Karmaveer Shankarrao Kale Education Society’s GAUTAM POLYTECHNIC INSTITUTE GAUTAMNAGAR Micro Project Report On Small Food Processing Industry. Under the subject of EDE –22032 SUBMITTED BY Mr.Shaikh Arashad .A UNDER THE GUIDANCE OF Prof.Shaikh S.S DEPARTMENT OF AUTOMOBILE ENGINEERING YEAR 2022-2023 Prof.Shaikh S.S GUIDE Prof. Joshi J.R HOD Prof.Mr.Bharti S.M PRINCIPAL 1 Karmaveer Shankarrao Kale Education Society’s GAUTAM POLYTECHNIC INSTITUTE GAUTAMNAGAR CERTIFICATE This is to certify that MR.SHAIKH ARASHAD AHEMAD (ROLL NO- 01) Students of Third year of Diploma in Automobile Engineering have completed the micro project in EDE -22032 assigned as per syllabus satisfactorily for the academic year 2022-2023. Prof.Shaikh S.S GUIDE Prof. Joshi J.R HOD Prof.Mr.Bharti S.M PRINCIPAL 2 Title of Micro Project: Prepare a Business Plan on Small Food Processing Industry. Academic Year: 2022-23 Semester: Fifth Programme: Automobile Engineering Class: TYAE Scheme: I Course & Code: EDE (22032) Group No: 01 1.0.Aim of the Micro-Project: This Micro-Project aims at: 1. To identify, describe and analyze a business opportunity and/or a business already under way, examining its technical, economic and financial feasibility. 2. To learn Planning and decision-making skills. 3. To increase the knowledge to develop or install any small-scale industry. 4. To get motivated and understanding the margin of Industries. 2.0. Course Outcomes Addressed: - 1. Identify your entrepreneul traits. 2. identify the business opportunities that suits you. 3. Use the support system to zero down to your business idea. 4. Develop comprehensive business plan. 5. Prepare plans to manage the enterprise effectively. 3 3.0. Proposed Methodology: - 1. Firstly, we formed a group of three students as per instructions of our project guide. 2. Then we will select a micro-project topic from the given list by our guide. 3. When the topic is allotted to our group then we firstly discus about that topic and started collecting the information about our allotted topic. 4. We gather all the information about the insulation method. We took this complete information from different online platforms (like Google, Research Papers) and some of books related to our syllabus. 5. Then we will start discussing about the collected information and sorted some information which needs to insert in our project. 6. And finally, when report is done with proposal, we will submit it along with viva. 4 Annexure – II Micro-Project Report Title of Micro-Project: Prepare a Business Plan on Small Food Processing Industry 1.0. Rationale: Writing a business plan-a document detailing the human, financial, and ideological organization of the entity- can seem to be a large undertaking but clear goals guide you in the right direction, and will help define your business in the eyes of a regulatory agency. There are several business considerations that should be accounted for before, during and after the product development. Often times, the product development will need to be adjusted based on business shifts. Examples include: formula costs, product claim deliverables, shelf-life expectation. Determining the optimal price point those accounts for the competitive space, consumers’ willingness to spend and will help cover your final costs will be a balancing act. Understanding the product price point will help with determining the budget parameters including margins, slotting fees, formula, overall quality of product, and packaging costs. A niche for your product will assist making some of these choices. 2.0. Aims /Benefits of the Micro Project: - To identify, describe and analyze a business opportunity and/or a business already under way, examining its technical, economic and financial feasibility. To learn Planning and decision-making skills. To increase the knowledge to develop or install any small-scale industry. To get motivated and understanding the margin of Industries. 5 1.0. Course Outcomes Achieved: - Identify your entrepreneul traits. identify the business opportunities that suits you. Use the support system to zero down to your business idea. Develop comprehensive business plan. Prepare plans to manage the enterprise effectively. 6 4.0. Literature Review: On the development end there is an arsenal of techniques that a producer has to target biological contamination. This includes key formula hurdles such as: pH regulation- Many bacteria grow best in a relatively neutral pH environment. Adjusting the acidic character of the product through the addition of acid or by other means can prevent such bacteria from surviving in the food and potentially infecting consumers. University of Wisconsin- Using and Calibrating a pH meter Water Activity- Water Activity is a measure of the amount of “free” water in a product. The level of activity can impact product quality, shelf life and safety. Bacteria, like humans, require water to survive. Methods to reduce water activity include the physical removal of water through evaporation, dehydration, and freezing. Adding salt or sugar to a product chemically reduces water activity by binding up the “free” water, leaving little for the bacteria, preventing them from a suitable environment to grow in. Processing Temperature and Time- Just as humans cannot stay out in the sun for too long without getting sunburned, bacteria cannot survive certain conditions without damage. Maintaining a certain temperature for a specific time incapacitates bacteria and other pathogenic cells. Unable to grow in the food, they eventually die and are no longer a risk for illness. This sensitivity allows food processors to create Critical Control Points (CCPs). These are thresholds for your product to ensure that bacteria will not survive. 7 5.0. Actual 1. Methodology followed: - Firstly, we formed a group of students which includes Pruthviraj Rupwate, Vishal Raut and Yadnesh Gawar for the allotted microproject topic. 2. When the topic was allotted to our group then all of us firstly discussed about that topic and started collecting the information about topic. 3. Yadnesh Gawar and Vishal Raut gathered all the information about the Bussiness plan usefull in food industry. He took this complete information from different online platforms (like Google, Research Papers) and some of books related to our syllabus. 4. Then we started discussing about the collected information and sorted some necessary information which need to insert in our project. 5. Then Pruthviraj Rupwate and prepared a rough proposal and report firstly and then all of us took an overview to do remaining changes. 6. And finally, all of us prepared a final project of along with ppt. 7. We all group members together submitted the report along with viva. 8 6.0. Actual Resources Used: Sr. No. 1 2 Name of Resource/mat erial Specifications http://www.ediindia.org/institute .html http://www.nstedb.com/index.ht Online Platforms. ml https://www.yourbussinessidea.c om/inde x.html http://www.nsic.co.in Book Entrepreneurship by Hisrich, R.D Quanti Remar ty ks 4 Studied . 1 Studied . 9 7.0. Outputs of the Micro-Projects: We have understanded the ideas to employ the Small Scale Food industry. Execution of business programme in real life is highlighted. Motivated by studying the various types of small-scale food industries. Point which should be considered while adopting your own business plan in food industry or any other small-scale industry are highlighted through this project. From this project we can clearly say that we are now capable of installing the small-scale food industry or capable to guide any one i.e Entrepreneur. 10
