Experiential Learning Modules

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  • Proposal for Approval of the Academic Council, PJTSAU, Rajendranagar-Student

    READY -Programmes as per the V Deans Committee Recommendations during

    the Academic Year 2016-17 on wards

    A.PoshadriAssociate Dean

    College of Food Science & TechnologyFaculty of Agricultural Engineering & Technology

    Professor Jayashankar Telangana State Agricultural University

    Email:cfstrdr@gmail.comCell No: 9492700965

  • FDPO 451-Student READY Experiential Learning Programme I ; Credits 7(0+7)FDPO 452-Student READY - Experiential Learning Programme II; Credits 7( 0+7)

    Objectives of ELP

    1. To develop entrepreneurial skills and instill confidence among the B Tech (Food

    Technology) students by giving hands on training on food processing and in

    development of various value added products and to develop marketing skills.

    2. To empower the students with skills to enhance the quality and shelf life of the

    developed products, packaging, quality assurance, safety aspects, sanitation and

    hygiene of a processing plant.hygiene of a processing plant.

    3. To develop technical and managerial competence in students in commercialization

    of technologies

    4. To mould the students as job providers rather than job seekers

    5. To make the Experiential learning center to act as an Food Processing Incubation

    center to prospective entrepreneurs

    6. To minimize the training cost for the newly hired employees by the companies

    7. To meet current status of shortage of trained manpower in the sector

  • Pilot plant units/modules for experiential learning proposed for approval

    Pilot Plant - 1 : Spices processing

    Manufacturing of Spice PowdersSpices and Seasoning blends productionExotic curry blends, Tastemakers and Instant Mixes Production

    Pilot Plant - 3: Milk and Milk Product processing

    Liquid milk processing Flavoured milk Production Manufacturing of ice creams Manufacturing of Butter, Ghee etc

    Pilot Plant 2 : Cereal Processinga) Cereal based Instant Foods b) Cereal based Ready To Eat salted snacks, c) Cereal based Ready To Cook (RTC) breakfast mixesd) Cereal based Heritage foods& Cereal Based Fermented products

    Pilot Plant - 4 : Fruits & Vegetable processing

    Fruit BeveragesJam, Jelly, Pickles/Chutney processing Canned products preparation Manufacturing of Butter, Ghee etc

    Milk based Sweets productionMilk Powders Infant Baby Foods

    Canned products preparation Toffee, Preserve candy preparation Vegetables Processing (Cut Vegetables, Chips,

    wafers, Dried Vegetables powders)

    Pilot Plant 3 : Poultry, Meat, Fish and Marine Product processing

    Non Veg Pickles processingProcessing of value added Poultry, Meat and fish & marine products Snack Foods

  • In order to boost the agricultural production as well as growth of food processing, the government of Telangana has established College of Food Science & Technology under Professor Jayashankar Telangana State under Professor Jayashankar Telangana State Agricultural University at Rudrur, Nizamabad Dist. to offer U.G Program in B.Tech (Food Technology) from the academic year 2015-16.

  • Introduction Horticulture is a significant contributor to the Telangana State GSDP. Major Spice crops in the state are Chillies, Turmeric and Coriander. Aroomor Turmeric and Warangal Bamboo Chillies are known for their

    quality in national and international market. During 2013-14, the area under spice production in the state was

    1. 28 lakhs ha and more than 50% area was occupied by Northern Telangana Zone, where College of Food Science & Technology is located.located.

    Further Northern Agro Climatic Zone of Telanagana state is blessed with an added advantage of year round stable temperatures and relative humidity, which is highly required to smooth running of spices and seasoning food processing plant.

    Here is an opportunity to make Telangana state is Hub of Food Processing Industries like Hub of IT & pharma

  • The following skills are to be learnt by the students of B.Tech (Food Technology) degree programme

    Skills related to Processing Operations, Production & Value addition, Packaging, Storing and sales of processed instant or convince or heritage foods and beverages will be harnessed

    Core competencies related to analysis of quality of raw materials, packaging materials (RMPM), semi finished goods and finished products and resolve manufacturing formulation, processing, and manufacturing issues on daily basis will be developed

    Skills related to preparation of business plans and marketing of products Skills related to preparation of business plans and marketing of products will be exploited among the students

    Conduct projects to improve plant costs, product margins, quality and business excellence goals in product and process related fields will be exploited among the students

    Proficiency related to compliance to FSSAI rules and regulations for foods and label declarations will be improved among the students

    Proactiveness among the students is developed to keeping keen eye on market launches, mapping of products to understand the market trend and proactively develop new concepts.

  • Pilot Plant/ELP Module - 1: Spices Processing

    Activity components

    From ELP registered students a batch comprising of 8 members will be allotted

    to Spice processing module /Pilot Plant Unit

    Periodically rotated at six week intervals among the four designated activities

    -I) Straight Spice powder (Chilli Powder and Turmeric Powder)

    -II) Masala blends (Garam Masala, Chicken Masala, Meat Masala, Fish

    Masala)

    -III) Instant Culinary Mixes (Sambar Powder, Rasam Powder, Curry

    Mixes

    - IV) Seasonings and Tastemaker .

    Out of the total no of 14 credits, 3 credits will be allocated for each of the above

    activity

    2 credits for report writing and presentation at the end of the course.

  • S. No. Description Cost (Rs. In Lakhs)

    1Cost of Civil Work (500Sqm x Rs.18, 000/ 1 Sqm.)

    90.0

    2 Equipment/machinery 44.0

    Budgetary requirements

    2 Equipment/machinery 44.0

    3 Recurring contingency (Revolving Fund) 8.0

    4Support for guest faculty required, if any (give details with justification)

    0.5

    5 Training needs (for faculty & Students) 1.5

    Total 144.0

  • Economics Gross Turnover, Net Profit (in Rs.)

    S.NoName of the

    productExpenditure/

    DayProfit/Day

    Expenditure/Month

    Profit/Month

    1 Chilli Powder 10134 3366 304020 100980

    2 Turmeric Powder 10734 2766 322020 82980

    3 Masala Blends 24830 2169 744900 65070

    4Instant Culinary Mix

    10247 12252 307410 367560

    5 Seasonings 31310 16189 939300 485670

    Total cost 87255 36742 2617650 1102260

  • Profit Sharing (Rs. In lakhs)(Students: 50 %, Faculty involved: 10%, Department: 40 %)

    S. No DetailsAmount

    (Rs. In lakhs)

    1 Total Profit for 180 days 66.13

    2 Department share /180 days( 40 % on Total profit) 26.45

    3 Faculty share/annum (10% on total profit) 6.61

    4 Student share/Annum (50% on total profit) 33.06

    5Wages to 2 workers @ Rs. 9000/- per head from 50% Student share period of 6 months

    31.98

    6 Number of students involved 8.0

    7 Per student share/ 180 days 3.99

    8 Per student/month 0.67

  • Introduction Coarse Cereals comprises crops like jowar, bajra, ragi, other small millets

    (kudo, kutiki, sanwa, foxtail) and maize, which have traditionally been the main components of the food basket of the poor in India.

    During 2013-14, production of total food grains in Telangana state was recorded at 107.49 lakh tonnes. of the total food grains production, production of cereals and millets was 102.78 lakh tonnes, pulses 4.71 lakh tones production.

    Northern Agro Climatic Zone of Telanagana state is a major producer of Northern Agro Climatic Zone of Telanagana state is a major producer of cereals and millets with the production of 40.3 lakh tones from the area of 10.43 lakh ha. Hence, there is a much scope for processing of cereals and conversion of raw materials into various value added products.

    During cereals and millets production and post-harvest handling in India, large quantities of commodities are not supported with minimal support price for the farm produce.

    Food processing is the only way to explore the utilization of cereals and millets for the production of healthy foods as well as its fetches better returns to the farmers.

  • The following skills are to be learnt by the students of B.Tech (Food Technology) degree programme

    Skills related to Processing Operations, Production & Value addition,Packaging, Storing and sales of processed instant or convince or heritagefoods and beverages will be harnessed

    Core competencies related to analysis of quality of raw materials,packaging materials (RMPM), semi finished goods and finished productsand resolve manufacturing formulation, processing, and manufacturingissues on daily basis will be developed

    Skills related to preparation of business plans and marketing of products Skills related to preparation of business plans and marketing of productswill be exploited among the students

    Conduct projects to improve plant costs, product margins, quality andbusiness excellence goals in product and process related fields will beexploited among the students

    Proficiency related to compliance to FSSAI rules and regulations forfoods and label declarations will be improved among the students

    Proac