Nanotechnology in Agriculture and Food Processing

Paper Code: 
DNST 1001 (B)
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1.     Familiarize about emulsions, surfactants, etc affecting ecosystem.

2.     Analyze nanoparticles in agriculture, food diagnostics and packaging.

Course outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment 

Strategies

Course Code

Course Title

DNST 

1001(B)

 

Nanotechnology in agriculture and food processing (Theory)

 

 

 

 

The students will be able to:

 

  • Get an insight of the different emulsions, surfactants, etc affecting the environment, plant ecosystem and human health.

 

 

  • Analyze the Nanoparticles in agricultural and food diagnostics.

 

 

  • Investigate the use of Nanotechnology in food production.

 

 

  • Apply Nanotechnology in food packaging

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, , Demonstration, Problem Solving tutorials.

 

Learning activities for the students:

Self learning assignments, Effective questions,  Seminar presentation, Solving numerical,

Additional learning through online videos

Class test, Semester end examinations, Quiz, Solving problems s, Assignments, Presentations

 

12.00

Rhizosphere, Emulsions, Surfactants-Biodegradable and non-biodegradable, Pesticides,   Insecticides, Herbicides, Weedicides, Biomagnification, Micro and Macro nutrients required by plants. Various types of nanomaterial utilized in agriculture, Soilhealth-Different Indicators (Assays) for determining soil health.

12.00

Enzyme Biosensors and Diagnostics - DNA-Based Biosensors and Diagnostics Radiofrequency Identification- IntegratedNanosensor Networks: Detection and Response- Lateral Flow (Immuno)assay

- Nucleic Acid Lateral Flow (Immuno)assay - Flow-Through (Immuno)assays - Antibody Microarrays Surface PlasmonResonance Spectroscopy.

12.00

 Food and New Ways of Food Production - Efficient Fractionation of C rops Efficient Product Structuring -OptimizingNutritional Values - Applications of Nanotechnology in Foods : Sensing, Packaging, Encapsulation.

12.00

Engineering Food Ingredients to Improve Bioavailability - Nanocrystalline Food Ingredients - NanoEmulsions - Nano-EngineeredProtein Fibrils as Ingredient Building Blocks Preparation of Food Matrices - Concerns about Using Nanotechnology infood production.

12.00

Crop improvement - Reasons to Package Food Products - Physical Properties of Packaging Materials - Strength - Barrier Properties Light Absorption – Structuring of Interior Surfaces - Antimicrobial Functionality - Visual Indicators – Quality Assessment - Food Safety Indication - Product Properties - Information and Communication Technology - Sensors -Radiofrequency Identification Technology- Risks - Consumer and Societal Acceptance.

Essential Readings: 

1)           Nanoparticle Assemblies and Superstructures by Nicholas A. Kotov, CRC, 2006.

2)           Nanotechnology in agriculture and food production by Jennifer Kuzma and Peter VerHage,, Woodrow WilsonInternational, 2006.

3)           Bionanotechnology by David S Goodsell, John Wiley & Sons, 2004.

Nanobiomaterials         Handbook        by Balaji          Sitharaman, Taylor      & Francis Group, 2011.

Academic Year: 
2023-2024
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