This is a synoptic preamble for an array of One Day workshops visualized and conceived by her in nodal areas of Food Science, Food Processing and Quality Control. The beneficiaries of these precise and scientific designed Workshops would be students and professionals of the Food Industry at large.
When a student or professional, progresses towards the culmination of tertiary education, or induction into a job portal, it is imperative that his Academic acumen should resonate with his Life skills as well as his Employability Quotient. It is ironic that in the structured syllabus of the any subject in the present day education system, little or nothing is done to address this most pertinent need for the holistic development of the student.
These Workshops, designed by an Academician and Researcher, are flavored by her long and very minute observations of the student community at large and the global requirements for an ideal employee in particular. As a Head of a Post Graduate and Undergraduate department, and the Founder of the Employment Placement Cell in her College, Dr.Jyoti D.Vora , is well in tune with the requirements of a Recruiter and the necessary aspects of the Skillset of a young career aspirant. An added advantage is her long and well chequered career as a Doctoral Guide and Researcher of International Repute.This Workshop serves to address these details. The workshop would be made up of nodal sessions and addresses the four pillars of human personality, namely Physical, Mental, Emotional and Professional while tackling the Scientific detail of the specific area of Food Science. The workshop establishes a very intimate dialogue with the participant and moves from generic details to tailor made ones so that each participant feels substantially enriched and benefitted. The Workshop would single mindedly enrich the participant who would be awarded a Globally recognized Certificate of high Accreditation.
The following Workshops have been designed:
Sensory and Organoleptic Evaluation of Food
Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. Its significance in the entire plethora of the Food Industry is both fundamental and universal because it aims at Consumer Acceptance. This in turn makes the Science of Sensory Evaluation an imperative aspect of the profile of any professional who concerns himself with Food. Hence, the value of this workshop cannot be underestimated.
Hazard Assessment Critical Control Point(HACCP)
HACCP or Hazard Assessment Critical Control Point is a Generic tool of TQM or Total Quality Management and relates to a modular approach. Since it is generic, it is universal and can be applied to all aspects of Food Science and Food Manufacture from Farm to Fork and Plot to Platter. Hence, it is absolutely necessary for a professional in the field of Foods to be aware of the indepth application of this aspect and to use it in his workspace.
Novel Product Development(NPD)
Novel Product Development(NPD), is an integral aspect of Food Manufacture and Product presentation since it is the culmination of Research and Development in the Food Industry. The science of NPD is the answering call to Consumer requirement, which in turn is dynamic and definitely “fickle” as the Consumer of today is flooded by new products all around and each one vies with the other to win over the Consumer’s preference and purchasibility. The workshop addresses all aspects of Novel Product Development from content to convenience to labeling to legal aspects.Hence, this workshop is extremely valuable in its acquisition for a Food Science professional.
Good Laboratory Practices(GLP)
Good Laboratory Practices(GLP), is a methodology which governs the Scientific and systematic behavior and conduct of a professional in the Laboratory space. It is a mandatory prerequisite in the training and skill set acquisition of any professional and is highlighted as a very critical employability criterion.GLP is a generic tool and can be applied in any Laboratory for in vitro,in silico and in vivo experimentation.The workshop is enriched with the inclusion of both content and application so that the trained personnel is enriched in sustainable manner.
Simulated Product Development(SPD)
SimulatedProduct Development(SPD), is an integral aspect of Food Manufacture and Product presentation since it is the culmination of Research and Development in the Food Industry. It is a very unique and novel ramification of NPD or Novel Product Development, because the entire process is executed in Virtual Space. Hence, the viability is extremely high as there is a protracted saving of time and resources without sacrificing the Scientific acumen.The science of SPD is the answering call to Consumer requirement, which in turn is dynamic and definitely “fickle” as the Consumer of today is flooded by new products all around and each one vies with the other to win over the Consumer’s preference and purchasibility. In fact, SPD is a Scientific precursor of NPD.The workshop addresses all aspects of Simulated Product Development from content to convenience to labeling to legal aspects.Hence, this workshop is extremely valuable in its acquisition for a Food Science professional.