Plan of activities 2006

 

 

Plan of Activities 2005

Sr. No. Activity When /
Where
Objective Input Output
1.  Meeting of partners Month 1, Anand Discuss overall plan of action • Explain about existing facilities, manpower, expertise.
• Explain partners participation.
Clear understanding of the actions and the role of partners.
           
2.  Preparation forR&D Institutions Workshop. Month 2 and 3, Anand • Preparation of brochure.
• Deciding list of invitees.
• Deciding List of experts.
• Programme agenda.
• Constitute a Workshop.
• Committee and assign duties.
• Brochure
• Invitation to participants and their registration.
• List of experts
• Programme Schedule of Workshop.
           
3.  Workshop forR&D Institutions. Month 4, Anand • To highlight the health benefits of fermented foods.

• To encourage a dialogue to define the role of such institutions in activating a network of information on fermented foods.
• Thought provoking lectures by experts.

• Facilitating interactions among the participants.
• Well informed participants.

• Motivation to promote fermented foods through their R&D centers.
           
4.  Preparation forFood Industries Workshop. Month 5, Anand • Preparation of brochure.
• Deciding list of invitees.
• Deciding List of experts.
• Programme agenda.
• Constitute a Workshop.
• Committee and assign duties.
• Brochure.
• Invitation to participants and their registration.
• List of experts.
• Programme Schedule of Workshop.
           
5. Workshop forFood Industries. Month 6, Anand • To highlight the health benefits of fermented foods.

• To encourage a dialogue to define the role of such industries in activating a network of information on fermented foods.

• To seek possible role of the industries in making it possible to have large scale production of some of the fermented foods
• Thought provoking lectures by experts.

• Facilitating interactions among the participants.
• Well informed participants.

• Motivation to promote fermented foods through their R&D centers.

• Generation of projects for large-scale production of some fermented foods.
 
Plan of Activities 2004
• Preparation of the activity report the financial report and .the scientific report of
   the seminar and workshop.
• Sending the scientific report for publication.
• Preparation of the logo, Letterhead, visiting card, and various stationary of the network.
• Preparation of the website and chatting facility for the network.
• Discussion about publication of the proceedings and estimate for printing.
• Preparation of the guidelines for writing the manuscript, searching for suitable publishers.
• Sending letters with guidelines and instructions to the authors inviting
   manuscripts for proceedings.
• Formation of the editorial committee letter to the chairman and reporters.
• Preparation of the Draft of the constitution for Network.
• Sending the draft to the other members of the coordinating committee
   for comments, and finalization.
• Formation & updating of the list of the members of the coordinating committee,
   advisory committee, and office bearers (coordinator, coordinating secretary, treasurer
   & programme officer) of the network.
• Inviting patron & patrons for the network.
• Preparation of the brochure and application form for membership and certificate.
• Sending brochure and application forms to the committee members for their
   help in getting more members.
• Sending letters to companies to acquire corporate members in support of the network.
• Sending the papers to the Session Editors and reporters for editing.
• Definition of the collaborative projects and the respective collaborators.
• Meeting of the coordinating committee to discuss and finalize the proposals for
   collaborative network research.
• Visit of Dr. Prajapati the coordinating secretary of the network to Lund for, final discussions
   with SASNET, Sida and collaborators for discussion and finalization of the project proposals.
• Membership drive for the network.
• Meeting/workshop of probable partners of the collaborative research projects.
• Organization of a mini seminar on some special aspects of fermented foods.
 
Powered by SooryaKiran