Food Processing & Engineering

Overview:

The UGC has launched a scheme on skill development based higher education as part of college / university education leading to Bachelor of vocation (B.Voc) degree with lateral entry & multiple exit option at diploma/Advance diploma level under the NSQF. The B.Voc program is focused on universities and colleges providing under graduate studies which would also incorporate specific job roles and their NOS’s along with board based general education .This could enable the graduates completing B.Voc to make meaning full participation in accelerating India’s economy by gaining appropriate employment , becoming entrepreneurs after acquiring appropriate knowledge.

Sticking to these great ideals, J.S.S College of Arts Commerce and Science, Ooty road Mysore, has started B.Voc (Food Processing & Engineering) programme from the academic year 2014-15 under the aegis of JSS Mahavidyapeetha, with the blessings of His Holiness Jagadguru Sri Shivarathri Deshikendra Mahaswamiji. The starting of the programme is in tune with the objectives of JSS Mahavidyapeetha of providing an impetus to the study of basic sciences.

The B.Voc (Food Processing & Engineering) programme consists of 4 levels.

Level - 4 as Fruit pulp processing technician,
Level - 5 as Supervisor- fruits & Vegetables processing,
Level - 6 as Food regulatory affairs manager,
Level -7 as Production Manager.

Here level 4 & 5 are of semester type & Level 6,7 on annual basis with Continuous Assessment Grading Pattern (CAGP) methodology.

The course contents include hardcore processing & engineering concepts related to fruit & vegetable processing, Industrial visits, short term course training at CFTRI, Internships, market survey, Open Elective and Project work.

Contact Details Of HOD :

Name : Hemraj T.M

Phone number : +91-9448237110

Email ID: [email protected]

Objectives:

To inculcate in Students, the background and experience required to work in food processing industries.
To prepare students to evaluate the soundness of concepts of processing & engineering.
To carryout project work contributing to the creation of knowledge, skills and its applications.
To produce qualitative, professional and skilled resources with bachelor degree.
To establish linkage and collaborations for the betterment of teaching, learning.
To train and mentor students in team work and life-long learning for continuous professional development.

Programmes Offered:

B.Voc Food Processing & Engineering

Eligibility for Admission:

10+2 or equivalent and must have obtained a minimum of 45% (40% in case of SC / ST and Category-I candidates) of marks in cognate / optional subjects put together from all the years of the examination of the course.

Objectives:

To inculcate in Students, the background and experience required to work in food processing industries.
To prepare students to evaluate the soundness of concepts of processing & engineering.
To carryout project work contributing to the creation of knowledge, skills and its applications.
To produce qualitative, professional and skilled resources with bachelor degree.
To establish linkage and collaborations for the betterment of teaching, learning.
To train and mentor students in team work and life-long learning for continuous professional development.

Programme Outcome:

Apply the scientific method to design, execute, and analyze an experiment
Work as a laboratory technician, biochemists or medical scientist
Food Safety & Hygiene Monitoring in Crisis Explain the theoretical basis of tools, technologies and methods of microbiology
Develop state-of-the-art laboratory and professional communication skills
Explain the processes used by microorganisms for the growth
Demonstrate the ability to justify and explain their thinking and/or approach
Explain scientific procedures and their experimental observations
Design and develop solution to Biotechnology problems
Demonstrate an understanding of fundamental biochemical principles, structure and function
Support biotechnology research activity with strong technical background