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PUNJABI UNIVERSITY, PATIALA - 147002

(INDIA)

(Established under Punjab Act No. 35 of 1961)

Faculty of Life Sciences

Syllabi

for

M.Sc. (Hon's) Biotechnology

(Choice Based Credit System)

1st to 4th Semesters

Sessions: 2017-18 and 2018-19

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M.Sc. (Hon’s) Biotechnology

(CHOICE BASED CREDIT SYSTEM EXAMINATION)

Sessions 2017-18 Onwards

1. The course for the Degree of M.Sc. (Hon’s) Biotechnology shall be spread over two

academic years to be called M.Sc. Hon’s Part-I and M.Sc. Hon’s Part-II. Each part shall

consist of two semesters. The examination for the first semester and third semester

shall be held in the month of November/December and the examination for the second

semester and fourth semester shall be held in the month of April/May or such other dates as

may be fixed by the Academic Council.

2. (i) Last date by which the admission form and fee complete in all respects must reach the

Registrar shall be as follows

(ii) Incomplete form or forms of candidates who have not cleared his/her all dues will

not be accepted.

(iii) The amount of examination fee to be paid by a candidate for each semester shall be as

prescribed by the University from time to time.

(iv) The syllabus shall be such as may be prescribed by the concerned faculty from time

to time.

3. For admission to M.Sc. (Hon’s) Biotechnology, the candidates shall have passed the

Bachelor's degree in Science with subjects in the Faculty of Life Science/

Biological/Medical/Engineering/ Food/Agriculture/Home Science. Besides this, the candidate

who has passed the Bachelor's degree in Science with any three of the following subjects are also

eligible ; Mathematics/Statistics, Physics, Chemistry. The admission of the candidate will be

subject to the eligibility conditions in force at the time of admissions.

4. (i) Each paper shall have upto 25% Internal Assessment and at least 75% marks for

External Examination.

(ii) The internal assessment of theory papers will be based on RUSA guidelines or as

decided by ACD of the department at the beginning of the semester.

(1) Average of two internal tests based on lectures delivered (40%)

(2) Assignments/reports/projects/seminars(40%)

(3) Attendance & performance in the class (20%)

Semester

Examination

Without

late fee

With late

fee of

Rs.-800/-

With late

fee of

Rs. 1,200/-

With late

fee of

Rs.5,000/-

With late

fee of

Rs.10,000/-

With late

fee of

Rs.15,000/-

With late

fee of

Rs.20,000/-

December/

January (Odd)

Sept. 30 Oct. 15 Oct. 21 Oct. 31 Nov. 10 BEFORE 7

DAYS OF

EXAMS.

BEFORE 2

DAYS OF

EXAMS. April/May (Even) Feb. 28 March 15 March 21 March 31 April 15

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The teacher/teachers concerned/incharge of each paper/ practical class

will be responsible for the evaluation and submission of the internal assessment.

(iii) For internal assessment in Practical individual department may decide according to their

requirements.

(iv) To pass in a paper the candidate must secure 40% marks in the external

examination and 40% marks in aggregate (internal and external).

(v) For a candidate who fails in a paper(s) his internal assessment

examination for that paper will be carried over and the supplementary

examination will, therefore, consist of only an external examination.

Note: The Internal Assessment will be formulated and sent to COE as per prescribed

schedule, failing which the result of concerned candidates will be shown as R.L.

5. The M.Sc. Hon’s Part-I (1st Semester) examination shall be open to any person who has been admitted to the course and fulfill the attendance requirements.

6. Candidates shall submit their application forms for admission to the Examination duly

countersigned by the Head of the Department/Principal of the college along with a certificate

from the Head of the Department/Principal of the college that the candidate satisfies the

following requirements

(a) has been on the rolls of the University Teaching Department/College throughout

the academic terms preceding the semester examination and;

(b) of having good moral character, and;

(c) Every candidate will be required to attend 75% of the number of lectures

delivered/practicals in each paper. For late admission, the candidates, lectures delivered

will be counted from his/her date of admission.

It shall be necessary that 75% of the lectures prescribed for the course in the syllabus

are delivered before session in that paper is held.

Teaching/Seminars/Tutorial/Guided Library-Reading :

- Period of I hour's duration - 1 attendance -1credit

- Practical of 2 hours duration - 1 attendance -1credit

In the Department where there is separate period for Guided Library Reading, the attendance

for period, like the attendance for each paper shall be 75% and will be considered like a

paper of separate Unit.

In case of students, whose names are struck-off on account of non-payment of fee, their

periods for the time they were not on the rolls, shall not be accounted for. The shortage in

the attendance of lectures by the candidate will be condoned as per rules made by the

University from time to time.

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7. Subject to above

(i) There will be no condition of passing papers for promotion from odd

semester to even semester in an Academic Session.

(i i) To qualify for admission to 2nd year of the Course, the candidate must have passed

50% of total papers of the two semesters of the 1st year.

(i i i) A candidate placed under re-appear in any paper, will be allowed two chances to clear

the re-appear, which shall be available within consecutive two years/chances i.e. to

pass in a paper the candidate will have a total of three chances, one as regular

student and two as re-appear candidate.

(iv) The examination of re-appear papers of odd semester will be held with regular

examination of the odd semester and re-appear examination of the even semester will

be held with regular examination of even semester. But if a candidate is placed

under re-appear in the last semester of the course, he will be provided chance to

pass the 'reappear with the examination of the next semester, provided his

re-appear of earlier semester does not go beyond that next semester; Provided

that for the award of the M.Sc. degree he shall have to qualify in all papers prescribed

for the M.Sc. course within a period of four years from the date he joined the course.

(v) After completion of two academic years of studies (i.e. four semesters) he shall not

be admitted to any semester of the same course and will not have any privileges of a

regular student.

(vi) The minimum attendance requirement for taking an examination in a paper is

75% of the delivered lectures in that particular paper.

8. The grace marks shall be allowed according to the general ordinances relating to "Award of Grace Marks".

9. Three weeks after the termination of examination or as soon thereafter as possible the Registrar shall publish a list of candidates who have passed the examination. Each

successful candidates in Part-I examination shall receive a certificate of having passed

that examination. A list of successful candidates in Part-II examination be arranged in

three Divisions according to Ordinance 10 and the division obtained by the candidate will

be stated in his certificate/degree.

10. Successful candidate who obtain 60% or more of the aggregate marks in Part-I and Part-II

examination taken together shall be placed in the first division. Those who obtain 50% or

more but less than 60% shall be placed in the .second division and all below 50% shall

be placed in the third division.

11. *A candidate who has passed M.Sc. examination from this University shall have two

chances within a period of two years after passing the examination to improve division/55%

marks. Improvement shall be allowed in not more than 50% of total theory papers

offered in Part-I and Part-II examination. However, previous marks of

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Practicals/Project will be carried forward in the paper(s) in which he appears for

improvement.

I2 For the purpose of improvement under the above ordinance, a candidate may appear in both

Part-I and Part-II examination, simultaneously or separately but he must complete

the examination within the prescribed period. Such a candidate shall have to submit

separate admission form and fee for each semester. Such a candidate shall be allowed

to appear only in annual examination.

The result of such a candidate shall be declared only if he improves his division/score,

otherwise his result will be declared P.R.'S. (Previous Result Stands).

Up to 1% of the total marks as of Part -I and Part-II examination shall be given

to such candidate for awarding him higher division/55% marks provided that the total

number of grace marks given to him for passing the examination and improvement shall not

exceed the maximum prescribed limit.

_____________________________________________________________________________

_

*Note : Out of papers taken up the candidate, will be given benefit of increase in marks, where

the marks have increased in Paper/Papers.

Course Schema:

M.Sc. (Hon's) Biotechnology course carries 91 credits in total. The Course is divided into

four semesters. Semesters I, II and III shall have four papers (three core and one elective of 5

credits each). Students shall have a choice to select any one elective subject from the list of

elective subjects offered by the department in the respective semester. In addition to elective

courses offered by the department, students can also select any one MOOC course from online

subjects available at www.swayam.gov.in. (Ministry of Human Resource Development, Govt.

of India), which are being taught online by various UGC recognized universities and the

examination for the same is also held online. Students can register for any MOOC courses with

prior approval of the department/ACD. Students can select any MOOC course from the list

notified by the department itself. During selection of a MOOC course, the credit equivalence

should be kept in mind. In addition, there are two practical papers of 2 credits each in semesters

i:e I, II and III. In semester IV, there are two theory papers of 5 credits each and one practical

paper of 2 credits. In addition to above mentioned subjects, one extra open elective subject (OES)

of 3 credits shall be a qualifying subject. Candidates are required to select any one OES from the

list of various OES as notified by the department/ACD. Students are required to qualify the

respective OES either in semester II or semester IV. In semester IV, the students shall undertake

a research project focusing different aspects of Food Biotechnology. An in-plant training of 4-6

weeks shall be undertaken by the students at various Industries/Institutes/R&D Center's etc. after

completion of theory and practical examinations of semester II, which shall be evaluated during

semesters III and IV. The Project Work, Summer Training and Industrial visit/education tour shall

be qualifying and therefore, shall be compulsory for all the students. Each theory paper shall have

5 credits (4 theory + 1 tutorial) and 2 practical hours (1 credit) per week. Each theory paper shall

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be of 100 marks, of which 75 marks shall be allocated to the theory paper set by external examiner.

The internal assessment in each paper shall have 25 marks, including a seminar and an assignment

of 5 marks each and 5 marks shall be given for the attendance of the student. There shall be two

tests of 10 marks each and average of the two tests shall be considered. The seminars will be

allotted to all the students from the respective syllabi of theory papers in such a way that each

student could be assessed by the teacher of the concerned subject. In plant training seminar shall

be evaluated by a board of three teachers and communicated by HOD before commencement of

final examination. The awards of internal assessment shall be dispatched by the Head of the

department before the commencement of semester examinations.

Letter Grades and Grade Points: As per UGC recommendations, a 10-point grading system with the following letter grades

and grade points will be followed.

Grades and Grade Points

Letter Grade Grade Point

(Outstanding) 10

A+(Excellent) 9

A(Very Good) 8

B+(Good) 7

B(Above Average) 6

C(Average) 5

P (Pass) 4

F(Fail) 0

Ab (Absent) 0

A student obtaining Grade F shall be considered failed and will be required to reappear in

the examination.

For non credit courses ‘Satisfactory’ or “Unsatisfactory’ shall be indicated instead of the

letter grade and this will not be counted for the computation of SGPA/CGPA.

Computation of SGPA and CGPA

The UGC recommends the following procedure to compute the Semester Grade Point

Average (SGPA) and Cumulative Grade Point Average (CGPA):

i. The SGPA is the ratio of sum of the product of the number of credits with the grade points scored by a student in all the courses taken by a student and the sum of the number of

credits of all the courses undergone by a student, i.e

SGPA (Si) = ∑(Ci x Gi) / ∑Ci

where Ci is the number of credits of the ith course and Gi is the grade point scored by the

student in the ith course.

ii. The CGPA is also calculated in the same manner taking into account all the courses undergone by a student over all the semesters of a programme, i.e.

CGPA = ∑(Ci x Si) / ∑ Ci

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where Si is the SGPA of the ith semester and Ci is the total number of credits in that

semester.

iii. The SGPA and CGPA shall be rounded off to 2 decimal points and reported in the transcripts.

Illustration of Computation of SGPA and CGPA and Format for Transcripts

i. Computation of SGPA and CGPA (example)

Illustration for SGPA of Semester I

Thus, CGPA = 24 x 7.38 + 24 x 7.8 + 24 x 5.6 + 12 x 6.0 =6.79

Total Credits (84)

Transcript (Format): Based on the above recommendations on Letter grades, grade

points and SGPA and CCPA, the University may issue the transcript for each semester

and a consolidated transcript indicating the performance in all semesters.

Outline of syllabi and courses of reading for M.Sc. (Hon's) Biotechnology

(Choice Based Credit System)

M.Sc. (Hon's) Biotechnology-CBCS

Semester-I

Course

Code

Course Course

option

Credits

(Theory +Tutorials)

Total

Marks

(Ext+Int)

MHBT 111 Macromolecular Biochemistry & Metabolomics Core I 4+1=5 100

(74+26)

MHBT 112 Advanced Molecular Genetics & Genomics Core II 4+1=5 100

(74+26)

MHBT 113 General Microbiology Core III 4+1=5 100

(74+26)

MHBT 114 Immunology & Immunotechnology Elective I 4+1=5 100

Course Credit Grade

letter Grade

point Credit Point

(Credit x Grade)

Core Course I 5 A 8 5 X 8 = 40

Core Course II 5 B+ 7 5 X 7 = 35

Core Course III 5 B 6 5 X 6 = 30

Elective Course I 5 O 10 5 X 10 = 50

Practical Paper I 2 C 5 2 X 5 = 10

Practical Paper II 2 B 6 2 X 6 = 12

Total

credits 24

Total Grade Points

177

Thus, SGPA =

177 divided by 24= 7.38

Illustration for CGPA

Semester 1 Semester 2 Semester 3 Semester 4

Credit : 24 Credit : 24 Credit : 24 Credit : 12

SGPA:7.38 SGPA:7.8 SGPA: 5.6 SGPA:6.0

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(74+26)

MHBT 115 Principles of Food Processing & Preservation Elective I 4+1=5 100

(74+26)

MHBT 116 Practical Paper - I

Pertaining to theory papers (MHBT 111 & 112)

Practical I 3 100

MHBT 117 Practical Paper - II

Pertaining to theory papers (MHBT 113 & 114/115)

Practical II 3 100

Total Credits

26

Total Marks

600

Semester-II

MHBT 211 Genetic and Metabolic Engineering Core IV 4+1=5 100

(74+26)

MHBT 212 Molecular Biophysics and Macromolecular Modeling Core V 4+1=5 100

(74+26)

MHBT 213 Bioprocess and Biochemical Engineering Core VI 4+1=5 100

(74+26)

MHBT 214 Advanced Fermentation Technology Elective II 4+1=5 100

(74+26)

MHBT 215 Modern Food Microbiology Elective II 4+1=5 100

(74+26)

MHBT 216 Practical Paper - III


Practical III 3 100

MHBT 217 Practical Paper - IV


Practical IV 3 100

Open Elective Subject Qualifying

(S/US)

3 -

Total Credits

26

Total Marks

600

9

Semester-III

MHBT 311 Enzymology & Enzyme Technology Core VII 4+1=5 100

(74+26)

MHBT 312 Food Biotechnology Core VIII 4+1=5 100

(74+26)

MHBT 313 Advances in Environmental Biotechnology Core IX 4+1=5 100

(74+26)

MHBT 314 Entrepreneurship & Legal Biotechnology Elective III 4+1=5 100

(74+26)

MHBT 315 Research Methodology Elective III 4+1=5 100

(74+26)

MHBT 316 Practical Paper - V


Practical V 3 100

MHBT 317 Practical Paper - VI


Practical VI 3 100

Summer Training Seminar Qualifying

(S/US)

- -

Total Credits

26

Total Marks

600

Semester-IV

MHBT 411 Computational Biology and Applied Bioinformatics Core X 4+1=5 100

(74+26)

MHBT 412 Animal and Plant Tissue Culture Technology Core XI 4+1=5 100

(74+26)

MHBT 413 Practical Paper - VII


Practical VII 3 100

Open Elective Subject Qualifying

(S/US)

3 -

Summer Training Seminar Qualifying

(S/US)

- -

Project Work Qualifying

(S/US)

- -

Industrial Visit/Educational Tour Qualifying

(S/US)

- -

Total Credits

13

Total Marks

300

ELECTIVES OFFERED:

Elective I:

MHBT 114 Immunology & Immunotechnology

MHBT 115 Principles of Food Processing & Preservation

* MOOC courses

Elective II:

MHBT 214 Advanced Fermentation Technology

MHBT 215 Modern Food Microbiology

* MOOC courses

Elective III:

MHBT 314 Entrepreneurship & Legal Biotechnology

MHBT 315 Research Methodology

* MOOC courses

Open Elective Subject offered by the

department for other students

MHBT 511 Basics of Biotechnology

Total Credits (Semester I+II+III+IV) 26+26+26+13=91

Total Marks 2100

Qualifying Papers Satisfactory (S)/unsatisfactory (US)

Excluded Open Elective Subject Basics of Biotechnology

Basics of Food Technology

Each Theory Paper (Total Marks) 100 (External + Internal/75+25) as per RUSA Guidelines

Pass %age 40%

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M.Sc. (Hon's) Biotechnology-CBCS

Semester I

Course Code: MHBT 111 Macromolecular Biochemistry & Metabolomics

Max. Marks: 74 Lectures to be delivered: 60 Credits: 5 Pass Marks: 40% Time allowed: 3 Hours (Theory and Practical separately)

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will have four

questions from the respective sections of the syllabus and carry I1 marks each. Section-C consists of

15 short answer type questions which will cover the entire syllabus uniformly and will carry 30

marks in all.

INSTRUCTIONS FOR THE CANDIDATES

1. Candidates are required to attempt two questions each from sections A and B of the question

paper and the entire Section-C.

2. The use of scientific calculators is allowed.

SECTION- A

1. Introduction to macromolecules: Macromolecules and their monomeric subunits, fitness of the aqueous environment for living organisms, ionization of water, water as a reactant, pH, Handerson-Hasselbalch equation, biological buffers, amino acid titration curves, four levels of architecture of proteins, interactions stabilizing 3D structure of proteins, purification and protein functions, peptide synthesis by automated solid phase.

2. Structure, functions and properties of carbohydrates and nucleic acids: Nomenclature and classification of carbohydrates, polysaccharides (cellulose, starch, chitin, pectin, hyaluronic acid), glycoconjugates (proteoglycans, glycoproteins and glycolipids), nature of glycosidic bond, properties of monosaccharides, analysis of carbohydrates, purine, pyrimidines, nucleosides and nucleotides, structure of DNA and RNA, internucleotide bonding, properties of DNA, nucleoproteins and viruses, solid phase synthesis of DNA.

3. Structure, function and properties of lipids: Fatty acids (saturated, unsaturated and essential), neutral lipids, phospholipids, sphingolipids, and isoprenoids, eicosanoids and phosphatidyl inositol as intracellular messanger, separation and analysis of lipids.

4. Enzymes: Classification, nomenclature and properties of enzymes, enzyme kinetics, Michaelis-Menten equation, turn over number, enzyme catalysis with two substrates (ternary complex or ping-pong mechanism), enzyme inhibition, isozymes, catalytic antibodies, purification.

5. Biological membranes, bacterial cell wall, membrane channel and pumps: Micelles, liposomes, properties of biological membranes, fluid mosaic model, membrane mediated transport, Donnan effect, sodium-potassium pump, calcium pump, calcium-sodium exchanger, symporters and antiporters, physical and chemical composition of bacterial cell wall and biosynthesis.

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6. Biosignalling: Molecular mechanism of signal transduction (specificity, amplification, desensitization/adaption, and integration), Molecular circuits (receptors, enzymes, channels and regulatory proteins).

SECTION-B

7. Metabolomics & protein metabolism: Metabolic flux analysis; Metabolic control analysis; Redirecting metabolic flow.

8. Carbohydrate metabolism: Glycolysis, TCA cycle, pentose phosphate pathway, ED-pathway, gluconeogenesis, glycogenolysis and glycogen storage and diseases, uronic acid pathway, regulation of carbohydrate metabolism, oxidative phosphorylation.

9. Lipid metabolism: Oxidation of fatty acids, synthesis of fatty acids including essential fatty acids, biosynthesis of neutral lipids, phospholipids and cholesterol, regulation of fatty acid metabolism. Nucleic acid metabolism: Biosynthesis and degradation of purines and pyrimidines, nucleotides and their regulation, disorders of nucleic acid metabolism.

10. Biosynthesis of essential amino acids, regulation of amino acid biosynthesis, metabolic breakdown of amino acids leading to Krebs cycle intermediates, urea cycle, disorders of phenylalanine breakdown (PKU) and inherited defects of urea cycle.

11. Calcium, phosphorous, vitamins and hormone metabolism: Structure and functions of fat soluble and water soluble vitamins, hormones, biological functions of calcium (Structure, function, signaling function and enzymatic functions) and phosphorous, disorders of calcium-insulin-vitamin D, phosphorous, parathyroid hormones and calcitonin.

12. Plant metabolism: Photosynthetic pigments, cyclic and non-cyclic electron flow, C-3 cycle and C-4 cycles, CAM, glyoxylate pathway, calvin cycle, nitrogen fixation and role of nitrogenase complex.

Recommended Readings: 1. Biochemistry by L. Stryer, W.H. Freeman and Company, New York (2002). 2. Harper's Illustrated Biochemistry by R.K. Murray, D.A. Bender, K.M. Botham, P.J. Kennelly,

V.W. Rodwell and P.A. Weil, McGraw-Hill Companies, Inc., India (2012). 3. Lehninger Principles of Biochemistry by D.L. Nelson and M.M. Cox, Macmillan worth

Publisher, New York, USA (2012). 4. Metabolomics: Methods and Protocols by W. Weckwerth, Humana Press, USA (2006). 5. Metabolomics: The Frontier of Systems Biology by M. Tomita and T. Nishioka, Springer Verlag,

Japan (2005). 6. The Handbook of Metabonomics and Metabolomics by J. Lindon, Jeremy Nicholson and Elaine

Holmes, Elsevier, UK (2006).

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Course Code: MHBT 112 Advanced Molecular Genetics & Genomics






marks in all.





Section - A

1. Genes and Genomes: DNA, RNA, Supercoiling, Topoisomerases, bacteriophage genomes: HIV

and lambda. Genome anatomies of prokaryotes and eukaryotes: Repetitive DNA,

Transposons, Pathogenicity islands, ribozymes

2. Replication & Mutation: Origin, initiation, elongation and termination. Homologous

recombination, Site-specific recombination, Mutagenesis - causes and effects, DNA repair

mechanisms

3. Transcription-Prokaryotic & Eukaryotic: initiation, elongation and termination.

Post transcriptional modifications: Intron splicing, capping, polyadenylation, and

maturation.

Transcriptional inhibitors, post transcriptional gene silencing.

4. Translation-Prokaryotic & Eukaryotic: Genetic code, Polypeptide biosynthesis: role of tRNA

and ribosomes, initiation, elongation and termination. Post translational modifications:

Protein folding, secretion, localization, proteolytic cleavage, chemical modifications, inteins,

degradation (ubiquitinylation, proteosome). Translation inhibitors

5. Regulation of Prokaryotic gene expression: operons e.g. Lac, Ara, Trp and Hut, Signal

transduction. Small non-coding RNA, Stringent response, Quorum sensing.

6. Regulation of Eukaryotic gene expression: chromatin modification and imprinting in

regulation, Regulation of cell cycle, Apoptosis, Signal transduction, Developmental and

Cancer genetics.

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Section - B

7. Genome mapping: Genetic markers- EST, SSR, AFLP, SNP, application in physical mapping.

8. Genome Sequencing: DNA and RNA sequencing, Maxam-Gilbert, Sanger’s, Pyrosequencing,

New generation sequencing, whole genome sequencing and assembly by shotgun and clone contig approach. Introduction to Genome Sequence Databases - Genbank, EMBL, DDBJ,

Introduction to Protein Sequence Databases (Uni-Prot, Swiss Prot).

9. Techniques: PCR, Real Time PCR, DNA fingerprinting, DNA footprinting, RAPD, RFLP, DNA

denaturation, hybridization, cot/rot curves, preparation and applications of DNA and

Protein Microarray, MS, MALDI-TOF, 2DGE, flow cytometry

10. Functional genomics: Comparative genomics-gene evolution, exon shuffling, domain

analysis.

11. Introductory Pharmacogenomics: ADME, effect of genetic variation on drug responses, β2

adrenergic receptor, MDR, Cytochrome P450

12. Transcriptome analysis: Preparation and applications of EST and SAGE.

RECOMMENDED READING Latest Editions:

1. Biochemistry: Molecular Basis on Cell structure and Function, by Lehminger, A.L., Kalyani Publications, New Delhi, 1983

2. Genes VII, by Benjamin Lewin, John Wiley and sons, New York, 2000. 3. Genes IX by Benjamin Lewin, Jones Bartlett Publ. 2008 4. Microbial Genetics; by D. Friefelder, Narosa Publishing House, New Delhi, 1989. 5. Molecular Biology: by D. Friefelder, Narosa Publishing House, New Delhi, 1998. 6. Molecular Biology and Human Diseases; by A Macleod and S. Sijkora, Blackwell Scientific

Publications Ltd., London, 1984. 7. Molecular Microbial Ecology Manual: Ed, ADLSK Kerman, J.D. Van Elsas, F.J. de Bruigin,

Kluwer Academike Publ. 1995. 8. Molecular Biology of Gene: By J.D. Watson, N.H. Hopkin, J.W. Roberts, J.A. Steing and A.M.

Weings, Benamin Cummings Publication Co., Amsterdan, 1988. 9. Genomes 3 by T.A.Brown. Garland Science Publ; 2007. 10. Proteome Research: New Frontiers in Functional Genomics. Eds. MR Wilkins, RD Appeal

and DF Haochshauser, Springer Publ. 1997. 11. Molecular Genetics of Bacteria, J.W. Dale, Wiley and Sons Ltd. 3rd Edn. 1998.

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Course Code: MHBT 113 General Microbiology






marks in all.





SECTION-A

1. Introduction: Historical development and relevance of microbiology to biotechnology. 2. Microscope and microscopy: principles and applications of bright field, fluorescence,

phase contrast, TEM, SEM. 3. Microbial groups: Prokaryotes (bacteria, archaebacteria, cyanobacteria, mycoplasma,

actinomycetes), eukaryotes (molds, slime molds, yeast, algae, fungi, protozoa) and viruses (bacterial, plant and animal); a general account of characteristics, structure and functions.

4. Principles of microbial nutrition: Requirements for carbon, nitrogen, sulfur, growth factors, etc. role of oxygen in nutrition, nutritional categories among micro-organisms.

5. Methods of microbiology: Pure culture techniques, preparation of culture media, types of media; sterilization techniques; methods for culturing anaerobes; cultural characteristics, maintenance and preservation of culture.

6. Strain improvement: Methods of improvement and stability of biotechnologically important cultures.

SECTION-B

7. Microbial growth: Definition, mathematical nature and expression of growth, measurement and efficiency of growth; factors affecting growth; synchronous and diauxic growth; continuous culture; sporogenesis and spore generation.

8. Concept of energy generation: Aerobiosis, anaerobiosis and concept of autotrophs; fermentative types of microorganisms.

9. Microbial genetics: Modes of bacterial recombination, conjugation, transformation and transduction in bacteria.

10. Microorganisms as geochemical agents: Fitness of micro organisms as agent of geochemical change; cycles of matter and microbial interactions.

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11. Biological nitrogen fixation: Microbiology of symbiotic and non-symbiotic nitrogen fixation; root nodule formation and its functions; nitrogen fixation by cyanobacteria, structure and function of Heterocyst.

12. Microbiology and epidemiology of food poisoning and food borne infections: Mode of transmission and their prevention.

Recommended Readings:

1. Alcamo’s Fundamentals of Microbiology by J.C. Pommerville, Jones & Bartlett Learning, USA (2012).

2. Brock Biology of Microorganisms by M.T. Madigan, J.M. Martingo, D.A. Stahl and D.P. Clark, Pearson Education Limited, USA (2011).

3. General Microbiology by R.Y. Stanier, J.L. Ingraham, M.L. Wheelis and P.R. Painter, Mac Millan, Hong Kong (2005).

4. Microbiology by M.J. Pelczar, E.C.S. Chan and N.R. Krieg, Tata McGraw-Hill Education, India (1993).

5. Microbiology: A Human Perspective by E.W. Nester, D. Anderson, Jr. Roberts and C. Evans, Mc Graw-Hill Education, India (2011).

6. Microbiology: An Introduction by G.J. Tortora, Pearson Education, India (2008). 7. Microbiology: Principles and Explorations by J.G. Black, John Wiley & Sons, USA (2008). 8. Practical Handbook of Microbiology by E. Goldman and H.L. Green, CRC Press, USA

(2009). 9. Principles of Microbiology by R.M. Atlas, WC Brown Publishers, USA (1997).

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Course Code: MHBT 114 Immunology & Immunotechnology






marks in all.





SECTION-A

1. Introduction and scope of immunology: History, types of immunity, innate immunity,

acquired immunity, active and passive immunity.

2. Antigens and MHC: Antigens-properties, T dependent and independent antigens, concept

of haptens, epitopes, super antigens; MHC-structure and function of major

histocompatibility complex I and II, typing of MHC.

3. Cells and organs of immune system: Cells involved in immune system, organs of immune

system, lymphocytes, macrophages, enumeration of various types of cells of immune

system.

4. Humoral immune response: Immunoglobulins-types, structure, distribution, function,

molecular biology of immunoglobulin synthesis, organization of immunoglobulin genes;

B cells-development, B cell markers, activation.

5. Complement system: Classical and alternate pathway, consequences, methods of

assessment of complement functions.

6. Cell mediated immune response: T cells and its development, markers on T cell, T cell

activation, mechanism of cell mediated immune response; Interferons; Cytokines & their

interactions and functions.

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SECTION-B 7. Hypersensitivity: Mechanism of type I hypersensitivity, type II, III and IV immune

reactions; Disorders related to hypersensitivity Type I and Type II; Techniques to

measure hypersensitivity.

8. Autoimmunity: Mechanism of autoimmunity, diseases (Rheumatoid arthritis, Diabetes,

SLE, Pernicious anaemia) and treatment.

9. Immunomodulation: Adjuvants as immunomodulators, transplantation immunity,

immunosuppression, mechanism; Immunosuppressive drugs; Cancer immunology.

10. Immunization and vaccines: Active and passive immunization; Vaccines-traditional and

modern vaccines, vaccine delivery methods; Immune response to polio vaccines,

Hepatitis vaccine and AIDS.

11. Immune response assays: Methods to assay humoral immune response (agglutination,

immunodiffusion, immunoelectrophoresis, RIA, fluorescent assays, ELISA), immunoblot,

methods of assay of cell mediated immune response; MLR; Blast transformation.

12. Hybridoma technology: Production of monoclonal antibodies, purification,

characterization of antibodies (Physical methods), applications of monoclonal

antibodies in diagnosis and therapy and in biomedical research, antibody engineering,

abzymes.


1. Cellular and Molecular Immunology by A.K. Abbas, A.H. Lichtman and Shiv Pillai, W.B. Saunders Co., Philadephia (2003).

2. Fundamental Immunology by W.E. Paul, Lippincott Williams & Wilkins, USA (2008). 3. Immunology: A Short Course by E. Benjamin, John Wiley and Sons, USA (1996). 4. Immunology: A Short Course by R. Coico and G. Sunshine, Wiley-Blackwell, USA (2009). 5. Immunology: An Introduction by I.R. Tizard, Saunders College Publishing, Philadelphia

(1995). 6. Kuby Immunology by J. Owen, J. Punt and S. Stranford, W.H. Freeman and Co., USA (2012). 7. Lecture Notes Immunology by I. Todd and G. Spickett, Wiley-Blackwell, USA (2010). 8. Practical Immunology by F.R. Hay, O.M.R. Westwood and P.N. Nelson, John Wiley & Sons,

USA (2002). 9. Roitt’s Essential Immunology by P.J. Delves, S.J. Martin, D.R. Burton and I.M. Roitt, Wiley-

Blackwell, USA (2007). 10. The Experimental Foundation of Modern Immunology by W.R. Clark, John Wiley and Sons,

USA (1991). 11. The Immune System in Health and Disease by C.A. Janeway Jr, P. Travers, M. Walport and

M.J. Shlomchik, Garlan Science, USA (2001).

18

Course Code: MHBT 115 Principles of Food Processing &Preservation






marks in all.





SECTION-A

1. Introduction: Importance and scope of food processing and preservation, National and

international perspectives of food processing; Historical developments in food processing and

preservation; Foods perishability; Food deterioration-causes and prevention.

2. Ambient temperature processing: Preparation of raw material, size reduction, homogenization,

mixing and forming, mechanical separation and membrane concentration.

3. High temperature processing: Concept of D, F and Z values, Time-temperature control process,

blanching, pasteurization, commercial sterilization, canning, evaporation, dehydration, baking

and roasting, frying.

4. Low temperature processing: Controlled atmosphere storage, chilling, refrigeration, freeze

concentration, freeze drying, osmotic dehydration.

5. Conventional food preservation and post processing technology: Asepsis, preservation by

chemicals, food bioprotection/biopreservatives-bacteriocins, steeping preservation,

preservation by fermentation, pickling, coating and enrobing.

6. Recent trends in food processing and preservation: Irradiation processing- microwave and

ionizing radiations; Hydrostatic preservation; Ultrasound food processing; Pulsed electric field

food processing.

19

SECTION-B

7. Food packaging: Packaging, functions of a package, types of containers, package design

considerations, packing materials-properties and testing procedures, labeling; Packaging of

fruits and vegetables.

8. Recent trends in packaging: Aseptic packaging, retort pouch processing technology, vacuum

packaging, intelligent/active packaging, RFID/smart tag in labeling of foods, biodegradable

packaging, nanotechnology in food packaging.

9. Foods of increasing sophistication: Functional/bioactive foods, Nutraceuticals, GM foods,

organic foods, concept of intermediate moisture foods, Nanotechnology in food materials-risks

and benefits.

10. Quality control, food safety and regulations: Instrumental analysis in food quality control and

evaluation; Sensory evaluation of foods-sensory panels, sensory thresholds, sensory tests;

Concept of quality assurance; Regulatory control of food quality: FDA, Codex Alimentarius, BIS,

ISO, Agmark, Food Safety and Standards Act, 2006, HACCP, Food Safety Management System.

11. Food plant sanitation and waste disposal:Personal hygiene, Hygienic water for processing;

Food Industry waste-types, disposal and management.

12. Setting up of food processing unit: Site Selection, selection of processing technology, plant

layout, organizational structure; Marketing concept; Food plant economics.


1. Emerging Technologies for Food Processing by D.-W. Sun, Academic Press, USA (2005). 2. Food Packaging: Principles and Practice by G.L. Robertson, CRC Press, USA (2012). 3. Food Preservation Techniques by Z. Peter and B. Leif, CRC Press, USA (2003). 4. Food Processing by J.M. Conor and W.A. Shieps, John Wiley and Sons, USA (1997). 5. Food Processing Handbook by J.G. Brennan and A.S. Grandison, Wiley VCH, USA (2012). 6. Food Processing Technology: Principles and Practice by P.J. Fellows, Woodhead Publishing Ltd.,

UK (2009). 7. Food Processing: Principles and Applications by J.S. Smith, Y.H. Hui, Blackwell Publs., 2008 8. Food Science by N.N. Potter, CBS Publishers, India (2006). 9. Handbook of Food Preservationby M.S. Rahman, CRC Press, USA, (2007). 10. Handbook of Food Process Design, Volume 1 and 2 by M.S. Rahman and J. Ahmed, John

Wiley & Sons, USA (2012). 11. New Methods of Food Preservation by G.W. Gould, Blackie Academic & Professional, UK (1995). 12. Principles of Food Processing by D.R. Heldman and R.W. Hartel, Chapman and Hall, USA (1997).

13. Progress in Food Preservation by R. Bhat and G. Paliyath, John Wiley & Sons, USA (2012).

14. Sensory Evaluation of Food: Principles and Practicesby H.T. Lawless and H. Heymann, Springer, USA (2010).

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Da-Wen+Sun%22http://www.google.co.in/search?hl=en&biw=1366&bih=667&tbm=bks&tbm=bks&q=inauthor:%22Gordon+L.+Robertson%22&sa=X&ei=84ckUZLCC4TMrQeR5oHYCQ&ved=0CDMQ9AgwAQhttp://books.google.co.in/url?id=6ooXSiLFAxQC&pg=PP1&q=http://www.wiley.com&clientid=ca-print-wiley_default&channel=BTB-ca-print-wiley_default+BTB-ISBN:0470655852&linkid=1&usg=AFQjCNEs0B7PUb0bRXCx5QOfOemsEE4qcQ&source=gbs_pub_info_rhttp://books.google.co.in/url?id=6ooXSiLFAxQC&pg=PP1&q=http://www.wiley.com&clientid=ca-print-wiley_default&channel=BTB-ca-print-wiley_default+BTB-ISBN:0470655852&linkid=1&usg=AFQjCNEs0B7PUb0bRXCx5QOfOemsEE4qcQ&source=gbs_pub_info_r

20

Course Code: MHBT 116 Practical Paper - I Pertaining to theory papers (MHBT 111 & 112)

MHBT 111 Macromolecular Biochemistry & Metabolomics

MHBT 112 Advanced Molecular Genetics & Genomics

Max. Marks: 100 Credits: 3

Total practical hours: 60 Time: 4 hours

Pass Marks 40

1. Qualitative and quantitative analysis of reducing and total sugars by biochemical and

biophysical techniques. 2. Determination of acid value, acid number and iodine number of a fat/oil. 3. Determination of cholesterol-total, free and esterified. 4. Isolation, qualitative and quantitative analysis of lipids. 5. Isolation of chloroplast by sucrose density gradient centrifugation. 6. Uric acid and urea estimation from serum and urine samples. 7. Detection of phenylketone urea. 8. Estimation of calcium and phosphorus in blood and urine. 9. Demonstration of protein modeling on computers. 10. Fractionation of rat liver. 11. Isolation of casein from milk. 12. Determination of starch content from wheat flour. 13. Demonstration of Hill reaction. 14. Applications of Handerson-Haselbalch equation for the preparation of buffer solutions. 15. To determine vitamin C content in a citrus fruit. 16. Determination of enzyme activity, Km & Vmax of α- amylase/invertase. 17. Determine of nucleic acid (DNA & RNA) by biophysical techniques. 18. Resolution of serum protein by starch gel electrophoresis. 19. Estimation of DNA by DPA method and RNA by Orcinol method. 20. Isolation of plasmid and genomic DNA of E. coli. 21. Isolation of plasmid and genomic DNA of yeast. 22. Isolation of RNA from bacteria and yeast. 23. Agarose gel electrophoresis of DNA and polyacrylamide gel electrophoresis of RNA. 24. Spectrophotometric estimation of nucleic acids. 25. Determination of purity of DNA and RNA preparation. 26. Demonstration of polymerase chain reaction and multiplex PCR. 27. Determination of Tm of DNA. 28. Determination of phosphate content of DNA and RNA. 29. Demonstration of two dimensional gel electrophoresis and denaturing gradient gel

electrophoresis. 30. Isolation of m-RNA from eukaryotic cells. 31. Demonstration of DNA sequencing and DNA finger printing. 32. Demonstration of random amplified polymorphic DNA (RAPD) analysis. 33. Pharmaco-genetically important enzyme polymorphisms. 34. Detection of chemical carcinogens by Ames test. 35. Isolation and characterization of Serratia marcesens with altered pigmentation. 36. Demonstration of equipment pertaining to spectroscopic and other analytical

techniques: radio, amino acid, DNA synthesizer, microarray reader, flow cytometer, etc. 37. Determination of conjugation mapping in E. coli.

21

Course Code: MHBT 117 Practical Paper - II Pertaining to theory papers (MHBT 113 & 114/115)

MHBT 113 General Microbiology

MHBT 114 Immunology & Immunotechnology

MHBT 115 Principles of Food Processing & Preservation



Pass Marks 40

1. Staining techniques in Microbiology-simple, negative, differential, spore and capsule staining. 2. Isolation and purification of microorganisms by streak plate method, pour plate method and use of

selective media. 3. Maintenance and preservation techniques of aerobic and anaerobic cultures. 4. Cultivation of anaerobic microorganisms in anaerobic jar and CO2 incubator. 5. Morphological, biochemical and physiological characterization of microorganisms for taxonomic

identification. 6. Isolation of cyanobacteria and cyanophages. 7. Strain improvement by physical and chemical mutagenesis. 8. Determination of coliform bacteria in water and food samples. 9. Determination of viability of microbial culture by microscopic technique. 10. Measurement of size of microorganisms by microscopic method. 11. Hanging drop preparation to check motility of microorganisms. 12. Construction of bacterial growth curve and determination of generation time. 13. Microbial growth measurements by different techniques and determination of factors affecting

growth of microorganisms. 14. Determination of viability of splenocytes. 15. Making a suspension of viable cells by counting. 16. Making of a blood smear and differentiate the various lymphocytes. 17. Various routes of immunization and study of organs involved in immunity. 18. Immunization of animals with particulate and soluble antigens. 19. Raising of antiserum. 20. Testing of antibody titer by the technique based upon the principle of precipitation, agglutination,

electrophoresis and fluorescence. 21. Detection of an antigen and antibody by ELISA technique. 22. To perform immunoblot assay. 23. Determination of phagocytic index. 24. To perform blast transformation test. 25. Measurement of cell cytotoxicity by MTT assay. 26. Isolation of antibody by physical methods. 27. Selection, grading and sorting of various raw materials for food processing on the basis of different

quality parameters. 28. Ambient temperature processing of the given food material. 29. Effects of low temperature storage on various foods. 30. Preservation of food by drying, chemical and radiation. 31. To study the effect of different variables on roasting of food items. 32. To study the effect of steam blanching, chemical blanching and hot water blanching on quality of

processed foods. 33. To study the effect of variables on blanching of food items. 34. High temperature processing of the given food material-sterilization, drying, evaporation. 35. Demonstration and prevention of browning reactions by different methods. 36. Moisture content comparison of fresh and intermediate moisture foods 37. Shelf life evaluation of various food products. 38. To study the types of packages. 39. To conduct organoleptic, nutritional and sensory evaluation of processed food products. 40. Water testing for food processing. 41. Preparation of feasibility study report for setting up a food plant.

22

Semester II Course Code: MHBT 211 Genetic and Metabolic Engineering






marks in all.





Section - A

1. DNA replicating and modifying enzymes: Thermostable DNA polymerases, restriction

endonucleases and methylases, ligase, S1 nuclease, exonucleases, terminal transferase,

reverse transcriptase, ribonucleases.

2. Techniques: Blotting and nucleic acid hybridization, Chemical gene synthesis, Site-directed

mutagenesis. Protein engineering: Directed evolution and gene shuffling, nucleic acid

sequencing, reverse transcription.

3. Vectors from plasmids, phages and viruses: phagemids, cosmids- Biology, derivation

strategies and application, Host ranges, In vitro packaging.

4. Genetic Libraries-cDNA & Genome libraries: Construction, amplification & applications.

5. Transformation techniques: Chemical, physical and biological strategies; Recombinant

selection and identification: direct and indirect methods; reporter genes, immunological

methods, south-western screening, north-western screening, maxi and mini cells, In vitro

translation systems.

6. Recombinant protein expression and purification: expression enhancement, recombinant

gene design, downstream processing strategies; tagging and cleavage strategies.

Section - B

23

7. Cloning in bacterial and yeast host: Salient features of cloning in Gram-positive (Bacillus),

Gram-negative (E. coli) and yeast (S. cerevisae & S. pombe), yeast two-hybrid system.

8. Cloning in animals: Cell lines and selectable markers, Transgenic animals. Cloning in plants:

Tissue culture, Transgenic plants, Molecular pharming.

9. Development of industrial & environmental recombinant products, new materials & devices:

Biosensors, Recombinant vaccines, Nucleic acid therapeutics. DBT biosafety guidelines.

10. Introduction to Metabolic engineering: Central metabolism of E. coli, Metabolic flux analysis,

Metabolic control analysis, Redirecting metabolic flow, Strategies to increase metabolic flow.

11. Metabolic engineering for creating novel products: Indigo, Melanin and

polyhydroxyalkanoates in E. coli, Carotenoids biosynthesis in Erwinia herbicola, 7-ACA in

Cephalosporium acremonium.

12. Metabolic engineering for novel substrate utilization: S. cerevisiae for utilization of

lignocellulosics: cellulose, hemicelluloses, pectin and xylose. Engineering for enhancing

metabolite production: Overproduction of tryptophan and lysine in C. glutamicum.

Recommended Readings – Latest Editions :

1. Advances in Biochemical Engineering/Biotechnology, Volume 73 (Metabolic Engineering) by J. Nielsen, Springer-Verlag, USA (2001).

2. From Genes to Genomes: Concepts and Applications of DNA Technology by J.W. Dale, M. von Schantz and N. Plant, John-Wiley & Sons Ltd., USA (2012).

3. Genomes 3 by T.A. Brown, Garland Science, USA (2006). 4. Lewin’s Genes X by J.E. Krebs, E.S. Goldstein and S.T. Kilpatrick, Jones and Bartlett Publishers,

USA (2011). 5. Metabolic Engineering by S.Y. Lee and E.P. Popoutsakis, Marcel Dekker, Taylor & Francis

Group, USA (1999). 6. Molecular Biology of Gene by J.D. Watson, T.A. Baker, S.P. Bell, A. Gann, M. Levine and R.

Losick, The Benjamin Cummings Publishing Company Inc., USA (2008). 7. Molecular Biotechnology: Principles and Applications of Recombinant DNA by B.R. Glick and

J.J. Pasternak, ASM Press, USA (2010). 8. Molecular Cloning by M.R. Green and J. Sambrook, Cold Spring Harbor Press, USA (2012). 9. Principles of Gene Manipulation and Genomics by S.B. Primrose and R. Twymann, Wiley-

Blackwell Publishers, USA (2006). 10. Production of Recombinant Proteins: Novel Microbial and Eukaryotic Expression Systems by G.

Gellissen, Wiley-Blackwell, USA (2005). 11. Text book of Biochemistry with Clinical Correlations by T.M. Devlin, Wiley-Liss, USA (2002).

24

Course Code: MHBT 212 Molecular Biophysics and Macromolecular Modeling






marks in all.





SECTION-A

1. Bioenergetics and thermodynamics: High energy bonds, ATP-the currency of energy, standard state in biochemistry, principles of coupled reactions–glycolosis, laws of thermodynamics, concept of Gibbs free energy, natural variables of enthalpy, entropy, internal energy and Gibbs free energy; Dependence of Gibbs free energy on temperature and pressure, Vanthoff equation, some limitations of thermodynamics in biology.

2. Chemical and enzyme kinetics: Order of reaction, renaturation of DNA, determination of reaction order, effect of temperature on reaction rates (The Arrhenius equation), theories of reaction rates, thermodynamic formulation of transition state theory, isotope effect in biochemical reactions, use of isotopes as tracers in biological sciences, fast reactions in solution, methods to study fast reactions, enzyme kinetics-multi substrate systems, allosteric interactions, effect of pH on enzyme kinetics.

3. Quantum mechanics and atomic structure: Bohr’s theory of hydrogen emission spectrum, de Broglies’s postulate, The Heisenberg uncertainty principle, The Schrodinger wave equation, quantum mechanical tunneling, atomic orbitals, electronic configuration, variations in periodic properties.

4. Principles, instrumentation and applications: UV-Vis spectrophotometry, spectrofluorimetry and atomic absorption spectroscopy.

5. Principles, instrumentation and applications: IR, NMR and ESR spectroscopy, chemical shift, spin-spin coupling, Fourier transform NMR, spin labeling, properties of ESR spectra, selection rules for allowed transitions, hyperfine splitting.

6. Principles, instrumentation and applications: ORD, CD, X-ray diffraction and mass spectrometry, MALDI-mass spectrometry, tandem mass spectrometry.

SECTION-B

25

7. Macromolecular modeling: Useful concepts in molecular modeling coordinate system, potential energy surface, molecular graphics and mathematical concepts.

8. Protein folding: Levithal paradox, molten globules, Ramachandran plots, propensities of amino acids forming alpha helica, beta sheet and beta turns, folding motifs, characterization and trapping of partially folded intermediates, subdomains, role of protein disulfide isomerase, peptidyl prolyl isomerase and chaperons in in vivo protein folding, different amino acid sequences-similar protein folds.

9. Protein modeling and drug designing: Properties of some conformationally constrained amino acids, coiled coil, four helix bundle and beta sheet frame work, comparative modeling, sequence analysis and alignment, pharmacophore, isosteres, molecular docking and structure based drug designing.

10. Genetic algorithm and molecular dynamic simulations: Computer simulations by a genetic algorithm, implementation of the principles of genetic algorithm for RNA folding and protein folding, setting up and running a molecular dynamic simulations.

11. RNA modeling: RNA folding dynamics, RNA tectonics and modular modeling of RNA. 12. DNA modeling: Design and characterization of antisense oligonucleotides for the

treatment of various human diseases, modifications to the phosphate back bone (phosphorothioate nucleotides), alteration of the sugar ring at 2’ position, and base substitutions-molecular simulations, how TATA box selects its protein partner-molecular dynamic simulations.


1. Biochemistry by L. Stryer, W.H Freeman and Company, USA (2002). 2. Biophysical Chemistry-Principles and Techniques by A. Upadhyay, K. Upadhyay and N.

Nath, Himalaya Publishing House, India (2009). 3. Computational Studies of RNA and DNA by J. Sponer and F. Lankas, Springer Verlag, USA

(2006). 4. Instant Notes in Biochemistry by B.D Hames, N.M. Hooper and J.D. Houghter, Bios

Scientific Publishers Limited, UK (1997). 5. Introduction to Molecular Biophysics by J.A. Tuszynski and M. Kurzynski, CRC Press, USA

(2003). 6. Lehninger Principle of Biochemistry by D.L. Nelson and M.M. Cox, Macmillan Worth

Publisher, USA (2012). 7. Molecular modeling of Nucleic Acids by N.B. Leontis and J. Santalucia, Jr, American

Chemical Society, USA (1998). 8. Molecular Modeling of Proteins by A. Kukol, Springer-Verlag, USA (2008). 9. Molecular Modeling, Principles and Applications by A.R. Leach, Prentice Hall, USA (2001). 10. Physical Chemistry for the Biosciences by R. Chang, University Science Books, USA (2005). 11. Protein Structure-A Practical Approach, The Practical Approach Series by B.D Hames, IRL

Press, Oxford University Press, UK (1997).

26

Course Code: MHBT 213 Bioprocess and Biochemical Engineering






marks in all.





SECTION-A

1. Introduction: Principles of upstream and downstream processing; Unit operations involved in bioprocesses.

2. Bioreactors: Designing and development of a bioreactor; Aeration and agitation systems for bioreactors; Bioreactor configurations; Mode of operation-batch, fed batch and continuous; Scale-up of bioprocess.

3. Inline and online monitoring of bioreactors: Physical and chemical variables; Instrumentation for monitoring and controlling in-line and online process variables in bioreactors.

4. Transport phenomenon in bioreactors: Mass transfer coefficient (KLa) for gases and liquids, determination of KLa, factors affecting KLa value in bioprocesses; Heat transfer-general considerations; Dimensionless groups; Fluid rheology.

5. Sterilization: Principles and practices; Thermal death kinetics of batch and continuous sterilization of media; Air sterilization in lab scale and industrial fermenters; Kinetics of fibrous air filters.

6. Shake-flask fermentations: Rotary and rocker shakers; Agitation and aeration in roller tubes, static and submerged cultures; Factors affecting oxygen solution rates in shake-flasks.

SECTION-B 7. Isolation and extraction of bioproducts: Separation of cells-foam separation, flocculation,

agglomeration, filtration and centrifugation; Cell disruption-physical, chemical and mechanical methods; Liquid-liquid extraction-Salt/solvent precipitation, aqueous two-phase extraction and dialysis.

8. Recovery and purification of bioproducts: Chromatographic techniques-adsorption, ion exchange, molecular sieve, affinity, hydrophobic, high performance liquid chromatography, gas-liquid and gas-solid chromatography; Electrophoresis.

27

9. Finishing techniques in bioprocesses: Distillation; Electrodialysis; Evaporation; Drying; Crystallography.

10. Modeling of bioprocesses: General characteristics of models (Linear/non-linear, static/dynamic, lumped/distributed, continuous/discrete, deterministic/stochastic, white/black box); First principle models, black box models, hybrid models; Parameter estimation (Identifiability, optimization criteria and algorithms, validation); Artificial neural networks.

11. Computer applications in bioprocesses: Components of a computer linked system; Data logging & data analysis; Process control by computer; Role of neural networking in bioprocess control.

12. Fermentation economics: Economic analysis of projects, project selection, R & D planning for projects; Techno-economic parameters for commercial evaluation of bioprocesses; Capital cost; Direct and indirect manufacturing costs, etc.


1. Biochemical Engineering Fundamentals by J.E. Bailley and D.F. Ollis, Tata McGraw-Hill, USA (2010).

2. Bioprocess Engineering Principles by P.M. Doran, Academic Press, USA (2012). 3. Bioprocess Engineering: Basic Concepts by M.L. Schuler and F. Kargi, Prentice Hall, USA

(2002). 4. Biotechnology by H.-J. Rehm and G. Reed, VCH, Germany (2001). 5. Comprehensive Biotechnology, Volume 1 and 2 by M. Moo Young, Pergamon Press, UK

(2011). 6. Manual of Industrial Microbiology and Biotechnology, R.H. Baltz, Julian E. Davies and

Arnold L. Demain, ASM Press, USA (2010). 7. Modern Industrial Microbiology and Biotechnology by N. Okafor, Science Publishers, USA

(2007). 8. Principles of Fermentation Technology by P.F. Stanbury, A. Whitaker and S. Hall, Aditya

Publishers, India (1997).

28

Course Code: MHBT 214 Advanced Fermentation Technology






marks in all.





SECTION-A 1. Raw materials: Conventional and non-conventional substrates for microbial and food

fermentations; Chemical and biological control of raw materials; Storage, transport and homogenization.

2. Starter cultures: Techniques for the development of inoculum for industrial fermentations; Procedures for aseptic inoculation of industrial fermenters.

3. Fermentation: Types (Submerged, surface and solid substrate fermentation), factors affecting fermentations.

4. Microbial transformation: Practical aspects, types of biotransformation, biocatalysis in organic solvents, steroid biotransformations, applications of biotransformations in biotechnology.

5. Recombinant fermentations: Strategies for fermentation with recombinant organisms, selection of host cells, instability of recombinant plasmids, assessment of plasmid stability in host cells, proposals to ensure stability of recombinant plasmids, examples of genetically modified organisms.

6. Microbial polysaccharides: Fermentative production of xanthan gums, pullulan, dextran and cyclodextrins.

SECTION-B

7. Biofuels: Fermentative production of liquid fuels-ethanol, acetone and butanol; Factors affecting production of biofuels.

8. Pharmaceutical products: Fermentative production of penicillin, cephalosporins, vancomycin, erythromycin and streptomycin; Vaccines-types, fermentative production of live/attenuated vaccines and recombinant vaccines.

9. Vitamins: Fermentative production of thiamin (B-1), riboflavin (B-2) and cobalamin (B-12).

29

10. Biosurfactants: Classification and chemical nature, fermentative production and factors affecting it, applications.

11. Biopesticides/bioinsecticides: Production and applications of microbial and viral biopesticides/bioinsecticides.

12. Biofertilizers: Industrial production of Rhizobium inoculants, Azotobacter, Azospirillium, blue-green algae, phosphate solubilizers and mycorrhizal fungi.

Recommended Readings: 1. Biotechnology, Volume 3, 6, 7, 8a and 8b by H.-J. Rehm and G. Reed, VCH, Germany (2001). 2. Comprehensive Biotechnology, Volume 1 and 2 by M. Moo Young, Pergamon Press, UK

(2011). 3. Comprehensive Food Fermentation Biotechnology, Volume 1 and 2 by A. Pandey, C.

Larroche, G. Gnansounou, C.R. Soccol and C.-G. Dussap, Asiatech Publishers, India (2010). 4. Fermentation Microbiology and Biotechnology by M. El-Mansi and E.M.T. El-Mansi, Taylor

& Francis, USA (2012). 5. Manual of Industrial Microbiology and Biotechnology, R.H. Baltz, Julian E. Davies and

Arnold L. Demain, ASM Press, USA (2010). 6. Microbial Biotechnology by A.N. Glazer and H. Nikaido, W.H. Freeman and Company, USA

(1995). 7. Prescott and Dunn’s Industrial Microbiology by G. Reed, CBS Publishers and Distributors,

India (2004).

30

Course Code: MHBT 215 Modern Food Microbiology






marks in all.





SECTION-A

1. Introduction: History of food microbiology-food processing, food borne diseases and

food legislation.

2. Microbial sources: Primary and secondary sources of microorganisms in food,

microorganisms relevant in food microbiology.

3. Microbial growth in food: Intrinsic and extrinsic factors affecting the growth of

microorganisms in food; Spores and their significance in food industry.

4. Microbiology of raw, processed and spoilt foods: Fruits and vegetables, meat and meat

products, milk and milk products, eggs, canned foods, cereal and cereal products;

Biochemical changes brought by microorganisms.

5. Food safety: Indicators of food safety, microbiological criteria of foods.

6. Natural toxicants: Sea food intoxication, chemical intoxication.

SECTION-B

7. Food borne bacterial pathogens: Habitat, incidence in food, symptoms, nutritional

requirement, effect of preservative methods, pathogenesis and prevention-

31

Staphylococcus aureus, Escherichia coli, Clostridium botulinum, Clostridium perfringens,

Listeria monocytogenes, Salmonella enteritidis, Shigelladysenteriae, Vibrio choleraeand

Campylobacter jejuni.

8. Food borne parasites: Habitat, incidence in food, symptoms, nutritional requirement,

effect of preservative methods, pathogenesis and prevention- Giardiasis, Amoebiasis,

Toxoplasmosis, TaeniasisandTrichinellosis.

9. Food borne pathogenesis: Habitat, incidence in food, symptoms, nutritional

requirement, effect of preservative methods, pathogenesis and prevention-Hepatitis

virus, overview of food intoxication by mycotoxins.

10. Fermented foods: Bread, sauerkraut, soy sauce, miso, tempeh.

11. Microbial analysis of food: Conventional methods (microscopic, cultural, physical,

chemical and immunological), animal assays and cell culture systems.

12. Modern methods in microbial analysis of food: PCR, RT-PCT, Micro-arrays, AFLP, RAPD,

PFGE, RFLP, bacteriophage and ribotyping.


1. Emerging Food Borne Pathogens by YasmineMotarjemi and Martin Adams, Woodhead

Publishing Limited, UK (2006).

2. Experiments in Microbiology, Plant Pathology and Biotechnology by K.R. Aneja, New Age

International Publications, India (2009).

3. Food Borne Diseases by D.O. Cliver and H.P. Riemann, Academic Press, UK (2002).

4. Food Microbiology and Laboratory Practice by C. Bell, P. Neaves and A.P. Williams,

Blackwell Publishing, UK (2005).

5. Food Microbiology by M.P. Doyle and L.R. Beuchat, ASM Press, USA (2007).

6. Food Microbiology by M.R. Adams and M.O. Moss, Royal Society of Chemistry, UK

(2008).

7. Food Microbiology by W.C. Frazier and D.C. Westhoff, Tata McGraw-Hill Publication,

India (2003).

8. Food Microbiology-A Laboratory Manual by A.E. Yousef and C. Carlstrom, Wiley

Publication, USA (2003).

9. Fundamental Food Microbiology by B. Ray and A.K. Bhunia, CRC Press, UK (2008).

10. Modern Food Microbiology by J.M. Jay, M.J. Loessner and D.A. Golden, Springer

Publication, USA (2005).

32

Course Code: MHBT 216 Practical Paper - III Pertaining to theory papers (MHBT 211 & 212)

MHBT 211 Genetic and Metabolic Engineering

MHBT 212 Molecular Biophysics and Macromolecular Modelling



Pass Marks 40

1. Isolation and amplification of gene of interest by polymerase chain reaction. 2. cDNA synthesis from mRNA. 3. Restriction mapping of plasmid DNA. 4. Comparative study of maps of commercially available vectors for bacteria, yeast,

mammalian and plant transformation. 5. Ligation for recombinant DNA production. 6. Transformation of E. coli and yeast by physical and chemical techniques. 7. Cloning and expression of recombinant genes in E. coli. 8. Recombinant protein analysis by polyacrylamide gel electrophoresis. 9. Isolation of DNA, RNA and plasmids and staining with ethidium bromide. 10. Electrophoretic separation of DNA fragments and their recovery from gel slabs. 11. Performance of Southern and Northern blotting. 12. Purification of mRNA by using immobilized technique. 13. Mapping of restriction sites on a plasmid. 14. Transfer of nopalene dehydrogenase gene into cultured plant tissue by Agrobacterium

tumefaciens. 15. Cloning using restriction enzyme generated cohesive/blunt ends. 16. Sequencing of DNA fragment with Maxam-Gillbert method. 17. Determination of quality of bioproducts. 18. Qualitative and Quantitative analysis of proteins and nucleic acids by U.V.

spectrophotometer. 19. Determination of protein in presence of nucleic acid by spectrophotometer method. 20. Optical spectroscopy to characterize protein conformation and conformational changes. 21. Peptide mapping. 22. Measurement of CD spectra of proteins and nucleic acids. 23. Fluorimetric determination of Trp content of proteins. 24. NMR spectra for structure determination of ethanol. 25. Fraction of α-helix, β-chain (random coil) in a protein by IR spectroscopy. 26. Protein modeling on computer. 27. Polarimetric determination of sucrose in the presence of other sugars, and other sugars

in the presence of sucrose. 28. Environmental effects on absorption and emission spectra of protein. 29. Protein engineering with non-standard amino acid. 30. Incorporation of PM-mercaptoacetyl and CPM-SAC met method. 31. Molecular docking. 32. Demonstration of TSAR. 33. Setting up and running a molecular dynamic simulation.

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Course Code: MHBT 217 Practical Paper - IV Pertaining to theory papers (MHBT 213 & 214/215)

MHBT 213 Bioprocess and Biochemical Engineering

MHBT 214 Advanced Fermentation Technology

MHBT 215 Modern Food Microbiology



Pass Marks 40

1. Demonstration of a laboratory scale bioreactor (10 L). 2. Cell disruption by physical, chemical and mechanical methods. 3. Ammonium sulphate and solvent precipitation for protein concentration. 4. Dialysis and ultrafiltration for purification of bioproducts. 5. Paper, thin layer chromatography, HPLC and HPTLC of bioproducts. 6. Lyophilization of bioproducts. 7. Distillation and evaporation for the recovery of bioproducts. 8. SDS-PAGE analysis of proteins. 9. Molecular weight determination of proteins by electrophoresis and gel exclusion

chromatography. 10. Determination of thermal death kinetics of batch sterilization. 11. Determination of KLa during fermentation. 12. Rheological investigations on fermented broths. 13. Preparation of fungal starter culture by roll bottle technique. 14. Microbiological and biochemical evaluation of substrates. 15. Biocatalysis in organic solvents. 16. Fermentative production of organic acids using free and immobilized cells. 17. Fermentative production of ethanol using free and immobilized cells. 18. Production and recovery of microbial surfactants. 19. Production and recovery of pullulan. 20. Solid state fermentation for the production of microbial products. 21. Production of vitamins using free and immobilized cells. 22. Preparation and evaluation of Rhizobia inoculants. 23. Cultivation of blue green algae as biofertilizer. 24. Introduction to safety in a food microbiology lab. 25. Qualitative study of microflora in primary sources of microorganisms in food. 26. Effect of extrinsic factors (pH, water activity) on growth of microorganisms in food sample. 27. Effect of preservation methods on growth of microorganisms in food sample. 28. Detection of coliforms in water sample by MPN method. 29. Study of microflora associated with fresh and spoilt fruits and vegetables. 30. Study of microflora associated with spoilt canned food/egg. 31. Study of microflora associated with fresh, processed and spoiled meat. 32. Study of microflora associated with cereals and cereal products. 33. Study of microflora associated with milk and milk products. 34. Effect of sanitizers on microbial load. 35. Detection of food borne pathogens in a given food sample.

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