M.SC II
M.SC II
M.SC II
(Autonomous)
Biotechnology
SEMESTER PATTERN
(w.e.f. Academic Year 2016-17)
SYLLABUS FOR
M.Sc.II Year (Biotechnology)
JUNE -2016
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Rajarshi Shahu Mahavidyalaya, Latur (Autonomous)
Department of Biotechnology
Choice Based Credit System
Course Structure of M.Sc. Biotechnology Second Year (w.e.f. June 2016)
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
III Semester
Course Title: Genetic Engineering Course Code: P-GEE-334
Marks 100 Hours 45 Credit: 04
Learning objectives:
1. To illustrate creative use of modern tools and techniques for manipulation and
analysis of genomic sequences.
2. To expose students to application of recombinant DNA technology in
biotechnological research.
3. To train students in strategizing research methodologies employing genetic
engineering techniques.
4. Gain an understanding of basic molecular and cellular biology concepts and
techniques.
5. Gain an understanding of current experimentation in biotechnology and genetic
engineering.
6. To understand Genetic testing and genetic therapies
7. Control of gene expression and the process of development in eukaryotes
Course outcomes:
1. Technical know-how on versatile techniques in genetic engineering like PCR, Blotting,
molecular diagnosis, cell profiling etc.
2. An understanding on application of genetic engineering techniques in basic and applied
experimental biology.
3. Proficiency in designing and conducting experiments involving genetic manipulation.
4. Understand the concept of recombinant DNA technology or genetic engineering
5. Describe DNA fingerprinting, and restriction fragment length polymorphism (RFLP)
analysis and their applications
6. Describe the steps involved in the production of biopharmaceuticals in microbial and
mammalian cell systems
Unit-I Isolation of DNA and RNA.Quantification of nucleic acids.Radiolabelling of nucleic
acids: End labelling, nick translation,labelling by primer extension, DNA sequencing:
Maxam-Gilbert(Chemical) and Sanger- Nicolson (dideoxy/ enzymatic) sequencingmethod,
Pyrosequencing.
(10 L)
Unit-II Restriction endonucleases: Types of restriction endonucleases,classification and uses.
Restriction mapping. DNA modifyingenzymes: Nucleases, Polymerases, Phosphatases and
DNA ligases.Prokaryotic host. Plasmid vectors, Bacteriophage, other vectors,expression
vectors, Construction of genomic and c-DNA libraries,Joining of DNA Fragments to
vectors,Homo polymer tailing,cohesive and blunt end ligation, adaptors, linkers.
(12 L)
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Unit-IIISelection, screening and analysis of recombinants. Principle
ofhybridization.Northern blotting, Southern blotting, Westernblotting. Polymerase chain
reaction, Restriction fragments lengthpolymorphism, RAPD, AFLP, MAP.
(12 L)
Unit-IV Vector Engineering and codon optimization, host engineering.Strategies of gene
delivery, in vitro translation, expression inbacteria and yeast, expression in insects and insect
cells, expressionin mammalian cells, expression in plants.Chromosomeengineering, Targeted
gene replacement, gene editing, gene regulation & silencing. (12 L)
Reference:-
1. Principles of Gene manipulation (1994) Old R.N. and Primrose S.B.
2. From Genes to Clones (1987) Winnaeker E.L.
3. Recombinant DNA (1992) Watson J.D., Witreowski J., Gilman M.
AndZooller M.
4. An Introduction to GeNETIC Engineering: Nicholl, D.S.T.
5. Molecular Biotechnology (1996) Pasternak
6. The Biochemistry of Nucleic acid(1996)Adam et al
7. Genetic Engineering (1998)Janke k. swtlow
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
III Semester
Course Title: Lab Course IX Course Code: P-LAC-338
Marks 50 Hours 45 Credit: 02
Course outcomes:
Technical know-how on versatile techniques in genetic engineering like PCR, Blotting,
molecular diagnosis, cell profiling etc.
An understanding on application of genetic engineering techniques in basic and applied
experimental biology.
Proficiency in designing and conducting experiments involving genetic manipulation.
Understand the concept of recombinant DNA technology or genetic engineering
PRACTICALS
1) Isolation of nuclei and analysis of chromatin- i) determination ofmononucleosomal size ii)
chromatin gel electrophoresis
2) Endonuclease digestion of nuclei and analysis of DNA fragments by agarose
gelelectrophoresis
3) Thermal melting of DNA
4) Isolation of plasmid DNA-i) minipreparation ii) large-scale isolation
5) In vitro DNA ligation, transformation of E.coli.
6) Techniques: a) DNA blotting technique b) DNA hybridization.
7) Isolation of cytoplasmic RNA.
8) Electrophoresis of RNA on denaturing gels.
9) Northern blotting technique.
10) Separation of poly A+RNA on oligo-dT column.
11) cDNA synthesis and cloning.
12) RNA hybridization-dot and northern blots.
13) In situ detection of RNA in embryos/tissue.
14) In vitrotranslation.
15) Sequencing and computer analysis.
16) PCR/RFLP technique.
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CHOICE BASED CREDIT SYSTEM
M.Sc. Biotechnology (Semester Pattern)
III Semester
Learning Objectives
1. The objective of the course is to create general understanding amongst the students in
the subject of Microbial Technology through in-depth lectures & laboratory
practicals.
2. The objective of the course is to understand them a general overview, concepts and
basic principles in the subject of Microbial Technology with emphasis on Upstream
and Downstream process.
Course Outcome
1. understand the various concepts of fermentation; know the differences between
aerobic and anaerobic fermentation
2. Understand the growth of microorganism and their role in producing foods and
drinks.
3. (skills) isolate and identify microorganisms from fermenting fruits, cereals and milk;
4. produce some drinks and foods e.g. bread, beer, wine and vinegar resulting from
alcoholic fermentation; produce some foods and drinks e.g. cheese, butter, yoghurt
resulting from acidic
5. fermentation; and design a simple containment system (Bioreactor / fermentor)
6. The course concept of microbial growth, metabolism and applications of microbial
technology in varied fields. The theory course structure will be complimented by
practical sessions. This course will provide a strong understanding of applied
microbiology and will help the students to explore work opportunities in
Biotechnology Companies and Industries as well.
Unit-I : 11L
Microbial Production of Organic Acids: Production, recovery and applications of:
Citric acid, Lactic acid.
Microbial Production of Organic Solvents: Production, recovery and applications
of: Glycerol, Acetone, Alcohol
Microbial Production of Vitamins:• Production, recovery and applications of
vitamins: Vitamin-B12 and Riboflavin
Unit-II: 11L
Microbial Production of Amino Acids: Production, recovery and applications of
amino acids: L-Glutamic acid, L-Lysine, L- Tryptophan
Production of insulin and erythropoietin
Biogas production from biomass: Methane
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Bioleaching: Mechanism of Bioleaching with example.
Biosorption and Microbial recovery of petroleum
.
Unit-III: 11L
Production of Chemotherapeutic Agents :Production, recovery and applications of
antibiotics: Penicillin, Tetracycline, Erythromycin
Production of microbial polysaccharides:Production, recovery and applications of
polysaccharides: Xanthan, Dextran and Alginate
Production of Polyhydroxyalkanoates: Polyhydroxybutyrate (PHB), Biopol-a
biodegradable plastic
Unit-IV: 12L
Enzyme Technology: Immobilization of enzymes and cells, Production and
applications of : Proteases, Pectinases, Cellulase, amylase.
Biotransformation: Types of bioconversion reactions: Oxidation, Reduction,
Hydrolytic reactions, Condensations, Transformation of steroids and sterols,
Transformation of nonsteroid compounds: L-Ascorbic acid, Prostaglandins,
Antibiotics.
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CHOICE BASED CREDIT SYSTEM
M.Sc. Biotechnology (Semester Pattern)
III Semester
Course Outcome
Understand the various concepts of fermentation; know the differences between aerobic
and anaerobic fermentation
Isolate and identify microorganisms from fermenting fruits, cereals and milk;
Produce some drinks and foods e.g. bread, beer, wine and vinegar resulting from
alcoholic fermentation; produce some foods and drinks e.g. cheese, butter, yoghurt
resulting from acidic
Fermentation; and design a simple containment system (Bioreactor / fermentor)
Practicals
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
III Semester
Course Title: Enzyme TechnologyAnd Protein Engineering
Course Code: P-EPE-336
Marks 100 Hours 45 Credit: 04
Learning Objective:-
The objective of the course is to provide a deeper insight into the fundamentals of
enzyme structure and function and kinetics of soluble and immobilized enzymes. Also it
deals with current applications and future potential of enzymes.
Course Outcome:-
The student will be able to describe structure, functions and the mechanisms of action
of enzymes.
The student will learn kinetics of enzyme catalyzed reactions and enzyme inhibitory
and regulatory process.
The student will be able to perform immobilization of enzymes.
The student will get exposure of wide applications of enzymes and their future
potential
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UNIT-III EFFECT OF PHYSICAL FACTORS & ENZYME KINETICS IN
BIPHATIC REACTION: Temperature dependence of rate constants of enzymatic
reaction, thermal deactivation, pH effect on rate constants and protein structure. pH
dependence: ionization of Acids and Bases. Enzyme kinetics in biphasic liquid systems,
stabilization of biphasic aqueous- organic systems, equilibria in biphasic aqueous- organic
systems(8 lectures).
UNIT-IV ENZYME IMMOBILIZATION, KINETICS OF IMMOBILIZATION&
PROTEIN ENGINEERING: Immobilization of Biocatalysts an Introduction, Electrostatic
Effect, effect of charged and uncharged support, Kinetics of immobilized enzymes –Effect of
external and internal mass transfer, Damkohler number, effectiveness factor, Intraparticle
diffusion kinetics, Biotnumber.Biosensors - glucose oxidase, cholesterol oxidase, urease and
antibodies as biosensors, Introduction to protein engineering, structure prediction sequence
structure relationship. Recombinant proteins using fusion protein strategies for enhanced
recovery, Engineering protein for the affinity purification,(engineering of streptavidin)
Stabilization of enzymes by protein engineering(eg. pseudomonas isoamylase) (15 Lectures)
REFERENCE BOOKS:
1. Bailey JE, Ollis, DF: Biochemical Engineering Fundamentals
2. Blanch HW and Clark DS: Biochemical Engineering Marcel Decker
3. Schugerl K., Bellgart KH (Eds): Biorection Engineering, modeling and control:
Springer-Verlag, Berlin.
4. Enzymes by palmer,
5. Wiseman, A: Handbook of Enzyme Biotechnlogy, 3rd Edition, Ellis Horwood
Publication
6. Moser, A: Bioprocess technology, kinetics and reactors: Springer Verlag
7. Biochemical Engineering Principles and functions by SyedTrnveer Ahmed Inamdar,
PHI Learning Private limited.
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
III Semester
Course Title: Lab Course XI Course Code: P-LAC-340
Marks 50 Hours 45 Credit: 02
Course Outcome:-
The student will learn kinetics of enzyme catalyzed reactions and enzyme inhibitory and
regulatory process.
The student will be able to perform immobilization of enzymes.
The student will get exposure of wide applications of enzymes and their future potential
PRACTICALS:
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
III Semester
Course Title: Plant Biotechnology Course Code: P-PLB-337
Marks 100 Hours 45 Credit: 04
Learning Objectives: The course is designed to give insights in to the advancements in the
field of biotechnology with respect to plants. After taking this course, students should be able
to follow the modern techniques and their applications in crop improvements, such as tissue
culture and transgenics.
Course Outcome:-
Concepts, principles and processes in plant biotechnology.
Reflexion. The ability of explanation of concepts, principles and usage of the acquired
knowledge in biotechnological, pharmaceutical, medical and agricultural applications.
Transmissible skills. Critic usage of literature and other sources, collection and
interpretation of data, scientific and technical terminology.
UNIT I (10
Lectures)
Plant Tissue Culture-I
Introduction to cell and tissue culture
Tissue culture media: Types, Composition and Preparation.
Initiation and maintenance of callus and suspension culture
Organogenesis: Principles Concept and Applications of Somatic embryogenesis
Shoot tip culture
Rapid clonal propagation and production of virus free plants.
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Protoplast culture: Importance, Isolation of protoplasts, method of protoplast culture,culture
media, Growth and division of protoplast, regeneration of plants,
Embryo culture and embryo rescue
Anther, Pollen and Ovary culture for production of haploid plants and
homozygouslines
Cryopreservation, slow growth and DNA banking for germ plasm conservation
Commercial application of tissue culture technology, examples: banana and
Sugarcane.
Reference
1. Gupta P.K. (2004) - Biotechnology and Genomics. Rastogi Publications, Meerut,
India.
2. Owen M.R.L. and Pen J. (Eds) (1996) - Transgenic Plants: A Production System for
Industrial and Pharmaceutical Proteins. John Wiley & Sons, England.
3. Purohit S.S. (1999) - Agricultural Biotechnology. Agro Botanica, India.
4.Endress R. (1994) - Plant Cell Biotechnology. Springer Verlag, Germany
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
III Semester
Course Title: Lab course XII Course Code: P-LAC-341
Marks 50 Hours 45 Credit: 02
Course Outcome:-
Students would be more aware about PTC technique and lab organization with necessary
explanations.
By studying all these student would be more empower with the special skills of PTC to
establish own business and create employment in the field of seed and processing and
related technique in various research organizations
Practicals
1. Plant tissue culture laboratory design
2. Aseptic techniques
3. Media preparation
4. Micro propagation
5. Anther culture
8. Protoplast isolation
9. Embryo culture
10. RAPD
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
IV Semester
Course Title: Genomics And Proteomics Course Code: P-GEM-432
Marks 100 Hours 45 Credit: 04
Learning Objectives
1. To understand basic and applied aspects in genomics and pharmacogenomics and
proteomics
2. To Understand applications of genomics and pharmacogenomics in clinical settings
3. Provide an example of pharmacogenomics
4. Appreciate possible ethical and legal issues
Course outcomes
Unit 1
Introduction to Bioinformatics: the fundamentals of protein and nucleic acid Sequence
analysis, Database searching, pairwise alignments, database searching including BLAST,
Sequence analysis with PERL, Multiple sequence alignments, phylogenetic analysis, Profile
searches of databases, revealing protein motifs, 3D structural comparisons, predictions and
modeling. (12 L)
Unit II
Genomics: What is genomics, Genetics to genomics, Whole genomes sequencing. Genome
Sequence Acquisition and Analysis, Evolution and Genomes, Biomedical Genome Research:
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genomic sequences to make new vaccines, new types of antibiotics, new types of
medications.Genomic Variations: Variation in the human genome, known examples of SNPs
that cause diseases, Pharmacogenomics, Ethical Consequences of Genomic Variations. (10 L)
Unit III
Expression Data Analysis: DNA/RNA Microarrays, The oligo microarray/chip technology,
Affymetrix protocol and data generation, The spotted microarray technology, cDNA and
oligo spotted arrays, Biomedical applications; Cancer and genomic microarrays.
Nanotechnology, Gene therapy. (10 L)
Unit IV
Proteomics: Introduction, Protein 3D Structures, Protein identifications (2-hybrid system, 2-D
gel electrophoresis, mass spectrometry/MALDI-TOF, other arrays). Statistical models and
stochastic processes in Proteomics, Signal Processing for Proteomics, Protein Interaction
Networks, measuring protein interactions, Large-scale databases of information for protein
sequences, structures, functions and interactions; mining of protein databases, applications to
human disease studies. Structural and Functional Genomics Studies: Plant genome:
Arabidopsis genome covering identification and characterization of genes controlling
flowering, vernalization, photoperiod, circadian clock. (13 L)
Reference
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
IV Semester
Course Title: Bioethics, Biosafety, IPR and Entrepreneurship Development
Course Code: P-BBE-433
Marks 100 Hours 45 Credit: 04
Learning Objective:-
To introduce basic concepts of ethics and safety that are essential for different
disciplines of science and procedures involved and protection of intellectual property
and related rights. To understand balanced integration of scientific and social
knowledge in sustainable development.
Course Outcome:-
Students will gain awareness about Intellectual Property Rights (IPRs) to take
measure for the protecting their ideas.
They will able to devise business strategies by taking account of IPRs
They will be able to assists in technology upgradation and enhancing
competitiveness.
They will acquire adequate knowledge in the use of genetically modified
organisms and its effect on human health
They will gain more insights into the regulatory affairs.
UNIT I (15
Lectures)
Bioethics:
Introduction to Bioethics and Biosafety.
Human genome project and its ethical issues.
Ethical issues in genetically modified food and crops.
Ethical issues involved in stem cell research.
Ethical issues of organ transplantation.
ICMR Ethical Guidelines for Biomedical Research on Human Subjects.
Good clinical practice for clinical research.
Biosafety:
Introduction and history.
Biosafety guidelines and regulations.
Risk assessment, regulation and containment.
Potential effect on Environment and Human health by transgenic plants.
UNIT II (10
Lectures)
Biopiracy :
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Biopiracy and traditional knowledge.
Case studies of biopiracy:
RiceTec Patent No. 5663484 in the USPTO.
Monsanto's biopiracy of Indian wheat.
Neem.
Curcuma.
UNIT IV (10
Lectures)
Entrepreneurship
Introduction: Concept and theories of Entrepreneurship, Entrepreneurial traits and
motivation, Nature and importance of Entrepreneurs.
Project management: Search for a business idea, concept of project and
classification, project identification, project formulation, project design and network
analysis, project report, project appraisal.
Setting up a small scale industry: Location of an enterprise, steps for starting a
small industry, incentives and subsidies, exploring export possibilities.
References:
1. Bioethics and Biosafety, M.K.Sateesh, I.K.International 2008
2. Dynamics of Entrepreneurial Development and Management, Vasant Desai, Himalaya
Publishing House, 2005
3. Projects: Planning, Analysis, Selection, Implementation & Review, Prasannan
Chandra, Tata McGraw-Hill Publishing Co. 1997.
4. www.icmr.nic.in (ethical guidelines for biomedical research).
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
IV Semester
Course Title: Lab Course XIV (Based on P-FOB-434 and P-ENB-435)
Course Code: P-LAC-437
Marks 50 Hours 45 Credit: 02
Course outcomes
Be able to discuss how biological systems information relating to genes, proteins and
cellular structures can be used to model living cells, and even to create new synthetic
cells.
Gain the ability to use information technology to acquire relevant knowledge for their
understanding of the current status of the field and its relevance to society.
Gain the capacity to integrate knowledge across other disciplines in biotechnology.
To understand the social issues and Problems related to Biological Fields.
Skills in writing Research, Business Proposals.
Pracicals
1. Isolation and Characterization of food fermenting organism from idli,butter.
2. Estimation of ascorbic acid from given food sample by titrimetric method.
3. Analysis of mycotoxin (Aflatoxin) in fungus contaminated food material.
4. Microscopic examination of Food/Milk by breed method.
5. Estimation of lactose from milk.
6. Quality characterization of pasteurized milk by MBRT method.
7. To judge efficiency of pasteurization of milk by Phosphatase test.
8. Detection of microbial count in Milk by SPC method.
9. Isolation and biochemical testing of probiotic cultures (Lactobacilli) from food
samples (curd, intestine, sauerkraut, dosa, etc)
10. Check the potential of bacterial culture as probiotic culture by testing bile i) salt
toleranceii) acid tolerance iii) heat tolerance
11. Isolation and characterization of heavy metal resistant microbes
12. Plate assays for determination of MIC of heavy metals
13. Bioaccumulation of heavy metals
14. Biosorption of heavy metals
15. Isolation and characterization of microbes degrading xenobiotics
16. Isolation and characterization of microbes degrading PAH
17. Synthesis of nanoparticles using microbes
18. Waste water analysis ‐ pH, COD, BOD, Hardness, halides, Total solids, alkalinity
and chloride
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
IV Semester
Course Title: Food Biotechnology Course Code: P-FOB-434
Marks: 100 Hours 45 Credit: 04
Learning Objective: The course involves diverse areas of food biotechnology with strong
focus on Biochemistry and Molecular Biology which will form the basis for designing food
ingredients for better health and microbial food safety.
Course Outcome:-
Discuss applications, advantages and limitations of enzymes in the food industry.
Describe developments in the field of functional dairy products.
Describe examples of the application of omics techniques in food analysis: food
authenticity, food safety.
Critique strategies to engineer flavour profiles in plants and food materials.
Plan a safety assessment strategy for food developed through genetic engineering.
Outline the major technical considerations for detecting GM foods and for species
identification in meat products.
Unit-I:
Biotechnology for Food Ingredients 10L
• Metabolic engineering of bacteria for food ingredients
• Technologies used for microbial production of food ingredients
• Production of amino acids: physiological and genetic approach
• Biotechnology of microbial polysaccharides in food
• Microbial biotechnology for food flavor production
Unit-II: 12L
Aspects of Food Production.
• Food safety: HACCP System to food protection, Responsibility for food safety.
• Food Additives: Definition, Types and Functional characteristics.
• Natural Colors: Types, Applications,
• Sweeteners: Types and Applications.
• Causes of food spoilage
• Food Preservation Methods
Unit-III: 11L
Fermented Food Products
• Fermentation technology for traditional food of the Indian subcontinent
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• Solid state fermentations for food applications
• Genetic engineering of bakers yeast
• Biotechnology of wine yeast
• Biotechnology of _-carotene from Dunaliella
• SCP: Spirulina and Chlorella
Unit-IV: 12L
• Molecular evolution and diversity of food borne pathogens
• Application of microbial molecular techniques for food systems
• Genetic mechanisms involved in regulation of mycotoxin biosynthesis
• Application of ELISA assays for detection and quantitation of toxins in foods and E.coli
in food
• Biosensors for food quality assessment
• Biotechnological approaches to improve nutritional quality and shelf life of fruits and
vegetables
• Biotransformation applicable to food industries
• Functional foods: Concept of Prebiotics, Probiotics and Neutraceuticals
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Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
IV Semester
Course Title: Environmental Biotechnology Course Code: P-ENB-435
Marks 100 Hours 45 Credit: 04
Learning Objectives:
1. To have understanding of environment
2. To know technical aspects of biotechnology to improve environment.
3. To help the students to build interdisciplinary approach
4. To inculcate sense of scientific responsibilities and social and environment awareness.
Course Outcome
Unit I 12 lectures
Ecology & Environment:
Ecosystem structure and functions, abiotic and biotic component.
Energy flow, food chain, food web.
Ecological Pyramids-types.
Biogeochemical cycles.
Ecological succession, Ecads and ecotypes.
Ecology and its relevance to man, natural resources.
Threats to Environment - Global and regional threats to the environment.
Sustainable management and conservation of environment.
Agro ecology; cropping pattern as indicators of environments.
Unit II 11 lectures
Environmental Pollution:
Classification of pollutants.
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Air pollution and their properties, Gaseous pollutants.
Water pollutants and their properties.
Environmental pollution and associated hazards to crops, animals and humans.
Green house effect and global warming.
Climate change - International conventions and global initiatives.
Environmental Laws and Policies
Biotechnology in Remediation:
Introduction to bioremediation, Advantages, limitations and applications
Types of Bioremediation and Factors affecting: Natural, Engineered, Ex-situ and in-situ
Phytoremediation, Bioaugmentation, Biostimulation. Bioconversion, Bioaccumulation,
Bioconcentration, Biomagnification, Biodegradation.
Energy & Biofuels: Non conventional or renewable sources of energy, Energy from Biomass.
Biosensors and biochips, Biofilters, Biofuel cells.
Unit IV 10 lectures
Advancement in environmental technology:
Remote sensing and GIS- Principal, terminologies and objectives.
Energy sources for remote sensing, Types of remote sensing.
Applications- Agricultural, Forestry, Water Resource, Urban Planning, Wildlife Ecology,
Disaster Assessment.
Ecological modeling.
Environmental Impact Assessment: Introduction, Objectives, Classification, Guidelines,
Case Study.
REFERENCES BOOKS:
1. Environmental Biotechnology - Allan Stagg.
2. Environmental Biotechnology by Prof.Jogdand, Himalayan publication
3. Foster C.F., John Ware D.A., Environmental Biotechnology, Ellis Horwood Ltd.
4. Karrely D., Chakrabarty K., Omen G.S., Biotechnology and Biodegradation,
5. Bioremediation engineering; design and application John. T. cookson,Jr. Mc Graw
Hill, Inc.
6. Environmental Biotechnology by A.K. Chatterjee
7. Environmental Biotechnology: Bimal Bhattachraya and Ritu Banerjee
8. Environmental pollution control engineering. C. S. Rao. New Age International Publis
hers.
9. Environmental Biotechnology theory and application by Gareth Evans and Judith
Furlong. John Wiley and Sons Ltd.
10. Environmental Biotechnology Concept and application edited by Hans-Joachim
Jördening and Josef Winter. Wiley VCH Verlag GmbH & Co. KGaA
23
Rajarshi Shahu Mahavidyalaya, Latur
(Autonomous)
M.Sc. Biotechnology (Semester Pattern)
IV Semester
Course Title: Lab Course XIV (Based on P-FOB-434 and P-ENB-435)
Course Code: P-LAC-437
Marks 50 Hours 45 Credit: 02
Course Outcome:-
Students are able to develop skills in detection of nutritional value in food
Students are able to detect type of spoilage in Food sample.
Students are able to learn Preservation Techniques.
Students are able to determine Acidity, Alkalinity, Salinity, COD , BOD etc.
Students are able to estimate Nitrogen of soil ( Kjeldals method)
and metal content of soil
Practicals
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