Best Innovative College Award (2019-20) from CEDA
'STAR STATUS' received from the Department of Biotechnology (DBT), Ministry of Science and Technology, Government of India
 

B.Voc. Food Processing Technology

B.Voc. Programmme for 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


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.


Students Cleared Exam

Sr. No.Name of studentAchievement Details
1Ms. Shruti JagdaleIELTS
2Mrs. Vinay BharvirkarIELTS
3Ms. Kashmira AngreIELTS
4Ms. Sakshi DhokaIELTS
5Ms. Anjali YevaleIELTS
6Mrs. Saaem AliIELTS

Research Projects

Completed Projects

Ongoing Projects

Research Publications

  • Shweta. J Raichurkur and R. A. Dagadkhair (2017). Studies on preparation of custard apple vinegar. Int. Journal of Advanced Engineering Research and Science. Vol. 4 Issue 7 Pp 101-106.
  • Shinde Rupali S. and Reeta Singh Ranghuvanshi. (2015). Standardization of cakes by using different levels of amaranth flour and its acceptability. International journal of Science and Research. Vol. 4: 6 pp. 1859-1861.
  • Shinde Rupali S. and Reeta Singh Ranghuvanshi. (2015). Studies on standardization and Physicochemical Properties of Amaranth Flour Cakes Asian journal of Home Science.
  • Shinde Rupali S. and Asha Arya (2017). Studies on Development of Nutri Bar Functional Snack. Green Farming Vol. 8 (3), May-June, 2017. (Accepted for publication)
  • Anuradha Doke, Asha Arya, Jaishree Bhalerao and Rupali Shinde (2017).Development of Value Added Fruit Jams. Food Science Research Journal. Volume 8, Issue 1, April, 2017, 1-6. (Accepted for publication)
  • Anuradha Doke, Asha Arya, Jaishree Bhalerao and Rupali Shinde (2017). Development of Value Added Papaya and Pineapple Jams. Food Science Research Journal. Volume 8, Issue 1, April, 2017, 1-6
  • Jaishree Bhalerao, Asha Arya Amruta Lohekar, and Shinde Rupali S (2017). Development Of Millet Based Nutritious Multipurpose Instant Mix. Green Farming Vol. 8 (3): 1- ; Jully -September, 2017.
  • Rupali Shinde and Asha Arya, (2017).Estimation of glycemic index of developed Heartdiadocare functional snack. Food Science Research Journal. Volume 9, Issue 1, April, 2018, 42-47.
  • Asha Arya Aruna T. and Rupali Shinde (2017). Development of Nankatai and Chikki by utilizing defatted coconut meal. Multilogic in Science. Vol. 7:15 pp 219-222.
  • Rupali Shinde and Asha Arya, (2020). Studies on diatery pattern of selected diabetic subjects of Parbhani of Maharashtra. Food Science Research Journal. Volume 11, Issue 2, October, 2020, 175-180.

Linkage Collaboration

Consultancy

Placement

B. Voc. STUDENTS PLACED IN VARIOUS FOOD INDUSTRY
Sr. No.Name of StudentName of Company
1Vishal LadkatMhetre Foods Pvt. Ltd., Puney
2Ganesh PawarChemist in ITC foods Pvt. Ltd.
3Pushkar DeshmukhDoehler India PVT LTD in Hinjawadi, Pune
4Vinay BharvirkarGadre Marine Export Pvt. Ltd.
5Apurva PashankarStar Bucks, Pune
6Sarthak PawarStar Bucks, Pune
7Sourabh SalekarGrocela Pvt. Ltd. Pune
8Nikhil AtoleSahyadri Farms, Pune
9Pratik BurleCargill India Pvt. Ltd., Sangali
10Hrushikesh SankpalUflex Pvt. Limited, Noida

Alumni

Entrepreneurs of B. Voc. Food Processing Technology
Sr. No.Name of StudentBusiness
1Mr. Akshay MoteJaggery and Jaggery Powder Factory
2Mr. Prithviraj DesaiMicrobrewery
3Mr. Nitin ShendageFranchise of WS Bakers
4Mr. Pranav TripathiSauces Manufacturing
5Mr. Kunal KaddePackaged Drinking Water
6Ms. Saloni BankarSawla Hari Ice-Creams
7Ms. Rutuja ChakoteChakote Group of Industries
8Ms. Chaitrali DhongadeCake Manufacturing
9Mr. Mithun GiriMilk Factory
10Ms. Radhika PuriRadhika Foods
11Ms. Sayali Jadhav4s Chaha and Alpohar
12Mr. Abhishek JagdaleVegetable Export Business
13Mr. Abhishek DevikarDairy Industry
14Mr. Sanket WaghmareSnack Centre

Infrastructure





Support Staff

Mr. Amol Korhalkar.
Sangita Nikam.

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

International Year of Millets (IYoM)-2023

  • Government of India had proposed to United Nations for declaring 2023 as International Year of Millets (IYOM). The proposal of India was supported by 72 countries and United Nation’s General Assembly (UNGA) declared 2023 as International Year of Millets on 5 th March, 2021.

  • On 14th Sept. 2022 workshop on Awareness of millets among the college students was organized by B. Voc. Dept. with Colabration of AFSTI and MIT Food Technology. Different competitions such as Poster Making and New product development was conducted.



S. Y. B. Voc. Student Participated in Space Food Research and Product Development. Beetroot burfi prepared by Students in Anubhuti college level Event
Students participated in ANUBHUTI Poster presentation. ANUBHUTI Poster presentation.


World Food Day 2018

“Our Actions are Our Future. A# Zero Hunger world by 2030 is possible”
World Food Day Registration Guest of ‘World Food Day’- 2018
‘World Food Day’ – 2018 ‘World Food Day’- Participants of Other College Students

Industry Visits

Visit to Food Industry- “Parag Milk and Milk Products Pvt. Ltd., Manchar” (Gowardhan Foods) Visit to Ice Age Cold Storage, Pune
Visit to Food Industry- “Parag Milk and Milk Products Pvt. Ltd., Manchar” (Gowardhan Foods) Visit to Penguin Cold Storage, Pune

Modern Chef Competition

College Staff Member Judging the Recipies Dish presented in Modern Chef Competition- Rice Kurkure
Dish presented in Modern Chef Competition
World Food Day Celebration 2016-17

World Food Day Celebration

Teaching Faculty



Name
: Ms. Mrunal Manojsingh Pardeshi
Designation
: Assistant Professor
Qualification
: M.Sc. Biotechnology pusuring Ph.D
Teaching Experience
: 6Years
E-Content Developed
  • Documents : 10
Other Details


Name
: Ms. Bhagyashri Vishwas Sarode
Designation
: Assistant Professor
Qualification
: M. Tech. (Food Technology)
Teaching Experience
: 5 Years
E-Content Developed
  • Documents : 10
Other Details


Name
: Dr. Rupali Shinde
Designation
: Assistant Professor
Qualification
: M. Sc. (NET- JRF), Ph. D (Foods & Nutrition)
Teaching Experience
: 4 Years
Industrial Experience
: 2 Years
Research Papers
: 9
Awards Received
: 3
Other Details




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


  PROGRAMMES TAUGHT

      U.G. Programmes:
    • B.A.
      • B.A.(Economics)
      • B.A.(English)
      • B.A.(Geography)
      • B.A.(History)
      • B.A.(Psychology)
      • B.A.(Sociology)
    • B.Com.
    • B.B.A.(C.A.)
    • B.Sc.
      • B.Sc. (Chemistry)
      • B.Sc. (Maths)
      • B.Sc. (Microbiology)
      • B.Sc. (Physics)
      • B.Sc. (Statistics)
      • B.Sc. (Zoology)
    • B.Sc. (Biotechnology)
    • B.Sc. (Computer Science)
    • B.C.A. (Science)
    • B.Sc. Blended in Chemistry [University of Melbourne , Australia] (International Collaboration Course)
    • B.Voc.(Food Processing Technology)


      • P.G. Programmes:
      • M.A. (Economics)
      • M.A. (History)
      • M.A. (Psychology)
      • M.A. (Sociology)
      • M.Com.
      • M.Sc. (Biotechnology)
      • M.Sc. (Organic Chemistry)
      • M.Sc. (Computer Science)
      • M.Sc. (Computer Applications)
      • M.Sc. (Maths)
      • M.Sc. (Microbiology)
      • M.Sc. (Statistics)
      • M.Sc. (Zoology)


        Research Programmes:
      • M. Phil. Zoology
      • Ph. D. Zoology
      • M. Phil. Chemistry
      • M. Phil. Biotechnology
      • Ph. D. Biotechnology

    Programmes NOT-Taught/Closed



Our Partners