COLLEGE OF FOOD TECHNOLOGY, PARBHANImkv2.mah.nic.in/doi/coftpbn.pdf · COLLEGE OF FOOD TECHNOLOGY,...
Transcript of COLLEGE OF FOOD TECHNOLOGY, PARBHANImkv2.mah.nic.in/doi/coftpbn.pdf · COLLEGE OF FOOD TECHNOLOGY,...
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COLLEGE OF FOOD TECHNOLOGY, PARBHANI
College of Food Technology was Established in 1976 as one of the
constituent college of Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani to
fulfill the academic and practical aspiration of the people of Maharashtra. The aim
of college is to provide an excellence in education leading to an successful career
in related fields of endeavor in academics, research, food and allied industries,
services in the public and private sector globally.
HISTORY AND DEVELOPMENT
ABOUT ASSOCIATE DEAN & PRINCIPAL
MILESTONES
OBJECTIVES
MISSION
MODE OF ADMISSION
SYSTEM OF EDUCATION
CURRICULA DEVELOPMENT
PHYSICAL FACILITIES
RESEARCH ACTIVITIES
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HISTORY AND DEVELOPMENT
Food Science and Technology lies in the fact that it has the capability and creditability to
provide more food through apt scientific conservation, eliminating avoidable losses and making
available more nutritious food, and high value products from low grade raw materials by
processing, packaging, transport, marketing and also by-products and waste utilization using an
integral approach. It enables the creation of agro-based industries to produce value added
products assuring the greater financial returns and generating employment opportunities, and in
turn will provide a greater potential to revival in rural economy. However, it should be born in
mind that the technology varies with the commodity and also is location specific. Thus,
modernization of post harvest operations and agro-processing industries through appropriate
technology has a vital role to play in national economy in general and rural economy in
particular.
To materialize this vital and novel idea, Prof. D. K. Salunkhe, an eminent educationalist
and researcher and the then Vice-Chancellor of this University had proposed to establish a
College of Agricultural Technology. The college of Agricultural Technology was sanctioned by
the Government of Maharashtra in 1975 and the full fledge College of Agricultural Technology
was established in May 1976 as one of the constituent colleges of this University to fulfil the
academic and practical aspirations of the people of Maharashtra. It is one of the unique and
premier institutions perhaps, particularly concern in technology, research and extension in
important and useful field of Food Science and Technology and also offering B. Tech (Food
Science) Degree programme of four years duration including In-plant Training of one semester
in food and allied industries, first of its kind in the country.
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ABOUT ASSOCIATE DEAN & PRINCIPAL
Prof. Dr. Arvind R. Sawate, is Associate Dean & Principal of
College of Food Technology, VNMKV, Parbhani. He was more than 33
years of teaching, research and extension experience. He has published
more than 100 research articles in various renowned International and
national journals. He is Senior Research Fellow of ICAR, New Delhi,
Recipient of appreciation award from Director General, MCAER, Pune and
Registrar, VNMKV, Parbhani for the best work done for undergraduate and post-graduate
admission at state level and university level. He attended various 21 days winter school
programmes for knowledge enhancement and upgradation. Also contributed as Resource Person
for various ICAR sponsored programmes. He is acknowledged for his teaching, research and
administrative activities. He also received Best Teacher Awards at University level for his
contribution in education. He represented India in International Conference on Improving Food
Security and Food Safety as India representative at Jakarta, Indonesia, 2006 organized by Asian
Productivity Organization (APO), Tokyo. He has more than 20 University Recommendations
and generated technologies related to Food Science and Technology. He played pivotal role as
Expert member for designing B. Tech (Food Technology) syllabus. He is known for his research
work on turmeric and erected “Turmeric and Ginger Processing Demonstration Pilot Plant” at
College of Food Technology, VNMKV, Parbhani. He acted as a Principal Investigator for
various research projects sponsored by ICAR, New Delhi. He guided more than 10 Ph.D. (Food
Technology) and around 50 M. Tech (Food Technology) students as research guide.
COURSES OFFERED
B. Tech (Food Technology) – 4 years full time degree programme in Food Technology
with Intake capacity of 64 students per year.
M. Tech (Food Technology) – 2 years full time post graduate degree programme in
Food Technology with Intake capacity of 15 students per year.
Ph.D. (Food Technology) – 3 years full time doctoral degree programme in Food
Technology with Intake capacity of 5 students per year.
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DEPARTMENTS
The responsibility of teaching, research and extension are shared by six departments.
1. Food Process Technology
2. Food Engineering
3. Food Microbiology and Safety
4. Food Chemistry and Nutrition
5. Food Business Management
6. Food Plant Operation
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MILESTONES
Human Resource Development (HRD)
The Graduate students successfully qualified and selected for the ICAR JRF
The Post Graduate students successfully qualified and selected for the Agriculture
Scientist Recruitment Board
The Graduate students successfully qualified and selected for the post of Food Safety
Officer at state level (FDA)
The Graduate or Post Graduate students successfully qualified and selected at
Nationalized Bank
The degree holders become self-employees as Industrialist and Entrepreneurs
i. Successful Placement of the students since inception of College at India and abroad
ii. 50% Placement of the students during In-plant Training itself
iii. MoU (PPP): MoU for fruit and vegetable processing unit under PPP mode
(Operation and Maintenance mode)
iv. Awards (Gold Medal)
The meritorious students of this faculty received University Gold Medals.
The Academic Staff member of this faculty received the Best Teacher
Award.
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Co-curricular activities
i. NSS camp arranged in rural areas.
Blood donation camp
Awareness among villagers for food habits, sanitation and
counseling of pregnant and lactating women‟s and geriatric persons
about their nutritional status.
ii. Swatch Bharat Abhiyan
Under this programme the cleaning of college and hostel premises on
2nd
Oct (Gandhi Jayanti)
iii. Tree plantation programme of State Government implemented
iv. Industrial visits are arranged within Maharashtra and south and north
India to get acquainted with the industrial process of food
manufacturing.
B. Dissemination of Technology/Recommendation for Farmers / Enter pruners /
Youth and Farmwomen through RRC University level and Joint Agrosco at State
level
Ongoing ICAR sponsored Research project
i. All India Coordinated Research Project on Arid Legumes
ii. Network Project on Harvesting, Processing and Value Addition of
Natural Resins and Gums
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Research Publications (NAAS/ISBN)
Awards obtained in National and International Conferences
Submission of Research Project Proposal under ICAR Extramural
Research Project
Sr.
No.
Name of the Schemes PI Amount
1 Development of Functional/Nutraceutical Foods
using Extracted Bioactive Components from Agro-
Based Produce for Food and Health Security.
Prof. H.W.
Deshpande
111.66 L.
2 Exploration of Fruit waste (Citrus, Banana and
Pomegranate) for Bioactive components and their
Exploration in Value addition of Food Products
Prof. Dr. H.M.
Syed
121.66 L.
C. Extension Activity
The scientist for this faculty are helping the Farmers and Enter Pruners
through organizing exhibition on the eve off University foundation day (18th
May), Rabbi Melawa on 17th
September, Mahila Melawa (03th
Jan) and
Adopted Village (Shendra).
AFST Chapter and College of Food Technology successfully organized 24th
IFCOST (FEAST) 18th
to 19th
Dec- 2015.
Food Expo 2015 was arranged for Farmers and Enter Pruners of Marathwada
region having more than 100 stalls exhibiting sustainable agro base products.
Photo gallery
2. Implementation status of ICAR guidelines
As per the ICAR the Vth
Dean committee guidelines the new syllabus for
undergraduate students implemented from the academic year 2017-18
Instructional materials as practical manuals for the first year B. Tech students
were prepared
Smart classroom (state of art) was developed (Photos)
As per the Vth
Dean committee guidelines such as student READY (Hand on
Training/ In-plant training has been started for VIIth
and VIIIth
Semester students
respectively)
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ELP Modules
Hands on training programme is implemented at VII semester for B. Tech.
(Food Tech.) course to get acquainted with purchasing raw material, process,
producing a quality product with minimizing waste generation.
The experiential learning programme (ELP) undertaken to built up students
entrepreneurship and implanting working skills to become a job provider rather
than job seeker.
The products like amala candy, mango squash, mango jam, guava jelly, spice
and spice products, potato chips, banana chips, RTS pickles and bakery
products are standardized with marketing strategy.
Up till Rs.879143/- profit has been generated through sale of products in ELP
during 2010- 2017 and 50% profit is retained in institute and 50% of profit
earned are distributed among students as per ELP directives.
In-plant Training
In-plant training is one of the constituent parts of academic activity at VIII
semester in B.Tech. (Food Tech.) to expose the students for industrial scale of
production of food and allied products with inventory control.
3. Mechanism for counseling and guidance for college and degree programme
„Originating Orientation Programmer‟ for newly admitted UG students every
year.
Counseling of student to prevent and curb the ragging.
Regularly arranging the Lead Audit Certification training programme on
HACCP and ISO-22000.
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Alumni Lecture Series is a regular co-curricular activity of our College/ Faculty
for guidance and inspiration to the students of our faculty.
Parents Meet Conducted regularly to aware the parents regarding performance of
students.
4. Internet facility
Internet facility is provided to the staffs and students in the campus and in the
hostels.
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5. Mechanism for seeking regular feedback from students regarding teaching learning
process
There is regular feedback from the students regarding teaching learning process
specially the students going to In-plant training in the various reputed food
industries all over the India
6. Academic audit of the institution
Academic audit is done every year
i. Submission of teaching schedule for every subject offered during respective
semester from all the faculty.
ii. Setting of question papers and model answer as per approved syllabus.
iii. Evaluation and reevaluation of answer paper.
iv. Academic and research audit is done every year through conducting the pre
Agrosco at college level, RRC at University level and Joint Agrosco at state level.
v. Preparation of practical manuals, research training
vi. Annual report of ICAR sponsored research project i.e. AICRP on Arid Legumes
and NPHPVA of NRG during Annual Group Meeting at National Level.
OBJECTIVES
1. To emphasize the need of innovation and mechanisms to ensure the quality & excellence
in the mandatory activity i.e. teaching, research and extension
2. To impart in-depth & comprehensive practical knowledge of the Food Technology and
also arming the students with management skills and professional attitudes.
3. To intensify the research & development of various technology well suited to agro-based
industries.
4. To disseminate viable technology for agro-based industries among the general public
through consultancy, entrepreneurship development and by creating nutritional, food
security and safety awareness
5. To assess and help the Government of Maharashtra in planning, monitoring and also
formulating food and human nutrition policies.
6. To help farmers/ entrepreneurs by improving post harvest technologies not only to save
what is produced but also to produce value added products using the concept of whole
plan and animal biomass utilization. TOP
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MISSION
Achieving Excellence in Food Science and Technology for Self Sufficiency
ORGANIZATION AND GOVERNANCE
Associate Dean and Principal
Academic Administrative Gymkhana
(Education, Research &
Extension)
(Pay, Budget, Accounts
Examination etc)
(Extra curricular activity)
Professor Senior Clerk NSS Officer
Associate Professor Junior Clerk Physical Instructor
Assistant Professor Senior Mechanic Publicity Officer
Senior Research Assistant Watchman Counseling & Placement
Peon
Lab Boy
MODE OF ADMISSION
I. Online Process for Admission of UG :
State Common Entrance Test has been done mandatory for admission to the
Undergraduate Courses of Food Technology in Maharashtra State from academic year 2018-19.
However, JEE / NEET / AIEEA-UG (All India Entrance Examination Test for Admission-
conducted by Indian Council of Agricultural Reaserch, New Delhi) examinations will also be
considered instead of MHT-CET.
Admission to all B. Tech (Food Technology) Degree programme under VNMKV shall be
on the basis of 70% marks obtained in CET conducted by competent authority [MHT-CET / JEE
/ NEET / AIEEA-UG] and 30% marks of total percentage at qualifying examination / (XII
std.Science) and the other weightages will be as per the existing provisions / rules of MCAER,
Pune.
Online process of the MHT-CET examination started form 18th
Janurary 2018. Details of this
examination are available on www.dtemaharashtra.gov.in/mhtcet2018 website. Aspiring
candidates shall visit this website and submit their online application form.
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After declaration of MHT-CET results the students are require to visit www.mcaer.org
website for issue a notification regarding admission to UG Courses, which include the admission
programme i.e. calendar for admission to UG courses. The interested and qualified students
apply online. A copy of online duly complete form along with attested copies of all documents is
submitted to ARC center. ARC center verify all the documents if any lacuna, it is informed to
respective student. The corrected application form is submitted to MCAER Pune. According to
schedule MCAER display/ publish the entire merit list. Minimum one week allotted for
grievances then final corrected merit list is displayed. According to the admission schedule the
list of First round is displayed, which is valid for three days. Then Second, Third if required
Fourth round will displayed and admissions are completed. The vacant positions are filled up by
spot round. The spot round is arranged at respective college center.
II. Online Process for Admission of PG and Ph.D
The online admission process for PG and Ph.D is same as UG except the entrance exam
(CET) is conducted by MCAER. The final list is displayed, taking 70% CET marks and 30%
graduate UG/PG CGPA respectively for PG and Ph.D. Admission.
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III. Registration process
After payment of fees students contact to the respective advisor to take registration form,
then he/she fill up the form which includes Course No., Course title and Credits. Then advisor
sign for each course and respective course teachers are also sign and keep records with them.
Submission of registration form after complete one original and two Xerox submitted to
respective advisor. One Xerox copy is return to student, one Xerox with advisor and original
submitted to ADP office (Education branch). Education In- Charge displays the academic
schedule and circulates to each academic staff.
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SYSTEM OF EDUCATION
The College of Food Technology is having internal quality assurance system with
appropriate academic and ministerial staffs with their well define activities and responsibilities for
planning guiding and monitoring quality assurance and quality enhancement activities i.e. making
the highly qualified and skilled human resources in the field of food science and technology to serve
as technical manpower for MNCs, PG and Ph.D. degree holders are qualified in ASRB NET exam
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at state level and became as academics recruited in national and international institutes/research
station. Moreover the need base basic and applied research carried out by the academic staff
members results in to dissemination of technology/ recommendations for the entrepreneur, youth
and farmwomen. However the extra curricular activities in cultural, literary events make the
enhancement of students personality and overall developments.
College Monitoring System TOP
College level monitoring of teaching, research and extension activities are regularly carried
out in monthly meeting. During this meeting, Associate Dean & Principal takes the review of
different departmental activities as follows:
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Teaching: The status of teaching according to submitted schedule by course teacher.
Research: Planning of research is done well in advance and submitted to Agresco Research
Review Meeting during the beginning of academic year. Moreover, the status of research is
carried out by Associate Dean & Principal to complete the task within stipulated time.
Extension: Extension activities are regularly planned according to the requirement of
stakeholders and dissemination of technology is done through organization of Melavas,
Rallies, Exhibition where different research outcomes are shared by means of posters,
presentations and oral advice to the stakeholders. Moreover, discuss of future activities is
carried out in monthly meetings.
Departmental Monitoring System
The Schedule of 1st and 3
rd Saturday is defined to have a meeting between course teachers
and Head of the Departments for monitoring status of lecture, practicals and percentage of syllabus
covered according to the schedule. Moreover, all the course teachers submit their respective subject
teaching schedule at the inception of course which is regularly monitored by the Head of
Departments.
Monitoring of Students Learning through Academic means (Examination & Evaluation)
The Institute has robust semester wise MID term, Semester End Examination and Practical
Exam, which is conducted as per the schedule prescribed by MCAER, Pune Board.
Submission of Question Papers with Model Answer Key is carried out well in advance
during the beginning of semester.
The MID examination is carried out as per the academic schedule based on the covered
syllabus.
Final Semester End Examination is carried out strictly as per schedule with complete
established monitoring system to prevent any misconduct and unfair means during the
examination. The online monitoring during examination include various activities like
appointment of Invigilator over every 20 students, establishment of CCTV online
monitoring during exam, Surprise visit of Squad and University authorities. Moreover, the
university regulations have specified robustly system and procedure to deal with any
misconduct.
Semester End Practical Examination is conducted under the supervision of External
Examiner to monitor the acquired practical knowledge amongst the students.
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Evaluation of Answer sheets of students is carried out strictly in accordance with the Model
Answer key within the prescribed time limit.
Academic staff of the Institute is also carry out Re-evaluation of Answer sheets in case
students submit request for Re-evaluation to University.
CURRICULA DEVELOPMENT
The course curricular and syllabus of UG programme of B. Tech (Food Technology) is
restructured by the Vth
Deans Committee of ICAR, New Delhi and to be implemented from the
year 2017-18. This degree programme is designed for a period of four years after 12th
Science
with the credit load of 185 (92+93) to enable the students to acquire need based and refined
knowledge and skills in the field of Food Technology. The credit load of 185 proposed to equate
the B. Tech. (Food Technology) degree programme. TOP
University
Central
Library
1. Academics (Theory, Practical &
Conducting Examination)
2. Research
(RRC, PG & Ph.D. Thesis)
3. Extension
(Participation in Exhibitions, Farmers
Rally & Entrepreneurship
Development Programmes )
Store, Purchase,
Renovation and
Infrastructural
Development
Administration
and Monitoring
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PHYSICAL FACILITIES
Land facilities
The College of Food Technology has land area 5.5 ha which is exclusively used for
development of administrative infrastructure and hostel facilities of the students.
Academic building
Academic buildings comprising of class rooms, staff rooms, student hostel, playground
and open space. There are five class rooms and ten laboratories utilized for teaching and practical
instructions over 6452 sq. mt. area.
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Classrooms
Classrooms are well equipped with LCD, interactive boards, over head projectors and
computers.
The system of teaching and learning is supported by audio-visual teaching aids as per
need of Food Technology students.
Laboratories TOP
Laboratories are well equipped with sophisticated equipments/ instruments like U V
Double beam spectrophotometer, Biostat B+ fermentor, Instron Universal testing machine,
Single screw extruder, Millipore Ultrafiltration unit, Form-Fill-Seal (FSS) machine, Roto
viscometer, Roller drier, Brabender extruder, High speed refrigerated centrifuge, Khoa making
machine, Flash evaporator, Photo electric calorimeter, electrophoresis unit, milk analyzer,
Texture analyzer, equipments and machineries for fruits and vegetable processing unit, spray
drier, HPLC, Turpulveriser, Burnoulli‟s apparatus, parallel flow heat exchanger, Reynold‟s
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Apparatus, Fluorescence Microscope, etc. for analysis of nutraceuticals, proximate composition,
phytochemicals, minerals, vitamins, amino acid profile and textural profile analysis.
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Pilot Bakery Unit
The institute has well equipped bakery plant with all required baking equipments. The
students prepared and sale various bakery products viz. bread, biscuit, cake, cookies, in the
university campus and city.
Students Hostel Facilities
Faculty has well-furnished separate UG (Shishir) and Ph/Ph.D. (Devgiri) hostels for boys
and Varsha and Rajmata hostel for girls.
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Sport and allied facilities
The faculty has very good infrastructure facilities for indoor and outdoor sports. The
students also participate in co-curricular activities like NSS, NCC, Games, and cultural events to
upgrade their physical and mental tranquility. The gymkhana activities mainly sports, alumni
function, debate, essay competition provides golden opportunities and platforms to the students
to upgrade their inherent potentials.
ELP (Experiential Learning Programme) Unit
Students of seventh semester offered Hands on Training (Experiential Learning
Programme) in
Fruits and Vegetable Processing
Baking and Confectionery
Grain Processing Technology
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Computational facility
Limited but adequate computing facility is available for faculty members and students.
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RESEARCH ACTIVITIES
This college is actively engaged in carrying out applied and basic research related to
Food Science and Technology since its inception. Several research projects sponsored and
financed by UGC, ICAR, MFPI, UNICEF, Indo-US aided, NHB, NATP, AICRP, ATMA, World
Noni Research Foundation (WNRF), Chennai and some of the state Govt. aided are in operation
in this faculty. Moreover, studies on the alternative uses of sorghum and other millets are
undertaken in collaboration with ICRISAT and National Research Center for Sorghum (NRCS),
Hyderabad.
EXTENSION / TECHNOLOGY DIFFUSION:
Based on findings of various research projects some of the entrepreneurs have established
the processing units on commercial scale in Maharashtra, Moreover, scientist from this faculty
are helping farmer and entrepreneurs in solving their practical problems to achieve maximum
profits. Further, sincere and dedicated efforts are being made to popularize the recent
technologies in Food Science and Technology through media specially TV, Radio and popular
articles in scientific magazines and local newspapers.
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