AAMAug172202122 1 Syllabus Mumbai University by munotes
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AC_________________
Item No. ____________
UNIVERSITY OF MUMBAI
Revised Syllabus for Program -
F.Y.B.Sc. Biotechnology (USBT)
(Sem. I & II)
(Choice Based Credit System )
With effect from the academic year 202 2-2023
10/11/2021
6.3
Page 4
Cover Page
AC
Item No.
UNIVERSITY OF MUMBAI
Syllabus for Approval
Sr.
No.
Heading
Particulars
1 Title of the
Course B.Sc. (Biotechnology)
2 Eligibility for
Admission HSC (Science) with Physics, Chemistry, Mathematics and
Biology. If the student has not opted for Mathematics in
HSC, then he/she will have to complete 15 hours Bridge
course in Mathematics
3 Passi ng
Marks 40 %
4 Ordinances /
Regulations ( if any) --
5 No. of Years /
Semesters 03 Years/Six semesters
6 Level Certificate /Diploma /UG/ PG
( Strike out which is not applicable)
7 Pattern Semester/ Yearly
( Strike out which is not applicable)
8 Status Revised/ New
( Strike out which is not applicable)
9 To be implemented
from Academic Year From Academic Year: 2022-2023
Date: Signature :
Name : Dr. Anuradha Majumdar
Dean, Science and Technology
Dr. Archana Rath
Chair person Ad -hoc BoS in Biotechnology
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1
Preamble:
Twenty First Century is known as the Century of Biotechnology. Biotechnology is one of the youngest branches of
Life Science, which has expanded and established as an advanced interdisciplinary applied science in last few years.
Biotech nology at the core envisages the comprehensive study of Life and the Interdisciplinary potential of
Biotechnology has led to a unique status for Biotechnology in Research and Industry.
The socio -economic potential of Biotechnology is well established which has almost become synonymous with
modern development. Biotechnology has its applications in almost every field touching practically every human
activity. The applied aspect of Biotechnology is now getting established with its applications in Industry, Agr iculture,
Health and Environment, Biotechnology is the lead science expanding exponentially.
Biotechnology demands a trained, skilled human resource to establish the Industry and Research sectors. The field is
novel and still expanding which demands inputs in Infrastructure and Technology. The global and local focus is on
developing new technological applications is fast growing. Biotechnology sector in Research and Industry is
expanding which is set to augur the next major revolution in the world.
The dema nd for trained workforce in Biotechnology is ever growing in Fundamental Research and Industry Sector.
Academic and Research Sectors also require interdisciplinary trained manpower to further the Biotechnology
Revolution.
The need of the hour is to design appropriate syllabi which keeps pace with changing times and technology with
emphasizes on applications while elucidating technology in depth. The present syllabi are revised anticipating the
future needs of Biotechnology Sector with more emphasis on impar ting hands -on skills. The main thrust is laid on
making syllabus compatible with developments in Education, Research and Industrial sectors. The Theory and
Practical course in new restructured course will lead to impart skill -set essentials to further Biot echnology Sector.
The revised syllabus combines basic principles of Physical, Chemical and Biological sciences in light of
advancements in technology. The curriculum aims to impart basic knowledge with emphasis on its applications to
make the students indu stry ready.
Dr. Anuradha Majumdar (Dean, Science and Technology)
Dr. Shivram Garje (Associate Dean, Science)
Dr. Archana Rath (Chairperson, Ad Hoc BOS in Biotechnology)
Dr. Tara Menon (Member)
Dr. Deepali Karkhanis (Member)
Dr. Sneha Panvalkar (Member)
Dr. Seema Kokitkar (Member)
Dr. Jayaprada R. Chunduri (Member)
Dr. Bhupendra Pushkar (Member)
Dr. Rajesh C. Patil (Member)
Dr. Varsha K. Mane (Member)
Page 6
2
F.Y.B. Sc. Biotechnology (USBT) Course Structure
Semester I
Course code Course Type Title Credits Nos of
Lectures
/week
USBT101 Core Subject Fundamentals of biotechnology -I 2 3
USBT102 Core Subject Microbiology -I 2 3
USBT103 Core Subject Basic Chemistry -I 2 3
USBT104 Core Subject Biochemistry: Concept of
Biomolecules -I 2 3
USBT105 Core Subject Genetics 2 3
USBT106 Core Subject Molecular biology -I 2 3
USBT107 Ability
enhancement
course Ability enhancement course -
Communication skills 2 3
USBTP101 Core Subject
practicals Practicals of USBT101 &
USBT102 2 3
USBTP102 Core Subject
practicals Practicals of USBT103 &
USBT104 2 3
USBTP103 Core Subject
practicals Practicals of USBT105 &
USBT106 2 3
TOTAL 20
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3
F.Y.B. Sc. Biotechnology (USBT) Course Structure
Semester I I
Course code Course Type Title Credits Nos of
Lectures
/week
USBT101 Core Subject Fundamentals of Biotechnology -
II 2 3
USBT102 Core Subject Cell biology and Microbiology -II 2 3
USBT103 Core Subject Basic Chemistry -II 2 3
USBT104 Core Subject Biochemistry: Concept of
Biomolecules -II and Basic
analytical techniques 2 3
USBT105 Core Subject Physiology and Immunology 2 3
USBT106 Core Subject Basic Computers and
Biostatistics 2 3
USBT107 Ability
enhancement
course Ability enhancement course -
Sustainable development and
Environmental biotechnology 2 3
USBTP101 Core Subject
practicals Practicals of USBT201 &
USBT202 2 3
USBTP102 Core Subject
practicals Practicals of USBT203 &
USBT204 2 3
USBTP103 Core Subject
practicals Practicals of USBT205 &
USBT206 2 3
TOTAL 20
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4
Teaching pattern:
One (01) Credit would be of thirty to forty (30 -40) learning hours; of this, more than fifty per cent of the
time will be spent on classroom instructions including practical as prescribed by the University. Rest of the
time spent invested for assignments, projects, journal writing, case studies, library work, industrial visits,
attending seminars/workshops, preparations for examinations etc. would be considered as notional hours.
The present syllabus considers (45 Lectures as class room teaching and 15 lectures as Notional hours/ paper).
Each lecture duration would be for 48 min . The names of the reference books provided in the syllabus are
for guidance purpose only. Students and faculty are encouraged to explore additional reference books, online
lectures, videos, science journals for latest/ additional information.
EVALUATION SCHEME
The performance of the learners shall be evaluated into TWO Parts.
1. Internal Assessment with 25 marks
2. Semester End Examinations with 75 marks.
Practical Training will have Practical Examination for 100 marks per practical paper at the end of Semester.
The allocation of marks for the Internal Assessment and Semester End Examinations are as follows: -
For Core subjects:
A. Internal Exam -25 Marks
i. Test/Assignment/Project/Presentation – 20 Marks
ii. Activities and Attendance - 5 Marks
B. Semester End Examination - 75 Marks
C. Practical Examination – 300 marks ( 100 marks x 3 core practical papers)
For Ability Enhancement Course:
A. Internal Exam -25 Mark s
i. Assignment/Project/Presentation – 20 Marks
ii. Activities and Attendance - 5 Marks
B. Semester End Examination - 75 Marks
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5
SEMESTER I
Course Code Title Credits No of
lectures
USBT101 Fundamentals of biotechnology -1 02
Course Objectives:
To familiarize the students with the potential and different applications of biotechnology
Learning Outcomes:
By the end of the course the student will:
Develop an understanding of developments in various fields of Biotechnology
Be able to relate to applications and benefits of Biotechnology in the fields of agriculture,
livestock, human health and environment
Discuss the basics of fermentation
Unit I -
Introduction and
scope of
biotechnology What is biotechnology?
Biotechnology –an interdisciplinary biological science;
Biotechnology – definition; History & Introduction to
Biotechnology;
Traditional and Modern Biotechnology; Scope and
importance of biotechnology;
World of Biotechnology -
Pharmaceutical Biotechnology, Plant Biotechnolo gy,
Industrial Biotechnology, Marine Biotechnology, Animal
Biotechnology, Medical biotechnology, Environmental
Biotechnology.
Biotechnology in India –
Bio-business in India, booming biotech market, success story
of biotech market, policy initiatives; and global trends;
Biotechnology research in India;
Potential of modern biotechnology ;
Achievement of biotechnology; Prevention of misuse of
biotechnology; Biotechnology Institutions in India (Public
and Private Sector); Public Perception of Biotechnology.
Case study: Serum Institute of India and its products 15
Unit II -
Applications of
biotechnology Applications of biotechnology : -
Agriculture :
GM fruits - GM papaya, GM tomato,
Insect resistant transgenic plants – Bt cotton, Bt brinjal,
Modifications in nutrient quality – starch, oilseed protein,
golden rice
Livestock :
Growth, disease resistance, product quality,
pharmaceuticals and nutritional supplements, industrial
applications
15
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6
Human welfare :
Cloned genes for production of -Insulin; recombinant
vaccine for Hepatitis B virus. Molecular farming, Edible
vaccines and their advantages
Environment -
Pollution abatement through GMOs
Bioethics
Case study : Genetically modified microbes for
bioremediation of oil spills in marine environment
Unit III -
Fermentation
technology Introduction to fermentation processes:
Microbial biomass, Microbial enzymes, Microbial
metabolites, recombinant products, transformation processes.
Development of fermentation Industry
Component parts of fermentation process
Screening:
Definition, Primary screening and its methods, Secondary
screening and its methods
Fermenter design:
Definition of a fermenter, aerated stirred tank batch
fermenter -Typical design, Construction materials used,
aeration and agitation
Basic introduction to process parameters:
Temperature control, Foam production and control
pH measurement and control, CO2 and O2 control
Fermentation medium:
Basic requirements of industrial media, Criteria for use of
raw materials in media, Examples of raw materials used,
Growth factors, Water, Carbohydrate sources, Protein
sources
Product: A typical process of Ethanol production and
Antibiotic production 15
References 1. Dubey, R. C. (1993). A textbook of Biotechnology. S. Chand Publishing.
2. Dubey, R. C. (2014). Advanced biotechnology. S. Chand Publishing.
3. Singh, B. D., & Singh, B. D. (2007). Biotechnology expanding horizons.
Kalyani publishers.
4. Stanbury, P. F., Whitaker, A., & Hall, S. J. (2013). Principles of
fermentation technology. Elsev ier.
5. Casida, L. E. (1968). Industrial microbiology. Industrial microbiology.
6. Okafor, N., & Okeke, B. C. (2017). Modern industrial microbiology and
biotechnology. CRC Press.
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7
Course Code Title Credits No of
lectures
USBT102 Microbiology -1 02
Course Objectives:
To build firm foundation in microbiology, sterilization techniques and staining.
Learning Outcomes:
By the end of the course the student will:
Develop an understanding of cultivation of microorganisms.
Develop skills towards use of microscopy and staining techniques
Understand the role of sterilization and disinfection in the field of microbiology
Unit I -
Introduction to
microbiology Fundamentals, History and Evolution of Microbiology:
Discovery of Microorganisms, Conflict over spont aneous
generation. Role of microorganisms in disease
Classification:
The place of Microorganisms in the living world,
Classification Whittaker’s five kingdom classification,
Introduction to Bergey’s Manual, Groups of
Microorganisms, Applications of microb iology in various
fields
Nutrition, Cultivation and Maintenance of
microorganisms: Nutritional categories of microorganisms,
Design and Types of Culture Media, methods of isolation. 15
Unit II -
Sterilization
techniques Introduction:
Definition and concept of Sterilization and Disinfection.
Types and Applications:
Dry Heat, Steam under pressure Gases, Radiation and
Filtration
Chemical Agents and their Mode of Action : Aldehydes,
Halogens, Quaternary Ammonium Compounds, Phenol and
Phenolic Compounds, H eavy Metals, Alcohol, Dyes, and
Detergents.
Disinfectant:
Ideal Disinfectant. Examples of Disinfectants and Evaluation
of Disinfectant 15
Unit III -
Microscopy and
stains Simple and Compound Microscope :
General principles of optics; various parts and their functions
- objectives – numerical aperture, resolving power, depth of
focus, working distance, aberrations; oculars; condensers.
Dark Field Microscope; Phase Contrast Microscope and
Fluorescent Microscope, TEM, SEM
Applications of microscopes
Stain s and Staining Solutions -
Definition of Dye and Chromogen; acidic and basic dyes;
functions and types of chromophore and auxochrome groups.
Theories to explain staining.
Definition and function of stain; mordant, intensifiers and
fixative.
15
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8
Natural and Synt hetic Dyes.
Simple Staining, Differential Staining – Gram staining
and Acid Fast Staining with specific examples
References 1. Prescott, L. M. (2002). Microbiology 5th Edition.
2. Pelczar., Microbiology. (1993). India: McGraw -Hill Education.
3. Ananthanarayan , R., Paniker, C. J. (2006). Ananthanarayan and Paniker's
Textbook of Microbiology. India: Orient Longman.
4. Salle, A. J., & Salle, A. J. (1954). Fundamental principles of bacteriology
McGraw -Hill.
5. Frobisher M. Fundamentals of Microbiology (9th Ed)
Course Code Title Credits No of
lectures
USBT103 Basic Chemistry -1 02
Course Objectives:
To acquaint the students with basic concepts of Chemistry like nomenclature, chemical bonds, titrimetric,
gravimetry, stereochemistry etc.
Learning Outcomes:
By the end of the course the student will:
● Develop an understanding of chemical bonds.
● Develop skills towards use of titrimetric and gravimetric analysis
● Be able to differentiate between chiral and achiral molecules and different enantiomers
Unit I -
Nomenclature
and Chemical
bonds Classification and Systematic Nomenclature of organic
compounds (few examples)
Chemical Bonds :
Types and transition between the main types of bonding.
Ionic Bond :
Nature of Ionic Bond, factors influencing the formation of
Ionic Bond. Structure of NaCl and CsCl.
Covalent Bond :
Nature of Covalent Bond, Types of covalent bond (Polar and
Coordinate covalent bonds). Structure of CH 4, NH 3, H 2O,
Shapes of BeCl 2, BF 3.
Hydr ogen Bond :
Theory of Hydrogen Bonding and Types of Hydrogen
Bonding (with examples of RCOOH, ROH, Salicylaldehyde,
Amides and Polyamides). 15
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9
Unit II -
Titrimetric and
gravimetry Titrimetric Analysis :
Titration, Titrant, Titrand , End Point, Equivalence Point,
Titration Error, Indicator, Primary and Secondary Standards,
Characteristics and examples.
Types of Titrations – Acid –Base, Redox. Precipitation,
Complexometric Titration. Acid – Base Titration - Strong
Acid Vs Strong Base . Theoretical aspects of Titration Curve
and End Point Evaluation.
Theory of Acid –Base Indicators, Choice and Suitability of
Indicators.
Gravimetric Analysis :
Solubility and Precipitation, Factors affecting Solubility,
Nucleation, Particle Size, Crysta l Growth, Colloidal State,
Ageing/Digestion of Precipitate.
Co-Precipitation and Post -Precipitation. Washing, Drying and
Ignition of Precipitate. 15
Unit III -
Stereochemistry
Isomerism:
Types of Isomerism: Constitutional Isomerism (Chain,
Position and Functional) and Stereoisomerism, Chirality.
Geometric Isomerism and Optical Isomerism :
Enantiomers, Diastereomers, and Racemic mixtures Cis -Trans,
Threo, Erythro and Meso isomers. Diastere omerism (Cis -
Trans Isomerism) in Alkenes and Cycloalkanes (3 and 4
membered ring)
Conformation :
Conformations of Ethane. Difference between Configuration
and Conformation.
Configuration :
Asymmetric Carbon Atom, Stereogenic/ Chiral Centers,
Chirality Representation of Configuration by ―Flying Wedge
Formula
Projection formulae:
Fischer, Newman and Sawhorse. The Interconversion of the
Formulae. 15
References 1. Bahl, B. S., & Bahl, A. (2017). A textbook of organic chemistry. S. Chand
Publishing.
2. Lee, J. D. (2008). Concise inorganic chemistry. John Wiley & Sons.
3. Skoog, D. A., West, D. M., Holler, F. J., & Crouch, S. R. (2013). Fundamentals
of analytical chemistry. Cengage learning.
4. Vogel, A. I., & Jeffery, G. H. (1989). Vogel's textbook of quantitative che mical
analysis. Wiley.
5. Mosher, M. (1992). Organic Chemistry. (Morrison, Robert Thornton; Boyd,
Robert Neilson).
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10
Course Code Title Credits No of
lectures
USBT104 Biochemistry: Concept of Biomolecules -I 02
Course Objectives:
To acquaint the students with different concepts of biomolecules
Learning Outcomes:
By the end of the course the student will:
Develop skills towards preparation of standard solutions in the laboratory.
Understand the role of buffers
Discuss the basics of carbohydrate and lipid biochemistry.
Unit I -
Water,
Standard
solutions and
Buffers
Structure, Properties and functions:
Water
Preparation of standard Solutions:
Concept and significance of Chemical and Biological solutions.
Normality, Molarity, Molality, Mole fraction, Mole concept,
Solubility, Weight ratio, Volume ratio, Weight to Volume ratio,
ppb, ppm, millimoles, milliequivalents (Numericals expected).
Primary and Secondary Standards: Preparation of Standard
Solutions, Pr inciple of Volumetric Analysis.
Concept of pH:
Buffer solutions –Concept of Buffers,
Derivation of Henderson -Hasselbach equation for Acidic and
Basic buffers. Buffering capacity
Biological buffers:
Significance of biological buffers. pH of body fluids l ike blood
and saliva. Blood buffer systems: E.g.: Carbonate, Acetate and
Phosphate buffers.Protein buffers (Introduction)
Significance of TRIS buffers (Introduction) 15
Unit II -
Basics of
Carbohydrate
Chemistry
Carbohydrates:
Introduction, definition and general formula.
Classification of carbohydrates:
Monosaccharides:
Two Families of Monosaccharides. Aldo series and keto series;
(Triose - Glyceraldehyde and Dihydroxyacetone, Tetrose -
Erythrose and Erythrulose, Pentose - Xylose, Xylulose, Ribose,
Ribulose, Hexose - Glucose, Galactose, Mannose, Heptose -
sedoheptose and Sedoheptulose (structures to be taught )
Concept of Enantiomers, Mutarotation, Anomeric carbon and
Epimers of glucose.
Biologically important Derivatives of Hexoses: Glucosamine,
Gluconic acid, uronic acid, NAGA, NAMA
Chemical reactions of monosaccharides
Concept of glycosidic bond.
Disaccharides:
Maltose, Lactose, Sucrose, Cellobiose (structures to be taught,
biological significance, structure and bond type)
Polysaccharides:
Homopolysacc harides and Heteropolysaccharides; Structural 15
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and Storage Polysaccharides.
E.g., of polysaccharides -: starch (amylose and amylopectin),
Glycogen, Peptidoglycan, Cellulose, chitin (structure and bond
type)
Examples of Reducing and nonreducing carbohydrates .
Industrial applications of carbohydrates:
Fermentation, Pharmaceutical and Food industry.
Unit III -
Basics of
Lipid
Chemistry
Introduction to Lipid Chemistry:
Definition and Biological functions of fats and Lipids.
Definition of Fatty acids .
Classification of Fatty acids:
Saturated Fatty Acids:
C2- C20 (Examples with trivial name, Biochemical names and
Structures)
Unsaturated Fatty Acids:
Definition of MUFA and PUFA. C16 - C20. Palmitolic, Oleic,
Linoleic, Lenolenic, Arachidonic acid (Structures expected)
Storage Lipids:
AcylGlycerols (Simple and Mixed)
Mono, Di and Triacylglycerols. (Structures expected)
Properties of Triacylglycerols:
Hydrolysis, Saponification, Antioxidant, Rancidity, Acid
number, RM number, Action of lipase.
Structural lipids:
Phosphatidic acid and Membrane Phospholipids E.g.:
Phosphatidylethanolamine, Phosphatidylserine,
Phosphatidylcholine, Cardiolipin
Action of Phospholipase
Steroids: Definition and functions Eg: Cholesterol 15
References 1. Cox, M. M., & Nelson, D. L. (2008). Lehninger principles of biochemistry (Vol. 5).
New York: Wh Freeman.
2. Conn, E., & Stumpf, P. (2009). Outlines of biochemistry. John Wiley & Sons.
3. Satyanarayana U. and Chakrapani U. (2007). Biochemistry. 3rd Edition. Books and
Allied (P) Ltd.
4. Mu, P., & Plummer, D. T. (2001). Introduction to practical biochemistry. Tata
McGraw -Hill Education.
Course Code Title Credits No of
lectures
USBT105 Genetics 2
Course Objectives:
To provide insight to students on fundamental concepts of mendelian genetics, microbial genetics and
population genetics
Learning Outcomes:
By the end of the course the student will:
Page 16
12
Develop an understanding of fundamental concepts of mendelian genetics
Discuss the different processes in microbial genetics and their role in mapping genes
Understand the relevance of population genetics
Unit I -
Genetics
fundamentals Introduction to genetic and sub -disciplines of genetics :
Transmission genetics, Molecular genetics, Population genetics
and Quantitative genetics.
Basic Terminologies in genetics
Mendelian Genetics :
Monohybrid Crosses and Mendel’s Principle of Segregation.
Representing crosses with a Branch Diagram.
Confirming the principle of Segregation: The use of Test crosses.
Dihybrid crosses and Mendel’s Principle of Independent
Assortment.
Extensions of and Deviations from Mendelian Genetic
Principles :
Multiple Alleles - ABO Blood groups
Modifications of Dominance Relationships: Incomplete
Dominance and Codominance.
Essential Genes and Lethal Alleles.
Effects of the environment on Gene expression.
Gene Interactions and Modified Mendelian Ratios :
Epistatic and non -epistatic interactions.
Mendelian Genetics in Humans:
Pedigree Analysis. Examples of Human Genetic Traits 15
Unit II -
Microbial
genetics Genetic analysis in Bacteria:
Prototrophs, Auxotrophs.
Genetic Mapping in Bacteria by Conjugation :
Discovery of Conjugation in E.coli. The sex factor F, High -
Frequency Recombination Strains of E.coli. F’ Factors. Using
conjugation to map bacterial genes - Interrupted -mating
Genetic mapping in bacteria by Transformation
Genetic mapping in Bacteria by Transduction:
Bacteriophages - Lytic and Lysogenic pathway.
Transduction Mapping of Bacterial Chromosom es - Generalized
Transduction and Specialized Transduction. 15
Unit III -
Population
genetics Genetic Structure of Populations :
Genotypic Frequencies and Allelic Frequencies,
Hardy - Weinberg Law and its Assumptions ,
Genetic Variations in Populations.
Forces responsible for change in gene frequencies in
population :
Natural Selection., Genetic Drift, Migration,
Speciation
Role of Population Genetics in Conservation Biology 15
References 1. Russell, P. J., & Gordey, K. (2002). IGenetics ,San Francisco: Benjamin
Cummings.
2. Verma, P. S., & Agarwal, V. K. (2004). Cell Biology, Genetics, Molecular Biology,
Page 17
13
Evolution and Ecology: Evoloution and Ecology. S. Chand Publishing.
3. Simmons, M. J., & Snustad, D. P. (2006). Principles of genetics. John Wiley &
Sons.
4. Russell, P. J. (2000). Fundamentals of genetics. Longman Publishing Group.
5. Karp, G. (2009). Cell and molecular biology: concepts and experiments. John
Wiley & Sons.
6. Strickberger M., Genetics. (1995). Australia: Deakin University.
Course Code Title Credits No of
lectures
USBT106 Molecular biology -I 02
Course Objectives:
To build a firm foundation of molecular biology
Learning Outcomes:
By the end of the course the student will:
Develop an understanding of structure and organization of the hereditary material
Discuss the different processes involved in replication of DNA
Understand the relevance of physical, chemical and biological factors in mutations
Unit I -
Chromosome
struct ure,
composition and
packing The Composition and structure of DNA and RNA :
Nucleotide and Nucleoside, Structure of nucleotides.
Structure of DNA. DNA double helix – Watson and Crick’s
Model. Structure of RNA. Types of RNA.
Organization of DNA in chromosome :
Viral and Prokaryotic Chromosomes.
Eukaryotic Chromosomes.
Histone and Non -histone proteins.
Nucleosome Structure.
Packaging of DNA into chromosomes.
Euchromatin and Heterochromatin.
Centromeres and Telomeres
Chromosome Banding Techniques .
Karyotype and Idiogram 15
Unit II -
DNA replication Models of DNA Replication
Evidence of Semi -conservative DNA replication - Messelhson
and Stahl’s experiment
DNA Polymerases and its role,
DNA Replication in Prokaryotes :
E.coli Chromosome Replication,
Semi -discontinuous replication
Bidirectional Replication of Circular DNA molecules.
Rolling Circle Replication, 15
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DNA Replication in Eukaryotes
Enzymes and proteins involved in DNA replication
Unit III -
Mutation and
repair
Definition and concept of Mutations:
Classification of mutations
Types of Point Mutations,
Types of Spontaneous and induced mutations
Mutagenesis and types of Mutagens.
(Examples of Physical, Chemical and Biological
Mutagens)
DNA repair:
Photoreversal, Base Excision Rep air, Nucleotide Excision
Repair, Mismatch Repair, SOS Repair . 15
References 1. Satyanarayana U. and Chakrapani U. (2007). Biochemistry. 3rd Edition. Books
and Allied (P) Ltd.
2. Russell, P. J., & Gordey, K. (2002). IGenetics ,San Francisco: Benjamin
Cummings.
3. Simmons, M. J., & Snustad, D. P. (2006). Principles of genetics. John Wiley &
Sons.
4. Russell, P. J. (2000). Fundamentals of genetics. Longman Publishing Group.
5. Karp, G. (2009). Cell and molecular biology: concepts and experiments. John
Wiley & Sons.
6. Strickb erger M., Genetics. (1995). Australia: Deakin University
Course Code Title Credits No of
lectures
USBT107 Ability Enhancement Course -Communication skills 02
Course Objectives:
To acquaint the students with different aspects of communication skills.
Learning Outcomes:
By the end of the course the student will:
Develop an understanding of communication skills required to excel in real work environment and
corporate life.
Gain insight into technical and non-technical qualities in career planning
Learn about Leadership, team building, decision making and stress management
Unit I -
Academic
skills Essentials of Grammar : Parts of speech, Articles, Modals,
Sentences and their types., Punctuation marks
Employme nt Communication : Introduction, Resume, Curriculum
Vitae, Scannable Resume, Developing an Impressive Resume,
Formats of Resume, Job Application or Cover Letter. Email Writing
Professional Presentation : Nature of Oral Presentation, planning a
Presentation, Preparing the Presentation, Delivering the Presentation 15
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Job Interviews : Introduction, Importance of Resume, Definition of
Interview, Background Information, Types of Interviews, Preparatory
Steps for Job Interviews, Interview Skill Tips, Changes in the
Interview Process, FAQ During Interviews
Group Discussion : Introduction, Ambience/Seating Arrangement for
Group Discussion, Importance of Group Discussions, Difference
between Group Discussion, Panel Discussion and Debate, Traits,
Types of Group Discussions, topic based and Case based Group
Discussion, Individual Traits
Unit II -
Soft skills Introduction to Soft Skills and Hard Skills
Personality Development : Knowing Yourself, Positive Thinking,
Johari’s Window, Communication Skills, Non -verbal
Communication, Physical Fitness
Emotional Intelligence : Meaning and Definition, Need for
Emotional Intelligence, Intelligence Quotient versus Emotional
Intelligence Quotient, Components of Emotional Intelligence,
Competencies of Emotional Intelligence, Ski lls to Develop Emotional
Intelligence
Etiquette and Mannerism : Introduction, Professional Etiquette,
Technology Etiquette
Communication Today : Significance of Communication, GSC’s 3M
Model of Communication, Vitality of the Communication Process,
Virtues of Listening, Fundamentals of Good Listening, Nature of
Non-Verbal Communication, Need for Intercultural Communication,
Communicating Digital World 15
Unit III -
Professional
skills
Creativity at Workplace : Introduction, Current Workplaces,
Creativity, Motivation, Nurturing Hobbies at Work, The Six Thinking
Hat Method
Ethical Values : Ethics and Society, Theories of Ethics, Correlation
between Values and behavior, Nurturing Ethics, Importance of Work
Ethics, Problems in the Absence of Work Ethics
Capacity Building : Need and Importance of Capacity Building
Elements of Capacity Building Zones of Learning Ideas for Learning
Strategies for Capacity Building
Leadership and Team Building : Leader and Leadership, Leadership
Traits, Culture and Leadership, Leaders hip Styles and Trends, Team
Building, Types of Teams
Decision Making and Negotiation : Introduction to Decision
Making, Steps for Decision Making, Decision Making Techniques,
Negotiation Fundamentals, Negotiation Styles, Major Negotiation
Concepts
Stress an d Time Management : Stress, Sources of Stress, Ways to
Cope with Stress 15
References 1. Kumar, Sanjay, and Lata, Pushp. Communication Skills, Second Edition. India, Oxford
University Press, 2015.
2. Chauhan, G. S., Sharma, S. (2016). Soft Skills: An Intergrated Approach to Maximise
Personality. India: Wiley.
3. Mitra, B. K. (2011). Personality development and soft skills (Vol. 156). Oxford
University Press.
Page 20
16
4. Guffey, M. E., & Loewy, D. (2012). Essentials of business communication. Cengage
Learning.
5. Rao, M. S. (2010). Soft skills -enhancing employability: connecting campus with
corporate. IK International Pvt Ltd.
6. Sherfield, R. M. (2009). Cornerstone: Developing Soft Skills. Pearson Education India.
Course Code Title Credits Notional hours
USBTP101 Practicals of USBT101 and USBT102 2 45
1. Assignment on any one branch of Biotechnology.
2. Analyse a case -study and write a report on any one recent application of Biotechnology ( Not older
than past 5 years)
3. Field visit/ Virtual visit (website) of National/ International research institutes for research in
biotechnology and have a group discussion during the lab session.
4. Study of Microscope – Compound Microscope (Including Handling and storage) , Dark Field
Microscope, Phase Contrast Microscope, Fluorescent Mi croscope, TEM, SEM. (Including ray
diagrams)
5. Monochrome staining using any suitable material. (Bacteria/Plant/Animal tissue)
6. Differential staining – Gram staining, Acid fast staining, Romanowsky staining.
7. Special staining – cell wall, capsule, spores, nega tive staining.
8. Fungal staining – wet mount (Lactophenol cotton blue/Methylene Blue)
9. Preparation of media - Nutrient broth and Agar, MacConkey Agar, Sabouraud's Agar
10. Sterilization of Laboratory Glassware and Media using Autoclave and Hot air oven
11. Isolation techniques: T -streak, polygon method
12. Colony Characteristics of Microorganisms.
13. Use of Bergey’s manual to help identify any one isolate
14. Isolation of Yeasts from natural environment.
15. Study of morphology and colony characteristics of yeasts
16. Fermentation of Su garcane juice using yeast.
17. Estimation of sugars by Cole’s ferricyanide method.
18. Estimation of Alcohol by dichromate method
19. Screening of antibiotic producers from soil by Crowded plate method .
20. Screening of antibiotic producers from soil by Wilkins Overlay method .
Course Code Title Credits Notional hours
USBTP102 Practicals of USBT103 and USBT104 2 45
1. Safety in Chemistry Laboratory: Dress code, Dos and Don’t, First Aid
Page 21
17
2. Preparation of Normal, Molar, Molal, Percent solution
3. Preparation of solution - PPM and PPB
4. Demonstration of pH meter and digital Balance
5. Preparation of Acetate buffer pH 4.6, Carbonate buffer pH 6.8, Tris buffer pH 8.3
6. Structures of Aldo series and Keto series of Monosaccharides, disaccharides and Polysaccharides
7. Qualitative tests fo r carbohydrates; Molisch test, Benedict's test, Iodine test, Osazone formation
8. Estimation of carbohydrates by Lane -Eynon method
9. Qualitative tests for lipids.
10. Iodine value of Oil
11. Determine the rate constant for the saponification reaction between ethyl acet ate and NaOH by back
titration method
12. Determination of Acetic acid in Vinegar by Titrimetric Method.
13. Determination of the amount of Fe (II) present in the given solution Titrimetrically.
14. Determination of amount of NaHCO 3 + Na 2CO 3 in the given solid mixture Titrimetrcially.
15. Determination of the amount of Mg (II) present in the given solution complexometrically.
16. Determination of percent composition of BaSO 4 and NH 4Cl in the given mixture Gravimetrically.
17. Practice problems on nomencl ature of organic compounds (Identify organic compounds based on
formulae or draw formulae from names).
18. Construct a detailed flowchart for classification of organic compounds.
19. Characterization of Organic Compounds any three organic compounds
20. Assignment - Practice problems on stereochemistry (Identifying - stereoisomers, conformations of
specific compounds, chirality and symmetry elements; drawing stereoisomers; locating and naming
stereogenic centers).
Course Code Title Credits Notional hours
USBTP103 Practicals of USBT105 and USBT106 2 45
1. Study of mitosis from suitable plant material
2. Study of meiosis from suitable plant material/Permanent slides/Photographs
3. Study of mitosis using pre -treated root tips of Allium cep a to study the effect of mutagens - chemical
(colchicine/ PDB) on mitosis
4. Study the effect of UV radiation as a mutagenic agent
5. Extraction of DNA from plant material.
6. Qualitative analysis of DNA
7. Identification of types of point mutations from given DNA sequences
8. Isolation of antibiotic/ dye resistant mutants using replica plate tech nique.
9. Demonstration of Ames test for mutagenicity.
10. Study of Karyotype - Normal male and female
11. Barr body identification in cells of Buccal smear.
12. Problems based on Mendelian Geneti cs, its modifications and gene interactions.
13. Construction of pedigree charts and analysis of Human genetic traits using Pedigree analysis.
14. Preparation of competent cells and demonstration of Bacterial transformation and mapping
15. Demonstration of Bacterial C onjugation and interrupted mating -based mapping
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18
16. Demonstration of transduction and mapping
17. Study of Watson and Crick model of DNA using micrographs/ Schematic representations.
18. Study of Semiconservative replication of DNA through micrographs/ Schematic repre sentation.
19. Conduct a survey on observable genetic traits and compare those inventories with other students in
groups. (Blood group, tongue rolling, earlobe attachment, PTC tasting etc.)
20. Study of blood groups ABO in humans
SEMESTER II
Course Code Title Credits No of
lectures
USBT201 Fundamentals of Biotechnology -II 02
Course Objectives:
To acquaint students with the applications of biotechnology in the field of food, medicine and
fermentation
Learning Outcomes:
By the end of the course the student will:
● Develop an understanding of the application of biotechnology in the food industry.
● Gain insight into details of genetic engineering.
● Discuss tools and techniques used in medical biotechnology
Unit I -
Food
Biotechnology
Introduction to food biotechnology:
History of microorganisms in food science and key
developments, Applications of biotechnology in
fermented food products
Introduction to Unit Operations and Processes:
Basic unit operations, food processing & packaging
(canning & bottling), Production of cultures
Fermented food products:
Bread, Vinegar, Sauerkraut, Single Cell Protein (SCP),
Probiotics
Food spoilage, food deterioration, food contamination
and Food Adulteration
Methods of food preservation
Indicators of Food Microbial Quality & Safety:
HACCP, FSSAI & FDA 15
Page 23
19
Unit II -
Medical
biotechnology
Introduction to Medical Biotechnology and its
applications
Vaccines
Types of vaccines
General vaccine production
Large scale production of vaccine
Trends in Vaccines Research
Issues related to vaccine research
Synthetic peptides as vaccine
Antibody Production
Gene therapy
Organ transplant cloning
Stem cells -Sources and applications 15
Unit III -
Genetic
engineering What is Genetic engineering:
Definition and developments
What is gene cloning?
Strategy for cloning
How to clone a gene?
How to construct rDNA?
Source DNA [insert], Isolation of DNA from bacterial
cell, Introducing insert into cloning vector
Enzymes in genetic engineering:
Restriction endonuclease; DNA ligase; Enzymes to
modify ends of DNA molecules - exonuclease;
endonuclease; S1 nuclease; alkaline phosphatase;
polynucleotide kinase; DNA polymerase and klenow
fragment; reverse transcriptase; terminal
deoxynucleotidyl transf erase
Vectors:
Role as agents of transfer
Features of plasmid vectors, Plasmid vectors - pBR322,
pUC
BAC
Plant virus vectors and Animal virus vectors
Shuttle vector; Expression vector
Host cells:
E. coli; Bacillus subtilis; Saccharomyces cerevisiae ;
Xenopus oocytes; Mammalian fertilized egg cell
Introducing vector into host:
Prokaryote
Eukaryote
Identification of recombinant clones. 15
References 1. Frazier, W. C., & Westhoff, D. C. (1983). Food microbiology 5th Ed.
2. Lee, B. H. (2014). Fundamentals of food biotechnology. John Wiley & Sons.
3. Jay, J. M., Loessner, M. J., & Golden, D. A. (2008). Modern food microbiology.
Springer Science & Business Media.
4. Woolverton, C. J., Sherwood, L., Willey, J. (2014). Prescott's Mic robiology.
India: McGraw -Hill Education.
5. Patel, A. H. (1984). Industrial Microbiology. Macmillan India.
6. Khan, F. A. (2011). Biotechnology fundamentals. CRC Press.
Page 24
20
7. Nicholl, D. S. T. (2002). An Introduction to Genetic Engineering (Studies in
Biology). India : Cambridge University Press.
8. Brown, T. A. (2013). Gene Cloning and DNA Analysis: An Introduction.
Germany: Wiley.
9. Genetic Engineering: Principles and Practice. (n.d.). India: McGraw -Hill
Education.
10. A Textbook of Biotechnology by R C Dubey 4th Ed
11. Dubey, R. C. (2014). Advanced biotechnology. S. Chand Publishing
Course Code Title Credits No of lectures
USBT202 Cell biology and Microbiology -II 02
Course Objectives:
To build a firm foundation of concepts related to cell biology and microbiology
Learning Outcomes:
By the end of the course the student will:
Discuss the ultrastructure, function and location of organelles in prokaryotic and eukaryotic cells.
Develop an understanding of microbial growth and enumeration
Gain insight in to the basics of virology
Unit I -
Ultrastructur
e of
prokaryotic
and
eukaryotic
cell
Ultrastructure of Prokaryotic Cell:
Concept of Cell shape, size and arrangement
Bacterial structures external to cell wall : Flagella,
Pilli, Fimbriae, Capsule, Slime Layer, Sheath
Cell Wall (Gram Positive and Negative)
Structures internal to cell wall:
Cell Membrane, nucleoid, Cytoplasm and cytoplasmic
inclusion bodies and vacuoles, Genetic Material spores
and cysts
Ultrastructure of Eukaryotic Cell:
Cell wall; Plasma membrane, Cytoplasmic Matrix,
Nucleus –Nuclear Structure, nuclear envelope,
nucleoplasm, Nucleolus; cytoplasmic structures –
cytoplasmic inclusions, cytoplasmic organelles -
Endoplasmic Reticulum; Golgi Apparatus;
Mitochondria; Chloro plasts; Ribosomes; Lysosome -
Endocytosis, Phagocytosis, Autophagy; Peroxisomes.
External Cell Coverings :
Cilia and Flagella
Comparison of Prokaryotic and Eukaryotic Cells 15
Page 25
21
Unit II -
Microbiology Microbial Growth
Definition of Growth
Mathematical and expression of growth
Growth curve
Measurement of growth
Efficiency of growth yield
Synchronous growth
Effect of nutrient on growth rate
Continuous Culture of microorganisms
Chemostat and Turbidostat
Enumeration of Microorganisms - Direct and Indirect
Methods
Preservation and Maintenance of cultures 15
Unit III -
Virology Introduction to virology: Historical perspective,
General Characteristics of Viruses:
Host Range
Viral Structure - Nucleic Acid, Capsid and Envelope
General Morphology - Helical, Polyhedral, Enveloped,
Complex.
Taxonomy of Viruses
Viral Multiplication:
Multiplication of Bacteriophages and Animal Viruses
Isolation, Cultivation, and Identification of Viruses:
Growing Bacteriophages and animal viruses in the
Laboratory, Viral Identif ication
Case studies - TMV, Influenza
COVID -19 (Self learning) 15
References 1. Pelczar., Microbiology. (1993). India: McGraw -Hill Education.
2. Verma, P. S., & Agarwal, V. K. (2004). Cell Biology, Genetics, Molecular Biology,
Evolution and Ecology: Evolution and Ecology. S. Chand Publishing.
3. Dubey, R. C. (2014). Advanced biotechnology. S. Chand Publishing
4. Cooper, G. M., Hausman, R. E., & Hausman, R. E. (2007). The cell: a molecular
approach (Vol. 4). Washington, DC: ASM press.
5. Stanier, R. Y. (1987). General M icrobiology. Hong Kong: Macmillan.
6. Funke, B. R., Case, C. L., Tortora, G. J. (2013). Microbiology: An Introduction.
United Kingdom: Pearson.
7. Woolverton, C. J., Sherwood, L., Willey, J. (2014). Prescott's Microbiology. India:
McGraw -Hill Education
Course Code Title Credits No of lectures
USBT203 Basic Chemistry -II 02
Course Objectives:
To acquaint the students with some core aspects of physical chemistry
Learning Outcomes:
By the end of the course the student will:
Develop an understanding of thermodynamics
Learn about reaction kinetics and order of reaction
Page 26
22
Gain insight in to the details of oxidation and reduction reactions
Unit I -
Thermodynami
cs Thermodynamics:
System, Surrounding, Boundaries Sign Conventions,
State Functions, Internal Ener gy and Enthalpy:
Significance, examples, (Numericals expected.)
Laws of Thermodynamics and its Limitations:
Mathematical expression.
Qualitative discussion of Carnot Cycle for ideal Gas and
Mechanical Efficiency.
Laws of Thermodynamics as applied to Bio chemical
Systems.
Concept of Entropy, Entropy for Isobaric, Isochoric
and Isothermal Processes. 15
Unit II -
Chemical
Kinetics Reaction Kinetics:
Rate of Reaction, Rate Constant, Measurement of
Reaction Rates Order & Molecularity of Reaction,
Integrated Rate Equation of First and Second order
reactions (with equal initial concentration of reactants).
(Numericals expected)
Determination of Order of Reaction:
a) Integration Method
b) Graphical Method
c) Ostwald‘s Isolation Method
d) Half Time Method. ( Numericals expected ). 15
Unit III -
Oxidation
Reduction
reactions Principles of Oxidation & Reduction Reactions:
Oxidising and Reducing Agents
Oxidation Number, Rules to assign Oxidation Numbers
with examples Ions like Oxalate, Permanganate and
Dichromate .
Balancing Redox Reactions :
Ion Electron Method Oxidation, Reduction, Addition and
Substitution & Elimination Reactions. 15
References 1. Rao, C. N. R. (1973). University General Chemistry : An Introduction To
Chemical Science. India: Macmillan India Limited.
2. Chang, R. (2000). Physical Chemistry for the Chemical and Biological
Sciences. United Kingdom: University Science Books.
3. Lee, J.D., Concise Inorganic Chemistry, 5TH ED. (2008). India: Wiley India Pvt.
Limited.
4. Bajpai, D. N. (2001). Advanced Physical Chemistry. India: S. Chand, Limited.
5. Singh, A. K., Singh, N. B., Das, S. S. (2009). Physical Chemistry: Volume
II. India: New Age International.
Course Code Title Credits No of
lectures
Page 27
23
USBT204 Biochemistry: Concept of Biomolecules -II and Basic
analytical techniques 02
Course Objectives:
To build a firm foundation on the fundamentals of biochemistry and analytical techniques
Learning Outcomes:
By the end of the course the student will:
● Learn about fundamental structures and functions of amino acids & proteins.
● Develop an understanding of protein biochemistry and enzymology.
● Develop skills towards the principle, working and applications of different analytical techniques .
Unit I -
Protein s and
amino acids Amino acids:
General introduction, Classification and structures,
properties (physical & chemical)
Amino Acids as drugs.
Titration Curve of Amino Acids.
Concept of Isoelectric pH, Zwitterion
Reactions of Amino Acids:
Sorenson‘s Titration, Ninhydrin Test
Proteins:
Introduction, definition and functional classification.
Classification of Proteins:
Simple - Fibrous and Globular
Conjugated - Nucleoprotein, Lipoprotein, Glycoprotein,
Phosphoprotein, Chromoprotein, Metalloprotein
Derived - Primary and Secondary
Peptide bond:
Features
Example of Dipeptide, tripeptide,Nonapeptide
e.g., Oxytocin, Vasopressin
Amino acid composition of Bovine Cytochrome C and
Bovine Chymotrypsinogen
Three -dimensional Structure of proteins:
Concept of Monomer ic, dimeric and multimeric proteins
Primary structure - Peptide linkage, Native
Secondary structure - Alpha Pleat and Beta fold; Spatial
arrangements of adjacent amino acid residues
Tertiary structure - Three -Dimensional arrangement
Quaternary structure Di and Multimeric proteins
E.g., structure of human Insulin
Properties of proteins:
Solubility, Molecular weight, Shape, Iso electric pH,
Salting out of proteins for purification
Protein Denaturation and folding:
Denaturing agents and properties of denatured proteins
15
Unit II -
Enzymes
Introduction to biocatalysis:
Properties of Enzymes
Substrate, Optimum conditions, Co -substrate, Coenzyme,
Cofactors
Classification and Nomenclature ( one reaction per 15
Page 28
24
class)
Mechanism of Enzyme Action, Active Sites, Enzyme
Specificity,
Factors affecting enzyme activity (Effect of pH,
Temperature, Substrate Concentration, Enzyme
concentration)
Enzyme Kinetics:
Derivation of Michaelis -Menten Equation, Lineweaver -
Burk plot, Concept of km
Types of Enzyme Inhibitions:
Irreversible & Reversible (Competitive, Uncompetitive,
Non-Competitive)
Isoenzymes (LDH, Alkaline Phosphatase, Creatine
Phosphokinase)
Allosteric Modulators, Co -Factors, Zymogens, Enzyme
units
Enzymes as Biomarkers and diagnostic tools. (SGPT,
SGOT, LDH, CPK)
Industrial Applications of Enzymes
Unit III -
Basics of
Analytical
techniques Methods of Separation:
Precipitation, Filtration, Distillation and Solvent
Extraction
Analytical Techniques
Chromatography:
Definition, Principles, Chromatographic performance
parameters, Types
Paper Chromatography, Thin Layer Chromatography,
Column Chromatography (Principle and Applications)
Spectroscopy - Colorimetry:
Properties of electromagnetic radiation, interaction with
matter, lasers
Colorimet ric assays - Principle, Beer -Lambert‘s Law,
Measurement of Extinction, Derivation of E = kcl,
Limitations of Beer -Lambert's Law, Filter Selection
Examples of colorimetric and UV absorption assays
Electrophoresis:
General principles, Factors affecting electrophoresis,
Types of support media used, Types of electrophoresis
(Agarose gel electrophoresis, PAGE) 15
References 1. Cox, M. M., & Nelson, D. L. (2008). Lehninger principles of biochemistry (Vol.
5). New York: Wh Freeman.
2. Conn, E., & Stumpf, P. (2009). Outlines of biochemistry. John Wiley & Sons.
3. Satyanarayana U. and Chakrapani U. (2007). Biochemistry. 3rd Edition. Books
and Allied (P) Ltd.
4. Jain, J. L. (2004). Fundamentals of Biochemistry. India: S. Chand Limited.
5. Skoog, D. A., West, D. M., Holle r, F. J., Crouch, S. R. (2014). Fundamentals of
Analytical Chemistry. India: Brooks/Cole, Cengage Learning.
6. Principles and Techniques of Biochemistry and Molecular Biology. (2010). United
States: Cambridge University Press.
Page 29
25
Course
Code Title Credits No of lectures
USBT205 Physiology and immunology 02
Course Objectives:
To provide an insight in to the different physiological processes of plants and animals.
Learning Outcomes
By the end of the course the student will:
● Gain insights into the Physiological Processes of Plants and functions of plant growth
regulators.
● Develop a comprehensive and deep understanding of the vital physiological processes of
animals.
● Understand the concept of immunity and role of antigens and immunoglobulins in the i mmune
system.
Unit I -
Plant
Physiology Photosynthesis:
Hill's Reaction and its Significance,
Light Reactions, Cyclic and Non -Cyclic Photoinduced
Electron Flow,
Energetics of Photosynthesis,
Dark Phase of Photosynthesis, Calvin Cycle, C -3, C-4,
CAM pathways, Rubisco oxygenase activity
Plant hormones:
Auxin, Gibberellins, Cytokinins, Ethylene, Abscisic acid
Introduction to Secondary Metabolites 15
Unit II -
Animal
Physiology Introduction to physiology:
Concept of homeostasis.
Body fluids :
Major types of Body fluid.
Blood :
Functions of blood, general properties of blood,
Composition of blood.
Thrombocytes or Platelets.
Coagulation of blood. Theories of Coagulation.
Haemolysis.
Respiratory system :
Phases of Respiration, Principle of gases exchange,
Mechanism of breathing.
Digestion and absorption:
Mode of nutrition, Digestion: Digestion of foodstuffs,
Digestion in humans.
Absorption.
Excretion :
Organs of excretion. Types of excretory products.
Excretion in vertebrates - Human
Kidney :
Structure of kidney, Structure of nephron. Function of
kidney. Urine formation. Dialysis 15
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26
Unit III -
Immunology Introduction to Immunology:
Overview of Immune Systems,
Innate Immunity, Mechanisms of innate immunity,
Acquired Immunity,
Local and Herd Immunity,
Humoral and Cellular Immunity - Factors Influencing and
Mechanisms of each.
Antigens :
Immunogenicity Versus Antigenicity, Factors T hat
Influence Immunogenicity, Epitopes, Haptens,
Superantigens
Antibodies :
Basic Structure of Antibodies, Antibody -Mediated
Effector Functions, Antibody Classes and Biological
Activities, Antigenic Determinants on Immunoglobulins.
15
References 1. Cox, M. M., & Nelson, D. L. (2008). Lehninger principles of biochemistry (Vol. 5).
New York: Wh Freeman.
2. Verma, S. K., Verma, M. (2008). A Textbook of Plant Physiology, Biochemistry
and Biotechnology. India: S. Chand Limited.
3. Gujral, S. K., Kochhar, S. L. (2020). Plant Physiology: Theory and Applications.
United States: Cambridge University Press.
4. Rastogi, S. C. (2007). Essentials of Animal Physiology. India: New Age
International (P) Limited, Publishers.
5. Reddy, B. (2014). Text Book of Animal Pyhysiology . Andra Paresh, IMRF
Publication..
6. Sembulingam, K. (2008). Essentials of Medical Physiology. India: Juta, Limited.
7. Sherwood, L. (2012). Introduction to Human Physiology. United States:
Brooks/Cole.
8. Goldsby, U. R. A., Kuby, J., Kindt, T. J., Goldsby, R. A ., Osborne, B. A., Marcus,
D. A. (2003). Immunology. United Kingdom: W. H. Freeman.
9. Textbook Of Microbiology (7th Edition). (2006). India: Orient BlackSwan.
10. Rao, C. V. (2017). Immunology. United Kingdom: Alpha Science International,
Limited.
11. Murphy, K. M., Weaver, C. (2017). Janeway's Immunobiology. United
Kingdom: Garland Science/Taylor & Francis Group, LLC.
Course
Code Title Credits No of lectures
USBT206 Basic Computers and Biostatistics 02
Course Objectives:
To develop the students’ understanding of computer and biostatistics
Learning Outcomes:
By the end of the course the student will:
Develop an understanding of computer networking and internet
Develop skills to use word processing, spreadsheet, presentation software.
Gain insights about the use of statistics in the field of biotechnology
Unit I -Introduction to computers: 15
Page 31
27
Introduction
to
computers Overview and functions of a computer system, Input and
output devices, Storage devices.
Modern computers: The workstation, The Minicompu ter,
Mainframe Computers, Parallel processing Computer &
The Super Computer
Introduction to operating systems:
Operating System concept, Windows, Unix/Linux &
servers
Word Processing:
Basic Operations, Creating and Editing documents,
Formatting documents .
Spreadsheet:
Creating and editing workbook, Organizing and
formatting worksheets; Data analysis and management;
Using formulas and functions
Presentation Graphics:
Creating and Editing Presentations, Designing and
Enhancing Presentation, Delivering Presentation,
Advanced Presentation Graphics.
Unit II -
Computer
networking Introduction to networking:
Various terminologies Associated hardware devices,
gadgets (Ro uter, Switch) tools, services, and resources
Network Topologies and Protocols, LAN, WAN and
MAN World Wide Web (WWW)
Network security: fire walls
Computer viruses:
An overview of Computer viruses: What is a virus? Virus
signs, how do they get transmitted ? What are the dangers?
General Precautions
The Internet and Internet Services:
Introduction, History of Internet, Internetworking
Protocol, The Internet Architecture, Managing the
Internet, Connecting to Internet,
Internet Connections: Dial -up Access, Leased Line,
Integrated Services Digital Network (ISDN), Digital
Subscriber Line (DSL), Cable, Modem
Internet Address
Internet Services: World Wide Web (WWW), Web
Browser, Uniform Resource Locator (URL)
Internet Search Engines, WWW Development Languages,
Uses of Internet
Electronic Mail:
E-mail Address, E -mail Message Format, E -mail Services,
How E -mail Works File Transfer Protocol (FTP), How
FTP Works, Terminal Network (Telnet), News, Internet
Relay Chat (IRC), MS Outlook. 15
Unit III -
Biostatistics Introduction to Biostatistics:
Definition & Importance of Statistics in Biology
Variables, Types of variables (Quantitative & Qualitative)
Types of Data and data visualization: 15
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28
Concept of Data, Sources of data, Types of data
(Quantitative & Qualitative), Representation of Data and
Graphs (Bar Diagrams, Pie Charts and Frequency
distribution, Histogram, Polygon and Curve)
Sampling strategies:
Population and Sample, Significance of using samples,
Sample size, Random variation, Sampling techniques
(Simple rand om sampling, Systematic sampling, Stratified
sampling, Cluster sampling, Multiphase sampling) and
Non- probability sampling
Types of Statistics:
Introduction to Descriptive & Inferential statistics
Descriptive statistics:
Measures of central tendency:
Mean, Mode, Median (Ungrouped & Grouped data)
Measures of dispersion:
Range, Variance, Standard deviation (Ungrouped &
Grouped data), Coefficient of variation
Measures of location:
Percentiles, Interquartile range (Box -Whisker plot)
Normal/Gaussian distribut ion, Standard normal
deviate, Sampling variation, Standard error of mean
References 1. Sinha, P. K., Sinha, P. (2004). Computer Fundamentals. India: BPB Publications.
2. Goel, A. (2010). Computer Fundamentals. India: Pearson Education.
3. Wempen, F. (2014). Computing Fundamentals: Introduction to Computers.
Germany: Wiley.
4. Tanenbaum, A. S., Wetherall, D. (2014). Computer Networks. United Kingdom:
Pearson Education.
5. Khanal, A. B. (2015). Mahajan’s Methods in Biostatistics For Medical Students and
Research Work ers. India: Jaypee Brothers,Medical Publishers Pvt. Limited.
6. Cross, C. L., Daniel, W. W. (2018). Biostatistics: A Foundation for Analysis in the
Health Sciences. United Kingdom: Wiley.
7. Arora, P. N., Malhan, P. K. (2009). Biostatistics. India: Himalaya Publ ishing House.
Course
Code Title Credits No of lectures
USBT207 Ability Enhancement Course -
Sustainable development and Environmental
biotechnology 02
Course Objectives:
To sensitize and create awareness about Ecology, renewable energy and different Environmental Issues .
Learning Outcomes:
By the end of the course the student will:
Develop an understanding of the structure and functioning of the ecosystems.
Gain insights about the concept of pollution, climate change and sustainable development
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29
Understand the relevance of renewable energy sources and conservation of biodiversity
Unit I -
Ecological
interactions
and
Biodiversity Concept of Ecosystems :
Definition and Components - Structure and function of
ecosystem aspects of ecosystems
Food Chain and Food Web, Ecological Pyramids (Energy,
Biomass and Number)
Aquatic and Terrestrial Ecosystems,
Different Abiotic Factors of ecosystem and adaptations to
different abiotic factors
Ecological In teractions:
Commensalism, Mutualism, Predation and Antibiosis,
Parasitism, competition
Biodiversity and its conservation:
Introduction – definition: genetic, species, ecosystem
diversity, biogeographic classification of India, value of
biodiversity, biodiversity at global, national and local
levels, India as a mega diversity nation, Hotspots of
biodiversity, threats to biodiv ersity, conservation of
biodiversity 15
Unit II -
Pollution
and climate
change Environmental Pollution:
Definition, Cause, effects and control measures of - Air
pollution, Water pollution, Soil pollution, Marine
pollution, Noise pollution, Thermal pollution, nuclear
hazards.
Role of an individual in prevention of pollution.
Pollution case studies.
Climate change, global warming, acid rain, ozone layer
depletion, nuclear accidents and holocaust.
Sustainable development :
Concept, basic principles of s ustainable development,
post-brundtland world, roots of sustainability, Indicators,
paradigm towards new discipline -sustainability science. 15
Unit III -
Renewable
sources
of energy Introduction:
Renewable and Non -renewable resources.
The need for a sustainable lifestyle.
Energy resources:
Types of energy
Nonrenewable energy - Oil, coal and its environmental
impacts.
Renewable energy:
Hydroelectric power, Solar energy, Biomass energy,
Biogas, Wind power and Geothermal energy.
Biogas technology:
Biogas plant & types, biodigester. Biogas - composition,
production and factors affecting production and uses.
Biofuels :
Ethanol production, Microbial hydrogen production,
Biodiesel, Petrocrops. 15
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References 1. Verma, V. (2010). Botany. India: Ane Books Pvt Ltd.
2. Bharucha, E. (2005). Textbook of Environmental Studies for Undergraduate
Courses. India: Universities Press (India) Pvt. Limited.
3. Verma, P. S. (2004). Cell Biology,Genetics, Molecular Biology: Evoloution and
Ecology. India: S. Chand Limi ted.
4. Khoiyangbam, R. S. (2015). Introduction to Environmental Sciences. India: Energy
and Resources Institute.
5. Fulekar, M. H. (2010). Environmental Biotechnology. United Kingdom: CRC Press.
6. Scragg, A. H. (2004). Environmental Biotechnology. United Kingdom: Oxford
University Press.
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Course Code Title Credits
USBTP202 Practicals of USBT 203 and USBT 204 02
1. To determine enthalpy of dissolution of salt like KNO 3
2. Determine the rate constant for hydrolysis of ester using HCl as a catalyst
3. Study the kinetics of reaction between Thiosulphate ion and HCl
4. Study reaction between potassium Persulphate and Potassium Iodide kinetically and hence to
determ ine order of reaction
5. Study the reaction between NaHSO 3 and KMnO 4 and balancing the reaction in acidic, alkaline
and neutral medium
6. Study transfer of electrons (Titration of sodium thiosulphate with potassium dichromate) Course Code Title Credits
USBTP 201 Practicals of USBT201 and USBT202 02
21. Assignment - Write a report on a case study on any one food product developed at CFTRI.
22. Write a SOP on any one Food safety procedure in compliance with Good Manufacturing
Practices/ Flow sheet of Unit operations for any two food products.
23. Microbial examination of food and detection of Pathogenic Bacteria from Food Samples
24. Microscopic determination of Microbial flora from Yoghurt and Lactic Acid Deter mination
25. Isolation and characterization of organisms causing Food Spoilage (Using Bergey’s
Manual)
26. Isolation and characterization of food fermenting organism from idli batter (Using Bergey’s
Manual)
27. Sauerkraut production and to analyze quality parameters during production (odour, color,
pH, total acidity)
28. Determination of food preservative concentration (salt & sugar) using MIC.
29. Processing fruits for preparation and packaging of jams or jellies.
30. Detection of Food adulterants in food samples
31. Isolation of ch romosomal DNA from E. coli and Agarose gel electrophoresis of the
chromosomal DNA
32. Study of the structure of important
a. animal viruses (rhabdo, influenza, paramyxo, hepatitis and retroviruses) using
electron micrographs/diagrams.
b. plant viruses (caulimo, ge mini, tobacco ringspot, cucumber mosaic and alpha -alpha
mosaic viruses) using electron micrographs/diagrams.
c. (ɸX174, T4,Ȝ) using electron micrographs/diagrams.
33. Isolation and enumeration of bacteriophages (PFU) from water/sewage sample using double
agar l ayer technique.
34. Motility by hanging drop method/stab culture
35. Methods of preservation of culture
36. Study of Growth Curve of E.coli
37. Preparation of vaccine (Demonstration) and Sterility testing of Vaccine
38. Enumeration by Breed‘s count
39. Isolation and Enumeratio n of microorganisms - Serial dilution, Surface spread method,
40. Isolation and Enumeration of microorganisms - Serial dilution, Pour plate method.
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7. Determination of the volume strengt h of hydrogen peroxide solution by titration with
standardised potassium permanganate solution
8. Determination of amount of K oxalate and oxalic acid in the given solution Titrimetrically
9. Tutorial: Structure of Amino acids
10. Titration curve of amino acid
11. Qualitative analysis of amino acids and proteins
12. Separation by Paper Chromatography
a. Amino acids
b. Sugars
13. Separation by Thin layer chromatography
a. Plants Pigments
b. Fatty acids
14. Qualitative Assay of enzyme urease, amylase, dehydrogenase, catalase and protease from
Plant/Animal/Microbial source.
15. Enzyme Kinetics: Study of the effect of pH, Temperature on activity of Amylase
16. Study of Effect of Substrate Concentration on amylase enzyme activity and determination of
Vmax and Km
17. Study of Effect of inhibitors on amyla se enzyme activity
18. Determination of absorption maxima of CuSO4/ K2Cr2O7
19. Verification of Beer and Lambert’s Law
20. Estimation of Protein by Biuret method
Course Code Title Credits
USBTP203 Practicals of USBT205 and USBT206 2
1. Study of Hill's reaction
2. To measure the rate of photosynthesis by Winkler's method
3. Effect of PGRs on seed germination
4. Solvent extraction of plant pigments and study the absorption spectra of pigments
5. Qualitative detection of plant secondary metabolites using standard tests - e.g. Tests for
tannins, flavonoids, alkaloids, terpenoids, saponins, steroids.
6. Separation of Carotenoids by thin layer chromatography
7. Quantitative estimation of sugars by DNSA method
8. Effect of different concentrations of sodium chloride on RBC and determination of the
concentration isotonic to blood.
9. Study of human blood count (RBC and WBC) using Haemocytometer
10. Estimation of Haemoglobin in human blood.
11. Analysis of Urine.
12. Demonstrati on of Phagocytosis
13. Study of bacterial flora of skin (as a physical barrier in innate immunity) by swab
method/Hand imprint method.
14. File handling: copy, rename, delete, type and Directory structure: make, rename, move
directory
15. Word Processing:
a. Creating, Sa ving & Operating a document, Editing, Inserting, Deleting, Formatting,
Moving & Copying Text.
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b. Find & Replace, Spell Checker & Grammar Checker,
c. Document Enhancement (Borders, Shading, Header, Footer),
d. Printing document (Page layout, Margins),
e. Working with Graphics (Word Art), Working with Tables & Charts, Inserting Files
(Pictures, Databases, Spreadsheets)
16. Spreadsheet Applications:
a. Worksheet Basics: Entering information in a Worksheet, Saving & Opening a
Worksheet, Editing, Copying & Moving data, Inserting, Deleting & Moving Columns
& Rows, Clearing
b. Using formulas in spreadsheet for simple calculations
c. Creating graphs, pie charts etc in
17. Creation of Computer Presentations with graphics:
a. Creation of slides, changing layout and using the design tab.
b. Using the insert tab function for pictures, audio, video, shapes, smart art, wordart,
textbox.
c. Assigning Transitions and animations to slides.
18. Searching/Surfing on the internet
19. Measures of central tendency: Mean, median and mode for grouped and ungrouped data
(Manua l and Excel)
20. Measures of dispersion: Standard deviation for grouped and ungrouped data: standard value
for the mean and proportion (Manual and Excel)