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 COURSE OUTLINE |
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REFERENCES |
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| 20 February - 26 February |
Lesson 1. DEFINITION AND SCOPE OF BIOTECHNOLOGY |
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Lesson 2. HISTORICAL DEVELOPMENT (TIME LINE) OF BIOTECHNOLOGY |
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Lesson 3. FUTURE APPLICATIONS OF BIOTECHNOLOGY |
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| 27 February - 5 March |
Lesson 4. NUCLEIC ACIDS – STRUCTURE AND FUNCTION OF DNA AND RNA |
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Lesson 5. DNA REPLICATION AND GENETIC CODE |
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Lesson 6. GENE EXPRESSION – TRANSCRIPTION AND TRANSLATION |
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Lesson 7. GENE REGULATION - THE ‘LAC OPERON’ |
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Lesson 8. MUTATIONS |
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| 6 March - 12 March |
Lesson 9. MOLECULAR CLONING - TOOLS |
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Lesson 10. RESTRICTION ENZYMES |
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Lesson 11. VECTORS |
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Lesson 12. INTRODUCTION OF RECOMBINANT DNA INTO HOST CELLS |
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Lesson 13. DNA SEQUENCING |
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Lesson 14. PCR AND REAL TIME PCR |
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Lesson 15. DNA MICROARRAY |
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| 13 March - 19 March |
Lesson 16. ANIMAL CELL CULTURE |
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Lesson 17. PROTOPLAST / SOMATIC FUSION AND HYBRIDOMA TECHNOLOGY |
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Lesson 18. STEM CELLS AND NUCLEAR CLONING |
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| 20 March - 26 March |
Lesson 19. APPLICATION OF GENETIC ENGINEERING IN DAIRY STARTER CULTURES |
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Lesson 20. ACCELERATED CHEESE RIPENING |
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Lesson 21. DAIRY ENZYMES AND WHOLE CELL IMMOBILIZATION |
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Lesson 22. CLONING AND EXPRESSION OF GENES IN BACTERIA AND YEAST |
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Lesson 23. LARGE SCALE PRODUCTION AND DOWNSTREAM PROCESSING OF RECOMBINANT PROTEINS |
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Lesson 24. DESIGNER MILK |
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Lesson 25. APPLICATION AND IMPACT OF BIOTECHNOLOGY ON FOOD INDUSTRY |
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Lesson 26. APPLICATION OF BIOTECHNOLOGY FOR DISPOSAL OF WHEY AND DAIRY EFFLUENTS |
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| 27 March - 2 April |
Lesson 27. BIOINFORMATICS AND GENOMICS, TRANSCRIPTOMICS AND PROTEOMICS |
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Lesson 28. METABOLOMICS, STRUCTURAL BIOLOGY, NUTRIGENOMICS AND PHARMACOGENOMICS |
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Lesson 29. ETHICAL ISSUES RELATED TO USE OF GENETICALLY MODIFIED FOODS |
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Lesson 30. BIOSAFETY LEVELS AND BIOSAFETY BOARDS OPERATING IN INDIA |
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| 3 April - 9 April |
ACKNOWLEDGMENT |
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