Contents background and Summary of Discussions in Fifth Dean’s Committee meetings New Initiatives
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- 10. Entrepreneurship Development and Industrial Consultancy 2 (2+0) Entrepreneurship Development
- 11. Financial Management and Cost Accounting 3 (2+1) Introduction
- ELECTIVES / NON CREDIT COURSES Organic Chemistry 3 (2+1) Hydrogen bonding
- Alcohols
- Phenols
- Nutraceuticals and Functional Foods 3 (2+1)
- Food Safety Regulations 2( 2+0)
- Technology Management 2( 2+0) Introduction to Technology Management
- Emerging Dairy Processing Technologies 2( 2+0)
- Environmental Studies and Disaster Management (as per UGC guidelines-core module for under graduate courses of all branches of higher education)
- Communication Skills and Personality Development Theory
- Information and Communication Technology Theory
- Entrepreneurship Development and Business Management Theory
- Agricultural Informatics Theory
Practical: Measures of central tendency, Measures of dispersion, Moments, Skewness and Kurtosis Fitting of binomial and Poisson distribution. Application of ‘Z’ test for one and two sample problems. Application of‘t’ test for one and two sample problems. Application of Chi-square test and F-test. Correlation and regression. Rank correlation coefficient. Control chart for variables & attributes 10. Entrepreneurship Development and Industrial Consultancy 2 (2+0) Entrepreneurship Development: Assessing overall business environment in the Indian economy. Overview of Indian social, political and economic systems and their implications for decision making by individual entrepreneurs. Globalisation and the emerging business/ entrepreneurial environment. Concept of entrepreneurship; entrepreneurial and managerial characteristics; managing an enterprise; motivation and entrepreneurship development; importance of planning, monitoring, evaluation and follow up; managing competition; entrepreneurship development programs; SWOT analysis, Generation, incubation and commercialization of ideas and innovations. Government schemes and incentives for promotion of entrepreneurship. Government policy on Small and Medium Enterprises (SMEs)/SSIs. Export and Import. Policies relevant to dairy sector. Venture capital. Contract farming and joint ventures, public-private partnerships. Overview of dairy inputs industry. Characteristics of Indian dairy processing and export industry. Social Responsibility of Business. Industrial Consultancy: Dairy plant management system- milk procurement from the rural milk producer, milk processing and products manufacturing. Pricing and marketing of milk and milk products. Survey on milk production potential and marketed surplus of milk for setting up of milk plants. Recruitment and training of manpower, Estimation of costs of product manufacture and energy utilization in food processing plants. Sources of finance for setting up of dairy farms and processing plants/ units. Guidelines for obtaining ISO/HACCP certification for dairy plants. Practical: Assessment of entrepreneurial skills and characteristics for successful entrepreneur. Consumer opinion surveys. Pricing of milk and milk products. Preparation of feasibility reports for setting of dairy farms, composite milk plants, collection centers, chilling units and processing units. 11. Financial Management and Cost Accounting 3 (2+1) Introduction: Definition, scope and objectives of financial management. Different Systems of Accounting: Financial Accounting, Cost accounting, Management Accounting. Doubles entry system of Book-Keeping. Preparation of Accounting Records: Journal, Purchases and Sales Book and Posting in Ledger, Cash Book. Preparation of Final Accounts and adjustments at the end of trading period. Preparation of Trial Balance Banking Transactions and Bank reconciliation statements. Statements of Financial Information: Accounting system: A source of financial statements, Classification of capital and revenue expenditure, Balance Sheet, Profit and Loss Account, Statement of changes in the financial position, funds flow statements, cash flow statement, uses of funds flow and cash flow statements in financial decision making. Financial Analysis: Nature and uses of financial analysis, Liquidity ratios, Leverage ratios, Activity ratios, Profitability ratios, Utility of Ratio analysis. Cost Volume – Profit analysis and operating leverage, Break-even analysis, Profit analysis and operating analysis, Utility of CVP analysis. Capital Structure: C.S Planning, risk return trade off, financial leverage. Cost of capital: Management of cost of capital, cost of debt, debentures, preference share capital, equity share capital & retained earning, overall cost of capital. Investment decision: Time value of money, Net present value, Investment evaluation criteria, NPV method, Internal rate of return method, Profitability index method, Pay back period method, Accounting rate of return method. Capital budgeting: Complex Investment Decisions: Investment timing & duration Investment decisions under inflation, Investment decisions under capital rationing. Project Report; Feasibility Report Valuation. Working capital management- Concept & determinants of working capital, Estimating working capital needs. Depreciation – Concept and method. Introduction, Definition, Objectives, Common terms. Costing: Essentials of sound costing system. Different methods of costing, elements of cost: Labour- recording of time, idle time, methods of remunerating labour, Premium & Bonus Plans, Materials, Overheads. Cost classification: Direct and Indirect expenses, fixed and variable costs. Various methods of apportioning indirect expenses. Inventory Management: Planning, control and costing. Stores & storekeeping, scope & importance, purchase procedure, types of purchase, location of stores & materials, procedure for the movement of stores, different methods of pricing materials, store records. Cost Sheets-Different methods, Statement of cost and statement of profit estimates, Tenders or Quotations. Contract or Terminal costing. Process Costing: Process losses and inter-process profits, joint products and by products costing. Ascertainment of cost of milk production. Preparation of Cost Account Information for managerial decisions. Practical: Preparation of Profit and Loss account. Preparation of Balance Sheet. Preparation of Cash flow statements. Preparation of Funds flow statements. Problems on Ratio analysis. Problems on Break-Even Analysis. Problems on Profit analysis. Problems on Operating Analysis. Problems on Financial leverage. Problems on Cost of Capital. Problems on Investment decisions. Problems on Capital budgeting ELECTIVES / NON CREDIT COURSES
Hydrogen bonding: Concepts of hydrogen bonding inter and intra molecular hydrogen bonding in alcohol, carboxylic acids and other molecule. Hydrophobic interactions: Elementary idea of hydrophobicity and its importance in the structure of proteins. Alcohols: Important properties of mono, di and trihydric alcohols (Glycol and Glycerol). Aldehydes and Ketone: Reactions of aldehydes and ketones. Importance of carbonyl compounds in food flavors. Carboxylic acids: Ionization constant and strength of carboxylic acids. Important reactions of carboxylic acid, Derivatives: Esters, Amides, Lactones their preparation and reactions. Amines: Basic character of amines, important reactions. Phenols: Acidic character of phenols and effect of nuclear subsituents on it. Reactions in phenols. Substituted carboxylic acid: important reactions of halogen substituted, Keto and Hydroxy acids. Zwilter-ion forms, its properties viz. melting point and volatility. Amino Acids and Peptides: Synthetic and natural amino acids General properties of amino acids. Definition and classification of proteins. Primary, secondary, tertiary and quaternary structure of Proteins. Carbohydrates: Definition, Classification and isomerism. Derivation of structure of Glucose, open chain and ring structure, evidences for ring structure stereochemistry and stability of anomers. Reactions of monosaccharides. Fatty acids and Lipids: Definition and classification. Important reaction of fatty acids (saturated and unsaturated) Structure and properties of Neutral lipids, phospholipids and cholesterol. Practical: Systematic identification of Organic Compounds: Aliphatic and Aromatic character, Instauration, Detection of elements (Nitrogen, Sulpher and Halogens), Detection of functional groups (Alcoholic, Phenolic, Carboxylic, Carbonyl, Aldehyde, Ketonic esters, Amino, Amide, Nitro etc.). Preparation of derivatives: Dinitrophenylhydrazone, Oxime and Osazone. Qualitative test for Amino Acids and Proteins: Biuret test, Million’s test, Nitroprusside Test, Ninhydrin test, Xantho proteic test, Hopkin’s cole reaction. Detection of Carbohydrates (reducing & non reducing sugars) by: Molisch/Orcinol/ Resoreinol/ Silvermirror test. Detection of lipids and phospholipids.
1. Introduction The definition of Functional Foods will be outlined. Students will explore both the industry and the consumer roles involved in this growing field. 2. Antioxidants Students will learn the chemical makeup, free radicals and biochemical functions of antioxidants. Foods explored in this unit will include cranberries, tomatoes, garlic, pomegranate and different iced teas. 3. Dietary Fiber Students will learn about soluble and insoluble fiber, resistant starch, and how important these are to human health. The biochemical functions of dietary fiber will be explored, and oats and oats products will be the main example used in the classroom. 4. Prebiotics and Probiotics Students will learn the definition of both pre-and probiotics, and their biological functions. How to develop prebiotics and probiotics. Pre- and probiotics will be used together as symbiotics. 5. Lipids and health Students will learn the structure and function of essential fatty acids. Chemistry and health benefits of W-3 fatty acids, phytosterols, and CLA , Olive oil. 6. Functions and sources of vitamins and minerals with proposed functional claims. 7. Sports Drink - functional qualities of sports drinks. Electrolytes and sugar level will be a large part of the discussion. 8. Infant Formula - ingredients and formulation techniques of infant formula, and all aspects of the product that make it a functional food. Consumer trends surrounding infant formula will also be outlined.
Introduction to Technology Management: Concept and Meaning of Technology and Technology Management- Technology; Technology management, Evolution and Growth of Technology, Role and Significance of Technology Management, Impact of Technology on Society and Business- Technology and competition; Key issues in managing technological innovation, Forms of Technology- Process technology; Product technology. Technology Forecasting Process, Need and Role of Technology Forecasting, Forecasting Methods and Techniques, Planning and Forecasting. Technology Adoption, Technology Diffusion- of technology diffusion; Perspectives of innovation diffusion process; Activities necessary for diffusion process, Technology Absorption- Role of technology absorption; Benefits of technology absorption; Constraints in technology absorption. Integration of People and Technology, Factors Considered in Technology Management- Organisational factors; Psychological factors, Organizational Structure and Technology
High Pressure Processing: Principles of high pressure processing, use of high pressure to improve food safety and stability. Effects of high pressure on food quality: Pressure effects on microorganisms, enzyme, texture and nutrients of food. Modelling HP processes. Other applications of high pressure processing. Pulsed electric fields processing: Historical background, PEF treatment systems, main processing parameters. Mechanisms of action: mechanisms of microbial and enzyme inactivation. PEF for processing of liquid foods and beverages, PEF Processing for solid foods. Food safety aspects of pulsed electric fields. Pulsed electric field and high pressure processing. Athermal membrane concentration of liquid foods and colours: osmotic membrane distillation, direct osmosis, membrane modules, Applications of membrane concentration. Processing by radio frequency electric fields: radio frequency electric fields equipments, RFEF non-thermal inactivation of yeasts, bacteria and spores, electrical costs. Ultrasound processing: fundamentals of ultrasound, ultrasound as a food preservation and processing aid, effects of ultrasound on food properties. Alternate thermal processing: Microwave heating: dielectric properties of foods, heat and mass transfer in microwave processing, application of microwave processing for foods; Radiofrequency processing: dielectric heating, material properties, radio-frequency heating and drying applications; Ohmic heating: Fundamentals of ohmic heating, electrical conductivity, modeling, treatment of products. Hybrid drying technologies: combined microwave vacuum drying, combining microwave vacuum drying with other processes, equipment for microwave vacuum drying, product quality degradation during dehydration. Common Courses It was a general consensus that students of all disciplines need to be taught the following courses:
Theory Unit 1 : Multidisciplinary nature of environmental studies Definition, scope and importance Unit 2: Natural Resources: Renewable and non-renewable resources Natural resources and associated problems. a) Forest resources: Use and over-exploitation, deforestation, case studies. Timber extraction, mining, dams and their effects on forest and tribal people. b) Water resources: Use and over-utilization of surface and ground water, floods, drought, conflicts over water, dams-benefits and problems. c) Mineral resources: Use and exploitation, environmental effects of extracting and using mineral resources, case studies. d) Food resources: World food problems, changes caused by agriculture and overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case studies. e) Energy resources: Growing energy needs, renewable and non-renewable energy sources, use of alternate energy sources. Case studies. f) Land resources: Land as a resource, land degradation, man induced landslides, soil erosion and desertification. • Role of an individual in conservation of natural resources. • Equitable use of resources for sustainable lifestyles. Unit 3: Ecosystems • Concept of an ecosystem. • Structure and function of an ecosystem. • Producers, consumers and decomposers. • Energy flow in the ecosystem. • Ecological succession. • Food chains, food webs and ecological pyramids. • Introduction, types, characteristic features, structure and function of the following ecosystem :- a. Forest ecosystem b. Grassland ecosystem c. Desert ecosystem d. Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries) Unit 4: Biodiversity and its conservation:- Introduction, definition, genetic, species & ecosystem diversity and biogeographical classification of India. Value of biodiversity: consumptive use, productive use, social, ethical, aesthetic and option values. Biodiversity at global, National and local levels, India as a mega-diversity nation. Hot-sports of biodiversity. Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts. Endangered and endemic species of India. Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity. Unit 5 : Environmental Pollution: definition, cause, effects and control measures of :- a. Air pollution b. Water pollution c. Soil pollution d. Marine pollution e. Noise pollution f. Thermal pollution g. Nuclear hazards. Solid Waste Management: causes, effects and control measures of urban and industrial wastes. Role of an individual in prevention of pollution. Pollution case studies. Unit 6: Social Issues and the Environment: From Unsustainable to Sustainable development Urban problems related to energy Water conservation, rain water harvesting, watershed management Environmental ethics: Issues and possible solutions, climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust. dyes. Wasteland reclamation. Consumerism and waste products. Environment Protection Act. Air (Prevention and Control of Pollution) Act. Water (Prevention and control of Pollution) Act Wildlife Protection Act Forest Conservation Act Issues involved in enforcement of environmental legislation. Public awareness. Unit 7: Human Population and the Environment: population growth, variation among nations, population explosion, Family Welfare Programme. Environment and human health: Human Rights, Value Education, HIV/AIDS. Women and Child Welfare. Role of Information Technology in Environment and human health. Case Studies. Unit 8: Field work: Visit to a local area to document environmental assets river/forest/grassland/hill/mountain, visit to a local polluted site-Urban/Rural/Industrial/Agricultural, study of common plants, insects, birds and study of simple ecosystems-pond, river, hill slopes, etc. DISASTER MANAGEMENT Theory: unit-1 :-Natural Disasters- Meaning and nature of natural disasters, their types and effects. Floods, drought, cyclone, earthquakes, landslides, avalanches, volcanic eruptions, Heat and cold waves, Climatic change: global warming, Sea level rise, ozone depletion. unit-2 :-Man Made Disasters- Nuclear disasters, chemical disasters, biological disasters, building fire, coal fire, forest fire, oil fire, air pollution, water pollution, deforestation, industrial waste water pollution, road accidents, rail accidents, air accidents, sea accidents. unit-3:-Disaster Management- Effect to migrate natural disaster at national and global levels. International strategy for disaster reduction. Concept of disaster management, national disaster management framework; financial arrangements; role of NGOs, community –based organizations and media. Central, state, district and local administration; Armed forces in disaster response; Disaster response; Police and other organizations.
Theory: Communication Skills: Structural and functional grammar; meaning and process of communication, verbal and nonverbal communication; listening and note taking, writing skills, oral presentation skills; field diary and lab record; indexing, footnote and bibliographic procedures. Reading and comprehension of general and technical articles, precise writing, summarizing, abstracting; individual and group presentations, impromptu presentation, public speaking; Group discussion. Organizing seminars and conferences. Practical: Listening and note taking, writing skills, oral presentation skills; field diary and lab record; indexing, footnote and bibliographic procedures. Reading and comprehension of general and technical articles, precise writing, summarizing, abstracting; individual and group presentations.
Theory IT and its importance. IT tools, IT-enabled services and their impact on society; computer fundamentals; hardware and software; input and output devices; word and character representation; features of machine language, assembly language, high-level language and their advantages and disadvantages; principles of programming- algorithms and flowcharts; Operating systems (OS) - definition, basic concepts, introduction to WINDOWS and LINUX Operating Systems; Local area network (LAN), Wide area network(WAN), Internet and World Wide Web, HTML and IP; Introduction to MS Office - Word, Excel, Power Point. Audio visual aids - definition, advantages, classification and choice of A.V aids; cone of experience and criteria for selection and evaluation of A.V aids; video conferencing. Communication process, Berlo’ s model, feedback and barriers to communication Practicals: Exercises on binary number system, algorithm and flow chart; MS Word; MS Excel; MS Power Point; Internet applications: Web Browsing, Creation and operation of Email account; Analysis of fisheries data using MS Excel. Handling of audio visual equipments. Planning, preparation, presentation of posters, charts, overhead transparencies and slides. Organization of an audio visual programme.
Theory Concept of Entrepreneur, Entrepreneurship Development, Assessment of entrepreneurship skills, SWOT Analysis & achievement motivation, Entrepreneurial behavior, Government policy and plan for entrepreneurship development, Developing Leadership Skills, Encoding and decoding communication skills; Communication skills for entrepreneurship development, Developing Speaking Skills, Developing Listening Skills, Developing organizational skill , Developing Managerial skills, Problem solving skill, Supply chain management and Total quality management, Project Planning Formulation and report preparation,
Theory Introduction to Computers, Anatomy of Computers, Memory Concepts, Units of Memory, Operating System, definition and types, Applications of MS-Office for creating, Editing and Formatting a document, Data presentation, tabulation and graph creation, statistical analysis, mathematical expressions, Database, concepts and types, creating database, uses of DBMS in Agriculture, Internet and World Wide Web (WWW), Concepts, components and creation of web, HTML, XML coding. Computer Programming, General Concepts, Documentation and Program Maintenance, Debugging programs, Errors. Introduction to Visual Basic, Java, Fortran, C/ C++, etc, concepts and standard input/output operations, Variables and Constants, Operators and Expressions, Flow of control, Inbuilt and User defined functions, programming techniques for agriculture. e-Agriculture, concepts, design and development. Application of innovative ways to use information and communication technologies (IT) in Agriculture. ICT for Data Collection, formation of development prorammes, monitoring and evaluation of Programmes. Computer Models in Agriculture: statistical, weather analysis and crop simulation models, concepts, structure, inputs-outputs files, limitation, advantages and application of models for understanding plant processes, sensitivity, verification, calibration and validation. IT application for computation of water and nutrient requirement of crops, Computer-controlled devices (automated systems) for Agri-input management, Smartphone mobile apps in Agriculture for farm advises, market price, postharvest management etc; Geospatial technology, concepts, techniques, components and uses for generating valuable agri-information. Decision support systems, taxonomy, components, framework, classification and applications in Agriculture, DSS, Agriculture Information/Expert System, Soil Information Systems etc for supporting Farm decisions. Preparation of contingent crop-planning and crop calendars using IT tools. Download 8.6 Mb. Share with your friends:
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