Title: Eco-Friendly Green Campus Initiative

Objective:

1. Enhance campus sustainability through tree plantation, efficient water use, and clean environment practices.

Practice-

Plant diverse tree species with stakeholder involvement. Utilize electricity efficiently with CFLs, LEDs, and optimal power management. Implement water harvesting for campus needs, ensuring clean drinking water. Manage solid waste through composting dry leaves and wet waste.

Success:

The green campus not only aids environmental conservation but also enhances campus aesthetics. Employees contribute to garden maintenance, fostering a green and eco-friendly atmosphere.

Challenges and Solutions:

Human resources and planning are vital for plant preservation; NSS units aid in this. Drip irrigation mitigates water shortages.

Title: Wine Spoilage Bacteria Isolation

Objective:

1. Educate students on wine spoilage microbes, focusing on lactic and acetic acid bacteria identification for flavour defects understanding.

Practice

1. Literature Review: Study wine spoilage principles and isolation methods.
2. Culturing: Learn and apply selective media for bacterial growth.
3. Sample Collection: Gather varied spoiled wine samples.
4. Streak Plating: Isolate colonies for purity.
5. Microscopy: Observe cell morphology.
6. Biochemical Tests: Identify metabolic traits.
7. Documentation: Record procedures and findings.

Success:

lactic and acetic acid bacteria were successfully isolated.

Challenges and Resources:

Limited samples, contamination, and identification hurdles. Resources: spoiled wine, media, lab equipment, microscopes, reagents.

Title of the Best Practice-: Encouraging the students to conduct research for wine production from unconventional base ingredients which are beyond mentioned in curriculum.

Objective of the practice-

1. To encourage the students to conduct research for wine production from various natural ingredients (fruits, flowers and herbs), which are apart from mentioned in curriculum.

The Practice-

The students of Institute of Agriculture Research and Wine Technology, studying in Post Graduate course of M.Sc. II year are always encouraged to conduct research in Wine making from various base ingredients whose base is fruits, flowers and herbs which are other than mentioned in syllabus.

Students are provided with the best facilities by the Institute for conducting experiments and are supported with various chemicals/ingredients required for practical/experiments which are needed for wine production. Faculty Members and Industrial Experts from various Wineries, Breweries and Distilleries assist students in developing the process required for wine making.

Equipment such as pumps, tanks, fermentation vats, steamers, pasteurizers, refrigerators, blenders, filters, oak wood barrels are provided to the students for conducting the in- depth research. They are always motivated to invent something new that will be in demand in the market. The students of GARTI Wine Technology and Alcohol Brewing have taken the initiative to make wine from the most unconventional sources like Coconut Water flavored wine, Almond and Pomegranate flavored wine, Strawberry and rose flavored wine. The students of M. Sc. (WABT) have conducted research on “Wine production from Pineapple fruit”. They have developed the detailed process of 17 days, starting from collection of pineapple fruit till the clear wine of it is bottled and racked. The wine was then tasted and recommended.

Bi- Product (Ethanol) obtained through distillation of wine during the wine production practical in laboratory is reused as raw material for future experiments.

Objective of the practice-

1. To reuse Ethanol which is a bi-product obtained from distillation process of wine production for conducting future experiments.

Practice

Ethanol is an important industrial chemical; it is used as a solvent, in the synthesis of other organic chemicals, and as an additive to automotive gasoline (forming a mixture known as a gasohol). Ethanol is also the intoxicating ingredient of many alcoholic beverages such as beer, wine, and distilled spirits.

Every year, the students of T.Y.B. Sc and MSc of our institute make around 40 to 50 litres of wine. This wine is then stored in the Wine cellar for 2 years. After this specific period, the wine is taken out and distilled. During the process of distillation, 3 to 5 litres of Liquefied Ethanol is obtained which is used in future laboratory practical, in Burner stoves, Sanitizers, in Eblumeter in MSc Laboratory for practical. It saves lot of money of institute in purchasing raw material (Ethanol) required for practical. The institute follows the RE-USE policy.

The Sun is an extremely powerful energy source, and sunlight is by far the largest source of energy received by Earth, but its intensity at Earth’s surface is actually quite low. This is essentially because of the enormous radial spreading of radiation from the distant Sun. A relatively minor additional loss is due to Earth’s atmosphere and clouds, which absorb or scatter as much as 54 percent of the incoming sunlight. The sunlight that reaches the ground consists of nearly 50 percent visible light, 45 percent infrared radiation, and smaller amounts of ultraviolet and other forms of electromagnetic radiation.

Water plays a significant role in our lives, since it is a precious natural resource. Over the past few years, there has been an increase of water shortages in several parts of the Maharashtra. Thus, Rain water harvesting is being done to conserve the water resource. Rain water is collected in underground water tank and it is being used for the purpose of green campus. Each and every member of institute is engaged with the development of green campus.

1. Bicycle
   A bicycle is the most economical way of transportation. It helps to improve the health of the community. It is pollution free. Bicycles are used for internal travelling within the campus. Some staff members are also using bicycles to come to college occasionally.
   
   
2. Pedestrian Friendly Roads
   Pedestrian Roads provide a safe path for people to walk along that is separated from the motorized traffic. They aid road safety. The institution wants to expand the pedestrian road surrounding the campus to encourage more multimodal transportation.
3. Plastic Free Campus
   Initiative has been taken to make campus plastic free by discouraging use of plastic bags to minimize environmental damage and risks associated with it.
   
   
4. Green Landscaping with Trees and Plants
   Events like tree plantation, Clean India Campaign etc. are organized regularly. Green Audit is introduced; but the college has taken care of environment problems and accordingly it has planted trees in and around the campus. Green Campus Competition is organized on the Independence Day, the college has jointly taken free plantation by the students and staff members. All these activities are carried out with the sole objective of environment awareness among students and staff members. The infrastructure is designed in such a way as to provide enough light, air and ventilation in the class rooms Trees and plants are planted around the building.