Level 4X – Department of Botany

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 technology Compare various applications of fermentation Impart knowledge in the synthesis of value added products using fermentation technology
Intended learning outcomes	Describe how the bioreactors are used in large scale operations Elaborate the essential products of fermentation in industries Discuss the microbial growth kinetics
Contents	Introduction, types and process of fermentation, bioreactor design and operation Fermentation kinetics; Biological applications of fermentation technology; process monitoring; recovery of products and purification strain improvement, Microbial enzymes through solid state fermentation, Various industrial value-added product biosynthesis using fermentation technology.
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 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. 3^rd Ed., london, Elsevier. Aydin, B. (2019). Essentials in Fermentation Technology, 1^st Ed., Switzerland, Springer Nature. Mansi, E.I., Nielsen, J., Mousdale, D., Allman, T., Carlson, R. (2019). Fermentation Microbiology and Biotechnology, 4^th 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	Provide knowledge on interactions between microorganisms and their environment. Impart 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 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, 3^rd Ed., Elsevier. Madigan, M.T., Martinko, J.M., Stahi, D.A., Clark, D.P., Brock Biology of Microorganisms,13^th 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 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, 4^th 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 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 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%, End of 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%, End of 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, 3^rd 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.