B.Voc. Food Processing

Profile

Seethalakshmi Ramaswami College, Tiruchirappalli is offering a Bachelor of Vocation in Food Processing. B.Voc. Food Processing was recognized in 2018 by the University Grants Commission under the National Skill Qualification Framework (NSQF) as a flagship programme of the Skill India Initiative. Food Industry is a promising sector that provides a wide range of job prospects in India and abroad.There are numerous agro-based industries located in and around Tiruchirappalli district of Tamil Nadu, where Seethalakshmi Ramaswami College is located. B.Voc. Food Processing is a three year undergraduate programme that aims at imparting practical and industry relevant skills in the domains of food processing and food technology and produce work force ready for employment

Vision

To create trained and skilled students, proficient in the technological aspects of food processing, matching the needs of the burgeoning food industry to fill the skill gap

Mission
  • To impart knowledge and skills in preservation, processing, production and value addition of agro products
  • To innovate in product and process development and ensure food quality and safety
  • To manufacture novel foods that are wholesome, nutritious and safe and to give a modern twist to traditional food products
  • To promote and uphold food standards and food laws and regulations for providing a safe food market for the consumers

The programme curriculum is industry based and the advantage of pursuing B.Voc. programme over any other academic degree courses is that a candidate has multiple entry and exit options during the programme. The core purpose of this innovative programme is to build industry specific job skills to enhance employability. Due weightage is given to skill development to suit the various industrial needs and provide avenues to become a successful entrepreneur.

Faculty

Name : D. Selvarani
Educational qualification : M.Sc.
Designation : Lecturer
Area of Specialization : Food Science and Nutrition
Email : selvarani.d.1996@gmail.com
Name : G.Sowmiya
Educational qualification : M.Phil.
Designation : Lecturer
Area of Specialization : Nutrition and Dietetics
Email : sowmiyagunasekaran98@gmail.com

Result

Activities
  • Three books with ISBN namely Emerging Trends in Food, Nutrition and Health and Preparation of Bakery Products were published.
  • UGC sponsored International Web Conference under NSDC on Emerging Trends in Food, Nutrition and Health was held on 24.04.2021. The resource persons were Prof. S. Vimal Karani, Professor in Nutrigenetics & Nutrigenomics, United Kingdom, Dr.(Mrs). Kumari M.Rathnayake, Senior Lecturer, Srilanka, Dr.R.Gopinath, Senior Scientist, M S Swaminathan Research Foundation, Chennai and Dr. Malathi Srinivasan, Senior Principal Scientist, CFTRI, Mysore.
  • Students underwent In-Plant Training on Food Microbiologist - FIC/Q7603 in Askoscen Probionics Laboratory from 18.02.2021 to 03.04.2021 at Tiruchirappalli.
  • Ten students of 2020-21 batch appeared for the Skill Development Component (SDC) exam conducted by National Skill Development Corporation on 10.03.2021. P. Sapna Kashya assessed the candidates for Level 4 - Baking Technician- FIC/Q5005. The students secured cent per cent result with an average score of 68 percent.
  • Eleven students of 2019 - 2020 batch appeared for the Skill Development Component (SDC) exam conducted by National Skill Development Corporation on 18.12.2020. Jai Prakash Rajput assessed the candidates for Level 5- Dairy Products Processor - FIC/Q2001. The students secured cent per cent result with an average score of 78 percent.
  • A National Webinar on Healthy Food Choices - Glycemic Index was organized on 27.10.2020. The resource person was Dr. S. Shobana, Senior Scientist - Foods Research, Department of Foods, Nutrition, Dietetics Research, Madras Diabetes Research Foundation (MDRF), Chennai.
  • A National Webinar on the Journey of Inquisitiveness to Research was delivered by Dr. G. Subbulakshmi, Professor, Former Director, Department of Food Science and Nutrition, PG Dept. of Research and Studies in Home Science, S.N.D.T Women’s University, Mumbai on 12.09.2020.
  • A National Webinar on Impact of COVID - 19 on Health and Nutrition was conducted on 08.09.2020. Dr. Kavitha Chandrasekhara Menon, Professor and Head, Faculty of Health Sciences, Symbiosis International (Deemed University), Pune and Dr. V. Gowri Ramesh, Associate Professor, Department of Home Science, Women’s Christian College, Chennai served as the resource persons.
  • World Breast Feeding Week -2020 was observed by conducting a National Webinar entitled Holistic Development of the Child through Breast Feeding on 04.08.2020. The resource persons were Dr. M. Divya, M.B.B.S., DNB (PED), Associate Consultant - Pediatrics, Apollo Speciality Hospital, Tiruchirapalli, Dr. S. Alamelu Mangai, Assistant Professor (SG), PG & Research Dept. of Home Science, Bharathidasan Government College for Women, Puducherry.
  • A National Webinar on Insights on A2 Milk and Career Prospects in Dairy Industry was organized on 24.06.2020. The resource persons were Dr. V. Nithya, Assistant Professor in the Department of Animal Health and Management, Alagappa University, Karaikudi, Member of Syndicate, Bharathidasan University, Tiruchirappalli and Dr. G. Rajarajan, Assistant Professor, Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu, Thanjavur.
  • A National webinar on Potentials of Probiotics & Prebiotics was held on 23.06.2020 and Dr. S. Vijayalakshmi, Research professor School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea and Dr. S.Ithayamalar, Assistant Professor, Department of Nutrition and Dietetics, Seethalakshmi Ramaswami College, Trichirappalli served as the resource persons.
  • An International Webinar on Nutritional Genomics was organized on 13.06.2020. Prof. S. Vimal Karani, Professor in Nutrigenetics & Nutrigenomics, Programme Director for Nutrition Degree Programmes, Principle Investigator & Founder of GeNuine Collaboration, Hugh Sinclair Unit of Human Nutrition, University of Reading, United Kingdom and Dr. S.Kowsalya, Registrar, Professor, Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore served as the resource persons.
  • Thirteen students of 2019-2020 batch appeared for the Skill Development Component (SDC) exam conducted by National Skill Development Corporation on 13.03.2020. Mr. Shakil assessed the candidates for Level 4 - Baking Technician- FIC/Q5005. The students secured cent per cent result with an average score of 70 percent.
  • Students underwent In-Plant Training on Dairy Products Processor - FIC/Q2001 at Chakra Milk Industry from 05.02.2020 to 20.03.2020 at Perambalur.
  • The students visited the Mega Banana Exhibition organised by the National Research Centre for Banana on 24.02.2020 at Kalaiarangam, Tiruchirappalli.
  • One day workshop on Cake Decoration was conducted on 11.02.2020. Mr. V. Gurumoorthy, Bakery Chef, Breeze Residency, Tiruchirappalli was the resource person.
  • Students visited and participated in the One Day Free Training on Empowerment of Rural Women by Nurturing Food Entrepreneurship Skills organized by Indian Institute of Food Processing Technology, Thanjavur on 08.02.2020.
  • UGC sponsored one day National seminar funded by NSDC on New Vistas in Food Processing in Augmenting Entrepreneurship was held on 31.01.2020 and interacted with eminent scientists and food technologists.
  • The students were taken on an industrial visit to Food Processing Center at PSG College of Arts and Science where they conceived the concept of a food plant and its maintenance in Coimbatore on 22.01.2020.
  • Students participated in one day training cum workshop on Art of Baking which was conducted in collaboration with Trichirappalli Round Table & Trichirappalli Ladies Circle and Seagull Special School, Trichirappalli on 07.11.2019. Chef. Marudhu Pandiyan from Chennai along with the B.Voc Food Processing students demonstrated and offered hands-on-training to the special kids on the preparation of various bakery products such as cookies, cupcakes, vegetable rolls, puffs.
  • A seminar on Prospects of Vocational Education in India was organized on 20.09.2019. Dr.T.Poongodi Vijayakumar,Professor and Head, Department of Food Science and Nutrition and Dr.S.Lakshmi Manokari, Professor and Head, Department of Textiles and Apparel Design, Periyar University, Salem served as the resource persons.
  • Students participated in the National Nutrition Week Celebration on Double Burden of Malnutrition- A Holistic Approach between 01.09.2019 to 07.09.2019.An exhibition was organised on the theme “Health for All”. The B.Voc students demonstrated the techniques in the identification of common adulterants present in the food through simple tests to the students of our institution.
  • Thirteen students of 2018-19 batch appeared for the Skill Development Component (SDC) exam conducted by National Skill Development Corporation on 20.11.2019. Mr. Anoop Raj assessed the candidates for level 4 - Baking Technician- FIC/Q5005. The students secured cent per cent result with an average score of 81 per cent.
  • Training on Commercial Baking was conducted for the students of on 17.11.2019 in the Food Science laboratory. Mr. Mahendran, Technician, Premier Equipments Bakery Machines & Ovens, Coimbatore, demonstrated the techniques in the usage of double deck oven.
  • In commemoration of the 150th birth anniversary of Mahatma Gandhi, the students organized plogging, Fit India Run and Mass Tree Plantation programmes as per the National Skill Development Corporation (NSDC) guidelines on 02.10.2019
  • The students prepared bakery products such as biscuits, cookies, cakes, bread, buns, doughnuts, puffs, pizza and their varieties. Through repeated practice the students have been trained on various baking techniques and standardization of the products.
  • Workshop on Baking Techniques was conducted for the students on 15.08.2019 in the Food Science laboratory. Mr. V. Gurumoorthy, Bakery Chef, Breeze Residency, Tiruchirappalli was the resource person of the workshop.
  • Entrepreneurship Development Programme was initiated by the Department of Nutrition and Dietetics, in which the B.Voc. students participated, prepared and sold various baked products such as sweet and salted ragi biscuits and ginger biscuits on 18.07.2019, 25.07.2019 & 26.09.2019 in the EDP shop of our institution.
  • Students underwent In-Plant Training on Baking Technician- FIC/Q5005 in The Super Bangalore Iyengar’s Bakery from 01.04.2019 to 15.05.2019 and Cakes and Breads from 01.11.2019 to 15.12.2019 at Kailasapuram, Tiruchirappalli.
  • Three books with ISBN namely New vistas in food Processing, Basics of Bakery and Food safety and laws were published.
Resources
  Books  - 650
Equipment
  • Double deck oven
  • Micro kjeldhal apparatus
  • Soxhlet apparatus
  • Laminar flow chamber
  • Microwave oven
  • Digital colony counter
  • Food thermometer
  • Electronic weighing balance
Linkages
  • Navadha Nutraceutical Products
  • Ravi Radha Cottage Industries
  • Royal Kik Food Products
  • Chakra Milk Pvt Ltd
  • Dobbelstein
  • MPR Food Products
  • Super Bangalore Iyengar’s Bakery
  • Cakes and Bread
Highlights
  • Industrial training
  • Hands on job training
  • Practical experience for specific job levels
  • Interaction with industrial experts and academicians
  • Expertise in innovative and technological aspects
  • Projects on current food trends
  • Employable skills matching current market requirement
  • Promoting start ups