Horticulture


Post graduate teaching programmes

 

1. M.Sc (Hons)

2. Ph.D

Scheme of Study
M.Sc. (Hons) and Ph.D. Agriculture

M.Sc. (Hons)
 Duration: 4-6 Semesters
Courses: 30 Credits
Reading and Conference: 01 Credits
Internship/Practical Training: S/U Basis
Oral Comprehensive Examination: S/U Basis
Thesis: 15 Credits
Total Credit Hours: 46 Credits

Ph.D.
Duration: 6-10 Semesters Courses: 30
Credits Reading and Conference: 01 Credits
Comprehensive Examination (Oral and Written Parts)
Thesis: 30 Credits
Total Credits: 61 Credits
Note: There shall be open public defense of M.Sc. and
Ph.D. thesis.

Courses

Horticulture

Code

Courses Title


Lec.Hrs


Lab.Hrs


Credit Hrs

HOR-701
HOR-702
HOR-703
HOR-704
HOR-705
HOR-706
HOR-707
HOR-708
HOR-709
HOR-710
HOR-711
HOR-712
HOR-713
HOR-714
HOR-715
HOR-716
HOR-717
HOR-718

 
Advanced Fruit Production
Advanced Vegetable Production
Vegetable Breeding
Fruit Breeding
Mineral Nutrition of Horticultural Plants
Plant Growth Regulators
Post Harvest Physiology
Landscape Designs
Plant Tissue Culture
Environmental Horticulture
Prospective Horticultural Crops
Special Problems
Reading and Conference
M.Sc. Thesis
Ph.D. Thesis
Oral Comprehensive Examination 
Internship/ Practical Training 
Ph.D. Comprehensive Examination 


3
3

3
3
3
3
2
3
1
2
3
0
0
0
0
0
0

 
1
1

1
1
1
1
1
1
3
1
1
0
0
0
0
0
0

 
4
4

4
4
4
4
3
4
4
3
4
1
1
10
24
S/U Basis
 
S/U Basis 

 

Food Technology

Code Courses Title

Lec.Hrs

Lab.Hrs

Credit Hrs

PFT-701
PFT-702
PFT-703
PFT-704

PFT-705
PFT-706
PFT-707

PFT-708

PFT-709

PFT-710
PFT-711
PFT-712

PFT-713
PFT-714

PFT-715

PFT-716

PFT-717

PFT-718

 

Food Biotechnology
Food Additives
Food Enzymology
Plant Design and Layout of Food Factories
Food Toxicology
Milling of Cereals
Baking Science and Technology-I
Baking Science and Technology-II
Starch Chemistry and Technology
Dairy Processing-I
Dairy Processing-II
Advanced Food Microbiology
Advanced Food Chemistry
Chemistry of Edible Oils and Fats
Industrial Processing of Edible Oils & Fat Products
Processing of Meat and Meat Products
Chemistry and Technology of Sugar Processing
Quality Assurance Management

 

2
2
3
2

3
2
2

2

2

2
2
2

2
2

2

2

2

3

 

1
1
0
1

0
1
1

1

0

1
1
1

1
1