B. Voc. FPPS

PO2: The students will have skills in designing and formulation of new food products, on the basis of consumers’ demands, and develop new technologies of food processing by considering public health, safety, cultural, social and environmental aspects. (BL3)

PO3: This program would enable students to update their knowledge and professional skills for entering the work force executing income generating activities or occupying better positions (BL2&3)

PO4:The students can undertake investigations of problems including designing of food, food analysis, food quality and safety aspects and interpretation of data in order to provide valid conclusions (BL4&5)

PO5:The students will be enabled the students to create, select and apply appropriate processing technology, in order to improve the quality and shelf life of food (BL5&6)

PO2: The students will have skills in designing and formulation of new food products, on the basis of consumers’ demands, and develop new technologies of food processing by considering public health, safety, cultural, social and environmental aspects. (BL3)

PO3: This program would enable students to update their knowledge and professional skills for entering the work force executing income generating activities or occupying better positions (BL2&3)

PO4:The students can undertake investigations of problems including designing of food, food analysis, food quality and safety aspects and interpretation of data in order to provide valid conclusions (BL4&5)

PO5:The students will be enabled the students to create, select and apply appropriate processing technology, in order to improve the quality and shelf life of food (BL5&6)

Ø   Student will be able to extend shelf life of different food product by using the various methods of food preservation.

Ø  To learn the importance of chemistry in food processing and preservation and storage.

Ø  Student will enable to know the basics and importance of microbiology in food science

1.            the exchange of information through email

2.            Modes of transmission

3.            Different operating systems

4.            E-commerce

Ø  Student will get acquainted with knowledge and processing, preservation and storage of various cereal grains and their products.

Ø  Students will be able to perform different confectionery products like, candies, fruit toffee, chakki, petha, toffee etc.

Ø  Students will get knowledge of sugar and allied industries..

Ø  Student will get acquainted with different groups of micro-organisms associated with food and their activities in food and food products during processing, preservation and storage.

Ø   To solve the environmental problems, it is necessary to develop and invent new advanced technologies to control environmental pollution.

Ø   Learn about different oil seeds, oil milling by expellers, solvent extraction of oils, refining of oils and utilization of oil seed meals for different food uses

Ø Maintain hygiene and cleanliness of floor dairy equipments.

Ø  Operate machineries used in dairy plant and understand the basic milk product market and raw materials.

Ø  Perform various tests conducted on milk in dairy industries.

Ø  Student will enable to understand different processing techniques of spices.

Ø  To learn and understand the various spice components used in foods along with their role and properties

1.       Understand the basics of business management

2.       Understand the functions and role of business management

3.       Practically understand the work culture of management

Ø  To provide knowledge about recent marketing trends

Ø  To provide practical knowledge about different marketing practices

Ø  Students will learn to appreciate the complex nature of flour and the intricacies of modern baking technology.

Ø  Students will develop competency to critically evaluate quality of finished baked products in terms of underlying properties of flour, dough/batter, ingredient function, product formulation and processing, and molecular mechanisms.

Ø  Understand the technology for raw material characteristics, handling, processing, and preservation of meat and meat products.

Ø  Perceive the knowledge regarding transportation and storage practices.

Ø  Prepare various value added products.

Ø  To develop proficiency skill in producing different types of processed fruits & vegetables products.

Ø   Operating & maintenance the modern processing equipments & machineries .

Ø  To make different processed fruit & vegetable based products with quality assurance and safety.

Ø  Process of packaging, storing & marketing

Ø  To describe the food quality management systems.

Ø  To explain the nationals and international food laws and regulations

Ø  Understand the principles and processes that make food safe for consumption.

Ø  Know the modes of spoilage and deterioration of foods, and methods for their control.

b) To familiarize the students with various Materials, Machines, Processes, Products and their applications along with relevant aspects of shop management

c) To make the students understand the psychology of the workers, and approach to problems along with the practices following at factory

d) To make the students understand the scope, functions and job responsibility-ties in various department of an organization

e) Exposure to various aspects of entrepreneurship during the programme period

World Food Day and International Millet Year

DUDHBHATE RAHUL BHIKAJI

DUDHBHATE MAYUR BHIKAJI