©) studocu Entrepreneurship development micro projectMAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION DR. D. Y. PATIL SCHOOL OF ENGINEERING (SECOND SHIFT POLYTECHNIC) MICRO PROJECT Academic year: 2021- 2022 TITLE OF THE PROJECT Prepare a Business Plan on Small Food Processing Industry, : en . Program: Computer Engineering Program code: CO 61 : : a Course: Entrepreneurship Course code: 22032 DevelopmentMAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION Certificate This is to certify that the following students - Roll No. Name of the students Exam seat number 42 Sakshi Mhaske of Diploma in_computer engineering of Institute, Dr. D. Y. Patil School of Engineering (Second Shift Polytechnic) Institute Code - 1649, has completed the Micro Project satisfactorily in Subject — Entrepreneurship Development for the academic year 2021- 2022 as prescribed in the curriculum. Place: Pune Date: Subject Teacher Head of the Department Principal Downloaded by Gayatri (seayatishinde2003@[Link])[Link]. CONTENT [Aims/Benefits of the Micro-project 1 1 |Course Outcomes Addressed 1 2 Proposed Methodology 2 3 Action Plan 2 4 Resources Required 3 5 [Rationale 4 6 [Literature Review 5 7 Outputs of the Micro-Projects 5 8 Skill Developed/Learning outcome of this Micro-Project 6 9 This document avaliabi on Downloaded by Gayatri (sgayatishinde2003@gmallcom)Dr. D ¥ Patil Educational Enterprises Charitable Trusts Dr. D. Y. PATIL SCHOOL OF ENGINEERING, (POLYTECHNIC) Approved by AICTE NO. West / 1-3847411/2010/ New Dated 13 oa, July 2010/DTE/Affiliated to MSBTE, Mumbai. Ra Dr. D Y Patil Knowledge City, Charholi Bk, Via Lohegaon, Pune- °° 8" 412105 Annexure I MICRO-PROJECT PROPOSAL Title of Micro-project: Prepare a Business Plan on Small Food Processing Industry. 1.0 Aims/Benefits 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. Downloaded by Gayatri (seayatishinde2003@gmallcom)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. 4.0 Action Plan — Planned Name of sr. Planned Details of Activity Finish | responsible Team No. Start Date Date Members Discussion and finalization of topic Preparation and submission > | ofabstract 3 | Literature Review ‘This documenta avalabe on © studocu Downloaded by Gayat (sgayatrishinde2003@a1Collection of data 3 | Collection of data Discussion and outline of . content 7 Formulation of content % | Editing of content 9 | Editing of content 10 | Proof reading of content 11 | Compilation of report 12 | Compilation of report 13 _| Presentation 14 Seminar 15 Viva voce 16 _| Final submission of miero- project 5.0 Resources Required — ‘Sr, No. Name of Resource/ material Specifications Quantity Remarks 1 inline Platforms ttp:/[Link] [Link] hhttp:/[Link]/index itm ttps:/[Link]| [Link] html ttp:/[Link] Book [Entrepreneurship by Hisrich, RD Names of Team Members with Roll nos 1. Sakshi Mhaske (42) (Name and Signature of Subject Teacher) Downloaded by Gayati (sgayatrishinde2003%@gmall com)Dr. D ¥ Patil Educational Enterprises Charitable Trust's Dr. D. Y. PATIL SCHOOL OF ENGINEERING, (POLYTECHNIC) Approved by AICTE NO. West / 1-3847411/2010/ New Dated 13 Se July 2010/DTE/Afiiliated to MSBTE, Mumbai. Dr. D Y Patil Knowledge City, Charholi Bk, Via Lohegaon, Pune ~ 412105 DY PACIL GROUP MICRO-PROJECT REPORT = ssw" Title of Micro-project: Prepare a Business Plan on Small Food Processing |ndustry. 6.0 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. 7.0 Aim/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.8.0 Course Outcomes Achieved — + 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. 9.0 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. Downloaded by Gayatri (seayatishinde2003@gmallcom)10.0 Actual Methodology Followed — 1. Firstly, | discussed about that topic and started collecting the information about topic. 2. Then, | gathered all the information about the Business plan usefull in food industry. | took this complete information from different online platforms (like Google, Research, Papers) and some of books related to our syllabus. 3. Then I started discussing about the collected information and sorted some necessary information which need to insert in my project. 4, And finally, prepared a final project. 11.0 Actual Resources Required — ‘St. ]__ Name of No. | Resource /material 1 Online Platforms. htip:/[Link]) 4 tip://[Link]/[Link] tips://[Link] nde html ttp://[Link] 2 Book [Entrepreneurship by Histich, RD 1 Specifications Quantity Remarks 12.0 Outputs of the Micro-Projects - We have understanded the ideas to employ the Small Scale Food industry. Execution of business program 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.13.0 Skill Developed/Learning outcome of this Micro-Project — Through this micro project we learned how to develop business plans. 14.0 Applications of this Micro-Project — This micro project can be used in making business plans by referring it. (Name and Signature of Subject Teacher) Downloaded by Gayati (sgayatrishinde2003%@gmall com)