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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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
