Title of the Course: Plant Biotechnology and Genetic Engineering
Course No. BGE-4101
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Introduction: Concept, historical development of agricultural biotechnology and genetic engineering, and scope of improvement through biotechnology and genetic engineering; sustainable development and biotechnology: Green Revolution, biotechnology for small scale agriculture and agro forestry; present farming systems of Bangladesh and Asian countries, Technology for third world agriculture.
2. Development and application of somatic hybrids and cybrids.
3. Synthetic Seeds: Concepts, merits and demerits and commercial production.
4. In vitro ploidy manipulation: Implications and agriculture.
5. Biotechnology and new diagnostics applied in agriculture.
6. Biological control of insects, pathogens, nematodes and weeds biocontrol agents; application of Biotechnology and integrated pest management.
7. Biotechnology and biodiversity: Concept, components, interactions, level, hierarchical pathern and scales of biodiversity, genetic diversity and its implication, loses and conservation of biodiversity. Biodiversity and agriculture; causes of erosion of genetic resources, biotechnology and use of plant genetic resources in industry, application of biotechnology in biodiversity utilization.
8. Patents and intellectual properly right (IPR), Cardigan protocol on biosafety, plant variety protection (PVP).
SECTION-A
9. Mechanism of insect, disease and stress resistance in plants.
10. Basic tools of gene manipulation: Restriction and DNA modification enzymes, prerequisites in plant genetic engineering.
11. Cloning strategies: Vectors types, structures, characteristics of good cloning vectors, creation of recombinant molecule, selection of transformants.
13. Development of transgenic plants: Steps, vector preparation, gene transfer method, mechanisms, relative advantages and disadvantages of physical and biological methods foreign gene expression in plants, strategies of stable transformation.
14. Marker assisted breeding: Techniques of plant variety identification, selection of segregating populations and estimation of genetic variation using biotechnological approach and molecular faring.
15. PCR based cloning.
Recommended References:
1. Call, J. A.; Ford-Loyd, B. V. and H. J. Newbury (1997). Biotechnology and Plant Genetic Resources: Conservation and use. Biotechnology in Agriculture series No. 19 CAB International, UK.
2. Chect, I. (1993). Biotechnology in Plant Disease Control. Wiley-Liss Pub. Singapore.
3. Khush, G. S and G. Toenniessen (1991). Rice Biotechnology. Biotechnology in Agriculture Series No. 6 CAB International, UK.
4. Gelvin, S. B.; Schilperoot, R. A and Verma, D. P. S. (1989). Plant Molecular Biology Manual. Kluwer Academic Publisher, Dordrecht, London.
5. Prersely. G. J. (1997). Agricultural Biotechnology: Country Case Studies. CAB International UK.
6. Prersely. G. J. (1996). Biotechnology and Integrated Pest Management. Biotechnology in Agriculture Series No. 15. CAB International, UK.
7. Robertson, D.: Shore, S. and Miller, D.M. (1997). Manipulation and Expression of DNA; A Laboratory Manual. Academic Press. London. NY.
8. Skerrit, J. H. and R. Apples (1995). New Diagnostics in Crop Sciences. Biotechnology in Agriculture Series No. 13 CAB International, UK.
9. Tzotzos, T, G. (1995). Genetically Modified Organisms: A Guide to Biosafty. CAB International, UK.
Title of the Course: Plant Biotechnology and Genetic Engineering Sessional and Field Work
Course No. BGE-4102
01 Credit Hours; 01 Contact Hour/Week
1. Plant DNA extraction from leaf tissue/petiole, purification, quality checking and quantification of extracted DNA sample.
2. Culturing of E. coli and isolation and purification of plasmid DNA.
3. Agarose gel electrophoresis and separation of DNA.
4. Preparation of vector DNA and transformation of competent E. Coli.
5. Culturing of Agrobacterium tumifaciens and Agrobacterum tumifaciens mediated transformation of plants and their bioassay.
6. Protoplast isolation and fusion with PEG.
7. Direct DNA transfer to protoplast and plant regeneration from protoplast.
8. Encapsulation of somatic embryo and testing of synthetic seed.
9. ELISA testing of viral plant pathogens in tomato and brinjal.
Recommended References:
1. Call, J. A.; Ford-Loyd, B. V. and H. J. Newbury (1997). Biotechnology and Plant Genetic Resources: Conservation and use. Biotechnology in Agriculture series No. 19 CAB International, UK.
2. Chect, I. (1993). Biotechnology in Plant Disease Control. Wiley-Liss Pub. Singapore.
3. Khush, G. S and G. Toenniessen (1991). Rice Biotechnology. Biotechnology in Agriculture Series No. 6 CAB International, UK.
4. Gelvin, S. B.; Schilperoot, R. A and Verma, D. P. S. (1989). Plant Molecular Biology Manual. Kluwer Academic Publisher, Dordrecht, London.
5. Prersely. G. J. (1997). Agricultural Biotechnology: Country Case Studies. CAB International UK.
6. Prersely. G. J. (1996). Biotechnology and Integrated Pest Management. Biotechnology in Agriculture Series No. 15. CAB International, UK.
7. Robertson, D.: Shore, S. and Miller, D.M. (1997). Manipulation and Expression of DNA; A Laboratory Manual. Academic Press. London. NY.
8. Skerrit, J. H. and R. Apples (1995). New Diagnostics in Crop Sciences. Biotechnology in Agriculture Series No. 13 CAB International, UK.
9. Tzotzos, T, G. (1995). Genetically Modified Organisms: A Guide to Biosafty. CAB International, UK.
Title of the Course: Animal Biotechnology and Genetic Engineering
Course No. BGE-4103
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Introduction: Application of Biotechnology for animal production. Animal cell culture product.
2. Embryo Transfer in Domestic Animals: Definition, history advantages and application of embryo transfer. Steps in embryo transfer technique: selection and management of donor and recipients; super ovulation techniques; oestrus synchronization; oestrus detection; insemination of the donor; preparation of culture media; collection of embryos (surgical and non-surgical methods). Handling of embryos: identification of embryos; evaluation of embryos; cry preservation of embryos; transfer of embryos (surgical and non-surgical transfer), limitations of embryo transfer techniques.
3. In Vitro Fertilization in Ruminants: Introduction; potential use of in vitro fertilization. Mechanisms involved in fertilization: harvesting of occyte; maturation of occytes; collection and capacitation of sperm; fertilization development of embryos to a transferable stage.
SECTION-B
4. Genetic Manipulation: Evaluation of chromosomes of ova; micromanipulation of gametes, Separation of X and Y chromosome; embryos and zona pellucida.
5. Micromanipulation of farm animal embryos. Anatomy and physiology of Embryos in relation to micromanipulation, culture methods, dividing embryos. Combining embryonic cells, intracellular manipulation, conserving manipulated embryos.
6. Cloning: Definition; history of animal cloning; cloning of sheep, cattle and monkeys & humans
7. Recombinant DNA technology and production of transgenic animal/ GM animal.
8. Synthetic peptides in animal health, production & Application of monoclonal antibodies and polyclonal antibodies.
9. Vaccine production by recombinant DNA technology.
10. Organ transplantation
Recommended References:
1. Benjamin, B.G. (1981). New Technologies in Animal Breeding, Academic Press, NY, London, Tokyo, Sydney.
2. Gordon, I. (9183). Controlled Breeding in Farm Animals. Pergamon Press, Oxfore, NY, Toronto Sydney, Paris and Frank Furt.
3. Hafez, E. S. E. (1987). Reproduction in Farm Animals. LEA and Febiger, Philadelphia.
Title of the Course: Animal Biotechnology and Genetic Engineering Sessional and Field Work
Course No. BGE-4104
01 Credit Hours; 02 Contact Hour/Week
1. Selection of donor and recipient animals.
2. Synchronization of oestrus.
3. Detection of oestrus.
4. Superovulation and artificial insemination
5. Transfer of embryos.
Recommended References:
1. Benjamin, B.G. (1981). New Technologies in Animal Breeding, Academic Press, NY, London, Tokyo, Sydney.
2. Gordon, I. (9183). Controlled Breeding in Farm Animals. Pergamon Press, Oxfore, NY, Toronto Sydney, Paris and Frank Furt.
3. Hafez, E. S. E. (1987). Reproduction in Farm Animals. LEA and Febiger, Philadelphia.
Title of the Course: Microbial Biotechnology and Genetic Engineering
Course No. BGE-4105
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Biotechnological applications of microorganisms in agriculture, food, medicine, pharmaceuticals, environment and industry.
2. Production of single-cell proteins for use in food or feed, yeasts and yeast products.
3. Genetic engineering of microorganisms. Restriction endonucleases, plasmid cloning vector, creating and screening a library, cloning DNA sequences, vectors for cloning, genetic transformation.
4. Production of commercial products by recombinant microorganisms. Organic acids, indigo, amino acids, antibiotics, biopolymers, polysaccharides, alginate.
5. Improvement of antibiotic strains under Bangladesh conditions.
SECTION-B
6. Bacterial cell engineering by protoplast fusion.
7. Engineering enzymes for clinical diagnosis.
8. Immobilization and co-immobilization of microorganism, biosensor and its applications.
9. Microbial production of therapeutic agents. Viral gene delivery system.
10. Production of foreign proteins from recombinant microorganisms.
Recommended References:
1. HaiYH & George G. K. Food biotechnology (Microorganism) Wiley- VCH, New York.
2. Molecular Biotechnology by Bernard R. Glick and Jack J. Pasternat
3. Malik, V.S. and Sridhor, P.1992. Industrial Biotechnology. Oxford and IBH Publishing Co. Pvt. Ltd. India.
Title of the Course: Microbial Biotechnology and Genetic Engineering Sessional and Field Work
Course No. BGE-4106
01 Credit Hours; 02 Contact Hour/Week
1. Production of SCP in laboratory scale.
2. Production of various commercially important bimolecular of microbial origin.
3. Protoplast fusion of microorganisms.
4. Genetic engineering of microorganisms.
Recommended References:
1. HaiYH & George G. K. Food biotechnology (Microorganism) Wiley- VCH, New York.
2. Molecular Biotechnology by Bernard R. Glick and Jack J. Pasternat
3. Malik, V.S. and Sridhor, P.1992. Industrial Biotechnology. Oxford and IBH Publishing Co. Pvt. Ltd. India.
Title of the Course: Medical and Pharmaceutical Biotechnology
Course No. BGE-4107
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Concept of Good Manufacturing Practice (GMP), quality control, quality assurance & In-process control in pharmaceutical industry.
2. Determination of potency of antibiotic or anti-microbial preservative in pharmaceutical products. Production of Antibiotics & biopolymers by DNA technology.
3. Manufacture of Immunological products (vaccine and immunize) and their quality control. Subunit vaccine, vaccine, alienated vaccine, vector vaccine.
4. Production of new bio-pharmaceuticals (therapeutically useful substances) by recombinant DNA Technology: Interferon, insulin, somatostain, human growth hormone, HIV therapeutic agents.
5. Cloning of Human disease genes: Detection of mutations in unman gasses, Functional gene cloning, Candidate gene cloning, Positional gene cloning, Positional- candidate gene cloning.
SECTION-B
6. Gene therapy: Human gene therapy, Ex-vivo & in-vivo gene therapy, gene delivery system, nuclei acid therapeutic agents, protein therapy.
7. Infectious and Genetic Diseases. Diagnosis of diseases by conventional and DNA based probes: Causes, factors, transmissions, detection & control/treatment of following diseases: diabetes, hunting tons disease, fragile- x syndrome, retinoblastoma, decennia muscular dystrophy, cystic fibrosis, Alzheimer disease, cancer, familial hyper cholestorema, AIDS, lesh-nyhan syndrome, gushers disease, sickle cell anemia, hemophilia.
8. DNA finger printing; principle, VNTRs, STRs, RFZP different methods, PCR based DNA fingerprinting, polymorphism, application of DNA fingerprinting.
9. Human Genome project, Genetic counseling.
10. Regulation: Patenting Biotechnology inventions Regulating & DNA technology
Deliberate release of Genetically engineered organisms, cloning human?
Patenting, Patenting in different countries, Patenting ONA sequences
Patenting Multicultural organisms ,Patenting & Fundamental Research
11. Topics on current interest/ issue of medical & pharmaceutical biotechnology.
Recommended References:
1. Glick BR and Pasternak J.J.1998. Molecular Biotechnology: Principles and Application of recombinant DNA; 2nd ed. ASM press, Washington,
2. K. A. Malik, K.A.; Nasim, A and Khalid, A. M. 1995. Biotechnology for sustainable development. Published by NIBGE, Faisalabad, Pakistan.
3. Hugue, W.B.and. Russel, A. D.1993. Pharmaceutical Microbiology. CBS Pub. India
4. Noris, J.R. and Richmond, M.H.2001.Assays in Applied Microbiology, John Wiley & Sons.UK
Title of the Course: Medical and Pharmaceutical Biotechnology Sessional and Fieldwork
Course No. BGE-4108
01 Credit Hours; 02 Contact Hour/Week
1. Determination of potency of antibiotics.
2. Vaccine production and testing in laboratory
3. Production of biopharmaceuticals
4. Detection of genetically transmitted diseases of humans
5. Visiting of different pharmaceutical industries.
Recommended References:
2. Glick BR and Pasternak J.J.1998. Molecular Biotechnology: Principles and Application of recombinant DNA; 2nd ed. ASM press, Washington,
2. K. A. Malik, K.A.; Nasim, A and Khalid, A. M. 1995. Biotechnology for sustainable development. Published by NIBGE, Faisalabad, Pakistan.
5. Hugue, W.B.and. Russel, A. D.1993. Pharmaceutical Microbiology. CBS Pub. India
6. Noris, J.R. and Richmond, M.H.2001.Assays in Applied Microbiology, John Wiley & Sons.UK
Title of the Course: Research Methodology(OP)
Course No. BGE-4111
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Introduction: Definition, types and objectives of research; research process, criteria of good research, basic concept of experiment and research; meaning, characteristics, validity and steps of research.
2. Logistic Support: Direct and indirect logistic support for effective research.
3. Research planning Methodology: Meaning and characteristics of a problem, selection of a problem, meaning and characteristics of a good hypothesis, formulating and ways of stating of hypotesis; research approach, process, research project planning.
4. Research planning: Identification and prioritization of research problems for appropriate technology development.
5. Research systems in Bangladesh (in agriculture, health, industry, fisheries, livestock sectors & different universities).
6. Data collection and presentation, experimental/research design, data analysis in multiyear and multiplication yield trial of genetically engineered crop varieties, and calculation of genetical values.
SECTION-B
7. Rapid Rural Appraisal (RRA) and Rapid Rural System Appraisal (RRSA).
8. Research project preparation, implemetation and evaluation.
9. Ex-ant analysis of research design and critical path method for planning and management of project.
10. Literature Review: Purpose and source of review; preparation of index card for reviewing and abstracting; review of scientific reports.
11. Method of writing annual reports and research highlights and interpretation: Concept, techniques and significance and precautions of interpretatin. Types, purpose, format, steps and significance of research report writing, precautions of writing research reports. Evaluation of research reports. Salient feature of research highlights and exectuive summary.
Recommended References:
1. BARI/BARC (1990). Resource Manual of Research Planning and Evaluation Training course, BARI, Joydebpur, Gazipur-1701.
2. Kotari, C. R. (1990). Research Methodology: Methods and Techniques. Wiley Eastern Ltd., India.
3. Singh, A. K. (1993). Tests, Measurements and Research Methods in Behavioral Sciences. Tata McGraw-Hill Pub. Co. New Delhi, India.
Title of the Course: Introduction to Bioinformatics
Course No. ECNO-4113
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Introduction: Definition, an overview of bioinformatics, objectives, kinds of data used, multiplicity and redundancy of data, major bioinformatics data bases, data integration and analysis, career in bioinformatics.
2. Using Unix, Linux operating system: Concepts of Linux, basis of Linux, Linux file system and directories, text processing, writing shell program.
3. Programming with Perl: Programming of Perl, illustration of programming in Perl, operations, file input, and output, applications of Perl program, Bioperl.
4.. Biological data base: Understanding and using biological data bases, types, networking and data bases, Java clients, CORBA, MYSQL. Agrobase 4 and PDB.
5. Tools for sequence alignment: Introduction, Fasta, Blast, filtering and gapped blast, PSI blast, MSA, MSA consideration, viewing MSA, applications.
SECTION-B
6. Visualization and prediction of gene and protein: Using pattern to predict genes, methods and tools of gene prediction, different protein structure data bases and visualization tools, methods of structure prediction of protein and protein function, accuracy of prediction.
7. Gene mapping and expression: Gene, mapping, application of mapping, DNA sequencing. Algorithm of alignment of sequencing, DNA microarrays, microarray experimrnt desing and data analysis.
8. Proteomics: Proteom analysis, tools for proteome analysis, genetic networks, network properties and analysis, E.cell.
9. Retrieving information using internet and CE-ROM, human genome project.
Recommended References:
1. Attwood, T. K. and Parry-smith, D. J. 2004. Introduction to Bioinformatics. Perason Eduction, India.
2. Klefenz, H. 2002. Industrial Pharmaceutical Biotechnology. Wiley-VCH, Germany.
3. Mendira, H. N. 2002. Bioinformatics. CBS Pub. India.
4. Sudarshan, K and Silberschatz. 2002. Data Base System Concepts, 4th ed. McGraw Hill Book Inc. India.
Title of the Course: Production Economics(OP)
Course No. ECNO-4115
02 Credit Hours; 02 Contact Hour/Week
SECTION-A
1. Introduction: Nature, scope and importance of production economics; Assumptions, advantages and limitations of static production economics.
2. Factor Product Analysis: Physical Product functions and related concepts; features of a typical production process; stages of production in factor-product analysis. Forms of production fujnction and their relative advantages.
3. Factor Analysis: isoquants and their characteristifs; isoclines and ridge lines; stages of production in factor-factor analysis; partial elasticity of production and function coefficients; changes in factor proportions and changes in the scale.
4. Product Product Analysis: Derivation of production possibility curves; vertical and horizontal combinations of enterprises.
SECTION-B
5. Optimum Input Use: Value product functions and their relationships; pofit maximization and determination of optimum input use in factor-product, factor-factor and product-product analyses.
6. Profit Maximizing Output: Cost and recenue functions, equilibrium of the firm; determination of profit maximizing output under various market conditions; derivations of supply functions.
7. Linear Programming: Components and assumptions of linear programming; solution of a simple linear programming problem.
Recommended References:
1. Bishop, C. C. and Toussaint, W. D. (1958). Introduction to Agricultural Economic Analysis; John Wiley & Sons, Inc. NY, Singapore.
2. Bradford, L. A. and Johnson, G. L. (1967). Farm Management Analysis, John Wiley & Sons, Inc., NY, Singapore.
3. Dillon. J. L. (1979). The Analysis of Response in Crop and Livestock Production; Pograamon Press, oxford.
4. Dillon, J. L. and Hardaker, J. B. (1993). Farm Management Research for Small Farmer development; FAO Farm System Management Series; FAO, Rome.
5. Doll, J. P. and Orazem, F. (1984). Production Economics Theory; John Wiley & Sons, Inc., NY, Singapore.
6. Ferguson, C. E. (1966). Microeconomic Theory; Richard D. Irwin Inc., Illinois.
7. Heady, E. O. (1952). Economics of Agricultural Production and Resource Use; Prentice Hall, Englewood Cliffs, N. J.
8. Heady. E. O. and Dillon, J. L. (1961). Agricultural Production Functions; lowa stage University Press, Ames.
Title of the Course: Food Biotechnology
Course No. BGE-4201
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Introduction: Microorganisms important in food Biotechnology- Molds, yeasts and bacteria.
2. Composition and food value of milk.
3. Addulteration of milk.
4. Pasterization of milk and methods of pasteurization.
5. Butter: Definition and composition of butter, manufacture of butter, preparation of the butter churn, detects of butter.
6. Cheese: Definition, classificaiton, manufacturing and processiong of different types of domestic and foreign chess.
7. Major fermented dairy products: Starter culture, dhahiv yogurt, cultured butter milk, acidophilus milk and kefir.
8. Condensed and Powder Milk: Difinition, composition and manufacturing processes.
9. Ice-cream: Ice-cream mix, manufacturing, hardening and storage of ice-cream.
SECTION-B
10. Enzymes in the Food industry: Industrial enzymes and their applications.
11. Fementation Technology: Principles of production of beer, wine, brandy and distilled beverages slcohol (whiskey, scotch, grain neutral sprits, vodka, gin, rum) carbonated beverage, amino acids, vitamin and single cell protein.
12. Production technology of bakery and confectionary products.
13. Production technology of baby food and cereal products.
14. Preparation of squash from fruit juices, non-alcholic fruit drinks; sour kraut, pickles, jam, jellies and marmalades.
15. Enzymatic treatment of fruit products and their preservation.
16. Technology of Food Preservation and Marking: Food additives; food packaging; storage; transporation and merchandising of various products with added value.
17. Food spoilage and food regulation.
Recommended References:
1. Andrews, S. (1994). Food and Beverage Service Training Manual, Eighteenth re trintm, Tata McGraw-Hill publishing company Ltd, New Delhi.
2. Choudhurym A. C. Practical Dairy Science and Laboratory Methods, Scientific Book Agency, 103, Netazi Subash Road, Calcutta, India.
3. Eckles, C. H. Combs, W. B. and Macy, H., (1994). Milk and Milk Products, fourth edition, Tata McGraw-Hill Publishing company Ltd., Bombay, New Delhi.
4. Eskin, N. A. M. (1996). Biochemistry of Foods, Second Edition. Academic Press, Inc.
5. Kosikowskim, F. Cheese and Fermented Milk Foods, Coronnell university, Ithaca, New York.
6. King. R. D. (1996). Food Biotechnology. John Wily & Sons, U. S. A.
Title of the Course: Food Biotechnology Sessional and Field Work
Course No. BGE-4202
01 Credit Hours; 02 Contact Hour/Week
1. Samploing of milk: Sampling procedures- individual sample, composite sample and preservation of samples.
2. Determination of fat by Babcock and Gerber method.
1. Determination of specific gravity, S. N. F and T. S of food.
2. Detction of adulteration in milk
3. Tests for quality: Sediment test, acidity test, methylene blue reduction test and phosphatase test.
4. Judging of dairy products.
5. Cream separation- Testing of cream for fat and acidity, organolaptic evaluation.
6. Butter and ghee making.
7. Cheese making: Manufacture of cottage cheeses and Cheddar Cheese.
8. Manufacture of dalhi (sweet and sour), cultured milk and matha.
9. Ice-cream mix making processing of mix, freezing and packaging of ice-cream.
10. Preparation of jelly, jam, boiled sweet candy, fruit squash, pickles, chanteney, baby and balance diets.
11. Determination of moisture, total protein m, acid value, fat, ash, crude fibre, sucrose contert, total reducing sugar and alkalinity in different food products.
12. Natural drying (dehydration) of foods.
13. Preservation of food by radiation and low temperature.
14. Field trips to modern dairy plants, beverage industries, confectionery, bakery and fruit processing industries to obtain practical experiences in processing of milk, menufacture of butter, ghee, powder milk, Ice-cream, biscuits, cake, baby food, carbonated beverage, chocolate, gum, candy, balanced diet, jam, jelly and gereral management of different plants.
Recommended References:
1. Andrews, S. (1994). Food and Beverage Service Training Manual, Eighteenth re trintm, Tata McGraw-Hill publishing company Ltd, New Delhi.
2. Choudhurym A. C. Practical Dairy Science and Laboratory Methods, Scientific Book Agency, 103, Netazi Subash Road, Calcutta, India.
3. Eckles, C. H. Combs, W. B. and Macy, H., (1994). Milk and Milk Products, fourth edition, Tata McGraw-Hill Publishing company Ltd., Bombay, New Delhi.
4. Eskin, N. A. M. (1996). Biochemistry of Foods, Second Edition. Academic Press, Inc.
5. Kosikowskim, F. Cheese and Fermented Milk Foods, Coronnell university, Ithaca, New York.
6. King. R. D. (1996). Food Biotechnology. John Wily & Sons, U. S. A.
Title of the Course: Environmental Biotechnology
Course No. BGE-4203
03 Credit Hours; 03 Contact Hour/Week
SECTION-A
1. Introduction: Environment & sustainable development, biogeochemical transformations of C, N, S and P.
2. Environmental Pollution: Definition, Nature of Pollutants. Types of pollution: origin, effects & control systems.
3. Biodegradation: Microbial degradation of cellulose, pesticides, aromatics and hydrocarbons.
4. Biopesticides Production: Fungi (Trichoderma spp. And Glycladium sp.) Bacteria (Bacillus sp.) Baculoviruses and neem
5. Waste Utillization: Production of Single-cell protein, biogas, biofertilizers etc.
6. Bioloeachingy, Biosorption and Fossil Fuel Processing: Concepts and application.
7. Bioremediation: Pollution control of heavy metals; zinc, lead, mercury, copper and cadmemium. Arsenic pollution; its effects and possible remedies.
8. Biodeterioration: Prevention of biodeterioration of valuable materials.
SECTION-B
9. Water Supply and Treatment Methods: Introduction, softening, coagulation & flocculation, sedimentation, filtration.
10. Water Quality Management: Introduction, water pollutant and their sources; water quality and standards. Water quality management techniques. Rapid detection of water borne pathogens and risk assessment of chemicals.
11. Waste Water Treatment: Waste water microbiology. Waste water characteristics of different sources. Pretreatment, primary treatment and secondary treatment. Advanced waste water treatment. Domestic, municipal and industrial waste water treatment systems. Sludge treatment and disposal.
12. Environmental Laws & Standards: Environmental legislation and regulation, environmental ethics.
Recommended References:
1. Davis, M. L. and D. A. Cornwell (1991). Introduction to Environmental Engineering: Second edition, McGraw –Hill Inc. Singapore.
2. Green, J H. (1979). Food Processing and Waste Management AVI Pub. Co. Inc. Westport.
3. Moo-Young, M. M (1985). Comprehensive Biotechnology Pergamon Press Ltd. Headington Hill Hall, Oxford, England.
4. Pelczar, Chan and krieg. Microbiology, 5th ed. Mcgraw Hill, New Delhi, India.
5. Sohal, H. S. (1994). Environment and Biotechnology. Ashishn Publishing House, Punjabi Bag New Delhi.
6. Young M. M. (1997). Environmental Biotechnology Elsiever Pub. Ltd. Netherland.
Title of the Course: Environmental Biotechnology Sessional and Field Work
Course No. BGE-4204
01 Credit Hours; 02 Contact Hour/Week
1. Determination of dissolve oxygen (DO)
2. Measurement of turbidity
3. Measurement of iron
4. Determination of total dissolved solids.
5. Determination of arsenic in water.
6. Study on the basis of applications of biological agents for biotechnological control of environmental pollution-bioleaching, biosorption, bioaccumulation and precipitation of metals; hazardous materials degradation; biocontrol of pest and rapid detection of pathogen.
Recommended References:
1. Davis, M. L. and D. A. Cornwell (1991). Introduction to Environmental Engineering: Second edition, McGraw –Hill Inc. Singapore.
2. Green, J H. (1979). Food Processing and Waste Management AVI Pub. Co. Inc. Westport.
3. Moo-Young, M. M (1985). Comprehensive Biotechnology Pergamon Press Ltd. Headington Hill Hall, Oxford, England.
4. Pelczar, Chan and krieg. Microbiology, 5th ed. Mcgraw Hill, New Delhi, India.
5. Sohal, H. S. (1994). Environment and Biotechnology. Ashishn Publishing House, Punjabi Bag New Delhi.
6. Young M. M. (1997). Environmental Biotechnology Elsiever Pub. Ltd. Netherland.
Title of the Course: Instrumentation in Biotechnology and Genetic Engineering
Course No. BGE-4207
03 Credit Hours; 03 Contact Hour/Week
Section-A
1. Introduction: Implications of instruments in biotechnological research, historical development, list of instruments used in biotechnological research.
2. Selection of instruments and their models.
3. Maintenance of common lab. Equipments.
4. Types, main component parts, working principles and method of handling of different blanaces, water stills, freezers, shakers, de-inonizer plants, pH meter and water baths.
Section-B
5. Types, main component parts, working principles and method of handling of different types of ovens, incubators, centrifuges and laminar hood cabinet.
6. Types, main component parts, working principles and method of handling of different types of electrophoresis machine, spectrophotometers and chromatographic instruments.
7. Types, main component parts, working principles and method of handling of HPLC, PCR machine, Protein and DNA sequencers.
Recommended References:
1. Reed. R.: Holmes, D. and Janathan (1998). Practical Shills in Biomolecular Science. Addison Wesley Longman Ltd. UK.
2. Hamilton and Swell (1982). Introduction to HPLC. Academic Press, UK.
3. Williams and Flemmings (1980). Spectroscopic Methods in Organic Chemistry.
Title of the Course: Genomics and Proteomics
Course No. BGE-4209
03 Credit Hours; 03 Contact Hour/Week
Section-A
1. Concepts, scope and importance.
2. DNA copying and mutation, DNA sequencing, fragment assembly, restriction mapping and PCR techniques.
3. Size and structure of genome of different organisms.
4. Recognizing coding regions and annulating genes.
5. Human Genome Project (HGP) : Structure, functions and evolution of human genome, human disease genes.
6. Genomic data bases: Finding and browsing genome maps on the webs, ensemble and map viewer, web interferences to genomic analyses, Align DNA to protein.
7. Phylogenetics: Distance measure, neighbor joining and parsimony, statistical inference principles, maximum likelihood inferences, Bayesian inferences.
8. Microarray: Definition, types, cancer and genomic microarrays, improving health care with DNA microarrays.
Section-B
9. Proteomics: Definition, scope, application of proteomics, tools of proteomics, flow scheme of proteins, types of proteins.
10. Protein structure: Primary, secondary and tertiary or super secondary structure, structure determination, 2D gel electrophoresis, mass spectrometry.
11. Protein modification: Post-translational modification, protein-protein interactions, protein expression, profiling, modification, mechanism of protein folding, tertiary folds, formation of oligomers, relationship between protein structure and functions, prions, structure prediction and human proteomics, mutant proteins.
12. Protein structure and drug discovery.
13. Protein analysis and identification: Two dimensional electrophoresis, mass spectrometers for protein and peptide analysis, SDS-PAGE, strategies of protein identification.
Recommended References:
1. Cantor, C. R. and Smith, C. L. (1999). Genomics: The Science and Technology Behind the Human Genome Project, John Wiley & Sons, Inc. NY, Singapore.
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