IIT Kharagpur crop production technology syllabus
Irrigation and Drainage Engineering Lab
0 – 0 – 3 : 2 Credits
1. Study of irrigation water measuring devices and calibration
2. Study of evapotranspiration measuring devices and calibration of
lysimeter
3. Measurement of soil water potential and soil moisture
4. Measurement of infiltration by volume balance method
5. Evaluation of a border irrigation system
6. Performance evaluation of sprinkler nozzles
7. Performance evaluation of a drip irrigation system
8. Study of fertigation equipment
9. Study of automated irrigation system
10. Computational lab on design of sprinkler system
11. Computational lab on design of drip irrigation system
12. Determination of hydraulic conductivity using Air-Entry Permeameter
13. Determination of hydraulic conductivity using Double Tube
Permeameter
14. Computational lab on determination of drainage coefficient
Food Science and Technology AG31006
3 – 1 – 0 : 4 Credits Prerequsites: None
Food Chemistry: Food quality characteristics; Composition and nutritive
value of common foods, Structure, properties and metabolic function of food
constituents viz., water, carbohydrates, lipids, proteins, enzymes, vitamins,
minerals, pigments, colours and flavouring substances; Undesirable
constituents in foods; Changes in food constituents during processing and
storage. Food Microbiology: Microbial groupings and identification; Nutrient
requirements for bacterial culture; Growth and inactivation kinetics; Harmful
and beneficial effects of microbes, microbes in food industry; Food spoilage,
poisoning and intoxication. Food Process Principles: Basic principles of food
preservation and processing; Preservation of food by removal or supply of
heat, dehydration, irradiation, addition of chemicals and fermentation;
CA/MA storage; Water activity and food stability. Food Technology:
Technological processes for industrial manufacture of selected foods of
commercial importance from plants and animal sources viz., Jam, Jelly, Marmalade, Pickles, Carbonated beverages, Fruit beverages; Hydrogenated
vegetable oil, Tea, Coffee, Cocoa; Margarine, Bakery and Confectionery
products; Textured plant protein; Breakfast cereals; Butter, Ice cream,
Condensed milk, Cheese, Milk powder, Malted foods and low fat spread.
Food Laws and Standards: Food additives; Food packaging; Quality control
in food industry.