ICAR-JRF Syllabus Plant Biotechnology Plant Sciences Physical Science Entomology and Nematology Agronomy Social Sciences Statistical Sciences Horticulture Forestry/Agroforestry and Silviculture Agricultural Engineering & Technology Water Science & Technology Home Science Animal Biotechnology Veterinary Science Animal Sciences Fisheries Science Dairy Science Dairy Technology Food Science Technology Agri-Business Management
Code 09 MAJOR SUBJECT GROUP – FORESTRY/AGROFORESTRY & SILVICULTURE ICAR JRF FORESTRY/AGROFORESTRY & SILVICULTURE Syllabus Sub-Subjects: 9.1: Forest Production & Utilization 9.2: Silviculture & Agroforestry 9.3: Tree Physiology and Breeding 9.4: Agroforestry, 9.5: Forest NRM/Forest Mgmt. & Utilization 9.6: Plantation Technology 9.7 Wild Life Sc. (Forestry) 9.8 Wood Science UNIT-I: Importance of Agriculture/Forestry/Livestock in national economy. …
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Code 10 MAJOR SUBJECT GROUP – AGRICULTURAL ENGINEERING AND TECHNOLOGY ICAR JRF AGRICULTURAL ENGINEERING AND TECHNOLOGY Syllabus Sub-Subjects: 10.1: Soil & Water Conservation Engg./Soil & Water Engg. 10.2: Irrigation Drainage Engg,/Irrigation Water Mgmt.Engg. 10.3:Post Harvest Technology/ Processing and Food Engg. 10.4: Farm Machinery and Power Engg. 10.5: Renewable Energy Engg. UNIT-I: Elementary Statistics and theory of …
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Code 11 MAJOR SUBJECT GROUP – Water Science and Technology ICAR JRF Water Science and Technology Syllabus Sub-Subject: 11.1: Water Science and Technology Unit-I: Importance of Agriculture in national economy; basic principles of crop production; cultivation of rice, wheat, chickpea, pigeon-pea, sugarcane, groundnut, tomato and mango. Major soils of India, role of NPK and their deficiency symptoms. …
Code 12 MAJOR SUBJECT GROUP – HOME SCIENCE ICAR JRF HOME SCIENCE (CURRENTLY RENAMED AS COMMUNITY SCIENCE) Syllabus Sub-Subjects: 12.1: Food & Nutrition 12.2: Human Development & Family Studies 12.3: Home Management/Family Resource Management 12.4: Clothing & Textile/ Textile & Apparel Designing 12.5: Home Science Extension/ Education,/Extn. & Comm. Mgmt. UNIT-I: Importance of agriculture in national …
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Code 13 MAJOR SUBJECT GROUP – ANIMAL BIOTECHNOLOGY ICAR JRF ANIMAL BIOTECHNOLOGY Syllabus Sub-Subjects: 13.1: Animal Biotechnology 13.2: Vety./Animal Biochemistry UNIT-I: Structure of prokaryotic and eukaryotic cells, cell wall, membranes, cell organelles, organization and functions, chromosome structure and functions, cell growth division and differentiation. Sub unit structure of macromolecules and supermolecular systems. Self assembly of …
Code 14 MAJOR SUBJECT GROUP – Veterinary Science ICAR JRF Veterinary Science Syllabus Sub-Subjects: 14.1: Veterinary Anatomy/ Veterinary Anatomy & Histology, 14.2: Veterinary Gynaecology and Obstetrics/Ani. Reproduction, 14.3:Vety. Medicine (Clinical/Preventive), 14.4: Veterinary Parasitology, 14.5: Veterinary Pharmacology and Toxicology, 14.6: Veterinary Pathology 14.7: Wildlife Science/ Wildlife Health Mgt. 14.8: Vety.Virology, 14.9: Vety. Immunology, 14.10: Veterinary Microbiology …
Code 15 MAJOR SUBJECT GROUP – ANIMAL SCIENCES ICAR JRF ANIMAL SCIENCES Syllabus Sub-Subjects: 15.1: Animal Husbandry/Dairy Science 15.2: Animal Genetics & Breeding 15.3: Animal Nutrition 15.4: Vety./Animal Physiology 15.5: Livestock Production Management 15.6: Livestock Products Technology 15.7: Poultry Science 15.8: Vety. & Animal Husbandry Extension 15.9: Livestock/ Veterinary/ Animal Husbandry Economics 15.10: Bio-Statistics …
Code 16 MAJOR SUBJECT GROUP – Fisheries Science ICAR JRF Fisheries Science Syllabus Sub-Subjects: 16.1: Fisheries Sciences/Fish Environment Mgmt. 16.2: Fisheries Resource Management 16.3: Aquaculture 16.4: Fish Processing Technology/Fish PHT 16.5:Fish Physiology & & Biochemistry 16.6: Aquatic Animal Health Mgmt. 16.7: Fisheries Extension 16.8: Aquatic Env. Management 16.9: Fish Genetics/ Breeding / Biotechnology 16.10: Fish Nutrition …
Code 17 MAJOR SUBJECT GROUP – DAIRY SCIENCE ICAR JRF DAIRY SCIENCE Syllabus Sub-Subjects 17.1: Dairy Microbiology 17.2: Dairy Chemistry Unit-I: Chemical composition of various food of plant and animal origin, structure and functions of food constituents, additives, preservatives, flavours and antioxidants, composition and physico-chemical and nutritional properties of milk and colostrum, chemistry of milk, constituents, …