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 Prof. Joshi J.R Prof.Mr.Bharti S.M

GUIDE HOD PRINCIPAL

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 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 Prof. Joshi J.R Prof.Mr.Bharti S.M

GUIDE HOD PRINCIPAL

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Title of Micro Project: Prepare a Business Plan on Small Food Processing Industry.

Academic Year: 2022-23 Semester: Fifth Scheme: I

Programme: Automobile Course & Code: EDE
Engineering (22032)
Class: TYAE 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.

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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.

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 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.

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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.

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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.

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5.0. Actual Methodology followed: -

1. 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.

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6.0. Actual Resources Used:

Sr. Name of
Specifications Quanti Remar
No. Resource/mat
ty ks
erial
http://www.ediindia.org/institute
.html
http://www.nstedb.com/index.ht
1 Online Platforms. 4 Studied
ml .
https://www.yourbussinessidea.c
om/inde x.html
http://www.nsic.co.in

2 Book Entrepreneurship by Hisrich, R.D 1 Studied

.

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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.

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