Name of Faculty : Dr Rajesh Kumar

Discipline : Biotechnology
Semester : B.tech 4th sem
Subject : Bioanalytical Techniques
Lesson Plan : 15 weeks (Jan 2018 to April 2018)

Week Theory
Lecture Topic
Day
1 1 Introduction to Bioanalytical techniques
2 Basic principle and operation of light microscope
3 Introduction and applications of electron microscopes
4 Components of electron microscope and comparison of SEM and TEM
2 1 To learn physical basis of fluorescence and use of fluorescence microscope in
different fields
2 To learn about basic component and operation of atomic force microscope
3 To learn importance and principle of freeze –fracture techniques and specific
staining of organelles or marker enzymes

4 Understanding of theoretical basis of centrifugation and its application in various

fields and types of centrifugation
3 1 Principles and applications of ultracentrifugation techniques
2 To learn about theoretical basis of electrophoresis and its types
3 Principles and applications of isoelectrofocussing and two dimensional
electrophoresis
4 Introduction of chromatography, paper and thin layerchromatography and their
applications
4 1 Understanding the concept of adsorption and partition along with basic principle
behind ion exchange chromatography
2 To understand the concept and importance of reverse phase chromatography
3 Introduction , principle and applications of gel filtration chromatography
4 Principle , applications and advantages of affinity chromatography

5 1 Ist Sessional exam

2
3
4 Understanding of principle, modes and advantages of HPLC
6 1 Introduction of different concepts in spectrophotometry and understanding of Basic
principles and applications of UV/VIS Spectroscopy
2 Basic principle and applications of IR and Raman spectroscopy
3 Introduction and brief description of applications of NMR
4 Basic concepts and applications of ESR and fluorescence spectroscopy
7 1 Brief introduction and applications of LC-MS, MALDI-TOF and ES-MS
2 To understand the basic concept of X-ray diffraction through diffraction by fibrous,
globular protein and molecular crystal
3 Introduction to CD and its applications
4 understanding of basic principle of ORD and its applications
8 1 Basic principle and applications of Differential scanning calorimetry
 2 Basic concepts and applications of titration calorimetry
3 Introduction and importance of radioisotopes techniques
4 Basic concept of radioactivity and characteristics of α β and ϒ rays
9 1 Measurement of radioactivity and brief introduction of instruments used for
measurement
2 use of radioisotopes in research and in other fields
3 and In vivo and in vitro labeling techniques
4 understanding the concepts of double labeling and quenching
10 1 Class test
2 concepts of internal standard , external standard ratio and channel ratio
3 radioactive decay and its importance and
11 1 brief introduction and applications of autoradiography
2 procedure and use of emulsion counting
3 understanding of basic principle of radioimmunoassay
12 1 Procedure and applications of RIA
2 Revision of ist unit
3 Revision of ist unit
13 1 Revision of ist unit
2 Revision of ist unit
3 Revision of 2nd unit
14 1 Revision of 2nd unit
2 Revision of 3rd unit
3 Revision of 3rd unit
15 1 Revision of 4th unit
2 Revision of 4th unit
3 Revision of 4th unit
Name of Faculty : Er. Archit Sharma
Discipline : Biotechnology
Semester : B. Tech 8th sem
Subject : Food Process engineering
Lesson Plan : 15 weeks (Jan2018 to April 2018)

Week Theory
Lecture Topic
Day
1 1 Basic concepts of Food Processing
2 Scope and importance of food processing
3 Properties of food- Physical, thermal, mechanical, sensory
4 Raw material preparation- Cleaning, sorting, grading, peeling
2 1 Heating- Blanching and Pasteurization
2 Freezing- Dehydration
3 Canning- additives
4 Concept of fermentation
3 1 Extrusion cooking- hydrostatic pressure cooking
2 Dielectric heating- micro wave processing
3 Aseptic processing – Infra red radiation processing- Concepts and
equipment used.
4 Revision of First unit and doubt clearing session
4 1 Basic concept of drying in food processing
2 Power point Presentation on Drying processes
3 Concept of Moisture.
4 Assignment topic
5 1 Methods of determination- direct and indirect methods.
2 Equilibrium moisture content
3 Hysterises effect
4 MCQ based Class Test
6 1 Psychrometry- properties of air
2 Properties of water- vapour mixer
3 Problems in psychrometry
4 Assignment topic
7 1 Drying-mechanisms-constant rate period
2 Falling rate period- methods
3 Equipment used- factors affecting rate of drying.
4 Assignment topic
8 1 Application of drying process in Food industry
2 PPT on various technique used for drying
3 Revision of Second unit and doubt clearing session
4 Test of 2nd unit
9 1 Introduction to Food Conversion
2 Concept of operation Size reduction in Fibrous foods;
3 Concept of operation Size reduction in dry foods and liquid foods
4 Assignment topic
10 1 Equipments used in operation Size reduction
2 Concept of Membrane separation filtration
3 PPT on Equipment used in Membrane separation filtration
4 Assignment topic
11 1 Applications of Membrane separation filtration in Food Industry
2 Revision of Third unit and doubt clearing session
3 Class test of 3rd unit
4 Basic concept of food Preservation By Cooling
12 1 Various Refrigeration technique
2 Theory of Freezing- freezing time calculation
3 Methods of freezing
4 Assignment topic
13 1 Freezing equipments
2 Freeze drying
3 Freeze concentration
4 Assignment topic
14 1 Concept of thawing
2 Effect of low temperature on food
3 Concept of Water activity
4 Methods to control water activity.
15 1 Revision of fourth unit and doubt clearing session/ Assignment topics
2 Class test / Assignment topics
3 Assignment topics
4 Assignment topics