lOMoARcPSD|41810903
Entrepreneurship development micro project
computer engg (Dr. D.Y. Patil Institute of Engineering, Management and Research)
Scan to open on Studocu
Studocu is not sponsored or endorsed by any college or university
Downloaded by Nikhil Patil0621 (
[email protected])
lOMoARcPSD|41810903
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.
Program: Computer Engineering
Program code: CO 6 I
Course: Entrepreneurship
Course code: 22032
Development
lOMoARcPSD|41810903
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
lOMoARcPSD|41810903
INDEX
SR.NO. CONTENT PAGE NO.
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
lOMoARcPSD|41810903
Dr. D Y 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
July 2010/DTE/Affiliated to MSBTE, Mumbai.
Dr. D Y Patil Knowledge City, Charholi Bk, Via Lohegaon, Pune –
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.
lOMoARcPSD|41810903
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
1
of topic
Preparation and submission
2
of abstract
3 Literature Review
lOMoARcPSD|41810903
4 Collection of data
5 Collection of data
Discussion and outline of
6
content
7 Formulation of content
8 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
Final submission of micro-
16
project
5.0 Resources Required –
Sr. Name of
Specifications Quantity Remarks
No. Resource/
material
1 Online Platforms http://www.ediindia.org/instit 4
ute.html
http://www.nstedb.com/index.
html
https://www.yourbussinesside
a.com/inde
x.html
http://www.nsic.co.in
2 Book Entrepreneurship by Hisrich, 1
R.D
Names of Team Members with Roll nos.
1. Sakshi Mhaske (42)
(Name and Signature of Subject Teacher)
lOMoARcPSD|41810903
Dr. D Y 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
July 2010/DTE/Affiliated to MSBTE, Mumbai.
Dr. D Y Patil Knowledge City, Charholi Bk, Via Lohegaon, Pune – 412105
MICRO-PROJECT REPORT Annexure - II
Title of Micro-project: Prepare a Business Plan on Small Food Processing Industry.
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.
lOMoARcPSD|41810903
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.
lOMoARcPSD|41810903
10.0 Actual Methodology Followed –
1. Firstly, I discussed about that topic and started collecting the information about topic.
2. Then, I gathered all the information about the Business plan usefull in food industry. I 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 –
Sr. Name of
Specifications Quantity Remarks
No. Resource
/material
1 Online Platforms. http://www.ediindia.org/institute.html 4
http://www.nstedb.com/index.html
https://www.yourbussinessidea.com/i
nde
x.html
http://www.nsic.co.in
2 Book Entrepreneurship by Hisrich, R.D 1
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.
lOMoARcPSD|41810903
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)
