1.   At the end of the course students will be able to understand the ecological interactions of life on earth. Also they will learn about population, community, ecosystem, food chain, food web, nutrient cycling and flow of energy and nutrients in the ecosystem.  After learning the ecological concepts the students will develop the ability to apply ecological knowledge to manage and remediate environmental problems. After going through plant taxonomy students are able to identify, interpret and classify different plants. Students become familiar with different plant families of angiosperms. Students also become aware about herbarium preparations. Herbarium techniques give knowledge to help the identification of plants.

On completion of the course, students are able to learn and understand about mineral nutrition in plants. Understand the growth and developmental processes in plants. Know about important physiological processes like photosynthesis, respiration, seed germination, vernalization and photoperiodism in plants. Understand the mechanism of water uptake through xylem and translocation of solutes through phloem in vascular plants   Know the nitrogen metabolism and its importance.

Students will learn about structure and function of different cell organelles. Understand the structure and function of nucleic acids including DNA and RNA. Students gain knowledge about tools & technique of recombinant DNA technology, genetic engineering, plant tissue culture and their importance. 

Students will be able to understand the role of plant breeding for the survival of human beings from starvation and will study various techniques of production of new and improved crop verities. Knowledge about modern strategies applied in Plant Breeding for crop improvement i.e. Mass selection, Pureline Selection and Clonal selection. Students will get aware about exploitation of Heterosis, hybrid and variety development and their release through artificial hybridization.

Skill

Commercial Medicinal and Aromatic Plant Production

Skill

PRESERVATION OF FRUITS AND VEGETABLES

Students will learn about Nutritional importance of fruits and vegetables and the causes of their spoilage. How to preserve fruits and vegetables and how to prepare different products of fruit like Preparation of fruit candy, chutney, sauces and ketchups; Tomato products-Juice, paste, puree, sauce/ketchup, cocktail; Preparation of jam, jellies, Marmalades (Apple, plum, peach). They will be also acquainted with the drying and dehydration of vegetables, packing and storage of fruits and vegetables. Also students will learn about the requirements for a small scale fruit and vegetable based processing plant.

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 Traditional Medicinal and Spice Plants in Kashmir

To acquaint the students with the diversity of local medicinal plants, propagation, traditional medicinal importance, active constituents, essential oils, harvesting and quality improvement methods.

1.    Commercial Mushroom Cultivation

Understand the process and steps involved in Mushroom production, various methods of culture media, spawn and compost preparation. Evaluate the importance of different types of Mushrooms and their cultivation. Analyze the economics of Mushroom Cultivation Apply the knowledge of Mushroom Cultivation and initiate a start-up.