{"id":2180,"date":"2021-08-06T06:59:40","date_gmt":"2021-08-06T06:59:40","guid":{"rendered":"https:\/\/bot.jfn.ac.lk\/?page_id=2180"},"modified":"2024-08-13T07:45:01","modified_gmt":"2024-08-13T07:45:01","slug":"4x","status":"publish","type":"page","link":"https:\/\/bot.jfn.ac.lk\/index.php\/4x\/","title":{"rendered":"Level 4X"},"content":{"rendered":"\t\t
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<\/span>BOA401X3 : Fermentation Technology<\/div>
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Course code <\/strong><\/td>\nBOA401X3<\/td>\n<\/tr>\n
Course title<\/strong><\/td>\nFermentation Technology<\/td>\n<\/tr>\n
Credit value<\/strong><\/td>\n3<\/td>\n<\/tr>\n
Notional hours<\/strong><\/td>\n         Theory<\/td>\nPractical<\/td>\nField visit<\/td>\nIndependent Learning<\/td>\n<\/tr>\n
        37<\/td>\n24<\/td>\n–<\/td>\n       89<\/td>\n<\/tr>\n
Objective\/s <\/strong>\n\n <\/td>\n\n
    \n \t
  • Explain the process of fermentation and related technology<\/li>\n \t
  • Compare various applications of fermentation<\/li>\n \t
  • Impart knowledge in the synthesis of value added products using fermentation technology<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Intended learning outcomes<\/strong>\n\n <\/td>\n\n
    \n \t
  • Describe how the bioreactors are used in large scale operations<\/li>\n \t
  • Elaborate the essential products of fermentation in industries<\/li>\n \t
  • Discuss the microbial growth kinetics<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Contents<\/strong><\/td>\n\n
    \n \t
  • Introduction, types and process of fermentation, bioreactor design and operation<\/li>\n \t
  • Fermentation kinetics; Biological applications of fermentation technology; process monitoring; recovery of products and purification strain improvement,<\/li>\n \t
  • Microbial enzymes through solid state fermentation, Various industrial value-added product biosynthesis using fermentation technology.<\/li>\n \t<\/ul>\n<\/td>\n<\/tr>\n
Teaching and Learning Methods \/ Activities<\/strong><\/td>\nLectures, practical sessions, tutorial discussion, small group discussions, field-based studies, e \u2013 Learning and online based teaching. <\/td>\n<\/tr>\n
Evaluation<\/strong><\/td>\n
  • Theory: In-course assessment(s): 30%, End of Examination: 70%<\/li>\n\n
  • Practical: In-course assessment(s): 30%, End of Course Examination: 70%<\/li>\n\n
  • Overall marks = (6MT+4MP)\/10,<\/li>\n\nMT – Marks for theory component, MP – Marks for practical component<\/td>\n<\/tr>\n
    • Recommended References<\/strong><\/td>\n\n
      \n \t
    • Peter Stanbury, Whitaker, A., Hall, S. (2016). Principles of Fermentation Technology. 3rd<\/sup> Ed., london, Elsevier.<\/li>\n \t
    • Aydin, B. (2019). Essentials in Fermentation Technology, 1st<\/sup> Ed., Switzerland, Springer Nature.<\/li>\n \t
    • Mansi, E.I., Nielsen, J., Mousdale, D., Allman, T., Carlson, R. (2019). Fermentation Microbiology and Biotechnology, 4th<\/sup> Ed., Florida, CRC Press.<\/li>\n<\/ul>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div>\n\n
      <\/span>BOA402X2 : Environmental Microbiology<\/div>
      \n\n\n\n\n\n\n\n\n\n\n\n\n\n
      Course code <\/strong><\/td>\nBOA402X2<\/td>\n<\/tr>\n
      Course title<\/strong><\/td>\nEnvironmental Microbiology<\/td>\n<\/tr>\n
      Credit value<\/strong><\/td>\n2<\/td>\n<\/tr>\n
      Notional hours<\/strong><\/td>\n Theory<\/td>\nPractical<\/td>\nField visit<\/td>\nIndependent Learning<\/td>\n<\/tr>\n
      22<\/td>\n24<\/td>\n–<\/td>\n54<\/td>\n<\/tr>\n
      Objective\/s <\/strong>\n\n <\/td>\n\n
        \n \t
      • Provide knowledge on interactions between microorganisms and their environment. <\/li>\n \t
      • Impart knowledge on uses of microorganisms in the environment<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
      Intended learning outcomes<\/strong>\n\n <\/td>\n\n
        \n \t
      • Explain the relationship between microorganisms and their environment<\/li>\n \t
      • Elaborate the various impacts of microbes on the environment<\/li>\n \t
      • Interpret the role of microbes in products formation and in waste treatment processes<\/li>\n \t
      • Apply techniques in some fermented products formation and in the microbial safety of water<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
      Contents<\/strong><\/td>\n\n
        \n \t
      • Microorganisms and their natural environments, microbial associations and their importance, Beneficial and detrimental impacts of microorganisms, microbial biofilms<\/li>\n \t
      • Diverted biogeochemical cycles, biodegradation of xenobiotics, microbial biodeterioration, metal\u2013microbe interactions, bioleaching of metals, microbial bioremediation, biocontrol agents<\/li>\n \t
      • Anaerobic digestion and methanogenesis, fermentation and fermentors (bioreactors), water pollution and pollution indicator organisms, coliforms<\/li>\n \t
      • Testing of drinking water for microbial contamination, Waste water treatment technologies, solid waste treatment processes, microorganisms used in industrial product development.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
      Teaching and Learning Methods \/ Activities<\/strong><\/td>\nLectures, Practical sessions, Tutorial discussion, Seminar and oral presentation, Field based studies, e \u2013 Learning<\/td>\n<\/tr>\n
      Evaluation<\/strong><\/td>\n
    • Theory: In-course assessment(s): 30%, End of Examination: 70%<\/li>\n\n
    • Practical: In-course assessment(s): 30%, End of Course Examination: 70%<\/li>\n\n
    • Overall marks = (6MT+4MP)\/10,<\/li>\n\nMT – Marks for theory component, MP – Marks for practical component<\/td>\n<\/tr>\n
      • Recommended References<\/strong><\/td>\n\n
        \n \t
      • Pepper, I.L., Gerba, C.P., Gentry, T.J. (2015). Environmental Microbiology, 3rd<\/sup> Ed., Elsevier.<\/li>\n \t
      • Madigan, M.T., Martinko, J.M., Stahi, D.A., Clark, D.P., Brock Biology of Microorganisms,13th<\/sup> Ed.,       Elsevier, 2010.<\/li>\n \t
      • Tiwari, R.P., Hoondal, G.S., Tewari, R. (2009). Laboratory Techniques in Microbiology and Biotechnology, Abhishek Publications, Chandigarh, India.<\/li>\n \t
      • Sharma, P.D. (2006). Environmental Microbiology, Narosa Publishing House Pvt Ltd, New Delhi.<\/li>\n \t
      • Glymph, T. (2005). Wastewater Micribiology, American Water works Association.       <\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div>\n\n
        <\/span>BOA403X2 : Food Safety<\/div>
        \n\n\n\n\n\n\n\n\n\n\n\n\n\n
        Course code <\/strong><\/td>\nBOA403X2<\/td>\n<\/tr>\n
        Course title<\/strong><\/td>\nFood Safety<\/td>\n<\/tr>\n
        Credit value<\/strong><\/td>\n2<\/td>\n<\/tr>\n
        Notional hours<\/strong><\/td>\n Theory<\/td>\nPractical<\/td>\nField visit<\/td>\nIndependent Learning<\/td>\n<\/tr>\n
        22<\/td>\n24<\/td>\n–<\/td>\n54<\/td>\n<\/tr>\n
        Objective\/s <\/strong>\n\n <\/td>\n\n
          \n \t
        • Provide knowledge on various food toxins and food safety measures.<\/li>\n \t
        • Impart knowledge on use safe use of food additives<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
        Intended learning outcomes<\/strong>\n\n <\/td>\n\n
          \n \t
        • Explain the various food contaminants<\/li>\n \t
        • Describe the use of food preservatives<\/li>\n \t
        • Critically analyze the importance of HACCP in food manufacturing practices<\/li>\n \t
        • Interpret different food standards<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
        Contents<\/strong><\/td>\n\n
          \n \t
        • Introduction to food toxicology: LD50, bioaccumulation and biodegradability; Food safety, hygiene and quality control<\/li>\n \t
        • Epidemiology of food borne diseases; Adulterants, contaminants and chemical residues in foods; Chemical contaminants; microbial toxins; Mycotoxins, mushroom toxins; Sea food toxins; toxins of plant origin;<\/li>\n \t
        • Environmental contaminants; Toxic substances generated during processing;<\/li>\n \t
        • Microbiological contaminants (intoxicants and infective agents);<\/li>\n \t
        • Preservatives and additives; Genetically modified materials, Hazard Analysis and Critical Control Points (HACCP), Safe use of additives.<\/li>\n \t
        • Legislature and standards regarding food safety; ISO quality management standards; Role of international bodies such as WHO & FAO;<\/li>\n \t
        • Laboratory exercises and field visits based on above topics.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
        Teaching and Learning Methods \/ Activities<\/strong><\/td>\nLectures, practical sessions, tutorial discussion, small group discussions, field-based studies, e \u2013 Learning and online based teaching.<\/td>\n<\/tr>\n
        Evaluation<\/strong><\/td>\n
      • Theory: In-course assessment(s): 30%, End of Examination: 70%<\/li>\n\n
      • Practical: In-course assessment(s): 30%, End of Course Examination: 70%<\/li>\n\n
      • Overall marks = (6MT+4MP)\/10,<\/li>\n\nMT – Marks for theory component, MP – Marks for practical component<\/td>\n<\/tr>\n
        • Recommended References<\/strong><\/td>\n\n
          \n \t
        • Jay, J.M. (2003). Modern food microbiology, 4th<\/sup> Ed., CBS publishers and Distributors.<\/li>\n \t
        • Bohra, P. (2006). Food microbiology, Parihar, Jadhpur Agribios.<\/li>\n \t
        • Yesmine, M., Haub L. (2013). Food safety management: A practical guide for the food industry, Elsevier.        <\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div>\n\n
          <\/span>BOA404X2 :Applied Plant Pathology<\/div>
          \n\n\n\n\n\n\n\n\n\n\n\n\n\n
          Course code <\/strong><\/td>\nBOA404X2<\/td>\n<\/tr>\n
          Course title<\/strong><\/td>\nApplied Plant Pathology<\/td>\n<\/tr>\n
          Credit value<\/strong><\/td>\n2<\/td>\n<\/tr>\n
          Notional hours<\/strong><\/td>\n Theory<\/td>\nPractical<\/td>\nField visit<\/td>\nIndependent Learning<\/td>\n<\/tr>\n
          22<\/td>\n24<\/td>\n–<\/td>\n54<\/td>\n<\/tr>\n
          Objective\/s <\/strong>\n\n <\/td>\n\n
            \n \t
          • Provide a systematic approach to diagnosing plant diseases<\/li>\n \t
          • Demonstrate the techniques used in pathogen identification<\/li>\n \t
          • Impart knowledge on plant disease management<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
          Intended learning outcomes<\/strong>\n\n <\/td>\n\n
            \n \t
          • Explain basic concepts of disease diagnosis<\/li>\n \t
          • Describe the approaches used in disease diagnosis<\/li>\n \t
          • Discuss common diseases in vegetable crops, ornamentals, field crops and fruit crops<\/li>\n \t
          • Apply the diagnostic techniques in disease identification<\/li>\n \t
          • Apply the conventional and modern techniques in pathogen identification<\/li>\n \t
          • Compare different disease control measures<\/li>\n \t
          • Determine the control measures for specific plant diseases<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
          Contents<\/strong><\/td>\n\n
            \n \t
          • Introduction to plant disease diagnosis: the importance of plant disease diagnosis and approaches in plant disease diagnosis.<\/li>\n \t
          • Study of diseases and disease-causing agents of vegetable crops, ornamentals, field crops and fruit crops.<\/li>\n \t
          • Disease diagnostic techniques: symptoms and signs of various diseases, integration of information, hypothesis formulation and hypothesis testing, microscopy, pathogen isolation, culture maintenance.<\/li>\n \t
          • Pathogen identification: conventional methods and modern techniques.<\/li>\n \t
          • Plant disease management: Methods of plant disease control; nature, kinds and quality of chemicals used in plant disease control; mechanism of action of different types of chemicals against pathogens<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
          Teaching and Learning Methods \/ Activities<\/strong><\/td>\nLectures, practical sessions, tutorial discussion, small group discussions, assignments\/presentations, laboratory visits, field-based studies, e \u2013 Learning and online based teaching.<\/td>\n<\/tr>\n
          Evaluation<\/strong><\/td>\n
        • Theory: In-course assessment(s): 30%, End of Examination: 70%<\/li>\n\n
        • Practical: In-course assessment(s): 30%, End of Course Examination: 70%<\/li>\n\n
        • Overall marks = (6MT+4MP)\/10,<\/li>\n\nMT – Marks for theory component, MP – Marks for practical component<\/td>\n<\/tr>\n
          • Recommended References<\/strong><\/td>\n\n
            \n \t
          • Agrios, G. N. (2005). Plant Pathology<\/em>, 5th ed. The Netherlands: Elsevier Academic Press.<\/li>\n \t
          • Horst, R. K. (2008). Westcott’s Plant Disease Handbook<\/em>. Dordrecht: Springer.<\/li>\n \t
          • Kumar, P., Gupta, V. K., Tiwari, A. K. and Kamle, M. (2016). Current Trends in Plant Disease Diagnostics and Management Practices. Switzerland: Springer International Publishing.<\/li>\n \t
          • Narayanasamy, P. (2011). Microbial Plant Pathogens-Detection and Disease Diagnosis.<\/em> Dordrecht: Springer<\/li>\n \t
          • Shurtleff, M. C. and Averre C. W. (1997). The plant disease clinic and field diagnosis of abiotic diseases<\/em>. USA: American Phytopathological Society.<\/li>\n<\/ul>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div>\n\n
            <\/span>BOA405X2 : Horticultur<\/div>
            \n\n\n\n\n\n\n\n\n\n\n\n\n\n
            Course code <\/strong><\/td>\nBOA405X2<\/td>\n<\/tr>\n
            Course title<\/strong><\/td>\nHorticulture<\/td>\n<\/tr>\n
            Credit value<\/strong><\/td>\n2<\/td>\n<\/tr>\n
            Notional hours<\/strong><\/td>\n Theory<\/td>\nPractical<\/td>\nField visit<\/td>\nIndependent Learning<\/td>\n<\/tr>\n
            22<\/td>\n24<\/td>\n–<\/td>\n54<\/td>\n<\/tr>\n
            Objective\/s <\/strong>\n\n <\/td>\n\n
              \n \t
            • To develop a basic knowledge in horticultural principles and soil and crop management,<\/li>\n \t
            • Impart knowledge on current issues on pest control and make up a skillful horticulturist.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
            Intended learning outcomes<\/strong>\n\n <\/td>\n\n
              \n \t
            • Explain basic concepts of horticulture<\/li>\n \t
            • Discuss the horticultural plant and soil management<\/li>\n \t
            • Identify and describe various techniques in management<\/li>\n \t
            • Apply different propagation techniques of horticultural crops<\/li>\n \t
            • Discuss current status of pest and weed control of horticultural crops<\/li>\n \t
            • Apply landscape gardening and become a skillful horticulturist.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
            Contents<\/strong><\/td>\n\n
              \n \t
            • Introduction; Importance; definitions and divisions of horticulture; Classification and naming of horticultural plants;<\/li>\n \t
            • Plant and soil environment;<\/li>\n \t
            • Propagation of horticultural plants; budding, grafting and other methods, garden tools;<\/li>\n \t
            • Nursery techniques and crop management, growth regulators in horticulture.<\/li>\n \t
            • Pre and postharvest horticultural pest and weed control: physical, chemical, biological and regulatory control measures, Integrated Pest and weed Management (IPM) strategies;<\/li>\n \t
            • Landscape gardening<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
            Teaching and Learning Methods \/ Activities<\/strong><\/td>\nLectures, practical sessions, tutorial discussion, small group discussions, assignments\/presentations, laboratory visits, field-based studies, e \u2013 Learning and online based teaching.<\/td>\n<\/tr>\n
            Evaluation<\/strong><\/td>\n
          • Theory: In-course assessment(s): 30%, End of Examination: 70%<\/li>\n\n
          • Practical: In-course assessment(s): 30%, End of Course Examination: 70%<\/li>\n\n
          • Overall marks = (6MT+4MP)\/10,<\/li>\n\nMT – Marks for theory component, MP – Marks for practical component<\/td>\n<\/tr>\n
            • Recommended References<\/strong><\/td>\n\n
              \n \t
            • Prasad, S., Kumar, U. (2008). Principles of Horticulture, AGROBIOS, India.<\/li>\n \t
            • Sharma, R.R. (2002). Propagation of Horticultural crops, Principles and practices, Kalyani publishers, New Delhi.<\/li>\n \t
            • Singh, B. (2014). Horticulture at a glance, Kalyani publishers, New Delhi, 2007.<\/li>\n \t
            • Chris – Bird, The fundamentals of Horticulture, theory and practices, Cambridge University Press.<\/li>\n \t
            • Rana, M.K. (2011). Fundamentals of vegetable production, New India Publishing Agency.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div>\n\n
              <\/span>BOA406X2 : Postharvest Technologies for Horticultural Crops<\/div>
              \n\n\n\n\n\n\n\n\n\n\n\n\n\n
              Course code <\/strong><\/td>\nBOA406X2<\/td>\n<\/tr>\n
              Course title<\/strong><\/td>\nPostharvest Technologies for Horticultural Crops<\/td>\n<\/tr>\n
              Credit value<\/strong><\/td>\n2<\/td>\n<\/tr>\n
              Notional hours<\/strong><\/td>\n Theory<\/td>\nPractical<\/td>\nField visit<\/td>\nIndependent Learning<\/td>\n<\/tr>\n
              22<\/td>\n24<\/td>\n–<\/td>\n54<\/td>\n<\/tr>\n
              Objective\/s <\/strong>\n\n <\/td>\n\n
                \n \t
              • To develop a basic knowledge on preharvest factors, ripening, senescence and deterioration of fruits and vegetables to maintain quality of fresh produce.<\/li>\n \t
              • To impart knowledge on harvesting, packaging, storage and market chain to minimize postharvest losses and get better economics returns of fresh produce.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
              Intended learning outcomes<\/strong>\n\n <\/td>\n\n
                \n \t
              • Explain ripening and deterioration of fruits and vegetables and maintenance the quality of fresh produce.<\/li>\n \t
              • Describe preharvest factors including maturity indices affect postharvest quality.<\/li>\n \t
              • Discuss current issues on postharvest losses and loss reduction technology.<\/li>\n \t
              • Apply the technological advancements in harvesting and packaging.<\/li>\n \t
              • Analyze suppliers chain to improve marketing of fresh produce<\/li>\n \t
              • Improve export potential and economic returns of major commodities of Sri Lanka.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
              Contents<\/strong><\/td>\n\n
                \n \t
              • Preharvest factors influencing postharvest quality of fresh produce;<\/li>\n \t
              • Fruits ripening and senescence; Climacteric and non-climacteric; causes of fruit and vegetable deterioration; Postharvest use of ethylene and other growth regulators; postharvest losses and loss assessment,<\/li>\n \t
              • Maturity indices – computational, physical and chemical methods;<\/li>\n \t
              • Traditional and modern harvesting techniques; packing house operations; storage technologies for local and export market; temperature management, modified atmosphere storage, Irradiation, waxing and hot water treatments;<\/li>\n \t
              • Cooling and pre-cooling methods; transport; marketing;<\/li>\n \t
              • Quality parameters and maintenance of quality, export potential and economic returns of major commodities in Sri Lanka;<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
              Teaching and Learning Methods \/ Activities<\/strong><\/td>\nLectures, practical sessions, tutorial discussion, small group discussions, assignments\/presentations, laboratory visits, field-based studies, e \u2013 Learning and online based teaching.<\/td>\n<\/tr>\n
              Evaluation<\/strong><\/td>\n
            • Theory: In-course assessment(s): 30%, End of Examination: 70%<\/li>\n\n
            • Practical: In-course assessment(s): 30%, End of Course Examination: 70%<\/li>\n\n
            • Overall marks = (6MT+4MP)\/10,<\/li>\n\nMT – Marks for theory component, MP – Marks for practical component<\/td>\n<\/tr>\n
              • Recommended References<\/strong><\/td>\n\n
                \n \t
              • Kader, A.A. (2002). Postharvest Technology of Horticultural Crops, 3rd<\/sup> Ed., Publication 3311, University of California, Division of Agriculture and Natural Resources, Oakland CA, 2002.<\/li>\n \t
              • Asgar Ali, M.W.S. (2016). Postharvest management of horticultural crops: Practices for quality preservation, Apple Academic Press.<\/li>\n \t
              • Sarma, S.K., Nautiyal, M.C. (2009). Postharvest technology of horticultural crops \u2013 practical manual series, New India publishing agency.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div><\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2180","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/pages\/2180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/comments?post=2180"}],"version-history":[{"count":25,"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/pages\/2180\/revisions"}],"predecessor-version":[{"id":2871,"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/pages\/2180\/revisions\/2871"}],"wp:attachment":[{"href":"https:\/\/bot.jfn.ac.lk\/index.php\/wp-json\/wp\/v2\/media?parent=2180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}