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Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Project Part 2 (FT-891)

Department of Food Technology

Department Vision:

Department of Food Technology envisions to be a lead center of academic and research resource for creating
competent professionals to ensure global food security and safety

Department Mission:
 To impart quality education through excellent Teaching Learning Process and infrastructural facilities
for producing globally competent food technologists capable of extending technological services
 To inculcate/imbibe qualities of lifelong learning, team spirit, leadership, entrepreneurship and
communication skills with social responsibilities
 To engage and promote cutting edge research practices through multi-institutional and industry institute
collaborations

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Syllabus:

Student shall continue to be carry out project works under the supervision of a faculty member or faculty
members, as assigned at the beginning of the 7th Semester. At the end of the semester, the work shall yield
some meaningful results that facilitate advancement of food science and technology. Each student shall submit a
typed, hard-bound Final Project Report on his work and its findings. Evaluation of Project Part 2 shall include
an oral presentation followed by a brief viva. Project Defense should be carried out in presence of all the faculty
members in the Department, and preferably in presence of External Examiner

How this course addresses Core Competencies:

The first goal of this course was to bring theory, design, and practice together. The objectives were that the
students must (a) understand basic engineering design concepts and decision-making concepts; (b) consider
technical, financial, credibility, and management issues in making decisions; and (c) work in teams and learn
from each other. The second goal of this course was to develop students' higher-level cognitive skills. In order
to achieve this goal, the educational objectives were that the students must (a) identify criteria, (b) analyze
alternatives, (c) make a choice, (d) defend the choice, and (e) be active learners.

Course outcomes (COs):

Outcomes
Cos
The students will be able to:
CO1 Demonstrate skills of bringing theory, design, and practice together to
address food technology issues (BT-2)
CO2 Identify criteria, (BT-1)
CO3 Analyze alternatives , (BT-4)
CO4 Select a suitable execution strategy (BT-4)
CO5 Justify a technical, financial, managerial and credible decision (BT-5)
(BTL = Bloom’s Taxonomy Level)

Feedback on the Course Outcomes based on the Project: Score between 1-3 (3 – Highest; 2 –
Medium; 1 – Lowest)

CO1 CO2 CO3 CO4 CO5 CO*

Project
* Average score of all the COs.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Identification of Project category:

 Industry sponsored projects: under this category the project is performed in an industry or the
substrate is provided by the industry in order to cater to a specific problem of the industry. When
concrete results are obtained the project is extended further and the industy pays for the cost of the
projects.
 Institute sponsored projects: under this category project is performed by the group of students, which
is assigned by the faculty member from the department or in collaboration with other departmental
faculties. Inter departmental projects are encouraged to give a holistic approach and experience to
develop solutions to real life problems.In this case, the institute bears the cost of the projects.
 Further classification of projects is done according to following categories:
 Application Oriented: In this category, projects are performed where the target is to achieve any real
life application. In this category of project, design and manufacturing component is less as most of the
parts are available on the shelf, which are assembled together.
 Design Oriented: In this category, design and manufacturing is performed from the scratch. In this
category, at least one iteration of design, manufacturing, testing and then modified design is expected.
 Research Oriented: In this category, extensive review of literature is done, which aims to learn new
methods or procedures and validate results.

Methodology to assess individual as well as collective contribution/understanding of the project

Judging would be carried out based on various criterion such as

i. Understanding of Project,
ii. Percent Completion of project,
iii. Presentation skills,
iv. Demonstration and
v. Documentation.

Evaluation is carried out on individual basis as well as on team performance. At the end of the academic year,
students need to present and demonstrate their work to the expert from an industry/academic and the project
guide and departmental academic committee.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Evaluation Tools:

A. RUBRICS FOR OVERALL EVALUATION

Sl. Parameter Rating

No. Excellent Very Good Fair Poor
Good
1 Quality of layout
2 Correctness in design
3 Appropriateness in
component selection
4 Correctness in
specification writing
5 Cost awareness and
economic
consideration
6 Optimization of
procurement time
7 Correctness in layout
of prototype
8 Correctness in test
result
9 Report writing skill
10 Leadership quality
11 Team spirit & co–
ordination among
fellow students
12 Co–ordination and
obtaining co–operation
from other sources.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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B. RUBRICS FOR LABORATORY PERFORMANCES COGNITIVE/PSYCHOMOTOR DOMAIN

Sl. Specification evaluation Credit Poor Below Avg Above Excellent Total
No criteria 25 0 Avg. . Avg. 4 100
1 2 3
1 Ability to state the 2
definition/ formula
2 Ability to list materials/ 1
instruments
3 Ability to draw sketches of 2
equipment/test set–up
4 Ability to mention steps of
procedure adopted in the
experiment/test
5 Ability to state sources of 3
error and precaution
taken/to be taken in the
experiment/test
6 Ability to record 2
observations correctly
7 Ability to draw graph(s) to 2
calculate results
8 Ability to compare results 2
with those of standard ones
9 Ability to draw conclusions 2
10 Ability to mention areas of 2
application
11 Ability to submit the report 3
as per instruction

Sl. No Specific features of evaluation criteria Rating

Interest
12 Ability to complete the work with tenacity without waste Excellent Fair Poor
of time
13 Ability to undertake worthwhile work even though it is Excellent Fair Poor
difficult
14 Ability to work independently (only necessary help will Excellent Fair Poor
be provided)
15 Learning by self discovery Excellent Fair Poor
16 Ability to enquire matters related to experiments/tests Excellent Fair Poor
Co–operation
17 Ability to help others whenever they need Good Fair Poor
18 Ability to accept help from others in case of need Good Fair Poor
19 Ability to work in a group of persons Good Fair Poor

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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C. RUBRICS FOR LABORATORY PERFORMANCES: AFFECTIVE DOMAIN

Sl. Specific features of evaluation criteria Rating

No Punctuality
1 Entry to the laboratory on time Excellent Fair Poor
2 Date and time of submission of Laboratory Excellent Fair Poor
report as per instruction
Attitudes
3 To issue and to return instruments by counting Serous Casual Indifferent
them and by cleaning them and by cleaning
them and by cleaning them after works being
over.
4 To submit number of experiments set by the 100% > 75% < 50%
Institute in a particular discipline in a session
5 To learn required skills in each experiment 100% > 75% > 50%
6 To learn by self regarding preparation of report Self Contributi Totally
written on of self copied
written
and
copying
7 Recording laboratory observations Honestly Partially Dishonestl
Honest y
8 Joint venture of laboratory work Jointly Partially Not done
done as committed at All
required
9 Ability of doing work with care and safety Excellent Fair Poor
10 Assuming responsibility for the issued Fully Partially Irresponsi
instruments Responsibl Responsibl ble
e e
11 Habit of neat dress Good Fair Poor
12 Ability of doing neat work Good Fair Poor

D. Project Demonstration
At the end of final year, as per the university schedule, final viva would be arranged.
Students would demonstrate their project in front of a panel consisting of:
 Internal project guide
 External academia/industry personnel
 Department project coordinator and academic committee

Testing of product/Working prototype, testing results, validation done is presented and judged by the panel.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Preparation of nano impregnated CDS composite film for food

industries

Submitted by:
Ansu Tiwari ( 13003413004)
Ipsita Chatterjee (13003413012)
Kanika Mukhopadhyay ( 13003413014)

Under the guidance of

Dr. Lakshmishri Ray

Submitted for the partial fulfilment for the degree of

Bachelor of Technology in Food Technology

Techno Main

EM 4/1, Salt Lake, Sector – V, Kolkata – 700 091.

Affiliated to

MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY

BF-142, Bidhannagar, Sector-I,

Kolkata-700064

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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ACKNOWLEDGEMENT

Place: Techno India, Salt Lake

Date: 28/05/2017

………………………………

...........................................

...........................................

Department of Food Technology

Techno India, Salt Lake

Kolkata – 700 091

West Bengal, India.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Approval

This is to certify that the project report entitled

“Preparation of film from food waste”

prepared under my supervision by

Ansu Tiwari(13003413004), Ipsita Chatterjee (13003413012), Kanika Mukhopadhyay

(13003413014)

be accepted in partial fulfilment for the degree of

Bachelor of Technology in Food technology.

It is to be understood that by this approval, the undersigned does not necessarily endorse or
approve any statement made, opinion expressed or conclusion drawn thereof, but approves the
report only for the purpose for which it has been submitted.

……………………………………….. … ………………………………………

Name & Designation of Internal Guide Name & Designation of the HOD

Dr. LAKSHMISHRI ROY, Dr. SOUMITRA BANERJEE,

Faculty of Food Technology Dept. HOD of Food Technology Dept.

Techno India Saltlake Techno India Saltlake

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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DEDICATION
ACKNOWLEDGEMENTS

TABLE OF CONTENT

LIST OF FIGURES
LIST OF TABLES

ABSTRACT
Include a brief summary of the problem statement, challenges, proposed solution, approaches, scope, and comparison with
existing systems/evaluation methods, conclusion and future directions. Recommended length is 1 page maximum.
Abstract must be self -explanatory and should not include any references or short hand notations in the abstract.

Chapter 1
INTRODUCTION
Introduction is mostly written for non-specialists so that they can get an overview of the project without technical details.
It should provide a brief overview of the project aims and structure of the solution. It should also specify what unmet need
or problem the FYP caters for and who needs it. At the end of chapter, provide a summary of the report organization,
chapter outlining what has been covered in this chapter and explain what comes in the following chapters.

1.1 GENERAL FORMAT OF THESIS

Following is the generic format for the final documentation.
1. Introduction
2. Literature Review
3. Problem Definition
4. Methodology/Solution Statement
5. Detailed Design /Process flow
6. Execution/Implementation and Testing
7. Results and Discussion
8. Conclusion and Future Work
9. References
10. Appendices (if any)

1.2 STYLES
1.2.1 Typeface
Space of the text should be 1.5, Font. 12 Times New Roman (TNR), text must be justified. The first line of the paragraph
should be indented and single line space be given between paragraphs.

1.2.2 Margins
Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Left 1.5 inches

Right, Top, Lower 1.2 inches

1.2.3 Headings
Chapter Number 16 TNR (Italics, Bold, Justified to the right, first letter in capital i.e. “C”)
Chapter Heading 16 TNR (All capital, bold, adjusted in the center)
The following headings should all be left aligned and text should begin from the next line with indentation.
First Level Heading 14 TNR (All capital, bold)
Second Level Heading 12 TNR (Bold, First letter of each main word in capital) Third
Level Heading 12 TNR (Bold, Only first letter of first word in capital)

1.3 TABLES AND FIGURES

Every table must bear a title and table number which should be written on the top of the table (Table 1: Abc).Titles of the
figures should be written under the figures, along with the figure number (Figure 1: Xyz)

1.4 REFERENCES
All of the references should be alphabetically ordered

1.4.1 Journals
Author Name/s (Surname, initial), year of publication in-parenthesis, title of the article,name of the journal, volume
number, issue number (in parenthesis) followed by a colon and page numbers

1.4.2 Books
Author Name/s (Surname, initial), year of publication in-parenthesis, title of the book,publisher’s name, 7place of
publication, page numbers

1.4.3 Reference from Internet

Name of the Author/s (If Known), Title of the topic followed by complete web address

Chapter 2
LITERATURE REVIEW
Provide an overview to the projects background knowledge without too much in detail (stick to the scope of the project).
The background can refer to previous work referenced from journals, articles, newspapers, or any academic literature
providing evidence that the proposed problem is significant and real problem worth solving. If available, provide closely
related work done within the project scope and the challenges
or defects identified which can be considered as part of the new solution. Describe why you worked on this project in light
of the literature review?

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.
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Chapter 3
PROBLEM DEFINITION

Chapter 4
METHODOLOGY
The methods, approaches, tools, techniques, algorithms, or other aspects of the solution are sufficiently discussed with
sufficient details and supporting figures.

Chapter 5
DETAILED DESIGN/Process flow, Include HACCP also

Chapter 6
EXECUTION and Cost analysis

Chapter 7
RESULTS AND DISCUSSION
A comprehensive evaluation of the solution is presented with supporting figures and graphics.Include labeling and
packaging details as per standard guidelines(FSSAI Etc)

Chapter 8
CONCLUSION AND FUTURE WORK
Include a brief summary of how the proposed solution is going to/has addressed the problem statement specified in the
introduction section. Provide an overview of what kind of evaluations were undertaken in order to prove that the solution
really solves the problem with evidence on results findings. Provide an overview of the recommendations and Include a
future directions which is required as part of the future work.

Chapter 9
REFERENCES
A comprehensive list of references is cited using a standard format.

Vision: Department of Food Technology envisions to be a lead centre of academic and research resource, for creating competent professionals to
ensure global food security and safety.