faculty of food safety and quality

Faculty of Food Safety and QualityInstitute of Good Manufacturing Practices India

uali Counc of Approved

Faculty of Food Safety and Quality (FFSQ)

Global accredited training & certification provider

Approved by Quality Council Of India (QCI), Government of India

Accredited Vocational Institution of Ministry of HRD, Government of India

Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)

Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India

An ISO 9001: 2015 Certified Institute accredited under Dubai Accreditation Center (DAC), UAE

Registered under The Societies Registration Act,1860 Government of India

Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh

International Register of Certificated Auditors (IRCA) accredited Lead Auditor (FSMS) course

Affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills Council set up by National Skill Development

Corporation (NSDC)

Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence

Award 2017

New Delhi | Noida | Vadodara

Trusted by organizations and training participants in over 30 countriesTraining | Certification | Education | Research

IGMPI

Programmes Offered:Post Graduate and Executive Diploma in:

Regular, Part �me and distance cum e-learning modes

Good Manufacturing Prac�ces

Food Quality Assurance and Quality Control

Food Science and Technology

Regulatory Affairs

Bakery and Confec�onery Programmes

Bakery Sciences and Technology Programmes

Dairy Science and Technology Programmes

Hospitality and Hotel Management

Nutraceu�cals

FACULTY OF FOOD SAFETY AND QUALITY

A�er an intense study of the current situa�on its been published by the WHO that millions fall ill every year and die on account of consuming unsafe food. Every year diarrhoeal diseases kill 1.5 million people approximately. The food chain has risen to be at a global level, with advancements in technology, moderniza�on in logis�cs, modernized storage methodologies it has all become possible. This great exchange amongst various parts of the globe increases a risk for unsafe food landing on a consumer’s table. To develop an eagle eye approach towards food safety and quality, the Faculty of Food Safety and Quality, IGMPI has delved into this field to provide and admonish about the serious concerns of food safety and quality.

We take this as a challenge for our organiza�on to encourage the food industry stakeholders to develop an intrinsic approach towards food safety and quality in the interest of our future. Food safety and quality can be enhanced by providence of specialized trainings to professionals, by promo�ng awareness through news and latest updates on guidelines and regula�ons and to provide a pla�orm to individuals to voice their opinion and deliver their valuable sugges�ons.

Thus to meet the demand of the �mes, we step forward to offer professional and specialized programmes to all the professionals, students, academicians and individuals to maneuver their talent to achieve the achievable intended for the future.

“Food is a central ac�vity of mankind and one of the single most significant trademarks of a culture.” These words by Mark Kurlansky are a true expression of the food and its deep rela�onship with mankind. The food we eat is not only a palpable commodity but a source of inspira�on to express human innateness with a flavor of personality as a seasoning. Food that we eat influences a great part of our lives, it doesn’t only effect our present but it creates a great impact on our future as well. Thus food is a primordial en�ty, a requisite for our existence and a source of rejuvena�on. It is our prime responsibility that we act to ignite intolerance towards unsafe food. The underlying principles that make a food safe or the prime reasons that make it unsafe have to be fully understood. It has been theorized since ancient �mes that any harm caused by food is a bane. The advent of moderniza�on and massive industrializa�on has led us to think beyond the box and con�nuous improvisa�on in dealing with food safety issues placing a challenge before us to think if we have done enough or not.

IGMPI

About IGMPIIns�tute of Good Manufacturing Prac�ces India, registered as a non-profit society ( under The Socie�es Registra�on Act,1860) with Government of India and approved by Quality Council of India(QCI) - which is an autonomous body and an accredita�on authority for educa�on & voca�onal training providers under the Department of Industrial Policy & Promo�on, Ministry of Commerce & Industry, Government of India, accredited Voca�onal Ins�tu�on of Ministry of HRD, Government of India, approved training Ins�tute of Food Safety and Standards Authority of India (FSSAI), recognized by Department of Industrial Policy & Promo�on, Ministry of Commerce & Industry, Government of India and affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills Council of Na�onal Skill Development Corpora�on (NSDC) -presents unique, friendly and interac�ve pla�orm to get rid of all your GMP related glitches. GMP- is an essen�al element of industries like pharmaceu�cal, cosme�c, Ayurveda, biotech, homeopathic, medical device and food manufacturing. GMP in itself is the most dynamic part which witnesses frequent changes in terms of newer rules being added and older ones being renewed. Keeping self updated with current GMPs thus becomes inevitable to stay abreast with the changing industry needs and prac�ces.

Our group of learned professionals from above men�oned sectors of the pharma, healthcare and food industries have put together their knowledge; know about and prac�cal experiences in form of this GMP guide. IGMPI is moving hand in hand with technology advances and has gained recogni�on as stronger and be�er training pla�orm provider for pharmaceu�cal and healthcare professionals in the aeas of GMP, Quality Assurance and Control, Pharma, Food and h e a l t h ca re Re g u l ato r y A ffa i rs , C l i n i ca l Re s e a rc h , Pharmaceu�cal IPR and Good Laboratory Prac�ce and Product Management. The importance of quality healthcare is known to our founders and thus numerous efforts are being made to offer friendly but effec�ve and easy online/distance sources of GMP informa�on, Quality Assurance and Control, Pharma and healthcare Regulatory Affairs, Clinical Research, Pharmaceu�cal IPR and Good Laboratory Prac�ce in form of formal classroom studies, distance/online/interac�ve courses, online seminars, as well as training programmes along with knowledge of worldwide affairs of the industry; in short a round-the-clock help for any informa�on in these areas needed by anybody from around the world. Based on high standard of quality, the training programmes in Pharma, Healthcare and Food GMP, Quality Assurance and Quality Control, Regulatory Affairs, IPR, Pharma Product Management, Public Health and Hospital Management, Clinical Research, Pharmacovigilance, Medical Wri�ng, Medical Coding, Nanotechnology, Drug Design and Discovery, Food QA&QC etc areas have been approved and cer�fied by Quality Council of India.

The IGMPIs team of technology experts and other Industry advisors together pursue to make cGMP knowledge, training in the area of Pharma and healthcare manufacturing easily accessible, through this pla�orm.

IGMPI

IGMPI

Ins�tute of Good Manufacturing Prac�ces India is registered as a non-profit society with its own Memorandum of Associa�on and bye-laws under Socie�es Registra�on Act, 1860, Government of India. IGMPI is an organiza�onal member of Quality Council of India set up by the Government of India to establish and operate na�onal accredita�on structure and promote quality through Na�onal Quality Campaign. QCI is registered as a non-profit society with its own Memorandum of Associa�on. QCI is governed by a Council of 38 members and Chairman of QCI is appointed by the Prime Minister on recommenda�on of the industry to the government. The Department of Industrial Policy & Promo�on, Ministry of Commerce & Industry, is the nodal ministry for QCI.

Na�onal Accredita�on Board for Cer�fica�on Bodies (NABCB), Quality Council of India is a member of Interna�onal Accredita�on Forum (IAF) & Pacific Accredita�on Coopera�on (PAC) as well as signatory to its MLAs for Quality Management Systems, Environmental Management Systems and Product Cer�fica�on. NABCB is also a Full Member of Interna�onal Laboratory Accredita�on Coopera�on (ILAC) & Asia Pacific Laboratory Accredita�on Coopera�on (APLAC) as well as signatory to its MRAs for Inspec�on. All the courses of IGMPI are approved for life �me empanelment under Ministry of Hor�culture and Food Processing, Government of U�ar Pradesh.

IGMPI also offers Interna�onal Register of Cer�ficated Auditors (IRCA) Accredited Lead Auditor course periodically.

The quality based Post Graduate and Execu�ve Diploma programmes of IGMPI in Good Manufacturing Prac�ces, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public Health, Nanotechnology, Product Management, Sales and Marke�ng Management, Clinical Research, Medical Wri�ng, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been assessed and approved by Quality Council of India, Government of India based on fulfillment of following criteria:

1. Course Content

2. Course Design

3. Course Material

4. Instructors

5. Class size & A�endance

6. Facili�es

7. Evalua�on of Students

8. Wri�en Examina�on

9. Cer�ficate

IGMPI is Empanelled under Ministry of Hor�culture and Food Processing, Government of U�ar Pradesh

IGMPI is also an ISO 9001:2015 Cer�fied Organisa�on accredited under Dubai Accredita�on Center (DAC), Accredita�on Department, Government of Dubai, UAE and has been conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD – Cer�ficate of Merit 2015 & ASSOCHAM Services Excellence Award 2017.

IGMPI is affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills Council set up by Na�onal Skill Development Corpora�on (NSDC) as well.

IGMPI is an approved Training Ins�tute of Food Safety and Standards Authority of India (FSSAI) (FSSAI ID: TPINS18) and recognized by Department of Industrial Policy & Promo�on, Ministry of Commerce & Industry, Government of India.

IGMPI Accreditation

IGMPI

Approvals & Recognitions

The Na�onal Skill Development Corpora�on (NSDC), working under the aegis of the Ministry of Skill Development and Entrepreneurship, is an apex organiza�on for skill development in the country. The NSDC is responsible for overseeing the many Sector Skill Councils as well as other skill development and promo�onal ac�vi�es across the country. It also implements many Government of India skill schemes such as Pradhan Mantri Kaushal Vikas Yojana (PMKVY) and UDAAN.

NSDC was set up by the Government of India as part of the na�onal skill development mission in order to fulfill the growing need for skilled manpower across sectors. The Chairman of NSDC is nominated by Government of India. IGMPI is a PMKVY (Pradhan Mantri Kaushal Vikas Yojna) affiliated training partner.

National Skill Development Corporation (NSDC)

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Advisory Board and team

Dr. Mahesh C Gupta, Chief Advisor and Professor: Dr. Mahesh C Gupta is an experienced and internationally reputed scientist in the field of calibration, quality assurance and testing of the food industry. He has worked with many government organizations like National Physical Laboratory (NPLI), New Delhi for 32 years and later with Dubai Central Laboratory, Dubai as Principal Quality Officer. He has also played a vital role in developing lab accreditation program of India as Head National Calibration Program. He is also the founder president of Indian quality association. He has expertise and proficiency in various fields like food testing, equipment calibration, GLP, food analytical techniques, food quality assurance, food laboratory inter-comparison, proficiency testing, QMS and many more. With his knowledge and rich experience, he is focused on practical aspects of current needs, contemporary and emerging trends, besides alerting the laboratories for future challenges. A PhD from Indian Institute of Technology (IIT), New Delhi, Dr. Mahesh C Gupta has been associated as a Fellow with Optical Society of India, Fellow of Indian Society of Lighting Engineers and Vacuum society of India. He is also currently managing Lab World Magazine –a renowned world class magazine dedicated to Quality Testing and Calibration laboratories in all sectors- as the Editor in Chief.

Mr. Vinod Kumar Arora, Principal Advisor: Mr. Vinod Kumar Arora is an internationally acclaimed industry professional having 35 years of rich experience in pharmaceutical development in the areas of Generics, Differentiated, NDDS/NCE Dosage Forms. He is now associated with IGMPI as an advisor. He joined Ranbaxy in 1983 where he initially worked as scientist for almost 4 years. He rejoined Ranbaxy in 1994 where graduated to Vice President level from Assistant Director position. During his association with Ranbaxy he developed products - Generics, Differentiated Generics, NDA's and NCEGlobal, market specific and OTC. Prior to his association with Ranbaxy, he worked as an Assistant General Manager with the Formulation Development Research in Cadila Laboratories, Ahmedabad and helped in setting up of Onco-manufacturing facility and developed several oncology products. He has expertise in Dosage Form development in the area of dosage forms – Solids -Tablets / Capsules / Granules / Pellets /PFOS/TFOS; Non-solids –Liquid /Injectables including Lyophilised/Topicals, Inhalations – DPI/ pMDI and Nasal Spray, Dosage Forms Technology such as Nanotechnology, Depot Injection; Modified Release tablets/suspension, Self-Emulsifying System, Oro dispersing tablets/oro - dissolving strips; Particles/Pellets coating and has good understanding of current Good Manufacturing Practices and QA/QC. He has made presentations to NDAC Committee for New Drugs Approval in India, had meetings with Oman MOH and Pre IND meetings with USFDA. He has also authored/coauthored over 100 patents in the area of NCE/ Differentiated products /NDDS/Generics. With his knowledge and rich experience, he is focused on practical aspects of current needs, contemporary and emerging trends, besides alerting the pharmaceutical industries for future challenges. He is holding many honorary positions -Member of Indian Pharmacopoeia Scientific Body , Panel member of INMAS-DRDO, Ranbaxy Science Foundation Scholars Award , Global Expert committee member of DFE Pharma , Germany and Distinguished Scientist from World Whos Who Society , Member of Indian Pharma Committee of Make in India Campaign etc. He was felicitated by Hon'ble former President of India, Dr A P J Abdul Kalam for development and launch of first NCE – Anti malarial from India. Mr. Vinod Arora is a M. Pharm degree holder from BHU and DBM from IMM, New Delhi. As one of our principal advisors he will be supporting our initiatives nationally and internationally to rest of faculty members of IGMPI in imparting education, training and continuing education programs as well as our knowledge dissemination initiatives like Current GMP,QA/QC, Regulatory affairs ,Clinical research guidelines and news updates.

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Mr. Syed Qamar Abbas, Senior Advisor: an eminent and a dynamic person, with a rich experience of 37 years in the food Industry. Prior to associating with Faculty of Food Safety and Quality (FFSQ), Mr. Abbas has been working in the Food Corporation of India under both state and central governments in the various departments. He has specialized experience in Storage and Preservation of food grains, Quality Assurance and Quality Control & Supply Chain Management. He has a rich exposure in food safety and quality. He has successfully carried out audits, faced CAG and statutory audits for food safety and quality in the FCI. He has provided trainings and has organized a series of workshops for food professionals. He is presently active in providing the FFSQ his valuable leadership to take it to the new level in the future.

Mr. Syed S. Abbas, Executive Director: A think tank, an embodiment of dynamism and undaunted professionalism are few characteristics which can be associated with Mr. Abbas. Mr. Abbas has a keen interest in organic farming and food safety. Owing to his academic achievements and interests, Syed Abbas has gained practical knowledge in the field of food industry and related fields, in his career span of twelve years. Mr. Abbas has previously worked in various multinational companies and nonprofit making organizations like Dentsu India, Centre for Development Studies, Bioinformatics Institute of India, India Education Review, EM Agro India and Network 18. His contributions to the food industries development studies are numerous. He has deep interest in various aspects of food technology among which some of the generous ones count around the esteemed projects, work models, business agendas and organizational setup works. He has plotted, guided and worked for in the education and Training Industry, Information Technology industry, Food Science Research Industry, non-governmental organizations, and many others. He has completed Masters in Public Administration from Lucknow University and Executive MBA from Indian Institute of Management (IIM), Lucknow.As an operations head of FFSQ, he with his experience has been guiding and mentoring sincerely to bring forth a whole new bouquet of easy learning and training tools for all those using or planning to use or otherwise interested in gaining knowledge about food safety & organic farming.

Ms. Rafat Abedi, Director: Rafat Abedi is our Investor & Director. She has been investing in this nonprofit making organization with the primary objective of knowledge dissemination in food cGMP and organic foods. She looks after administration of FFSQ, training co-ordination, training kits and study materials development and entire logistics for FFSQ. She has previous rich experience in education, training and coordination of computer application and management programs.

Mr. Amitabh Srivastava, Senior Advisor: A specialist of food safety and quality. Mr Srivastav has been playing a pivotal role in our FFSQ team. With a rich experience of 25 years in the food industry. He is an empanelled lead auditor for ISO 22000, HACCP, BRC, GMP, FSSC 22000, and ISO 9001. Mr Srivastava has completed almost 1300 audits and 24 witness audits by different Accreditation Board like NABCB, RVA, JAS-ANZ, Norway, DAC & KAN (Indonesia) with different CBs and carried out international audits in Kuwait,Nigeria and Dubai, and Singapore. He is an IRCA Approved LA courses as tutor on behalf of URSCertification. He has also provided HACCP training in Middle East (Kuwait) to Diet Centers. His scope ofwork also includes Supplier Audits, Certification Audits, FSMS and QMS. In QMS almost covering allsectors; in-house training (Catering, Hotels, Meat Industry, Slaughter House, Hotel ManagementInstitutes, Restaurants, Fast Food Chains),in FSMS Cat:C,D,E,G,H,M. For QMS he is covering all Sectors likeAmity University, National Productivity Council, and IHM. Prior to this Mr Srivastava was a TechnicalManager at K.V. Spices India (P) Ltd and he has also been with the D.S Group Catch Spices, Catch Water &Mouth Freshener Division.

Ms. Kanchan Vashisth, Associate Professor: She is a senior faculty member at IGMPI. Prior to her association with IGMPI, she has been working as a teaching faculty in University of Delhi as Assistant professor as well as guest faculty. She has taught both graduate and post graduate courses like B. Tech. Food technology, B.Sc. Food technology and M.Sc. food & nutrition and has also been a Counselor in IGNOU. She is NET qualified and has rich experience of 12 years in the food industry. She has been working

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in SGS India for 7 years as an Assistant manager in Food and Agricultural Department. She has specialized knowledge about food testing of various products, from grain to ready to eat, in compliance with both national and international standards like AOAC, ISO, AOCS, ICUMSA, FAC, and Quality which include preparation of SOP & IOP, documentation as per ISO 17025. She has successfully handled various audits carried out by BIS, NABL (ISO 17025), as well as client audit like GSK, Ranbaxy, Nestle, Kraft etc. During her tenure in SGS she has handled many projects with MNCs like GSK, P&G, Nestle and wriggly. Prior to SGS, she has worked as a part of the R&D team in MFIL (a subsidiary of HIL) for 2 years where her core area was new product development. She was also a part of the quality team and used to help in implementation of HACCP. She has proficient knowledge in 5S, LEAN, LIMS programs and equipments like GC, ICPMS, HPLC and LCMS. She has been certified in sensory analysis and proximate testing by CFTRI, ISO 22000 by BSI, Bakery by US wheat association. She has had industry exposure in FRAC and AVON foods.

Ms. Amrita Bhattacharya, Associate Professor: Amrita is associated with IGMPI as an Associate Professor. She has a rich exposure in new product development and research. Her fields of interest are related to the biotechnological aspects of Food Science. She has experience in facing FDA inspections & audits. At FFSQ she oversees the development of modules & e-lectures .She has gained valuable experience in clinical research & new product development due to her association with reputed companies like Fortis Clinical Research Ltd and Jubilant Clinsys Ltd, a sister concern of Jubilant Foodworks having almost 5 years of experience. Amrita has also performed pre-qualification and post-qualification audits for Quality Assurance & Quality Control & Good Manufacturing Practices. Amrita has completed her graduation in Microbiology from Lady Amritbai Daga & Smt. Ratnidevi Purohit College for Women, Nagpur and Master's Degree in Biotechnology from Rani Durgavati University, Jabalpur. She also did PG diploma in clinical research from Sharda University to enhance her knowledge in the field of clinical research.

Ms. Bincy Abraham, Assistant Professor: Bincy is working as a Assistant Professor with IGMPI. She is responsible for developing training modules, e-lectures, personal lectures in the domain of Pharma Product Management, food Product Management and Pharma Sales and Marketing Management. Prior to working with IGMPI, she was associated with Arya Institute of Engineering and Technology as an Assistant Professor. She also worked as trainer in her college facilitating the Management and Engineering students with practical, interactive and fun filled activity based trainings through classroom lectures and seminars. She is a post graduate in Management with specialization in Human Resource and Finance from FMS-The IIS University Jaipur. She has completed her graduation i.e. B.Tech in Electronics and Communication Gyan Vihar School of Engineering and Technology. Fast paced solutions, creative techniques and innovative ideas coupled with her expertise in Management & Marketing areas facilitate her as a fully dedicated and passionate trainer and a lecturer.

Ms. Ankita Gururani, Assistant Professor: An industry professional with management experience, Ankita Gururani has been associated with implementation of quality assurance in FMCG sector. She has completed her Bachelors in Medical Microbiology from H.N.B Central University and Masters in Microbiology from Amity University, Noida. Apart from these, she has also acquired a certification on Patent Analyst and has thorough knowledge on IPR, database searches. SWOT, CI, patent portfolio and landscaping. She has also worked with Britannia India Ltd., where she had been entrusted with the responsibility of conducting internal audit programs and implemented QNN and 5S as part of manufacturing excellence. At IGMPI, Ankita has an important role to play in the development of the course content and training modules in the field of food safety and quality assurance with an objective of achieving larger mission and goals of the organization.

Mr. Joshua Martin, Assistant Professor: Joshua has a pivotal role in the development of the course content and training modules in the field of food technology. His fields of interest are food safety, FSMS, GMP, HAACP & other standards and food packaging. He has a rich exposure from a variety of food industries like rice, sugar, meat, cereals, snack foods and beverages as a consultant in terms of Food Safety Management

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System implementation and standards like ISO2200, FSSC2000, BRC, SQF, supplier audits, etc. He has completed M.tech in Food Technology with specialization in Food Process Engineering from SHIATS-DU, Allahabad. His project works are an evidence of his scientific acumen, entitled "Increasing efficiency of Doypack machine using the six sigma technique (DMAIC)" and "To Relate Density With Temperature at Constant T.S.S. & Density with T.S.S. at Constant Temperature for Tomato Sauces" Prior to joining FFSQ he was also associated with Nestle in the Culinary Department. He is an FSSC 22000 certified lead auditor from SGS, India.

Ms. Rekha Lohkna, Assistant Professor: Her specialization includes Quality control and management. Her role at FFSQ includes assistance to Senior Advisors & Professors in development of course content and training modules along with guiding students regarding food safety and quality. She has worked as an Assistant Professor in Food Technology Department at BFIT, Dehradun before joining FFSQ. She has completed her M.tech in Food Technology with specialization in Food Quality Management from SHIATSDU, Allahabad and B.Tech in Biotechnology from Shobhit University, Meerut .Her research work at Central Food Technology Research Institute, Mysore (CFTRI) was entitled "Incorporation of Lotus Rhizome flour in Bakery products and study of its nutritional properties" where she was in the Flour Milling, Bakery & Confectionary Department. Rekha has been associated with the well known ice-cream manufacturer "Cream bell" in the QA Department as well.

Dr. Ankita Gattani, Assistant Professor: A Bachelor's in Dental Surgery (B.D.S) from Rajasthan University of Health And Sciences, Rajasthan. A dynamic person with experience in public health ventures at college and school levels. She has also been involved in holding health camps at village levels to promote dental hygiene. At IGMPI her role is module development and lecture preparation and providing assistance to students. Her fields of interests are Public Health, Clinical Research, Pharmacovigilance, Conservative Endodontics and Community Dentistry.

Ms. Monica Singh, Assistant Professor: She has completed her M.tech in Food Safety and Quality Management, from National institute of technology Entrepreneurship and Management (NIFTEM)Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956 An Autonomous Institution under Ministry of Food Processing Industries, Government of India, Sonepat, Haryana, India and B.Tech in Biotechnology from IMS Engineering College, Ghaziabad. Ms.Monica has acquired sound knowledge about food safety and quality at industry with specialization in Quality Assurance where she was involved in the maintenance and implementation of Global GAP, Tesco TN10 standard, BRC and Field to Fork standards at Field Fresh Foods Private Limited. Her fields of interest are food quality and safety standards and regulations, food toxicology and food testing. Her research at NIFTEM was in green tea's quality assessment in different flavors.

Ms. Akanksha Pundhir, Assistant Professor and Programme Co-ordinator: A dedicated faculty member and with a developed scientific acumen Akanksha, she has completed her M.tech in Food Processing Technology from Guru Gobind Singh Indraprastha University, Dwarka and B.Tech in Biotechnology from Amity University, Noida. She has done research projects on "Utilization of food waste" from IP University and also on "Enrichment of sugar free ice cream with wine lees" at National Research Centre for Grapes, Pune. Also, she undertook a training programme on basic food testing techniques in FICCI Research and Analysis Centre(FRAC labs), Dwarka. Her list of exposures to industry include; Delhi Milk Scheme (DMS), YAKULT, Haldirams, and Mother Dairy. At FFSQ, she provides assistance to senior faculty members in module development and lecture preparation and takes coordinates with the food companies for successful placements for our students. Her interest fields are new product development, food packaging and nutraceuticals.

Ms. Joshita, Assistant Professor: An enthusiastic faculty member with keen interest in Food Safety and Regulatory Affairs. She is a post graduate with M.Tech in Food Processing Technology from Guru Gobind Singh Indraprastha University, Dwarka. She has undertaken various research projects including

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"Antimicrobial activity of probiotics" from CITM and "High dietary fiber biscuits from citrus pulp" from GGSIPU. She has studied "Supported Liquid Membrane technique for selective extraction of organic acids" from CFTRI, Mysore and successfully applied it for Lactic acid removal from Dairy products. Joshita has technical expertise in basic food testing procedures learned from her professional training experience at FRAC Labs, SRL Laboratories and Belcopharma. Her industrial exposure includes Nirula's Corner Pvt. Ltd., Delhi Milk Scheme and Yakult. Currently, working as an Assistant Professor at IGMPI, she is involved in preparation of course content and module development.

Chayanika Sahni, Assistant Professor: A young competent member of IGMPI, with notable work in 'Probiotics' research and development where she worked for formulation of probiotics and probiotics in skimmed milk powder. She has also authored research papers published in the journals 'Biomedicine & Preventive Nutrition' and 'LIPIDS'. Apart from this, she has accomplished other research projects from Defence Institute of Physiology and Allied Science, DRDO (Defense Research and Development Organisation) and Indian Agricultural Research Institute (IARI), PUSA, Delhi. She has undergone professional training programmes from All India Institute of Medical Sciences (AIIMS), Delhi and Jamia Milia Islamia, Delhi in addition to an ISO: 22000 training for internal auditor. She is proficient with key skills for Microbiological analysis, Chemical analysis (Nutritional, Dietary fibre, Antioxidants analysis etc.) as well as instrumentation techniques (GC/MS, HPLC). During her industrial stint, she worked for Nestlé (Product Technology Centre), Konolfingen, Switzerland and Haldiram's Marketing Pvt. Ltd., New Delhi.

Ms. Neharika Thakur, Assistant Professor: A logical thinker with immense aptitude for research and development work, Ms. Neharika is a work-driven spirited member of the IGMPI team. She has completed her B.Sc. in Food Technology from Delhi University and M.Sc. in Food Science and Technology from Pondicherry University. Ms. Neharika has qualified UGC NET in Home Science and ICAR NET in Food technology multiple times. Being an active member of the research community, she has authored a few research publications in international journals and her work with “Utilization of deoiled peanut cake in bakery products” is particularly noteworthy. With her sporty spirit and resolution to leave no work incomplete, she is a constant source of inspiration for the students as well as faculty members. Prior to joining IGMPI she has worked as Assistant Professor in ITM University, Gwalior and had research exposure at ICAR institute. At IGMPI, she is involved in lecture delivery and research guidance while conducting interactive sessions with the students.

Ms. Sangita Borah, Assistant Professor: Ms. Sangita is a competent professional with experience in biochemical studies, food quality testing, equipment handling, and research & development. As a part of Faculty of Food Safety and Quality, she is responsible for developing training module, lectures and research in the domain of food processing and technology. She has qualified ICAR-NET in Food technology and her academic credentials include Masters in Food Processing and Technology from Tezpur University, Assam and graduation in Biotechnology from Shillong. She has always been a keen participant of international conferences, seminars, and workshops in the field of food safety and quality improvement of food supply chain. Prior to joining IGMPI, she has worked as Research Analyst in Rai University and Sr. Research Fellow (SRF) in Tezpur University.

Ms. Akanksha Bhandari, Assistant Professor: As a young trainer, known for her vibrant presence and unmatched dedication towards work, She has taken the responsibility of imparting a whole new meaning to IGMPI's resolution of knowledge dissemination. Ms. Bhandari is a B. Pharm, M. Pharm qualified professional from Punjabi University with a Certification in Intellectual Property Rights. She has an impressive hold over the concepts of pharmacovigilance, clinical research, regulatory affairs, and good manufacturing practices and is proficient in handling of sophisticated equipments. Her areas of interest include patent searching, drafting, & writing specifications, Novel drug delivery systems, and Modified release oral dosage forms (Formulation Optimization). Her industrial exposure encompasses IDS Infotech and BRD Medilabs for production and analysis of oral liquids and tablets. Prior to IGMPI, She has worked at

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Galgotias University, Department of Pharmacy as Assistant Professor.

Ms. N.C. Swathi Sirisha, Assistant Professor: She worked as Faculty member in Dept. of Food Technology& Management at Loyola Academy Degree & P.G. College, Secunderabad after completion of Masters in Food Technology from Sri Venkateswara University, Tirupati. She qualified UGC-NET for Lectureship and received Internal Auditor Training (ISO: 22000, FSMS). She also completed MBA in Business Administration with Energy Management and Production Management as electives from IIBM, New Delhi. Her interests lie in the field of Food Preservation and Processing, Food Product Development, Food Quality and Safety. Her industrial exposure includes Internships' at Vijaya Diary, Hyderabad and Little Star Foods; Hyderabad and research exposure includes projects at ICRISAT, Patancheru; S.V. University, Tirupati and Loyola Academy, Secunderabad.

Ms. Satarupa Ghosh, Programme Coordinator: She has completed B.Sc in Biotechnology Hons. from Royal School of Management and Technology, Utkal University, Bhubaneswar, Odissa and M.Sc. in Biochemistry from Boston College for Professional Studies, Jiwaji University, Gwalior. She has done specialized training related to HLA B27 typing and possesses hands-on skills on other routine diagnostics in Molecular diagnostic division learnt from SRL Religare Laboratories, Gurgaon. She has also done PG. Diploma in Clinical Research from Hyderabad.

Ms. Tanvi Gaur, Associate Manager (Placement): With a prior experience in market research, Tanvi is responsible for all promotional activities in FFSQ which includes programme coordination, representing the organization in various events and conferences and taking participants' feedback on a regular basis in order to further improve the quality of deliverable and services to them. She is also responsible for corporate interactions and nominations for our various training programmes. Moreover, she assists senior faculty members in development of training modules related withmanagement. She has completed her B.Tech with Computer Science as specialization from Guru Gobind Singh Indraprastha University (GGSIPU), Delhi and MBA with specialization in Human Resources from GGSIPU, Delhi.

Mr. Deepanshu Soni, Technology Officer: With a rich experience in Software Development, Web Development, application development, Deepanshu works as a Technology Officer and is responsible for all the technical works and new initiatives at FFSQ in order to make our Learning Management System (LMS) and other web services to our training participants and students user friendly. He also possesses technical competence and interest in the areas of code development, web design etc. He has completed his B. Tech in Information Technology (I.T) from Vindhya Institute of Technology and Science, R.G.P.V University, Bhopal.

Md. Rameez Akhtar, Associate Programme Manager: He is dedicated towards maintaining a quality service and continuous improvement of management standards at IGMPI. He upholds his responsibility of maintaining a healthy relationship with existing and potential delegates by carrying out regular follow ups and interactive sessions for dealing with various queries. His academic tenure comprises of Bachelor in Artys and Masters in Business Administration. He has made serious efforts towards understanding the requirements of potential delegates and provided them with requisite support, information and guidance. He has earned rich experience in the field from his previous dealings at Ananya Creations Ltd., InterGlobe Technologies, Panasonic Toughbook and Pantaloons Customer Relationship Management.

Mr. Ujjaval Jain, Associate Programme Manager: At IGMPI, his role covers making use of marketing background, interpersonal skills and managerial abilities for carrying out the promotional activities for potential delegates. He is responsible for program coordination and management and often undertakes research work to expand database and ensuring the organization's involvement in events of notable significance. His academic profile comprises of B.E. (ECE) and MBA. Prior to working for IGMPI, he has worked as International Business Associate for Allan Lloyds Group, SNP Infra Research Solutions Pvt. Ltd. and ICICI Securities Ltd.

IGMPI

Mr. Pankaj Musyuni, Associate Visiting Professor: An experienced professional in the fields of research and consultation for taxonomy of IPR (Intellectual Property Rights) including literature and prior art search for novelty, patentability analysis and infringement opinion for different markets and patent validity analysis. With an experience of more than five years in pharma industry & his expertise in IPR which is evident as he's a reviewer of dossier and validation activities related with GMP, ISO and FDA requirements for pharmaceutical human, animal, FMCG and pesticides sector regulatory affairs. Mr Pankaj has published around 13 research papers/articles in various well known journals. His work fields also include book/manual reviewing as well. Mr Pankaj is an M.Pharm, also holds a diploma in Management and an L.L.B. At IGMPI he plays a pivotal advisory role in module development, lecture preparation and student consultation.

Ms. Shivani Singh, Research Associate: She is a young and dedicated member of IGMPI who has brought an innovative approach towards food safety and quality. She assists the senior faculty members in preparation of modules and lectures development. She has completed her M. Sc. (Food Technology) from Gautam Buddha University and graduation from Banasthalli University. In addition to these, she has completed a diploma course in Home Science with specialization in Food & Nutrition. Ms. Shivani has had industrial exposure in Haldiram's (Snacks and Sweets), Surya Agro Foods and Mother Dairy. She has earned quality experience in storage and preservation methods of juice and fruit pulp as well as quality analysis of products & raw material during her stay at Surya Agro Foods.

Ms. Renuka Mahajan, Academic Associate: Her role is to develop training modules and to assist the senior faculty members in teaching, training and research. Her area of interest includes Quality Assurance and Total Quality Management. She has pursued her Bachelor's degree in Food Technology from Doon Valley Institute of Technology, Karnal affiliated to Kurukshetra University.

Advisory Faculty from Industry Apart from regular faculty members, eminent and dynamic industrial professionals having rich industrial experience of upto 35-40 years have got associated with FFSQ in regular, part-time, distance cum e learning and Continuing Education Programme (CEP).The industrial professionals who have joined FFSQ in this initiative have worked with reputed food companies in the areas of GMP, Food regulatory affairs, Food processing & preservation, Quality assurance and Quality control, Organic foods and food product management. The continuing education training programme has been launched with an initiative to provide training to work force in the industry on specific topics in short time period and to quick fix the issues with possible solutions by having an interface with senior industrial professionals.

IGMPI

Good Manufacturing Practices Programmes

Good Manufacturing Prac�ces as the name suggests are intended for the produc�on of safe food. The Food and Drug Administra�on, USA has laid the Guidelines for the cGMP in food in 21 CFR part 110. These are the minimum requirements that are required to be implemented in a food process chain. It is a tedious task to implement and achieve an excellent food safety system in an already established factory of produc�on.

The sudden changes in the food laws and strict guidelines by the FDA have made it really elusive for the food business operators to implement be�er food safety systems in already established food processes.

This problem occurs due to lack of awareness and from where to start. Faculty of Food Safety and Quality, IGMPI has endeavored to bring to you the right combina�on to start with and through this programme we can assure you that implemen�ng food safety would be much easier.

Thus easy to understand, comprehensive and dynamic material with pre recorded lectures and latest developments in the food Industry all are provided on the same pla�orm.

The Industry based case studies provide the training par�cipants a complete on site overview of how to handle the food safety related problems and challenges.

Programme Offered:

Food safety and quality is the priority of any food organization nowadays. For the food organizations, to stand through the competitors there is a need of well knowledgeable graduates or employees.

To avoid any recall or safety issues related to finished product there is a need of implementing Good Manufacturing Practices in a food organization. The GMP implementation in a food organization includes generally accepted guidelines which have been developed from scientifically based principles and current knowledge of food safety practices.

By executing and documenting Good Manufacturing Practices (GMPs), any food organization can assure government regulators and customers worldwide that the organization is processing safe and high-quality products. So, organization needs staff having knowledge about GMPs to ensure the quality of its product.

Thus understanding the need of the hour, Faculty of Food Safety and Quality, IGMPI has introduced this PG Diploma course that can be done in just one year and the

Post Graduate Diploma in Good Manufacturing Practices

Executive Diploma in Good Manufacturing Practices

Post Graduate Diploma in Good Manufacturing Practices

IGMPI

knowledge gained will be truly helpful in the future prospects as well.

Certied Modules

Module 1 : Food GMP and its Regula�ons

Module 2 : Documenta�on and Record Keeping

Module 3 : Concept of Quality in food Industry

Module 4 : Good Laboratory Prac�ces

Module 5 : Valida�on and Verifica�on

Module 6 : Conduc�ng and facing first, second & third party audits

Module 7 : Complaint Handling and Product Recall

Module 8 : CAPA and Devia�on management

Module 9 : Manufacturing Opera�ons in food Industries

Module 10 : The Indian food GMP

Module 11 : Industry based case studies

Eligibility:

All those who have completed their Gradua�on are eligible to enroll for the course. As this course is truly professional and industry oriented, individuals having experience in any sector (produc�on, processing, quality, trial, R&D etc.) in the Pharma, food and healthcare industry (Drugs manufacturing, Medical Device, Ayurvedic, Pharmaceu�cal Industry Regula�on, Clinical Research, Homeopathic or Ayurvedic Medicine Manufacturing, Cosme�c Manufacturing, Food manufacturing, Food Ingredient and Addi�ve processing, Biotechnology) can also seek benefits of the course.

Programme Duration

Minimum �me in which a student can complete this diploma course is one year while a maximum of two consecu�ve years is allowed to complete the course.

Internship

All the efforts will be made in the form of 3 months internship to provide industrial exposure to the students through internship with Food Companies so that they can have good prac�cal knowledge beyond the classroom experience.

Registration

The registra�on dates for this bi-annual programme run by the ins�tute are updated �mely on the webpage. The training sessions and webinars are strictly scheduled depending on the availability of speakers. Effec�ve E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the par�cipants.

Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 18,500/-(600USD for overseas students) and Rs. 75,000/- (2,000 USD for overseas students) for the regular (classroom) mode. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST, Physically Challenged, economically weaker sec�ons, below poverty line and Ex-servicemen, Defence personnel & their progeny.

IGMPI

Examination & Certication

All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post Graduate Diploma in Good Manufacturing Prac�ces . For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.

Placement Assistance & Corporate Relations

The Ins�tute has partnered with many organiza�ons for providing with placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume wri�ng, interview skills & conduc�ng mock interviews etc.

Future Career Prospects

In this highly compe��ve world there is con�nuous search for the talent and all the organiza�on are involved in this process. When it comes to food safety understanding and implementa�on should go hand in hand. The Post graduate diploma in GMP equips an individual to take leading roles in the HACCP team as well as in the new product development team. This Post Graduate Diploma provides adequate knowledge for more specialized roles like quality execu�ve, Quality manager, Food safety officer, produc�on execu�ve, food safety standards consultant and many more.

Executive Diploma in Good Manufacturing Practices

The students and fresh graduates need an orienta�on to be more useful for a food organiza�on. The companies struggle to maintain its brand with such tough compe��on in the highly vola�le market. When a product recall is done or a warning is issued to a food company, it directly affects the image of the brand.

In order to avoid such dire consequences it is be�er to develop a resource for the benefit of the organiza�on that all the GMP related issues are in control.

There is a rising demand of specialized professionals that are being hired for implementa�on of food Safety in the food industry.

Food safety is a rising global challenge for many food industries as they progress they require specialized professionals who are already trained and their best output is received.

Thus understanding the need of the hour Faculty of Food Safety and Quality, IGMPI has introduced this fast track course that can be done in just six months and the knowledge gained will be truly helpful in the future prospects as well.

Certied Modules

Module 1 : Food GMP and its Regula�ons

Module 2 : Documenta�on and Record Keeping

Module 3 : Concept of Quality in food Industry

Module 4 : Good Laboratory Prac�ces


IGMPI

Module 6 : Conduc�ng and facing first, second & third party audits

Module 7 : Complaint Handling and Product Recall

Module 8 : CAPA and Devia�on management

Module 9 : Manufacturing Opera�ons in food Industries

Module 10 : The Indian food GMP


Eligibility:

All those working in the Pharmaceu�cal Industry or any sector of Healthcare industry or any other industry type (India or abroad) can apply for this short term programme. Life Science Graduate/ diploma holders are eligible for the course. Working professionals of any of the following industry types; Drugs manufacturing , Medical Device, Ayurveda, Pharmaceu�cal Industry Regula�on, Clinical Research, Homeopathic or Ayurveda Medicine Manufacturing, Cosme�c Manufacturing, Food manufacturing, Food Ingredient and Addi�ve processing, Biotechnology or any related industry are highly encouraged to apply for the programme.

Programme Duration

Minimum �me in which a student can complete this diploma course is six months while a maximum of twelve months is allowed to complete the course.

Internship

All the efforts will be made in the form of 6 weeks internship to provide industrial exposure to the students through internship with Food Companies so that they can have good prac�cal knowledge beyond the classroom experience.

Registration


Programme Fee

A one-�me fees (lump sum paid at beginning of the course) of Rs 20,000 /- (700 USD for overseas students) for distance cum e learning mode and Rs 60,000/- (1,500 USD for overseas students) for part �me mode (weekend classes) is mandatory. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in Good Manufacturing Prac�ces . For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from me to me. Details get updated on the webpage as well.


The Ins�tute has partnered with many organiza�ons for providing with placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and

IGMPI

Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume wri�ng, interview skills & conduc�ng mock interviews etc.


In this highly compe��ve world there is con�nuous search for the talent and all the organiza�on are involved in this process. When it comes to food safety understanding and implementa�on should go hand in hand. The Execu�ve diploma in GMP equips an individual to take leading roles in the HACCP team as well as in the new product development team. This Execu�ve Diploma provides adequate knowledge for more specialized roles like quality execu�ve, Quality manager, Food safety officer, produc�on execu�ve, food safety standards consultant and many more.

IGMPI

Quality Assurance is a very important aspect of every organiza�on, especially for food related industries/organiza�on. People who have experience around there are an important piece of the organiza�on, ensuring the quality of food product with accomplishment through observing the nature of product. This is carried out through a specialized dis�nc�ve system, of quality. It has two major features: Quality assurance and Quality control. With the growing food market, the quality has become a major subject for compe�tors. It's a challenge which iden�fies the need to make more quality rich products as per the need of customers as well as to sustain the brand name and social vitality of the organiza�on.

Quality is a measure of purity, taste, dis�nc�veness, flavor and appearance. It is also becoming an important issue due to various factors like food-borne illness. Therefore the standards of quality control are considered under the accompanying: Raw material control, Process control and finished good tes�ng. It's very important because once a product has been through a processing area; nothing or li�le is possible to change its quality. Thus the examina�on of finished items just allows receiving of material arriving at the given standard and rejec�on of material which fails to achieve this standard. This process is actually one of examina�on and not one of control. It can be guaranteed that if control of raw materials and control of procedure is ensured, the final product won't require same tes�ng again.

Food companies have undertaken various procedures to enhance the posi�on of their brands by improving their quality. The techniques employed not only incorporate the food quality control but also focus around the dis�nguishing eradica�on of exempted products. There has been a great need of workmanship with knowledge in this area in the industries. The course we offer has a rich content on all major aspects of quality assurance and quality control, which imparts an in-depth learning of the topic, as well as it also deals with new emerging technique in the area of food safety, to upgrade the en�re scenario of a food industry.

Programme Offered:Post Graduate Diploma in Food Quality Assurance and Quality Control

Executive Diploma in Food Quality Assurance and Quality Control

Post Graduate Diploma in Food Quality Assurance & Quality Control

Food quality control and assurance quality cer�fica�on has picked up importance in the recent years with the food business following the quality management system as per the guidelines. Quality assurance and quality control has turned into an important segment of the food industry with the recep�on of tes�ng and control system of food safety. Therefore, anyone, who is ge�ng into the the food organiza�on or already in it, is benefited with course like the one FFSQ has introduced i.e. a post graduate diploma in food processing and preserva�on to equip individuals to meet the demands of the market.

Food Quality Assurance & Quality Control Programmes

IGMPI

Certied Modules

Module 1 : Fundamentals of Food Quality Assurance and Quality Control

Module 2 : Quality Assurance in Food Industry


Module 4 : Quality Control and tes�ng procedures

Module 5 : Documenta�on, Good Documenta�on Prac�ces, SOPs & Protocols

Module 6 : Establishing Quality Control Checks: Inspec�on & Audits

Module 7 : Role of Good Manufacturing Prac�ces and their regula�ons in Quality Assurance and Quality Control

Module 8 : Total Quality Management in Food Industry

Module 9 : Quality Assurance- A risk based approach (Possible problems & Fixes)

Module 10 : Quality Cer�fica�ons, Govt. Regula�ons, ISO, FSSAI & FDA Guidelines

Module 11 : Emerging trends in quality related aspects of food industry

Module 12 : Quality Systems in major segments of food industries

Module 13 : Case Studies

Eligibility:


Programme Duration


Internship


Registration

The registra�on dates for this bi-annual program run by the ins�tute are updated �mely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Effec�ve E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the par�cipants.

Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 18,500/-(600 USD for overseas students) and Rs. 90,000/- (2,000 USD for overseas students) for the regular (classroom) mode. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST, Physically Challenged, economically weaker sec�ons (EWS), below poverty line (BPL) and Ex-servicemen, Defence personnel & their progeny .

0101 IGMPI


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post Graduate Diploma in Food Quality Assurance and Quality Control. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.


The Ins�tute has partnered with many organiza�ons for providing with placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading food and agriculture companies across the globe.

The efforts of our placement cell also include helping with professional resume wri�ng, interview skills & conduc�ng mock interviews etc.


Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained food professionals. The informa�on, guidance, prac�cal training and off course comple�on cer�ficate will provide the par�cipant with not one but many opportuni�es in the industry. This would come true in form of job roles and posi�ons like that of auditors, quality assurance execu�ves, quality control execu�ves quality managers, posi�on in NPD team, food consultants, food journalism and many more.

Executive Diploma in Food Quality Assurance and Quality Control

As the global demand for processed food products is rising, there is a necessity to manage and harness the great untapped poten�al of the global market. According to reports, total food produc�on in India is expected to double in the coming 10 years with the country's domes�c food market is expected to reach US$ 258 billion by 2015.

Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained professionals, with such a great poten�al and drama�c expected increase in the food market it is essen�al to consider the adequate availability of trained professionals with the techniques of food processing and preserva�on.

Thus we at FFSQ have developed this fast track course to develop individuals for quality assurance and quality control to make an exci�ng career in this promising field of their choice

Certied Modules

Module 1 : Fundamentals of Food Quality Assurance and Quality Control

Module 2 : Quality Assurance in Food Industry


Module 4 : Quality Control and tes�ng procedures

Module 5 : Documenta�on, Good Documenta�on Prac�ces, SOPs & Protocols

Module 6 : Establishing Quality Control Checks: Inspec�on & Audits

IGMPI

Module 7 : Role of Good Manufacturing Prac�ces and their regula�ons in Quality Assurance and Quality Control

Module 8 : Total Quality Management in Food Industry

Module 9 : Quality Assurance- A risk based approach (Possible problems & Fixes)

Module 10 : Quality Cer�fica�ons, Govt. Regula�ons, ISO, FSSAI & FDA Guidelines

Module 11 : Emerging trends in quality related aspects of food industry

Module 12 : Quality Systems in major segments of food industries


Eligibility:


Programme Duration

Minimum �me in which a student can complete this diploma course is six months while a maximum of one year is allowed to complete the course.

Internship


Registration


Programme Fee



All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in Food Quality Assurance and Quality Control . For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.

IGMPI


The Ins�tute has partnered with many organiza�ons for providing with placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading food and agriculture companies across the globe.



Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained food professionals. The informa�on, guidance, prac�cal training and off course comple�on cer�ficate will provide the par�cipant with not one but many opportuni�es in the industry. This would come true in form of job roles and posi�ons like that of auditors, quality assurance execu�ves, quality control execu�ves, quality managers, posi�on in NPD team, food consultants, food journalism and many more.

IGMPI

Food Science and Technology is a mul�disciplinary field consis�ng of study of selec�on, packaging, preserva�on, processing, distribu�on, and use of safe, nutri�ous, and wholesome food.

It is about:

Understanding and solving the problems of developing a safe, healthy, and nutri�ous food.

Tes�ng the quality and safety of food products.

Inven�ng novel products using new ingredients.

Designing processes.

Our Food Science and Technology course is designed in such a way that it helps students and professionals explore new food sources, discover new ways to formulate processed foods safe and devise new ways to process, store, preserve and distribute food.

Programme Structure:

PG DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY

IGMPI

Module 1 : Food Chemistry

Module 2 : Food Microbiology

Module 3 : Food and Nutri�on

Module 4 : Principles of Food Processing and Preserva�on

Module 5 : Unit Opera�ons in Food Processing

Module 6 : Technology of Milk and Milk Products

Module 7 : Technology of Fruit and Vegetable products

Module 8 : Technology of Cereals, Pulses and Bakery Products

Module 9 : Technology of Meat, Fish and Poultry Products

Module 10 : Technology of fats and Oilseeds

Module 11 : Fermenta�on Technology

Module 12 : Packaging and labeling

Module 13 : Food safety and Food law

Module 14 : Food Quality Management System

Module 15 : Food Analysis and Quality Control

Module 16 : Laboratory demonstra�on, prac�cals and instrument handling

Eligibility:

All those who have completed their Gradua�on or Post Gradua�on/ PhD are eligible to enroll for the course. As this course is truly professional and industry oriented, employed individuals from any sector (produc�on, processing, quality, trial, R&D etc.) can also seek benefits of the course that have interest in food industry.

Programme Duration


Internship

All the efforts will be made in the form of 3 months internship to provide industrial exposure to the students pursuing PG Diploma in Regular Mode with Food Companies so that they can have good prac�cal knowledge beyond the classroom experience.

Registration


Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 18,500/-(600 USD for overseas students) and Rs. 90,000/- for the regular (classroom) mode. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post Graduate Diploma in Food Science and Technology by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.


The Ins�tute has partnered with many organiza�ons for providing with placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading Food and Agriculture companies across the globe.



Food Technologist can work in various parts of the economy but most especially agro-allied industries, food processing/produc�on, and research organiza�ons.

They can expect to find employment in the food industry (both na�onal and interna�onal), Research Ins�tutes and government agencies in areas such as food manufacturing, food safety, food analysis, brewing, cereals and baking, dairy products, minimally processed fruits and vegetables, food addi�ves, product development, sensory evalua�on and winemaking.

0101 IGMPI

Food is the indispensable part of our human lives. The sustenance to our global village is the food we eat. The increase in the popula�on has surged the demand for processed foods, the introduc�on of gene�cally modified organisms, Irradiated foods, Nutrional foods, func�onal foods, organic foods. Thus more the types of foods and varia�ons the more increased applicability of the food regula�ons.

The regula�ons serve as a scaffold for any successful manufacturing a food product and then introducing it in the market as they are the minimum requirements for the produc�on of a quality food product. The intensiveness of food regula�on may vary from place to place. The interpreta�on and its applicability with a regula�on is also a challenge.

Thus we at Faculty of Food Safety and Quality have taken this ini�a�ve to bring this course which describes the current regulatory requirements that a student, food professionals, management professionals should know in order to give them a greater advantage to build a career in this field.

The latest updates in the regula�ons and relevant laws seek to develop an individual to easily align food products' regulatory requirements with them.

Programme Offered:

The PG Diploma in regulatory affairs envisages the whole food regulatory aspect as it helps the participants to imbibe the necessary knowledge which will make them a specialized person of the field to independently deal with the regulatory aspects of a food company. It brings out the application of the food regulations with an International perspective. The students who are freshers can also consider taking this course as it is intended to train them professionally for the specialized field.

The course content is specially designed for target individuals who want to take regulatory affairs as a career choice.

Post Graduate Diploma in Regulatory Affairs

Post Graduate Diploma in Regulatory Affairs

Executive Diploma in Regulatory Affairs

Regulatory Affairs Programmes

IGMPI

Certied Modules

Module 1 : Introduc�on to global regulatory authori�es for food Industry

Module 2 : Food GMP and its regula�ons

Module 3 : From farm to fork: Understanding the food regulatory cycle (USA, UK, Europe, Australia New Zealand, India etc.)

Module 4 : Food safety in the process chain

Module 5 : Documenta�on for launch of a new food product and regulatory filing in US, Europe, UK, India, Canada and Japan

Module 6 : Dossier prepara�on for novel food product in required interna�onal formats

Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks

Module 8 : Food Product Marke�ng, Import and Export regula�ons

Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports


Eligibility:


Programme Duration


Internship


Registration


Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 18,500/-(600USD for overseas students) and Rs. 75,000/- (2,000 USD for overseas students) for the regular (classroom) mode. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute. 10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST, Physically Challenged, economically weaker sec�ons, below poverty line and Ex-servicemen, Defence personnel & their progeny.

IGMPI


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post Graduate Diploma in Regulatory Affairs . For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.


The Ins�tute has partnered with many organiza�ons for providing placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading food and agriculture companies across the globe.



FFSQ e/distance course is a professional course targeted to cater the food industry needs trained regulatory affair professionals. The informa�on, guidance, prac�cal training and off course comple�on cer�ficate will provide the par�cipant with not one but many opportuni�es in the industry. This would come true in form of job roles and posi�ons like that of Auditors, quality assurance execu�ves, quality managers, posi�on in NPD(new product development) team, food regulatory consultants and many more.

Executive Diploma in Regulatory Affairs

The demand is rising of regulatory professionals who have adequate knowledge to demonstrate and implement compliance to all the laws that the food products fall under. The industry professional now have a chance to combine their hands-on experiences to the relevant food laws to make easy the introduc�on of a food product in the market.

To have a compe��ve edge in the market it is essen�al for all the food companies to focus on the development of new products and for that they invest a lot on the research and development. The food companies also have to carefully observe their compliance with the exis�ng laws, revision in the laws and even new laws to prevent any unpredictable damage to the image of the company in the market.

So there is a lot of scope of learning and specialized knowing and op�mized policy making in the company, an ever preparedness to face audits is also an area of major concern.

Thus we at FFSQ have introduced this Execu�ve Diploma in Regulatory Affairs which gives knowledge and develops your skills in the field of food regulatory affairs and that too with a global perspec�ve with legisla�ons in all major economies which provides an added advantage for the firms that export their food products.

Course content comprises of the latest food laws and policies that are applicable for a food chain, regulatory filings and not only that but intensive and rigorous case studies as well.

IGMPI

Certied Modules

Module 1 : Introduc�on to global regulatory authori�es for food Industry

Module 2 : Food GMP and its regula�ons

Module 3 : From farm to fork: Understanding the food regulatory cycle (USA, UK, Europe, Australia New Zealand, India etc.)

Module 4 : Food safety in the process chain

Module 5 : Documenta�on for launch of a new food product and regulatory filing in US, Europe, UK, India, Canada and Japan

Module 6 : Dossier prepara�on for novel food product in required interna�onal formats

Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks

Module 8 : Food Product Marke�ng, Import and Export regula�ons

Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports


Eligibility:


Programme Duration


Internship


Registration


Programme Fee



All the par�cipants are obliged to �mely submit completed assessment assignments (during the course,

IGMPI

usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in Regulatory Affairs. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.


The Ins�tute has partnered with many organiza�ons for providing placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading food and agriculture companies across the globe.



FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained regulatory affair professionals. The informa�on, guidance, prac�cal training and off course comple�on cer�ficate will provide the par�cipant with not one but many opportuni�es in the industry. This would come true in form of job roles and posi�ons like that of Auditors, quality assurance execu�ves, quality managers, posi�on in NPD(new product development) team, food regulatory consultants and many more.

IGMPI

Bakery industry today has an important place in the industrial map of the country. Bakery products are an item of mass consump�on in view of its low price and high nutrient value and have gained popularity among masses. Bakery products once considered as a sick man's diet have now become essen�al food items of vast majority of popula�on in India. The bakery industry has achieved third posi�on in genera�ng revenue among the processed food sector. The market size for the industry is pegged at US$ 4.7 billion in 2010 and is expected to reach US $ 7.6 billion by 2015.

The confec�onery industry of India, ranked 25th in the world in 2009, has now emerged as one of the largest and well-developed food processing sectors of the country. The confec�onery market of India is divided into three segments: chocolate, sugar confec�onery and gum market. It has been observed that various domes�c and mul�na�onal companies are gearing up for gaining profit from the growing confec�onery industry of India.

The Indian bakery sector is dominated by Britannia, Parle, Sunfeast (ITC), Priyagold, Anmol Biscuits, Cremica, Bonn, Harvest Gold and key players in the confec�onery sector are Nestle, Cadbury, Perfe�, Wrigley etc.

The course is designed so as to enhance the knowledge of bakery and confec�onery. Thus realizing the need for trained and skilled individuals and applica�on of latest techniques in bakery and confec�onery, we at Faculty of Food Safety and Quality, IGMPI have brought this course to develop individuals to meet the challenges of the present and future.

Programme Offered:Post Graduate Diploma in Bakery and Confectionery

Executive Diploma in Bakery and Confectionery

Post Graduate Diploma in Bakery and Confectionery

Bakery and confec�onery as a career is both an art and science. With rapid growth and changing ea�ng habits of people, bakery products have gained popularity among masses. The bakery products which include bread and biscuit form the major baked foods accoun�ng for over 82% of total bakery products produced in the country. The bakery industry in India enjoys a compara�ve advantage in manufacturing with abundant supply of the primary ingredients required by the industry.

The chocolate and confec�onery category, the second largest packaged food segment, has been growing steadily in all regions over the last few years. Globally, chocolate confec�onery is the largest sector in terms of value, accoun�ng for almost 60% of total sales.

In order to enhance the knowledge in the area of bakery and confec�onery products, FFSQ, IGMPI has designed this programme of “Bakery and Confec�onery”. This is undertaken through hands-on experience for tes�ng of raw materials and finished products.

The aim of the course is to understand the process and how their ingredients play a role in prepara�on of breads, cakes, biscuits, chocolates, etc. The course will provide individuals with key knowledge of packaging, labeling, food safety and food laws that can be applied directly in exis�ng products and also in

Bakery and Confectionery Programmes

IGMPI

development of new products.

The course has been designed for baking professionals, students aspiring to work in the field of bakery and confec�onery, entrepreneurs, all involved in implemen�ng and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Certied Modules

Module 1 : Introduc�on of Bakery & Confec�onery

Module 2 : Role of Bakery ingredient and their quality tes�ng

Module 3 : Bread making process

Module 4 : Cake making

Module 5 : Biscuit & other bakery products

Module 6 : Role of Confec�onery ingredient and their quality tes�ng

Module 7 : Confec�onery products

Module 8 : Chocolates



Module 11 : Prac�cals – analysis of raw material and finished products


Eligibility:


Programme Duration

Minimum �me in which a student can complete this diploma course is one year while a maximum of two consecu�ve years.

Internship


Registration


Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e-learning mode is Rs. 18,500/- (600USD for overseas students), interac�ve mode is Rs. 40,000/- (1000 USD for overseas students) and

IGMPI

Rs. 65,000/- (2000 USD for overseas students) for the regular (classroom) mode. This covers for the course registra�on fees, tui�on fees, prac�cal lab work, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute. 10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST, Physically Challenged, economically weaker sec�ons, below poverty line and Ex-servicemen, Defence personnel & their progeny.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post Graduate Diploma in “Bakery and Confec�onery” by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.





Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the food industry, as there is a demand for trained food professionals. The informa�on, guidance, prac�cal training and comple�on cer�ficate will provide the par�cipant with not one but many opportuni�es in the industry. This would come true in form of job roles and posi�ons like that of auditors, quality assurance execu�ves, quality control execu�ves quality managers, posi�on in NPD team, food consultants, food journalism and many more.

Executive Diploma in Bakery and Confectionery

Baked goods have been around for thousands of years and have gained popularity among masses. Bread and biscuit form the major baked foods accoun�ng for over 82% of total bakery products produced in India. Bakery and confec�onery as a career is both an art and science.

The chocolate and confec�onery category, the second largest packaged food segment, has been growing steadily in all regions over the last few years. Globally, chocolate confec�onery is the largest sector in terms of value, accoun�ng for almost 60% of total sales.

In order to enhance the knowledge of bakery and confec�onery products, FFSQ, IGMPI has designed this programme of “Bakery and Confec�onery”. This is undertaken through hands-on experience for tes�ng of raw materials and finished products.

The objec�ve of this course is to help students gain and develop knowledge about ingredients and commodi�es used in bakery and confec�onery and the skills required for the prepara�on of products. Students get to learn more about baking and storage of fermented goods, pastries and muffins, etc. They are also taught how to assess the characteris�cs and quality baked goods, iden�fy common faults and take

01 IGMPI

correc�ve ac�on if necessary. The course will provide individuals with key knowledge of packaging, labeling, food safety and food laws that can be applied directly in exis�ng products and also in development of new products. The course has been designed for baking professionals, students aspiring to work in the field of bakery and confec�onery, entrepreneurs, all involved in implemen�ng and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Certied Modules

Module 1 : Introduc�on of Bakery & Confec�onery

Module 2 : Role of Bakery ingredient and their quality tes�ng



Module 5 : Biscuit & other bakery products

Module 6 : Role of Confec�onery ingredient and their quality tes�ng

Module 7 : Confec�onery products

Module 8 : Chocolates





Eligibility:


Programme Duration


Internship


Registration

The registra�on dates for this bi-annual program run by the ins�tute are updated �mely on the webpage. The training sessions and webinars are strictly scheduled depending on the availability of speakers. Effec�ve E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the par�cipants.

IGMPI

Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e-learning mode is Rs. 20,000/- (700 USD for overseas students), interac�ve mode is Rs. 40,000/- (1000 USD for overseas students) and Rs. 50,000/- (1500 USD for overseas students) for the part �me mode (weekend classes). This covers for the course registra�on fees, tui�on fees, prac�cal lab work, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in “Bakery and Confec�onery” by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.


The Ins�tute has partnered with many organiza�ons for providing with placement assistance to its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employment of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading Food and Agriculture companies across the globe.




IGMPI

Bakery Science and Technology Programmes

Bakery industry today has an important place in the industrial map of the country. Bakery products are an item of mass consump�on in view of its low price and high nutrient value. They have now become essen�al food items of vast majority of popula�on in India. Bakery involves applica�on of techniques and methods to transform the raw ingredients into certain products like breads, cakes, biscuits, etc. Bakery products not only serve as ready to eat convenient food, but also help in increasing the u�liza�on of surplus wheat produced in the country. The Indian bakery sector is dominated by Britannia, Parle, Sunfeast brand (ITC), Priyagold, Anmol, Biscuits, Cremica, Bonn and Harvest Gold.

The Indian bakery industry is one of the biggest sec�ons in the country's processed food industry. Bakery products, which include bread and biscuits, form the major baked foods accoun�ng for over 82 per cent of the total bakery products produced in the country. It is dominated by the small-scale sector with an es�mated 50,000 small and medium-size producers, along with 15 units in the organized sector.

This sector is growing well and can grow with more pace but at the same �me facing several challenges, par�cularly arising from quality of products, limited variety of products and lack of trained people. To fill this gap, it is required to train the students and professionals in science of baking, role of ingredient, bakery machineries, hygiene and sanita�on, bakery management, produc�on methods, quality control and specifica�ons. This helps them to understand the process, handle the trouble shoot, improve exis�ng product and reduce cost without much effect on the quality of product.

In order to enhance the knowledge of students and professional in key areas of bakery, FFSQ, IGMPI have brought this course to develop individuals to meet the challenges of present and future.

Programme Offered:Post Graduate Diploma in Bakery Science and Technology

Executive Diploma in Bakery Science and Technology

With rapid growth and changed ea�ng habits of people, bakery products have gained popularity among masses. The bakery products which include bread and biscuit form the major baked foods accoun�ng for over 82% of total bakery products produced in the country. The bakery industry in India enjoys a compara�ve advantage in manufacturing with abundant supply of the primary ingredients required by the industry.

In order to enhance the knowledge in the area of bakery products and the technologies, FFSQ, IGMPI has designed this programme of “Bakery Science and Technology”. This is undertaken through hands-on experience for tes�ng of raw materials and finished product and prepara�on of bakery products

The aim of the course is to understand the process of different products, how their ingredients play a role in prepara�on of breads, cakes, biscuits, etc., their quality tes�ng and how to modify products with desirable nutri�onal requirements. The course provides individuals with key

Post Graduate Diploma in Bakery Science and Technology

IGMPI

knowledge of packaging, labeling, food safety and food laws that can be applied directly in exis�ng products and also in development of new products of bakery. The course has been designed for baking professionals, students aspiring to work in the field of bakery and confec�onery, entrepreneurs, all involved in implemen�ng and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Certied Modules

Module 1 : Introduc�on to bakery

Module 2 : Role of Bakery ingredient

Module 3 : Quality tes�ng of ingredients and Bakery Products



Module 6 : Biscuit

Module 7 : Other bakery products

Module 8 : Modifica�on of bakery products for people with special nutri�onal requirements

Module 9 : Produc�on & quality of breakfast cereals, macaroni products and malt.



Module 12 : Prac�cals – analysis of raw material and bakery products


Eligibility:


Programme Duration

Minimum �me in which a student can complete this diploma course is one year while a maximum of two consecu�ve years

Internship


Registration


Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e-learning mode is Rs. 18,500/- (600USD for overseas students), interac�ve mode is Rs. 40,000/- (1000 USD for overseas students) and

IGMPI

Rs. 65,000/- (2000 USD for overseas students) for the regular (classroom) mode. This covers for the course registra�on fees, tui�on fees, prac�cal lab work, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute. 10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST, Physically Challenged, economically weaker sec�ons, below poverty line and Ex-servicemen, Defence personnel & their progeny.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post Graduate Diploma in “Bakery Science and Technology” by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.





Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the food industry, as there is a demand for trained food professionals. The informa�on, guidance, prac�cal training and comple�on cer�ficate will provide the par�cipant with not one but many opportuni�es in the industry. This would come true in form of job roles and posi�ons like that of quality assurance execu�ves, quality control execu�ves quality managers, posi�on in NPD team, food consultants, food journalism and many more.

01

Executive Diploma in Bakery Science and Technology

Baked goods have been around for thousands of years and have gained popularity among masses. Bread and biscuit form the major baked foods accoun�ng for over 82% of total bakery products produced in India. Bakery and confec�onery as a career is both an art and science.

In order to enhance the knowledge in the area of bakery products and the technologies, FFSQ, IGMPI has designed this programme of “Bakery Science and Technology”. This is undertaken through hands-on experience for tes�ng of raw materials and finished product and prepara�on of bakery products.

The aim of the course is to understand the process of different products, how their ingredients play a role in prepara�on of breads, cakes, biscuits, etc., their quality tes�ng and how to modify products with desirable nutri�onal requirements. The course provides individuals with key knowledge of packaging, labeling, food safety and food laws that can be applied directly in exis�ng products and also in development of new products of bakery.

IGMPI

The course has been designed for baking professionals, students aspiring to work in the field of bakery, entrepreneurs, all involved in implemen�ng and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Certied Modules

Module 1 : Introduc�on to bakery

Module 2 : Role of Bakery ingredient

Module 3 : Quality tes�ng of ingredients and Bakery Products



Module 6 : Biscuit

Module 7 : Other bakery products

Module 8 : Modifica�on of bakery products for people with special nutri�onal requirements

Module 9 : Produc�on & quality of breakfast cereals, macaroni products and malt.



Module 12 : Prac�cals – analysis of raw material and bakery products


Eligibility:


Programme Duration


Internship


Registration


Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e-learning mode is Rs. 20,000/- (700 USD for overseas students), interac�ve mode is Rs. 40,000/- (1000 USD for overseas students) and

IGMPI

Rs. 50,000/- (1500 USD for overseas students) for the part �me mode (weekend classes). This covers for the course registra�on fees, tui�on fees, prac�cal lab work, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in “Bakery Science and Technology” by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.






IGMPI

Technological advances have come in the history of milk processing, and our genera�ons will be the ones credited for having turned it from an art to a science. The availability and distribu�on of milk and milk products today in the modern world is a blend of the knowledge of tradi�onal milk products with the applica�on of modern science and technology.

This course is about the study of milk and milk-derived food products from a food science perspec�ve. It focuses on the biological, chemical, physical, and microbiological aspects of milk and on the technological / processing aspects of the transforma�on of milk into its various consumer products.

Fermented products such as cheese, concentrated milk, bu�er and even ice cream were discovered by accident but their history has also been documented for many centuries. These products have become popular among all cross sec�on of popula�ons irrespec�ve of age group, and economic condi�ons.

Dairy Science & Technology offers a promising op�on for value addi�on in terms of availability of milk and it's products for the consumers. There is large scope for Dairy industry to grow in view of the globaliza�on and increasing purchasing power of consumers. This will further increase the requirement of Dairy Technologists and researchers. This sector is further expected to grow faster and generate more employment in the near future.

To introduce the latest techniques in dairy, we at Faculty of Food Safety and Quality, IGMPI have brought this course to develop individuals to meet the challenges of the present and future.

Programme Offered:

Post Graduate Diploma in Dairy Science and Technology

Executive Diploma in Dairy Science and Technology

Post Graduate Diploma in Dairy Science and Technology

India is the largest producer of milk in the world. Milk produc�on in the country is increasing at 4% per annum contribu�ng more than Rs. 1,00,000 crores to GDP. There are 678 milk processing plant in the country requiring large human resource pool to run these dairies. With the introduc�on of modern technology in the produc�on and processing of dairy products, the concept of milk is shi�ing towards value added dairy business. The Dairy industries have opened up new avenues for employment and economy. Adop�on of the latest & advanced technology in milk processing can provide be�er quality, nutri�on and more employment opportuni�es.

In order to enhance the knowledge in the area of dairy, FFSQ, IGMPI has designed this programme of “Dairy Science and Technology”. This is undertaken through theore�cal knowledge and prac�cal skill as both are essen�al to master the field of dairy science.

Dairy Science and Technology Programmes

IGMPI

The aim of the course is to understand the processing of milk and its proper�es, how to prepare milk products, their quality tes�ng and also storage sanita�on and effluent treatment. The course provides individuals with key knowledge of packaging, labeling and food safety.

The course has been designed for professionals, students aspiring to work in the field of dairy, all involved in implemen�ng and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Certied Modules

Module 1 : Proper�es of milk

Module 2 : Processing and quality parameters of milk

Module 3 : Milk products-I

Module 4 : Milk products-II

Module 5 : Milk powder processing and milk subs�tutes

Module 6 : Storage sanita�on and effluent treatment

Module 7 : Dairy analysis


Module 9 : Food safety



Eligibility:


Programme Duration

Minimum �me in which a student can complete this diploma course is one year while a maximum of two consecu�ve years.

Internship


Registration


Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 18,500/-

0101 IGMPI

(600USD for overseas students) and Rs. 75,000/- (2,000 USD for overseas students) for the regular (classroom) mode. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST, Physically Challenged, economically weaker sec�ons, below poverty line and Ex-servicemen, Defence personnel & their progeny.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post Graduate Diploma in “Dairy Science and Technology” by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.






Executive Diploma in Dairy Science and Technology

The Dairy industries have opened up new avenues for both economy and employment. Adop�on of the latest & advanced technology in milk processing can provide be�er quality, nutri�on and more employment opportuni�es.

Fermented products such as cheese, concentrated milk, bu�er and even ice cream were discovered by accident but their history has also been documented for many centuries. These products have become popular among all cross sec�on of popula�ons irrespec�ve of age group, and economic condi�ons.

In order to enhance the knowledge in the area of dairy, FFSQ, IGMPI has designed this programme of “Dairy Science and Technology”. This is undertaken through theore�cal knowledge and prac�cal skill as both are essen�al to master the field of dairy science.

The aim of the course is to understand the processing of milk and its proper�es, how to prepare milk products, their quality tes�ng and also storage sanita�on and effluent treatment. The course provides individuals with key knowledge of packaging, labeling and food safety. This course requires applying knowledge of science, technology and engineering to the processing and produc�on of milk.

IGMPI

The course has been designed for professionals, students aspiring to work in the field of dairy, all involved in implemen�ng and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Certied Modules

Module 1 : Proper�es of milk

Module 2 : Processing and quality parameters of milk

Module 3 : Milk products-I

Module 4 : Milk products-II

Module 5 : Milk powder processing and milk subs�tutes

Module 6 : Storage sanita�on and effluent treatment

Module 7 : Dairy analysis


Module 9 : Food safety



Eligibility:


Programme Duration


Internship


Registration


Programme Fee


IGMPI


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in “Dairy Science and Technology” by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.






IGMPI

Hospitality is more than just about food. A career in Hospitality and Hotel Management can offer not only a superb job, but also an exci�ng lifestyle as well. If anybody wants to bloom in a fast paced environment, a career in the hospitality and hotel industry could offer a lot more than a normal lifestyle.

Hospitality and Hotel Management course offers students with diversifying and exci�ng career op�ons around the world. Students can gain comprehensive knowledge and skills that will allow them to enter into world class restaurants and allied industries.

Besides, career in this field is so diverse and flexible that, students can manage their own cafe or restaurant, become a food and beverage manager at an interna�onal hotel apart from other career prospects.

In order to enhance the knowledge in the area of hospitality, FFSQ, IGMPI has designed this programme of “Hospitality and Hotel Management”. This is undertaken through theore�cal knowledge and prac�cal skill as both are essen�al to master the field of dairy science.

Programme Offered:

Post Graduate Diploma in Hospitality and Hotel Management

Executive Diploma in Hospitality and Hotel Management

Post Graduate Diploma in Hospitality and Hotel Management

Hospitality industry consist of wide categories of fields in service Industry Such as lodging, event planning, theme parks, transporta�on, cruise line and other fields in tourism industry. Hospitality Industry is Mul�billion dollar industry. A hospitality unit consists of restaurants, bars, hotels, resorts, casinos, cruise ships and theme parks. The common traits among each of the above unit are they welcome people to eat, drink, sleep and be entertained; that means they offer Hospitality. Within each of these units a range of career opportuni�es are available such as restaurant managers, hotel management and hotel staff, tour guides, travel guides, resort workers, and opera�onal staff. Hence the industry has a number of career op�ons to offer and the scope of employment is unbounded. Although some individuals choose to become an all-around expert in a par�cular field or market sector, others choose to specialize in a par�cular industry func�on like human resources, sales, marke�ng, or finance.

PG Diploma in Hospitality and Hotel Management offers a bundle of learning opportuni�es to Career Changers –Students who have a degree and professionals working in other industry but who wants to develop skills to manage hotels, restaurants and event opera�ons. This program is also helpful for

Hospitality and Hotel Management

IGMPI

professionals who are already working in this industry and seeking to enhance their knowledge in order to move further in higher roles in their organisa�on.PG Diploma in Hospitality and Hotel Management combines academic knowledge with prac�cal experience, making it as an ideal program for career success.

The dura�on of the program is one year & helpful to prepare students for careers in management related to hospitality, travel and allied sectors of the economy. A�er this program the students should be able to work in hotels and food-service facili�es, travel and tourism related organiza�ons in healthcare ins�tu�ons, entertainment industry, etc. The programme also gives entrepreneurial skills to start new businesses in the above areas.

Certied Modules

Module 1 : Introduc�on to Hospitality & Tourism Industry

Module 2 : Communica�on Competencies for Professional Advancement

Module 3 : Principles of Management

Module 4 : Informa�on Technology for Hospitality and Tourism

Module 5 : Housekeeping Management

Module 6 : Customer Rela�onship Management

Module 7 : Marke�ng Research and Sales Management for Hospitality Industry

Module 8 : Marke�ng Management for Hospitality and Tourism

Module 9 : Human Resource Management

Module 10 : Event Management

Module 11 : Entrepreneurship in Hospitality And Hotel Business

Module 12 : Accoun�ng and Financial Management

Module 13 : Case Studies in Hospitality Industry

Eligibility:


Programme Duration


Internship


Registration

The registra�on dates for this bi-annual programme run by the ins�tute are updated �mely on the webpage. The training sessions and webinars are strictly scheduled depending on the availability of

0101 IGMPI

speakers. Effec�ve E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the par�cipants.

Programme Fee

The mandatory course fee(one-�me payment) for the distance cum e learning mode is Rs. 18,500/-(600 USD for overseas students) and Rs.75,000/- for the regular(classroom) mode. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute. 10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged, economically weaker sec�ons, below poverty line, Ex-servicemen, Defence personnel & their progeny.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post graduate Diploma in Hospitality and Hotel Management by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.


The Ins�tute has partnered with many organiza�ons for providing with placement assistance to in its par�cipants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi�on experts which maintains close links with business and industry. We are engaged in promo�ng the employability of our par�cipants by maintaining good rapport and rela�on with HR cell and recrui�ng managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume wri�ng, interview skills & conduc�ng mock interviews etc.


The hospitality industry is one of the world's most dynamic industries and showing exponen�al growth year a�er year. The World Travel Organiza�on predicts that it will triple in size by the year 2020, becoming one of the largest industries in the world. Thus this growth will provide several career opportuni�es to the candidate with right qualifica�on. This program is designed to develop the professional competencies and skills in an individual as per the growing demand of the industry. The knowledge imbibed by the students through this course will serve as an asset not only for hotel business but also to en�re hospitality and tourism industry.

Executive Diploma in Hospitality and Hotel Management

The course is designed to provide with a comprehensive understanding of front desk opera�ons, guest services, housekeeping management and related departments, to those interested in hotel opera�ons. The course is ou�i�ed with endless learning opportuni�es to accelerate career advancement of learners with readily applicable as well as effec�ve and compe��ve management techniques and tac�cs thereby delivering a high level of service to guests in a proficient manner.

IGMPI

Moreover, the career changers can take the advantage of boundless learning opportuni�es from our Execu�ve Diploma in Hospitality and Hotel Management. This program is also helpful for professionals who are already working in this industry and seeking to enhance their knowledge in order to move further in higher roles in their organiza�on. Execu�ve Diploma in Hospitality and Hotel Management combines academic knowledge with prac�cal experience, making it as an ideal program for career success.

FFSQ has designed this course for freshers, graduates and professionals who want to develop their technical skills and want to get equipped with management related to hospitality, guest services and allied sectors of the economy. This is a fast track course that can be done in just six months and the knowledge gained will be truly helpful in the future prospects as well.

Certied Modules

Module 1 : Introduc�on to Hospitality & Tourism Industry

Module 2 : Communica�on Competencies for Professional Advancement

Module 3 : Principles of Management

Module 4 : Informa�on Technology for Hospitality and Tourism

Module 5 : Housekeeping Management

Module 6 : Customer Rela�onship Management

Module 7 : Marke�ng Research and Sales Management for Hospitality Industry

Module 8 : Marke�ng Management for Hospitality and Tourism

Module 9 : Human Resource Management

Module 10 : Event Management

Module 11 : Entrepreneurship in Hospitality And Hotel Business

Module 12 : Accoun�ng and Financial Management

Module 13 : Case Studies in Hospitality Industry

Eligibility:


Programme Duration

Minimum �me in which a student can complete this diploma course is six months while a maximum of twelve months are allowed to complete the course.

Internship


IGMPI

Registration


Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 22,000/-(700 USD for overseas students) and Rs. 60,000/- for the part �me (classroom) mode. This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this, an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in Hospitality and Hotel Management by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.




The hospitality industry is one of the world's most dynamic industries and showing exponen�al growth year a�er year. The World Travel Organiza�on predicts that it will triple in size by the year 2020, becoming one of the largest industries in the world. Thus this growth will provide several career opportuni�es to the candidate with right qualifica�on. This program is designed to develop the professional competencies and skills in an individual as per the growing demand of the industry. The knowledge imbibed by the students through this course will serve as an asset not only for hotel business but also to en�re hospitality and tourism industry.

IGMPI

With increased incidence of lifestyle diseases, inadequate nutri�on and an urge to increase in life expectancy, nutraceu�cals are gaining importance in becoming an indispensable part of most consumers' daily diet. Nutraceu�cals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addi�on to the basic nutri�onal value to promote general well-being, control symptoms and preven�on or recurrence of disease.

A wide category of products ranging from proteins, vitamins, minerals, pure compounds as well as natural based compounds containing for�fied bioac�ve ingredients and pre-prepared diet meals could be considered as nutraceu�cals. Their role in human nutri�on has become one of the most important areas of inves�ga�on, with extensive implica�ons for consumers, health-care providers, regulators, food producers and distributors.

Nowadays, nutraceu�cals have received considerable interest due to poten�al nutri�onal, safety and therapeu�c effects. Besides, a growing desire for natural alterna�ves to tradi�onal pharmaceu�cal products and increased awareness among consumers on the link between nutri�on and health.

Thus, recognizing this shi� in consumer preferences, FFSQ has ventured this programme with quality and comprehensive study materials along with pre-recorded lectures and latest developments in respec�ve industries.

Programme Offered:

Post Graduate Diploma in Nutraceuticals

Executive Diploma in Nutraceuticals

Post Graduate Diploma in Nutraceuticals

Nutraceu�cals is an emerging field in healthcare industry that understands the need of good food habits and imparts guidance to build up a healthy world. Any food or its component which, in addi�on to its normal nutri�onal value offers health benefits including the preven�on of disease or promo�on of health is a Nutraceu�cal.

As, there is a growing awareness of the significant roles played by func�onal foods and nutraceu�cals in the preven�on of chronic diseases, FFSQ has developed this comprehensive training programme on Nutraceu�cals to provide thorough knowledge of the subject to help you analyze the precise body requirements and a reliable technological developments in the sector. The course is basically designed for food, nutri�on, health and allied professionals, the food industry professionals and the general public.

Nutraceuticals

IGMPI

This diploma programme is especially designed to provide prac�cal training in the fields of health foods, food ingredients, dietary supplements, and natural medicines. This course is also aimed to equip individuals to improve health and reduce disease risk through preven�on. Moreover, Nutrace�cals and Func�onal Foods are transforming today's growing food industry and redefining the rela�onship between food, nutri�on, and health. As a growing field, it helps to demonstrate the benefits of func�onal foods in health promo�on and in reducing the risk of chronic diseases and establishing a network of academia and industry experts as well.

Certied Modules

Module 1 : Nutraceu�cals and Func�onal Foods: An Introduc�on

Module 2 : Food, Nutri�on and Health Claims

Module 3 : Ac�ve Ingredients and their Origin

Module 4 : Extrac�on and Processing of ac�ve Ingredients

Module 5 : Product development

Module 6 : Delivery and Stability of Nutraceu�cals

Module 7 : Nutraceu�cal and Disease Control

Module 8 : Analy�cal Techniques in Nutraceu�cal Industry

Module 9 : Laws and Regula�ons on Nutraceu�cals


Eligibility:

All those who have completed their Gradua�on are eligible to enroll for the course. As this course is truly professional and industry oriented, individuals having experience in any sector (produc�on, processing, quality, trial, R&D etc.) in the Pharma, food and healthcare industry (Drugs manufacturing , Medical Device, Ayurvedic, Pharmaceu�cal Industry Regula�on, Clinical Research, Homeopathic or Ayurvedic Medicine Manufacturing, Cosme�c Manufacturing, Food manufacturing, Food Ingredient and Addi�ve processing, Biotechnology) can also seek benefits of the course.

Programme Duration


Registration

The registra�on dates for this bi-annual program run by the ins�tute are updated �mely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Moreover, the recorded lectures are also made available through the IGMPI Learning Management System so, the par�cipants are able to listen to them according to their own pace. Effec�ve E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the par�cipants.

Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 18,500/-(600 USD for overseas students). This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute. 10% of fee concession for PG Diploma course is applicable to

0101 IGMPI

applicants belonging to SC/ST/Physically Challenged, economically weaker sec�ons, below poverty line, Ex-servicemen, Defense personnel & their progeny.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Post graduate Diploma in Nutraceu�cals by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.



Career Prospects

Successful comple�on of this course will enhance employment prospects within the func�onal foods, general food & health sector and from food manufacture to retail and legisla�on. A Post Graduate Diploma in Nutraceu�cals is also relevant for nutri�onists, die�cians, and members of pharmaceu�cal professions, as well as professional from independent or private laboratories. The diploma provides graduates with professional competencies related to either research and development, quality control, analysis, educa�on or training. The course will also benefit professionals associated with the maintenance and/ or promo�on of public health.

Executive Diploma in NutraceuticalsWith the trend towards preven�ve healthcare, Nutraceu�cals becoming an evolving and promising field in healthcare industry. Basically, Nutraceu�cals are any food, or parts of a food, that provide medical or health benefits, including the preven�on and treatment of disease in addi�on to its normal nutri�onal value.

As, there is a growing awareness of the significant roles played by func�onal foods and nutraceu�cals beyond basic nutri�on, FFSQ has developed this comprehensive training programme on Nutraceu�cals to provide thorough knowledge of the subject to help you analyze the precise body requirements and a reliable technological developments in the sector. The course is basically designed for food, nutri�on, health and allied professionals, the food industry professionals and the general public.

Understanding the needs of health and the worth of �me we have designed this fast track programme in Nutraceu�cals so that thorough prac�cal knowledge can be provided to the interested individuals. Apart from this, providing a comprehensive training in the fields of health foods, food ingredients, dietary supplements, and natural medicines is another important goal of this course. As a growing field, it also helps to demonstrate the benefits of func�onal foods in health promo�on and in reducing the risk of chronic diseases and establishing a network of academia and industry experts as well.

IGMPI

The execu�ve diploma in Nutraceu�cals is a fast track programme with rigorous industry based case studies which will help individuals in finding an exci�ng and promising career in related industries.

Certied Modules

Module 1 : Nutraceu�cals and Func�onal Foods: An Introduc�on

Module 2 : Food, Nutri�on and Health Claims

Module 3 : Ac�ve Ingredients and their Origin

Module 4 : Extrac�on and Processing of ac�ve Ingredients

Module 5 : Product development

Module 6 : Delivery and Stability of Nutraceu�cals

Module 7 : Nutraceu�cal and Disease Control

Module 8 : Analy�cal Techniques in Nutraceu�cal Industry

Module 9 : Laws and Regula�ons on Nutraceu�cals


Eligibility:


Programme Duration


Registration

The registra�on dates for this bi-annual program run by the ins�tute are updated �mely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Moreover, the recorded lectures are also made available through the IGMPI Learning Management System so, the par�cipants are able to listen to them according to their own pace. Effec�ve E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the par�cipants.

Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 20,000/-(700 USD for overseas students).This covers for the course registra�on fees, tui�on fees, course material fees etc. Apart from this an examina�on fee of Rs 400/- (USD 15) per module needs to be paid later as per the examina�on no�fica�on of the Ins�tute.


All the par�cipants are obliged to �mely submit completed assessment assignments (during the course, usually a�er every module) and appear for an online exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded Execu�ve Diploma in Nutraceu�cals by Faculty of Food Safety

IGMPI

and Quality, IGMPI. For all the above men�oned modules elaborate course material, self-assessment assignments and project work details would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.



Career Prospects

Successful comple�on of this course will enhance employment prospects within the func�onal foods, general food & health sector and from food manufacture to retail and legisla�on. An Execu�ve Diploma in Nutraceu�cals is also relevant for nutri�onists, die�cians, and members of pharmaceu�cal professions, as well as professional from independent or private laboratories. The diploma provides graduates with professional competencies related to either research and development, quality control, analysis, educa�on or training. The course will also benefit professionals associated with the maintenance and/ or promo�on of public health.

IGMPI

For further enquiries or Prospectus, write to or call us on:

[email protected]/ +91 8587838177, +91 8130924488, +91 120 4375280, +91 120-4375280

Applica�on form is given at the end of this prospectus.

IGMPI

REGISTRATION FORM

APPLICATION FEE DETAILS*

AMOUNT Rs.

DEMAND DRAFT/CHQ NO.

DATED

BANK

Registration Number

(Leave this space blank)

*Crossed DD or cheque should be in favour of “ ” Institute of Good Manufacturing Practices Indiapayable at New Delhi. Please write your name and address at the back of DD/Cheque. Applicable examination fee can be paid later as per the Institute's examination notification.

PERSONAL DATA

PLEASE NOTE:1. Please complete all the information accurately. Incomplete or false information may make your candidature null and void.2. Fill the form in CAPITAL LETTERS only. 3. The decision of the Institute will be final and binding on the applicants in all the matters relating to registration. 4. For details of Programmes, please visit our website at http://www.ffsqindia.org/. 5. You are required to enclose self-attested photocopies of all relevant testimonials along with the registration form.The completed registration form should be sent by a registered post or couriered to The Director, FFSQ, IGMPI, H-119, H Block, Sector-63, Noida-201 307, Uttar Pradesh, India, Phone: +91 8587838177, +91 8130924488, +91 120 4375280, +91 120-24271756. You can send your signed application form and educational documents as scanned copies along with details of the online transaction to the email ID ([email protected]), in case of fee payment through net banking or through wire transfer.

Affix a recent coloured passport size photograph

FACULTY OF FOOD SAFETY AND QUALITY, IGMPIGlobal accredited training & certification provider

1. Name

(First Name) (Middle Names)(Last Name)

2. Gender Male Female

3. Date of BirthDD MM YYYY

4. Age : Years _____ Months_____

9. E-mail id :

7. (a) Address for correspondence (in capital letters)

Postal code/Zip code

Postal code/Zip code

8. (b) Permanent Address (in capital letters)

6. Father’s Name

5. Mother’s Name

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Programme :...................................................................................................................................................................

Mode :..............................................................................................................................................................................

11. Nationality_________________________

WORK EXPERIENCE

13. Work Experience (if any) i) Total Work Experience ____years ____months and ____days ii) List all your work

From ToTotal

Completed Months

Days

Namethe

OrganizationDesignation Brief Job Profile

ACADEMIC QUALIFICATIONS

14. Pre-Bachelor's Degree Examination(s):

Std. School / Institution Board/ University Year completed Max. Marks

Total MarksObtained

% Marks Obtained

Class/Division

th10 /

High School

th12 /Intermediate/

Senior Secondary

01

12. Category (SC: Scheduled Caste; ST: Scheduled Tribe; PH: Physically Handicapped; EWS: Economically Weaker Sections; Ex-servicemen; Defence Personnel; Attach copy of SC/ST/OBC, PH, EWS, Ex-servicemen, Defence Personnel certificate as applicable for 10% fee concession)

SC ST GENPH EWS DefencePersonal

Ex- Service

men

10. Contact Telephone No. with STD Code Phone No. Mobile No.

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15. Bachelor's Degree Examination(s):

Degree Obtained

College/Institute University

Subject /Specialization

Year Date

From (DD/MM/YYYY) To (DD/MM/YYYY)

Marks considered for award of Class/Division in Bachelor's Degree

CGPA/ % Marks Obtained/ Grade

Degree Obtained



16. Post-Graduation Degree/Diploma (if any):

Year

From (DD/MM/YYYY)

To (DD/MM/YYYY)

SubjectMax.Marks

MarksObtained

% of Marks Obtained

Overall percentage of marks obtained

17. Professional qualification (if any):

Degree Obtained



Year

From (DD/MM/YYYY)

To (DD/MM/YYYY)

SubjectMax.Marks

MarksObtained

% of Marks Obtained

Overall percentage of marks obtained

DECLARATIONI have carefully filled up all the information and agree to abide by the decision of the Institute of Good Manufacturing Practices India, New Delhi authorities regarding my registration. I certify that the particulars given by me in this form are true to the best of my knowledge and belief.

Signature of ApplicantPlaceDate

0101010101010101 IGMPI

FFSQ, IGMPI, H-119, H Block, Sector-63, Noida-201 307, Delhi National Capital Region (NCR), India Phone: +91 8587838177, +91 8130924488, +91 120 4375280, +91 120-2427175E mail: [email protected]

Delhi NCR

IGMPI

faculty of food safety and quality

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