Food Plant Operation  is sixth department in B. Tech. (Food Technology). There are 07 practical orientated  courses of 40 credits including practically approach of  credit load (0+40)

Food Plant Operation Department deals with Student READY – Industrial Tour (I)& (II); Student READY – Experiential Learning Programme – I & II; Student READY – Research Project; Student READY – Seminar; Student READY – Inplant Training

 Student READY – Industrial Tour (I)& (II)

Student READY – Industrial Tour should be compulsorily carried out by college for 1 to 2 weeks. The Industrial Tour is planned by the Institute to make students acquaint with different sectors of Food Processing Industries (viz. Bakery, fruits and vegetables, snacks, meat processing, etc). The students are  shared with the details of industries being visited to and given an assignment and tour report to collect the  details & information of the visits.

Student READY – Experiential Learning Programme – I & II

Experiential Learning (EL) helps the student to develop competence, capability, capacity building, acquiring skills, expertise, and confidence to start their own enterprise and turn job creators instead of job seekers.  This is a step forward for “Earn while Learn” concept. Experiential Learning is an important module for high quality professional competence and practical work experience in real life situation to Graduates. The module with entrepreneurial orientation of production and production to consumption pattern is expected to facilitates producing Job Providers rather than Job Seekers.

Student READY – Research Project

Food Technology is a dynamic field which require continuous research and innovation in product. With this intention Research Project is included is course curriculum to promote the students towards research and innovation in the field. Research Project should be allotted to students based on their/Guide’s interest towards the ELP project. The Research Project is not supposed to be a formal dissertation, rather it should be objective based to make minor changes in existing products or product innovation based on consumer demand and market needs. Formal Training should be given to students to make them acquaint with basic research skills and writing skills.

During Research Project, student shall learn to collect the necessary research data and facts related to product and process and plan the product trials accordingly.

Student READY – Seminar

Seminar on Technical Topic of Food Technology shall be delivered by individual student. The Seminar topic shall be decided by respective Guide/Advisor. Students will be responsible for collection of necessary information, preparation of synopsis and Power Point Presentation and discussion by each student allotted topic. The evaluation of Seminar shall be done by Team of Academic members (at least 3) nominated by Associate Dean & Principal/University.

 Student READY – Inplant Training

In-plant Training shall be mandatory in the last semester for a period of up to 14 weeks. In-plant trainings will provide an industrial exposure to the students as well as to develop their career in the high tech industrial requirements. In-plant training is meant to correlate theory and actual practices in the industries

• To expose the students to Industrial environment, which cannot be simulated in the university
• To familiarize the students with various Materials, Machines, Processes, Products and their applications along with relevant aspects of shop management
• To make the students understand the psychology of the workers, and approach to problems along with the practices following at factory
• To make the students understand the scope, functions and job responsibility-ties in various department of an organization
• Exposure to various aspects of entrepreneurship during the programme period

Pilot Plant

The pilot plant is an essential component in the development of educational philosophy aimed at presenting to the B.Tech FoodTtechnology student a balanced education within the context of fully integrated food technology programmes.

The pilot plant lies at the interphase between theory and practice. It creates the environment where two-way flow of information can occur and it allows the development of criteria against which one can assess the progress of the potential food technologist.

The Pilot Plants are ideal for the evaluation of new ingredients, formulations, and processes on a small scale, and for short course laboratories and equipment demonstrations. The facilities can accommodate multiple activities simultaneously. The floor plans are open and most of the equipment is on wheels. The utility stations positioned throughout each plant allow flexibility for short and long term projects.

Pilot plant scale-up techniques involve reproducible manufacture of an experimental formulation on high-speed production equipment, in a cost-effective manner

Pilot Plant Proposal was submitted to Ministry of Food Processing Industries, New Delhi, GOI ,Under HRD Scheme by Rajiv Gandhi College of Food Technology , The Proposal was Sanction with the hand some of Lakhs of Rupees  to purchase the modified food processing lines such as :

1. RTS Bottling/Canning unit 20-30 kg/hr.
2. Tutty Fruity and Papaya processing unit 50 kg/hr.
3. Potato and Banana processing unit50 kg/hr.
4. Amala processing unit 25-30 kg/hr.
5. Mini Oil Expeller 15-20 Kg/hr.
6. Mini Dal Mill 40 kg/hr.
7. Bakery and Confectionery processing unit 20-30 kg/hr.

This Food processing lines are purchased and it is beneficial to the students of our college by

• Standardization of formulae.
• Review of range of relevant processing equipment.
• Optimization and control of production rate.
• Information on infrastructure of equipment during the scale up batches.
• Information of batches physical space required for equipment.
• Identification of critical features to maintain quality of a product.
• Appropriate records and reports to support GMP.