Hearty Congratulations!! Modern College of Arts, Science and Commerce, Ganeshkhind, Pune is awarded with 'STAR STATUS' by the Department of Biotechnology (DBT), Ministry of Science and Technology, Government of India
B.Voc. Programmme for Green House Technology and Food Processing Technology (Affiliated under Savitribai Phule Pune University, Pune.)
The University Grants Commission (UGC) has launched a scheme on skills development based higher education as part of college education, leading to Bachelor of Vocational (B.Voc.) Degree with multiple exits such as Diploma/Advanced Diploma under the National Skill Qualification framework (NSQF). The B. Voc. programme is focused on providing undergraduate studies which would also incorporate specific job roles and their NOSs (National Occupational standards) along with broad based general education. This would enable the graduates completing B. Voc. to make a meaningful participation in accelerating India’s economy by gaining appropriate employment, becoming entrepreneurs and creating appropriate knowledge.
Our objective is to equip students with appropriate knowledge, practice and training, so also become work ready, with relevant to the industries as per their requirements.
To compete with multinationals and a generate employments by developing trained professional at par with global standards.
Our Vision: Alignment of higher education with industry needs and development of skilled individuals with employability and entrepreneurial ability at par with global standards.
Unique features of the course:
(i)The skill development component is to equip students with appropriate knowledge, practice and attitude, so they are ready to work. The skill development components will be relevant to the industries as per their requirements.
(ii) The curriculum is embeded with National Occupational Standards (NOSs) of specific job roles within the industry sector(s).
(iii)The overall design of the skill development component along with technologies in food process engineering.
(iv) The curriculum should also focus on work-readiness skills in each of the three years.
(v)Curriculum is designed to match industrial needs with greater emphasis on practical work, on the job training and industrial internship.
Levels of Awards:
This course will offer multiple exits such as Diploma/Advanced Diploma/B. Voc. Degree each imparting students with employability & entrepreneurship in industry of chosen specialization which will be offered under the aegis of the University.
The certification levels will lead to Diploma/Advanced Diploma/B. Voc. Degree in one or more vocational areas and will be offered under the aegis of the University.
Programmes offered ( Multiple exits) for undergradutes
Food Processing Technology
First year B.Voc. Food Processing Technology
Second Year B.Voc. Food Processing Technology
Third Year B.Voc. Food Processing Technology
B.Voc (Bachelor of Vocational) degree
Green House Technology
First year B.Voc. Green House Technology
Second Year B.Voc. Green House Technology
Third Year B.Voc. Green House Technology
B.Voc (Bachelor of Vocational) Degree
Intake capacity: 50 in each programme
Eligibility: The eligibility condition for admission to B. Voc. programme shall be 10+2 or equivalent, in any stream.
About the course: Under the National Skills Development Corporation, many Sector Skill Councils representing respective industries have/are being established. One of the mandates of Sector Skill Councils is to develop National Occupational Standards (NOSs) for various job roles in their respective industries. It is important to embed the competencies required for specific job roles in the higher education system for creating employable graduates.
This course will identify and fill the skill gaps. The mandate of this program is to create a course with industry-academia collaboration that will produce skilled workforce satisfying specific needs of the industry. This course will offer multiple needs of the industry. The structure will allow students to have thorough theoretical knowledge coupled with rigorous hands-on training in both laboratory and industry.
Examination (Semester credit system): examination at the end of each semester.
Fees: Fees to be paid at the time of admission.
General information about the Department:
The Department of B.Voc. (Bachelor of Vocational) came into existence with the commencement of Food Processing Technology and Green House Technology course during the academic year 2014-2015 as per the UGC and SPPU. First year and second year B. Voc results are about 89%. The Department has two well-established laboratories for conducting practical in food and general laboratory. B.Voc. courses, with a built up area of sq. ft. There is Kitchen with all necessary equipment, utensils and material with store room. General laboratory has all required instruments with store room.
SALIENT FEATURES OF THE DEPARTMENT
Qualified, skilled, dedicated staff with experience.
Visiting faculty from reputed industries
Laboratories with best infrastructure and equipments.
A separate well stocked storeroom for food and glassware and chemicals.
Internet access for the students with all the software's required for the curriculum.
Guest lectures by experts, Recipe competition, poster competition exhibitions, quiz competitions etc. for overall development of the students.
Industry training in various reputed Food industries.
Excellent curriculum including Theory, Practical and Entrepreneurship.
Mr. Balaji V Shinde.
Technical Activities conducted for Students
Additional Practical supporting theory
Expert lectures/ Career guidance
Regular discussions, problem solving, paper solving per subject
Class tests - F.Y. and S.Y. B. Voc.
Assignments/ seminars - F.Y., S.Y. B. Voc.
World Food day celebration
Workshops – Hands on training
Science Exhibition (Recipe and Poster Competitions)
Modern Chef Recipe Competitions
Study skill development lecture
Guidance for further studies.
Celebrate National / Traditional Festivals
Cultural Events/ Vividha (Development of Entrepreneurship)
S. J. Raichurkar and G. H. Athwale. (2015). “Biopreservative: Bacteriocin its classification and application in food” Food science Research Journal. 6(2): 363-374.
S.A. Wattamwar, D.C.Joshi, D.N.Kulkarni, Athawale G.H.(2015).”Studies on Decoloration of Clarified Banana Fruit Juice”in Beverage and Food World .
S.A. Wattamwar, D.C.Joshi, D.N.Kulkarni, Athawale G.H.(2014).“Decoloration of Clarified Banana Fruit juice using Powdered Activated Charcoal” in International Journal of Green and Herbal Chemistry . 3(4): 1408-1415.
Paper publication: “Evaluation of Fruit Liquefying Ability of Pectinolytic Enzyme System of A. niger” published in Food Science Research Journal (An International Journal) in the month of April 2013
Posters presented entitled “Formulation and Comparative Study on Whole Wheat Bread- Nutritional & Therapeutic Aspects” During Indian Convention on Food Sci. and Technology (ICFOST) 2009 at Bangalore.
Attended /Paper presented in Seminars, Workshops and Conferences
Participated in two days symposium on “Drying and Dehydration in Food and Chemical Industries- Recent Advances” organized by A.D. Patel Institute of Technology, G.H. Patel College of Engineering and Technology and The Institution of Engineeers(India) on 22-23 August, 2008, V.V. Nagar, Anand, Gujrat.
Participated in one day awareness workshop on” Promotion of Human Health using Synbiotics” organized under the aegis of ICAR Niche Area Of Excellence on “Functional Fermented Dairy Products with Synbiotics” on 26th February 2009 at SMC College of Dairy Science, AAU, Anand, (Gujarat).
Participated in the National Seminar on "Innovation in Food Processing And Intrepreneurship Development" Organized during February 9-10, 2009 at AAU, Anand, Gujarat (India).