DETAILED SYLLABUS FOR THE POST OF MICROBIOLOGIST IN FOOD SAFETY (GOVT. ANALYTICAL LABORATORY)

 DETAILED SYLLABUS FOR THE POST OF MICROBIOLOGIST IN FOOD SAFETY (GOVT. ANALYTICAL LABORATORY)

(Category No.: 055/2019)

Module 1 -General Microbiology (10 Marks)

History and scope of microbiology, Overview of microorganisms, Extremophiles,

Classification of bacteria, Bergey’s Manual of Systematic Bacteriology, Microbial diversity,

Microbial culture collections.

Morphology and structure of bacteria, Cultivation of bacteria- culture media and

methods. Aerobic and Anaerobic culture methods. Identification of bacteria. Staining

reactions. Cultural, physiological and biochemical properties. Molecular methods for

identification. Culture preservation techniques, General structure of viruses. Cultivation of

viruses- methods, Viral replication. Fungi - properties and classification.

Microbial growth and factors affecting microbial growth, Microbial growth curve,

Continuous and batch culture, Diauxic and synchronous growth. Measurement of bacterial

growth, nutritional types of bacteria. Microbial locomotion – flagellar motility, gliding

motility and amoeboid motion. Chemotaxis, Phototaxis and other taxes. Microbial

photosynthesis.

Sterilisation – Principle and methods, physical and chemical methods. Disinfectants –

mode of action. Testing of disinfectants. Antibiotics – mechanism of action. Drug resistance

in bacteria and the mechanisms. Antibiotic sensitivity tests

Module 2 - Biochemistry (10 Marks)

Structure and functions of monosaccharides, disaccharides and oligosaccharides,

Polysaccharides – homoglycans and heteroglycans, Glycolipids, Glycoproteins and Lectins.

Classification of lipids, structure and functions of lipids, Complex lipidsphospholipids, Ceramides and sphingomyelins. Eicosanoids, prostaglandins, thromboxanes,

leukotrienes, Types and functions of plasma lipoproteins. Amphipathic lipids -membranes,

micelles, emulsions and liposomes. Steroids -cholesterol structure and biological role -bile

acids, bile salts. Sterols in Plant system, Brassinosteroids, Sterols in microbial system.

Classification and functions of amino acids and proteins, Isolation, fractionation and

purification of proteins. Denaturation and renaturation of proteins. Primary, Secondary

tertiary and quartenary structures of proteins, Ramachandran plot, Structure and function of

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Collagen and Hemoglobin, Enzymes- Different classes and functions. Enzyme structure,

Classification of enzymes, mechanism of enzyme action, Enzyme kinetics, Estimation of

enzyme activity, enzyme assays. specific activity, Allosteric enzyme, Enzyme Inhibition and

Types of Inhibition

Structure of DNA, types of DNA, Higher order organization of DNA. isolation and

purification of DNA, Cot value curve, Reassociation kinetics, Structure and types of RNA,

Structure and function of mRNA, tRNA and rRNA, Si RNA and micro RNA, DNA

sequencing methods, next generation sequencing technologies.

Types, structure and biochemical functions of Vitamins, deficiency diseases and daily

requirements, Hormones - types, structure and biological role, Disorders. Mechanism of

action of peptide and steroid hormones.

Module 3 -Molecular Biology (Total – 10 Marks

DNA replication, Okazaki fragments, DNA polymerases of eukaryotes and

prokaryotes, Primosome, SSB, Helicase, Ligase, repetitive DNA sequences, DNA protein

interaction, DNA Linking number and topoisomerase, Inhibition of replication.

 Transcription, RNA polymerases of prokaryotes and eukaryotes, sigma factor, Rho

dependant and Rho independent termination. Enhancers, Transcription factors, Differences

in transcription between prokaryotes and Eukaryotes, post transcriptional modificationsPolyadenylation, capping, r-RNA processing, Splicing-Spliceosome, Rihozyme, inhibitors of

Transcription. Gene regulation in prokaryotes, Transcriptional regulation in prokaryotes;

Inducible and repressible system, Operon concept, structure of Lac, Trp, Arc operon,

Catabolic repression, Attenuation. Role of Hormones in gene regulation.

Translation, genetic code, ribosomes in eukaryotes and prokaryotes, aminoacyl t-RNA

synthetases, initiation complex, peptidyl transferase, releasing factors, prokaryotic and

eukaryotic translation, inhibition of translation. Post translation modifications, Protein

targeting.

Recombinant DNA Technology, enzymes used in genetic engineering, TA cloning,

and homopolymer tailing, prokaryotic vectors, Construction of genomic libraries and cDNA

libraries, recombinant selection and library screening, PCR and types of PCR, synthesis of

DNA. Plant genetic transformation methods, Use of transgenic Technology for improving

quality, quantity and storage life of fruits and vegetables. Engineering metabolic pathways,

Animal cell culture and methods used, Animal cloning, Ethics of cloning.

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Module 4 -Immunology (10 Marks)

Infection- types of infection, Immunity- types of immunity. Organs and cells with

immune functions, Phagocytosis, innate and adaptive immunity - mechanisms, PAMPs and

PRR

Antigens, Epitopes, Antigenicity and Immunogenicity, Antibodies and paratopes,

Immunoglobulin – structure, classes and functions. Antigen-antibody reactions,

Agglutination, Precipitation, Immunoflourescence, Complement fixation, Radioimmuno

assay, ELISA, Western blotting

Humoral and cell mediated immune response, T cell receptor and B cell receptor,

MHC, Antibody production, Primary and secondary immune response, Clonal selection

theory, Monoclonal antibodies – production and application, Antibody engineering.

Complement system, Complement activation, Biological effects of complements, Antigen

processing and presentation, Cytokines. Human microbiome and immunity

Immunology of organ and tissue transplantation, Immunology of malignancy, Tumor

antigens, Immunotherapy of cancer, Immunohematology, ABO and Rh blood group system,

Immunology of blood transfusion, Hemolytic disease of new born

Module 5 - Food Microbiology (10 Marks)

Microorganisms associated with food, Factors influencing microbial growth in food,

Intrinsic and extrinsic factors, implicit and processing factors, Probiotics, Prebiotics,

Synbiotics, Cobiotics, Health benefit and mechanism of action of probiotics, SCP, Edible

mushrooms, Microbial spoilage of food, Food preservation - physical and chemical methods

of preservation, natural food preservation

Hurdle effect, HACCP, Lactic acid bacteria, Homo and hetero fermentative lactic acid

bacteria, Microbiology of cultured dairy products, Yogurt manufacture, cultured butter milk,

Sour cream, Kefir and microbiology of kefir grains, cheese, structural model of casein

micelle, role of chymosin, steps in cheese making with role of microorganisms, types of

cheese and cheese ripening.

Microorganisms in the preparation of traditional fermented food, vegetable

fermentation, Microbial succession during production of fermented vegetables, Manufacture

of sauerkraut, kimchi, cucumber fermentation, Soy sauce production, Temph fermentation.

Microbial Enzymes in Food Industry

Food borne infections and intoxications, Mycotic poisoning and mycotoxins,

Prevention of food borne outbreaks, Laboratory testing of food borne outbreaks. Lab methods

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for the analysis of microbiological quality of milk and food. Methods for the detection of

aflatoxin

Module 6 -Industrial Microbiology (Total – 10 Marks)

Fermentation, Industrial fermentations. Types of fermentation: Batch, fed batch,

continuous, dual and multiple, submerged and solid substrate fermentation. Isolation and

screening of industrially useful microorganisms, Primary and secondary screening, Strain

improvement- methods used, Inoculum development

Fermenter parts, design and construction. Antifoam agents and devices. Bioreactors

used for solid state fermentation Sterilization of media and fermenters Downstream

processing-methods used, cell harvesting techniques, Solid –liquid separation, Cell disruption

techniques, Purification of microbial products- methods used

Microbial processes for the production of alcoholic beverages - ethanol, beer, wine,

distilled liquors, processes for the production of acetone, butanol, citric acid, acetic acid,

lactic acid and baker’s yeast

Microbial processes for the production of penicillin and alkaloids. Microbial

production of vitamins and amino acids. Microbial transformation of steroids. Microbes in

mineral leaching and metal concentration, Microbial enhanced oil recovery, Microbial

enzyme technology industrially useful microbial enzymes. Immobilization of enzymes and

cells- methods used

Module 7 - Medical Microbiology Total – 10 Marks

Properties, Pathogenicity and laboratory identification of bacteria - Staphylococci,

Streptococci, Pneumococcus, Neisseria, Corynebacterium, Bacillus, Clostridium, E.coli,

Proteus, Klebsiella, Shigella, Salmonella, Vibrio, Mycobacterium and Treponema

Properties, Pathogenicity and laboratory identification of -Pseudomonas,

Haemophilus Brucella, Bordetella, Yersinia, Helicobacter, Leptospira and Actinomycetes

Properties, pathogenesis and laboratory diagnosis of diseases caused by important

human viruses - V-Z virus, Polio, Rabies, Influenza, Hepatitis , HIV, Dengue and SARSCoV-2.

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Mycoses, pathogenesis and laboratory diagnosis of superficial, cutaneous,

subcutaneous and systemic fungal infections. Opportunistic fungal infections. Life cycle and

pathogenesis of protozoan diseases- Amoebiasis, Malaria and Leishmaniasis

Module 8- Dairy Microbiology (10 Marks)

Milk – composition and classes of milk, Factors influencing microbial growth in milk,

antibacterial properties and system of milk. Defects and spoilage of milk

Preservation of milk and milk products –methods used and principle involved,

Asepsis, removal of microorganisms, anaerobic conditions, high and low temperature, drying,

irradiation, chemical and bio preservatives and food additives

Market milk and milk products, condensed and dry milk products, frozen desserts,

Fermented Dairy Products, Starter cultures used, Products -cream, Cheese, yogurt, butter and

indigenous dairy products of India – probiotic dairy products

Milk-borne diseases and pathogens transmitted through milk and milk products.

Quality analysis of milk- SPC, MBRT, alkaline phosphatase test, Resazurin test, clot on

boiling test, titratable acidity, butter fat content test - FSSAI standards of milk

Module 9 -Fermentation technology (10 Marks)

Microbial growth and growth kinetics- Batch culture, specific growth rate,

substrate saturation constant, yield coefficient, Monod kinetics, substrate affinity, Continuous

culture, Dilution rate, Washing out, Fed batch culture maintenance coefficient, Product yield,

growth depended products non growth linked products. industrial sterilization, Direct,

indirect methods, Death Kinetics

Bioreactor Parts - function of each part, probes, values, agitators aerators, baffles,

Reactor performance, oxygen transfer in reactor system , Resistances against oxygen

transfer, KLa, methods to estimate KLa. Heat transfer in Bioreactor systems. Overall heat

transfer coefficient. Heat exchangers, Instrumentation of bioreactor online and offline

control. pH probe, temperature probe, DO probe, Tacchometer, Load cells Control of

Bioreactor, Types of control, Feed forward control, cascade control, adaptive control,

complex control systems, PID control systems. Computer application on the control of

Bioreactor

Isolation and purification of enzymes, Characterization of enzymes, Application of

enzymes in bioprocess-application of lactase in diary industry, use of proteases in food,

leather and detergent industry. Diagnostic and therapeutic enzymes

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Module 10 -Bioinstrumentation (10 Marks)

Principle, Instrument Design, Methods and Applications of UV-Visible spectroscopy,

Infrared spectroscopy, Raman Spectroscopy, Fluorescence spectroscopy, Nuclear magnetic

Resonance Spectroscopy.

Principle, Instrument Design, methods and Applications of Chromatography- Paper

chromatography, Thin layer chromatography, High Performance Thin layer Chromatography,

Gel filtration chromatography, Affinity chromatography, Ion-exchange chromatography,

High Pressure Liquid Chromatography. Reversed phase chromatography, Hydrophobic

interaction chromatography, Chiral chromatography, Counter current chromatography, Fast

protein liquid chromatography, Two dimensional chromatography. GC-MS, LC-MS/MS

Principle, Instrument design, Methodology and Applications of Electrophoresis –Gel

electrophoresis, Poly Acrylamide gel electrophoresis, SDS PAGE, Capillary electrophoresis,

Isoelectric focusing, Potentiometry, pH meter, Conductometry. Centrifugation and

Ultracentrifugation- Basic principles, Centrifugation, techniques- principle, types and

applications.

Principle and working of Compound microscope, Phase contrast microscope,

Interference microscope , Fluorescence microscope , Polarizing microscope , Scanning and

Transmission Electron Microscopy, Atomic force microscopy and Confocal microscopy.

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NOTE: - It may be noted that apart from the topics detailed above,

questions from other topics prescribed for the educational qualification of

the post may also appear in the question paper. There is no undertaking

that all the topics above may be covered in the question paper

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DETAILED SYLLABUS FOR THE POST OF PART TIME HIGH SCHOOL ASSISTANT (SANSKRIT) IN EDUCATION DEPARTMENT (Category No: 365/2018, 366/2018, 373/2019, 374/2019) PART I Module I : Renaissance and freedom movement Module II: General Knowledge and current affairs PART II Module III: Methodology of teaching the subject ♦ History/conceptual development. Need and Significance, Meaning Nature and Scope of the Subject. ♦ Correlation with other subjects and life situations. ♦ Aims, Objectives, and Values of Teaching - Taxonomy of Educational Objectives - Old and revised ♦ Pedagogic analysis- Need, Significance and Principles. ♦ Planning of instruction at Secondary level- Need and importance. Psychological bases of Teaching the subject - Implications of Piaget, Bruner, Gagne, Vygotsky, Ausubel and Gardener - Individual difference, Motivation, Maxims of teaching. ♦ Methods and Strategies of teaching the subject- Models of Teaching, Techniques of individualising instruction. ♦ Curriculum - Definition, Principles, Modern trends and organizational approaches, Curriculum reforms - NCF/KCF. ♦ Instructional resources- Laboratory, Library, Club, Museum- Visual and Audio-Visual aids - Community based resources - e-resources - Text book, Work book and Hand book. ♦

 Assessment; Evaluation- Concepts, Purpose, Types, Principles, Modern techniques - CCE and Grading- Tools and techniques - Qualities of a good test - Types of test items- Evaluation of projects, Seminars and Assignments - Achievement test, Diagnostic test – Construction, Characteristics, interpretation and remediation. ♦ Teacher - Qualities and Competencies - different roles - Personal Qualities - Essential teaching skills - Microteaching - Action research. PART III Total – 80 Marks Module I. Jyotisa: Text -Brhajjataka of Varahamihira – Chapter I & II Module II. Nyaya: Texts - 1. Tarkasamgraha (Without Dipika) 2. Nyayasidhantamuktavali upto Sabdakhanda (Without Dinakari) Module III. Sahitya: Kavya and Nataka Texts - 1. Kumarasambhava of Kalidasa – Chapter V. 2. Balaramayana of Ananthanarayana Sastri (Balakanda and Ayodhyakanda) 

3. Abhijnanasakuntala of Kalidasa Module IV. Sahitya: Vrtta, Alankara and Poetics Vrttas Anustup, Indravajra, Upendravajra, Vamsastha, Vasantatilaka, Malini, Mandakranta, Sardulavikridita, Sragdhara & Arya. Text- Vrttaratnakara Alankaras Upama, Rupaka, Utpreksha, Atisayokti, Samasokti, Dipika, Aprastutaprasamsa, Arthantaranyasa, Pradipa, Ananvaya, Anuprasa & Yamaka. Text- Kuvalayananda Poetics Text- Kavyaprakasa of Mammata Bhatta :Chapter I& II Dramaturgy Natakalakshana, Arthopakshepakas, Pancasandhi, Bhava and Rasa. Text- Dasarupaka of Dhananjaya and Natyasastra Chapter VI&VII Module V: General (Sanskrit) – Text- A Short History of Sanskrit Literature by T.K.Ramachandra Iyer Module VI: Vedanta Texts - 1. Vedantasara of Sadananda 2. Bhagavadgita - Chapter I & II Module VII: Vyakarana - Samjna and Sandhi Text - Laghusidhantakaumudi Module VIII: Vyakarana - Karaka and Samasa Text - Laghusidhantakaumudi NOTE: - It may be noted that apart from the topics detailed above, questions from other topics prescribed for the educational qualification of the post may also appear in the question paper. There is no undertaking that all the topics above may be covered in the question paper