UNIT - I Entrepreneurship: Entrepreneur - meaning - importance - Qualities, nature types, traits, Functions Internal and External Factors, Significance of Entrepreneur & Entrepreneurship UNIT - II Creativity and Entrepreneurial Plan: Idea Generation, Screening and Project Identification, Creative Performance. Feasibility Analysis Economic, Marketing, Financial and Technical; Selection of factory location; Demand Analysis, Market Potential Measurement. UNIT – III Institutional support for new ventures: Supporting Organizations: Incentives and facilities: Financial Institutions and Small Scale Industries. Govt. Policies for SSIS UNIT - IV Family and Non Family Entrepreneur: Role of Professionals. Professionalism vs family entrepreneurs. Role of Woman entrepreneur. UNIT - V Venture Capital: Venture capital. Nature and Overview. Venture capital process, locating venture capitalists. REFERENCES: 1 - Couger, C- Creativity and Innovation (IPP, 1999) 2 - Nina Jacob, Creativity in Organisations (Wheeler. 1998) 3 - Jonne & Ceserani- Innovation & Creativity (Crest) 2001. 4 - Bridge Set al- Understanding Enterprise: Entrepreneurship and Small Business (Palgrave, 2003) 5 - Holt Entrepreneurship: New Venture Creation (Prentice-Hall) 1998. Course Outcomes: Student will be able: a) Motivation for entrepreneurial career b) Have the ability to discern distinct entrepreneurial traits c) Conducting feasibility analysis d) Preparation of business plan 

Course Objective:
To equip graduates with the knowledge, skills, and entrepreneurial mindset required to start and manage a small-scale food preservation and processing business. The course will cover food safety, preservation techniques, business planning, marketing, and regulatory compliance.

Unit 1: Introduction to Food Preservation and Processing

• 1.1 Overview of Food Preservation and Processing

  • Importance of food preservation

  • Types of food preservation methods (traditional vs. modern)

  • Overview of small-scale food processing industries

• 1.2 Food Safety and Hygiene

  • Basics of food safety (HACCP principles)

  • Personal hygiene and sanitation practices

  • Preventing contamination and spoilage

• 1.3 Introduction to Food Science

  • Understanding food composition (carbohydrates, proteins, fats, etc.)

  • Role of pH, moisture, and temperature in food preservation

• 1.4 Market Opportunities in Food Processing

  • Identifying niche markets

  • Trends in consumer preferences (organic, gluten-free, etc.)

  • Case studies of successful small-scale food businesses

Unit 2: Food Preservation Techniques

• 2.1 Traditional Preservation Methods

  • Drying, salting, smoking, and fermentation

  • Advantages and limitations of traditional methods

• 2.2 Modern Preservation Techniques

  • Canning, freezing, and pasteurization

  • Use of preservatives and additives

• 2.3 Packaging and Shelf-Life Extension

  • Types of packaging materials

  • Vacuum sealing and modified atmosphere packaging

  • Labeling requirements and shelf-life testing

• 2.4 Hands-On Practical Sessions

  • Demonstration and practice of preservation techniques

  • Creating preserved products (jams, pickles, dried fruits, etc.)

Unit 3: Setting Up a Small-Scale Food Processing Unit

• 3.1 Business Planning and Feasibility

  • Writing a business plan

  • Cost analysis and budgeting

  • Sourcing raw materials and equipment

• 3.2 Infrastructure and Equipment

  • Setting up a small-scale processing unit

  • Essential equipment and machinery

  • Maintenance and safety protocols

• 3.3 Legal and Regulatory Compliance

  • Food safety regulations and certifications (FSSAI, FDA, etc.)

  • Licensing and permits for food businesses

  • Labeling and packaging regulations

• 3.4 Sustainable Practices

  • Waste management and recycling

  • Energy-efficient processing techniques

  • Ethical sourcing and fair trade practices

Unit 4: Marketing and Sales Strategies

• 4.1 Branding and Product Positioning

  • Creating a unique brand identity

  • Packaging design and product presentation

• 4.2 Marketing Channels

  • Online marketing (social media, e-commerce platforms)

  • Offline marketing (local markets, fairs, and exhibitions)

  • Building customer loyalty and repeat business

• 4.3 Pricing Strategies

  • Cost-based pricing vs. value-based pricing

  • Competitive pricing analysis

• 4.4 Distribution and Logistics

  • Local vs. export markets

  • Partnering with retailers and wholesalers

  • Managing supply chain and inventory

Unit 5: Financial Management and Scaling the Business

• 5.1 Financial Planning and Management

  • Basic accounting and bookkeeping

  • Managing cash flow and expenses

  • Break-even analysis and profit margins

• 5.2 Funding and Investment

  • Sources of funding (loans, grants, investors)

  • Preparing a pitch for investors

  • Crowdfunding and government schemes for startups

• 5.3 Scaling the Business

  • Expanding product lines and markets

  • Automating processes for growth

  • Building a team and delegating responsibilities

• 5.4 Risk Management and Problem-Solving

  • Identifying and mitigating risks

  • Handling customer complaints and recalls

  • Adapting to market changes and challenges

Additional Components:

• Guest Lectures: Inviting successful entrepreneurs and industry experts to share their experiences.

• Field Visits: Visiting local food processing units and markets for practical exposure.

• Capstone Project: Developing a business plan and prototype product for a small-scale food preservation business.

Learning Outcomes:

By the end of the course, graduates will be able to:

1. Understand and apply various food preservation and processing techniques.

2. Develop a comprehensive business plan for a small-scale food processing unit.

3. Comply with food safety regulations and industry standards.

4. Effectively market and sell preserved food products.

5. Manage finances and scale their business sustainably.

This syllabus provides a balanced mix of theoretical knowledge and practical skills, ensuring graduates are well-prepared to start their own food preservation and processing business.