ExternalTraining

Programme

AAU Campus, Anand – 388 110E-mail: paoffice@vidyadairy.in; mdoffice@vidyadairy.in

www.vidyadairy.in

Board of Directors of Vidya Dairy

Dr. K. RathnamDirector

Managing DirectorKDCMPUL, Anand

Shri D R ShahDirector

Managing DirectorVidya Dairy, Anand

Dr. B P ShahChairman

Principal & DeanDairy Science College, Anand

Shri R S SodhiDirector

Managing DirectorGCMMFL, Anand

Shri Sangramsinh R. ChaudharyDirector

Executive DirectorNDDB, Anand

Students at work

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Vidya dairy was started as an innovative approach to inculcate professional and social skills among the graduating B.Tech (dairy Technology) students of SMC college of dairy Science, anand agricultural University, anand. This was made possible by providing one year of hands-on experience in dairy Plant Operations & Management Courses i & ii.

This booklet is exclusively designed to introduce dairy industry with the external training activities at Vidya Dairy, given on page no. 28 & 29. The content highlights the efforts that have been made to cover various technological and engineering aspects of dairying to enrich knowledge and skill of dairy professionals working in different areas.

GENESIS OF VIDYA DAIRY

Vidya dairy is a unique State of the art Facility that works with a missionary zeal to train young dairy technology graduates from all corners of the nation, who are competent enough to keep moving the wheel of fast developing national and global dairy industry. Since its inception, it offers rigorous training to the students in Quality, dairy Process and Business Operations, Commercial Functions and Environmental Protection. The dairy was conceptualized by the father of the White revolution, dr. V. Kurien, and was established in 1994 to provide one year hands-on training to the B.Tech (dairy Technology) students of dairy Science College, anand.

“Let’s salute the foresight of great visionary like dr. Kurien to conceptulate Vidya dairy to nourish gen-next dairy technocrats to boost up and transform further the indian dairy industry on the path of globalization”.

The SMC College of dairy Science, anand is a pioneering dairy education center of international repute at anand agricultural University, established in 1960 for imparting undergraduate dairy technology education. The college is actively engaged in catering to technical manpower needs of the indian dairy industry. in concurrence with the joint recommendations of National dairy development Board – indian Council of Agricultural Research (NDDB-ICAR) Panel, the programme was modified from B.Sc. (Dairy Technology) to B.Tech (Dairy Technology). Befitting the B.Tech (Dairy Technology) programme, Vidya dairy was established.

DAIRY PLANT OVERVIEW

The dairy has an installed capacity to process 100 thousand liters of milk per day and is currently processing about 1,20,000 litres of milk per day. The raw chilled milk is received from the Kaira district Co-operative Milk Producers Union Ltd. anand i.e aMUL dairy through the Gujarat Co-operative Milk Marketing Federation Ltd (GCMMF). The dairy has a combination of indigenous and imported equipment and machinery to process milk and manufacture a range of dairy products, viz. Market Milk, Ghee, ice Cream, Paneer, different varieties of cheeses as per national and international standards. For providing viability, a part of the liquid milk market was set aside for Vidya dairy by the amul dairy, anand from its own market. GCMMF Ltd markets

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the milk products manufactured by the dairy under the brand name of “aMUL”.

The installed capacity of milk and milk products is tabulated below:

Products Units Capacity per day

Milk Liters 100000

Ghee Kg 1000

ice cream Liters 8000

Paneer Kg 500

Cheese Kg 1500

Ladoo Kg 500

dahi Kg 2000

FERMENTED MILK PLANT

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STuDENTS’ TRAINING Established in 1994, the Vidya Dairy is a unique institution in the country which is Of the Student, For the Student and By the Student. It provides one year hands-on training to the B. Tech. (Dairy Technology) students of SMC College of Dairy Science of Anand Agricultural University, Anand. Since its inception, it offers rigorous training to the students in Quality, Dairy Process and Business Operations, Commercial Functions and Environmental Protection. So far Vidya Dairy has trained 950 students.

Being an educational - cum- commercial institute, Vidya dairy has been awarded the status of a Company under section 25 of the Companies Act (not for profit). its objectives and activities are different from other commercial dairy plants. Thus, the dairy is “Of the Students, For the Students and By the Students” and a novel concept of ‘Learning by doing’ as well as an effort Towards Education with a difference is being practiced. We nurture gen-next dairy technocrats all the way.

The students of fourth year B.Tech (dairy Technology) programme, after initial grooming of 3 years at the college, come to Vidya dairy for one year training. during this period, they work with their own hands under the supervision and guidance of plant supervisors and / or the teacher-in-charge. The entire 365 days training is divided into 12 modules of one months each covering dairy Plant Operations like Milk Processing, Cleaning in Place, Milk Packaging, Butter & Ghee, ice Cream, Cheese and Paneer Manufacture, Quality assurance, Engineering & Services, Marketing & dispatch, Vidya dairy Shoppe, House eeping / MiS/automation and Commercial Functions.

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EXTERNAL TRAINING PROGRAMMES

in view of liberalization, effective and competitive skill enrichment of human resource has assumed a pivotal place. Vidya dairy is the leading organization in formulating and delivering exemplary training programmes for all the key stakeholders of dairy industry from students to working employees to management groups and executives. Besides imparting regular training to B. Tech (dT) students, the dairy has also forayed into organizing Short-Term Training Programme for the benefit of the industry in association with the Faculty of SMC College of dairy Science, anand. These programmes are aimed at giving broad orientation of technological and analytical aspects of milk and milk products along with hands-on-experience of the operations to the dairy / non-dairy personnel working in plant and laboratory areas. This aspect refreshes their knowledge and enriches the skills of practicing dairy / non- dairy executives which ultimately helps the organization to improve efficiency, reduce cycle time and cost. The training programmes are designed taking into consideration the recent requirements of the dairy industry. Tailor made training programmes are also designed as per the requirement of an organization, to fulfil the needs of the participants. During last nine years, Vidya Dairy has successfully organized more than 315 short term training programmes and trained about 5268 participants.

Vidya Dairy has also been pioneer in formulating and delivering exemplary training programs for all key stakeholders of dairy industry. The training programmes are designed taking into consideration the recent requirements of the dairy industry. Tailor made training programmes are also designed as per the requirement of an organization, to fulfil the needs of the participants.

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18. OUTLINES OF DAIRYING (FOR GOVERNMENT OFFICIAL) (4-6 Day)

A Special training program was conducted for the officials of Dairy development, Assam and Dairy Development Board, Punjab.

A special programme was conducted for engineers of Tetrapak & GEA Global Ltd.

Officials from Dairy Development Board, Assam Officials from Dairy Development Board, Punjab

19. MANAGEMENT OF BULK MILK COOLING SYSTEM (GUJARATI/HINDI) (3-Day)

This 3 days training program helps trainee to get in depth knowledge of theoretical as well as practical concepts about management of bulk milk cooling system. Program will cover topics like Refrigeration & electrical system of Bulk Milk Coolers, its operation, maintenance and cleaning. It also covers topic like benefit of Bulk Milk Cooler, effect of Bulk Milk Cooler on quality of milk and Clean Milk Production.

20. CAUSING INCREDIBLE PERFORMANCE (3-Day)

In this programme participant will learn ten factors that can cause incredible performance. A close study of experiences indicates that these ten factors, in some combination or the other, have been instrumental in individuals and teams causing incredible performance. Application of these factors often involves challenging one’s own – at times deeply held – points of view, beliefs, prejudices and biases. This programme will provide opportunities to visit and handle such challenges.

Starting with understanding the features of incredible performance, this programme will equip participant with the tools and actions of each of these ten factors that he / she apply in any situation to cause incredible performance. This is a high-intensity, highly interactive programme studded with examples, videos, guided individual reflections, innovative group exercises, psychometric instruments and quick on the spot readings. Participants get to practice the actions and tools during the programme. Participants are also given opportunities to apply the lessons in real life situations to kick-off the journey to cause incredible performance.

While this programme is relevant for any individual, it will produce higher returns on investment for Departmental Heads / Middle Manager, Programme Managers and project Managers who are accountable for business results – like revenues, costs, margins, customer satisfaction, project deliverables (productivity, quality) and employee engagement.

21. MANAGING INNOVATION IN DAIRY INDUSTRY (2-Day)

Indian Dairy Industry has gained a place of pride for itself with India being world’s largest milk producing country. The industry connects millions of producers in rural areas with an equally large number of consumers across not only India but even the foreign shores. The industry players have gained capability and growth over the years. For continued success, they require

Government Officials from Dairy Development Board, Assam who

attended the training programme on ‘OUTLINES OF DAIRYING’, interacting

with Shri R.S. Sodhi, MD, GCMMF, Anand

Group photo of Officials from Dairy Development Board, Punjab

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Vidya Dairy, Anand, has been awarded the Assochem Food Tech Implementation Award 2014 in the category of “Best Skill Development of the year 2014” by The Associated Chambers of Commerce and Industry of India, Gujarat Council, Ahmedabad.

Vidya Dairy received the award of “Best Skill Development of the year 2014” by ASSOCHAM,

Gujarat Council

Practical exposure given to the participants during External Training Programme

Hon’ble former President of India, Dr. APJ Abdul Kalam Visited on 22-1-14

Mr. Norman E Borlaug, Nobel Laureate visited Vidya Dairy in the year February 1995

Hon’ble Prime Minister of Kingdom of Lesotho alongwith his senior level delegation visited Vidya Dairy on 8-3-14

Dr. MS Swaminathan, UNESCO Chair in Ecotechnology, MSSRF, Chennai visited Vidya Dairy in the year 2006

Eminent Visitors

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1. DAIRY TECHNOLOGY FOR NON DAIRY TECHNOLOGISTS (6 Days)

in view of liberalization, skill enrichment of human resource is assuming a pivotal place to become effective and competitive. Practicing non-dairy executives needs an understanding of the basic theoretical concepts and practical hands-on feel of dairy processing operations in order to make than team members in solving problems.

accordingly, this programme is aimed to provide a broad understanding of milk and milk products along with the hands-on-experience of the operations to the nondairy personnel. The pedagogy would emphasize participative learning through lectures delivered by highly qualified professors of SMC College of Dairy Science and even by knowledgeable and skillful Vidya dairy staff along with practical exposure through ‘hands-on-experience’.

Objectives

• To provide fundamental knowledge of dairy processing and operations.

• To enrich skills for the effective functioning of dairy plant.

• To help the participants in appreciating dairy process related issues in the organization.

• To improve the performance of the participants.

Contents

The Programme makes an effort to facilitate participants to understand the contents from the theoretical and practical aspects of following mentioned topics:

• Milk Processing • Paneer

• Fermented Milks • Ice Cream

• Butter & Ghee • Condensed & Dryied Milks

• Cheese

Participants

The programme is exclusively designed for personnel other than dairy graduates working in the dairy plants.

2. LABORATORY PRACTICES IN DAIRY AND FOOD PLANT (6 Days)

Practicing laboratory personnel in the dairy plant needs an understanding of basic theoretical concept and practical aspects of laboratory techniques commonly used in a dairy plant. This will upgrade the knowledge and skills of the laboratory personnel and hence the human resource efficiency of organization will improve.

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in the view of this, Programme is aimed to provide a broad understanding of chemical and microbiological analysis of milk and milk products along with the practical know how to the laboratory personnel. The pedagogy would emphasis participative learning through lectures and insights into practical knowledge through hands-on-experience.

Objectives

• To provide knowledge of Laboratory techniques used in a dairy plant.

• To help the participants in developing skills for their effective functioning in a dairy plant.

• To help the participants in appreciating quality related issues in the organization.

• To help the participants in improving their performance.

Contents

The Programme makes an effort to facilitate participants to understand the concept of chemical, microbiological and packaging materials analysis from the theoretical and practical point of view. This includes:

• Chemical analysis of milk and milk products

• Microbiological analysis of milk and milk products

• Analysis of packaging materials for dairy products

• Analysis of water and dairy effluents.

Participants

The programme is specifically designed for laboratory personnel working in the dairy plants.

3. DETECTION OF ADuLTERANTS IN MILK (3 Days)

in the recent years, adulteration of milk has been the burning issue in the dairy industry. Milk is adulterated by many ingredients which include water, veg oil, sugar,starch, glucose, sodium chloride,urea, neutralizers, detergent etc. it is a challenging job to identify these adulterations in milk.

Now a days a kit is available to find out different adulterations in milk. But to understand the adulteration in milk, one has to first understand the fundamental principles of different tests.

To overcome this problem Vidya dairy in the association with SMC College of dairy Science, anand is organizing a three days training programme on “detection of adulterants in Milk”. This three-day training programme includes theory and practical exposure to understand adulteration in milk deeply.

Highly qualified faculty of SMC College of Dairy Science will conduct theory for adulteration in milk and highly experienced staff of Vidya dairy will conduct practical at Vidya dairy lab for the said programme.

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Objectives:• To provide in depth knowledge regarding purpose, definition and types of

adulterants in milk.• To make participant understand the basic principles for different tests performed

to detect adulterants in milk.• To provide knowledge onquantitative detection of adulteration of milk through

instrumental and reference method.

Content:

Through this programme we will make efforts to get participantsunderstand detection of adulterants in milk through theoretical and practical aspects of:Quantitative analysis of some adulterants in Milk. Qualitative analysis of most of the adulterants in Milk. Sensory evaluation of adulterated Milk. instrumental method to analyze adulterated Milk.

Targeted participants:

The programme is perfectly designed for the employees working in the different departments of dairy industry like: Quality assurance lab at dairy reception dock supervisor Procurement staff of milk union

Testers of Village Cooperative Societies.

4. SENSORY EVALuATION OF MILK AND MILK PRODuCTS (4 Days)

Sensory analysis is an integral part of quality control as well as quality assurance programme of dairy industry. The word “quality” in relation to food, is considered as degree of excellence with respect to its palatability. a dairy food that is liked by majority of consumers is considered to have good eating quality, and establishing the desirable sensory attributes like appearance, flavor and texture requires application and correct interpretations of sensory analysis. Besides these, the successful launching of new dairy product also depends upon the application of modern sensory evaluation techniques by the trained dairy professionals. Hence, the knowledge of evaluating organoleptic characteristics of milk and milk products is of paramount importance for milk producers, milk processors and marketers.

Objectives

• To provide knowledge on sensory aspects of milk and milk products

• To provide knowledge of various sensory evaluation techniques

• To train the participants in judging and grading of milk and milk products

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Contents

• Information on sensory analysis, human senses, sensory methods, recording and interpretation of results

• Sensory analysis of milk and milk products (Theory and Practical)

Participants

The programme is designed for personnel working in Quality assurance, Production and Marketing department.

5. TECHNOLOGY OF FERMENTED AND PROBIOTIC DAIRY PRODuCTS (3 Days)

Fermented Milks are important group of Probiotic and functional foods, whose market is increasing at an astonishing pace. india has a strong historical and cultural background of fermented milks, but had lacked in refining and defining their technologies to the need of present day global market. also due to an increase in health awareness, there is increased demand for Probiotic dairy products. However Probiotic dairy product market is still in the stage of infancy in india, which needs to be propelled. This course is therefore, intended to develop insight in the area of Fermented Milks as well as Probiotic dairy products and to learn basic skills that will help indian dairy industry to effectively venture in developing and marketing of Fermented and Probiotic dairy products.

Objectives

• To provide in depth knowledge on the production aspects of Dahi, Yogurt and other fermented as well as Probiotic dairy Products.

• To showcase the advantages of using DVS cultures in fermented and Probiotic dairy Products manufacture.

• To understand the commercial aspects of setting up a Fermented and Probiotic dairy Products Plant.

Contents

• Comparison of DVS/Freeze dried cultures vs. Conventional Starter Cultures.

• Dahi, other Fermented milks as well as Probiotic Dairy Products manufacture

• Commercial aspects of setting up a Fermented and Probiotic dairy products Manufacturing plant.

Participants

The programme is perfectly designed both for dairy personnel working in the dairy plants and for those with non-dairy background who intend to start the business of fermented and Probiotic dairy products. The participants are awarded with a certificate on successful completion of the training programme.

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6. TECHNOLOGICAL AND ENGINEERING ASPECTS OF CHEESE MANuFACTuRING (6 Days)

in recent years, various cheeses like processed cheese, mozzarella, cheese spreads, flavored and spiced cheese have been introduced in Indian market. Cheddar cheese is the base material for preparation of processed cheese, cheese spreads and cheese foods. increasing the yield of Cheddar cheese, preventing bitterness and accelerating its ripening process are few points that require understanding of the basics of cheese making.

There is prevalence of ‘Pizza Parlors’ all over india attracting the youth and elders alike. The cheese that is specifically used on pizza pie is ‘pizza/mozzarella’ cheese. The retailers now specify the end use specifications to cater to the whims of varied consumers. Processed cheese is the most consumed cheese in india, occupying almost 80% of the cheese market and it has now become an important ingredient in many sophisticated indian delicacies. The participants are taught to prepare ‘tailor made’ cheese as per the demand of the consumers.

Objectives

• To provide in depth knowledge about production aspects of Cheddar, Mozzarella and Processed cheeses.

• To help participants understand the role of functional raw ingredients involved and to understand commercial aspects of producing different cheeses.

• To provide Knowledge on recent developments in cheese technology.

Contents

The programme makes an effort to facilitate participants to understand the cheese course from theoretical and practical aspects of:

• Technological parameters involved in making of Cheddar, Mozzarella and Processed cheese

• Parameters for selection of cheese as raw ingredient as well as other functional ingredients for the production of quality Processed cheese.

• Ripening of Cheddar cheese, functional characteristics of Mozzarella cheese and factors affecting them.

• Commercial aspects for production of cheddar, mozzarella and processed cheeses, remedies to overcome defects and recent advances.

Participants

The programme is perfectly designed both for dairy personnel working in the dairy plants as well as for those from non-dairy background who intend to start the business of Cheese.

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7. TECHNOLOGICAL AND ENGINEERING ASPECTS OF ICE CREAM PLANT (6 Days)

ice cream is a highly delicious, nutritious and wholesome milk product that appeals to all segments of people. The advances in science and technology have also paved ways to innovative methods in providing more varieties, in more appealing shapes and forms with higher energy efficacy and with more precision through automatic controls. indian dairy industry is one of the largest in the world and indian ice cream industry is still at a nascent stage as the per capita consumption in india is just 300 ml as compared to 22 liters in developed countries like US and Japan.

ice cream industry is growing at 12 to 15% rate with promising future and hence improving knowledge and skills of dairy professionals can greatly contribute in making superior quality novel ice creams.

Objectives

• To provide in depth knowledge about manufacturing aspects of various ice creams

• To understand the functional raw ingredients involved and commercial aspects of producing different ice cream

• To provide knowledge of recent developments in ice cream industry

Contents

The programme makes an effort to facilitate participants to understand the course from theoretical and practical aspects of:

• Technological parameters involved in preparing ice cream mix.

• Parameters for selection of raw ingredient as well as other functional ingredients for the production of various types of value added ice creams and frozen desserts.

• Freezing of ice cream in batch and continuous freezers.

• Various defects associated with production, transportation and storage of ice creams and frozen desserts.

Participants

The programme is perfectly designed both for dairy personnel working in the dairy plants as well as for those from non-dairy background who intent to start the business of ice cream and frozen desserts.

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8. TECHNOLOGICAL AND ENGINEERING ASPECTS OF MILK CONDENSING AND DRYING PLANT (6 Days)

among different methods of preservation of milk, the concentration and drying occupies a prominent place as the end products mostly do not need refrigerated storage. While the basic principles involved in making these products have remained more or less the same, lot of technological developments have taken place. in order to reap benefit from these developments, dairy industry needs to come forward and keep its manpower appraised as it is the man who monitors the machines and in turn the quality of the finished products.

Objectives

• To provide indepth knowledge about manufacturing aspects of milk condensing and drying plants.

• To understand the automation controls and instrumentation for milk condensing and drying plants.

• Advances in milk condensing and drying plants.

Contents

The various topics that are covered in the programme include both technological as well as engineering aspects of concentrated and dried milks.

Participants

This programme is designed for dairy technologists and dairy engineers who are working in milk/whey condensing and drying plants.

9. ADVANCES IN FAT RICH DAIRY PRODuCTS (5 Days)

The ever increasing consumer awareness for choice of dairy foods like cream, butter and fat spread with regard to freshness, taste, health and convenience is a determining factor in capturing the market. The demand for low cholesterol food, low saturated fat content, trans-fatty acids free products and the one’s rich in MUFa, PUFa and Omega-3 fatty acids containing products has changed the conventional methods of dairy business. Once the participants are abreast with the knowledge related to fat-rich dairy product, they can be instrumental in new product development in te.g. whipped cream, whipped butter, low cholesterol ghee etc. Milk fat being the costliest component, the economic considerations demands loss control and feasibility of using new technology like microwaves. Moreover, it has become far more important to have knowledge of imported dairy ingredients like aMF & butter oil used for making various dairy products. With this in focus, Vidya dairy in association with

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Faculty of dairy Science, anand introducing a 5 days training program on “advances

in Fat rich dairy Products.”

Objectives

• To provide knowledge of Fat -rich dairy and food products.

• To help the participants in developing skills for their effective functioning in food industry.

• To help the participants in availing the opportunity to improve their performance.

Participants

The programme is specifically designed for personnel involved in production of butter, fat spreads, margarine and ghee. The programme is also helpful for new product development and research and development activities.

10. MANAGEMENT OF BuLK MILK COOLING SYSTEM AND CLEAN MILK PRODuCTION (GuJARATI/HINDI/TAMIL) (5 Days)

This 5 days training program helps trainee to get in depth knowledge of theoretical as well as practical concepts about management of bulk milk cooling system, clean milk production and adulteration in milk. Program will cover topics like refrigeration & electrical system of Bulk Milk Coolers, its operation, maintenance and cleaning, benefit of Bulk Milk Cooler, effect of Bulk Milk Cooler on quality of milk, automatic milk collection unit, analysis of milk, milko analyzer and Good Manufacturing Practices, Good Hygienic Practices.

11. OuTLINES OF DAIRYING (FOR GOVERNMENT OFFICIAL) (4-6 Days)

A Special training program was conducted for the officials of Dairy development, assam and dairy development Board, Punjab.

a special programme was conducted for engineers of Tetrapak & GEa Global Ltd.

12. MANAGEMENT OF BuLK MILK COOLING SYSTEM (GuJARATI/HINDI/TAMIL) (3 Days)

This 3 days training program helps trainee to get in depth knowledge of theoretical as well as practical concepts about management of bulk milk cooling system. Program will cover topics like refrigeration & electrical system of Bulk Milk Coolers, its operation, maintenance and cleaning. It also covers topic like benefit of Bulk Milk Cooler, effect of Bulk Milk Cooler on quality of milk and Clean Milk Production.

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Sr. No Name of the Programme No ofBatches

No of participants

1Dairy Technology for Non Dairy Technologists (in English and Gujarati language)

109 1969

2 Laboratory practices in Dairy and Food Plant. 39 458

3Technology of Pro-biotic and fermented dairy prod-ucts.

23 329

4 Technology of Mozzarella Cheese. 1 12

5 Technology of Cheddar Cheese. 1 17

6 Technology of Processed Cheese. 1 8

7Technological and Engineering Aspects of Dairy and Food Plant.

19 210

8New Developments in Energy management of dairy and food plant.

4 58

9Coping with Challenges of Environment in Dairy / Food Plant.

1 12

10Management of Bulk Milk Cooling System for village level Operators

52 897

11 ISO-22000-2005 Internal auditor Training 5 122

12 ISO:22000, CIP Principles and GMP 4 153

13 Good Manufacturing Practices & Good Hygiene Practices (In-house) 6 143

14 Clean Milk Production 2 45

15 Sensory Evaluation of Milk and Milk Products. 11 151

16Technological & Engineering Aspects of Milk Con-densing & Drying Plants

3 46

TRAINING PROGRAMME CONDUCTED UPTO 31.01.2015

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Sr. No Name of the Programme No ofBatches

No of participants

17Technological and Engineering Aspects of Ice Cream Plant

4 74

18Technology and Engineering Aspects of Cheese Manufacturing

3 49

19 Advances in Fat Rich Dairy Products 3 58

20 Advances in Automation in Dairy Industry 2 41

21FSSAI Requirements & Pest Management Solution in Food Industry

1 24

22 Dairy Plant Operations and Management

A A Special Training for Government of Sikkim 1 17

A Special Training for Institute of Rural Management Anand (IRMA)

1 17

B

College of Applied Food and Dairy Technology

(CAFODAT)New Baneswor, Kathmandu, Nepal

Letter of Appreciation

Prof. Jagat Bahadur K. C.Chairman

College of Applied Food And Dairy Technology

The world has witnessed the white revolution in India which was started from Gujarat, the birth place of ‘Mahatma Gandhi”. When we talk of white revolution, we can’t forget a living Legend and architect of white Revolution Dr. Verghese Kurien.It gives me a great pleasure to mention that a number of senior Nepalese Dairy Technologists, at present working in Nepal, had their education from Dairy Science College, Gujarat Agricultural University, Anand.One month training program organized as a special consideration, to CAFODAT students is highly appreciated by the college management committee. We thank “Vidya Dairy, AAU Campus” Anand, for the cooperation extended to CAFODAT.

A Special Training for College of Applied Food & Dairy Technology, Nepal

2 16

CA Special Training for Comprehensive Agriculture and Rural Development Facility (CARDF), Afghanistan

1 6

23ISO:14001:2004 Implementation and Management of ETP in Dairy Industry

3 64

24 Outlines of Dairying 4 82

25 Causing Incredible Performance 1 24

26 ISO:22000, HACCP Principles, Interpretation and Application 1 26

27Application of Elementary Statistics in Managing Quality Of Products and Services

1 19

28 Lead Auditor Course – ISO 22000:2005 1 15

29 Packaging Technology for Milk and Value Added Milk Products 1 22

30 Applying Project Mangement Skills in Dairy and Food Sector 1 22

31 Detection of Adulteration in Milk 2 39

32ISO 50001 Appreciation and Interpretation (Energy Management Systems)

1 23

TOTAL PROGRAMME 315 5268

TRAINING PROGRAMME CONDUCTED UPTO 31.01.2015

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13. TECHNOLOGY OF PROCESSED CHEESE (3 Days)

Processed cheese is the highest consumed cheese in india, occupying almost 80% of the cheese market. recent upswing in urbanization and emerging middle class, with improved purchasing power, forecasts increase in future demand of processed cheese. The demand of processed cheese in india is especially due to its unique taste, body and texture characteristics that enhances richness of the product and it has now become an important ingredient in many indian delicacies. as cheddar cheese flavour varies with change in ripening tage, the concept of processed cheese is introduced with the aim of getting uniform mild flavor cheese and also improving the keeping quality by heat treatment. Up gradation of technical knowhow and manufacturing practices is pivotal to obtain uniform quality of processed cheese.

accordingly this programme is aimed to provide a broad understanding of theory and practical aspects of Processed cheese Technology along with hands-on experience to the dairy personnel.

Objectives

• To provide in depth knowledge about production aspects of processed cheeses.

• To help participants understand the commercial aspects of producing different types of Processed cheeses and its functional characteristics.

• To provide Knowledge of recent developments in Processed cheese technology.

14. TECHNOLOGY OF MOZZARELLA CHEESE (3 Days)

Mozzarella is the most popular member of Pasta-filata (stretched curd) group of italian Cheeses, originated in Southern italy. Most of the Mozzarella Cheese (~70%) produced worldwide is used as a topping on Pizza because of its unique ability to form fibers or strings when hot.

in recent years, Mozzarella Cheese has also been introduced in indian markets, both by private and co-operative dairies, to capture growing outlet for its use, i.e Pizza topping. The demand for Mozzarella cheese is expected to increase rapidly in coming years and it should not be surprising if Mozzarella cheese becomes an important item of product mix of several small and large dairies in india. accordingly, this program is aimed to provide a broad understanding of theory and practical aspects of Mozzarella Cheese Technology along with hands-on-experience to the dairy personnels.

Objectives

• To provide in depth knowledge about production aspects of mozzarella cheeses.

• To help participants understand the commercial aspects of producing different types of Mozzarella cheeses and its functional characteristics.

• To provide Knowledge of recent developments in Mozzarella cheese technology.

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15. TECHNOLOGICAL AND ENGINEERING ASPECTS OF DAIRY/FOOD PLANT (6-10 Days)

in view of liberalization, skill enrichment of human resource is assuming pivotal place to become effective and competitive. The fresh graduate engineers need an understanding of theoretical concepts and practical hands on feel of food processing operations to upgrade their knowledge, which ultimately help the organization to improve efficiency, reduce cycle time and cost. Accordingly, this programme is aimed to provide a broad understanding of the technological and engineering

aspects of food and dairy industry along with the hands-on-experience of the operation. The pedagogy emphasizes participative learning through lectures and insights into practical knowledge through plant visits/hands-on-experience.

Objectives

• To provide knowledge of food and dairy processing operations.

• To help the participants in developing skills for their effective functioning in food industry.

• To help the participants in availing the opportunity to improve their performance.

Participants

The programme is specifically designed for the graduate engineers working in the dairy/ food industry.

16. ADVANCES IN AuTOMATION IN DAIRY INDuSTRY (2 Days)

There is huge potential of automation in dairy industry. Today, the industry is facing several technology challenges including reducing costs, increasing flexibilities, ensuring consistent high quality and strict compliance to regulatory requirements. if we have to implement Food Safety and Standards act 2006, Food Safety Management system (iSO 22000), automation has to play an important role to have consistent product quality on continuous basis. The present day Engineers and Dairy Technologists find bewildering pace of change in the Instrumentation and Automation, as applied to Dairy and Food Industry. Be it the field of milk procurement, reception,processing and product manufacturing, one cannot expect good hygienic practices in a dairy Plant without automatic C.i.P. System. We must equip ourself for use of PLC based systems.With this in focus, Vidya dairy in association with automation industry introducing a 2 days training program on ‘automation in dairy industry’.

in the program, experts from automation industry, manufacturers of automation systems, dairy and food industry will discuss on various aspects of automation and software applicable to dairy and food industry.

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17. PEST MANAGEMENT IN FOOD INDuSTRY (1 Day)

in recent times, Pest Control and Management has become an integral part of a food safety has to continuously keep up to date with the new developments in pest management. Moreover, food safety regulations are becoming far more demanding and so is it enforcement The presence of pests in food production areas is absolutely unacceptable. Hence, this course aims to provide the participants with an opportunity to learn the fundamentals of pest management in food establishment and to equip participants with the knowledge and skills required to prevent pest and have Good Hygiene Practices (GHP) in line with FSSai requirements. With this in focus, Vidya dairy in association with dNV had introduced a 2 days training program on ‘Pest Management in Food industry and awareness on Food Safety and Standards act 2006’.

The presence of pests in food production areas has always been unacceptable. Hence, this course aims to provide the participants with an opportunity to learn the fundamentals of pest management in food establishment and to equip participants with the knowledge and skills required to perform implementation of Good Hygiene Practices (GHP) in line with FSSa requirements.

With this in focus and its importance in food safety management, Vidya dairy in association with dNV is introducing a training program on ‘Pest Management in Food industry.

18. AWARENESS PROGRAM ON ISO 22000, HACCP PRINCIPLES, INTERPRETATION AND APPLICATION (3 Days)

The modern dairy industry is very complex unlike old times, when it was limited to only basic milk products and few players. But now, dairy manufacturers are providing a sophisticated and ever-changing range of products to customers all over the world. This has led existing plants to produce more with existing capacity, assure the safety of their products, to produce them at lower cost and upgrade the product to higher quality standards than ever before. recently implemented Food Safety Standards act demands indian food industry to maintain and improve high quality standards. Continuously improving consumer awareness and an increase in the legislation governing the production of foodstuff is driving the higher standard in hygiene.

The introduction of food safety standards act and demand of high quality of food drives dairy industry to adopt rapid and newer technology for cleaning and sanitation. a thorough knowledge with taking critical steps appropriately to ensure safe product is a crucial part of food processing operations. Thus, today’s’ dairy industry needs to have a system, which can clean and disinfect in the shortest period of time, maintain the highest quality and hygiene standards and ensure the environmental norms.

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Objectives

• To provide in-depth knowledge on the basics of cleaning in a dairy industry

• To help understand recent advances in the area of dairy hygiene.

• Helping participants in understanding commercial implications of a cleaning Programme.

• Safety of Equipment and Man, handling of hygiene solutions in a plant.

Contents

• Basics of Cleaning & Sanitation

• Dairy Soils and methods of its removal

• Detergent and its components

• CIP, types of CIP and Improvement in CIP systems

• Importance of cleaning & hygiene in dairy plant

• Safety & Handling of chemicals

Participants

This three days programme is specifically designed for personnel involved in production, quality assurance and iSO departments of a dairy plant.

19. NEW DEVELOPMENTS IN ENERGY MANAGEMENT OF FOOD AND DAIRY OPERATIONS (6 Days)

Energy plays a central role in the operation of our economy. Energy prices are not only going through the roof, but also achieving internationally benchmark efficiencies. Energy management is becoming essential for survival and progress of companies. Further, as an implication of the Kyoto protocol, Cleaner Energy Management to achieve healthy environment is expected to be mandatory at national level.

Energy is also a major cost factor in Food and dairy Plants as many food processing and dairy Plant operations are energy intensive. For sustainable development, industry must adopt diagnostic processes and systems to look for opportunities to reduce energy consumption and increase energy efficiency. Techniques like total energy management audit can help effectively optimize energy usage in a dairy plant.

it is necessary that engineers/technologists keep updated with new developments for efficient use of resources. This will ultimately help the organization in achieving energy efficiency and optimizing capabilities for clean energy management.

accordingly, this programme is aimed to provide a broad understanding of all aspects of total energy management along with practical experience shared by

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the experts. The pedagogy will emphasize participative learning through lectures and insights into practical knowledge through sharing of experience and plant visits.

Objectives

• To provide cutting edge knowledge on developments in area of energy management including refrigeration Technology, Solar and Wind Energy applications, Central Power plant viability and installation and implication of these factors on cleaner energy management.

• To provide knowledge on Energy Management Practices used in Food & Dairy Plant

• To enrich capabilities of the participants to improve their performance.

Methodology

The programme will be conducted through in depth experience sharing by the experts and real success story based case studies.

Participants

The programme is specifically designed for engineers and technologists working in food and dairy industry.

20. ISO 14001 IMPLEMENTATION AND MANAGEMENT OF ETP IN DAIRY PLANT (2 Days)

The international Organization for Standardization (iSO) 14000 series remains of highly relevance especially because of the way climate changes affect ecosystem the world over. The best known in the iSO 14000 family of standards for environmental management is iSO 14001. Such environmental management system together with concepts of management of ETP in a dairy plant is truly a value addition to the human resource in an organization.

Participants

The programme is specifically designed for personnel involved in ISO and engineering/ ETP departments of a dairy plant.

21. MANAGING INNOVATION IN DAIRY INDuSTRY (2 Days) indian dairy industry has gained a place of pride for itself with india being world’s largest milk producing country. The industry connects millions of producers in rural areas with an equally large number of consumers across not only india but even the foreign shores. The industry players have gained capability and growth over the years. For continued success, they requireto innovate across the value chain - from procurement to sales. While organisations have the intent to pursue innovation, many find it difficult to convert this intent into productive outcome. Innovation Management for successful results remains a challenge for many.

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Contents

Two day, resident program will cover the various concepts of innovation Management. Workshop methodology with active discussion among participants would be used during the program. Case-lets written around real life situations would be used during the sessions for better comprehension and use of various tools. The participants would be expected to devote about 4 hours towards pre-program preparation.

Objectives

The programme is designed to ensure that participants understand how to initiate and manage successful innovations in dairy industry.

Participants of the program will take away

• Knowledge on how to identify innovation opportunities across product and process areas.

• Understanding the tools available to manage the execution of innovation.

• Ways to measure and monitor the outcome of innovation.

• Learning about creating work environment which encourages innovation.

Participants

Managers who have the responsibility to manage and support innovation to deliver successful results from it.

22. PACKAGING TECHNOLOGY FOR MILK AND VALuE ADDED MILK PRODuCTS (3 Days)

Packaging is the science, art and technology if enclosing or protecting products for distribution, storage, sale and use. Packaging also refers to the process of design, evaluation and production of packages. Packaging also covers its labeling which can be any written, electronic or graphic communication in the packaging or on a separate but associated label.

The primary function of packaging is to protect the products from the adverse atmospheric conditions such as oxygen, moisture, heat, light etc and to present the product in an appealing manner to the consumer.

in a predominantly vegetarian population like india, milk and milk products form an essential component of the human diet and no other single natural food meets the nutritional requirements better than milk.

For highly perishable commodities like milk and its products, packaging is very essential for safe delivery of the product to the consumer without altering its characteristics and nutritive value. Milk and milk products spoil rapidly at temperatures above refrigeration and in the presence of oxygen and other contaminating agents present in the atmosphere.

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Packaging is the most important area in dairy industry. as being a perishable product category, milk and milk products require an attention to decide and use specific packaging material. Hence, this course aims to provide the participants an opportunity to learn the fundamentals of packaging materials and its importance in the dairy industry. The program will give insights on brief knowledge of packaging materialused by the industry for different dairy products.

The program is designed for the Managers and officials working in the Production, Marketing, Laboratory and Purchase department of dairy unions.

23. ISO 50001 APPRECIATION AND INTERPRETATION (ENERGY MANAGEMENT SYSTEM) (2 Days)

This course serves as an introduction to iSO 50001 Energy Management Systems. iSO 50001 provides organisations with the requirements and guidance for establishing, implementing, maintaining and continuously improving an Energy Management System. By meeting the requirements your business establishes the systems and processes necessary to improve energy efficiency, which will help save money and reduce greenhouse gas emissions.

This course will provide you with the knowledge of the purpose and benefits of an Energy Management System. In addition you will learn essential definitions to interpret iSO 50001 requirements and the purpose, intent and key requirements of iSO 50001.

This course is designed for individuals involved in the development, implementation and maintenance of Energy Management Systems. The Energy Management System is structured in a similar manner to that of other management system standards. Organisations that have already implemented or plan to implement iSO 14001 and/or BS EN 16001can integrate the requirements of both management systems to enable a more efficient implementation process, while ensuring the organisation benefits from reduced energy costs.

The course is delivered by tutors who are experts in management systems and experienced in training.

Group photo of Training Programme on ISO 50001 Appreciation and Interpretation (Energy Management System)

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24. CAuSING INCREDIBLE PERFORMANCE (3 Days)

if you look around, you will notice that individuals, teams, departments, organizations and even communities have been performing at levels that are unbelievable! Even you may have been causing incredible performance at work and outside work! How do you feel when you think of such amazing performance? How will it be for you to cause incredible performance on an on-going basis? What incredible performance is your team, department and organization is eager to cause? and, how will you be impacted when you spearhead such efforts?

in this programme participant will learn ten factors that can cause incredible performance. a close study of experiences indicates that these ten factors, in some combination or the other, have been instrumental in individuals and teams causing incredible performance. application of these factors often involves challenging one’s own – at times deeply held – points of view, beliefs, prejudices and biases. This programme will provide opportunities to visit and handle such challenges.

Starting with understanding the features of incredible performance, this programme will equip participant with the tools and actions of each of these ten factors that he / she apply in any situation to cause incredible performance. This is a high-intensity, highly interactive programme studded with examples, videos, guided individual reflections, innovative group exercises, psychometric instruments and quick on the spot readings. Participants get to practice the actions and tools during the programme. Participants are also given opportunities to apply the lessons in real life situations to kick-off the journey to cause incredible performance.

While this programme is relevant for any individual, it will produce higher returns on investment for departmental Heads / Middle Manager, Programme Managers and project Managers who are accountable for business results – like revenues, costs, margins, customer satisfaction, project deliverables (productivity, quality) and employee engagement.

Group photo of Training Programme on Causing Incredible Performance

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25. APPLYING PROJECT MANAGEMENT SKILLS IN DAIRY AND FOOD SECTOR (3 Days)

The dairy and food sector, in india, is growing at an enviable growth rate and this calls for new installations as well as replacement of the old plants and machines or adoption of newer technologies. an organisation can remain competitive by remaining relevant only in terms of its product prices (giving value for money) and offering additional attributes in its products.

The role of a manager in the production and Engineering department has gone through a big change and apart from being responsible for delivering top quality products minimum cost; a manager is also expected to lead projects in the same location or a different locations. These projects can be as simple as replacing a machine to setting up of a new plant. This involves a number of activities for which the manager is seldom trained. Even a person working in service areas – like extension services, marketing and say procurement departments have to handle diverse projects along with their routine jobs (like starting a new parlor, or developing a new society or installing bulk milk chilling unit in a society or trying to get ISO certification for a society). They all need knowledge of project management tools and techniques.

a project is considered successful only if it gets completed on time, within the stipulated budget and without compromising the quality of the deliverables. This is not easy as the manager has to carry out other functions simultaneously.

This programme will expose the managers to the Project Management tools and techniques which will enable them to understand the underlying need of having a project for an organization and also provide the knowledge and skills essential for the identification, selection, implementation, monitoring, control, evaluation, and termination of a project.

Contents• Understanding the Need for the Project clearly• Project Life Cycle• Project Identification• Project Selection and Analysis• Project Formulation and Appraisal• Project Implementation Planning – including Network Diagrams, Gantt

Charts and Project Crashing• Issues faced in Project Implementation like project creep• Project Monitoring, Control, and Evaluation• Project Risk Analysis and Management• Introduction to Project Management Software (M S Project)

Pedagogyinteractive classroom lectures, sharing of experiences and discussions in the class, video clips and case studies will be used.

ParticipantsMiddle and senior level officers/Managers from manufacturing and service organizations involved with projects and programmes.

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Feedback

College of Applied Food and Dairy Technology

(CAFODAT)New Baneswor, Kathmandu, Nepal

Letter of Appreciation

Prof. Jagat Bahadur K. C.Chairman

College of Applied Food And Dairy Technology

The world has witnessed the white revolution in India which was started from Gujarat, the birth place of ‘Mahatma Gandhi”. When we talk of white revolution, we can’t forget a living Legend and architect of white Revolution Dr. Verghese Kurien.It gives me a great pleasure to mention that a number of senior Nepalese Dairy Technologists, at present working in Nepal, had their education from Dairy Science College, Gujarat Agricultural University, Anand.One month training program organized as a special consideration, to CAFODAT students is highly appreciated by the college management committee. We thank “Vidya Dairy, AAU Campus” Anand, for the cooperation extended to CAFODAT.

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to innovate across the value chain – from procurement to sales. While organisations have the intent to pursue innovation, many find it difficult to convert this intent into productive outcome. Innovation Management for successful results remains a challenge for many.

Contents

Two day, resident program will cover the various concepts of Innovation Management. Workshop methodology with active discussion among participants would be used during the program. Case-lets written around real life situations would be used during the sessions for better comprehension and use of various tools. The participants would be expected to devote about 4 hours towards pre-program preparation.

Objectives

The programme is designed to ensure that participants understand how to initiate and manage successful innovations in dairy industry.Participants of the program will take away• Knowledge on how to identify innovation opportunities across product and process areas.• Understanding the tools available to manage the execution of innovation.• Ways to measure and monitor the outcome of innovation.• Learning about creating work environment which encourages innovation.

Participants

Managers who have the responsibility to manage and support innovation to deliver successful results from it.

Feedback from different organizations

Feedback given by CARDF, Afghanistan

“Provided unexpected quality and facility for successful completion of training.”– dr. Sina Gul

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Group photo of Special Training Programme on “DAIRY VALUE CHAIN” conducted for CARDF – Afghanistan

Group photo of Training Programme on “DETECTION OF ADULTERANTS IN MILK”

Group photo of Training Programme on “PACKAGING TECHNOLOGY FOR MILK AND VALUE ADDED MILK PRODUCTS” conducted by SIES, Mumbai

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Achievements

1st Prize at National Dairy Products Judging Contest – 2011

Vidya Dairy received the award from the president of Gujarat Chember of Commerce & Industry, Vadodara on January 18, 2008.

2nd Ruuner Up award of ‘All India Kaizen Competition’ arranged by Baroda Productivity Council

National Energy Conservation Award 2013 – Commendation Certificate

Recipient of “Rajiv Gandhi National Quality Award – 2003” Commendation Certificate

Recipient of “IMC Ramkrishna Quality Award – 2006” Commendation Certificate

ICAI Award – 2009-10 National Safety Award 2012

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Month Date Training Name Training fee

April 2015

06/04/2015 to 08/04/2015 (3 Days)

Detection of Adulterants in Milk Rs. 6000/-

13/04/2015 to 18/04/2015 (6 Days)

Dairy Technology for Non Dairy Technologist(Eng)

Rs. 10000/-

20/04/2015 to 25/04/2014 (6 Days)

Dairy Technology for Non Dairy Technologist(Guj)

Rs. 9000/-

May 2015

04/05/2015 to 07/05/2015 (4 Days)

Sensory Evaluation of Milk and Milk Products

Rs. 7000/-

18/05/2015 to 23/05/2015 (6 Days)

Technological and Engineering Aspects of Milk Condensing and Drying plant

Rs. 12000/-

25/05/2015 to 30/05/2015 (6 Days)

Laboratory Practices in Dairy and Food Plant

Rs. 10000/-

June 2015

01/06/2015 to 03/06/2015 (3 Days)

Technology of Fermented and probiotic Dairy products

Rs. 7000/-

08/06/2015 to 13/06/2015 (6 Days)

Dairy Technology for Non Dairy Technologist(Eng)

Rs. 10000/-

15/06/2015 to 17/06/2015 (3 Days)

Management of Bulk Milk Cooling System(Guj)

Rs. 5000/-

July 2015

06/07/2015 to 10/07/2015 (5 Days)

Advances in Fat Rich Dairy Products (Ghee, Butter, Margarine, AMF/Butter Oil)

Rs. 8000/-

20/07/2015 to 25/07/2015 (6 Days)

Technological and Engineering aspects of Cheese Making

Rs. 10000/-

August 2015

03/08/2015 to 08/08/2015 (6 Days)

New Developments in Energy Management of Dairy and Food Operations

Rs. 12000/-

17/08/2015 to 21/08/2015 (5 Days)

Management of Bulk Milk Cooling System and Clean Milk Production (Hindi)

Rs. 8000/-

September 2015

07/09/2015 to 12/09/2015 (6 Days)

Laboratory Practices in Dairy and Food Plant

Rs. 10000/-

14/09/2015 to 16/09/2015 (3 Days)

Detection of Adulterants in Milk Rs. 6000/-

21/09/2015 to 23/09/2015 (3 Days)

Management of Bulk Milk Cooing System(Guj)

Rs. 5000/-

October 2015

05/10/2015 to 10/10/2015 (6 Days)

Dairy Technology for Non Dairy Technologist(Eng)

Rs. 10000/-

26/10/2015 to 28/10/2015 (3 Days)

Technology of Fermented and Probiotic Dairy Products

Rs. 7000/-

TRAINING CALENDAR FROM APRIL 2015 TO MARCH 2016

Month Date Training Name Training fee

November 2015

02/11/2015 to 05/11/2015 (4 Days)

Sensory Evaluation of Milk and Milk Products

Rs. 7000/-

23/11/2015 to 28/11/2015 (6 Days)

Dairy Technology for Non Dairy Technologist(Guj)

Rs. 9000/-

December 2015

07/12/2015 to 09/12/2015 (3 Days)

Packaging Technology for Milk and Value Added Milk Products

Rs. 10000/-

14/12/2015 to 19/12/2015 (6 Days)

Technological and Engineering aspects of Ice cream Plant

Rs. 10000/-

January 2016

04/01/2016 to 08/01/2016 (5 Days)

Management of Bulk Milk Cooling System and Clean Milk Production (Hindi)

Rs. 8000/-

18/01/2016 to 23/01/2016 (6 Days)

Dairy Technology for Non Dairy Technologist (Eng)

Rs. 10000/-

28/01/2016 to 30/01/2016 (3 Days)

Management of Bulk Milk Cooling System(Guj)

Rs. 5000/-

February 2016

01/02/2016 to 06/02/2016 (6 Days)

Laboratory practices in Dairy and Food Plant

Rs. 10000/-

15/02/2016 to 17/02/2016 (3 Days)

Technology of Fermented and probiotic Dairy products

Rs. 7000/-

March 2016

03/03/2016 to 05/03/2016 (3 Days)

Detection of Adulterants in Milk Rs. 6000/-

14/03/2016 to 17/03/2016 (4 Days)

Sensory Evaluation of Milk and Milk Products

Rs. 7000/-

* Fee includes food, accommodation (A/C) and applicable taxes.

The programme is primarily conducted through lectures in the forenoon sessions and laboratory practicals in the afternoon sessions. Reading materials specifically developed for this purpose are provided to the participants. The participants are awarded with a certificate on successful completion of the training programme.

Due to unforeseen circumstances, course dates may change/ get cancelled in some cases. Prior confirmation is therefore, a must before participating in any program. Vidya Dairy is not liable for arrival of participants without prior intimation.

The programme will commence at 9:00 hours on first day and concluded at 17:00 hours on last day. Participants are expected to make their travel plans accordingly.

The registration fee may be sent by demand draft/ cheque in favour of “VIDYA DAIRY” payable at Anand, to the Managing Director, Vidya dairy, AAU Campus, Anand - 388110, Gujarat.

We can arrange special tailor made training programme as per the need of organisation (Minimum participants required 12 nos.)

CONTACT: Mrs. Mona Gadhavi, Training Coordinator Phone: (02692) 221503, 262501, M: +91-93772 11866 / +91-93779 25124

write to: trainings@vidyadairy.in; paoffice@vidyadairy.in; mdoffice@vidyadairy.in For details please visit: www.vidyadairy.in

Address The Managing Director

Vidya Dairy, Anand Agricultural University Campus, Anand (GUJARAT) - 388 110

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Eminent Visitors’ Voice Over the years many National and International dignitaries have visited Vidya Dairy. Their comment on this unique organizational concept is quite encouraging for maintaining the standards of imparting training at the dairy.

“Excellent Operation, products and People. A great initiative. We wish you all the best for the future”. “Congratulations for your efforts and achievements”. “The training function is so important for the dairy industry around the world. Long may it continue at VIDYA DAIRY”.

INTERNATIONAL DAIRY FEDERATION COMMITTEE OF DAIRY POLICIES AND ECONOMICS.

“Much can be learned by our U.S. dairy industry as well as our academic institutions by what I have seen”. JERRY KOZAK, President, International Dairy Federation.

“It is a superb initiative, which deserves to be introduced in other professional areas, very impressive. Thank you”.

BIMAL JALAN, Governor, RBI

“You have Beautiful building and Equipment – wonderful for training students – keep up the Good Work”. NORMAN E BORLAUG, Nobel Laureate

“Excellent Entrepreneurial programme: Professionalism and Productivity well built into educational frame work”.

DILIP KUMAR SINHA, Vice Chancellor, Vishvabharati, Shanti Niketan

“I am very impressed and inspired to see students leading the industry. Congratulations on a job so very well done”.

KAREN L. HULEBAK, CODEX Chair person, US Dept of Agriulture, Washington DC, USA.

“It is a unique experiment, which needs to be replicated. I am delighted to visit the Vidya dairy and wish all the success in its endeavors”.

PRADEEP KUMAR, Secretary, Animal Husbandary, Dairy and Fisheries, Govt. of India.

It is most satisfying to see the students getting practical orientation in both running and management of a dairy plant. Excellent facilities developed through the advice of NDDB would enable GAU to generate well trained human resource in the field of Dairy Technology. We need to develop similar models in different parents of our country. My best wishes to the staff and students in this endeavour.

RS PARODA, Director General, ICAR and Secretary DARE, New Delhi.

Excellent way to main students in the commercial realities of running a dairy plant. CH is pleased to be able to help with aspects of the training programmes.

Stephen Bullin RITM Chr Hansen A/S Malaysia

A wonderful, innovation initiative to create the next generation of dairy professionals through practical hands on experience ! Thank you for sharing!.

Sandip Patel, GM, Global Business Services, IBM India Pvt. Ltd, Bangalore.

Visiting this Daiy is a most exciting and exhilarating experience. Pride in performance, unrelenting emphasis on quality control and the breeding of outstanding Dairy Managers, are all important features of this unique Training Dairy. I consider the Vidya Dairy of GAU an outstanding example of the capability and commitment of India is Dairy Scientist and Technologists. I wih this Dairy continued success in remaining the flagship of dairying for Rural Livelihood and Nutrition Security Involvement..

Dr. MS Swaminathan, UNESCO Chair in Ecotechnology, MSSRF, Chennai

This institution is a prioneer of the country. I wish other part of the country can bless.Hon. Minister Subodh Kant Sahai, Minister, MFPI, Govt. of India

Vidya Dairy is an extremely interesting concept of Dr. Kurien which appears to be doing very well. Its an idea worth replicating many times over.

Prof. Abhijit Sen, Hon. Member Planning Commission, Govt. of India