501761 FUNDAMENTALS OF FOOD BIOCHEMISTRY 2
Biochemistry of food constituents such as water, lipids, proteins, carbohydrates,
minerals, vitamins, enzymes, tannins, colouring and flavouring components. Milk and
milk products, fruits and vegetables, meat and poultry products, cereals and pulses.
Chemistry and rheology of food-stuffs such as fat globules. Dough systems, syrups,
juices, jams and jellies. Effect of processing on food constituents. Food standards.
501762 FUNDAMENTALS OF FOOD MICROBIOLOGY 2
Introduction and historical development of food microbiology. Food spoilage - sources and prevention by physical and chemical means. Microbiology of food - cereals, meat, poultry, egg, fruits, vegetables, milk, milk products, salt, sugar, etc. Role of microorganisms in fermented foods - bread, malt beverages, wine, vinegar, butter and cheese etc. Microbial enzymes in food processing. Waste water from food industries. Quality control of processed food. Pathogenic bacteria in milk and milk products. Food poisoning and its control.
501763 LAB- FUNDAMENTALS OF FOOD MICROBIOLOGY 1
Microbiological examination of various foods - fruits, vegetables, eggs, meat, milk and milk products. Starter culture - preparation, evaluation and applications. Microbiological analysis of water.
501764 ENGINEERING PRINCIPLES IN FOOD PROCESSING 3
Unit and Dimensions. Material and energy balances, Size reduction and related energy
laws, cleaning, grading, sorting, mixing and material handling. Elementary fluid dynamics
and statics, heat transfer, exchanger and psychrometerics. Principles of thermal processing, pasteurization, sterilization, refrigeration, freezing, evaporation, dehydration and centrifugal separation.
501765 LAB- ENGINEERING PRINCIPLES IN FOOD PROCESSING 1
Temperature and moisture content measurements. Performance characteristics of size reduction, separating, mixing and drying equipment. Study of parallel and counter current heat exchangers. Enthalpy calculations of a vat pasteurizer. Energy auditing and canning operations. Determination of boiling point rise in concentrated solutions. Measurement of water activity of foods
GROUP - VI AGRI-BUSINESS AND EXTESION MANAGEMENT
501766 FINANCIAL AND PROJECT MANAGEMENT 3
Importance, need, scope and functions of finance. Concept of time value of money. Capital budgeting- concept and steps in capital budgeting, appraisal criteria- payback period, average rate of return, net present value, benefit cost ratio and internal rate of return. Working Capital Management- concept, determinants and need for working capital in agribusiness. Introduction, objectives and techniques of inventory management for agribusiness. Introduction to cost of capital and capital structure. Project management- concept, characteristics and types of
projects. Project feasibility- market, technical, financial and economic feasibility. Project risk analysis. Estimating financial requirements of projects and sources of finance.
501767 LAB- FINANCIAL AND PROJECT MANAGEMENT 1
Case studies related to financial management and project management. Visits to agri-business industrial houses. Numerical problems based on capital budgeting. Preparation of project report for various agribusiness ventures.
501768 RETAILING AND SUPPLY CHAIN MANAGEMENT 3
Introduction to retailing- definition, concept and overview. Types of retail institutions related to agri-business. Changing food consumption patterns in India. Store location and site selection. Managing retail operationsprocurement and inventory management. Store design- the exterior, interior, layout and display. Promoting store. Introduction to customer relationship management in retail business. Supply chain management- concept, definition and importance. Elements of physical distribution systems, building and operating supply chains in agribusiness. Role of IT in supply chain management.
501769 MICRO ECONOMIC ANALYSIS 3
Micro Economics: meaning, definition, importance, nature and scope. Theory of consumer behavior: marginal utility analysis and indifference curve analysis. Demand analysis: meaning, definition, derivation of demand curve.Firm and industry: meaning, types, difference between firm and industry, equilibrium conditions, short-run and long-run analysis. Production: meaning, process and factors of production, relationship between production and different factors, production lags. Theory of producer behaviour: production function, costs, optimization of inputs use and product combinations, maximization of returns, specialization and diversification and supply analysis. Product market: meaning, types, assumptions, conditions of perfect and imperfect markets. Equilibrium of a firm and industry, determination of price and output of commodities under different market situations. Factor pricing: meaning, different theories for determination of rent, wages, interest and profit.
501770 MACRO ECONOMIC ANALYSIS 3
Macro Economics: meaning, definition, importance, limitations, scope and integration of micro and macro analysis. Basic macroeconomic concepts. National income: meaning, definition, types, measurement and social accounting. Circular flow of money. Simple Keynesian model of income determination. Shifts in aggregate demand and multiplier. Theories of consumption and investment. Income determination model including money and interest. Monetary policy: meaning, instruments, indicators, lags and effectiveness. Fiscal policy: meaning, definition, different tools and limitations. Wage and employment policies: meaning, need, demand and supply of labour, measures of full employment, relationship between level of employment and output. Inflation and recession: process, causes, types and remedies. Introduction to Indian economy and comparison with other related economies. Significant economic problems in Indian agriculture relating to agricultural production and productivity, credit, marketing, labour and environment.
501771 ADMINISTRATION OF AGRICULTRE EXTENSION PROGRAMMES 2
Contributors to agricultural development - Scientific technology and its dissemination; inputs, finance, marketing, processing of farm produce and conductive policies. Leadership - types and theories Identification and role of key - communicators opinion leaders in dissemination of scientific technology among farmers. Qualities of a good extension worker. Planning and implementation of agricultural extension projects.
501772 COMMUNICATION AND EXTENSION TEACHING METHODS 3
Communication - Concept and importance in Agricultural Extension Elements of Communication process - Sender, Message, Channel, message treatment and receiver and their role in improvement of communication fidelity / effectiveness. Teaching - learning process as applicable in agricultural extension individual group and mass contact extension teaching methods - their choice and use under different field situations. Role of application of computer in production and presentation of audio, visual and audio-visual aids. Cyber extension its role and application.
501773 BEHAVIOUR SKILLS FOR HUMAN RESOURCE DEVELOPMENT 2
Concept of human behaviour. Taxonomy of behavioural domains. Human needs and their hierarchy. Attitude, its characteristics and measurement. Perception and its principles, selectivity in perception. Motivational skills for attitudinal and perceptional changes. Problem-solving skills. Innovativeness in human behaviour, response and resistance to change. Concept of self, Johari’s window model. Defence mechanism. Group dynamics. Group behaviour and conflict management. Decision-making process. Concept of human resource development and human relations. Human interaction, its importance and types. Interpersonal perception and social behaviour.
RURALAGRICULTURALWORK EXPERIENCE 0+20
After the completion of course work, the students of B.Sc. Agri. (Hons.) will receive
training under the compulsory RAWE programme for 20 weeks. The students will attend the
one day orientation each in electives: (a)Crop production; (b) Crop Protection . (c) Horticulture; (d)Plant Breeding, and Genetics (e) Post Harvest Technology and Value addition (f)Agri-business Management. The students will attend three weeks Village Attachment Training. Further, theywill undergo 12 weeks on-campus training in: (a) Bee-keeping; (b) Mushroom cultivation; (c)Plant Clinic Activities(d) Seed/Nursery Production; (e) Food Processing & Preservation; and (f)Biotechnological Tools in Crop Improvement (g) Soil Testing . Students will also attend 4-week off-campus training in different elective-wise activities. During the last week of the training, the students will submit the report whose evaluation will be done by the concerned teachers on the basis of their performance in orientation, village attachment, on and off-campus training.