BACHELOR OF VOCATION FOOD PROCESSING AND ENGINEERING

ABOUT THE COURSE

                BACHELOR OF VOCATION (B.Voc.) is an undergraduate course based on higher education leading to Bachelor of Vocation (B.Voc.) degree, with multiple exits as certificate/ Diploma/ Advanced Diploma/ Degree under the National Skill Qualification framework (NSQF). The higher education system incorporates the requirements of various industries in its curriculum, in an innovative manner to produce holistic and well groomed graduates and to ensure that the graduates have adequate knowledge and skills for employment and entrepreneurship.

                The curriculum is assigned with NOS and Qualification packs given by respective Sector Skill Councils under NSDC (National Skill Development Corporation). NOS (National Occupational standards) refers to standards applied uniquely in Indian context comprising of performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of underpinning knowledge and understanding. Qualification pack comprises the set of NOS, together with educational, training and other criteria required to perform a job role.

This program offers multiple exit options as:-

NSQF Level

Duration of Course

Exit Points/Awards

4

6 months

Certificate

5

1 year

Diploma

6

2 year

Advanced Diploma

7

3 year

B.Voc Degree

After completing the BVoc degree, the student has 3 options viz:-

(a)    To start a micro level enterprise

(b)    Move to a master’s course followed by research in the specific skill area.

(c)    Pursue an MBA program.

For eligibility criteria and more information click on the given link:-

http://www.ugc.ac.in/pdfnews/8083296_B-Vocation-ver-0.4-Final.pdf

SCOPE

Food processing industry is a sun rise industry with very good job prospects in India and abroad. It has revolutionized the food habits of the people in our country by offering cooked and securely packaged foods in attractive forms. There is a plethora of opportunities mainly in food processing industry including wheat, rice and baking industry, dairy industry, fruits and vegetables processing industry, meat, fish and poultry industry, alcoholic beverages and soft drink industry, spices and condiments industry, flavour industry, confectionary, quality control, R & D, Food packaging industry, food processing machinery designing and fabricating industry; and research and educational institutions

ACTIVITIES OF THE DEPARTMENT

                The department organizes industrial visits in each semester. These industrial visits are related to the subjects of the curriculum which emphasize on the practical knowledge and skill development. Further, to enhance their vision industrial experts as well as academicians are invited for seminars and discussion on novel techniques used in food processing. Experts from various backgrounds are invited to empower the students on topics such as nutrition, engineering aspects and placements.

Industrial Visits and seminars/guest lectures conducted by the department

1. HPMC, PARWANOO (12-09-15)

2. HINDUSTAN UNILEVER LIMITED,  RAJPURA ( 9 &10 SEP 2015)

 

3. VERKA MILK PLANT, PATIALA (23-04-15)

 

4. IFFPIL, CHANNO (28-10-14)

5.  GUEST LECTURE BY MS. SUKHMAN KAUR,EXECUTIVE IN FOOD REGULATORY AFFAIRS, NESTLE INDIA LIMITED, GURGAON (09-11-15)

 

6. GUEST LECTURES BY DR. MINNI SINGH, ASSISTANT PROFESSOR, DEPARTMENT OF BIOTECHNOLOGY, PUNJABI UNIVERSITY PATIALA.(09-10-15)

 

 

7. LECTURE BY DR. SHEHBAZ SINGH, PRINCIPAL SCIENTIST, APIO & CO.,  CALIFORNIA, USA (08-10-15)

 

8. GUEST LECTURE BY DR. GEETA MEHRA, MCM DAV COLLEGE, CHANDIGARH (28-08-15)

9. GUEST LECTURE BY DR. GURDEEP KAUR AIIMS, NEW DELHI

 

The department has signed MOU’s with eminent food processing industries of Punjab such as 

S.No.         Name of Industry

1.       Pagro Frozen Foods Pvt. LTD

2.              Chanakaya Dairy Products,Mandi  Gobindgar

3     Verka plant, Patiala

4.       Pooja Solvex, Sunam

 

5.             Ricella Health Food LTD, Sunam

 

6.           Karan Rice mills, Sunam

 

7.             Ricella Health Food LTD, Dhuri

 

8.           International  Farm Fresh Products India Ltd, Channo.

 

9.  Patran Foods Pvt. Ltd.

 

10.  Flingo Food and Agro Pvt. Ltd., Samana.

Curriculum:

First Year (1st Semester)

B.VFPE-111         Punjabi as of B.Sc Biotechnology/Mudla Gyan (Qualifying Paper)

B.VFPE-112         Introduction to computers

B.VFPE-113         Basics of Food Processing

B.VFPE-114         Fundamentals of Food and Nutrition

B.VFPE-115         Introduction to Fruit and Vegetable Processing

                         Practical Paper I (B.VFPE-112)

                         Practical Paper II (B.VFPE-113)

                         Practical Paper III (B.VFPE-114)

                         Practical Paper IV (B.VFPE-115)

                         Industrial Visit

BACHELOR OF VOCATION FOOD PROCESSING AND ENGINEERING

First Year (2nd Semester)

B.VFPE-211         Punjabi as of B.Sc Biotechnology/Mudla Gyan (Qualifying Paper)

B.VFPE-212         Holistic Development I: Personality Development

B.VFPE-213         Basics of Food Engineering

B.VFPE-214         Introduction to Dairy and Meat Processing

B.VFPE-215         Basics of Food Safety

                         Practical Paper V (B.VFPE-212)

                         Practical Paper VI

(B.VFPE-213)      Practical Paper VII:

(B.VFPE-214)      Practical Paper VIII:

(B.VFPE-215)      Industrial Visit

B. VOC. FOOD PROCESSING & ENGINEERING

Second Year (3rd Semester)

B.VFPE-311         Communication Skills I

B.VFPE-312         Computers in Food Processing

B.VFPE-313         Fundamental of Food Biochemistry

B.VFPE-314         Food Spoilage and Control

B.VFPE-315         Basics of Food Packaging

                         Practical Paper IX(B.VFPE- 312)

                         Practical Paper X(B.VFPE- 313)

                         Practical Paper XI: (B.VFPE- 314)

                         Practical Paper XII: (B.VFPE-315)

                         Industrial Visit

B. VOC. FOOD PROCESSING & ENGINEERING

Second Year (4th Semester)

B.VFPE-411         Environmental Science and Road Safety Awareness (Qualifying Paper)

B.VFPE-412         Holistic Development II: Physical Training

B.VFPE-413         Introduction to Cereal and Legume Processing

B.VFPE-414         Food Engineering I: Energy and Mass Balances

B.VFPE-415         Quality Assurance and Quality Control

                          Practical Paper XIII (B.VFPE-412)

                          Practical Paper XIV (B.VFPE-413)

                          Practical Paper XV: (B.VFPE- 414 )

                          Practical Paper XVI: (B.VFPE- 415 )

                          Industrial Visit