Vivekanandha
College of Arts and Sciences for Women (Autonomous)
'A+' Grade by NAAC || ISO 9001:2015 Certified
DST-FIST & DST-PG CURIE Sponsored
Approved by UGC Act 1956 under Section 2(f)&12(B) and AICTE
Affiliated to Periyar University, Salem
|
| 
|| 
E-CONTENT OF PG & RESEARCH DEPARTMENT OF MICROBIOLOGY
| Subject Code: 18P4AMBE08 Subject Name: Entrepreneurship in Microbiology |
|---|
| UNIT – I : Entrepreneurship: evolution concepts of entrepreneur – entrepreneurship: Definitions-Meaning- characteristics- types of entrepreneurs- qualities- functions of an entrepreneur. Development – need – role of source, talent and spirit – Process of entrepreneurship to socio-economic gains. Starting a business: Forms of ownership - Product selection - licensing procedures. • https://youtu.be/hnBla1FfcLo • https://www.youtube.com/watch?v=nxxUCBAQNHY • https://www.youtube.com/watch?v=Xcsp0486olY • https://www.youtube.com/watch?v=lr4yb4OTvts |
| UNIT – II : Project analysis: Idea generation – sources of idea generation – Trade fairs and Exhibitions-Project identification and selection – classification – project formulation – project appraisal - feasibility analysis- market, production, technical and social. • https://www.youtube.com/watch?v=jSWGG4wtOsE • https://www.youtube.com/watch?v=kixaIURlfJ8 • https://www.youtube.com/watch?v=SPtEGKnagao • https://www.youtube.com/watch?v=P3JudZSi35o • https://www.youtube.com/watch?v=IOn-erkINAo • https://www.youtube.com/watch?v=WI6_snOjlm0 |
| UNIT – III : Institutions and schemes of Government of India. Schemes and Programmes, Department of Science and Technology schemes, nationalized banks- other financial institutions - support for entrepreneurs: APEDA, DIC, TIIC, SISI, NABARD and commercial banks. Entrepreneurial development programmes. • https://www.youtube.com/watch?v=KGAkIQlnkZg • https://www.youtube.com/watch?v=4F0n0B3ZhR8 • https://www.youtube.com/watch?v=o5kFASNYH3M • https://dst.gov.in/video-nbirt-vision-tomorrow • https://www.indiascience.in/videos/wos-a-scheme-by-dst-beneficiaries-e • https://www.youtube.com/watch?v=bQFc7scQ2y8 |
| UNIT – IV : Skills for entrepreneur – communication skills, problem solving skills; Business plan development; Market need – Market research, SWOT analysis,identifying competitors. Financial plan – Financial support for business, business insurance, Marketing – mix-product, distribution, price, promotion and market goal setting. • https://www.youtube.com/watch?v=_uXhbZNmYUA • https://www.youtube.com/watch?v=ALub7aL5RD0 • https://www.youtube.com/watch?v=uZEa9RXRAzI • https://www.youtube.com/watch?v=ZBKWqdAS7nA • https://www.youtube.com/watch?v=t-hzHIXcLxo |
| UNIT – V : Composting of domestic, agricultural and industrial wastes. Vermicomposting, Spirulina and mushroom cultivation (brief account only).Production of teaching kits (plasmid DNA isolation, electrophoresis) and diagnostic kits (Widal test kit and ABO blood grouping kit).Designing and execution of clinical laboratory, quality control lab and research laboratory. • https://www.youtube.com/watch?v=lDn6jP7EiGA • https://www.youtube.com/watch?v=2YLPB52zVX8 • https://www.youtube.com/watch?v=8GiR90xoe0U • https://www.youtube.com/watch?v=8Z0Cmy9WppQ • https://www.youtube.com/watch?v=LqUPHbvPnqg • https://www.youtube.com/watch?v=y0ux7mYJXcs • https://www.youtube.com/watch?v=m1z7RxrjHOc • https://www.youtube.com/watch?v=WZbAfQ58eCw |
| SUBJECT CODE: 18P4AMBE07 SUBJECT NAME: MICROBIAL FUEL CELL TECHNOLOGY AND NANOTECHNOLOGY |
|---|
| UNIT – I : Definition and history. Types of MFC- mediator microbial fuel cell, free microbial fuel cell, microbial electrolysis cell, soil based microbial fuel cell-designing of microbial fuel cell-materials usedfor construction of MFC. • https://www.youtube.com/watch?v=bECIaInLmRw • https://www.youtube.com/watch?v=YAbrNJ3WwuU • https://www.youtube.com/watch?v=g0W4GMvI-MQ • https://www.youtube.com/watch?v=3_jFoA5aUoE |
| UNIT – II : Biochemical and electrochemical perspectives of the anode of a microbial fuel cell- Catabolic pathways involved in energy production from microbes and electron transfer mechanisms. Factors that affect performance of microbial fuel cells and potential remedies. Applications- power generation, biosensor and water treatment. (Glucose Sensor, Lactose Sensor, Methane Sensor, Formic acid Sensor, Ammonia Sensor, Nitrite Sensor, Sulphur Sensor). • https://www.youtube.com/watch?v=Yh3qJSyWyMY • https://www.youtube.com/watch?v=ZotwUJAb8R4 • https://www.youtube.com/watch?v=sXQTEFVDVS4 |
| UNIT – III : History and scope of nanotechnology. Techniques used in nanotechnology: Bottom-up techniques - top down approaches. Methods of nanoparticle synthesis- Physical methods (ball millingand laser ablation)- chemical methods (sol-gel methods and microwave synthesis) – Biological methods (bacteria, fungi and plants). • https://www.youtube.com/watch?v=DPAZknwOBz4 • https://www.youtube.com/watch?v=aJy5_p_LAhQ • https://www.youtube.com/watch?v=Z51R49OOqAA • https://www.youtube.com/watch?v=0md5JdAbj4U |
| UNIT – IV : UV Spectrophotometer, XRD, FTIR, EDAX, SEM, TEM and DLS. Antimicrobial activity of nanoparticles-mechanism of activity. Nanodrug delivery - liposomes, dentrimers, polymeric micelles, nanocapsules, nanotubes- advantages of nanodrug delivery. • https://www.youtube.com/watch?v=8YflxVwm6cE • https://www.youtube.com/watch?v=KfQ4VNpWN4M • https://www.youtube.com/watch?v=_8BNoavI_bQ • https://www.youtube.com/watch?v=tbUx-RaZS7M • https://www.youtube.com/watch?v=XBsiH9_R4hQ |
| UNIT – V : Nanotechnology in agriculture. Nanotechnology in food industry. Nanotechnology in textiles. Environmental risks of nanoparticles. Ethical considerations in the advance of nanotechnology. IPR in nanotechnology. • https://www.youtube.com/watch?v=hdDBvC7kop8 • https://www.youtube.com/watch?v=r0Nwfoevn1M • https://www.youtube.com/watch?v=p_84TMEmwoI |
| SUBJECT CODE: 18U6MBC10 SUBJECT NAME: FOOD AND DAIRY MICROBIOLOGY |
|---|
| UNIT – I : Foods as a substrate for microorganisms – Importance of microorganisms in food - Bacteria, Mold and Yeasts. Sources of food contamination. Factors affecting the Growth - Intrinsic factors - (pH, moisture, oxidation - reduction potential, and nutrient content), extrinsic factors - (temperature, relative humidity, gases and microbial activities) and inhibitory substances. • https://www.youtube.com/watch?v=Stx50CQjt6A • https://www.youtube.com/watch?v=md_NJDDmfAs • https://www.youtube.com/watch?v=eksagPy5tmQ • https://www.youtube.com/watch?v=9HOk8A-j4Es • https://www.youtube.com/watch?v=_8s2FsT9VYY |
| UNIT – II : Microbial spoilage of various foods - General Principles underlying food spoilage and contamination - Spoilage and preservation of vegetables and fruits, meat and eggs, dairy products and sea foods. • https://www.youtube.com/watch?v=Absrge44uJg • https://www.youtube.com/watch?v=sfiaKor6bx8 • https://www.youtube.com/watch?v=CkoOm4Lxmjk • https://www.youtube.com/watch?v=WWGRTSbvef0 • https://www.youtube.com/watch?v=cNvIdbH0IaI |
| UNIT – III : Principles and methods of food preservation – Physical and chemical methods - Physical methods – Asepsis, temperature (low, high, canning, drying), irradiation, hydrostatic pressure, high voltage pulse, microwave processing and aseptic packaging – tetra packing. Chemical methods - salt, sugar, organic acids, SO2, nitrite and nitrates, ethylene oxide, antibiotics and bacteriocins • https://www.youtube.com/watch?v=sE6ABn7qbmY • https://www.youtube.com/watch?v=AMJYn3hgv3o\ • https://www.youtube.com/watch?v=ZXYXZwEokEE • https://www.youtube.com/watch?v=8Yc2zxbHAMs • https://www.youtube.com/watch?v=tf-U6pWerG8 |
| UNIT – VI : Fermented food products - Dairy starter cultures, fermented dairy products- yogurt, acidophilus milk, kumiss, kefir, dahi and cheese. Other fermented foods- dosa, sauerkraut, soy sauce and tampeh. Probiotics - Health benefits, types of microorganisms used, probiotic foods available in market, GRAS (General Regard as Safe). • https://www.youtube.com/watch?v=tZKonCiEqoU • https://www.youtube.com/watch?v=eajOGD9vdkk • https://www.youtube.com/watch?v=GvYkBhnOkyY • https://www.youtube.com/watch?v=vkeHALunHWI • https://www.youtube.com/watch?v=0z47wLZ4-O4 |
| UNIT – V : Food borne diseases and Food sanitation: Food intoxications and food borne diseases. Rapid detection methods of food borne pathogens. Food sanitation and control. • https://www.youtube.com/watch?v=nPok5HurdoU • https://www.youtube.com/watch?v=2QQvhFPZedM • https://www.youtube.com/watch?v=O9vPNjlqHBc |