INSTRUCTIONAL PLAN (for Lectures) - Lovely Professional University

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Feb 12, 2013 (4 years and 9 months ago)

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Lovely Professional University, Phagwara

INSTRUCTIONAL PLAN (for Lectures)

Term:

IV
/08
-
09

Course No.
BTC019
Course

Title:
Food
Biotechnology
L
:
3

T:

0

P:
2

Textbook:
1.

James M. Jay, Modern Food Microbiology, CBS publishers and
distributors, 2
003

Other specific books: 2.

Prescott
et al
., Microbiology, Mc Graw
-
Hill, 2002, ISBN 0
-
07
-
2829052.





3.

Tortora
et al.,

2006

Microbiology, Mc Graw
-
Hill, 2002, ISBN 0
-
0
5
-
2
453433
.


Other readings:


S.

No.

Journal articles as compulsory readings (
C
omplete reference
)

4.


Fehrenbeck and Herring
et al
. (1997). Spread of Dental Infections
.

The Journal of Practical
Hygiene:

pages 13
-
18

5.


J Cleveland, TJ Montville, IF Nes, ML Chikindas

(2001).

Bacteriocins: safe, natural antimicrobials
for food preservatio
n

International Journal of
Food

Microbiology,
Vol 71:1,

Pages 1
-
20

6.


Katherine O’Doherty Jensen

(2004) Safe Food: Bacteria, biotechnology, and bioterrorism

Clin
Invest.
March 15;
113(6)
: 787.

7.


Valentine Cleusix, Christophe Lacroix, Sabine Vollenweider, Ma
rc Duboux, and Gwenaelle Le
Blay (2007)
Inhibitory activity spectrum of reuterin produced by
Lactobacillus reuteri
against
intestinal bacteria.
BMC Microbiol. 2007; 7: 101. Published online 2007 November 12.


Relevant websites:

S.

No.

Web address
(
Exact
page address
)

Salient Features

8.


http://www.foodprocessing
-
technology.com/

Course oriented scientific web
-
link

9.


http://en.wikipedia.org/wiki/Yoghurt"

Course oriented scientific web
-
link

10.


"http://en.wikipedia.org/wiki/Soybean


䍯C牳攠o物en瑥d⁳捩 n瑩f楣⁷

-
汩nk


Detailed

Plan

for Lectures

Plan for 12×L lectures: 6×L for before the MTE, 6×L for after the MTE. Provide for at

least 2×L spill
-
over lecture.

Lecture
No.

Topic

Chapters/ Sections
of Textbook/ other
reference
1

Assignment/
Task to be
assigned t
o
students

3



DOS
4

Pedagogical aid
Demonstration/
case study/
images/
animations etc.
5


Date
Delivered
2

1

Historical background about food
biotechnology

1/Ch
apter
1/
page:

10
-
25


6

1


Animations
from Tortora
et
al.,

2006 (CD)


2

Traditional

fermented food: Meat

1/Chapter 9/page
221
-
227


http://www.britanni
ca.com/EBchecked/t
opic/371756/meat
-

Image
from


:http://www.brita
nnica.com/EBc
hecked/topic/37
1756/meat
-
processing


processing

3

Traditional fermented food: Fish

1/Chapter 9/page
221
-
227


Images from:

"http://en
.wikipe
dia.org/wiki/fish


4

Production of bread

http://en.wikipedia.o
rg/wiki/bread



Animations
from Tortora
et
al.,

2006 (CD)

Images from:

"http://en
.wikipe
dia.org/wiki/brea
d


5

Production of soya bean
products

9




6

Proce
ssing of Tea

"http://en.wikipedia.
org/wiki/tea


Animations
from Tortora
et
al.,

2006 (CD)


7

Processing of coffee

http://en.wikipedia.o
rg/wiki/coffee





8

Processing of cocoa

10/"http://en.wikipe
dia.org/wiki/cocoa




9

Food fermentations: fermented

milk products

2/Chapter 41/ pages
97
7
-
9
78


7

2


Animations
from

http://en
.

wikipedia.org/wi
ki/fermentation


10

Food fermentations: cheese

2/Chapter 41/ pages
9
77
-
9
78

http://en.wikipedia.o
rg/wiki/
cheese
"


Animations
from
http://en.wikipedi
a.org/wiki/chee
se


11

Food fermentations: but
ter

2/Chapter 41/ pages
9
79
-
98
1

http://en.wikipedia.o
rg/wiki/
butter
"




12

Food fermentations: yogurt

2/Chapter 41/ pages
979
-
981


8




13

Alcoholic beverages: beer

2/Chapter 41/ pages
982
-
984

http://en.wikipedia.o
rg/wiki
/beer"




14

Alcoholic beverages: wine

2/Chapter 41/ pages
982
-
984

http://en.wikipedia.o
rg/wiki/wine"


Animations
from Tortora
et
al.,

2006 (CD)


15

Alcoholic beverages: distilled
spirits

2/Chapter 41/ pages
982
-
984

http://en.wikipedia.o
rg/wiki/
whisky
"


Images

from
Tortora
et al.,

2006 (CD)


16

Production of Single Cell
Proteins

1/ Chapter 9/ pages
397
-
400

3




17

SCP: Spirullina

1/ Chapter 9/ pages
397
-
400




18

SCP: Bakers Yeast

1/ Chapter 9/ pages
397
-
400


Images

from
Prescott
et al
.
2002

(CD)



19

SCP: edible fungus mushrooms

1/ Chapter 9/ pages
397
-
400




20

Food processing

2/ Chapter 41/ pages
979
-
981
,


5/ page
1365


5


http://www.foodpro
cessing
-
technology.com/

4


Animations
from
Prescott
et
al
. 2002

(CD)


Images from
http://www.foodp
roces
sing
-
technology.com/


21

Intrinsic factors influencing food
preservation and storage

2/ Chapter 41/ pages
979
-
981


http://www.foodpro
cessing
-
techn
ology.com/




22

Extrinsic factors influencing food
preservation and storage

2/ Chapter 41/ pages
979
-
981


http://www.foodpre
servation
-
technology.com/




23

Factors influencing growth of
micro
-

organisms in foods

http://en.wikipedia.o
rg/wiki/Freeze_dryi
ng




24

food spoilage

1/Chapter 9/ pages
201
-
219 and 221
-
227


6/ pg 65




25

Physical and chemical meth
ods
used for control of food spoilage

2/ Chapter 41/ pages
969
-
972





26

Food borne diseases:
gastroenteritis

2/Chapter 41/ pages
973
-
976

2/Chapter 39/ pages
928
-
929


3

5


Animations
and
Images
from
Tortora
et al.,

2006 (CD)


27

Food borne diseases:
Ca
mphylobacter jejuni

2/Chapter 39/ pages
928
-
929




28

Food borne diseases:
Salmonellosis, Typhoid

2/Chapter 41/ pages
97
4
-
976




29

Food borne diseases:
Shigella

2/Chapter 39/ pages
928
-
929, 932.




30

Food borne diseases:
Vibrio

2/Chapter 41/ pages
974




31

Food borne diseases:
Escherichia coli

2/Chapter 39/ pages
889
-
892




32

Food bor
ne intoxications:
Staphylococcus

2/Chapter 41/ pages
973

6




33

Food borne intoxications:
Clostridium

2/Chapter 41/ pages
973




34

Food borne intoxications:

Bacillus

2/Chapter 41/ pages
973




35

Food borne diseases: hepatitis A

2/Chapter 39/ pages



933
-
936

36

dental infections

2/Chapter 39/ pages
933
-
936


4/pages 13
-
18











Additional material for spill over

(for at least 2XL lectures)






















Notes:

1.
Use S. No. Of the readings above

2.
To be filled in on the date of delivery of lecture

by the instructor

3.

Put assignment number
from Assignment Table (below)
against the lecture in which planned to be
assigned

(by co
-
ordinat
or)

4.

To be filled in on the date of assignment

(by the instructor)

5.

Do not write Lecture, OHP, LCD projector etc.


Details of Assignments Planned:

Assignment
No.

Details

Nature of
Assignment

Expected outcome

1

Summarise various foods used from
traditional

to fermentation methodology

test

will be based on
assignment

Gives in depth knowledge
of the subject

2

Tabulate processing of Milk Product
-
(Cheese) on basis of types and micro

flora

test

will be based on
assignment

Gives in depth knowledge
of the subjec
t

3

Enlist various advantages and
disadvantages production of Single
Cell Proteins

test

will be based on
assignment

Gives in depth knowledge
of the subject

4

Tabulate Food processing
methodologies and factors influencing
microbial growth

test

will be bas
ed on
assignment

Gives in depth knowledge
of the subject

5

Summarise various Food borne
diseases on basis of food intoxication

test

will be based on
assignment

Gives in depth knowledge
of the subject

6

Summarise various Food borne
diseases on basis of fo
od poisoning

test

will be based on
assignment

Gives in depth knowledge
of the subject

7

Term Paper

Individual term
paper

Inculcates technical and
writing





Term paper to be allotted by lecture no.
8
_____

Due date of term paper: 2 wks before the close

of term

Scheme for CA: (out of 100)

Component

F
requency

Marks out of 100

Attendance

Throughout the term

10

Homework based tests/quizes

5

50

Term paper

1

15

Lab performance (only if there is a lab
component

Throughout the term

25

Total


100






Lis
t of suggested topics for term paper

[at least 15]
(Student to spend about 15 hrs on any one specified assignment
)

S.No.

Topic

1


Applications of food biotechnology
-
microbes

2


Applications of food biotechnology
-
plants

3


Applications of food biotechnology
-
animals

4


Traditional fermented foods: Meat

5


Traditional fermented foods: Fish

6


Production of bread

7


Production of soya bean

8


Production of Coffee and cocoa

9


Production of cocoa

10


Tea
-
processing

11


Food fermentations: fermented milk

12


Food fermentati
ons: cheese

13


Food fermentations: butter

14


Food fermentations: yogurt

15


Alcoholic beverages: beer

16


Production of wine

17


Production of distilled spirits

18


Single Cell Protein

19


Production of Spirullina

20


Production of yeast etc as food supplements,

21


edib
le fungus mushrooms

22


Food processing: Intrinsic parameters

23


Food processing Extrinsic parameters

24


Different methods used for food preservation and storage

25


Different methods used for food packaging and storage

26


Growth of microorganisms in foods: fung
us

27


Growth of microorganisms in foods: bacteria

28


Growth of microorganisms in foods: molds

29


food spoilage

30


Spoilage of meat and fish

31


Spoilage of poultry

32


Spoilage of fruits and vegetables

33


control mechanism of food spoilage

34


Role of relative humid
ity in growth of micro
-
organsims

35


Role of temperature in growth of micro
-
organsims

36


Role of pH in growth of micro
-
organsims

37


Production of kefir and villi

38


Role of lactic acid bacteria in food fermentation

39


Role of Therapeutic bacteria in food ferment
ation

40


Role of thermophilic bacteria in food fermentation

41


Role of mesophilic bacteria in food fermentation

42


Use of Anthrax as biological weapon

43


Biohazards related to GMO

44


Role of temperature in growth of micro
-
organsims

45


Role of chemicals in contro
l of micro
-
organsims

46


food
-
borne infections

47


food intoxications

48


Food borne diseases: gastroenteritis

49


diarrhea

50


shigellosis

51


Salmonellosis,

52


hepatitis A

53


typhoid

54


cholera

55


Food borne intoxications: Staphylococcal

56


Bacillus

57


Clostridium perifr
inges

58


Clostridium botulinum

59


Non
-
vibrio cholera

60


dental infections

Instructional plan for Lab component
(Only for courses with lab component as well as the
lecture component)




List of experiments
(Should plan for 12 weeks of teaching: 6 before MTE a
nd 6 after MTE)

Expt.
No.

Title*

Equipment used

1

Staining techniques: Gram staining, negative staining
,
acid fast
staining

Microscope, hot plate

2

Microscopic examination and Endospore staining of
Bacillus
, E. coli etc

Microscope, hot plate

3

Microsco
pic examination of bread mold
-

Rhizopus

Microscope

4

Microscopic examination of

Lactobacillus
,
Streptomyces
from curd

Microscope

5

Use of Temperature and pH to inactivate bacteria

Autoclave, centrifuge, weighing
balance, incubator
, water bath, pH
meter

6

To test antibiotic sensitivity of bacterial strain

Autoclave, centrifuge, weighing
balance, incubator
, refrigerator for
antibiotic discs.

7

To isolate food spoiling microorganisms from
decomposing meat and dairy products

LAF, slides

*Attach for each
experiment, the objectives and the complete list of equipment/ consumables
required

Plan of experiments
:

Fill exp number to be performed by each group on each lab turn

Lab
.
Tur
n

Dat
e

Group 1

Group 2

Group 3

Group 4

Group 5

Gr
ou
p
6

Grou
p
7

Gro
up
8

Group
9

Gro
up
10

1.


-
Gram staining

(G)

N

+ Gram
staining

&

N

Negative
staining

&
-
/+G

-

acid fast
staining

& N

+ acid fast
staining

& N






2.


-

acid fast staining

+ acid fast
staining

-

/+ acid fast
staining

-
Gram staining


+ Gram
stai
ning &







3.


Microscopic
examination of
Bacillus (B)

Microscopic
examination
of
E. coli (E)

+ Endospore
staining , B

-

Endospore
staining, E

Microscopic
examination
of
B & E






4.


-
Endospore
staining, E

+Endospore
staining, B

Microscopic
examin
ation
of
B & E

Microscopic
examination
of
B & E

+/
-

/
-
Endospore
staining,
B &
E






5.


Microscopic
examination of
bread mold
-

Rhizopus

Microscopic
examination of
bread mold
-

Rhizopus

Microscopic
examination
of bread
mold
-

Rhizopus

Microscopic
exami
nation of
bread mold
-

Rhizopus

Microscopic
examination
of bread
mold
-

Rhizopus






6.


Microscopic
Microscopic
Microscopic
Microscopic
Microscopic





examination of

Lactobacillus

examination of

Streptomyces

examination
of

Lactobacillus

examination of

Streptomyces

examination
of

Lactobacillus

7


Microscopic
examination of

Streptomyces

Microscopic
examination of

Lactobacillus

Microscopic
examination
of

Streptomyces

Microscopic
examination of

Lactobacillus

Microscopic
examination
of

Streptomyc
es






8


Tempt

pH

Tempt

pH

Tempt






9


pH

Tempt

pH

Tempt

pH






10


antibiotic
sensitivity
-

Streptomyces

antibiotic
sensitivity
-
Streptococcus

antibiotic
sensitivity
-

Streptomyces

antibiotic
sensitivity
-

Streptococcus

antibiotic
sensitivity
-

Strepto
myces






11












12.












Break
-
up of CA marks for each lab experiment








Proposed Changes from the standard pedagogy for the course:



DR.
LEENA PARIHAR

_____________________



Prepared by (
Instructional Planner: Name, signature & date)







Component

Recommended

Proposed

Conduct/Performance/Execution

20
%


Written Record

a.

Observations

b.

Analysis

c.

Error Analysis

d.

Results and Discussions

50
%


Viva


Voce

30
%


Any other component

0%


Comments of Ho
F
D
(Chief Academic Officer


Signature &

Date

Comments of
Dean of Faculty


Signature & Date

1.

DEMONSTRATION IN BOTH PRACTICAL AND THEORY COURSE USING
WEB
-
LINKS, DEMO
-
KITS, ANIMATIONS ETC

2.

TERM PAPER WILL BE BASED ON REVIEW WRITING OF RESEARCH
PAPERS

3.

SYLLABUS OF BOTH LECTURE AND PRACTICAL COURSE WILL BE
BASED ON

INCULCATING ANALYTICAL AND PRACTICAL SKILLS

Report

(
to

be filled b
y the instructor and submitted

at the end of term

to HoS through HoD
)

Lectures

S.No.

Innovation introduced [New pedagogy, new demonstration, case
study, teaching aid, etc. NOT part of the instructional plan

Topic and lecture number where
introduced








































General Comments of the Instructor about the suitability of IP






Conduct of
Tutorials


Tutorial
N
o.

Date

Topics covered in the
tutorial

Activities
(like quiz, case study, doubt clearing, any other)





















































General Comments of the
lab
Instructor about the suitability of IP or new pedagogy attempted

in labs
:









Syllabus Coverage

Report









_
____________________________



______________________
____________

Signature of Instructor & Date







Signature of HoD & Date

Lovely Professional University, Phagwara

INSTRUCTIONAL PLAN FOR
CORSES WITH ONLY
LABS/WORKSHOPS/CLINICS etc.


Term: ____________

Course No. _________ Course Title: _________________
____________ L: __ T: __ P: _

Textbook: 1.

Other readings:


S.No.

Journal articles as compulsory readings (Complete reference)

2.


3.


4.


5.


Relevant websites:

S.No.

Web address

Salient Features

6.



7.



8.



List of experiments
(Should pla
n for 12 weeks of teaching: 6 before MTE and 6 after MTE)

Expt.
No.

Title
*

Equipment used

1




2




3




4




5




6




7




8




9




10




11




Syllabus coverage
b
y
one week before
MTE





Satisfactory/ Lagging by ____ lectures.


Syllabus coverage
b
y

two week before

E
TE



Satisfactory/ Lagging by ____ lectures.



12




*Attach for each experiment, the objectives and the complete list of equipment/ consumables
required

Plan of experim
ents
:

Fill exp number to be performed by each group on each lab turn

Lab.
Turn

Date

Group
1

Group
2

Group
3

Group
4

Group
5

Group
6

Group
7

Group
8

Group
9

Group
10

1.












2.












3.












4.












5.












6.












7












8












9












10












11












12.












Break
-
up of CA marks for each lab experiment








Proposed Changes from the standard pedagogy for the course:







_______________________



Prepared by (
Instructional Planner: Name, signature & date)









Component

Recommended

Proposed

Conduct/Performance/Execution

20
%


Written Record

a.

Observations

b.

Analysis

c.

Error Analysis

d.

R
esults and Discussions

50
%


Viva


Voce

30
%


Any other component

0%


Comments of Ho
F
D

(Chief Academic Officer



Signature & Date

Comments of
Dea
n of Faculty



Signature & Date

*Attach for ea
ch experiment, the objectives and the complete list of equipment/ consumables required

Report

(
to

be filled by the

lab

instructor and submitted

at the end of term

to HoS through HoD
)

General Comments of the Instructor about the suitability of IP

or new ped
agogy attempted:









________________________________



__________________________________

Signature of Instructor & Date







Signature of HoD & Date