DEPARTMENT OF MICRO-BIOLOGY
PROGRAMMES OFFERED
The Department has introduced new courses (Biotechnology, Microbiology and Chemistry).
Recently department has introduced a new combination (Microbiology, Food Technology and Chemistry).
The department offered Dairy technology as skilled development course.
|
YEAR |
SEMESTER |
COURSE CODE |
TITLE OF THE COURSE |
HRS/W |
CREDICTS |
|
I |
I |
MBT - I |
INTRODUCTIONTOCLASSICALBIOLOGY |
2 |
2 |
|
MBP – I |
INTRODUCTIONTOAPPLIEDBIOLOGY |
3 |
2 |
||
|
II |
MBT – II |
INTRODUCTION TO MICROBIOLOGY |
|
3 |
|
|
MBP – II |
BACTERIOLOGY AND VIROLOGY |
6 |
3 |
||
|
II |
III |
MBT –III |
MEDICAL MICROBIOLOGY AND IMMUNOLOGY |
6 |
3 |
|
MBP – III |
MEDICAL MICROBIOLOGY AND IMMUNOLOGY |
3 |
2 |
||
|
MBT - IV |
INDUSTRIAL MICROBIOLOGY |
6 |
3 |
||
|
MBP – IV |
INDUSTRIAL MICROBIOLOGY |
3 |
2 |
||
|
IV |
MBT - V |
MOLECULAR BIOLOGY AND MICROBIAL GENETICS |
6 |
3 |
|
|
|
|
MBP - V |
MOLECULAR BIOLOGY AND MICROBIAL GENETICS |
3 |
2 |
|
III |
V
V1 |
A – PAIR |
|
||
|
MBT – A1 |
FOOD, AGRICULTURE AND ENVIRONMENTAL MICROBIOLOGY |
6 |
3 |
||
|
MBP – A1 |
FOOD, AGRICULTURE AND ENVIRONMENTAL MICROBIOLOGY |
6 |
2 |
||
|
MBT – A2 |
MANAGEMENT OF HUMAN MICROBIAL DISEASES AND DIAGNOSIS INTERNSHIP |
6 |
3 |
||
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DEPARTMENT OF FOOD TECHNOLOGY
PROGRAMMES OFFERED
The department of Food Science and Technology is offering Food Science and Technology in Combination with Microbiology and Chemistry.
|
ANDHRA LOYLA COLLEGE (AUTONOMOUS): VIJAYAWADA |
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|
DEPARTMENT: FOOD SCEINCE AND TECHNOLOGY |
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|
ACADEMIC YEAR - 2023-24 |
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|
SINGLE MAJOR PROGRAMME - NEW REGULATIONS |
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|
Year |
Sem |
Course |
Title of the Course |
COURSE CODE |
Hrs/W |
No. of Credits |
|
1 |
I |
Major 1 -PWC 1 |
Introduction to Classical Biology |
5 |
4 |
|
|
Major 2 -PWC 1 |
Introduction to Applied Biology |
5 |
4 |
|||
|
II |
Major 3 |
Food Biochemistry |
23SFTMM01 |
3 |
3 |
|
|
LAB |
Food Biochemistry (Practical) |
2 |
1 |
|||
|
Major 4 |
Human Nutrition |
23SFTMJ02 |
3 |
3 |
||
|
LAB |
Human Nutrition (Practical) |
2 |
1 |
|||
|
Minor 1 |
Food Biochemistry |
3 |
3 |
|||
|
LAB |
Food Biochemistry (Practical) |
2 |
1 |
|||
|
OLD REGULATIONS |
||||||
|
2 |
III |
Course 5 |
Technology of Oils and Fats |
FTE235TOF |
4 |
|
|
LAB |
Technology of Oils and Fats (Practical) |
FTE235TOF (P) |
2 |
|||
|
Course 6 |
Technology of Milk and Milk Products |
FTE236TMMP |
4 |
|||
|
LAB |
Technology of Milk and Milk Products (Practical) |
FTE236TMMP (P) |
2 |
|||
|
IV |
Course 7 |
Post Harvest Technology of Field Crops |
FTE247PHT |
4 |
||
|
LAB |
Post Harvest Technology of Field Crops (Practical) |
FTE247PHT (P) |
2 |
|||
|
Course 8 |
Technology of Confectionery |
FTE248TOC |
4 |
|||
|
LAB |
Technology of Confectionery (Practical) |
FTE248TOC (P) |
2 |
|||
|
3 |
V |
Course 9 |
Technology of Meat, Fish, Poultry and their Products |
FTE359TMFPP |
4 |
|
|
LAB |
Technology of Meat, Fish, Poultry and their Products (Practical) |
FTE359TMFPP (P) |
2 |
|||
|
Course 10 |
Baking Science and Technology |
FTE3510BST |
4 |
|||
|
LAB |
Baking Science and Technology (Practical) |
FTE3510BST (P) |
2 |
|||
|
VI |
INTERNSHIP |
|||||
|
VALUE ADDED COURSES |
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|
SEM |
TYPE |
Title of the Course |
COURSE CODE |
Hrs/W |
No. of Credits |
|
|
LSC |
Value Based |
2 |
||||
|
LSC |
Value Based |
2 |
||||
|
SDC |
Skill Based |
Food Infestation Control |
2 |
2 |
||
|
SDC |
Skill Based |
Nutraceuticals |
2 |
2 |
||
|
Add-On Course |
Skill Based |
3 |
||||
|
Add-On Course |
Skill Based |
3 |
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