Tanweer_Resume
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Tanweer Ahmed is seeking a challenging position where he can contribute to organizational goals and acquire new technical skills. He has work experience in rural agricultural settings and has presented papers at national and international conferences on topics related to agriculture, the environment, and food security. He has achieved academic and athletic success, publishing papers and participating in seminars and tournaments. Tanweer has strong communication, learning, and problem-solving skills and can work well independently or in a team. He is currently pursuing an MSc in Agriculture.
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This curriculum vitae is for Deepanshu Sharma. He obtained a Bachelor of Technology degree in Biotechnology from Kunwar Satyavira College of Engineering and Management in 2016, scoring 70.5%. He is looking for a job where he can utilize his skills and contribute to organizational success. His experience includes a summer training in quality control of milk and participation in workshops on waste management, cyber security, and Libre Office software. His areas of interest are biochemistry, immunology, food biotechnology, and microbiology.
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Akshat Mishra seeks a responsible position in a growth-oriented organization to develop his capabilities. He has a Bachelor's degree in Food Technology with over 71% and experience implementing food safety systems like HACCP. His current role involves coordinating audits for quality, safety, and productivity as well as training workers on related topics.
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CV Michaela Abigail Callista
I found myself really excited on food industry area. As a Food Technologist, I have learned about food safety and quality management, products development, food processing and packaging. To improve my enthusiasm, i also had joined several trainings which is I hope can be applied in food industry area.
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This curriculum vitae is for Deepanshu Sharma. He obtained a Bachelor of Technology degree in Biotechnology from Kunwar Satyavira College of Engineering and Management in 2016, scoring 70.5%. He is looking for a job where he can utilize his skills and contribute to organizational success. His experience includes a summer training in quality control of milk and participation in workshops on waste management, cyber security, and Libre Office software. His areas of interest are biochemistry, immunology, food biotechnology, and microbiology.
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Course Overview:
Course Title: Animal Production in Swine
Course Code: ANPR 101
Prerequisites: None
Credits: 3
Course Duration: One semester
Instructor Details:
Name: Dr. John Smith
Email: jsmith@university.edu
Office Hours: Monday and Wednesday, 10:00 AM - 12:00 PM
Course Description:
Animal Production in Swine is an introductory course designed to provide students with a comprehensive understanding of the principles and practices involved in the production of swine. The course covers various aspects of swine production, including breeding, genetics, nutrition, housing, health management, and marketing. Through lectures, discussions, practical demonstrations, and hands-on experiences, students will develop the knowledge and skills necessary for successful swine production.
Learning Objectives:
To understand the anatomy, physiology, and behavior of swine.
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To evaluate different nutritional requirements for swine at various stages of production.
To design appropriate housing systems for swine based on their behavioral and physiological needs.
To develop skills in managing swine health, including disease prevention and treatment.
To analyze marketing strategies and economic considerations in swine production.
To apply knowledge gained in the classroom to practical swine production scenarios.
Course Structure:
Week 1-2: Introduction to Swine Production
Overview of the swine industry
History and domestication of swine
Breeds and breed characteristics
Week 3-4: Anatomy, Physiology, and Behavior of Swine
Digestive system
Reproductive system
Growth and development
Behavior and social structures
Week 5-6: Swine Genetics and Breeding
Principles of genetics
Breeding systems and selection criteria
Artificial insemination and reproductive technologies
Week 7-8: Nutrition and Feeding Management
Nutritional requirements of swine
Feed ingredients and formulations
Feeding strategies for different stages of production
Week 9-10: Housing and Environmental Management
Housing systems and designs
Ventilation and temperature control
Waste management and environmental considerations
Week 11-12: Swine Health Management
Disease prevention and biosecurity
Common diseases and health disorders
Vaccination protocols and treatment strategies
Week 13-14: Marketing and Economics of Swine Production
Market trends and demand analysis
Pricing strategies and value-added products
Financial management and budgeting
Week 15: Practical Applications and Field Trip
Hands-on activities in swine management
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Quizzes and Exams: 40%
Assignments and Projects: 30%
Practical Demonstrations: 20%
Class Participation: 10%
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"Swine Science" by Lee I. Chiba
"Introduction to Swine Production" by Wayne D. Freeman
"Applied Animal Nutrition: Feeds and Feeding" by Peter R. Cheeke
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Scientific journals and research articles
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EXPERIENTIAL LEARNING PROGRAMME
On “Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing)”
REPORT By Vikas Tiwari (UUHF/16031)
COLLEGE OF HORTICULTURE
V.C.S.G. UTTARAKHAND
UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123
in Partial fulfillment of the requirements for the course
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4th year- May 2020
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Swine Production and Management is a comprehensive course designed to provide students with a deep understanding of the principles, practices, and technologies involved in the production and management of swine. Topics covered include swine genetics, nutrition, reproduction, health management, housing, environmental control, marketing, and industry trends.
Course Objectives:
To familiarize students with the anatomy, physiology, and behavior of swine.
To provide students with knowledge of different swine breeds, their characteristics, and selection criteria.
To understand principles of swine nutrition and formulate balanced diets for various production stages.
To learn about reproductive physiology and management techniques to optimize breeding efficiency.
To introduce students to common swine diseases, prevention strategies, and health management practices.
To explore housing systems, environmental control, and welfare considerations in swine production.
To understand the economics of swine production, including cost analysis and marketing strategies.
To stay updated on current industry trends, innovations, and emerging technologies in swine production.
Course Outline:
Module 1: Introduction to Swine Production
Overview of the swine industry
Historical perspectives and industry trends
Swine anatomy, physiology, and behavior
Roles and responsibilities in swine production
Module 2: Swine Breeds and Selection
Classification of swine breeds
Breed characteristics and performance traits
Breeding stock selection criteria
Genetic improvement techniques
Module 3: Swine Nutrition
Nutrient requirements of swine
Feed ingredients and their nutritional value
Feed formulation principles
Feeding strategies for different production stages
Module 4: Reproduction and Breeding Management
Reproductive anatomy and physiology of swine
Estrus synchronization techniques
Artificial insemination (AI) and natural mating methods
Pregnancy diagnosis and management
Module 5: Swine Health Management
Common swine diseases and pathogens
Disease prevention and biosecurity measures
Vaccination programs and disease control strategies
Treatment protocols and veterinary care
Module 6: Swine Housing and Environment
Housing systems for swine production
Environmental control and ventilation
Bedding materials and waste management
Welfare considerations and animal behavior
Module 7: Swine Economics and Marketing
Economic principles in swine production
Cost analysis and budgeting
Pricing strategies and market channels
Risk management and financial planning
Module 8: Industry Trends and Innovations
Emerging technologies in swine production
Sustainable practices and environmental stewardship
Global market dynamics and trade policies
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Lectures: Classroom sessions covering theoretical concepts and principles.
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Nanda Dwivedi is pursuing an M.Sc. in Food Technology from the Institute of Professional Studies at the University of Allahabad. She has a B.Sc. in Biotechnology from the University of Mumbai and has participated in workshops, training programs, and visits related to food processing. Her skills include Windows operating systems, communication, and quality-driven performance. Her objectives are to pursue a career in the food processing sector utilizing her skills and knowledge in areas like production and quality control.
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JANET OSIFOWORA EDited copy240416
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USAID soybean project in Ghana and other African countries
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Kerry Clark, Division of Applied Social Sciences, University of Missouri. Feed the Future, Soybean Innovation Lab
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Greenhouse Technical Management Course Details
This document provides information about a 5-day Greenhouse Technical Management Course in Pune, India. The objective of the course is to provide training in greenhouse management and hydroponics. It will cover all aspects of commercial greenhouse setup and networking opportunities. The course is designed to develop technical and management skills and is suitable for all experience levels. It will be conducted by experienced Australian and Indian trainers and cover topics like environmental management, nutrition, irrigation, pests/diseases, and business planning.
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Course Overview:
Course Title: Animal Production in Swine
Course Code: ANPR 101
Prerequisites: None
Credits: 3
Course Duration: One semester
Instructor Details:
Name: Dr. John Smith
Email: jsmith@university.edu
Office Hours: Monday and Wednesday, 10:00 AM - 12:00 PM
Course Description:
Animal Production in Swine is an introductory course designed to provide students with a comprehensive understanding of the principles and practices involved in the production of swine. The course covers various aspects of swine production, including breeding, genetics, nutrition, housing, health management, and marketing. Through lectures, discussions, practical demonstrations, and hands-on experiences, students will develop the knowledge and skills necessary for successful swine production.
Learning Objectives:
To understand the anatomy, physiology, and behavior of swine.
To comprehend the principles of swine genetics and breeding.
To evaluate different nutritional requirements for swine at various stages of production.
To design appropriate housing systems for swine based on their behavioral and physiological needs.
To develop skills in managing swine health, including disease prevention and treatment.
To analyze marketing strategies and economic considerations in swine production.
To apply knowledge gained in the classroom to practical swine production scenarios.
Course Structure:
Week 1-2: Introduction to Swine Production
Overview of the swine industry
History and domestication of swine
Breeds and breed characteristics
Week 3-4: Anatomy, Physiology, and Behavior of Swine
Digestive system
Reproductive system
Growth and development
Behavior and social structures
Week 5-6: Swine Genetics and Breeding
Principles of genetics
Breeding systems and selection criteria
Artificial insemination and reproductive technologies
Week 7-8: Nutrition and Feeding Management
Nutritional requirements of swine
Feed ingredients and formulations
Feeding strategies for different stages of production
Week 9-10: Housing and Environmental Management
Housing systems and designs
Ventilation and temperature control
Waste management and environmental considerations
Week 11-12: Swine Health Management
Disease prevention and biosecurity
Common diseases and health disorders
Vaccination protocols and treatment strategies
Week 13-14: Marketing and Economics of Swine Production
Market trends and demand analysis
Pricing strategies and value-added products
Financial management and budgeting
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Hands-on activities in swine management
Field trip to a commercial swine operation
Assessment Methods:
Quizzes and Exams: 40%
Assignments and Projects: 30%
Practical Demonstrations: 20%
Class Participation: 10%
Textbooks:
"Swine Science" by Lee I. Chiba
"Introduction to Swine Production" by Wayne D. Freeman
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Resume
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Vikas-Tiwari/ELP.docx
EXPERIENTIAL LEARNING PROGRAMME
On “Processing of Fruits and Vegetables for value addition & Commercial Horticulture (Vegetable Production and Marketing)”
REPORT By Vikas Tiwari (UUHF/16031)
COLLEGE OF HORTICULTURE
V.C.S.G. UTTARAKHAND
UNIVERSITY OF HORTICULTURE & FORESTRY BHARSAR, PAURI GARHWAL, UTTARAKHAND 246123
in Partial fulfillment of the requirements for the course
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4th year- May 2020
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EL provides the students an excellent opportunity to develop analytical and entrepreneurial skills and knowledge through meaningful hands on experience, confidence in their ability to design and execute project work.
The Main Objectives of EL
• To promote professional skills and knowledge through hands on experience.
• To build confidence and ability to work in project mode.
• To acquire enterprise management capabilities. The experiential learning program will be offered for 180 days (one semester) period in the final year.
• Experiential Learning aims towards Practical Work Experience in Real Life Situation among the undergraduate students and therefore it helps student become “Job Providers rather than Job Seekers”.
Farmer led extension
Farmer Led Extension is a promising approach wherein farmer leaders were utilized as extensionists to transfer the technologies they learned with a view to boosting up production.
The FLE approach gives farmers the opportunity to share their experiences and practices through a method demonstration with fellow farmers in the area.
Reasons for Group Led Extension
1. Efficiency
2. Effectiveness
3. Collective action
4. Equity
Farm school :
“Farm school is a field where latest technology was demonstrated to progressive and interested farmers who undergo training for a certain period of time. Farm schools help in speedy dissemination and adoption of technologies through training of progressive farmers on the latest production technology.”
Farmer led extension
Farmer-led extension is a promising approach that utilizes farmer leaders as extension agents to disseminate technologies they have learned to boost production. The approach gives farmers opportunities to share experiences and demonstrations with fellow farmers. Key components of farmer-led extension include its participatory and bottom-up nature with farmers' organizations as partners, and an emphasis on knowledge sharing and decision support for farmers.
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vitthal new
Vitthal Sopankadbhane is a food technologist seeking a challenging career in the food sector. He has a M.Tech in Food Technology from Uttar Pradesh Technical University with 76.55% and a B.Tech in Food Technology from Mahatma Phule Krishi Vidyapith with 72.6%. He has over 1 year of work experience as a QA Executive at Hindustan Foods Ltd, where he was responsible for quality monitoring and testing of raw materials, finished products, and packaging. He has additional qualifications in internal auditing, food safety management systems, and computer skills. He is skilled in quality analysis, food processing and preservation methods.
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Swine Production and Management is a comprehensive course designed to provide students with a deep understanding of the principles, practices, and technologies involved in the production and management of swine. Topics covered include swine genetics, nutrition, reproduction, health management, housing, environmental control, marketing, and industry trends.
Course Objectives:
To familiarize students with the anatomy, physiology, and behavior of swine.
To provide students with knowledge of different swine breeds, their characteristics, and selection criteria.
To understand principles of swine nutrition and formulate balanced diets for various production stages.
To learn about reproductive physiology and management techniques to optimize breeding efficiency.
To introduce students to common swine diseases, prevention strategies, and health management practices.
To explore housing systems, environmental control, and welfare considerations in swine production.
To understand the economics of swine production, including cost analysis and marketing strategies.
To stay updated on current industry trends, innovations, and emerging technologies in swine production.
Course Outline:
Module 1: Introduction to Swine Production
Overview of the swine industry
Historical perspectives and industry trends
Swine anatomy, physiology, and behavior
Roles and responsibilities in swine production
Module 2: Swine Breeds and Selection
Classification of swine breeds
Breed characteristics and performance traits
Breeding stock selection criteria
Genetic improvement techniques
Module 3: Swine Nutrition
Nutrient requirements of swine
Feed ingredients and their nutritional value
Feed formulation principles
Feeding strategies for different production stages
Module 4: Reproduction and Breeding Management
Reproductive anatomy and physiology of swine
Estrus synchronization techniques
Artificial insemination (AI) and natural mating methods
Pregnancy diagnosis and management
Module 5: Swine Health Management
Common swine diseases and pathogens
Disease prevention and biosecurity measures
Vaccination programs and disease control strategies
Treatment protocols and veterinary care
Module 6: Swine Housing and Environment
Housing systems for swine production
Environmental control and ventilation
Bedding materials and waste management
Welfare considerations and animal behavior
Module 7: Swine Economics and Marketing
Economic principles in swine production
Cost analysis and budgeting
Pricing strategies and market channels
Risk management and financial planning
Module 8: Industry Trends and Innovations
Emerging technologies in swine production
Sustainable practices and environmental stewardship
Global market dynamics and trade policies
Future prospects and career opportunities in the swine industry
Teaching Methodology:
Lectures: Classroom sessions covering theoretical concepts and principles.
Practical Demonstrations: Hands-on activities in farms or laboratories to reinforce learning.
Case Stu
jkl
Nanda Dwivedi is pursuing an M.Sc. in Food Technology from the Institute of Professional Studies at the University of Allahabad. She has a B.Sc. in Biotechnology from the University of Mumbai and has participated in workshops, training programs, and visits related to food processing. Her skills include Windows operating systems, communication, and quality-driven performance. Her objectives are to pursue a career in the food processing sector utilizing her skills and knowledge in areas like production and quality control.
Resume
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JANET OSIFOWORA EDited copy240416
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Perspective of village based biological control units for marginal and tribal...
Village-based production of biocontrol agents can promote sustainable agriculture and generate rural employment. Initiatives by organizations like MSSRF, ICAR-KVKs, and sugar factories have shown that women's SHGs and tribal groups can successfully produce biocontrol agents like Trichogramma and earn an average monthly income of Rs. 5,000. Following training and support with production facilities, marketing linkages, and revolving funds, village units can meet the growing demand for biocontrol agents and increase their adoption among small and marginal farmers for environmentally-friendly pest management.
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Tanweer_Resume
- 1. CURRICULUM VITAE Phone: 9538221427 Tanweer Ahmed.M Email: ahmedtanweer6@gmail.com Career Objective: To pursue highly challenging ventures where I can contribute to the organizational goals there by simultaneously acquire new technical skills, contribute constructively and with the fullest utilization of my technical experience and educational background to match the organization’s growth and strength. Work Experience • Placed for Rural Agricultural Work Experience for Three months • Placed in Co-Operative societies. • Placed in Agricultural Produce Market Committee. • Have presented papers and participated in seminars at national and international level. Seminars & Papers : • Public private partnership as an Extension Approach for Productivity enhancement in Sericulture. • Motivation techniques for Adoption of Organic Farming by farmers in Karnataka. • Method Demonstration as a viable Option to popularise Post Harvest Microbial Processing for Value Addition. • Seven Approaches to Training to popularise Post Harvest Microbial Processing for Value Addition. • Conservation of natural resources through biodiversity to protect Environment.
- 2. • Ecosystem under present climate change for sustainable Agriculture and food security. • Farm women participation in post harvest practices of mango grown in organic farming. • Extension strategies to mitigate the effects of climate change. • Mobile phone a viable option to transfer of technology for sustainable agriculture. • Market surplus and market changes in indian agriculture Achievements • Represented college in inter campus Football tournament. • Represented college in inter campus Volley ball tournament. • Participated in National and internnational seminars. • Papers published in seminars and conferences at national and International levels. • Participated in Training programme on Cottage level Food Processing for Entrepreneurship development Organized by Indian Institute of Crop Processing Technology (IICPT), Thanjavur. Skills • Quick learner. • Ability to educate fellow members and help them in difficult situations. • Maintain the high standards of integrity. • Commitment to the organization in which i work and derive enjoyment in the success of the organization. • Dedicated mind and time for the assigned task. • Conscious of deadlines and have the ability to organize and schedule work for individual and group. • Good grasp of problems and to work towards solution. • Good Communication Skills. • Capable of withstanding stress and working with difficult team members and bring them around.
- 3. Education Qualification University Institution Percentage Year of passing Class SSLC KSEEB KVB School, Chintamani. 75.84 2007 First PUC Karnataka PU Board Venkatadri independent P.U College, Chintamani,Chickkaballapur Dist 70.33% PCB-76.33% 2009 First BSc ( Agri) UASB College of Sericulture Chintamani 84.3% 2013 First MSc.(Agri) UASB College of Agriculture GKVK Bangalore Pursuing Personal Details NAME : TANWEER AHMED.M FATHER NAME : Late Muneer Ahmed. DATE OF BIRTH : 04-02-1991 GENDER : Male MARITAL STATUS : Single RELIGION : Muslim LANGUAGES KNOWN : English, Hindi, Kannada, Urdu and Telugu INTERESTS : Working with Farming community, Playing Football, Reading. REFERENCES: Dr.B.K. Narayanaswamy Proffesor of Extension and Head Department of Distance Education University of Agricultural Sciences, GKVK, Banglore. E mail:narayana.bks@gmail.com
- 4. DECLARATION I hereby certify that the foregoing information is correct to best of my knowledge and belief. Tanweer Ahmed.M