University Of Kerala

Four Year Under Graduate Programme

(UoK FYUGP)

Syllabus

Major Discipline Microbiology

May 2024

1


 About the Discipline

Microbiology is a diverse scientific discipline dedicated to studying microorganisms,

including bacteria, viruses, fungi, protozoa, and algae. These microscopic organisms play
critical roles in various aspects of life, from contributing to the environment and human
health to impacting industries such as agriculture, food production, and pharmaceuticals.

Graduate Attributes

Graduate attributes bridge the gap between academia and the real world, fostering

lifelong learning and meaningful contributions. They denote the skills, competencies and
high-level qualities that a student should acquire during their university education. Apart
from gathering content knowledge, these attributes go beyond the assimilation of information
to its application in various contexts throughout a graduate’s life. It aims in inculcating the
art of critical thinking, problem solving, professionalism, leadership readiness, teamwork,
communication skills and intellectual breadth of knowledge. The University of Kerala
envisages to pave the path in guiding the student’s journey to shape these attributes uniquely,
making them integral to personal growth and success in various spheres of life. The
University strives to ensure that these graduate attributes are not just checkboxes, but they
play a pivotal role in shaping the students into capable, compassionate and responsible
individuals with a high degree of social responsibility.

Programme Outcomes

No. Programme Outcomes (POs)

PO-1 Critical thinking

• analyze information objectively and make a reasoned judgment
• draw reasonable conclusions from a set of information, and
discriminate between useful and less useful details to solve problems
or make decisions
• identify logical flaws in the arguments of others
• evaluate data, facts, observable phenomena, and research findings to
draw valid and relevant results that are domain-specific

2

 PO-2 Complex problem-solving
• solve different kinds of problems in familiar and no-familiar contexts
and apply the learning to real-life situations
• analyze a problem, generate and implement a solution and to assess
the success of the plan
• understand how the solution will affect both the people involved and
the surrounding environment

PO-3 Creativity
• produce or develop original work, theories and techniques
• think in multiple ways for making connections between seemingly
unrelated concepts or phenomena
• add a unique perspective or improve existing ideas or solutions
• generate, develop and express original ideas that are useful or have
values

PO-4 Communication skills

• convey or share ideas or feelings effectively
• use words in delivering the intended message with utmost clarity
• engage the audience effectively
• be a good listener who are able to understand, respond and empathize
with the speaker
• confidently share views and express himself/herself

PO-5 Leadership qualities

• work effectively and lead respectfully with diverse teams
build a team working towards a common goal
• motivate a group of people and make them achieve the best possible
solution.
• help and support others in their difficult times to tide over the adverse
situations with courage

PO-6 Learning ‘how to learn’ skills

• acquire new knowledge and skills, including ‘learning how to learn
skills, that are necessary for pursuing learning activities throughout
life, through self-paced and self-directed learning
• work independently, identify appropriate resources required for
further learning
• acquire organizational skills and time management to set self-defined
goals and targets with timelines
• inculcate a healthy attitude to be a lifelong learner

3

 PO-7 Digital and technological skills
• use ICT in a variety of learning and work situations, access, evaluate,
and use a variety of relevant information sources
• use appropriate software for analysis of data
• understand the pitfalls in the digital world and keep safe from them

PO-8 Value inculcation

• embrace and practice constitutional, humanistic, ethical, and moral
values in life including universal human values of truth, righteous
conduct, peace, love, nonviolence, scientific temper, citizenship
values
• formulate a position/argument about an ethical issue from multiple
perspectives
• identify ethical issues related to work, and follow ethical practices,
including avoiding unethical behaviour such as fabrication,
falsification or misrepresentation of data, or committing plagiarism,
and adhering to intellectual property rights
• adopt an objective, unbiased, and truthful actions in all aspects of
work

Programme Specific Outcomes (PSO)

PSO1 Develop foundational understanding of various branches of Microbiology
and apply the knowledge in areas like Medical Science, Environmental
Science, Agriculture, Food & Pharma Industries, and Biotechnology.
PSO2 Demonstrate expertise in laboratory techniques, enabling individuals to
effectively apply their expertise in quality assurance and promote
awareness of biosafety levels and Good Laboratory Practices and
cultivate a strong understanding of microbiology in a business context.
PSO3 Develop expertise in advanced microbial applications and gain hands-on
experience in cutting-edge microbial techniques, enabling students to stay
ahead in the field.
PSO 4 Prepare for pursuing higher studies in microbiology by developing
essential professional skills, such as leadership, scientific communication
and effective teamwork, enabling personal and career growth.
PSO 5 Understand the ethical and societal implications of microbiological
research and develop research proficiency, critical thinking and problem-
solving skills.
PSO 6 Create a scientific temperament and develop technological proficiency
across multidisciplinary domains related to Microbiology, ensuring
adaptability and the ability to contribute to the ever-evolving landscape of
the field.

4

 Outline of Courses

Type of Academ
Semester Course Code Course Title
course ic Level

DSC UK1DSCMBY101 Introduction to Microbial world 100-199

DSC UK1DSCMBY102 Introduction and Scope of 100-199

I
Microbiology

MDC UK1MDCMBY101 Microbes in Daily Life 100-199

DSC UK2DSCMBY101 Basic Techniques in Microbiology 100-199

DSC UK2DSCMBY102 Applied Microbiology 100-199

II
MDC UK2MDCMBY101 Basic Food Microbiology 100-199

MDC UK2MDCMBY102 Entrepreneurial Microbiology 100-199

DSC UK3DSCMBY201 Food and Dairy Microbiology 200-299

DSC UK3DSCMBY202 Microbial Diversity 200-299

III DSC UK3DSCMBY203 Microbes and Environment 200-299

DSE UK3DSEMBY201 Microbiology in Business 200-299

VAC UK3VACMBY201 Microbial Waste Management 200-299

DSC UK4DSCMBY201 Microbial Genetics 200-299

DSC UK4DSCMBY202 Microbial Physiology and 200-299

Metabolism

DSE UK4DSEMBY201 Environmental and Sanitation 200-299

Microbiology

DSE UK4DSEMBY202 Microbial Physiology and 200-299

IV Systematics

VAC UK4VACMBY201 Microbes in sustainable 200-299

agriculture and development

VAC UK4VACMBY202 One Health Approach for 200-299

Emerging Pathogens

SEC UK4SECMBY201 Food Quality Control 200-299

SEC UK4SECMBY202 Food Quality Assurance 200-299

5

 DSC UK5DSCMBY301 Industrial Microbiology 300-399

DSC UK5DSCMBY302 Instrumentation in Microbiology 300-399

DSC UK5DSCMBY303 Food Microbiology 300-399

DSC UK5DSCMBY303 Fermentation Technology 300-399

V DSE UK5DSEMBY301 Cell Biology 300-399

DSE UK5DSEMBY302 Agriculture Microbiology 300-399

DSE UK5DSEMBY303 Dairy Microbiology 300-399

DSE UK5DSEMBY304 Nano-biotechnology 300-399

SEC UK6SECMBY301 Mushroom Cultivation 300-399

DSC UK6DSCMBY301 Medical Microbiology 300-399

DSC UK6DSCMBY302 IPR and Bioethics 300-399

DSC UK6DSCMBY303 Medical Bacteriology and 300-399

Virology

DSC UK6DSCMBY304 Mycology and Parasitology 300-399

VI
DSC UK6DSCMBY305 Environmental and Agricultural 300-399
Microbiology

DSE UK6DSEMBY301 Immunology 300-399

DSE UK6DSEMBY302 Bioinformatics and Biostatistics 300-399

SEC UK6SECMBY301 Scientific Writing and Presentation 300-399

DSC UK7DSCMBY401 Molecular Biology and rDNA 400-499

technology

DSC UK7DSCMBY402 Research Methodology 400-499

DSC UK7DSCMBY403 Biophysics and Instrumentation 400-499

VII
DSC UK7DSCMBY404 Biostatistics& Bioinformatics 400-499

DSC UK7DSCMBY405 Microbial Biotechnology 400-499

DSE UK7DSEMBY401 Diagnostic Microbiology 400-499

DSE UK7DSEMBY402 Biosafety measures in Laboratory 400-499

6

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK1DSCMBY101
Course Title Introduction to Microbial World
Type of Course DSC-P
Semester I
Academic 100 - 199
Level
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Basic understanding of life sciences and microbiology gained during
HSE.
Course This course provides a solid foundation in microbiology by covering the
Summary ubiquity of microbes, the historical development of the field, the
structural diversity of major microbial groups, basic microbiological
techniques and instrumentation and the broad scope of microbiology in
various applied sectors and entrepreneurial ventures.

Detailed Syllabus: Total hours- 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Content Hrs

45
Module 1: Microbes in Daily Life 8
1 Microbes in household products: Idli, Curd, Appam, Pickles
(Brief account)
2 Microbes in industrial products: Cheese, Yoghurt, Bread, Wine,
Distilled beverages & Antibiotics (Brief account)
I

7


 I
3 Microbes in Agriculture & Environment: Biofertilizer,
Biopesticides, Biogas (Brief account)
4 Microbes as pathogens: Typhoid, Botulism, Traveler's diarrhea,
Nipah, Dengue, COVID-19, AIDS, Nail infection, Dandruff
(Causative agent, transmission & symptoms only)
Module 2: History of Microbiology 7
1 Spontaneous generation theory, Biogenesis & Abiogenesis
II
2 Contributions of Anton Van Leeuwenhoek, Louis Pasteur,
Robert Koch, Alexander Fleming, Joseph Lister & Edward
Jenner
Module 3: Structural diversity of Microorganisms 8
1 Morphology, arrangement and ultrastructure of bacteria
III
2 Morphology & structure of Virus: T4, TMV
3 Morphology of Fungi: Aspergillus sp, Penicillium sp, Rhizopus
sp.
Module 4: Basic Requirements in Microbiology 7
1 Culture media: Solid, Liquid, Semi-solid, Synthetic, Complex,
IV
Enriched, Enrichment, Selective, Differential & Anaerobic
2 Instruments: Autoclave, Hot air oven, Incubator, Laminar Air
Flow, Colony counter
Module 5: Scope of Microbiology 15
1 Industrial Microbiology, Food Microbiology, Dairy
Microbiology, Agriculture Microbiology, Environmental
V
Microbiology, Medical Microbiology
2 Microbiology-based entrepreneurship
3 Industrial/Institute Visit
Hrs
Practicals 30

Course Type: Practical, Total credits: 1, Contact hours/week: 2

1 Laboratory precautions -General rules and regulations

2 Cleaning and sterilization of glass wares and media

VI

8

 VI
3 Preparation of media: Solid medium, Broth, Preparation of Agar
plates, Slants, Deeps
4 Enumeration of bacteria from air

5 Demonstration of hand microflora

REFERENCES:

● Microbiology - Pelczar, Chan and Kraig (ISBN 0-07-462320-6)

● Microbiology -Prescott, Harley and Klein (ISBN 0-07-111217-0)
● Microbiology-Bernard D Davis
● Foundations in Microbiology-Talaro and Talaro
● Essentials of Microbiology (Sixth edition) - Purohit and Singh (ISBN 81-85031-67-3)
● Ananthanarayanan R and CK Jayaram Panicker. (2017). Textbook of microbiology,
10thEd. Orient Longman.
● Dubey, R.C. & D.K. Maheshwari, (2010). A TextBook of Microbiology. S. Chand &
Co.
● Tauro P., Kapoor, K.K. Yadav, K.S. An introduction to Microbiology 1st Ed., New
Age International Publishers
● Brock Biology of Microorganisms by M. Madigan, K. Bender, D. Buckley, W.
Sattley, D. Stahl. 15th
● Edition. Pearson Education. 2018. 3. Alcamo’s Fundamentals of Microbiology by J.
C. Pommerville. 10th Edition. Jones and Bartlett Learning. 2013.
E-RESOURCES:
● https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1089622/pdf/amjphealth00130-
0063.pdf
● https://nptel.ac.in/courses/102/103/102103015/
● https://bio.libretexts.org/Bookshelves/Microbiology/Book%3A_Microbiology_(Kaise
r)/Unit_1%3A_Introduction_to_Microbiolgy_and_Prokaryotic_Cell_Anatomy/1%3
A_Fundamentals_of_Microbiology
● http://www.wales.nhs.uk/sitesplus/888/agordogfen/149787
● http://ecoursesonline.iasri.res.in/course/view.php?id=108
● https://www.cliffsnotes.com/study-guides/biology/microbiology/microbial-
cultivation-and-growth/microbial-cultivation
● https://nios.ac.in/media/documents/dmlt/Microbiology/Lesson-04.pdf
● https://www.bellarmine.edu/faculty/dobbins/Secret%20Readings/Lecture%20Notes%
20113/chapt13_lecture1.pdf

9

 Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understanding the useful and harmful impacts of U PSO 1

microbes in daily life
CO-2 Understanding and remembering history of R, U PSO 1
microbiology

CO-3 Understanding structural details of virus, fungus and U PSO 1

bacteria
CO-4 Understanding basic requirements in microbiology U PSO 1

CO-5 Understanding scope of microbiology U, Ap, E, C PSO 1, 4

CO-6 To learn basic laboratory skills in microbiology U, Ap, An, PSO 1, 2
C

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 3:0:1 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)

CO-1 Understanding PO2// U F, C

the useful and PSO 1,6 L
harmful impacts
of microbes in
daily life

CO-2 Understanding PO6/ R, U F, C

and PSO 1 L
remembering
history of
microbiology
CO-3 Understanding PO6/ U F,C
structural details PSO 1 L
of virus, fungus
and bacteria

10

 CO-4 Understanding PO4/ U F ,C
basic PSO 1 L
requirements in
microbiology
CO-5 Understanding PO1,4/ U, Ap, E, C P,M
scope of PSO 1,4 L
microbiology

CO-6 To learn basic PO2/ U, Ap, An, P,M

laboratory skills PSO 1,2 C P
in microbiology

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PS PS PS PSO PS PS PO PO PO PO PO PO PO PO
O1 O2 O3 4 O O6 1 2 3 4 5 6 7 8
5

CO 2 - - - - - - - - - - -
1 2 2

CO 1 - - - - - - - - - - - -
2 2

CO 1 - - - - - - - - - - - -
3 2

CO 1 - - - - - - - - - - - -
4 2

CO 2 - - 1 - - - - - - - -
5 2 2

CO 1 1 - - - - - - -
6 - 1 - - -

11

 Correlation Levels:

Level Correlation

- Nil

1 Slightly / Low
2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments

▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignme Project End Semester

Exam nt Evaluation Examinations
CO 1 ! ! !

CO 2 ! ! !

CO 3 ! ! !

CO 4 ! ! !

CO 5 ! ! !

CO 6 !

12

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK1DSCMBY102

Course Title Introduction and Scope of Microbiology

Type of DSC-P
Course

Semester I
Academic 100-199
Level

Course Credit Lecture Tutorial Practical Total Hours/Week

Details per week per week per week

4 3 hours - 2 hours 5 hours

Pre- Basic understanding of life sciences and microbiology gained during HSE.
requisites

Course This course lays a strong foundation in microbiology by covering its

Summary origins, basic techniques, microbial diversity, cutting-edge applications
across multiple sectors and the future scope of this continually evolving
and expanding field.

Detailed Syllabus: Total hours- 75

Course Type: Theory, Total credits: 4, Contact hours/week: 3

Hrs
Module Unit Content
45

Module 1:Evolution And History Of Microbiology 8

1 The evolution of the field of microbiology, spontaneous

generation and biogenesis

13


 2 The contributions of Robert Koch, Joseph Lister, Alexander
I
Fleming, Louis Pasteur, and Anton von Leeuwenhoek, Germ
theory of diseases, Contributions of Martinus W. Beijerinck,
Sergei N. Winogradsky,

3 Establishment of fields of medical microbiology and immunology

through the work of Paul Virys Ehrlich, Elie Metchnikoff,
Edward Jenner.

Module 2: Basic Requirements in Microbiology 8

II 1 Culture media: Solid, Liquid, Semi-solid, Synthetic,

Complex, Enriched, Enrichment, Selective, Differential &
Anaerobic
2 Instruments: Autoclave, Hot air oven, Incubator, Laminar
Air Flow, Colony counter

Module 3: Diversity of Microorganisms 7

1 Systems of classification Binomial Nomenclature, Whittaker’s

five kingdom and Carl Woese’s three kingdom classification
systems and their utility

2 General characteristics of different groups: Acellular

microorganisms, Viruses-bacteriophage, Viroids, Prion (Brief
III account)

3 General characteristic Morphology, mode of reproduction and

economic importance of : Bacteria, Algae, Fungi and Protozoa
(Brief account)

Module 4: Microbiology in Multidisciplinary Aspects 7

Aero microbiology, Geomicrobiology, extra-terrestrial

1
microbiology, Clinical research

Pharmaceutical Microbiology -Vaccines, Antibiotics, Gene

IV
Therapy
2
Ecology and Microbiology: Bioremediation, Biopesticides,
Biofertilizers (Brief account)

Quality checking: Water quality, Food and Diary products,

3
Mining and Metallurgical operations

4 Microbial Fuel Cells, Biosensors

Module 5: Scope of Microbiology 15

14

 1 Branches in microbiology: Industrial microbiology, Dairy
microbiology, Environmental microbiology, Agricultural
microbiology-disease-resistant crops, Medical microbiology
-drugs and therapeutics
V
2 Advances in microbiology: Genetic Engineering, Microbial
Biotechnology, Nanotechnology, Genomics, Metagenomics,
Microbiology in sustainable development.

3 Career advancement in Microbiology: Pharmacologist,

Bacteriologist, Virologist, Protozoologist, mycologist, Quality
controller, Research and Development

Hrs
Practicals 30

Course Type: Practical, Total credits: 1, Contact hours/week: 2

1 Laboratory precautions -General rules and regulations

2 Cleaning and sterilization of glass wares and media

3 Preparation of media: Solid medium, Broth, Preparation of Agar

plates, Slants, Deeps
VI

4 Enumeration of bacteria from air

5 Demonstration of hand microflora

Referance

1. Engelkirk, P. G., Duben-Engelkirk, J. L., & Burton, G. R. W. (2011). Burton’s

microbiology for the health sciences. Philadelphia: Wolters Kluwer Health/Lippincott
Williams & Wilkins.
2. Sastry A.S. & Bhat S.K. (2016). Essentials of Medical Microbiology. New Delhi : Jaypee
Brothers Medical Publishers.
3. Trivedi P.C., Pandey S, and Bhadauria S. (2010). Textbook of Microbiology. Pointer
Publishers; First edition
4. Jeffery C. Pommerville. Alcamo’s Fundamentals of Microbiology (Tenth Edition). Jones
and Bartlett Student edition.
5. Gerard J. Tortora, Berdell R. Funke, Christine L. Case. Pearson – Microbiology: An
Introduction. Benjamin Cummings.
6. https://www.careerindia.com/courses/unique-courses/what-is-microbiology-its-scope-
career-opportunities-011665.html
7. http://nexusacademicpublishers.com/uploads/portals/
History_and_Branches_of_Microbiology.pdf

15

 8. https://www.slideshare.net/naveebimal/scope-of-microbiology

E Resources

https://open.umn.edu/opentextbooks/textbooks/404

https://openstax.org/details/books/microbiology

https://libguides.colostate.edu/MIP/books

Course Outcomes

No. Upon completion of the course the graduate will Cognitive PSO
be able to addressed
Level

CO-1 Understand the historical evolution of U,R /PSO1

microbiology
CO-2 Understand the Basic Requirements of U,R PSO1
Microbiology

CO-3 Identify and recognise microbial diversity U,R PSO1

CO-4 Illustrate and describe (a multidisciplinary aspect of U, Ap, C PSO4,6

Microbiology

CO-5 Understand the Scope of Microbiology U, Ap, C PSO 2,4

CO6 Apply hands-on techniques in Microbiology An,An PSO 2,4

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

16

 Name of the Course: Credits: 3:0:1 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture Practical

No. Level Category (L)/ (P)
Tutorial
(T)

CO1 Understand the PO6 / U,R F, C L

historical PSO1
evolution of
microbiology

CO2 Understand the PO6 / U, R F,C L

Basic PSO1
Requirements
in Microbiology

CO3 Identify and PO1,6 / U,R C,M L

recognise PSO1

CO4 Describe the PO6 / U, Ap, C C,M L

scope of PSO4,6
microbiology
(multidisciplinary
aspect)

CO5 Understand the PO 3,6 / U, Ap, C F,C,P L

concepts of basic PSO 2,4
microbiology
techniques

CO6 Apply hands-on PO 3,6 / An,An P,M P

techniques in PSO 2,4
Microbiology

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

17

 Mapping of COs with PSOs and POs :

PS PS PS PS PS PS PO PO PO PO PO PO PO PO
O1 O2 O3 O4 O5 O6 1 2 3 4 5 6 7 8

CO 1 3 - - - - - - - - - - 3 - -

CO 2 2 - - - - - - - - - - 2 - -

CO 3 3 - - - - - 2 - - - - 2 - -

CO 4 - - - 3 - 3 - - - - - 2 - -

CO 5 - 2 - 2 - - - - 3 - - 2 - -

CO 6 - 3 - 2 - - - - 3 - - 2 - -

Correlation Levels:

Level Correlation

- Nil

1 Slightly / Low

2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

18

 Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓ ✓

CO 2 ✓ ✓ ✓

CO 3 ✓ ✓ ✓

CO 4 ✓ ✓ ✓

CO 5 ✓ ✓ ✓

CO6 ✓ ✓

19

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK104DSCMBY
Course Title Basic Techniques in Microbiology
Type of Course DSC-P
Semester II
Academic 100 - 199
Level
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Basic knowledge of microorganisms acquired during the first semester of
this programme.
Course This course provides a comprehensive overview of the instrumentation
Summary used in microbiology research, diagnosis, and analysis. It explores the
principles, applications, and operation of various instruments essential for
studying microorganisms, their characteristics and their interactions with
the environment. Through theoretical lectures, laboratory demonstrations,
and hands-on practice, students gain proficiency in utilizing these
instruments for microbiological research and clinical diagnostics.

Detailed Syllabus: Total hours 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Content Hrs
45

Module 1: Microscopy 7
1 Introduction to Microscopy
I

20


 I 2 Light Microscopy: Principles and applications of bright field, dark
field, phase contrast & fluorescent microscopes
3 Electron microscopy: Principles and applications of TEM & SEM
Module 2: Staining 8
1 Stains: Types, basic principles of staining
II 2 Preparation of bacterial smear, Simple & Negative staining,
3 Differential staining: Gram’s staining, Acid fast staining (Ziehl
Neelsen staining)
4 Special staining: Endospore, Volutin granules, Capsule
Module 3: Sterilization 8
1 Physical methods of sterilization: Dry heat, Moist heat, Filtration
(Membrane & HEPA), Radiation
III
2 Chemical methods of sterilization: Alcohols, halogens, aldehydes,
phenols and their mode of action
3 Assessment of sterility: Biological methods
4 Testing of disinfectants -Phenol coefficient test, Rideal walker test
Module 4: Culture & preservation techniques 7
1 Pure culture techniques – Serial dilution, Pour, Spread and Streak
plate.
IV
2 Anaerobic culture technique –Mclntosh filde’s jar method, gas pak
jar, candle jar.
3 Preservation of culture-short term- serial sub culturing, overlay
with mineral oil, long term- lyophilization, cryopreservation,
storage in soil
Module 5: Good laboratory practices, & Biosafety levels 15
1 Good laboratory practices
V
2 Biosafety measures
3 Biohazards
4 Biosafety cabinets: Class I, Class II & Class III
5 Biosafety levels: Level I, Level II, Level III & Level IV
Hrs
Practicals
30

Course Type: Practical, Total credits: 1, Contact hours/week: 2

21

 1 Good laboratory practices
2 Isolation of pure cultures by quadrant streaking from the given
VI sample
3 Isolation of pure cultures by pour plate technique from the given
sample
4 Isolation of pure cultures by spread plate technique from the given
sample
5 Preparation of bacterial smear & Simple staining
6 Gram staining
7 Negative staining
8 Spore staining
9 Lactophenol cotton blue staining of fungi
10 Isolation and culturing of Rhizobium from root nodules of higher
plants

REFERENCES:

● Microbiology - Pelczar, Chan and Kraig (ISBN 0-07-462320-6)

● Microbiology -Prescott, Harley and Klein (ISBN 0-07-111217-0)
● Microbiology-Bernard D Davis
● Foundations in Microbiology-Talaro and Talaro
● Essentials of Microbiology (Sixth edition) - Purohit and Singh (ISBN 81-85031-67-3)
● Ananthanarayanan R and CK Jayaram Panicker. (2017). Textbook of microbiology,
10thEd. Orient Longman.
● Dubey, R.C. & D.K. Maheshwari, (2010). A Textbook of Microbiology. S. Chand &
Co.
● Tauro P., Kapoor, K.K. Yadav, K.S. An introduction to Microbiology 1st Ed., New
Age International Publishers
● Brock Biology of Microorganisms by M. Madigan, K. Bender, D. Buckley, W.
Sattley, D. Stahl. 15th
● Edition. Pearson Education. 2018. 3. Alcamo’s Fundamentals of Microbiology by J.
C. Pommerville. 10th Edition. Jones and Bartlett Learning. 2013.
E-RESOURCES:
● https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1089622/pdf/amjphealth00130-
0063.pdf
● https://nptel.ac.in/courses/102/103/102103015/

22

 ● https://bio.libretexts.org/Bookshelves/Microbiology/Book%3A_Microbiology_(Kaise
r)/Unit_1%3A_Introduction_to_Microbiolgy_and_Prokaryotic_Cell_Anatomy/1%3
A_Fundamentals_of_Microbiology
● http://www.wales.nhs.uk/sitesplus/888/agordogfen/149787
● http://ecoursesonline.iasri.res.in/course/view.php?id=108
● https://www.cliffsnotes.com/study-guides/biology/microbiology/microbial-
cultivation-and-growth/microbial-cultivation
● https://nios.ac.in/media/documents/dmlt/Microbiology/Lesson-04.pdf
● https://www.bellarmine.edu/faculty/dobbins/Secret%20Readings/Lecture%20Notes%
20113/chapt13_lecture1.pdf

Course Outcomes

No. Upon completion of the course the graduate will Cognitive PSO
be able to addressed
Level

CO-1 Demonstrate a comprehensive understanding various U PSO 1

microscopic techniques
CO-2 Apply various staining techniques various staining U , Ap PSO 2,3
techniques

CO3 Evaluate and employ various sterilization techniques U, Ap,E PSO 2,3
CO4 Execute culture culturing and preservation of U, Ap PSO 2,3
microbes

CO5 Identify and understand the functioning of biosafety U, C,Ap PSO 2,5
levels
CO6 Practice various techniques on culturing and staining U,Ap,An,E PSO 3,5
of microbes

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture Practi

No. Level Category (L)/ cal (P)
Tutorial
(T)

23

 CO1 Demonstrate a
comprehensive PO 1,6/PSO U F, C L
understanding 1
various microscopic
techniques
CO2 Apply various
staining techniques PO 1,6/PSO U , Ap C,P L
various staining 2,3
techniques

CO3 Evaluate and employ U, Ap,E

various sterilization PO 1,6/PSO C,P L
techniques 2,3
CO4 Execute culture
culturing and PO 1,6/PSO U, Ap C,P L
preservation of 2,3
microbes

CO5 Identify and

understand the PO 1,6/PSO U, C,Ap C,P L
functioning of 2,5
biosafety levels
CO6 Practice various on P,M
culturing and PO 1,6/PSO U,Ap,An, P
staining of microbes 3,5 E

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PS PS PS PSO PS PS PO PO PO PO PO PO PO PO
O1 O2 O3 4 O O6 1 2 3 4 5 6 7 8
5
CO 1
1 - - - - - 2 - - - - 2 - -

CO 2 3
2 - - - - 2 - - - - 2 - -

CO 2 3
3 - - - - 2 - - - - 2 - -

24

 CO 2 3
4 - - - - 2 - - - - 2 - -

CO 2 3
5 - - - - 2 - - - - 2 - -

CO 2 3
6 - - - - 2 - - - - 2 - -

Correlation Levels:

Level Correlation

- Nil

1 Slightly / Low
2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments

▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ✓ ✓ ✓
1
CO ✓ ✓ ✓
2

25

 CO ✓ ✓ ✓
3
CO ✓ ✓ ✓
4

CO ✓ ✓ ✓
5
CO ✓
6

26

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK2DSCMBY102
Course Title Applied Microbiology
Type of Course DSC-P
Semester II
Academic Level 100 - 199
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week

4 3 hours - 2 hours 5 hours

Pre-requisites Basic knowledge on Microbiology gained during HSC and first semester
of this programme.
Course The course provides a foundational understanding of the field of
Summary microbiology, exploring the basics of microbial life, their significance in
various ecosystems, and their impact on human health, industry, and the
environment. It covers the application of microbiology in various fields.

Detailed Syllabus: Total hours-75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 45
Module 1 : Agricultural Microbiology 7
1 PGPR – General account of the microbes used as biofertilizers for
I
crop plants and their advantages:
2 Plant growth-promoting bacteria- symbiotic - Rhizobium
3 Plant growth-promoting bacteria- non-symbiotic - Mycorrhizae

27


 4 Bio Pesticides: Bacterial, Viral and Fungal pesticides and their
importance
Module 2 : Aquatic Microbiology 8
1 Water quality criteria-Indicator organisms
II
2 Bacteriological examination of drinking water-membrane filtration,
MPN.
3 Sewage microorganisms, BOD and COD.
4 Purification and disinfection of water
III Module 3 : Food Microbiology 7
1 Microbiology of fermented foods – Wine, vinegar, idly, bread,
fermented vegetables
2 Microorganisms as food: single cell protein, edible mushrooms.
Probiotics.
3 Fermented Dairy Products- Yoghurt, Dahi, Butter, Ghee and Cheese
4 Food sanitation- Good Manufacturing Practices

Module 4 : Industrial Microbiology 8

1 Fermentative Production of organic acid: acetic acid
IV
2 Production of amino acid: lysine
3 Production of enzyme: proteases.
4 Production of antibiotic: Penicillin
5r Production of vitamin -Vitamin B12
Module 5 : Entrepreneurship in Microbiology 15
1 Identification of Business Opportunities, Qualities, skills and
attributes that successful Microbiology entrepreneurs possess.
V
2 Role of government and schemes, financial institutions in fostering
Bioentrepreneurship.
3 Skills in bio-entrepreneurship-Personality and attitude,
Organizational behavior, Leadership, Principles of effective
communication, Body language, public speaking, presentations,
business proposal writing.

30
Practical

28

 Course Type: Practical, Total credits: 1, Contact hours/week: 2
1 Isolation and Cultivation of Rhizobium from root nodules

2 Determination of Dissolved Oxygen (DO) in water

VI 3 Bacteriological analysis of drinking water – MPN Technique
4 Isolation and Enumeration of bacteria from food – a) Curd b)Idli c)
fruits and vegetables
5 Wine production from grapes.

REFERENCES

1. Madigan, M.T. and Martinko, J.M.2006. Brock’s Biology of Microorganisms.

11thEdition. Pearson Education Inc.
2. Pelczar, M. J. Jr., Chan, E. C. S. and Krieg, N. R. 1993. Microbiology, 5th Edition,
Tata Mac Graw Hill Press.
3. Prescott, L.M, Harley, J.P. and Klein, D.A.2005.Microbiology.9th Edition. Mac Graw
Hill Companies Inc.
4. Mitcheli Reed. (1992). Environmental Microbiology. John Wiley and Sons, New
York
5. A.H. Patel, (2005). Industrial Microbiology. Published by Macmillan India Ltd.,
New Delhi
6. L.E. Cesida, Industrial Microbiology, New Age International Publishers.
7. Michael J. Waites, Neil L. Morgan, John S. Rockey. Industrial Microbiology: An
Introduction
8. Frazier WC and West off DC. (1988) Food microbiology, TATA McGraw Hill
Publishing Company Ltd. New Delhi.
9. Adams MR and Moss MO. (1995). Food Microbiology, The Royal Society of
Chemistry, Cambridge
10. Dubey, R. C. and Maheswari, D. K. 2002. Practical Microbiology. 2nd Edition,
S. Chand &Co., New Delhi.
11.Kannan, N. 2002. Laboratory manual in general microbiology. 2nd Edition, Panima
Publishing Co., New Delhi
12.Introduction to Biotech Entrepreneurship: From Idea to Business.A European

29

 Perspective. Matei, Florentina, Zirra, Daniela (Eds.).Springer nature
publication.2019

Course Outcomes

No. Upon completion of the course the graduate will be able Cognitiv PSO
to e addre
ssed
Level

CO-1 To describe the role of microbes as biofertilizers and review U PSO1

their application in agriculture
CO-2 Demonstrate and apply the various techniques used for U,Ap PSO1,
assessing water quality as well as analyze and interpret the 2
findings.

CO -3 To describe the beneficial role of microbes in fermented U PSO1

foods and fermented dairy products and other indigenous
fermented foods.
CO – 4 Summarize and give examples of fermentative production of U PSO1,
organic acids, amino acids, enzymes and antibiotics. 2

CO - 5 Understand the importance of Bio-entrepreneurship and its U,Ap PSO2,

scope and understand the important aspects of establishing 3
bio-industries.

CO - 6 To learn hands-on techniques in Applied microbiology U,Ap,An PSO

2,3

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cogniti Knowledg Lectur Prac

No. PSO ve e e (L)/ tical
Level Category Tutori (P)
al (T)

1 To describe the role of microbes as PO1/ U F L

biofertilizers and review their PSO1
application in agriculture

30

 2 Demonstrate and apply the various PO1. U,Ap F,C L
techniques used for assessing water 2/
quality as well as analyze and PSO1
interpret the findings. ,2
3 To describe the beneficial role of PO1/ U F L
microbes in fermented foods and PSO1
fermented dairy products and other
indigenous fermented foods.

4 Summarize and give examples of PO1/ U C L

fermentative production of organic PSO1
acids, amino acids, enzymes and ,2
antibiotics.
5 Understand the importance of Bio- PO2/ U,Ap F,C L
entrepreneurship and its scope and PSO2
understand the important aspects of ,3
establishing bio-industries.
6 To learn hands-on techniques in PO1/ U,Ap,A P,M P
Applied microbiology PSO2 n
,3

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 - - - - - 1 - - - - -
1

CO 2 1 - - - - - 2 - - - -
2
CO 2 - - - - - 1 - - - - -
3
CO 2 1 - - - - 1 - - - - -
4

CO - 1 1 - - - - 1 - - - -
5

31

 CO - 2 1 - - - 2 - - - - -
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓ ✓

CO 2 ✓ ✓ ✓

CO 3 ✓ ✓ ✓

CO 4 ✓ ✓ ✓

CO 5 ✓ ✓ ✓

CO 6 ✓

32

 University of Kerala

Discipline MICROBIOLOGY

Course Code UK3DSCMBY201

Course Title Food and Dairy Microbiology

Type of Course DSC-P

Semester III

Academic 200-299
Level
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5

Pre-requisites Basic knowledge of microorganisms acquired during the first year of

this programme.
Course This course is designed to explore the intricate relationship between
Summary microorganisms and food, covering essential concepts in food
microbiology, food fermentation and preservation techniques. Through
theoretical learning and practical applications, students will develop a
comprehensive understanding of the factors influencing microbial
growth in food, methods for assessing food quality and strategies for
extending shelf life to ensure the production of safe and high-quality
food products.

Detailed Syllabus:Total Hours- 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Content Hrs

45
I Module 1: Introduction to Food microbiology 7

33


 1 Food as a substrate for microorganisms, Primary sources of
contamination

2 Factors influencing microbial growth in foods:-

(a) Extrinsic factors- temperature, moisture, modified and
controlled atmosphere
(b) Intrinsic- nutrient content, water activity, Redox
potential, inhibitory substances and biological structure.

3 Important microorganism in food-

(a) Bacteria- Bacillus, Clostridium, Alcaligenes and
Propionibacterium
(b) Fungus - Aspergillus, Rhizopus, Mucor and Penicillium
(c) Yeast – Saccharomyces sp
4 Microflora of milk-Lactobacillus , Lactococcus, Streptococcus,
Leuconostoc

II Module 2: Fermented products 8

1 Starter culture and its importance

2 Fermented food- Bread

3 Fermented vegetables- Sauerkraut, pickles

4 Alcoholic beverages- Beer, wine

5 Fermented milk products- cheese, yogurt, Kefir and Acidophilus
milk

6 Microorganisms as food- SCP, Edible mushrooms, Probiotics

III Module 3: Food spoilage 8

1 General principles underlying spoilage

(a) Persihable food
(b) Semi-perishable food
(c) Non-persihable food
2 Spoilage of different kinds of foods- cereals, vegetables and
fruits, meat, fish, eggs, poultry, Contamination and spoilage of
canned foods.
3 Spoilage of milk and milk products - Off flavors, Gas
production, Souring, Proteolysis, Lipolysis, sweet curdling and
Production of abnormal colour in milk

34

 4 Food borne diseases:-
Food intoxication- Clostridium botulinum, Staphylococcal
infection
Fungal: Mycotoxins
Food infections
(a) Bacterial -Escherichia, Salmonella
(b) Viral: Hepatitis A
(c) Protozoa – Amoebiasis
5 Milk borne infections- Brucella, Mycobacterium bovis

IV Module 4: Bacteriological examination of milk 7

1 Enumeration of viable bacteria:-
(a) Standard plate count
(b) Direct microscopic count

2 Milk reduction test- Methylene Blue Reduction Test and

Resazurin test
3 Phosphatase test

4 Turbidity test
Module 5: Food preservation 15

1 Principles of food preservation

(a) Physical - irradiation, drying, heat processing, chilling
V
and freezing, high pressure and modification of
atmosphere
(b) Chemical preservation- Sodium benzoate Class I & II.

2 Preservation of Milk- Pasteurization and types

3 Food Sanitation: Personnel hygiene, Good manufacturing

practices (GMP), Hazard Analysis Critical Control Points
(HACCP).
Hrs
Practicals 30

Course Type: Practical, Total credits: 1, Contact hours/week: 2

1 Determination of number of bacteria in milk by standard plate

count.

2 Determination of quality of milk samples by MBRT

35

 3 Isolation and enumeration of bacteria and fungi from fermented
food:- Idly batter and curd

VI 4 Isolation and enumeration of bacteria and fungi from fish

5 Isolation and enumeration of bacteria and fungi from meat

6 Isolation and enumeration of bacteria and fungi from soft drink

7 Comparison of bacteria and fungi isolated from raw and spoiled

vegetables
8 Comparison of bacteria and fungi isolated from raw and spoiled
fruits

9 Bacteriological Examination of water by Multiple Tube

Fermentation Test

REFERENCES

● Food Microbiology by Adams, M.R. and Moss, M.O.1995. The Royal Society of
Chemistry, Cambridge.
● Food Microbiology by Frazier, W.C. and Westhoff, D.C.1988. TATA McGraw Hill
Publishing company ltd., New Delhi.
● Modern Food Microbiology by Jay, J.M.1987. CBS Publishers and distributors, New
Delhi.
● A Modern Introduction to Food Microbiology by Board, R.C.1983. Blackwell
Scientific Publications, Oxford.
● Dairy Microbiology by Robinson, R.K.1990. Elsevier Applied Science, London.
● Food Poisoning and Food Hygiene, Hobbs, B.C. and Roberts, D.1993. Edward
Arnold. London
● Dubey R C and Maheswari, D K (2002). Practical Microbiology. S. Chand & Co Ltd.
(ISBN 81-219-2153-8)
● Experiments in Microbiology Plant Pathology and Biotechnology- K. R. Aneja.

E-RESOURCES:

● http://www.midnaporecollege.ac.in/RemoteClass/
Microbial%20spoilage%20of%20milk.pdf
● https://foodsafetyhelpline.com/what-are-the-different-methods-of-food-preservation/
● https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/

36

 ● http://faculty.weber.edu/coberg/class/
3853/3853%20mos%20and%20food%20spoilage%20notes.htm
● https://www.intechopen.com/books/poisoning-from-specific-toxic-agents-to-novel-
rapid-and-simplified-techniques-for-analysis/food-poisoning-caused-by-bacteria-
food-toxins
● https://www.biotechnologynotes.com/food-biotechnology/microorganisms-in-food/
growth-ofmicroorganisms-in-food-intrinsic-extrinsic-factors-biotechnology/14135
Course Outcomes

Upon completion of the course the graduate will Cognitive

No. PSO addressed
be able to Level

Understand the significance and activities of

microorganisms in food and milk, the role of
CO-1 U PSO-1
intrinsic and extrinsic factors on growth and
survival of microorganisms

Examine the role of starter cultures in

fermentation. Understand the types of different
CO-2 fermented food and milk products and analyse U, An, C PSO-1
the values of probiotics, SCP

Role of different microorganisms in food

spoilage, food fermentation and food borne
diseases. Understand the role of microorganism
CO-3 in milk and milk product spoilage and milk U and R PSO-1
borne diseases

Describe the concepts behind bacteriological

CO-4 examination of milk. U and An PSO-1,2

37

 Understand different food preservation
techniques and employ the techniques to
improve the shelf life of food products.
U, R and
CO-5 Demonstrate proper personal hygiene procedures PSO-1,2
Ap
with regard to food handling, GMP and HACCP.

Application of laboratory techniques for food U, Ap,

CO-6 quality control An, C PSO-1,2

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 3:0:1 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitiv Knowledge Lecture (L)/ Practical

No. PSO e Level Category Tutorial (T) (P)

CO-1 Understand the PO 6/ U F, C L

PSO-1
significance and
activities of
microorganisms in
food and milk, the
role of intrinsic and
extrinsic factors on
growth and survival
of microorganisms
Examine the role of PO 1/ F, P L
PSO-1
starter cultures in
fermentation

Understand the
CO-2 U, An, C
types of different
fermented food and
milk products and
analyse the values of
probiotics, SCP

38

 Role of different F, C L
microorganisms in
food spoilage, food
fermentation and
food borne diseases.
PO 1/
CO-3 U and R
PSO-1
Understand the role
of microorganism in
milk and milk
product spoilage and
milk borne diseases

Describe the F, P
concepts behind PO 1/ U and
CO-4
bacteriological PSO-1,2 An
examination of milk.

Understand different F,C and P L

food preservation
techniques and
employ the
techniques to
improve the shelf
l i f e o f f o o d PO 1/ U, R and
CO-5
p r o d u c t s . PSO-1,2 Ap
Demonstrate proper
personal hygiene
procedures with
regard to food
handling, GMP and
HACCP.

Application of U, Ap, P,M L P

laboratory PO 1/ An, C
CO-6
techniques for food PSO-1,2
quality control

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO1 PSO2 PSO3 PSO4 PS PSO6 PO1 PO2 PO3 PO4 PO5 PO6
O5

CO 1 1 1 - - - - 1 - - - - -

39

 CO 2 2 2 - - - - 2 - - - - -

CO 3 2 2 - - - - 2 - - - - -

CO 4 2 2 - - - - 2 - - - - -

CO 5 2 3 - - - - 2 - - - - -

CO 6 3 3 - - - - 2 - - - - -

Correlation Levels:

Level Correlation

- Nil

1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations

CO 1 ! !

CO 2 ! !

CO 3 ! !

CO 4 ! ! !

CO 5 ! ! !

CO 6 ! !

40

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK3DSCMBY202
Course Title Microbial Diversity
Type of Course DSC-P
Semester III
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5 hours
Pre-requisites Basic knowledge on microbial diversity acquired during the first year of
the course.
Course Microbial diversity considers the vast array of microorganisms -the
Summary smallest form of life which exists everywhere. The topic helps the
students to acquire in-depth knowledge of structure and organization,
cultivation methods and growth patterns of different groups of microbes
and the student gains insights into the vastness of bacterial diversity and
its significance.

Detailed Syllabus:Total hours-75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 45
Module 1: Microbial Systematics 8
1 Definition
2 Classification and Linnaean System, Natural System of
I Classification, Binomial nomenclature, International code of
nomenclature of prokaryotes, Taxon, species, strain

41


 3 Classification Systems: Haeckel’s three kingdom of classification,
Whittaker’s five kingdom classification, Three domain and five
domain classification concept
Classification and salient features of bacteria according to Bergey’s
Manual of Systematic Bacteriology
4 Classification of bacteria: Criteria for classification-morphological,
nutritional, ecological,biochemical and molecular.
Module 2: Diversity protozoa 7
1 General characters and classification up to order level
II
2 Biodiversity and economic importance
3 Parasitic protozoans: Life cycle of Entamoeba histolitica,
Trypanosoma brucei, Leishmania donovani and Giardia lamblia

Module 3: Diversity in virus 7

1 History, Morphology and fine structure of virus
III 2 Size, shape capsid and capsomeres. Capsid symmetry - helical,
icosahedral and complex. Classification of virus-nucleic acid
diversity, Nomenclature and ICTV classification
3 Structure of bacteriophage
4 Viral multiplication-lytic and lysogenic cycle
Module 4: Diversity in Fungi and Algae 8
1 General features, classification and economic importance of fungi.

2 Characteristics of Zygomycetes, Ascomycetes, Basidiomycetes and

Deuteromycetes
IV
3 Distinguishing characteristics - Rhizopus sp., Mucor sp., Aspergillus
sp., Penicillium sp. and Fusarium sp
4 Yeasts – a brief account of Candida sp and Saccharomyces sp
5 General characters, classification and economic importance of Algae
6 Ultrastructure of the cyanobacterial cell.
Module 5: Diversity in microbes
15
1 Archaea bacteria and extremophiles
V
2 General characteristics and classification of Actinomycetes

42

 3 Microbial diversity with Cultivated vs Uncultivated microorganisms.
Cultivation independent methods to assess microbial diversity
4 Human microbiome
Hrs
Practicals 30

Practical: Total credit: 1, contact hours/week: 2 Hrs

30
1 Capsule staining
2 Volutin granule staining
3 Staining of yeast
VI 4 Cultivation of anaerobic bacteria by candle jar method
5 Isolation and morphological identification of actinomycetes
6 Isolation of bacteria from water sample
7 Evaluation of microbial growth in various pH
8 Evaluation of microbial growth in various temperature
9 Isolation of halophilic bacteria

References
1. Aneja, K.R. (2001). Experiments in Microbiology, Plant pathology, Tissue culture and
Mushroom Production Technology, 3rd Edition, New Age International (P) Ltd., New
Delhi
2. Dubey, R.C. and Maheswari, D.K. (2002). Practical Microbiology, S. Chand & Co.,
New Delhi
3. Burns, R.G. and Slater, J.H. (1982). Experimental Microbiology and Ecology.
Blackwell Scientific Publications, USA.
4. Peppler, I.L. and Gerba, C.P. (2004). Environmental Microbiology – A Laboratory
Manual. Academic Press. New York.
5. Prescott, Harley and Klein Wim. Microbiology, C. Brown Publishers
6. Kannan N (2003).Hand Book of Laboratory Culture Medias, Reagents, Stains and
Buffers. Panima Publishing Co., New Delhi.
7. Frazier WC and West off DC. (1988) Food microbiology, TATA McGraw Hill
Publishing Company Ltd. New Delhi.

43

 Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand about microbial systematics and different R,U PSO1

classification methods

CO-2 Create information on protozoan diversity U,C PSO1

C0-3 Understand and create information on viral structure U,C PSO1

C0-4 Understand fungal and algal structure U,C PSO1

C0-5 Understand microbial diversity with Cultivated vs U,An PSO1,3

Uncultivated microorganisms
C0-6 To learn hands-on practical knowledge in the topic U,C,Ap PSO 2,3,4

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)

CO-1 Understand PO1/ R,U F,C L

about microbial PSO1
systematics and
different
classification
methods

CO-2 Create PO1/ U,C F,C L

information on PSO1
protozoan
diversity

C0-3 Understand and PO1/ U,C F,C L

create PSO1
information on
viral structure

44

 C0-4 Understand PO1/ U,C F,C L
fungal and algal PSO1
structure

C0-5 Understand PO1,2/ U,An F,C L

microbial PSO1,3
diversity with
Cultivated vs
Uncultivated
microorganisms

C0-6 To learn hands- PO1,2,6/ U,C,Ap C,P P

on practical PSO2,3,5
knowledge in
the topic

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - 1 - - - - -
1
CO 1 - - - - - 1 - - - - -
2
CO 1 - - - - - 1 - - - - -
3

CO 1 - - - - - 1 - - - - -
4
CO 1 - 2 - - - 1 2 - - - -
5

CO - 1 1 - 2 - 1 2 - - - 2
6

Correlation Levels:

Lev Correlation
el
- Nil

45

 1 Slightly / Low
2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations
CO ! ! !
1

CO ! ! !
2
CO ! ! !
3

CO ! ! !
4
CO ! ! !
5

CO !
6

46

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK3DSCMBY203
Course Title Microbes and Environment
Type of Course DSC-P
Semester III
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites A foundational understanding of microbiology acquired during previous
semesters.
Course This course delves into the vast realm of microbiology, focusing on the
Summary interactions between microorganisms and the environment. Students will
gain insights into the diverse roles that microbes play in ecosystems, air,
soil, water, and extreme habitats. The course emphasizes the significance
of microorganisms in various environmental processes, including
bioremediation, pollution control, and pharmaceutical production.

Detailed Syllabus: Total hours -75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 45
I Module 1:Influence of Microbes in Environment 7
1 Microorganisms in nature and their importance
2 Natural habitats of microorganisms
3 Microorganisms as components of ecosystem-as producers and
decomposers

47


 4 Microbes on food production
II Module 2: Microbes in air and soil 8
1 Composition of Air; Number and kinds of organisms in air
2 Distribution and sources of air borne organisms
3 Assessment of air quality
4 some important air borne diseases: influenza, chickenpox,
tuberculosis, mumps, aspergillosis; their symptoms and preventive
measures.
5 Soil and plant microbiomes
6 Importance of microorganisms for agriculture: beneficial and
pathogenic
Module 3: Aquatic Microbiology 8
1 Distribution of Microorganisms in the Aquatic Environment- fresh
water (ponds, lake, River)
III 2 Sources and Types of Water Pollution, Biological Indicators of Water
Pollution
3 Determination of the quality of Water - MPN Index, Membrane
Filtration, Biological Oxygen Demand.
4 water borne diseases: amoebiasis, cholera, typhoid fever and
preventive measures.

Module 4: Microbial Bioremediation 7

IV
1 Principles and degradation of common pesticides, organic
-hydrocarbons, oil spills and inorganic matter, biosurfactants
2 synthetic polymers
Module 5: Extremophiles 15
1 Extreme Habitats: Microbes thriving at high & low temperatures,
V high hydrostatic & osmotic pressures, pH, salinity, Radiation & low
nutrient levels
2 Antibiotic-resistant bacteria
3 Biomining
4 Microbes and production of pharmaceuticals

48

 Practical Hrs
30

Practical: Total credit: 1, contact hours/week: 2

1 Isolation and enumeration of microbes from air
VI
2 Isolation and enumeration of microbes from water sample
3 Assessment of microbiological quality of water
4 Determination of BOD of waste water sample

References

1. Atlas RM and Bartha R. (2000). Microbial Ecology: Fundamentals & Applications.

4th edition. Benjamin/Cummings Science Publishing, USA.
2. Maier RM, Pepper IL and Gerba CP. (2009). Environmental Microbiology. 2nd
edition, Academic Press.
3. Okafor, N (2011). Environmental Microbiology of Aquatic & Waste systems. 1st
edition, Springer, New York
4. Barton LL & Northup DE (2011). Microbial Ecology. 1st edition, Wiley Blackwell,
USA
5. Willey JM, Sherwood LM, and Woolverton CJ. (2013). Prescott’s Microbiology. 9th
edition. McGraw Hill Higher Education.
6. Stolp H. (1988). Microbial Ecology: Organisms Habitats Activities. Cambridge
University Press, Cambridge, England.
7. Lynch JM & Hobbie JE. (1988). Microorganisms in Action: Concepts & Application
in Microbial Ecology. Blackwell Scientific Publication, U.K

Course Outcomes

No. Upon completion of the course the graduate will be able Cognitive PSO
to addressed
Level
CO-1 Understand the concept of microbes and environment U PSO 1

CO-2 Create information and understand about microbes in our U,C PSO 1
air

49

 C0-3 Understand about aquatic microbes U,C PSO 1
C0-4 Understand and anlyse the use of microbes in environment U , An PSO 1
cleaning
C0-5 Understand the importance of microbes in environmental U,An PSO 1
processes and the ability to survive in harsh conditions
CO -6 To leran hands -on practical knowledge in the topic U,C,Ap PSO 2,3,4

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand the PO 1/PSO U F,C L
concept of 1
microbes and
environment
CO-2 Create PO 1/PSO U,C F,C L
information and 1
understand about
microbes in our
air
C0-3 Understand about PO 1/PSO U,C F,C L
aquatic microbes 1
C0-4 Understand and PO 1/ U , An F,C L
anlyse the use of PSO1
microbes in
environment
cleaning
C0-5 Understand the PO 1/PSO U,An F,C L
importance of 1
microbes in
environmental
processes and the
ability to survive
in harsh
conditions
CO -6 To leran hands PO1,2,6/ U,C,Ap C,P P
-on practical
PSO2,3,4
knowledge in the
topic

50

 F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO1 PSO2 PSO3 PSO4 PS PSO6 PO1 PO2 PO3 PO4 PO5 PO6
O5
CO 1 1 - - - - - 1 - - - - -
CO 2 1 - - - - - 1 - - - - -
CO 3 1 - - - - - 1 - - - - -
CO 4 1 - - - - - 1 - - - - -
CO 5 1 - - - - - 1 - - - - -
CO 6 - 1 1 2 - - 1 2 - - - 2

Correlation Levels:

Level Correlation
- Nil

1 Slightly / Low

2 Moderate / Medium
3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations
CO 1 ! !

CO 2 ! !

51

 CO 3 ! !

CO 4 ! ! !

CO 5 ! ! !

CO 6 !

52

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK4DSCMBY201
Course Title Microbial Genetics
Type of Course DSC-P
Semester IV
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Basic knowledge of microorganisms, DNA & RNA acquired during HSE
and previous semesters of this programme.
Course The course familiarizes students with the basic concepts of microbial
Summary genetics and inculcates the importance of DNA replication, gene transfer
mechanisms, genetic engineering and its applications.

Detailed Syllabus:Total hours- 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Module 1:Mendelian Genetics Hrs

45
I 7
1 Introduction to the history of genetics, Mendel’s laws of genetics,
alleles, multiple alleles
2 Basic idea about Genotype, phenotype, dominance, co-
dominance, Test cross, back cross, linkage, crossing over,
Mapping and Sex-linked inheritance
3 A brief idea about population genetics-Hardy Weinberg law

53


 II Module 2: DNA Replication and Mutation 7

1 Evidence of DNA as genetic material- Griffith’s transformation

experiment, Hershey and chase experiment.
2 DNA replication- Proposed models of DNA replication-
Conservative, semi conservative and dispersive models
Mechanism of DNA replication: Enzymes and proteins involved
in DNA replication
3 Prokaryotic replication & its types: φ- Theta mode and σ-sigma
mode or rolling circle model of replications.
4 Mutagens: Chemical and physical mutagens, Ames test,
Chromosomal aberrations- structural aberrations, and numerical
aberrations.
Gene mutations.
Module 3:Basic tools in Genetic Engineering 8
1 Plasmids-Property and function of plasmids, Types of plasmids-
F-plasmids, resistance plasmids, virulence plasmids, degradative
III
plasmids Col plasmid and Ti plasmid.
2 Restriction enzymes, Ligases: Brief account
3 Cloning vectors: pBR, pUC series, Phagemids, Cosmids, BAC,
YAC
4 Gene Delivery-Different methods used for introducing foreign
DNA into the cell: DNA direct transformation, electroporation,
Microinjection and biolistic methods (gene gun)
Module 4: Gene Transfer Mechanisms 8
1 Transformation - Discovery, mechanism of natural competence
IV
2 Conjugation - Discovery, mechanism, F-factor, high-frequency
recombination, Hfr strains; F+, F-, F prime (F’)
3 Transduction - generalized transduction; abortive transduction;
specialized transduction
Module 5: Genetically Modified Organisms 15
1 Transgenic plants- Brief account on transgenic plants, Herbicide
V
resistant plants (Glyphosate tolerant plants), Flavr Savr tomato
insect-resistant plants (transgenic plants with Bt Toxin)
2 Transgenic animals: General Introduction to transgenic animals-
transgenic mice, transgenic cows, sheep and goats, Animal
biopharming

54

 3 GMOs- Applications of genetically modified organisms
4 Positive and Negative Impacts of Genetically Modified Organisms
(GMOs)
Practicals Hrs
30
Course Type: Practical, Total credits: 1, Contact hours/week: 2
VI 1 Isolation of antibiotic-resistant bacterial population by gradient plate
method
2 Isolation of streptomycin-resistant mutant by replica plate technique
3 Isolation
of genomic DNA from bacteria
4 Demonstration of agarose gel electrophoresis
5 Demonstration of genetic recombination in bacteria by conjugation.
6 Demonstration of Bacterial transformation

REFERENCES:

Molecular Biology of the Gene by Watson, JD, Hopkins NH, Roberts JW, Steitz JA, Weiner
AAM.

Genes V by Lewin B, 1994. Oxford University press.

Molecular Cell Biology by Lodish, H, Baltimore D, Berk A, Zipursky SL, Matsudaira P,

Darnell J.

Molecular Biology by Freifelder D., 1991 Narosa Publishing Home.

Principles of Gene Manipulation, 4th Ed., by R.S.Old and S.B.Primrose.

Principles of Genetics by Gardner EJ, Simmons MJ, Snustad DP.

Genes and Genomes by Singer M, Berg P.1991 University Science Books.

Dubey R C and Maheswari, D K (2002). Practical Microbiology. S. Chand & Co Ltd. (ISBN
81-219-2153-8)

Experiments in Microbiology Plant Pathology and Biotechnology- K. R. Aneja

Molecular Cloning: A Laboratory Manual, Volume 1& 2: Joseph Sambrook, David William
Russell

55

 E-RESOURCES:

https://www.cliffsnotes.com/study-guides/biology/microbiology/microbial-genetics/
introduction-to-microbial-genetics

https://asutoshcollege.in/new-web/Study_Material/microbial_genetics_07042020.pdf

https://open.oregonstate.education/generalmicrobiology/chapter/microbial-genetics/

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understanding the history of genetics and basic U PSO-3,5

concept of classical Mendelian genetics
CO-2 Understand various mechanisms of DNA Replication R, U PSO-3,5

CO-3 Acquiring knowledge in the techniques, tools, and U, An PSO-3,5

application of Genetic Engineering.
CO-4 Acquire knowledge about different gene transfer An, E PSO-3,5
Mechanisms
CO-5 Understand the historical context, production and U, Ap, PSO-3,5
application of GMOs. Gain knowledge about
transgenic plants and transgenic animals and its
production
CO-6 Familiarization and use of molecular biology U, Ap, C PSO 2,6
techniques

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

56

 Name of the Course: Credits: 3:0:1 (Lecture:Tutorial:Practical)

CO CO PO/ Cogniti Knowled Lecture (L)/ Practical

No. PSO ve ge Tutorial (T) (P)
Level Categor
y
CO-1 U n d e r s t a n d i n g t h e PO-6/ R,U F, C L
history of genetics and PSO-3,
basic concept of 5
classical Mendelian
genetics
CO-2 Understand various PO-6/ R,U F,C L
mechanisms of DNA PSO-3,
Replication 5

CO-3 Acquiring knowledge in PO-6/ R,U,Ap F, C L

the techniques, tools, PSO-3,
and application of 5
Genetic Engineering.

CO-4 Acquire knowledge PO-6/ R,U,Ap F, C L

about different gene PSO-3,
transfer Mechanisms 5

CO-5 Understand the PO-6/ R,U,Ap, F, C L

historical context, PSO-3, An
production and 5
application of GMOs.
Gain knowledge about
transgenic plants and
transgenic animals and
its production
CO-6 Familiarization and use PO-4,5, R,U,Ap, F, C, P P
of molecular biology 6/ An
techniques PSO-3,
5

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

57

 Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - - - - - -
1
CO 2 3 - - - - - - - - -
2

CO - - 1 - - - - - - - - 2
3

CO - - 2 3 - - - - - - - 2
4
CO - 1 - - - - - - - - - 2
5

CO - - - 3 - - - - - 2 3 3
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments

58

 ▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! ! !
1
CO ! ! !
2

CO ! ! !
3
CO ! ! !
4
CO ! ! !
5

CO !
6

59

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK4DSCMBY202
Course Title Microbial Physiology and Metabolism
Type of Course DSC-P
Semester IV
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5 hours
Pre-requisites Basic knowledge of microorganisms acquired during the previous
semesters of this programme.
Course Summary This course explores the fundamental principles governing the growth,
nutrition, and metabolism of microorganisms. It covers a wide range of
topics, from the nutritional requirements of bacteria to the intricate
pathways involved in energy generation and substrate utilization.
Students will gain insight into the diverse strategies employed by
microorganisms to adapt to different environmental conditions and
thrive in various habitats.

Detailed Syllabus:Total hours 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hr
e t s
45
Module 1 : Microbial Nutrition 8
1 Nutritional requirements – importance of various macro, micro
elements and growth factors in bacterial growth

60


 2 Microbial growth in response to environment -Temperature
I (psychrophiles, mesophiles, thermophiles, extremophiles,
thermodurics, psychrotrophs), pH (acidophiles, alkaliphiles), solute
and water activity (halophiles, xerophiles, osmophilic), Oxygen
(aerobic, anaerobic, microaerophilic, facultative aerobe, facultative
anaerobe),barophilic
3 Microbial growth in response to nutrition and energy – Autotroph/
Phototroph, heterotrophy, Chemolithoautotroph,
Chemolithoheterotroph, Chemoheterotroph, Chemolithotroph,
photolithoautotroph, Photoorganoheterotroph.
4 Culture media: components of media, natural and synthetic media,
chemically defined media, complex media, selective, differential,
indicator, enriched and enrichment media
Module 2: Microbial Growth 7
1 Bacterial growth curve and generation time. Measurement of
microbial growth – SPC, direct microscopic count, gravimetry,
II turbidometry and nephlometery.
2 Batch, Fed batch, Continuous culture. Synchronous and diauxic
growth curve. Sporulation. Primary and secondary metabolite of
microbes
Module 3: Transport of nutrients 7
1 Transport of nutrients
III 2 Passive and facilitated diffusion
3 Primary and secondary active transport, concept of uniport, symport
and antiport Group translocation, Iron uptake
4 Role of osmoregulatory proteins – permiomics
Module 4: Microbial catabolic pathways 8
1 Glycolysis, hexose monophosphate pathway, Entner Doudoroff
IV pathway
2 Tricarboxylic acid cycle
3 Electron transport system–components
4 Adenosine tri phosphate structure and their generation types-
Oxidative and substrate level phosphorylation

61

 5 Fermentation: Alcoholic, homo and hetero lactic fermentation.
Propionic acid and mixed acid fermentation, Pasteur effect

Module 5: Chemolithotrophic and Phototrophic Metabolism

15
1 Introduction to aerobic and anaerobic chemolithotrophy with an
example each

V 2 Methanogenesis: definition and reaction

3 Introduction to phototrophic metabolism - groups of phototrophic
microorganisms, anoxygenic vs. oxygenic photosynthesis with
reference to photosynthesis in green bacteria, purple bacteria and
cyanobacteria
Practical
course type: Practical: Total credit: 1, contact hours/week: 2 Hrs
30
1 Study and plot the growth curve of E. coli by turbidometric and
VI standard plate count methods
2 Effect of temperature on growth of bacteria: E. coli
3 Effect of pH on growth of bacteria: E. coli
4 Effect of salt on growth of bacteria: E. coli
5 Demonstration of alcoholic fermentation

References

1. Aneja KR (2003). Experiments in Microbiology, Plant pathology, Tissue culture and

Mushroom Production Technology, 4th Edition, New Age International (P) Ltd., New
Delhi
2. Dubey, R.C. and Maheswari, D.K. (2002). Practical Microbiology, S. Chand & Co.,
New Delhi
3. Willey JM, Sherwood LM, and Woolverton CJ. (2013). Prescott’s Microbiology. 9th
edition. McGraw Hill Higher Education

62

 4. Pelzar M.J.Jr, Chan E.C.S and Krieg N.R. 1986. Microbiology, McGraw Hill Book
Company, London
5. Gupte, S. (1995). Practical Microbiology. Jaypee Brothers Medical Publishers Pvt.
Ltd
6. Kannan, N. (2003). Hand Book of Laboratory Culture Medias, Reagents, Stains and
Buffers. Panima Publishing Co., New Delhi.

Course Outcomes

No. Upon completion of the course the graduate will be able Cognitive PSO
to addressed
Level
CO-1 Understand the nutrition requirements and growth media U,An PSO-1,2
CO-2 Create and analyse information on microbial growth C,An PSO-1,3
pattern.
C0-3 Understand microbial uptake of nutrients for the growth U PSO-1,3
C0-4 Understand and create information on microbial R,U, C PSO-1,5
metabolism
C0-5 Understand phototrophic microbial metabolism R,U PSO-1,3,5

CO-6 To learn hands-on techniques in microbiology U,Ap,An PSO-2,3,5

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand the PO1/ R,U F,C L
nutrition
PSO 1,2
requirements and
growth media
CO-2 Create and PO1/ U,C F,C L
analyse
PSO1,3
information on
microbial growth
pattern.

63

 C0-3 Understand PO1,2,3/ U,C F,C L
microbial uptake
PSO1,3
of nutrients for
the growth
C0-4 Understand and PO1,2,3/ U,C F,C L
create
PSO1,3
information on
microbial
metabolism
C0-5 Understand PO1,2/ U,An F,C L
phototrophic PSO1,3
microbial
metabolism
CO-6 To learn hands-on PO1,2,6/ U,C,Ap C,P P
techniques in
PSO
microbiology
2,3,5

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO1 PSO2 PSO3 PSO4 PS PSO6 PO1 PO2 PO3 PO4 PO5 PO6
O5
CO 1 1 1 - - - - 1 - - - - -

CO 2 1 - 2 - - - 1 - - - - -
CO 3 1 - 2 - - - 1 1 2 - - -

CO 4 1 - 2 - - - 1 2 2 - - -
CO 5 1 - 2 - - - 1 1 - - - -

CO 6 - 1 1 - 2 - 1 2 - - - 2

Correlation Levels:

Level Correlation

- Nil

1 Slightly / Low
2 Moderate / Medium

3 Substantial / High

64

 Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations

CO 1 ! !" !
CO 2 ! !"" !
CO 3 ! !"" !
CO 4 "! ! !
CO 5 "! ! !
CO 6 "!

65

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5DSCMBY301
Course Title Industrial Microbiology
Type of Course DSC-P
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Knowledge of microorganisms during the first & second year of this
programme.
Course Industrial Microbiology covers different aspects of fermentation
Summary technology, including the design and operation of fermenters,
optimization of fermentation processes, and scale-up considerations for
industrial production, recovery and various immobilization techniques.

Detailed Syllabus: Total hours- 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Unit Content Hrs
e 45
Module 1: Fermentation Technology 15
I
1 History and scope of Industrial microbiology
2 Introduction to fermentation technology
3 Types of fermentation: Solid State, Submerged, Batch, Fed batch,
Continuous fermentation
Module 2: Upstream Processing 15

66


 1 Screening techniques- Primary and Secondary
II
2 Strain improvement of industrially important microorganisms-
Mutation, Recombination and protoplast fusion
3 Inoculum preparation
4 Cell and enzyme immobilization
5 Media for industrial fermentation
6 Sterilization of fermenter and media
III Module 3: Design And Parts Of Fermenter 15
1 Basic design and parts of Fermenter
2 Fermenter construction- Construction materials, agitator/impeller,
sparger, baffles, pH control sensor, stirrer glands and bearings,
temperature control, pressure control, foam control, inoculation and
sampling ports
3 Types of fermenters: Continuous stirred tank, Bubble Column,
Packed bed, Fluidized bed, Airlift & Tower fermenter
Module 4: Downstream Processing 15
1 Recovery of fermentation product: Intracellular & Extracellular
IV
product
2 Cell disruption
3 Solid liquid separation
4 Concentration
5 Purification
6 Formulation
Module 5: Microbial Products 15
1 Industrial process involved in the production of antibiotics:
V
Penicillin, Streptomycin
2 Industrial process involved in the production of Vitamins: Vitamin
B12, Riboflavin
3 Microbial enzymes, Industrial process involved in the production of
Enzymes: Amylase, Protease, Pectinase
4 Industrial process involved in the production of Solvents: Ethanol,
Acetone and butanol
5 Industrial process involved in the production of Organic acids: Citric
acid and acetic acid

67

 PRACTICALS 30
hrs
Course Type: Practical’s, Total credit: 1, Contact hour/week:2
1 Immobilization of yeast cells by sodium alginate method
2 Screening for amylase producers
3 Screening for lipolytic microbes
4 Screening for protease producers
5 Screening of antibiotic producers by crowded plate technique
VI
6 Production of wine from grapes
7 Determination of total acidity of wine
8 Determination of volatile acidity of wine
9 Determination of Dissolved Oxygen (DO) of water
10 Determination of Chemical Oxygen Demand (COD) of water

REFERENCES:

● Industrial Microbiology - L.E. Casida,JR (ISBN 0 85226 1012).

● Industrial Microbiology-A.H.Patel (ISBN 0333 90842 2).

● Prescott & Dunn’s Industrial Microbiology Reed G (Ed) ISBN 81-239-1001-0)

(Fourth

● Edition).

● Food Microbiology-William C.Frazier Dennis .C Westhoff (ISBN 0-07-46210147).

● Fermented foods Economic Microbiology Vol 7 Rose A (ed).

● Manual of Industrial Microbiology And Biotechnology, Demin & Davis.

● Applied Microbiology-Musharraffudde.

● Nduka Okafor. Modern Industrial Microbiology and Biotechnology. (2007). CRC

Press.

● Michael J. Waites, Neil L. Morgan, John S. Rockey, Gary Higton. Industrial

Microbiology: An Introduction, (2013). Wiley Blackwell Publishers.

● Crueger W and Crueger A. Biotechnology: A Textbook of Industrial

Microbiology.2ndEd. (1991). Sinauer Associates Inc.,U.S.

68

 ● Srivastva, M.L. 2008. Fermentation Technology, Narosa Publ. House, New Delhi. 2.
Michael 12.J. Waites, Neil L.Morgan, John S. Rockey and Gray Higton. 2001.
Industrial Microbiology An Introduction, Replika Press Pvt Ltd. New Delhi.

● Wulf Crueger and Anneliese Crueger. 2000. A textbook of Industrial Microbiology II

Ed. Panima Publishing Corporation, New Delhi.

E-RESOURCES:

● https://www.biologydiscussion.com/industrial-microbiology-2/strain-improvement-
of-microorganisms-microbiology/66010

● http://www.generalmicroscience.com/industrial-microbiology/fermentor-design/

● https://www.biotechnologynotes.com/industrial-biotechnology/fermentation-process/
downstream-process-in-fermentation-with-methods-industries-biotechnology/13671

● https://www.onlinebiologynotes.com/different-fermentation-pathway-bacteria/

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000444FN/P000551/
M012164/ET/1463034230Q-I.pdf

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000002BI/P001357/
M021492/ET/1501755459BioprocessenggPGPthshala.pdf

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000015FT/P000057/
M000079/ET/1455710283ET21.pdf

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/food_technology/
technology_of_fruits_and_vegetables/29.technology_of_vinegar_production/et/
2860_et_m29.pdf

● http://www.fao.org/3/x0560e/x0560e10.htm

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000014ER/P000284/
M026024/ET/1514784562Paper15EMB_Module18__etext.pdf

Course Outcomes

69

 No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand history and scope of Industrial R,U PSO-1

Microbiology
CO-2 Screen and isolate beneficial microorganisms from U,Ap PSO-1,3
environment

CO-3 Understand design and parts of fermenter R,U PSO1

C0-4 Gain knowledge about different techniques of product U,Ap PSO1,2
recovery

CO-5 Gain theoretical knowledge on production of U,Ap PSO1,6

microbial products

CO-6 To learn different laboratory techniques to screen E,C PSO2,3

industrially useful microorganisms

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand PO6,PS F, C L
history and O-1
scope of
Industrial
Microbiology
CO-2 Screen and PO3,PS F,P L
isolate O-1,3
beneficial
microorganisms
from
environment

CO-3 Understand PO3,PS F L

design and parts O1
of fermenter

70

 C0-4 Gain knowledge PO6,PS F,P L
about different O1,2
techniques of
product
recovery

CO-5 Gain theoretical PO6,PS F,P L

knowledge on O1,6
production of
microbial
products
CO-6 To learn PO1,6,P P P
different SO2,3
laboratory
techniques to
screen
industrially
useful
microorganisms

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - 1
1
CO 2 - 2 - - - 2
2

CO 2 - - - - - 1
3

CO 2 1 - - - - 1
4
CO 2 - - - - 1 2
5

CO - 2 2 - - - 2 2
6

71

 Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics:

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! !
1
CO ! !
2

CO ! !
3
CO ! ! !
4

CO ! ! !
5
CO !
6

72

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5DSCMBY302
Course Title Instrumentation in Microbiology
Type of Course DSC
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - 4 hours
Pre-requisites Basic knowledge of bio-instrumentation techniques acquired during the
first year of this programme.
Course This course is designed to equip students with the practical skills and
Summary theoretical knowledge necessary to perform microbiological experiments
and analyses in laboratory settings safely and efficiently.

Detailed Syllabus: Total hours-60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Module Uni Content Hrs
t 60
Module 1: General Laboratory practices 12
1 Biosafety in microbiological laboratories: General safety measures,
Personal protection, Chemical and Biological hazards, Spillage and
I Waste disposal, First aid.
2 Laboratory safety symbols, signs and meanings
3 Theory, principle and working of micropipettes, pH meter and
Distillation unit

73


 Module 2: Separation & Identification of Biomolecules 12
1 Concept of Chromatography ; Partition Chromatography, Paper
Chromatography, Adsorption Chromatography, TLC, GLC, Ion
II Exchange Chromatography, Gel Chromatography, HPLC, Affinity
Chromatography
2 Electrophoresis : Gel Electrophoresis-AGE and SDS-PAGE, Paper
Electrophoresis and its application.
Module 3: Centrifugation 12
1 Basic Principle of Centrifugation, Factors affecting Sedimentation
III velocity, Standard Sedimentation Coefficient
2 Rotor types
3 Types of centrifugation: Rate-Zonal, sedimentation equilibrium and
density gradient centrifugation
4 Instrumentation of Ultracentrifuge -Preparative and Analytical
Module 4: Spectroscopy 12
1 Basic principle of spectrometry
IV
2 Theory and application of UV and Visible spectrophotometer, IR
Spectroscopy, Raman Spectroscopy, NMR spectroscopy,
Fluorescence spectroscopy, atomic absorption spectroscopy
3 Colorimetry
Radio isotopic techniques
12

V 1 Use of radioisotopes in life sciences

2 Radioactive labelling, principle and application of tracer techniques
3 Detection and measurement of radioactivity: Geiger- Muller and
Scintillation counters
4 Autoradiography and its applications

References

1. Chatwal G and Anand, S (1989). Instrumental Methods of Chemical

Analysis.Himalaya Publishing House, Mumbai
2. Williams, B.L. and Wilson, K (1975). A Biologists Guide to Principles and
Techniques of Practical Biochemistry
3. Hanes. Gel Electrophoresis of Proteins- A Practical Approach

74

 4. James Miller (1988). Chromatography: Concepts and Contrasts.John Wiley and
Sons.Inc., New York
5. R R. J. Hamilton and P. A. Sewel. Introduction to High Performance
Liquid Chromatography

Course Outcomes

No. Upon completion of the course the graduate will be able Cognitive PSO
to addressed
Level
CO-1 Understand the general laboratory practices U PSO-1
CO-2 Understand the different separation techniques used in U,Ap PSO-2,3
microbiology
C0-3 Understand different centrifugation techniques U , Ap PSO-2,3
C0-4 Understand and apply different spectrometric techniques in U, AP PSO-2,3
microbiological studies
C0-5 Understand radioactivity and its detection in biological U, An PSO-2,3,5
samples

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand the PO 1,6/ U F,P L
general PSO 1
laboratory
practices
CO-2 Understand the PO 1,6/ U,Ap F,C,P L
different PSO 2,3
separation
techniques used
in microbiology

75

 C0-3 Understand PO 1,6/ U , Ap F,C,P L
different PSO 2,3
centrifugation
techniques
C0-4 Understand and PO 1,6/ U, AP F,C,P L
apply different PSO 2,3
spectroscopic
techniques in
microbiological
studies
C0-5 Understand PO 1,6/ U, An F,C,P L
radioactivity and PSO 2,3,5
its detection in
biological
samples

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO1 PSO2 PSO3 PSO4 PS PSO6 PO1 PO2 PO3 PO4 PO5 PO6
O5

CO 1 1 - - - - - 1 - - - - 1
CO 2 - 1 2 - - - 2 - - - - 2

CO 3 - 1 2 - - - 2 - - - - 2
CO 4 - 2 2 - - 2 - - - - 2

CO 5 - 1 2 - 2 - 2 - - - - 2

Correlation Levels:

Level Correlation
- Nil

1 Slightly / Low

2 Moderate / Medium
3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam

76

 ▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations

CO 1 ✓ ✓ ✓
CO 2 ✓ ✓ ✓
CO 3 ✓ ✓ ✓
CO 4 ✓ ✓ ✓
CO 5 ✓ ✓ ✓

77

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5DSCMBY303
Course Title Food Microbiology
Type of Course DSC-P
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Basic knowledge of microbes as food acquired during the first year of the
programme.

Course The course on Food Microbiology provides students with a

Summary comprehensive understanding of the microbial aspects of food safety,
preservation, and quality control. Through a series of modules, students
will explore the importance of studying food microbiology, microbial
growth in foods, food spoilage mechanisms, methods of food
preservation, and the prevention of foodborne diseases.

Detailed Syllabus:Total hours 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrss
e t 45
Module 1: Introduction To Food Microbiology 7
1 Importance of studying food microbiology
I

78


 I 2 Microbial growth in foods: principles, intrinsic and extrinsic factors
that affect growth and survival of microbes in foods– hydrogen ion
concentration (pH), water activity, oxidation reduction potential,
nutrient content, inhibitory substances
3 Microorganisms important in food microbiology –
(a) Bacteria: Genus- Acetobacter, Bacillus, Clostridium,
Alcaligenes,Clostridium, Corynebacterium, Erwinia,
Escherichia, halobacterium, Flavobacterium,
Lactobacillus,Propionibacterium, Psedomonas, serratia
(b) Molds : Aspergillus, Rhizopus, Mucor and Penicillium,
trichothecium, Neurospora,Cladosprium,,
Alternaria,Fusarium, Sclerotinia
(c) Yeast : Genus - Saccharomyces, Kluyveromyces,Pichia,
Hansenula, Torulopsis, Candida, Rhodotorula
Module 2: Fermented Foods 7
1 Microbiology of fermented foods – Wine, Beer, vinegar, idly, bread,
II Curd, fermented vegetables-Sauerkraut, pickles
2 Nutritional value of fermented foods
3 Microorganisms as food: single cell protein, edible mushrooms
4 Probiotics: definition and uses
Module 3: Food Spoilage 8
1 General principles underlying spoilage of food - Causes of spoilage
III 2 Classification of food by ease of spoilage
3 Contamination and spoilage of milk, vegetables and fruits
4 Contamination and spoilage of meat and meat products, sea foods
5 Contamination and spoilage of canned foods
Module 4: Principles And Methods Of Food Preservation 8
1 Principles of preservation
2 Asepsis, removal of microorganism, maintenance of anaerobic
conditions.
3 Preservation by the use of high temperature-Pasteurization, Ultra
IV
heat treatment and canning
4 Preservation by the use of low temperature-Cellar storage, Chilling
and Freezing

79

 5 Preservation by drying - Solar drying, Drying by Mechanical Dryers,
Freeze Drying, Drying During Smoking and Intermediate moisture
foods
6 Preservation by food additives-Propionates, Benzoates,Acetates,
Nitrates and nitrites,Sulfur dioxide and sulfites, Ethylene and
propylene oxide, Sugar and salt, Woodsmoke, Spices, Natural and
synthetic colorants and Antibiotics
7 Preservation by irradiation-gamma rays, x-rays, electron beams
Module 5: Food Borne Disease And Sanitation 15
1 Definition of food poisoning
2 Food borne infections and intoxication - Bacterial– Staphylococcus
aureus, Clostridium botulinum, Clostridium perfringens, Salmonella
V typhi, Vibrio cholerae, E. coli, Shigella sp., Listeria monocytogenes,
Yersinia Enterocolitica
3 Non bacterial: Fungal – Mycotoxins, Viruses- Hepatitis A and E,
viral gastroenteritis.
Food borne parasites - Amoebiasis, Beef tapeworm, Fish tapeworm,
Pork tapeworm, Trichinosis
4 Food sanitation- good manufacturing practices, Hazard Analysis
Critical Control Points (HACCP)
Practical Hrs
30
Course type: Practical: Total credit: 1, contact hours/week: 2
1 Isolation and Enumeration of bacteria from fermented food–a) Curd
b) Idly batter c) milk
2 Isolation and Enumeration of bacteria from fermented food-a) fruits
VI
and vegetables b) meat c) fish
3 Isolation and Identification of fungi from fermended food
4 Isolation and identification of spoilage microorganisms from bread
5 Determination of quality of milk samples by MBRT
6 Comparision of number of bacteria in raw and spoiled milk by
standard plate count.
7 Production of wine from grapes
8 Determination of total acidity of wine
9 Determination of volatile acidity of wine

80

 10 Immobilization of yeast cells by sodium alginate method

References

1.Frazier WC and West off DC. (1988) Food microbiology, TATA McGraw Hill Publishing
Company Ltd. New Delhi

2. Adams MR and Moss MO. (1995). Food Microbiology, The Royal Society of Chemistry,
Cambridge

3. R.C Dubey, D.K Maheshwari, Practical Microbiology, S Chand and Company, New Delhi.

4. Prescott, Harley and Klein Wim. Microbiology, C. Brown Publishers

5. Cappuccino, Sherman, Microbiology Laboratory Manual, Pearson Education

6. Jay JM, Loessner MJ and Golden DA. (2005). Modern Food Microbiology. 7th edition,
CBS Publishers and Distributors, Delhi, India

7. Alexander M. (1977) Introduction to soil microbiology. John Wiley & Sons, Inc., New
York

Course Outcomes

No. Upon completion of the course the graduate will be able Cognitive PSO
to addressed
Level
CO-1 Understand the significance and activities of U PSO-1
microorganisms in food, the role of intrinsic and
extrinsic factors on growth and survival of
microorganisms
CO-2 Understand the types of different fermented food R,U PSO-1
products and analyse the values of probiotics, SCP
and Edible mushrooms.
C0-3 Create information on microbial food spoilage R,U,C PSO-1

C0-4 Understand and remember the principles in traditional R,U, An PSO-1,2

food preservation techniques
C0-5 Understand and remember the microbes causing food R,U PSO-1
intoxications and food infections and food sanitation
methods

81

 CO-6 Application of laboratory techniques for food quality U,Ap,An PSO-2,3,5
control

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand the PO 1/ U F,C L
PSO1
significance and
activities of
microorganisms
in food, the role
of intrinsic and
extrinsic factors
on growth and
survival of
microorganisms
CO-2 Understand the PO 1,2/ R,U F,C L
PSO 1
types of
different
fermented food
products and
analyse the
values of
probiotics, SCP
and Edible
mushrooms.
C0-3 Create PO 1,2/ R,U, C F,C L
PSO 1
information on
microbial food
spoilage

82

 C0-4 Understand and PO 1,2/ R,U, An F,C L
PSO1,2
remember the
principles in
traditional food
preservation
techniques
C0-5 Understand and PO 1,2/ R,U F,C L
PSO 1
remember the
microbes
causing food
intoxications
and food
infections and
food sanitation
methods
CO-6 Application of PO-1,2,6/ U,Ap,An F,C,P P
PSO2,3,5
laboratory
techniques for
food quality
control

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO1 PSO2 PSO3 PSO4 PS PSO6 PO1 PO2 PO3 PO4 PO5 PO6
O5
CO 1 1 - - - - - 1 - - - - -

CO 2 1 - - - - - 1 1 - - - -
CO 3 1 - - - - - 1 2 - - - -

CO 4 1 2 - - - - 1 2 - - - -
CO 5 1 - - - - - 2 2 - - - -

CO 6 - 1 2 - 2 - 1 2 - - - 2

Correlation Levels:

Level Correlation
- Nil

1 Slightly / Low
2 Moderate / Medium

83

 3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations
CO 1 ! !"" !
CO 2 ! !"" !
CO 3 ! !"" !
CO 4 "! ! !
CO 5 "! ! !
CO 6 "!

84

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5DSCMBY304
Course Title Fermentation Technology
Type of Course DSC
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - 4 hours
Pre-requisites Knowledge of microorganisms during the first & second year of this
programme.
Course This course covers different aspects of fermentation technology,
Summary including the design and operation of fermenters, optimization of
fermentation processes, and scale-up considerations for industrial
production, recovery and various immobilization techniques.

Detailed Syllabus: Total hours- 60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Modul Uni Content Hrs
e t 60
Module 1: Introduction to Fermentation Technology 10
I
1 History and scope of Industrial microbiology
2 Introduction to fermentation technology
3 Types of fermentation: Solid State, Submerged, Batch, Fed batch,
Continuous fermentation
Module 2: Upstream Processing 12

85


 1 Screening techniques- Primary and Secondary
II
2 Strain improvement of industrially important microorganisms-
Mutation, Recombination and protoplast fusion
3 Inoculum preparation
4 Cell and enzyme immobilization
5 Media for industrial fermentation
6 Sterilization of fermenter and media
III Module 3: Design And Parts Of Fermenter 13
1 Basic design and parts of Fermenter
2 Fermenter construction- Construction materials, agitator/impeller,
sparger, baffles, pH control sensor, stirrer glands and bearings,
temperature control, pressure control, foam control, inoculation and
sampling ports
3 Types of fermenters: Continuous stirred tank, Bubble Column,
Packed bed, Fluidized bed, Airlift & Tower fermenter
Module 4: Downstream Processing 13
1 Recovery of fermentation product: Intracellular & Extracellular
IV
product
2 Cell disruption
3 Solid liquid separation
4 Concentration
5 Purification
6 Formulation
Module 5: Microbial Products 12
1 Industrial process involved in the production of antibiotics:
Penicillin, Streptomycin
V 2 Industrial process involved in the production of Vitamins: Vitamin
B12, Riboflavin
3 Microbial enzymes, Industrial process involved in the production of
Enzymes: Amylase, Protease, Pectinase
4 Industrial process involved in the production of Solvents: Ethanol,
Acetone and butanol
5 Industrial process involved in the production of Organic acids: Citric
acid and acetic acid

86

 REFERENCES:

● Industrial Microbiology - L.E. Casida,JR (ISBN 0 85226 1012).

● Industrial Microbiology-A.H.Patel (ISBN 0333 90842 2).

● Prescott & Dunn’s Industrial Microbiology Reed G (Ed) ISBN 81-239-1001-0)

(Fourth

● Edition).

● Food Microbiology-William C.Frazier Dennis .C Westhoff (ISBN 0-07-46210147).

● Fermented foods Economic Microbiology Vol 7 Rose A (ed).

● Manual of Industrial Microbiology And Biotechnology, Demin & Davis.

● Applied Microbiology-Musharraffudde.

● Nduka Okafor. Modern Industrial Microbiology and Biotechnology. (2007). CRC

Press.

● Michael J. Waites, Neil L. Morgan, John S. Rockey, Gary Higton. Industrial

Microbiology: An Introduction, (2013). Wiley Blackwell Publishers.

● Crueger W and Crueger A. Biotechnology: A Textbook of Industrial

Microbiology.2ndEd. (1991). Sinauer Associates Inc.,U.S.

● Srivastva, M.L. 2008. Fermentation Technology, Narosa Publ. House, New Delhi. 2.
Michael 12.J. Waites, Neil L.Morgan, John S. Rockey and Gray Higton. 2001.
Industrial Microbiology An Introduction, Replika Press Pvt Ltd. New Delhi.

● Wulf Crueger and Anneliese Crueger. 2000. A textbook of Industrial Microbiology II

Ed. Panima Publishing Corporation, New Delhi.

E-RESOURCES:

● https://www.biologydiscussion.com/industrial-microbiology-2/strain-improvement-
of-microorganisms-microbiology/66010

● http://www.generalmicroscience.com/industrial-microbiology/fermentor-design/

● https://www.biotechnologynotes.com/industrial-biotechnology/fermentation-process/
downstream-process-in-fermentation-with-methods-industries-biotechnology/13671

● https://www.onlinebiologynotes.com/different-fermentation-pathway-bacteria/

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000444FN/P000551/
M012164/ET/1463034230Q-I.pdf

87

 ● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000002BI/P001357/
M021492/ET/1501755459BioprocessenggPGPthshala.pdf

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000015FT/P000057/
M000079/ET/1455710283ET21.pdf

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/food_technology/
technology_of_fruits_and_vegetables/29.technology_of_vinegar_production/et/
2860_et_m29.pdf

● http://www.fao.org/3/x0560e/x0560e10.htm

● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000014ER/P000284/
M026024/ET/1514784562Paper15EMB_Module18__etext.pdf

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to Level addressed
CO-1 Understand history and scope of Industrial R,U PSO-1
Microbiology

CO-2 Screen and isolate beneficial microorganisms from U,Ap PSO-1,3

environment
CO-3 Understand design and parts of fermenter R,U PSO1

C0-4 Gain knowledge about different techniques of product U,Ap PSO1,2

recovery
CO-5 Gain theoretical knowledge on production of U,Ap PSO1,6
microbial products

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)

CO-1 Understand PO2/ F, C L

history and PSO-1
scope of
Industrial
Microbiology

88

 CO-2 Screen and PO3/ F,P L
isolate PSO-1,3
beneficial
microorganisms
from
environment
CO-3 Understand PO3/ F L
design and parts PSO1
of fermenter

C0-4 Gain knowledge PO6/ F,P L

about different PSO1,2
techniques of
product
recovery
CO-5 Gain theoretical PO6/ F,P L
knowledge on PSO1,6
production of
microbial
products

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - - 1 - - - -
1
CO 2 - 2 - - - - - 2 - - -
2
CO 2 - - - - - - – 1 - - -
3

CO 2 1 - - - - - - - - - 1
4
CO 2 - - - - 1 - - - - - 2
5

89

 Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics:

Internal Assignm Project End Semester

Exam ent Evaluation Examinations
CO ! ! !
1

CO ! ! !
2
CO ! ! !
3

CO ! ! !
4
CO ! ! !
5

90

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK6DSCMBY301
Course Title Medical Microbiology
Type of Course DSC-P
Semester VI
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Knowledge of microorganisms during the first & second year of this
programme.
Course This course instills the basic concepts of medical microbiology and
Summary microbial pathogenesis: study of microbes, antimicrobial agents,
epidemiology, and virulence factors associated with pathogenic
microorganisms. It will also provide opportunities for a student to
develop diagnostic skills in clinical microbiology, including the practical
application and interpretation of laboratory tests for the diagnosis of
infectious diseases.

Detailed Syllabus: Total hours 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Content Hrs
45
Module 1: Introduction of Medical microbiology 7
I

91


 I 1 Normal Microbial flora- Resident flora and transient flora,
Beneficial and harmful effects of normal flora.
2 Brief account of the normal flora of skin, conjunctiva, upper
respiratory tract, mouth, teeth, stomach, upper and lower intestine,
genitourinary tract.
3 Infections: Source of infection,
Nosocomial infections:-Introduction and its types, pathogenicity
and laboratory diagnosis of nosocomial infection, prevention and
control of nosocomial infections
Types: Epidemic, Pandemic and Endemic diseases.
4 Antimicrobial chemotherapy: Antibiotics and their mode of
action
(a) Inhibition of Cell wall - Penicillin and Bacitracin
(b) Inhibition of Cell membrane -Tyrosidine and Gramicidin
(c) Inhibition of Protein synthesis- Tetracycline and
chloramphenicol
(d) Inhibition of nucleic acid synthesis- Ciprofloxacin
(e) Metabolic antagonism-Sulphonamides.
Antimicrobial sensitivity tests- diffusion and dilution techniques
II Module 2: Medical Bacteriology 8
1 A brief account of morphological characteristics, pathogenicity,
laboratory diagnosis, prevention and control of the disease
caused by: Staphylococcus aureus, Streptococcus pyogenes
2 A brief account of morphological characteristics, pathogenicity,
laboratory diagnosis, prevention and control of the disease
caused by Escherichia coli, Salmonella typhi and Vibrio cholera
3 A brief account of morphological characteristics, pathogenicity,
laboratory diagnosis, prevention and control of the disease
caused by Neisseria gonorrhoeae, Treponema pallidum and
Chlamydia trachomatis
4 A brief account of morphological characteristics, pathogenicity,
laboratory diagnosis, prevention and control of the disease
caused by Corynebacterium diptheriae, Mycobacterium
tuberculosis, Klebsiella pneumonia and Clostridium tetani
III Module 3: Medical Mycology 7
1 Superficial mycoses- Pityriasis versicolor, Tinea nigra
2 Cutaneous Mycoses- Dermatophytosis, Candidiasis

92

 3 Subcutaneous mycoses- Mycotic mycetoma and Rhinosporidiosis
4 Systemic mycoses- Cryptococcosis, Histoplasmosis
5 Opportunistic mycoses- Aspergillosis, Penicilliosis
IV Module 4: Medical Virology 8
1 Morphology, epidemiology, transmission, clinical importance
and lab diagnosis of Influenza virus, measles virus, mumps virus,
rubella virus
2 Morphology, epidemiology, transmission, clinical importance
and lab diagnosis of Poliovirus, Dengue virus, Rabies virus
3 Morphology, epidemiology, transmission, clinical importance
and lab diagnosis of Hepatitis B virus, HIV
4 Morphology, epidemiology, transmission, clinical importance
and lab diagnosis of SARS, Nipah virus
V Module 5: Medical Protozoology 15
1 Vector Borne disease-Pathogenic mechanisms, Disease
transmission and life cycle – Plasmodium and Trypanosoma
2 Water borne infection- Pathogenic mechanisms, Disease
transmission and life cycle of Entamoeba histolytica
3 Zoonotic infection- Pathogenic mechanisms, Disease
transmission and life cycle of Toxoplasma
Practicals Hrs
30

Course Type: Practical, Total credits: 1, Contact hours/week: 2

1 Antibiotic sensitivity testing- Kirby-Bauer method
2 Determination of MIC of antibiotics
3 Identification of common bacterial pathogens by using
morphological, cultural and biochemical characters
● Staphylococcus
● Escherichia coli
● Pseudomonas
● Klebsiella
● Proteus
4 ASO latex agglutination test

93

 5 RA latex agglutination test
6 RPR card test for syphilis
7 ABO blood grouping
8 WIDAL test-Card Test

References:

● Ananthanarayan and Panicker’s Textbook of Microbiology- ISBN 81 250 2808 0

● Notes on Medical Bacteriology – J. Douglas SleighMorag C.Timbury
● Parasitology –B.Dasgupta
● Medical Mycology – Rippon
● Principles of Bacteriology Virology and immunity Vol 4 Lopka and Wilson
● Fundamentals of medical Virology by Kucera and Myrvik
● Lab manual in Biochemistry, Immunology and biotechnology-Arti Nigam, Archana
Ayyagari (ISBN 13:978-0-07-061767-4)
● Medical Laboratory technology –Methods and interpretation (ISBN 81-8448-449-6)
● Mackie & McCartney Practical Medical Microbiology (ISBN 0 443 04906 8)
● Diagnostic Microbiology, Bailey and Scott’s, (2013). 13thEd. The Mosby Company
● Talib. V.H, (2008). Handbook of Medical Microbiology, 2ndEd. CBS Publishers.
● E-RESOURCES:
● https://www.ncbi.nlm.nih.gov/books/NBK7617/
● https://www.ncbi.nlm.nih.gov/books/NBK8448/
● https://www.ncbi.nlm.nih.gov/books/NBK8103/
● https://www.ncbi.nlm.nih.gov/books/NBK8149/
● https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4095053/
● https://www.ncbi.nlm.nih.gov/books/NBK7986/
● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/zoology/08._biology_of_p
● parasitism/10._plasmodium__morphology_and_life_cycle/et/7829_et_et.pdf
● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000035ZO/P000888/M0
● 2 7 3 5 1 / E T /
1518784193M05Morphology,lifecyclemodeofinfectionofToxoplasmaQuad1.pdf
● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000035ZO/P000888/M0
● 2 7 3 5 2 / E T /
1519016883M18Morphology,Lifecycle,PathogenecityEntamoebaPart1Quad1.pdf
● https://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000035ZO/P000888/
● M020579/ET/1498557406MorphologyTrypanosomaQuad1.pdf

Course Outcomes

94

 No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 State the significance of normal human flora U PSO-1,2

Assess the mode of action of antibiotics

CO-2 Discuss the pathogenicity, epidemiology, laboratory R, U PSO-1,2
diagnosis, treatment, and prevention of important
bacterial diseases

CO-3 Illustrate the pathogenicity, epidemiology, laboratory R, U PSO-1,2

diagnosis, treatment, and prevention of significant
viral diseases.

CO-4 Illustrate the features of several human diseases R, U PSO-1,2

caused by fungi

CO-5 Illustrate the features of several human diseases R, U PSO-1,2

caused by protozoans
CO-6 To learn laboratory techniques in medical U, Ap, An, PSO-1,2
microbiology and immunology C

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 3:0:1 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cogniti Knowledge Lecture (L)/ Practical

No. ve Category Tutorial (T) (P)
Level
CO-1 State the PO2, 6/ U F, C L
significance of PSO-1,2
normal human flora

Assess the mode of

action of antibiotics

95

 CO-2 Discuss the PO 2, 6/ R, U F,C L
pathogenicity, PSO-1,2
epidemiology,
laboratory
diagnosis,
treatment, and
prevention of
important bacterial
diseases

CO-3 Illustrate the PO 2,6/ R, U F,C L

pathogenicity, PSO-1,2
epidemiology,
laboratory
diagnosis,
treatment, and
prevention of
significant viral
diseases.

CO-4 Illustrate the PO 2,4, R, U F, C L

features of several 6/
human diseases PSO-1,2
caused by fungi

CO-5 Illustrate the PO 2, 6/ R, U F,C L

features of several PSO-1,2
human diseases
caused by
protozoans

CO-6 To learn laboratory PO2,6/ U, Ap, F,C,P P

techniques in PSO 1,2 An, C
medical
microbiology and
immunology

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

96

 Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 2 2 - - - - - 2 - - - 2
1
CO 2 2 - - - - - 2 - - - 2
2
CO 3 2 - - - - - 2 - - - 2
3

CO 3 2 - - - - - 2 - - - 2
4
CO 3 3 - - - - - 2 - - - 2
5
CO 3 3 - - - - - 3 - - - 3
6

Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

97

 Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! !
1
CO ! !
2
CO ! !
3

CO !" ! !
4
CO !" ! !
5
CO !" "! "!
6

98

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK6DSCMBY302
Course Title IPR and Bioethics
Type of Course DSC

Semester VI
Academic 300 - 399
Level
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - - 4
Pre-requisites Knowledge of basic lab skills and research activities

Course The course creates awareness of legal rights, responsibilities, regulatory

Summary affairs and the ethical standpoint of intellectual assets in the field of
biological research. Helps to acquire a basic understanding of the
concepts of ethics essential for different disciplines of science and the
protection of intellectual property and related rights.

Detailed Syllabus: Total hours 60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Module Unit Content Hrs

60
I Module 1: Intellectual Property Rights 12

99


 1 Intellectual property: Introduction and the need for intellectual
property rights (IPR)
Types of IPR- Patent, Copyright, Trade Mark, Trade Secret,
Design, Geographical Indication, Plant Varieties and Traditional
Knowledge.
IPR in India: Important examples
2 Patents- Types of patents,
Criteria for patentability- World Intellectual Property Rights
Organization (WIPO)
3 Patent Application procedure, Drafting of a Patent Specification.
Objectives, Filing of a patent, Granting of a patent.
Rights of a patent.
4 Protection of patents and its significance, Searching for a patent

Module 2: Copyright & Trademark 12

1 Copyright, need for copyright protection
II
2 Related rights, Distinction between related rights and copyright

3 Trade Mark- Kinds of signs that can be used as trademarks. Types

of trademark, Trade secrets

Module 3: Geographical Indications & Industrial Designs 12

1 Design Rights, Geographical indications and Traditional

III Knowledge
2 Industrial design-need for protection,
Biotechnology and International Treaties such as Convention on
Biological Diversity and TRIPs
3 Plant variety protection in India- Plant breeders’ rights,
Experimental use exemption
4 The patentability of microorganisms, Patentability of vectors

Module 4: Bioethics 12
1 Introduction to bioethics,
The principles of bioethics: autonomy, human rights, beneficence,
privacy, justice, equity
Applications of bioethics
IV

100

 IV
2 Bioethics in the laboratory,
Ethical issues associated with the use of animals as research
models
3 Federal Laws, Role of: Food and Drug Administration, Centers
for Disease Control and Prevention, United States Department of
Agriculture, Environmental Protection Agency,
Importance of State and Local Agencies
Module 5: Ethics and Diagnosis 12
V
1 Molecular detection of pre-symptomatic genetic diseases and its
importance in healthcare

2 Ethical, legal and social implications of the human genome

project, Genetic studies on ethnic races
3 Ethical issues of Prenatal diagnosis and genetic manipulations,
Genetic Testing and Concerns about Eugenics,
GM Foods and the rise of environmental movements, owning
genes, genomes, and living beings.

Reference

1. T. M Murray, M.J. Mehlman. 2000. Encyclopaedia of Ethical, Legal and Policy issues

in Biotechnology, John Wiley & Sons.

2. P.N. Cheremisinoff, R.P. Ouellette and R.M. Bartholomew.1985. Biotechnology

Applications and Research, Technomic Publishing Co., Inc.

3. D. Balasubramaniam, C.F.A. Bryce, K. Dharmalingam, J. Green and K. Jayaraman, 2002.

Concepts in Biotechnology, University Press (Orient Longman Ltd.).

4. Ajit Parulekar, Sarita D’ Souza. 2006. Indian Patents Law – Legal & Business
Implications; Macmillan India,

6. B.L. Wadehra. 2000. Law Relating to Patents, Trade Marks, Copyright, Designs &
Geographical Indications; Universal law Publishing Pvt. Ltd

7.N.S. Gopalakrishnan, T.G. Agitha. 2009. Principles of Intellectual Property. Eastern Page 9
of 11 Book Company.

8. T. Ramakrishan (Ed.). 2003. Biotechnology and Intellectual Property Rights. CIPRA,

NLSIU, Bangalore.

101

 9. N.K. Acharya. 2012. Text Book on Intellectual Property Rights, 6th ed. Asia Law House.
M. M. S. Karki. 2009. Intellectual Property Rights: Basic Concepts. Atlantic Publishers.

10. N. S. Sreenivasalu. 2007. Intellectual Property Rights. Neha Publishers & Distributors.

11. Pal P. 2008.Intellectual Property Rights in India: General Issues and Implications. Regal
Publications.

12. https://www.wipo.int/edocs/pubdocs/en/intproperty/932/wipo_pub_b932ipb.pdf

Course Outcomes

No. Upon completion of the course, the graduate will Cognitive PSO
be able to addressed
Level

CO-1 Appreciate the importance of Intellectual property U PSO-4,5

rights and explain various types of IPR.
CO-2 Recognize the need for protection of new knowledge R, U PSO-5,6
and innovations

CO-3 Understand the plant breeders rights and patentability U, An, E PSO-5,6
of engineered organisms in research
CO-4 Create awareness of laws pertaining to control R, U,An,C PSO-5,6
agencies and evaluate the ethical considerations and
implications surrounding the patentability of
biotechnological inventions

CO-5 Critically examine the bioethical principles and apply U, An, C PSO-5,6
them to analyze real-world case studies in biomedical
research and healthcare

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)

102

 CO-1 Appreciate the PO 1,6/ U F, C L
importance of PSO-4,5
Intellectual
property rights
and explain
various types of
IP
CO-2 Recognize the PO 1,6/ R, U P L
need for PSO-5,6
protection of
new knowledge
and innovations

CO-3 Understand the PO 1,6/ R, U,An F, C L

plant breeders PSO-5,6
rights and
patentability of
engineered
organisms in
research
CO-4 Create PO R, U,An F, C L
awareness of 1,6,8/
laws pertaining PSO-5,6
to control
agencies and
evaluate the
ethical
considerations
and
implications
surrounding the
patentability of
biotechnologica
l inventions

103

 CO-5 Critically PO U, An, C F, C L
examine the 1,6,8/
bioethical PSO-5,6
principles and
apply them to
analyze real-
world case
studies in
biomedical
research and
healthcare

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 - - - - -
1 2 - - - - 2

CO 2 3 - - - -
2 2 - - - - 2

CO - - 1 - - -
3 2 - - - - 2

CO - - 2 3 - -
4 3 - - - - 3

CO - 1 - - - -
5 3 - - - - 3

CO - - - 3 - -
6 3 - - - - 3

Correlation Levels:

Level Correlation

- Nil

1 Slightly / Low

104

 2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments

▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! ! !
1
CO ! ! !
2

CO ! ! !
3
CO ! !
4

CO ! !
5
CO
6

105

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK6DSCMBY303
Course Title Medical Bacteriology and Virology
Type of DSC-P
Course
Semester VI
Academic 300 - 399
Level
Course Credit Lecture Tutorial Practical Total
Details per per per week Hours/
week week Week
4 3 hours - 2 hours 5
Pre- Knowledge of microorganisms during the previous semesters of this
requisites programme.
Course This course equips students with essential knowledge and skills to
Summary understand the complex interactions between microorganisms and human
health. By studying normal flora, infectious diseases, and the mechanisms of
antibacterial and antiviral agents, students gain insights into diagnosis,
treatment, and prevention strategies for microbial infections. With a focus on
both theoretical concepts and practical applications, this course prepares
students for careers in healthcare, research, and public health.

Detailed Syllabus: Total hours -75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Unit Module 1: Normal Microflora of the human body Hrs
e 45

106


 I 1 Normal microflora of the human body: Significance of the Normal 7Hrs
Flora.
2 Normal microflora of skin, throat, gastrointestinal tract and
urogenital tract.
3 Infections -Sources of infection. Opportunistic infections and
Nosocomial infections.
4 Epidemic, Pandemic and Endemic diseases.

Module 2: Sample collection, transport and Antibacterial agents 7Hrs

II
1 Collection, transport and culturing of clinical samples
2 Antibacterial agents: Five modes of action: Inhibitor of nucleic
acid synthesis; Inhibitor of cell wall synthesis; Inhibitor of cell
membrane function; Inhibitor of protein synthesis; Inhibitor of
metabolism.
3 Antibiotic sensitivity tests -Disc diffusion, Well diffusion and Tube
dilution testing procedures and their quality control.
III Module 3: Bacterial Diseases 8 Hrs
1 Systematic study - General characteristics, Pathogenicity,
Symptoms, Laboratory diagnosis, mode of transmission and
prophylaxis of Staphylococcus aureus, Streptococcus pyogenes,
Bacillus anthracis, Neisseria meningitidis, Cornybacterium
diphtheriae, Mycobacterium tuberculosis, Vibrio cholerae,
Enterobacteriaceae-Escherichia coli, Salmonella typhi, Shigella
dysenteriae, Proteus mirabilis and Klebsiella pneumoniae
2 General characteristics, Pathogenicity, Symptoms, Laboratory
diagnosis, mode of transmission and prophylaxis of Mycoplasma,
Rickettsia, Spirochetes - Treponema and Leptospira
Module 4: Viral Diseases 8 Hrs
1 Structure, pathogenicity, mode of transmission and prophylaxis of
Pox, Adeno, Herpes, Reo, Rota, Hepatitis, Rabies, HIV, Influenza
IV
and Polio virus
2 An overview of emerging viral diseases- Dengue, Ebola, SARS,
Nipah, swine flu, H1N1 and chikungunya
3 Types of oncogenic DNA and RNA viruses
V Module 5: Antiviral Agents 15
Hrs

107

 1 Antiviral agents: Mechanism of action of Amantadine, Acyclovir,
Azidothymidine
2 Antiviral agents -Vaccines and interferons - Mechanisms of action
of Interferons
3 Cultivation of Viruses
Practical Hrs
30
Course Type: Practical, Total credits: 1, Contact hours/week: 2
1 Study of the morphology, staining characters, cultural characters
and biochemical identification of
a)Staphylococcus aureus
VI b)E. coli
c)Klebsiella sp
d)Bacillus sp
e)Pseudomonas sp.

2 Antimicrobial Sensitivity testing by disc-diffusion method.

3 ASO Latex agglutination test
4 RA Latex agglutination test
5 RPR card test for syphilis
6 Widal test- card test
7 ABO Blood grouping

REFERENCES

1. Tortora, G. J., Funke, B. R. and Case, C. L. 2012. Microbiology: An Introduction.

11thEdition.Pearson education Pvt. Ltd. Singapore.

2. Black, J.G. 2005. Microbiology, Principles and exploration. 6 th Edition. John Wiley &
Sons

3. Principles of Bacteriology, Virology and Immunology. 8th Edition. Edward Arnold, 41

London

4. Pelczar, M. J. Jr., Chan, E. C. S., Krieg, N. R. 1986. Microbiology. McGraw Hill Book
Company, London.

5. Prescott, L. M., Harley, J. P. and Klein, D. A. 2005. Microbiology. 9th Edition. Mac Graw
Hill Companies Inc.

108

 6. Aneja, K.R.2003. Experiments in Microbiology, Plant Pathology and
Biotechnology.4thEdition. New Age International (P) Limited, New Delhi. Dubey, R. C. and
Maheswari, D. K. 2002. Practical Microbiology. 2nd Edition, S. Chand &Co., New Delhi.

7. Kannan, N. 2002. Laboratory manual in general microbiology. 2nd Edition, Panima

Publishing Co., New DelhI

8. Dimmock, NJ, Easton, AL, Leppard, KN (2007). Introduction to Modern Virology. 6th
edition, Blackwell Publishing Ltd.

9. Carter J and Saunders V (2007). Virology: Principles and Applications. John Wiley and
Sons.

10. Flint SJ, Enquist, LW, Krug, RM, Racaniello, VR, Skalka, AM (2004). Principles of
Virology, Molecular biology, Pathogenesis and Control. 2nd edition. ASM press Washington
DC.

11. Levy JA, Conrat HF, Owens RA. (2000). Virology. 3rd edition. Prentice Hall publication,
New Jersey.

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to Level addressed
CO- 1 Introduction to bacteriology includes the structure and R, U PSO1
properties of bacteria, both as a normal flora and as a
pathogen.

CO- 2 Explain the methods to control microbial growth. U, AP PSO1, 2

Solve problems in the context of this understanding.
CO- 3 Define epidemiological aspects of bacterial diseases U PSO1
and discuss important prophylactic measures of
bacterial diseases.

CO- 4 To learn to differentiate between types of viruses and U PSO1

their role in disease and cancer.
CO- 5 Explain the various antiviral agents to control viruses. U PSO1

CO- 6 To learn basic laboratory skills in medical U, Ap, An, PSO1,3,5

microbiology C

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

109

 Name of the Course: Credits: 4:0:0 (Lecture: Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)

1. Introduction to PO1/ R,U F, C L

bacteriology PSO1
includes the
structure and
properties of
bacteria, both as
a normal flora
and as a
pathogen.
2 Explain the PO2,6,/ U, AP C, P L
methods to PSO1
control
microbial
growth. Solve
problems in the
context of this
understanding.

3 Define PO1,2/ U F,P

epidemiological PSO1
aspects of
bacterial
diseases and
discuss
important
prophylactic
measures of
bacterial
diseases.
4 To learn to PO1/ U F,C L
differentiate PSO1
between types
of viruses and
their role in
disease and
cancer.

5 Explain the PO2,6/ U C,P L

various antiviral PSO1
agents to control
viruses.

110

 6 To learn basic PO2,6/ U, Ap, An, P,M P
laboratory skills PSO1,3,5 C
in medical
microbiology

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 - - - - - 1
1

CO 2 - - - - 2 1
2

CO 2 - - - - - 1 1
3
CO 2 - - - - - - 2 1
4

CO 2 - - - - - 1 1
5

CO 2 - 1 - 1 - 1 1
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

111

 Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ! ! !

CO 2 ! ! !

CO 3 ! ! !

CO 4 ! ! !

CO 5 ! ! !

CO 6 !

112

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK6DSCMBY304
Course Title Medical Mycology and Parasitology
Type of Course DSC
Semester VI
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - 0 hours 4 hours
Pre-requisites Knowledge of microorganisms during the first & second year of this
programme
Course This course provides a comprehensive understanding of mycology and
Summary parasitology, covering their clinical aspects, diagnostic techniques, and
management strategies. It equips students with the knowledge and skills
necessary to identify, diagnose, and treat fungal and parasitic infections
effectively.

Detailed Syllabus:Total hours 60

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Unit Content 60
e Hrs
I Module 1 : Introduction to Mycology 8
1 General properties of fungi, virulence factors of fungi causing
infection
2 Collection, transport and isolation of fungi from clinical specimens
3 Mycotoxins and types
II Module 2 : Clinical aspects of Mycology 15

113


 1 Classifications of fungal diseases.
2 Dermatophytes and agents of superficial mycoses.
Opportunistic mycoses- Candidiasis and Aspergillosis.
Systemic mycoses - Coccidioidomycosis and Blastomycosis.
Subcutaneous mycoses – Sporotrichosis and Mycetoma.
III Module 3 : Diagnostic Mycology 15
1 Host responses to fungal infection-Immunity
2 Laboratory diagnosis of fungal diseases – Fluorescence in situ
hybridisation (FISH), Real time PCR, RAPD and Loop-Mediated
Isothermal Amplification (LAMP).
3 Antifungal agents
Module 4 : Introduction To Parasitology 10
1 Introduction to medical parasitology, Vectors and types
IV
2 Morphology, characteristics, pathogenesis, laboratory diagnosis,
prevention and control of: Entamoeba histolytica, Giardia lamblia,
Trichomonas vaginalis
3 Morphology, characteristics, pathogenesis, laboratory diagnosis,
prevention and control of: Trypanosoma brucei, Plasmodium
falciparum
Module 5 : Diagnostic Parasitology
12
1 Morphology, characteristics, pathogenesis, laboratory diagnosis,
V
prevention and control - Leishmania donovani, Balantidium coli,
Taenia solium, Ancyclostoma duodenale, Ascaris lumbricoides and
Wuchereria bancrofti.
2 Laboratory techniques in Parasitology - Fecal (stool) exam or ova
and parasite test (O&P), Endoscopy/Colonoscopy, Blood tests, X-ray,
Magnetic Resonance Imaging (MRI) scan, Computerized Axial
Tomography scan (CAT)
3 Examination of faeces – Direct and concentration methods,
examination of blood – Thin and Thick smear method.

References

1. Kayser F. H., Bienz, K. A., Eckert, J. and Zinkernagel, R. M. (2004). Medical

Microbiology. Berlin: Thieme Medical.

114

 2. Baron, S. (1996). Medical Microbiology, 4th Edition. Galveston (TX): University of
Texas Medical Branch at Galveston
3. Greenwood, D., Slack, R. C. B., Peutherer, J. F. and Barer, M. R. (2007). Medical
Microbiology: A Guide to Microbial Infections: Pathogenesis, Immunity, Laboratory
Diagnosis and Control. 17th Edition. Elsevier Health Sciences UK.
4. Emmons, C. W., Binford, C. H., Utz, J. P., Kwon-Chung, K. J. (1977). Medical
Mycology. 3rd Edition. Philadelphia, Lea & Febiger.
5. Rippon, J. W. 1988. Medical mycology: the pathogenic fungi and the pathogenic
actinomycetes. 3rd Edition. Saunder, Philadelphia
6. Richardson, M. D. & Johnson, E. M. (2006). The Pocket Guide to Fungal Infection.
2nd Ed. Backwell.
7. Dismukes, W. E., Pappas, P. G. & Sobel, J. D. (2003). Clinical Mycology. Oxford.
8. Ash and Orihel (1997). Human Parasitology. 4th Edition. ASCP Press,
9. Peters and Gilles (1995). Tropical Medicine and Parasitology. Mosby-Wolfe.

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to Level addressed

CO-1 Develop a working knowledge of techniques and R,U PSO1

procedures commonly used in the clinical
microbiology laboratory for the isolation and
identification of pathogenic fungi.
CO-2 Demonstrate an understanding of the transmission, U PSO1
pathogenesis, epidemiology, laboratory identification
and treatment of mycological diseases.

CO-3 Discuss the role of the microbiology laboratory in the PSO1,2

diagnosis of mycological diseases. U,Ap,An
CO-4 Demonstrate an understanding of the transmission, R,U PSO1
pathogenesis, epidemiology, laboratory identification
and treatment of parasitic diseases.

CO-5 To describe structure, function, lifecycle and U,Ap,An PSO1,2,3

pathogenic capacity and laboratory identification of
the most important parasitic protozoans.

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

115

 CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical
No. Level Category Tutorial (T) (P)

1 Develop a PO1/ R,U F L

working PSO1
knowledge of
techniques and
procedures
commonly used
in the clinical
microbiology
laboratory for
the isolation and
identification of
pathogenic
fungi..

2 Demonstrate an PO2,6,/ U F,C L

understanding PSO1
of the
transmission,
pathogenesis,
epidemiology,
laboratory
identification
and treatment of
mycological
diseases.
3 Discuss the role PO1,2/ F L
of the PSO1 U,Ap,An
microbiology
laboratory in the
diagnosis of
mycological
diseases.

116

 4 Demonstrate an PO1/ R,U F L
understanding PSO1
of the
transmission,
pathogenesis,
epidemiology,
laboratory
identification
and treatment of
parasitic
diseases.
5 To describe PO2,6/ U,Ap,An F,C L
structure, PSO1
function,
lifecycle and
pathogenic
capacity of the
most important
parasitic
protozoans.
F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - 1
1
CO 2 - - - - 2 1
2

CO 2 - - - - - 1 1
3
CO 2 - - - - - - 2 1
4
CO 2 - - - - - 1 1
5

117

 Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓ ✓

CO 2 ✓ ✓ ✓

CO 3 ✓ ✓ ✓

CO 4 ✓ ✓ ✓

CO 5 ✓ ✓ ✓

118

 Discipline MICROBIOLOGY
Course Code UK6DSCMBY201
Course Title Environmental and Agricultural Microbiology
Type of Course DSC
Semester VI
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - - hours 4
Pre-requisites Basic knowledge of microorganisms acquired during the first year of this
programme.
Course This course covers a range of topics related to the role of microorganisms
Summary in natural and managed ecosystems, focusing specifically on their impact
on agriculture, soil health and environmental sustainability.

Detailed Syllabus:Total Hours- 60

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 60
I Module 1: Microorganisms As Components Of Ecosystem 12
1 Microbial interactions- Mutualism, Protocooperation,
Commensalism, Predation, Parasitism, Amensalism, Competition.
2 Bacterial life in extreme environments - Effect of temperature, pH,
pressure, salt, radiation.
Module 2: Waste Management 12
1 Solid waste management - Composting, incineration, land filling.
II
2 Liquid waste management:-
Household sewage treatment – Septic tank, imhoff tank, cess pool.
Municipal sewage treatment- Primary, secondary and tertiary
3 Bioremediation- xenobiotic compounds

4 Degradation of pesticides & hydrocarbons

119

 Module 3: Biogeochemical Cycles 12

1 Carbon cycle – Microorganisms involved, organic matter

decomposition
III

2 Phosphorus cycle – Microorganisms involved

3 Iron cycle - Microorganisms involved, Siderophores

4 Sulfur cycle - Microorganisms involved, Winogradsky column

5 Nitrogen cycle - Microorganisms involved, Nitrogen fixation

-symbiotic, non-symbiotic
Module 4: Biofertilizer Technology 12
1 Rhizosphere and Rhizoplane concept
IV

2 Mycorrhizae - Types and applications (Brief account)

3 Biofertilizer production –
a)Bacterial biofertilizers: Rhizobium, Azotobacter
b)Cyanobacterial biofertilizer: Nostoc, Anabaena

Module 5: Plant Pathology 12

1 Mosaic disease of tobacco - Symptoms, etiology, epidemiology and
V
management
2 Bunchy top of banana - Symptoms, etiology, epidemiology and
management
3 Bacterial blight of paddy - Symptoms, etiology, epidemiology and
management
4 Phytophthora disease of coconut - Symptoms, etiology,
epidemiology and management
5 Citrus canker - Symptoms, etiology, epidemiology and management

120

 REFERENCES:

● Microbial Ecology Fundamentals and applications – Atlas and Bartha (ISBN

981-405-344-9)

● Environmental Microbiology- K.Vijaya Ramesh (ISBN 81-8094-003-9)

● Agricultural Microbiology- Rangaswamy G, D.J. Bhagyaraj (ISBN-81-203-0668-6)

● Soil Microbiology an exploratory approach – Mark S.Coyne (ISBN 981-240-203-9)

● Soil Microorganisms and Its Growth-N.S. Subba Rao (ISBN: 8120400968)

● Biofertilizers in Agriculture- Subha Rao (ISBN-13: 978-8120407916)

E-RESOURCES:

● h t t p s : / / w w w. s o i n c . o r g / s i t e s / d e f a u l t / f i l e s / u p l o a d e d _ f i l e s /
417_MICROBES_AND_ECOLOGY.pdf

● h t t p s : / / w w w. n c b i . n l m . n i h . g o v / p m c / a r t i c l e s / P M C 4 1 8 7 1 7 0 /
#:~:text=Extremophiles%20include%20members%20of%20all,bacteria%2C%20arch
aea%2C%20and%20eukarya.&text=Among%20bacteria%2C%20the%20best%20ada
pted,ice%20to%20continental%20hot%20springs.

● https://www.thebalancesmb.com/waste-treatment-and-disposal-methods-2878113

● https://www.intechopen.com/books/biodegradation-life-of-science/pesticide-
biodegradation-mechanisms-genetics-and-strategies-to-enhance-the-process

● https://openoregon.pressbooks.pub/envirobiology/chapter/3-2-biogeochemical-cycles/

● https://www.onlinebiologynotes.com/biofertilizer-advantages-types-methods-of-
application-and-disadvantages

● https://www.ag.ndsu.edu/pdl/documents/common-ND-plant-diseases.pdf

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Know about basics of Microbial interactions U PSO-1,2

121

 CO-2 Gain knowledge about solid and liquid waste U, Ap PSO-1,3
management

CO-3 Gain knowledge about role of microorganisms in U PSO-1

Biogeochemical cycling
CO-4 Gain knowledge about the application of Ap PSO-1,3
microorganisms in agriculture

CO-5 Understand about different plant diseases and their U,Ap PSO1,3
management

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture: Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)

CO-1 Know about PO1/ - F, C L -

basics of PSO1,2
Microbial
interactions

CO-2 Gain knowledge PO1,2/ - F,M L -

about solid and PSO1,3
liquid waste
management
CO-3 Gain knowledge PO1,2/ - F,C L -
about role of PSO1
microorganisms
in
Biogeochemical
cycling

CO-4 Gain knowledge PO1,2,3/ - F,C L -

about the PSO1,2,3
application of
microorganisms
in agriculture

122

 CO-5 Understand PO1,2,3/ - F,C L -
about different PSO1,3
plant diseases
and their
management

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 - - - - - 1
1

CO 1 - 2 - - - 1 2
2
CO 1 - 2 - - - 1 2
3
CO 2 2 2 - - - 2 2 1
4

CO 2 - 1 - - - 1 1 1
5

Correlation Levels:

LeV Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

123

 ▪ Quiz / Assignment/ Quiz/ Discussion / Seminar
▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! !
1
CO ! !
2

CO ! !
3
CO ! ! !
4
CO ! ! !
5

CO ! ! !
6

124

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK7DSCMBY401
Course Title Molecular Biology and rDNA Technology
Type of Course DSC-P
Semester VII
Academic Level 400 - 499
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Knowledge of microorganisms and microbiological techniques acquired
during the first, second and third year of the programme.
Course This course provides a comprehensive understanding of the structure and
Summary functions of nucleic acids as well as the techniques and tools employed in
recombinant DNA technology.

Detailed Syllabus: Total hours -75

Modul Uni Content Hrs

e t 45

I Module 1: NUCLEIC ACIDS & REPLICATION 7

1 Nucleic acids: structure and functions of purines and pyrimidines
2 Structure of DNA: Forces stabilizing DNA structure, Watson –Crick
base pairing, Organization of DNA into chromosomes- chromatin
structure, nucleosome, histones
3 RNA: types, structure and functions

125


 4 DNA replication: Prokaryotic and eukaryotic DNA replication,
mechanism of replication. Enzymes and necessary proteins in DNA
replication.
Telomeres, telomerase and end replication, Role of telomerase in
aging and cancer
5 DNA Repair
II TRANSCRIPTION 8
1 RNA polymerases in prokaryotes and eukaryotes.
2 Transcription in prokaryotes- Transcription signals, Promoters and
Enhancers, Initiation and Elongation of RNA synthesis, Rho
dependent and Rho independent termination.
3 Post transcriptional modifications-Guanosine cap, Poly (A) Tail.
Splicing-Spliceosome, lariat structure, Group 1, II and III Introns,
Ribozyme, Trans-splicing, alternate splicing, RNA Editing, Guide
RNA
4 Transcription in Eukaryotes
5 Inhibitors of transcription.
III TRANSLATION 7
1 Eukaryotic and prokaryotic ribosomes, Genetic code, Wobble
hypothesis
2 Translation in prokaryotes
3 Translation in eukaryotes
4 Post translational modifications.
5 Regulation of gene expression in prokaryotes and eukaryotes,
Operon concept, structure of operon, Lac, Trp, Ara operons,
catabolite repression, attenuation.
TOOLS OF rDNA TECHNOLOGY 8
1 Restriction enzymes, cutting & joining DNA molecules, linkers,
adaptors & homopolymer tailing
2 Cloning vectors: Plasmid vectors- pBR322, vectors derived from
pBR322, Shuttle Vectors, Ti plasmid and Binary vector system,
IV Vectors of yeast
3 Bacteriophage vectors- λ, M13, Cosmid, Phagemids
4 BAC, YAC, PAC

126

 5 Promoters, Reporter systems, Fusion tagged expression system,
Inducible expression system
6 Construction, Screening and applications of genomic DNA and
cDNA library
TECHNIQUES IN rDNA TECHNOLOGY 15
1 Overview of various steps involved in cloning
2 Selection of recombinants- Antibiotic resistance selection, Blue
V white screening
3 Screening by hybridization: colony hybridization, plaque lift assay,
Southern, Northern and Western blotting
4 PCR and types, DNA sequencing
5 DNA introduction methods
Practicals Hrs
30
Course Type: Total Credits: 1 Contact hours/week: 2
1 Isolation of plasmid from bacteria
VI
2 Isolation of genomic DNA from bacteria
3 Estimation of DNA
4 Agarose gel electrophoresis of nucleic acids
5 Extraction of DNA from agarose gel
6 UV induced auxotrophic mutant production and their isolation
7 Demonstration of Polymerase Chain Reaction
8 Bacterial transformation and blue white screening

REFERENCES: -

1. Wiley Benjamin Lewin (2013) Genes IX . Jones and Bartlett publishers.

2. Watson,J.D., Hopkins,N .H ., Roberts, J.W., Steitz,J.A and Weiner,A.M(1987).

3. Molecular Biology of the Gene . Benjamin-Cummings, Menlo Park California. Latest

Edition

4. Gerald Karp (2014). Cell Biology 7 Th edition. Wiley publishers.

127

 5. Daniel L Hartl & Elizabeth W.Jones( 2011) GENETICS- Analysis of genes and Genomes
8th edition, Jones and Bartlett publication.

6. Snustard and Simmons. Principles of Genetics – Wiley plus Latest Edition.

7. Freifelder,D.,Stanley ,R.(1994).Molecular Biology and Microbial Genetics .J and B

publication.

8. Maloy,S.R.,Cronan,J.E.,Freifelder,D(1994) Microbial Genetics 2nd edition J and B

publication.

9. Dale, J.W(2004). Molecular Genetics of Bacteria 5 th edition. Wiley publishers.

10. Larry, S.,Henkin,T.M., Peters,J.E.and Wendy,C(2012) Molecular Genetics of Bacteria 4th

edition. ASM Press.

11. Friedberg, C., Graham, C., Wolfram, S(2009) . DNA repair and mutagenesis 2nd edition.
ASM Press.

12. Nicholl D.S.T(2002) An introduction to Genetic Engineering 2nd edition. Cambridge

University Press.

13. Glick,B.R., Pasternak, J.J.(2003) Molecular biotechnology 3rd edition. ASM Press.

14. Primrose,S.B., Twyman,R., Old,R.W.(2002) Principles of Gene Manipulation 6 th edition.

Wiley-Blackwell Publishers.

15. Brown T.A. (2010) Gene Cloning & DNA Analysis 6 th edition. Wiley-Blackwell
Publishers.

16. Sambrook, J and Russell,D.W.(2001) Molecular Cloning : a laboratory manual 3rd

edition. Cold Spring Harbor Laboratory Press.

17. Nair,A.J (2008) Introduction to Genetic Engineering and Biotechnology . Infinity Science
Press.

18. Singh, B.D. (2010) Biotechnology 4 th edition. Kalyani Publications.

19. Rigby P.W.J. (1982) Genetic Engineering. Academic Press NY. 21. Russel G.E. (1992)
Biotechnology and Genetic Engineering Reviews. Intercept Ltd.

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand nucleic acid and DNA replication. R, U PSO1

128

 CO-2 Learn transcription, post transcriptional modifications R, U PSO1
and inhibitors.

CO-3 Gain knowledge on translation and regulation of R, U PSO1

gene expression.
CO-4 Understand vectors involved in rDNA technology. U, An, E PSO1, 3

CO-5 Learn various techniques in rDNA technology. U, An, E PSO3, 4

CO-6 Perform isolation and extraction of genetic materials, Ap, An, E PSO2
transformation and mutation experiments in
laboratory

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitive Knowle Lecture (L)/ Practical

No. PSO Level dge Tutorial (T) (P)
Categor
y
CO-1 Understand nucleic PO-1, 3 R, U F, C L
acid and DNA / PSO1
replication.
CO-2 Learn transcription, PO-1, 3 R, U F, C L
post transcriptional / PSO1
modifications and
inhibitors.
CO-3 Gain knowledge on PO-1, 3 R, U F, C L
translation and / PSO1
regulation of gene
expression.
CO-4 Understand vectors PO-1, U, An, E F, C L
involved in rDNA 2, 3 /
technology. PSO1,
3

CO-5 Learn various PO-1, U, An, E F, C, M L

techniques in rDNA 2, 3 /
technology. PSO3,
4

129

 CO-6 Perform isolation PO-2, Ap, An, E P, M P
and extraction of 3, 6 /
genetic materials, PSO2
transformation and
mutation
experiments in
laboratory

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 2 - - - - - 2 - 2 - - -
1
CO 2 - - - - - 2 - 2 - - -
2

CO 2 - - - - - 2 - 2 - - -
3
CO 2 - - 2 - - 2 3 2 - - -
4

CO - - 2 3 - - 3 2 2 - - -
5

CO - 2 - - - - - 2 2 - - 2
6

Correlation Levels:

Lev Correlation
el
- Nil
1 Slightly / Low

2 Moderate /
Medium

130

 3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations
CO ! !
1

CO ! !
2
CO ! !
3

CO ! ! !
4
CO ! ! !
5

CO !
6

131

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK7DSCMBY402
Course Title Research Methodology
Type of Course DSC-P
Semester VII
Academic Level 400 - 499
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5 hours
Pre-requisites Basic knowledge on research acquired during the previous years
Course This course provides a comprehensive overview of the scientific research
Summary process, from the fundamentals of research methodology to the art of
scientific writing and publication. It covers various aspects such as
research design, data collection and analysis, and the use of tools and
methods in scientific inquiry.

Detailed Syllabus:Total hours -60

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 45
Module 1:Introduction: Science and Research 7
1 Definition, History and evolution of scientific inquiry
I 2 Fundamentals of Research Methodology, Applications in Life
Sciences
3 Types of knowledge: practical, theoretical and scientific knowledge
4 Science and pseudo-science; verification versus falsification

132


 5 Epistemology of sciences, Science as a human activity; scientific
temper and empiricism, vocabulary of science, science disciplines
Module 2: Research design 8
1 Research: meaning, Scope and significance – Types of Research
II 2 Research Process – Characteristics of good research and steps in
research process
3 Problems in Research – selection and formulation of research
problems
4 Research Designs – Features of good designs, inductive, deductive
and development of models
5 Sampling design for biosciences: Meaning – Concepts – Steps in
sampling
Module 3:Tools And Methods Of Science 7
1 Hypotheses; Observations, evidences and proofs
2 Collection of literature: News articles ,Newsletters,Magazines,Books
III ,Journals.
3 Digital library and search of articles: Internet,Google Scholar,
PubMed,– Inflibnet, Science direct ,Open access Journals , virtual
sources
4 Importance of models, simulations and virtual testing
Module 4: Experimentation, Data Collection And Analysis In 8
Research
1 Design of an experiment: experimentation; observation; data
collection; interpretation and deduction.
2 Types of Experiments- Observational and experimental research to
IV
test a hypothesis
3 Sources of data: primary, secondary and tertiary
4 Treatment of data; data interpretation-Construction of
tables,headings - footer,Tabulation
5 Presentation of results - Use of statistical software to analyze the
results
Module 5: Art Of Scientific Writing 15

133

 1 Structure and components of scientific reports-structure language
and Plagiarism detection
V 2 Preparation of Summary/abstract
3 Writing Introduction
4 review of literature
5 Materials & Methods
6 Presentation of results-illustrations and tables
7 Discussion of Results based on literature and conclusion
8 Arrangement of Bibliography, reference quoting and footnotes
9 ISSN Number, Peer-reviewed Journals,Science citation index,
impact factor and importance
Practical Hrs
30
Practical: Total credit: 1, contact hours/week: 2
1 Preparation of a review paper:Selection of journals, components,
Plagiarism detection, Submission and Publication
VI 2 Research Manuscript preparation for Journals:
components,Plagiarism detection, Submission and Publication
3 Presentation of references -APA style, CSE style
4 Presenting research: oral and poster

References

1.Holmes, Moody & DineResearch Methods for the Biosciences.. Oxford University Press

2.Ruxton & Colegrave.Experimental Design for the Life Sciences. Oxford University Press

3.David J. GlassExperimental Design for Biologists.. Cold Spring Harbor Laboratory.

4.C.R. Kotari, Research Methodology Methods and Techniques, Second Revised Edition,
New Age International (P) Limited, Publishers

Course Outcomes

134

 No. Upon completion of the course the graduate will be able Cognitive PSO
to addressed
Level
CO-1 Understand themselves with different aspects of research U PSO-1
methodology
CO-2 Create information on research design. C PSO-1,4,5
C0-3 understand the basic concepts of hypothesis generation and U PSO-1,4,5
experimental designing.
C0-4 Understand and create information on experimentation in U and C PSO-1,4,5
research and data representation
C0-5 Apply knowledge in thesis writings and presentation A PSO-1,4,5

CO-6 Apply,create and analyse knowledge in project proposal A,C,An PSO-1,4,5

preparation

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand PO 6/PSO U F,C l
themselves with 1
different aspects
of research
methodology
CO-2 Create PO 1,2,6/ C F,C l
information on PSO 1,4,5
research design.
C0-3 understand the PO 1,2,6/ U F,C l
basic concepts of PSO 1,4,5
hypothesis
generation and
experimental
designing.
C0-4 Understand and 1,2,6/PSO U and C F,C l
create 1,4,5
information on
experimentation
in research and
data
representation

135

 C0-5 Apply knowledge PO 3,4,7/ A F,C,P l
in thesis writings PSO 1,4,5
and presentation
CO-6 Apply,create and PO 3,4,7/ A,C,An ,C,P,M P
analyse PSO 1,4,5
knowledge in
project proposal
preparation

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6 PO7
1 2 3 O5 6

CO 1 - - - - - - - - - - 1 -
1
CO 1 - - 1 1 - 1 2 - - - 2 -
2

CO 1 - - 1 1 - 1 2 - - - 2 -
3
CO 1 - - 2 2 - 1 2 - - - 2 -
4

CO 2 - - 2 2 - - - 2 2 - - 3
5

CO 2 - - 3 3 - - - 2 2 - - 3
6

Correlation Levels:

Level Correlation

- Nil
1 Slightly / Low

2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

136

 Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations

CO 1 ! !" !
CO 2 ! "! !
CO 3 ! !" !
CO 4 "! ! !
CO 5 "! ! !
CO 6 !" "!

137

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK7DSCMBY403
Course Title Biophysics and Instrumentation
Type of Course DSC-P
Semester VII
Academic Level 400 - 499
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Knowledge of microorganisms and microbiological techniques acquired
during the first, second and third year of the programme.
Course This course provides a comprehensive understanding of key principles
Summary and techniques in biology, from thermodynamics and microscopy to
instrumentation and structural biology. It offers a solid foundation for
students in various fields of biology, including biochemistry, molecular
biology, and biophysics.

Detailed Syllabus: Total hours 75

Modu Unit Content Hrs

le 45

BIOENERGETICS 7
1 Laws of conservation of energy-first and second laws and their
relevance in the biological system, entropy, enthalpy,
thermodynamic equilibrium, redox potential, Gibb’s free energy.
I 2 Endothermic and exothermic reactions of biological systems- energy
change in the biological reactions.

138


 3 Electrical properties of biological compartments. Electricity as a
potential signal, electrochemical gradients
4 Membrane potential, ATP synthesis, chemiosmotic hypothesis.
MICROSCOPY 8
1 Principles of microscopy
II 2 Light Microscope- working and application of simple, compound,
CSLM, DICM, polarisation, Atomic force microscopy
3 Electron Microscope- STEM, LEEM, PEEM (brief introduction
only)
4 Specimen preparation for electron microscopy- negative staining,
shadowing, freeze – etching
INSTRUMENTATION-1 7
1 Basic principles and working of pH meter, colorimeter, Beer-
Lambert’s law
III
2 Spectrophotometer- UV and visible, IR, NMR, atomic absorption
spectroscopy
3 Brief account of flame photometry, densitometry, fluorimetry,
manometry, flow cytometry.
4 X – ray crystallography and GM counter.
INSTRUMENTATION -2 8
1 Centrifugation-Principle, procedure and application of ultra-
centrifugation, differential centrifugation and density gradient
IV
centrifugation.
2 Chromatography- Principle and procedure of paper chromatography,
thin layer chromatography, column chromatography, ion- exchange
chromatography, affinity chromatography, gel filtration, GLC,
HPLC, FPLC, LC-MS
3 Electrophoresis-Principles and applications of paper electrophoresis,
gel electrophoresis (native, SDS).

STRUCTURAL BIOLOGY 15
1 Protein structure-primary, secondary, tertiary and quaternary
V
structures. forces stabilizing, denaturation kinetics, torsion angle,
protein – ligand interactions, Ramachandran plot.
2 Nucleic acids- DNA structure and polymorphism. DNA
supercoiling.

139

 3 DNA-protein interaction, RNA-protein interaction.
PRACTICALS Hrs
30
1 Separation of serum proteins by electrophoresis.
VI
2 Separation and identification of amino acids by paper
chromatography
3 Separation and identification of amino acids by Thin Layer
Chromatography.
4 Separations of proteins by SDS - PAGE.
5 Separation of any biomolecule by column chromatography.
6 Separation of any biological macro molecule by gel filtration
chromatography.

REFERENCES:

1. Martin, R.B. (1964) Introduction to Biophysical Chemistry. Mc Graw Hill

2. Banerjee,P.K. (2008) Introduction to Biophysics .S.Chand & Co

3. Nelson, D.L., Cox,M (2008) Lehninger’s Principles of Biochemistry Mac Millan.

4. Voet,D and Voet, J.G (2010) Biochemistry 4th edition Wiley

5. Potter, G.W.H. and Potter, G.W. (1994) Analysis of biological molecules: An introduction
to principles, instrumentation and techniques. Springer publication

6. Chatwal, G.R., Anand, S.K. (2011) Instrumental Methods of Chemical Analysis. Himalaya
Publishing House

7. Watson,J.D. et al.(2014) Molecular Biology of the Gene 7th edition. Pearson publication

8. Nair, A.J. (2007) Principles of Biotechnology. Laxmi Publication (P) Ltd

9. Kumar,H.D., Gupta B.R., Engeldrum, D.(2000)Textbook of Biotechnology. East-West

Press

10. Prescott L.M. Harley J.P. and Klein D.A. (2005). Microbiology (6th edition) McGraw
Hill, New York.

11. Harris DA and CL Bashford (Ed.) (1987) Spectrophotometry and Spectrofluorimetry: A

Practical Approach. IRL Press, Oxford.

140

 12. Donald L.Pavia Gary M.Lipman, George S Kriz. Introduction to Spectroscopy. Harcourt
brace College Publishers, Orlands, Florida. Latest edition

13. Braithwate A and Smith F J (1986) Chromatographic methods. Chapman and hall,
NewYork.

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand the significance of energetics in biological R, U PSO-1, 3

system
CO-2 Learn microscopy, types and specimen preparation R, U, An PSO-1, 2

CO-3 Understand various instruments for biochemical U, An PSO-1, 2

analysis
CO-4 Learn the structure of proteins and nucleic acids R, U PSO-1, 3

CO-5 Understand interactions between proteins and nucleic U, An PSO-1, 3

acids

CO-6 Perform various experimental techniques which can Ap, An, E, PSO-2, 3,
be applied in the qualitative and quantitative analysis C 4, 5, 6
of biomolecules in the laboratory

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitiv Knowledge Lecture Practical

No. PSO e Level Category (L)/ (P)
Tutorial
(T)
CO-1 Understand the PO-1, R, U F, C L
significance of 2, 3, 6
energetics in /
biological system PSO1,
3

141

 CO-2 Learn microscopy, PO-1, R, U, An F, P L
types and specimen 2, 4,
preparation 6, 7 /
PSO1,
2

CO-3 Understand various PO-1, U, An F, P L

instruments for 2, 4,
biochemical 6, 7 /
analysis PSO1,
2
CO-4 Learn the structure PO-1, R, U F, C L
of proteins and 2, 3, 6
nucleic acids /
PSO1,
3
CO-5 Understand PO-1, U, An F, C L
interactions 2, 3, 6
between proteins /
and nucleic acids PSO1,
3

CO-6 Perform various PO-1, Ap, An, P, M P

experimental 2, 4, 6 E, C
techniques which /
can be applied in PSO2,
the qualitative and 3, 4, 6
quantitative
analysis of
biomolecules in the
laboratory

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 2 - 2 - - 2 3 3 3 - - 2
1

142

 CO 2 2 - - - - 3 3 - 3 - 2
2

CO 2 2 - - - - 3 3 - 3 - 2
3
CO 2 - 2 - - - 3 3 3 - - 2
4

CO 2 - 2 - - - 3 3 3 - - 2
5
CO - 2 3 2 - 3 3 3 - - - 3
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! !
1

143

 CO ! !
2
CO ! ! !
3

CO ! ! !
4
CO ! ! !
5

CO ! !
6

144

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK7DSCMBY404
Course Title Biostatistics and Bioinformatics
Type of Course DSC-P
Semester VII
Academic Level 400 - 499
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Knowledge of microorganisms and techniques acquired during the first,
second and third year of the programme.
Course This course provides a comprehensive overview of fundamental
Summary statistical concepts, including data collection, analysis, and hypothesis
testing, as well as an introduction to bioinformatics, covering biological
databases, sequence analysis, and practical applications in various fields.

Detailed Syllabus: Total hours -75

Modul Uni Content Hrs

e t 45

Module 1: Statistics-I 7
1 Methods for collecting data, tabulation and representation of data
I 2 scope and concept of sampling – representative sampling and
sampling size.
3 Data presentation – graphics, tables, histograms and pi – diagrams,
frequency polygon, frequency curves and cumulative frequency
curves
Module 2: SStatistics-II 8

145


 1 Measures of central tendency - mean, median, mode, quartile, decile
and percentile.
II
Measures of dispersion, mean deviation and standard error.
2 Probability. Basic concepts related to probability theory, classical
probability and probability distributions.
3 Tests of hypotheses. Some basic concepts, errors in hypotheses
testing, critical region.
4 Students t – test for the significance of population mean
Chi square test for population variance
F- test for the equality of two population variance
Analysis of variance – one way and two-way analysis.
Module 3: Introduction to Bioinformatics 7
1 Bioinformatics- definition. History and evolution of bioinformatics,
impact of bioinformatics in modern biology. Genomics, proteomics.
III
2 Biological databases – NCBI, DDBJ, EBI, PROSITE, PDB, EMBL,
Gene bank, Pub med, structural data bases, derived and specialized
data bases,
3 Tools (software) in bioinformatics. Tools of sequence alignments –
BLAST (nucleotide, protein) FASTA, Clustal X and RASMOL.
Module 4: Sequence Alignments 8
1 Sequence analysis, pairwise and multiple alignments, sequence
IV
analysis software.
2 Phylogeny and Phylogenetic trees
3 Types of phylogenetic trees, Different approaches of phylogenetic
tree constructionUPGMA, Neighbour joining, Maximum Parsimony,
Maximum likelihood
Module 5: Applications 15
1 Applications of bioinformatics- pharmaceutical industry,
immunology, agriculture, forestry, basic research, chemoinformatics
V
in biology, geoinformatics, Legal ethical and commercial
considerations.
2 Molecular docking-types of docking-types of interaction-search
algorithm, scoring function-key stages of docking-autodock
-application-Drug designing.
Structure prediction and protein modelling.
PRACTICALS Hrs
30

146

 Course Type: Total Credits: 1 Contact hours/week: 2
VI 27 Analysis of Nucleic Acid Sequences
28 Sequence Similarity Searching
29 ORF Prediction
30 Multiple sequence Alignment
31 Pairwise sequence alignment using BLAST and FASTA
32 Gene Structure and Function prediction
33 Protein structure analysis
34 Phylogenetic tree construction

REFERENCE

1. Kenney, J.F. and Keeping, E.S. (1951) Mathematics of Statistics 2nd edition. D Van
Nostrand Company

2. Athel Cornish-Bowden (2000) Basic Mathematics for Biochemists 2nd edition. Oxford
Press

3. Norman T.J.Bailey (1995) Statistical Methods in Biology 3rd edition. Cambridge

University Press

4. Rao,P.S.S.Sundar and Richard,J.(2006) Introduction to Biostatistics and Research Methods

5th edition PHI Learning Pvt. Ltd.

5. White R, Downs,T(2007) How computers work 9th edition Pearson publishers

6. Kothekar,V(2004)Introduction to Bioinformatics 1st edition Dhruv publication

7. Baxevaris,A.D. Bioinformatics B.F Publication. Latest edition

8. Higgins, D.,Taylor,W(2000) Bioinformatics Oxford University Press

9. Persuki,Jr and Persuki (1997) The internet and new biology :tools for genomics and
molecular research ASM Press

10. Beier, F.K., Crespi, R.S. and Straus, T. (1985) Biotechnology and Patent Protection-An
International Review. Oxford and IBH Publishing Co. New Delhi.

11. Sasson A. (1988) Biotechnologies and Development, UNESCO Publications.

12. Singh K (1993) Intellectual Property rights on Biotechnology- A status report. BCIL,
New Delhi

147

 Course Outcomes

No. Upon completion of the course the graduate will be Cognitive P S O

able to addressed
Level

CO-1 Understand the concept of Bioinformatics U PSO1

CO-2 Know how to use bioinformatics for protein sequence U PSO1
analysis through bioinformatics tools and databases

CO -3 Know how to use bioinformatics for DNA sequence U,Ap PSO1,2

analysis through bioinformatics tools and databases
CO – 4 Represent the data of experimental and field studies U, Ap PSO2,3
through graphs and diagrams and Apply statistical
methods to analyse and interpret the biological data.
CO - 5 Understand statistical concepts and learn to use U,Ap PSO2,3
variety of statistical tests.

CO-6 To learn how to download nucleotide and protein U,Ap,An PSO2,3

sequence files from databases and its visualization. To
compose mean, median. mode and compare different
tests of significance.

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture Practi

No. Level Category (L)/ cal (P)
Tutorial
(T)

1 Understand the concept PO1/ U F L

of Bioinformatics PSO1
2 Know how to use PO1/ U F L
bioinformatics for PSO1
protein sequence
analysis through
bioinformatics tools and
databases

148

 3 Know how to use PO1,2/ U,Ap F,C L
bioinformatics for DNA PSO1,2
sequence analysis
through bioinformatics
tools and databases

4 Represent the data of PO1,2/ U, Ap F,C L

experimental and field PSO2,3
studies through graphs
and diagrams and Apply
statistical methods to
analyse and interpret the
biological data.
5 Understand statistical PO2,3/ U,Ap F,C L
concepts and learn to use PSO2,3
variety of statistical tests.
6 To l e a r n h o w t o PO2,6/ U,Ap,An P,M P
PSO2,3
download nucleotide and
protein sequence files
from databases and its
v i s u a l i z a t i o n . To
compose mean, median.
mode and compare
different tests of
significance.

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

P S O P S O P S O PSO4 P S P S O PO1 PO2 PO3 PO4 PO5 PO6

1 2 3 O5 6

C O 1 - - - - - 1 - - - - -
1
C O 1 - - - - - 1 - - - - -
2

149

 C O 2 1 - - - - 2 1 - - - -
3

C O - 2 1 - - - 2 1 - - - -
4
C O - 2 1 - - - - 1 1 - - -
5

C O - 1 1 - - - 1 - - - 1
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation EndSemester Examinations

CO 1 ✓ ✓ ✓
CO 2 ✓ ✓ ✓
CO 3 ✓ ✓ ✓
CO 4 ✓ ✓ ✓
CO 5 ✓ ✓ ✓

CO 6 ✓

150

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK7DSCMBY405
Course Title Microbial Biotechnology
Type of Course DSC-P
Semester VII
Academic 400 - 499
Level
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Knowledge of microorganisms and microbiological techniques acquired
during the first, second and third year of the programme.
Course The microbial biotechnology Course focuses on the exploitation of
Summary microorganisms in biotechnology for various industrial, environmental,
and medical applications. This course provides an in-depth exploration of
the principles, techniques, and applications of microbial biotechnology.

Detailed Syllabus: Total hours -75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Content Hrs
45

Module1: Microbial Enzymes 7

1 Microbial enzymes and- types, Factors affecting enzyme activity

2 Microbial enzyme production and its application

I
3 Industrial production and applications of: Cellulase, Pectinase,
Protease, Lipase, Ligninase

151


 Module 2: Microbial Metabolites 8

II 1 Primary and Secondary metabolites of microbes ( briefly account)

2 Antimicrobial Metabolites: Antibiotics, lantibiotics, bacteriocins

3 Polymeric microbial metabolites: dextrans, xanthan gums, alginate

4 Microbial pigments

Module 3: Techniques in Microbial Biotechnology 7

1 Differential centrifugation and purification by density gradient
centrifugation
2 Chromatographic methods of separation; Principles and
III applications of chromatography; Thin layer; Gas-liquid; HPLC and
FPLC (Brief account)
3 Spectrophotometry- Principles and applications UV-Visible, Mass
Spectrometry, MALDI-TOF, Atomic Absorption Spectrometry
(Brief account)
Module 4: Industrial Application of Microbial Biotechnology 8

1 Role of microbes in the Food Industry; nutraceutical, Prebiotic

and Probiotics, organic acid production
2 Microbial Fuel Cells and Biosensors
IV

3 Environmental application: Microorganisms involved in metal

recovery, Biotransformation of heavy metals, petroleum
biodegradation and Biodegradable plastics. Biosurfactants,
microbial insecticides
4 Pharmaceutical Biotechnology: Therapeutic proteins, and vaccines
(Brief account)

Module 5: Microbes in Genetic Engineering 15

1 Commercial products by recombinant microbes (brief account ):

Insulin, Growth hormones, BT cotton, Oil eating microbes
-Pseudomonas putida
V 2 Metabolic Engineering (Brief account)

5 Ethical, Social, and Regulatory Aspects of Genetically Modified

Microbes

152

 6 Effluent Treatment: Need, Traditional methods disposal and
disadvantage, physical, chemical and biological methods.
Hrs
Practical
30

Course Type: Practical, Total credits: 1, Contact hours/week: 2

1 Isolation of industrially important enzyme: Screening of pectinase

producers
VI 2 Isolation of industrially important enzyme: Screening of cellulase
producers
3 Determination of cellulase activity using carboxy-methyl cellulose
assay
4 Protein Estimation by Lowry’s method

5 Isolation of probiotic microorganisms from various sources

6 Isolation of Antibiotic Producers from soil

7 Visit any biotechnology industry or institute and write a report

References:

1. Robert A Andersen. 2005. Algal Culturing Techniques. Academic Press.

2. L. M. Prescott, J. P. Harley and D. A. Klein. Microbiology-, McGraw Hill 3. N. J. Pelczar,

S. Chand, R. Krieg. Microbiology- Tata McGraw Hill

4. Casida, Industrial microbiology-, L.E. New age international Ltd, Publishers. New Delhi:
5. Frazier, Food microbiology. W.C. Tata McGraw Hill.

6. Carr NG & Whitton BA. 1982. The Biology of Cyanobacteria. Blackwell.

7. Bergerson F J. 1980. Methods for Evaluating Biological Nitrogen Fixation. John Wiley &
Sons.

8.Pandey A, Lasroche C, Soccol C. R and Dussop C. G. Advances in Fermentation

technology (2008). Asiatech publishers Inc. 2.

9. Mathuriya A. S. Industrial Biotechnology (2009) Ane Books Pvt. Ltd.

153

 10.Friefelder. D. (1982) Physical Biochemistry, Application to Biochemistry and Molecular
Biology, 2 nd ed. W.H. Freemen and Company, San Fransisco.

11. Griffiths, O. M. (1983). Techniques of Preparative, Zonal and Continuous Flow

Ultracentrifugation.

12. William, B.L. and Wilson, K. (1986). A Biologist Guide to Principles and Techniques
Practical Biochemistry, 3 rd ed., Edward Arnold Publisher, Baltimore, Maryland (USA).

13. Slater, R.J. (1990).Radioisotopes in Biology-A Practical Approach, Oxford University

Press, NewYork.

14.Principles of Fermentation Technology byStanbury and Whitaker

15. Industrial Microbiology by Casida 3. Industrial Microbiology by Prescott and Dunn

16. Industrial Biotrasformations by A. Liese, K. Seelbach and C. Wandrey; Wiley – VCH

17. Role of Biotechnology in Medicinal and Aromatics Plants by Khan and Khanum Vol. 1 to
6. Plant Tissue Culture by M. K. Razdan

18. Larry Snyder and Wenndy champness ; Molecular Genetics of Bacteria ; ASM Press ;
2003 2.

19.Channarayappa ; Moleclar Biotechnology ; 2006 3. Peppler and Periman ; Microbial

technology ; 2nd Ed;Academic press; 2004

20. Fundamentals of Enzymologist: Nicholes C. Price and Lewis Stevens, Oxford Univ.
Press.

22 Enzyme Structure and Mechanism: Alan Fersht, Reading, USA.

23. Understanding Enzymes: Trevor Palmer

Practical Reference

Subhash Chandra Parija Practical Textbook on Microbiology 2nd Edition

RC Dubey and Maheswary Practical Textbook of Microbiology Chand Publication

Bharathy Arora and DR Arora Practical Microbiology CRC publishers

Upasana Bumbala Workbook on Practical Microbiology 2nd Edition

KR Aneja Experiments in Microbiology Plant Pathology and Biotechnology 4th Edition

https://www.mutagens.co.in/jgb/vol.06/6/060605.pdf

E-Resources

154

 https://portal.abuad.edu.ng/lecturer/documents/
1585662755MICROBIAL_BIOTECHNOLOGY__Fundamentals_of_Applied_Microbiology,
_Second_Edition.pdf

https://archive.org/details/aneja-kr-experiments-in-microbiology-6-e

Course Outcomes

No. Upon completion of the course the graduate will Cognitive PSO
be able to addressed
Level

CO-1 Gain a comprehensive understanding of Microbial U,R /PSO1

Enzymes and their type
CO2 Acquire knowledge of Microbial Metabolites U, Ap PSO6

CO3 Gain knowledge on various Techniques in microbial U, Ap /PSO2

biotechnology
CO4 Acquire knowledge of Microbial Metabolites U, Ap PSO6

CO4 Explore various Industrial applications of Microbial U , Ap,R PSO5

Biotechnology
CO5 Evaluate the application of Genetic engineering in U, C,Ap,E PSO2
various fields

CO6 Acquire hands-on training in biotechnological U,Ap,An,C PSO2

application

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitive Knowledge Lecture (L)/ Practical

No. PSO Level Category Tutorial (T) (P)

155

 CO1 Gain a PO6/ U,R F, C L
comprehensive PSO1
understanding on
Microbial
Enzymes and their
types
CO2 Explore various PO6/ U , Ap,R C,P L
Industrial PSO6
Applications of
Microbial
Biotechnology

CO3 Gain knowledge PO1,2 U, Ap C,P L

on various /PSO2
Techniques in
microbial
biotechnology
CO2 Explore various PO6/ U , Ap,R C,P L
Industrial PSO6
Applications of
Microbial
Biotechnology

CO5 Evaluate the PO3/ U, C,Ap,E C,P L

application of PSO5
Genetic
engineering in
various fields
CO6 Acquire hands on PO1,3 U,Ap,An,C P,M P
training in /PSO2
biotechnological
application

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PS PSO PSO PSO4 PSO PSO6 PO1 PO2 PO3 PO4 PO PO PO PO

O1 2 3 5 5 6 7 8

CO 2 - - - - - - - - - 2 - -
1

156

 CO - - -3 - - - - - - - 3 - -
2

CO - 2 - - - - 2 1 - - - - - -
3
CO - - - - -3 - - - - - 2 - -
4

CO - - - - 3 - - - 2 - - - - -
5
CO - 3 - - - - 1 2 - - - - - -
6

Correlation Levels:

Level Correlation

- Nil
1 Slightly / Low

2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments

▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations
CO ! ! !
1

157

 CO ! ! !
2
CO ! ! !
3

CO ! ! !
4
CO ! ! !
5

CO !
6

158

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK3DSEMBY201
Course Title Microbiology in Business
Type of Course DSE
Semester III
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - - 4
Pre-requisites Elementary knowledge of Microbiology and managerial economics
Course This course provides a comprehensive understanding of entrepreneurship
Summary in microbiology, covering the entire process from idea generation to
commercialization. It equips individuals with the knowledge and skills
needed to start and manage successful microbiology-based businesses,
including product development, quality control, and funding acquisition.

Detailed Syllabus: Total hours 60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Modul Unit Content Hrs
e 60
Module 1 : Introduction to Entrepreneurship 12
I
1 Entrepreneur - Meaning of Entrepreneur, Functions of an
Entrepreneur.
2 Development of Entrepreneurship steps in the entrepreneurial
process.
3 Identification of Business Opportunities, Qualities, skills and
attributes that successful microbiology entrepreneurs possess

159


 Module 2 : Business Development 12
II
1 Business development in Microbiology - Factors affecting
microbiology business: finance, infrastructure, equipment,
manpower, resources, project location, end product and quality
analysis
2 Skills in bio-entrepreneurship-Personality and attitude,
Organizational behavior, Leadership, Principles of effective
communication, public speaking, presentations and business
proposal writing
3 Government schemes for commercialization of technologyFunding
and support mechanisms for entrepreneurship.
Module 3 : Start -up for value added products 12
1 Dairy products- Production of yoghurt, Cheese, Dry Milk
Fermented foods - Wine,vinegar
III
2 Single Cell Protein: Spirullina maxima and Chlorella pyrenoidosa,
Mushroom
3 Probiotic products
4 Production and applications of Sanitizers, Antiseptic solutions

Module 4 : Biofertilizers and Biopesticides 12

1 Biofertilizers and Biopesticides: Production of Rhizobium,
IV
Azotobacter, Azospirillum, BGA and Mycorrhiza.
2 Packing and Quality assurance
3 Bioinsecticide: production of of bacteria based bioinsecticide-
Bacillus thuringiensis and Pseudomonas fluorescens
Production of of fungi based bioinsecticide- Verticillium lecanii

Module 5 : Commercial Products 12

1 Production of enzymes – Cellulase, Protease, Amylase and lipase
V
2 Biochemistry, Industrial Production and Application of biogas, bio-
diesel, hydrogen fuel, gasoline.
3 Bioplastics - PHB, PHA.

160

 3 Biopigments – Lycopene, Beta Carotene, and its applications

REFERENCES

1. Bell JR (2010) Handbook of bioentrepreneurship (Book Review). N Engl J Entrep

13:1–2

2. Bogoro SE (2015) Entrepreneurship for development. Convocation lecture delivered

at the 2nd convocation ceremony of the Kaduna. State University Kaduna

3. Eniola AA (2018) Entrepreneur-SME manager traits and sources of financing. In:

Ratten V, Dana LP, Honyenuga B (eds) African entrepreneurship: challenges and
opportunities for doing business, 1st edn. Springer, Cham

4. Life Science Austria (2017) The international Biotech & Medtech Business Plan
Handbook Austria Wirtschafts service GesellschaftmbH

5. Prescott LM, Harley JP, Klein DA (2005) Microbiology, 6th edn. McGraw Hill
Publishers, New York. pp. 2 and 12

6. Rama VS (2009) Job prospects in microbiology.

7. Shimasaki CD (2009) The business of bioscience what goes into making a

biotechnology product? Springer, pp 9–26

8. Steven MF, Uma SK (2014) Licensing the technology: biotechnology

commercialization strategies using university and Federal labs. In: Biotechnology
entrepreneurship. Elsevier, pp 185–206

9. Stanbury, P.F, and Whitekar. A. (1999), Principles of Fermentation Technology, 2nd

Edition. Butterworth-Heinemann: Oxford.

10. Stockholm, K.T.H., Sven-OlofEnfors, and Lena Haggstrom. (2000), Bioprocess

Technology: Fundamentals and Applications, Royal Institute of Technology: Sweden.

11. Ashton Acton, Q., (2012). Biological Pigments– Advances in Research and
Application.Scholorly Editions: Atlanta, Georgia.

12. Crueger, W, and Crueger. A. (2000), Biotechnology: A Text Book of Industrial

microbiology, 2nd Edition, SinauerAssociates :Sunderland.Mass.

161

 Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand the importance of Bio-entrepreneurship and its U PSO1

scope

CO-2 Describe and apply several entrepreneurial ideas and U,Ap PSO1,2
business theories in practical framework

CO -3 Clarify the metabolic pathways and control U PSO1

mechanisms of commercially important metabolites
CO – 4 Express the mass production of microbial inoculants U,Ap PSO2,3
used as Biofertilisers and Bioinsecticides in response
with field application and crop response
CO - 5 Decode the significance of industrial production of U,Ap PSO2
Biofuels and Point out the role of Bioplastics and
Biopigments

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitive Knowledg Lecture Practic

No. Level e Category (L)/ al (P)
PSO
Tutorial
(T)

1 Understand the importance PO1/ U F L

of Bio-entrepreneurship and
PSO1
its scope

2 D e s c r i b e a n d a p p l y PO2/ U,Ap C,P L

several entrepreneurial PSO1,
ideas and business 2
theories in practical
framework

162

 3 Clarify the metabolic PO1/ U F L
pathways and control PSO1
mechanisms of
commercially important
metabolites

4 E x p r e s s t h e m a s s PO2,3 U,Ap C,P L

production of microbial /
i n o c u l a n t s u s e d a s PSO2,
Biofertilisers and 3
Bioinsecticides in
response with field
application and crop
response
5 Decode the significance PO2/ U,Ap C,P L
of industrial production of PSO2
Biofuels and Point out the
role of Bioplastics and
Biopigments

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - 1 - - - - -
1
CO 2 1 - - - - - 1- - - - -
2

CO 2 - - - - - 1 - - - - -
3

CO - 2 2 - - - - 1 1 - - -
4
CO - 1 - - - - - - - - - -
5

CO - 1 - - - - - 1 - - - -
6

163

 Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓
CO 2 ✓ ✓
CO 3 ✓ ✓
CO 4 ✓ ✓ ✓

CO 5 ✓ ✓ ✓

164

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK4DSEMBY401
Course Title Environmental and Sanitation Microbiology
Type of Course DSE-P
Semester III
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Basic understanding of general microbiology

Course This course provides students with a comprehensive understanding of

Summary microbial ecology and its practical applications. By studying microbial
interactions and their roles in agriculture, mineral recovery, pollution
management, and waste conversion, students gain insights into
harnessing the potential of microorganisms for sustainable environmental
solutions and value-added products.

Detailed Syllabus: Total hours -75

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Modul Uni Content Hrs
e t 45
Module 1: Microbial Ecosystem 8
1 Microorganisms as components of ecosystem- producers and
decomposers, Bacterial life in extreme environments & effect of
I temperature, pH, pressure, salt, radiation.

165


 I
2 Microbial interactions- Mutualism, Proto-cooperation,
Commensalism, Predation, Parasitism, Amensalism,
Competition
3 Microbe-plant interaction: Rhizosphere and Rhizoplane concept.
Mycorrhizae – brief account of ectomycorrhizae, endo
mycorrhizae and ecto-endo mycorrhizae
4 Microbe-animal interaction: Microbes in ruminants,
nematophagous fungi and symbiotic luminescent bacteria
Module 2: Microbiology of Air and water 8
1 Air microbiology: Air microflora- transient nature of air flora,
droplet nuclei and aerosols, Distribution and sources of airborne
organisms.
II
2 Assessment of air quality: Methods of air sampling and types of
air samplers–impaction on solids, impingement technique in
liquid, sedimentation, centrifugation, precipitation and thermal
precipitations.
3 Air sanitation- methods and applications
4` Water Microbiology: Freshwater and marine microbial
populations; potable water and indicator microorganisms
5 Bacteriological analysis of drinking water: MPN, membrane
Filtration method, Total plate count, drinking water purification,
Water quality criteria
Module 3 : Solid Waste management 7
1 Sources and types of solid waste, Methods of solid waste
III
disposal
2 Treatment of solid waste- composting, vermicomposting,
incineration, landfilling
3 Anaerobic Digestion, Biogas production
Module 4 :Liquid waste management 7
1 Liquid waste - Conventional methods of treatment of liquid
IV
waste
2 Household sewage treatment – septic tank, Imhoff tank, cess
pool

3 Municipal sewage treatment, Primary, Secondary (Activated

sludge, Trickling filter, oxidation pond) and tertiary

166

 4 Composition and characteristics of sewage (DO, BOD, COD)
Module 5: Microbial Bioremediation 15
1 Biodegradation of xenobiotic compounds-bioaugmentation,
V
biostimulation
2 Degradation of pesticides
3 Degradation of oil, lignin, petroleum and hydrocarbon
compounds
4 Microbes in mining- Bacterial leaching
Practicals Hrs
30
Course type: practical, total credits:1 contact hours/ week
1 Determination of Dissolved Oxygen (DO) of water
2 Determination of Biochemical Oxygen Demand (BOD) of water.
3 Determination of Chemical Oxygen Demand (COD) of water.
4 Determination of acidity of water
VI 5 Determination of alkalinity of water
6 Bacteriological examination of water by multiple tube fermentation
test.
a. Presumptive coliform test
b. Confirmed coliform test
c. Completed coliform test
7 Enumeration of microorganisms from air by settle plate method
a. Outdoor air
b. Indoor air

REFERENCES:

Microbial Ecology Fundamentals and applications – Atlas and Bartha (ISBN 981-405- 344-9)
Environmental Microbiology- K.Vijaya Ramesh (ISBN 81-8094-003-9)

Agricultural Microbiology- Rangaswamy G, D.J. Bhagyaraj (ISBN-81-203-0668-6)

Soil Microbiology an exploratory approach – Mark S.Coyne (ISBN 981-240-203-9)

Introduction to Soil Microbiology –Alexander

Soil Microbiology-Waksman Soil Microorganisms And Its Growth-N.S. Subba Rao

Biofertilizers in Agriculture- Subha Rao

167

 E-RESOURCES:

h t t p s : / / w w w. s o i n c . o rg / s i t e s / d e f a u l t / f i l e s / u p l o a d e d _ f i l e s /
417_MICROBES_AND_ECOLOGY.pdf

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4187170/

https://www.thebalancesmb.com/waste-treatment-and-disposal-methods-2878113 https://
www.intechopen.com/books/biodegradation-life-of-science/pesticide-biodegradation-
mechanisms-genetics-and-strategies-to-enhance-the-process https://
openoregon.pressbooks.pub/envirobiology/chapter/3-2-biogeochemical-cycles/ https://
www.onlinebiologynotes.com/biofertilizer-advantages-types-methods-ofapplication-and-
disadvantages

Course Outcomes

No. Upon completion of the course the graduate will Cognitive PSO
be able to addressed
Level
CO-1 Know about basics of microbial interactions U PSO-1

CO-2 Understand Microbiology of air and water U, Ap PSO-1

CO-3 Gain knowledge about solid waste management U, Ap PSO-1

CO-4 Gain knowledge about liquid waste management U,Ap PSO-1

CO-5 U,Ap PSO-1

Understand the role of microbes in biodegradation,
bioremediation and environmental cleaning process

CO-6 Learn the basic lab techniques in air microbiology Ap,An,E PSO-3
and water quality analysis

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

168

 Name of the Course: Credits: 3:0:1 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Know about PO 4,6/ U F, C L
PSO 1
basics of
Microbial
interactions
CO-2 U n d e r s t a n d PO 4,6/ U, Ap F,C L
Microbiology of PSO 1
air and water
CO-3 Gain knowledge PO 4,6/ U, Ap F,C,P L
about solid waste PSO 1
management
CO-4 Gain knowledge PO 2,4,6/ U, Ap F,C,P L
about liquid PSO 1
waste
management
CO-5 Understand the PO 2,4,6/ U, Ap F,C,P L
PSO 1
role of microbes
in
bioremediation
CO-6 Learn the basic PO 4,5/ Ap,An,E F,C,P P
lab techniques in PSO 3
agriculture
microbiology
and water quality
analysis

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - - - 2 - - 2
1

169

 CO 2 3 - - - - - - 2 - - 2
2

CO - - 1 - - - - - 2 - - 2
3
CO - - 2 3 - - 2 - 2 - - 2
4

CO - 1 - - - - 2 - 2 - - 2
5
CO - - - 3 - - - - 2 3 3 3
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

170

 CO ! !
1
CO ! !
2

CO ! !
3
CO ! !
4

CO ! !
5
CO ! !
6

171

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK4DSEMBY202
Course Title Microbial Physiology and Systematics
Type of Course DSE-P
Semester IV
Academic 200 - 299
Level
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Basic knowledge of microorganisms acquired during the first semester
of this programme.
Course The course provides a clear understanding of various aspects in
Summary microbial physiology, growth, nutritional requirement, nutritional
classification, energy generation and understanding of taxonomic
classification of Microorganisms.

Detailed Syllabus: Total hours :75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Content Hrs
45
I Module1: Bacterial Growth 7
1 Types of bacterial reproduction: Budding, Fragmentation, Binary
fission.
2 Different phases of growth, Growth curve & Generation time.

172


 3 Factors affecting bacterial growth (Temperature, pH, pressure, salt
concentration, oxygen concentration).
4 Batch, Continuous culture, Fed batch, Synchronous growth.
Module2: Bacterial Nutrition 8

II
1 Nutritional requirements: Micro and macro elements
2 Nutritional classification of bacteria
3 Prokaryotic photosynthetic pigments
4 Bacterial photosynthesis: oxygenic and anoxygenic
Module 3: Nutrient uptake of bacteria 7
III
1 Bacterial diffusion: Passive diffusion, facilitated diffusion
2 Active transport- ABC transport, symport, antiport, group
translocation- sugar phosphotransferase system (PTS), Iron uptake.
Module 4: Systematics I 8
1 Classification of bacteria: Criteria for classification-morphological,
IV
nutritional, ecological, biochemical & molecular.
2 Bergy’s manual (Brief account)
3 Major systems of classification. Three-kingdom and Five kingdom
classification, Three domain & Five domain classification
Module 5: Systematics II 15
1 Classification of fungi-with examples (Ascomycetes,
V
Chytridiomycetes, Basidiomycetes, Zygomycetes,
Deuteromycetes- brief account)
2 Classification of protozoa- Sarcodina, Mastigophora, Ciliata,
Sporozoa
Practicals Hrs
30
Course Type: Practical, Total credits: 1, Contact hours/week: 2
VI 1 Demonstration of bacterial growth curve
2 Effect of pH on bacterial growth
3 Effect of salt on bacterial growth
4 Effect of temperature on bacterial growth
5 Germicidal effect of ultraviolet light on bacterial growth

173

 6 Effect of different disinfectants and antiseptics on bacterial growth

REFERENCES:

● Microbiology - Pelczar, Chan and Kraig (ISBN 0-07-462320-6)

● Microbiology -Prescott, Harley and Klein (ISBN 0-07-111217-0)
● Essentials of Microbiology-Purohit and Singh Brock’s Biology of Microorganisms-
Margin Martinko And Parker
● Microbial Genetics-Frifielder
● Microbiology-Zins
● Textbook of Microbiology, Dubey R.C. and Maheshwari, (2010), S.Chand
Publications.
● Bacterial Metabolism, Doelle. H.W (1975), 2ndEd. Academic Press.
● Microbial physiology, Moat. A.G. J.W.Foster, (1988). 2ndEd. Springer – Verlag.
● David White, (2011). The Physiology and Biochemistry of Prokaryotes, 4thEd.Oxford
University Press.
● Atlas & Atlas. Microbiology. Pearson Publications. 4thEd.
● Microbiology - An Introduction, Gerard J. Tortora, Berdell R. Funke & Christine L.
Case, (2013). 11thEd. Pearson
● Prescott‟s Microbiology, Joanne Willey and Kathleen Sandman and Dorothy Wood,
(2020). 11thEd. Wm, C. Brown publishers

E-RESOURCES:

● https://facultystaff.richmond.edu/~lrunyenj/bio384/lecturenotes/ch5.pdf
● https://www.weizmann.ac.il/SAERI/sites/AERI/files/photosynthesislecture.pdf
● https://microbenotes.com/classification-of-bacteria-on-the-basis-of-nutrition/
● https://nios.ac.in/media/documents/dmlt/Microbiology/Lesson-03.pdf
● http://www.uobabylon.edu.iq/eprints/publication_10_1062_180.pdf

Course Outcomes

No. Upon completion of the course the graduate will Cognitive PSO
be able to addressed
Level

174

 CO-1 Gain knowledge about growth and key factors U, An
influencing the growth of microorganisms PSO-1,2

CO-2 Distinguish the microorganisms based on their U, An

nutritional requirements PSO-1,3
CO-3 Understand about various transport mechanisms of U
nutrients uptake PSO-1,3

CO-4 Know about basics of microbial classification and R,U

systematics PSO-1,5
CO-5 Explore the taxonomy, characters, life cycle and R, U, Ap
economic importance of Fungi, Protozoa with PSO-1,3,5
representative types.

CO-6 To learn hands-on techniques in microbiology U, Ap, An,

C PSO-2,3,5

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 3:0:1 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitive Knowledg Lecture (L)/ Practical

No. PSO Level e Category Tutorial (T) (P)

CO- Gain knowledge PO 1/ U, An

1 about growth and PSO F, P
k e y f a c t o r s 1,2
influencing the L
growth of
microorganisms
CO- Distinguish the PO U, An
2 Microorganisms 1,2/ F,C L
based on their PSO
nutritional 1,3
requirements

CO- Understand about PO U

3 various transport 1,2,3/ F,C L
mechanisms of PSO
nutrients uptake 1,3

175

 CO- Know about basics PO R,U
4 of microbial 1,3,7/ C,M
classification, PSO L
taxonomy 1,5
CO- Explore the PO
5 t a x o n o m y , 1,6,7/ R, U, Ap
characters, life PSO 1
cycle a n d ,3,5 F,C,M
e c o n o m i c L
importance of
Fungi, Protozoa
with representative
types.

CO-6 To learn hands-on PO U, Ap,

t e c h n i q u e s i n 1,2,6/ An, C P
microbiology PSO P,M
2,3,5

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 1 - - - -
1 2 - - - - -

CO 1 - 1 - - -
2 1 2 - - - -

CO 1 - 1 - - -
3 1 1 1 - - -

CO 1 - - - 1 -
4 1 1 2 - - -

CO 1 - 1 - 1 -
5 1 2 1 - - -

CO - 1 1 - 1 -
6 1 2 2 - - -

Correlation Levels:

176

 Level Correlation

- Nil
1 Slightly / Low

2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments

▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! !
1
CO ! !
2

CO ! !
3
CO ! ! !
4

CO ! ! !
5
CO ! !
6

177

 University of Kerala

Discipline MICROBIOLOGY

Course Code UK5DSEMBY301

Course Title Cell Biology

Type of Course DSE

Semester V

Academic Level 300-399

Course Details Credit Lecture per week Tutorial Practical Total

per week Hours/
per Week
week
4 4 hours - 4

Pre-requisites Basic knowledge of cell and cell systems acquired during HSE and the
first year of the programme
Course Summary Cell biology focuses on the study of cell structure and function, how
cells form and divide, and how they differentiate and specialize.
Students delve into the intricate mechanisms governing cell growth,
reproduction, metabolism, communication, and differentiation. The
course emphasizes experimental techniques, theoretical concepts, and
their applications in understanding cellular phenomena.

Detailed Syllabus: Total hours -60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Modul Unit Content Hrs
e 60
Module 1:Introduction and History of Cell Biology 12
1 Introduction to cell biology: Early conditions on earth, Origin of life
I
on earth.

178


 2 Damn’s concept on origin of life, Haldane and Oparin theory of the
origin of life, Urey-Miller experiment, Fox's experiments.
3 Discovery of cells and cell theory.
Module 2:Fundamentals Of Cell Biology 12
1 Cell Structure-Ultrastructure of prokaryotic cell
II
2 Eukaryotic cell- Ultrastructure and functions of subcellular organelles
3 Difference between prokaryotic and eukaryotic cell
Module 3:Cytogenetics 12

1 Chromosome Structure- Nucleosome, Histones, Histone like proteins

Types of chromosomes, Special types- polytene, lamp brush
III 2 Chromosome preparation, Cytogenetics techniques: G-Banding, R-
Banding, Q-Banding, Flow cytometry, FISH and chromosome
painting
3 Chromosomal aberrations- structural aberrations, and numerical
aberration. Gene mutations - complementation test, Disorders
associated with chromosomal aberrations - Philadelphia
chromosome.
Module 4:Cell Cycle And Regulation 12
1 Cell Cycle, Cell division- mitosis, meiosis
IV
2 Programmed Cell Death: Apoptosis: mechanism- intrinsic and
extrinsic pathways, necrosis.
3 Regulation of Cell cycle- Cell cycle check points
4 Cancer: benign, malignant, Oncogenes and Tumor suppressor genes
Module 5: Cell- Cell Interactions 12
1 Cell-cell interactions: definition, cell junctions- tight junctions, gap
junction, cell adhesion molecules (CAM's): integrins, cadherins,
V
and selectins
2 Cell-cell signalling- autocrine, paracrine, juxtacrine and endocrine
3 Quorum sensing

Referance

1. Voet, D., Voet, J.G (2010). Biochemistry, 4th edition, Wiley.

2. Harper’s Ilustrated Biochemistry (2009), 28th edition, McGraw Hill.
3. Campbell and Reece (2005) Biology, 7th edition, Pearson Publishing.

179

 4. Raven, Johnson, Losos and Singer (2005) Biology, 7th edition, McGraw Hill.
5. Alberts, Bray, Hopkin, Johnson, Lewis, Raff, Roberts and Walters (2003), Essential
cell biology, 2nd edition, Garland.
6. Bruce Alberts, Alexander Johnson, Julian Lewis, Martin Raff, Keith; Roberts, Peter
Walter. (2007). 7) Molecular Biology of the Cell. 5th Edition. Bruce Alberts, Alexander
Johnson, Julian Lewis, Martin Raff, Keith Roberts, Peter Walter (2005).
7. Lodish et al., Molecular cell Biology, 4thEdition, W.H. Freeman & Company, 2000
8. Smith & Wood, Cell Biology, 2ndEdition, Chapman & Hall, London, 1996.
9. Watson et al., Molecular Biology of the gene, 5th Edition, Pearson Prentice Hall. USA,
2003.
10. B. M. Turner, Chromatin & Gene regulation, 1st Edition, Wiley- Blackwell, 2002.
11. Benjamin Lewin, Gene IX, 9thEdition, Jones and Barlett Publishers, 2007.

E RESOURCES

https://www.freebookcentre.net/Biology/Cell-Biology-Books.html#google_vignette

https://vetbooks.ir/cell-biology-3rd-edition/

https://open.oregonstate.education/cellbiology/

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive P S O

able to addressed
Level

CO-1 Recall history of cell biology R,U

CO-2 Understanding and explain cell structure and U,R
function.

CO-3 Identify chromosomal aberrations and its application U,Ap,An

in diagnostic techniques
CO-4 Illustrate the process of cell cycle and its regulation. U,R

CO-5 Define cell-cell interaction and cell signalling U,R

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture: Tutorial: Practical)

180

 C O CO PO/PSO Cognitiv Knowledge Lecture (L)/ Practical
No. e Level Category Tutorial (T) (P)

CO1 Recall history of P O 6 / R,U F,C L

cell biology PSO1
CO2 Understanding PO6 / U,R C L
and explain cell PSO1
structure and
function.
CO3 I d e n t i f y P O 3 , 6 / U,Ap,An F,C,P L
c h r o m o s o m a l PSO5
aberrations and its
application in
d i a g n o s t i c
techniques
CO4 I l l u s t r a t e t h e P O 1 , 6 / U,R F,C L
process of cell PSO3
cycle and its
regulation.
CO5 Define cell-cell P O 1 , 6 / U,R F,C L
interaction and cell PSO 3
signalling

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs:

PSO P S P S P S P S P S PO P PO PO4 PO PO6 PO7 PO8

1 O2 O3 O4 O5 O6 1 O2 3 5
CO 1 3 - - - - - - - - - - 2 - -

CO 2 3 - - - - - - - - - - 2 - -
CO 3 - - 3 - - 2 - - 2 - -

CO 4 - - 2 2 - - - 2 - -
CO 5 - - 2 - - - 2 - - - 2 - -

Correlation Levels:

181

 Level Correlation
- Nil

1 Slightly / Low
2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics:

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ! ! !

CO 2 ! ! !

CO 3 ! ! !

CO 4 ! ! !

CO 5 ! ! !

182

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5DSEMBY302
Course Title Agricultural Microbiology
Type of Course DSE-P
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5 hours
Pre-requisites Basic understanding of general microbiology.
Course This subject introduces students to the diverse world of soil microbiology
Summary and the roles that microorganisms play in all aspects of agriculture, plant
and soil science. The role that microorganisms play within the
environment, in particular relating to plant, and soil health, will also be
considered.

Detailed Syllabus: Total hours -75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Unit Content 45
e Hrs
I Module 1 : Soil Microbiology 8
1 Soil Microorganisms – Microbial diversity in soil.
2 Soil as microbial Habitat – Soil profile and properties, factors
affecting microbial flora in soil.
3 Biogeochemical cycles- nitrogen, carbon, sulfur, phosphorus and its
importance.
4 Role of microbes in soil fertility

183


 Module 2 : Plant - Microbe Interactions 8
1 Soil microorganisms and microbial interactions - mutualism,
synergism (protocooperation), commensalisms. Amensalism,
II competition, parasitism, predation, neutralism
2 Microorganisms of rhizosphere, rhizoplane and phylloplane
concepts.
3 Mycorrhizae- Ectomycorrhizae, Endomycorrhizae and Vesicular
Arbuscular mycorrhizae.
Module 3 : Biofertilizers 8
1 Biological nitrogen fixation- Biochemistry and
physiology of nitrogen fixation, nif genes.
2 PGPR – General account of the microbes used as biofertilizers for
III crop plants and their advantages:
3 Plant growth promoting bacteria- symbiotic - Bradyrhizobium,
Rhizobium and Frankia
4 Plant growth promoting bacteria- non-symbiotic - Azospirillum,
Azotobacter, Mycorrhizae, Phosphate solubilizers and algae.
5 Role of biofertilizers in agriculture and forestry.
Module 4 : Microbial Diseases of Plants 6
1 Bacterial diseases: Bacterial leaf blight of rice, Citrus canker.
2 Fungal diseases: Root rot of pepper, Downy mildew of grapes, and
IV Tikka disease of groundnut.
3 Mycoplasmal diseases - Sandal spike, Grassy shoot disease of
sugarcane
4 Actinomycetes Diseases - Potato scab disease.
5 Viral Disease – TMV, Bunchy top disease of banana
Module 5 : Biocontrol Mechanisms 15
1 Bio Pesticides: Bacterial, Viral and Fungal pesticides and their
V
importance
2 Biocontrol mechanisms and ways; microbes used as biocontrol
agents
3 Biological control of plant diseases.
4 Integrated pest management.

184

 VI Practical

Practical: Total credit: 1, contact hours/week: 2 30

Hrs
1 Isolation and enumeration of microorganisms from soil
2 Isolation and Cultivation of Rhizobium from root nodules
3 Isolation of microorganism from rhizosphere, and calculation of R:
S Ratio
4 Study of antagonism between soil microorganisms.
5 Study the symptoms of microbial plant diseases through sample
collection/field visit and prepare a report.

REFERENCES

1. Lim, D.1998.Microbiology. 2 nd Edition; McGraw-Hill Publication.

2. Madigan, M.T. and Martinko, J.M.2006. Brock’s Biology of Microorganisms. 11thEdition.

Pearson Education Inc.

3. Pelczar, M. J. Jr., Chan, E. C. S. and Krieg, N. R. 1993. Microbiology, 5th Edition, Tata
Mac Graw Hill Press.

4. Prescott, L.M, Harley, J.P. and Klein, D.A.2005.Microbiology.9th Edition. Mac Graw Hill
Companies Inc.

5.Alcamo Fundamentalsofmicrobiology,5th Edition.

6.Gerald J. Tortora, Berdell. R. Funke, Christine L. Case, Microbiology–An Introduction.

Pearson Publication

7. Salle, A.J.1971. Fundamental Principles of Bacteriology. 7 th Edition. Tata Mac Graw Hill
Publishing Co.

8. Black, J. G. 2013. Microbiology: Principles and Explorations. 6th Edition, John Wiley and
Sons, Inc. 65

9. Aneja, K. R. 2003. Experiments in Microbiology, Plant Pathology and Biotechnology.

4thEdition.New Age International (P) Limited, New Delhi.

10. Dubey, R.C. and Maheswari, D.K.2002.PracticalMicrobiology.2nd Edition, S. Chand &

Co., New Delhi.

185

 11. Kannan, N. 2002. Laboratory manual in general microbiology. 2nd Edition, Panima
Publishing Co., New Delhi

12. Schmidt, E. L.1967. A Practical Manual of Soil Microbiology Laboratory Methods. Food
and Agriculture Organization of the United Nations.

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level
CO-1 To paraphrase on the microbiology of the soil and R,U PSO-1
microbial diversity in soil.

CO-2 To describe the interaction of soil microbes with U PSO-1

plants.
CO -3 Insight knowledge on nitrogen fixing organisms, and U,Ap PSO-1,2
to describe the role of microbes as biofertilizers and
review their application in agriculture.
CO - 4 Efficient in understanding the different symptoms, U,E PSO-1,2
epidemiology and management of various plant
diseases

CO - 5 To discuss the role of microbes as biopesticides and U PSO-1

examine their role in integrated pest management. To
understand plant disease mechanism and how to
control plant diseases.
CO-6 To learn basic laboratory skills in Agricultural Ap,An,C PSO-1,2,4
Microbiology and biofertilizers.

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitive Knowledge Lecture Practi

No. PSO Level Category (L)/ cal (P)
Tutorial
(T)

186

 1 To paraphrase on the PO1/ R,U F L
microbiology of the soil PSO
and microbial diversity in 1
soil.
2 To describe the interaction PO1/ U F,C L
of soil microbes with PSO
plants. 1
3 Insight knowledge on PO1, U,Ap F,C L
nitrogen fixing organisms, 2/
and to describe the role of PSO
microbes as biofertilizers 1
and review their
application in agriculture.

4 Efficient in understanding PO1/ U,E F,P L

the different symptoms, PSO
e p i d e m i o l o g y a n d 1,2
management of various
plant diseases
5 To discuss the role of PO1/ U C L
microbes as biopesticides PSO
and examine their role in 1
integrated pest
m a n a g e m e n t . To
understand plant disease
mechanism and how to
control plant diseases.

6 To learn basic laboratory PO2, Ap,An,C P,M P

skills in Agricultural 6/
Microbiology and PSO
biofertilizers. 1,2,4

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - 1 - - - - -
1

187

 CO 2 - - - - - 1 - - - - -
2

CO - - 1 - - - 2 - - - - -
3
CO 2 1 - - - - 2 - - - - -
4

CO 1 - - - - - 1 - - - - -
5
CO 2 1 - 1 - - - 2 - - - 1
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓
CO 2 ✓ ✓

188

 CO 3 ✓ ✓

CO 4 ✓ ✓ ✓

CO 5 ✓ ✓
CO 6 ✓

189

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5DSEMBY303
Course Title Dairy Microbiology
Type of Course DSE
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - - 4
Pre-requisites
Basic knowledge of microorganisms gained during the first two years of
this programme.
Course Dairy microbiology course encompasses the study of microorganisms,
Summary which have both beneficial and deleterious effects on the quality of milk
and dairy products.This course covers the role of microorganisms in
fermented dairy products, spoilage of milk and milk products and milk
borne diseases.

Detailed Syllabus: Total hours 60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Modul Uni Content Hrs
e t 60
I Module 1: Nutritional Importance of Milk 10
1 Composition and properties of milk

2 Organoleptic characteristics of Milk – appearance, taste and

smell

190


 3 Type of milk and milk products: whole milk, low fat milk, toned
milk, skim milk, vitamin D milk, low sodium milk, homogenized
milk, concentrated milk, sweetened condensed milk evaporated
milk, dry milk, low lactose milk.
3 Fermented Dairy products - Yoghurt, Dahi, Cultured buttermilk,
Bulgarian milk, Acidophilus milk, Kefir, Koumiss, Butter, Ghee
and Cheese
II Module 2:Microbial flora of milk 10
1 Classification of microorganisms in milk - biochemical types of
Bacterial flora, Acid producers, Gas producers, Ropy or stringy
fermentation types.
2 Proteolytic Microorganisms in milk, Lipolytic type, Acetic acid
type, Butyric acid type.
3 Temperature characteristics of bacteria in milk
III Module 3 :Bacteriological Examination of Milk 15
1 Detection of Developed Acidity.
2 The standard plate count, The direct Microscopic count.
3 Reduction Test – Methylene Blue Reduction Test, Resazurin Test.
4 Phosphatase test
5 Turbidity test
6 Examination of Specific Pathogens – Examination of coliform
bacilli, Test for tubercle bacilli.
7 Bacteriological standards of Milk – grading of Milk
8 Preservation of Milk – Pasteurization of Milk
9 Sterilization of Milk, Dehydration.

IV Module 4 : Spoilage of Milk and Milk Products 10

1 Sources Contamination and spoilage of milk and milk products
2 The defects that occur in milk due to microorganism: Off flavors,
Gas production, Lactic acid production/ Souring.
3 Proteolysis, Lipolysis with development of rancidity and sweet
curdling
4 Production of abnormal colour in milk

191

 5 Spoilage of Milk Products – Butter, Cheese, Yoghurt and Ice
cream
V Module 5 : Milk Borne Diseases 15
1 Pathogenic type of bacteria in milk – Pathogens transmitted from
Animals, Pathogens transmitted from humans, Pathogens
transmitted from the environment.
2 Milk borne diseases.
3 Microbial diseases of dairy cattle and its control measures –
Bacterial diseases, Viral diseases, Fungal diseases and Protozoan
diseases.
4 Dairy Plant Visit

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level
CO-1 Summarize the basic properties. Nutritional U PSO1
importance of Dairy products. Emphasize the role of
dairy starter cultures in the manufacture of fermented
dairy products.
CO-2 Gain knowledge of significance and activities of U PSO1
microorganisms in milk and milk products..

CO-3 Analyze bacteriological quality of milk by various U,An PSO1,2

methods
CO-4 Summarize spoilage and cause of spoilage of milk and U PSO 1
milk products.
CO-5 Classify microorganisms in milk including milk borne U,Ap PSO1,2
diseases and diseases of dairy cattle and its control
measures

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

192

 Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)

1 Summarize the PO1/ U F L

basic properties. PSO1
Nutritional
importance of
Dairy products.
Emphasize the
role of dairy
starter cultures
in the
manufacture of
fermented dairy
products.

2 Gain knowledge PO1/ U F, C L

of significance PSO1
and activities of
microorganisms
in milk and milk
products..
3 A n a l y z e PO1,6/ U,An C, P L
bacteriological PSO1,2
quality of milk
by various
methods
4 S u m m a r i z e PO1/ U F L
s p o i l a g e a n d PSO1
cause of
spoilage of milk
and milk
products.

193

 5 C l a s s i f y PO1,2/ U,Ap F,C L
microorganisms PSO1,2
in milk
including milk
borne diseases
and diseases of
dairy cattle and
its control
measures

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 2 - - - - - 1 - - - - -
1
CO 2 - - - - - 1 - - - - -
2

CO 2 1 1 - - - 2 - - - - 1
3
CO 1 - - - - - 1 - - - - -
4
CO 2 1 - - - - 1 1 - - – -
5

Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

194

 Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓

CO 2 ✓ ✓

CO 3 ✓ ✓

CO 4 ✓ ✓ ✓

CO 5 ✓ ✓ ✓

195

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5DSEMBY304
Course Title Nanobiotechnology
Type of Course DSE
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - - 4
Pre-requisites Basic understanding of physics chemistry and biology
Course Nanobiotechnology course provides a basic overview of nanomaterials
Summary and their applications. This course begins with a review of various types
of nanomaterials and an introduction to general terminologies.
Subsequently the course covers synthesis, methodologies, physical and
chemical characterization of nanomaterials. Finally, case studies
illustrating application of nanomaterials in diverse fields will be
discussed.

Detailed Syllabus:Detailed Syllabus: Total hours -60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Modul Uni Content 60
e t Hrs
Module 1: Introduction to Microbial Nanotechnology 10
1 Definition and scope of nanotechnology, Historical development,
I Significance in various fields, including microbiology.
2 Properties of nanomaterials - Size-dependent, Optical, Mechanical,
Electrical, Magnetic, and Thermal Properties.

196


 Module 2: Synthesis and Characterization of nanoparticles 12
1 Nanoparticles Synthesis methods: Bottom-Up Synthesis and Top-
Down Synthesis.
II
2 An over view of Physical, Chemical and Biological methods for
the synthesis of nanomaterials.
3 Biological methods- Phytosynthesis and Microbial synthesis of
Nanoparticles.
4 Characterization techniques used in Nanobiotechnology: UV –
Visible Spectroscopy, FTIR, EDS, X-ray Diffraction, AFM, SEM
and HR – TEM (Brief account)
Module 3 : Nanotechnology in Healthcare 10
1 Nanomedicine: Microbial interactions with nanomaterials -
Antimicrobial and Antibiofilm Potential
III 2 Treatment: Effective Drug Delivery, Targeted therapy- Cancer
3 Diagnostics: Biochips and Biosensors in the early diagnosis of
diseases.
4 Nanomaterials in bone substitutes and Dentistry, Cosmetic
applications, Textiles, and Paints.

Module 4 : Nanotechnology for Food and Agriculture 10

1 Food: Detection of contaminants and pathogens in food products.
Nanocomposites for Food Packaging
Nanopesticides and Nanofertilizers, Nano-biostimulants and soil
2
IV enhancers, Nano-enabled technologies and abiotic stress
management, Nanobiotechnology for Crop improvement (Brief
account only)
Nanomaterials for Remediation: Nanoparticles for removal of
3
pollutants through processes like adsorption and catalysis,
Nanomembranes for water purification
Module 5: Nanotoxicology and Biosafety 12

197

 1 Entry routes for nanoparticles in human body: lungs, intestinal tract
and skin
V
2 Deposition and translocation in the body, Attributes contribute to
nanomaterials toxicity.
3 Effect of size, shape, surface properties and composition on toxicity
of nanomaterials.
4 Nanomaterials in environment-sources of pollution-transport through
environment.

References

1. A. L. Rogach, Semiconductor nanocrystal quantum dots synthesis, assembly, spectroscopy

and applications (Springer, Wien; London, 2008).

2. E. Gazit, Plenty of room for biology at the bottom: an introduction to bionanotechnology

(Imperial College Press ; Distributed by World Scientific Pub. in the USA, London :
Hackensack, NJ, 2007).

3. G. E. J. Poinern, A laboratory course in nanoscience and nanotechnology (CRC Press,

Taylor & Francis Group, Boca Raton, 2015).

4. C. A. Mirkin, C. M. Niemeyer, Eds., More concepts and applications (Wiley-VCH,

Weinheim, 2007), Nanobiotechnology.

5. A. K. Mishra, Ed., Application of nanotechnology in water research (Wiley, Scrivener

Publishing, Hoboken, New Jersey, 2014).

6. K. R. Nill, Glossary of biotechnology and nanobiotechnology terms (Taylor & Francis,

Boca Raton, 4th ed., 2006).

7. J. Kim, Ed., Advances in nanotechnology and the environment (Pan Stanford, Singapore,
2012). 8. P. N. Prasad. Nanophotonics (Wiley, New York, 2003).

198

 Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Provides basic overview of nanomaterials. U PSO1

CO-2 Understand the nature and properties of nanomaterials U PSO1

CO -3 Provide scientific understanding of application of U PSO1

nanomaterials and nanotechnology in the clinical
field.

CO – 4 Provide scientific understanding of application of U PSO1,2

nanomaterials and nanotechnology in agriculture,
food and environmental conservation.

CO - 5 Understanding of the strengths, limitations and U PSO1

potential uses of nanomaterials.

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitive Knowledge Lecture Practi

No. PSO Level Category (L)/ cal (P)
Tutorial
(T)

1 Provides basic overview PO1/ U U L

of nanomaterials. PSO
1

2 Understand the nature and PO1/ U F L

properties o f PSO
nanomaterials 1
3 P r o v i d e s c i e n t i f i c PO1, U F L
u n d e r s t a n d i n g o f 2/
application o f PSO
nanomaterials and 1
nanotechnology in the
clinical field.

199

 4 P r o v i d e s c i e n t i f i c PO1, U F,C L
u n d e r s t a n d i n g o f 2/
application o f PSO
n a n o m a t e r i a l s a n d 1,2
nanotechnology in
agriculture, food and
e n v i r o n m e n t a l
conservation.
5 Understanding of the PO1/ U F L
strengths, limitations and PSO
potential uses of 1
nanomaterials.

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 - - - - - 1 - - - - -
1
CO 2 - - - - - 1 - - - - -
2

CO - 2 - - - - - 2 - - - -
3
CO 2 1 - - - - 2 1 - - - -
4
CO 1 - - - - - 1 - - - - -
5

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low

200

 2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project End Semester Examinations

Evaluation

CO 1 ✓ ✓ ✓

CO 2 ✓ ✓ ✓

CO 3 ✓ ✓ ✓
CO 4 ✓ ✓ ✓
CO 5 ✓ ✓ ✓

201

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK6DSEMBY301
Course Title Immunology
Type of Course DSE
Semester VI
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 4 hours - - 4
Pre-requisites Knowledge of immunology and microorganisms studied during HSE,
first & second year of this programme.
Course The course introduces the basic aspects of the immune system. It
Summary concentrates on the components, organisation and functions of the
immune system. It also covers the mechanism that leads to beneficial
immune responses, immune disorders, hypersensitivity reactions,
immunodeficiencies and transplantation immunology.

Detailed Syllabus: Total hours -60

Course Type: Theory, Total credits: 4, Contact hours/week: 4

Modul Uni Content Hrs
e t 60
Module 1: Introduction to Immunology
12
I
1 Immunity: Types of immunity -Innate immunity
Acquired immunity – natural and artificial- active and passive
2 Vaccines: Definition and types

202


 Module 2: Antigens and Antibodies
12
II
1 Antigens: Structure, Types of antigens - endogenous,1 exogenous &
super antigens.
Antigenicity and immunogenicity.

2 Haptens, adjuvants and its types.

3 Antibodies: General structure

Classification, structure & function of immunoglobulins: IgG, IgM,
IgA, IgD & IgE.

Module 3: Immune System

12

1 Cells of immune system: Lymphocytes, Mononuclear cells,

granulocytes, dendritic cell
III
2 Organs of immune system: primary and secondary lymphoid organs

3 Complement system: Definition and functions

Activation pathways: Classical, Alternate and Lectin pathways
4 Major Histocompatibility Complex -MHC Class 1 and Class II:
Structure, and function (brief introduction only)
5 Immune response: Primary and Secondary immune response,
Mechanism of immune response: An outline
Module 4: Antigen and Antibody Reactions
12

1 Precipitation reactions - Types: Immunodiffusion test, single

diffusion in one-dimension, double diffusion in one-dimension,
single diffusion in two-dimension, double diffusion in two-
dimension, Immunoelectrophoresis
Electro immunodiffusion- Counter current & Rocket electrophoresis
IV

2 Agglutination reactions- Types: Slide agglutination, Tube

agglutination, Latex agglutination, Complement fixation.
Neutralization reactions- Schick test, ASO test

203

 3 Immunoassays of diagnostic importance- ELISA, RIA,
Immunofluorescence.

4 Production of monoclonal antibodies and its applications

Module 5: Disorders Of Immune System

12

1 Immunodeficiency disorders – Primary: X-linked

agammaglobulinemia, DiGeorge’s syndrome, SCID, Job’s
syndrome.
V
Secondary: AIDS
2 Autoimmunity – Definition
Autoimmune disorders: Hashimoto’s thyroiditis, Haemolytic
anaemia, Rheumatoid arthritis, SLE
3 Hypersensitivity reactions – Definition, Types: Type1, II, III, IV
4 Transplantation Immunology- Definition, Types of graft - Autograft,
Isograft, Allograft, Xenograft

5 Immunohematology: Blood groups, Immunology of blood

transfusion

REFERENCES:

● Kuby Immunology by Thomas J. Kindt (2006) Publisher: W H Freeman & Co

● Immunology: An Introduction by Ian R Tizard (2006) Publisher: Cengage Learning

● Immunology and Immunotechnology by Chakravarty (2006)

● Elements of Immunology (2009) by Khan Publisher: Dorling Kindersley (India) Pvt

● Immunology by K.R. Joshi (2007) Publisher: Agrobios (India)

● Basic Immunology, 3ed by: Abbas Publisher: Elsevier

● Immunology by P.R. Yadav (2004) Publisher: Discovery Publishing House

● Immunology by David A. Marcus, Richard A. Goldsby, Barbara A. Osborne (2003)

Publisher: WH. Freeman & Company

204

 E-RESOURCES:

● https://www.medicalnewstoday.com/articles/320101#the-immune-response

● https://www.cdc.gov/vaccines/vac-gen/immunity-types.htm

● https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3670108/

● https://www.ncbi.nlm.nih.gov/books/NBK271

● http://www2.hawaii.edu/~johnb/micro/micro161/antigen-antibody_reactions/
Chap5_Ag_Ab_reactions.htm

● https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4600970/

● https://www.immunology.org/policy-and-public-affairs/briefings-and-position-
statements/transplant-immunology

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive

able to PSO
Level
addressed
CO-1 Understand the basics of immunology and defense U PSO-1
mechanisms

CO-2 Gain knowledge about antigens, antibodies and their R, U PSO-1

functions
CO-3 Understand the cells and organs of the immune U PSO-1
system and the mechanism of immune response

CO-4 Learn about the different types of antigen-antibody U,Ap PSO-1,3

reactions

CO-5 Create awareness about immunodeficiency disorders, Ap,An PSO-1

Hypersensitivity, transplantation reactions and
Immunohematology

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

205

 Name of the Course: Credits: 4:0:0 (Lecture: Tutorial: Practical)

CO CO PO/ Cognitiv Knowledg Lecture Practica

No. PSO e Level e (L)/ l (P)
Category Tutorial
(T)
CO-1 Understand the basics of PO 6/ U F, C L
immunology and defense PSO1
mechanisms

CO-2 Gain knowledge about PO 6/ R,U F,C L

antigens, antibodies and PSO1
their functions

C0-3 Understand the cells and PO 1,6/ U F,C L

organs of the immune PSO1
system and the
mechanism of immune
response

CO-4 Learn about the different PO 6/ U,Ap F,P L

types of antigen-antibody PSO,3
reactions
CO-5 Create awareness about PO 2,6/ Ap,An F,M L
immunodeficiency PSO 6
disorders,
Hypersensitivity,
transplantation reactions
and Immunohematology

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - - - - - - 1
1

CO 2 - - - - - - - - - - 1
2

206

 CO 2 - - - - - - - - - - 2
3

CO 2 - 2 - - - - - - - - 2
4
CO 1 - - - - - - 1 - - - 2
5

CO - - - - - - - - - - - -
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations
CO ! ! !
1

CO ! ! !
2

207

 CO ! ! !
3
CO ! ! !
4

CO ! ! !
5

208

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK6DSEMBY302
Course Title Bioinformatics and Biostatistics
Type of Course DSE- P
Semester VI
Academic Level 300 - 399
Course Details Credit L e c t u r e Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5
Pre-requisites Knowledge of biological data bases during the first & second year of this
programme.

C o u r s e Bioinformatics and Biostatistics course encompasses the basic concepts of

bioinformatics and biological databases. This course covers molecular
Summary modeling, sequence analysis and alignment and helps to gain knowledge in
statistical tools in data interpretation, significance test and sampling methods.

Detailed Syllabus:Total Hours- 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content 45

e t Hrs
Module 1 : Introduction to Bioinformatics 7
1 Bioinformatics: Introduction: Definition, Origin of concept of
I
Bioinformatics; Brief history, Importance of bioinformatics.

209


 2 Web lab and Wet lab.
3 Biological databases: Brief account on Model/organism databases,
Biodiversity data bases and Biomolecular Databases-Nucleic acid
databases Eg: EMBL, Gen Bank - Protein sequence databases. Eg:
PIR, SWISS PROT.
Module 2 :Protein Data Bank 7
1 Protein structure databank- PDB
II
2 Molecular visualization- use of Rasmol- Molecular modeling (Brief
account only).
3 Molecular docking and computer aided drug design (Brief account
only).
4 Basics of Genomics and Proteomics, Comparative genomics and
Pharmacogenomics.
Module 3 :Sequence Analysis 8
1 Sequence analysis and alignment (Brief account only)
III 2 Pairwise sequence alignment.
3 Multiple sequence alignment - CLUSTAL
4 Bioinformation Tools: BLAST
5 Molecular Phylogeny and construction of Phylogenetic trees
using web tools, Advantages of Molecular phylogeny and
phylogenetic analysis.
Module 4 :Introduction to Biostatistics 8
1 Documentation of experiments. Nature and types of
data.
IV
2 Significance of statistical tools in data interpretation
3 Presentation of data – Tables, Graphs – Line Graphs and Frequency
Graphs – Histogram, Frequency Polygon, Frequency Curve, Ogive
or Cumulative Frequency Graph.
4 Diagrams – Bar Diagrms and Pie Diagrams
5 Sampling methods - Simple, random, stratified, systematic and
cluster sampling.
V Module 5 :Testing of Hypothesis 15
1 Nature and scope of statistical methods and their limitations.
Measures of Central tendency – Arithmetic mean, median and mode.

210

 2 Probability Test.
3 Statistical testing of hypothesis, null hypothesis. Significance test
-Statistics based acceptance or rejection of a hypothesis.
4 Tests of significance based on Chi- square test, Student T Test and F
test.
Course Type: Practical, Total credits: 1, Contact hours/week: 2 30
Hrs
VI PRACTICAL
1 Data retrieval from NCBI and PDB

2 Data retrieval from Nucleic acid databases - EMBL, GenBank

3 Sequence similarity searching using BLAST and interpretation of the
result
4 Sequence Analysis using CLUSTAL Omega
5 Molecular visualization using Rasmol
6 Statistical representation of data using Excel
7 Representation of Statistical data by Tables, Graphs and Diagrams.
8 Determination of Statistical averages/central tendencies by
Arithmetic mean, Median and Mode
8 Tests of Significance- using Chi- Square test

REFERENCES

1. Cynthia Gibas & Per Jambeck (2001). Developing Bioinformatics Computer Skills: Shroff
Publishers & Distributors Pvt. Ltd (O’Reilly), Mumbai.

2. H.H. Rashidi & L.K Buehler (2002). Bioinformatics Basics: Applications in Biological
Science and Medicine, CRC Press, London.

3. Des Higgins & Willie Taylor (2002). Bioinformatics: Sequence, structure and databanks,
Oxford University Press.

4. Baxevanis A.D & Ouellette B.E.F (2001) Bioinformatics: A practical guide to the analysis
of genes and proteins, Wiley Interscience - New York

211

 5. Arora P.N & Malhon P.K (1996). Biostatistics Imalaya Publishing House, Mumbai.

6. Sokal & Rohif (1973). Introduction to Biostatistics, Toppan Co. Japan.

7. Stanton A & Clantz, Primer of Biostatistics - The McGraw Hill Inc., New York.

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive P S O

able to addressed
Level
CO-1 Understand the concept of Bioinformatics U PSO1

CO-2 Know how to use bioinformatics for protein sequence U PSO1

analysis through bioinformatics tools and databases

CO -3 Know how to use bioinformatics for DNA sequence U,Ap PSO1,2

analysis through bioinformatics tools and databases
CO – 4 Represent the data of experimental and field studies U, Ap PSO2,3
through graphs and diagrams and Apply statistical
methods to analyse and interpret the biological data.
CO - 5 Understand statistical concepts and learn to use U,Ap PSO2,3
variety of statistical tests.

CO-6 To learn how to download nucleotide and protein U,Ap,An PSO2,3

sequence files from databases and its visualization. To
compose mean, median. mode and compare different
tests of significance.

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture Practi

No. Level Category (L)/ cal (P)
Tutorial
(T)
1 Understand the concept PO1/ U F L
of Bioinformatics PSO1

212

 2 Know how to use PO1/ U F L
bioinformatics for PSO1
protein sequence
analysis through
bioinformatics tools and
databases
3 Know how to use PO1,2/ U,Ap F,C L
bioinformatics for DNA PSO1,2
sequence analysis
through bioinformatics
tools and databases
4 Represent the data of PO1,2/ U, Ap F,C L
experimental and field PSO2,3
studies through graphs
and diagrams and Apply
statistical methods to
analyse and interpret the
biological data.

5 Understand statistical PO2,3/ U,Ap F,C L

concepts and learn to use PSO2,3
variety of statistical tests.
6 To l e a r n h o w t o PO2,6/ U,Ap,An P,M P
PSO2,3
download nucleotide and
protein sequence files
from databases and its
v i s u a l i z a t i o n . To
compose mean, median.
mode and compare
different tests of
significance.

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

213

 P S O P S O P S O PSO4 P S P S O PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

C O 1 - - - - - 1 - - - - -
1
C O 1 - - - - - 1 - - - - -
2

C O 2 1 - - - - 2 1 - - - -
3
C O - 2 1 - - - 2 1 - - - -
4
C O - 2 1 - - - - 1 1 - - -
5

C O - 1 1 - - - 1 - - - 1
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation EndSemester Examinations

214

 CO 1 ✓ ✓ ✓

CO 2 ✓ ✓ ✓

CO 3 ✓ ✓ ✓

CO 4 ✓ ✓ ✓

CO 5 ✓ ✓ ✓
CO 6 ✓

215

 University of Kerala

Discipline MICROBIOLOGY

Course Code UK7DSEMBY401

Course Title Diagnostic Microbiology

Type of Course DSE-P

Semester VII
Academic
400 - 499
Level

Lecture Tutorial Practical Total Hours/

Credit
Course Details per week per week per week Week

4 3 hours - 2 hours 5

Knowledge of microorganisms and microbiological techniques

Pre-requisites
acquired during the first, second and third year of the programme.

The course equips students with advanced skills in modern molecular

diagnostics, antimicrobial resistance profiling, epidemiological
Course
surveillance, and the ability to develop effective diagnostic strategies
Summary
for various clinical and research applications in microbiology.

Detailed Syllabus: Total Hours- 75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Hrs
Unit Content
e 45

Module 1: Phenotypic and Immunological Techniques 7

Automated Blood Cultures, Rapid Antigen Tests, Advanced

1
Antibody Detection methods (Brief Account)

2 Phenotypic Testing of Bacterial Antimicrobial Susceptibility

I

216


 I
3 Biochemical Profile-Based Microbial Identification Systems

Module 2: Nucleic Acid Amplification and Probe-Based Methods 8

Probe-Based Microbial Detection and Identification, Pulsed

1
Field Gel Electrophoresis

PCR: Components of PCR, Steps and factors affecting PCR.

Variants of PCR: Inverse PCR, Colony PCR, Hot start PCR,
2
Multiplex PCR, Long PCR, Nested PCR, Reverse
II Transcriptase PCR(RT-PCR),

Recent Advances in Probe Amplification Technologies, Signal

4
Amplification Techniques: bDNA, hybrid capture.
Module 3: Nucleic Acid-Based Detection and Identification
8
Methods

1 Agarose Gel Electrophoresis

2 Southern Blot Hybridization

III Restriction Enzyme Digest Analysis and Enzyme-Linked
3
Immunoassay

Direct Nucleotide Sequencing for Amplification Product

Identification: Maxam & Gilbert’s method, Sanger’s dideoxy
4
method, Pyrosequencing, DNA chip array based method,
Nanopore sequencing, Ion torrent sequencing

Module 4: Microarrays and Real-Time PCR Diagnostics 7

Microarray-Based Microbial Identification and
1
Characterization
IV
Diagnostic Microbiology using Real-time PCR Based on
2
FRET Technology

Module 5: Applications 15

Bacterial Identification Based on 16S Ribosomal RNA Gene

1
Sequence Analysis

Advances in the Diagnosis of Mycobacterium tuberculosis and

2
V Detection of Drug Resistance

Rapid screening and Identification of Methicillin-Resistant

3
Staphylococcus aureus
Hours
PRACTICALS
30

217

 Course Type: Practical, Total Credits: 1 Contact hours/week: 2

1 Rapid antigen test

2 Agarose gel electrophoresis of nucleic acids

3 Isolation and separation of genomic DNA

4 Purification of DNA from agarose gel

5 Demonstration of Polymerase Chain Reaction of desired gene

VI
6 Restriction Enzyme Digest Analysis

7 Acid-fast staining

8 Real Time PCR: Virtual Lab

References:

• Advanced Techniques in Diagnostic Microbiology -Tang, Yi-Wei; Stratton, Charles

(2006) , Springer Publishers.

• Bailey and Scott’s Diagnostic microbiology – Patricia M. Tille (2021), Elsevere

Publishers.

• Benson's Microbiological Applications Laboratory Manual, Heidi Smith and Alfred E.

Brown (2021), McGraw Hill Publishers.

• Textbook of Diagnostic Microbiology, Mahon, C. R., & Lehman, D. C. (2022), Elsevier

Health Sciences.

• Introduction to Diagnostic Microbiology for the Laboratory Sciences (2014), Maria

Dannessa Delost, Jones & Bartlett Publishers

• Koneman'S Color Atlas And Textbook Of Diagnostic Microbiology (2020), Jones &
Bartlett Publishers

• Genetic engineering , Snita Rastogi & Neelam Pathak (2009), Oxford University Press

• Comprehensive Molecular Diagnostics and Advanced Gene Expression: NPTEL:- https://

onlinecourses.nptel.ac.in/noc24_ge36/preview

218

 • Real Time PCR Virtual Lab: https://praxilabs.com/en/3d-simulations/real-time-pcr-
virtual-lab-simulation

• PCR Virtual Lab: https://www.merlot.org/merlot/viewMaterial.htm?id=403522

Course Outcomes

Upon completion of the course the graduate will Cognitive PSO

No.
be able to Level addressed

Select and apply appropriate methods for specific

diagnostic applications, such as rapid pathogen
CO-1 U, Ap PSO-1,2,3
detection, bacterial identification, antimicrobial
resistance profiling, and epidemiological studies.

Design and optimize various nucleic acid

CO-2 amplification protocols, including PCR, probe- U, Ap PSO-1,3
based detection, and signal amplification techniques

Analyze amplified products using molecular

biology techniques like nucleic acid extraction,
CO-3 U, Ap, An PSO-3,6
Southern blotting, gel electrophoresis, DNA
sequencing and interpretation of results.

Utilize advanced technologies like microarray

analysis and real-time PCR with FRET probes for
CO-4 U, Ap, An PSO-3,6
parallel microbial identification, characterization,
and quantification.

Apply appropriate molecular methods for specific

applications like bacterial identification using 16S
CO-5 U, Ap, C, E PSO-2,6
rRNA sequencing, tuberculosis diagnosis and
antimicrobial resistance profiling.

Equip students with advanced knowledge and

hands-on skills in using modern phenotypic,
immunological, and nucleic acid-based techniques
CO-6 U, Ap, C, E PSO-2,6
for accurate detection, identification,
characterization, and epidemiological typing of
microorganisms in clinical and research settings.

219

 R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 3:0:1 (Lecture:3, Tutorial:0, Practical:1)

Knowle Lecture
Practi
CO PO/ Cogniti dge (L)/
CO cal
No. PSO ve Level Categor Tutorial
(P)
y (T)

1 Select and apply appropriate

methods for specific
diagnostic applications, such
as rapid pathogen detection, PO1,6/
bacterial identification, PSO-1, U, Ap F, C, P T
antimicrobial resistance 2,3
profiling, and
epidemiological studies.

2 Design and optimize various

nucleic acid amplification
protocols, including PCR, PO1,6/
probe-based detection, and PSO-1, U, Ap C, P T
signal amplification 3
techniques

3 Analyze amplified products

using molecular biology
techniques like nucleic acid
PO1,3/
extraction, Southern blotting, PSO-3, U, Ap,
C,P T
gel electrophoresis, DNA An
6
sequencing and interpretation
of results.

220

 4 Utilize advanced
technologies like microarray
analysis and real-time PCR
PO1,3/
with FRET probes for U, Ap,
PSO-3, F,P,M T
parallel microbial An
6
i d e n t i f i c a t i o n ,
characterization, and
quantification.
5 Apply appropriate molecular
methods for specific
applications like bacterial
PO1,3/
identification using 16S U, Ap,
PSO-2, P P
rRNA sequencing, C, E
6
tuberculosis diagnosis and
antimicrobial resistance
profiling.

Equip students with advanced

knowledge and hands-on
skills in using modern
phenotypic, immunological,
PO1,7,
and nucleic acid-based
8/ U, Ap,
techniques for accurate P P
PSO-2, C, E
detection, identification,
6
characterization, and
epidemiological typing of
microorganisms in clinical
and research settings.

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PS PS PS PSO PS PS PO PO PO PO PO PO PO PO
O1 O2 O3 4 O O6 1 2 3 4 5 6 7 8
5

221

 CO 1 - - - - 3
1 1 2 3 - - - - -

CO 1 - - - - 2
2 1 3 - - - - -
-

CO - - 3 - - 3
3 1 - 3 - - - - -

CO - - 3 - - 2
4 1 - 3 - - - - -

CO - 2 - - - 3
5 1 - 3 - - - - -

CO - 2 - - - 3
6 1 - - - - - 3 -

Correlation Levels:

Lev Correlation
el

- Nil

1 Slightly / Low

2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

# Quiz / Assignment/ Quiz/ Discussion / Seminar

# Midterm Exam
# Programming Assignments

# Final Exam

222

 Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO 1 ! !

CO 2 ! !

CO 3 ! !

CO 4 ! ! !

CO 5 ! ! !

CO 6 ! ! !

223

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK7DSEMBY402
Course Title Biosafety Measures in Microbiology Laboratories
Type of Course DSE-P
Semester VII
Academic Level 400 - 499
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
4 3 hours - 2 hours 5 hours
Pre-requisites Knowledge on microorganisms and microbial skills acquired during the
previous years.
Course This course provides students with a comprehensive understanding of
Summary biosafety principles, risk analysis, regulatory frameworks, laboratory
operations, and bioethical considerations in biotechnology and
microbiology. Students will learn how to implement safety measures,
assess risks, and navigate regulatory frameworks in various research and
application settings.

Detailed Syllabus: Total Hours -75

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 45
Module 1: Introduction To Biosafety 7
1 Introduction to Biosafety

224


 2 Biosafety issues in biotechnology and microbiology. safety
I procedures: types; Containment for Biohazards (Primary and
secondary)
3 Biosafety Levels of Specific Microorganisms, infectious agents and
infected animals
4 Biosafety procedures: introduction to biological safety cabinets,
selection, installation and use of biological safety cabinets. PPEs
Module 2: Risk Analysis 7
1 GMOs/LMOs - Concerns and Challenges
II

2 Risk Analysis, Risk Assessment, Risk management and

communication.
3 Roles of Institutional Biosafety Committee, RCGM, GEAC etc. for
GMO applications in food and agriculture, Environmental release of
GMOs.
Module 3: Biosafety Guidelines 8
1 Biosafety assessment procedures in India. Overview of national
regulations and relevant international agreements including
III Cartagena Protocol
2 Use of Animals in Research and Testing, and Alternatives for
Animals in Research, Animal Cloning, Human Cloning and their
Ethical Aspects
103 Testing of Drugs on Human Volunteers Public and Non-
Governmental Organizations (NGOs)

Module 4: Laboratory Operations 8

1 Laboratory standard operating procedures- Spill cleanup,
IV Waste disposal, Selection of disinfectants
2 Occupational health and immunoprophylaxis, decontamination and
disinfection
3 transportation of infectious substances and, agriculture pathogens

Module 5: Bio-ethical Issues 15

225

 1 Bioterrorism and biosafety, convention on biological weapons,
Social and ethical implications of biological weapons.
V 2 Biosecurity and components of biosecurity programs. Bioethical
issues

PRACTICAL
Course Type: Practical, Total credits: 1, Contact hours/week: 2 3 0
Hrs
VI
Laminar Air Flow- checking the functioning of UV light by colony
count method
Standard Operating Procedure (SOP) preparation
Good Laboratory Practices (GLP) preparation
Industrial visit to a research lab/Medical lab and submit report

References

1. Pearson. 2013. IPR, Biosafety and Bioethics. Edition by Goel

1. Bare Act, 2007.Indian Patent Act 1970 Acts & Rules, Universal Law Publishing Co. Pvt.
Ltd., New Delhi.

2. Kankanala C (2007). Genetic Patent Law & Strategy, 1st Edition, Manupatra Information
Solution Pvt. Ltd. New Delhi.

3. Mittal, D.P. (1999). Indian Patents Law, Taxmann, Allied Services (p) Ltd.

4. Singh K K (2015). Biotechnology and Intelectual Property Rights: Legal and Social
Impliocations, Springer India.

5. Goel D & Prashar S (2013). IPR, Biosafety and Bioethics. Pearson

6. Senthil Kumar Sadhasivam and Mohammed Jaabir, M. S. 2008. IPR, Biosafety and
biotechnology Management. Jasen Publications, Tiruchirappalli, India.

Course Outcomes

No. Upon completion of the course the graduate will be able Cognitive PSO
to addressed
Level
CO-1 Understand the concept of biosafety U PSO-1.2

226

 CO-2 Create information on risk assessment and different C PSO-1,2
Biosafety Committee
C0-3 understand the concepts of national and international U,R PSO-1,2
biosafety guidelines
C0-4 Understand and create information on standard laboratory U,C PSO-1,2,5
procedures in microbiology
C0-5 Understand the bioethical issues in our world U, An PSO-1,2,5

CO-6 Understand and analyse the basic safety measures in U, An,E PSO-1,2,5
microbiology laboratories

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand the PO 1,6/ U F,C L
concept of PSO 1,2
biosafety
CO-2 Create PO 1,6/ C F,C L
information on PSO 1,2
risk assessment
and different
Biosafety
Committee
C0-3 understand the PO 1,6/ U,R F,C L
concepts of PSO 1,2
national and
international
biosafety
guidelines
C0-4 Understand and PO 1,2,6/ U,C C,P L
create PSO 1,2,5
information on
standard
laboratory
procedures in
microbiology
C0-5 Understand the PO 1,6/ U, An F,C,P L
bioethical issues PSO 1,2,5
in our world

227

 CO-6 Understand and PO 1,6/ U,An, E F,C,P P
analyse the basic PSO1,2,5
safety measures
in microbiology
laboratories

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO1 PSO2 PSO3 PSO4 PS PSO6 PO1 PO2 PO3 PO4 PO5 PO6
O5
CO 1 1 1 - - - - 1 - - - - 2

CO 2 1 1 - - - - 1 - - - - 2

CO 3 1 1 - - - - 1 - - - - 2
CO 4 1 2 - - - - 1 2 - - - 2

CO 5 1 2 - - 2 - 1 - - - - 2
CO 6 1 2 - - 2 - 1 - - - - 2

Correlation Levels:

Level Correlation
- Nil

1 Slightly / Low
2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations
CO 1 ! !

CO 2 ! !

228

 CO 3 ! !

CO 4 ! ! !

CO 5 ! ! !

CO6 ! ! !

229

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK1MDCMBY101
Course Title Microbes in Daily Life
Type of Course MDC
Semester I
Academic Level 100 - 199
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 hrs - - 3
Pre-requisites Basic knowledge of Microbiology gained during HSE
Course The course provides a foundational understanding of the field of
Summary microbiology, exploring the basics of microbial life, their significance in
various ecosystems, and their impact on human health, industry, and the
environment. It covers the scope and fundamental principles of
microbiology.

Detailed Syllabus: Total hours 45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Unit Content Hrs

e 45
Module 1: Microbial World 9
I
1 Microflora of Air: Sources of microorganisms, indoor and outdoor
microorganisms, Importance of microorganisms in air.
Microflora of Water: Marine, estuarine & freshwater
microorganisms.
Microbial diversity in soil (Brief account)
2 Microbes in extreme environments: Deep oceans, deserts, hot
springs, Space, Volcanic & Glacier Ecosystems (Brief account)

230


 3 Microflora of Human Body
Module 2: Scope of Microbiology 9
II
1 Branches of Microbiology: Industrial Microbiology, Food
Microbiology, Dairy Microbiology, Agriculture Microbiology,
Environmental Microbiology, Medical Microbiology (Brief account)
2 Microbiology-Based Entrepreneurship
Module 3: Microbiology In Health 9
1 Definition and examples of Endemic, Epidemic and Pandemic
III 2 Microbes as pathogens: Typhoid, Botulism, Traveler's diarrhea,
Nipah, Dengue, COVID-19, AIDS, Nail infection, Dandruff
(Causative agent, transmission & symptoms only)
3 Antibiotics, Vaccines, Immunisation schedule (Brief account)
Module 4 :Microbiology of Fermented Foods And Beverages 9
1 Microbes in household products: Idli, Curd, Appam, Pickles(Brief
account)
IV
2 Fermented dairy products: Yoghurt, butter and cheese (Brief account)
3 Fermented Vegetables: Tempeh, Sauerkraut, Kimchi (Brief account)
4 Fermented Beverages: Wine,Beer, Vinegar (Brief account)
5 Advantages and Health Benefits of Prebiotics, Probiotics, SCP as
protein supplement: Spirulina
Module 5 : Microbiology in Agriculture 9
V
1 Bacteria for crop improvement: Biological nitrogen fixation,
Rhizobium and root nodule formation in pea plants
2 Microorganisms as Bio-fertilizer: Azolla

Course Outcomes

231

 No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand the occurrence of microorganisms in U PSO-1

various aspects of daily life.
CO-2 Recognize the scope of microbiology R, U PSO -1

CO-3 Application of microbiology in health Ap PSO-1, 3

CO -4 Connect microorganisms to their applications in E, C PSO 1,3
fermented food and beverages
CO -5 Application of microbiology in agriculture and plant Ap, U PSO-1,3
growth

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

REFERENCE

1. Ananthnarayanan, R and Jeyaram Panicker, C. K. Textbooks of Microbiology.

Orient Longman. 17th edition. (2010).

2. Madigan, M.T., Martinko, J.M., Dunlap, P.V. and Clark, D.P. Brock Biology of
Microorganisms, 12th edition, Pearson International edition, Pearson Benjamin

Cummings. (2009)

3. Michael, J. Pelczar, Jr. E.C.S., Chan, Noel R. Krieg Microbiology Tata McGrawHill
Publisher. (1998).
4. Willey, J.M., Sherwood L.M and Woolverton C.J., Prescott, Harley and Klein’s.
Microbiology. McGraw Hill Higher education. 9th Edition. (2013).

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cogniti Knowledge Lectu Pra

No. ve Category re (L)/ ctic
Level Tutori al
al (T) (P)
CO-1 Understand the occurrence of PO 6/ U F, C L
microorganisms in various PSO-1
aspects of daily life.

CO-2 Recognize the scope of PO 6/ R, U F,C L

microbiology PSO -1

232

 CO-3 Application of microbiology PO 1,6/ Ap F,C,P L
in health PSO-1, 3

CO -4 Connect microorganisms to PO 3,6/ E, C F,C,P L

their applications in PSO 1,3
fermented food and
beverages
CO -5 Application of microbiology PO3,6/ Ap, U F,C,P L
in agriculture and plant PSO-1,3
growth

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 - - - - - - - - - - 1
1
CO 1 - - - - - - - - - - 1
2

CO 1 - 2 - - - 1 - - - - 2
3
CO 1 - 2 - - - - - 2 - - 2
4

CO 1 - 2 - - - - - 2 - - 2
5

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

233

 3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

CO Internal Exam Assignment Project End Semester

Evaluation Examinations
1 ✓ ✓ ✓
2 ✓ ✓ ✓
3 ✓ ✓ ✓
4 ✓ ✓ ✓
5 ✓ ✓ ✓

234

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK2MDCMBY101
Course Title Basic Food Microbiology
Type of Course MDC
Semester II
Academic Level 100 - 199
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 - - 3
Pre-requisites Basic knowledge of microbes as food acquired during the HSE
programme.
Course This course provides a comprehensive understanding of the principles
Summary and applications of microbiology in the food industry. It covers various
aspects of food microbiology, fermentation processes, dairy products,
food spoilage, preservation techniques, foodborne diseases and sanitation
practices in food production.

Detailed Syllabus:Total hours 45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Unit Content 45
e Hrs
Module 1 : Fermented Foods 9
I
1 Microbiology of fermented foods – Wine, beer, vinegar, idly, bread,
Sauerkraut
2 Nutritional value of fermented foods
3 Microorganisms as food: single cell protein, edible mushrooms
4 Probiotics: definition and uses

235


 Module 2 : Dairy Products 9
II
1 Composition and properties of milk
2 Type of milk and milk products: whole milk, low fat milk, toned
milk, skim milk, vitamin D milk, low sodium milk, homogenized
milk, concentrated milk, sweetened condensed milk evaporated milk,
dry milk, low lactose milk.
3 Fermented Dairy Products- Yoghurt, Dahi, Cultured buttermilk,
Bulgarian milk, Acidophilus milk, Kefir, Koumiss, Butter, Ghee and
Cheese (Brief account only)
Module 3 :Food Spoilage 9
III
1 Important microbes involved in spoilage of food - meat, poultry,
vegetables and dairy products
2 Factors affecting food spoilage
3 Different types of spoilage
Module 4 :Food Preservation 9
1 Principles of preservation
IV 2 Asepsis, removal of microorganism, maintenance of anaerobic
conditions.
3 Preservation by the use of high temperature, low temperature, drying,
food additives and irradiation – Brief Account
Module 5 : Food Borne Diseases and Food Sanitation 9
1 Milk borne diseases (Brief account only)
V
2 Common food borne pathogens
3 Diseases caused by them and their symptoms,
4 Food sanitation- good manufacturing practices, Hazard Analysis
Critical Control Points (HACCP)
5 Dairy Plant Visit

References

1.Frazier WC and West off DC. (1988) Food microbiology, TATA McGraw Hill Publishing
Company Ltd. New Delhi.

2.Adams MR and Moss MO. (1995). Food Microbiology, The Royal Society of Chemistry,
Cambridge

236

 3.Jay JM, Loessner MJ and Golden DA. (2005). Modern Food Microbiology. 7th edition,
CBS Publishers and Distributors, Delhi, India

4.Elmer H. Marth ,Marth H. Marth, Elmer H. Marth -Applied Dairy Microbiology, Second
Edition.

5.James M. Jay , Modern food microbiology, 4th ed.

6.Marwaha S.S. and Arora, J.K. (2000), Food Processing: Biotechnological

Applications, Asia tech Publishers Inc., New Delhi.

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand the types of different fermented food products U PSO1

and analyse the values of probiotics, SCP and Edible
mushrooms.

CO-2 Summarize the basic properties. Nutritional R, U PSO1

importance of Dairy products. Emphasize the role of
dairy starter cultures in the manufacture of fermented
dairy products.
CO-3 Create information on microbial food spoilage. U,C PSO1

CO-4 Describe the principles and methods of food U PSO1

preservation
CO-5 Understand and remember the microbes causing food U and R PSO1,2
intoxications and food infections and food sanitation
methods

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

237

 Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/ Cognitive Knowledge Lecture Pract

No. PSO Level Category (L)/ ical
Tutorial (P)
(T)
1 Understand the types of PO1/ U F L
different fermented food
PSO1
products and analyse the
values of probiotics, SCP and
Edible mushrooms.

2 S u m m a r i z e t h e b a s i c PO1/ R, U F L
p r o p e r t i e s . N u t r i t i o n a l PSO1
importance of Dairy
products. Emphasize the
role of dairy starter cultures
in the manufacture of
fermented dairy products.

3 Create information on PO1/ U,C F,C L

microbial food spoilage.
PSO1
4 Describe the principles and PO1/ U F L
m e t h o d s o f f o o d PSO1
preservation

5 Understand and remember PO1, U and R F,C L

the microbes causing food 2/
intoxications and food PSO1
infections and food ,2
sanitation methods

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 - - - - - 1 - - - - -
1

CO 1 - - - 1 - - - - -
2

238

 CO 2 - - - - - 1 - - - - -
3

CO 1 - - - - 1 - - - - -
4
CO 2 1 - - - - 2 1 - - - -
5

Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓ ✓

CO 2 ✓ ✓ ✓
CO 3 ✓ ✓ ✓
CO 4 ✓ ✓ ✓
CO 5 ✓ ✓ ✓

239

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK2MDCMBY102
Course Title Entrepreneurial Microbiology
Type of Course MDC
Semester II
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 hours - - 3
Pre-requisites Basic knowledge in microbiology and managerial economics
Course This course provides a comprehensive overview of entrepreneurship
Summary within the field of microbiology, guiding individuals through the entire
process from idea generation to commercialization. It aims to equip
participants with the necessary knowledge and skills to establish and
manage successful microbiology-based businesses including product
development, quality control, and funding acquisition.

Detailed Syllabus: Total hours -45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Module Unit Content Hrs

45
Module 1: General Entrepreneurship 9
1 Entrepreneurship and microbial entrepreneurship - Introduction
I
and scope
2 Business development, product marketing, HRD
3 Bio-safety and Bioethics, IPR and patenting (Brief account)

240


 4 Barriers to entrepreneurship- Managerial Vs. Entrepreneurial
approach- Innovation and Entrepreneurship.
Module 2:Institutions Supporting Entrepreneurship 9
1 A brief overview of financial institutions in India- Central level
II
institutions- SIDBI- NABARD- IDBI-
2 A brief overview of financial institutions in India- State level
institutions- SIDCO, DIC, KIED
3 Latest Industrial Policy of Government of India.
Module 3: Product Development 9
1 Dairy products- Production of yoghurt
III
2 Alcoholic products and Beverages- Production of wine
3 SCP– Production of Mushroom
4 Biofertilizers and Biopesticides production and applications (Brief
account)
Module 4: Healthcare Entrepreneurship 9
1 Production and applications of Sanitizers, Antiseptic solutions
IV
2 Polyphenols (Flavonoids), Alkaloids, Cosmetics (Brief account)
3 Bio-pigments and Bioplastics (Brief account)
4 Vaccines, Diagnostic tools and kits (Brief account)
Module 5: Women and Rural Entrepreneurship 9
1 Women Entrepreneurship- Scope and Growth of Women
V
Entrepreneurship, Problems faced by Women Entrepreneurs
2 Special Scheme for Women Entrepreneurs, Role of SHG IN
Women Entrepreneurship Development
3 Rural Entrepreneurship- Meaning, Need, Scope, Problems faced
by Rural Entrepreneurs, Special Schemes for Rural Entrepreneurs

References

1. Entrepreneurial Development - S.S. Khanka

2. Entrepreneurial Development - Satish Taneja & Dr.S.L. Gupta
3. Entrepreneurial Development - P.C. Shejwalkar

241

 4. Dynamics of Entrepreneurial Development - Vasant Desai.
5. Fundamental of Entrepreneurship – Dr. A.K. Gavai
6. Srilakshmi B, (2007), Dietetics. New Age International publishers. New Delhi
7. Srilakshmi B, (2002), Nutrition Science. New Age International publishers. New
Delhi
8. Swaminathan M. (2002), Advanced text book on food and Nutrition. Volume I.
Bappco
9. Gopalan.C., RamaSastry B.V., and S.C.Balasubramanian (2009), Nutritive value of
Indian
10. Foods. NIN.ICMR.Hyderabad.
11. Mudambi S R and Rajagopal M V, (2008), Fundamentals of Foods, Nutrition & diet
therapy by New Age International Publishers, New Delhi

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand the fundamental concepts of U PSO-2

entrepreneurship, business development, and
innovation within the context of microbiology

CO-2 Gaining knowledge about the various institutions and R, U PSO-1, 2

support systems available for successful
microbiology-based entrepreneurial ventures

CO-3 Understand the microbial processes involved, U, Ap, C PSO-2, 3

manufacturing, quality control, and commercialization
aspects of microbiology-based products, such as dairy
products, alcoholic beverages, single-cell protein,
biofertilizers, and biopesticides.

CO-4 Gain knowledge about entrepreneurial opportunities U, Ap, C PSO-2, 3

in the healthcare sector and provide insights into
product development, manufacturing, quality control,
and commercialization aspects of products derived
from microorganisms

CO-5 Understand the specific needs, support systems, and R, U PSO-2

government schemes available for women and rural
entrepreneurs and the role of Self-Help Groups in
empowering women rural entrepreneurship.

242

 R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowled Lecture Practi

No. Level ge (L)/ cal
Category Tutorial (P)
(T)
CO-1 U n d e r s t a n d t h e PO-6/ U F, C L
f u n d a m e n t a l PSO-2
concepts of
entrepreneurship,
b u s i n e s s
development, and
innovation within
the context of
microbiology
CO-2 Gaining knowledge PO-6/ R, U F,C L
about the various PSO-1, 2
institutions and
support systems
available for
s u c c e s s f u l
microbiology-based
entrepreneurial
ventures

CO-3 U n d e r s t a n d t h e PO-3/ U, Ap, C P L

microbial processes PSO-2, 3
i n v o l v e d ,
manufacturing,
quality control, and
commercialization
aspects of
microbiology-based
products, such as
dairy products,
alcoholic beverages,
single-cell protein,
biofertilizers, and
biopesticides.

243

 CO-4 G a i n k n o w l e d g e PO-3/ U, Ap, C P L
a b o u t PSO-2, 3
entrepreneurial
opportunities in the
healthcare sector
and provide insights
into product
development,
manufacturing,
quality control, and
commercialization
aspects of products
derived from
microorganisms
CO-5 Understand the PO-5/ R, U M L
specific needs, PSO-2
support systems,
and government
schemes available
for women and rural
entrepreneurs and
the role of Self-Help
Groups in
empowering women
rural
entrepreneurship.

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO - 2 - - - - - - - - - 1
1
CO - 2 2 - - - - - - - - 1
2

CO - 2 2 - - - - - 1 - - -
3

244

 CO - 2 2 - - - - - 1 - - -
4

CO - 2 - - - - - - - - 1 -
5

Correlation Levels:

Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! ! !
1
CO ! ! !
2

CO ! !
3
CO ! !
4

CO ! !
5

245

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK3VACMBY201
Course Title Microbial Waste Management
Type of Course VAC
Semester III
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 hours - 3
Pre-requisites Basic Understanding of waste and its adverse effect
Course This course covers a comprehensive range of topics related to waste
Summary management and environmental remediation, providing students with a
thorough understanding of principles, techniques, and applications in the
field.

Detailed Syllabus: Total hours- 45

Course Type: Theory, Total credits: 3, Contact hours/week: 3
Modul Uni Content Hrs
e t 45
I Module 1: Introduction to Waste Management 9
1 Types of waste- solid waste and liquid waste
2 Sources and types of solid waste
3 Sources and types of liquid waste
4 Microbiology of municipal waste
II Module 2: Solid Waste Management 9

246


 5 Treatment of solid waste- static pile, aerated pile, feed reactor,
landfilling and incineration
6 Composting- Windrow, Aerated static pile, vermicomposting
7 Role of microorganisms in composting
III Module 3: Sewage Management 9
8 Primary treatment- screening, sedimentation, floatation, coagulation
and flocculation
9 Secondary treatment - trickling filter, Activated sludge, oxidation
pond and
10 Tertiary treatments - methods of chlorination- Breakpoint
chlorination, super chlorination, chloramines, and chlorine dioxide
and Ozone treatment.
11 Anaerobic sludge digestion process- anaerobic digester
12 Household sewage treatment- septic tank, imhoff tank, cesspool
IV Module 4: Environmental Cleaning 9
13 Bioremediation- xenobiotic compounds,
14 Biodegradation- Pesticides, detergents, petroleum and hydrocarbon
compounds.
15 Biosorption, Bioaugmentation and Biostimulation (brief account)
V Module 5: Microbiology of Water Pollution 9
16 Microbial indicators of water pollution, BOD, COD, Eutrophication.
17 Aspects of water pollution- biofilm, biocorrosion
18 Bacteriological techniques for the examination of water – total count,
most probable number, membrane filter technique.

References

Microbial Ecology Fundamentals and applications – Atlas and Bartha (ISBN 981-405-344-9)

Environmental Microbiology- K.Vijaya Ramesh (ISBN 81-8094-003-9)

Odum, E. P. and Barrett, G. W. 2005. Fundamentals of Ecology. 5th Edition. Thomson

Brooks/Cole, Belmont, CA.

247

 J. C. Daniel, 1999. Environment Aspects of Microbiology. 1st Edition, Bright Sun
Publications, Chennai.

Rajendran, P. and Gunasekaran, P. 2006. Microbial Bioremediation. MJP Publishers,

Chennai.

Varnam, A. H. and Evans, M. G. 2000. Environmental Microbiology. Manson Publishing Ltd.

Hurst, C. J., Crawford, R. L., Garland, J. L., Lipson, D. A. and Mills, A. L. 2007. Manual of
Environmental Microbiology. ASM Press.

Grant, W. D. and Long, P. E. 1981. Environmental Microbiology. Kluwer Academic

Publishers

E-RESOURCES:

h t t p s : / / w w w. s o i n c . o rg / s i t e s / d e f a u l t / f i l e s / u p l o a d e d _ f i l e s /
417_MICROBES_AND_ECOLOGY.pdf

https://www.thebalancesmb.com/waste-treatment-and-disposal-methods-2878113

https://www.intechopen.com/books/biodegradation-life-of-science/pesticide-

biodegradation-mechanisms-genetics-and-strategies-to-enhance-the-process

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand the concept of solid waste and liquid R, U PSO-1, 3

waste management

CO-2 Identify and analyze different methods of treatment of R, U, An PSO-2

solid waste.

CO-3 Apply various techniques for the treatment of sewage. U, Ap PSO-3

CO-4 Study the Significance of bioremediation, U, Ap PSO-3
bioaugmentation, biosorption and biostimulation

CO-5 Gaining knowledge on indicators of water pollution Ap, An, E PSO-2

248

 R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand the PO 1, 6 / R, U F, C L
concept of solid PSO-1, 3
waste and liquid
waste
management
CO-2 Identify and PO1,6 / R, U, An P L
analyze PSO-2
different
methods of
treatment of
solid waste.
CO-3 Apply various PO 2,6 / U, Ap P L
techniques for PSO-3
the treatment of
sewage.
CO-4 Study the PO 6 / U, Ap C L
Significance of PSO-3
bioremediation,
bioaugmentatio
n, biosorption
and
biostimulation

CO-5 Gaining PO 2, 3 / Ap, An, E P L

knowledge on PSO-2
indicators of
water pollution

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PS PS PSO PS PSO PS PO PO2 PO P PO PO PO PO 8

O1 O2 3 O 5 O6 1 3 O 5 6 7
4 4

249

 CO 2 - 2 - - - 1 - - - 1 - -
1

CO 3 - - - - 1 - - - - 1 - -
2
CO - - 2 - - - - 1 - - - 1 - -
3

CO - - 2 - - - - - - - - 2 - -
4
CO - 2 - - - - - 2 - - - 2 - -
5

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

250

 CO ! ! !
1
CO ! ! !
2

CO ! ! !
3
CO ! ! !
4

CO "! ! !
5

251

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK4VACMBY201
Course Title Microbes in Sustainable Agriculture and Development
Type of Course VAC
Semester IV
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 hours - 3
Pre-requisites Basic understanding of general microbiology acquired in previous
semesters
Course This course provides an overview of the applications of microorganisms
Summary and biotechnology in sustainable agriculture practices. It covers both the
use of beneficial microbes as biofertilizers as well as bioengineered
crops.

Detailed Syllabus: Total hours- 45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 45
Module 1: Introduction to Agriculture and Sustainable Farming 9
Practices
1 An overview of agriculture and its significance in food production,
I
The Importance of microorganisms for sustainable agriculture
2 Biofertilizers: types used in agriculture and organic farming system
3 Classification of biofertilizers, microorganisms used in biofertilizers
production (General account)

252


 Module 2: Symbiotic N2 Fixing Biofertilizers 9
1 Bradyrhizobium: Isolation, identification, field application and crop
II
response
2 Rhizobium: Isolation, identification, field application and crop
response
3 Frankia: Isolation, identification, field application and crop response
Module 3: Non-symbiotic N2 fixing biofertilizers 9
1 Azospirillum: Isolation, identification, field application and crop
III
response

2 Azotobacter: Isolation, identification, field application and crop

response
Module 4: Phosphate solubilizing and Mycorrhizal biofertilizers 9

1 Phosphate solubilizing biofertilizers: Microbial isolation,

characterization, production, field application and crop response
IV 2 Mycorrhizal biofertilizers: Classification
3 Importance of mycorrhizal association Ectomycorzhiza –
Endomycorrhiza
4 Isolation of VA mycorrhiza, Quantification and assessment of VAM
in roots, Mass inoculum production of VAM, field applications of
Ectomycorrhiza and VAM PGPRs
Module 5: GM crops 9
1 Application of engineered microbial inoculants in soil and concerns
V
2 GM crops: Pest and disease resistance, Safety, Benefits
3 Examples-GM crops: golden rice, rainbow papaya, Bt Brinjal ;

References

1.Agrios GN. (2006). Plant Pathology.5th edition. Academic press, San Diego

2. Singh RS. (1998). Plant Diseases Management. 7th edition. Oxford & IBH, New Delhi.

3.Glick BR, Pasternak JJ, and Patten CL (2010) Molecular Biotechnology 4th edition, ASM
Press

4.Saleem F and Shakoori AR (2012) Development of Bioinsecticide, Lap Lambert Academic

Publishing GmbH KG

253

 5.Atlas RM and Bartha R. (2000). Microbial Ecology: Fundamentals & Applications. 4 th
edition. Benjamin/Cummings Science Publishing, USA

6.Barton LL & Northup DE (2011). Microbial Ecology. 1st edition, Wiley Blackwell, USA

7.Altman A (1998). Agriculture Biotechnology, Ist edition, Marcel Decker Inc

8.Mahendra K. Rai (2005). Hand Book of Microbial Biofertilizers, The Haworth Press, Inc.
New York

9.Reddy, S.M. et. al. (2002). Bioinoculants for Sustainable Agriculture and Forestry,
Scientific Publishers

Course Outcomes

No. Upon completion of the course the graduate will be able Cognitive PSO
to addressed
Level
CO-1 Understand the concept of Agriculture and Sustainable U PSO- 1,3
Farming
CO-2 Create information and understand about symbiotic C ,U PSO- 1,3
association as biofertilizers
C0-3 Understand and about non-symbiotic association as U PSO- 1,3
biofertilizers
C0-4 Understand and anlyse the use of different phosphate U , An PSO-1,3
solubilizing and mycorrhizal biofertilizers
C0-5 Understand the improvement of crop quality through U,An, E PSO-1,3,5
genetic engineering

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO-1 Understand the PO3,6/ U F,C T
concept of PSO- 1,3
Agriculture and
Sustainable
Farming

254

 CO-2 Create PO3,6/ C ,U F,C T
information and PSO- 1,3
understand about
symbiotic
association as
biofertilizers
C0-3 Understand and PO3,6/ U F,C T
about non- PSO- 1,3
symbiotic
association as
biofertilizers
C0-4 Understand and PO3,6/ U , An F,C T
anlyse the use of PSO-1,3
different
phosphate
solubilizing and
mycorrhizal
biofertilizers
C0-5 Understand the PO U,An, E F,C,P T
improvement of 1,7PSO-1,
crop quality 3,5
through genetic
engineering

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6 PO 7
1 2 3 O5 6

CO 1 - 1 - - - - - 1 - - 2 -
1
CO 1 - 1 - - - - - 1 – 2 -
2

CO 1 - 1 - - - – 1 – - 2 -
3
CO 1 - 1 - - - - - 1 - - 2 -
4

CO 1 - 2 - 2 - 2 - - - – - 2
5

Correlation Levels:

Level Correlation
- Nil

255

 1 Slightly / Low

2 Moderate / Medium

3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignmen Project End Semester

t Evaluation Examinations

CO 1 ! !

CO 2 ! !

CO 3 ! !

CO 4 ! !

CO 5 ! !

256

 University of Kerala

Discipline MICROBIOLOGY

Course Code UK4VACMBY202

Course Title One Health Approach for Emerging Pathogens

Type of Course VAC

Semester IV

Academic Level 200-299

Lecture per Tutorial Practical Total Hours/

Credit
Course Details week per week per week Week

3 3 hours - - 3 hours
Undergraduate students of any discipline with a general awareness of
Pre-requisites health and hygiene.
This course provides a comprehensive understanding of the One
Health concept, which emphasizes the interconnectedness of human,
Course Summary animal, and environmental health. It covers various aspects related to
the surveillance, prevention, and management of infectious diseases
from a unified One Health perspective.

Detailed Syllabus: Total hours -45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modu Unit Content Hrs
le 45
Module 1:Introduction to One Health 9
1 Introduction to the One Health One Medicine Concept, Integrated
I
human and animal disease/Pathogen surveillance systems.
2 Significance and applications of One Health approach to control
emerging infectious diseases.

257


 3

The Importance of Understanding the Human–Animal Interface

4 Infectious disease overview: The causative agent, source or

reservoir of the pathogen, modes of transmission, portals of entry,
infectious dose, adherence and portals of exit.
Module 2:Comprehending Viral Pathogen 10

1 General awareness of Viral Pathogens- mode Transmission

II -control measures
2 Viral Pathogens, transmission and the symptoms of :
Dengue, Chikungunya, Monkey Pox, Swine flu, Bird flu, AIDS,
Rabies, Nipah, COVID-19
3 Antibiotic resistance as a global threat
Module 3: Acquaintance with Bacterial Fungal ,Protozoan Infection 9
1 Bacterial Pathogens, transmission and the symptoms of:
TB, Brucellosis, Plague, Leptospirosis, Typhoid, Anthrax,
Tetanus
III
2 Bacterial Pathogens, transmission and the symptoms of: -
Cryptococcosis, Ringworm
3 Protozoan pathogen transmission and the symptoms of: Malaria,
Amoebic dysentery
Module 4: Public Awareness Management Initiatives 8
1 Application of One Health in the control of endemic and
pandemics in communities- Rapid Response system, Disaster
IV
Management and Outbreak Investigation
2 Pharmacotherapeutics in Infectious Diseases (Brief account only)
3 Immunisation: Immunisation schedule.
4 Exotic infections (Bief account)
Module 5: One Health Policies 9
1 Introduction to health policy
V

258

 V 2 Challenges in implementing One Health, the Importance of a
unified policy to address the shared health threats of humans and
animals
3 Risk Communication and Pandemic Preparedness

Reference

1.Mackenzie JS, Jeggo M, Daszak P, Richt JA, editors. One Health: The Human-Animal-
Environmental Interfaces in Emerging Infectious Diseases: The Concept and Examples of a
One Health Approach (Current Topics in Microbiology and Immunology). Springer; 2013
2. One Health the Theory and Practice of Integrated Health Approaches 2020 Edition by
Jakob Zinsstag, Esther Schelling, CABI Publishing
3. One Health from AIDS to Zika by Richard Riegelman and Brenda Kirkwood
4. One Health: People, Animals, and the Environment (ASM Books) by Ronald M. Atlas and
Stanley Maloy.
5. Bhattacharya D, Kshatri JS, Choudhary HR, Parai D, Shandilya J, Mansingh A, et al.
(2021) One Health approach for elimination of human anthrax in a tribal district of Odisha:
Study protocol. PLoS ONE 16(5): e0251041. https://doi.org/10.1371/journal.pone.0251041
6. Kock R, Haider N, Mboera LE, Zumla A. A One-Health lens for anthrax. The Lancet.
Planetary Health. 2019 Jul;3(7):e285.
7. Mansingh A, Choudhary HR, Shandilya J, Bhattacharya D, Kshatri JS, Parai D, Pattanaik
M, Padhi AK, Jain HK, Mohanty P, Kanungo S. A qualitative exploratory study using One
Health approach for developing an intervention package for elimination of human anthrax in
an endemic district of Odisha, India. The Indian journal of medical research. 2021
Mar;153(3):394.
8. Mazet JA, Clifford DL, Coppolillo PB, Deolalikar AB, Erickson JD, Kazwala RR. A “one
health” approach to address emerging zoonoses: the HALI project in Tanzania. PLoS
medicine. 2009 Dec 15;6(12):e1000190.
9. Prescott’s Microbiology (9th Edition) Authors: Christopher J.Woolverton, Joanne Willey,
and Linda Sherwood.
10. Jawetz Melnick & Adelbergs Medical Microbiology, 27th Edition

11. Ananthanarayan and Paniker's Textbook of Microbiology Tenth edition.

E-Resources

h t t p s : / / w w w. o n e h e a l t h c o m m i s s i o n . o r g / e n / r e s o u r c e s _ _ s e r v i c e s /
oh_resources_for_public_health_educators/

https://www.cdc.gov/onehealth/basics/index.html

259

 Course Outcomes

No. Upon completion of the course the graduate will be Cognitive P S O

able to addressed
Level

CO-1 Understand the concept of One Health and its U,R /PSO1,5
significance in
CO-2 Apply one health approaches and create awareness U,R,C,Ap PSO1,5
about various viral pathogen and emergence of drug
resistance
CO-3 Gain some insights on various bacterial, fungal, and U,R,C /PSO1,5
protozoan, pathogens and their infections and
emergence of drug resistance

CO4 Knowledge and application of immunisation and Ap,C PSO 5

understand its significance.

CO5 Gain insight on one health policies U,C /PSO 5

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 3:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practical

No. Level Category Tutorial (T) (P)
CO1 Understand the PO4,8/ U,R C L
concept of One PSO1,5
Health and its
significance in
CO2 Apply one PO6,8/ U,R,C,Ap F L
health PSO1,5
approaches and
create
awareness about
various viral
pathogen and
emergence of
drug resistance

260

 CO3 Gain some PO6,8/ U,R,C F,C L
insights on PSO1,5
various
bacterial, fungal
and protozoan,
pathogens and
emergence of
drug resistance
CO4 Knowledge and PO2,8/ Ap,C F,C P
application of PSO 5
immunisation
and understand
its significance.
CO5 Gain insight on PO1,4,/ U,C C,P L
one health PSO 5
policies

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PS PS PS PSO PSO P P P PO P PO PO PO8

1 O2 O3 O4 5 6 O1 O2 O 4 O5 6 7
3

CO 2 - - -- 2 - - - - 2 - - - 2
1
CO 2 - -- - 1 - - - -- - - 2 - 2
2

CO 2 - - - 1 - - - - - - 2 - 2
3
CO - - - - 2 - - 2 - - - - - 2
4
CO - - - - 2 - 3 - - 2 - - - -
5

261

 Correlation Levels:

Level Correlation

- Nil
1 Slightly / Low

2 Moderate / Medium
3 Substantial / High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 $ $ $

CO 2 $ $ $

CO 3 $ $ $

CO 4 $ $ $

CO 5 $ $

262

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK4SECMBY201
Course Title Food Quality Assurance
Type of Course SEC
Semester IV
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 hours - - 3
Pre-requisites Basic knowledge of microorganisms gained during HSE and first and
second year of UG programme
Course The course covers good practices, regulatory requirements, major food
Summary safety hazards and analytical techniques to ensure production of safe,
unadulterated and high-quality food products.

Detailed Syllabus: Total hours -45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hr
e t 45
Module 1: Basic concepts of food quality assurance 9

I
1 Current Good Manufacturing Practices (GMP)
2 Standard Sanitary Operation Procedures
3 Good Laboratory Practices (GLP)
4 ISO 22000 FSMS
Module 2: Food laws and standards 9

263


 1 HACCP – definition, principles, steps involved
II
2 Food standards - Voluntary and mandatory food laws
3 Food Safety and Standards Act of India, 2006
Module 3: Physical and Chemical Hazards 9

1 Hazards – Definition and Types

2 Physical hazards: Glass, Wood, Stones, Metal Fragments, Insulation
Materials, Plastic and Bones
3 Chemical hazards: Naturally occurring chemical hazards – Naturally
III
occurring toxicants in foods and antinutritional factors in foods(Brief
account)
4 Unintentional Chemicals: Pesticides, Fertilizers, Pollutants,
Toxic metals - Lead, Cadmium, Mercury, Aluminium and
Arsenic(Brief account)
5 Intentional Chemicals: Food preservatives and food additives(Brief
account)
Module 4: Biological Hazards 9

1 Introduction to biological hazards, Types of biological hazards

2 Food infections and intoxications:
● Bacterial: Salmonella typhi, Clostridium botulinum,
IV Staphylococcus aureus, Vibrio cholerae, E. coli - Source and
diseases.
● Fungal : Aspergillus, Penicillium- Source and diseases.
● Viral: Hepatitis A, Rotavirus- Source and diseases.
Module 5: Techniques For Quality Assessment 9
1 Rapid tests for food adulterants
● Milk– Detection of water, Detection of detergents
● Oil– Detection of other oils in coconut oil
V
● Honey– Detection of sugar
● Sugar– Detection of chalk powder
● Chilli powder & Turmeric powder– Detection of synthetic
colours
2 Microbiological Tests - Direct microscopic count, Total Plate Count
3 Rapid Detection Methods – PCR (Brief account)

264

 REFERENCES:

1. Bhatia,R. and Ichhpujan,R.L. Quality assurance in Microbiology. CBS Publishers and

Distributors, New Delhi. 2004.
2. Kher, C.P. Quality control for the food industry. ITC Publishers, Geneva. 2000.
3. Philip,A.C. Reconceptualizing quality. New Age International Publishers,
Bangalore.2001
4. Devendra, K. B. and Priyanka, T. 2006. An Introduction to Food Science and
technology and Quality Management. Kalyani Publishers 81-272-2521-5.
5. Fundamentals of Quality Control for the Food Industry. Vol 1. 1970. Kramer, A. &
Twigg, B.A. AVI. Westport, Conn.
6. Total Quality Assurance for the Food Industries. 1988. Gould, W.A. & Gould, R.W.
CTI Publications.
7. https://www.fssai.gov.in
8. https://vikaspedia.in/health/health-campaigns/beware-of-adulteration/quick-tests-for-
some-adulterants-in-foods

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand food quality management systems R,U PSO1,2

CO-2 Learn laws and regulations for food quality assurance R, U PSO1,4

CO-3 Gain knowledge on HACCP in food processing U,Ap PSO1,5

CO-4 Distinguish physical and chemical hazards in food An,E PSO2,5

CO-5 Understand biological hazards in food An,E PSO3,5

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture: Tutorial:Practical)

CO CO PO/ Cognitiv Knowledg Lecture Practical

No. PSO e Level e (L)/ (P)
Category Tutorial
(T)

265

 CO-1 Understand food PO1/ R,U F, C L
quality PSO1,2
management
systems

CO-2 Learn laws and PO1/ R, U M L

regulations for PSO1,4
food quality
assurance

CO-3 Gain knowledge PO2/ U,Ap F,C L

on HACCP in food PSO1,5
processing

CO-4 Distinguish PO2/ An,E F,C L

physical and PSO2,5
chemical hazards
in food
CO-5 Understand PO3/ An,E P,M L
biological hazards PSO3,5
in food

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6
CO 1 1 - - - - 1 - - - - -
1
CO 2 - - 2 - - 1 - - - - -
2

CO 2 - - - 2 - - 2 - - - -
3
CO - 2 - - 2 - - 2 - - - -
4

CO - - 2 - 2 - - - 2 - - -
5

Correlation Levels:

266

 Lev Correlation
el

- Nil
1 Slightly / Low

2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations

CO ! ! !
1
CO ! ! !
2

CO ! ! !
3
CO ! ! !
4

CO ! ! !
5

267

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK4SECMBY202
Course Title Food Quality Control
Type of Course SEC-P
Semester IV
Academic Level 200 - 299
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 2 hours - 2 4
Pre-requisites Basic knowledge of microorganisms gained during HSE and first and
second year of UG programme
Course This course provides a comprehensive overview of food quality
Summary assurance and hazard analysis in the food industry, covering essential
concepts, legal frameworks, types of hazards, and quality assessment
techniques.

Detailed Syllabus: Total hours -45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hr
e t 30
Module 1: Basic concepts of food quality assurance 4

I
1 Current Good Manufacturing Practices (GMP)
2 Standard Sanitary Operation Procedures
3 Good Laboratory Practices (GLP)
4 ISO 22000 FSMS

268


 Module 2: Food laws and standards 5
1 HACCP – definition, principles, steps involved
II
2 Food standards - Voluntary and mandatory food laws
3 Food Safety and Standards Act of India, 2006
Module 3: Physical and Chemical Hazards 7

1 Hazards – Definition and Types

2 Physical hazards: Glass, Wood, Stones, Metal Fragments, Insulation
Materials, Plastic and Bones
3 Chemical hazards: Naturally occurring chemical hazards – Naturally
III
occurring toxicants in foods and antinutritional factors in foods(Brief
account)
4 Unintentional Chemicals: Pesticides, Fertilizers, Pollutants,
Toxic metals - Lead, Cadmium, Mercury, Aluminium and
Arsenic(Brief account)
5 Intentional Chemicals: Food preservatives and food additives(Brief
account)
Module 4: Biological Hazards 8

1 Introduction to biological hazards, Types of biological hazards

2 Food infections and intoxications:
● Bacterial: Salmonella typhi, Clostridium botulinum,
IV Staphylococcus aureus, Vibrio cholerae, E. coli - Source and
diseases.
● Fungal : Aspergillus, Penicillium- Source and diseases.
● Viral: Hepatitis A, Rotavirus- Source and diseases.
Module 5: Techniques For Quality Assessment 6
1 Rapid tests for food adulterants
● Milk– Detection of water, Detection of detergents
● Oil– Detection of other oils in coconut oil
V
● Honey– Detection of sugar
● Sugar– Detection of chalk powder
● Chilli powder & Turmeric powder– Detection of synthetic
colours
2 Microbiological Tests - Direct microscopic count, Total Plate Count
3 Rapid Detection Methods – PCR (Brief account)

269

 Practicals Hrs
15
Course Type: Practical, Total Credits: 1 Contact hours/week: 2
1 Detection of water and detergents in milk
2 Detection of other oils in coconut oil
3 Detection of chalk powder in sugar
VI
4 Detection of synthetic colours in chilli powder and turmeric powder
5 Perform total plate count of the given sample
6 Determination of quality of a milk sample by MBRT

REFERENCES:

1. Bhatia,R. and Ichhpujan,R.L. Quality assurance in Microbiology. CBS Publishers and

Distributors, New Delhi. 2004.
2. Kher, C.P. Quality control for the food industry. ITC Publishers, Geneva. 2000.
3. Philip,A.C. Reconceptualizing quality. New Age International Publishers,
Bangalore.2001
4. Devendra, K. B. and Priyanka, T. 2006. An Introduction to Food Science and
technology and Quality Management. Kalyani Publishers 81-272-2521-5.
5. Fundamentals of Quality Control for the Food Industry. Vol 1. 1970. Kramer, A. &
Twigg, B.A. AVI. Westport, Conn.
6. Total Quality Assurance for the Food Industries. 1988. Gould, W.A. & Gould, R.W.
CTI Publications.
7. h t t p s : / / w w w . f s s a i . g o v . i n / u p l o a d / u p l o a d f i l e s / f i l e s /
Manual_Methods_Testing_Adulterants_18_10_2019.pdf

8. https://foodsafety.kerala.gov.in/wp-content/uploads/2019/06/DART-1.pdf

9. https://www.fssai.gov.in
10. https://vikaspedia.in/health/health-campaigns/beware-of-adulteration/quick-tests-for-
some-adulterants-in-foods

Course Outcomes

270

 No. Upon completion of the course the graduate will be Cognitive PSO
able to Level addressed
CO-1 Understand food quality management systems R,U PSO1,2

CO-2 Learn laws and regulations for food quality assurance R, U PSO1,4
CO-3 Gain knowledge on HACCP in food processing U,Ap PSO1,5

CO-4 Distinguish physical, chemical and biological hazards An,E PSO2,5

in food
CO-5 Learn methods to detect adulterants and An,E PSO3,5
microorganisms in food

CO-6 Practice detection of chemical and biological hazards An,E PSO3,5

in laboratory

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Credits: 4:0:0 (Lecture: Tutorial:Practical)

271

 CO No. CO PO/ Cogniti Knowled Lecture Practical
PSO ve Level ge (L)/ (P)
Category Tutorial
(T)
CO-1 Understand food quality PO1 R,U F, C L
management systems /
PSO
1,2

CO-2 Learn laws and PO1 R, U M L

regulations for food /
quality assurance PSO
1,4
CO-3 Gain knowledge on PO2 U,Ap F,C L
HACCP in food /
processing PSO
1,5

CO-4 Distinguish physical, PO2 An,E F,C L

chemical and biological /
hazards in food PSO
2,5
CO-5 Learn methods to detect PO3 An,E P,M L
adulterants and /
microorganisms in food PSO
3,5

CO-6 Practice detection of PO2 An,E P P

chemical and biological /
hazards in laboratory PSO
3,5

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

272

 PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 1 - - - - 1 - - - - -
1
CO 2 - - 2 - - 1 - - - - -
2

CO 2 - - - 2 - - 2 - - - -
3
CO - 2 - - 2 - - 2 - - - -
4
CO - - 2 - 2 - - - 2 - - -
5

CO - - 2 - 2 - - 2 - - - -
6

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

273

 Internal Assignm Project End Semester
Exam ent Evaluation Examinations
CO ! ! !
1

CO ! ! !
2
CO ! ! !
3

CO ! ! !
4
CO ! ! !
5

CO ! !
6

274

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK5SECMBY301
Course Title Mushroom Cultivation
Type of Course SEC
Semester V
Academic Level 300 - 399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 - - 3
Pre-requisites Basic knowledge of microorganisms gained during HSE and first and
second year of UG programme
Course Mushroom cultivation course enable the students to identify edible and
Summary poisonous mushrooms and provide exposure to the experiences of
experts and functioning mushroom farms. This course helps the students
to learn a means of self employment and income generation.

Detailed Syllabus:Total hours -45

Course Type: Theory, Total credits: 3, Contact hours/week: 3 45

Hrs
Modul Unit Content
e
I Module 1: Introduction to Mushrooms 9
1 History and Scope of mushroom cultivation.
2 Vegetative characters of edible and poisonous mushrooms.
II Module 2: Common Edible mushrooms 9

275


 1 Button mushroom (Agaricus bisporus), Milky mushroom (Calocybe
indica), Oyster mushroom (Pleurotus sajorcaju) and paddy straw
mushroom (Volvariella volvcea).
III Module 3 : Principles of mushroom cultivation 9
1 Structure and construction of mushroom house.
2 Sterilization of substrates.
3 Spawn production - culture media preparation- production of pure
culture, mother spawn, and multiplication of spawn.
4 Composting technology, mushroom bed preparation. Spawning,
spawn running, harvesting.
5 Cultivation of oyster and paddy straw mushroom.
Problems in cultivation - diseases, pests and nematodes, weed
moulds and their management strategies.
Module 4: Post-Harvest Technology 9
1 Preservation of mushrooms - freezing, dry freezing, drying and
canning.
IV
2 Quality assurance and entrepreneurship.
3 Value added products of mushrooms.
4 Health benefits of mushrooms - Nutritional and medicinal values of
mushrooms. Therapeutic aspects- antitumor effect.
Module 5 : Training/ Workshop/ Field visit 9
1 Sterilization and sanitation of mushroom houses.
V
2 Preparation of mother culture
3 Media preparation, inoculation, incubation and spawn
4 Cultivation of oyster mushroom using paddy straw/agricultural
wastes
5 Hands on training for the preparation of bed for mushroom
cultivation and spawn production
6 Field visit

References

1. Marimuthu, T. et al. (1991). Oyster Mushroom. Department of Plant Pathology. Tamil

Nadu Agricultural University, Coimbatore.

276

 2. Nita Bhal. (2000). Handbook on Mushrooms. 2nd ed. Vol. I and II. Oxford and IBH
Publishing Co. Pvt. Ltd., New Delhi

3. Pandey R.K, S. K Ghosh, 1996. A Hand Book on Mushroom Cultivation. Emkey

Publications.

4. Pathak, V. N. and Yadav, N. (1998). Mushroom Production and Processing Technology.

Agrobios, Jodhpur.

5.Tewari Pankaj Kapoor, S. C. (1988). Mushroom Cultivation. Mittal Publication, New

Delhi.

6. Tripathi, D.P. (2005) Mushroom Cultivation, Oxford & IBH Publishing Co. PVT.LTD,
New Delhi.

7. V.N. Pathak, Nagendra Yadav and Maneesha Gaur, Mushroom Production and Processing
Technology/ Vedams Ebooks Pvt Ltd., New Delhi (2000)

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level

CO-1 Understand the basics of mushroom and develop R,U PSO 1

interest in mushroom cultivation
CO-2 Gain the knowledge of cultivation of different types U PSO 1,2
of edible mushrooms and spawn production

CO -3 Provide knowledge for the preparation of bed for U,Ap PSO 2,3
mushroom cultivation and spawn production
CO – 4 Learn about nutritional and medicinal values of U PSO1
mushrooms

CO - 5 Learn self-employment and income generation. Ap,An,C PSO 2,6

Design and develop mushroom production growing
structure / unit

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

277

 Name of the Course: Credits: 4:0:0 (Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture (L)/ Practi

No. Level Category Tutorial (T) cal (P)

1 PO1/ R,U F L
PSO 1
2 PO1/ U F,C L
PSO 1,2

3 PO2/ U,Ap P L
PSO 2,3

4 PO1/ U F L
PSO1
5 PO2/ Ap,An,C P,M L
PSO 2,6

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO 1 - - - - - 1 - - - - -
1
CO 2 1 - - - - 1 - - - - -
2
CO - 2 1 - - - - 1 - - - -
3

CO 2 - - - - - - 1 - - - -
4
CO - 2 - - - 1 - 2 - - - -
5

Correlation Levels:

Lev Correlation
el

- Nil

278

 1 Slightly / Low
2 Moderate /
Medium
3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Exam Assignment Project Evaluation End Semester Examinations

CO 1 ✓ ✓ ✓

CO 2 ✓ ✓ ✓

CO 3 ✓ ✓ ✓

CO 4 ✓ ✓ ✓

CO 5 ✓ ✓

279

 University of Kerala

Discipline MICROBIOLOGY
Course Code UK6SECMBY301
Course Title Scientific Writing and Presentation
Type of Course SEC
Semester VI
Academic Level 300-399
Course Details Credit Lecture Tutorial Practical Total Hours/
per week per week per week Week
3 3 hours - - hours 3
Pre-requisites Basic understanding of scientific concepts, research methods, writing
skills, english proficiency and computer literacy

Course This course provides a comprehensive understanding of communication,

Summary writing, presentation and personal development skills, with a particular
emphasis on scientific writing and presentation, equipping students with
the necessary knowledge and skills for academic and professional
success.

Detailed Syllabus: Scientific Writing and Presentation Total hours- 45

Course Type: Theory, Total credits: 3, Contact hours/week: 3

Modul Uni Content Hrs
e t 45
I Communication Skills 9
1 Language – A means of communication, Principles of
Communication, Types of Communication, Principles of effective
Communication
2 Communication barriers and overcoming the barriers, developing
effective messages.

280


 3 Formal written skills: Office drafting job applications, Report
writing, Academic correspondence, Leave applications
4 Communication skills – Interview skills
5 Technology and Communication- E-mail- Principle, Netiquettes and
Etiquettes
II Scientific writing and presentation 9
5 Good English and grammar in scientific writing: Use and misuse of
words, Jargon and Avoiding Jargon,
6 Abbreviations –Guidelines for use of abbreviations, accepted
abbreviations and symbols. Common errors in style and in spelling
7 Programme of writing: Selection of topic and outline, Thinking and
planning, Information collection, Paragraph writing: Order of
paragraph, writing and revising of paragraph.
8 Main requirements of a scientific document: Accuracy,
Appropriateness, Clarity, Simplicity, Brevity, Precision, Balance,
consistency, Impartiality, Sincerity, Objectivity, Control of interest
and in Scientific Writing Page
III Scientific paper 9
9 Scientific paper – Definitions and Organization of a scientific paper,
History, IMRAD system.
10 Writing a scientific paper: Title, Listing the authors and addresses,
Abstract, Introduction, Materials and Methods, Results and
Discussion, Summary and Conclusions, stating the
acknowledgements and citing the references.
11 Keyboarding the manuscript, submission of the manuscript, The
Review process, The publishing process.
12 Designing of effective table, graphs, diagrams and illustrations
13 Legal aspects of scientific authorship: Copyright considerations,
Plagiarism
14 Presentation of scientific paper: Oral presentation, Preparation and
presentation of a poster.
15 Writing review papers, Conference reports, Book reviews, Project
and Project reports, and a Thesis.
IV Planning and Goal setting
18 Five skills needed to achieve career goals: Human perceptions,
understanding people types of soft skills.

281

 19 Types of soft skills Need for achievement and Spiritual Intelligence,
Developing potential and self-actualization
V Conflict and Stress 9
23 Types of conflicts, conflict resolution skills
24 Types of stress, causes of stress, effects of stress and regulating the
stress
25 Habits – Good and Bad habits, Forming Habits of success, Breaking
bad habits.

References

Guffey, M. E., & Loewy, D. (2015). Business communication: Process and product (9th ed.).
Cengage Learning.

Bovee, C. L., & Thill, J. V. (2019). Business communication today (14th ed.). Pearson.

Adler, R. B., & Proctor, R. F. (2021). Looking out, looking in (16th ed.). Cengage Learning.

Ober, S. (2017). Contemporary business communication (10th ed.). Pearson.

Hofmann, A. H. (2018). Scientific writing and communication: Papers, proposals, and

presentations (3rd ed.). Oxford University Press.

Alley, M. (2013). The craft of scientific presentations: Critical steps to succeed and critical
errors to avoid (2nd ed.). Springer.

Williams, J. M., & Bizup, J. (2017). Style: Lessons in clarity and grace (12th ed.). Pearson.

Zeiger, M. (2017). Essentials of writing biomedical research papers (2nd ed.). McGraw-Hill
Education.

Heard, S. B. (2016). The scientist's guide to writing: How to write more easily and effectively
throughout your scientific career. Princeton University Press.

Coghill, A. M., & Garson, L. R. (Eds.). (2006). The ACS style guide: Effective
communication of scientific information (3rd ed.). American Chemical Society.

University of Chicago Press Editorial Staff. (2003). The Chicago guide to communicating
science. University of Chicago Press.

Day, R. A., & Gastel, B. (2011). How to write and publish a scientific paper (7th ed.).
Cambridge University Press.

282

 Covey, S. R. (2004). The 7 habits of highly effective people: Powerful lessons in personal
change. Free Press.

Goleman, D. (2005). Emotional intelligence: Why it can matter more than IQ (10th ed.).
Bantam Books.

Bourne, E. J. (2000). The anxiety and phobia workbook (4th ed.). New Harbinger
Publications.

Robbins, A. (2017). Unshakeable: Your financial freedom playbook. Simon & Schuster.

E-resources

https://owl.purdue.edu/owl/purdue_owl.html

https://www.ted.com/talks

https://www.coursera.org/

https://www.mendeley.com/

https://researcheracademy.elsevier.com/

https://www.mindtools.com/

https://hbr.org/

https://www.apa.org/topics/stress

https://www.coursera.org/

Course Outcomes

No. Upon completion of the course the graduate will be Cognitive PSO
able to addressed
Level
CO-1 understand the fundamental elements of effective U, C PSO-4
communication and Create proficiency in formal
written communication
CO-2 Gaining knowledge and skills to communicate U, Ap, C PSO-4
scientific information effectively through high-quality
scientific writings

CO-3 Understanding of scientific paper writing, from U, An, C PSO-4, 5

conceptualization to publication and oral presentation

283

 CO-4 Create necessary soft skills, self-awareness, and goal- U, C PSO-4, 5,
setting strategies to navigate their personal and lives 6
successfully

CO-5 Understand the conflicts, stress, and habits, and U, An PSO-5, 6

provide them with practical strategies for effective
conflict resolution, stress management, and habit
formation/reformation

R-Remember, U-Understand, Ap-Apply, An-Analyse, E-Evaluate, C-Create

Note: 1 or 2 COs/module

Name of the Course: Scientific Writing and Presentation Credits: 3:0:0

(Lecture:Tutorial:Practical)

CO CO PO/PSO Cognitive Knowledge Lecture Pra

No. Level Category (L)/ ctic
Tutorial al
(T) (P)
CO-1 Understand the PO-4, 5 / U, C F L
fundamental PSO-4
elements of
effective
communication
and Create
proficiency in
formal written
communication
CO-2 G a i n i n g PO-4, 5 / U, Ap, C P L
knowledge and PSO-4
skills to
communicate
s c i e n t i f i c
information
effectively
through high-
quality scientific
writings

284

 CO-3 Understanding of PO-1, 2, 4, U, An, C C,P L
scientific paper / PSO-4, 5
writing, from
conceptualization
to publication and
oral presentation
CO-4 Create necessary PO-3,5/ U, C M L
soft skills, self- PSO-4, 5,
awareness, and 6
goal-setting
strategies to
navigate their
personal and lives
successfully

CO-5 Understand the PO-2, / U, An M L

conflicts, stress, PSO-5, 6
and habits, and
provide them with
practical strategies
for effective
c o n f l i c t
resolution, stress
management, and
habit formation/
reformation

F-Factual, C- Conceptual, P-Procedural, M-Metacognitive

Mapping of COs with PSOs and POs :

PSO PSO PSO PSO4 PS PSO PO1 PO2 PO3 PO4 PO5 PO6
1 2 3 O5 6

CO - - - 2 - - - - - 2 2 -
1
CO - - - 2 - - - - - 2 2 -
2

CO - - - 3 3 - 3 2 - 2 - -
3
CO - - - 3 3 2 - - 2 - 2 -
4

285

 CO - - - - 3 3 - 3 - - - -
5

Correlation Levels:

Lev Correlation
el
- Nil

1 Slightly / Low
2 Moderate /
Medium

3 Substantial /
High

Assessment Rubrics:

▪ Quiz / Assignment/ Quiz/ Discussion / Seminar

▪ Midterm Exam
▪ Programming Assignments
▪ Final Exam

Mapping of COs to Assessment Rubrics :

Internal Assignm Project End Semester

Exam ent Evaluation Examinations
CO ! ! !
1

CO ! ! !
2
CO ! ! !
3

CO !
4
CO !
5

286