11-12 November 2019

Holiday Inn Mumbai International Airport

Strengthening food processing facilities design & operational

processes through innovation and technology to ensure
consistent, high quality, and high-volume product output.

www.plantdesignops.com

SPEAKER PANEL

Amit Duggal Arabind Das Ashutosh Parmar Bharat Kundal Bheemanappa Chandrashekhar Dr. AK Tyagi Dr. Prabodh Halde
Plant Manager, COO, Dy. General Vice President - Manthale Kulkarni Executive Director, Head Technical
Nestlé India Ltd. Godrej Tyson Manager – Manufacturing Factory Manager Factory Head, Haldiram Foods Regulations,
Foods Ltd. Manufacturing, Operations & (National Head)- ITC Foods Ltd. International Pvt. Marico Ltd.
Tasty Bite Business Head, Mega Factory, Ltd.
Eatables Ltd. Olam Agro India Hindustan Coca-
Ltd. Cola Beverages
Pvt. Ltd.

Ganesh Gore Kiran Nemade KN Rao Liyakat Mansuri Manjunath Patil Ravi Goswami Sandeep Bhansali
Factory Manager, Plant Head, Technical Director, Plant Manager, General Manager Associate Project
RAW Pressery United Breweries Sam Agri Ventures Capital Foods Pvt. Operation, Director – EHS, Implementation
(Rakyan Ltd. Ltd. Ltd. Vista Processed Pepsico India Lead - Global
Beverages Pvt. Foods Pvt. Ltd. Holdings Pvt. Ltd. Engineering,
Ltd.) Mars Global Food
& Drink

MEDIA PARTNER CONCEPTUALIZED BY

perspectives on food technology & business

 OVERVIEW

Food processing sector in India is said to be worth $100 billion, yet it has huge growth potential and offers opportunities that remain to be
tapped. The sector is of key importance, as it holds the vital link between agriculture and industry. In the past few years, many companies
have expanded their production and new players have entered the market.

Food processing operations possess design challenges that are unique to the food industry. Unlike most other facilities, food plants
will endure physical and chemical abuse on a daily basis with the ever-present risk of biological contamination. The need to maintain a
hygienic processing environment requires a facility that can be sanitized on a daily basis with harsh chemical cleaners and sanitizers
in order to minimize the risks. The temperature requirements often range from the extreme heat of hot processing and cooking to the
below zero cooling of products and rooms. The multitude of food product handling equipment moving throughout the facility presents the
opportunity for damage to floors and walls.

The design of food production facilities compelled with plant automation must also balance the need for productive layouts with food
safety considerations. A facility layout that will help reduce cross contamination caused by food-borne pathogens, food allergens, and
people and product flow while producing products efficiently requires careful thought and planning. This planning effort must be followed
by implementing sound facility design principles that allow for a facility to operate both efficiently and in a food safe manner.

The Plant Design and Operations Summit will focus on design, operations and management of food processing facilities which
ensure they are strategic, sustainable, efficient, cost effective and scalable.

KEY FOCUS AREAS:

Types of layouts, considerations involved Energy management and energy flow within
in planning an efficient layout, preparation a facility to reduce the carbon footprint and
and development of layout improve efficiency

Designing traffic management Smart processing & technological

within the processing facility disruption in food processing industry

Choosing energy efficient roof Challenges faced in maintaining safety &

and safer floor design quality through packaging process

Implementation of Industry 4.0 leading the Challenges with warehouse management

change in future food processing plant

Electrical and wiring layout for a plant

WHO SHOULD ATTEND?

FUNCTIONAL HEADS OF:

• Plant Operations • Engineering & Design

• Manufacturing • Facility Management

• Sites & Factory • Maintenance

EXHIBITION, MEETING AND PROMOTION OPPORTUNITIES

Sponsoring or exhibiting at Plant Design & Operations Summit 2019 is an excellent way to promote your business to a highly
targeted group of key decision makers involved in food, beverages and nutraceuticals processing facilities

WHAT CAN SPONSORSHIP DO FOR YOU?

UNVEIL NEW PRODUCTS OR BUILD CUSTOMER LOYALTY:

SERVICES:
Face-to-face contact at conferences shows
Draw attention to your products continued support of a market and helps you to
and brand by using this develop client loyalty as well as cementing your
conference as a launch pad for position as a market leader.
new products or services

BROKERING NEW BUSINESS

PARTNERSHIPS:
POSITION YOUR COMPANY’S BRAND:
Target your best prospects in a
Showcasing your company at leading industry positive, collaborative environment
events establishes your company in the eyes where they are open to new ideas.
of your prospect or existing client. Attendees are always looking for
exciting new partnering opportunities.
Our conferences offer you an ideal
opportunity to make contact and future
business.

NEW SALES LEADS:

ENTER NEW MARKETS:
Only the most senior-level decision makers
attend our conferences, connect with them in Exhibiting is one of the most
a pressure free, collaborative environment by cost-effective and time-efficient
showcasing your services either by exhibiting or ways of opening up a window to a
taking part in the programme wide section of buyers.

www.plantdesignops.com

WHY CHOOSE OUR EVENTS?

As conference experts, we know how best to utilise events to promote, develop and generate business for our clients. To find out
more about how you can make the most of your participation at this event,
Contact: Rupali Dalvi, Business Manager, Phone: +91 22 6608 9534, Mob: +91 99304 77466, Email: rupali.dalvi@inventicon.in
 DAY 1 | 11 NOVEMBER 2019

08:00 Registration & coffee Panellists

Ashutosh Parmar, Dy. General Manager – Manufacturing,
08:45 Welcome address by Inventicon Business Intelligence Tasty Bite Eatables Ltd.

08:50 Opening remarks by the chairperson Liyakat Mansuri, Plant Manager,

Capital Foods Pvt. Ltd.
09:00 
Factors effecting feasibility study for a new plant location and laying
down a plant design Sandeep Bhansali, Project Implementation Lead - Global Engineering,
Mars Global Food & Drink.
• Grass root analysis of parameters like people, tools, technology, and
resources necessary for the project to succeed 13:00 Networking Lunch
• Understanding how and when the ROI can be achieved for a new
facility 14:00  anel Discussion: Opportunity lost is opportunity cost- Plant design to
P
• Geological considerations for laying down a plant handle market demand and adjust to peak demand

KN Rao, Technical Director, • Key challenges faced by the industry during peak season demand
Sam Agri Ventures Ltd. • Understanding the impact good inventory management can have at
peak market demands
09:30 
Types of layouts, considerations involved in planning an efficient • Use of process automation to improve reliability and productivity of
layout, preparation and development of layout the facility

• Understanding the overall simplification of production process in Panellists

terms of equipment utilization Chandrashekhar Kulkarni, Factory Head,
• Studying the factors that can help in minimization of production ITC Foods Ltd.
delays
• How can an efficient facility layout help reduce manufacturing time Manjunath Patil, General Manager Operation,
and better provisions for maintenance? Vista Processed Foods Pvt. Ltd.

Liyakat Mansuri, Plant Manager, 14:50 

Implementation of Industry 4.0 leading the change in future food
Capital Foods Pvt. Ltd. processing plant

10:00 Designing traffic management within the processing facility
• Safe site - Flow of the process and how it is integrated with employee
movement is important for both efficiency and food safety
• Safe vehicle – How traffic can be managed at peak hours and
improve employ safety
• Safe drivers - Understanding the importance of training and
inductions for staff and visitors on pedestrian areas and traffic flows
10:30  sing strategic facility layout for improving maintenance
U
management and improve reliability
• Successful implementation of Industry 4.0 application components
• Alignment of IT implementations and business goals
• Connected digital manufacturing enterprise and its challenges of
realization.
Manjunath Patil, General Manager Operation,
Vista Processed Foods Pvt. Ltd.
15:20 Coffee break
15:50 Electrical and wiring layout for a plant

• Planning for regular maintenance and major shutdowns
• Design changes that can help quick access for repairs and
equipment change-out minimise lost time
• Layout that can help maintenance team monitor equipment in the
most optimistic manner
Ashutosh Parmar, Dy. General Manager – Manufacturing,
Tasty Bite Eatables Ltd.
• Designing the layout of the wiring for improved energy efficiency
• Planning for the future – Designing considering future expansions
• Design and layout to prevent accidents and improve work floor safety
Chandrashekhar Kulkarni, Factory Head,
ITC Foods Ltd.
16:20 Facility auditing - Ensuring quality and operational excellence

11:00 Coffee break • Optimising your manufacturing process

• Keeping up with compliance standards
11:30 Choosing energy efficient roof and safer floor design • Environmental auditing to truly understand the impact your plant has
on the environment
• Challenges tackling ice formation on the floor to improve safety
• Engineered designs of floor and roof to help maintain room  r. Prabodh Halde, Head Technical Regulations,
D
temperature and reduce the load on HVAC Marico Ltd.

Sandeep Bhansali, Project Implementation Lead - Global Engineering, 16:20 Conference group photo
Mars Global Food & Drink
16:30 End of day 1
12:00 
Panel Discussion- Choose well-designed, cleanable process
equipment

• Understanding the criteria for reengineering or introducing process

equipment into the plant
• Understanding the connection between choice of equipment’s at a
plant and food safety

www.plantdesignops.com
 DAY 2 | 12 NOVEMBER 2019

08:00 Registration & coffee 12:30 

HVAC design for maintaining good working environment and manage
the ventilation to avoid food contamination.
09:10 
Opening remarks by the chairperson
• Innovation in air intakes and design of the ductwork
Improve food safety with intelligent facility design • Strategies used for better air filtration for better sanitation
• Use of AI to manage your HVAC and improve energy efficiency
09:15 E nergy management and energy flow within a facility to reduce the
carbon footprint and improve efficiency 13:00 Networking Lunch

• Building an efficient energy monitoring mechanism 14:00 Panel Discussion: Training employees on sanitation practices
• Extend power and energy-monitoring solutions to support continuous
improvement efforts • Creating a culture of cleaning
• Understanding how tri-generation can help utilise lost produced • Engaging and involving all employees in sanitation tasks and
energy activities
• Measuring and re-assessing your food safety culture on a regular

Bharat Kundal, Vice President - Manufacturing Operations & Business basis
Head, Olam Agro India Ltd.
Panellists
09:45  aste reduction, management and disposal plan in the designing
W Amit Duggal, Plant Manager,
stage of a food facility Nestlé India Ltd.

• Facility drain design to manage effluent flow and to maintain Ganesh Gore, Factory Manager,
sanitation RAW Pressery (Rakyan Beverages Pvt. Ltd.)
• Improved waste segregation plan during the planning stages
• Improving waste handling and disposal strategy to reduce Ravi Goswami, Associate Director – EHS,
contamination. Pepsico India Holdings Pvt. Ltd.

Ravi Goswami, Associate Director – EHS, 14:50  mart processing & technological disruption in food processing
S
Pepsico India Holdings Pvt. Ltd. industry

10:15 
Design challenges and industry best practises in STP and ETP design • The future of smart factory manufacturing and smarter warehouses
at a facility to minimise any chances of Infestation and contamination • The impact of digital supply chains and logistics.
• Future technologies for food processing and the challenges it holds
• Treatment technologies for food processing wastewater
• Use of sustainable energy to operate STP and ETP Amit Duggal, Plant Manager,
• Planning the location of the treatment plants to avoid any spread of Nestlé India Ltd.
contaminants
15:20 Coffee break
Kiran Nemade, Plant Head,
United Breweries Ltd. 15:50 
Challenges faced in maintaining safety & quality through packaging
process
10:45 Coffee break
• Implementing the innovations in packaging to ensure optimal quality
11:15  anel Discussion: Plant leader’s role in driving safety fineness and
P and safety to reduce food contamination
establishing sustainable principles • Packaging technologies to preserve loss of nutritional content while
maintaining optimal quality and safety
• Achieving safety excellence for achieving and sustaining operational • Innovative packaging design and techniques in enhancing shelf life
excellence and sustainable growth of products and reduce damages
• Developing the mindset and establishing a safety culture of zero loss,
leadership by example Ganesh Gore, Factory Manager,
• Leadership challenges and solutions of implementing process safety RAW Pressery (Rakyan Beverages Pvt. Ltd.)
culture
16:20 Open house discussion – Challenges with warehouse management
Panellists
Arabind Das, COO, • Innovative ideas to ensuring that there’s enough space for easily
Godrej Tyson Foods Ltd. moving larger items within a warehouse while also minimizing
wasted space
Bharat Kundal, Vice President - Manufacturing Operations & Business • Challenges in reconfiguring your existing warehouse layout in order
Head, Olam Agro India Ltd. to improve traffic flow and overall efficiency
• Tackling the challenge of accurate temperature and humidity
Kiran Nemade, Plant Head, regulation in different zones in a cold storage warehouse
United Breweries Ltd. • Challenges in labelling and traceability in a warehouse

12:00 Planning and designing for future automation 16:50 End of conference

• Utility capacity – current and future availability and rates

• Planning for future process equipment layout and flows
• Establishing concepts for both site and building expansion

Arabind Das, COO,
Godrej Tyson Foods Ltd.
www.plantdesignops.com
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