· Web view2020/08/14 · : Degradation of triacylglycerols by lipases, fatty acid activation, transport of fatty acyl CoA into mitochondria, beta-oxidation of saturated fatty acids,

DEENBANDHU CHHOTU RAM UNIVERSITY OF SCIENCE & TECHNOLOGY, MURTHAL (SONEPAT)SCHEME OF STUDIES & EXAMINATIONS

B.Tech. 3rd YEAR (SEMESTER – V) (BIOTECHNOLOGY)Choice Based Credit Scheme w.e.f. 2020-21

S.No.

Category Course No. Course Title Teaching Schedule

Marks of Class Work

Exam. Schedule Total Marks

Credits

Duration of Exam. L T P Tot

alTheory Practical

1 PCC BT301C BIOREACTORS ANALYSIS AND DESIGN

3 1 - 4 25 75 - 100 4 3

2 PCC BT303C FERMENTATION AND INDUSTRIAL BIOTECHNOLOGY

3 1 - 4 25 75 - 100 4 3

3 PCC BT305C INTERMEDIARY METABOLISM

3 1 - 4 25 75 - 100 4 3

4 PCC BT307C FERMENTATION AND INDUSTRIAL BIOTECHNOLOGY LAB

- - 4 4 25 - 75 100 2 3

5 PEC BT ELECTIVE I 3 - - 3 25 75 - 100 3 36 OL OPEN ELECTIVE-I* 3 - - 3 25 75 - 100 3 37 HSMC HASS-III* 3 - - 3 25 75 - 100 3 38 MC CONSTITUTION OF

INDIA/ ESSENCE OF INDIAN TRADITIONAL KNOWLEDGE*

3 - - 3 25 75 - 100 - -

9 (Hons.) Degree programme

BT317C Fundamental of Human Nutrition

4- -

4 25 75 - 100 3 3

10 SI BT309C PROFESSIONAL TRAINING-I

- - 3 3 100 - - 100 1.5 -

TOTAL 25 3 7 35 325 600 75 1000 28.5* Course No. will be decided at University level

Elective I :BT311C: FOOD BIOTECHNOLOGYBT313C: BIOETHICS & IPR

BT315C: BASICS OF AGRICULTURE BIOTECHNOLOGYNOTE:

1. The students will be allowed to use non-programmable scientific calculator. However, sharing/ exchange of calculator is prohibited in the examination.

2. Electronic gadgets including cellular phones are not allowed in the examination.3. Assessment of Professional Training-I undergone at the end of IV semester, will be based on seminar, viva-voce,

report and certificate of professional training obtained by the student from the industry, institute, research lab, training centre etc.

B. Tech. 3rd year 5th semester to 6th semester Bio-Technology: Approved in 15th meeting of Academic Council held on 14.08.2020. applicable to all students admitted in academic session 2018-19 & onwards and trailing students.

DEENBANDHU CHHOTU RAM UNIVERSITY OF SCIENCE & TECHNOLOGY, MURTHAL (SONEPAT)

SCHEME OF STUDIES & EXAMINATIONSB.Tech. 3rd YEAR (SEMESTER – VI) (BIOTECHNOLOGY)

Choice Based Credit Schemew.e.f. 2020-21S.No

Category

Course No.

Course Title Teaching Schedule

Marks of Class Work

Exam. Schedule

Total Marks

Credits

Duration of Exam.

L T P Total

Theory Practical

1 PCC BT302C PLANT BIOTECHNOLOGY

3 1 - 4 25 75 - 100 4 3

2 PCC BT304C ANIMAL BIOTECHNOLOGY

3 1 - 4 25 75 - 100 4 3

3 PCC BT306C GENETIC ENGINEERING

3 1 - 4 25 75 - 100 4 3

4 PCC BT308C TISSUE CULTURE AND GENETIC ENGINEERING LAB

- - 4 4 25 - 75 100 2 3

5 PEC BT ELECTIVE II 3 - - 3 25 75 - 100 3 36 OL Open Elective-II* 3 - - 3 25 75 - 100 3 37 HSMC HASS-IV* 3 - - 3 25 75 - 100 3 3

8 (Hons.) Degree Program

BT318C Food Microbiology and food safety 4

- -4 25 75 - 100 3

3

9 Hons.) Degree Program

BT320C Nutraceuticals and functional foods 4

- -4 25 75 - 100 3

3

TOTAL 26

3 4 33 225 600 75 800 31

* Course No. will be decided at University level

Elective II :

1. BT312C: ENZYMETECHNOLOGY2. BT314C: PHARMACEUTICAL BIOTECHNOLOGY 3. BT316C: MOLECULAR BREEDING

NOTE:1. The students will be allowed to use non-programmable scientific calculator.

However, sharing/ exchange of calculator is prohibited in the examination.2. Electronic gadgets including cellular phones are not allowed in the examination.3. Each student has to undergo Professional training of 4-6 weeksfrom the

industry, institute, research lab, training center etc during summer vacation and its evaluation shall be carried out in the VII semester.


B. TECH. SEMESTER – V (BIOTECHNOLOGY)BT301C: BIOREACTOR ANALYSIS AND DESIGN

L P Credits

Class Work : 25 Marks

3 1 4 Examination : 75 MarksTotal : 100

MarksDuration of Examination

: 3 Hours

COURSE OBJECTIVES:1. To understand and describe operation of different types of bioreactors2. To understand parameters used in fermentation and bioprocess industry.3. To learn the concepts of reaction engineering principles 4. Applications of bioreactors in industrial fermentation process

UNIT-I:.Introduction: Purpose and importance of bioreactor. Major components of bioreactor and its purpose, aseptic measures and sterilization requirementsDesign aspects of a bioreactor: Material of construction for bioreactor, corrosion, protective coating, Linings for bioreactors. Fluid Flow and Momentum Transfer; Laminar versus Turbulent Flow; Aeration and agitation; Mass and heat transfer in Biological reactions

UNIT-II:Concept of Ideal and Non-ideal Reactors: Ideal and non ideal reactors, Non-ideal behavior of bioreactor and its analysis with RTD analysis, models of non-ideal reactors- plug flow with axial dispersion, tanks-in-series model, chemostat model with cell growth kinetics. Types of Reactors: Batch, plug flow reactor (PFR), continuous stirred tank reactor (CSTR), Fluidized bed reactor, bubble column, air lift fermenter, photobioreactor. Mechanical design of bioreactors.

UNIT-III:Multiphase Bioreactors: packed bed with immobilized enzymes or microbial cells, three phases fluidized bed trickling bed reactor, design and analysis of above reactor systems..Gas Liquid Reactors: Gas liquid reactors, unconventional bioreactors- hollow fiber reactor, membrane reactor and perfusion reactor for animal and plant cell culture.

UNIT-IV:Microbes High Performance Bioreactors: Sterile and non sterile operations- reactors in series with and without recycle, design of reactors.COURSE OUTCOMES:

1. To design cooling and heating systems of chemical reactors 2. To identify non-ideal behavior in bioreactors and inspect the transient behavior of

bioreactor. B. Tech. 3rd year 5th semester to 6th semester Bio-Technology: Approved in 15th meeting of Academic Council held on 14.08.2020. applicable to all students admitted in academic session 2018-19 & onwards and trailing students.

3. To apply basic principles of mass and energy conservation to analyze bioreactor systems

4. To apply use of different bioreactor at industrial level at industrial levelTEXT/ REFERENCE BOOKS:

1. Landfill Bioreactor Design & Operation, ed. Debra R. Reinhant, Timothy G. Townsend and Tim Townsend, 1997, Lewis Publishers, Inc

2. Tapobrata Panda, “Bioreactors – Analysis and Design”, TMH, 2011.3. Doran, P.M., “Bioprocess Engineering Principles”, Academic Press, 1995.4. Biological Treatment of Hazardous Wastes, ed. Prof. Gordon Lewandowshi and Dr.

Louis DeFilippi, 1997,5. Bioreactor & Ex Situ Biological Treatment Technologies – 5, ed. Bruce allerman,

Bruce C Allerman Andrea Leeson, 1999, Published by Battelle Pr.

Note: In the semester examination, the examiner will set 08 questions in all, selecting two from each unit. The candidates will be required to attempt five questions in all, selecting at least one from each unit. All questions will carry equal marks.


B. TECH. SEMESTER–V (BIOTECHNOLOGY)

BT303C: FERMENTATION AND INDUSTRIAL BIOTECHNOLOGY

L T P Credits Class Work Marks : 25 3 1 - 4 Exam Marks : 75

Total Marks : 100 Duration of Exam :3hrs.

COURSE OBJECTIVE: 1. Apply the techniques used in the different phases of industrial microbiology: 2. To understand the production (including fermentation and scale-up), 3. To understand the bioprocessing and cell banking.4. To understand the preservation and application of microorganism.

UNIT – IIntroduction to Fermentation Technology: Microbial Culture systems; Media for Industrial fermentations; Media Optimization; Sterilization of Industrial Media; Fermentation Processes: Principle, range & components of fermentation processes, types of fermentation, purification of fermentation products. Concept of submerged and solid state fermentation,

UNIT – IIBioprocess economics: Bioproduct regulation. General fermentation economics. General Concepts of Scale up & Scale down in fermentation process, Criterion of scale up of various fermentors, Details of the process, parameters and materials -for the industrial manufacture of antibiotic, alcoholsScale-up process: Overview of reactor, types of bioreactor, their parts and functions, aeration and agitation of bioreactor, mass transfer, molecular diffusion, diffusion theory, film theory, gas-liquid mass transfer, oxygen transfer from gas bubble to cell, oxygen uptake rate, mass transfer scale- up principles and its difficulties, scale down

UNIT – IIISources, isolation, screening, preservation & maintenance of industrially important microbes: Improvement of industrially important microorganisms, selection of mutants, use of r DNA technology.Bio-pesticides and biofertilizers, mode of action of B.T. toxin, classification and isolation of cry genes from Bacillus thuringiensis,& microbial protein (Quorn), microbes and biofuels, microbial diversity assessment tools and techniques

UNIT-IVApplications of Industrial Microbiology- I: Biofilm formation and ecological implication, microbe-plant interactions, examples and importance, endophytes associated with agricultural crops, tree and medicinal plants, microbial genomics and metabolomics, microbe as biosensor, bioremediation and industrial waste management.COURSE OUTCOME: Upon completion of the course the student will be:1. To Understand different ways to produce and purify enzymes 2. Able to describe different industrial applications of enzymes. B. Tech. 3rd year 5th semester to 6th semester Bio-Technology: Approved in 15th meeting of Academic Council held on 14.08.2020. applicable to all students admitted in academic session 2018-19 & onwards and trailing students.

3. Able to understand bioprocesses.4. Able to understand application of microbiology.TEXT / REFERENCE BOOKS:

Industrial Microbiology, ed. L.E. Casida, 1989, Wiley Eastern Ltd. Industrial Microbiology, ed. Prescott & Dunn, 1987, CBS. Publishers. Biotechnology: A hand book of Industrial Microbiology, ed. W. Crueger& A. Crueger. Enzymes: Biochemistry, Biotechnology & Clinical Chemistry, ed. T. Palmer, R.Wood

publishers. Process Engineering in Biotechnology. ed. Jackson, Prentice Hall.

Note:In the semester examination, the examiner will set 08 questions in all, selecting two from each unit. The candidates will be required to attempt five questions in all, selecting at least one from each unit. All questions will carry equal marks.


B. TECH. SEMESTER – V (BIOTECHNOLOGY)

BT305C: INTERMEDIARY METABOLISM


Total Marks : 100Duration of Exam : 3

Hrs.Course objective: The objectives of the course are to:

1. Study the reactions, energetic and regulation of the various processes involved in carbohydrate.

2. Describe what happens: - when lipids are metabolized, cholesterol, prostaglandins etc. are synthesized.

3. Learn how amino acids and proteins are metabolized, emphasizing the role of few intermediates of their metabolism and the role of enzymes in the regulation of the pathways

4. Understand the relationship between the properties of macromolecules, cellular activities, cell metabolism and its integration.

UNIT – ICarbohydrate Metabolism: Glycolysis reactions, energetics and regulation, fate of pyruvate under aerobic and anaerobic conditions, pentose phosphate pathway and its significance, gluconeogenesis pathway and its regulation, glycogenolysis and glycogenesis, control of glycogen metabolism, maintenance of blood glucose levels, pyruvate dehydrogenase and its regulation, TCA cycle: reactions, regulation and amphibolic nature, glyoxalate cycle.

UNIT – IILipid Metabolism: Degradation of triacylglycerols by lipases, fatty acid activation, transport of fatty acyl CoA into mitochondria, beta-oxidation of saturated fatty acids, oxidation of unsaturated and odd carbon fatty acids, regulation of fatty acids oxidation, alpha & omega oxidation of fatty acids, peroxisomal beta-oxidation & formation & utilization of ketone bodies, acetyl CoA carboxylase, transport of acetyl CoA from: mitochondrial matrix to cytosol, biosynthesis of saturated fatty acids, elongation and desaturation of fatty acids, biosynthesis of tri acylglycerols, regulation of fatty acid metabolism.

UNIT – III Protein and Amino Acid Metabolism: Essential &non essential amino acids, degradation & biosynthesis of amino acid, urea cycle: reactions, regulation and its linkage with the citric acid cycle, nitrogen cycle, regulation of amino acid bio synthesis. Nucleic Acid Metabolism: De novo-biosynthesis of purine and pyrimidine nucleotides, regulation of purine and pyrimidine nucleotide biosynthesis, salvage pathways of purines and pyrimidines, formation of deoxyribonucleotides, catabolism of purines and pyrimidines.

UNIT – IVIntegration of Metabolism: ETC and Oxidative phosphorylation: Sequence of electron carriers, sites of ATP production, inhibitors of ETC, mechanism and regulation of mitochondrial oxidative phosphorylation, ATP synthase (mitochondrial vs. bacterial), Inhibitor and uncouplers of oxidative phosphorylation, B. Tech. 3rd year 5th semester to 6th semester Bio-Technology: Approved in 15th meeting of Academic Council held on 14.08.2020. applicable to all students admitted in academic session 2018-19 & onwards and trailing students.

Photosynthesis: Overview, Photosystems I & II- their location and composition. C3, C4 and CAM metabolism with regulation (light activation of enzymes in them). Photorespiration and its efficiency.

Course Outcomes: Students will be able to:

1. Illustrate the metabolism of carbohydrates through various anabolic and catabolic pathways like glycolysis, Kreb’s cycle, Glycogen metabolism, glucuronic acid cycle etc

2. Understand the synthesis of large biomolecules such as lipids ,proteins and nucleic acids from simple precursors.

3. Correlate the structure-function relationship in various biomolecules.4. Understand the basic concept behind the metabolism of various

biomolecules.

TEXT / REFERENCE BOOKS:

Lehninger Principles of Biochemistry 4th Ed By David L. Nelson and Michael M. Cox, WH Freeman and Company.

Principles of Biochemistry (Hardcover) By Geoffrey Zubay. Publisher: McGraw Hill College.

Biochemistry. By LubertStryer. WH Freeman and Co. Biochemistry (Hardcover) 3rd Ed.By Donald J. Voet and Judith G. Voet. John Wiley and

Sons. Biochemistry and Molecular biology. By William H. Elliott and Daphne C. Elliott.

Oxford University Press. Fundamentals of Biochemistry: Life at the Molecular Level [Import] (Hardcover) By

Donald Voet, Judith G. Voet and Charlotte W. Pratt. Publisher: Wiley. Principles of Biochemistry (Paperback) By Robert Horton, Laurence A Moran, Gray

Scrimgeour, Marc Perry and David Rawn. Pearson Education. Biochemistry By U. S. Satyanarayana.

Note:In the semester examination, the examiner will set 08 questions in all, selecting two from each unit. The candidates will be required to attempt five questions in all, selecting at least one from each unit. All questions will carry equal marks.



BT307C: FERMENTATION AND INDUSTRIAL BIOTECHNOLOGY LAB

L T P Credits Class Work Marks : 20 - - 4 2 Exam Marks : 30

Total Marks : 50Duration of Exam : 3

Hrs.COURSE OBJECTIVES:

1. It specifically focuses on bioreactor performance 2. To learn about operation and on the kinetics of microbial Growth3. Learn about product formation and 4) to study function of enzymes and transfer

phenomena.4. To understand application of microorganism.

List of Experiments/ Exercises:1. Sterilization techniques (media, air, water).2. Construction of various fermenters (Bioreacters).3. Identification of industrially important microorganism e.g. molds, yeasts & bacteria.4. Production of various products in the lab.- alcohol, wine , celluloses, proteases &

bread.5. Isolation of antibiotic producing microorganisms from the soil.6. Penicillin production & testing of antimicrobial activity.7. Isolation of streptomycin – resistant mutants by replica plating method.8. Determination of cell growth: bacteria, fungi.9. Study the design and operation of downstream processing.10. Qualitative estimation of various industrially important enzymes produced by

various microbes.11. Production, distillation and estimation of ethanol using various organic wastes/raw

material (e.g. agro wastes, different fruit juices, etc.) from free cells of yeast/ ethanol fermentation using yeast.

12. Study of factors affecting bioprocesses in submerged fermenters: pH, O2, temperature, ingredients, foam etc.

13. Quantitative estimation of various industrially important enzymes produced by various microbes.

COURSE OUTCOME:1. The student will be able to verbally describe the most common equipment in Industrial

Microbiology. 2. The students will learn the materials and methods related to downstream processes3. To study microbial growth and cultivation and sterilization.4. To learn various application of microorganism of industrial important

TEXT/ REFERENCE BOOKS: Industrial Microbiology by G. Reed (Ed), CBS Publishers (AVI Publishing Co.) Biology of Industrial Microorganisms by A.L. Demain.


Genetics and Biotechnology of Industrial Microorgansims by C.l. Hershnergey, S.W.Queener and Q. Hegeman. Publisher. ASM. Ewesis ET. Al. 1998. Bioremediation Principles. Mac Graw Hill.

Manual of Industrial Microbiology and Biotechnology 2nd edition by Davis J.E. and Demain A.L. ASM publications

Note:The students will be required to perform 08 experiments/ exercises from the above list and the other two experiments may be designed by the department based on the theory course: BT208B (Industrial Microbiology).

COURSE OBJECTIVES:1. Understanding of new advances in food biotechnology.2. To study the interaction of microorganism in production of food3. To study spoilage of foods due to activity of microorganisms4. Enhance students’ ability to identify current and future research directions in food

biotechnology.UNIT-I:

Introduction: History of microorganisms in food, historical developments. Sources, Types, Incidence, and Behavior of Microorganisms in Foods: Role and significance of microorganisms, primary sources of microorganisms found in foods, synopsis of common food-borne bacteria, synopsis of genera of molds common to foods, synopsis of genera of yeasts common to foods.

UNIT-II:Intrinsic and extrinsic parameters of foods, food additives like colouring, flavours and vitamins. Determining Microorganisms and their Products in Foods: Culture, microscopic and sampling methods, conventional, SPC, membrane filters, microscopic colony counts, agar droplets, dry films, MPN, DMC, dye reduction, roll tubes, , enumeration and detection of food borne organisms, physical, chemical and immunological methods.

UNIT-III:Bioassay, alcoholic beverages and fermented foods. Microbiological examination of surfaces and sampling, metabolically injured organism New Protein Foods: Single cell protein (SCP), mushroom, food yeast’s, algal proteins. Food Borne Diseases: Bacterial and viral. Applications of transgenic plants in food production, GM food products and GM crops.

UNIT-IV:Food Spoilage: Spoilage of fruits and vegetables, microbial spoilage of vegetables, spoilage of fruits, spoilage of fresh and processed meats, poultry, sea foods, spoilage of miscellaneous foods, food preservation, characteristics of radiations of interest in food preservation, destruction of microorgansims and applications, radappertization, radieidation and radurization of food, legal status of food irradiation. Storage and Stability of Food Preservation: High and low temperature, drying, pathogens, psychrotrophs, thermophiles and radiation resistance microorganisms.


B. TECH. SEMESTER – V (BIOTECHNOLOGY)BT311C: FOOD BIOTECHNOLOGY (ELECTIVE I)

L P Credits


3 -- 3 Examination : 75 MarksTotal : 100


: 3 Hours

COURSE OUTCOMES:

1. Identify the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods

2. Understand the principles involving food preservation via fermentation processes. 3. To understand food spoilage agent and methods to identify the agents4. Develop students’ knowledge, understanding and skills in food biotechnology at

an advanced level

TEXT/ REFERENCE BOOKS:1. Modern Food Micro-Biology, ed. J.M. Jay, 1986, Van Nostrand Reinhold

Company, New York.2. Food Microbiology, ed. Adams & Moss 1996, CBS Publishers, New Delhi


B.TECH. SEMESTER-V (BIOTECHNOLOGY)BT313C: BIOETHICS AND IPR (ELECTIVE I)

L P Credits


3 -- 3 Examination : 75 Marks

Total : 100 Marks

Duration of Examination

: 3 Hours

COURSE OBJECTIVES:

1 To understand the patent types and their filing procedure.2 To learn and follow research ethics in biotechnology based research.3 To understand IPR and bioehics in changing climate.4 To learn about Intellectual Property Right to be promoted among students.

UNIT- IBioethics-I: Introduction, ethical conflicts in biological sciences - interference with nature, bioethics in health care - patient confidentiality, informed consent, euthanasia, artificial reproductive technologies, prenatal diagnosis, genetic screening, gene therapy, transplantation. Bioethics in research – cloning and stem cell research, Human and animal experimentation, animal rights/welfare, Agricultural biotechnology - Genetically engineered food, environmental risk, labeling and public opinion. Sharing benefits and protecting future generations - Protection of environment and biodiversity – biopiracy.

Unit-II


Bioethics-II: Distinction among various forms of IPR, ,Prior art for a patent, Patenting live microorganism, Human Genome project and ethical issues, Animal cloning, human cloning and their ethical issues, Experimenting on animals. Public education of producing transgenic organism, legal and socioeconomic impacts of biotechnology, testing drugs on human volunteers, Hazardous materials used in biotechnology, their handling and disposal.

UNIT- IIIPatenting: Basics of patents: types of patents; Indian Patent Act 1970; recent amendments; WIPO Treaties; Budapest Treaty; Patent Cooperation Treaty (PCT) and implications; procedure for filing a PCT application; role of a Country Patent Office; filing of a patent application; precautions before patenting-disclosure/non-disclosure - patent application, forms requirements and guidelines including those of National Bio-diversity Authority (NBA) and other regulatory bodies, fee structure, time frames; types of patent applications: provisional and complete specifications, PCT and conventional patent applications.

UNIT- IVInternational patenting-requirement, procedures and costs; financial assistance for patenting introduction to existing schemes; publication of patents-gazette of India, status in Europe and US; patent infringement- meaning, scope, litigation, case studies and examples; commercialization of patented innovations; licensing – outright sale, licensing, royalty; patenting by research students and scientists-university/organizational rules in India and abroad, collaborative research - backward and forward IP; benefit/Credits sharing among parties/community, commercial (financial) and non-commercial incentives.

COURSE OUTCOMES:

1. Students will be able to understand the concepts of Bioethics and IPR.2. Study sources, scope and objectives of a research problem and implication for

patenting.3. Understand the IPR protection provide an incentive to inventors for further research 4. To apply latest developments in patenting, IPR, biosafety and bioethics in the

profession and research.


1. Ganguli, P. (2001). Intellectual property rights: Unleashing the knowledge economy. New Delhi: TataMcGraw-Hill Pub.

2. Complete Reference to Intellectual Property Rights Laws. (2007).3. Kuhse, H. (2010). Bioethics: An anthology. Malden, MA: Blackwell.4. Office of the Controler General of Patents, Design & Trademarks; Department of

Industrial Policy &5. Promotion; Ministry of Commerce & Industry; Government of India.

http://www.ipindia.nic.in/6. World Trade Organisation. http://www.wto.org7. World Intellectual Property Organisation. http://www.wipo.int8. International Union for the Protection of New Varieties of Plants. http://www.upov.int9. National Portal of India. http://www.archive.india.gov.in10. National Biodiversity Authority. http://www.nbaindia.org


http://www.nbaindia.org/

NOTE: In the semester examination, the examiner will set 08 questions in all, selecting two from each unit. The candidates will be required to attempt five questions in all, selecting at least one from each unit. All questions will carry equal marks.



BT315C: BASICS OF AGRICULTURE BIOTECHNOLOGY (ELECTIVE-I)


Total Marks : 100

Duration of Exam : 3 Hrs.COURSE OBJECTIVES:

1. To review the basic concept of agricultural biotechnology that plays a significant role in developing agriculturally important crops for high yield with enhanced nutritional value and show improved resistance to pathogens.

2. To know tools of agriculture biotechnology and pest management biotechnology.3. To impart knowledge about the development of innovative crop improvement

strategies.4. To learn about emerging paradigms in plant genome research.

UNIT- I

Agricultural Biotechnology: An overview, Conventional plant breeding methods – Advantages and disadvantages, Concept of Sustainable Agriculture, Role of biofertilizers and bio-pesticides in sustainable agriculture. Bioremediation-definition, principle, applications of bioremediation.

Modern tools of agriculture biotechnology: Plant propagation and Tissue culture methods- various techniques and their applications. Advantages and Limitations. Genetic engineering in plants and animals. Bioinformatics tools: Plant genome initiative. Strategy for metabolic engineering: general strategy for plant metabolic engineering. Engineering of Primary metabolic pathways and secondary metabolic pathways. Recent advancements and future prospects. Limitations

UNIT- II

Bio fertilizers Types of biofertilizers: Biological N2 Fixation: Symbiotic nitrogen fixation and non-symbiotic nitrogen fixation, photostimulator, mycorrhize, Diazotrophic microorganism, Free living and symbiotic nitrogen fixing microbes, Structure and function of nitrogenase enzyme in Rhizobium symbiosis.Vermicomposting : Waste characterization and microorganisms in vermicomposting, Process technology of vermicomposting. Vermi-waste, effect on soil properties and advantages.

UNIT- III

Pest Management Biotechnology: Bio-pesticides- bio-insecticides, bio-herbicides, bio-fungicides, biochemical pesticides, plant incorporated protectants (PIP), plant defense mechanism. Application of biotechnology for development of target specific pesticides. Pest tolerant genetically modified crops. Transgenic plant technology.


Bio-monitoring: Elements of bio-monitoring : Biosurveys, bioassays and chemical monitoring. Importance of habitat assessment, sampling methodology, emerging contaminants. Aquatic macrophytes as bio-indicators.

UNIT- IV

Agricultural Biotechnology and the Society: Transgenic plants and transgenic animals, commercial status and public acceptance. Bio-safety guidelines for research involving GMO’s, Benefits and risks, Socioeconomic impact and ecological considerations of GMO’s. Gene flow. ; National biosafety policies and law, WTO and other international agreements related to biosafety, cross border movement of germplasm. Regulatory Practices: Government regulatory practices and policies, FDA perspective.

COURSE OUTCOME: After successful completion of this course students are expected to be able to:

1. To know the scope of the importance of agricultural biotechnology for crop improvement programs.

2. To study the methods of biomonitoring for sustainable agriculture.3. To learn bioinformatics tools in agriculture.4. Well knowhow of biodiversity, bioethics and their impact on agriculture, horticulture and

forestry.


Textbook of Agriculture Biotechnology, 2009, Ahindra Nag ed. , PHI Learning Pvt. Ltd. Plant Biotechnology and Molecular Markers, Shrivastava P.S., Narula A. and

Shrivastava S.S (2004), Anamaya Publisher, New Delhi. Agricultural Biotechnology Altman A. (1998), Marcel Dekker Plant Biotechnology: The genetic Manipulation of plants by Adrian Slater, Nigel W.

Scott, Mark R.Fowler, Oxford University Press. Plant Biotechnology: The Genetic Manupulation of Plants, Adrianstater et.al.

(2004),Oxford University Press. Legal Aspect of Gene Technology, Brian C. (2004), Thomson Severt Maxwell. The GMO Hand Book: Genetically Modified Animals, Microbes and Plants, Sarad R.P.

(2004), Humana Press, New Jersey




.B. TECH SEMESTER – V (BIOTECHNOLOGY)

BT309C: BIO-ANALYTICAL TECHNIQUES

L T P Credits Class Work Marks : 253 1 - 4 Exam Marks : 75 Total Marks : 100 Duration of Exam : 3 Hrs.

COURSE OBJECTIVES:1. To understand the basic concepts of Bio-analytical techniques.2. To impart brief knowledge on Microscopy , electrophoresis.3. To familiarize students with the fundamentals of Spectroscopy and various analytical techniques.4. To know use of bio- analytical techniques in industrial application.

UNIT I

Microscopy: Light, electron (scanning & transmission), phase contrast, fluorescence microscopy, freeze–fracture techniques, specific staining of organelles or marker enzymes. Ultracentrifugation: Sedimentation of macromolecules, centrifugation techniques and their applications, differential centrifugation, zonal, density gradient and ultracentrifugation techniques..

UNIT IIElectrophoresis: Paper and gel electrophoresis, immuno electrophoresis, enzyme linked Immunosorbent assay (ELISA), Isoelectric focusing, 2-D electrophoresis, capillary electrophoresis. Chromatography: Paper chromatography and thin layer chromatography, (TLC), adsorption, partition, ion-exchange, reverse phase, gel filtration, affinity, gas chromatography, High pressure liquid chromatography (HPLC).

UNIT III

Spectrophotometry: Basic concepts and brief description of application of U.V./ Visible, IR, NMR, ESR, Fluorescence, Raman, Mass spectroscopy in structure determination of organic and bio molecules, X-ray diffraction (diffraction by fibrous proteins, globular proteins and molecular crystals), CD and ORD.

UNIT IV

Radioisotope Techniques: Nature of radioactivity, properties of a , ß and rays, measurement of radioactivity, use of radioisotopes in research, in vivo and in vitro labelling techniques, double labelling, instruments for monitoring radioactivity , quenching , internal standard channel ratio, external standard ratio, emulsion counting radioactive decay, auto radiography, radioimmunoassay.

COURSE OUTCOMES:1. Students will understand the general principles related to microscopy and

electrophoresis.


2. Students will understand the importance of spectroscopy and radioisotope techniques in biotechnology

3. Students will be familiarised with various bio-analytical techniques.4. Students will analyse various analytical methods.

TEXT/ REFERENCE BOOKS:

Biological Spectroscopy: Campbell and Durek. Physical Biochemistry, ed. by D. Friefelder, W.H. Freeman and company U.S.A.

Introduction to instrumental analysis, ed. Robert. D. Braun, 1987. McGraw Hill, U.K. Analytical Chemistry for technicians, ed. John Kenkel, 1994, Lewis Publishers. Boca Raton, U.S.A.

Principles and Techniques of Practical Biochemistry, ed. K. Wilson and J. Walker, 1994, Cambridge University Press, Cambridge.

Biophysical Chemistry: Principle and Techniques, ed. A.Upadhyay, K.Upadhyay and N. Nath, 1998, Himalya Publication House, Delhi. Physical Biochemistry, ed. K.E. Vanholde, 1985, Prentice Hall Inc., New Jersey.



B. Tech. Semester – V (Biotechnology)BT311C : PROFESSIONAL TRAINING-I

L T P Credits Class Work : 100 Marks- - 3 1.5 Total : 100 Marks

CONTENTS/DESCRIPTION:Professional Trainings/Projects are educational and career development opportunities, providing practical experience in a field or discipline to achieve the following objectives:• To expose Technical students to the industrial environment, which cannot be simulated

in the classroom and hence, creating competent professionals in the industry.• To Provide possible opportunities to learn, understand and sharpen the real time

technical / managerial skills required in the job.• To learn to apply the Technical knowledge in real industrial situations.• To gain experience in writing Technical reports/projects.• To expose students to the engineer’s responsibilities and ethics.• To familiarize with various materials, processes, products and their applications along

with the relevant aspects of quality control.• To promote academic, professional and/or personal development.• To expose the students to future employers.• To understand the social, economic and administrative considerations that influence the

working environment of industrial organizations• To understand the psychology of the workers and their habits, attitudes and approach to

problem solving.During the summer vacation after 6th semester, students will have to undertake Internship / Innovation / Entrepreneurship related activities for a period of 4-6 weeks strictly in accordance with the guidelines to be issued by the TPO/Department. Students may choose either to work on innovation or entrepreneurial activities resulting in start-up or undergo internship with industry/ NGO’s/ Government organizations/ Micro/ Small/ Medium enterprises to make themselves ready for the industry. Learning at Centre of Excellence established in the institutions, Training programmes organized in IITs/ NITs, Live Projects by Industries and Online Training Programmes to improve industry readiness may also to be considered as internship experience and for the purpose of awarding internship Credits.Every student is required to prepare a file containing documentary proofs of the activities done by him. He/she will have to submit to the department (1) Student’s Diary / Daily log (2) Professional Training/Project Report in the next semester as and when desired by the department.


Student’s Diary / Daily log The students should record in the daily training diary the day to day account of the observations, impressions, information gathered and suggestions given, if any. It should contain the sketches & drawings related to the observations made by the students. The daily training diary should be signed after every day by the supervisor(s) and/or Incharge of the section where the student has been working. The diary should also be shown to the Faculty Mentor visiting the industry from time to time and got ratified on the day of his visit.

Professional Training/Project ReportAfter completion of the Professional Training/Project, the student should prepare a comprehensive report to indicate what he has observed and learnt in the training period. The student may contact Industrial Supervisor/ Faculty Mentor/TPO for assigning special topics and problems and should prepare the final report on the assigned topics. The evaluation of Professional Training/Project will be done by a departmental committee in the next i.e. 7th semester as per Time Table allocated by the department on the basis of the following criteria:• Regularity in maintenance of the diary;• Adequacy, quality and purposeful write-up including drawings, sketches and data

recorded;• Variety and relevance of learning experience;• Originality;• Practical applications, relationships with basic theory and concepts taught in the courses;

etc.• Presentation (Quality of content /Effectiveness of presentation/Depth of knowledge and

skills, etc.).


B. TECH. (BIOTECHNOLOGY) HONS. SEMESTER-VBT317C: FUNDAMENTAL OF HUMAN NUTRITION

L P Credits


4 - 4 Examination : 75 MarksTotal : 100 MarksDuration of Examination : 3 Hours

_______________________________________________________________________

Course Objectives1. Know at the metabolic level the use, modification and elimination of nutrients in the

human organismUNIT-I

Basic of Human NutritionFundamental concepts of nutritionReference dietary intakes, nutritional goals, food guides andstudies of food consumption, Food as source of nutrients, functions of food, definition of nutrition, nutrients & energy, adequate, optimum & good nutrition, malnutrition.

UNIT-IIMacro and Micronutrients Use of food in body- Digestion, Absorption, transport & utilization. Role of fibres in human nutrition.Carbohydrates : Functions, classification, food sources, storage in body. Fats &oils: composition, saturated and unsaturated fatty acids, classification, foodsources, function of fats.Proteins - composition, sources, essential & non-essential amino acids, functions, Protein deficiency. Water - as a nutrient, function, sources, requirement, water balance & effect of deficiency.Minerals, Vitamins, Sodium & Potassium-functions

UNIT-IIIEffect of cooking & heat processing on the nutritive value of foods.Processed supplementary foods.Food sanitation in hygiene.Nutrition - Fitness, Athletics & Sports. Food guide - Basic five food groups (according to R.D.A.) Interrelationship between nutrition &health : -Visible symptoms of goods health

UNIT-IVNutrition in special physiological situations: gestation, lactation and menopause. Nutrition in the various stages of life: First childhood (0-3 years). Physiological development Nutritional needs. Maternal and artificial lactation, Nutritional needs in exerciseB. Tech. 3rd year 5th semester to 6th semester Bio-Technology: Approved in 15th meeting of Academic Council held on 14.08.2020. applicable to all students admitted in academic session 2018-19 & onwards and trailing students.

Course Outcomes:1. Know the nutrients, their functions and their metabolic use2. Know the basics of energy and nutrition balance and its regulation3. Evaluate and calculate the nutritional requirements in health and illness situation at

any stage of the life cycle4. Know, early detect and evaluate the quantitative and qualitative deviations of energy

and nutrition balanceReferences:

Mataix, J. Nutrición y alimentaciónhumana. I. Nutrientes y Alimentos. Ed. Ergon, Madrid, 2002Marie KainoaFialkowski RevillaAlan Titchenal. Human Nutrition, University of Hawaii

Manoa

Note: The question paper will consist of nine questions. The candidates will be required to attempt five questions in all. The Question No. 9 will be compulsory and comprising 5-8 short answer type questions spread over the whole syllabus. The candidate shall attempt four more questions selecting at least one from each Unit. All questions will carry equal marks.


B. TECH. SEMESTER – VI (BIOTECHNOLOGY)

BT302B: PLANT BIOTECHNOLOGY


Total Marks : 100


1. The objective of the course is to review the basic concept of biotechnology methods in plants with improved characteristics in a sterile environment.

2. To study the techniques of plant, organ, tissue and cell culture and combined with recent advances in genetic engineering, plant biotechnology is having a significant impact and applications on agriculture, horticulture and forestry.

3. To analyze the current applications of micro-propagation, somatic embryogenesis, germplasm storage and secondary metabolites production.

4. To study the techniques of plant genetic engineering and their significant impact on agriculture.

UNIT - IIntroduction: Scope of plant biotechnology, cyto and organogenic differentiation of plant cells, types of culture: seed, embryo, callus, organ, cell and protoplast culture.Micropropagation: Axillary bud proliferation, meristem and shoot tip culture, bud culture, organogenesis, embryogenesis, advantages and disadvantages of micropropagation.Cell Suspension and Secondary Metabolites: Types of Suspension cultures and applications. Production of secondary metabolites-Applications and problems associated with their production.

UNIT - IIIn-vitro production of haploids: Androgenic methods, anther culture, microspore culture, factors effecting regeneration, significance and use of haploids, ploidy level and chromosome doubling, diplodization, gynogenic haploids, factors affecting gynogenesis. Somaclonal variation: Nomenclature, methods, applications, basis and disadvantages, gametoclonal variation.

UNIT - IIIProtoplast Isolation and fusion: Methods of protoplast isolation, protoplast development, somatic hybridization, identification and selection of hybrid cells, cybrids, potential of somatic hybridization, limitations.Germplasm storage and Cryopreservation: Nomenclature, method, cryoprotectants, pretreatment, freezing, storage, thawing, determination of survival, applications of cryopreservation.

UNIT - IV

Plant Molecular Biology: Plant gene structure as a discontinuous gene, control sequences.Gene transfer in plants: Transient and stable gene expression, marker genes, selectable and scorable markers.


Gene transfer methods: Direct and indirect methods of gene transfer. Agrobacterium mediated gene transfer, vectorless or direct DNA transfer, physical and chemical methods of gene transfer.Transgenics in crop improvement: Resistance to biotic stresses- insect, virus and disease (fungus and bacterium) resistance, resistance to abiotic stresses, herbicide resistance, transgenic plants as bioreactors and edible vaccines, commercial transgenic crops.COURSE OUTCOME:After successful completion of this course students are expected to be able to:1. To know the scope of plant biotechnology, plant propagation methods for global food

security and commercial gains in agricultural biotechnology. 2. To gain theoretical knowledge on the plant biotechnology and acquired practical skills in

basic plant tissue culture techniques.3. The students will know the scope of plant biotechnology methods for global food security

and commercial gains.4. To understand plant nuclear gene and principles behind the gene transfer methods in

plants for crop improvement in agriculture, horticulture and forestry

TEXT / REFERENCE BOOKS: Introduction to Plant Biotechnology, ed. H.S Chawla, Oxford and IBH Publishers, New

Delhi. Handbook of Plant Biotechnology, Vol. I and II. By Paul Christou and Harry Clee. John

Wiley and Sons, Ltd. Molecular Biotechnology: Principles and Applications of recombinant DNA, ed.

Bernard R Glick, Jack.J. Pasternak, ASM press Washington DC. In vitro Culture of Higher Plants By R.L.M Pierik Plant Biotechnology: The genetic Manipulation of plants by Adrian Slater, Nigel W.

Scott, Mark R.Fowler, Oxford University Press.




BT304C: ANIMAL BIOTECHNOLOGY


Total Marks : 100


1. To develop an understanding about tissue culture 2. To understand the advantages and disadvantages of tissue culture. 3. To provide an exposure for the needs of different conditions required f4. To study the successful experimentation with tissue culture along with its

implications. UNIT – I

Introduction: History and scope of animal biotechnology. Introduction to Animal Tissue culture: Background, Advantages, Limitations, Application, culture Environment, Cell Adhesion, Cell Proliferation, Differentiation.Basic techniques of animal cell culture & their applications: Balanced salt solutions and simple growth media, serum media and quality and cell culture, animal cell lines, organ cell culture and its applications.

UNIT – IIPreservation and maintenance of animal cell lines: Basic techniques of Mammalian Cell Culture: Isolation of the Tissue, Primary culture Subculture and Propagation. Cryopreservation and transport of animal germplasm (i.e. semen, ovum and embryos).Transgenic animals: Methodology– retroviral vector method, DNA microinjection method and engineered embryonic stem cell method, cloning by nuclear transfer, yeast artificial chromosome transgenesis, in vitro fertilization and embryo transfer.

UNIT –IIIMolecular biological techniques: Rapid diagnosis of genetic diseases and gene therapy, molecular maps of animal genomes, chemical carcinogenesis and transfection, oncogenes and antioncogenes.

UNIT-IVGene cloning: Techniques for mammalian cells, establishment of immortal cell lines, cloning in mammalian cells, expression of mammalian genes in prokaryotic and eukaryotic systems, extinction of gene function by antisense RNA and DNA.COURSE OUTCOMES:

1. Comprehend the fundamental concepts of animal cell culture, and its importance.2. To understand the concept of recombinant DNA technique on animal cells3. Discuss the significance of transgenesis with reference to animal models.4. Explain the principles and applications of animal cloning and gene therapy along with

ethical concernsTEXT / REFERENCE BOOKS:

Molecular Biotechnology, ed. Old and Primrose. Molecular Biotechnology: Principles and Applications of recombinant DNA, ed. Bernard

R. Glick, Jack. J. Pasternak, ASM press Washington DC. Animal Cell biotechnology, ed. R.E. Spier and J.D Griffiths, 1988, Academic press, U.S.A.


Living resources for Biotechnology of Animal cells, ed. A. Doyle, R. Hay and B.E. Kirsop, 1990, Cambridge University Press, Cambridge, U.K.


B. TECH. SEMESTER – VI (BIOTECHNOLOGY) BT306C: GENETIC ENGINEERING


Total Marks : 100


1. To review the basic concept of genetic engineering.2. To knowhow the history and knowledge of versatile tools and techniques employed in

genetic engineering.3. To apply the understanding of DNA to manipulate specific genes to produce desired

traits.4. To impart knowledge of cloning strategies and to analyze innovative researches being

carried out in bacterial, plant and animal world with applications of genetic engineering.

UNIT- I

Genetic Engineering: Introduction, scope, milestones and guidelines, history of genetic engineering.

Tools of Recombinant DNA: Restriction endonucleases, modification enzymes and markers, hybridization, linkers and adapters, isoschizomers & isocaudomers.

DNA amplification: Polymerase chain reaction, principle, applications and variants of PCR.

UNIT – II

Gene cloning: Genomic DNA & cDNA library, construction of gene libraries, isolation of gene from library, cloning vectors, molecular probes, analysis of gene expression, site directed mutagenesis. DNA Chip Technology - Microarrays and DNA chips, advantages of DNA chips in biotechnology.

UNIT – III


Gene Expression: Vector and host engineering, gene expression in bacteria, yeasts, mammalian cells and plants.

Gene Modification Techniques: Blotting techniques- northern, southern, western blotting techniques, processing of recombinant proteins, transposon and gene tagging.

UNIT – IV

Gene Therapy: Strategies of gene delivery in plants and animals, Augmented Gene Therapy and targeted gene therapy.

Applications of Recombinant DNA Technology: DNA fingerprinting and generation of novel proteins.

COURSE OUTCOME:

After successful completion of this course students are expected to be able to:

1. To know the scope of genetic engineering, techniques used for manipulation of the genetic material.2. To learn the tools, vectors, enzymes commonly used strategies for cloning and selection of recombinants. 3. This course may be deemed as a foundation course serving as a platform for budding biotechnologists.4. To get introduction of more advanced cutting-edge technologies that essentially are an amalgamation of basic techniques combined in diverse forms and sequence; to be introduced later in the program


Recombinant DNA, ed. James D Watson and Michael Gilman, 2001, W. H Freeman and Company NY.

Molecular Biotechnology: Principles and Application of Recombinant DNA, ed. Bernard R Glick and Jack J. Pasternak, ASM press Washington DC.

Genetic Engineering, ed. Kavita B Alhuwalia, New Age International (P) Ltd. An Introduction to Genetic Engineering, ed. Desmond S.T. Nicholl, Cambridge

University Press. Genetic Engineering: An introduction to Gene analysis and exploitation in eukaryotes,

ed.Kingsman and Kingsman.




BT308 C: TISSUE CULTURE AND GENETIC ENGINEERING LAB

L T P Credits Class Work Marks : 25

0 0 4 2 Exam Marks : 75

Total Marks : 100

Duration of Exam : 3 Hrs.

COURSE OBJECTIVES:

1. To review the basic concept of plant tissue culture.2. To learn the techniques in preparation of liquid and solid plant tissue culture media.3. To illustrate creative use of techniques in genetic engineering lab.4. To learn isolation of prokaryotic plasmid and genomic DNA and isolation of genomic DNA from plants. List of Experiments/ Exercises:

1. Organizational layout and equipments of a plant tissue culture laboratory. 2. Preparation of stock solutions for basal Murashige and Skoog (MS) Media and plant

growth regulators.3. Preparation of liquid and solid plant tissue culture MS media.4. To induce roots at the base of shoots to get plantlet.5. Transplantation of rooted shoots to soil for hardening/acclimatization..6. Induction of explant derived callus.7. Introduction to Genetic Engineering Laboratory.8. Isolation of plasmid DNA.9. Isolation of prokaryotic genomic DNA.10. Isolation of genomic DNA from plants.

COURSE OUTCOMES:

After successful completion of this course students are expected to be able to:

1. To know-how of the basic techniques of plant cell and tissue culture, preparation of tissue culture media.

2. To illustrate creative use of modern tools and techniques in genetic engineering lab.3. To know the technical how of related sterilization methods and layout of plant biotechnology lab..4. Able to know and carry out basic recombinant DNA technology practicals like

isolation of DNA from bacteria and plants.

TEXT / REFERENCE BOOKS: Experiments in Plant Tissue Culture, ed. J.H. Dodge and I.W. Robert, 1998. Practicals in Plant Biotechnology, ed. H.S. Chawla, Oxford & IBH Publications, New

Delhi.


Molecular Biology: Principles and practices by Dr. Priyanka Siwach, Dr. Namita Singh

Plant Tissue Culture: Theory and Practice, ed. S.S. Bhojwani and M.K. Razdan, 1996, Elsevier Science, Netherlands.

Molecular Cloning – A laboratory manual, ed. J. Sambrook and D.W. Russell, 2001, Cold Spring Harbor laboratory Press, New York.

Note: The students will be required to perform 08 experiments/ exercises from the above list and the other two experiments may be designed by the department based on the theory course: BT302B (Plant Biotechnology) BT301B (Recombinant DNA Technology).



ELECTIVE II: BT312C: ENZYME TECHNOLOGY

L T P Credits Class Work Marks : 25 3 1 - 4 Exam Marks : 75 Total Marks : 100Duration of Exam : 3 Hrs.

Course objective: The objectives of the course are to:1. Provide a deeper insight into the fundamentals of enzyme structure, function,

Mechanisms of enzyme-catalyzed reaction.2. Describe various methods for isolation, purification and immobilization of

enzyme.3. Understand the methods involved in enzyme technology and their

commercial applications.4. Understand the use of enzymes as tools in industry, agriculture and

medicine. . UNIT-IEnzymes: Introduction, nomenclature and classification of enzymes,characterstic features of enzyme, mechanism of action, Enzyme catalysis , mol. wt. determination, specificity of enzyme action, types & theories (lock & key, induced fit & three point attachment), applications of enzymes in industrial, medical, analytical, chemical, pharmaceutical and food sector.

UNIT-IIIsolation and purification of enzymes, Kinetic of enzyme catalyzed reaction.enzyme business in India and abroad.Immobilized Enzymes: Methods of immobilization, Effect of immobilization, kinetics of immobilized enzymes, free vs immobilized enzymes, economic argument for immobilization, effect of solute partition and diffusion on it,applications of immobilized enzymes.

UNIT- IIIEnzymes and Bioreactors: Bioreactors using immobilised enzymes (enzyme reactor, membrane reactor, continuous flow reactors, packed bed reactor, continuous flow stirred tank reactor, fluidised bed reactor), immobilized enzyme processes.Biocatalysts: Advantages of enzyme vs chemical catalysts, enzyme vs fermentation, applications of biocatalysts: industry, medicine & analysis.

UNIT- IVLarge scale/Industrial uses of enzymes: Enzyme used in detergents, use of proteases in food, leather and wool industries, production of glucose syrup from starch using starch hydrolyzing enzymes, production of syrup containing maltose, enzyme in sucrose industry, glucose from cellulose,lactose in dairy industry, glucose oxidase and catalase in food industry and medical application of enzymes.Enzyme reactions in organic media, design and construction of novel enzymes, artificial enzymes,basic principles of biosensors and their applications.

COURSE OUTCOMES: Upon successful completion of this course, the students will have sufficient scientific understanding of the subject and they will be able to :

1. Describe structure, functions and the mechanisms of action of enzymes.B. Tech. 3rd year 5th semester to 6th semester Bio-Technology: Approved in 15th meeting of Academic Council held on 14.08.2020. applicable to all students admitted in academic session 2018-19 & onwards and trailing students.

2. Utilize the concepts of immobilization to improve the stability, specificity of the core enzymes.

3. Comprehend various methods involved in enzyme technology and their commercial applications.

4. Analyze options for applying enzymes in medicine and various industries for the production of sustainable and high value added products utilizing enzymes.

TEXT/REFERENCEBOOKS: Fundamentals of Enzymology by Prices and Stevens Oxford Press (1999) Principles of enzymology, for Food Science 1972 by JR Whitkar, M Dekker Publishers. Biochemical Engineering, ed. James M. Lee, 1992, Prentice Hall. Design and Analysis of immobilised Enzyme flow Reactors, ed. W.R Viethetal. Principles of Enzymology for Technological Applications, ed. Butterworth, 1993,

Heinemann Ltd. Oxford. Enzymes in Industry: Production and Applications, ed. W. Gerhartz, 1990, VCH

Publishers, New York. Biocatalysts for Industry, ed. J.S Dordrick, 1991, Plenum press, New York. Enzyme Technology, ed. M.F. Chablin and C. Buoke, 1990, Cambridge University Press

Cambridge.



B. TECH SEMESTER – VI (BIOTECHNOLOGY)BT-314 C: PHARAMACEUTICAL BIOTECHNOLOGY (ELECTIVE II)


Total Marks : 100 Duration of Exam : 3 Hrs.

COURSE OBJECTIVES:1. To understand the basic concepts of pharmaceutics and the role of

biotechnological products in pharmaceutical industries. 2. To impart brief knowledge on drug metabolism 3. To familiarize students with the fundamentals of drug designing and

manufacturing4. To know industrial production of various drugs

UNIT IBasics of Biopharmaceuticals: Introduction to pharmaceuticals of animals, plants and microorganisms. Development of drug and pharmaceutical Industry.Therapeutic agents, their uses and economics; Regulatory aspects.

UNIT IIDrug Metabolism: Drug Metabolism and Pharmaco-Kinetics; physico chemical principles, radioactivity, action of drug on human bodies. Important Unit Processes and their ApplicationsAnalytical methods and test for various drugs and pharmaceuticals, packaging techniques, quality control.

UNIT IIIDrug Designing and Manufacturing Principles: Introduction to Drug Designing. Compressed tablates, Wet granulation-dry granulation or slugging- direct compression tablet presses, coating of tablets, capsules, sustained action dosage, forms- parental solutions- oral liquids- injections- ointments- Topical Applications, Preservation, Analytical methods and test for various drugs and pharmaceuticals, Packing- Packing Techniques, Quality Management, GMP.

UNIT IVGenetically Engineered Biopharmaceuticals: Industrial production of interferon, interleukins (regulatory proteins) Erythropoietin (blood products) Hepatitis B vaccine insulin hormone. Various routes of administration controlled and targeted drug delivery of therapeutic proteins and peptides.

COURSE OUTCOMES: Students will understand the general principles related to medicine and

biotechnology products. Students will understand the importance of biotechnology in drug designing and

development. Students will be familiarised with various genetically engineered

biopharmaceuticals Students will analyse various analytical methods and test for various drugs

TEXT/ REFERENCE BOOKS: Leon Lachman et al- at Theory and Practice of Industrial Pharmacy, 3rd Edition, Lea

and Febiger, 1986. Remington’s Pharmaceutical Sciences, Mark publishing Co.


Heinrich Klefenz, “Industrial pharmaceutical biotechnology”, WileyVCH, 2002.



B. TECH. SEMESTER – VI (BIOTECHNOLOGY)ELECTIVE II: BT316C: MOLECULAR BREEDING

L P Credits


3 1 4 Examination : 75 MarksTotal : 100


: 3 Hours

COURSE OBJECTIVES: To familiarize the students about the 1. Use of molecular biology tools in plant breeding.2. To learn about about conventional breeding.3. To learn about the marker assisted selection.4 To understan the application and use of markers.

UNIT-IPrinciples of plant breeding; Breeding methods for self and cross pollinated crops; Heterosis breeding;Limitations of conventional breeding; Aspects of molecular breeding.

UNIT-IIDevelopment of sequence based molecular markers - SSRs and SNPs; Advanced methods of genotyping; Mapping genes for qualitative and quantitative traits.

UNIT-IIIQTL mapping using structured populations; AB-QTL analysis; Association mapping of QTL; Fine mapping of genes/QTL; Map based gene/QTL isolation and development of gene based markers; Allele mining by TILLING and Eco-TILLING; Use of markers in plant breeding.

UNIT-IVMarker assisted selection (MAS) in backcross and heterosis breeding; Transgenic breeding; Foreground and background selection; MAS for gene introgression and pyramiding: MAS for specific traits with examples.

COURSE OUTCOMES: 1. Application and use of markers2. To understand the use of molecular biology tools in plant breeding.3. To understand about about conventional breeding.4. To understand about the marker assisted selection.

TEXT/ REFERENCE BOOKS:1. Chittaranjan K. 2006-07.Genome Mapping and Molecular Breeding in

Plants. Vols. IVII. Springer. 2. Newbury HJ. 2003. Plant Molecular Breeding. Blackwell Publ. 3. Weising K, Nybom H, Wolff K &Kahl G. 2005. DNA Fingerprinting in Plants: Principles, Methods and Applications. Taylor & Francis



B. TECH. (BIOTECHNOLOGY) HONS. SEMESTER - VI

BT-318C: FOOD MICROBIOLOGY AND FOOD SAFETY

L P Credits


4 -- 4 Examination : 75 MarksTotal : 100 MarksDuration of Examination

: 3 Hours

COURSE OBJECTIVES

1. To understand the role and significance of food microbiology and role of genetic engineering in improvement of food crops

2. To describe the various methods of food preservation.3. To study the spoilage of various foods and important food borne illnesses.4. To explain the basic concept of food safety, food quality assurance and food quality

management

UNIT-IFood Microbiology: Introduction and history of food microbiology; sources of microorganisms in foods; role of dairy products, fermented foods, vegetable, meat and soya products in Human nutrition and a brief account of their process technology. Microbial growth, growth curve; factors affecting growth-intrinsic and extrinsic factors controlling growth of microorganisms,; improvement of the food crops by genetic engineering;; transgenic plant foods: golden rice, Btbrinjal, maize, tomato, potato, soyabean etc.

UNIT - IIFood Preservation: Heat, radiation, low temperature storage, chemical preservatives and high-pressure processing for food preservation; Role of natural ingrediants in preservation:phytoalexins, essential oils and their components; bacteriocins: nisin, pediocinsetc; applications of bacetriocins in food systems as biopreservatives.

UNIT – IIIFood Spoilage: Microbes of milk, meats, fish and various plant products, spoilage of canned foods; methods of isolation and detection of microorganisms or their products in food; conventional methods; rapid methods (newer techniques) - immunological methods; fluorescent, antibody, radio immunoassay, principles of ELISA, PCR (Polymerized chain reactions). Indicators microorganisms,Food Microbiology and Public Health: food poisoning and its types; Important microbial agents of food borne illness.

UNIT - IVFood Safety: Food safety, food quality assurance and food quality management, current challenges to food, principles of food quality assurance; role of management practices in quality control, safety of GM food crops.Microbial Quality Control: Determination of microorganisms in foods microscopic, food B. Tech. 3rd year 5th semester to 6th semester Bio-Technology: Approved in 15th meeting of Academic Council held on 14.08.2020. applicable to all students admitted in academic session 2018-19 & onwards and trailing students.

adulterationFood Safety Management:Applications of HACCP in food safety, Food safety and Standards Act 2006.Role of National and International Regulatory Agencies: Bureau of Indian Standards (BIS), AGMARK, Food Safety and Standards Authority of India (FSSAI), Introduction to WTO agreements, International organization for standards (ISO) and its standards for food quality and safety

COURSE OUTCOME: Students will be able to understand the:

1. Importance of interactions of microorganisms and the food environmental factors 2. Principles involving in food preservation3. Spoilage mechanisms in foods and methods to detect and control spoilage.4. Understand various areas of Food Safety & Quality control.


1. James M. Jay (2000). Modern Food Microbiology, 5th Edition, CBS Publishers.

2. Banwart, G.J. (1997). Basic Food Microbiology, CBS Publishers.

3. Adam M.R. & Moss, M.O. (1995). Food Microbiology, New Age International Pvt. Ltd. Publishers.

4. Bibek Ray (1996). Fundamental Food Microbiology, CRC Press.

5. Early. R. (1995): Guide to Quality Management Systems for the Food Industry, Blackie,Academic and professional, London.

6. Pomeraz, Y. and MeLoari, C.E. (1996): Food Analysis: Theory and Practice, CBS publishersand Distributor, New Delhi.7. Kirk, R.S and Sawyer, R. (1991): Pearson’s Composition and Analysis of Foods, LongmanScientific and Technical. 9th Edition, England.8. Lee, B.H. (1996). Fundamentals of Food Biotechnology, VCH Publishers.



B. TECH. (BIOTECHNOLOGY) HONS. SEMESTER-VIBT-320C: NUTRACEUTICALS AND FUNCTIONAL FOODS

L P Credits


4 -- 4 Examination : 75 Marks

Total : 100 Marks

Duration of Examination : 3 Hours

COURSE OBJECTIVES

1. To define and classify different types of nutraceuticals and their related functional ingredients.

2. To apply knowledge of relation of functional foods and nutraceuticals (FFN).3. To narrate and study of natural plant pigments and nutritive and non- nutritive food

components.4. Evaluate the health benefits and effects of fermentation, functional foods and

nutraceuticals on human health. UNIT – I

Concept of Nutraceuticals: Introduction: Relevant terminologies–Enrichment, value addition, fortification, supplementation, Sources, Significance of Fortification and Enrichment in different foods (MSG; Bakery and confectionary products e.g. bread, biscuit and cookies; Breakfast and ready to eat cereals; Infant formulas; Protein mixes; Vegetable Mixes; Dairy product e.g. ice cream; Beverages including diet beverages) Value addition in processed food products e.g. pasta, ice cream, pizza, wafers, rolls, buns, jam, jelly, sauce, pickles, waffles etc.

UNIT - II

Functional Foods I: Definition, Relation of Functional foods and nutraceuticals (FFN) to foods and drugs. Applications of herbs to functional foods. Concept of free radicals and anti-oxidants. Nutritive and Non- nutritive food components with potential health effects. Effect of processing on nutrients. 21 Soy protein sand soy Isoflavones in human health; role of nuts in cardiovascular disease prevention. Functional foods from wheat and rice and their health effects. Role of dietary fibers in disease prevention.

UNIT – III

Functional Foods II:Sources and role of Isoprenoids, Isoflavones, Flavonoids, Carotenoids, Tocotrienols, Polyunsaturated fatty acids, Sphingolipids, Lecithin. Choline, terpenoids. Vegetables, Cereals, milk and dairy products as functional foods. Health benefits of common beans, Capsicum annum. Mustards, Ginseng, garlic, citrus fruits, fish oils and sea foods.

UNIT – IV


Biotechnology in production of Nutraceuticals: Polysaccharides, Low calorie sweeteners, naturally produced flavor modifiers, Single Cell Protein, Marine algae as food supplements, Food supplements and food ingredients as byproducts- Fishery, poultry/animal husbandry and agriculture/ dairy industries. Fermented foods: Fermented dairy products, vegetable fermentation, Meat fermentation, Soy sauce, miso, tempeh, idli, dosa, bread, kefir, koumiss, Acidophilus milk.

COURSE OUTCOME: Students will be able to understand the:

1. Concept of nutraceuticals and functional foods.2. Sources and significance of nutraceuticals and functional foods.3. Various health benefits of fermentation, functional foods and their role in disease prevention.4. Production of functional foods and their significance on human health.


1. Brigelius-Flohé, J &Joost HG. (2006). Nutritional Genomics: Impact on Health and Disease. Wi-ley VCH.

2. Cupp J & Tracy TS. (2003). Dietary Supplements: Toxicology and Clinical Pharmacology. Hu-mana Press.

3. Gibson GR & William CM. (2000). Functional Foods - Concept to Products.4. Goldberg I. (1994). Functional Foods: Designer Foods, Pharma Foods.5. Kirk, RS (1999). Pearson’s composition and analysis of foods. Wesley Longman Inc. California,

USA.6. Robert EC. (2006). Handbook of Nutraceuticals and Functional Foods. 2nd Ed. Wildman.7. Shi J. (2006). Functional Food Ingredients and Nutraceuticals: Processing Technologies. CRC

Press.8. Webb GP. (2006). Dietary Supplements and Functional Foods. Blackwell Publ.9. Wildman, REC (2007) Handbook of nutraceuticals and functional foods.



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