BST-Handbook_2022

Bachelor of Biosystems Technology Degree Program – Student Handbook 1 Faculty of Agriculture and Plantation Management Wayamba University of Sri Lanka Bachelor of Biosystems Technology Degree Programme STUDENT HANDBOOK Intake 2020/ 2021.

Bachelor of Biosystems Technology Degree Program – Student Handbook 2 Students are strongly advised to obtain a copy of the ‘By-Laws’ and the document on ‘examination, procedure, offences and punishments’ of the Wayamba University of Sri Lanka at the time of their registration and adhere to them throughout the study period at the university.

Bachelor of Biosystems Technology Degree Program – Student Handbook 3 The University Crest The crest of Wayamba University of Sri Lanka contains six cultural symbols of national significance, namely a lotus, a book, a lamp two sheaves of paddy, a conch shell and a lion with a sword in hand, on top of it. The lotus which adorns the moon stones of Sri Lanka is an acclaimed symbol of purity and serenity. Above the lotus is a book which is a manifest representation of knowledge that leads the University fraternity to an enlightened state of mind, a fact signified by the lamp placed on it with three bright burning flames. The lamp is designed in such a way as to represent the top most flame in the shape of a conch shell. Form one angel; it looks like a flame, which is symbolical of the light of knowledge. And from another angel, it is a conch shell. What does the conch shell in the crest depict? It is firstly device of communication and secondly it implies fame and repute – an essential aspect in the university context. For Universities, as seats of learning and scholarship are meant to be known to the outside world and its glory should spread far and wide. The combination of the flame of light and the conch shell signifies this particular attribute of university education. The two sheaves of paddy represent prosperity. Prosperity is an extremely wide term which encompasses many shades of meaning. It may be economic prosperity, to begin with. But it could also encompass in its folds various aspects of prosperity, in a wide sense, namely social, cultural and even scientific and technological prosperity. For prosperity, in this particular context is a term of national significance. There is yet another meaning attached to the two sheaves of paddy since it is identical of the agrarian society which is prevalent in the North Western Province of Sri Lanka. Though our University is situated in the North Western Province, it is part and parcel of the national system of education. Its identity is significantly national rather than regional or provincial. The lion at the top of the crest is an articulate expression, that ours is a University of national magnitude. Our University, as any other University of Sri Lanka, is the pride of the nation-a fact the lion on the top of the logo symbolizes..

Bachelor of Biosystems Technology Degree Program – Student Handbook 4 The University Anthem.

Bachelor of Biosystems Technology Degree Program – Student Handbook 5 Contents Wayamba University of Sri Lanka 7 Vision and Mission of the University 7 Location 7 Faculty of Agriculture and Plantation Management 8 Vision and Mission of the Faculty 8 Departments of Study 8 Department of Agribusiness Management 9 Department of Biotechnology 9 Department of Horticulture and Landscape Gardening 9 Department of Plantation Management 9 Department of Biosystems Engineering 10 The Degree 10 Bachelor of Biosystems Technology Degree Program 10 The Graduate Profile 10 Overview of Program Structure, Content and Options 11 Course Units Offered in the Study Program 12 Abbreviations and Notations 12 Teaching and Learning Methods 15 Medium of Instruction 15 Attendance 15 Examination and Assessment Procedures 15 Assessment of Course Units 15 Assessment of In–plant Training and Research Projects 16 Student Portfolio 16 Scheme of Grading 16 Eligibility for Sitting the Examination 18 Number of Attempts for Sitting Examinations 19 Re-sitting of Examination 20 Grade Point Average (GPA) 20 Provisions for Re-scrutinization Marks & Grades of Undergraduates 20 Successful Completion of a Semester 21 Academic Progression 21.

Bachelor of Biosystems Technology Degree Program – Student Handbook 6 Provisional Registration 21 Award of Classes and Degree 21 Award of the Degree 22 Contents of the Course Units 23 Resources 75 Human Resources 75 Physical Resources 75 Student Counseling 78 Societies and Associations 79 Outreach Activities 79 Funding 80 Faculty Staff 80 Other Units 88 Organizational Structure of the University 94 Officers of the University 95 Council of the University 96 Contact Telephone Numbers 97.

Bachelor of Biosystems Technology Degree Program – Student Handbook 7 Wayamba University of Sri Lanka Wayamba University of Sri Lanka was established with effect from 01st October 1999, in terms of the provision of the Section 21 of the Universities Act No. 16 of 1978, for the purpose of providing, promoting and developing higher education in the branches of learning of Applied Sciences, Business Studies and Finance, Agriculture, Plantation Management, Livestock, Fisheries and Nutrition. There are six faculties in the Wayamba University of Sri Lanka, 1. Faculty of Agriculture and Plantation Management 2. Faculty of Applied Sciences 3. Faculty of Business Studies and Finance 4. Faculty of Livestock, Fisheries and Nutrition 5. Faculty of Medicine 6. Faculty of Technology Vision and Mission of the University Vision To be a center of excellence in higher education in Sri Lanka Mission To develop human resources to meet the national development needs through innovative educational programs, research and outreach programs, in diverse fields of Applied Sciences, Business Studies and Finance, Agriculture & Plantation Management, and Livestock Fisheries and Nutrition. Location The Wayamba University of Sri Lanka is located at two premises, which are 22 km apart, in the administrative district of Kurunegala in the North Western Province. The main premises, at Kuliyapitiya is 1 km on the Lional Jayathilaka Mawatha off the Kuliyapitiya - Madampe Road and houses the administration Complex, and the two Faculties; Applied Sciences and Business Studies & Finance. The other premises at Makandura is 4 km from Pannala town on the Kurunegala - Negombo road and houses the two Faculties; Agriculture and Plantation Management (FAPM) and Livestock Fisheries and Nutrition (FLFN)..

Bachelor of Biosystems Technology Degree Program – Student Handbook 8 Faculty of Agriculture and Plantation Management Agricultural education, technology and trade have been prime movers of economic prosperity in the country, where over 60% of the population is directly or indirectly involved in agriculture and related activities improving, on-farm and off farm employment opportunities. Under these circumstances opportunities for skilled jobs in agricultural sector and life-technology related industries would be in high demand and the employment potential for well-trained skilled personnel would increase. Achieving excellence in agricultural and biosystems technology education is the ultimate objective of the faculty. It will provide the necessary environment to achieve excellence, through development of skills, capabilities, research and outreach programs among the students and staff. The environment should allow the students as well as the academics, sufficient breathing space for, creativity, intellectual thinking and expression and innovations in biotechnology and biosystems industries. The faculty, in light of the above, has developed some innovative courses to meet the challenges of rapidly changing agriculture and biosystems industry sectors in the country. Through identification of the needs of the farmers, public sector and private sector, new courses have been designed to improve links with these parties through in-plant training, field visits, seminars, workshops, surveys and career guidance. Vision and Mission of the Faculty Vision: To achieve excellence in agricultural and biosystems technology education, research and training for developing human resources to meet regional, national and global needs. Mission: To develop innovative, skilled, trained manpower and their capabilities in agriculture and biosystems technology to fulfill national and global needs through undergraduate and postgraduate education, research and outreach programs. Departments of Study The Faculty of Agriculture and Plantation Management possesses five Departments, namely: 1. Department of Agribusiness Management 2. Department of Biotechnology 3. Department of Horticulture and Landscape Gardening 4. Department of Plantation Management 5. Department of Biosystems Engineering.

Bachelor of Biosystems Technology Degree Program – Student Handbook 9 Department of Agribusiness Management Provides the students with an integrated knowledge as well as hard and soft skills required to develop and manage the agribusinesses efficiently and effectively by exposing them to the courses, both general and specialized, in a wide spectrum of areas, including personal and business management, economics, marketing and trade, accounting and finance, development and policy analysis and quantitative techniques etc., through which they are trained to undertake the challenge of working in an emerging local and international agribusiness/markets and government/regulatory environments. Department of Biotechnology Provides training in specialized areas of biotechnology, meeting the increasing demand for advanced knowledge on plant and animal related molecular biology, tissue culture and modern methods of pests and disease control. The emphasis of the program will be on the application of new technologies for the improvement of crop and livestock productivity. Department of Horticulture and Landscape Gardening On the rationale that horticulture and landscape gardening, as a whole, encompasses the growing of fruits, vegetables for food production and flower and foliage plants to beautify the environment, and the features of horticulture include the use of intensive and specialized technologies in production and the use of diversity of the species grown with a wide range of plant species and forms in improving the quality of landscape and environment, this Department deals with developing the students' ability to understand, use and contribute to the expanding scientific and technological contents, and in turn, to make significant contributions towards growing demands of the horticultural sector and landscape gardening in the country. Department of Plantation Management Provides the graduates with scientific knowledge and practical know-how in agronomic and manufacturing processes in plantation agriculture and inculcate managerial skills and confidence in decision making with respect to resource allocation in plantations. The courses offered through the Department are designed to impart the skills in agronomy, farm management, business management, personnel management and elements of accounting. It is expected that the trained graduates will be able to manage the plantation industry, so vital to the economy of the country..

Bachelor of Biosystems Technology Degree Program – Student Handbook 10 Department of Biosystems Engineering Biosystems engineering is a field of engineering which integrates engineering science and design with applied biological, environmental and agricultural sciences. Typical programmatic areas include: production of bioenergy; development of biosensors; environmental and ecological engineering; controlled environment agriculture; food processing and food safety; agricultural engineering (machinery, irrigation, storage), water quality, water quantity, and water recycle (including measurements of microorganisms, chemicals, and other contaminants). The department will support the development of human resources needed in activities in bio-production systems, agricultural engineering, postharvest technology, waste management, precision agriculture and food technology. The Degree The Faculty offers two degrees; 1. Bachelor of Science of Agriculture [B.Sc. (Agric.)] 2. Bachelor of Biosystems Technology [BBST] Bachelor of Biosystems Technology Degree Program This is a new degree program commencing from 2020/2021 academic year The Graduate Profile Biosystems Technology graduates of the Wayamba University of Sri Lanka will possess satisfactory multi-disciplinary knowledge on the fundamental concepts, principles, practices and technologies relevant to sustainable use of the biological production systems and product development. More specifically, the graduate will be able to:  Apply the subject knowledge and technological know-how in a holistic manner with innovative management and entrepreneurial perspective to manage the biological systems and resources to fulfill the emerging needs of the food production, bio-business and bio-industry sectors;  Recognize biological production systems as a service benefiting the mankind and the environment; and identify the issues, trends and perspectives in biological systems and their impact on national development;.

Bachelor of Biosystems Technology Degree Program – Student Handbook 11  Use enquiry, construct arguments, investigate/ research, critically analyze data, make judgments/ decisions and propose solutions to emerging problems in the sustainable use of biological systems;  Communicate scientific and other information efficiently and effectively;  Work independently exercising resourcefulness, and collaboratively demonstrating team spirit and professionalism leadership qualities;  Engage in life-long learning and undertake further training to further knowledge and skills, and  Behave harmoniously with an appreciation of human and cultural diversity giving due respect for the values of the others, demonstrating professional integrity, ethical behavior and accountability. Equipped with those attributes they will be ready to work with confidence in academic, research, education and management fields related to biosystems technology and allied sectors to meet the emerging challenges in the 21st century knowledge based economies. Overview of Program Structure, Content and Options The duration of the ‘Biosystems Technology’ (BST) degree program is 04 “Academic Years”. An academic year consists of two “Semesters” of 15 weeks each and academic program is based on “Course Credit System”. The first year course units are devoted to teach basic theory and principles of core requirements in mathematics, physical and life sciences, humanities, social sciences, communication, information technology and management etc. In the second year, those specialized areas of study will be offered by each of the five departments which will continue through the third and final (i.e. fourth) year. All these courses are compulsory to follow by all students. All students are required to carry out an individual ‘Research Project’ in Year 4 - Semester 1. In Year 4 - Semester 2, they are provided with an opportunity to obtain real world experience in the form of an ‘In-Plant Training’ by working in a challenging and stimulating environment in private and public sector organizations related to biosystems technology..

Bachelor of Biosystems Technology Degree Program – Student Handbook 12 In order to qualify for the award of the degree, students are required to earn a total of 123 Credits1 which contributes to final grade (GPA course units) and successful completion of all the courses which are not contributed to the final grade (Non GPA course units). Yearly breakdown of course units is given below: • Year 1 – Twenty-Nine (29) credits of GPA course units and 2 Non GPA course units • Year 2 – Thirty-Six (36) credits of GPA course units • Year3 – Thirty-Six (36) credits of GPA course units • Year4 – Twenty-Two (22) credits of GPA course units, including the ‘Research Project’ and ‘In-plant Training’ Course Units Offered in the Study Program Abbreviations and Notations The prefix BST denotes that the course is of the Biosystems Technology program. An alpha numeric code is used to identity a course unit. The code consists of five digits prefixed by a set of three letters which refers to the Biosystems Technology Programme. First digit denotes the ‘Year ‘at which the course unit is offered and the second digit denotes the ‘Semester ‘in which the course unit is offered. The third and fourth digits denote the ‘Serial number’ assigned for the course unit by the relevant Department/Unit. The last digit denotes the number of ‘Credits’ assigned for GPA course units. For Non-GPA course units, zero (0) has been assigned for last digit. Example: BST 21032 is a course unit offered in the Year 2 Semester I, having serial number 03 and 02 credits. The table below summarizes the Subject Codes, Names, associated GPA/NGPA credit load, and total contact hours etc. for the entire program: Subject Code Subject Name GPA Credits NGPA Credits Total Contact Hours T: P: IL Year 1 - Semester I BST 11012 Basic Mathematics 2 20:20:00 BST 11023 Basic Plant Science 3 30:30:00 BST 11032 Environmental Management 2 20:20:08 BST 11040 Communication Skills 2 20:20:00 BST 11053 Fundamentals of Chemistry 3 30:30:00 BST 11062 Technology for Development 2 20:20:04 Sub Total 12 2 1 A ‘Credit’ is a time-based quantitative measure assigned to a course unit and indicates the rating of the unit in working towards a degree. One credit is equivalent to 15 lecture hours or 30 practical hours throughout the semester..

Bachelor of Biosystems Technology Degree Program – Student Handbook 13 Subject Code Subject Name GPA Credits NGPA Credits Total Contact Hours T: P: IL Year 1 - Semester II BST 12072 Cell and Tissue Culture Technology 2 15:30:05 BST 12083 Crop Production Systems 3 30:30:10 BST 12092 Foundation Statistics 2 15:30:00 BST 12102 Fundamentals of Physics 2 20:20:30 BST 12113 ICT Applications 3 15:60:00 BST 12123 Poultry Production and Processing 3 30:30:00 BST 12132 Society and Human Behavior 2 20:20:00 Sub Total 17 Year 2 - Semester I BST 21142 Conventional and Advanced Plant Propagation Technologies 2 15:30:00 BST 21152 Crop Protection Technologies 2 15:30:00 BST 21162 English for Technology 2 15:30:00 BST 21173 Food Technology 3 30:30:00 BST 21183 Fundamentals of Electronics and Instrumentation 3 30:30:30 BST 21192 Microbiology 2 20:20:00 BST 21202 Principles of Economics 2 20:20:00 BST 21212 Soil and Plant Nutrient Management 2 20:20:10 Sub Total 18 Year 2 - Semester II BST 22222 Climate Change and Disaster Management 2 20:20:10 BST 22233 Electrical Technology 3 30:30:30 BST 22242 Farm Mechanization 2 15:30:00 BST 22252 Fundamentals of Management 2 20:20:00 BST 22263 Harvesting and Postharvest Handling of Crop Produce 3 30:30:00 BST 22273 Livestock Production and Processing 3 30:30:00 BST 22283 Web Technologies and Programming 3 15:60:10 Sub Total 18 Year 3 - Semester 1 BST 31291 Construction Documentation and Estimating 1 15:00:00 BST 31302 Food Quality Management 2 20:20:00 BST 31313 Harvesting and Processing Technologies of plantation crop products 3 30:30:00.

Bachelor of Biosystems Technology Degree Program – Student Handbook 14 Subject Code Subject Name GPA Credits NGPA Credits Total Contact Hours T: P: IL BST 31322 Industrial Microbiology 2 15:30:00 BST 31332 Information Systems 2 20:20:00 BST 31342 Power and Energy Management 2 15:30:00 BST 31352 Value Addition and Product Development 2 15:30:00 BST 31362 Waste Management 2 20:20:00 BST 31372 Water Resource Management 2 15:30:00 Sub Total 18 Year 3 - Semester II BST 32383 Aquaculture and Fisheries Production and Processing 3 30:30:00 BST 32392 Engineering Drawing and Design 2 15:30:00 BST 32402 Production and Operations Management 2 20:20:00 BST 32413 Environmental GIS 3 30:30:00 BST 32422 Landscaping Technology 2 15:30:00 BST 32432 Project Management and Evaluation 2 15:30:00 BST 32442 Research Methodology 2 15:30:05 BST 32452 Statistical Methodology (Quantitative Techniques) 2 20:20:20 Sub Total 18 Year 4 - Semester I BST 41462 Business Communication Skills 2 20:20:10 BST 41471 Legal and Ethical Environment for Business Development 1 15:00:00 BST 41482 Entrepreneurship and Venture Creation 2 15:30:00 BST 41491 Recent Advances in Biosystems Technology 1 15:00:00 BST 41508 Research Project 8 BST 41512 Technology and Innovation Transfer 2 20:20:00 Sub Total 16 Year 4 – Semester II BST 42526 In-plant Training 6 Total Credits 123 02 T: Theory P: Practical IL: Independent Learning.

Bachelor of Biosystems Technology Degree Program – Student Handbook 15 Teaching and Learning Methods Theory hours allocated for each course will introduce the concepts. Practical sessions including group work and independent learning will foster in-depth understanding of the concepts. Field visits under different course units provide hands-on experience and awareness about the real- world situations. Learning will be encouraged by the use of progressive formative assessments. In-plant training (Training in industries and Institutions) will ensure graduate s ability to apply their knowledge appropriately in commercial, enterprises, research and educational institutions, or advisory and regulatory agencies. A variety of approaches such as group work involving experiential learning (problem based), evaluating case studies, presentations, individual tutorials, and undertaking of individual research project will be used to develop intellectual skills, practical, professional skills and communication skills. Different course units offered in the area of English and Information Technology will provide the IT and communication skills. Medium of Instruction The study program is conducted and examined in English Medium. Attendance Students are required to attend at least 80 percent of Theory/Lectures and Practical/Tutorials sessions. Those who fail to attend classes as required shall not be eligible to register and sit for examination. Examination and Assessment Procedures Assessment of Course Units Courses will be evaluated through both ‘Continuous Assessments’(i.e. formative) conducted throughout the semester by way of, for example, assignments, quizzes, case studies and debates etc., and also through ‘End Semester Examination’ (i.e. summative) consisting of ‘Theory’ and ‘Practical’ components mentioned as in the relevant course units. The mode of evaluation for continuous assessment will be communicated to students by the Head of Department/Course Coordinator at the beginning of the semester. The marks allocated for courses, which include practical component, will be weighted in proportion to the credit distribution of practical and theory in that course. If a student is failed to obtain the marks for continuous assessment, he/she will be assessed from the marks obtained from the end semester examination only..

Bachelor of Biosystems Technology Degree Program – Student Handbook 16 Repeat students who have not gained marks for continuous assessment will also be assessed only on the end semester examination. For courses in which practicals are assessed by an examination, students obtaining less than 35% marks in either theory or practical will get an E grade even if the average is higher than 40%. For Non-GPA course units, students should obtain minimum average of 55% of marks (C grade) to fulfill the requirements of the degree of Bachelor of Biosystems Technology. Assessment of In–plant Training and Research Projects In-plant training and Research Project work will be assessed continuously. The examination would be conducted by a panel of examiners appointed by the Faculty Board. This panel should include at least one person who is not a member of the Faculty. Marks will be allocated on the following basis: In-plant Training Diary 40% Report 30% Presentation 30% Research Project Conduct and performance 40% Research paper 30% Paper presentation 30% Student Portfolio Students have to maintain records of their academic performances, co-curricular and extra- curricular activities carried out during the study program in the “Student Portfolio” provided by the Faculty. Students are advised to follow the instruction given in the portfolio booklet. Scheme of Grading The grade obtained for each course shall be indicated by a letter as shown below. The cut off marks for each grade and the corresponding grade points are also shown. For GPA courses a student has to obtain at least a D grade to be considered to have passed in a course. For Non-GPA courses to pass a course a student has to obtain at least a C grade..

Bachelor of Biosystems Technology Degree Program – Student Handbook 17 (a) Grades and Grade Point Values Marks Grade Grade point Notes > 90 A+ 4.0 Excellent 85-89 A 4.0 80-84 A- 3.7 75-79 B+ 3.3 Good 70-74 B 3.0 65-69 B- 2.7 60-64 C+ 2.3 Pass 55-59 C 2.0 50-54 C- 1.7 Weak Pass 45-49 D+ 1.3 Conditional Pass 40-44 D 1.0 <40 E 0.0 Fail (b) References for Incomplete Course Units Grade Grade Point Notes N - Academic Concession M - Medical Concession W - Withheld Notes: a) In order to earn a “Grade D” or above for a course unit, a student must score more than the minimum prescribed marks for both continuous assessments and end-semester examination as described. If the assessment is only by continuous assessment, minimum prescribe marks for continuous assessment will apply. b) “Grade D” or above is required to earn the stipulated credit value for a course unit. c) “Grade C” or above is the normal requirement to pass a course unit. The maximum grade point accruing to a student repeating a course shall correspond to a “Grade C”. d) Any grade below “Grade C” is not accepted as a pass grade. e) “Grades C-, D+, D, or E”, which can be improved to a “grade C” are considered for calculating GPA and FGPA. f) A student, who receives a “Grade E” for a course unit, is required to repeat only the semester end examination of the relevant course unit. g) A student, whose result of a course unit is withheld due to any reason, receives “grade W”..

Bachelor of Biosystems Technology Degree Program – Student Handbook 18 h) The continuous assessment marks shall be carried forward up to a maximum of three consecutive academic years (except the proper attempt) and shall only be replaced with an improvement by reattempting. Improved continuous assessment marks shall be eligible for the improvement of overall grade of the course unit to the highest possible, “Grade C”. After three consecutive academic years (except the proper attempt), any repeat student should reattempt all continuous assessments of the relevant course units. i) A student who has missed an end-semester examination of a course unit because of any reason other than medical reason, may appeal with supporting documents to the Dean for a concession within one week from the date of the relevant examination. In case of failing to produce an acceptable reason, appropriate “E Grade” shall be given to the student. If the given reason is accepted by the Senate on the recommendation of the Faculty Board, a “Grade N” shall be awarded and such a student should face the next end-semester examination of the relevant course unit, which will be considered as the proper attempt. j) A student, who has been granted concession on medical reason for semester end examination, shall be given “grade M” for the relevant course units. He/She shall appear for the very next opportunity of end-semester examinations of the course unit/s and the attempt is considered as the proper attempt. k) Industrial Training is a compulsory course unit that students shall attend as prescribed in the Industrial Training Handbook. If the industrial training is not completed successfully a “Grade E” will be awarded. Graduation shall be withheld, if Industrial Training is not successfully completed by a student. l) The mode of assessment and the distribution of weight between continuous assessments and semester-end examination of each course unit shall be determined by the Faculty Board on the recommendation of the relevant Head of the Department and informed to the students at the commencement of each course unit. Eligibility for Sitting the Examination In order to achieve the objectives of each course unit, it is expected that the student will attend all lectures, tutorial classes, practicals arranged by the Departments in practice. Minimum of 80% attendance must be registered by a student in order to be eligible for sitting the relevant paper (s) of each course unit at all examinations. A student who does not record 80% attendance for any course unit will be considered as a referred candidate and he/she should sit the next available examination. The highest grade given in such an attempt will be grade of C, regardless of the grade or marks obtained at the Examination..

Bachelor of Biosystems Technology Degree Program – Student Handbook 19 Absence from Academic Activities and Examination (As approved by the Senate of the Wayamba University of Sri Lanka) (a) If a student fails to attend academic activities (i.e. Lectures, tutorial classes, practical session) or examinations due to a medical reason, such absence should be reported to the Senior Assistant Registrar of the Examination Branch by valid Medical Certificate immediately after returning to the Faculty. All Medical Certificates should conform to the format of a Medical Certificate issued by a Government Hospital and should only be obtained from one of the following medical officers: University Medical Officer (UMO) District Medical Officer Consultant Specialist in the relevant field Head of Government Base Hospital Government Hospital Ayurvedic Physician registered in the Ayurvedic Medial Council Under exceptional circumstance, the Medical Certificates issued by Private Hospitals or private practitioners may be accepted by the University Medical Officer or the medical board. (b) Should a student fall ill during an examination session, such illness should immediately be reported to the University Medical Officer at the University Medical Centre. If such illness occurs at residence or elsewhere during an examination session the student or his/her guardian should inform the Senior Assistant Registrar/Examinations within seven (7) days by a telegram followed by a letter indicating the nature of illness, doctor consulted, name of examination paper of which he is unable to appear, together with the relevant Medical Certificate. (c) In the case of a student who, having completed the theory paper is unable to appear for the practical due to a valid medical reason, the results (including the theory paper) will not be released until the practical paper is completed on a later occasion. Number of Attempts for Sitting Examinations A student shall not be permitted more than three (03) sittings for the examination of any course unit. Under no circumstances (i.e. even with acceptable Medical Certificates), a student be permitted to sit an examination if he/she has completed a period of eight (08) academic years from the date of admission to the University..

Bachelor of Biosystems Technology Degree Program – Student Handbook 20 Re-sitting of Examination A student who obtains either a D or an E in a particular course unit may re-sit the examination in respect of the course unit for the purpose of improving the grade on condition that the best grade obtainable is C. If a student obtains a lower grade in attempting to improve the grade of the later attempt, will be entitled to the previous grade obtained on the first attempt. Grade Point Average (GPA) Grade Point Average (GPA) is the credit – weighted arithmetic mean of the Grade Point Values. The GPA is calculated by dividing the total credit – weighted Grade Point Value by the total number of credits. GPA shall be computed to the second decimal place For example, a student who completed four course units each of three credits and two course units each of one credits with grades A, B, C, D, E and A respectively would have the following GPA. = (3×4.0)+(3×3.0)+(32.0)+(3×1.0)+(1×0.0)+(1×4.0) 3+3+3+3+1+1 = (12)+(9)+(6)+(3)+(0)+(4) 14 = 34 14 = 2.43 Final Grade Point Average (FGPA) will be calculated by taking weighted average of GPA of different Years as follows: The contribution of Year 1 to the FGPA is 20% The contribution of Year 2 to the FGPA is 25% The contribution of Year 3 to the FGPA is 30% The contribution of Year 4 to the FGPA is 25% Provisions for Re-scrutinization Marks & Grades of Undergraduates Provisions shall be made for undergraduates to submit requests for verification of their examination marks and grades, if they wish to do so. The provision requesting re-scrutinization of marks and grades shall be limited only during the two weeks immediately following the releasing of results of an examination. An application form issued by the office should be duly filled and forwarded along with a receipt of non-refundable payment, of Rs. 500/= (per subject) make to the Shroff..

Bachelor of Biosystems Technology Degree Program – Student Handbook 21 Successful Completion of a Semester A student is considered to have completed a semester successfully only if he/she has achieved a Cumulative GPA of 2.00 or above, and has not received any “E Grade” and no more than three grades at the levels of “C- , D+ or D” in the considering semester. An “E Grade” shall be included in the calculation of Cumulative GPA. In addition, there shouldn’t be no Medical Concession (M) or Academic Concession (N) or Withheld of Results (W). Academic Progression A student who has not successfully completed the first three semesters (Year 1 – Semester I and Semester II and Year 2- Semester I) and secured a Cumulative GPA of 2.00 or above, according to the criteria given above (i.e. Successful completion of a semester) shall not be permitted to register for the fifth semester, until the Cumulative GPA and grades in each of the first three semesters are improved to satisfy the foresaid requirements. Additionally, students should complete (by attending all assessment components) 90% of the course units given under the first three semesters. Grade/s obtained for English Language will not be a barrier, provided Cumulative GPA and other criteria are satisfied. Provisional Registration If the condition in “Academic Progression” is not satisfied by any student or not able to get verified due to non-release of results of Year 1 - Semester II of repeat attempt or reattempt due to any concession granted in the previous academic year, he/she should request for a provisional registration for Year 3 Semester I. Such a request should be considered at the Faculty Board subject to the condition that he/she is potentially able to satisfy the eligibility requirements by the results of the above repeat attempt or reattempt of Year 1 Semester II. If the above conditions in Section “Academic Progression” are fulfilled after the release of above results, the student should request for a proper registration for Year 3 Semester I. Otherwise, he/she shall be discontinued from the proper batch and should satisfy the requirements with the immediately following (junior) batch. Award of Classes and Degree Classes will be awarded based on the Final Grade Point Average (FGPA) First Class A student may be awarded a First Class provided he/she; (i) Obtains a minimum FGPA of 3.70 and (ii) Completes the relevant requirements within four academic years.

Bachelor of Biosystems Technology Degree Program – Student Handbook 22 Second Class (Upper Division) A student may be awarded a Second Class (Upper Division) provided he/she; (i) Obtains a minimum FGPA of 3.30 and (ii) Completes the relevant requirements within four academic years Second Class (Lower Division) A student may be awarded a Second Class (Lower Division) provided he/she; (i) Obtains a minimum FGPA of 3.00 and (ii) Completes the relevant requirements within four academic years Award of the Degree To be eligible for the Bachelor of Biosystems Technology Degree a student must have obtained at least a D grade for each GPA course units and a C grade for each Non-GPA course units he/she studied at the end semester examinations held during the eight (8) year period from the time of registration reaching a minimum FGPA of two (2.00)..

Bachelor of Biosystems Technology Degree Program – Student Handbook 23 Contents of the Course Units Course Title Basic Mathematics Course Code BST 11012 Year 1 Semester 1 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) Aim of the Course: To provide students with the mathematical concepts that are applicable to the discipline of bio- systems technology Intended Learning Outcomes: After completion of this course, the learner should be able to: • Interpret the data using different types of functions and graphs. • Apply the Set Theory to make inferences. • Solve a system of linear equations using matrices. • Solve problems using calculus. Course Capsule: Theory Number line: integers, irrational numbers, rational numbers, natural numbers, prime numbers; Element of set theory notation: Set builder form, Equality of two sets, Disjoint sets, Finite and Infinite sets, Union and intersection of sets, set operations, Venn diagrams; Introduction to Matrix algebra; Solving system of equations using Cramer's Rule; Introduction to function: Domain, Co-domain and Range of a function, Types of functions and their properties, Graphs of functions, General equation for a straight line, Parabola, Circle; Introduction to calculus: Limits, Differentiation, Integration and their applications Practical Application of Set Theory to solve real world problems; Solve system of equation by using Matrix algebra; Brake even analysis; Finding out critical points of a function; Introduction to calculus: Limits, Differentiation, Integration and their applications Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 24 Course Title Basic Plant Science Course Code BST 11023 Year 1 Semester 1 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide the basic knowledge on plant science to understand the importance of biological systems for the betterment of life Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the origin and the diversity of the plant kingdom. • Describe the chemistry and biology of a cell. • Describe the importance of reproduction at cellular and plant level in the continuity of life. • Distinguish metabolic and catabolic reactions vital in the plant growth and development. • Describe sexual and asexual reproduction methods in plants. Course Capsule: Theory Origin of life; Chemistry of life; Plant diversity – diversity of algae, fungi, bryophytes, gymnosperms and angiosperms; Morphological diversity of higher plants (diversity of stems, leaves, roots);Plant classification; Biology of the cell; Cellular reproduction; Autotrophic nutrition; Energy utilization in plants; Plant structure; Growth and development; Sexual reproduction and seeds; Asexual reproduction in flowering plants; Economic and agricultural importance of plants to people Practical Use of the microscope; Plant diversity; Plant morphology (morphology of leaves, stems, flowers and roots); Construction of a dichotomous key; Plant structure (structure of leaves, stems, flowers and roots); Plant growth (height, fresh and dry weights); Seeds , Asexual reproduction Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 25 Course Title Environmental Management Course Code BST 11032 Year 1 Semester 1 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) 08 Aim of the Course: To provide the knowledge and skills required to manage the environment using new concepts and technologies that help to develop a sustainable environment Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the structure and functions of ecosystems and identify the causes of the present- day environmental crisis. • Describe the implication of environmental degradation and environmental management strategies to reduce or mitigate environmental problems. • Describe the procedure for environmental impact assessment. • Recognize sustainable solutions for environmental issues. Course Capsule: Theory Ecological concepts and ecosystem processes; Environmental issues and environmental degradation; Air, water, land pollution; waste water and solid waste management; Conservation of ecosystem, biodiversity and genetic resources; Renewable energy and Green technological concepts; Environmental management strategies & Environmental impact assessment Practical Field visit to Natural forest/Man-made forest/Aquatic environment/National protected area; Environmental related laboratory testing; Biodiversity conservation strategies Video (Assignment / Field visit); Green technology concepts - Video (Assignment/Field visit) Assessment: Continuous assessment: 40% End semester assessment: 60%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 26 Course Title Communication Skills Course Code BST 11040 Year 1 Semester 1 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) Aim of the Course: To provide opportunities to achieve English language skills to enable them to perform confidently in an environment of English medium instructions Intended Learning Outcomes: After completion of this course, the learner should be able to: • Use the correct terminology in the discipline of technology. • Write grammatically correct complex sentences. • Communicate effectively using logical and cohesive devices. • Write an essay by organizing thoughts and sub points. • Participate actively in debates and discussions. Course Capsule: Theory Sentence Patterns- Simple and Compound; Complex Sentences; Vocabulary Expansion; Techniques of Writing-Transitional Words; Interpretation of Data; Presentations/ Listening Skills; Note Taking and Summarizing Practical Writing articles/documents using simple and compound sentence structures; Writing essays using complex sentences; Vocabulary expansion activities; Use Transitional devices ; Describing Tables, graphs and charts; Oral Presentation; Exercises on note-taking and summarizing; Debate Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 27 Course Title Fundamentals of Chemistry Course Code BST 11053 Year 1 Semester 1 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide students with the basic principles, concepts and theories of chemistry as applicable to the discipline of Bio-Systems Technology Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the basic properties of states of matter. • Identify the patterns of the periodic table. • Describe the basic principles and concepts in organic, inorganic, physical, and analytical chemistry. • Determine the rate of a chemical reaction and to control it using chemical kinetics. • Determine the properties of systems in dynamic equilibria using the concepts of chemical equilibrium. • Explain the basic biochemical reactions of the cell. • Apply the knowledge to separate, analyze and/or synthesize important compounds, active ingredients and/or chemicals. Course Capsule: Theory Matters and properties, SI Units and measurements; Atomic structure, Periodic table and properties; Molar concept, Molecular and ionic equations (Stoichiometry); Chemical bonding, Chemical reactions; Chemical Kinetics; Chemical equilibrium; Types of organic compounds; Nomenclature; Formulae and isomers; Chemical bonding in organic compounds; Organic reactions; Overview of metabolism; Instrumental analysis Practical Laboratory safety aspects and familiarization; Inorganic analysis – anion and cation identification; Preparation of standard solutions; Strong acid/strong base titration (titration curves); Strong acid / weak base titrations (titration curves);Complex metric titrations; Back titrations; Chromatographic techniques; spectrophotometric analysis of chemical compounds; Distillation and Fractional Distillation; Melting point; Preparation of Acetyl Salicylic Acid (aspirin); Extraction of a known mixture; Extraction of an unknown mixture; Synthesis of Esters; Synthesis of Soap Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 28 Course Title Technology for Development Course Code BST 11062 Year 1 Semester 1 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) 04 Aim of the Course: To provide the background information pertaining to historical development, recent advancements, contemporary issues and future directions in technological development Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the key historical events took place in the process of technological development. • Explain the recent advancements and contemporary issues related to technological development. • Assess the appropriateness of a given technology for development. Course Capsule: Theory What is technology - How does technology evolve over time. Role of technology in development process; Historical process of technological development - Ancient engineering practices, invention of wheel, structures in ancient Greece and Egypt, Roman road network, Sri Lankan “stupas” and extensive irrigation network; Industrial revolution and influence of energy: invention of the steam engine, cotton spinning and advancement in Iron making. Invention of internal combustion engine and electrical power generator; Recent developments in technology - the effect of wars: first and second world wars. Invention of synthetic rubber, radar, nuclear power and synthetic fuel; The space age: rapid advancement in rocketry, material science, electronics and computers, including light-weight materials, satellite radio and television, cell phone technology, GPS navigation system, solar energy; Contemporary issues in technology development- Influence of computer: automated control systems, rapid advancement in complex engineering designs, virtual prototype testing; The future scenario- artificial intelligence, renewable energy and inventions to appreciate sustainable development with innovations for the existence of mankind; Socio economic and political implications of the new technologies Practical Role of Technology for Development – Conceptualization Group Work; Industrial revolution and influence of energy – Mind Mapping & Poster Preparation; Renewable energy and inventions to appreciate sustainable development with new innovations - Tutorials & Development of the Case; Technology issues in agriculture and other sectors: Analysis – Tutorials & Development of the Case Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 29 Course Title Cell and Tissue Culture Technology Course Code BST 12072 Year 1 Semester 2 Credits 02 Theory (hr) 15 Practical (hr) 30 Independent Learning (hr) 05 Aim of the Course: To provide knowledge on theoretical and applied aspects of cell and tissue culture to apply that in research and commercial production Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the principles of plant/animal cell culture processes. • Describe the types of fermenters/ bioreactors used in large scale cell cultures. • Describe the application of plant /animal cell cultures. • Describe the minimum requirements necessary to establish a plant tissue culture laboratory as a business venture. • Explain the stages of plant micro-propagation and programming of the production process. • Establish and multiply some selected plants via micro-propagation cycle. • Explain the uses of plant tissue culture in improving selected crops. Course Capsule: Theory History and basics of plant tissue culture: Concept of totipotency and science underpinning tissue and plant cell cultures; Requirement for plant cell cultures: cell culture equipment and culture conditions, Laboratory safety; Basics of animal cell culture: history, definition of cell and tissue culture, primary cultures, continuous cell lines, Types of cells, counting of cells, Basic equipment and facilities in animal cell culture; Types and operations of Bioreactors; Cell cultures and bioreactor based commercialized products: animal and plant cell culture products of medicinal and pharmaceutical importance; Laboratory equipment and low cost options for household Plant tissue culture; Plant tissue culture media components and media preparations; Different tissue culture regeneration systems used in commercial production; Micro propagation of commercially important plants and production programming using banana, anthurium, and pineapple as examples Practical Organization of general tissue culture laboratory; Basic equipment and facilities; MS Stock solution preparation and hormone stock preparation for plant tissue culture; MS working medium preparations & formulations; Surface Sterilization procedures for leaf and nodal culturing; Orchid seed culture establishment; Banana culture establishment; Mini project- media preparation and preparation of materials for surface sterilization to establish an interested crop; Mini project continuation Culture establishment of a interested crop; Sub-culturing procedure; Weaning of tissue cultured plants; Familiarization with commercial tissue culture laboratory and plant house (field visit); Laboratory visit to Dept. of Biochemistry, Medical faculty, MRI on animal cell culture; Basic equipment and facilities in animal cell culture (Field visit); Establishment of carrot cells suspension culture and study of time course of cell growth in a simple bioreactor. Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 30 Course Title Crop Production Systems Course Code BST 12083 Year 1 Semester 2 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) 10 Aim of the Course: To provide basic understanding on agronomy and production systems of food crops. Intended Learning Outcomes: After completion of this course, the learner should be able to: • Describe cropping systems as modified ecosystems, and the specific characteristics compared to natural ecosystems. • Select the suitable crops for a given agro-ecological condition to achieve the maximum productivity. • Explain the major agronomic practices, their role in crop production and use them for efficient management of crops to achieve sustainable crop production. • Describe major cropping systems in Sri Lanka and select appropriate agronomic practices for different crops and cropping systems. Course Capsule: Theory History and development of agricultural production systems; Agro-ecology, Agronomic practices in crop production systems; Aspects of Crop Productivity: Growth, development, and basic physiological processes of cultivated crops, Environmental influences on crop growth and development processes; Major cropping systems in Sri Lanka; Sustainable crop production; Alternatives to conventional cropping systems: protected agriculture, hydroponics, urban and periurban farming, organic farming; Integrated crop production systems: Sustainable crop intensification, Integrated crop-livestock farming systems; Challenges in modern crop production systems Practical Methods of quantifying plant growth; Familiarization of different cropping systems –field visits and follow up practical reports; Tools for evaluating integrated Systems: Integrated modeling approaches - FALLOW; FALLOW - Case studies; Modeling exercises; Management techniques to minimize stresses and maximize crop yield and quality- Tutorials; Crop Modeling: Concepts; Application in crop production- Students seminar Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 31 Course Title Foundation Statistics Course Code BST 12092 Year 1 Semester 2 Credits 02 Theory (hr) 15 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide knowledge on basic concepts, theories and applications of statistics Intended Learning Outcomes: After completion of this course, the learner should be able to: • Interpret the data graphically and numerically. • Describe the concept of probability and probability distributions. • Calculate point and interval estimates. • Model a linear relationship between set of variables. • Perform testing of hypothesis. Course Capsule: Theory Descriptive Statistics: Numerical, graphical and tabulation methods; Concepts of probability distributions with special reference to normal distribution; Introduction to Inferential Statistics: Hypothesis testing, null and alternative hypothesis, errors and power of the test, one tail and two tail tests, z-test, t-tests: one and two sample ttests; Simple Linear Regression and Correlation Practical Introduction of Statistical packages; Calculation of descriptive statistics using statistical packages; Sample data analysis and presentation using different descriptive analytical techniques; Data analysis and interpretation using one and two samples t-tests; Model building using Linear Regression, Measuring the strength of relationship between datasets - Correlation Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 32 Course Title Fundamentals of Physics Course Code BST 12102 Year 1 Semester 2 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) 30 Aim of the Course: To provide knowledge on the fundamental physical principles and concepts, and expose the students to the scientific method. Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain natural physical phenomena. • Perform simple experiments and interpret the results. • Find solutions for problems involving physics principles. Course Capsule: Theory Measurements and units; mechanics: dynamics; speed, velocity and acceleration, Newton’s laws of motion, force and energy, gravitation; Properties of matter: elasticity, Young modulus; fluids: pressure, surface tension, viscosity; heat: temperature and heat, heat capacities, heat transfer, thermometers; waves: oscillations and waves, characteristics of sound waves, light waves, velocity of waves; geometric optics: reflection and refraction of light, lenses, optical instruments; electricity and magnetism: electric charges and currents, electric fields and forces, current electricity, dc circuits, magnetic fields, forces on charges and currents in magnetic fields, motion of electrons in fields Practical Use of measuring instruments - vernier caliper, micrometer screw gauge; Measurement of acceleration due to gravity; Young modulus of a metal; Surface tension by capillary rise/by microscope slide; Determination of specific heat capacity of water/oil by electrical method; Velocity of sound (resonance tube experiment); Determination of refractive index of glass; focal length of lenses (plane mirror & lens formula method); Assembling optical instruments (astronomical telescope and compound microscope); Proof of Ohm’s law Assessment: Continuous assessment: 50% End semester assessment: 50%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 33 Course Title ICT Applications Course Code BST 12113 Year 1 Semester 2 Credits 03 Theory (hr) 15 Practical (hr) 60 Independent Learning (hr) Aim of the Course: To provide basic understanding about computer systems, networking and tools used in Information Communication Technology Intended Learning Outcomes: After completion of this course, the learner should be able to: • Describe the key terms used in personal computing. • Define the basic concepts of information and communication technology. • Use the desktop operating systems systematically. • Prepare a document, presentation, and spreadsheet using relevant software. • Communicate through internet using common and collaboration tools. Course Capsule: Theory Basic Concepts of ICT; Computer systems, networks and software, Internet, email, ecommerce Communication and Social network; e-Learning concepts Practical Familiar with computers: keyboard mouse and boot up process; Familiar with operation systems and common functionalities; Identification of computer hardware; Working with word processing software MS word; Working with spreadsheets; Working with presentation software; MS PowerPoint; Working with internet and its services ; Make use of e-learning facilities; Effective use of social networks; Working with collaboration tools; Adaptation of New technologies Assessment: Continuous assessment: 50% End semester assessment: 50%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 34 Course Title Poultry Production and Processing Course Code BST 12123 Year 1 Semester 2 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide knowledge and skills on poultry production and poultry product processing Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the present status, constraints and potential for poultry production in Sri Lanka. • Identify and describe different breeds and species of poultry used in meat and egg production. • Discuss the importance of housing for poultry, feeding, breeding management and other important management practices. • Describe different egg products, egg quality parameters, egg preservation methods, and microbiological aspects of egg. • Explain nutritional composition of poultry meat, processing of poultry meat, different poultry meat products and microbiological aspects of poultry meat. • Discuss the importance of integration of poultry in farming systems. • Practice the knowledge gained to prevent and control of poultry diseases. Course Capsule: Theory Present status of poultry production in the world and Sri Lanka; Domesticated poultry breeds and species and characteristics of chicken, duck, turkey, geese; Raising of young stock; Management of hatcheries, broilers, layers and parents; Anatomy and physiology of the digestive and reproductive systems of poultry; Poultry housing systems; Importance of feeding and feed formulation with nutritive value; Poultry breeding and breeding stock management; Prevention and control of poultry diseases; Physiology of egg formation; egg and egg products; Egg quality, Egg grading and storage; Microbiology of egg; Composition of poultry meat and Processing of poultry meat; Broiler management, slaughtering, handling of carcass, preservation; Microbiology of poultry meat and Poultry meat products; Integrated farming systems with poultry Practical Breed identification; Dissection and observation of poultry digestive and reproductive systems; Brooder management practices (for broilers and layers); Measurement of egg quality; Egg incubation; Feed formulation for poultry and identification of alternative feeds; Handling and management tools; Routine management practices for poultry; Housing systems for poultry Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 35 Course Title Society and Human Behavior Course Code BST 12132 Year 1 Semester 2 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) Aim of the Course: To provide an introduction to the social and cultural dimensions of human behavior with special reference to the role of technology in shaping the workings of human beings in traditional and modern societies Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the key terms and concepts used in the study of society and human behavior. • Compare and contrast the difference between any given aspect related to human behavior, society and culture. • Assess the role of human in the traditional and modern societies towards effective utilization of technological advances aiming sustainable development. Course Capsule: Theory Introduction to the society: ‘What is’ and ‘Why’ society is important? Characteristics of society: How does society function? Traditional vs. Modern society: Characteristics, Differences, Role of technology; Role of Customs, Rituals, Rules and Regulations, Legal system; What is human behavior; Types of human behavior; Classification of human behavior (Conscious vs. Unconscious; Overt vs. Covert; Rational vs. Irrational; Voluntary vs, Involuntary; Simple vs. Complex); Personality and its influence on human behavior; Self Image; Leadership; Understanding the culture; Characteristics and components of culture; How culture influence human behavior; Ethics, morals & values and Attitudes & Perceptions: Importance and differences; Eco-centralism vs. Techno-centralism; Consumerism Practical Conceptualization of the society – importance / characteristics (Group Work); Real world examples of traditional vs. modern society: characteristics; differences; role of technology; role of customs, rituals, rules and regulations, legal system; Human behavior with respect to personality and leadership types and classifications; Characteristics and components of culture (Poster-based Presentations Assigned to Specific Groups); Traditional vs. Modern society; Consumerism (Picture-based Presentations Assigned to Specific Groups); Eco- centralism vs. Techno-centralism (Student Debate) Assessment: Continuous assessment: 50% End semester assessment: 50%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 36 Course Title Conventional and Advanced Plant Propagation Technologies Course Code BST 21142 Year 2 Semester 1 Credits 02 Theory (hr) 15 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide the knowledge and skills on plant propagation techniques Intended Learning Outcomes: After completion of this course, the learner should be able to: • Identify the appropriate techniques and facilities to propagate a selected plant. • Develop a propagation plan for mass production of selected plants. • Explain the practices to be followed to operate a commercial nursery. Course Capsule: Theory Introduction to propagation: asexual and sexual; Plant life cycles; annual, perennial, biennial life cycles; Propagation terminology; Seed propagation; Seed biology - endospermic, non-endospermic; seed sources; Maintaining genetic identity of seed - isolation, rouging, testing, hand pollination; Hybrid seed production; Seed storage; Seed dormancy; Seed raising technique; Operational flow chart for seed propagation; Vegetative propagation; Propagation techniques: runners, suckers, layering, separation, division, grafting, budding, cuttings; Aseptic micro propagation: applications, problems, nutrient media, cleanliness, growing conditions, tissue culture procedures and techniques, laboratory requirements; Biotech applications in Horticulture; Propagation structure and materials: growing in a greenhouse; Growing structures: types of greenhouses, cold frames, shade houses; Propagating equipment -heaters, bottom heat, misting, light control, benches etc.; Managing a greenhouse; Potting media: characteristics of potting and propagating media; Chemical characteristics - ph, cation exchange capacity, salinity, conductivity; physical characteristics; Types of potting media; Potting mixes; laboratory testing of media; nutrition requirement at the propagation stage; nutrition management and fertilizer application; nursery management; nursery production systems; nursery standards, site planning and development; risk management: nursery hygiene; safety tools, equipment handling, electricity, etc.; pest and disease management, Environment Problems and Management. Practical Identification of plant propagation materials; Seed propagation: dormancy breaking, seed germination, seed purity ; Layering ; Budding ;Grafting ;Micro propagation; Embryo culture and embryo rescue; Nursery management- field visit Assessment: Continuous assessment: 40% End semester assessment: 60%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 37 Course Title Crop Protection Technologies Course Code BST 21152 Year 2 Semester 1 Credits 02 Theory (hr) 15 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide knowledge and skills on crop protection techniques required for preparation and implementation of an efficient crop protection action plan Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the biotic and abiotic factors leading to crop damage. • Recognize a given crop protection method in relation to conventional and novel technologies. • Select an appropriate pesticide for a given situation with special emphasis on environment. • Describe the types of equipment available for agrochemical application with their specific use. • Develop a crop protection action plan aiming sustainable crop production. Course Capsule: Theory Introduction to crop protection, importance and traditional concepts; Biotic and a biotic factors that damage crops; Convention and non-conventional crop protection techniques; Cultural methods of crop protection; Biological methods; bio-pesticides; bio rationals; botanical pesticides; Synthetic pesticides; Classification of pesticides; Pesticide formulations; Efficiency, Advantages and disadvantages of different crop protection techniques; Methods of safe and efficient use of pesticides; Spray drift management; Maintenance and calibration of equipment and machines for crop protection; Preparation of a crop protection action plan. Practical Factors causing damages to plants; Plant diseases caused by fungi - symptoms and signs; Plant diseases caused by bacteria, viruses and mycoplasma - symptoms and signs; Plant pathogenic nematodes and their identification; Insect pests and their damages; Non insect pests of plants; Common weeds of cropping systems; Non infectious diseases of plants; Selection of pesticides for crop protection; Crop protection equipment; maintenance, adjustments, and calibration; Application of pesticides; drift management; Safety measures in crop protection; Preparation of a crop protection action plan for a given situation, presentation and discussion (Group work) Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 38 Course Title English for Technology Course Code BST 21162 Year 2 Semester 1 Credits 02 Theory (hr) 15 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide knowledge and skills to prepare professional caliber technical documents and communicate that to a variety of audiences Intended Learning Outcomes: After completion of this course, the learner should be able to: • Write meaningful instructions; work schedules, memos and notices. • Compose well-structured essays with nuances of technical writing. • Use correct syntax, diction, and spelling to edit a write-up completely. • Use appropriate spoken idiom to engage in discussions. Course Capsule: Theory Describing structure and functions of tools and equipment; Basics of technical report writing; Technical communication: Principles and practice; Vocabulary Building; Technical writing skills and proof reading; Techniques of effective writing; Presenting technical innovations and productions to an audience. Practical Writing instructions for Manuals, Schedules, Memos; Chit-chat presentations; Reading technology related articles; Games and competitions; Listening to lectures and summarizing ideas; Proof reading; Discussion sessions; Speaking club Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 39 Course Title Food Technology Course Code BST 21173 Year 2 Semester 1 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide the knowledge and skills on safe preservation of food and food product development Intended Learning Outcomes: After completion of this course, the learner should be able to:  Describe the food constituents and their role in food industry.  Identify the appropriate technology to process and preserve different agricultural produces, meat and fish.  Explain the fundamentals of, and factors affecting food safety and quality.  Analyz the composition of food samples using qualitative and quantitative tests.  Develop some selected food products.  Evaluate the quality and consumer preferences for the developed food products. Course Capsule: Theory Role of technology in food industry; Food constitutes: Carbohydrates, Proteins, lipids: Importance, Physical aspects, chemical reactions, and Role of carbohydrates in food industry; Importance of vitamins and minerals; Food deterioration, Types and causes of food deterioration; Food preservation technologies; Unit operations of food processing; Quantitative and qualitative tests of food constituents; Food constituents: Water, Water activity, Role of water in food industry; Food formulation basics and approaches; Food product development; Sensory evaluation; Fundamentals of food safety and quality control; Recent advances and emerging trends Practical Carbohydrate, lipids and proteins- sources and their utilization; Preparation of flour and related products; Causes for food deterioration; Food preservation methods; New product development; Sensory evaluation Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 40 Course Title Fundamentals of Electronics and Instrumentation Course Code BST 21183 Year 2 Semester 1 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) 30 Aim of the Course: To develop understanding on the operation and application of basic electronic instruments, electronic components and circuitry in instrumentation systems Intended Learning Outcomes: After completion of this course, the learner should be able to:  Describe the characteristics and function of basic circuit elements.  Explain the application of basic electronic measuring instruments.  Explain the characteristics and circuit applications of transducers.  Identify and describe the function of components of an instrumentation system.  Design and implement a simple monitoring / automation system. Course Capsule: Theory DC and AC currents and voltages, Circuit elements: Resistors, Capacitors, Inductors, Power supplies; Electronic instruments: Voltmeters, Ammeters, Ohmmeters, Millimeters, Signal generators, Oscilloscopes; Electrical circuit analysis: Measuring resistance; Bridge circuits, Potentiometers, Semiconductor devices: Semiconductor materials, p-n junctions, Diodes, Zener diodes, Transistors, Thyristors, Optoelectronic devices, ICs; Diode and Zener diode characteristics and circuit applications; Transistor characteristics and circuit applications; Amplifiers switches, Drivers; Rectification and DC power supplies; Operational / Inverting / Summing amplifiers, Comparators; Digital electronics: Number systems, Logic gates, FFs, Counters, ICs; Instrumentation/Automation systems: System components, A/D and D/A conversion; Sensors; Signal conditioners: Filters, Amplifiers/attenuators, Instrumentation amplifiers; Controllers: Microcontrollers/microprocessors, Microcontroller based systems, PLCs; Actuators: Electromechanical switches, Relays, Motors; Automated bio-systems Practical Electronic instruments; Wheatstone bridge /meter bridge for measuring resistance; Diode and Zener diode characteristics; Transistor characteristics and amplifiers; Rectifier circuits and DC power supplies; Operational amplifiers: Filters; Basic logic gates and applications; Interfacing ICs: LED displays and counters; Waveform generation and timer circuits; Sensors: Characteristics and applications; interfacing a simple automation system with sensors-controller unit-actuators Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 41 Course Title Microbiology Course Code BST 21192 Year 2 Semester 1 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) Aim of the Course: To provide the background information pertaining to microorganisms and their use Intended Learning Outcomes: After completion of this course, the learner should be able to: • Classify the microorganisms based on a given criterion. • Explain the microbial cell structure and arrangement. • Use the aseptic techniques to hand lemicro organisms. • Describe and identify microbial crop pests and disease causing microorganisms. • Explain the microbial processes use in food industry and soil fertility. Course Capsule: Theory Classification, nomenclature and habitats of microorganisms; Cell structure, forms, arrangements and identification of microorganisms; Nutrient requirements and growth of micro organisms; Control of microorganisms; Microorganisms in soil processes and their role in soil fertility; Microbial involvement in food production and preservation; Application of microorganisms in industries Practical Familiar with microbiological lab, equipment and tools; Good microbiological laboratory practices; Microscopic examination of microorganisms; Staining techniques for microorganisms; Laboratory techniques for isolation and cultivation of microorganisms; Symbiotic microorganisms; Enumeration of microorganisms; Identification of crop pests and diseases Assessment: Continuous assessment: 40% End semester assessment: 60%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 42 Course Title Principles of Economics Course Code BST 21202 Year 2 Semester 1 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) Aim of the Course: To provide understanding about the basics of economic theory and its applications Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the key terms and concepts used in micro and macroeconomic theory. • Determine the optimum levels of production, cost and price in a given firm. • Explain the nature of markets available for a product or service. • Explain the nature and behavior of an economy from macro-point of view. Course Capsule: Theory Concept of resource scarcity; Demand and supply, Market mechanism and price and output determination; Demand and supply analysis; Elasticity and its applications in business; Theory of production: Principles and productivity measurement; Costs of production and cost relationships; Using knowledge in economics for managerial decision-making: Break-even analysis, Profit maximization, Cost minimization, Contribution margin and pricing techniques; Market structures: Monopoly, Oligopoly, Monopolistic Competition, Perfect Competition; Topics in Macroeconomics: GDP, Unemployment, Inflation, Growth Rates, and Interest rates Practical Drawing utility functions, Understanding Marginal Rate of Substitution; Graphical derivation of consumer equilibrium; Obtaining demand curve from the utility functions using the concept of consumer equilibrium; Understanding the market equilibrium and the shifts in market equilibrium and its implications to consumers and businesses; Using elasticity concepts in the day to day business decision making; Deriving input-output relationships and product-product relationships; Drawing cost functions to understand the relationship with various cost functions such as Total Cost, Marginal Costs and Average Costs; Finding profit maximizing production and input use in production processes; Using break-even analysis for managerial decisions; Making product pricing decisions using knowledge of economics; Group presentations: Topics in macroeconomics; Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 43 Course Title Soil and Plant Nutrient Management Course Code BST 21212 Year 2 Semester 1 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) 10 Aim of the Course: To provide the knowledge and skills on soil and nutrient management for optimum plant growth Intended Learning Outcomes: After completion of this course, the learner should be able to: • Describe the importance of soil. • Apply the acquired knowledge pertaining to the soil physical, biological and chemical properties for land use management. • Identify the major soil types in Sri Lanka and their potential use and constraints. • Determine the crop nutrient requirements. • Identify the fertilizers according to their physical features, composition. • Describe the fertilizer application methods. Course Capsule: Theory Soil science: Introduction to soil and its importance in crop production; Factors affecting soil formation; Soil chemical, physical, and biological properties; World soil classification and soils of Sri Lanka; Soil-Plant-Water Relations: Water flow and solute transport through the soil-plant-atmosphere continuum (SPAC); Plant nutrition: Determination of crop nutrient requirement; Macro and Micronutrients Deficiencies and toxicities; Conventional types of fertilizers; Integrated nutrient management techniques Practical Soil sampling and analysis: pH, Bulk density, water holding capacity, cation exchange capacity; Leaf sampling techniques and analysis; Familiarization of nutrient deficiencies and toxicities -Determination and recommendation; Student seminars – tutorials on Soil-Plant- Water relations Assessment: Continuous assessment: 50% End semester assessment: 50%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 44 Course Title Climate Change and Disaster Management Course Code BST 22222 Year 2 Semester 2 Credits 02 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) 10 Aim of the Course: To provide fundamental understanding of the drivers of global climate change challenging global food production and techniques and practices for adaptation through climate smart agriculture. Intended Learning Outcomes: After completion of this course, the learner should be able to: • Describe the impact of climate change on eco-systems. • Identify the weather and climate extremes and their likelihood of occurrence. • Explain the rationale for Climate Smart Agriculture (CSA) and the adoption of a landscape approach to achieve CSA. • Explain the improved technologies, practices and approaches of CSA in different sectors • Explain the enabling frameworks to achieve climate-smart approach in different sectors with respect to policy, finance, disaster risk reduction and capacity development. Course Capsule: Theory Introduction to climate change, Global and regional nature of the climate system; Earth's energy balance natural temporal variability in the climate system; Observed climate variability, projected changes and extreme climate phenomena and their likelihood; Human impacts on the climate system: Atmospheric greenhouse gas enhancement, Atmospheric aerosol enhancement, Change of radioactive effects of clouds; Consequences of climate change; Mitigation / adaptation strategies; Climate Smart Agriculture: Why climate-smart agriculture, forestry and fisheries: Food security and climate change, towards more efficient and resilient systems, Increase systemic efficiency and resilience; Managing landscapes for climate-smart agricultural systems: landscape approach for climate-smart agriculture; How can a landscape approach be implemented?, Examples of landscape approaches; Water management in agriculture, soils and their management for CSA; Sound Management of energy for CSA, Conservation and sustainable use of genetic resources for food and agriculture; Climate-smart crop production system; Climatesmart livestock; Climate smart forestry; Climate-smart fisheries and aquaculture; Developing sustainable and inclusive food value chains for Climate-smart agriculture; Key institutions for CSA initiatives; Mainstreaming CSA into national polices and programs; Financing climate –smart agriculture; Disaster risk reduction: Strengthening livelihood resilience; Making CSA work for the most vulnerable: the role of safety nets; Capacity development for climate- smart agriculture; Assessment, monitoring and evaluation for CSA. Practical Writing an assignment –Technologies and practices of CSA and their relevance under Sri Lankan conditions; understanding of CSA practices and their advantages and disadvantages. Interactive sessions and field visits: observations on improved technologies applied in resource poor and vulnerable farming sites. Team presentation: Impact of Climate change on food security and livelihood. Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 45 Course Title Electrical Technology Course Code BST 22233 Year 2 Semester 2 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) 30 Aim of the Course: To provide understanding on electrical systems and hands-on experience in using electrical measuring instruments and test equipment. Intended Learning Outcomes: After completion of this course, the learner should be able to: • Use the electrical measuring instruments and test the equipment. • Adopt the safety measures use in electrical operations. • Interpret the electrical symbols, circuit diagrams and wiring diagrams. • Explain the nature of domestic and industrial power supplies and electrical machines. • Perform a circuit analysis and power calculation. Course Capsule: Theory Conductors and insulators, Voltage and current sources, Series and parallel DC circuits, Basic circuit laws; Electric power and energy: units, power gain, dB; AC theory: Alternating currents and voltages, single phase AC circuits; Power in AC circuits, power factor, power calculations; Three phase systems, Transformers; DC and AC machines; Electrical safety regulations and practices; Electrical test equipment: Digital and Analog MM, Oscilloscope, Logic Probe; Circuit trouble shooting; Circuit diagrams and wiring diagrams; Electrical wiring and Installations Practical Analog and Digital electrical instruments and measurements; Investigation of magnetic fields (Induction coil and Hall probe magnetometers); Measurement of voltage, frequency and phase of AC waveforms; Power and energy measurements of DC circuits; AC power measurements (three voltmeter, two wattmeter, three phase wattmeter methods); Circuit troubleshooting; Single phase wiring (domestic); DC and AC motors Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 46 Course Title Farm Mechanization Course Code BST 22242 Year 2 Semester 2 Credits 02 Theory (hr) 15 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide the knowledge and skills on selection, operation, maintenance and technical and economical evaluation of machinery used in agriculture Intended Learning Outcomes: After completion of this course, the learner should be able to: • Define machine and tools. • Distinguish between different power sources, i.e. mechanical, hydraulic and pneumatic. • Explain the working principles of farm tractors and other commonly used agricultural machinery. • Explain the steps/process of selection, operation and maintenance of agricultural machinery. • Discuss the process of testing and evaluation of farm machinery. Course Capsule: Theory Machine, implement, mechanism, mechanical power, hydraulic power and pneumatic power; Internal combustion engine, Engine terminology, Engine cycles; Basic engine components; Fuel system and air cleaners; Cooling and lubrication systems; Electrical and ignition system; Power transmission system, hydraulic system; Land preparation implements; Seed and plant establishment equipment; Water pumps; Inter cultivation, Sprayers and dusters, Harvesting machinery, Postharvest and processing machinery; Safe use of farm machinery and ergonomics Practical Identification of basic engine components; Identification of valve mechanism; Identification of external components of two wheel tractor; Identification of external components of four wheel tractor; Operation and maintenance of diesel fuel system; Operation and maintenance of petrol fuel system ; Operation and maintenance of cooling and lubrication system; Operation and maintenance of hydraulic system; Operation and maintenance of power transmission system; Operation and maintenance of electrical and ignition system; Handling of land preparation implements; Water pump calculations, selection, installation and operation of water pumps; Spray calibration; Operation, evaluation of harvesting machinery; Testing and evaluation of agricultural tractors (Performance test, endurance test, fuel consumption test, safety and ergonomics) Assessment: Continuous assessment: 50% End semester assessment: 50%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 47 Course Title Fundamentals of Management Course Code BST 22252 Year 2 Semester 2 Credits 2 Theory (hr) 20 Practical (hr) 20 Independent Learning (hr) Aim of the Course: To provide knowledge and skills on basic concepts and functions of management and manager's operational role in all types of organizations Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the role of, and managerial skills required for, a manager working at a given management level. • Explain the various concepts use in management theory and their applications in different business contexts. • Demonstrate the skills in efficient and effective management decision making. • Apply the concepts in human resource management to achieve the organizational goals. • Apply the effective communication channels appropriately in various business contexts. Course Capsule: Theory Introduction; Management and managers, Roles and levels of managers, Managerial skills; Evolution of management thoughts; Management concepts, Classical, Humanistic, Management science approaches, Strategic Management, Modern trends; Systems theory, Contingency view, Managing organizational environment; SWOT Analysis; Management functions; Planning, Vision and Mission, Goal setting; Strategic, Tactical and Operational goal setting and planning; Organizing; Span of control, Delegation of authority, Unity of command, Organizational structures; Leading: Leadership traits, Power and Influence, Sources of power, Leadership styles; Controlling; Controlling techniques, Feed forward, Concurrence, Feedback; Human Resources management; Motivation; Motivation concepts, Traditional motivation approaches, Motivation perspectives, Content theory, Process theory, Reinforcement theory; Team work and team management; Communication; Communication model, Managing organizational communication, Communication channels, Channel richness, Effective communication Practical Manager profile, skills and traits- Group work (real examples from the corporate sector); Tutorial on management schools and thoughts; SWOT analysis- Group work; Case study on communication individual; Debate on effective leadership styles Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 48 Course Title Harvesting and Postharvest Handling of Crop Produce Course Code BST 22263 Year 2 Semester 2 Credits 3 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide knowledge and skills on post-harvest quality management practices to minimize losses in crop produce Intended Learning Outcomes: After completion of this course, the learner should be able to: • Describe the principles and practices that are fundamental to postharvest quality management of horticultural and field crops • Explain the biological factors and physiological processes that determine the quality of harvested crops, and the processes that contribute to product deterioration. • Explain the strategies and technologies available to extend the shelf life and improve the postharvest quality. • Provide appropriate solutions to the problems in handling and storage of crop produce. • Judge the quality parameters of a crop produce and interpret the results. Course Capsule: Theory Postharvest losses: Causes of postharvest losses of fresh produce, factors affecting quality of fresh harvested crop produce; Biological and physiological basis of postharvest handling; Maturity and maturity indices; Fruit ripening; Senescence processes; Postharvest technology procedures: Control of postharvest quality deterioration; Fundamentals of postharvest handling and storage of horticultural crops (fruits, vegetables, cut-flowers and foliage) and field crops; Pack house operations; Warehouse operations; Temperature management; Storage systems; Ethylene management; Recent trends in perishables handling Practical Classification of postharvest characteristics of crops; Identification of maturity and harvesting indices for crop produce; Non-destructive and Destructive methods of quality evaluation of fruits and vegetables; Storage environments and percentage weight loss of fresh produce; Artificial ripening of fruits; Postharvest quality evaluation of cut ornamentals; Identification of packaging materials and packaging technologies; Preparation of minimally processed products / fresh-cut produce; Identification of postharvest diseases and disorders of fruits and vegetables; Quality attributes of non-horticultural crop produce; Field visit: Fresh fruit and vegetable exporter Assessment: Continuous assessment: 40% End semester assessment: 60%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 49 Course Title Livestock Product ion and Processing Course Code BST 22273 Year 2 Semester 2 Credits 03 Theory (hr) 30 Practical (hr) 30 Independent Learning (hr) Aim of the Course: To provide knowledge and skills on livestock production and livestock product processing Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the present status, constraints and potential of livestock production in Sri Lanka. • Identify and describe different breeds and species of livestock used in meat and dairy production. • Discuss the importance of housing for livestock, feeding, breeding management and other important management practices. • Describe the quality parameters, preservation methods and microbiological aspects of different livestock products. • Explain the nutritional composition of meat and dairy products. • Discuss the importance of integration of livestock in farming systems. • Practice the knowledge gained to prevent and control of livestock diseases. Course Capsule: Theory Present status of livestock production in the world and Sri Lanka; Different breeds of domesticated livestock animals and characteristics; Raising of young stock, management of cattle, buffalo and small ruminants ; Introduction to swine management ; Principles of animal housing; Animal feeding and animal feed formulation with nutritive value; Introduction to animal breeding and breeding stock management; Prevention and control of livestock diseases; Introduction to integrated farming systems; Dairy and meat industry; Commercially important dairy product processing technology; Meat processing technology Practical Breed identification (Field visit); Identification and observation of digestive and reproductive systems; Identification of common forages, legumes and alternative nontraditional feedstuff used in ruminant feeding; Proximate analysis of feedstuffs (moisture, fat, fiber, protein, ash); Feed formulation and conservation methods; Handling and management tools; Routine management practices; Housing systems; Clean milk production, milking and determination of milk quality parameters; Identification of commercial dairy products (Field visit); Identification of commercial meat products (Field visit);Microbiological analysis of fresh produce and processed products s Assessment: Continuous assessment: 30% End semester assessment: 70%.

Bachelor of Biosystems Technology Degree Program – Student Handbook 50 Course Title Web Technologies and Programming Course Code BST 22283 Year 2 Semester 2 Credits 3 Theory (hr) 15 Practical (hr) 60 Independent Learning (hr) 10 Aim of the Course: To provide the knowledge and skills on web applications and use programming tools to solve problems Intended Learning Outcomes: After completion of this course, the learner should be able to: • Explain the basic concepts of web deigns and usability guidelines. • Create a simple web application. • Evaluate the design of a web application using standard criteria. • Use the basic algorithmic techniques to solve problems. • Design and implement a computer based system. Course Capsule: Theory Web design: Basic principles of web design & development; Introduction to HTML and CSS; Web usability guidelines; Web hosting and maintenance; Programming: Introduction to Programming Languages; Introduction to software development; types, Variables, Arrays; Control structures, Procedures, Classes, Repetition Structures, Functions & Modules; GUI programming, Development frameworks Practical Working with Hyper Text Markup Language (HTML); Familiarize Cascade Style Sheet (CSS); Use web authoring application to design and develop web applications; Practice Image & video optimization techniques for web; Familiarize Web Hosting environment- WAMP / XAMPP; Basics of a programming development environments; Working with variables and operations; Working with Control Structures; Working with Repetition Structures and Arrays; Working with Functions & Modules Develop front-end applications using GUI programming; Practice database connection with Programming Assessment: Continuous assessment: 40% End semester assessment: 60%.