BOA401X3 : Fermentation Technology
Course code BOA401X3
Course title Fermentation Technology
Credit value 3
Notional hours          Theory Practical Field visit Independent Learning
        37 24        89
Objective/s

 

  • Explain the process of fermentation and related technologies
  • Various applications of fermentation
  • Impart knowledge in the synthesis of value added products using fermentation technology
Intended learning outcomes

 

  • Describe the fermenters
  • Discuss the steps in fermentation process
  • Describe the role of fermenters in large scale operations
  • Elaborate the essential products of fermentation in industries
Contents
  • Introduction, fermenter design and operation
  • Industrially important micro organisms and their preservation, media for industrial fermentations,
  • Sterilization, instrumentation and control, aeration and agitation; process monitoring.
  • Recovery and purification of fermentation products.
  • Production of heterologous proteins
Teaching and Learning Methods / Activities Lectures, practical sessions, tutorial discussion, small group  discussions, field-based studies, online based teaching
Evaluation Theory: In-course assessment(s): 30%, End of Course    Examination: 70%

Practical: In-course assessment(s): 30%, End of Course Examination: 70%

Overall marks = (6MT+4MP)/10

MT – Marks for theory component, MP – Marks for practical component

Recommended References
  • Peter Stanbury, Whitaker, A., Hall, S. (2016). Principles of Fermentation Technology. 3rd Ed., london, Elsevier.
  • Aydin, B. (2019). Essentials in Fermentation Technology, 1st Ed., Switzerland, Springer Nature.
  • Mansi, E.I., Nielsen, J., Mousdale, D., Allman, T., Carlson, R. (2019). Fermentation Microbiology and Biotechnology, 4th Ed., Florida, CRC Press.

 

BOA402X2 : Environmental Microbiology
Course code BOA402X2
Course title Environmental Microbiology
Credit value 2
Notional hours          Theory Practical Field visit Independent Learning
22 24 54
Objective/s

 

  • Illustrate interactions between microorganisms and their environment.
  • Apply knowledge on uses of microorganisms in the environment
Intended learning outcomes

 

  • Explain the relationship between microorganisms and their environment
  • Elaborate the various impacts of microbes on the environment
  • Interpret the role of microbes in products formation and in waste treatment processes
  • Apply techniques in some fermented products formation and in the microbial safety of water
Contents
  • Microorganisms and their natural environments, microbial associations and their importance, Beneficial and detrimental impacts of microorganisms, microbial biofilms
  • Diverted biogeochemical cycles, biodegradation of xenobiotics, microbial biodeterioration, metal–microbe interactions, bioleaching of metals, microbial bioremediation, biocontrol agents
  • Anaerobic digestion and methanogenesis, fermentation and fermentors (bioreactors), water pollution and pollution indicator organisms, coliforms
  • Testing of drinking water for microbial contamination, Waste water treatment technologies, solid waste treatment processes, microorganisms used in industrial product development.
Teaching and Learning Methods / Activities Lectures, Practical sessions, Tutorial discussion, Seminar and oral presentation, Field based studies, E – Learning 
Evaluation Theory: In-course assessment(s): 30%, End of Course    Examination: 70%

Practical: In-course assessment(s): 30%, End of Course Examination: 70%

Overall marks = (6MT+4MP)/10

MT – Marks for theory component, MP – Marks for practical component

Recommended References
  • Pepper, I.L., Gerba, C.P., Gentry, T.J. (2015). Environmental Microbiology, 3rd Ed., Elsevier.
  • Madigan, M.T., Martinko, J.M., Stahi, D.A., Clark, D.P., Brock Biology of Microorganisms,13th Ed.,       Elsevier, 2010.
  • Tiwari, R.P., Hoondal, G.S., Tewari, R. (2009). Laboratory Techniques in Microbiology and Biotechnology, Abhishek Publications, Chandigarh, India.
  • Sharma, P.D. (2006). Environmental Microbiology, Narosa Publishing House Pvt Ltd, New Delhi.
  • Glymph, T. (2005). Wastewater Micribiology, American Water works Association.       
BOA403X2 : Food Safety
Course code BOA403X2
Course title Food Safety
Credit value 2
Notional hours          Theory Practical Field visit Independent Learning
22 24 54
Objective/s

 

  • Provide knowledge on various food toxins and food safety measures.
  • Impart knowledge on use safe use of food additives
Intended learning outcomes

 

  • Explain the various food contaminants
  • Describe the use of food preservatives
  • Critically analyze the importance of HACCP in food manufacturing practices
  • Interpret different food standards

 

Contents
  • Introduction to food toxicology: LD50, bioaccumulation and biodegradability; Food safety, hygiene and quality control
  • Epidemiology of food borne diseases; Adulterants, contaminants and chemical residues in foods; Chemical contaminants; microbial toxins; Mycotoxins, mushroom toxins; Sea food toxins; toxins of plant origin;
  • Environmental contaminants; Toxic substances generated during processing;
  • Microbiological contaminants (intoxicants and infective agents);
  • Preservatives and additives; Genetically modified materials, Hazard Analysis and Critical Control Points (HACCP), Safe use of additives.
  • Legislature and standards regarding food safety; ISO quality management standards; Role of international bodies such as WHO & FAO;
  •  Laboratory exercises and field visits based on above topics.
  •  
Teaching and Learning Methods / Activities Lectures, practical sessions, tutorial discussion, small group discussions, field-based studies, E – Learning and online based teaching.
Evaluation Theory: In-course assessment(s): 30%, End of Course    Examination: 70%

Practical: In-course assessment(s): 30%, End of Course Examination: 70%

Overall marks = (6MT+4MP)/10

MT – Marks for theory component, MP – Marks for practical component

Recommended References
  • Jay, J.M. (2003). Modern food microbiology, 4th Ed., CBS publishers and Distributors.
  • Bohra, P. (2006). Food microbiology, Parihar, Jadhpur Agribios.
  • Yesmine, M., Haub L. (2013). Food safety management: A practical guide for the food industry, Elsevier.        
BOA404X2 :Applied Plant Pathology
Course code BOA404X2
Course title Applied Plant Pathology
Credit value 2
Notional hours          Theory Practical Field visit Independent Learning
22 24 54
Objective/s

 

  • Provide a systematic approach to diagnosing plant diseases
  • Demonstrate the techniques used in pathogen identification
  • Impart knowledge on plant disease management
Intended learning outcomes

 

  • Explain basic concepts of disease diagnosis
  • Describe the approaches used in disease diagnosis
  • Discuss common diseases in vegetable crops, ornamentals, field crops and fruit crops
  • Apply the diagnostic techniques in disease identification
  • Apply the conventional and modern techniques in pathogen identification
  • Compare different disease control measures
  • Determine the control measures for specific plant diseases
Contents
  • Introduction to plant disease diagnosis: the importance of plant disease diagnosis and approaches in plant disease diagnosis.
  • Study of diseases and disease-causing agents of vegetable crops, ornamentals, field crops and fruit crops.
  • Disease diagnostic techniques: symptoms and signs of various diseases, integration of information, hypothesis formulation and hypothesis testing, microscopy, pathogen isolation, culture maintenance.
  • Pathogen identification: conventional methods and modern techniques.
  • Plant disease management: Methods of plant disease control; nature, kinds and quality of chemicals used in plant disease control; mechanism of action of different types of chemicals against pathogens
Teaching and Learning Methods / Activities Lectures, practical sessions, tutorial discussion, small group discussions, assignments/presentations, laboratory visits, field-based studies, E – Learning and online based teaching.
Evaluation Theory: In-course assessment(s): 30%  End of Course    Examination: 70%

Practical: In-course assessment(s):30   End of Course Examination: 70%

Overall marks = (6MT+4MP)/10

MT – Marks for theory component, MP – Marks for practical component

Recommended References
  • Agrios, G. N. (2005). Plant Pathology, 5th ed. The Netherlands: Elsevier Academic Press.
  • Horst, R. K. (2008). Westcott’s Plant Disease Handbook. Dordrecht: Springer.
  • Kumar, P., Gupta, V. K., Tiwari, A. K. and Kamle, M. (2016). Current Trends in Plant Disease Diagnostics and Management Practices. Switzerland: Springer International Publishing.
  • Narayanasamy, P. (2011). Microbial Plant Pathogens-Detection and Disease Diagnosis. Dordrecht: Springer
  • Shurtleff, M. C. and Averre C. W. (1997). The plant disease clinic and field diagnosis of abiotic diseases. USA: American Phytopathological Society.

 

BOA405X2 : Horticultur
Course code BOA405X2
Course title Horticulture
Credit value 2
Notional hours          Theory Practical Field visit Independent Learning
22 24 54
Objective/s

 

  • To develop a basic knowledge in horticultural principles and soil and crop management,
  • Impart knowledge on current issues on pest control and make up a skillful horticulturist.
Intended learning outcomes

 

  • Explain basic concepts of horticulture
  • Discuss the horticultural plant and soil management
  • Identify and describe various techniques in nursery          management
  • Apply different propagation techniques of horticultural crops
  • Discuss current status of pest and weed control of horticultural crops
  • Apply landscape gardening and become a skillful horticulturist.
Contents
  • Introduction; Importance; definitions and divisions of horticulture; Classification and naming of horticultural plants;
  • Plant and soil environment;
  • Propagation of horticultural plants; budding, grafting and other methods, garden tools;
  • Nursery techniques and crop management, growth regulators in horticulture.
  • Pre and postharvest horticultural pest and weed control: physical, chemical, biological and regulatory control measures, Integrated Pest and weed  Management (IPM) strategies;
  • Landscape gardening
Teaching and Learning Methods / Activities Lectures, practical sessions, tutorial discussion, small group      discussions, assignments/presentations, laboratory visits, field-based studies, E – Learning and online based teaching.
Evaluation Theory: In-course assessment(s): 30%  (10% presentation), End of Course Examination: 70%

Practical: In-course assessment(s): 30%, End of Course Examination: 70%

Overall marks = (6MT+4MP)/10

MT – Marks for theory component, MP – Marks for practical component

Recommended References
  • Prasad, S., Kumar, U. (2008). Principles of Horticulture, AGROBIOS, India.
  • Sharma, R.R. (2002). Propagation of Horticultural crops, Principles and practices, Kalyani publishers, New Delhi.
  • Singh, B. (2014). Horticulture at a glance, Kalyani publishers, New Delhi, 2007.
  • Chris – Bird, The fundamentals of Horticulture, theory and practices, Cambridge University Press.
  • Rana, M.K. (2011). Fundamentals of vegetable production, New India Publishing Agency.
BOA406X2 : Postharvest Technologies for Horticultural Crops
Course code BOA406X2
Course title Postharvest Technologies for Horticultural Crops
Credit value 2
Notional hours          Theory Practical Field visit Independent Learning
22 24 54
Objective/s

 

  • To develop a basic knowledge on preharvest factors, ripening, senescence and deterioration of fruits and vegetables to maintain quality of fresh produce.
  • To impart knowledge on harvesting, packaging, storage and market chain to minimize postharvest losses and get better economics returns of fresh produce.
Intended learning outcomes

 

  • Explain ripening and deterioration of fruits and vegetables and maintenance the quality of fresh produce.
  • Describe preharvest factors including maturity indices affect postharvest quality.
  • Discuss current issues on postharvest losses and loss reduction technology.
  • Apply the technological advancements in harvesting and packaging.
  • Analyze suppliers chain to improve marketing of fresh produce
  • Improve export potential and economic returns of major commodities of Sri Lanka.
Contents
  • Preharvest factors influencing postharvest quality of fresh produce;
  • Fruits ripening and senescence; Climacteric and non-climacteric; causes of fruit and vegetable deterioration; Postharvest  use of ethylene and other growth regulators; postharvest losses and loss assessment,
  • Maturity indices – computational, physical and chemical methods;
  • Traditional and modern harvesting techniques; packing house operations; storage technologies for local and export market; temperature management, modified atmosphere storage, Irradiation, waxing and hot water treatments;
  • Cooling and pre-cooling methods; transport; marketing;
  • Quality parameters and maintenance of quality, export potential and economic returns of major commodities in Sri Lanka;
Teaching and Learning Methods / Activities Lectures, practical sessions, tutorial discussion, small group      discussions, assignments/presentations, laboratory visits, field-based studies, E – Learning and online based teaching.
Evaluation Theory: In-course assessment(s): 30%  (10% presentation), End of Course    Examination: 70%

Practical: In-course assessment(s): 30%, End of Course Examination: 70%

Overall marks = (6MT+4MP)/10

MT – Marks for theory component, MP – Marks for practical component

Recommended References
  • Kader, A.A. (2002). Postharvest Technology of Horticultural Crops, 3rd Ed., Publication 3311, University of California, Division of Agriculture and Natural Resources, Oakland CA, 2002.
  • Asgar Ali, M.W.S. (2016). Postharvest management of horticultural crops: Practices for quality preservation, Apple Academic Press.
  • Sarma, S.K., Nautiyal, M.C. (2009). Postharvest technology of horticultural crops – practical manual series, New India publishing agency.