Page 146 - CatalogNEP-PS

GIS data quality, Global Positioning system, Basics of Remote Sensing, Database and Database
Management System– Introduction

UNIT 3: (10 Hours)
Database query and Spatial analysis, Basic and Advanced Spatial analysis of data, Introduction to
open source GIS software: ILWIS and Quantum GIS (QGIS)

PRACTICAL (15P)

1. Hands on working with maps, data integration, collection, digitization and extraction
2. Hands on data generation and analysis using various sources
3. Processing satellite imageries and preparation of thematic maps

SUGGESTED READINGS:

1. GIS Fundamentals: A First Text on Geographic Information Systems, Paul Bolstad,
XanEdu Publishing Inc; 5th edition;
2. Introduction to Geographic Information Systems, Kang-tsung Chang, McGraw-Hill
Education
3. Principles of Geographical Information Systems by Peter A. Burrough
4. Sharda Singh Ranbir Singh Rana, Vaibhav Kalia, Kunal Sood and Arun Kaushal , Centre
for Geo-informatics Research & Training, COBS , CSKHPKV, Palampur, Practical Lab
Manuals: ‗Introduction to GIS and Hand on Exercises (using ILWIS)‘.
5. QGIS documentation (https://qgis.org/en/docs/index.html), ILWIS documentation
(https://www.itc.nl/ilwis/users-guide/)
6. Practical Lab Manuals: ‗Introduction to GIS and Hand on Exercises (using ILWIS)‘

Biochem.121 Biochemical Constituents of Food Grains, Fruits, and Vegetables 2+1

LEARNING OBJECTIVES:

The primary objective of this course is:
 To acquaint the students about the biochemical composition of food they consume.
 To provide the knowledge on the importance of nutrients.
 Basic knowledge about food composition and analysis of different constituents.

LEARNING OUTCOMES:

This course will enable the students to understand:
 The importance of nutritional constituents in our body.
 Biochemical composition of common food stuffs.
 Disadvantages of anti-nutrients in our body.
 Basic techniques for the assessment of nutritional constituents.

THEORY (30 Hours)

UNIT – I: Fundamentals of nutrition (15 Hours)
Fundamentals of human nutrition; concept of balanced diet, nutrients and antinutrients
.
UNIT – II: Basic composition of major food materials (15 Hours)

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