Experiential Learning Modules

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Proposal for Approval of the Academic Council, PJTSAU, Rajendranagar-Student READY -Programmes as per the V Dean’s Committee Recommendations during the Academic Year 2016-17 on wards A.Poshadri Associate Dean College of Food Science & Technology Faculty of Agricultural Engineering & Technology Professor Jayashankar Telangana State Agricultural University Email:[email protected] Cell No: 9492700965

Transcript of Experiential Learning Modules

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

READY -Programmes as per the V Dean’s 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:[email protected] 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 it’s 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

• Proactiveness among the students is developed to keeping keen eye onmarket launches, mapping of products to understand the market trendand proactively develop new concepts.

2. Unit/Module for processing of Cereals and Cereal Products

Activity components

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

to cereals and millets processing module /Pilot Plant Unit

Periodically rotated at six week intervals among the four designated activities

-I) Cereal based Instant Foods

-II) Cereal based Ready To Eat salted snacks,-II) Cereal based Ready To Eat salted snacks,

-III) Cereal based Ready To Cook (RTC) breakfast mixes

- IV) Cereal based Heritage foods & Cereal based fermented products

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 156.5

Budgetary requirements

2 Equipment/machinery 156.5

3 Recurring contingency (Revolving Fund) 10.0

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

0.5

5 Training needs (for faculty & Students) 1.5

Total 258.5

Economics – Gross Turnover, Net ProfitS. No Production Quantity in kg per day Amount

(in Rs.)

1 Cereal based Instant Foods 125 kg/day @ 100 Rs/kg 12500.00

2Cereal based Ready To Eat saltedsnacks

150 kg/day @ 350 Rs/kg 52500.00

3Cereal based Ready To Cook(RTC) breakfast mixes

125 kg/day @ 128 Rs/kg 16000.00

4Cereal based Heritage foods &Cereal Based Fermented 50 kg/day @120 Rs/kg 6000.00products

Per day production capacity in terms of Value (in Rs) 87000.00

Per month Production 30 working days ×87,000 2610000.00

180 days production 180 days ×87,000 15660000.00

Per 70 % utilization (Value of Sales income) 109.62

Total income (Rs. in lakhs) 109.62

Total expenses (Rs. in lakhs) 55.54

Profit (Rs. in lakhs) 54.08

Profit after (10 % margin to selling agency) 48.67

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

S.No DetailsAmount

(Rs. In lakhs)

1 Total Profit 48.67

2 Department share /180 days( 40 % on Total profit) 19.46

3 Faculty share/annum (10% on total profit) 4.86

4 Student share/Annum (50% on total profit) 24.33

5 Number of students involved 8.0

6 Per student share/ 180 days 3.04

7 Per student/month 50698.00

Pilot Plant/ELP Module - 1: Processing of Milk and Milk Products

Activity components

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

to Processing of Milk and Milk Products module /Pilot Plant Unit

Periodically rotated at six week intervals among the four designated activities

-I) Pasteurized/Sterilized Milk drinks

-II) Ice Cream and Frozen Desserts-II) Ice Cream and Frozen Desserts

-III) Indigenous milk Products

- IV) Fermented milks/beverages

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

Budgetary requirements

2 Equipment/machinery 55.0

3 Recurring contingency (Revolving Fund) 5.0

Total 150.0

Economics – Gross Turnover, Net Profit

S.No Name of the product

Expenditure/Day

Profit/ Day Expenditure/Month

Profit/ Month

1 Flavored milks 1876 1124 56280 33720

2 Ice cream 1003 1997 30090 59910

3 doodhPeda 1850 650 55500 19500

4 Gulabjamun 970 630 29100 18900

5 Paneer 864 126 25920 3780

6 Pasteurized Full

Cream milk

3320 2120 99600 63600

7 Butter milk 553 647 16590 19410

8 Kulfi 790 1210 23700 36300

9 Lassi 628 572 18840 17160

10 Rasagolla 1002 748 30060 22440

Total 12,856 9,824 3,85,680 2,94,720

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

S.No Details Amount (Rs. In lakhs)

1 Total Profit for 180 days 17.70

2 Department share /180 days( 40 % on Total profit) 7.08

3 Faculty share/annum (10% on total profit) 1.773 Faculty share/annum (10% on total profit) 1.77

4 Student share/Annum (50% on total profit) 8.85

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

7.77

6 Number of students involved 8.0

7 Per student share/ 180 days 0.97

8 Per student/month 0.16

Pilot Plant/ELP Module - 1: Fruits and Vegetables Processing

Activity components

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

to Fruits and Vegetables Processing module /Pilot Plant Unit

Periodically rotated at six week intervals among the four designated activities

-I) Ready To Serve Beverages (RTS) Beverages

-II) Jam, Jellies and Marmalades-II) Jam, Jellies and Marmalades

-III) Ketchups and Sauces

- IV) RTE Snacks and Pickles

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 49.0

Budgetary requirements

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 149.0

Economics – Gross Turnover, Net Profit

S. NoName of the

productExpenditure/

DayProfit/Day

Expenditure/Month

Profit/ Month

1 RTS Beverages 5916 1584 177480 47520

2 Jam 21179 3820 635370 114600

3 Jelly 21179 3820 635370 114600

4 Jam Marmalade 21179 3820 635370 1146004 Jam Marmalade 21179 3820 635370 114600

5 Ketchups 10811 2688 324330 80640

6 Sauce 10811 2688 324330 80640

7RTE snacks of Potato

6282 1218 188460 36540

8 Pickle 16358 3642 490740 109260

Total cost (in Rs) 113715 23280 3411450 698400

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

S. No DetailsAmount

(Rs. In lakhs)

1 Total Profit for 180 days 41.64

2 Department share /180 days( 40 % on Total profit) 16.65

3 Faculty share/annum (10% on total profit) 4.163 Faculty share/annum (10% on total profit) 4.16

4 Student share/Annum (50% on total profit) 20.82

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

19.74

6 Number of students involved 8.0

7 Per student share/ 180 days 2.46

8 Per student/month 0.41

Pilot Plant/ELP Module - 1: Poultry, Meat and Fish Processing

Activity components

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

to Poultry, Meat and Fish Processing module /Pilot Plant Unit

Periodically rotated at six week intervals among the four designated activities

-I) Frozen Meat

-II) Egg Powder and Value added products

-III) RTE Meat, Poultry and Aqua Products

- IV) Non Veg Pickles

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 70.0

Budgetary requirements

2 Equipment/machinery 70.0

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 170.0

Economics – Gross Turnover, Net Profit

S.NoName of the

productExpenditure/

DayProfit/ Day

Expenditure/ Month

Profit/ Month

1Frozen Poultry Meat

15635 1915 469050 57450

2 Frozen Meat 18825 2075 564750 622502 Frozen Meat 18825 2075 564750 62250

3 Egg Powder 9980 5020 299400 150600

4RTE hot chicken wings

22765 7234 682950 217020

5 Non Veg pickle 26758 13242 802740 397260

Total cost (in Rs.) 93963 29486 2818890 884580

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

S. No DetailsAmount

(Rs. In lakhs)

1 Total Profit for 180 days 53.1

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

21.2

3 Faculty share/annum (10% on total profit) 5.33 Faculty share/annum (10% on total profit) 5.3

4 Student share/Annum (50% on total profit) 26.5

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

25.5

6 Number of students involved 8.0

7 Per student share/ 180 days 3.2

8 Per student/month 0.5

Course No: FDPO 453 , Credits: 3 (0+3)Title: Student READY - Research Project

Students can work on the following thrust areas to design new food products and machinery for processing and value addition

Cereal, Pulses and Millets products

Convenience foods

Health Foods/Functional foods

Bio active components extraction

Nutraceutical formulationsNutraceutical formulations

Bakery products

Beverage products

Food machinery fabrication and design

Fruits & vegetable products

Food safety, shelf life studies & Fermentation products

Spices and Plantation crops products

Protein speciality foods

Meat and meat products

Course No: FDPO 454 Credits: 1 (0+1) Course Title: Student READY - Seminar

Students instructed to choose a seminar topic on emerging trends and

technologies in Food technology

It creates interest in subject and enables the students to know about

various database sources and scientific journals

It enhances core competencies in Food technology

It improves communication skills and presentation skills

Course No: FDPO 456, Credits: 22 (0+22)Course Title: Student READY - Internship/In-Plant Training

The following are the few Fast Moving Consumer Goods (FMCG) companies, wherestudents can be undergo In plant Training for complete VIII-semester

1 Kellogs International foods, Hyderabad

2 ITC Limited, Banglore, Hyderabad

3 Britania Industries Ltd, Hyderabad

4 Parle Ago Industries Ltd

5Tetra Pak India Pvt Ltd, Pune, Hyderabad

6 Nestle International, Gurgoan

7 Danone India

8 Unilever India, Banglore

9 MTR Foods, Banglore

10 Cocoa Cola Beverages Ltd, Hyderabad

11 Haldirams India Limited

12 Pepsico International, Hyderbad

13 Bambino Agro Industries Ltd, Hyderbad

14 Agro Tech Foods, Hyderabad

15 Mars International Hyderabad