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
EXAMINATION OCTOBER/NOVEMBER 2017

CLASSWISE SEATING ARRANGEMENT  

 

B.Voc. Food Processing Technology

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.


Objective:

  • 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.

Sr. No.

Programmes offered ( Multiple exits) for undergradutes

Level

Duration

Award

1

Food Processing Technology





First year B.Voc. Food Processing Technology

5

1 year

(Diploma)

Second Year B.Voc. Food Processing Technology

6

2 Year

Advanced Diploma

Third Year B.Voc. Food Processing Technology

7

3 Year

B.Voc (Bachelor of Vocational) degree

2

Green House Technology


First year B.Voc. Green House Technology

5

1 year

(Diploma)

Second Year B.Voc. Green House Technology

6

2 Year

Advanced Diploma

Third Year B.Voc. Green House Technology

7

3 Year

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.

Research Projects

Completed Projects

Ongoing Projects

Research Publications

Linkage Collaboration

Consultancy

Placement

Alumni

Infrastructure

Support Staff

Mr. Balaji V Shinde.

Activities:

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


Interdisplinary activities

  • Workshops – Hands on training

  • Science Exhibition (Recipe and Poster Competitions)

  • Modern Chef Recipe Competitions

  • Study skill development lecture


Academic Enhancement

  • Educational visits

  • Industry Training

  • National Conferences

  • Guidance for further studies.


Personality Development

  • Celebrate National / Traditional Festivals

  • Cultural Events/ Vividha (Development of Entrepreneurship)

  • Sports



World Food Day Celebration 2016-17

World Food Day Celebration

Teaching Faculty



Name : AKSHATA SHRIRAM DEVI
Designation : Assistant professor
Qualification :
  • NET (Food Technology)
  • M.Tech (Food Processing Technology)
  • B.E (Food Processing Technology)
Experience : 1 Year 6 Months
Research Achievements :
  • M.Tech research project on Supercritical Fluid Extraction of Volatile Oil from Basil Leaves.
Posters presented :
  • Participated in poster presentation at 21st Indian Convention of Food Scientists and Technologists (ICFOST) held at Pune in Jan – 2012
Attended /Paper presented in Seminars, Workshops and Conferences :
  • Innovations of Food Processing in the 21st century" - National Food Processing Technology Seminar in July, 2010
  • National Food Technology seminar at "Spectrum-2010" held at A. D. Patel Institute of Technology in April, 2010
  • Symposium on "Export Potential of Indian Foods & Developments in Food Processing Sector" held at A. D. Patel Institute of Technology on 18th September, 2007.
Email ID : aks.chhatre@gmail.com
Name : MRUNAL M PARDESHI
Designation : Assistant professor
Qualification : M. Sc. Biotechnology (Distinction), B.Sc. Biotechnology (First Class)
Experience : 1 Year 6 Months
Achievements :
  • Participated in Anubhuti Science Exhibition conducted by Modern College, Ganeshkhind, and won second prize for poster presentation on HSP 90 (year 2015-2016)
  • Participated in Biosynapse Inter-College Competition organized by RJSPM College Bhosari, Pune and won first prize in poster competition: Apoptosis dance of death. (year 2013-2014)
Attended Seminars, Workshops :
  • Completed Formal training in Career Advancement Techniques organized by Pacemakerz, Pune(2014)
  • Participation in Industrial Seminar ‘Bioprospects For the Industry & Individual Stakeholders’ held at Mitcon Institute of Management, Pune(2011)
Email ID : pardeshimrunal935@gmail.com
Name : SHRADDHA GAJANAN VELHAL
Designation : Assistant professor
Qualification : M.Tech (Process and Food Engineering)
Qualified JRF conducted by ICAR (Indian Council of Agricultural Research)
B.Tech (Agricultural Engineering)
Experience : 2 years teaching
Research Achievements :
  • M.Tech research project on Studies on Shelf life of Soya Paneer by Vacuum Packaging.
  • Completed Project on Determination of Omega 6 and Omega 3 in different oil at Marico Ltd, Jalga
Attended Seminars, Workshops :
  • Certificate of Agriculture Clinic & Agriculture Business Centre Course, Ratnagiri (2013).
  • Practical Training on Soil and Water Conservation and Watershed Management in Central Soil and Water Conservation Research and Training Institute, Sunabeda.
  • One month Training in Central Farm Machinery Training and Testing Institute, Budhni (Madhya Pradesh).
  • Seminar Presented on Solar Taxi at D.B.S.K.K.V. Dapoli.
Email ID : shraddhavelhal@gmail.com
Name : SHWETA JEEVAN RAICHURKAR
Designation : Assistant professor
Qualification : NET (Food Technology)
M.Tech (Food Processing Technology)
B.Tech (Food Science)
Experience : 3 years teaching
Research Achievements :
  • 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 :
  • 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).

Email ID : shwetawattamwar@gmail.com


List of faculty (2014-2015)

Sr. no.

Name


Qualification

Designation

Special

Subject

Exp.

years

1

Dr. Sanjay S. Kharat

M.Sc., Ph.D., LLB, MBA

Principal

Fishery

Science

25

2

Dr. Geeta Morwal

M.Sc., Ph.D., M.B.A., D.I.T.

Co-Ordinator

Plant Biotechnology

12

3

Sheetal Oswal

M.Sc. Food Science and Nutrition SET, Diploma in Industrial and Analytical Chemistry

Assistant professor


Food Science and Nutrition

9

4

Vaishali Randive

M.Sc. Microbiology SET

Assistant professor

Dept. of Biotechnology

Microbiology

10

5

Shampa Chakraborthy

M.A. English M.Phil

Associate professor

Dept. of English

Communication skills and technical English

28

6

Dr. Gauri Kopardikar

M.A. Political Science, NET

Assistant Professor Dept. of Political Science

Value Education

6

7

Snehal Gagare

M.Sc. Biotechnology NET, SET, GATE, PET (Mumbai)

Assistant professor

Dept. of Biotechnology

Biotechnology

3

8

Manali Deshmukh

M.Sc. Botany

Dept. of Botany (C.H.B)

Plant Biotechnology

5

9

Shraddha Velhal

M.Tech. Food Processing and Engineering

C.H.B

Food Processing

2

10

Mrunal Damle

M.Sc. Botany

C.H.B.

Genetics

3

11

Jayashree Khadilkar

M.Sc. Microbiology

C.H.B.

Microbiology

1

12

Tushar Khare

M.Sc. Biotechnology

C.H.B.

Biotechnology

1

13

Rutuja Khonde

M.Sc. Biotechnology NET

Assistant professor

Dept. of Biotechnology

Biotechnology

2


List of faculty (2015-2016)

Sr. no.

Name


Qualification

Designation

Special

Subject

Exp.

Years

1

Dr. Sanjay S.Kharat

M.Sc., Ph.D., LLB, MBA

Principal

Fishery

Science

25

2

Dr. Geeta Morwal

M.Sc., Ph.D., M.B.A., D.I.T.

Co-Ordinator

Plant Biotechnology

12

3

Sheetal Oswal

M.Sc. Food Science and Nutrition SET, Diploma in Industrial and Analytical Chemistry

Assistant professor

Full time

Food Science and Nutrition

10

4

Niket Tajane

M.C.A.

Associate professor

Dept. of Computer Science

Computer Applications

4

5

Shubhada Shintre

M.Sc. Microbiology Diploma Entrepreneurship

C.H.B.

Microbiology

20

6

Tushar Khare

M.Sc. Biotechnology

C.H.B.

Biotechnology

2

7

Shraddha Adsul

M.Sc. Food Science and Nutrition, NET

C.H.B.

Food Science and Nutrition

6

8

Bhairavi Thosar

M.Sc. Food Science and Nutrition, NET

C.H.B.

Food Science and Nutrition

6

9

Purnima Chitlange

M.Sc. Microbiology Pursuing Ph.D.

C.H.B.

Microbiology

2

10

Devashree Vaidya

M.Sc. Nutrition and Food Processing, SET

Pursuing Ph.D.

C.H.B.

Food Science and Nutrition

4

11

Mr. Sagar Kanekar

M.Sc. Microbiology PhD Thesis submitted

C.H.B.

Microbiology


1

12

Dr. Smital Pawer

PhD in English

C.H.B.

English

4


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  • B.Voc.(Green House Technology)

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