GUIDELINES FOR PROJECT COURSE (MVPP-001)
The project course MVPP-001 is an integrated part of the PG Diploma in Food Safety and Quality
Management (PGDFSQM). The purpose of the project work is to sensitize you to the realities and
practices of Food Safety and Quality Management at field (floor) level. The project means here a type
of action oriented research with planning and designing elements as well. It is also an opportunity for
you to critically look into any specific issue/problems that you might have faced or you are currently
facing. For registration purpose, the project course is treated as one course.
Objective
The objective of the project is to develop capabilities, among the students, for a comprehensive
analysis of implementation of Good Hygienic Practices/Quality Management System/ Food Safety
Management System in a food establishment. The objective also includes enabling you to conduct
investigation in a systematic way and to expand your understanding on the subject.
Approach
The students may undertake any topic studied in the seven courses of the PG Diploma Programme in
Food Safety and Quality Management. The broad themes for study could include:
(a) Good Hygienic Practices/ Quality Management System/ Food Safety Management System
(b) Development of Training Modules
(c) Food Laws & Standards
(d) Analysis of Food Products
The project work may be undertaken in a food manufacturing/processing (organized/unorganized),
Food testing laboratory, hospitality, retail and street food unit.
The types of project may include: (a) Comprehensive case study (problem formulation, analysis and
recommendations), (b) Comparison of practices/ validation of theory/ method of testing, survey of
quality management practices and (c) field study (empirical study). The project should be challenging
but manageable within the resources and time available.
An outline of your project proposal from your end in the form of synopsis will initiate a dialogue
between you and your Project Supervisor who will then help you to work on the choosen topic and
report.
Project Proposal (Synopsis)
Proposal Formulation: Synopsis of the project should be prepared. The synopsis should clearly state
the objectives and research methodology, sampling, instruments to be used, limitations if any, and
future direction for further research.
(a) Identification of Topic: The selection of topic is of crucial importance. It should be decided based
on your understanding of the study, experience in the field and interest. The topic should be
discussed with the Project Supervisor.
It should be in harmony with your areas of interest and the
specialization of the project supervisor. It is always better to identify a micro topic to remain
focussed and complete the project on the time and with in the budget and resources. The topic
should be clear, directional, focussed and feasible.
(b) Development of Project Proposal: The synopsis should be around 500 words. The proposal
should consist of:
i) a clear statement of the topic of the project;
ii) a statement of objectives (what you intend to achieve through the project);
iii) your hypothesis (if any) on which you build your study;
iv) the methodology you intend to adopt to carry out your study – tools and techniques to be used, if
any;
v) population and sample size proposed, if the project involves any field work; and
vi) implications of the project for Food Safety & Quality Management.
The statements of the topic and of the hypotheses are closely related. You state your hypotheses based
on your present knowledge about the topic. Your hypotheses may be proved correct or changed later,
based on the analysis of the data you collect. Your hypotheses also can be in the form of few research
questions.
When you set objectives, it is better to limit them to four or five. A large number of objectives will be
difficult to achieve, given the present scope of the project and the time available to us. The objectives
should be achievable and measurable.
Methodology should include the ways through which you would collect your information, data, etc.,
and analyse them.
You need not worry much about the implications of your project at the initial stage. You need to state,
however, in general terms the purpose of your project. Implications and conclusions will be stated
more specifically and concretely towards the end of your actual Project Work.
In addition to the above steps your proposal may also include relevant literature/ studies, and Time/
Schedule, listing various activities you have to carry out in the project, time needed for each activity
and resources you have to spend on them. This time schedule will help you to carry out your project
work in a systematic way.
(c) Submission: The Synopsis of the project should be sent to the Programme Coordinator
(PGDFSQM) , School of Agriculture, IGNOU, Maidan Garhi, New Delhi – 110068.
Eligible Project Supervisor: The following are eligible to be supervisor:
i) Faculty at the Headquarters (School of Agriculture).
ii) Academic Counsellors of Food Safety & Quality Management Programme having relevant
experience.
iii) Teacher in Agriculture having 5 years of PG teaching experience in areas related to disciplines,
e.g. in food processing, food analysis, good agricultural practices, food safety and quality
management, etc. / Professionals holding Masters’ degree in Food technology or allied
disciplines having a minimum of 5 years of experience in the relevant area. (In exceptional
cases, a supervisor with a B.E. degree and 5 years of relevant experience may also be approved).
Project Proposal Submission and Approval: Students are advised to send their project synopsis and
bio-data of the project supervisor (in case of (ii) and (iii) above, which must be duly signed by the
guide) to the Programme Co-ordinator (PGDFSQM), School of Agriculture, IGNOU, Maidan Garhi,
New Delhi – 110068. Proposals not accompanying a complete and signed Bio-data of project
supervisor will not be considered for approval. Project can be submitted throughout the year.
In case the proposed project supervisor is not acceptable to the Faculty, the student shall be advised so,
and in such cases the student should change the project supervisor and resubmit the proposal.
Hence
the student will submit project proposal afresh with the signature of the new project supervisor, as it
will be considered as a new proposal. Similarly if a student wants to change his/her project supervisor
for any reason, he/she would be required to submit the project proposal alongwith the signature of the
new project supervisor on a new project proposal proforma, as it would be considered as a new
proposal.
In case of academic counsellors, it should be clearly mentioned as to which are the course he/she is
counselling for, and since when, alongwith the name and code of the study centre, he/she is attached
with. The project supervisor will be paid a token honorarium of Rs. 650/- by the University for guiding
the student. (Proforma for Remuneration Bill is enclosed).
At any given point of time a project supervisor cannot guide more than five students.
Note: Student are advised to select project supervisors who are active professionals in the
relevant area of the selected topic. Project Supervisors are also advised to restrict guiding
projects in their core specialization area only.
Communication of Approval: A written communication regarding the approval/ non-approval of the
project will be sent to the student within eight weeks of the receipt of the proposal in the School.
Re-submission of Project Proposal: In case of non-approval of the proposal the
comments/suggestions for reformulating the project will be communicated to the student. In such case
the revised project synopsis should be submitted with revised project proposal proforma and a copy of
the rejected synopsis and project proposal proforma bearing the comments of the evaluator and P.P.
No. (Project Proposal Number) allotted by the School of Agriculture.
Project Report
Managing the project time: As you are aware, this project work is worth 4 credits or 120 study hours.
| Activity | Time (Hours) | Days |
| Identification of project and finalizing project proposal in consultation with project counsellor and field guide | 32 | 4 |
| Planning and conducting project work in the field with periodic review by project counsellor and field guide | 56 | 7 |
| Analyzing observation/results and writing the project report | 32 | 4 |
| Total | 120 | 15 |
Components of Project Report: The Project Report may be presented in accordance with the
following outlines:
i) Introduction: What prompted you to choose the topic? How is the topic important from
Food Safety and Quality Management point of view?
ii) Objectives: Specific and lucid statement of what you wish to achieve through the project.
iii) Review of literature: The work done in the area be reviewed for reference.
iv) Methodology: This may contain:
a) Design: A statement on what your overall plan of action is.
b) Sampling: How did you go about selecting the specific object, events or respondents you
selected for study?
c) Tools/ Techniques: What instruments, devices, material or techniques did you choose
for collecting your data?
d) Processing and Analysing Data: What techniques you did use to process the data which
you collect and analyse them to answer your question?
v) Analyses and Findings: A lucid presentation (numerical or graphical wherever necessary)
of the analysed data and the interpretations you make thereof.
vi) Suggestions and Action live: Recommendations/ suggestions and action live with people
who are to perform them be specified.
vii) Conclusions: The insights you have gained through this exercise, and how these may help
in understanding the concept and promoting the principles and practices of food safety and
quality management on the whole.
viii) Bibliography and Appendices.
ix) Approved Project Proposal.
Formulation: The following guidelines may facilitate formulation of the Report
i) The length of the report may be about 50 to 60 double spaced typed pages not exceeding
approximately 18,000 words (excluding appendices and exhibits). However 10% variation
on either side is permissible.
ii) Each project report must adequately explain the research methodology adopted and the
directions for future research.
iii) The project report should also contain the following:
a) Copy of the Approved Project Proposal Proforma and Synopsis.
b) Certificate of originality duly signed by the student and the supervisor.
Submission of Project Report: One typed copy of the project report is to be submitted to the Registrar
(SED) IGNOU, Maidan Garhi, New Delhi – 110068. As soon as you submit the Project Report, a
P. R. No. would be allotted which will be communicated to you. You should quote this P.R. No. while
corresponding with SED Division regarding Project Report.
Project Report can be submitted any time throughout the year.
Viva-Voce: A student may be asked to appear for a Viva-voce, if the evaluator recommends so.
In that case, student will be intimated about it.
Enquiries
Enquiries regarding the approval of Project synopsis should be addressed to the Programme
Coordinator (PGDFSQM), School of Agriculture, IGNOU, Maidan Garhi, New Delhi – 110068 and
regarding Project Reports. It should be addressed to the Registrar (SED) IGNOU, Maidan Garhi, New
Delhi – 110068.
List of Topics
An illustrative list of topics in enclosed to give you an idea as to what kind of topics could be selected
for project work. It is however, advised that the students select their topics outside this list.
Project Report Evaluation Criteria
- Task Definition and Approach (25% weightage)
a) Objectives/ rationale: Precise statement of objectives with rationale which outlines and refer
to the underlying principles in the academic literature providing a clear theoretical frame for
the project work.
b) Approach/ process: Specification of methodology/ process, justification of choice of
approach, its appropriateness, evidence of clear planning, organization and administration,
and references to research methods literature. - Literature Review, Findings and Evaluation (50% weightage)
a) Literature Review: Development of a clear conceptual framework to underpin the study
including rationale based on summary of findings of previous studies.
b) Analysis: Evidence of analysis to support ideas, objectives and questions raised in the
literature.
c) Synthesis/evaluation: Concerned with the linking of different strands of arguments together.
It includes the learner’s ability to compare and contrast, synthesize and evaluate, and
integrate issues raised in the literature and in the project through objectives and data
gathered.
d) Conclusion/recommendations: Relevant/ feasible and clear conclusion and
recommendations that flow out of the analysis. Shows evidence of transfer of knowledge
from the study to new situations.
e) Creativity/ reflection: Evidence of the ability to take a position and defend it on the basis of
data collected; Reflection on the implications of the study and suggestions on areas of
further research. - Communication of Ideas and Presentation (25% weightage)
a) Coherence of argument: Clarity of arguments with supporting evidence from literature or
data, and clear flow of ideas.
b) Format and language: Written in an academic style – predominantly 3rd person; clear and
correct usage of english; and adherence to aesthetic presentation of tables and diagrams.
Grading
Based on these general criteria of evaluation of the project work, your project will be given a
specific grade, which may be interpreted as follow:
Grade Remarks
A Excellent
B Very Good
C Good
D Satisfactory One has to rewrite the project again
E Unsatisfactory for these grades.
To be successful in the project work, you need to score at least C. Otherwise, you have to re-write
the project again. In such a situation, you will be given detailed guidelines and positive
comments.
| SOME IMPORTANT NOTES WHILE PREPARING THE PROJECT PROPOSAL 1) Send only one copy of the Project Proposal, and retain a copy with you. 2) “MVPP-011” should be written prominently on the envelope and should addressed to: The Programme Coordinator (PGDFSQM), School of Agriculture, IGNOU, Maidan Garhi, New Delhi – 110068 3) Ensure the inclusion of the following while submitting the Proposal: a) Proforma for Approval of Project Proposal duly filled and signed by both, the student and the supervisor. b) Bio-data of the project supervisor duly signed by him/her. (Bio-data of the guide should include his/her detailed office address with phone numbers. c) Synopsis of the Project. 4) The synopsis of your Project Proposal should include the following Rationale: a) Rationale for the study b) Objectives of the study c) Research Methodology to be used for carrying out the study (detailing nature of data, data sources, collection methods, tools and techniques of analysis, sampling etc.) d) The expected contribution from the study. e) Limitations, if any, and the direction for future research. |
| SOME IMPORTANT NOTES WHILE PREPARING THE PROJECT REPORT 1. The Project Work should be submitted in original in A-4 size (29X20 cm) typed in double space, in a bound volumes to the Registrar ((SED) of the University by Registered insured post. 2. Before binding the project report the student should ensure that it contains the following in original. i) Approved Project Proposal Proforma ii) Approval Synopsis alongwith the Bio-data of the guide project supervisor, and iii) An originality certificate duly signed by the student and project supervisor (Proforma enclosed) If any Project Report is received in the absence of the above, the same will returned to the students for compliance. 3) Kindly mentioned on the top of the envelope “PROJECT REPORT-MVPP-001”. This will facilitate sorting out project report. The project report will not be returned to the student. The students should keep a copy of the report for their reference propose |
Illustrative List of Topics
- Study on effective implementation of correction, corrective action and preventive actions as
per QMS in an organization. - Study on implementation of process approach as required by QMS in an organization.
- Study of GHP of street food hawkers (Minimum 4 hawkers in one location) and report the
recommendations for implementation. - Study of GMP in different food industries (organized and unorganized) in different food
groups. - Development of Training Modules for workers on GMP & GHP.
- Development of Training Modules for middle management: Internal Audit and concept and
implementation of HACCP. - Study on compliance to legal and customer requirements related to food safety and hygiene
in a food establishment. - Study on appropriate CCP identification for a food establishment as required by ISO 22000
clause 7.4.4. - Study on CCP Monitoring, corrective actions and verifications in a food organization and
propose improvement. - Food Safety and Standard Act: Study of existing food laws versus Food safety and Standard
Act 2006. - Study on different emergency situations affecting food safety in a food establishment and
propose mitigation plan. - Study on Internal communication in an organization for ensuring compliance to 22000 clause
5.6. - Study on External communication in an organization for ensuring compliance to 22000
clause 5.6. - Study on effective cleaning of equipment/ machinery (food contact surfaces including food
gloves) in a food establishment. - Study on hygienic practices at raw material suppliers’ premises and recommendations for
improvement. - Study on suitability of packaging material at various stages of processing (raw, intermediate
and finished product) as per prescribed standards. - Study on compliance to labeling requirements for domestic and imported food items
(minimum four different category of products). - Study on repeatability and reproducibility of testing methods and results in an organization.
- Designing an ideal plant layout for a food establishment related to food safety.
- Study on calibration techniques of instruments in food industry, food laboratories and CCP
monitoring. - Study on Waste (liquid and solid) Management in a food establishment.
- Study on Pest Management in a food establishment.
- Study on existing versus idealistic process for identification, Traceability and withdrawal
(recall) as per ISO 22000 and ISO 22005. - Study on method adopted for finalizing /establishing shelf life of a product (against declared
/claim). - Study on allergens, intolerants (e.g Lactose) and their control in a food products.