Course Outlines- Bachelor of Science in Biosystems Engineering

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Course Outlines- Bachelor of Science in Biosystems Engineering

Year 1- Semester I

BS101 Introduction to Biosystems Engineering 2(2-0) Semester 1

Rationale:

Biosystems engineering is a relatively novel educational area in Asia. This course introduces students to coverage of Biosystems engineering and the interface of basic engineering and biology concepts. Students will become familiar with interaction between engineering sub-fields and biology disciplines, and career opportunities, ethical responsibilities of bioengineers, and creativity and design.

Catalogue Description:

Agricultural, food and bioprocess engineering; bioengineering; Biosystems engineering; role of Biosystems

engineers; bioengineering resources and careers.

Pre-Requisites: None

Course outline:

I. Agricultural, food, and bioprocess engineering

1. Agricultural engineering and biomechanics

2. Food engineering and post-harvest technologies

3. Bio-processing and bio-refining engineering and technology

II. Bioengineering

1. Engineering concepts and disciplines

2. Engineers as scientists and technologists

3. Role of mathematics, chemistry, and physics in traditional engineering disciplines

4. Application of engineering principles in biology

III. Biosystems engineering

1. Biosystems design principles

2. Science and Technology in food commodity production

3. Crop/ livestock/ fish production systems

4. Post-harvest technologies and value added agricultural products

5. Application of engineering principles to crop/livestock/ fish production

IV. Role of biosystems engineers

1. Agricultural sustainability

2. Sustainable food production systems design and development

3. Genomic studies

4. Genetic modifications

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5. Ethical responsibilities of bioengineers

V. Bioengineering resources and careers

1. Internet resources

2. Bioengineering/ Biosystems engineering/ Bi mechanics societies

3. Biosystems design competitions

4. Careers for Biosystems Engineers

Laboratory Sessions: None

Textbook & Materials:

Ahindra Nag (2010): Biosystems Engineering. McGraw-Hill

References:

1. Education and research in Biosystems engineering in Europe. LLP Erasmus Thematic Network Eds. D. Briassoulis, P. Panagakis, E. Nikopoulos. 2008. Available at http://www.erabee.aua.gr/outcomes1.pdf

2. E. A. Stephan, D. R. Bowman , W. J. Park, B. L. Sill, M. W. Ohland (2012) Thinking Like An Engineer: An Active

Learning Approach. Prentice Hall; 2nd edition

Grading: Mid semester exam 20%; Assignments 30%; and Final Examination 50%

Instructor: Dr. Amararatne Yakupitiyage/ Imran Ahmed

http://www.erabee.aua.gr/outcomes1.pdf

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BS102 Calculus 4 (4-0) Semester 1 Rationale: This course is designed to provide a firm foundation in the concepts and techniques of the calculus, including standard functions, limits, continuity, differentiation, partial differentiation, integration and differential equations. Catalogue Description: Functions and their representations; limits and their properties; differentiation; application of differentiation; integration and application of integration; integration techniques; differential equations; partial differentiation; and second order differential equations.

Pre-Requisites: None Course outline:

I. Functions and their representations

1. Representation of functions

2. Essential functions

3. New functions from old functions

4. Exponential functions

5. Inverse functions and logarithms II. Limits and their properties

1. Limits of functions

2. Theorems on limits

3. Infinity

4. Special limits

5. Continuity, right- and left-hand continuity, continuity in an interval, theorems on continuity, piecewise continuity, uniform continuity

III. Differentiation

1. Interpretation of the derivative

2. Differentiation rules

3. Derivatives of special functions

4. Hyperbolic functions

5. Higher order derivatives

6. Linear approximations and differentials IV. Applications of differentiation

1. Maximum and minimum values 2. Mean value theorem

3. indeterminate forms and L’Hospital’s rule

4. Curve sketching

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5. Optimization problems

6. Ant derivatives V. Integration and applications of integration

1. Areas and distances

2. Definite integral

3. Fundamental theorem of calculus

4. Indefinite integrals and net change theorem

5. Connecting integral and differential calculus

6. Areas between curves, volumes, moment of inertia VI. Integration techniques

1. Integration by parts

2. Trigonometric integrals

3. Trigonometric substitution

4. Integration of rational functions by partial fractions

5. Strategy for integration

6. Approximate integration

7. Improper integrals VII. Differential equations

1. Modeling with differential equations

2. Direction fields and Euler’s method

3. Separable equations

4. Exponential growth and decay

5. The logistic equation

6. Linear equations

VIII. Partial Differentiation

1. Functions of several variables,

2. Limits and continuity

3. Partial derivatives.

IX. Second-Order Differential Equations

1. second-order linear equations

2. Non homogeneous linear equations

3. Applications of second-order differential equations

4. Series solutions.

Textbook & Materials: Stewart: Calculus, 6th Edition Grading: Mid Term 30% and Final Exam 70% Instructor: Riaz Khan

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BS103 Biology I (3(3-0) Semester 1 Rationale: This introductory biology course familiarizes students with basic concepts of biology at organism, species and population levels. The course introduces evolution and diversity of life on earth as well as growth and development of plants and animals. The course also familiarizes students with biological terminology. Catalogue Description: Biodiversity of earth; phylogeny and the tree of life; plant diversity and evolution; plant growth and development; animal diversity and evolution; animal growth and development Pre-Requisites: None

Course outline: I. Biodiversity on earth

1. The history of life on earth, 2. Darwinian view of life 3. The origin of species 4. The evolution of populations

II. Phylogeny and the tree of life,

1. Prokaryotes: Bacteria, Archaea 2. Eukaryotes: Protists, Fungi, plants and animals

III. Plant diversity and evolution

1. The evolution of plants – from algae to angiosperms 2. Plant classification 3. Structures and function of plants

IV. Plant growth and development

1. Resource acquisition and transport in vascular plants 2. Plant responses to internal and external signals. 3. Soil and plant nutrition 4. Angiosperm reproduction 5. Plant biotechnology

V. Animal diversity and evolution 1. Animal classification 2. Structures and functions of invertebrates 3. Structures and functions vertebrates

VI. Animal growth and development

1. Animal nutrition 2. Circulation 3. Gas exchange

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4. Osmoregulation 5. Excretion 6. Homeostasis 7. Nervous systems 8. Hormones and the endocrine system 9. The Immune system 10. Reproduction systems

Laboratory sessions: None Textbook & Materials:

Neil A. Campbell, Jane B. Reece, Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, and Robert B. Jackson. Campbell Biology (9th Edition, 2010) References: General biology online sources such as: http://en.wikibooks.org/wiki/General_Biology http://www.emc.maricopa.edu/faculty/farabee/biobk/biobooktoc.html

Grading: Mid semester exam 20%; Assignments 30%; and Final Examination 50%

Instructor: Dr. Amararatne Yakupitiyage

http://en.wikibooks.org/wiki/General_Biology

http://www.emc.maricopa.edu/faculty/farabee/biobk/biobooktoc.html

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Year 1- Semester II

BS104 Biology II 3(3-0) Semester 2 Rationale: This course familiarizes students with basic concepts of biology at atom, molecular, organelle, and cellular levels. The course introduces the chemical context of life and describes cellular structures and functions of organisms. Catalogue Description: The chemical context of life; cellular structure and function; basic principles of biology; the cell ctcle; inheritance; gene expression; cellular metabolism; and cell communication. Pre-Requisites: BS103 Biology I

Course outline: I. The chemical context of life

1. Elementary composition and chemical bonds 2. Importance of weak chemical bonds in life 3. Importance of chemical reactions in life 4. Water and life 5. Carbon and the molecular diversity of life 6. The structure and function of large biological molecules 7. Prions – a protein that changed food industry standards

II. Cellular structure and function

1. Membrane (cell wall; plasma membrane) 2. Cytoplasm (centrioles, chloroplasts, cytoskeleton, endoplasmic reticulum, golgi apparatus, lysosome,

mitochondria, ribosomes, and vacuoles) 3. Nucleus (chromosomes, nuclear membrane, nucleolus)

III. Basic principles of biology – an overview

1. Cell theory 2. Gene theory 3. Metabolism (anabolism and catabolism) 4. Reproduction 5. Homeostasis 6. Thermodynamics

IV. The cell cycle

1. Meiosis 2. Mitosis

V. Inheritance

1. Mendel theory 2. The chromosomal basis of inheritance

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3. The molecular basis of inheritance VI. Gene expression

1. Gene to protein 2. Regulation of gene expression 3. Genomes and their evolution

VII. Cellular metabolism

1. Cellular respiration 2. Fermentation 3. Photosynthesis

VIII. Cell communication

1. Cell signaling, receptors and signaling pathways 2. Autocrine, paracrine, juxtacrine, neurocrine, lumencrine (exocrine) and intracrine communications

Laboratory sessions: None Textbook & Materials:

Neil A. Campbell Jane B. Reece, Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, and Robert B. Jackson. Campbell Biology (9th Edition, 2010) References: 1. Essential Cell Biology by Bruce Alberts, Dennis Bray, Karen Hopkin and Alexander Johnson (2009) 2. Molecular Biology of the Cell by Bruce Alberts, Alexander Johnson, Julian Lewis and Martin Raff (2007) Grading: Mid semester exam 20%; Assignments 30%; and Final Examination 50%

Instructor: Dr. Amararatne Yakupitiyage

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UG112 Thermodynamics 3(2-3) Semester 2

Rationale: Thermodynamics is a basic science that deals with energy and its transfers through work, and the link between heat and mechanical exertion. Knowledge of thermodynamics is imperative for understanding of why certain mechanisms (such as engines and boilers) work in certain ways, determining how much work they can put out, and for optimizing these power systems, etc. A thorough understanding of thermodynamics is crucial to any career that focuses on chemical, processing, industrial, HVAC, energy technology, or any other engineering. Catalog Description: Basic concepts of Thermodynamics; The First law of thermodynamics; Properties of pure substances; Energy transfer by heat, work and mass; The Second law of thermodynamics; Power and Refrigeration cycles. Pre-requisites: None Course Outline: I. Basic concepts of thermodynamics 1. Thermodynamics and Energy 2. Closed and open systems 3. Properties of a system 4. State and equilibrium 5. Processes and cycles 6. Forms of Energy 7. Energy and Environment 8. Temperature and Pressure II. The first law of thermodynamics

1. The first law of thermodynamics 2. Energy balance for closed systems 3. Energy balance for steady-flow systems 4. Some steady-flow engineering devices

III. Properties of pure substances

1. Pure substance 2. Phase change processes of pure substances 3. Property diagrams for phase change processes 4. The ideal gas equation of state 5. Internal energy, enthalpy and specific heats

IV. Energy transfer by heat, work and mass

1. Heat transfer 2. Energy transfer by work 3. Mechanical forms of work 4. Conservation of mass principle

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V. The second law of thermodynamics 1. Introduction to the second law 2. Thermal energy reservoirs 3. Heat engines 4. Energy conversion efficiencies 5. Reversible and irreversible process 6. Carnot cycle 7. Entropy VI. Power and refrigeration cycles

1. Basic considerations in the analysis of power cycles 2. Otto, Diesel and Brayton cycles 3. Refrigerators and heat pumps 4. The reversed Carnot cycle 5. Vapor compression refrigeration cycle 6. Absorption refrigeration systems

Laboratory Sessions:

1. Calibration of pressure gauges 2. Bomb calorimeter 3. Diesel Engine Generator System 4. Refrigeration/Air conditioning unit

Textbook: Yunus A. Cengel and Michael A. Boles. Thermodynamics and Engineering approach. McGraw Hill. 2002. References:

1. G.V. Wylen, R. Sonntag and C. Borgnakke. Fundamentals of Classical Thermodynamics. John Wiley and Sons. 1994.

2. A. Bejan, G. Tsatsaronis and M. Moran: Thermal Design and optimization, John Wiley & Sons, 1996. 3. M. J. Moran, and H. N. Shapiro: Fundamentals of Engineering Thermodynamics, 1988. 4. W. F. Stocker: Design of Thermal Systems, McGraw Hill, 1989. 5. Y. Jaluria: Design and Optimization of Thermal Systems, Mc Graw Hill, 1998. Grading System: The Final grade will be computed according to the following weight distribution: Mid-semester exam (30%), laboratory/assignments (20%), and final exam (50%). Closed book is used for both Mid-semester and final exams. Instructor: Dr. P. Abdul Salam

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CS103 Computer Programming for non-Specialists 3(2-1) Semester 2

Rationale:

This course is a hands-on introduction to computers and programming. Its goal is to develop basic computer

programming skills for non-specialists in science and engineering fields. It focuses on practical scientific problem

solving in areas such as bioinformatics. Students learn Python, a modern high-level programming language

widely used in the sciences, and solve substantial programming assignments.


Data Types; The Python Type System; Program Structures; Functions; Modules; Classes; Applications.

Pre-Requisite(s): None

Course outline:

1. Introduction

1. Computers and programs

2. The Python programming language

2. Data types

1. Object types

2. Numeric types

3. Strings

4. Lists

5. Tuples

6. Files

3. The python type system

1. Type categories

2. Object flexibility

3. References

4. Comparisons, equality, and truth

5. Type hierarchies

4. Program structures

1. Decisions

2. Assignments

3. Expressions

4. Input/output operations

5. Iteration

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5. Functions

1. Syntax

2. Scope

3. Arguments

6. Modules

1. Syntax

2. Usage

3. Packages

7. Classes

1. Syntax

2. Usage

3. Operator overloading

4. Object oriented design with classes

8. Applications

1. Bioinformatics

2. Other areas of scientific computing

Laboratory Sessions

Students attend a weekly lab in which concepts introduced in lecture are reinforced through practical

application in the lab. Students must complete a series of specific exercises in the lab. Before the following lab,

students must complete additional homework exercises and programming assignments then submit a formal lab

report describing their experiments and results.

Textbook & Materials

Mark Lutz: Learning Python, 4th Edition, O'Reilly Media, 2009.

References

Mark Lutz: Programming Python, 4th Edition, O'Reilly Media, 2010.

Mitchell L Model: Bioinformatics Programming Using Python, O'Reilly Media, 2009.

Grading: Homework and lab work (35%), Quizzes and attendance (15%), Mid-semester (25%), Final Exam (25%)

Instructor(s): Dr. Matthew Dailey

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Year 2- Semester I BS201 Organic Chemistry Semester 3 Rationale: Organic chemistry is a prerequisite for understanding biochemistry as it deals with organic compounds, their structure and chemical reactions. This course introduces students to the principles of organic chemistry with a special emphasis on its important role in the food industry. Catalogue Description: Molecular structure and bonding; isomerism and stereochemistry; organic acid and bases; structure, reactions and synthesis of hydrocarbons; functional groups and organic reactions of selected organic compounds; biomolecules; and structure determination Prerequisite: UG109 Course outline: I. Molecular structures and bonding of organic compounds

1. Atomic structure: nucleus, orbits and electron configuration 2. Chemical bonds and valance 3. Hybrids orbits 4. Charge distribution 5. Octet rule and exceptions 6. Resonance theory 7. Drawing chemical structure and resonance forms

II. Isomerism and stereochemistry

1. Structural isomers 2. Geometric (cis-trans) isomers 3. Optical isomers (enantiomers) 4. Stereochemistry of reactions of chiral and achiral compounds

III. Organic acids and bases

1. Lowry and Bronsted definition 2. Lewis definition 3. Acid-base strength 4. Predicting cid-base strength using pKa values

IV. Structure, reaction and synthesis of hydrocarbons

1. Alkanes 2. Alkenes 3. Alkynes 4. Aromatic compounds

V. Functional groups and organic reactions of selected organic compounds

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1. Alcohols and ethers 2. Aromatic compounds 3. Aldehydes and ketones 4. Carboxylic acid and derivatives 5. Carbonyl compounds 6. Amines 7. Phenols

VI. Structure Determination

1. Mass Spectrometry (MS) 2. Infrared Spectrometry 3. Nuclear Magnetic Resonance (NMR)


Textbook:

John E. McMurry (2008) Organic Chemistry, 7th Edition, Thomson Learning Inc.

References

T. W. Graham Solomons and Craig Fryhle (Author) Organic Chemistry, 10th edition

Grading method:

10% Quizzes, 40% mid semester exam, 40% final exam and 10% class participation. Relative grading system will

be used.


http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&field-author=John%20E.%20McMurry&ie=UTF8&search-alias=books&sort=relevancerank

http://www.amazon.com/s/ref=ntt_athr_dp_sr_2?_encoding=UTF8&field-author=Craig%20Fryhle&ie=UTF8&search-alias=books&sort=relevancerank

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BS202 Microbiology - 3 (3-0) Semester 3 Rationale: Microorganisms form the basis for all life on earth. Their role in food and agriculture, medicines and recycling environmental chemicals is crucial for the existence of life. Understanding microorganisms, their mode of reproduction, growth and isolation is necessary for their beneficial usage. This course will enable students to understand basic concepts of microbiology and applications. Catalogue Description: Introduction to the science of microbiology; types of microorganisms; bacteriophage and viruses; structure of microorganisms, nutrient and growth requirements; introduction to mycology; and introduction to applied microbiology Pre-Requisites: None Course outline: I. Introduction to the science of microbiology

1. Microbes and our world 2. Ancient observations and controversies 3. Evolution of modern microbiology 4. Methods of observations and microscopes

II. Types of microorganisms

1. Taxonomy of microorganisms 2. Prokaryotic 3. Eukaryotic 4. Morphology

III. Bacteriophage and viruses

1. Morphology 2. Phage life cycles 3. Major types 4. Common uses

IV. Structure of microorganisms

1. Size and shape; 2. Rigidity and flexibility 3. Storage materials and motility

V. Nutrient and growth requirements 1. Types of media 2. Culture and conditions of growth 3. Growth kinetics 4. Isolation and characterization of bacteria

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VI. Classification of bacteria

1. Gram staining 2. Gram positive bacteria 3. Gram negative bacteria 4. Sporulation

VII. Introduction to mycology

1. Morphology 2. Nomenclature 3. Habitat 4. Usage of fungi 5. Fungal diseases

VIII. Introduction to applied microbiology

1. Infections 2. Bacteriology of milk, water and air 3. Useful bacteria

Laboratory Sessions: None Textbook & Materials: Thomas D. Brock, Michael T. Madigan: Biology of microorganisms, 6th Edition. Englewood Cliffs, N.J., Prentice-Hall, 1991. References : Larry McKane, Judy Kandel: Microbiology - essentials and applications, New York, McGraw-Hill. 1996

Grading method: 10% Quizzes, 40% mid-semester exam, 40% final exam and 10% class participation. Relative grading system will be used. Instructor: Dr. Anil K Anal/ Imran Ahmed

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Year 2- Semester II

BS202 Genetics 3(3-0) Semester 4

Rationale:

To understand variation of genes among individuals in a population, and the expression and regulation of genes,

genetics and genomics study is as crucial as it is central to life sciences. Genetic and environmental factors

contribute to exciting discoveries in fields such as agriculture, medicine, cancer research, biodiversity, and

sustainability.

Catalog Description:

Principles of genetics; Genetics workshop; Quantitative genetics; Bioinformatics; Applications.

Pre-requisite: None

Course Outline:

I. Principles of genetics a. Chemical structure of genetic material b. Mendelism c. Gene recombination and chromosome mapping d. Mutation e. Gene expression f. Recombinant DNA

II. Genetics workshop

a. Important organisms used for research in genetics (E coli, yeast and plants) b. Fundamental genetic concepts in the laboratory c. Transmission and molecular genetics techniques d. Analysis and interpretation of data

III. Quantitative genetics

a. Theory and application of quantitative genetics b. Concepts of mutation, selection, random drift, inbreeding c. Genes and environment

IV. Bioinformatics

a. introduction to bioinformatics b. Introduction to genomics - methods, applications, and implications c. Ethical and legal implications d. Computer applications used in genome analysis.

V. Applications

a. The genetic basis of human traits and diseases b. The human genome project c. Gene therapy d. Agricultural applications

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Textbooks: Fundamental Genetics, John Ringo (2004) ISBN 9780521006330

Reference Books: Maloy, S., Cronan, J. and D. Freifelder: Microbial Genetics, Jones and Bartlett. Boston, MA.

1994

Grading System: The final grade will be computed from the following constituent parts: assignment (10%), Mid-

semester exams (15%), interim exams (15% each), final exam (30%).

Instructor: Dr. Anil K Anal

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BS203 Plant Physiology 3(3-0) Semester 4

Rationale:

Plants are the only life forms that can produce their own food by converting light energy into chemical energy

and ultimately providing the basic energy source for virtually all organisms. Plants produce nearly all of the

oxygen currently found in the atmosphere that humans and other animals breathe. Plants also produce various

economically important products such as fibers, medicines, and wood necessary for survival of mankind.

Knowledge of all the internal life activities of plants (both chemical and physical processes associated with plant

life) is important to properly understand the functions and the dynamic processes of growth, metabolism, and

reproduction occurring in plants.


Cell Physiology; Transpiration; Plant Pigments; Photosynthesis; Translocation of Solutes; Respiration; Crop

Growth and Development.

Pre-Requisites:

Previous courses which provide a basic understanding of biology, soil, crop, and atmospheric systems.

Course outline:

I. Introduction to cell physiology

1. Cell membrane

2. Entry and exit: water

3. Imbibition

4. Diffusion

5. Osmosis

6. Energy in the Cell

7. Control of cellular metabolism

II. Transpiration

1. Definition of transpiration

2. Transpiration and evaporation

3. Types and Sites of Transpiration

4. Mechanism of stomatal transpiration

5. Factors affecting transpiration

6. Significance of transpiration

7. Antitranspirants

8. Other Methods of water loss

III. Plant pigments

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1. Introduction

2. Chlorophyll

3. Factors affecting chlorophyll synthesis

4. Carotenoids

5. Anthocyanins AND RELATED COMPOUNDS

IV. Photosynthesis

1. Definition and historical background

2. Locale of photosynthesis

3. Light harvesting mechanisms and radiation-based characterization of the plant environment

4. Anatomical differences among different types of leaves

5. Energy capture, light and dark reactions of photosynthesis

6. Photosynthetic carbon reduction in plants - C3, C4 and CAM mechanisms

7. Assimilate partitioning and factors influencing assimilate partitioning

V. Translocation of Solutes

1. Definition and translocation of organic materials

2. Eevidences of phloem transport

3. Patterns of phloem transport

4. Mechanism of phloem transport

5. Translocation of inorganic materials

VI. Respiration

1. Definition and types of respiration

2. Sgnificance of respiration

3. Respiratory system and biochemical aspects

4. Environmental effects on respiration

5. Role of respiration, plant carbon balance, survival and productivity

6. Plant respiration and crop yield

7. Application of physiological concepts towards crop production

VII. Crop Growth and Development

1. Definition of growth and development

2. Phenology, critical growth period and environmental influence

3. Yield parameters, yield determinants and management needs

4. Use of physiology as a basis of crop management

Laboratory Sessions: None.


Salisbury, F.B. and C.W. Ross: Plant Physiology, Fourth Edition. Wadsworth Publ. Co., Belmont, California, USA, 1992.

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Reference Books:

1. Lambers, H., Chapin, F.S. and T.L. Pons: Plant Physiological Ecology. Springer-Verlag, New York, Inc., 1998.

2. Larcher, W: Physiological Plant Ecology (Fourth Edition). Springer, 2001.

Journals and Magazines:

1. Plant Physiology 2. General and Applied Plant Physiology 3. Journal of Plant Physiology

References:

1. Evans, L.T.: Crop Evolution, Adaptation and Yield, Cambridge University Press, Cambridge, UK, 1993.

2. Salisbury, F.B. and C.W. Ross: Plant Physiology, Fourth Edition. Wadsworth Publ. Co., Belmont,

California, USA, 1992.

3. Lambers, H., Chapin, F.S. and T.L. Pons: Plant Physiological Ecology. Springer-Verlag, New York, Inc.,

1998.

Grading:

The final grade will be computed from the following constituent parts: Mid-semester exam (30%), final exam

(40%) and assignments (30%). Both Mid-semester and final exams are closed book.

Instructor: Dr. Avishek Datta

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BS 204 Animal Physiology 3(3-0) Semester 4 Rationale: Animal physiology is the study of how networks of cells cooperatively act to function as an organ and how different body organs interactively act to allocate resources for different bodily functions such as metabolism (anabolism for growth and catabolism for energy production), locomotion, removing metabolic end-products, providing stable internal environment, and counteracting pathogenic agents. It concerns with topics such as gas exchange, digestion, blood circulation, osmoregulation, thermoregulation, renal excretion, nervous and muscle systems and endocrinology. This course provides students with an understanding of the extent and limits of how animals physiologically adapt to environmental challenges, and addresses the basic physical and chemical principles underlying the physiological processes of living systems. Catalogue description: General Anatomy (Ruminants, Non-ruminants and Aquatic animals) and intracellular organization; circulatory and Lymphatic Systems: respiratory system; Digestive system: excretory System; nervous system: spinal cord and brain functions, autonomic nervous system; concept of Homeostasis in endocrine physiology; physiology of lactation and Reproduction in farm animals. Pre-Requisites: None Course outline:

I. General anatomy and intracellular organization 1. Ruminants 2. Non-ruminants 3. Aquatic animals

II. Circulatory and lymphatic systems 1. Body fluids; Blood, lymph, cerebrospinal fluid, synovial fluid 2. Physiological properties and cellular and chemical constituents of blood, Blood coagulation, Blood

groups and their importance in livestock 3. The conduction system of the Heart, Regulation of cardiac output, Regulation of the Heart and Blood

vessels, Regional circulation and pulmonary circulation

III. Respiratory system 1. Mechanism of Respiration 2. Types of breathing, Air volumes and capacities, Exchange of Gases, Control of Respiration 3. Artificial Respiration.

IV. Digestive system 1. Ingestion, Mastication, Salivation and Deglutition, Functions of saliva 2. Simple stomach digestion; Gastro-intestinal motility, secretions and functions, liver and pancreatic

secretion and functions 3. Digestion in Ruminants; Rumination, Fermentation, Functions of Omasum and Abomasums,

Absorption from stomach and intestines 4. Digestion and Absorption in Marine and Freshwater Fish

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V. Excretory system 1. Water balance and Excretion; Electrolytes 2. Physiology of kidney 3. Physiology of the skin

VI. Nervous system - spinal cord and brain functions, autonomic nervous system. 1. Excitable cells: nerve and muscle cells: Neuron, structure and classification, Action potentials,

Electro-chemical events 2. Receptors: Chemoreceptors, Mechanoreceptors, Electroreceptors, Thermoreceptors, Propioceptors

VII. Concept of homeostasis in endocrine physiology 1. Endocrine glands and their secretions and functions 2. Classification of hormones 3. General mechanism of hormone action 4. Chemical messenger and regulator, Concept of first and second messenger 5. Regulation of hormone secretion and secretory mechanisms 6. Hypothalamus and pituitary, adenohypophsis (anterior pituitary) and neurohypophsis (Posterior

pituitary) and their hormones 7. Metabolic hormones, Hormonal regulation of water and electrolytes 8. Prostaglandin’s and Steroid Hormones.

IX. Physiology of lactation and reproduction in farm animals

1. Sexual Development, Oestrous Cycle and Fertilization 2. Fetal Placental Unit. 3. Physiology of Lactation.

Text Books: Dukes, H.H. 2009. Dukes’ Physiology of Domestic Animals. M. J. Swenson and W.O. Reece (Editors). Comstock Publishing Associates. A Division of Cornell, University Press, Ithaca.USA. References

1. Frandson, R.D. 1992. Anatomy and Physiology of Farm Animals. Lea and Febiger, Philadelphia. 2. Withers, P.C. 1992. Comparative Animal Physiology. Saunders College Publishing, New York, USA. 3. Dukes, H.H. 2009. Dukes’ Physiology of Domestic Animals. M. J. Swenson and W.O. Reece (Editors).

Comstock Publishing Associates. A Division of Cornell, University Press, Ithaca.USA. 4. Breazile, J.E. (Recent edition). Textbook of Veterinary Physiology. Lea and Febiger, Philadelphia, USA. 5. Hadley, M.E. 1992. Endocrinology. 3rd Edition. Prentice Hall Inc. Englewood cliffs, New Jersey, USA. 6. Withers, P.C. 1992. Comparative Animal Physiology. Saunders College Publishing, New York, USA. 7. Arthur C., M.D.Guyton, J.E. Hall. 2000. Textbook of Medical Physiology. W.B. Saunders

Company,Philadelphia.

Grading:

Assignment and Reports (10%); Mid-semester examination (25%); Final Exam (50%); Presentations (10%) and Quizzes 2 (5%)

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Instructor: Dr. Anil Kumar Anal

BS206 Analytical Chemistry 3(2-1) Semester 3

Rationale:

This course provides an understanding of principles and methods of practical analytical chemistry to solve a particular problem, and to be able to interpret the results of quantitative analysis through self-disciplined laboratory skills.


Analytical chemistry: an introduction to qualitative chemical analysis; Equilibria in analytical chemistry; Homogenous solutions; Heterogeneous solutions. Pre-Requisites: None Course outline:

IX. Analytical chemistry: an introduction to qualitative chemical analysis

i. Chemical analysis

ii. Sampling

iii. Standardization

iv. Calibration

X. Equilibria in analytical chemistry

i. Types of equilibria

ii. Activity and activity coefficients

iii. Mass balance equations

iv. Concentration and conditional equilibrium constants

XI. Homogenous solutions

i. Acid-Base interaction and equilibria

ii. pH of strong and weak acids and bases, ampholites and buffers

iii. Principles of titration, indicators and reagents

iv. Oxidation-reduction equilibria

XII. Heterogeneous solutions

i. Solid-Liquid Equilibria ii. Solubility and solubility product iii. Precipitate formation iv. Precipitate properties


Standardization of acids/bases

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Determination of inorganic and organic substances

Oxidation-reduction methods using potassium permanganate and iodine

Determination of chlorine as chloride

Determination of sulfur as barium sulfate

Calculations in analytical chemistry


Douglas A. Skoog, Donald M. West, F. James Holler, and Stanley R. Crouch: Fundamentals of Analytical Chemistry, Eighth edition (2003)

References:

Shriver & Atkins, W.H. F: Inorganic Chemistry, 5th Edition, (2010), Freeman and Company, New York

Grading method:

10% Quizzes, 40% Mid-semester exam, 40% final exam and 10% class participation. Relative grading system will

be used.

Instructor: Imran Ahmed/ Dr. Amararatne Yakupitiyage

26

BS207 Biostatistics 3(2-1) Semester 4 Rationale: This course familiarize students with basic theoretical concepts of statistics and practical experience in designing sampling programs, experimental design and hypothesis testing which will be useful at the stage of Capstone Project. Catalog Description: Population and variates; sampling from populations; sampling design; probability; data distributions; hypothesis testing; experimental design; correlation and regression; and application of selected multivariate techniques. Pre-requisite: None Course Outline: I. Population and variates

1. Population definition 2. Variates (quantitative; qualitative; continuous; discrete) 3. Observation 4. Frequency distribution of observations

II. Sampling from populations to measure central value and deviation

1. Target population and sampling population 2. Sampling frame and sampling unit 3. Statistical sample and random sampling (+ random numbers) 4. Sampling with and without replacement 5. Sample mean (arithmetic), median, mode, variance and standard deviation 6. Geometric mean, weighted averages and index numbers 7. Quantiles (deciles and percentiles)

III. Probability

1. Terminology – a trial; an outcome; an event; and the probability of a simple event 2. Probability of compound events

IV. Data distributions

1. Binomial distribution 2. Bivariate distribution 3. Normal Distribution

V. Sampling design

1. Replication 2. Randomization 3. Sampling methods (random; stratified) 4. Tests for normality 5. Need for data transformation

VI. Hypothesis testing

1. Null and alternative hypothesis formulation

27

2. Parametric and non-parametric tests 3. Goodness of fit and analysis of proportions 4. Comparing two sample – t-test 5. Comparing multiple means - Analysis of Variance 6. Type I and II error 7. Statistical power/vigor

VII. Experimental design

1. Setting up experimental treatments to test hypotheses (application of replication and randomization in practice)

2. Completely Randomized Designs 3. Completely Randomized Block Designs 4. Latin Square Designs 5. Factorial Experiments 6. Split-Plot Designs 7. Controlling experimental errors - covariance Analyses 8. Interpretation and presentation of results

VIII. Correlation and regression

1. Correlations and correlation coefficient 2. Simple and multiple regression techniques

IX. Application of selected multivariate techniques in Biosystems Engineering

1. Cluster analysis 2. Repeated measure designs


1. Construction tally counts, frequency table, histogram and cumulative frequency diagrams 2. Sampling from a selected population and measuring mean, mode, variance, standard deviation, deciles and

percentiles 3. Calculation of probability of selected simple and compound events 4. Use of computer software (Minitab or SPSS or SAS) for following analysis

a. Chi-square; regression/ correlation analyses b. Completely randomized designs c. Block designs d. Latin square and split-plot designs e. Factorial designs f. Regression Analysis (simple and multiple) g. Principle Component analysis h. Cluster analysis i. Repeated measurement designs

Textbooks and materials: Geoffrey M. Clarke and Dennis Cooke - A Basic Course in Statistics 5th edition Reference Books:

28

1. R. Mead, R. N. Carnew and A. M. Hasted; Statistical Methods in Agriculture and Experiment and Biology, 3rd Edition, Chapman and Hall, London, 2003.

2. Handbook of Biological Statistics; Available at http://udel.edu/~mcdonald/statintro.html 3. Andy Field Discovering Statistics using SPSS (3rd Edition; 2009) Grading System: The final grade will be computed from the following constituent parts: midsem exam (30%), final exam (40%) and assignments (30%). Open book examinations are given both in the mid-semester and final exams. Instructor: Dr. Amararatne Yakupitiyage

http://udel.edu/~mcdonald/statintro.html

29

BS 205 Electrical Engineering and Electronics for Bio-Engineers 4(3-1) Semester 4

Rationale:

This module is designed to provide students with a broad range of skills relating to important aspects of design

of electronic systems and devices. It combines coursework in different aspects of electrical and electronic

engineering, as well as individual and group project work, where students design and build innovative electronic

systems.


Basic Concepts and Circuit Elements; Electrical Measuring Instruments; AC Fundamentals; Inductance in a DC Circuit; Capacitance and Capacitors; Electromagnetism & Magnetic Circuits; Semiconductor Theory; Diodes and Diode Application; Special Purpose Diodes; Bipolar Junction Transistors; Field Effect Transistors; BJT Biasing Circuits and Small Signal Analysis; FET Biasing Circuit & FET Small Signal Analysis.


Course Outline:

I. Basic concepts and circuit elements 1. System of units, energy, electric charge, current, electromotive force and potential

difference 2. Ohm’s law, resistors, conductors and insulators 3. Active and passive circuit elements 4. Dependent and independent current and voltage sources

II. Electrical measuring instruments 1. Introduction; type of measuring instruments 2. Deflecting controlling & damping torque 3. D.C. PMMC instruments, shunts and multipliers 4. Moving iron ammeters and voltmeter 5. Dynamometers, wattmeter 6. Induction type energy meter

III. AC fundamentals 1. Generation of single phase and three phase alternating emf 2. Relationship between frequency, speed and number of poles 3. RMS, average, instantaneous and peak values of sinusoidal waveform 4. Voltages and currents in star and delta circuits 5. Inductive reactance and impedance of RL load 6. Phasor representation of alternating quantity 7. Active, reactive and apparent powers, power factor and power triangle 8. Working principle of a transformer

IV. Inductance in a DC circuit 1. Inductive and non-inductive circuit

30

2. Inductance of air-cored & iron-cored coil 3. Growth and decay of current in LR circuit 4. Energy storage 5. Mutual inductance and coupling co-efficient 6. Series circuits, parallel networks 7. Kirchhoff’s laws 8. Power and energy 9. Resistivity, temperature co-efficient of resistance

V. Capacitance and capacitors 1. Hydraulics analogy, capacitance 2. Charging and discharging 3. Relative permittivity dielectric strength

VI. Electromagnetism & magnetic circuits 1. Magnetic field and flux due to and electric current, solenoid 2. Force on current carrying conductor 3. Magnitude and direction of induced electromotive force (EMF) Magneto motive force, field

strength and reluctance 4. Comparison of electric and magnetic circuits 5. Determination of B/H characteristic

VII. Semiconductor theory

1. Forces, fields and energy, conduction in metals 2. Intrinsic semiconductor, extrinsic semiconductor 3. Variations in the properties of silicon 4. Energy levels, diffusion

VIII. Diodes and diode application 1. The open circuited PN junction, the biased PN junction, V-I characteristics of a diode 2. Static and dynamic resistance 3. Diode models, drifts and diffusion currents 4. Transition and diffusion capacitance 5. Reverse recovery time, temperature effects 6. Half-wave and full wave rectification 7. RC filters, clippers, clampers 8. AND/OR gates

IX. Special purpose diodes 1. Zener diode characteristics and application 2. Schottky diode, Tunnel diode 3. Photodiode, Light emitting diodes

X. Bipolar junction transistors 1. Transistor construction, operation and characteristics 2. Transistor amplifying action, common emitter 3. Collector and base configurations 4. Power ratings and data sheets 5. Energy view point, variation in current gain

31

XI. Field Effect transistors 1. General description of FET 2. Construction and characteristics of JFET 3. JFET transfer characteristics, JFET parameters 4. MOSFET construction and characteristics

XII. BJT Biasing circuits and small signal analysis 1. DC Load line and operating point 2. Fixed bias, emitter feedback bias 3. Collector feedback bias, collector emitter feedback bias 4. Voltage divider bias, two supply emitter bias 5. Design of DC bias circuits 6. Bias stabilization, transistor as a switch 7. Common emitter amplifier (fixed-bias, voltage divider bias and emitter feedback bias

configuration) 8. Emitter follower, common base amplifiers 9. Collector DC feedback and differential amplifier 10. Collector feedback configuration 11. Loading effects, hybrid and re models, amplifier design

XIII. FET biasing circuit & FET small signal analysis a. Fixed bias, self bias, voltage divider bias b. Enhancement, MOSFET bias circuits c. Bias circuits, design of bias circuits d. JFET analog switch e. JFET/Depletion MOSFET small signal model f. Common source, common drain and common gate amplifiers g. Loading effects, design of FET amplifier circuits h. High frequency effects-Miller capacitance


1. Verification of Kirchhoff’s laws and Measurement of current voltage, frequency and power 2. Determination of impedance and its components 3. Measurement of frequency response and bandwidth of a CF amplifier 4. Characteristics of OP-Amps, inverting & non inverting amplifiers 5. Characteristics of OP-Amp integrators and differentiator 6. Characteristics of digital logic gates 7. Studies Flip-Flops, shift registers and counters 8. Three phase power measurements 9. Electromagnetic relays and solenoids 10. Calibration of energy meter with watt meter, no loads and open circuit 11. Test of a transformer, efficiency of transformer 12. Phasor diagrams of single phase circuits 13. Pulse and frequency response of R-C and C-R circuits 14. Half wave and full wave rectifiers 15. Rectification with capacitor filters and Zener diodes

32

Textbook & Materials: Different chapters from the following reference list will be used as the texts

References:

1. Therja, B. L., “Electrical Technology”, S. Chand publication 2. Soni and Gupta., “ Introduction to Electrical Network Theory”, Dhanpat Rai Publisher 3. Gupta, J. B. (2002), “Fundamentals of Electrical & Electronics”, S.K. Kataria and Sons. Dehli. 4. Tiwari, H. P. (2002), “Electrical & Electronics Engineering”, College Book Centre, Jaipur. 5. Millman and Halkias., “Integrated electronics”, Mc Graw Hill. 6. Cooper, W. D., “Electronics Instrumentation and Measurement”, PHI 7. Gupta, M. L., “Electrical Engineering Materials”. 8. Malvino., “Principles of Electronics”. 9. Ryder, J. D., “Electronics Fundamentals”.

Grading Method:


(40%) and Field lab/assignments (30%). Open book/ Closed book examinations are usually given both in the Mid-

semester and final exams.

Instructor: Dr. Mongkol Ekpanyapong

33

Year 3-Semester I

BS301 Food, Nutrition and Wellness 3 (3-0) Semester 5 Rationale: With unequal distribution of food, diseases due to hunger and unhealthy life style have reached near epidemic levels. Childhood malnutrition is directly related to diseases. Globally, massive efforts are being carried out to fight diseases due to improper nutrition. This requires scientists and engineers to have an understanding of nutritional science, major nutrients, human physiology and processing effects on nutrients. Catalogue Description: The food pyramid, major classes of nutrients, anti-nutrients, healthy diets, diseases and malnutrition, functional foods, artificial additives, achievements against malnutrition. Pre-Requisites: None Course outline: I. History of nutrition science

1. The food pyramid 2. Diet and disease 3. Malnutrition, hunger and obesity 4. Metabolism and physiology 5. Metabolic pathways and their response to diet 6. Anti-nutrients 7. Role of intestinal bacteria

II. Nutrients

1. Definition and classes of nutrients 2. Water 3. Carbohydrates 4. Fats 5. Dietary fibers 6. Proteins 7. Vitamins and minerals

III. Nutrition and wellness

1. Age and gender specific nutritional needs 2. Healthy diets 3. Nutrition and preventive medicine 4. Nutraceuticals 5. Sports nutrition

IV. Malnutrition

1. Childhood malnutrition 2. Illness due to improper nutrition

34

3. Exploring evolution and bioinformatics

V. Processed foods 1. Loss of nutrients during processing 2. Strategies to retain nutrients 3. Artificial food additives 4. Labeling issues

VI. Applications and case studies

1. Achievements in the field of human nutrition 2. Magnesium, iron and iodine deficiencies and counter strategies

Laboratory Sessions: None Textbook & Materials: J. S. Garrow, Ann Ralph, William Philip Trehearne James: Human Nutrition and Dietetics, 2000, Elsevier Health

Sciences

References: Michael J. Gibney , Hester H. Vorster and Frans J. Kok (Eds.) Introduction to Human Nutrition, 2002, The Nutrition Society Textbook

Grading method: 10% for quizzes, 40% mid-semester exam, 40% final exam and 10% class participation. Relative grading system will be used. Instructor: Dr. Anil K. Anal

35

BS302 Food Science and Technology 3 (3-0) Semester 5 Rationale: The food industry is one of the largest industries in the world, and it heavily relies on continuous research and development of new food products, technologies and operations. Food science and its technological aspects are drawn from various fields such as biology, chemical engineering, bio-chemistry and material sciences. In order to better understand food properties and underlying processes, this course aims at systemic learning of this highly extensive discipline. Catalogue Description: Introduction to food science; food deterioration; fundamentals of food processing and preservation; conversion/changes food properties during processing; quality control and assessment; food packaging Pre-Requisites: None Course outline: I. Introduction to food science discipline

1. Technological aspects 2. Food resources and demand 3. Role of food science, technology and engineering 4. Industrial applications 5. Unit operations in food processing

II. Food deterioration 1. Causes and modes of food deterioration 2. Effects of deterioration on food composition 3. Strategies of preservation

III. Fundamentals of food processing and preservations

1. Chemical preservation 2. Fermentation 3. Thermal and non-thermal processing 4. Sterilization, pasteurization and blanching 5. Chilling and freezing 6. Dehydration 7. Irradiation 8. Microwave and dielectric heating

IV. Conversion/changes in food properties during processing

1. Processing effects on major nutrients 2. Processing effects on minerals and vitamins 3. Processing effect s on functional components of food 4. Techniques for retaining nutritional quality

V. Quality control and assessment

36

1. Subjective vs. objective quality assessment 2. Sensory evaluation 3. Instrumental measurement of food apparent quality 4. Chemical characterization of quality 5. Microbial quality assessment

VI. Food packaging

1. Functions and types of food packaging 2. Packaging materials and barrier properties 3. Advances in packaging technology 4. Biodegradable packaging

Laboratory Sessions: None Textbook & Materials: Dennis R. Heldman, Richard W. Hartel: Principles of Food Processing, 1999. Aspen Publishers References : R Paul Singh, R. Paul Singh, Dennis R. Heldman: Introduction to Food Engineering, 4th edition, 2009, Academic press

Grading method: 10% Quizzes, 40% mid-semester exam, 40% final exam and 10% class participation. Relative grading system will be used. Instructor: Dr. Anil K Anal

37

BS303 Crop, Livestock and Fish Production Systems 4(3-1) Semester 5 Rationale: The course provides an overview of the components and levels of crop, livestock and fish production systems. It emphasizes greater knowledge about the interaction between different agricultural subsystems and other land use systems, as well as their natural and social systems to understand overall agricultural farming operation well. It underscores a holistic systems approach as a prerequisite for consideration of the contribution of agriculture to sustainable development. It reviews the wide range of crop, livestock and fish production systems in Asia with an assessment of the constraints to, and the potential for, their expansion. It looks at key issues of sustainability and the impact of resource limitations on farmer decision making and productivity. Catalogue Description:

Role of food production systems; sustainable agriculture; systems approach and its application in Agricultural Development; general concepts of livestock management; range livestock management; dairy farming; and principles of meat production; fish production systems; aquaculture production concepts; aquaculture seed and feed production; Water quality and aquatic animal health management; food production business planning; and ccurrent Issues and potential of agriculture in Asian countries.

Pre-Requisites: None.

Course outline:

I. Role of food production systems 1. Population, food and nutrition 2. Poverty alleviation and economic development

II. Sustainable agriculture (include crops, livestock and fish sub-systems)

1. Introduction and definition of sustainable agriculture 2. Goals of sustainable agriculture 3. Elements of sustainability 4. The factors influencing sustainability 5. Types of sustainability and approaches 6. Causes of success and failures and remedies

III. Systems approach and its application in agricultural development

1. Definition, concept and determinants of farming systems 2. Limited resources farming systems 3. Crop systems 4. Livestock and fish systems 5. Integrated systems 6. Integration among the physical, biological, economic and social determinants of farming systems

IV. General concepts of livestock management 1. Domestication of livestock and poultry production 2. Types and breeds of farm animals and poultry birds

38

3. General management practices

Feeding management

Care of young and stud stock 4. Housing, farm sanitation and waste disposal 5. Environmental issues and animal production 6. Transportation and welfare of farm animals 7. Effects of climate on animal and poultry health

V. Range livestock management

1. Introduction to ranges 2. Vegetation manipulation for improved livestock production 3. Range and cultivated grasses/pasture, trees and shrubs as animal feed; grazing management stems

and supplementary feeding 4. Crop-livestock interactions in mixed farming systems 5. Management of livestock during drought 6. Effects of climate on animals, poultry and vegetation.

VI. Dairy farming

1. Dairy animals and principles of profitable dairy farming 2. General management practices; care and management of calves, young stock, pregnant and

lactating animals 3. Feeding dairy animals 4. Housing and farm sanitation and farm records 5. Waste disposal 6. Rules for proper milking of dairy animals 7. Marketing of milk and milk products 8. Common ailments of dairy animals

VII. Principles of meat production

1. Scope and importance of meat production - meat terminology 2. Important meat and dual purpose breeds 3. Breeding, feeding and reproductive management in meat production systems (veal, sheep, goat and

dairy beef, and poultry meat) 4. Feed additives for enhanced growth and fattening; growth rate and fattening potential of cow,

buffalo, pig, and male sheep and goats and poultry birds 5. Modern slaughterhouses 6. Waste disposal

VIII. Fish production systems

1. World fish supply and role of aquaculture in fish supply 2. History and current status of aquaculture 3. Various species cultured under aquaculture in Asia

IX. Aquaculture production concepts

1. Biological and environmental requirements of aquatic animals and plants 2. Aquaculture environment management principles 3. Type of production systems – hatchery and grow-out systems; pond; cages; pens; recirculation

systems, raceways etc. 4. Site preparation and species selection concepts/ facility construction – ponds, cages etc.

39

X. Water quality and aquatic animal health management in aquaculture 1. Water quality requirement of aquatic animals 2. Aquaculture water quality monitoring and management – DO, pH, ammonia, nitrite, nitrate,

phosphorous 3. Water budgets and aquaculture effluent management 4. Aquatic pathogens – Bacteria, fungi and virus and diseases 5. Disease prevention and management

XI. Aquaculture seed and feed production

1. Reproductive biology of aquatic animals 2. Aquatic animal seed production principles 3. Basic nutritional concepts and nutrient requirement of aquatic animals 4. Feed production and feed economics

XII. Food production and business planning

1. Production planning 2. Traceability and record keeping 3. Selected case studies (crop, livestock and fish)

XIII. Current issues and potential of agriculture in asian countries

1. Agricultural land and inputs 2. Food and other crops 3. Livestock and fisheries


1. Preparation of cropping pattern/scheme to suit irrigated production systems 2. Preparation of cropping pattern/scheme to suit rainfed production systems 3. Identification of the potential of the environment, problems and constraints in specific cropping location 4. Use of available data for development of cropping systems 5. Preparation of project proposal for land development 6. Management practices to prevent environmental deterioration for sustainable agriculture 7. Methods of evaluation of cropping systems and patterns 8. Gross anatomy of fish and dissections/ gut analysis 9. Proximate body composition of fish 10. Hatchery practices of selected species 11. Feed analysis 12. Water quality analysis 13. Field trips – crop-livestock-fish production systems Textbook & Materials: selected chapters from the following reference books

References:

1. C.R.W. Spedding: An Introduction to Agricultural Systems, Elsevier Applied Science, 1988.

2. W.C. Beets: Raising and Sustaining Productivity of Small-holder Farming Systems in the Tropics, AGBE

Publishing, 1990.

3. K. Wilson and G.E.B. Morren: Systems Approach for Improvement of Agriculture and Resource

Management, Macmillan Publishing, 1990.

4. C.A. Edward et al.: Sustainable Agricultural Systems, Soil and Water Conservation Society, USA, 1990.

40

5. James R. Gillepse, 2004 Modern Livestock and Poultry Production. Delmar Learning; 5 Cliffton Drive, New York, USA

6. Banerjee, G.C. 1998. A Textbook of Animal Husbandry. Oxford and IBH Publishing Co., New Delhi, India. 7. Steele, M. 1996. Goats. McMillan Education Ltd., London. 8. Ensminger, M.E. and R.O. Parker. 1986. Sheep and Goat Science. Interestate Printers and Publishers Inc.

Danville, Illinois, USA. 9. Thomas, C.K. and N.S.R. Sastry. 1991. Dairy Bovine Production. Kalyani Pub. New Dehli, India. 10. Schmidt, G.H., L.D. Van Vlek and M.F. Hutjens. 1988. Principles of Dairy Science. Prentice Hall Inc.,

Englewood Cliffs, New Jersey, USA. 11. Holechek, J. L., R.D. Piper and C.H. Herbel. 1989. Range Management; Principles and Prentice Hall, Inc.

Englewood, Cliffs NJ. 12. Stickney, R.R (2005) Aquaculture: An Introductory Text, Cabi Publishing

13. Pillay, T.V.R and M.N Kutty (2005) Aquaculture Principles and Practices, Fishing New Books

14. The Diversity of Fishes: Biology, Evolution, and Ecology by Gene Helfman, Bruce B. Collette, Douglas E. Facey and Brian W. Bowen (2009)

Grading:


(40%) and short assignments/lab exercise (30%). Both Mid-semester and final exams are closed book.

Instructors: Dr. Avishek Datta/ Dr. Anil K Anal/ Dr. Amararatne Yakupitiyage

41

BS304 Biochemistry 3(3-0) Semester 5 Rationale: This introductory course of Biochemistry covers the four major classes of biological molecules: proteins, carbohydrates, lipids, and nucleic acids. Students examine the chemical structures and functions of proteins, lipids, carbohydrates and nucleic acids and their metabolic pathways from thermodynamic and regulatory perspectives. This course provides the linkage between the inanimate world of chemistry and the living world of biology. Catalogue description: Molecular basis of life; water; protein structure; protein function; lipids; carbohydrates; nucleotides and nucleic acids. Pre-Requisites: UG109; BS203

Course outline:

I. Introduction to molecular basis of life

1. The molecular basis of life 2. Bio-molecules: composition of proteins, carbohydrates and lipids 3. Principles of organization of micro and macro bio-molecules 4. Energy and principles of bioenergetics

II. Water

1. Properties of water 2. Non-covalent interactions 3. Acid/base properties; pH buffering capacity

III. Protein structure

1. Amino acids – structures, nomenclature, chemistry 2. Primary structure – the peptide bond, sequence homology and evolution, sequencing and synthesis 3. Secondary structure – α-helices, β-sheets, turns, Ramachandran plot, structure prediction 4. Three-dimensional structure of proteins. 5. Methods for protein structure determination: X-ray, NMR, homology modeling 6. Tertiary structure, protein motifs & structure classification 7. Quaternary structure 8. Protein denaturation and folding 9. Methods for purifying and studying proteins

IV. Protein function

1. Protein metabolism 2. Oxygen binding proteins 3. Quantitative analysis of protein 4. Ligand interactions/ cooperativity 5. Enzyme mechanisms – the way enzyme work 6. Enzyme kinetics – Michaelis-Menten equation

42

7. Lineweaver-Burk plots 8. Enzyme inhibition mechanisms 9. Examples of enzymatic reactions

V. Lipids

1. Structure and nomenclature 2. Functions of lipid 3. Polarity (hydrophobic and hydrophilic nature) 4. Biological membranes and transport 5. Lipid metabolism

VI. Carbohydrates

1. Structure and nomenclature 2. Carbohydrate metabolism 3. Glyclolysis and anaerobic metabolism 4. Tricarboxilic acid cycle (TCA) and aerobic metabolism/ Electron Transport Chain 5. Protein and lipid metabolism through TCA 6. Gluconeogenesis

VII. Nucleotides and nucleic acids

1. Necleotide structure 2. Deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) 3. Neocleotide synthesis 4. Genes and Genomes 5. Bioinformatics


Textbook:

Lehninger Principles of Biochemistry, 3rd edition, by David M. Nelson and Michael M. Cox. References 1. David M. Nelson and Michael M. Cox: The Absolute, Ultimate Guide to Lehninger Principles of Biochemistry,

W. H. Freeman; 5th edition (2008) 2. Jeremy M. Berg, John L. Tymoczko, Lubert Stryer : Biochemistry (Stryer’s Biochemistry) Seventh Edition

(2012) 3. Fundamentals of General, Organic, and Biological Chemistry by John McMurry, Mary E. Castellion, David

Stephen Ballantine. Pearson Prentice Hall,\ (2007) Grading method:

10% Quizzes, 40% mid semester exam, 40% final exam and 10% class participation. Relative grading system will

be used.


http://www.google.co.th/search?tbo=p&tbm=bks&q=inauthor:%22John+McMurry%22

http://www.google.co.th/search?tbo=p&tbm=bks&q=inauthor:%22Mary+E.+Castellion%22

http://www.google.co.th/search?tbo=p&tbm=bks&q=inauthor:%22David+Stephen+Ballantine%22

http://www.google.co.th/search?tbo=p&tbm=bks&q=inauthor:%22David+Stephen+Ballantine%22

43

BS306 Bio-system Engineering Applications 3(3 -0) Semester 5

Rationale:

Biological system performance measurement and improvement requires understanding of engineering and

physical sciences for the optimum use of land, environment, agriculture, bio-production process and food chain.


Unit-operation analysis of biological systems; Biomass production; Tissue culture systems; Principles of

biochemical analysis; Soil, land and water conservation; Alternative energy sources (bio-energy); Biological

process instrumentation.


Course outline:

I. Unit-operation analysis of biological systems

1. Mass and energy balance, momentum balance and transfer

2. Biological response to environmental variables

3. Biological kinetics

4. System Representation, analysis and identification

II. Biomass production

1. Microbes of industrial interest

2. Fermentation process, upstream, downstream processing

3. Bio-reactor design, quantification and modeling data

III. Tissue culture systems

1. Plant

2. Animal

3. Mammalian and Insect Culture Systems

4. Secondary Metabolites

IV. Principles of biochemical analysis

1. Applied Chemical Analysis

2. Detection of Enzymatic Conversion

3. DNA Analysis of Biodiversity

4. Residue Analysis

V. Soil, land and water conservation

1. Resource optimization

44

2. Linear and non-linear optimization

3. Feed back control

4. Sensor and ICT application in biological systems

VI. Alternative energy sources (bio-energy)

1. Biofeuls

2. Refining and performance

3. Gasification of biomass

VII. Biological process instrumentation

1. Analog and digital devices 2. Sampling and data acquisition 3. Sensing systems on temperature, pressure and flow 4. Image processing 5. Spectroscopy



1. Ahindra Nag: Biosystems Engineering, McGraw-Hill. 1st edition (2009)

2. Richard S. Figliola and Donald E. Beasley: Theory and Design for Mechanical Measurements, 5th edition

(2010)

References :

1. Biosystems Engineering (Journal) - Elsevier

2. Bioprocess and Biosystems Engineering (Journal) – Springer

3. LabVIEW (National Instruments Virtual Instrumentation Manual) by Peter A. Blume. Prentice Hall,

Grading method:


be used

Instructor: Imran Ahmed/Prof. Athapol Noomhorm

45

B 312 Industrial Microbiology 3(3-1) Semester 5

Rationale:

The course presents the theoretical background required to identify a microorganism, to understand its

biochemical functions, to apply it in controlled fermentation and to assay for microorganisms in food and in soil

quality control.


Overview of Microbiology; Characteristics of microorganisms of industrial importance; Structural Anatomy of Bacteria; Microbial Growth; Energy Conversion in Biology; Microbial Diagnosis; Industrial Fermentation and Analysis.

Pre-requisite: None

Course Outline:

I. Overview of microbiology a. Introduction b. Fermentation Technology c. Applications in Agriculture, medicine and food industries

II. Characteristics of microorganisms of industrial importance

a. Bacteria, Yeasts, Fungi, Algae, Phages b. Molecules of Life: Sugars, Lipids, Protein and Nucleic Acid.

III. Structural anatomy of bacteria

a. Light Microscopic and Ultra-Structure Components b. Structure Outside Cell Wall c. Cell Wall and Cell Membrane d. Cytoplasmic Structures

IV. Microbial growth

a. Essential Conditions and Components for Growth b. Role of Oxygen c. Defined and Complex Media d. Microbial Growth

V. Energy conversion in biology

a. Energy through Controlled Oxidation b. Glucose Metabolism c. Oxidative Phosphorylation d. Photosynthesis e. Modes of Bacterial Growth f. Nitrogen Fixation g. Phosphate Leaching

46

VI. Microbial diagnosis a. Identification of Microorganisms b. Quantification Techniques Based on Enzyme and Nucleic Acid Analysis

VII. Industrial fermentation and analysis

a. Production of Glutamate, Lysine, Citrate, Vinegar, Soy Sauce, Proteases, Penicillin b. Economical Aspects

Laboratory Sessions: 1. Bacterial microscopy 2. Bacterial Staining 3. Bacterial Growth 4. Bacterial Function 5. Fermentation Textbooks: 1. G. J. Tortora, B. R. Funke and C. L. Case: Microbiology, the Benjamin Cummings, 1994. 2. Laboratory Manual (FEBT) Reference Books: 1. D. G. Jones: Exploitation of Microorganisms, Chapman and Hall, London, 1993. 2. J. G. Cappuccino and N. Sherman: Microbiology, A Laboratory Manual, the Benjamin Cumming Publishing

CO. Menlo Park, California, U.S.A., 1996. Grading System: The final grade will be computed from the following constituent parts: assignment (10%), Mid-semester exam (15%), interim exams (15% each), final exam (30%). Instructor: Dr. Anil K Anal

47

Year 3 - Semester II

BS305 Instrumentation & Measurement 3(2-3) Semester 6

Rationale:

This course is designed to provide understating of how to conduct laboratory experimentation as well as the

analysis techniques for interpreting experimental data in areas of basic research and applied product

development. The course provides an overall understanding of the elements and processes, including sources of

errors, involved in obtaining analog measurements and digitally acquiring these measurements.


Introduction to instrumentation; Introduction to Control System; Signal Conditioning Circuits; Measurement Techniques of Physical Parameters; Performance of Instrumentation Systems; Data Acquisition and Processing.


Course Outline:

I. Introduction to Instrumentation 1. Instrumentation system analysis 2. Introduction to general electronic instruments and devices 3. Static and dynamic performance of instruments 4. Measurement system and error analysis

II. Introduction to control system 1. Feedback and feed forward control strategies 2. Transfer function, steady state analysis 3. Laplace and inverse Laplace transforms: mathematical models of physical systems 4. Dynamics of first and second order systems

III. Signal conditioning circuits 1. Diodes application and power supply 2. Potentiometer circuit and Whetstone bridge 3. Transistors and amplifiers 4. Application of OP AMP 5. Digital techniques in Instrumentation

IV. Measurement techniques of physical parameters 1. Measurement of displacement, velocity and acceleration 2. Measurement of temperature, moisture, humidity and radiation 3. Measurement of force and torque 4. Measurement of flow and pressure 5. Measurement of vibration and noise 6. Measurement of systems and error analysis

48

V. Performance of instrumentation systems 1. Analogue instrumentation system 2. Digital instrumentation system 3. Interface techniques of instrumentation system 4. Telemetry, noise and its restriction

VI. Data acquisition and processing 1. Error estimation and evaluation 2. Analysis of experimental data 3. Data acquisition and processing 4. Pneumatic and hydraulic control systems and their application in farm machinery and food

processing industries


1. Calibration of Bourdon pressure gauge 2. Dynamic calibration of different types of thermometers 3. Determination of time constants of thermometers and thermocouples 4. Calibration of differential pressure transducers 5. Calibration of voltmeter and hot wire anemometer 6. Speed measurement using non-contact type sensors 7. Use and calibration of rotameter, pH meter, conductivity meter and viscometer 8. Static calibration of flapper nozzle assembly 9. Calibration of pneumatic P, PI and PID controllers 10. Study and calibration of control valves 11. Cascade control of level and flow/temperature and flow

Textbook & Materials: Selected chapters from the following references will be used as the text

References:

1. Rangan, C. S., Sharma, G. R. and V. S. V. Mani., “Instrumentation Devices and Systems”, Tata McGraw-Hill, New Delhi, 1992.

2. Helfrick, A. D. and W. D. Cooper., “Modern Electroni Instrumentation and Measurement Techniques”, Prentice-Hall, New Jersey, 1990.

3. Satyanarayana Rao, H. V., “ Electrical Measurements and Measuring Instruments”, Khanna Publisher, Delhi, 1997.

4. Histand, M. B. and D. G. Alciatore., “Introduction to Mechatronics and Measurement Systems”, McGraw-Hill, 1998.

Grading Method:


40%) and Field lab/assignments (30%). Open book/ Closed book examinations are usually given both in the Mid-

semester and final exams.

Instructor: Dr. Peeyush Soni

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BS 307 Workshop Techniques and Practices 3(1-2) Semester 6

Rationale:

The purpose of this course is to familiarize students with old and new techniques in the field of bench fitting and

fabrication processes and also in the field of manufacturing and production.


Carpentry and Sawing; Metals and metal working; Forging; Drilling and grinding machines; Welding; Electrical

shop.


Course Outline:

I. Carpentry and sawing 1. Lecture on safety precautions 2. Introduction, demonstration, corrects method of usage, maintenance and re-sharpening of

carpentry and bench fitting tools kinematic diagrams 3. Introduction to type of woods and their defects.

II. Metals and metal working 1. Introduction of metals used in industry and their properties 2. Tool used for metal work and their demonstration 3. Cutting, punching, drilling and bending sheet metal.

III. Forging 1. Introduction and demonstration of forging methods and tools 2. Field Visits for practical aspects.

IV. Drilling and grinding machines

1. Introduction to drilling and grinding machines, their cutting tools, and their upkeep 2. Safety during drilling and grinding.

V. Welding

1. Introduction and demonstration of electric arc and gas welding tools, equipment and their correct method of usage

2. Safety during welding.

VI. Electrical shop 1. Electrical shock and treatment 2. Use and care of electrical tools 3. Types and uses of cables and electrical accessories for house wiring 4. Practice in simple house wiring and testing methods.


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1. To make a step turning job (involving turning, facing, step turning and drilling) 2. To make a lathe adapter (involving turning, facing, step turning, knurling, external threading,

drilling, reaming and tapping) 3. To make a candle holder (involving turning, facing, taper turning and drilling) 4. Forging operation: welding joint preparation. 5. To make a square block (involving facing and flat surfacing operation). 6. To make a hexagonal bolt (involving milling operation) 7. To make a spur gear (involving gear cutting operation)

Textbook & Materials: Selected chapters of following references will be used as the text

References:

1. Thomas, G. H. (1998)., “ Workshop Techniques” edited by William Bennett, TEE Publishing 2. Smith, R. H.(1996)., “ Elements of Machine Work” Industrial Education Book Co. Reprinted by Lindsay

Publications 3. Hall, H., “Metalworker's Data Book” (Workshop Practice). 4. Martine Model and Pattern, “ Machine Tools and Casting” http://www.martinmodel.com/MMPtools.html

Grading Method:

The final grade will be computed from the following constituent parts: Mid-semester exam (20%), final exam (40%) and Field lab/assignments (40%). Open book/ Closed book examinations are usually given both in the Mid-semester and final exams. Instructor: Dr. Peeyush Soni

http://www.martinmodel.com/MMPtools.html

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BS308 Engineering Properties of Bio-materials 3(2 -1) Semester 6

Rationale:

Bio-materials possess complex heterogeneous composition and unique physico-chemical structure which requires careful application of engineering principles. Designing of handling and processing equipment entails hands-on knowledge of chemical and physical properties of biomaterials which lead to higher efficiency in production, handling, storage and conversion of biomaterials. Catalogue Description:

Physico-chemical properties; Mechanical properties; Thermal and electrical and optical properties; Modern

techniques of measuring properties of bio-materials.


Course outline:

I. Physico-chemical properties

1. Structure, composition and morphology of bio-materials

2. Physical characteristics of bio-materials

3. Measurement of shape, size, volume, density, porosity and surface area

4. Bio-chemical characteristics of food and non-food bio-materials

5. Practical applications of physico-chemical properties

II. Mechanical properties

1. Force-deformation relationships

2. Visco-elastic characteristics of solid, semi-solid and liquid bio-materials

3. Flow behavior of powdered materials; frictional properties, coefficients of friction, and angle of

repose

4. Textural profile analysis

5. Aero- and hydro- dynamics of bio-materials

III. Thermal and electrical and optical properties

1. Specific heat, thermal conductivity, thermal diffusivity,

2. Electrical resistance and conductance, dielectric constant

3. Reflectance, transmission and absorbance of incident rays

4. Measurement of color

IV. Modern techniques of measuring properties of bio-materials

1. Differential scanning calorimeter (DSC)

2. Magnetic inspection

3. Ultrasonic pulsed velocity

4. Electronic nose applications

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1. Physical characteristics of food and bio-materials 2. Chemical composition of food and bio-materials 3. Compression testing of bio-materials (F-D plots) 4. Viscosity measurement of liquids and semi-liquids 5. Aero-and hydro-dynamic characterizations 6. Calorimeter usage (heat balance, specific heat and conductivity measurement) 7. Ohmic and microwave heating 8. Use of spectrophotometer, color and whiteness meters 9. Use of non-destructive quality testing apparatus


1. Engineering properties of foods / edited by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta.--3rd ed. (2005) CRC Press Taylor & Francis Group

2. Laboratory manual of measurement of properties, FEBT, AIT

References :

1. Food Properties Handbook, Second Edition, Edited by M . Shafiur Rahman CRC Press 2009 Print

ISBN: 978-0-8493-5005-4, eBook ISBN: 978-1-4200-0309-3

2. Journal of Materials Science and Engineering: Properties, Microstructure and Processing. Elsevier

Inc. ISBN 0921-5093

3. International Journal of Food Properties, Taylor and Francis. ISBN: 1094-2912 (Print), 1532-2386

(Online)

Grading method:

Short tests and Quizzes: 20%, Mid-semester : 40%, Final: 40%

Instructor: Imran Ahmad/ Prof. Athapol Noomhorn

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BS309 Bioprocess Technology 3(2 -1) Semester 6

Rationale:

The course focuses on multidisciplinary approaches for integrative bioprocess design including modifications in

biosystems through metabolic engineering techniques.


Overview of microbiology; Characteristics, structure and anatomy of microorganisms and life molecules; Industrial microbiology; Applications of Modified Enzymes and organisms by Genetic Engineering.


Course outline:

I. Overview of mcrobiology

1. Structure of the Course

2. Contribution of Microbiology to Modern Medicine

3. Concept of Hygiene

4. Fermentation Technology

II. Characteristics, structure and anatomy of microorganisms and life molecules

1. Bacteria, Yeasts, Fungi, Algae

2. Sugars, Lipids, Protein and Nucleic Acid

3. Microbial Growth

4. Energy conversion in a biological system

5. Bio-chemical pathways

III. Industrial microbiology

1. Production of Glutamate, Lysine, Citrate, Vinegar and other commercial products

2. Reactor dynamics, types of reactors and design considerations

3. Choice of process options

4. Process optimization

IV. Applications of modified Enzymes and organisms by genetic engineering

1. Enzyme Engineering

2. Proteonomics

3. Role of RNA and DNA, interesting strains

4. Detection Genetically modified organisms in food materials


1. Culturing and isolation of microorganisms 2. Identification of fungi, bacteria and yeast

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3. Quantitative plating method 4. Bacterial growth on differential media 5. Use of bioreactors 6. Analytical chemistry (lipids, proteins, starch, glucose analysis) 7. Instrumentation in bio-analysis 8. Polymerase Chain Reaction (PCR) familiarization


1. P. Doran: Bioprocess Engineering Principles, 1st Edition 1995,. Academic Press. ISBN: 9780122208560 References :

1. Bioprocess and Biosystems Engineering. Springer. ISSN: 1615-7591 (Print) 1615-7605 (Online)

Grading method:


be used

Instructor: Dr. Anil K. Anal

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BS310 Food Process Engineering 3(3-0) Semester 6

Rationale: The objective of this course is to discuss the theory behind the main methods of conversion and preservation of food and biomaterials used in today’s industry in terms of the principles involved, and the equipment used. Catalogue Description: Basic principle; Fluid flow theory and applications; Heat transfer; Drying and Evaporation; Separation, mixing and size reduction. Pre-Requisites: None Course outline:

I. Basic principle 1. Material balance 2. Energy balance 3. Unit conversion

II. Fluid flow theory and applications

1. Fluid statics 2. Fluid dynamics 3. Viscosity 4. Streamline and turbulent flow 5. Energy losses 6. Measurement of pressure and flow 7. Pumps and fans

III. Heat transfer

1. Heat conduction 2. Surface heat transfer 3. Unsteady state heat transfer 4. Overall heat transfer coefficient 5. Radiant and convective heat transfer 6. Natural and forced convection 7. Heat Exchangers 8. Applications: Thermal and freezing processes

IV. Drying and evaporation

1. Mass transfer 2. Psychrometery 3. Equilibrium moisture content (EMC) 4. Conductive and convective drying 5. Drying equipment 6. Heat transfer in evaporation 7. Evaporation equipment

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V. Separation, mixing and size reduction 1. Terminal velocity of a particle in air and liquid 2. Extraction, centrifugation, sedimentation, filtration and sieving 3. Grinding, cutting and emulsification 4. Mixtures, mixing equipment 5. Applications of juice processing, dough kneading, vitamin blending

Laboratory Sessions: None Textbook & Materials:

1. Singh, R.P. and D.R. Heldman. 2009. Introduction to Food Engineering, Fourth Edition, Elsevier Publishing, London

References :

1. Food Processing Handbook. Edited by James G. Brennan, Wiley-VCH 2006. ISBN 978-3-527-30719-7 2. Journal of Food Processing and Preservation, Wiley. ISSN: 0145-8892 Online ISSN: 1745-4549

Grading method: 10% Quizzes, 40% Mid-semester exam, 40% final exam and 10% class participation. Relative grading system will be used Instructor: Prof. Athapol Noomhorm

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BS 311 Food Analyses and Quality Assurance 3(3-0) Semester 6

Rationale:

The application of proper methods, suitable for analysis of different matrixes with the required method of detection, is crucial for food quality and safety control during production and marketing. While traditional methods are still used, most analysis now involves the use of increasingly sophisticated instruments. Catalogue Description:

Labeling requirement, rules and regulations; Precision and accuracy of assessment; Moisture Content

Determination; Determination of Fat content and characterization; Determination of Carbohydrates;

Determination of proteins; Determinations micronutrients and trace elements; Instrumentation.

Pre-Requisites:

Course outline:

I. Labeling requirement, rules and regulations

1. Displaying nutritional information on package

2. Safety information

3. Shelf life determination of whole foods

4. Shelf life determination of a product of mixed ingredients

II. Precision and accuracy of assessment

1. Calibration, Precision, accuracy of a measuring instrument

2. Reproducibility and allowable quality limit

3. Criterion of determining quality level

III. Moisture content determination

1. Conventional methods (Oven method, chemical methods etc.)

2. Modern techniques (IR, NIR, Microwave etc.)

3. Water activity (aw)

4. Applications of aw in foods

IV. Determination of fat content and characterization

1. Methods of determination(Soxhelt, Goldfish, Babcock)

2. Chemical indices of fat (Sponificaton, Iodine value, FFA, peroxide values)

V. Determination of carbohydrates

1. Total carbohydrates (Phenol-sulfuric acid method)

2. Starch analysis

3. Determination of glucose content

VI. Determination of proteins

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1. Direct and indirect methods of determination

2. Extraction, quantification and electrophoresis

3. Immunoassay

VII. Determinations micronutrients and trace elements

1. Vitamin C

2. Calcium

3. Sodium and potassium

VIII. Instrumentation

1. Thin layer chromatography

2. Gas chromatography

3. High performance liquid chromatography

4. Atomic absorption spectrophotometry



1. Nielsen, S. Suzanne: Food Analysis , 4th ed. 2010, ISBN 978-1-4419-1477-4. Springer Inc.

References :

1. Nielsen, S. Suzanne: Food Analysis Laboratory Manual, 2nd ed. 2010, ISBN 978-1-4419-1462-0. Springer Inc.

2. Handbook of Food Analysis Instruments, (Ed. Semih Otles), CRC Press 2008. ISBN: 978-1-4200-4566-6 Grading method:

10% Quizzes, 40% midterm exam, 40% final exam and 10% class participation. Relative grading system will be

used.

Instructor: Dr. Anil K. Anal/ Imran Ahmed

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Year 4 – Semester I

BS 401 Bio-energy Systems 3(3-0) Semester 7 Rationale: Bio-energy is one of the most important sources of energy in the developing countries, and provides about 11% of the world's energy. This course introduces students to a range of bio-energy sources as well as bio-energy conversion technologies. Catalog Description: Introduction and characterization of biomass fuels; Pyrolysis; Gasification; Combustion; Biogas Production; Biofuel; Densification; Bio-refinery. Pre-requisites: None Course Outline: I. Introduction and characterization of biomass fuels

1. Introduction of biomass and bio- energy 2. Bio energy resources and classification 3. Availability and estimation of bio-energy resources 4. Biomass characterization: composition, ultimate and proximate analyses and heating value

II. Pyrolysis 1. Slow pyrolysis 2. Fast pyrolysis 3. Charcoal production 4. Torrefaction

III. Gasification

1. Fixed bed gasification 2. Fluidized bed gasification 3. Tar production and destruction

IV. Combustion

1. Combustion 2. Co-firing 3. Cogeneration 4. Combustion devices – cook stoves, boilers etc.

V. Biogas Production

1. Types of substrates 2. Digester design 3. Operational problems 4. Kinetic considerations and applications

VI. Biofuel 1. Biodisesel: raw materials , characteristics, production and applications

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2. Bioethanol: raw materials, characteristics, production and applications

VII. Densification 1. Types of densification devices 2. Properties of densified fuels 3. Application of densified fuels

VIII. Bio-refinery

1. Introduction 2. Potential applications 3. Advantages and disadvantages

Laboratory Sessions: 1. Laboratory experiments:

1.1 Proximate analysis 1.2 Carbonization 1.3 Densification 1.4 Stove testing

2. Analysis of selected bio-energy systems 3. Field visits Textbook: Selected chapters from the following references will be used as the text Reference Books: 1. Ralph E H Sims. The Brilliance of Bioenergy in Business and in Practice. James and James Ltd. London. 2002. 2. Prabir Basu. Biomass Gasification and Pyrolysis: Practical Design and Theory. Elsevier Inc. Oxford, UK. 2010. 3. The German Solar Energy Society. Planning and installing Bioenergy Systems: a guide for installers, architects

and engineers. James and James Ltd. London. 2005. 4. Ayhan Demirbas and Fatih Demirbas. Algae Energy. Algae as a new source of biodiesel. Springer, London.

2010. 5. Solid biofuels for energy: a lower greenhouse gas alternative. Edited by Panagiotis Grammelis. Springer,

London. 2011. 6. C. Y. WereKo - Brobby and E. B. Hagan: Biomass Conversion and Technology, John Wiley and Sons, 1996. 7. S.C. Bhattacharya and P. Abdul Salam, Biomass energy in developing countries, RERIC, AIT, 2006. 8. T. B. Yohansson, H. Kelly, A. K. N. Reddy, and R.H. Williams (eds.): Renewable Energy Sources for Electricity

and Fuels, Island press, Washington, D.C., 1993. 9. T. B. Reed: Biomass Gasification, Noyes Data Corporation, 1981. Journals and Magazines: 1. Energy Sources 2. Biomass and Bioenergy 3. Renewable and Sustainable Energy Reviews Grading System: The Final grade will be computed according to the following weight distribution: Mid-semester exam (30%), laboratory/assignments (20%), and final exam (50%). Closed book is used for both Mid-semester and final exams.

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Instructor: Dr. P. Abdul Salam BS402 Bio-separation Processes 3(3-0) Semester 7 Rationale: The separation and purification of biomolecules from bio-chemical mixtures is frequently conducted for analytical or preparative purposes. Being an expensive process, separation costs often determine the final costs of most biotechnological products and hence its understanding is of great importance in determining the feasibility of a process. This course provides the basic knowledge on analysis and design of process-scale recovery, isolation and purification of desired bio-products. Catalog Description: Extraction; Adsorption; Ion-exchange; Membrane Processes; Precipitation; Crystallization; Analytical Methodologies. Pre-requisite: BS309 Bioprocess Technology Course Outline: I. Introduction to bio-separation

1. Bio-products of interest 2. Cell harvesting and disruption

II. Extraction

1. Leaching 2. Liquid-liquid extraction 3. Supercritical extraction 4. Extraction of biopolymer 5. Aqueous two phase systems 6. Reactive processes and liquid membranes

III. Adsorption

1. The chemistry of adsorption 2. Batch adsorption 3. Adsorption in a continuous stirred tank system 4. Adsorption in fixed bed systems

IV. Ion - Exchange

1. Recovery of antibiotics 2. Recovery of protein

V. Membrane Processes

1. Basic models 2. Ultrafiltration 3. Reverse osmosis

VI. Precipitation

1. Precipitation with a nonsolvent

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2. Precipitation with salts 3. Precipitation with temperature 4. Large Scale precipitation

VII. Crystallization

1. Basic concepts 2. Crystal Size Distribution 3. Batch Crystallization 4. Recrystallization

VIII. Analytical methodologies

1. Analysis of biological activity 2. Capillary electrophoresis 3. Immunoassays 4. GC 5. HPLC

Laboratory Session: None Textbooks:

1. Roger G. Harrison et al., Bioseparation Science and Engineering. Oxford Press 2002. ISBN0-19-512340-9 Reference Books:

1. S. Ahuja (ed.), Handbook of Bioseparations, Vol.I and II, Academic Press, 2000. 2. M. R. Ladisch: Bioseparations Engineering: Principles, Practise and Economics, Wiley Publishers, 2001.

Grading System: The Final grade will be based on the following weight distribution: Mid-semester exam (40%), final exam (50%) and assignment (10%). Closed book examinations are used for both Mid-semester and final exams. Instructor: Dr.Anil K Anal/ Imran Ahmed

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BS403 Advance Molecular Biology 3(2-1) Semester 7

Rationale: The aim of this course is to give students an overview of some of advanced concepts in cell and molecular

biology. Emphasis will be given to theoretical understanding and their application of that understanding in a

laboratory set-up.


Introduction to cell and molecular biology; The chemical basis of life; Metabolism and metabolic energy; Plasma membrane; Techniques in cell and molecular biology. Pre-requisite: BS202 Genetics, BS304 Bio-chemistry

Course Outline:

I. Introduction to cell and molecular biology 1. Properties of cells 2. Types of cells- prokaryotic and eukaryotic cells 3. Origin of cells and the debate of evolution

II. The chemical basis of life 1. Life based in water; reactions in water 2. Chemical bonds 3. Acids, bases and buffers 4. The basis and types of biological molecules

III. Metabolism and metabolic energy 1. Overview 2. Chemical and electrical energy 3. Enzyme, catalysts dynamics 4. Oxidation-reduction of electrons 5. Photosynthesis

IV. Plasma membrane 1. Function of membrane proteins 2. Intracellular transport 3. Cytoskeleton and cell movement 4. Cell growth and division 5. Signal transmission

V. Techniques in cell and molecular biology 1. Microscopy – types and uses

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2. Cell culture and preparation 3. Isolation and purification of proteins 4. Purification of nucleic acids 5. DNA transfer


Microscopy

Cellular Carbohydrates

Cellular Nucleic Acids

Staining of Chromodomal DNA

Spectrophotometry of DNA and RNA

Electrophoresis of Hemoglobin/Serum Proteins

Chromatography of Photosynthetic Pigments

Textbooks:

1. Cell and Molecular Biology: Concepts and Experiments, 6th Edition Gerald Karp ISBN: 978-0-470-48337-4

2. Laboratory Investigations in Cell and Molecular Biology, 4th Edition Allyn Bregman, ISBN: 978-0-471-20133-5

Reference Books: Selected Papers will be submitted

Grading System: The final grade will be computed from the following constituent parts: assignment (10%), Mid-

semester exams (15%), interim exams (15% each), final exam (30%).

Instructor: Dr. Anil. K Anal/ Imran Ahmed

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BS405 Postharvest Engineering 3(3 -0) Semester 7

Rationale:

Pre and postharvest engineering practices are crucial for minimizing the postharvest losses and ensuring the safety and quality of processed food. This course provides students with advance the scientific knowledge, application of engineering principles, and problem-solving skills in areas of production, processing, handling, storage and distribution of biological resources. Catalogue Description: Postharvest systems; Postharvest system of cereals; Postharvest system of horticultural produce; System designs of postharvest equipments and storage; Quality evaluation and grading. Pre-Requisites: Year 3 Food Engineering courses

Course outline:

I. Introduction to Postharvest Systems

1. Importance of postharvest system

2. Postharvest handling in relation to final product quality

3. Intrinsic and extrinsic factors

4. Food waste vs. losses, types of losses

II. Postharvest system of cereals

1. Physical and Chemical Structure of Cereals: Rice, Wheat, Corn, Soybean

2. Drying and on-farm storage

3. Secondary storage, insect control, transportation

4. Primary processing

5. Milling and value addition

III. Postharvest system of horticultural produce

1. Physiology of respiration

2. Maturity Indices

3. Fruit maturation and development, senescence processes

4. Pre-treatments of horticultural produce

5. Packaging, storage and transportation

IV. System Designs of Postharvest Equipments and Storage

1. Design of handling equipment in relation to product characteristics

2. Flow processes diagram,

3. Computer aided design in postharvest processes

4. Design, construction and management of packinghouse and storage structures

5. Handling system and environment

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V. Quality evaluation and grading

1. Chemical quality indices and evaluation

2. Physical quality evaluation (color, texture)

3. Shelf-life evaluation of fresh produce

4. Non-destructive quality evaluation



1. Postharvest Handling, A Systems Approach (2nd Edition), Florkowski et. Al (Eds) 2009. ISBN-13: 978-

0123741127 Academic Press.

References :

1. Post-harvest Pathology, Prusky, Dov; Gullino, Maria Lodovica (Eds.) ISBN 978-1-4020-8929-9. Springer

Inc.

2. Postharvest Biology and Technology- An International Journal, ISSN: 0925-5214, Elsevier.

Grading method:

Short tests and Quizzes: 20%, Mid-semester: 40%, Final: 40%

Instructor: Prof.Athapol Noomhorm

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Year 4 - Semesters II

BS404 Farm Power, Machinery and Renewable Energy Systems 3(2-1) Semester 8 Rationale: The student will learn basic design and working principles of farm equipment and accessory systems. Basic principles of machinery management as applied toward proper machinery use and selection, adjustment in the field will be addressed. Catalogue Description: Introduction; Internal combustion engine; Fuel supply and cooling system of I.C. engine; Lubrication system of I.C. engine; Tillage; Farm Machinery/Equipment; Biomass and Bio-fuels; Solar Energy; Solar Thermal Energy Application; Wind Energy. Pre-Requisites: None Course Outline:

I. Introduction 1. Sources of different farm power: Conventional & non-conventional energy sources in farm,

forms of energy 2. Energy: Asia & World 3. Tractors classification, types, points to be considered in Selection of tractors 4. Estimating the cost of operation of tractor power 5. Study of power transmission system of tractors 6. Engineering intervention for production and productivity 7. Merits and limitations of different power sources 8. Farm mechanization of different operations (power sources)

II. Internal combustion engine

1. Different components and their functions 2. Working principle of four stroke and two stroke cycle engines 3. Diesel and petrol engine 4. IHP, BHP, FHP, DBHP, compression ratio, stroke bore ratio, piston displacement, and

mechanical efficiency 5. Numerical problems on engine performance

III. Fuel supply and cooling system of I.C. engine

1. Types, components and their functions 2. Working principle of forced circulation cooling system 3. Ignition and power transmission system of I.C engine – types,

Components and their functions 4. Working principle of battery ignition system

IV. Lubrication system of I.C. engine

1. Types, purpose, components and their functions

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2. Working principle of forced feed system

V. Tillage 1. Primary and secondary tillage 2. M.B. plough –functions, constructional features, operational adjustments and maintenance 3. Disc plough – functions, constructional details, operational adjustments and maintenance 4. Numerical problems on M.B. plough and disc plough 5. Harrows – types, functions, operation 6. Cultivators – rigid and spring loaded tynes 7. Puddler, cage wheel, rotavators 8. Intercultural implements – hoes and weeders for dry and wetland cultivation

VI. Farm machinery/equipment

1. Sowing equipment - seed cum fertilizer drills – types, functions, types of metering mechanisms, functional components, calibration

2. Paddy transplanters 3. Harvesting equipment – sickles, self propelled reaper and alignment, combines, functions of

combines 4. Plant protection equipment – types of sprayers, constructional features of knapsack

sprayer, hand compression sprayer, foot sprayer, rocker sprayer and power sprayer, care and maintenance of sprayers

5. Dusters – hand rotary and power operated dusters, care and maintenance of dusters 6. Tractor mounted equipments for land development and soil conservation – functions of

bund former, ridger, and leveling blade

VII. Biomass and bio-fuels 1. Sources of Biomass, classification 2. Energy farming 3. Biogas, aerobic & anaerobic respiration 4. Types of biogas plants (specifications, working, applications), Design of biogas plant,

Gasifiers, types and it’s working

VIII. Solar energy 1. Introduction, solar constant 2. Determination of solar time, measurement of solar radiation 3. Solar air collector, solar concentrator 4. Evacuated-tube collector

IX. Solar Thermal energy application

1. Solar water heating system, solar cooker 2. Solar pond, solar crop drying, solar house 3. Solar photovoltaic application: photovoltaic effect, material, module, cell temperature and

its application

X. Wind energy 1. Potential, basis concept of lift and drag 2. Measurement of various types of wind mills and their application

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1. Introduction to various systems of a tractor viz. fuel, lubrication, cooling, electrical, transmission, hydraulic & final drive system

2. Familiarization with tractor controls & learning procedures of tractor starting and stopping 3. Field testing & adjustments of primary & secondary tillage implements 4. Constructional and functional study of different types of seed-drill 5. Calibration of seed drills 6. Study of sprayers & dusters, self-propelled rice transplanter, different types of power operated

reapers and threshers 7. Dismantling and assembling of major engine parts 8. Computer aided design of selected agricultural tools and machineries 9. Study of flat plate and concentrating type of collectors 10. Study of solar cooker, solar water heaters, solar dryer 11. Study of photo voltaic cell, solar pump 12. Study of different radiation measuring instruments 13. Study of windmill and wind pump

Textbook & Materials: Selected chapters from the following references will be used as the text References:

1. Sahay, J. (2006). “Elements of Agricultural Engineering” Standard Publishers and Distributors, New Delhi

2. Michal, A. M. and Ojha, T. P. (2008). “Principles of Agricultural Engineering” Vol. I. Jain Brothers, New Delhi

3. Jain. S. C., “Farm Tractor maintenance and repair” Standard Publisher Distributors. 4. Srivastava, A. K., Goering, C. E. and R. P. Rohrbach. (1993). “Engineering Principles of Agricultural

Machines” American Society Agricultural Engineering, Michigan. 5. Liljedahi, J. B., Carleton, W. M., Turnquist, P. K. and D. W. Smith. (1979). “Tractors and their Power

units” 3rd ED. John Wiley & Sons. 6. Witney, B. (1988). “Choosing and Using Farm Machines” Essex, Eng., Longman. 7. Hunt, D. (1995). “ Farm Power and Machinery Management” Ames, Iowa State University Press 9th

ED. 8. G. N. Tiwari and M. K. Ghosal. “Fundamentals of Renewable Energy Sources” 9. Rai, G. D. “Solar Energy Utilization” 10. J. W. Twidell and A. Weir. “Renewable Energy Sources” 11. Sukhatme, S. P. “Solar Energy: Principles of thermal collection and Storage” 12. Rai, G. D. “Non conventional energy sources”

Grading Method: The final grade will be computed from the following constituent parts: Mid-semester exam (20%), final exam (40%) and Field lab/assignments (40%). Open book/ Closed book examinations are usually given both in the Mid-semester and final exams. Instructor: Dr. Peeyush Soni

Course Outlines- Bachelor of Science in Biosystems Engineering

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