Wiley & Sons.

Doll JP & Frank O. 1978. Production Economics - Theory and Applications. John Wiley & Sons.

Gardner BL & Rausser GC. 2001. Handbook of Agricultural Economics. Vol. I.

Agricultural Production. Elsevier.

Heady EO. Economics of Agricultural Production and Resource Use. Prentice- Hall.

Sankayan PL. 1983. Introduction to Farm Management. Tata Mc Graw Hill.

Ph.D.

ES-711 ADVANCED MICRO ECONOMIC ANALYSIS (2+0)

Objectives

The Course Objective of this course is to introduce the theoretical models and applications of microeconomic theory. In particular, the basic comparative statistical techniques and the more modern duality theory will be developed and applied to the models of maximization, unconstrained and constrained utility maximization, expenditure minimization, constrained profit maximization, and cost and expenditure minimization. These mathematical structures form the basic building blocks of neoclassical economics; this course will stress the development and application of these important models. We follow a calculus rather than a graphical approach to the theory. In the subsequent sections of the course, we provide a fairly rigorous exposure to price determination under different market situations, general equilibrium theory, causes and consequences of market failure and welfare economics including the theory of public choice.

Theory

UNIT I

Theory of consumer behaviour – Duality in consumer theory – expenditure function and indirect utility function - Measurement of Income Effect and Substitution Effect. Measurement of Changes in Consumers‘ Welfare – Consumer‘s Surplus, Compensating Variation and Equivalent Variation – Dynamic versions of demand functions – Integrability of demand functions. Demand Models – Linear Expenditure System, Almost Ideal Demand System. Applications of consumer theory – Household model and time allocation – Labour supply decisions by households.

UNIT II

Perfect competition – Monopoly, monopolistic competition and oligopoly. Oligopoly models – collusive and non-collusive models of oligopoly – Cournot model, Chamberlin model, Stackleberg solution.

UNIT III

General equilibrium theory – Conceptual overview - General equilibrium conditions with Production and Consumption. Existence, Uniqueness and Stability of general competitive equilibrium. Walrasian general equilibrium – Mathematical derivation of conditions for general equilibrium.

UNIT IV

Market failure - Incomplete markets - Asymmetric information – Principal-Agent problem, adverse selection and moral hazard. Externalities – Network externalities Public goods – Optimal provision of public goods.

UNIT V

Welfare Economics - Concepts, problems, approaches and limitations of Welfare Economics, Pareto conditions of maximum welfare – Criteria for social welfare - Social Welfare functions, Social versus Private costs and benefits.

Practical

Problems in consumer utility maximization – Estimation of income and substitution effects; Estimation and comparison of Consumer‘s surplus, equivalent variation and compensating variation. Estimation of demand models – Derivation and estimation of labour supply equations from household models comparative static analysis in consumption. Advanced problem solving in price determination under perfect competition, monopoly, oligopoly and monopolistic competition. Game theory models. Problems solving in General Equilibrium Theory and Welfare Economics. Problems in public goods provision.

Suggested Readings

Chiang AC. 1981. Fundamental Methods of Mathematical Economics. McGraw- Hill.

Henderson JM & Quandt RE. Microeconomic Theory: A Mathematical Approach. McGraw-Hill.


Kreps DM. 1990. A Course in Microeconomic Theory. Princeton Univ. Press.

Silberberg E & Suen W. 2001. The Structure of Economics - A Mathematical Analysis. McGraw-Hill.

Varian HR. 1992. Microeconomic Analysis. WW Norton & Co.

Varian HR. 1999. Intermediate Microeconomics. Affiliated East-West Press.

ES-712 ADVANCED ECONOMETRICS (2+1)

Objective

The Course Objective of the course is to impart knowledge on advanced econometric tools to the Research Scholars of agricultural economics. Training in advanced econometrics will help the Research Scholars to analyze the economic problem by applying quantitative techniques.

Theory

UNIT I

Review of classical regression model – review of hypothesis testing – restrictions on parameters – single equation techniques.

UNIT II

Ordinary least squares – weighted least squares - generalized least squares – method of principal components – instrumental variables method – maximum likelihood method - errors in variables, non-linearity and specification tests – non spherical error terms.

UNIT III

Dummy variables - Qualitative and truncated dependent variables – limited dependent variables –LPM, probit and logit models, their multinomial extensions.

UNIT IV

Autoregressive distributed lag models – panel data fixed and random effects models and their extensions.

UNIT V

Simultaneous equation methods –identification – estimation by indirect least squares 2SLS, PIML, SURE, 3SLS.

Practical

Estimation of multiple regression model - GLS estimation methods – testing misspecification errors – Testing and Managing multicollinearity, heteroscedasticity and autocorrelation - estimation of LPM, Logit and Probit models - comparing two regressions - Chow test - estimation of distributed lag models – panel data random and fixed effects models - Indirect least squares 2SLS, SURE, 3SLS, estimation of simultaneous equation models

Suggested Readings

Greene WH. 2002. Econometric Analysis. Pearson Edu.

Johnston J & Dinardo J. 2000. Econometric Methods. McGraw-Hill.

Kelejan HH & Oates WE. 2001. Introduction to Econometrics Principles and Applications. Harper & Row.

Maddala GS. 2002. Econometrics. McGraw Hill

ES-713 ADVANCED AGRICULTURAL MARKETING AND PRICE ANALYSIS (3+0)

Objective

The main Course Objective of this course is to critically analyze the important marketing concepts, models, properties of agricultural commodity prices and forecasting, data collection and analysis using current software etc., in order to make them policy decisions in the field of agricultural marketing.

Theory

UNIT I

Importance of market analysis in the agricultural system - types of marketing advantages and disadvantages - quantitative estimation - the distinguishing characteristics and role of agricultural prices - data sources for agricultural products and prices - softwares used in market analysis.

UNIT II

Role of various formal institutions in agricultural marketing - and functions - measuring their efficiency - public - private partnership – institutional arrangements. Successful case studies.

UNIT III

Multi market estimation, supply response models. Market integration and price transmission - supply / value chain management. GAP analysis. Current trends in information in the changing agrifood system.

UNIT IV

Agricultural commodity marketing - spot and futures- marketing of derivatives-speculation, hedging, swap, arbitrage etc. commodity exchanges - price discovery and risk management in commodity markets- Regulatory mechanism of futures trading.

UNIT V

Lag operators and difference equations; stationary and stochastic processes; UNIT roots and co integration; conditional heteroscedasticity: ARCH and GARCH models - forecast evaluation; methods of forecasting. price indices and econometric estimation and simulation.

Practical

Estimation of demand/ supply forecasting, supply chain / value chain analysis for different commodities - Commodity models- multi market estimation- time series analysis - market integration studies- price discovery price volatility estimation - commodity price forecasting using econometric softwares.

Suggested Readings

Ferris JN. 1998. Agricultural Prices and Commodity Market Analysis. McGraw-Hill.

Goodwin JW. 1994. Agricultural Price Analysis and Forecasting. Wiley.

Hallam D. 1990. Econometric Modeling of Agricultural Commodity Markets. New Routledge.

Martimort D. (Ed.). 1996. Agricultural Markets: Mechanisms, Failures, and

Regulations. Elsevier.

Schrimper RA. 2001. Economics of Agricultural Markets. Pearson.

Timmer CP. 1986. Getting Prices Right. Cornell University Press.

Tomek WG & Robinson KL. 2003. Agricultural Product Prices. 4th Ed.

Cornell University Press.

ES-714: Operations Research (3+0)

UNIT I

Linear Programming: Objective, Assumptions, Formulation of Linear Programming Problem, Graphic Method, Simplex method, Transportation and Assignment Problems.

UNIT II

Inventory control Models: Costs Involved in Inventory Management, Types of Inventory, Economic Order Quantity (EOQ) Model, Continuous Review (Q) System, Periodic Review (P) System, Hybrid System, Simulation.

UNIT III

Waiting Line Models: Waiting Line Problem, Characteristics of a Waiting- Line System, Single- Channel Model, Multiple-Channel Model, Constant-Service Time Model, Finite Population Model, Sequencing and Replacement models.

UNIT IV

Decision making under Risk and uncertainties, Decision problem, Maximax Criterion, Maximin Criterion, Minimax Regret Criterion, Laplace Criterion, Pay off Tables, Decision Trees, Expected Value of perfect Information.

UNIT V

Game Theory - Two -Person Zero-Sum Game, Simulation, Network analysis – PERT & CPM.

Suggested Readings

Cook TM & Russell RA. 1989. Introduction to Management Science. Prentice

Hall.

Taha HA. 2005. Operations Research - An Introduction. Prentice Hall.

Vohra ND. 2006. Quantitative Techniques in Management. McGraw Hill.

Wagner HM. 2005. Principles of Operation Research. Prentice Hall

ES-721 ADVANCED MACRO ECONOMICS ANALYSIS (2+0)

Objective

Advanced macroeconomics course will be offered to PhD students of Agricultural Economics with the following Course Objective.

• to understand the macroeconomic theory

• to examine the macroeconomic Policy issues

• to analyze the macroeconomic Policy implications

Theory

UNIT I

Review of Macro Economics concepts-Comparative statistics- Keynesian theory- Consumption Function and Theories of Consumption -Saving Function and Theories of Saving.

UNIT II

Theories of Investment-Savings and Investment Equality - IS - LM Framework and its mand for and Supply of Money-Monetary Policy in the static model – Inflation.

UNIT III

Stagflation and Supply side Economics - Theory of Unemployment – Phillips Curve controversy - Inflation, Productivity and distribution - Fiscal policy: Effectiveness and Problems.

UNIT IV

Social Accounting Matrix Framework - General Equilibrium Analysis - Neo classical Macro Economics - Stochastic Macro Economics.

UNIT V

BOP & Adjustment Policies - Foreign Exchange Policy - Foreign sector: Capital and Current Account - Impact of WTO on Indian Economy - Impact of IMF & IBRD on Indian Economy - Review of Macro Economic Policies in India.

Suggested Readings

Diulio EA. 2006. Macroeconomics. 4th Ed. Schaums‘ Outlines.

Frogen RT. 1999. Macro Economic: Theory and Policies. 6th Ed. Prentice Hall.

Samuelson PA & Nordhaus WD. 2004. Economics. McGraw-Hill.

Shapiro E. 1989. Macro Economic Analysis. Galgotia Publ.

ES-722 ADVANCED PRODUCTION ECONOMICS (3+0)

Objective

To expose the students to the concept, significance and uses of advance production economics.

Theory

UNIT I

Agricultural Production process – Relationship between farm planning and production economics-scope of agricultural production and planning methods/ procedures in agro-economic research and planning.

UNIT II

Production functions, components, assumptions, properties and their economic interpretation - Concepts of homogeneity, homotheticity, APP, MPP, elasticities of substitution and their economic relevance – Production relations –optimality- Commonly used functional forms, nature, properties, limitations, estimation and interpretation -linear, Spillman -Cobb Douglas, quadratic, multiplicative (power) functional forms - Translog, and transcendental functional forms -CES, production functional forms-Conceptual and empirical issues in specification, estimation and application of production functions- Analytical approaches to economic optimum - Economic optimum – determination of economic optimum with constant and varying input and output prices- Economic optimum with production function analysis - input use behaviour.

UNIT III

Decision making with multiple inputs and outputs – MRT and product relationship-cost of production and adjustment in output prices-single input and multiple product decisions- Multi input, and multi product production decisions - Decision making with no risk -Cost of wrong decisions - Cost curves – Principles and importance of duality theory - Correspondence of production, cost, and profit functions - Principles and derivation of demand and supply functions .

UNIT IV

Technology, input use and factor shares -effect of technology on input used ecomposition analysis-factor shares-estimation methods- Economic efficiency in agricultural production – technical, allocative and economic efficiency – measurement -Yield gaps analysis – concepts and measurement - Risk and uncertainty in agriculture – incorporation of risk and uncertainty in decision making – risk and uncertainty and input use level-risk programming.

UNIT V

Simulation and programming techniques in agricultural production-Multiple Course Objective Programming – Goal programming and Compromise programming – applications.

Practical

Estimation of different forms of production functions- Optimal input and product choice from estimated functions-Derivation of demand and supply functions and estimation-Estimation of cost function and interpretations-Optimal product and input choice under multi input and output system-Estimation of factor shares from empirical functions estimated-Estimating production functions incorporating technology changes: Decomposition analysis and incorporation of technology- Estimation of efficiency measures – Stochastic, probabilistic and deterministic frontier production functions-Risk programming – MOTAD-Quadratic programming-Simulation models for agricultural production decisions-Goal programming – Weighted, lexicographic and fuzzy goal programming- Compromise programming.

Suggested Readings

Chambers RG. 1988. Applied Production Analysis. Cambridge Univ. Press.

Gardner BL & Rausser GC. 2001. Handbook of Agricultural Economics. Vol. IA

Agricultural Production. Elsevier.

Palanisami KP, Paramasivam & Ranganathan CR. 2002. Agricultural Production

Economics: Analytical Methods and Applications. Associated Publishing Co.

ES-723 QUANTITATIVE DEVELOPMENT POLICY ANALYSIS (1+1)

Objective

• The course trains the Scholars in the art of informed decision making and helps them to appreciate the value of the analytical basis in policy decisions.

• They are given hands on training on the estimation and use of various criteria such as elasticities in making QDPA more meaningful

• The scholars make extensive reviews to get acquainted with the analytica relevance and in drawing inferences.

Theory

UNIT I

Policy framework – goals, value, beliefs and welfare maximization. Market – Policy and State – State vs. Market – Failure of Policy – Failure of Markets - Rationale for Government Intervention. Role of Quantitative Policy Analysis.

UNIT II

Demand analysis for policymaking – Alternative approaches to demand analysis – Policy implications. Supply response – Alternative approaches to measurement of supply response – Nerlovian models of supply response – Policy implications.

UNIT III

Household behaviour and policy analysis – Household models.

UNIT IV

Partial equilibrium analysis – Concept of reference prices – Price distortions – indicators and impact. Transaction costs – Implications for efficiency and productivity – Institutional solutions - Multi market approach to policy analysis.

UNIT V

Social Accounting Matrices and multipliers -– Computable General Equilibrium models to assess economy wide impact of policy changes.

Practical

Review of criteria for policy evaluation – Estimation of price elasticities – Review of estimation of complete demand systems – Estimation of Nerlovian supply Response model – Review of Household models – Specification and estimation of household models – Partial equilibrium analysis – Input–output table – Social Accounting Matrix – Construction of a SAM – computation of Multipliers – Multi Market Analysis – Review of Computable General Equilibrium Models.

Suggested Readings

Chenery H & Srinivasan TN. (Eds.). 1988. Hand book of Development

Economics. North-Holland.

Eicher KC & Staatz JM. 1998. International Agricultural Development. Johns

Hopkins Univ. Press.

Fischer G, Miller J & Sidney MS. (Eds.). 2007. Handbook of Public Policy

Analysis: Theory, Politics and Methods. CRC Press.

Frank E. 1992. Agricultural Polices in Developing Countries. Cambridge Univ.

Press.

Ghatak S & Ingersent K. 1984. Agriculture and Economic Development. Select

Book Service Syndicate.

Kindleberger PC. 1977. Economic Development. McGraw Hill.

Meier MG & Stigilitz JE. 2001. Frontiers of Development Economics- the Future

Perspective. Oxford Univ. Press.

Sadoulet E & de Janvry A. 1995. Quantitative Development Policy Analysis.

(London: John Hopkins Univ. Press.

Shoven Neck R, Christian R & Mooslechner P. (Eds.). 2008. Quantitative

Economic Policy Essays in Honour of Andrew Hughes Hallett.

ES-724 ADVANCED MICRO ECONOMIC ANALYSIS (2+0)

Objectives

The Course Objective of this course is to introduce the theoretical models and applications of microeconomic theory. In particular, the basic comparative statistical techniques and the more modern duality theory will be developed and applied to the models of maximization, unconstrained and constrained utility maximization, expenditure minimization, constrained profit maximization, and cost and expenditure minimization. These mathematical structures form the basic building blocks of neoclassical economics; this course will stress the development and application of these important models. We follow a calculus rather than a graphical approach to the theory. In the subsequent sections of the course, we provide a fairly rigorous exposure to price determination under different market situations, general equilibrium theory, causes and consequences of market failure and welfare economics including the theory of public choice.

Theory

UNIT I

Theory of consumer behaviour – Duality in consumer theory – expenditure function and indirect utility function - Measurement of Income Effect and Substitution Effect. Measurement of Changes in Consumers‘ Welfare – Consumer‘s Surplus, Compensating Variation and Equivalent Variation – Dynamic versions of demand functions – Integrability of demand

functions. Demand Models – Linear Expenditure System, Almost Ideal Demand System. Applications of consumer theory – Household model and time allocation – Labour supply decisions by households.

UNIT II

Perfect competition – Monopoly, monopolistic competition and oligopoly. Oligopoly models – collusive and non-collusive models of oligopoly – Cournot model, Chamberlin model, Stackleberg solution.

UNIT III

General equilibrium theory – Conceptual overview - General equilibrium conditions with Production and Consumption. Existence, Uniqueness and Stability of general competitive equilibrium. Walrasian general equilibrium – Mathematical derivation of conditions for general equilibrium.

UNIT IV

Market failure - Incomplete markets - Asymmetric information – Principal-Agent problem, adverse selection and moral hazard. Externalities – Network externalities Public goods – Optimal provision of public goods.

UNIT V

Welfare Economics - Concepts, problems, approaches and limitations of Welfare Economics, Pareto conditions of maximum welfare – Criteria for social welfare - Social Welfare functions, Social versus Private costs and benefits.

Practical

Problems in consumer utility maximization – Estimation of income and substitution effects; Estimation and comparison of Consumer‘s surplus, equivalent variation and compensating variation. Estimation of demand models – Derivation and estimation of labour supply equations from household models comparative static analysis in consumption. Advanced problem solving in price determination under perfect competition, monopoly, oligopoly and monopolistic competition. Game theory models. Problems solving in General Equilibrium Theory and Welfare Economics. Problems in public goods provision.

Suggested Readings

Chiang AC. 1981. Fundamental Methods of Mathematical Economics. McGraw- Hill.

Henderson JM & Quandt RE. Microeconomic Theory: A Mathematical Approach. McGraw-Hill.


Kreps DM. 1990. A Course in Microeconomic Theory. Princeton Univ. Press.

Silberberg E & Suen W. 2001. The Structure of Economics - A Mathematical Analysis. McGraw-Hill.

Varian HR. 1992. Microeconomic Analysis. WW Norton & Co.

Varian HR. 1999. Intermediate Microeconomics. Affiliated East-West Press.

SUPPORTING COURSES FOR OTHER DISCIPLINES

ES-627: Statistics for Industrial Applications (3 +1)

Statistical Methods in Industrial Applications; Testing of Hypothesis. Tests of significance – Z, t. Chi-square and F tests; Analysis of variance, one way, two way classification, Transformations, Partial and Multiple Correlation and Regression; Non-linear Regression; Ranking techniques; Coefficient of concordance; Principles of experimental design-Industrial experimentation; Basic designs-CRD; RBD & LSD; Missing plot technique; Factorial experiments-main effects and interactions. 2n series and mixed factorial experiments;

Experimental designs in Sensory Evaluation; Response Surface Design and their applications in Dairy Industry; Introduction to sampling techniques and their application to consumer preference studies.

Practical

Tests of significance – Z, t, Chi-square and F tests.

Analysis of variance-one way and two way classification

Partial and multiple correlation and regression

Rank correlation and coefficient of concordance

Analysis of Industrial experiments – CRD; RBD and LSD

Missing plot technique

Factorial experiments – 22 and 23, mixed factorial experiments

Response Surface Design

Different methods of selecting samples.

Suggested Readings

1. Gupta, S.C., and Kapoor, V. K., (1994), Fundamentals of Mathematical Statistics

S. Chand & Co., New Delhi

2. Gupta, S.C., and Kapoor, V. K., (1994), Fundamentals of Applied Statistics

S. Chand & Co., New Delhi

3. Moroney, M. J., (1971), Facts from Figures

Penguin Books, U.K.

4. Snedecor, G. W., and Cochran, W.G., (1968), Statistical Methods

Oxford and IBH Publishing Co., New Delhi

5. Cochran, W.G., and Cox, G.M., (1962), Experimental Designs

Asia Publishing House, Bombay

6. Das, M.N., and Giri, N.C., Design and Analysis of Experiments

Wiley Eastern Pvt Limited, New Delhi

7. Diaz, A.G., & Phillips, D.T., Principles of Experimental Design & Analysis

Chapman & Hill, New York

8. Cochran, W.G., (1972), Sampling Techniques

Wiley Eastern Pvt. Ltd, New York.

ES-628: DESIGN OF EXPERIMENTS (3+1)

Statistical methods for animal experiments, analysis of variance, transformation, linear and non-linear regression and correlation, including two independent variables.

Principles of experimental design, completely randomized, randomised block and latin square design, designs suitable for animal experimentation, missing plot technique, cross over design, switch over trails.

Factorial experiments, main effects and interactions, 2n and 3r series , mixed factorial experiments, principles of confounding-total and partial confounding. Balanced incomplete block designs, split plot design. Use of concomitant variates and analysis of covariance.

Practical

Test of significance based on Z- test, t-test 2 test and F-test . (2)

Correlation and regression, multiple regression (2)

Analysis of data in CRD, RBD and LSD (2)

Missing plot technique (2)

Cross-over design (1)

Factorial experiments in 2n series (2)

Split plot design (1)

Analysis of covariance (1)

Suggested readings

1. Snedecor, G.W., Cochran, W.G.; Statistical methods

Oxford and IBH Publishing Co. New Delhi, 6th Edition

2. Panse V.G. and Sukhatme, P.V.; Statistical Methods for Agril. Workers

Indian Council of Agricultural Research, New Delhi

3. W.G Cochran and G.M. Cox., Experimental Designs

Wiley Eastern Pvt. Ltd., New York

4. Gupta,S.P., Statistical Methods

Sultan Chand Publisher, New Delhi.

5. Amble,V.N., Statistical Methods for Animal Sciences

Indian Council of Agril. Research, New Delhi

6. Das ,M.N., and Giri, N.C., Design and Analysis of Experiments

Wiley Eastern Pvt. Ltd., New Delhi

CS-621: Software Packages for Statistical Computing (2 + 1)

Theory

General data analysis requirements in dairy research; introduction to statistical and other standard software packages (SYSTAT; SPSS; MATLAB; and MS-Excel); data preparation and job control commands for statistical analysis of data pertaining descriptive statistics; tests of significance - t-test, Chi-square test and F-test; analysis of variance (ANOVA); basic experimental designs - CRD; RBD and LSD; factorial experiments; Correlation; simple and multiple linear regression; curvilinear regression; stepwise regression; discriminant analysis; graphic features of the above listed software packages; linear programming using appropriate software packages; least-squares analysis; brief introduction to data mining techniques such as neural networks, genetic algorithms and fuzzy logic for predictive modeling.

Practical

Statistical software packages and their operations; data preparation and data generation; import and export of data from spreadsheet and database packages; application of software packages to the problems related to: descriptive statistics; tests of significance (t-test; Chi-

square test and F-test); ANOVA; correlation; simple and multiple linear regression; curvilinear regression; stepwise regression; discriminant analysis; graphic features of the above noted software packages; linear programming problem; least-squares analysis; neural network and fuzzy logic models for prediction/classification.

Suggested Readings

1. Agarwal, B. L., 1991. Basic Statistics. 2nd Edition. Wiley Eastern Limited, New Delhi.

2. Amble, V. N., 1975. Statistical Methods in Animal Science. New Delhi: Indian Society of Agricultural Statistics, ICAR.

3. Chakrabarti, S., Cox, E., Frank, E., Güting, R. H., Han, J., Jiang, X., Kamber, M., Lightstone, S. S., Nadeau, T. P., Neapolitan, R. E., Pyle, D., Refaat, M., Schneider, M., Teorey, T. J. and Witten, I. H., 2009. Data Mining: Know It All. Morgan Kaufmann. ISBN: 978-0-12-374629-0.

4. Han, J. and Kamber, M., 2006. Data Mining: Concepts and Techniques. 2nd Edition. Morgan Kaufman.

5. Kecman, V. and Kecman, V., 2001. Learning and Soft Computing: Support Vector Machines, Neural Networks, and Fuzzy Logic Models. MIT Press.

6. Levin, R. I. and Rubin, D. S., 1994. Statistics for Management. New Delhi: Prentice Hall of India.

7. Snedecor, G. W. and Cochran, W. G., 1967. Statistical Methods. New Delhi: Oxford and IBH Publishing Co.

8. Swarup, K., Gupta, P. K. and Mohan, M., 1997. Operations Research. New Delhi: Sultan Chand and Sons.

User reference guides/manuals for respective software packages

ORGANIZATION OF COURSE CONTENTS & CREDIT REQUIREMENTS

Code Numbers

All courses are divided into two series: 600-series courses pertain to Master‘s level, and

700-series to Doctoral level. A Ph. D. student must take a minimum of two 700series

courses, but may also take 600-series courses if not studied during Master‘s programme.

Credit seminar for Master‘s level is designated by code no. 691, and the two seminars

for Doctoral level are coded as 791 and 792, respectively.

Similarly, 699 and 799 codes have been given for Master‘s research and Doctoral

research, respectively.

Course Contents

The contents of each course have been organized into:

Objective – to elucidate the basic purpose.

Theory units – to facilitate uniform coverage of syllabus for paper setting.

Suggested Readings – to recommend some standard books as reference material. This

does not unequivocally exclude other such reference material that may be recommended

according to the advancements and local requirements.

A list of journals pertaining to the discipline is provided at the end which may be useful

as study material for 600-series courses as well as research topics.

E-Resources - for quick update on specific topics/events pertaining to the subject.

Broad research topics provided at the end would facilitate the advisors for appropriate

research directions to the PG students.

Minimum Credit Requirements

Subject Master‘s programme Doctoral programme

Major 28 17

Minor + Supporting

(minimum 6 for minor & 3 for supporting)

11 11

Seminar 01 02

Research 20 45

Total Credits 60 75

Compulsory Non Credit Courses See relevant section

Major subject: The subject (department) in which the students takes admission

Minor subject: The subject closely related to students major subject. A suggested list of specified minor subjects is given in Table 1.

Supporting subject: The subject not related to the major subject. It could be any subject considered relevant for student‘s research work.

Non-Credit Compulsory Courses: Please see the relevant section for details. Six Courses (PGS 501-PGS 506) are of general nature and are compulsory for Master‘s Programme. Ph. D. students may be exempted from these courses if already studied During Master‘s degree.

DAIRY EXTENSION EDUCATION

NDRI, Karnal-132001

Course Structure – at a Glance

Code Course title Credits

M.Sc. First year: First semester (Major Courses)

DX- 611 Fundamentals of Dairy and Animal Husbandry Extension 2+1

DX- 612 Communication for Dairy Development 2+1

DX- 613 Training for Human Resource Development 2+1

DX- 614 Social Psychology and Group Dynamics 2+1

DX- 615 Programme Planning and Evaluation for Rural Development 2+1

DX-616 e-Extension for Rural Development 2+1

Minor courses

ES-614 Agricultural Marketing and Price Analysis 2+1

M.Sc. First year: Second semester (Major Courses)

DX- 621 Research Methodology in Social Sciences 2+1

DX- 622 Extension Techniques and Audio Visual Aids 2+1

DX- 623 Participatory Methods for Technology Development & Transfer 1+1

DX- 624 Management in Extension 2+1

DX- 625 Diffusion and Adoption of Dairy and Animal Husbandry Innovations 2+1

DX- 626 Gender Sensitization for Development 1+1

DX-627 Entrepreneurship Development 2+1

Minor courses

ES-625 Dairy Business Management 2+1

LP-625 Integrated Livestock Farming System 2+1

supporting

ES-617 Statistical Methods for Social Sciences 2+1

Non-credit courses (Compulsory):

PGS-631 Library and Information Services 0+1

PGS-632 Technical Writing & Communication Skills 0+1

PGS-633 Intellectual Property & Its Management in Agriculture 1+0

PGS-635 Disaster Management 1+0

DX- 629 Master’s Seminar 1+0+1

Semester-wise distribution of courses for Ph.D. students of Dairy Extension Division

Ph.D. First year: First semester (Major Courses)

DX- 711 Organizational Management 3+0

DX- 712 Farm Journalism and Public Relations 2+1

DX- 713 Advances in Training Technology 2+1

DX- 714 Dynamics of Change 2+0

DX- 715 Policies and Regulations in Dairy and Livestock Sector 2+0

Ph.D. First year: Second semester (Major Courses)

DX- 721 Advanced Research Techniques in Social Research 3+1

DX- 722 Organizational Communication 2+1

DX- 723 Educational Technology 2+1

DX-724 Advances in Extension 2+1

DX- 790 Special Problem 0+2

Seminar (s) (Major Courses)

DX- 719 Doctoral Seminar (I) 1+0

DX- 729 Doctoral Seminar (II) 1+0

Courses from Minor Disciplines

LP 611 Cattle and Buffalo Production and Management 2+1

LP 723 Advances in Environmental Management 3+0

ES-624 Agricultural Finance and Project Management 2+1

Supporting Course

CS--621 Software Packages for Statistical Computing 2+1

Non-credit courses (Compulsory): Third Semester

GS-631 Library and Information Services 0+1

GS-632 Technical Writing & Communication Skills 0+1

GS-633 Intellectual Property & Its Management in Agriculture 1+0

GS-635 Disaster Management 1+0

DIVISION OF DAIRY EXTENSION, NDRI, Karnal

COURSE(S) DISTRIBUTION

Code Course title Credits Teachers

Theory Practical

M.Sc. First year: First semester

DX- 611 Fundamentals of dairy and animal husbandry extension

2+1 B.S.Meena

J.P.S.Chauhan

B.S.Meena

J.P.S.Chauhan

DX- 612 Communication for dairy development 2+1 S.K.Jha S.K.Jha

DX- 613 Training for human resource development 2+1 K.S.Kadian K.S.Kadian

DX- 614 Social psychology and group dynamics 2+1 D.S.Brar

Ritu Chakarvarty

Ritu Chakarvarty D.S.Brar

DX- 615 Programme Planning and Evaluation for Rural Development

2+1

G. Sankhala

Jancy Gupta

G. Sankhala

DX-616 e-Extension for Rural Development 2+1 Jancy Gupta Ritu Chakravarty

M.Sc. First year: Second semester

DX- 621 Research methodology in social sciences 2+1 Ram Kumar Ram Kumar

DX- 622 Extension techniques and audio visual aids

2+1 D.S.Brar B.S.Meena

D.S.Brar

DX- 623 Participatory methods for technology development & transfer

1+1 Jancy Gupta

Senthil Kumar

Senthil Kumar

DX- 624 Entrepreneurship development and Management in Extension

2+1 Khajan Singh Khajan Singh

DX- 625 Diffusion and adoption of dairy and animal husbandry innovations

2+1 S.K.Jha Senthil Kumar

DX- 626 Gender Sensitization for Development 1+1 Ritu Chakarvarty

Ritu Chakarvarty

Code Course title Credits Teachers

Theory Practical

Ph.D. First year: First semester

DX- 711 Organizational management 3+0 S.K.Jha -

DX- 712 Farm journalism and public relations 2+1 Khajan Singh Khajan Singh

DX- 713 Advances in training technology 2+1 K.S.Kadian G.Sankhala

DX- 714 Dynamics of change 2+0 Ram Kumar -

DX- 715 Policies and regulations in dairy and livestock sector

2+0 K.S.Kadian N.S.Sirohi

-

Ph.D. First year: Second semester

DX- 721 Advanced research techniques in social research

3+1 Ram Kumar Ram Kumar

DX- 722 Organizational communication 2+1 S.K.Jha S.K.Jha

DX- 723 Educational technology 2+1 Jancy Gupta B.S.Meena

DX-724 Advances in Extension 2+1 G.Sankhala K.S.Kadian

DX- 790 Special problem 0+2 With Concerned Guide

Seminar (s)

DX- 619 Master‘s seminar 1+0 Khajan Singh

DX- 719 Doctoral seminar (I) 1+0 Jancy Gupta

DX- 729 Doctoral seminar (II) 1+0 Jancy Gupta

DX- 699 Master‘s research 20 With Concerned Guide

DX- 799 Doctoral research 45 With Concerned Guide

Discipline of Dairy Extension Education

COURSE CONTENTS

M.Sc. Courses

DX- 611 (2+1): Fundamentals of Dairy & Animal Husbandry

Objective

To acquaint the students with the genesis, development and present status of animal husbandry extension and linkages among departments and various institutions.

Theory

UNIT I: Concept, philosophy, principles, genesis, growth and scope of extension education.

UNIT II: Earlier extension efforts and their implications. Emerging issues, problems and challenges of dairy extension education.

UNIT III : Extension approaches of State and Central Governments, ICAR, SVUs/ SAUs, NGOs and other organizations in delivery of dairy and animal husbandry services.

UNIT IV : Linkages between researcher-extension agent - livestock farmer-industry in the generation, dissemination and utilization of dairy farming practices.

Practical

Study of the organizational set-up and functioning of State Animal Husbandry Department and dairy/rural development agencies. Study of indigenous technical know-how about animal husbandry practices in villages.

Suggested Readings

Adams ME. 1982. Agricultural Extension in Developing Countries. Longman, Singapore Publ.

Burton ES, Robert PB & Andrew JS. 1997. Improving Agricultural Extension – A Reference Manual. FAO.

Dahama OP & Bhatnagar OP. 1987. Education and Communication for Development. Oxford & IBH.

Mosher AT. 1966. Getting Agriculture Moving- Essentials for Development and Modernization. Praeger, New York.

Mosher AT. 1978. An Introduction to Agricultural Extension. ADC.

Owen E, Kitalyi A, Jayasuryia N & Smith T. (Ed). 2005. Livestock and Wealth Creation – Improving of the Husbandry of Animals Kept by Resource Poor People in Developing Countries. Nottingham Univ. Press.

Roling N. 1988. Extension Science. Information Systems in Agricultural Development. Cambridge Univ. Press.

Rivera WM & Schram SG. (Ed). 1987. Agricultural Extension World wide – Issues, Practices and Emerging Priorities. Croome Helm, London.

Rivera WM. & Gustafson DJ. (Ed). 1991. Agricultural Extension: Worldwide: Institutional Evolution and Forces for Change, Elsevier.

Samanta RK. (Ed). 1990. Development Communication for Agriculture. BR Publ. Corp., Delhi.

Swanson BE. (Ed). 1984. Agricultural Extension: A Reference Manual. 2nd Ed. FAO.

Van den Ban AW & Hawkins HS. 1998. Agricultural Extension. Longman Scientific Tech.

DX- 612 (2+1): Communication for Dairy Development

Objective

To acquaint the students with concept and models of communication and to improve their communication skills

Theory

UNIT I : Communication- meaning, concept, purpose and process.

UNIT II : Models and theories of communication. Types of communicationintrapersonal, interpersonal, verbal and non-verbal. Criteria of effective communication, Determinants of communication- Empathy, credibility, fidelity, distortion, feedback and barriers to communication.

UNIT III : Group and mass communication. Modern communication technologies. Key communicators and their role in dairy and animal husbandry development.

Practical

Exercises in oral communication and group discussion. Exercises in written communication. Writing for newspapers, magazines. Script writing for radio and TV. Client management in stockman centres. Identification of key communicators in a village.

Suggested Readings

Cragan FJ. & Wright WD. 1999. Communication in Small Groups – Theory, Process, Skills. Wadsworth Publ.

Mcquail D & Windahl S. 1993. Communication Models for the Study of Mass Communications. Longman Publ.

Ray GL. 1991. Extension, Communication and Management. Naya Prokash.

Rogers EM & Shoemaker FF. 1971. Communication of Innovations: A Cross – Cultural Approach. The Free Press.

Roloft Michael F. 1981. Interpersonal Communication. Sage Publ.

Servaes J, Thomas LJ. & Whitle AS. (Ed). 1997. Participatory Communication for Social Change. Sage Publ.

DX- 613 (2+1): Training for Human Resource Development

Objective

To make the students aware of planning, implementation and evaluation of various training programmes.

Theory

UNIT I: Concept of training and education. Training infrastructure for extension personnel and farmers in India. Role of institution, organization and participants in success of training programme.

UNIT II: Assessment of training needs, curriculum design and development. Training strategies, models of training.

UNIT III: Planning, development and execution of training programmes.

UNIT IV: Training methods– Lecture, symposium, workshop, case studies, group discussion, conference, convention, panel discussion, buzz session, forum, debates, syndicate, simulation exercises, role playing, brain storming.

UNIT V: Evaluation and follow-up of training programmes.

Practical

Preparation of training programmes for extension personnel, dairy farmers, etc. Evaluation of on-going training programmes.

Suggested Readings


DX- 614(2+1): Social Psychology and Group Dynamics

Objective

To acquaint the students with the structure and functioning of social groups and socio-psychological aspects in interacting with livestock farmers.

Theory

UNIT I : Meaning, scope and importance of psychology in dairy and animal husbandry extension work. Orientation of psychology.

UNIT II: Perception- nature, laws and selectivity in perception, factors in perception, importance of perception in extension work. Attitude- nature, theories, measurement and change of attitude towards dairy farmers, formation of stereo types and prejudice, factors in attitude change.

UNIT III: Motivation– nature, characteristics, theories, types and techniques of motivating farm people. Emotion- nature, types of emotional response, theories and role of emotion in regulating the human behaviour. Learning principles, theories of learning and experiential learning.

UNIT IV: Intelligence- nature, theories and measurement. Personality- nature, traits, types, biological and socio-cultural determinants of personality. Group and individual behaviour.

UNIT V : Concept and types of groups; Typology and importance in rural development; Group structures - attraction, coalition, communication and power; Processes in group development and group identity; Factors affecting group performance; Conflicts in groups; Group belongingness.

Practical

Study of structure and functioning of selected Self Help Groups (SHGs), factors influencing the success/ failure of SHGs, Milk Cooperative Societies.

Suggested Readings

Baron RA. 1995. Psychology. Prentice Hall.

Cragan, FJ & Wright WD. 1999. Communication in Small Groups – Theory, Process, Skills. Wadsworth Publ.

Kagan J & Havemann E. 1980. Psychology – An Introduction. Harcourt Brace Javanovich Inc.

Morgan CT, King RA & Robinson NM. 1979. Introduction to Psychology. Tata McGraw-Hill.

Napier RW & Gershenfeld MK. 2006. Groups – Theory and Experience. AITBS Publ.

Secord PF & Backman CW. 1964. Social Psychology. McGraw-Hill.

DX- 615(2+1): Programme Planning and Evaluation for Rural Development

Objective : To expose the students on planning, formulation, implementation and evaluation of various animal husbandry development programmes.

Theory

UNIT I : Importance of programme planning in Dairy and animal husbandry extension. Objectives, principles and steps in programme planning process. Role of Dairy and animal husbandry extension agencies, local leaders, livestock owners and institutions in planning and implementation of need-based Dairy and animal husbandry extension programmes.

UNIT II: Genesis, nature and principles of planning. Planning Commission and its role. Five Year Plans with reference to dairy and animal husbandry development. Organizational structure for planning at different levels.

UNIT III : Concept, principles, types and methods of evaluation. Importance of monitoring various dairy development programmes.

UNIT IV : Needs assessment–meaning, importance, classification and steps. Concept of FSR, Participatory Approaches- Rapid Rural Appraisal (RRA) and Participatory Rural Appraisal (PRA)

UNIT V : Project management techniques- Programme Evaluation and Review Technique (PERT). Critical Path Method (CPM). Project formulation. Project appraisal in terms of social benefit analysis, logical frame work.

Practical

Preparation of Dairy development plan for a village. Developing instruments for monitoring and evaluation of on-going development programme at village level (Logical Frame Work ). Exercises on Participatory approaches (RRA,PRA, Case study, Problem Based Learning).

Suggested Readings

Collinson M. 2000. A History of Farming System Research. CAB Publ.

Dantwala ML & Beroneda JN. 1990. Rural Development, Approaches and Issues in Indian Agricultural Development since Independence. Oxford & IBH.

Penders JMA. 1958. Methods and Programme Planning in Rural Extension. Veenman & Zonen.

Swanson BE. (Ed). 1997. Agricultural Extension: A Reference Manual. FAO.

Thyagrajan M. 1982. Project Management through Network Techniques (PERTCPM). Indian Institute of Public Administration, New Delhi.

White Shirley (Ed). 1999. The Art of Facilitating Participation – Releasing the Power of Grassroots Communication. Sage Publ.

DX- 616 (2+1): e- Extension for rural development

Objective

Students will gain knowledge and skills in understanding the concepts of Information and communication technologies and how these ICT tools can be used for Agricultural Extension. Besides, he studies various ICT projects which are successful in delivering the services to the clientele fulfilling the objective of Transfer of Technology i.e. Reaching the unreached.

Theory

UNIT I: ICTs- Concept, definition, tools and application in extension education. Reorganizing the extension efforts using ICTs, advantages, limitations and opportunities.

UNIT II: ICTs projects, case studies in India and developing world. Different approaches (models) to ICTs. ICT use in field of extension- Expert systems on selected crops and enterprises; Self learning CDs on package of practices, diseases and pest management, Agricultural web sites and portals related crop production and marketing etc.

UNIT III: Community Radio, Web, Tele, and Video conferencing. Computer Aided Extension. Knowledge management, Information kiosks, Multimedia. Online, Offline Extension. Tools-Mobile technologies, e-learning concepts.

UNIT IV: ICT Extension approaches-pre-requisites, information and science needs of farming community. Need integration. Human resource information. Intermediaries. Basic e-extension training issues. ICT enabled extension pluralism. Emerging issues in ICT.

Practical

Agril.content analysis of ICT Projects. Handling of ICT tools. Designing extension content. Online extension service. Project work on ICT enabled extension. Creation of extension blogs. Visit to ICT extension projects.

Suggested Readings

Batnakar S & Schware R. 2000. Information and Communication Technology in Development- Cases from India. Sage Publ.

Meera SN. 2008. ICTs in Agricultural Extension: Tactical to Practical. Ganga-Kaveri Publ. House. Jangam Wadi Math, Varanasi.

Willem Zip. 1994. Improving the Transfer and Use of Agricultural Information - AGuide to Information Technology. The World Bank, Washington.

DX- 621(2+1):Research Methodology in Social sciences

Objective

To apprise the students about the selection criteria of research problem, variables, research design, sampling techniques, data collection procedure and report writing in the field of dairy and animal husbandry extension.

Theory

UNIT I : Concept, nature and scope of research in social sciences. Types of research- fundamental, applied and action research, experimental and non-experimental research. Variables, types and their measurement. Selection and formulation of research problem. Hypothesis– importance, selection criteria (quality of workable hypothesis), formulation and testing of hypothesis.

UNIT II : Measurement and levels of measurement; Research designs- exploratory, experimental, and ex-post-facto research design. Action research. Sampling methods-probability and non-probability sampling. Sources of errors.

UNIT III: Methods of data collection– survey method, observation method, interview/questionnaire method, case study, content analysis, sociometry and projective techniques. Action research. Reliability and validity of measurements.

UNIT IV :Social statistics – Parametric and non-parametric. Data processing and analysis. Report writing. Review of studies in social research.

Practical

Selecting a research problem and working it out with all the steps; report writing and presentation of the report.

Suggested Readings

Arlene Fink (Ed). 2003. The Survey Kit (10 booklets). Sage Publ.

Creswell John W. 1994. Research Design – Qualitative and Quantitative

Approaches. University of Nebraska, Lincoln.

Edwards AL. 1969. Techniques of Attitude Scale Construction. Vakil, Feffer & Simons

Garrett HE. 1966. Statistics in Psychology and Education. International Book Bureau, Hyderabad.

Goode WJ & Hatt PK. 1952. Methods in Social Research. McGraw-Hill.

Guilford JP. 1971. Psychometric Methods. TATA McGraw Hill.

Henerson EM, Morris LL. & Gibbon CT. 1987. How to Measure Attitudes. Sage Publ.

Kerlinger FN. 1994. Foundations of Behavioural Researches. Holt, Rinehart & Winstons.

Kumar, R. 1999. Research Methodology – A Step by Step for Beginners. Sage Publ.

Miller Delbert C. 1991. Handbook of Research Design and Social Measurement. Indiana University. Sage Publ.

Oppenheim AN. 1979. Questionnaire Design and Attitude Measurement. Heinemann Educational Books.

DX- 622 (2+1): Extension Techniques and Audio-Visual Aids

Objective : To train the students about various techniques/methods for transfer of dairy and

animal husbandry technologies through suitable audio-visual aids.

Theory

UNIT I : Teaching learning process and its principles. Steps in extension teaching process, cone of experience. Learning situation. Criteria for effective teaching and learning.

UNIT II: Extension approaches in Dairy development– individual, group and mass approach (electronic and non electronic). Relative merits and demerits of different teaching methods in dairy and animal husbandry extension.

UNIT III: Audio-visual aids– classification, use and evaluation. Selection criteria of audio-visual aids.

UNIT IV: Multi-media projection and computer aided teaching aids for dairy and animal husbandry extension.

UNIT V: Selection of different extension methods for dissemination of dairy and animal husbandry technologies and media-mix.

Practical

Preparation and presentation of various audio-visual aids. Use of different teaching methods in field situations. Review of research studies in teaching methods and A.V. aids.

Suggested Readings

Dahama OP & Bhatnagar OP. 1987. Education and Communication for Development. Oxford & IBH.

Hass KB & Packer HQ. 1962. Preparation and Use of Audio-Visual Aids. Prentice Hall.

Mathialagan P. 2005. Text Book of Animal Husbandry and Livestock Extension. International Book Distributing Co.

Mody Bella 1992. Designing Messages for Development Communication. An Audience Participation based Approach. Sage Publ.

Oakley P & Garforth C. 1985. Guide to Extension Training. FAO.

Priyanjam Kartik 2005. Audio Visual Aids and Education. Dominant Publ.

Ray GL. 1991. Extension, Communication and Management. Naya Prokash.

DX-623 (1+1) Participatory Methods for Technology Development and Transfer

Objective

This course is intended to orient the students with the key concepts, principles process of different participatory approaches for technology development and transfer and also to expose the students with various participatory tools and techniques like space related, time related, relation oriented methods. Besides the students will be learning the preparation of action plans participatory monitoring and evaluation.

Theory

UNIT I : Participatory extension – Importance, key features, principles and process of participatory approaches; Different participatory approaches (RRA, PRA, PLA, AEA, PALM, PAR, PAME, ESRE, FPR) and successful models.

UNIT II : Participatory tools and techniques. Space Related Methods : village map (social & resource), mobility services and opportunities map and transect; Time related methods : time line, trend analysis, seasonal diagram. Daily activity schedule, dream map; Relation oriented methods : cause and effect diagram (problem tree), impact – diagram, well being ranking method, Venn diagram, matrix ranking, livelihood analysis.

UNIT III : Preparation of action plans, concept and action plan preparation; Participatory technology development and dissemination; Participatory planning and management, phases and steps in planning and implementation aspects; Process monitoring, participatory evaluation.

Practical

Simulated exercises on space related methods, time related method and relation oriented methods; Documentation of PTD and dissemination; Preparation of action plan; Participatory monitoring and evaluation of developmental programmes.

Suggested Readings

Adhikary. 2006. Participatory Planning and Project Management in Extension Science. Agrotech Publ. Academy.

Mukharjee N. 2002. Participatory Learning and Action. Concept Publ. Co.

Singh BK. 2008. PRA/PLA and Participatory Training. Adhyayan Publ. & Distr.

Somesh Kumar. 2002. Methods for Community Participation. Vistaar Publ.

UNIT III : Management – Meaning, concept, nature and importance, Approaches to management, Levels of management, Qualities and skills of a manager. Extension Management – Meaning, Concept, Importance, Principles of management, Classification of Functions of Management. Planning – Concept, Nature, Importance, Types, Making planning effective. Change Management – factors, process and procedures. Decision making – Concept, Types of decisions, Styles and techniques of decision making, Steps in DM Process, Guidelines for making effective decisions. Organizing – Meaning of Organization, Concept, Principles, Organizational Structure, Span of Management, Departmentalization, Authority and responsibility, Delegation and decentralization, line and staff relations.

UNIT IV : Coordination – Concept, Need, Types, Techniques of Coordination. Interpersonal relations in the organization. Staffing – Need and importance, Manpower planning, Recruitment, Selection, Placement and Orientation, Training and Development – Performance appraisal – Meaning, Concept, Methods. Direction – Concept, Principles, Requirements of effective direction, Giving orders, Techniques of direction. Leadership – Concept, Characteristics, Functions, Approaches to leadership, Leadership styles. Organizational Communication – Concept, Process, Types, Net Works, Barriers to Communication. Managing work motivation – Concept, Motivation and Performance, Approaches to motivation. Supervision – Meaning, Responsibilities, Qualities and functions of supervision, Essentials of effective supervision. Managerial Control – Nature, Process, Types, Techniques of Control, Budgeting, Observation, PERT and CPM, MIS.

Practical

Field visit to Successful enterprises-Study of Characteristics of Successful entrepreneurs Development of Project Proposal -Case Studies of Success / Failure enterprises-Exercise on Market Survey-Field visit to Financial institutions- Simulated exercise to understand management process-Field visit to extension organizations to understand the functions of management -Group exercise on development of short term and long term plan-Simulated exercise on techniques of decision making-Designing organizational structure -Group activity on leadership development skills.

Suggested Readings

Gupta CB. 2001. Management Theory and Practice. Sultan Chand & Sons.

Indu Grover. 2008. Handbook on Empowerment and Entrepreneurship. Agrotech Public Academy.

Khanka SS. 1999. Entrepreneurial Development. S. Chand & Co.

Singh D. 1995. Effective Managerial Leadership. Deep & Deep Publ.

Tripathi PC & Reddy PN. 1991. Principles of Management. Tata McGraw Hill.

Vasanta Desai. 1997. Small Scale Industries and Entrepreneurship. Himalaya Publ. House.

DX- 625 (2+1): Diffusion & Adoption of Dairy & Animal Husbandry Innovations

Objective

To sensitize the students towards technology generation, dissemination and its adoption through effective communication.

Theory

UNIT I: Concept of diffusion. Elements in diffusion process, models and theories of diffusion. Decision-making, Stages in diffusion-adoption process.

UNIT II: Concepts and stages of adoption. Adoption models. Adopter categories and

their characteristics. Factors influencing adoption. Attributes of innovations, rate of adoption and sources of information. Consequences of adoption of innovations.

UNIT III; Role of change agents in transfer of technology. Diffusion studies in Dairy and animal husbandry extension. Role of communication in diffusion and adoption process.

Practical

Study of selected dairy and animal husbandry innovations- the adoption and non-adoption of various practices. Reasons for adoption and non-adoption of innovations

Suggested Readings

Brown Lawrence A. 1981. Innovation Diffusion: A New Perspective.Methuen.

Cragan FJ & Wright WD. 1999. Communication in Small Groups – Theory,

Process, Skills. Wadsworth Publ.

Rogers EM. 2003. Diffusion of Innovations. Free Press.

Servaes J, Thomas LJ & Whitle AS. (Ed). 1997. Participatory Communication for Social Change. Sage Publ.

DX- 626 (1+ 1): Gender Sensitization for Development

Objective

In this course the students will learn about an overview of the concept of gender and gender balance on development and develop skills of identifying gender roles, rights, responsibilities and relationships on development. Besides the students will also learn the attitudinal change to internalize gender equity concerns as fundamental human rights and also enhance the capability for identifying and analyzing gender issues in agriculture and allied sectors.

Theory

UNIT I: Gender concepts, issues and challenges in development; Gender roles, gender balance, status, need and scope; Gender analysis tools and techniques.

UNIT II: National policy for empowerment of women since independence; Developmental programmes for women; Gender mainstreaming in agriculture and allied sectors – need and relevance; Gender budgeting – A tool for empowering women.

UNIT III : Women empowerment –Dimensions; Women empowerment through SHG approach; Women entrepreneurship and its role in economic development; Public Private Partnership for the economic empowerment of women; Building rural institution for women empowerment; Women human rights; Action plans for gender mainstreaming.

Practical

Visits to rural institutions of women for studying in the rural institutions engaged in Women empowerment; Visits to entrepreneurial unit of women for studying the ways and means of establishing entrepreneurship units for Women and their development and also SWOT analysis of the Unit; Visit to Center for women development - NIRD to study the different activities related to projects and research on gender; Visit to gender cell, Office of the Commissioner and Director of Agriculture, Hyderabad, to study the mainstreaming of gender concerns and gender budget of the department.

Suggested Readings

Grover I & Grover D. 2002. Empowerment of Women. Agrotech Publ. Academy.

Porter F, Smyth I & Sweetman C.1999. Gender Works: Oxfarm Experience in

Policy and Practice. Oxfarm Publ.

Raj MK. 1998. Gender Population and Development. Oxford Univ. Press.

Sahoo RK & Tripathy SN. 2006. SHG and Women Empowerment. Anmol Publ.

Sinha K. 2000. Empowerment of Women in South Asia. Association of

Management Development Institution in South Asia, Hyderabad.

Thakur Joshi S. 1999. Women and Development. Mittal Publ.

Vishwanathan M. 1994. Women in Agriculture & RD. Rupa Books.

DX-627 (2+1): Entrepreneurship Development

Objective

The first part of the course is intended to provide overall picture of planning and development of enterprises for extending sustainable livelihoods for rural people. The second part of the course is structured to help the students to gain knowledge and skills in different concepts and techniques of management in extension organizations.

Theory

UNIT I : Entrepreneurship – Concept, characteristics, Approaches, Theories, Need for enterprises development. Agri – entrepreneurship – Concept, characteristics, Nature and importance for sustainable Livelihoods. Traits of entrepreneurs – Risk taking, Leadership, Decision making, Planning, Organising, Coordinating and Marketing, Types of Entrepreneurs. Stages of establishing enterprise – Identification of sound enterprise, steps to be considered in setting up an enterprise, feasibility report, product selection, risk and market analysis, legal requirements. Project Management and Appraisal – Market, Technical, Financial, Social Appraisal of Projects.

UNIT II : Micro enterprises – Profitable Agri enterprises in India – Agro Processing, KVIC industries. Micro financing – meaning, Sources of Finance, Banks, Small scale industries development organizations. Marketing for enterprises – Concept, planning for marketing,

target marketing, Competition, market survey and strategies, Product sales and promotion. Gender issues in entrepreneurship development – Understanding gender and subordination of women, Gender as a development tool, Policy approaches for women entrepreneurship development. Success and Failure stories for enterprises – Issues relating to success and

failure of enterprises – Personal, Production, Finance, Social, Marketing.

Ph.D. Courses ( First semester)

DX- 711 (3+0): Organizational Management

Objective

To acquaint the students with the general administration, management and motivational techniques for organizational change and development.

Theory

UNIT I : Concept, approaches and functions of management. Principles and process of organization, hierarchy of organization, departmentalisation. Authority and responsibility. Components of individual behaviour in organization. Organizational climate, decision making by consensus and participation by subordinates.

UNIT II : Motivation- nature and significance, motivational process, theories of motivation with respect to dairy & animal husbandry work. Importance of human needs, priority of needs, Managing work motivation.

UNIT III : Conflict – types and management. Leadership and its role in conflict resolution. Morale in organizations, organizational factors affecting morale, attitude, and productivity, methods of improving morale and evaluation of morale. Performance appraisal process.

UNIT IV : Supervision– principles, techniques and functions of supervision. Qualities of supervisor, supervisor-subordinate relationship and interaction process. Changing organizational structure and system, changing organizational climate and interpersonal style, issues and choice involved in making organizational climate.

UNIT V : Organization development– history, nature, characteristics, assumptions and process. Organization development interventions.

Suggested Readings


DX- 712 (2+1):Farm Journalism and Public Relations

Objective

To sensitize students about the role of mass media, news papers, magazines, radio, T.V. and internet for promoting dairy & animal husbandry.

Theory

UNIT I : Concept of farm journalism and communication. Journalism as a means of mass-communication and its role in dairy development. Opportunities, strength and limitations. Ethics and principles of journalism for effective writing.

UNIT II : Art of writing, news items, news stories, feature articles, success stories, magazines, bulletins, folders etc. Fundamentals of lay-out in writing. Writing of research papers and popular articles in journals and farm magazines.

UNIT III : Methods and techniques of broadcasting of farm programmes. Writing scripts for radio and televisions. Importance of public relations in dairy and animal husbandry extension.

UNIT IV : Rapport building with different categories of clients involved in dairy and animal husbandry extension programmes. Art of speaking. Importance of listening and reading. Relations with press media.

UNIT V : Event management, Organization of press meet. Qualities of a good public relation manager. Writing for press news.

Practical

Designing and preparation of news stories, feature articles, success stories related to dairy farming and/ or animal husbandry. Designing and preparation of magazines, folders, popular research articles, radio and T.V. scripts. Visit to agricultural information and communication centre to record the activities of preparation, editing and publication of news articles and research publications. Exercise on the art of good speaking in class-room and field situations.

Suggested Readings


DX-713(2+1): Advances in Training Technology

Objective

• Plan and design a training programme

• Plan & Develop effective training sessions

• Manage difficult situations while organizing training programmes

• Use different advanced participatory training methods

Theory

UNIT I : Paradigm shift in training - learning scenario, Training Approaches – Experiential learning - laboratory - organization development (system) approaches; Training Design, Designing an effective training programme, Harmonizing training needs, Course Objective, content and methods.

UNIT II : Designing an effective training session - the semantics involved, Designing experiential training sessions, simulation exercises, and openness in training transaction - managing dilemmas, ambivalence and conflicts and confusion (for both trainers and trainees).

UNIT III : Recent Training Techniques for understanding and facilitation team building, group dynamics, motivation and empowerment, laboratory methods: micro-lab process work, and sensitivity training, Psychological instruments as training tools: TAT, Inventories, Cases, etc.

UNIT IV : Participatory Training Techniques - Lecture, Brainstorming, Group discussion and Training Games. Role Play, Psycho-drama, Coaching, Counselling, etc., Trainer‘s roles and dilemmas, Factors Effecting Training Effectiveness and Training Evaluation.

Practical

Techniques of participatory training need assessment. Formulation of Course Objective, design of training programmes. Simulation exercises. Participatory training methods - Role Play & Brainstorming, Group discussion and Counselling and Conducting experiential learning sessions. Training evaluation - Techniques of Knowledge, Skill & Attitude evaluation. Visit to training institutions and study of training technologies followed.

Suggested Readings

Agochiya D. 2002. Every Trainer’s Handbook. Sage Publ.

Alan B & Calardy 2004. Five Case Studies in Management Training. Jaico Publ.

Kumar A. 2000. Management Training Process. Anmol Publ.

Leslie Rae. 1998. Techniques of Training. Jaico Publ.

Lynton RP & Pareek U. 1999. Training for Development. 2nd Ed. Vistar Publ.

Reid MA. 1997. Training Interventions, Managing Employee Development. Jaico. Publ.

Samanta RK. 1993. Training Methods for Management and Development. M.D. Publ.

Sethy ED. 2003. A Practical Hand Book on Training. Anmol Publ.

DX- 714 (2+0): Dynamics of Change

Objective: To make the students aware of dynamics of change, group dynamics and social change.

Theory

UNIT I : Definition of change, development, social and cultural change. Dimensions, characteristics, types, rate & directions of social change. General conditions of social change.

UNIT II : Process of change. Concept, importance and problems of planned change. Role of change agents. Approaches of change agents towards planned change. Acceptance and rejection to planned change in animal husbandry. Techniques for accelerating change.

UNIT III : Theories of change: Darwin, Kurt, Lewin, Ogburn & influence process of change, assessment of resources, fixation of change objective, evaluating change effect. Barrier to change- psychological, social & economical, stimulants to change: psychological, social & economical.

UNIT IV : Agrarian changes with reference to dairy development.

Suggested Readings : Selected articles from journals.

DX- 715 (2+0): Policies and Regulations in Dairy & Livestock Sector

Objective

To sensitize the students about policies and regulations in dairy & animal husbandry sector.

Theory

UNIT I : World Trade Organization in relation to dairy & livestock sector. Impact of WTO on Indian international trade of food products of animal origin, Intellectual Property Rights in relation to dairy & animal husbandry.

UNIT II : HACCP, Sanitary and phyto-sanitary measures to protect the animals‘ life and health, food safety uses in relation to animal husbandry sector. Introduction to Agreement on Technical Barriers to Trade (ATBT).

UNIT III : Animal welfare laws- legislations in dairy and animal sciences.

UNIT IV : Prevention of Cruelty to Animals Act-1960 and Rules. Animal Welfare Board, ABC Programme. Acts related to animals and animal diseases. Animal quarantine and certification.


DX- 721(3+1): Advanced Research Techniques in Social Research

Objective

To train the students about various research and management techniques/ methods applicable to animal husbandry researches.

Theory

UNIT I : Measurement– meaning and levels, tests, and scales. Different types of Variables.

UNIT II : Techniques of attitude scale construction viz. paired comparison, equal appearing interval, successive interval, summated ratings, scalogram analysis.

UNIT III : Measurement of reliability and validity of tests and scales. Sociometry. Critical incidence techniques. Q – sort technique, observation techniques, case studies.

UNIT IV : Experimental and quasi experimental research designs. Content analysis and projective techniques.

UNIT V :Multivariate analysis, systems analysis, principle component analysis, discriminate analysis and their application in extension education research.

Practical

Exercises on scaling techniques, attitude scale construction – Paired Comparison, Equal Appearing interval, Summated Rating Scale, Critical Incident Technique, Knowledge Test.

Suggested Readings: Selected articles from journals.

DX- 722 (2+1): Organizational Communication

Objective

To sensitize the students towards communication and networking to increase the efficiency of an organization.

Theory

UNIT I: Organizational communication– its importance, function and characteristics. Understanding of organizational communication. Types of organizational communication– upward, downward, diagonal and grapevine. Communication network.

UNIT II :Effectiveness and efficiency of organizational communication.

UNIT III :Essentials of a sound organizational communication system. Social and Psychological barriers to effective organization communication. Causes of poor organization communication.

Practical

Studies on organizational communication patterns in dairy & animal husbandry


DX- 723 (2+1): Educational Technology

Objective

To acquaint students with different concepts of education technology and

preparation of teaching aids

Theory

UNIT I :Educational Technology – Meaning, concepts and components. Curriculum development at macro and micro levels. Formulation of instructional objectives.

UNIT II : Preparation of course outline for instructions, lesson planning. Designing instructions for theory and practical, Instructional methods and devices in class room instruction, computer aided learning. Understanding learners‘ behaviour, learning styles, motivating learners.

UNIT III : Student counselling and guidance, Student evaluation – meaning and methods, construction of measuring instrument – question banking.

UNIT IV : Performance appraisal of teachers –meaning and methods, construction of assessment instruments. Use of library for effective learning.

Practical

Preparation of course outline, Preparation of lesson plans, Planning and preparation of instructional aids, Individual classroom instructional exercises, Development of student evaluation instrument, Development of performance appraisal instrument for teachers.

Suggested Readings: Selected articles from journals.

DX-724 (2+1) : Advances in Extension

Objective

To acquaint the students with the recent development in extension.

Theory

UNIT I : Important concepts in extension science; various schools of thought; Systems concept in extension.

UNIT II : Changing approaches – Farmer participatory approaches; Global concepts of extension as applied to Indian Context.

UNIT III : Recent trends in extension. Privatisation of extension. Public Private Partnership. Contract farming. Organic dairy farming and animal husbandry. Indicators of sustainable dairy farming, Animal welfare programmes

UNIT IV : Various stakeholders in Dairy development; stakeholder analysis, problem tree

Suggested Readings

Blackburn DJ. 1989. Foundations and Changing Practices in Extension. Univ. of Guelph, Canada.

Jones GE. (Ed). 1985. Investing in Rural Extension: Strategies and Goals. Elsevier.

Roling N. 1988. Extension Science. Cambridge Univ. Press.

DX- 790 (0+2): SPECIAL PROBLEM

Objective

To provide expertise in handling practical research problem(s).

Practical

Short research problem(s) involving contemporary issues and research techniques

Major Subject: AGRONOMY (Forage Production)

Semester-I

Sr.No. Course No. Title of course Credit hours

1. FP-611 Modern concepts in Crop Production 3+0

2. FP-612 Soil Fertility and Nutrient Management 2+1

3. FP-613 Principles and Practices of Water Management 2+1

4. FP-614 Agronomy of Forage Crops 2+1

5. SS 611: Concepts of Soil Science 2+1

Semester-II

5. FP-621 Principles and Practices of Weed Management 2+1

6. FP-622 Seed Production Agronomy 2+1

7. FP-623 Grassland and Pasture Management 2+1

8. FP-624 Crop Ecology and Crop Physiology 3+0

Minor Subject: Animal Nutrition

Semester-I

1. AN-614 Non Conventional Feed stuffs and toxic 2+2

Constituents/Antimetabolites in animal feed

Stuffs.

Semester-II

2. AN-621 Animal Nutrition-Minerals, Vitamins and Feed 3+1

Additives.

Supporting subject: Dairy Economics & Statistics.

Semester-I

1. ES-624 Agricultural Finance and Project Management 2+1

Semester-II

2. ES-628 Design of Experiments 3+2

FP-619 Seminar

FP 611 MODERN CONCEPTS IN CROP PRODUCTION 3+0

Theory

Crop growth analysis in relation to environment ; agro-ecological zones of India.

Quantitative agro-biological principles and inverse yield nitrogen law; Mitscherlich yield

equation, its interpretation and applicability; Baule unit.

Effect of lodging in cereals; optimization of plant population and planting geometry in

relation to different resources, concept of ideal plant type and crop modeling for desired crop

yield.

Scientific principles of crop production; crop response production functions ; concept of soil-

plant relations ; yield and environmental stress.

Integrated farming systems, organic farming, and resource conservation technology including

modern concept of tillage ; dry farming. Determining the nutrient needs for yield potentiality

of crop plants, concept of balanced nutrition and integrated nutrient management ; precision

agriculture.

FP 612 Soil Fertility and Nutrient Management 2+1

Theory

Soil fertility and productivity - factors affecting these ; features of good soil management;

problems of supply and availability of nutrients; relationship between nutrient supply and

crop growth; organic farming-basic concepts and definitions.

Criteria of essentiality of nutrients. Essential plant nutrients - their functions, nutrient

deficiency symptoms ; transformation and dynamics of major plant nutrients.

Preparation and use of farm yard manure, compost, green manure, vermi-compost, bio

fertilizers and other organic concentrates, their composition, availability and crop responses ;

recycling of organic wastes and residue management.

Commercial fertilizers; composition, relative fertilizer value and cost; crop response to

different nutrients, residual effects and fertilizer use efficiency, fertilizer mixtures and grades;

agronomic, chemical and physiological methods of increasing fertilizer use efficiency;

nutrient interactions.

Time and methods of application of manures and fertilizers; foliar application and its

concept; relative performance of manures and fertilizers; economics of fertilizer use;

integrated nutrient management; use of vermi-compost and crop residue.

Practical

- Determination of soil pH, EC, organic C, total N, available N, P, K and S in soils.

- Determination of total N, P, K and S in plants.

- Interpretation of interaction effects and computation of economic and yield optima.

- Identification of fertilizers and manures.

FP - 613 PRINCIPLES AND PRACTICES OF WATER MANAGEMENT 2+1

Theory

Water and its role in plants; water resources of India, major irrigation projects, extent of area

and crops irrigated in India and different states.

Water movement in soil and plant, transpiration; soil-water-plant relationships; water

absorption by plants; plant response to water stress, crop plant adaptation to moisture stress

conditions. Dry land farming and water management. Water harvesting and moisture

conservation techniques.

Soil, plant and meteorological factors determining water needs of crops, scheduling, depth

and methods of irrigation, micro irrigation system; fertigation; management of water in

controlled environments and polyhouses.

Water management of the crops and cropping systems; quality of irrigation water and

management of saline water for irrigation; water use efficiency. Excess of soil water and

plant growth; water management in problem soils; drainage requirement of crops and

methods of field drainage, their layout and spacing.

Practical

- Measurement of soil water potential by using tensiometer, and pressure plate and

membrane apparatus.

- Soil –moisture characteristics curves.

- Water flow measurements using different devices.

- Determination of irrigation requirements.

- Calculation of irrigation efficiency.

- Determination of infiltration rate.

FP-614 Agronomy of Forage Crops 2+1

Theory

Adaptation, distribution, varietal improvement, agro-techniques and quality aspects including

anti-quality factors of important fodder crops like maize, Sorghum +Teosinte, bajra, guar,

cowpea, oats, barley, berseem , senji, lucerne , mustard, turnip, hybrid napier grass, Guinea

grass, rye grass, red clover, white clover, Lasiuras, Cenchrus etc.

Suitable fodder rotations of fodder crops and their mixtures for different agroclimatic zones

of the country.

Year– round fodder production. Principles and methods of hay and silage making, chemical

and biochemical changes, nutrient losses and factors affecting quality of hay and silage; use

of physical and chemical enrichment and biological methods for improving nutritive value of

poor quality fodder. Economics of fodder cultivation.

Practical

- Identification of important fodder crops, grasses and weeds.

- Practical training of farm operations in raising of fodder crops.

- Canopy measurement and yield estimation.

- Estimation of pH and aminonical nitrogen of silage.

- Maintenance of herbarium.

- Estimation of crude protein, NDF, ADF, lignin, silica, cellulose.

Supporting Course: Soil Science- for M.Sc./Ph.D. Agronomy (Forage Production)

students

Semester-I

SS 611: Concepts of Soil Science Credit hour: 3(2+1)

Theory:

Unit-I: Soil as a natural body and medium for plant growth; nature and origin of soil, soil

formation, classification and survey. Soil physical, chemical and biological properties in

relation to crop production and soil- water-plant relations.

Unit-II: Types, factors and causes of land degradation, Land capability classification,

Problem Soils and their distribution in India. Nature and characteristics of acidic, salt-

affected and waterlogged soils of India. Reclamation and management of problem soils, use

of amendments and drainage.

Unit-III: Sources of soluble salts and other impurities in water; quality of different water

resources in India; factors affecting use of poor quality irrigation water for crop production;

management practices for using saline-sodic waters; sewage and industrial effluents for

irrigation.

Unit-IV: Crop production techniques in problem soils- crops, varieties, cropping systems and

agronomic practices, salt tolerant crops

Unit-V: Fertilizers, insecticides and their effects on soil.

Practical:

Soil sampling for different purposes

Soil profile & its characteristics

Bulk density, particle density and aggregate size analysis of soil

Identification of fertilizers & their application

pH, EC and OC determination of soils

Cation and anions analysis of irrigation water

Determination of micronutrients

Lime and Gypsum requirement of problem soils

FP 621 Principles and Practices of Weed Management 2+1

Theory

Weed biology and ecology, crop-weed competition including allelopathy; principles and

methods of weed control and classification .

Herbicides introduction and history of their development; classification based on chemical,

physiological application and selectivity; mode and mechanism of action of herbicides.

Herbicide structure-activity relationship, factors affecting the efficiency of herbicides;

herbicide formulations, herbicide mixtures, weed control through bio herbicides myco-

herbicides and allelochemicals; Degradation of herbicides in soil and plants; herbicide

resistance in weeds and crops and its management, herbicide rotation.

Weed management in major crops and cropping systems; parasitic weeds, weed shifts in

cropping systems; aquatic and perennial weed control. Integrated weed management, cost

benefit analysis of weed management.

Practical

- Identification of important weeds and weed seeds.

- Preparation of a weed herbarium.

- Weed survey in crops and cropping systems.

- Crop-weed competition studies.

- Preparation of spray solutions of herbicides for high and low-volume sprayers.

- Use of various types of spray pumps and nozzles and calculation of swath width.

- Economics of weed control.

- Herbicide residue analysis in plant and soil.

- Calculation of herbicidal requirement and diagnosis of herbicide injury.

FP- 622 SEED PRODUCTION AGRONOMY 2+1

General principles of seed production and certification. Problems of seed production in India

with special reference to forage crops. Seed production techniques and agronomical practices

of important cereals, pulses, and forage crops. Seed industry in the country and role of

various agencies, seed morphology, seed multiplication chain, seed purity, seed health,

dormancy, seed vigor, hybrid seed production, seed treatment, seed viability, seed quality,

physiology of seed germination, seed testing for germination and seedling evaluation, seed

certification, processing, grading and storage, distribution and marketing, storage grain pests.

Practical

Seed sampling and evaluation of seed quality on the basis of purity and germination

rouging, detaseling, inspection.

Familiarization with seed processing equipments and materials

Precautions for seed storage

Comparison of farmer’s saved seed with certified seed.

Sowing and maintenance of seed production fields of important crops .

Visits to commercial seed production fields, seed processing plants and sale counters of seed

agencies.

FP-623 GRASSLANDS AND PASTURES 2+1

Theory

Importance of agrostalogy, principles of grassland ecology;

grassland ecology-community, climax, dominant species, succession, biotype,

ecological status of grasslands in India, grass cover of India,economic aspects of grasslands,

their problems and management .Improvement of grasslands.

Importance , classification , scope, status and research needs of pastures;

pasture establishment, management, improvement, renovation and utilization of natural

pastures; cultivated pastures.

Development and management of range lands and grasslands ,systems of grazing. Suitable

grass legume mixtures. Cultivation of important grasses and legumes under irrigated, rainfed

and hilly areas. Role of grasses in improvement of soil fertility; Silvi –pasture system and its

scope in India. Grazing management. Nutrient management. Importance of agroforestry;

agroforestory systems- agrisilviculture, silvipasture, agrisilvipasture, agrihorticulture; alley

cropping.

Practical

- Preparation of charts and maps of India showing different types of pastures and agro-

forestry systems.

- Identification of seeds and plants of common grasses, legumes and trees of economic

importance with reference to silvi-pasture system.

- Seed treatment for better germination.

- Methods of propagation/ planting of grasses and trees in silvipastoral system.

- Fertilizer application in strip and silvipastroal systems.

- Estimation of protein content in loppings of important fodder trees.

- Visit to Indian Grassland and Fodder Research Institute, Jhansi and Palampur.

FP-624 Crop Physiology and Ecology 3+0

Plant growth and development, seed germination, photo-periodium vernalization,

dormancy and plant movement. Enzymes and plant growth regulators, their mode of action

and functions in relation to crop production. Nutrient absorption, translocation, functions and

deficiency sysmptoms. Photosynthesis and respiration. Draught, frost and salt resistance.

Basic concept and principles of crop ecology, agricultural systems, ecology of

cropping systems, principles of plant distribution and adaptation, crop and world food supply;

physiological limits of crop yield and variability in relation to the ecological optimum;

Ecosystem characteristics, types and functions, terrestrial ecology, flow of energy in

ecosystem, ecosystem productivity, biomass, succession and climax concept. Physiological

response of crop plants to light, temperature , CO2, moisture and solar radiation; influence of

climate on photosynthesis and productivity of crops; effect of global climate change on crop

production.

Exploitation of solar energy in crops; vertical distribution of temperature; efficiency

in crop production. Competition in crop plants; environmental pollution, ecological basis of

environmental management and environment manipulation through agronomic practices.

FORAGE RESEARCH AND MANAGEMENT CENTRE

NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL

Ph. D. AGRONOMY (FORAGE PRODUCTION)

Major Field: Agronomy (19 Credits)

Minor Field: Animal nutrition (09 Credits)

Supporting Field: (03Credits)

Seminar: (02Credits)

Thesis: (45Credits)

Total (Minimum) (75Credits)

Semester-wise Distribution of Courses

Course No. Name of the Courses L P

I Semester

FP 711 Modern Concepts in Agronomy * 3 0

FP 712 Advances in weed management 3 0

FP 713 Recent Trends in fodder and pasture crops

production*

2 1

FP 714 Soil fertility and Nutrient management 2 1

FP 715 Experimental techniques in Agronomy* 2 2

Minor

II Semester

FP 721 Principles and Practices of Organic Farming 2 1

FP 722 Recent Concept of water management 2 1

FP 723 Advances in Seed production and management 2 1

FP 724 Agrostology and Agroforestry 2 1

FP 725 Crop Ecology and Climate Change 3 0

FP 726 Farming Systems 2 1

Minor

Supporting

III-VI Semester

FP 731 Seminar 2 0

FP 732 Research 0 45

*Core courses for Ph.D.

COURSE STRUCTURES FOR Ph.D. AGRONOMY (FP)

FP 711: MODERN CONCEPTS IN AGRONOMY 3(3+0) SEM-I

Objective:

To acquaint the students about the recent developments in agronomy and resource management.

Theory:

UNIT I

Environmental concerns related to intensive use of agricultural inputs. Sustainable agriculture -

need, scope, practices and economic evaluation, holistic approach of farming systems. Agro-

physiological basis of variation in yield, role of agro-biodiversity in sustainable food production,

GM crops, crop diversification for improved food and nutritional security.

UNIT II

Conservation agriculture, modern approaches for improving resource-use efficiency, crop residue

management in multiple cropping systems. Principles and practices of conservation tillage and

watershed management, carbon sequestration.

UNIT III

Precision farming - current status and opportunities for adoption in India. GIS, GPS and remote

sensing for crop management, global warming.

UNIT IV

Contract farming - concept, scope, partnerships, types, characteristics, management and

administration, problems and advantages for farmers/ sponsors, WTO issues in agriculture.

UNIT V

Crop modeling, systems classification; flow charts, modeling techniques and methods of integration

- state, rates and driving variables, feedbacks and relational diagrams information technology,

elementary models for crop growth based on basic methods of classical growth analysis.

UNIT VI

Protected agriculture - concept, characteristics, types, scope and limitations in India. Plant nutrition -

challenges and tasks ahead. Stress crop production.

Suggested Readings:

1. Ernst, van Heum and Kees, van der Post. 2004. Protected Cultivation: Construction,

requirements and use of greenhouse in various climates. Agromisa Foundation, Wageningen,

Netherlands.

2. Gordan, G. 1992. System Simulation. 2nd Ed. Prentice Hall. Delhi.

3. Govardhan, V. 2000. Remote Sensing and Water Management in Command Areas:

Agroecological Prospectives. IBDC.

4. Jana, B.L. 2008. Precision Farming. Agrotech Publishing Academy, Udaipur.

5. Murty, J.V.S. 1998. Watershed Management. New Age International, New Delhi.

6. NAAS, 2009. State of Indian Agriculture. National Academy of Agricultural Sciences, New

Delhi.

7. Narasaiah, M.L. 2004. World Trade Organization and Agriculture. Sonali Publ.

8. Negi, S.S. 2008. Biodiversity and its Conservation in India. Indus Publishing Company.

9. Palaniappan, SP. and Annadurai, K. 2006. Organic Farming - Theory and Practice. Scientific

Publ.

10. Penning de Vries, F.W.T. & Van Laar, HH. (Eds.). 1982. Simulation of Plant Growth and Crop

Production. Wageningen Centre for Agricultural Publications and Documentation, Netherlands.

11. Ritchie, J.T. and Hanks, J. 1991. Modeling Plant and Soil Systems. American Society of

Agronomy, Madison.

AGRON 712: ADVANCES IN WEED MANAGEMENT 3(3+0) SEM - I

Objective: To teach about the changing weed flora, new herbicides, their resistance, toxicity,

antidotes and residue management under different cropping systems.

Theory

UNIT-I: Crop-weed competition in different cropping situations; changes in weed flora, various

causes and effects.

UNIT-II: Physiological and biological aspects of herbicides, their absorption, translocation,

metabolism and mode of action; selectivity of herbicides and factors affecting them.

UNIT-III: Climatic factors and phytotoxicity of herbicides; fate of herbicides in soil and factors

affecting them, residue management of herbicides, adjuvants.

UNIT-IV: Advances in herbicide application techniques; herbicide resistance; antidotes and crop

protection compatibility of herbicides of different groups; compatibility of herbicides with other

pesticides.

UNIT-V: Development of transgenic herbicide resistant crops; herbicide development, registration

procedures.

UNIT-VI: Relationship of herbicides with tillage, fertilizer and irrigation; bioherbicides,

allelochemical herbicide bioassays.

Suggested Readings

Aldrich RJ & Kramer R.J. 1997. Principles in Weed Management. Panama Publ.

Ashton FM & Crafts AS. 1981. Mode of Action of Herbicides. 2nd Ed. Wiley-Inter Science.

Gupta OP. 2000. Weed Management – Principles and Practices. Agrobios.

Mandal RC. 1990. Weed, Weedicides and Weed Control - Principles and Practices. Agro- Botanical

Publ.

Rao VS. 2007. Principles of Weed Science. Oxford & IBH.

Ross MA & Carola Lembi A. 1999. Applied Weed Science. 2nd Ed. Prentice Hall.

Subramanian SAM & Kumar R.J. 1997. All About Weed Control. Kalyani.

Zimdahl RL. 1999. Fundamentals of Weed Science. 2nd Ed. Academic Press.

FP 713: RECENT TRENDS IN FODDER AND PASTURE CROP PRODUCTION 3(2+1)

SEM-I

Objective:

To teach the crop husbandry, conservation and utilization of different fodder crops, pastures and tree-

forage crop-based systems

Theory:

UNIT I: Introduction, origin, history, distribution, adaptation, classification, climate, soil, varieties,

water, weed management and nutrient requirement of important cultivated fodder crops like maize,

pearlmillet, teosinte, cluster bean,, cowpea, oats, barley, berseem, senji, lucerne etc.

UNIT II: Introduction, origin, history, distribution, adaptation, classification, climate, soil, varieties,

water, weed management and nutrient requirement of important forage crops/grasses/ legumes, like,

napier and hybrid napier grass, guinea grass, Lasiuras, buffel grass, stylo, suitable weed flora for

fodder etc.

UNIT III: Anti-quality factors of important fodder crops, forage grasses and legumes. Principles and

methods of hay and silage making; chemical and biochemical changes, nutrient losses and factors

affecting quality of hay and silage; use of physical and chemical enrichments and biological methods

for improving nutrition; value addition of poor quality fodder.

UNIT IV: Natural grasslands of India. Establishment of pastures and their management with special

reference to weed control and fertilization including micronutrients important to animals, defoliation

and its effects, regeneration of infested pastures.

UNIT V: Wasteland development - selection of species, planting methods and problems of seed

germination in agro-forestry systems. Lopping and coppicing in agro-forestry systems.

Practicals:

Practical training of farm operations in raising fodder crops, canopy measurement.

Yield and quality estimation, viz. crude protein, NDF, ADF, lignin, silica, cellulose etc. of various

fodder and forage crops.

Anti-quality components like HCN in sorghum and such factors in other crops.

Hay and silage making

Identification of seeds and plants of common grasses, legumes and trees of economic

importance with reference to agro-forestry.

Methods of propagation/planting of grasses, trees in silvipastoral system.

Fertilizer application in strip and silvi-pastroal systems.

Visit to IGFRI / NRCAF, Jhansi.

Suggested Readings:

1. Das, N.R. 2007. Introduction to Crops of India. Scientific Publ. Narayanan

2. George, Thomas, C. 2003. Forage Crop Production in the Tropics. Kalyani Publishers.

3. IGFRI. 1999. Forage Production Technology - A Bulletin, by P.S. Tomar, N.P. Shukla and S.N. Tripathi

4. Sen, N.L., Dadheech, R.C., Dashora, L.K. and Rawat, T.S. 2004. Manual of Agroforestry and Social

Forestry. Agrotech Publ.

5. Singh, Panjab, Pathak, P.S. and Roy, M.M.1994. Agroforestry System for Sustainable Use. Oxford & IBH.

6. Singh, S.P. 1994. Handbook of Agroforestry. Agrotech Publ.

7. Solanki, K.R. 2000. Multipurpose Tree Species: Research, Retrospect and Prospects. Agrobios.

8. Tejwani, K.G. 1994. Agroforestry in India, Oxford and IBH Publisher.

9. Young, A. 1997. Agroforestry for Soil Management, 2nd

edition. CAB International Publishers.

FP 714: SOIL FERTILITY AND NUTRIENT MANAGEMENT 3(2+1) SEM - I

Objective: To impart knowledge of fertilizers and manures as sources of plant nutrients and apprise

about the integrated approach of plant nutrition and sustainability of soil fertility.

Theory

UNIT-I: Soil fertility and productivity - factors affecting; features of good soil management; problems

of supply and availability of nutrients; relation between nutrient supply and crop growth; organic

farming - basic concepts and definitions.

UNIT-II: Criteria of essentiality of nutrients; Essential plant nutrients – their functions, nutrient

deficiency symptoms; transformation and dynamics of major plant nutrients.

UNIT-III: Preparation and use of farmyard manure, compost, green manures, vermicompost,

biofertilizers and other organic concentrates their composition, availability and crop responses;

recycling of organic wastes and residue management.

UNIT-IV: Commercial fertilizers; composition, relative fertilizer value and cost; crop response to

different nutrients, residual effects and fertilizer use efficiency, fertilizer mixtures and grades;

agronomic, chemical and physiological methods of increasing fertilizer use efficiency; nutrient

interactions.

UNIT-V: Time and methods of manures and fertilizers application; foliar application and its concept;

relative performance of organic and inorganic manures; economics of fertilizer use; integrated

nutrient management; use of vermin compost and residue wastes in crops.

Practicals

• Determination of soil pH, ECE, organic C, total N, available N, P, K and S in soils

• Determination of total N, P, K and S in plants

• Interpretation of interaction effects and computation of economic and yield optima

Suggested Readings

Brady NC & Weil R.R 2002. The Nature and Properties of Soils. 13th Ed. Pearson Edu.

Fageria NK, Baligar VC & Jones CA. 1991. Growth and Mineral Nutrition of Field Crops. Marcel

Dekker.

Havlin JL, Beaton JD, Tisdale SL & Nelson WL. 2006. Soil Fertility and Fertilizers. 7th Ed. Prentice

Hall.

Prasad R & Power JF. 1997. Soil Fertility Management for Sustainable Agriculture. CRC Press.

Yawalkar KS, Agrawal JP & Bokde S. 2000. Manures and Fertilizers. Agri-Horti Publ.

FP 715: EXPERIMENTALTECHNIQUES IN AGRONOMY 4(2+2) SEM-I

Objective: To teaching methodology of planning, layout, data recording, analysis, interpretation and

report writing of agronomic experiments

Theory:

UNIT I-Historical aspects of field experimentation, principles and practices of field experimentation

UNIT II-Identification of research problem and preparation of research project proposal. Presentation

of data and report writing.

UNIT III-Planning of experiments, recording of data - before layout of experiment, during crop

growth and after harvest. Selection of experimental design, layout of experiment, number of

treatments / replications, plot size, border effect etc. Techniques for increasing the precision for an

experiment.

UNIT III-Interpretation of data from weed control, irrigation, fertilizer and cropping system

experiments. Interactions in factorial experiments.

UNIT IV-Contrast analysis, pooled analysis, data transformation. Evaluation of direct, residual and

cumulative effects of treatments

UNIT V-Correlation and regression analysis, and their application. Energetics and economic analysis.

UNIT VI-Analysis of data of typical agronomic experiments. Nutrient and water balance sheets.

Statistical softwares and their application.

Practicals:

Practical considerations in field experimentation.

Overview of softwares in agricultural research and analysis of data.

Analysis of data of field experiments and Use of excel in data analysis.

Statistical analysis of data using MSTATC.

Calculation and interpretations of interactions of factorial experiments.

Calculation of direct, residual and cumulative effects of treatments in cropping systems.

Exercise on confounding designs.

Exercise on data transformation.

Exercise on missing plot analysis.

Exercise on pooled analysis of data over years/locations.

Exercise on linear regression equation.

Exercise on quadratic regression equation.

Economic analysis of field crop production.

Exercise on determination of optimum economic dose of fertilizers.

Suggested Readings:

1. Clewer, A.G. and Scarisbrick, D.H. 2001. Practical Statistics and Experimental Design for Plant and Crop

Science. John Wiley and Sons Ltd. West Sussex, England

2. Cochran, W.G. and Cox, G.M. 1992. Experimental Designs. John Wiley and Sons, Inc. Toranto, New York,

USA.

3. Darmaraju Raghavarao, 1983. Statistical Techniques in Agricultural and Biological Research. Oxford and IBH

Publishing Co. New Delhi.

4. Das, N.R. 2008. Agronomic Research Management. Agrotech Publishing Academy, Udaipur.

5. Gomez, K.A. and Gomez, A.A. 1984. Statistical Procedures for Agricultural Research. John Wiley and Sons,

Singapore.

6. Rangaswamy, R. A 2006. Text Book of Agricultural Statistics. New Age International (P) Limited publishers.

New Delhi.

FP 721: PRINCIPLES AND PRACTICES OF ORGANIC FARMING 3(2+1) SEM-II

Objective: To teach the principles and practices of organic farming for sustainable crop production.

Theory:

UNIT I: Definition, concepts, history and importance of organic farming; organic production scenario

in the world, relevance and scope in India, principles, myths and constraints. Limitations of organic

farming.

UNIT II: Relevance of organic farming with reference to international trade, climate change, carbon

trading and carbon sequestration and human health. Biodynamic farming.

UNIT III: Package of practices for organic crop production – farm designing, crop planning, site

selection, conversion period, conservation tillage, selection of seed / seedlings, availability and use of

organic inputs, viz. vermicompost, biofertilizers, compost, green manures for crop nutrition, water

and weed management, crop protection, harvesting and post harvesting processing / care.

UNIT IV: Production technology and availability of different organic inputs, viz. vermicompost,

biofertilizers, improved compost, green manure, bio-pesticides and plant products, crop-specific

package of practices for organic production of different food, vegetable and flower crops.

UNIT V: Changes in physical, microbiological and chemical properties of soil. Evaluation of soil and

produce quality. Certification of organic produce and process, certification agencies, group

certification, marketing, success stories, potential organic production areas/ crops of India.

Practicals:

Technique of bio fertilizers application and their response in crops.

Technique of bio-pesticide and pheromones application and their response in crops.

Quality standards, inspection, certification and labeling and accreditation procedures for

farm produce from organic farms.

Techniques of growing green manure crops.

Visit to National Centre for Organic Farming (NCOF).

Visit to blue-green algae centre of IARI, vermin-compost and bio-fertilizers production unit.

Visit to bio-pesticide production units, Centre for Protected Crop Production, organic crop

production farm.

Suggested Readings:

1. Cooper, J., Niggli, U. and Leifert, C. 2007. Handbook of Organic Food Safety and Quality.

Woodhead Publishing Limited, Cambridge.

2. FAO. 2002. Organic Agriculture, Environment and Food Security. FAO Publ.

3. Lampkin, N. 1990. Organic Farming. Press Books, lpswitch, UK.

4. Palaniappan, SP. and Anandurai, K. 1999. Organic Farming – Theory and Practice. Scientific

Publ.

5. Rao B.V. Venkata. 1995. Small Farmer Focused Integrated RuralDevelopment: Socio-

economic Environment and Legal Perspective:Publ.3, Parisaraprajna Parishtana, Bangalore.

6. Reddy, M.V. (Ed.). 1995. Soil Organisms and Litter Decomposition in the Tropics. Oxford &

IBH.

7. Sharma,A. 2002. Hand Book of Organic Farming. Agrobios.

8. Singh, S.P. (Ed.) 1994. Technology for Production of Natural Enemies. PDBC, Bangalore.

9. Veeresh, G.K., Shivashankar, K. and Suiglachar, M.A. 1997. Organic Farming and

Sustainable Agriculture. Association for Promotion of Organic Farming, Bangalore.

10. WHO. 1990. Public Health Impact of Pesticides Used in Agriculture. WHO Publ.

FP 722: RECENT CONCEPTS OF WATER MANAGEMENT 3(2+1) SEM-II

Objective:To teach the basic principles of water management and practices to enhance water

productivity

Theory:

UNIT I: Water and its role in plants; water resources of India, major irrigation projects, extent of area

and crops irrigated in India and different states. Soil-plant-atmosphere continuum, soil water

movement in soil and plants, transpiration, soil-water-plant relationships, water absorption by plants,

plant response to water stress, crop plant adaptation to moisture stress condition.

UNIT II: Soil, plant and meteorological factors determining water needs of crops; scheduling, depth

and methods of irrigation; micro-irrigation system; fertigation; management of water in controlled

environments and polyhouses

UNIT III: Water management of crops and cropping systems, management of soil moisture stress and

plant growth, strategies of using limited water supply, quality of irrigation water and management of

saline water for irrigation, water-use efficiency.

UNIT IV: Water stress – deficit and excess, its effect on growth and development, water stress injury

and resistance, management of water stress through soil and crop manipulations, excess of soil water

and plant growth; water management in problem soils

UNIT V: Drainage - concept and classification. Field drainage systems with special emphasis on crop

production and soil salinity. Inter-relationship of drainage with cropping patterns and types of

farming. Drainage requirement of crops and methods of field drainage, their layout and spacing

UNIT VI: Land suitability for irrigation, land irrigability classification; integrated water management

in command areas, institution of water management in commands, farmer’s participation in command

areas; irrigation legislation.

Practicals:

Measurement of soil water potential by using tensiometer, and pressure plate and

membrane apparatus.

Preparation of soil-moisture characteristics curves.

Water flow measurements using different devices.

Determination of irrigation requirement and irrigation efficiency.

Determination of infiltration rate, saturated/unsaturated hydraulic conductivity.

Estimation of drain spacing under surface and sub-surface method.

Soil moisture constants and measurement.

Measurement of evapo-transpiration and water requirement of crops.

Water management experiments – planning, conduct, recoding of data and interpretation

Suggested Readings:

1. Lenka, D. 1999. Irrigation and Drainage. Kalyani Publ.

2. Michael, A.M. 1978. Irrigation: Theory and Practice. Vikas Publ.

3. Paliwal, K.V. 1972. Irrigation with Saline Water. IARI Monograph, New Delhi.

4. Panda, S.C. 2003. Principles and Practices of Water Management. Agrobios.

5. Prihar, S.S. and Sandhu, B.S. 1987. Irrigation of Food Crops - Principles and Practices.

ICAR.

6. Reddy, S.R. 2000. Principles of Crop Production. Kalyani Publ.

7. Singh, Pratap and Maliwal, P.L. 2005. Technologies for Food Security and Sustainable

Agriculture. Agrotech Publ.

FP 723: ADVANCES IN SEED PRODUCTION AND MANAGEMENT 3(2+1) SEM-

II

Objective: To teach the basic principles of seed production

Theory

UNIT-I General principles of seed production.

UNIT-II Problems of seed production in India with special reference to forage crops, grasses and

fodder trees.

UNIT-III Seed production techniques and agronomical practices of important forage crops, grasses

and fodder trees including GM crops.

UNIT-IV Seed industry in the country and role of various agencies, seed morphology, seed

multiplication chain, seed purity, seed health, dormancy, seed vigor, hybrid seed production, seed

treatment, seed viability, seed quality, physiology of seed germination, seed testing for germination

and seedling evaluation,

UNIT-V Seed certification, processing, grading and storage, distribution and marketing and

management of storage grain, control of storage grain pests.

Practicals

Seed sampling and evaluation of seed quality on the basis of purity and germination

rouging, detaseling, inspection.

Familiarization with seed processing equipments and materials

Precautions for seed storage

Comparison of farmer’s saved seed with certified seed.

Sowing and maintenance of seed production fields of important crops .

Visits to commercial seed production fields, seed processing plants and sale counters of seed

agencies.

FP 724: AGROSTOLOGY AND AGROFORESTRY 3(2+1) SEM - II

Objective: To teach crop husbandry of different forage, fodder and agroforestry crops/trees along

with their processing.

Theory

UNIT-I: Agrostology: definition and importance; principles of grassland ecology: grassland

ecology – community, climax, dominant species, succession, biotype, ecological status of

grasslands in India, grass cover of India; problems and management of grasslands.

UNIT-II: Importance, classification (various criteria), scope, status and research needs of

pastures; pasture establishment, their improvement and renovation-natural pastures, cultivated

pastures; common pasture grasses.

UNIT-III: Agroforestry: definition and importance; agroforestory systems, agrisilviculture,

silvipasture, agrisilvipasture, agrihorticulture, aquasilviculture, alley cropping and energy

plantation.

UNIT-IV: Crop production technology in agro-forestory and agrostology system; silvipastoral

system: meaning and importance for wasteland development; selection of species, planting

methods and problems of seed germination in agro-forestry systems; irrigation and manuring in

agro-forestry systems, lopping and coppicing in agro-forestry systems, nutritive value of trees;

tender operation; desirable tree characteristics.

Practicals

• Preparation of charts and maps of India showing different types of pastures and agroforestry

systems

• Identification of seeds and plants of common grasses, legumes and trees of economic

importance with reference to agro-forestry

• Seed treatment for better germination

• Methods of propagation/planting of grasses and trees in silvipastoral system

• Fertilizer application in strip and silvipastroal systems

• After-care of plantation

• Estimation of protein content in loppings of important fodder trees

• Economics of agro-forestry

• Visit to important agro-forestry research stations

Suggested Readings

Chatterjee BN & Das PK. 1989. Forage Crop Production. Principles and Practices. Oxford &

IBH.

Dabadghao PM & Shankaranarayan KA. 1973. The Grass Cover in India. ICAR.

Dwivedi AP. 1992. Agroforestry- Principles and Practices. Oxford & IBH.

Indian Society of Agronomy. 1989. Agroforestry System in India. Research and Development,

New Delhi.

Narayan TR & Dabadghao PM. 1972. Forage Crop of India. ICAR, New Delhi.

Pathak PS & Roy MM. 1994. Agroforestry System for Degraded Lands. Oxford & IBH.

Sen NL, Dadheech RC, Dashora LK & Rawat TS. 2004. Manual of Agroforestry and Social

Forestry. Agrotech Publ.

Shah SA.1988. Forestry for People. ICAR.

Singh Panjab, Pathak PS & Roy MM.1994. Agroforestry System for Sustainable Use. Oxford &

IBH.

Singh SP. 1994. Handbook of Agroforestry. Agrotech Publ.

Solanki KR. 2000. Multipurpose Tree Species: Research, Retrospect and Prospects. Agrobios.

Tejwani KG.1994. Agroforestry in India. Oxford & IBH.

FP 725: CROP ECOLOGY AND CLIMATE CHANGE 3(3+0 ) SEM - II

Objective: To acquaint the students about the agricultural systems, agro-ecological regions, and

adaptation of crops to different agro-climatic conditions.

Theory

UNIT-I: Concept of crop ecology, agricultural systems, ecology of cropping systems, principles of

plant distribution and adaptation, crop and world food supply.

UNIT-II: Ecosystem characteristics, types and functions, terrestrial ecology, flow of energy in

ecosystem, ecosystem productivity, biomass, succession and climax concept.

UNIT-III: Physiological response of crop plants to light, temperature, CO2, moisture and solar

radiation; influence of climate on photosynthesis and productivity of crops.

UNIT-IV: Exploitation of solar energy in crops; vertical distribution of temperature; efficiency in crop

production.

UNIT-V: Competition in crop plants; environmental pollution, ecological basis of environmental

management and environment manipulation through agronomic practices; improvement of

unproductive lands through crop selection and management.

UNIT-VI: Effect of global climate change on crop production and climate resilient forage production.

Suggested Readings

Ambasht RS. 1986. A Text Book of Plant Ecology. 9th Ed. Students’ Friends & Co.

Chadha KL & Swaminathan MS. 2006. Environment and Agriculture. Malhotra Publ.House.

Dwivedi P, Dwivedi SK & Kalita MC. 2007. Biodiversity and Environmental Biotechnology.

Scientific Publ.

Hemantarajan A. 2007. Environmental Physiology. Scientific Publ.

Kumar HD. 1992. Modern Concepts of Ecology. 7th Ed. Vikas.Publ.

Lenka D. 1998. Climate, Weather and Crops in India. Kalyani.

Misra KC. 1989. Manual of Plant Ecology. 3rd Ed. Oxford & IBH.

Pandey SN & Sinha BK. 1995. Plant Physiology. Vikas Publ.

Sharma PD. 1998. Ecology and Environment. Rastogi Publ.

Singh J & Dhillon SS. 1984. Agricultural Geography. Tata McGraw Hill.

Taiz L & Zeiger E. 1992. Plant Physiology. Benjamin/Cummings Publ.

FP 726: FARMING SYSTEMS 3(2+1) SEM-II

Objective:

To appraise about cropping and farming systems, types of integrated farming systems under different

agro-ecosystems, farming systems research and optimization methodologies.

Theory:

UNIT I-Cropping systems – definition, indices, production potential, resource management in

cropping systems, production potential under monoculture, multiple cropping, alley cropping,

intercropping, mutli-storeyed cropping. Yield advantages in intercropping systems.

UNIT II-Farming systems - definition and importance; classification of farming systems,

characteristics, objectives and principles. Concept of sustainability in farming systems; efficient

farming systems; natural resources - identification and management.

UNIT III-Production potential of different components of farming systems. Cropping systems: as an

important component of FS, remunerative cropping systems, crop diversification.

UNIT IV-Integrated farming systems for different agro-ecosystems, interactions and resource

recycling among different enterprises.

UNIT V-Farming system research methodologies: on-farm research, on-station research and system

modeling. Preparation of different farming system models; evaluation of different farming systems.

case studies on different farming systems. Multi-criteria decision making and optimization

methodologies for designing integrated farming systems.

Practicals:

Indices for assessing cropping system efficiency.

Measurement of competition effects in intercropping systems.

Farming system analysis: Participatory Rural Appraisal, Rapid Rural Appraisal, diagnostic

survey.

Farming system analysis: Interaction with farmers, problem identification, and prioritization

and development projects/interventions for solutions to the identified problems.

Use of optimization software for developing models, formation of matrix and drawing of

different scenarios,

Handling single objective LP model, Handling multi-objective LP model and analysis of data

for risk analysis, resource allocation and enterprise selection decisions.

Visit to apiary, vermin-compost, mushroom production and biogas production unit,

integrated farming systems

Suggested Readings:

1. Malcolm Hall. 2001. Farming Systems and Poverty: Improving farmers lively hood in

changing World. FAO and World Bank, Rome and Washington, D.C.

2. Palaniappan, S.P. and Sivaraman, K. 1996. Cropping Systems in the Tropics; Principles and

Management. New Age Publ.

3. Panda, S.C. 2004. Cropping systems and Farming Systems. Agribios.

4. Raman, K.V. and Balguru, T. 1992. Farming Systems Research in India: strategies for

Implementation. Proceedings of the National Workshop, November 25-28, 1991, NAARM,

Hyderabad, India

5. Rangaswamy, A, Annadurai, K, Subbain, P and Jayanti, C.2002.Farming Systems in the

Tropics, Kalyani Publishers.

FORAGE RESEARCH AND MANAGEMENT CENTRE

NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL

Ph. D. AGRONOMY (FORAGE PRODUCTION)

Major Field: Agronomy (19 Credits)

Minor Field: Animal nutrition (09 Credits)

Supporting Field: (03Credits)

Seminar: (02Credits)

Thesis: (45Credits)

Total (Minimum) (75Credits)

Semester-wise Distribution of Courses

Course No. Name of the Courses L P

I Semester

FP 711 Modern Concepts in Agronomy * 3 0

FP 712 Advances in weed management 3 0

FP 713 Recent Trends in fodder and pasture crops

production*

2 1

FP 714 Soil fertility and Nutrient management 2 1

FP 715 Experimental techniques in Agronomy* 2 2

Minor

II Semester

FP 721 Principles and Practices of Organic Farming 2 1

FP 722 Recent Concept of water management 2 1

FP 723 Advances in Seed production and management 2 1

FP 724 Agrostology and Agroforestry 2 1

FP 725 Crop Ecology and Climate Change 3 0

FP 726 Farming Systems 2 1

Minor

Supporting

III-VI Semester

FP 731 Seminar 2 0

FP 732 Research 0 45

*Core courses for Ph.D.

Documents

Advances in Probiotics and Functional foods · Microflora of mastitis milk and its importance in dairy industry. ... (evaporated and condensed milk), dried milks ... toxins, aerosols,