AG40007: Agricultural Biotechnology

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Course name Agricultural Biotechnology
Offered by Agricultural & Food Engineering
Credits 3
L-T-P 3-0-0
Previous Year Grade Distribution
Semester Autumn

Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Introduction: Cell structure and physiological processes, organellar ultrastructure, respiration, photosynthesis, growth regulators and nitrogen metabolism. Genetic Engineering for Crop Improvement: Plant cell and tissue culture, gene transfer techniques into plant cells, application in agricultural and food industries. Microbes in Agriculture and Food: Applied Microbiology in the future of mankind, moving frontiers of applied microbiology, microbial enzymes and their applications in food processing and agro-chemical industries, agro-waste utilization, biodegradable polymers and their applications, microbial polysaccharides; Production and utilization of essential amino-acids, chemicals from micro-algae. Micorrhiza: Applications in agriculture and forestry. Food and Beverage Products: Traditional fermented food, single cell protein, glutamic acid fermentation, lactic acid, gluconic and Itaconic acid production.

Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]