IIT Kharagpur Irrigation and Drainage Engineering Lab syllabus


IIT Kharagpur crop production technology syllabus



 Irrigation and Drainage Engineering Lab 

0 – 0 – 3 : 2 Credits

1. Study of irrigation water measuring devices and calibration

2. Study of evapotranspiration measuring devices and calibration of


3. Measurement of soil water potential and soil moisture

4. Measurement of infiltration by volume balance method

5. Evaluation of a border irrigation system

6. Performance evaluation of sprinkler nozzles

7. Performance evaluation of a drip irrigation system

8. Study of fertigation equipment

9. Study of automated irrigation system

10. Computational lab on design of sprinkler system

11. Computational lab on design of drip irrigation system

12. Determination of hydraulic conductivity using Air-Entry Permeameter

13. Determination of hydraulic conductivity using Double Tube


14. Computational lab on determination of drainage coefficient

Food Science and Technology AG31006

3 – 1 – 0 : 4 Credits Prerequsites: None

Food Chemistry: Food quality characteristics; Composition and nutritive

value of common foods, Structure, properties and metabolic function of food

constituents viz., water, carbohydrates, lipids, proteins, enzymes, vitamins,

minerals, pigments, colours and flavouring substances; Undesirable

constituents in foods; Changes in food constituents during processing and

storage.  Food Microbiology: Microbial groupings and identification; Nutrient

requirements for bacterial culture; Growth and inactivation kinetics; Harmful

and beneficial effects of microbes, microbes in food industry; Food spoilage,

poisoning and intoxication. Food Process Principles: Basic principles of food

preservation and processing; Preservation of food by removal or supply of

heat, dehydration, irradiation, addition of chemicals and fermentation;

CA/MA storage; Water activity and food stability.  Food Technology:

Technological processes for industrial manufacture of selected foods of

commercial importance from plants and animal sources viz., Jam, Jelly, Marmalade, Pickles, Carbonated beverages, Fruit beverages; Hydrogenated

vegetable oil, Tea, Coffee, Cocoa; Margarine, Bakery and Confectionery

products; Textured plant protein; Breakfast cereals; Butter, Ice cream,

Condensed milk, Cheese, Milk powder, Malted foods and low fat spread.

Food Laws and Standards: Food additives; Food packaging; Quality control

in food industry.

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