IGMPI

Faculty of Food Safety and Quality
New Delhi|Hyderabad

(A higher/professional educational Institute member
of Quality Council of India, Government of India)
An ISO 9001 : 2008 Organisation
Recipient of QCI - D.L. Shah National Quality Award
(Certificate of Merit 2015)

uali

Counc of
Approved

Faculty of Food Safety and Quality
Institute of Good Manufacturing Practices India

IGMPI

Faculty of Food Safety and Quality

Programmes Offered:
Post Graduate and Executive Diploma in:
Ÿ Good Manufacturing Prac ces
Ÿ Food Quality Assurance and Quality Control
Ÿ Regulatory Affairs
Ÿ Food Safety
Ÿ Food Analysis & Quality Assurance Programme
Ÿ HACCP (Industry Cer fica on)
Ÿ Food Processing and Preserva on
Ÿ Good Laboratory Prac ces
Ÿ Food Safety Management Systems (Industry Cer fica on)
Ÿ Food Product Management
Ÿ Food & Agribusiness Management
Ÿ Food Safety in Hospitality Industry
Ÿ Food Sales & Marke ng Management
Ÿ Good Agriculture Prac ces (Industry Cer fica on)
Ÿ Organic Farming
Ÿ Intellectual Property Rights
Ÿ Food Supply Chain Management
Ÿ Food Packaging
Ÿ Nutri on and Diete cs
Ÿ Clinical Nutri on (Industry Cer fica on)

Regular, Part me and distance cum e-learning modes

IGMPI

Faculty of Food Safety and Quality

FACULTY OF FOOD SAFETY AND QUALITY
“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.

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.

IGMPI

Faculty of Food Safety and Quality

About IGMPI
Ins tute of Good Manufacturing
Prac ces India, registered as a nonprofit society with Government of
India and a member (as a higher/
professional Educa on Ins tute) of
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 -presents
unique, friendly and interac ve
pla orm to get rid of all your GMP
related glitches. G M P- is an
e s s e n a l a n d m o st d y n a m i c
element of industries like
pharmaceu cal, cosme c,
Ayurveda, Biotech, Homeopathy,
medical device and food
manufacturing. Keeping self
updated with current GMPs thus
becomes inevitable to stay abreast
with the changing industry needs
and prac ces. With its mission of
"Knowledge Dissemina on and
Human Resources Development in
pharma ,healthcare and food Industries", IGMPI is moving hand in hand with technology advances and has
gained recogni on as stronger and be er training & e/distance learning pla orm provider for Pharma
,healthcare, food professionals and students in the areas of Pharmaceu cal Good Manufacturing Prac ces,
Quality Assurance & Quality Control; Regulatory Affairs, Intellectual Property Rights, Clinical Research,
Pharmacovigilance, Medical Wri ng, Medical Coding, Drug Discovery and Development, Nanotechnology,
Public Health and Hospital Management, Pharma Product Management, Pharma Marke ng and Food
safety and quality programmes as well. The courses have been structured and designed under guidance of
field experts and thus promise to impart theore cal and prac cal knowledge about the defined subjects.
Based on high standard of quality, the training programmes in Pharma ,healthcare and food safety and
quality fields; GMP, Quality Assurance and Quality Control, Regulatory Affairs, Intellectual Property Rights,
Pharma Product Management, Clinical Research, etc areas have been approved and cer fied by Quality
Council of India.
Faculty of Food Safety and Quality runs under the aegis of the IGMPI offering programmes in Food GMP,
Food Quality Control and Quality Assurance, Food Regulatory Affairs, Food Safety, Food processing and
Preserva on Programmes, Organic Food product Management Programmes.
The IGMPIs team of technology experts and other Industry advisors together pursue to make cGMP
knowledge, training in the area of Pharma, healthcare, food manufacturing easily accessible, through this
pla orm.

IGMPI

Faculty of Food Safety and Quality

IGMPI Accreditation
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. The quality
based Post Graduate and Execu ve Diploma programmes of Faculty of Food Safety and Quality, IGMPI like
Good Manufacturing Prac ces, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and
Quality Control, Public Health, Nanotechnology, Product Management, Sales and Marke ng Management,
etc are approved by Quality Council of India, Govt of India.

IGMPI

Faculty of Food Safety and Quality

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 Oncomanufacturing 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; Nonsolids –Liquid /Injectables including Lyophilised/Topicals, Inhalations – DPI/ pMDI and Nasal Spray, Dosage
Forms Technology such as Nanotechnology, Depot Injection; Modified Release tablets/suspension, SelfEmulsifying 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.
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

He is an empanelled lead auditor for ISO 22000. Ranbaxy. Owing to his academic achievements and interests. She has taught both graduate and post graduate courses like B.IGMPI Faculty of Food Safety and Quality successfully carried out audits. He has also provided HACCP training in Middle East (Kuwait) to Diet Centers. He has provided trainings and has organized a series of workshops for food professionals. For QMS he is covering all Sectors likeAmity University. in-house training (Catering.E.S Group Catch Spices. Hotels. 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. Abbas has previously worked in various multinational companies and nonprofit making organizations like Dentsu India. from grain to ready to eat. Tech. In QMS almost covering allsectors. FAC. Senior Advisor: A specialist of food safety and quality. Kanchan Vashisth. Ms. Ms. EM Agro India and Network 18. JAS-ANZ. Food Science Research Industry. HACCP. and ISO 9001. Mr Srivastava has completed almost 1300 audits and 24 witness audits by different Accreditation Board like NABCB. Certification Audits. training kits and study materials development and entire logistics for FFSQ. AOCS. Fast Food Chains). Syed Abbas has gained practical knowledge in the field of food industry and related fields. Mr. GMP. BRC. National Productivity Council. in compliance with both national and international standards like AOAC. She is NET qualified and has rich experience of 12 years in the food industry. Mr Srivastav has been playing a pivotal role in our FFSQ team. He has completed Masters in Public Administration from Lucknow University and Executive MBA from Indian Institute of Management (IIM). Executive Director: A think tank. Kraft etc. Mr. Amitabh Srivastava.M. Restaurants.Sc. FSSC 22000. Meat Industry. Prior to this Mr Srivastava was a TechnicalManager at K. ISO.As an operations head of FFSQ. He has plotted. During her . documentation as per ISO 17025.Nigeria and Dubai.V. Information Technology industry. Abbas has a keen interest in organic farming and food safety. FSMS and QMS. non-governmental organizations. Abbas. She has been working in SGS India for 7 years as an Assistant manager in Food and Agricultural Department. His contributions to the food industries development studies are numerous. and Quality which include preparation of SOP & IOP. She looks after administration of FFSQ. With a rich experience of 25 years in the food industry. work models.in FSMS Cat:C. He has deep interest in various aspects of food technology among which some of the generous ones count around the esteemed projects. food & nutrition and has also been a Counselor in IGNOU. Syed S. She has specialized knowledge about food testing of various products. business agendas and organizational setup works. Hotel ManagementInstitutes. NABL (ISO 17025). Slaughter House. DAC & KAN (Indonesia) with different CBs and carried out international audits in Kuwait. an embodiment of dynamism and undaunted professionalism are few characteristics which can be associated with Mr. She has been investing in this nonprofit making organization with the primary objective of knowledge dissemination in food cGMP and organic foods. and many others. His scope ofwork also includes Supplier Audits. Mr. as well as client audit like GSK. Food technology. Nestle. Bioinformatics Institute of India. Prior to her association with IGMPI.H. she has been working as a teaching faculty in University of Delhi as Assistant professor as well as guest faculty. He is an IRCA Approved LA courses as tutor on behalf of URSCertification. She has successfully handled various audits carried out by BIS. Spices India (P) Ltd and he has also been with the D. Director: Rafat Abedi is our Investor & Director. in his career span of twelve years. Catch Water &Mouth Freshener Division. Norway. ICUMSA. training co-ordination. Centre for Development Studies.D. training and coordination of computer application and management programs. Mr. India Education Review.Sc. Abbas. faced CAG and statutory audits for food safety and quality in the FCI. and Singapore. Associate Professor: She is a senior faculty member at IGMPI.G. RVA. guided and worked for in the education and Training Industry. He is presently active in providing the FFSQ his valuable leadership to take it to the new level in the future. She has previous rich experience in education. Lucknow. and IHM. B. Rafat Abedi. Food technology and M.

Tech in Electronics and Communication Gyan Vihar School of Engineering and Technology.e.N.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. meat. Ratnidevi Purohit College for Women. FSSC2000.tech in Food Technology with specialization in Food Process Engineering from SHIATS-DU. Ms. patent portfolio and landscaping. BRC. He has a rich exposure from a variety of food industries like rice. He has completed M. interactive and fun filled activity based trainings through classroom lectures and seminars. She was also a part of the quality team and used to help in implementation of HACCP. P&G. Her fields of interest are related to the biotechnological aspects of Food Science. She also worked as trainer in her college facilitating the Management and Engineering students with practical. HPLC and LCMS. a sister concern of Jubilant Foodworks having almost 5 years of experience. Assistant Professor: Joshua has a pivotal role in the development of the course content and training modules in the field of food technology. Allahabad. Ms. 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. She has a rich exposure in new product development and research. She has proficient knowledge in 5S. Ms. His project works are an evidence of his scientific acumen.S. Nestle and wriggly. Apart from these. Fast paced solutions. She also did PG diploma in clinical research from Sharda University to enhance her knowledge in the field of clinical research. sugar. database searches. entitled "Increasing efficiency of Doypack machine using the six sigma technique (DMAIC)" and "To Relate Density With Temperature at Constant T. & Density with T. where she had been entrusted with the responsibility of conducting internal audit programs and implemented QNN and 5S as part of manufacturing excellence. She has been certified in sensory analysis and proximate testing by CFTRI. She has had industry exposure in FRAC and AVON foods. ICPMS. GMP. She has completed her graduation i. Prior to SGS. FSMS. CI. snack foods and beverages as a consultant in terms of Food Safety Management System implementation and standards like ISO2200. HAACP & other standards and food packaging. Associate Professor: Amrita is associated with IGMPI as an Associate Professor. at Constant Temperature for Tomato Sauces" Prior to joining FFSQ he . e-lectures. Ankita Gururani has been associated with implementation of quality assurance in FMCG sector. etc. She has completed her Bachelors in Medical Microbiology from H. Assistant Professor: An industry professional with management experience.S. Mr. LIMS programs and equipments like GC. Joshua Martin. Assistant Professor: Bincy is working as a Assistant Professor with IGMPI. she has also acquired a certification on Patent Analyst and has thorough knowledge on IPR. Prior to working with IGMPI.S. Nagpur and Master's Degree in Biotechnology from Rani Durgavati University.IGMPI Faculty of Food Safety and Quality tenure in SGS she has handled many projects with MNCs like GSK. supplier audits. she was associated with Arya Institute of Engineering and Technology as an Assistant Professor. ISO 22000 by BSI. Bakery by US wheat association..B Central University and Masters in Microbiology from Amity University.S. 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. food Product Management and Pharma Sales and Marketing Management. She is responsible for developing training modules. Jabalpur. Bincy Abraham. LEAN. SQF. cereals. She is a post graduate in Management with specialization in Human Resource and Finance from FMS-The IIS University Jaipur. At FFSQ she oversees the development of modules & e-lectures . Noida. His fields of interest are food safety. SWOT. Amrita Bhattacharya. personal lectures in the domain of Pharma Product Management. Amrita has completed her graduation in Microbiology from Lady Amritbai Daga & Smt. She has also worked with Britannia India Ltd. B. She has experience in facing FDA inspections & audits. Ankita Gururani. Amrita has also performed pre-qualification and post-qualification audits for Quality Assurance & Quality Control & Good Manufacturing Practices. 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 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. Conservative Endodontics and Community Dentistry. 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. She is a post graduate with M.IGMPI Faculty of Food Safety and Quality was also associated with Nestle in the Culinary Department. She has undertaken various research projects including "Antimicrobial activity of probiotics" from CITM and "High dietary fiber biscuits from citrus pulp" from GGSIPU. Assistant Professor: An enthusiastic faculty member with keen interest in Food Safety and Regulatory Affairs. Her list of exposures to industry include. Sonepat. Ms. Joshita. Rajasthan. Haldirams. YAKULT. At FFSQ.D.tech in Food Technology with specialization in Food Quality Management from SHIATSDU. Dr. Noida. Ms. Her interest fields are new product development. Government of India.Tech in Biotechnology from Amity University. BRC and Field to Fork standards at Field Fresh Foods Private Limited.S) from Rajasthan University of Health And Sciences. Bakery & Confectionary Department. Ms. Ms. Pune. 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. Haryana. Her fields of interest are food quality and safety standards and regulations. food packaging and nutraceuticals. Monica Singh. She has completed her M. Dwarka. and Mother Dairy. Ankita Gattani. India and B. Assistant Professor: A Bachelor's in Dental Surgery (B. Assistant Professor: Her specialization includes Quality control and management. Assistant Professor and Programme Co-ordinator: A dedicated faculty member and with a developed scientific acumen Akanksha. Pharmacovigilance. Rekha has been associated with the well known ice-cream manufacturer "Cream bell" in the QA Department as well.tech in Food Processing Technology from Guru Gobind Singh Indraprastha University. At IGMPI her role is module development and lecture preparation and providing assistance to students. He is an FSSC 22000 certified lead auditor from SGS. she undertook a training programme on basic food testing techniques in FICCI Research and Analysis Centre(FRAC labs).Tech in Biotechnology from IMS Engineering College. food toxicology and food testing.Her research work at Central Food Technology Research Institute. Ghaziabad.Tech in Food Processing Technology from Guru Gobind Singh Indraprastha University.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. India. Dehradun before joining FFSQ. She has studied "Supported Liquid Membrane technique for selective extraction of organic acids" from CFTRI. 1956 An Autonomous Institution under Ministry of Food Processing Industries.Tech in Biotechnology from Shobhit University. Mysore and successfully applied it for Lactic acid removal from Dairy products. Allahabad and B.tech in Food Safety and Quality Management. Meerut . Rekha Lohkna. from National institute of technology Entrepreneurship and Management (NIFTEM) Deemed to be University (De-novo Category) under Section 3 of the UGC Act. Also. Tesco TN10 standard. Ms. Akanksha Pundhir. Delhi Milk Scheme (DMS). Dwarka and B. A dynamic person with experience in public health ventures at college and school levels. Her fields of interests are Public Health. She has also been involved in holding health camps at village levels to promote dental hygiene. She has worked as an Assistant Professor in Food Technology Department at BFIT. Assistant Professor: She has completed her M. Dwarka. 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. Clinical Research. Joshita has technical expertise in basic food testing procedures learned from her professional training experience . Her research at NIFTEM was in green tea's quality assessment in different flavors. she has completed her M.

Ms. College. She has had industrial exposure from Ind-Swift Laboratories and Sudha Dairy. Food Product Development. He upholds his responsibility of . Moreover. Gwalior.G.P. web design etc. She holds her Graduation degree in Bio-technology and her Masters in Food Technology from Central Food Technological Research Institute (CFTRI) and is qualified in a certificate course in SIDBI-SIMAP (Small Industries Development Board of India-Small Industries Management Program) from IIT. Odissa and M. Rameez Akhtar. Assistant Professor: She worked as Faculty member in Dept. Programme Coordinator: She has completed B. Ms. Tanvi is responsible for all promotional activities in FFSQ which includes programme coordination. Tech in Information Technology (I. 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. Technology Officer: With a rich experience in Software Development. She also completed MBA in Business Administration with Energy Management and Production Management as electives from IIBM. Diploma in Clinical Research from Hyderabad. Associate Programme Manager: He is dedicated towards maintaining a quality service and continuous improvement of management standards at IGMPI. 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. Infra-red spectroscopy and many others. He has completed his B. Deepanshu Soni. Associate Manager (Placement): With a prior experience in market research. SRL Laboratories and Belcopharma. She is well-versed in techniques of Fermentation. He also possesses technical competence and interest in the areas of code development.. She has completed her B. she is involved in preparation of course content and module development. R. working as a Research Associate at IGMPI. Secunderabad. application development. Md. Delhi and MBA with specialization in Human Resources from GGSIPU. Gurgaon. Mr. Microbial Culture (Isolation. Secunderabad after completion of Masters in Food Technology from Sri Venkateswara University.G. Web Development. She is involved in data research and supports the senior members of faculty in lecture preparation.Sc. University. Tanvi Gaur. from Royal School of Management and Technology. Hyderabad and research exposure includes projects at ICRISAT. Patancheru. Her industrial exposure includes Nirula's Corner Pvt. Jiwaji University. Neha Jha.IGMPI Faculty of Food Safety and Quality at FRAC Labs. Delhi. Currently. she assists senior faculty members in development of training modules related withmanagement. FSMS). Ms. Bhubaneswar. Hyderabad and Little Star Foods. she has undergone professional training at Bioinformatics Institute of India and Darbhanga Medical College and Hospital. New Delhi. Electrophoresis. Ms.C. 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. characterization and preservation). She has also done PG. She qualified UGC-NET for Lectureship and received Internal Auditor Training (ISO: 22000. Also. Neha is responsible for keeping the modules up-to-date and validating them. Tirupati and Loyola Academy. Utkal University. HPLC. Tirupati. N. in Biochemistry from Boston College for Professional Studies.Sc in Biotechnology Hons. She is also responsible for corporate interactions and nominations for our various training programmes. of Food Technology& Management at Loyola Academy Degree & P. She has done commendable research work on Pearl millet at CFTRI under the title 'Factors affecting the utilization of Pearl Millet grain components'. Ms. Bhopal. Swathi Sirisha.T) from Vindhya Institute of Technology and Science. Ltd.Tech with Computer Science as specialization from Guru Gobind Singh Indraprastha University (GGSIPU). Genomic DNA isolation. Assistant Professor: Being a part of IGMPI faculty. Delhi. Her industrial exposure includes Internships' at Vijaya Diary. Her interests lie in the field of Food Preservation and Processing.V University. S. Food Quality and Safety.V. Delhi Milk Scheme and Yakult. Satarupa Ghosh.

His work fields also include book/manual reviewing as well. At IGMPI he plays a pivotal advisory role in module development. InterGlobe Technologies. lecture preparation and student consultation. His academic tenure comprises of Bachelor in Artys and Masters in Business Administration. Pankaj Musyuni. Ms. Panasonic Toughbook and Pantaloons Customer Relationship Management. His academic profile comprises of B.The industrial professionals who have joined FFSQ in this initiative have worked with reputed food companies in the areas of GMP. training and research. Mr. Shivani Singh. Ms. he has worked as International Business Associate for Allan Lloyds Group. Advisory Faculty from Industry Apart from regular faculty members. Surya Agro Foods and Mother Dairy. his role covers making use of marketing background. patentability analysis and infringement opinion for different markets and patent validity analysis.. SNP Infra Research Solutions Pvt. Quality assurance and Quality control. information and guidance. . Prior to working for IGMPI. He has made serious efforts towards understanding the requirements of potential delegates and provided them with requisite support. Organic foods and food product management. 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. part-time.B. ISO and FDA requirements for pharmaceutical human. She has completed her M. Karnal affiliated to Kurukshetra University. Food processing & preservation. 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. 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. Research Associate: She is a young and dedicated member of IGMPI who has brought an innovative approach towards food safety and quality. Mr Pankaj has published around 13 research papers/articles in various well known journals. Academic Associate: Her role is to develop training modules and to assist the senior faculty members in teaching. 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. Ujjaval Jain. In addition to these. Associate Programme Manager: At IGMPI. (ECE) and MBA.IGMPI Faculty of Food Safety and Quality maintaining a healthy relationship with existing and potential delegates by carrying out regular follow ups and interactive sessions for dealing with various queries. also holds a diploma in Management and an L. FMCG and pesticides sector regulatory affairs. animal. (Food Technology) from Gautam Buddha University and graduation from Banasthalli University. Renuka Mahajan. He has earned rich experience in the field from his previous dealings at Ananya Creations Ltd. She has pursued her Bachelor's degree in Food Technology from Doon Valley Institute of Technology.L. 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. Shivani has had industrial exposure in Haldiram's (Snacks and Sweets). and ICICI Securities Ltd. Sc. Food regulatory affairs. distance cum e learning and Continuing Education Programme (CEP). She assists the senior faculty members in preparation of modules and lectures development. Mr Pankaj is an M. Her area of interest includes Quality Assurance and Total Quality Management. she has completed a diploma course in Home Science with specialization in Food & Nutrition. Ms.Pharm. interpersonal skills and managerial abilities for carrying out the promotional activities for potential delegates. eminent and dynamic industrial professionals having rich industrial experience of upto 35-40 years have got associated with FFSQ in regular. Mr.E. Ltd.

The Food and Drug Administra on. By executing and documenting Good Manufacturing Practices (GMPs). These are the minimum requirements that are required to be implemented in a food process chain. This problem occurs due to lack of awareness and from where to start. comprehensive and dynamic material with pre recorded lectures and latest developments in the food Industry all are provided on the same pla orm. Faculty of Food Safety and Quality. Programme Offered: Post Graduate Diploma in Good Manufacturing Practices Executive Diploma in Good Manufacturing Practices Post Graduate Diploma in Good Manufacturing Practices Food safety and quality is the priority of any food organization nowadays. 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 understanding the need of the hour. For the food organizations. Thus easy to understand. 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. It is a tedious task to implement and achieve an excellent food safety system in an already established factory of produc on. any food organization can assure government regulators and customers worldwide that the organization is processing safe and high-quality products. 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. IGMPI has introduced this PG Diploma course that can be done in just one year and the . to stand through the competitors there is a need of well knowledgeable graduates or employees. So. organization needs staff having knowledge about GMPs to ensure the quality of its product.IGMPI Faculty of Food Safety and Quality Good Manufacturing Practices Programmes Good Manufacturing Prac ces as the name suggests are intended for the produc on of safe food. Faculty of Food Safety and Quality. 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. USA has laid the Guidelines for the cGMP in food in 21 CFR part 110.

Effec ve E-learning tools incorporated into the design of the webpage make the course lectures.500/-(500 USD for overseas students) and Rs.me payment) for the distance cum e learning mode is Rs. 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.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. Internship Faculty of Food Safety and Quality. IGMPI offers three months internship to the students in PG Diploma (Regular) programme. second & third party audits Complaint Handling and Product Recall CAPA and Devia on management Manufacturing Opera ons in food Industries The Indian food GMP Industry based case studies Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. employed individuals from any sector (produc on. Registration The registra on dates for this bi-annual programme run by the ins tute are updated mely on the webpage. All the efforts will be made 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. The training sessions and webinars are strictly scheduled depending on the availability of speakers. trial. tui on fees. course material fees etc. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. videos and study material easily accessible. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 : : : : : : : : : : : Food GMP and its Regula ons Documenta on and Record Keeping Concept of Quality in food Industry Good Laboratory Prac ces Valida on and Verifica on Conduc ng and facing first. an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. economically weaker sec ons. R&D etc. 14. usually a er every module) and appear for an online exam at the end of the course.000/. below poverty line and Ex-servicemen. This covers for the course registra on fees. This gives huge window of self-regulated and self-paced performance to the par cipants.) can also seek benefits of the course who have interest in food industry. Apart from this.75. quality. A er successful . Programme Fee The mandatory course fee(one. As this course is truly professional and industry oriented.IGMPI Faculty of Food Safety and Quality knowledge gained will be truly helpful in the future prospects as well.for the regular(classroom) mode. processing.

second & third party audits Complaint Handling and Product Recall CAPA and Devia on management . The efforts of our placement cell also include helping with professional resume wri ng. This Post Graduate Diploma provides adequate knowledge for more specialized roles like quality execu ve. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Food safety officer. 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. produc on execu ve. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 : : : : : : : : Food GMP and its Regula ons Documenta on and Record Keeping Concept of Quality in food Industry Good Laboratory Prac ces Valida on and Verifica on Conduc ng and facing first. For all the above men oned modules elaborate course material. 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. the par cipants will be awarded Post Graduate Diploma in Good Manufacturing Prac ces jointly by Quality Council of India (QCI) and by Faculty of Food Safety and Quality. Quality manager. When it comes to food safety understanding and implementa on should go hand in hand. The companies struggle to maintain its brand with such tough compe on in the highly vola le market. Thus understanding the need of the hour Faculty of Food Safety and Quality. food safety standards consultant and many more. There is a rising demand of specialized professionals that are being hired for implementa on of food Safety in the food industry. Details get updated on the webpage as well. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. When a product recall is done or a warning is issued to a food company. 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. IGMPI. Executive Diploma in Good Manufacturing Practices The students and fresh graduates need an orienta on to be more useful for a food organiza on. 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. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. 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. 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.IGMPI Faculty of Food Safety and Quality comple on. interview skills & conduc ng mock interviews etc. it directly affects the image of the brand.

Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. 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.000/. ayurvedic professionals. students. This gives huge window of self-regulated and self-paced performance to the par cipants. The training sessions and webinars are strictly scheduled depending on the availability of speakers. This covers for the course registra on fees. A er successful comple on. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Programme Fee A one. All the efforts will be made 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. food. Apart from this. Internship Faculty of Food Safety and Quality.(500 USD for oversees students)for distance cum e learning mode and Rs 45. an examina on fee of Rs 300/. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. IGMPI. .me) programme.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. research scholars having interest in food safety and quality control are eligible to take the course. Details get updated on the webpage as well. 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. Registration The registra on dates for this bi-annual programme run by the ins tute are updated mely on the webpage.me fees (lump sum paid at beginning of the course) of Rs 16. The efforts of our placement cell also include helping with professional resume wri ng. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. course material fees etc. the par cipants will be awarded Execu ve Diploma in Good Manufacturing Prac ces jointly by Quality Council of India (QCI) and by Faculty of Food Safety and Quality. tui on fees. For all the above men oned modules elaborate course material. biotech.000 /. videos and study material easily accessible.IGMPI Faculty of Food Safety and Quality Module 9 : Manufacturing Opera ons in food Industries Module 10 : The Indian food GMP Module 11 : Industry based case studies Eligibility: All graduates and post graduates.for part memode (weekend classes) is mandatory. usually a er every module) and appear for an online exam at the end of the course. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part. interview skills & conduc ng mock interviews etc. agriculture.

IGMPI Faculty of Food Safety and Quality 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. This Execu ve Diploma provides adequate knowledge for more specialized roles like quality execu ve. 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. food safety standards consultant and many more. Food safety officer. produc on execu ve. . Quality manager.

Therefore the standards of quality control are considered under the accompanying: Raw material control. People who have experience around there are an important piece of the organiza on. especially for food related industries/organiza on. anyone. Therefore. dis nc veness. 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. the quality has become a major subject for compe tors. flavor and appearance. which imparts an in-depth learning of the topic. It can be guaranteed that if control of raw materials and control of procedure is ensured. 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.e. 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. This is carried out through a specialized dis nc ve system. . It's very important because once a product has been through a processing area. the final product won't require same tes ng again. The course we offer has a rich content on all major aspects of quality assurance and quality control. Food companies have undertaken various procedures to enhance the posi on of their brands by improving their quality. Quality is a measure of purity. to upgrade the en re scenario of a food industry. This process is actually one of examina on and not one of control. nothing or li le is possible to change its quality. It has two major features: Quality assurance and Quality control. ensuring the quality of food product with accomplishment through observing the nature of product. With the growing food market. 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. There has been a great need of workmanship with knowledge in this area in the industries. The techniques employed not only incorporate the food quality control but also focus around the dis nguishing eradica on of exempted products. a post graduate diploma in food processing and preserva on to equip individuals to meet the demands of the market. as well as it also deals with new emerging technique in the area of food safety. of quality. It is also becoming an important issue due to various factors like food-borne illness.IGMPI Faculty of Food Safety and Quality Food Quality Assurance & Quality Control Programmes Quality Assurance is a very important aspect of every organiza on. who is ge ng into the the food organiza on or already in it. taste. is benefited with course like the one FFSQ has introduced i. Process control and finished good tes ng.

FSSAI & FDA Guidelines Emerging trends in quality related aspects of food industry Quality Systems in major segments of food industries Case Studies Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. tui on fees.500/-(500 USD for overseas students) and Rs. SOPs & Protocols Establishing Quality Control Checks: Inspec on & Audits Role of Good Manufacturing Prac ces and their regula ons in Quality Assurance and Quality Control Total Quality Management in Food Industry Quality Assurance. As this course is truly professional and industry oriented. R&D etc. economically weaker sec ons (EWS). employed individuals from any sector (produc on. course material fees etc.me payment) for the distance cum e learning mode is Rs.000/. This gives huge window of self-regulated and self-paced performance to the par cipants. Govt. 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. quality. videos and study material easily accessible.A risk based approach (Possible problems & Fixes) Quality Cer fica ons. processing. 14.IGMPI 01 Faculty of Food Safety and Quality Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 : : : : : : : Module 8 Module 9 Module 10 Module 11 Module 12 Module 13 : : : : : : Fundamentals of Food Quality Assurance and Quality Control Quality Assurance in Food Industry Valida on and Verifica on Quality Control and tes ng procedures Documenta on. an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. Regula ons.This covers for the course registra on fees. IGMPI offers three months internship to the students in PG Diploma (Regular) programme. ISO. Programme Fee The mandatory course fee(one.) can also seek benefits of the course that have interest in food industry. trial. Internship Faculty of Food Safety and Quality. below poverty line (BPL) and Ex-servicemen. Apart from this.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged.90. 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. Good Documenta on Prac ces. All the efforts will be made 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.for the regular(classroom) mode.

the par cipants will be awarded Post Graduate Diploma in Food Quality Assurance and Quality Control jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality. self-assessment assignments and project work details would be provided by the Ins tute from me to me. 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. usually a er every module) and appear for an online exam at the end of the course. food journalism and many more. quality assurance execu ves. 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 Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 : : : : : : Fundamentals of Food Quality Assurance and Quality Control Quality Assurance in Food Industry Valida on and Verifica on Quality Control and tes ng procedures Documenta on. The efforts of our placement cell also include helping with professional resume wri ng. Good Documenta on Prac ces. 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. Future Career Prospects Faculty of Food Safety and Quality. IGMPI. interview skills & conduc ng mock interviews etc. guidance.IGMPI Faculty of Food Safety and Quality Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. According to reports. Executive Diploma in Food Quality Assurance and Quality Control As the global demand for processed food products is rising. IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained food professionals. A er successful comple on. 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. Details get updated on the webpage as well. food consultants. there is a necessity to manage and harness the great untapped poten al of the global market. SOPs & Protocols Establishing Quality Control Checks: Inspec on & Audits . For all the above men oned modules elaborate course material. 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. Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained professionals. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. quality control execu ves quality managers. This would come true in form of job roles and posi ons like that of auditors. The informa on. posi on in NPD team.

The Training sessions and webinars are strictly scheduled depending on the availability of speakers. 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. All the efforts will be made 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. The robust placement cell comprises of senior level Human Resources professionals and .This covers for the course registra on fees. videos and study material easily accessible. ISO. trial. course material fees etc. quality. As this course is truly professionals and industry oriented. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. 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: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course.60. IGMPI. 16. tui on fees. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants.) can also seek benefits of the course who have interest in food industry. usually a er every module) and appear for an online exam at the end of the course. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Details get updated on the webpage as well. Internship Faculty of Food Safety and Quality.A risk based approach (Possible problems & Fixes) Module 10 : Quality Cer fica ons. Govt.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. an examina on fee of Rs 300/. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part.me) programme. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.000/. the par cipants will be awarded Execu ve Diploma in Food Quality Assurance and Quality Control jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Programme Fee The mandatory course fee(one.IGMPI Faculty of Food Safety and Quality 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. Regula ons.me payment) for the distance cum e learning mode is Rs. For all the above men oned modules elaborate course material.000/-(500 USD for overseas students) and Rs. A er successful comple on. employed individuals from any sector (produc on. processing. Apart from this. R&D etc.for the part me mode(weekend classes). This gives huge window of self-regulated and self-paced performance to the par cipants.

The informa on. Future Career Prospects Faculty of Food Safety and Quality. quality control execu ves. quality assurance execu ves. This would come true in form of job roles and posi ons like that of auditors. 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. quality managers. The efforts of our placement cell also include helping with professional resume wri ng. posi on in NPD team. . IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained food professionals. interview skills & conduc ng mock interviews etc. food consultants. food journalism and many more. guidance.IGMPI Faculty of Food Safety and Quality 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 professionals.IGMPI Faculty of Food Safety and Quality Regulatory Affairs Programmes Food is the indispensable part of our human lives. The interpreta on and its applicability with a regula on is also a challenge. 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 course content is specially designed for target individuals who want to take regulatory affairs as a career choice. func onal foods. Programme Offered: Post Graduate Diploma in Regulatory Affairs Executive Diploma in Regulatory Affairs Post Graduate Diploma in Regulatory Affairs 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. . Thus more the types of foods and varia ons the more increased applicability of the food regula ons. Nutrional foods. the introduc on of gene cally modified organisms. management professionals should know in order to give them a greater advantage to build a career in this field. The sustenance to our global village is the food we eat. The latest updates in the regula ons and relevant laws seek to develop an individual to easily align food products' regulatory requirements with them. It brings out the application of the food regulations with an International perspective. The increase in the popula on has surged the demand for processed foods. organic foods. 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. The students who are freshers can also consider taking this course as it is intended to train them professionally for the specialized field. The intensiveness of food regula on may vary from place to place. Irradiated foods.

Import and Export regula ons Module 9 : Compliance guidelines. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. Patents.IGMPI Faculty of Food Safety and Quality Programme Structure: 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. Audits (FSSAI. etc) and breach reports Module 10 : Industry based case studies Eligibility: All those who have completed their gradua on or post gradua on/ PhD are eligible to enroll for the course.000/.) Module 4 : Food safety in the process chain Module 5 : Documenta on for launch of a new food product and regulatory filing in US. UK. course material fees etc. usually a er every module) and appear for an online exam at the end of the course. India.) can also seek benefits of the course who have interest in food industry. employed individuals from any sector (produc on.75. BIS. below poverty line (BPL) and Ex-servicemen. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Australia New Zealand. processing.me payment) for the distance cum e learning mode is Rs. quality. Canada and Japan Module 6 : Dossier prepara on for novel food product in required interna onal formats Module 7 : Food Industry IPR. All the efforts will be made 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.This covers for the course registra on fees. tui on fees. Govt. 16. A er successful .500/-(500 USD for overseas students) and Rs. an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. trial.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. IGMPI offers three months internship to the students in PG Diploma (Regular) programme. Copyrights and Trademarks Module 8 : Food Product Marke ng. As this course is truly professional and industry oriented. videos and study material easily accessible. Apart from this. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Europe. This gives huge window of self-regulated and self-paced performance to the par cipants. UK. 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.for the regular(classroom) mode. Programme Fee The mandatory course fee(one. economically weaker sec ons (EWS). Internship Faculty of Food Safety and Quality. Europe. India etc. R&D etc.

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. Details get updated on the webpage as well. the par cipants will be awarded Post Graduate Diploma in Regulatory Affairs jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality. 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. 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. The informa on. an ever preparedness to face audits is also an area of major concern. The food companies also have to carefully observe their compliance with the exis ng laws. IGMPI. quality assurance execu ves. 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. regulatory filings and not only that but intensive and rigorous case studies as well. The efforts of our placement cell also include helping with professional resume wri ng. . Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. 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. food regulatory consultants and many more. Future Career Prospects FFSQ e/distance course is a professional course targeted to cater the food industry needs trained regulatory affair professionals. interview skills & conduc ng mock interviews etc. For all the above men oned modules elaborate course material. revision in the laws and even new laws to prevent any unpredictable damage to the image of the company in the market. self-assessment assignments and project work details would be provided by the Ins tute from me to me.IGMPI Faculty of Food Safety and Quality comple on. 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. posi on in NPD(new product development) team. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. quality managers. This would come true in form of job roles and posi ons like that of Auditors. So there is a lot of scope of learning and specialized knowing and op mized policy making in the company.

India etc. tui on fees.me payment) for the distance cum e learning mode is Rs. For all the above men oned .This covers for the course registra on fees. employed individuals from any sector (produc on. BIS. etc) and breach reports Module 10 : Industry based case studies Eligibility: All those who have completed their gradua on or post gradua on/ PhD are eligible to enroll for the course. UK.me) programme.) Module 4 : Food safety in the process chain Module 5 : Documenta on for launch of a new food product and regulatory filing in US. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures.IGMPI Faculty of Food Safety and Quality Programme Structure: 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. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. the par cipants will be awarded Execu ve Diploma in Regulatory Affairs jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality.45. R&D etc.000/.for the part me mode(weekend classes). 18. A er successful comple on. usually a er every module) and appear for an online exam at the end of the course. Audits (FSSAI. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. Govt. Copyrights and Trademarks Module 8 : Food Product Marke ng. Europe. course material fees etc. This gives huge window of self-regulated and self-paced performance to the par cipants. India. trial. Programme Fee The mandatory course fee(one. UK. processing. an examina on fee of Rs 300/. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. 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. Canada and Japan Module 6 : Dossier prepara on for novel food product in required interna onal formats Module 7 : Food Industry IPR. All the efforts will be made 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. Europe.000/-(500 USD for overseas students) and Rs.) can also seek benefits of the course who have interest in food industry. Patents. Apart from this. videos and study material easily accessible. Import and Export regula ons Module 9 : Compliance guidelines. quality. Internship Faculty of Food Safety and Quality. As this course is truly professionals and industry oriented. IGMPI. Australia New Zealand.

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. .IGMPI Faculty of Food Safety and Quality modules elaborate course material. self-assessment assignments and project work details would be provided by the Ins tute from me to me. This would come true in form of job roles and posi ons like that of Auditors. interview skills & conduc ng mock interviews etc. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. The informa on. 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. posi on in NPD(new product development) team. quality managers. quality assurance execu ves. Future Career Prospects FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained regulatory affair professionals. The efforts of our placement cell also include helping with professional resume wri ng. guidance. Details get updated on the webpage as well. food regulatory consultants and many more. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants.

Any organiza on in non compliance with food safety standards and regula ons can be in the danger of a tarnished brand image and prosecu on under law. With con nuous advancements in technology and variety of industry specific food processing techniques it is important that there should safe food available for all. It is a fundamental public health concern. Changing global pa erns of food produc on.IGMPI Faculty of Food Safety and Quality Food Safety Programmes Food safety is an important component of public health. This will include food safety management prac ces such as Hazard Analysis Cri cal Control Points (HACCP). public health policies and allergen controls in foods. The Faculty of Food Safety and Quality. increased interna onal trade. It is not a department specific discipline but should be developed by every individual working in a food organiza on. The food safety knowledge and management of the developing has to be given priority to bring them at par with their peers in the developed countries. food industries strive to gain a compe ve edge by development of a robust and a dynamic food safety management system. In this compe ve world. there should be a focus to enhance and to develop food safety to promote safe food for all around the globe. The Food Safety and Quality has become a sector of priority and necessity for all consumers. technology. IGMPI has brought this course to focus on food safety with a pragma c approach and to provide latest knowledge and tools for the maintenance of a food safety management system. The major components of these courses will be: Ÿ Overview of food industry and its various aspects. Ÿ Quality management system of food industry Ÿ Foodborne biological. It has to be ensured from raw material recep on to the finished product dispatch. In the pursuit of excellence and to bridge the disequilibrium in the various economies of the world. public expecta ons for health protec on and many other factors have created a huge demand for food safety and quality audi ng professionals. It is essen al for professionals to aspire to build a well established food safety management system and also develop individuals that want to develop themselves for effec ve compliance of food safety aspects and to develop a con nuous improvement approach. The food safety is a round the clock discipline and it is needed to keep it a priority at every step of produc on. and is an important part of providing safe. Maintaining food safety is a legal requirement. . Ÿ Na onal and interna onal regulatory authori es. manufacturers and also the regulators. This develops individuals to apply the regulatory and scien fic knowledge to all food safety concerns within a food chain. retailers. chemical and physical hazards and Ÿ Emerging trends in ensuring food safety and public health. quality food to the customers. The courses we offer are: Programme Offered: Post Graduate Diploma in Food Safety Executive Diploma in Food Safety Post Graduate Diploma in Food Safety Food safety is the integral part of any food chain.

This covers for the course registra on fees.for the regular(classroom) mode. All the efforts will be made 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. processing. Programme Fee The mandatory course fee(one. Apart from this.IGMPI Faculty of Food Safety and Quality The FFSQ.S. quality. trial. This gives huge window of self-regulated and self-paced performance to the par cipants.) can also seek benefits of the course who have interest in food industry. an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. tui on fees. 14. This course is designed to provide thorough knowledge of the subject to help you analyze food safety management system risks. below poverty line (BPL) and Ex-servicemen. etc) Case studies Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. ISO 22000) Interna onal standards and regula ons for food safety Understanding the basic concepts of microbiology in food safety Emerging trends in food safety (like HARPC. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. As this course is truly professional and industry oriented. prepare meet food safety regula ons in food industries. It's a varied and detailed course that provides knowledge from extremely content rich modules to help you confidently develop and improve your exper se in food safety Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 : : : : : : : : : : : General overview of Food Safety Food Industry: A glance Understanding contemporary U. Illness & Epidemics Food GMP and its regula ons Food Safety Management System (HACCP. Internship Faculty of Food Safety and Quality.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.000/.500/-(500 USD for overseas students) and Rs. . IGMPI offers three months internship to the students in PG Diploma (Regular) programme.me payment) for the distance cum e learning mode is Rs. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. food safety policy Food laws and policies of India Study on Food-borne Hazards. employed individuals from any sector (produc on. IGMPI has developed this comprehensive food safety training program. economically weaker sec ons (EWS). videos and study material easily accessible.75. 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. course material fees etc. R&D etc.

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 safety standards consultants. interview skills & conduc ng mock interviews etc. Thus to overcome this FFSQ. posi on in NPD team. IGMPI has taken an ini a ve to develop an advanced fast track course that can equip individuals and professionals to face the challenges of the present. usually a er every module) and appear for an online exam at the end of the course. A food industrial produc on would be seriously jeopardized if there is an absence of an effec ve and robust food safety management system.01 IGMPI Faculty of Food Safety and Quality Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained food safety professionals. guidance. The efforts of our placement cell also include helping with professional resume wri ng. Illness & Epidemics : Food GMP and its regula ons : Food Safety Management System (HACCP. quality managers. The food safety breaches make a giant company to bend on knees as it spoils the image in the market and also develops a sense of suspicion over compliance. A er successful comple on. food safety policy : Food laws and policies of India : Study on Food-borne Hazards. food journalism and many more. The informa on. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. For all the above men oned modules elaborate course material. quality assurance execu ves. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 : General overview of Food Safety : Food Industry: A glance : Understanding contemporary U.S. self assessment assignments and project work details would be provided by the Ins tute from me to me. Executive Diploma in Food Safety Food safety an important discipline that apparently is now a priority for food industries at all levels around the globe. IGMPI. This would come true in form of job roles and posi ons like that of Auditors. etc) : Case studies . The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Details get updated on the webpage as well. ISO 22000) : Interna onal standards and regula ons for food safety : Understanding the basic concepts of microbiology in food safety : Emerging trends in food safety (like HARPC. 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. The industries face challenges to afford the implementa on costs and seek trained professionals that are already trained in the field. Future Career Prospects Faculty of Food Safety and Quality. the par cipants will be awarded Post Graduate Diploma in Food Safety by Faculty of Food Safety and Quality.

The efforts of our placement cell also include helping with professional resume wri ng. tui on fees. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry.This covers for the course registra on fees. employed individuals from any sector (produc on. course material fees etc. For all the above men oned modules elaborate course material. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. As this course is truly professionals and industry oriented. posi on in NPD team. quality assurance execu ves. Apart from this. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. videos and study material easily accessible. an examina on fee of Rs 300/.000/. food safety consultants and many more.me) programme. usually a er every module) and appear for an online exam at the end of the course.000/-(500 USD for overseas students) and Rs. Internship Faculty of Food Safety and Quality.45. quality managers. 16. All the efforts will be made 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. Programme Fee The mandatory course fee(one. IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained safety professionals. This would come true in form of job roles and posi ons like that of Auditors. 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. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part. the par cipants will be awarded Execu ve Diploma in Food Safety by Faculty of Food Safety and Quality. self-assessment assignments and project work details would be provided by the Ins tute from me to me. R&D etc. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.IGMPI Faculty of Food Safety and Quality Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. This gives huge window of self-regulated and self-paced performance to the par cipants. interview skills & conduc ng mock interviews etc. 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. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. .for the part me mode(weekend classes). Details get updated on the webpage as well. 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. IGMPI.) can also seek benefits of the course who have interest in food industry. guidance. processing. trial. Future Career Prospects Faculty of Food Safety and Quality. A er successful comple on. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. quality. The informa on.me payment) for the distance cum e learning mode is Rs.

including their composi on.IGMPI Faculty of Food Safety and Quality Food Analysis & Quality Assurance Programme Food analysis is the discipline dealing with the development. the consequences can be serious. Food allergen tes ng and Sensory tes ng. nutri ous and desirable and for consumers to make informed choices about their diet. as well as to our ability to economically produce foods that are consistently safe. The food industry is subject to par cularly strict regula ons on the quality and safety of its products. nutri ous and desirable and for consumers to make informed choices about their diet. government laboratories. General laboratory tes ng of a manufacturer's product may include the following techniques: Analy cal chemistry tes ng. physicochemical proper es and sensory a ributes. ingredient suppliers. This informa on is cri cal to our ra onal understanding of the factors that determine the proper es of foods. This informa on is cri cal to our ra onal understanding of the factors that determine the proper es of foods. The present course highlights some important protocols used for Food Analysis and Quality Assurance. as well as to our ability to economically produce foods that are consistently safe. who is ge ng into the food organiza on or already in it. Programme Offered: Post Graduate Diploma in Food Analysis & Quality Assurance Executive Diploma in Food Analysis & Quality Assurance Food analysis and quality assurance cer fica on has picked up importance in the recent years with the food industry. This is important because if food is contaminated. The objec ve of this course is to review the basic principles of the analy cal procedures commonly used to analyze foods and to discuss their applica on to specific food components. Therefore. These instruments and methods must meet highest standards. Food nutri on analysis. structure. and University research laboratories. applica on and study of analy cal procedures for characterizing the proper es of foods and their cons tuents. anyone. . is benefited with course like the one FFSQ has introduced in food analysis and quality assurance to equip individuals to meet the demands of the market. Food microbiology tes ng. These analy cal procedures are used to provide informa on about a wide variety of different characteris cs of foods. analy cal service laboratories. with no contaminants or residues. reliable instruments and methods are needed in the laboratory. Foods are analyzed by scien sts working in all of the major sectors of the food industry including food manufacturers. Food manufacturers must have traceability in their industry to ensure their food products are safe. and to provide accurate nutri onal informa on. In order to guarantee the industry's strict quality and safety standards.

me payment) for regular (classroom) and part.This covers for the course registra on fees. prac cal lab work etc. course material fees. tui on fees. an examina on fee of Rs 300/.me) programme. processing. Execu ve Diploma is a fast track course with more and rigorous case studies. employed individuals from any sector (produc on. R&D etc. All the efforts will be made 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.me mode(weekend classes) is Rs. As this course is truly professional and industry oriented.) can also seek benefits of the course that have interest in food industry. Apart from this. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.(USD 20) per module needs to be paid later as per the examina on no fica on of the Ins tute.10% of fee .000/-(1771 USD for overseas students). This gives huge window of self-regulated and self-paced performance to the par cipants. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. Registration The registra on dates for this bi-annual programme run by the ins tute are updated mely on the webpage. Chemical Analysis and Instrumenta on Analysis of food Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. quality. 75. trial. IGMPI offers three months internship to the students in PG Diploma (Regular) programme and six weeks internship to the students in Execu ve Diploma (Part. videos and study material easily accessible. Programme Fee The mandatory course fee(one. Internship Faculty of Food Safety and Quality. Programme Duration The dura on for PG Diploma is twelve months and the same course can be completed in sixmonths under Execu ve Diploma programme.IGMPI Faculty of Food Safety and Quality Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 Module 12 Module 13 Module 14 Module 15 : : : : : : : : : : : : : : : Food Chemistry Food Microbiology Food Sensory Science Food Toxicology Food Addi ves Food Packaging Sampling Techniques in Food Physical and Chemical analysis of foods Microbial analysis of Foods Instrumental analysis of Food Sensory Evalua on of Food Good Laboratory Prac ces Food Laws Applied Sta s cal Method in Quality Assurance Prac cal on Food Analysis – Hand on training on Physical Analysis.

01 IGMPI Faculty of Food Safety and Quality concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. quality assurance execu ves. 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. The efforts of our placement cell also include helping with professional resume wri ng. This would come true in form of job roles and posi ons like that of food analyst. economically weaker sec ons. Details get updated on the webpage as well. below poverty line and Ex-servicemen. guidance. food consultants. quality control execu ves quality managers. In this programme. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. interview skills & conduc ng mock interviews etc. food journalism and many more. Future Career Prospects Faculty of Food Safety and Quality. . A er successful comple on. The informa on. IGMPI. 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. posi on in NPD team. it is compulsory to a end all Prac cal lab classes as per schedule. selfassessment assignments and project work details would be provided by the Ins tute from me to me. the par cipants will be awarded Post Graduate/Execu ve Diploma in Food Analysis and Quality Assurance by Faculty of Food Safety and Quality. IGMPI's regular course is a professional course targeted to cater the food industry needs trained food professionals. usually a er every module) and appear for exam at the end of the course. For all the above men oned modules elaborate course material. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry.

food retail establishments or catering industry. The risk based controls have to be applied in order to maintain safety of food in the food industry. This requires a great deal of input towards produc on of safer food and elimina on of sources of contamina on that may end up the product being unsafe. With the world popula on witnessing unprecedented growth it behooves the industries to be geared up to be able to place a compe ve edge in the global market and be capable enough to produce world class food products. The food safety culture is now established in most of the economies of the world with its founda on laid on the HACCP system. This cer fica on programme is specifically designed for professionals who want to secure a compe ve edge in the market and be able to effec vely implement HACCP in their food firms be it produc on. If the HACCP is well researched and highly specific then the risks probability for any par cular hazard in food is highly minimized. retail establishments. The basic tool applied is the HACCP that ensures the produc on of safe food.IGMPI Faculty of Food Safety and Quality HACCP (Industry Certification) The Food industry in the world is witnessing a great revolu on as the there are now more and more market players coming up to produce ‘world class’. Food safety can be easily compromised if there is an absence of risk based controls in a food related organiza on. Thus iden fying the scope of implementa on and the need for experienced. There is a wide awakening in the global economies to feed their popula ons with safe food to ensure public health. HACCP is a great tool that is widely accepted globally to ensure food safety in not only food produc on industry but also catering establishments. knowledgeable professionals the FFSQ has brought this cer fica on programme in HACCP that ensures to fulfill the industry needs and gives the par cipants adequate knowledge about the HACCP system and its implementa on in one’s firm. . The Codex Alimentarius Commission has given the HACCP standards as well. This is so much so that the Food and Drug Administra on has specifically given a HACCP for juice and juice related products and also the seafood which if not implemented the food products would be considered adulterated in US. catering and hospitality industry. Programme Offered: Industry Certificate in HACCP Industry Certificate in HACCP The world economies are now intended to work with the slogan ‘safe food for all’. HACCP which stands for ‘Hazard Analysis and Cri cal Control Points’ is a risk based approach to prevent the occurrence of poten al food borne hazards.

Japan) HACCP as a part of ISO 22000 Case Studies Eligibility: All those who are working in a or are related to a food industry and related fields like food and beverage industry.me payment) for the distance cum e learning mode is Rs. As this course is truly professional and industry oriented.25. This gives huge window of self-regulated and self-paced performance to the par cipants. employed individuals from any sector (produc on. tui on fees. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. self-assessment assignments and project work details would be provided by the Ins tute from me to me. 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 par cipants will be awarded Industry Cer ficate in HACCP by Faculty of Food Safety and Quality. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. videos and study material easily accessible.IGMPI 01 Faculty of Food Safety and Quality Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 : : : : : : : : Food Safety: HACCP based approach Role of Pre requisite programmes (PRP) and GMP in Food Industry Implementa on of HACCP in a food industry/retail food establishment/catering industry Documenta on required for implementa on of HACCP programme HACCP Audit: First. A er successful comple on. 12. usually a er every module) and appear for an online exam at the end of the course. Programme Fee The mandatory course fee(one.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. quality. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. For all the above men oned modules elaborate course material. catering establishments and food retail industry. The training sessions and webinars are strictly scheduled depending on the availability of speakers. .This covers for the course registra on fees. second & third party audits. Canada. educa onal ins tu ons are eligible to enroll for the course.) can also seek benefits of the course who have interest in food industry. EU. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. IGMPI. course material fees etc. Details get updated on the webpage as well.000/-(500 USD for overseas students) and Rs. Programme Duration Minimum me in which a student can complete this cer ficate course is three months while a maximum of six months is allowed to complete the course.for the part me mode(weekend classes). CAPA report Comprehensive global perspec ve of HACCP (USA. Apart from this. Africa. trial.000/. UK. an examina on fee of Rs 300/. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. R&D etc. processing.

This would come true in form of job roles and posi ons like that of auditors. food journalism. Future Career Prospects Industry Cer ficate in HACCP is a professional course targeted to cater the food industry requirement of trained food professionals. quality assurance execu ves. posi on in NPD team.IGMPI Faculty of Food Safety and Quality The efforts of our placement cell also include helping with professional resume wri ng. interview skills & conduc ng mock interviews etc. The informa on. quality managers. . 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. chefs. food entrepreneurs and many more. food safety officers in catering industry. food consultants.

There is a lot of stress being laid on the processing of the raw produce.IGMPI Faculty of Food Safety and Quality Food Processing And Preservation Programmes There has been a rapid growth in our agricultural produce in the past three decades. vegetables. India's agricultural produce suffers a 10% loss in durable items and about 40% loss in the perishable foods. reduce wastage and enhance the rate of produc on that quality food be available for all. There is a requirement of knowledgeable individuals that strive to make a difference and endeavor to develop strategies that can reduce the post harvest losses. The processing of the food is though a serious challenge for our country. This amounts to a huge loss of about Rs.000 crore per year. . The chief reason to apply preserva on techniques to food is to increase its shelf life. fruits. spices and meat products. The scope of food processing is increasing exponen ally. IGMPI have brought this course to develop individuals to meet the challenges of the present and future.50. There is a great scope of the processing of fruits and vegetables. The lack of knowledge and understanding of food processing and preserva on is a major challenge faced by our economy. Thus realizing the need for trained and skilled individuals and applica on of latest techniques for food processing. we at Faculty of Food Safety and Quality. Programme Offered: Post Graduate Diploma in Food Processing and Preservation Executive Diploma in Food Processing and Preservation Post Graduate Diploma in Food Processing and Preservation The food industry in India is undergoing rapid development. FFSQ has introduced a post graduate diploma in food processing and preserva on to equip individuals to meet the demands of the market. This is due to lack of infrastructure in terms of cold storage. The food processing and preserva on is required to be taken seriously to maintain the marke ng quality of the Indian food products. this requires a great talent pool to compensate the produc on requirement. India is a major producer for various foods in the world like cereals. Food processing is done by the applica on of techniques and methods to transform the raw ingredients into food that is fit for consump on. highways and roads and also the lack of awareness about various modes of food processing and preserva on.

Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. 14. 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. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. trial. All the efforts will be made 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.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. economically weaker sec ons (EWS). IGMPI. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.) can also seek benefits of the course who have interest in food industry. an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. Internship Faculty of Food Safety and Quality.IGMPI 01 Faculty of Food Safety and Quality Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 : : : : : : : : : : Introduc on to Food Processing Food processing and its types Food Quality Assurance and Quality Control Food Chemistry Food Preserva on and techniques Good Laboratory Prac ces Food Plant Design. processing. Apart from this.me payment) for the distance cum e learning mode is Rs. IGMPI offers three months internship to the students in PG Diploma (Regular) programme.500/-(500 USD for overseas students) and Rs. course material fees etc. the par cipants will be awarded Post Graduate Diploma in Food Processing and Preserva on by Faculty of Food Safety and Quality. A er successful comple on. R&D etc.for the regular(classroom) mode. Programme Fee The mandatory course fee(one.000/. tui on fees. below poverty line (BPL) and Ex-servicemen. layout and Food Logis cs Food Packaging Technology and Labeling Food Microbiology. videos and study material easily accessible.This covers for the course registra on fees. This gives huge window of self-regulated and self-paced performance to the par cipants. employed individuals from any sector (produc on. As this course is truly professional and industry oriented.75. For all the above men oned modules elaborate course . quality. food borne illness and hazards Case Studies Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. usually a er every module) and appear for an online exam at the end of the course.

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 robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. food journalism and many more. 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. Executive Diploma in Food Processing and Preservation As the global demand for processed food products is rising. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. Details get updated on the webpage as well. 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. 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. quality assurance execu ves. According to reports. guidance. interview skills & conduc ng mock interviews etc. Future Career Prospects Faculty of Food Safety and Quality. food borne illness and hazards Case Studies . there is a necessity to manage and harness the great untapped poten al of the global market. food consultants. IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained food professionals. quality managers. The efforts of our placement cell also include helping with professional resume wri ng.IGMPI Faculty of Food Safety and Quality material. Thus we at FFSQ have developed this fast track course to develop individuals for food processing and preserva on to make an exci ng career in this promising field of their choice Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 : : : : : : : : : : Introduc on to Food Processing Food processing and its types Food Quality Assurance and Quality Control Food Chemistry Food Preserva on and techniques Good Laboratory Prac ces Food Plant Design. posi on in NPD team. The informa on. layout and Food Logis cs Food Packaging Technology and Labeling Food Microbiology. This would come true in form of job roles and posi ons like that of auditors. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained professionals.

000/. tui on fees. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. guidance. quality managers. course material fees etc. quality assurance execu ves. 16.) can also seek benefits of the course who have interest in food industry. interview skills & conduc ng mock interviews etc. usually a er every module) and appear for an online exam at the end of the course. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part. quality.for the part me mode(weekend classes).000/-(500 USD for overseas students) and Rs. Future Career Prospects Faculty of Food Safety and Quality. posi on in NPD team. Programme Fee The mandatory course fee(one. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. food journalism and many more. R&D etc. trial. an examina on fee of Rs 300/. Apart from this. 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. IGMPI. The informa on.IGMPI Faculty of Food Safety and Quality Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. self-assessment assignments and project work details would be provided by the Ins tute from me to me. All the efforts will be made 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. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. employed individuals from any sector (produc on. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants.me) programme. processing. This gives huge window of self-regulated and self-paced performance to the par cipants. Details get updated on the webpage as well. videos and study material easily accessible. 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. This would come true in form of job roles and posi ons like that of auditors. food consultants. A er successful comple on. As this course is truly professionals and industry oriented. For all the above men oned modules elaborate course material.me payment) for the distance cum e learning mode is Rs.45. IGMPI's e/distance course is a professional course targeted to cater the food industry needs trained food professionals.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. Internship Faculty of Food Safety and Quality. the par cipants will be awarded Execu ve Diploma in Food Processing and Preserva on by Faculty of Food Safety and Quality.This covers for the course registra on fees. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. The efforts of our placement cell also include helping with professional resume wri ng. . 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.

Ÿ Overview of current GLP status as well as achieving compliance with GLP regulations . now national and international agencies have developed guidelines aimed at various industries (food. Programme Offered: Post Graduate Diploma in Good Laboratory Practice Executive Diploma in Good Laboratory Practice Post Graduate Diploma in Good Laboratory Practice The international standard of GLP or Good Laboratory Practice is a quality system used in research labs. interna onal rules for GLP studies (primarily OECD regula ons). biotechnology and healthcare workforce. biotech. outsourcing rela onships along with prac cal examples that are used to highlight key aspects of the regula ons. GLP plays a vital role to guarantee the consistency. Since the issue of GLP is so important to modern laboratory operations. supervised and reported in an organized and controlled manner. documenta on requirements. It will be useful for next generation individuals seeking careers in the industry who need practical skills and expertise for the food. until recently these practices were not consistently adopted or enforced. environmental. scientists have conventionally adopted good laboratory practices directed at ensuring the quality of their data. . Nevertheless. The programmes also includes facility and equipment requirements. cosmetics. pharmaceutical. roles and responsibili es. But.) which fall in the general category of Good Laboratory Practices (GLP). This curriculum is specifically designed to help participants by: Ÿ Improving knowledge and understanding of the GLP principles and its regulatory basis . etc.IGMPI Faculty of Food Safety and Quality Good Laboratory Practices Programmes Good Laboratory Prac ce (GLP) programme deals with successful applica on of good laboratory prac ces to ensure that laboratory tes ng is designed. Ÿ Understanding the requirements of a laboratory facility. reliability and reproducibility of results and the safety and efficacy of the product. These programmes focus on the requirements of the Good Laboratory Prac ce (GLP) regula ons imposed by the Food and Drug Administra on (FDA). clinical. agriculture. performed. As part of their responsibility. this programme will incorporate many of the principles that are part of GLP in contemporary commercial laboratories. pharmaceutical.

Clinical Research. Ÿ Covers key areas through programmes that integrate theory and practice Ÿ Programme Structure: Module 1 Module 2 Module 3 : Introduc on. Apart from this. 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. protocols. trial. data quality and integrity. economically weaker sec ons (EWS). Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. processing. Biotechnology) can also seek benefits of the course. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. Cosme c Manufacturing.) in the healthcare industry (Food manufacturing. ISO / IEC 17025: 2005 & Laboratory accredita on Module 4 : Internal Quality Audits for various Quality Management Systems (QMS) Module 5 : Use of Computers in the laboratory Module 6 : General Good Tes ng Conduct Module7 : Interna onal GLP of the OECD.(500 USD for oversees students) is mandatory. Programme Fee A one. FDA etc Module 8 : Management. This covers for the course registra on fees. such as Standard Operating Procedures. Drugs manufacturing . Food Ingredient and Addi ve processing. below poverty line (BPL) . study plans.000 /. fundamentals and principles of GLP : Documenta on. Personnel. par cipants are expected to have be er understanding of the requirements of GLP for the efficient working of a tes ng laboratory by applying the knowledge into prac ce. Homeopathic or Ayurveda Medicine Manufacturing.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. course material fees ect. Medical Device. Ayurveda. Eligibility: All those who have completed their Gradua on or Post Gradua on/PhD are eligible to enroll for the course. This will also include recent developments related to computer valida on. This gives huge window of self-regulated and self-paced performance to the par cipants. Buildings & Equipment Module 9 : Method Valida on and Quality Assurance Module 10 : Inspec on of a tes ng facility Module 11 : Case studies On successful comple on of this course. employed individuals working in any sector (produc on.IGMPI Faculty of Food Safety and Quality Comprehensive information about documentations.me fees (lump sum paid at beginning of the course) of Rs 12. Pharmaceu cal Industry Regula on. tui on fees. records and prepara on of SOPs : GLP compliance & prepara on for cer fica on. videos and study material easily accessible. an examina on fee of Rs 300/. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. quality. R&D etc. The course provides an overview of ISO / IEC 17025: 2005 as well as the common requirements of GLP Compliance (OECD & FDA) as applicable to various tes ng Laboratories and research organiza ons. auditing. As this course is truly professional and industry oriented. etc.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged..

record keeping. which has been generated and accumulated through laboratory studies. Future career prospects of GLP Training The par cipants of this programme have prospec ve career opportuni es in food tes ng. Those who are already working in these areas will be benefi ed by the programme in terms of career enhancement and growth within the organisa on or at the me of switching their organisa ons. Quality control departments in food companies and onsite labs in food companies. food. The efforts of our placement cell also include helping with professional resume wri ng. usually a er every module) and appear for an online exam at the end of the course. There are many professionals who have to comply with GLP regula ons and most o en they are involved in laboratory tes ng of drugs. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. They can also work as food laboratory scien sts in labs & research ins tu ons. A er successful comple on. IGMPI. produc on. This programme helps par cipants apply GLP regula ons and responsibili es to ensure accuracy and reliability of the results. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. the par cipants will be awarded Post Graduate Diploma in Good Laboratory Prac ce by Faculty of Food Safety and Quality. interview skills & conduc ng mock interviews etc. laboratory management. research. For all the above men oned modules elaborate course material. 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. biological or chemical products: Understanding and applying the principles of Good Laboratory Prac ces is helpful in performing laboratory studies.IGMPI Faculty of Food Safety and Quality and Ex-servicemen. 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. . self-assessment assignments and project work details would be provided by the Ins tute from me to me. Executive Diploma in Good Laboratory Practice This programme is designed for experienced industry professionals who require current best prac ces in order to keep up-to-date with industry standards related to Good Laboratory Prac ces (GLPs) and its regula ons. technical wri ng and related ac vi es. teaching.

Ayurveda. Buildings & Equipment Module 9 : Method Valida on and Quality Assurance Module 10 : Inspec on of a tes ng facility Module 11 : Case studies On successful comple on of this course. Cosme c Manufacturing. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.(500 USD for oversees students) is mandatory. an examina on fee of Rs 300/.500/. usually a er every module) and appear for an online exam at the end of the course. fundamentals and principles of GLP Module 2 : Documenta on. Food Ingredient and Addi ve processing. Biotechnology) can also seek benefits of the course. This covers for the course registra on fees. quality.me fees (lump sum paid at beginning of the course) of Rs 13. tui on fees. Eligibility: All those who have completed their Gradua on or Post Gradua on/PhD are eligible to enroll for the course. ISO / IEC 17025: 2005 & Laboratory accredita on Module 4 : Internal Quality Audits for various Quality Management Systems (QMS) Module 5 : Use of Computers in the laboratory Module 6 : General Good Tes ng Conduct Module7 : Interna onal GLP of the OECD. videos and study material easily accessible. course material fees etc. Drugs manufacturing . Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. The course provides an overview of ISO / IEC 17025: 2005 as well as the common requirements of GLP Compliance (OECD & FDA) as applicable to various tes ng Laboratories and research organiza ons.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. Apart from this. As this course is truly professional and industry oriented. Clinical Research. This gives huge window of self-regulated and self-paced performance to the par cipants. processing. Pharmaceu cal Industry Regula on. Programme Fee A one. A er successful . This will also include recent developments related to computer valida on. records and prepara on of SOPs Module 3 : GLP compliance & prepara on for cer fica on. Homeopathic or Ayurveda Medicine Manufacturing. Registration The registra on dates for this bi-annual programme run by the ins tute are updated mely on the webpage. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. FDA etc Module 8 : Management. par cipants are expected to have be er understanding of the requirements of GLP for the efficient working of a tes ng laboratory by applying the knowledge into prac ce. trial.) in the healthcare industry (Food manufacturing. Medical Device. 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.IGMPI Faculty of Food Safety and Quality Programme Structure: Module 1 : Introduc on. employed individuals working in any sector (produc on. Personnel. R&D etc.

selfassessment assignments and project work details would be provided by the Ins tute from me to me. They can also work as food laboratory scien sts in labs & research ins tu ons. record keeping. the par cipants will be awarded Execu ve Diploma in Good Laboratory Prac ces by Faculty of Food Safety and Quality. interview skills & conduc ng mock interviews etc. For all the above men oned modules elaborate course material.IGMPI Faculty of Food Safety and Quality comple on. IGMPI. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Quality control departments in food companies and onsite labs in food companies. Future and career prospects in GLP Training The par cipants of this programme have prospec ve career opportuni es in food tes ng. technical wri ng and related ac vi es. research. teaching. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. The efforts of our placement cell also include helping with professional resume wri ng. Details get updated on the webpage as well. 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. laboratory management. produc on. Those who are already working in these areas will be benefi ed by the programme in terms of career enhancement and growth within the organisa on or at the me of switching their organisa ons .

The standard is important if we are required to produce safe. The comprehensive overview will assist an individual understand the . Good Manufacturing Prac ces (GMPs). along with young professionals to keep the costs low. distribu on and sale of safe food. ISO 22000: Food Safety Management System. catering and hospitality industry. a network of interrelated elements that combine to ensure that food does not cause adverse human health effects. The course is designed with a purpose to make the par cipants understand the basic purpose of FSMS – to ensure the manufacture. storage. highligh ng the issues and failures currently facing the industry followed by detailed discussions about how to troubleshoot the respec ve issues. the present food industry is leading towards a new phase. quality food products that meet specifica ons and customer requirements. However. These basic tools are provided by the ISO 22000 based Food Safety Management System that ensures the produc on of safe food. this rivalry streak has already brought too many risks to food safety. regulatory under the ISO 22000 standard. Prerequisite Programmes (PRPs). Management requirements. The risk based controls have to be applied in order to maintain safety of food in the food industry. An improved food safety system in an organiza on is important to provide a compe ve edge globally through improved food safety standards. Hazard Analysis and Cri cal Points (HACCP). The programme encompasses a global perspec ve towards industry-based case studies. tarnishing the brand images of many established well-known food companies. and how to implement these in an organiza on effec vely.e. The global market players are already in a con nuous race to provide 'world-class food products'. retail establishments. The recent scares faced by the food industry in terms of food recalls. i. targe ng “Safe and Quality Food for All”. has made it cri cal for food processors to create and maintain a robust food safety management system. These companies require the proficiency of experienced professionals from the industry to meet the stringent requirements set forth in the Food Safety Modernisa on Act (FSMA). some even leading to the ul mate disaster of food recalls. they must have a thorough knowledge of the crucial parts of the FSMS and technical. Therefore. Programme Offered: Industry Certificate in Food Safety Management Systems Food Safety Management Systems (FSMS Certification) The Food Safety and Management System programme by FFSQ offers a comprehensive overview of the key elements under ISO 22000. statutory. Statutory condi ons etc.IGMPI Faculty of Food Safety and Quality Food Safety Management Systems (Industry Certification) With a founda on based on Food Safety Management System (FSMS). is a requisite for assis ng an organiza on to reduce organiza onal risk and client confidence.

tui on fees. R&D etc. 25. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. trial. Apart from this. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on . For all the above men oned modules elaborate course material. A er successful comple on. catering establishments and food retail industry. course material fees etc. the individual will be proficient to undertake performance improvement of the food safety system and gain an overview of risk assessment and cer fica on procedures. Also.(USD 20) per module needs to be paid later as per the examina on no fica on of the Ins tute. employed individuals from any sector (produc on. types of Audits and CAPA reports Case Studies. IGMPI. processing.) can also seek benefits of the course who have interest in food industry. The training sessions and webinars are strictly scheduled depending on the availability of speakers. self-assessment assignments and project work details would be provided by the Ins tute from me to me. educa onal ins tu ons are eligible to enroll for the course. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. Programme Duration Minimum me in which a student can complete this cer ficate course is three months while a maximum of six months is allowed to complete the course. 12.000/. establish the importance of ISO documenta on. usually a er every module) and appear for an online exam at the end of the course. Programme Structure: Module 1 Module2 Module 3 Module 4 Module 5 Module 6 Module7 : : : : : : : Introduc on to GMP & PRP in the food industry Global Food regulatory Authori es Concept of HACCP implementa on. learn about the specific clauses within the standards. This covers for the course registra on fees. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. the par cipants will be awarded Industry Cer ficate in FSMS by Faculty of Food Safety and Quality. As this course is truly professional and industry oriented. quality.me payment) for the distance cum e learning mode is Rs.IGMPI Faculty of Food Safety and Quality requirements of ISO 22000 within the context of a company.for the part me mode (weekend classes). videos and study material easily accessible.000/-(600 USD for overseas students) and Rs. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Eligibility: All those who are working in a or are related to a food industry and related fields like food and beverage industry. Details get updated on the webpage as well. This gives huge window of self-regulated and self-paced performance to the par cipants. Hazards and Risks ISO 22000: Food Safety Management System Role of Management in FSMS in a Food Industry FSMS Audi ng. an examina on fee of Rs 300/. Programme Fee The mandatory course fee(one.

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. chefs. . quality managers. quality assurance execu ves. Future Career Prospects Industry Cer ficate in FSMS is a professional course targeted to cater the food industry requirement of trained food professionals. food consultants. The efforts of our placement cell also include helping with professional resume wri ng. food journalism. food safety officers in catering industry. This would come true in form of job roles and posi ons like that of auditors.IGMPI Faculty of Food Safety and Quality experts which maintains close links with business and industry. guidance. The informa on. interview skills & conduc ng mock interviews etc. 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. posi on in NPD team. food entrepreneurs and many more.

It is designed with a vision to convert today's youth into tomorrow's ingenious Product Managers for Food industry. Being one of the core teams of the marke ng department in a food industry. Programme Offered: Post Graduate Diploma in Food Product Management Executive Diploma in Food Product Management Post Graduate Diploma in Food Product Management Post Graduate Diploma programme at Faculty of Food Safety & Quality. the ecstasy of surpassing compe tor brands and watching your brand emerge at the top of all with handsome pay packets provokes the desire of seeking a career in product management. The journey of career in product management is truly an exhilara ng experience where each day is a challenge that calls on you to put forth your best foot forward to sustain the compe on. We provide you a pla orm to have your dreams converted into reality. IGMPI team has put its foot forward to prepare you to tackle all associated challenges successfully and earn your righ ul place and recogni on in the industry. The thrill of planning campaigns. We are delighted for your happy learning experience with us that will lead you to greater professional success. the bliss of sa sfac on on achieving your planned objec ves. serving as an excellent training ground is designed with the intent to equip you with the requisite skills and knowledge needed to stay ahead of the compe on thereby providing trained manpower to business and industry. It is a mul star profession with a crucial role in achieving successful commercializa on opera ons of an organiza on by the means of nurturing a brand and vying for its consolida on. Product Management encompasses management of the process of turning ideas into value for some group of consumers as well as for the company itself. food industry has witnessed tremendous growth and a revolu onary boom. IGMPI is a serious endeavor to provide trained manpower to business and industry through arduous and comprehensive curriculum. This programme will enable the par cipants to: Ÿ Acquire in depth knowledge of mul ple disciplines. including Food Good Manufacturing Prac ces. . To do so. principles and Ÿ Ins ll confidence in taking up higher responsibili es in the domain of management. the delight of sharing your strategies with the implementers. Faculty of Food Safety and Quality is the right choice for those who want a specializa on in the area of product management. calls for a very high degree of dedica on and skills towards professional assimila on. With this the current trend is towards recrui ng candidates having a blend of scien fic and management skills. The Faculty of Food Safety and Quality. New vistas of opportuni es and challenges are confron ng the industry where Product Management is a key func onal area in the marke ng department.IGMPI Faculty of Food Safety and Quality Food Product Management Programmes In the rising era of highly technical and regulated business. In today's fluid environment. The Food Product Management programme at Faculty of Food Safety and Quality. Regulatory Affairs and strategies of marke ng management.

FFSQ imparts this programme through effec ve classroom teaching by various experts and professionals.IGMPI Faculty of Food Safety and Quality Ÿ Induce lifelong learning skill through systema c knowledge of basic and applied aspects of Food Product Management. FFSQ imparts this programme in Regular and e cum distance learning mode as well through hassle free accessibility in the form of e. e-lectures and online examina ons. employed individuals from any sector (agriculture. nutri on and agriculture based industries. All the study materials. . assignments and necessary reference materials are mely provided to all the par cipants. processing. quality. innova ve marke ng strategies and effec ve methods for corporate growth. assignments and necessary reference material are mely dispatched at par cipant's postal address for their self paced study. Ÿ Understand the latest techniques in management. management. All take-home materials. This course is a compila on of all associated aspects to gain proficiency in the field of product management and is meant for all those Graduates as well as Post Graduates who aspire for a career in product management. As this course is truly professionals and industry oriented. Ÿ To survey different Marke ng strategies & examine opportuni es for sale of food products. Logis cs.learning tools like webinars.) can also seek benefits of the course those who have interest in food industry. Sales & Supply Chain Management Part I: Marke ng management Part II: Logis cs Management Part III: Sales Management Part IV: Supply Chain Management Basics of Food Microbiology & its Affects on Food Product Food Plant Designs & Opera ons New Product Development Customer Sa sfac on & Product Promo on Human Resource Management in Food Industry Business Communica on in Food Industry Food Good Manufacturing Prac ces (GMP) Food Regulatory Affairs (Interna onal Perspec ve) Industry Based Case Studies Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. R&D etc. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 : : : : : Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 Module 12 Module 13 Module 14 : : : : : : : : : Introduc on to Food product Management Core competencies in Food Product Management Principles of Management Brand Management & Marke ng Food Marke ng. produc on. Ÿ To seek gainful employment in the food.

000/. The robust placement cell comprises of senior level human resources professionals and Talent Acquisi on experts which maintains close links with business and industry.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. This would come true in form of job roles and posi ons like that of Sales Managers. below poverty line (BPL) and Ex-servicemen. course material fees etc. Details get updated on the webpage as well.for the regular(classroom) mode. 14. Marke ng managers.me payment) for the distance cum e learning mode is Rs.75.500/-(500 USD for overseas students) and Rs. tui on fees.IGMPI Faculty of Food Safety and Quality Programme Duration Minimum me in which a student can complete this diploma course is twelve months while a maximum of two years is allowed to complete the course. usually a er every module) and appear for an online exam at the end of the course. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. guidance. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. self-assessment assignments and project work details would be provided by the Ins tute from me to me. 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. A er successful comple on. IGMPI offers three months internship to the students in PG Diploma (Regular) programme. interview skills & conduc ng mock interviews etc. the par cipants will be awarded Post Graduate Diploma in Food Product Management by Faculty of Food Safety and Quality. Supply Chain Execu ves. videos and study material easily accessible. Internship Faculty of Food Safety and Quality. 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. Programme Fee The mandatory course fee (one. Marke ng Execu ves and many more. IGMPI and Quality Council of India (QCI) jointly. This covers for the course registra on fees. This gives huge window of self-regulated and self-paced performance to the par cipants. The informa on. Product Managers. economically weaker sec ons (EWS). For all the above men oned modules elaborate course material. . Effec ve e-learning tools incorporated into the design of the webpage make the course lectures. Future Career Prospects FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained regulatory affair professionals. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. All the efforts will be made 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. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. Apart from this. Marke ng & Sales Head. an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute.

All take-home materials. This will provide them a quantum jump in their career by synergizing with their background and help contribute best of their skills. healthcare and biotech based industries. is focused and can do be er business. e-lectures and online examina ons.me employment who wish to complete the course in shorter me dura on. Sales & Supply Chain Management Part I: Marke ng management Part II: Logis cs Management . Ÿ Ins ll confidence in taking up higher responsibili es in the domain of management. This course is beneficial for professionals from different streams to help them intensify their knowledge. The execu ve diploma programme in product management is designed for those who have already started their journey in this field or are willing to switch their profession towards this field. Ÿ To survey different Marke ng strategies & examine opportuni es for sale of food products. One who has gained managerial knowledge has be er decision-making abili es. assignments and necessary reference material are mely dispatched at par cipant's postal address for their self paced study. FFSQ imparts this programme through effec ve classroom teaching by various experts and professionals. Regulatory Affairs and principles and strategies of marke ng management. The case study based approach in Execu ve Diploma programme via regular. Ÿ To seek gainful employment in the food & nutri on. All associated aspects to gain proficiency in the field of product management have been covered and the programme is meant for all those Graduates as well as Post Graduates who aspire for a career in product management. This is a fast track and advanced course having rigorous case studies based methodology throughout the dura on.me and distance cum e learning mode is designed for working professionals in full. assignments and necessary reference materials are mely provided to all the par cipants. Logis cs. Ÿ Induce lifelong learning skill through systema c knowledge of basic and applied aspects of Food Product Management. FFSQ imparts this programme in e cum distance learning mode as well through hassle free accessibility in the form of e.learning tools like webinars. there is a sheer demand of highly skilled resources and there are higher prospects for management trained personnel than for almost any other func onal qualifica on. innova ve marke ng strategies and effec ve methods for corporate growth. All the study materials. has structural thinking. including Food Good Manufacturing Prac ces. One gets a taste of how theory is applied in prac ce. Ÿ Understand the latest techniques in management. part. Programme Structure: Module 1 : Introduc on to Food product Management Module 2 : Core competencies in Food Product Management Module 3 : Principles of Management Module 4 : Brand Management & Marke ng Module 5 : Food Marke ng.IGMPI Faculty of Food Safety and Quality Executive Diploma in Food Product Management In the intensified compe ve industrial environment. This programme will enable the professionals to: Ÿ Acquire in depth knowledge of mul ple disciplines.

me payment) for the distance cum e learning mode is Rs. 45. 16. an examina on fee of Rs 300/. IGMPI and Quality Council of India (QCI) jointly. For all the above men oned modules elaborate course material. Details get updated on the webpage as well. All the efforts will be made 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. processing. Internship Faculty of Food Safety and Quality. Effec ve e-learning tools incorporated into the design of the webpage make the course lectures.) can also seek benefits of the course who have interest in food industry.000/-(500 USD for overseas students) and Rs. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. 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. Apart from this. R&D etc. the par cipants will be awarded Execu ve Diploma in Food Product Management by Faculty of Food Safety and Quality.for the part me mode(weekend classes). videos and study material easily accessible. quality.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. tui on fees.me) programme. self-assessment assignments and project work details would be provided by the Ins tute from me to me. course material fees etc. .This covers for the course registra on fees. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part. management. A er successful comple on. This gives huge window of self-regulated and self-paced performance to the par cipants. employed individuals from any sector (agriculture.IGMPI Faculty of Food Safety and Quality Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 Module 12 Module 13 Module 14 : : : : : : : : : Part III: Sales Management Part IV: Supply Chain Management Basics of Food Microbiology & its Affects on Food Product Food Plant Designs & Opera ons New Product Development Customer Sa sfac on & Product Promo on Human Resource Management in Food Industry Business Communica on in Food Industry Food Good Manufacturing Prac ces (GMP) Food Regulatory Affairs (Interna onal Perspec ve) Industry Based Case Studies Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Programme Fee The mandatory course fee (one. usually a er every module) and appear for an online exam at the end of the course.000/. As this course is truly professionals and industry oriented. produc on.

Supply Chain Execu ves. The efforts of our placement cell also include helping with professional resume wri ng. guidance. Future Career Prospects FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained regulatory affair professionals. Marke ng & Sales Head.IGMPI Faculty of Food Safety and Quality Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. Product Managers. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. 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. 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. Marke ng managers. The informa on. . Marke ng Execu ves and many more. interview skills & conduc ng mock interviews etc. This would come true in form of job roles and posi ons like that of Sales Managers.

IGMPI Faculty of Food Safety and Quality Food & Agribusiness Management Food & Agriculture are two interdependent industrial sectors. Agriculture sector in India makes a contribu on of around 22% in Gross Domes c Product (GDP). Now-a-days. agriculture sector is facing tough compe on due to various factors like constantly changing policy environment. there is a need and requirement for agribusiness managers and decision makers to take complex and correct decision a er responding to these changing markets and policies. factors rela ng to demographic dividends. processes & technologies used to improve the efficiency of these two industries. Agri-business. Programme Offered: Post Graduate Diploma in Food & Agribusiness Management Executive Diploma in Food & Agribusiness Management Programme Structure: Module 1 Module 2 Module 3 : : : Module 4 Module 5 Module 6 Module 7 Module 8 : : : : : Food & Agriculture Industry: Structure. requirement and crea on of complex supply-chain demands along with integra on of world markets and economies. Food. More than 65 % of the popula on is engaged in agriculture directly or indirectly. Dynamics And Issues in the Global Industry Food & Agriculture Manufacturing & Regulatory Affairs Agri Input Management (Seed Technology & Industrial Applica on. skilled manpower is required so that quick and correct decisions can be taken which will effec vely solve the problem that this sector is facing on various fronts. in order to cope up with the changing agricultural business environment. The dura on of the programme is one year & helpful to prepare students for careers in Management related to Agriculture. Thus. Agricultural raw material acts as the input for food industry. & Sales Management Strategic Management Introduc on to Food & Agriculture Product Management Interna onal Trade in Agricultural Products . Therefore. The aim of this programme is to educate and then prepare students to take the charge of leading change in the industry. FFSQ has designed this programme to educate students about latest trends in Agribusiness industry. a con nuum needs to be maintained between these two industries. Due to constantly changing agribusiness environment. Food and agricultural industries add value to each other's processes and increase demand for farm outputs. Logis cs. which processes them & finally provides the end product to customer. To understand this complexity and to work on it effec vely. Fer lizer Technology Management. Pes cides & Pests Management) Principles of Management Food & Agriculture Marke ng. This result in the emergence of Food & Agribusiness Management which includes various prac ces. current environment and also aims to increase the knowledge and develop necessary skills of students which are a requisite for taking effec ve decisions in real world. Rural and allied sectors of the economy.

Execu ve Diploma is a fast track course with more and rigorous case studies. usually a er every module) and appear for an online exam at the end of the course. 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. with globaliza on and emergence of technology. IGMPI. self-assessment assignments and project work details would be provided by the Ins tute from me to me.000/-(750 USD for overseas students) This covers for the course registra on fees. The efforts of our placement cell also include helping with professional resume wri ng. However. As the course is truly professional and industry-oriented. For all the above men oned modules elaborate course material. employed individuals from agrifood sector can also seek benefits of the course. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Effec ve Elearning tools incorporated into the design of the webpage make the course lectures.me payment) for Post graduate Diploma through distance cum e learning mode is Rs. The training sessions and webinars are strictly scheduled depending on the availability of speakers. Details get updated on the webpage as well. This gives huge window of self-regulated and self-paced performance to the par cipants.(USD 20) per module needs to be paid later as per the examina on no fica on of the Ins tute. interview skills & conduc ng mock interviews etc. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. Career Prospects The Indian Agri-Food is one of the largest & important sectors of the economy.18. Programme Duration The dura on for PG Diploma is twelve months and the same course can be completed in six months under Execu ve Diploma programme. videos and study material easily accessible.10% of fee concession for PG programme is applicable to applicants belonging to SC/ST/Physically Challenged. Registration The registra on dates for this programme run by the ins tute are updated mely on the webpage. Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the programme. course material fees etc.IGMPI Faculty of Food Safety and Quality Module 9 Module 10 Module 11 : : : Risk Management in Agribusiness Agri Finance Management Industry based case studies. This sector is . The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. below poverty line (BPL) and Ex-servicemen.20. Apart from this. the par cipants will be awarded Post Graduate/Execu ve Diploma in Food and Agribusiness Management by Faculty of Food Safety and Quality. an examina on fee of Rs 300/. there is a change in preferences of Indian consumers. A er successful comple on.000/-(600 USD for overseas students) and for Execu ve Diploma through distance cum e learning mode is Rs. economically weaker sec ons (ECW). Programme Fee The mandatory course fee (one.

It also aims to increase the knowledge of par cipant regarding various technologies used in agriculture and allied sectors. skills & a tude for managerial decision making.IGMPI Faculty of Food Safety and Quality constantly changing & has become one of the demanding segments of the economy. . Diploma Programme in Food & Agribusiness Management equips the students with requisite knowledge. This programme prepares the students for various managerial and entrepreneurial career opportuni es in enterprises serving or dependent on agriculture and allied sectors.

This needs to be done through various measures wherever suitable and required with adherence to industry compliances and crea ng food safety sensi za on among the staff. implementa on and audi ng of Food Safety and Quality system in hospitality industry. The applica on of new techniques to recognize. it would contribute in ensuring food safety sensi za on among hospitality professionals and consumer safety globally. Ÿ Food Safety and Quality related records like temperature. The country's hospitality industry is considered as one of the highly profitable industries. Both tradi onal and new technologies for assuring food safety should be improved and carefully executed. There is a need to promote uniform food safety standards throughout the world.S. maintenance etc records to be maintained on a regular basis. catering and tourism industry professionals in food sector. Therefore. Nowadays foodborne risks are becoming an important issue to consumers. It has become very essen al to understand the concept of food safety and hygiene legisla on for those involved in food handling and prepara on in hospitality industry. In the longer run. Currently. cleaning. the food processors and food handlers in hospitality industries should ini ate to improve their knowledge and skills on food safety prac ces. including planning. . Programme Offered: Post Graduate Diploma in Food Safety in Hospitality Industry Executive Diploma in Food Safety in Hospitality Industry Post Graduate Diploma in Food Safety in Hospitality Industry The hospitality sector is growing at an extremely fast pace. implementa on. dollars in revenue in 2016. To ensure compliances following measures should be fulfilled: Ÿ Proper and adequate training should be given to all staff regularly and records for training should be maintained. The global hotel industry was forecasted to generate 550 billion U. pest services. Ÿ Everyone should prac ce Good Hygiene Prac ces (GHP). The core objec ve of the programme is to develop professionals for development. Ÿ All rules and regula ons from related authori es must be complied and followed by the staff. Due to difference in regulatory framework there is a reduced global disequilibrium in food safety in developed and developing countries. hygiene. Hospitality sector is the largest employer as it is capable of offering employment opportuni es to a wide range of job seekers from professional to unskilled workers. iden fy. Faculty of Food Safety and Quality has launched this programme to meet the requirements for food safety and quality for the hospitality. control and measurement is an utmost requirement. monitor and assess food-borne hazards are required for meet the huge challenges of food safety in the hospitality industry. A methodological and sensi za on training for awareness along with laws and guidelines enforcement are likely to minimize the hazard related to food and its risks. the applica on of food safety policies in hospitality industry like prac cal guidance on food hazard analysis.IGMPI Faculty of Food Safety and Quality Food Safety in Hospitality Industry Food safety includes food hygiene and preven on of hazards related to food. contribu ng significant amount of foreign exchange to the economy.

UK.IGMPI Faculty of Food Safety and Quality Compliances of food regula ons have been a key issue in hospitality industry lately. an examina on fee of Rs 300/. ISO 22000:2005. India. ISO 14000 etc) Module 9 : Food safety compliances in Hospitality Industry Module 10 : Interna onal food safety legisla ons for Hospitality Industry (USA. hospitals. there is an increased requirement for the food safety compliance in hospitality industry. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Programme Duration Minimum me in which a student can complete this diploma course is twelve months while a maximum of two consecu ve years are allowed to complete the course. business or educa on. fast food counters. mul plicity in available brands of food products in market and local customers becoming more experimental and choosy with food. Keeping this is mind. Students and employed individuals from any sector (hospitality. cafeterias. safety and personnel health & hygiene Module 5 : Supply and storage of food in Hospitality Industry Module 6 : Basics of food microbiology and food borne-pathogens Module 7 : Pest control management in Hospitality Industry Module 8 : Food safety standards for Hospitality Industry (HACCP. canteens have to face temporary shut down and are charged with heavy penalty fine. quality. Also. UAE etc perspec ves) Module 11 : Hospitality Industry based case studies Eligibility: All graduates or post graduates/ PhD working in or are related to hospitality industry like hotels. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Europe. regula ons and rules have compelled the owners of the establishment to face such situa ons. contract caterings etc) Module 2 : Food safety sensi za on in Hospitality Industry Module 3 : Food safety in prepara on and service Module 4 : Premises. restaurants. Programme Structure: Module 1 : Hospitality Industry – An overview (hotels. Effec ve e-learning tools incorporated into the design of the webpage make the course lectures. Due to slack execu on of law and order regarding food safety many restaurants.) can also seek benefits of the course from their own ci es and whilst s ll being in service. travel & tourism. Complexi es in laws. graduates and professionals working or seeking a job in hospitality industry to enhance their understanding of food safety in different sectors.500/-(500 USD for overseas students). hospitals. This gives huge window of self-regulated and self-paced performance to the par cipants.10% of fee concession for PG Diploma course is applicable to .me payment) for the distance cum e learning mode is Rs. course material fees etc. ISO 9001. Apart from this. This covers for the course registra on fees. Programme Fee The mandatory course fee (one. FFSQ has designed a post graduate diploma programme for freshers. catering etc. videos and study material easily accessible. 14. cafeterias. hotels. travel & tourism. contract catering etc are eligible to enroll for the programme. Australia.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. restaurants. tui on fees.

food inspector. The informa on. interview skills & conduc ng mock interviews etc. food safety auditor. Various rules and regula ons are made ensure that it happens across all hospitality businesses and the procedures are in place to check that they are properly enforced and maintained. 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 restaurant manager. These include all food-related ac vi es in the hospitality industry like prepara on. catering and tourism companies across the globe. Food safety is cri cal so as to ensure that the food served to customers is safe to eat. cooking. The execu ves and managers of the hospitality industry need to be vigilant in safeguarding the security of the food they serve the public and ensure food safety and address different types of risks like food-borne illness. the par cipants will be awarded Post Graduate Diploma in Food Safety in Hospitality Industry by Faculty of Food Safety and Quality. IGMPI. FFSQ has designed this course for freshers. The robust placement cell comprises of senior level human resources professionals and Talent Acquisi on experts which maintains close links with business and industry. delivery. 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. hospitality. food safety officer. graduates and professionals who want to develop their technical skills and want to get equipped to perform various technical aspects of food safety sensi za on in hospitality industry. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. catering manager. Details get updated on the webpage as well. The efforts of our placement cell also include helping with professional resume wri ng. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. economically weaker sec ons (EWS). A er successful comple on. For all the above men oned modules elaborate course material. Future Career Prospects FFSQ's e/distance course is a professional course targeted to ensure food safety in hospitality industry. and storage and serving. usually a er every module) and appear for an online exam at the end of the course. agriculture. Executive Diploma in Food Safety in Hospitality Industry The hospitality industry is governed by a number of laws and regula ons that must be followed in order to ensure that the food provided is safe for consumers to eat. . There is a need to educate and sensi ze people from hospitality industry to plan and manage strategies and processes for ensuring food safety at workplaces. below poverty line (BPL) and Ex-servicemen. self-assessment assignments and project work details would be provided by the Ins tute from me to me. hotel manager.IGMPI Faculty of Food Safety and Quality applicants belonging to SC/ST/Physically Challenged. guidance. posi on in HACCP team etc. hygiene officer.

Europe. course material fees etc. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Australia. travel & tourism. . contract caterings etc) Module 2 : Food safety sensi za on in Hospitality Industry Module 3 : Food safety in prepara on and service Module 4 : Premises. tui on fees. restaurants. business or educa on. the par cipants will be awarded Execu ve Diploma in Food Safety in Hospitality Industry by Faculty of Food Safety and Quality.IGMPI Faculty of Food Safety and Quality Programme Structure: Module 1 : Hospitality Industry – An overview (hotels. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. restaurants.000 /. hospitals. videos and study material easily accessible. The training sessions and webinars are strictly scheduled depending on the availability of speakers. ISO 9001. Students and employed individuals from any sector (hospitality. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course.) can also seek benefits of the course from their own ci es and whilst s ll being in service. For all the above men oned modules elaborate course material. contract catering etc are eligible to enroll for the programme. safety and personnel health & hygiene Module 5 : Supply and storage of food in Hospitality Industry Module 6 : Basics of food microbiology and food borne-pathogens Module 7 : Pest control management in Hospitality Industry Module 8 : Food safety standards for Hospitality Industry (HACCP. hospitals. ISO 22000:2005.(500 USD for oversees students) is mandatory.me fees (lump sum paid at beginning of the course) of Rs 16. Details get updated on the webpage as well. quality. This covers for the course registra on fees. UK. UAE etc perspec ves) Module 11 : Hospitality Industry based case studies Eligibility: All those working in or are related to hospitality industry like hotels. IGMPI. A er successful comple on. usually a er every module) and appear for an online exam at the end of the course. Apart from this. cafeterias. catering etc.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. an examina on fee of Rs 300/. This gives huge window of self-regulated and self-paced performance to the par cipants. Registration The registra on dates for this bi-annual programme run by the ins tute are updated mely on the webpage. India. 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. travel & tourism. ISO 14000 etc) Module 9 : Food safety compliances in Hospitality Industry Module 10 : Interna onal food safety legisla ons for Hospitality Industry (USA. cafeterias. Programme Fee A one.

food safety standards consultant for hospitality industry and many more. agriculture. . hospitality. Quality manager. catering and tourism companies across the globe.IGMPI Faculty of Food Safety and Quality Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. 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. Food safety officer. When it comes to food safety understanding and implementa on should go hand in hand. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. This Execu ve Diploma provides to adequate knowledge for specialized roles like quality execu ve. interview skills & conduc ng mock interviews etc. The efforts of our placement cell also include helping with professional resume wri ng. 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.

a brand and a company emphasizes the role and effort of the marke ng team behind it. The field is demanding in terms of both effort and me a professional puts into developing the market status for its product . the Food Marke ng course by Faculty of Food Safety & Quality. new odes of marke ng and be er methods of reaching the customer. nutri on and agricultue industry. Ÿ Have knowledge of the changing face of the industry. Marke ng is no one day job or project! Food marke ng team members are required to be ready to be associated with a product through-out its life in the market. Only learning the textbooks does not suffice especially for a field as dynamic as food marke ng and thus FFSQ. The food marke ng team has to have specific characters like: Ÿ Ready to take ownership of the product and put effort into its marke ng whole heartedly. Ÿ Have appropriate knowledge of the marke ng tools to enable posi ve marke ng of the products. So for all it becomes necessary to have well learned and trained professionals into this job which can frame or even de-face the reputa on of a company. marke ng trends and tricks and all other aspects related to this industry type. Ÿ Have a sharp mind to evaluate prospects for a product and be vigilant of compe tor products. Thus. More than half of the revenue generated by the food industry is because of the dedicated efforts of the varied food marke ng teams behind promo ng their products and services and reaching out to the customer in most produc ve and posi ve manner. The courses offer reliable and up-to-date informa on about the food industry. IGMPI has been designed keeping in view the cri cal nature of this kind of work and role of professionals in this field. IGMPI has developed the distance cum e-learning course for Post Graduate Diploma in Food Sales & Marke ng Management. Both the courses would make the a endees have a be er place and grip once in the industry as they would have been appropriately trained for facing challenges of this job type.IGMPI Faculty of Food Safety and Quality Food Sales & Marketing Management Founders of IGMPI have wisely tapped the need for a pool of food marke ng professionals in the food. Professionals need to be trained to be professionals. Ÿ To be able to handle large teams and interact with technical teams involved in development of the product. There is also an Execu ve course with similar curriculum proposed for working professionals. The success or failure of a product. Programme Offered: Post Graduate Diploma in Food Sales & Marketing Management Executive Diploma in Food Sales & Marketing Management Post Graduate Diploma in Food Sales & Marketing Management Food marke ng is one the much needed aspect of any product's life cycle.

The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Programme Fee The mandatory course fee (one. an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute.) can also seek benefits of the course those who have interest in food industry. All the efforts will be made 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. dynamics and issues in the global industry Part II. Internship Faculty of Food Safety and Quality.for regular (classroom) mode.me payment) for the distance cum e learning mode is Rs. This covers for the course registra on fees. economically weaker sec ons (EWS). tui on fees.Food Product Management Module 2 : Principles of Management Module 3 : Food Marke ng Management Module 4 : Food Sales & Adver sing Management Module 5 : Food Industry-Global aspect (US. Wholesailing & Logis cs in Food Industry Module 12 : Industry Based Case Studies Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. quality. 75. videos and study material easily accessible.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. course material fees etc. India.000/. Apart from this. As this course is truly professionals and industry oriented. EU. Programme Duration Minimum me in which a student can complete this diploma course is twelve months while a maximum of two consecu ve years are allowed to complete the course. South East Asia. etc) Module 6 : Food Industry: Models and Marke ng Research Module 7 : Food Business Economics Module 8 : Food Regulatory Affairs (Interna onal Perspec ve) Module 9 : Consumer Market Analysis & Market Segments Module 10 : Business Communica on in Food Industry Module 11 : Managing Retailing.500/-(500 USD for overseas students)and Rs. This gives huge window of self-regulated and self-paced performance to the par cipants. 14. employed individuals from any sector (agriculture. processing. UK. management. below poverty line (BPL) and Ex-servicemen. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. IGMPI offers three months internship to the students in PG Diploma (Regular) programme. Effec ve e-learning tools incorporated into the design of the webpage make the course lectures.IGMPI Faculty of Food Safety and Quality Programme Structure: Module 1 : Introduc on to Food industry & Food Product Management Part I. R&D etc. produc on.Food Industry: structure. .

dynamics and issues in the global industry Part II. South East Asia.Food Product Management Module 2 : Principles of Management Module 3 : Food Marke ng Management Module 4 : Food Sales & Adver sing Management Module 5 : Food Industry-Global aspect (US. This is a fast track and advanced course having rigorous case studies based methodology throughout the dura on. EU. interview skills & conduc ng mock interviews etc. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Product Managers. guidance. This would come true in form of job roles and posi ons like that of Sales Managers. A er successful comple on. Marke ng managers.Food Industry: structure. IGMPI jointly.me employment who wish to complete the course in shorter me dura on. Programme Structure: Module 1 : Introduc on to Food industry & Food Product Management Part I. Marke ng & Sales Head. 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. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. Future Career Prospects FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained food sales and marke ng professionals. The efforts of our placement cell also include helping with professional resume wri ng. Marke ng Execu ves and many more. Executive Diploma in Food Sales & Marketing Management The Execu ve course has been designed keeping in mind the zest and vigor in industry employees to know and experience work areas other than their own. This skill improvement and extra training helps in lateral movement of employees within the company.me course. The robust placement cell comprises of senior level human resources professionals and Talent Acquisi on experts which maintains close links with business and industry. FFSQ thus offers an Execu ve Diploma Course in Food Sales and Marke ng Management. India. the par cipants will be awarded Post Graduate Diploma in Food Sales and Marke ng Management by Quality Council of India (QCI) and Faculty of Food Safety and Quality. 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.IGMPI Faculty of Food Safety and Quality Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. etc) Module 6 : Food Industry: Models and Marke ng Research Module 7 : Food Business Economics . The case study based approach in Execu ve Diploma programme via distance cum e learning mode is designed for working professionals in full. This course is beneficial for professionals from different streams to help them intensify their knowledge. The informa on. designed to comfort working schedule of employees while me guiding and training them about each major to minor detail of the food industry at their convenient pace. Details get updated on the webpage as well. In this programme the me related concerns and issues of working candidates have been answered through in form of a part. Supply Chain Execu ves. usually a er every module) and appear for an online exam at the end of the course. UK. For all the above men oned modules elaborate course material.

Internship Faculty of Food Safety and Quality. management. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. 16. Details get updated on the webpage as well. usually a er every module) and appear for an online exam at the end of the course. the par cipants will be awarded Execu ve Diploma in Food Sales and Marke ng Management by Quality Council of India (QCI) and Faculty of Food Safety and Quality. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.(500 USD for overseas students)and Rs 45. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course.) can also seek benefits of the course those who have interest in food industry. . As this course is truly professionals and industry oriented.for part me mode (weekend classes). This gives huge window of self-regulated and self-paced performance to the par cipants. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part.IGMPI Faculty of Food Safety and Quality Module 8 Module 9 Module 10 Module 11 Module 12 : : : : : Food Regulatory Affairs (Interna onal Perspec ve) Consumer Market Analysis & Market Segments Business Communica on in Food Industry Managing Retailing. R&D etc. For all the above men oned modules elaborate course material. processing. employed individuals from any sector (agriculture. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. 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. Apart from this. produc on. This covers for the course registra on fees. All the efforts will be made 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.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. videos and study material easily accessible. Wholesailing & Logis cs in Food Industry Industry Based Case Studies Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. self-assessment assignments and project work details would be provided by the Ins tute from me to me. 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 food and agriculture companies across the globe. course material fees etc. The robust placement cell comprises of senior level human resources professionals and Talent Acquisi on experts which maintains close links with business and industry. trial. IGMPI jointly. an examina on fee of Rs 300/.000/.000/. Programme Fee The mandatory course fee (one.me) programme. quality. tui on fees. A er successful comple on. Effec ve e-learning tools incorporated into the design of the webpage make the course lectures.me payment) for the distance cum e learning mode is Rs.

interview skills & conduc ng mock interviews etc. This would come true in form of job roles and posi ons like that of Sales Managers. Future Career Prospects FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained food industry professionals. . Marke ng managers.IGMPI Faculty of Food Safety and Quality The efforts of our placement cell also include helping with professional resume wri ng. Supply Chain Execu ves. The informa on. Marke ng Execu ves and many more. 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. Product Managers. Marke ng & Sales Head.

IGMPI has launched the GAP Cer fica on Programme. GAP implementa on. NGOs. The scope of a given GAP scheme reflects its intended objec ves. CSOs as well as producers organiza on and food industries. and especially record-keeping and cer fica on. The food industry. will increase produc on costs. Governments in developed countries have established regula ons on food safety and quality. In addi on. codes of prac ces and cer fica on programs in agriculture and the food sector. Keeping in mind the great untapped poten al of the Good agriculture Prac ces (GAP) and the demand for qualified and experienced professionals with greater knowledge and awareness about this promising field. claiming to codify sustainable agriculture at farm level. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 : : : : : Introduc on to GAP: A Global Perspec ve GAP: Principles and Prac ces GAP for Fresh Produce Integrated Pest Management Programme (IPM) Waste Management and Wildlife Conversa on .IGMPI Faculty of Food Safety and Quality Good Agriculture Practices (Industry Certification) Good Agriculture Prac ces (GAP) has on the basis of specific food recommenda ons and is ensured by Global GAP worldwide. Programme Offered: Good Agriculture Practices (GAP Certification) Good Agriculture Practices (GAP Certification) The promo on and adop on of GAP from farm to fork will help improve the safety and quality of food and agricultural products. or crea ng new opportuni es and more just condi ons for small farmers in developing countries. The progressive values and changes associated with agriculture in many developed countries have given rise in the past twenty years to a wide array of social. producers and consumers will benefit from global markets and improve their livelihoods and the na onal economy as a whole. consumers and the development community are everyday more and more concerned about the food they are producing is safe to eat. voluntary standards on organic agriculture and sustainability assessment schemes. which can vary from ensuring food safety and quality of food produce and allowing traceability. or minimizing the nega ve environmental externali es of agriculture. Thereby various technical opportuni es are emerging in order to ensure food quality and safety to protect people's health and par cipate in the global economy with the help of GAP and Global GAP. environment and quality standards. Faculty of Food Safety and Quality. A mul plicity of 'GAP codes' standards and regula on have also appeared from governments. FFSQ has designed this course for fresher's graduates and professionals who wants to develop their technical skills and want to get equipped to perform management func ons in Good Agricultural Prac ces. or crea ng product differen a on.

(500 USD for oversees students) is mandatory. As this course is truly professional and industry oriented. an examina on fee of Rs 300/. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. 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. quality. JGAP. This covers for the course registra on fees. The training sessions and webinars are strictly scheduled depending on the availability of speakers. videos and study material easily accessible. R&D etc.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. The efforts of our placement cell also include helping with professional resume wri ng. Programme Duration Minimum me in which a student can complete this cer ficate course is three months while a maximum of six months is allowed to complete the course. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Apart from this. ASEAN GAP. processing. Details get updated on the webpage as well. China GAP etc. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. For all the above men oned modules elaborate course material. tui on fees. educa onal ins tu ons are eligible to enroll for the course.000/. usually a er every module) and appear for an online exam at the end of the course. IGMPI. the par cipants will be awarded Industry Cer ficate in GAP by Faculty of Food Safety and Quality. . A er successful comple on. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures.) Eligibility: All those who are working in a or are related to a food industry and related fields like food and beverage industry. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. course material fees. Programme Fee A one. catering establishments and food retail industry.) can also seek benefits of the course who have interest in food industry. This gives huge window of self-regulated and self-paced performance to the par cipants.IGMPI Faculty of Food Safety and Quality Module 6 : Documenta on and Traceability Module 7 : Global Perspec ve of GAP (Global GAP. employed individuals from any sector (produc on.me fees (lump sum paid at beginning of the course) of Rs 12. self-assessment assignments and project work details would be provided by the Ins tute from me to me. interview skills & conduc ng mock interviews etc.

. quality assurance execu ves. GAP consultants. quality managers. food entrepreneurs and many more. 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. posi on in NPD team.IGMPI Faculty of Food Safety and Quality Future Career Prospects Industry Cer ficate in GAP is a professional course targeted to cater the food industry requirement of trained food professionals. This would come true in form of job roles and posi ons like that of auditors for GAP Cer fica ons.

animal manures. FFSQ has brought this course for freshers and graduates.5 million hectares of land in India had been used for organic farming in 2004. The organic foods offer higher returns in comparison to conven onal foods. Faculty of Food Safety and Quality. crop rota ons.000 cer fied organic farms in India. Thus there is an evident requirement of organic farming technical professionals who are skilled and developed to facilitate the business at a global standpoint. hormones.5 billion in 2015. India is an agricultural na on. . The farmers that grow organic foods are now reaping higher returns while shi ing from conven onal to organic agriculture. professionals that want to develop their technical skills and want to get equipped to perform management func ons in organic foods produc on. pes cides. The organic movement has definitely begun in India and the important aspects of organic foods are not adequately known by the masses. The Interna onal Fund for Agriculture and Development (IFAD) has said that about 2. The organic foods are be er in taste and quality. Therefore. Moreover. India is one of the most important suppliers of organic food for developed na ons. Programme Offered: Post Graduate Diploma in Organic Farming Executive Diploma in Organic Farming Post Graduate Diploma in Organic Farming There is a growth in the consump on of organic foods every year. The shelf life of these foods is compara vely shorter than the conven onal foods thus there is a demand of skilled managerial talent professionals who can manage the resources and the organic foods' supply to meet the ever rising demand of the market.IGMPI Faculty of Food Safety and Quality Organic Farming Programme The health conscious a tude of the people is now being ignited by the various health awareness programmes. Keeping in mind the great untapped poten al of the organic foods and the demand for qualified and experienced professionals with greater knowledge and awareness about this promising field. IGMPI has launched the Organic Farming Programme. etc is largely discouraged but the reliability is on other methodologies that are completely sourced from within the farm like biopes cides. Organic foods are now becoming the people's choice in the health conscious environment. Organic foods are obtained from that type of farming in which the use of synthe c inputs like fer lizers. Organic foods are good for health as they are grown under specific condi ons that do not involve off-farm inputs. insec cides. People pay a lot of a en on to what they eat and from where it is being obtained. There is a rise in demand of professionals that have the knowledge of organic farming & organic products. off farm organic waste and biological system of nutrient mobiliza on and plant protec on. The market for organic foods is growing at a compound annual growth rate of 20-22%. there are over 15. According to reports the food industry is expected to grow to $ 104.

course material fees. employed individuals from any sector (agriculture.(500 USD for oversees students) is mandatory. tui on fees. produc on.Principles and Prac ces Integrated Organic Farm Management Systems Organic Crops and Soil Sciences Organic Plant Protec on and Disease Management Organic Fer lizers.IGMPI Faculty of Food Safety and Quality Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 Module 12 Module 13 Module 14 : : : : : : : : : : : : : : Organic Farming: Introduc on. IGMPI. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Scope & Nature in Global Scenario Organic Farming. processing. 10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. below poverty line (BPL) and Ex-servicemen. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. videos and study material easily accessible. Effec ve e-learning tools incorporated into the design of the webpage make the course lectures. economically weaker sec ons (EWS).) can also seek benefits of the course who have interest in food industry. This covers for the course registra on fees. . the par cipants will be awarded Post Graduate Diploma in Organic Farming by Faculty of Food Safety and Quality.Possible Problems & Fixes Organic Industry Based Case Studies 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 professionals and industry oriented. management. This gives huge window of self-regulated and self-paced performance to the par cipants. usually a er every module) and appear for an online exam at the end of the course. quality. selfassessment assignments and project work details would be provided by the Ins tute from me to me. an examina on fee of Rs 300/. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Programme Duration Minimum me in which a student can complete this diploma course is twelve months while a maximum of two consecu ve years is allowed to complete the course. Programme Fee A one. Crop Nutrients and Effec ve Microorganisms (EM) in Organic Farming Livestock Management Good Agricultural Prac ces (GAP) Concept of Quality in Organic Farming Hor culture Sciences Organic Farms Inspec on and Audits Cer fica on Procedures and Compliance with the Global Standards Organic farming. R&D etc.me fees (lump sum paid at beginning of the course) of Rs 11.000/. A er successful comple on. Details get updated on the webpage as well. For all the above men oned modules elaborate course material. Apart from this.

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. quality assurance execu ves and quality managers in organic foods and farm industry. interview skills & conduc ng mock interviews etc. Crop Nutrients and Effec ve Microorganisms (EM) in Organic Farming Livestock Management Good Agricultural Prac ces (GAP) Concept of Quality in Organic Farming Hor culture Sciences Organic Farms Inspec on and Audits Cer fica on Procedures and Compliance with the Global Standards Organic farming. to enhance infrastructure and profitability for advanced business goals and to provide a compe ve edge in the interna onal market. Executive Diploma in Organic Farming The progress in the produc on and rise in demand of organic foods has made it essen al for more and more individuals to enter the plethora of organic products. It's now the need of me for individuals to delve into this highly poten al field for higher returns. posi on in new product development team(NPD) team. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 Module 11 Module 12 Module 13 Module 14 : : : : : : : : : : : : : : Organic Farming: Introduc on. The Organic Farming programme aims to equip an individual to tap the hidden poten al of the organic products' market. The informa on.Possible Problems & Fixes Organic Industry Based Case Studies . The robust placement cell comprises of senior level human resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Scope & Nature in Global Scenario Organic Farming. 1000 crore.Principles and Prac ces Integrated Organic Farm Management Systems Organic Crops and Soil Sciences Organic Plant Protec on and Disease Management Organic Fer lizers. guidance. Future Career Prospects FFSQ's e/distance course is a professional course targeted to cater the food /agricultural industry needs trained organic foods. This would come true in form of job roles and posi ons like that of auditors for organic cer fica ons . management professionals. It provides an orienta on to the par cipants to review the management strategies thoroughly in order to receive a greater economic advantage. 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.IGMPI Faculty of Food Safety and Quality Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. The efforts of our placement cell also include helping with professional resume wri ng. With a great poten al for the marke ng of organic products and be er management systems. Market for organic products in India is rising exponen ally. There is a steep increase in the profit for exports and the total market from India is Rs. The health conscious socie es are quickly adop ng the organic foods and products for use. The conven onal farmers are switching to organic farming for be er financial gains. organic agriculture consultants and many more.

selfassessment assignments and project work details would be provided by the Ins tute from me to me. processing. The efforts of our placement cell also include helping with professional resume wri ng. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. IGMPI. Programme Fee A one. interview skills & conduc ng mock interviews etc. organic food manager.(500 USD for oversees students) is mandatory. For all the above men oned modules elaborate course material. organic agriculture consultants and many more. tui on fees. course material fees. usually a er every module) and appear for an online exam at the end of the course. This would come true in form of job roles and posi ons like that of auditors for organic cer fica ons . The informa on. This gives huge window of self-regulated and self-paced performance to the par cipants. produc on. . videos and study material easily accessible. management professionals. the par cipants will be awarded Execu ve Diploma in Organic Farming by Faculty of Food Safety and Quality. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. employed individuals from any sector (agriculture. posi on in new product development(NPD )team. 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. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. Details get updated on the webpage as well. quality. 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. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Apart from this. Effec ve e-learning tools incorporated into the design of the webpage make the course lectures. 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.500 /.IGMPI Faculty of Food Safety and Quality Eligibility: All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the course. guidance.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. This covers for the course registra on fees. management.me fees (lump sum paid at beginning of the course) of Rs 13. Future Career Prospects FFSQ's e/distance course is a professional course targeted to cater the food /agricultural industry needs trained organic foods. A er successful comple on. quality assurance execu ves and quality managers in organic foods and farm industry.) can also seek benefits of the course who have interest in food industry. As this course is truly professionals and industry oriented. an examina on fee of Rs 300/. R&D etc.

The management of IP and its associated rights is a mul dimensional task and calls for persons from different fields such as science. In recent years. This curriculum includes the basic aspects of intellectual property rights like patents. finance and marke ng. They allow creators. CI etc. which provides for the right to benefit from the protec on of moral and material interests resul ng from authorship of scien fic. the need for having basic knowledge in IPR has become of paramount importance to various industries. These rights are outlined in Ar cle 27 of the Universal Declara on of Human Rights. protec on of inven ons and designs was not a common phenomenon. there is a crucial need to develop skills and exper se for filing various IPR applica ons and for IPR protec on. It also deals with current concerns influencing the IP scenario like unfair compe on. business and public interest. enforcement of IP rights and emerging issues in IPR. Intellectual Property Rights (IPR) has emerged as a significant policy tool integra ng intellectual ac vity. FFSQ follows a mul faceted path by focusing on various aspects for IPR teaching related to pharma. The intellectual property system helps strike a balance between the interests of innovators and the public interest. for the benefit of all. Thus. food & nutri on and other healthcare professionals. The graduates emerging from the healthcare & pharma. outsourcing companies. literary or ar s c produc ons. These programs in addi on offer prac cal hands-on training by including recent case studies. business. of patents. providing an environment in which crea vity and inven on can flourish. medicine. This one year diploma programme which will cover IPR theory and patent searching tools. trademarks. engineering. informa on technology. food & nutri on and other technology streams lack any training in IPR. This programme will facilitate par cipants to work as IP and patents professionals with MNCs. technology. etc. The course produces the outstanding IP professionals having ability to promptly get absorbed in corporate at managerial level. This program will help to be er understand the complexity of IPR policy by focusing on legal. agriculture. An efficient and equitable intellectual property system can help all countries to realize intellectual property's poten al as a catalyst for economic development and social and cultural well-being. law. The course has been designed specifically to meet the needs of IPR and enrich the aspirants with the combina on of IPR law and management. copyright and related rights. trademarks or copyrighted works to benefit from their own work or investment in a crea on. In the current era. innova on. or owners. geographical indica ons and industrial designs. prac cal and business prac ces. infringement issues and related law cases. evolving domes c industries.IGMPI Faculty of Food Safety and Quality Intellectual Property Rights Intellectual property rights are like any other property right. agriculture. etc. and ready to . The IPR program is specifically designed considering interna onal perspec ve related to IPR law and patents. SWOT analysis. Programme Offered: Post Graduate Diploma in Intellectual Property Rights Executive Diploma in Intellectual Property Rights Post Graduate Diploma in Intellectual Property Rights Un l the development of modern IP regime.

This gives huge window of self-regulated and self-paced performance to the par cipants. Revoca on. Role of World Intellectual Property Organiza on (WIPO). Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. Procedure for Filing Patent Applica ons. Biotechnology etc. Trademarks. Cosme c Manufacturing. Patentable subject ma er. As this course is truly professional and industry oriented. Medical Device. Homeopathic or Ayurveda Medicine Manufacturing. agriculture. Patentability Criteria. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Module 3 : Trademark & its Principles. 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. EPO etc Module 7 : Emerging issues in Intellectual Property Rights and infringement law suits Module 8 : Intellectual Property Rights in various industrial domains: Pharma. videos and study material easily accessible. food & nutri on. The Designs Act 2000. patent infringement issues with special focus on US. R&D etc.) of various industries like Food manufacturing. Clinical Research. The Indian Patent Act (1970) and the present Patent Amendment Act (2005) will be discussed with examples of patents and technology transfer and progressive harmoniza on with interna onal standards. biotech etc. can also seek benefits of the course. Pharmaceu cal Industry Regula on. a candidate will have a thorough and comprehensive insight about different types of Intellectual Property (IP) and its related statutes. European and Indian IP laws and regula ons.PCT. Module 9 : Tools of Patent searching and analy cs Module 10 : Por olio and Landscape projects Module 11 : Case Studies A er pursuing this course. quality. Trademarks Act 1999. WTO. . Ayurveda.Indian and Interna onal aspect Module 4 : Copyright & its Principles. employed individuals working in any sector (produc on. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Drugs manufacturing . Indian Copyright Law 1957 with its amendments. trial.IGMPI Faculty of Food Safety and Quality work as IP professional. Food Ingredient and Addi ve processing.Indian and Interna onal Scenario Module 5 : Indian patent laws and jurisdic ons Module 6 : Interna onal patent laws and jurisdic ons. Copyrights.TRIPS and new interna onal trea es for dispute se lement. processing.Patents. The main goals of this programme are to Ÿ Enlighten the fundamental concepts of Intellectual Property Rights Ÿ Increase the proficiency and ap tude of students and working execu ves in the ma ers related to IPR Ÿ To interpret the experience and knowledge gained into prac cal approach Programme Structure: Module 1 Module 2 : General Introduc on to Law and Legal System : Introduc on to Intellectual Property Rights and its types. etc. USPTO. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures.

This covers for the course registra on fees. Abbo . corporate firms. agriculture & food companies across the globe. Ipca Laboratories. Sun Pharmaceu cal.000 /. 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 healthcare. outsourcing companies (KPOs and LPOs). Mankind. Glenmark Generics. Details get updated on the webpage as well. Biocon etc. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. The efforts of our placement cell also include helping with professional resume wri ng. usually a er every module) and appear for an online exam at the end of the course. IGMPI jointly. agricultural. Perfe . It will open many job opportuni es in areas of IPR and patents with MNCs. Ex-servicemen or those who belong to Economically Weaker Sec on (EWS)/ Below Poverty Line (BPL). Novar s. For all the above men oned modules elaborate course material. Ciron. the par cipants will be awarded Post Graduate Diploma in Intellectual Property Rights by Quality Council of India (QCI) and Faculty of Food Safety and Quality. course material fees ect. biotech. SeQuent. Al Rawabi. Reddy's Laboratories. tui on fees. government and R&D Ins tu ons. Medtronic. par cipants can go for lucra ve career opportuni es in various interna onal and na onal organiza ons. Beryl Drugs. whether it's their core business or the IP in their product and iden ty.10% of fee concession is applicable to applicants belonging to SC/ST. Allergy Therapeu cs. A er comple ng this programme. GlaxoSmithKline. Being a part of the IPR group offers par cularly varied and intellectually s mula ng work. Foster Corpora on. All these firms have IP that they need to protect. Future career prospects of Intellectual Property Rights Training Intellectual property rights are unique in being able to combine law with technology. Physically Handicapped (PH). CFTRI. Mother Dairy. pharmaceu cal and allied industries and research laboratories. Bliss GVS Pharma.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. A er successful comple on.(500 USD for oversees students) is mandatory. Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. domes c industries. Aurobindo Pharma. Cipla. In recent months the Ins tute has witnessed more and more par cipa on from professionals working with food giants like Dr.me fees (lump sum paid at beginning of the course) of Rs 12. . law firms. Apart from this. The professionals can also get excellent jobs in the food. These organiza ons are constantly looking out for competent professionals to handle the technicali es associated with Intellectual property rights. Calyx. PepsiCo India. Pfizer. Green Pastures. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Almarai. interview skills & conduc ng mock interviews etc. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. chemical. an examina on fee of Rs 300/. universi es. Wockhardt.IGMPI Faculty of Food Safety and Quality Programme Fee A one.

In six months dura on.Indian and Interna onal aspect Module 4 : Copyright & its Principles. Trademarks Act 1999. Module 9 : Tools of Patent searching and analy cs Module 10 : Por olio and Landscape projects Module 11 : Case Studies A er pursuing this course. European and Indian IP laws and regula ons. R&D etc. the par cipant will be ge ng a deep insight of not only the basics of Intellectual Property.Patents. EPO etc Module 7 : Emerging issues in Intellectual Property Rights and infringement law suits Module 8 : Intellectual Property Rights in various industrial domains: Pharma. SWOT analysis. patent infringement issues with special focus on US. Revoca on. Biotechnology) can also seek benefits of the course. Indian Copyright Law 1957 with its amendments. quality. Programme Structure: Module 1 Module 2 : General Introduc on to Law and Legal System : Introduc on to Intellectual Property Rights and its types.) in the healthcare industry (Food manufacturing. Eligibility: All those who have completed their Gradua on or Post Gradua on / PhD are eligible for the course. USPTO.TRIPS and new interna onal trea es for dispute se lement. food & nutri on. the candidates can become a specialized expert in one of the many Intellectual Property Rights areas and will be thus ready to take any IP or patents related jobs. Patentable subject ma er. Patentability Criteria. As this course is truly professional and industry oriented. biotech etc. The case study based approach in Execu ve Diploma programme via distance cum e learning mode is designed for working professionals in full. agriculture.PCT. copyrights and trademark law and patent searching tools. Trademarks. processing. A er successful comple on of the course. This is a fast track and advanced course having rigorous case studies based methodology throughout the dura on. This course is beneficial for professionals from different streams to help them intensify their knowledge. but also awareness about patents. Copyrights. a candidate will have a thorough and comprehensive insight about different types of Intellectual Property (IP) and its related statutes. trial. Clinical Research. Drugs manufacturing . CI etc.Indian and Interna onal Scenario Module 5 : Indian patent laws and jurisdic ons Module 6 : Interna onal patent laws and jurisdic ons. employed individuals working in any sector (produc on.IGMPI Faculty of Food Safety and Quality Executive Diploma in Intellectual Property Rights The pre-requisites of this program are such that working professionals can add this course to their schedule with no difficulty. Role of World Intellectual Property Organiza on (WIPO). Procedure for Filing Patent Applica ons. The case study based approach in Execu ve Diploma programme via distance cum e learning mode is designed for working professionals in full. The Designs Act 2000. This course is beneficial for professionals from different streams to help them intensify their knowledge. Food Ingredient and Addi ve processing. Module 3 : Trademark & its Principles.me employment who wish to complete the course in shorter me dura on. Ayurveda. The Indian Patent Act (1970) and the present Patent Amendment Act (2005) will be discussed with examples of patents and technology transfer and progressive harmoniza on with interna onal standards. Homeopathic or Ayurveda Medicine Manufacturing. . etc. WTO.me employment who wish to complete the course in shorter me dura on. Pharmaceu cal Industry Regula on. Cosme c Manufacturing. Medical Device. This is a fast track and advanced course having rigorous case studies based methodology throughout the dura on.

Sun Pharmaceu cal. an examina on fee of Rs 300/. course material fees ect. usually a er every module) and appear for an online exam at the end of the course. Ipca Laboratories. The efforts of our placement cell also include helping with professional resume wri ng. law firms. Wockhardt. CFTRI. GlaxoSmithKline. universi es.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. corporate firms. In recent months the Ins tute has witnessed more and more par cipa on from professionals working with food giants like Dr. PepsiCo India. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. These organiza ons are constantly looking out for competent professionals to handle the technicali es . This gives huge window of self-regulated and self-paced performance to the par cipants. A er successful comple on.500 /. agriculture & food companies across the globe. domes c industries. Abbo . videos and study material easily accessible. Reddy's Laboratories. Pfizer. par cipants can go for lucra ve career opportuni es in various interna onal and na onal organiza ons. Apart from this. tui on fees. Medtronic. Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. 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 healthcare. Allergy Therapeu cs. A er comple ng this programme. Bliss GVS Pharma. government and R&D Ins tu ons. Calyx. Foster Corpora on. Perfe . The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Green Pastures. Being a part of the IPR group offers par cularly varied and intellectually s mula ng work. Ciron. self-assessment assignments and project work details would be provided by the Ins tute from me to me. Mother Dairy. Almarai. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Glenmark Generics. This covers for the course registra on fees. the par cipants will be awarded Execu ve Diploma in Intellectual Property Rights by Quality Council of India (QCI) and Faculty of Food Safety and Quality. outsourcing companies (KPOs and LPOs). Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Programme Fee A one. Biocon etc. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. It will open many job opportuni es in areas of IPR and patents with MNCs. Aurobindo Pharma. Beryl Drugs. Details get updated on the webpage as well. Al Rawabi. Future career prospects of Intellectual Property Rights Training Intellectual property rights are unique in being able to combine law with technology. For all the above men oned modules elaborate course material. Novar s. Mankind.IGMPI Faculty of Food Safety and Quality 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. SeQuent. interview skills & conduc ng mock interviews etc. IGMPI jointly. Cipla.(500 USD for oversees students) is mandatory. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants.me fees (lump sum paid at beginning of the course) of Rs 13.

biotech.IGMPI Faculty of Food Safety and Quality associated with Intellectual property rights. food. The professionals can also get excellent jobs in the pharmaceu cal. chemical and allied industries and research laboratories. whether it's their core business or the IP in their product and iden ty. agricultural. . All these firms have IP that they need to protect.

Supply Chain Managementhas been defined as the "design. However it's a gigan c enterprise to be carried out efficiently as it requires handling of products with those of high risk to medium or low risk products. Be er logis cs facili es and storage technology has ensured the swi transfer of food products across a global food supply chain. Every par cular level has a specific role to promote a dynamic food supply chain. . We at FFSQ are offering this course to develop you to meet the challenges that make you an efficient individual to promote dynamism of a par cular food supply chain. Thus it eventually becomes necessary to strategize its func ons and adequately facilitate the transfer of rela ve products at every level applying management principles to the supply chain." Food is the basic tenet of life and its effec ve and mely transfer across various topographical loca ons is seriously challenging. It serves as the facilita ng vehicle for the whole food chain that has various complex rela onships and junc ons. As it has been well said that a chain is strongest at its weakest link absolutely stands relevant in this case. leveraging worldwide logis cs. building a compe ve infrastructure. execu on. Due to rapid globaliza on and increase in the number of market players there is a growing demand of excep onal talent that is exposed and maneuvered to meet the challenges that are imminent and as frequent in a food supply chain to take the companies to deliver best and increase their efficiency. and monitoring of supply chain ac vi es with the objec ve of crea ng net value. Programme Offered: Post Graduate Diploma in Food Supply Chain Management Executive Diploma in Food Supply Chain Management Post Graduate Diploma in Food Supply Chain Management Food Supply Chain is the network that derives the mo on of a food product in the market. Thus to bridge this gap and effec vely facilitate a robust supply chain FFSQ has brought this course for professionals and aspirants seeking to tap their poten als in this blooming field. control.IGMPI Faculty of Food Safety and Quality Food Supply Chain Managment The food we eat is now not just a combina on of local produce but with the advent of scien fic innova on in the field of logis cs and research has grown to be a combina on of a variety of food products resul ng to be a mosaic of interna onal ingredients and components. synchronizing supply with demand and measuring performance globally. planning.

IGMPI

Faculty of Food Safety and Quality

Programme Structure:
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9

:
:
:
:
:
:
:
:
:

Food Industry- An Overview
Role of GMP & GAP in Food Supply Chain
Principles of Food Supply Chain Management
Principles of Management
Post Harvest Management Technology
Cold Chain Management
Food Quality & Safety Aspects of Food Supply Chain (An interna onal perspec ve)
Food Supply Chain Risk Management and Mi ga on Strategies
Industry based Case Studies

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 who have interest in
food industry.

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.

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
A one- me fees (lump sum paid at beginning of the course) of Rs 14,500 /- (500 USD for overseas students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees. Apart from
this, an examina on fee of Rs 300/- (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 Exservicemen.

Examination & Certification
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 Supply Chain 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.

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

IGMPI

Faculty of Food Safety and Quality

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 of food supply chain management
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food supply chain 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, food supply chain
manager, posi on in NPD team, food supply chain consultants, food journalism and many more.

Executive Diploma in Food Supply Chain Management
The Food supply chain is a target oriented sector of any food industry. It is the vehicle that brings about
possible the inten on for which an industry is set up. In this compe ve world any incoherence in the
supply chain affects the whole industry throughout. Thus it requires experienced, dedicated and trained
individuals that are specialized to deal with supply chain stage specific tasks and are able to apply
management principles to develop a robust and a dynamic supply chain.
FFSQ has converged on the industry requirements and introduced a career oriented fast track course to
develop seasoned professionals for the industry.

Programme Structure:
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9

:
:
:
:
:
:
:
:
:

Food Industry- An Overview
Role of GMP & GAP in Food Supply Chain
Principles of Food Supply Chain Management
Principles of Management
Post Harvest Management Technology
Cold Chain Management
Food Quality & Safety Aspects of Food Supply Chain (An interna onal perspec ve)
Food Supply Chain Risk Management and Mi ga on Strategies
Industry based Case Studies

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 professionals and industry oriented, employed individuals from any sector
(produc on, processing, quality, trial, R&D etc.) can also seek benefits of the course who have interest in
food industry.

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.

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.

IGMPI

Faculty of Food Safety and Quality

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
A one- me fees (lump sum paid at beginning of the course) of Rs 16,000 /- (500 USD for overseas students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees. Apart from
this, an examina on fee of Rs 300/- (USD 15) per module needs to be paid later as per the examina on
no fica on of the Ins tute.

Examination & Certification
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 Supply Chain 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.

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 of food supply chain management
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food supply chain 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, food supply chain
manager, posi on in NPD team, food supply chain consultants, food journalism and many more.

ergonomics and flexibility. smart and intelligent packaging.This however is very low compared to the global industry value placed at around US$600 billion. informa on and branding. But now. Packaging technology must balance food protec on with other issues. the thought of packaging food was probably a preposterous one earlier when someone even suggested it in the first place.59bn by 2015. for those who find food to be a fascina ng subject. Both package conversion and packaging opera ons are considered reasonably developed. There is a great poten al for the growth and opportuni es for the packaging industries in the country. what a change! The thought of ge ng food devoid of packaging is almost absurd.ranging from milk and biscuits. carbon dioxide. processed and semi-processed foods. barcoding and RFID (Radio-Frequency Iden fica on) and various types of colla on and uni za on. It is no surprise that the packaging for the food industryin India is considered a sunrise industry. Although the changing lifestyle. regarding food safety. worth about Rs 35. to drugs and medicines. minimizing food wastage and reducing preserva ves used in food. however. Programme Offered: Post Graduate Diploma in Food Packaging Executive Diploma in Food Packaging Post Graduate Diploma in Food Packaging Packaging is pervasive and essen al and plays a significant role in the quality of food products by providing protec on from environmental. Innova ons within the industry and value-added packages are specific areas where possibly the packaging industry has tremendous scope. Thus. the demand for packaging will also increase in a good pace. 20% is accounted by Asia region with Japan and China in the lead.000 crore and growing at a rate of 18-20 percent annuallyis expected to cross a turnover of $21.IGMPI Faculty of Food Safety and Quality Food Packaging Programmes Packaging is a basic necessity of everyday life. Packaging is becoming an essen al part of the value chain analysis. protec ng against chemical and physical damage whilst providing informa on essen al to consumers and marketers. and physical challenges. However. Packaging food more securely with high produc vity and extended shelf life are the technology endeavours today. packaging has served the global economy by helping preserva on of the quality and lengthening the shelf life of innumerable products . organolep c characteris cs. fruits and vegetables. gas flush packaging. more working women. . because it directly involves convenience. Packaging is an essen al medium for preserving food quality. appeal. retort and ascep c systems. small families. Food packaging industry has witnessed considerable new trends moving from simple pre-packaging to vacuum packaging. It serves the important func on of containing the food. The packaging industry for the food industry has undergone a sea change in the past decade. needs to be constantly updated towards higher technology levels. Apart from the huge value addi on. a career in food packaging will definitely be an interes ng op on. There is a requirement for the improvements and new material and material combina ons with higher func onality. Of this. coming out with a number of innova ons and solu ons that are consumer-friendly besides being safe and aesthe c. chemical. The scope is indeed very large and would have large influence on the packaging sector.ready packages becoming more popular. The exis ng level. demand for more and more convenience packages have shown a direct impact on the packaging needs. With the retail sector growing at a reasonable pace and shelf. and other gases as well as flavors and aromas. oxygen. It is of great importance in the final choice the consumer will make. This protec on can be as simple as preven ng breakage of the product to providing barriers to moisture. CAP/MAP (Controlled-Atmosphere Packaging/ Modified-Atmosphere Packaging). edible oils. Infact. including energy and material costs. etc.

maintains food safety.IGMPI Faculty of Food Safety and Quality heightened social and environmental consciousness. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.Global Scenario Varia ons in Packaging Food Packaging Materials Packaging Closures and Sealing Systems Logis cal Packaging for Food Marke ng Systems Tes ng and Quality Control Shelf-life evalua on of Packaged Food Products Legisla ons for food packaging& related issues Case studies Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. employed individuals from any sector (packaging. below poverty line (BPL) and Ex-servicemen. economically weaker sec ons (EWS). quality. As this course is truly professional and industry oriented. Thus. processing. . The role of packaging must be recognized owing to its mul ple func ons and to its importance in terms of increasing product shelf life by retarding product quality degrada on and ensuring its safety.) can also seek benefits of the course who have interest in food industry. This gives huge window of self-regulated and self-paced performance to the par cipants. Effec ve e-learning tools incorporated into the design of the webpage make the course lectures. an examina on fee of Rs 300/.500/-(500 USD for overseas students). Programme Duration Minimum me in which a student can complete this diploma course is twelve months while a maximum of two consecu ve years are allowed to complete the course. course material fees etc. videos and study material easily accessible. and strict regula ons on pollutants and disposal of municipal solid waste. trial. and minimizes environmental impact. tui on fees. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 : : : : : : : : : : Introduc on to Food Packaging Packaging Trends.me payment) for the distance cum e learning mode is Rs.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. we at FFSQ are offering this course to impart the knowledge on applica on of fundamentals of engineering in packaging design for developing op mal packaging systems for range of products in food systems. produc on.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. The goal of food packaging must be to contain food in a cost-effec ve way that sa sfies industry requirements and consumer desires. 14. R&D etc. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Programme Fee The mandatory course fee (one. Apart from this. This covers for the course registra on fees.

This would come true in form of job roles and posi ons like that of packaging engineer. Self-cooling Self-hea ng packaging. the par cipants will be awarded Post Graduate Diploma in Food Packaging by Faculty of Food Safety and Quality. Details get updated on the webpage as well. Programme Structure: Module 1 Module 2 Module 3 : Introduc on to Food Packaging : Packaging Trends. water soluble packaging (e. Some of these innova ons include development of edible packaging (e. produc on manager. 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 packaging companies across the globe. micro-packaging. IGMPI's e/distance course is a professional course targeted to cater the food packaging industry needs trained food professionals. Keeping in mind a similar perspec ve. For all the above men oned modules elaborate course material. therefore. Regulatory requirements and legisla ve issues associated with food packaging have also been included with a global standpoint. usually a er every module) and appear for an online exam at the end of the course. melted chocolate in a cherry membrane). Executive Diploma in Food Packaging Food packaging is one of the most important aspects of food supply chain as it not only ensures safe delivery of food and food products but also enables the operators to prepare food for transporta on. An ideal packaging technique is o en aimed at minimizing costs of delivery while maximizing sale. food pouches).g. storage or sales elsewhere from the point of produc on. this programme has been designed with a step-by-step approach to understand the basic requirements of food packaging.IGMPI Faculty of Food Safety and Quality Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. It is. posi on in packaging team. A er successful comple on. The robust placement cell comprises of senior level human resources professionals and Talent Acquisi on experts which maintains close links with business and industry. IGMPI. selfassessment assignments and project work details would be provided by the Ins tute from me to me. The informa on. available packaging variants and methods of package designing followed by detailed informa on about bio-molecular interac ons between food and the contact material. “electronic nose” and development of nanopar cles that are about 50. Food packaging is the part of industry where researchers are working hard to provide some astonishing inven ons other than organolep c techniques like “electronic tongues”. Future career prospects Faculty of Food Safety and Quality. food packaging consultants and many more.Global Scenario : Varia ons in Packaging . 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. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants. important for the professionals from food supply chain management and other areas to keep up-to-date informa on of these innova ons. The efforts of our placement cell also include helping with professional resume wri ng.g.000 mes thinner than human hair and many others. supply chain operator. interview skills & conduc ng mock interviews etc.

Programme Fee A one.) can also seek benefits of the course who have interest in food industry. produc on. processing. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. course material fees etc.IGMPI Faculty of Food Safety and Quality Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 : : : : : : : Food Packaging Materials Packaging Closures and Sealing Systems Logis cal Packaging for Food Marke ng Systems Tes ng and Quality Control Shelf-life evalua on of Packaged Food Products Legisla ons for food packaging& related issues Case studies Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. IGMPI. usually a er every module) and appear for an online exam at the end of the course. an examina on fee of Rs 300/. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Apart from this. 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. For all the above men oned modules elaborate course material. Registration The registra on dates for this bi-annual programme run by the ins tute are updated mely on the webpage. selfassessment assignments and project work details would be provided by the Ins tute from me to me.me fees (lump sum paid at beginning of the course) of Rs 16. 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 packaging companies across the globe. interview skills & conduc ng mock interviews etc. employed individuals from any sector (packaging. trial.000 /. R&D etc. The efforts of our placement cell also include helping with professional resume wri ng. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. Details get updated on the webpage as well.(500 USD for oversees students) is mandatory. This gives huge window of self-regulated and self-paced performance to the par cipants. tui on fees.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. A er successful comple on. The training sessions and webinars are strictly scheduled depending on the availability of speakers. . the par cipants will be awarded Execu ve Diploma in Food Packaging by Faculty of Food Safety and Quality. This covers for the course registra on fees. quality. As this course is truly professional and industry oriented. videos and study material easily accessible.

This would come true in form of job roles and posi ons like that of packaging engineer. . guidance. food packaging consultants and many more. The informa on. 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. IGMPI's e/distance course is a professional course targeted to cater the food packaging industry needs trained food professionals. posi on in packaging team.IGMPI Faculty of Food Safety and Quality Future career prospects Faculty of Food Safety and Quality. produc on manager. supply chain operator.

These professionals would design dietary treatments not only for diseased individuals but also work on some health drives for those who love to lead a hale and hearty lifestyle. The growing and aging popula on will also contribute to this increasing demand for precise nutri on informa on and diet plans. FFSQ has developed this comprehensive Nutri on & Diete cs training programme. It is the knowledge of wellness that directly emphasizes public health and offers an obliga on to impart training about the importance of making proper dietary choices and trea ng health issues with diet therapy. This course is designed to provide thorough knowledge of the subject to help you analyze the accurate body requirements and exper se your skills in science of Nutraceu cals. basically it is about learning the therapies to make people healthy. Growing public interest in “taking control” of one's health is likely to improve employment prospects for diete cs professionals. This diploma programme is specially designed to equip individuals to meet the demands of the market. So. In today's fast track life people don't even have me for proper meals and health care. diabetes. . They unwillingly have to reside with many bad ea ng habits. Educa on in the field of Nutri on and Diete cs guide students about developing facility – wide nutri on programmes for health care. educa on and commercial health and wellness sector. hypertension and much more. it encompasses research to inves gate how changes in diet (even salt intake) may affect health and may cause problems like. giving a new defini on of healthy living. Low blood pressure and hypertension. “Diete cs is the therapy of trea ng many health problems just by ea ng right. their good and their best. The edifica on in this field focuses on designing individual nutri onal therapies to address prominent health issues such as unhealthy weight.” In the field of Nutri on and Diete cs provided studies include therapeu c research that focuses precisely on the interac on among balanced nutri on and good health. which directly affect their health and body. It is not just a growing industry but a whole new area that understands the need of good food habits and imparts guidance to develop a healthy world. These nutraceu cals and health supplements are actually the soul to build perfect diet schedule so that nailed diet therapy could be provided. Apart from these. moving on from medicines and to understand the “EAT RIGHT” concept.IGMPI Faculty of Food Safety and Quality Nutrition and Dietetics Whatever we eat has a significant effect on our health and a perfect diet can prevent many health problems. Programme Offered: Post Graduate Diploma in Nutrition and Dietetics Executive Diploma in Nutrition and Dietetics Post Graduate Diploma in Nutrition and Dietetics Nutri on and Diete cs is an emerging field of healthcare.

90. IGMPI offers three months internship to the students in PG Diploma (Regular) programme. tui on fees. Programme Fee The mandatory course fee (one. Internship Faculty of Food Safety and Quality. All the efforts will be made to provide industrial exposure to the students through internship with healthcare industries and Nutri onal Clinics so that they can have good prac cal knowledge beyond the classroom experience. 000/. and Weight Management. usually a er every module) and appear for an online exam at the end 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. Hospitals. Diseases and Therapeu c Treatment. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.10% of fee concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged. This gives huge window of self-regulated and self-paced performance to the par cipants. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. This covers for the course registra on fees. below poverty line and Ex-servicemen. Diet Clinics etc.500/-(500 USD for overseas students) and Rs. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. IGMPI. Recommend Approaches to Medical Condi ons. For all the above men oned modules elaborate course material.) can also seek benefits of the course that have interest in healthcare industry. Case Studies Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. A er successful comple on. Vitamins and Minerals (Role and Significance) Understanding Nutri on I (Basic diets for normal condi ons/RDA) Understanding Nutri on II (Therapeu c Nutri on) Introduc on to Nutraceu cals Introduc on to Special Condi ons and Diet Therapy.for the regular (classroom) mode. economically weaker sec ons. videos and study material easily accessible. . an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute.IGMPI Faculty of Food Safety and Quality Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 : : : : : : : : : : Introduc on to Human Biology and Body Func ons. As this course is truly professional and industry oriented. employed individuals from any sector (Health and Wellness. the par cipants will be awarded Post Graduate Diploma in Nutri on and Diete csby Faculty of Food Safety and Quality. Food Allergies and Diet Management.me payment) for the distance cum e learning mode is Rs. course material fees etc. 14. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Apart from this.

Executive Diploma in Nutrition and Dietetics We. Recommend Approaches to Medical Condi ons. Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 : : : : : : : : : : Introduc on to Human Biology and Body Func ons.IGMPI Faculty of Food Safety and Quality self-assessment assignments and project work details would be provided by the Ins tute from me to me. 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 Health industries across the globe. Die cians. Fitness Journalism and many more. along with that we offer internships to enhance the prac cal knowledge and prepare you to interact with the pa ents on a professional level. Food Allergies and Diet Management. The informa on. This would come true in form of job roles and posi ons like that of Nutri onists. Future career prospects Faculty of Food Safety and Quality. We offer a 6 month execu ve programme to conjugate essen al awareness about all the basics and vitals of diete cs so that you make the best of it. the Faculty of Food Safety and Quality. and generally increase one's overall vitality. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. Providing nutrients from quality food sources and u lizing a good food choice sense can greatly enhance one's life and health. enhance sleep. Understanding the needs of health and the value of me we have designed this fast track course in Nutri on and Diete cs so that the me culous informa on and prac cal knowledge can be provided in no me. Diet Technicians. Health Consultants. and Weight Management. Details get updated on the webpage as well. elevate mood. strongly believe in the use of food as medicine. Diseases and Therapeu c Treatment. Food provides the body with the fuel through which it accomplishes all of its daily work and keeps us func oning op mally. guidance. Individualized nutri on and food choices can do wonders to prevent or reverse chronic diseases. improve quality of life. The efforts of our placement cell also include helping with professional resume wri ng. Case Studies . 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. IGMPI's e/distance course is a professional course targeted to cater the health industry needs trained health professionals. interview skills & conduc ng mock interviews etc. Vitamins and Minerals (Role and Significance) Understanding Nutri on I (Basic diets for normal condi ons/RDA) Understanding Nutri on II (Therapeu c Nutri on) Introduc on to Nutraceu cals Introduc on to Special Condi ons and Diet Therapy. Posi on in Health Centers.

Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.me) programme.for the part me mode (weekend classes). 16. videos and study material easily accessible.me payment) for the distance cum e learning mode is Rs.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute. IGMPI offers six weeks internship to the students in Execu ve Diploma (Part. As this course is truly professional and industry oriented. This covers for the course registra on fees. 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 Faculty of Food Safety and Quality. IGMPI. Apart from this. Diet Clinics etc. . course material fees etc. This gives huge window of self-regulated and self-paced performance to the par cipants.60.) can also seek benefits of the course that have interest in Healthcare industry. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. For all the above men oned modules elaborate course material.IGMPI Faculty of Food Safety and Quality Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. Details get updated on the webpage as well. tui on fees. All the efforts will be made 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 program run by the ins tute are updated mely on the webpage. A er successful comple on. 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 Health industries across the globe. Hospitals. Programme Fee The mandatory course fee (one. 000/. interview skills & conduc ng mock interviews etc. selfassessment assignments and project work details would be provided by the Ins tute from me to me. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. an examina on fee of Rs 300/. the par cipants will be awarded Execu ve Diploma in Nutri on and Diete csby Faculty of Food Safety and Quality. employed individuals from any sector (Health and Wellness. The efforts of our placement cell also include helping with professional resume wri ng. usually a er every module) and appear for an online exam at the end of the course.000/-(500 USD for overseas students) and Rs.

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. Health Consultants. Die cians. . IGMPI's e/distance course is a professional course targeted to cater the health industry needs trained health professionals. Diet Technicians. Fitness Journalism and many more. This would come true in form of job roles and posi ons like that of Nutri onists. Posi on in Health Centers. guidance.IGMPI Faculty of Food Safety and Quality Future career prospects Faculty of Food Safety and Quality. The informa on.

As we have designed this advance cer fica on in Clinical Nutri on especially for working professionals and people who are already connected with the health care field. Clinical Nutri onists o en work in collabora on with health care providers create dietary menus that work with overall diet care plan of the recipient. how we promote health and how we treat illness. This programme is designed especially for those who would like to understand the relevance of alterna ve and complementary views of nutri on. prisons and nursing homes. The recent growing demand for professional clinical nutri onists in facili es such as nutri onal clinics. personable a tude. With an advanced degree. it also has profound implica ons for our en re society. hospitals. which is absolutely a pro for students pursuing this course. Besides working in an ins tu onal se ng. and a sensi ve. such as an assistant director or manager within a nutri on based organiza on. and the foods provided to the body greatly affect performance. The recipient clientele would be pa ents. An understanding of this scien fic evidence is not only important for improving health. diabetes or kidney failure. This cer fica on course is meant to increase your proficient knowledge making an individual confident to deal with the clients as well. and consumers willing to adopt be er nutri on prac ces for a healthier lifestyle.IGMPI Faculty of Food Safety and Quality Clinical Nutrition (Industry Certification) A good diet is the most powerful asset we have against disease and sickness. extended care facili es. those with a degree in clinical nutri on or diete cs can work as researchers or pharmaceu cal sales representa ves. We provide you training with a pragma c approach to stand out among the crowd. In this programme we offer you complete industry oriented awareness. die ans may be qualified for administra ve posi ons. and to provide an alterna ve to those harmful medicines and expensive lifelong treatments. easyto-follow explana ons. When one is already conscious of the benefits of trea ng people with food. We provide awareness about trea ng people with perfectly selected nutraceu cals. and health. including the value of dietary supplements. they can aid pa ents who are overweight or suffer from one or more diseases. 'We absolutely are what we eat'. such as hypertension. caring. . Programme Offered: Industry Certificate in Clinical Nutrition Industry Certificate in Clinical Nutrition According to a well-known proverb. We must know why misinforma on dominates our society and that is why we are constantly mistaken in how we inves gate diet and disease. This course is commi ed to making nutri on accessible to everyone through straigh orward nutri on recommenda ons. then all you need to do is grab the progression of this incredibly instruc ve course. appearance. FFSQ has designed a cer ficate course in Clinical Nutri on equipped with the skills and knowledge to provide quality professional services in integrated nutri on and health science. Keeping all these factors in our mind. This given clinical nutri on cer ficate helps students find careers in organiza ons in need of die ans or nutri onists. they can take this course as an expansion of their prac cal knowledge. Through proper nutri on.

The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on experts which maintains close links with business and industry. tui on fees. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures. For all the above men oned modules elaborate course material. Apart from this. Photochemical. Registration The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage. Professional. Programme Fee A one. Worst and Moderate Combina ons of Dietary Supplements. Probio cs and Dietary Fibres. 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 Health industries across the globe. A er successful comple on. Programme Duration Minimum me in which a student can complete this cer ficate course is three months while a maximum of six months is allowed to complete the course. Enzymes. The Best. Examination & Certification All the par cipants are obliged to mely submit completed assessment assignments (during the course. Hospitals.IGMPI Faculty of Food Safety and Quality Programme Structure: Module 1 Module 2 Module 3 Module 4 Module 5 Module 6 Module 7 Module 8 Module 9 Module 10 : : : : : : : : : : The Basics of Dietary Supplements. Legal and Tax Considera ons. the par cipants will be awarded Industry Cer ficate in Clinical Nutri on by Faculty of Food Safety and Quality. As this course is truly professional and industry oriented. videos and study material easily accessible. A-Z Fact Sheets and Advanced Supplements Research for Clients.me fees (lump sum paid at beginning of the course) of Rs 12. Supplementa on and Healing. . employed individuals from any sector (Health and Wellness.000/. Details get updated on the webpage as well. The training sessions and webinars are strictly scheduled depending on the availability of speakers. Placement Assistance & Corporate Relations The Ins tute has partnered with many organiza ons for providing with placement assistance to its par cipants. selfassessment assignments and project work details would be provided by the Ins tute from me to me. course material fees.) can also seek benefits of the course that have interest in healthcare industry. Case Studies Eligibility: All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the course. IGMPI. This covers for the course registra on fees. This gives huge window of self-regulated and self-paced performance to the par cipants. Advanced Dietary Supplements. Toxicity and Safety of Vitamins and Minerals. usually a er every module) and appear for an online exam at the end of the course.(500 USD for oversees students) is mandatory. Diet Clinics etc. an examina on fee of Rs 300/. Building a Supplement Programme for Clients.(USD 15) per module needs to be paid later as per the examina on no fica on of the Ins tute.

This would come true in form of job roles and posi ons like that of Nutri onists. Fitness Journalism and many more. Health Consultants. Die cians. .IGMPI Faculty of Food Safety and Quality The efforts of our placement cell also include helping with professional resume wri ng. Posi on in Health Centers. guidance. interview skills & conduc ng mock interviews etc. Diet Technicians. The informa on. Future career prospects Industry Cer ficate in Clinical Nutri on is a professional course targeted to cater the health industry needs trained health professionals. 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.

+91 8130924488. write to or call us on: ffsq@igmpiindia.org/+91 8587838177. 65353339 Applica on form is given at the end of this prospectus. +91 11 26652850. .IGMPI Faculty of Food Safety and Quality For further enquiries or Prospectus.

............ Date of Birth DD MM YYYY 4........... +911126652850 6........ +911165353339... 2. Mobile No........ You are required to enclose self-attested photocopies of all relevant testimonials along with the registration form....... IGMPI ........ please visit our website at http://www. IGMPI NEW DELHI REGISTRATION FORM Programme:......org/.......... 5............ FFSQ..... Please write your name and address at the back of DD/Cheque. DATED BANK (Leave this space blank) Affix a recent coloured passport size photograph *Crossed DD or cheque should be in favour of “Faculty of Food Safety and Quality” payable at New Delhi. 128......................... Opposite Golden Tulip Hotel........ Mode (Regular/ Part-time/ Distance cum e-learning):.................. +91 8130924488. Ram Ratan Farm............. E-mail id : 7... Chattarpur.. Registration Number APPLICATION FEE DETAILS* AMOUNT Rs..... Applicable examination fee can be paid later as per the Institute's examination notification........ 3.... The decision of the Institute will be final and binding on the applicants in all the matters relating to registration.......................... (b) Permanent Address (in capital letters) Postal code/Zip code 6............. New Delhi-110074....org)... in case of fee payment through net banking or through wire transfer.... .. Name (First Name) (Middle Names)(Last Name) 2.................................The completed registration form should be sent by a registered post or couriered to the Director... You can send your signed application form and educational documents as scanned copies along with details of the online transaction to the email ID (ffsq@igmpiindia.............. Incomplete or false information may make your candidature null and void... Fill the form in CAPITAL LETTERS only........ Contact Telephone No....... For details of Programmes....... PERSONAL DATA 1..IGMPI Faculty of Food Safety and Quality A Member of uali Counc of FACULTY OF FOOD SAFETY AND QUALITY..... PLEASE NOTE: 1....... Main Chattarpur Temple Road........... Asola... DEMAND DRAFT/CHQ NO........ 4.... Age : Years _____ Months_____ 5.. with STD Code Phone No...... Gender Male Female 3....... Please complete all the information accurately........... Phone: +91 8587838177........ (a) Address for correspondence (in capital letters) Postal code/Zip code 5...ffsqindia.................. Location (New Delhi / Hyderabad):...

Ex-servicemen. ST: Scheduled Tribe. Category (SC: Scheduled Caste. Nationality_________________________ SC 9. Work Experience (if any) i) Total Work Experience ____years ____months and ____days ii) List all your work From To Total Completed Months Days Name the Organization Designation Brief Job Profile ACADEMIC QUALIFICATIONS 11. Pre-Bachelor's Degree Examination(s): Std. EWS.IGMPI 01 Faculty of Food Safety and Quality 8. Ex-servicemen. PH: Physically Handicapped.Attach copy of SC/ST. EWS: Economically Weaker Sections. th 10 / High School th 12 / Intermediate/ Senior Secondary School / Institution Board/ University Total % Marks Year completed Max. Marks Marks Obtained Obtained Class/ Division . certificate as applicable for 10% fee concession) ST ExPH EWS Service GEN men WORK EXPERIENCE 10. PH.

IGMPI 01 Faculty of Food Safety and Quality 12. New Delhi authorities regarding my registration. Marks Subject (DD/MM/YYYY) (DD/MM/YYYY) Marks % of Marks Obtained Obtained Overall percentage of marks obtained 14. Professional qualification (if any): Degree Obtained Subject / Specialization College/Institute University Year From To Max. Post-Graduation Degree/Diploma (if any): Degree Obtained Subject / Specialization College/Institute University Year From To Max. I certify that the particulars given by me in this form are true to the best of my knowledge and belief. Place Date Signature of Applicant . Marks Subject (DD/MM/YYYY) (DD/MM/YYYY) Marks % of Marks Obtained Obtained Overall percentage of marks obtained DECLARATION I have carefully filled up all the information and agree to abide by the decision of the Institute of Good Manufacturing Practices India. Bachelor's Degree Examination(s): Degree Obtained Subject / Specialization College/Institute University Year Date From (DD/MM/YYYY) Marks considered for award of Class/Division in Bachelor's Degree To (DD/MM/YYYY) CGPA/ % Marks Obtained/ Grade 13.

+91 8587838177. India. IGMPI. Phone: +918886124732. New Delhi-110074.org Hyderabad FFSQ. Phone: +91 8587838177. Renuka Enclave. Telangana – 500082. Rajbhavan Road.IGMPI Faculty of Food Safety and Quality New Delhi FFSQ. Somajiguda. IGMPI. Asola. 6-3-1239/2/B/1.org . Ram Ratan Farm. Above State Bank of India ATM. +91 11 65353339. Hyderabad. Opposite Golden Tulip Hotel. +91 40 66132850 E mail: ffsq@igmpiindia. 128. Chattarpur. +91 11 26652850 E mail: ffsq@igmpiindia. Main Chattarpur Temple Road. Opposite Necklace Road Railway Station. Gayatri Building.