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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Food and Nutrition × Author: MAMATHA, H. S. × End date: 2015 × Start date: 2015 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    WOMEN IN FOOD ENTERPRISE: A STUDY IN TUMKUR AND BANGALORE URBAN DISTRICTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-11-15) MAMATHA, H. S.; Shivaleela, H.B
    The most common and vital enterprising activity for women entrepreneurship development in rural and urban area is food processing. A study was undertaken on 120 women entrepreneurs of Tumkur and Bangalore urban districts to elicit background information of women in food enterprise, popular products produced, processing method adopted, assessment of nutritional composition of selected labelled products, awareness and adoption of food safety measures. The results revealed that, in both the districts majority of entrepreneurs belonged to an age group of 36-50 years, with an investment of less than Rs 50,000 and 5 to 10 years of experience in small size food enterprises. In Tumkur and Bangalore entrepreneurs had setup their production unit (61.7 and 73.3%) at residence and possessed FSSAI certification (31.7 and73.3%) respectively. Consumption of all the selected foods by entrepreneurs was less than recommended levels. In Tumkur and Bangalore majority of entrepreneurs were producing condiments (43.3 and 13.3%), papad (36.7 and 11.7%), fingermillet products (20 and 8.3%) respectively. In Bangalore 11.7 per cent were producing instant mixes. Tumkur entrepreneurs adopted traditional method of processing with indigenous technology while in Bangalore entrepreneur aimed at products concept of health and diversification due to influence of technology. Tumkur and Bangalore entrepreneurs used local and wholesale outlets for product marketing. Fifty per cent of Tumkur and 36.7 per cent of Bangalore entrepreneurs had not labelled the products. Nutrient composition of labelled food products showed lower and higher content of nutrients compared to estimated values. Majority of the entrepreneurs expressed lack of structured market facilities as a severe problem. All the categories of Bangalore district entrepreneurs had better awareness and adoption. Even though adoption of food safety measures ranked high, but adoption was less compared to awareness.