PAU-CET - 2024
To apply for PAU-CET-UG, candidates must have completed their 10+2 or equivalent examination with Physics, Chemistry, Biology, and/or Mathematics as compulsory subjects. The minimum age requirement is 16 years.
Section-1
General Agriculture
Issues facing modern-day agriculture in Punjab
Principles of crop production
Improved varieties
Cultural practices
Major pests and diseases (and their control) of wheat, rice, cotton, sugarcane, pulses, oilseeds and important vegetables, fruits and ornamentals of Punjab.
Importance, status and scope of fruit industry in Punjab.
Importance and classification of vegetable crops in Punjab
Breeding method of self-pollinated, cross-pollinated and vegetatively propagated crops.
Seed certification. Principles of agroforestry.
Scope of floriculture and landscaping in Punjab.
Functions and deficiency symptoms of micro and macronutrients.
Problematic soils, their characteristics and management.
Improved irrigation practices in field and horticultural crops.
Water resources of Punjab state
Organic manures, inorganic and biofertilizers.
Handling, processing and preservation of foods of plant and animal origin.
Fundamentals of agricultural business and marketing.
Extension education in relation to rural development and precision farming.
World trade in agriculture, commodities, quarantine, SPS measures and IPRs.
Section -2
Agronomy/Agricultural Meteorology
Farming systems, cropping systems, cropping patterns, cropping schemes and crop plans, sustainable agriculture.
Crop weed competition.
Principles and practices of weed management; weed management in important field crops and non-cropped areas
Herbicides – classification, formulation, mode of action and compatibility with other agrochemicals.
Origin, distribution climatic requirements and agronomic practices of important spice, aromatic, medicinal and plantation crops.
Soil-water-plant relationships.
Criteria of scheduling irrigation, irrigation methods, agricultural drainage, water management in important Kharif and Rabi crops.
Role of mulching. Origin, distribution, economic importance, soil, climatic requirements, varieties and agronomic practices of important Kharif and Rabi crops.
Organic farming-introduction, concept, organic production requirements, biological intensive nutrient management, use of biocontrol agents & quality considerations.
Soil fertility, productivity; manures and fertilizers, crop residue management.
Weather, climate and agriculture
Effects of environmental factors on crop growth and development.
Agroecosystem and agro-climatic zones of India.
Structure and composition of earth’s atmosphere, Atmospheric weather variables, Weather forecasting – types and applications, Monsoon – mechanism and importance in agriculture, Weather hazards, Microclimatic modifications, Climate change and its impacts on agriculture.
Entomology
Body regions and segmentation in insects
General morphology and anatomy of insects. Integument, moulting and metamorphosis
Modifications of mouthparts and other body appendages.
Sense organs
Diapause.
Types of reproduction.
Taxonomic categories
Binomial nomenclature
Classification of insects into orders, sub-orders and families of economic importance.
Biotic potential.
Resistance to biotic and abiotic stresses.
Population dynamics
Pest surveillance and forecasting.
Concept of the economic threshold.
Integrated Pest Management, tools of IPM - physical, mechanical, cultural, biological (parasites and predators, microbial agents), host plant resistance, botanical, chemical, biorational and biotechnological. Integration of different IPM tactics.
Distribution, host range, nature & extent of damage, life histories and control of insect pests of field, vegetable, plantation and fibre crops, fruit and forest trees, ornamental plants and stored grains.
Beneficial insects.
Pesticides - classification, mode of action and toxicity, formulations, compatibility, synergism and antidotes.
Pest control equipment.
Extension Education
Objectives, principles and philosophy of extension education.
Models, barriers and feedback in communication.
Communication skills for effective transfer of technology
Audio-visual aids - selection, preparation, use and evaluation.
Role of information and communication technology in agriculture and rural development
Diffusion and adoption processes
Models of the adoption process
Factors influencing the adoption process
Extension teaching methods and factors influencing their selection and use.
Programme planning - principles and procedures.
Monitoring and evaluation of extension programmes
s.Rural development- past strategies and current approaches.
Role of community development, voluntary agencies and Panchayati Raj Institutions in rural development.
Scope and importance of journalism in agriculture
Scope and importance of educational psychology.
Teaching-learning process.
Principles of learning and their implications for teaching.
g. Importance and types of inter-personal perception, human interaction and social behavior.
Barriers in human resource development and establishing good human relations.
Need, and scope of cyber extension.
Privatization of extension.
Broad-based extension.
Problem - solving skills.
Defence mechanism.
Group dynamics.
Group behaviour and conflict management.
Decision - making process
Leadership, different methods of identifications of leaders and their training.
Importance of rural sociology in agricultural extension.
Social groups.
Social stratification.
Social organization.
Social control, Social change and their factors.
Food Technology
Major nutritional deficiency diseases.
Food groups and concepts of balanced diet
Food adulteration.
Food laws and food safety
Post-harvest technology of perishable and semi-perishable agricultural and animal produce.
Processing techniques and preservation of cereals, oil seeds, milk, fruits, vegetables, meat and poultry.
Status of food industry in India.
Preparation of jams, jellys, vinegar, ketchup, pickles and chutneys.
Role of pectin in gel formation
Disposal of waste from fruit and vegetable processing plants
Filled and fermented milk.
Preparation of cheese, ice- cream, condensed and evaporated milk, whole- and skim-milk powder.
Milk plant sanitation.
Utilization of milk by- products
Structure of different grains - wheat, rice, barley, oat, corn and millets.
Flour and its use in bakery products.
Milling and parboiling of paddy
Rice bran oil.
Preparation of extruded products
Structure, composition, nutritive value and functional properties of egg.
Preparation of egg products
Slaughter and dressing of poultry and other meat animals
Meat tenderization.
Preservation and utilization of meat and poultry processing plant by-products.
Restructured meat and poultry products
Food quality and safety management system.
| Event | Important Dates |
| PAU CET 2024 Exam | July 2024 |
| PAU CET 2024 Result Declaration Date | To be Notified |
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