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FFSQ Prospectus PDF
FFSQ Prospectus PDF
uali Counc of
Approved
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 HACCP (Cer fica on)
Ÿ Food Processing and Preserva on
Ÿ Good Laboratory Prac ces
Ÿ Food Product Management
Ÿ Food Safety in Hospitality Industry
Ÿ Food Sales & Marke ng Management
Ÿ Good Agriculture Prac ces (GAP 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 Cer fica on
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 non-
profit 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
successfully carried out audits, faced CAG and statutory audits for food safety and quality in the FCI. He has
provided trainings and has organized a series of workshops for food professionals. He is presently active in
providing the FFSQ his valuable leadership to take it to the new level in the future.
Mr. Syed S. Abbas, Executive Director: A think tank, an embodiment of dynamism and undaunted
professionalism are few characteristics which can be associated with Mr. Abbas. Mr. Abbas has a keen
interest in organic farming and food safety. Owing to his academic achievements and interests, Syed Abbas
has gained practical knowledge in the field of food industry and related fields, in his career span of twelve
years. Mr. Abbas has previously worked in various multinational companies and nonprofit making
organizations like Dentsu India, Centre for Development Studies, Bioinformatics Institute of India, India
Education Review, EM Agro India and Network 18. His contributions to the food industries development
studies are numerous. He has deep interest in various aspects of food technology among which some of
the generous ones count around the esteemed projects, work models, business agendas and
organizational setup works. He has plotted, guided and worked for in the education and Training Industry,
Information Technology industry, Food Science Research Industry, non-governmental organizations, and
many others. He has completed Masters in Public Administration from Lucknow University and Executive
MBA from Indian Institute of Management (IIM), Lucknow.As an operations head of FFSQ, he with his
experience has been guiding and mentoring sincerely to bring forth a whole new bouquet of easy learning
and training tools for all those using or planning to use or otherwise interested in gaining knowledge about
food safety & organic farming.
Ms. Rafat Abedi, Director: Rafat Abedi is our Investor & Director. She has been investing in this nonprofit
making organization with the primary objective of knowledge dissemination in food cGMP and organic
foods. She looks after administration of FFSQ, training co-ordination, training kits and study materials
development and entire logistics for FFSQ. She has previous rich experience in education, training and
coordination of computer application and management programs.
Mr. Amitabh Srivastava, Senior Advisor: A specialist of food safety and quality. Mr Srivastav has been
playing a pivotal role in our FFSQ team. With a rich experience of 25 years in the food industry. He is an
empanelled lead auditor for ISO 22000, HACCP, BRC, GMP, FSSC 22000, and ISO 9001. Mr Srivastava has
completed almost 1300 audits and 24 witness audits by different Accreditation Board like NABCB, RVA,
JAS-ANZ, Norway, DAC & KAN (Indonesia) with different CBs and carried out international audits in
Kuwait,Nigeria and Dubai, and Singapore. He is an IRCA Approved LA courses as tutor on behalf of
URSCertification. He has also provided HACCP training in Middle East (Kuwait) to Diet Centers. His scope
ofwork also includes Supplier Audits, Certification Audits, FSMS and QMS. In QMS almost covering
allsectors; in-house training (Catering, Hotels, Meat Industry, Slaughter House, Hotel
ManagementInstitutes, Restaurants, Fast Food Chains),in FSMS Cat:C,D,E,G,H,M. For QMS he is covering
all Sectors likeAmity University, National Productivity Council, and IHM. Prior to this Mr Srivastava was a
TechnicalManager at K.V. Spices India (P) Ltd and he has also been with the D.S Group Catch Spices, Catch
Water &Mouth Freshener Division.
Ms. Kanchan Vashisth, Associate Professor: She is a senior faculty member at IGMPI. Prior to her
association with IGMPI, she has been working as a teaching faculty in University of Delhi as Assistant
professor as well as guest faculty. She has taught both graduate and post graduate courses like B. Tech.
Food technology, B.Sc. Food technology and M.Sc. food & nutrition and has also been a Counselor in
IGNOU. She is NET qualified and has rich experience of 12 years in the food industry. She has been working
in SGS India for 7 years as an Assistant manager in Food and Agricultural Department. She has specialized
knowledge about food testing of various products, from grain to ready to eat, in compliance with both
national and international standards like AOAC, ISO, AOCS, ICUMSA, FAC, and Quality which include
preparation of SOP & IOP, documentation as per ISO 17025. She has successfully handled various audits
carried out by BIS, NABL (ISO 17025), as well as client audit like GSK, Ranbaxy, Nestle, Kraft etc. During her
IGMPI
Faculty of Food Safety and Quality
tenure in SGS she has handled many projects with MNCs like GSK, P&G, Nestle and wriggly. Prior to SGS,
she has worked as a part of the R&D team in MFIL (a subsidiary of HIL) for 2 years where her core area was
new product development. She was also a part of the quality team and used to help in implementation of
HACCP. She has proficient knowledge in 5S, LEAN, LIMS programs and equipments like GC, ICPMS, HPLC
and LCMS. She has been certified in sensory analysis and proximate testing by CFTRI, ISO 22000 by BSI,
Bakery by US wheat association. She has had industry exposure in FRAC and AVON foods.
Ms. Amrita Bhattacharya, Associate Professor: Amrita is associated with IGMPI as an Associate Professor.
She has a rich exposure in new product development and research. Her fields of interest are related to the
biotechnological aspects of Food Science. She has experience in facing FDA inspections & audits. At FFSQ
she oversees the development of modules & e-lectures .She has gained valuable experience in clinical
research & new product development due to her association with reputed companies like Fortis Clinical
Research Ltd and Jubilant Clinsys Ltd, a sister concern of Jubilant Foodworks having almost 5 years of
experience. Amrita has also performed pre-qualification and post-qualification audits for Quality
Assurance & Quality Control & Good Manufacturing Practices. Amrita has completed her graduation in
Microbiology from Lady Amritbai Daga & Smt. Ratnidevi Purohit College for Women, Nagpur and Master's
Degree in Biotechnology from Rani Durgavati University, Jabalpur. She also did PG diploma in clinical
research from Sharda University to enhance her knowledge in the field of clinical research.
Ms. Bincy Abraham, Assistant Professor: Bincy is working as a Assistant Professor with IGMPI. She is
responsible for developing training modules, e-lectures, personal lectures in the domain of Pharma
Product Management, food Product Management and Pharma Sales and Marketing Management. Prior to
working with IGMPI, she was associated with Arya Institute of Engineering and Technology as an Assistant
Professor. She also worked as trainer in her college facilitating the Management and Engineering students
with practical, interactive and fun filled activity based trainings through classroom lectures and seminars.
She is a post graduate in Management with specialization in Human Resource and Finance from FMS-The
IIS University Jaipur. She has completed her graduation i.e. B.Tech in Electronics and Communication Gyan
Vihar School of Engineering and Technology. Fast paced solutions, creative techniques and innovative
ideas coupled with her expertise in Management & Marketing areas facilitate her as a fully dedicated and
passionate trainer and a lecturer.
Ms. Ankita Gururani, Assistant Professor: An industry professional with management experience, Ankita
Gururani has been associated with implementation of quality assurance in FMCG sector. She has
completed her Bachelors in Medical Microbiology from H.N.B Central University and Masters in
Microbiology from Amity University, Noida. Apart from these, she has also acquired a certification on
Patent Analyst and has thorough knowledge on IPR, database searches. SWOT, CI, patent portfolio and
landscaping. She has also worked with Britannia India Ltd., where she had been entrusted with the
responsibility of conducting internal audit programs and implemented QNN and 5S as part of
manufacturing excellence. At IGMPI, Ankita has an important role to play in the development of the course
content and training modules in the field of food safety and quality assurance with an objective of
achieving larger mission and goals of the organization.
Mr. Joshua Martin, Assistant Professor: Joshua has a pivotal role in the development of the course content
and training modules in the field of food technology. His fields of interest are food safety, FSMS, GMP,
HAACP & other standards and food packaging. He has a rich exposure from a variety of food industries like
rice, sugar, meat, cereals, snack foods and beverages as a consultant in terms of Food Safety Management
System implementation and standards like ISO2200, FSSC2000, BRC, SQF, supplier audits, etc. He has
completed M.tech in Food Technology with specialization in Food Process Engineering from SHIATS-DU,
Allahabad. His project works are an evidence of his scientific acumen, entitled "Increasing efficiency of
Doypack machine using the six sigma technique (DMAIC)" and "To Relate Density With Temperature at
Constant T.S.S. & Density with T.S.S. at Constant Temperature for Tomato Sauces" Prior to joining FFSQ he
IGMPI
Faculty of Food Safety and Quality
was also associated with Nestle in the Culinary Department. He is an FSSC 22000 certified lead auditor
from SGS, India.
Ms. Rekha Lohkna, Assistant Professor: Her specialization includes Quality control and management. Her
role at FFSQ includes assistance to Senior Advisors & Professors in development of course content and
training modules along with guiding students regarding food safety and quality. She has worked as an
Assistant Professor in Food Technology Department at BFIT, Dehradun before joining FFSQ. She has
completed her M.tech in Food Technology with specialization in Food Quality Management from
SHIATSDU, Allahabad and B.Tech in Biotechnology from Shobhit University, Meerut .Her research work at
Central Food Technology Research Institute, Mysore (CFTRI) was entitled "Incorporation of Lotus Rhizome
flour in Bakery products and study of its nutritional properties" where she was in the Flour Milling, Bakery
& Confectionary Department. Rekha has been associated with the well known ice-cream manufacturer
"Cream bell" in the QA Department as well.
Dr. Ankita Gattani, Assistant Professor: A Bachelor's in Dental Surgery (B.D.S) from Rajasthan University
of Health And Sciences, Rajasthan. A dynamic person with experience in public health ventures at college
and school levels. She has also been involved in holding health camps at village levels to promote dental
hygiene. At IGMPI her role is module development and lecture preparation and providing assistance to
students. Her fields of interests are Public Health, Clinical Research, Pharmacovigilance, Conservative
Endodontics and Community Dentistry.
Ms. Monica Singh, Assistant Professor: She has completed her M.tech in Food Safety and Quality
Management, from National institute of technology Entrepreneurship and Management (NIFTEM)
Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956 An Autonomous
Institution under Ministry of Food Processing Industries, Government of India, Sonepat, Haryana, India
and B.Tech in Biotechnology from IMS Engineering College, Ghaziabad. Ms.Monica has acquired sound
knowledge about food safety and quality at industry with specialization in Quality Assurance where she
was involved in the maintenance and implementation of Global GAP, Tesco TN10 standard, BRC and Field
to Fork standards at Field Fresh Foods Private Limited. Her fields of interest are food quality and safety
standards and regulations, food toxicology and food testing. Her research at NIFTEM was in green tea's
quality assessment in different flavors.
Ms. Akanksha Pundhir, Assistant Professor and Programme Co-ordinator: A dedicated faculty member
and with a developed scientific acumen Akanksha, she has completed her M.tech in Food Processing
Technology from Guru Gobind Singh Indraprastha University, Dwarka and B.Tech in Biotechnology from
Amity University, Noida. She has done research projects on "Utilization of food waste" from IP University
and also on "Enrichment of sugar free ice cream with wine lees" at National Research Centre for Grapes,
Pune. Also, she undertook a training programme on basic food testing techniques in FICCI Research and
Analysis Centre(FRAC labs), Dwarka. Her list of exposures to industry include; Delhi Milk Scheme (DMS),
YAKULT, Haldirams, and Mother Dairy. At FFSQ, she provides assistance to senior faculty members in
module development and lecture preparation and takes coordinates with the food companies for
successful placements for our students. Her interest fields are new product development, food packaging
and nutraceuticals.
Ms. Joshita, Assistant Professor: An enthusiastic faculty member with keen interest in Food Safety and
Regulatory Affairs. She is a post graduate with M.Tech in Food Processing Technology from Guru Gobind
Singh Indraprastha University, Dwarka. She has undertaken various research projects including
"Antimicrobial activity of probiotics" from CITM and "High dietary fiber biscuits from citrus pulp" from
GGSIPU. She has studied "Supported Liquid Membrane technique for selective extraction of organic
acids" from CFTRI, Mysore and successfully applied it for Lactic acid removal from Dairy products. Joshita
has technical expertise in basic food testing procedures learned from her professional training experience
IGMPI
Faculty of Food Safety and Quality
at FRAC Labs, SRL Laboratories and Belcopharma. Her industrial exposure includes Nirula's Corner Pvt.
Ltd., Delhi Milk Scheme and Yakult. Currently, working as a Research Associate at IGMPI, she is involved in
preparation of course content and module development.
Ms. Neha Jha, Assistant Professor: Being a part of IGMPI faculty, Ms. Neha is responsible for keeping the
modules up-to-date and validating them. She is involved in data research and supports the senior
members of faculty in lecture preparation. 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, Delhi. She has had industrial exposure from Ind-Swift Laboratories and
Sudha Dairy. Also, she has undergone professional training at Bioinformatics Institute of India and
Darbhanga Medical College and Hospital. She has done commendable research work on Pearl millet at
CFTRI under the title 'Factors affecting the utilization of Pearl Millet grain components'. She is well-versed
in techniques of Fermentation, Microbial Culture (Isolation, characterization and preservation), Genomic
DNA isolation, HPLC, Electrophoresis, Infra-red spectroscopy and many others.
Ms. N.C. Swathi Sirisha, Assistant Professor: She worked as Faculty member in Dept. of Food
Technology& Management at Loyola Academy Degree & P.G. College, Secunderabad after completion of
Masters in Food Technology from Sri Venkateswara University, Tirupati. She qualified UGC-NET for
Lectureship and received Internal Auditor Training (ISO: 22000, FSMS). She also completed MBA in
Business Administration with Energy Management and Production Management as electives from IIBM,
New Delhi. Her interests lie in the field of Food Preservation and Processing, Food Product Development,
Food Quality and Safety. Her industrial exposure includes Internships' at Vijaya Diary, Hyderabad and Little
Star Foods; Hyderabad and research exposure includes projects at ICRISAT, Patancheru; S.V. University,
Tirupati and Loyola Academy, Secunderabad.
Ms. Satarupa Ghosh, Programme Coordinator: She has completed B.Sc in Biotechnology Hons. from
Royal School of Management and Technology, Utkal University, Bhubaneswar, Odissa and M.Sc. in
Biochemistry from Boston College for Professional Studies, Jiwaji University, Gwalior. She has done
specialized training related to HLA B27 typing and possesses hands-on skills on other routine diagnostics in
Molecular diagnostic division learnt from SRL Religare Laboratories, Gurgaon. She has also done PG.
Diploma in Clinical Research from Hyderabad.
Ms. Tanvi Gaur, Associate Manager (Placement): With a prior experience in market research, Tanvi is
responsible for all promotional activities in FFSQ which includes programme coordination, representing
the organization in various events and conferences and taking participants' feedback on a regular basis in
order to further improve the quality of deliverable and services to them. She is also responsible for
corporate interactions and nominations for our various training programmes. Moreover, she assists senior
faculty members in development of training modules related withmanagement. She has completed her
B.Tech with Computer Science as specialization from Guru Gobind Singh Indraprastha University
(GGSIPU), Delhi and MBA with specialization in Human Resources from GGSIPU, Delhi.
Mr. Deepanshu Soni, Technology Officer: With a rich experience in Software Development, Web
Development, application development, Deepanshu works as a Technology Officer and is responsible for
all the technical works and new initiatives at FFSQ in order to make our Learning Management System
(LMS) and other web services to our training participants and students user friendly. He also possesses
technical competence and interest in the areas of code development, web design etc. He has completed
his B. Tech in Information Technology (I.T) from Vindhya Institute of Technology and Science, R.G.P.V
University, Bhopal.
Md. Rameez Akhtar, Associate Programme Manager: He is dedicated towards maintaining a quality
service and continuous improvement of management standards at IGMPI. He upholds his responsibility of
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. His academic tenure comprises of Bachelor in
Artys and Masters in Business Administration. He has made serious efforts towards understanding the
requirements of potential delegates and provided them with requisite support, information and guidance.
He has earned rich experience in the field from his previous dealings at Ananya Creations Ltd., InterGlobe
Technologies, Panasonic Toughbook and Pantaloons Customer Relationship Management.
Mr. Ujjaval Jain, Associate Programme Manager: At IGMPI, his role covers making use of marketing
background, interpersonal skills and managerial abilities for carrying out the promotional activities for
potential delegates. He is responsible for program coordination and management and often undertakes
research work to expand database and ensuring the organization's involvement in events of notable
significance. His academic profile comprises of B.E. (ECE) and MBA. Prior to working for IGMPI, he has
worked as International Business Associate for Allan Lloyds Group, SNP Infra Research Solutions Pvt. Ltd.
and ICICI Securities Ltd.
Mr. Pankaj Musyuni, Associate Visiting Professor: An experienced professional in the fields of research
and consultation for taxonomy of IPR (Intellectual Property Rights) including literature and prior art search
for novelty, patentability analysis and infringement opinion for different markets and patent validity
analysis. With an experience of more than five years in pharma industry & his expertise in IPR which is
evident as he's a reviewer of dossier and validation activities related with GMP, ISO and FDA requirements
for pharmaceutical human, animal, FMCG and pesticides sector regulatory affairs. Mr Pankaj has
published around 13 research papers/articles in various well known journals. His work fields also include
book/manual reviewing as well. Mr Pankaj is an M.Pharm, also holds a diploma in Management and an
L.L.B. At IGMPI he plays a pivotal advisory role in module development, lecture preparation and student
consultation.
Ms. Shivani Singh, Research Associate: She is a young and dedicated member of IGMPI who has brought
an innovative approach towards food safety and quality. She assists the senior faculty members in
preparation of modules and lectures development. She has completed her M. Sc. (Food Technology) from
Gautam Buddha University and graduation from Banasthalli University. In addition to these, she has
completed a diploma course in Home Science with specialization in Food & Nutrition. Ms. Shivani has had
industrial exposure in Haldiram's (Snacks and Sweets), Surya Agro Foods and Mother Dairy. She has earned
quality experience in storage and preservation methods of juice and fruit pulp as well as quality analysis of
products & raw material during her stay at Surya Agro Foods.
Ms. Renuka Mahajan, Academic Associate: Her role is to develop training modules and to assist the senior
faculty members in teaching, training and research. Her area of interest includes Quality Assurance and
Total Quality Management. She has pursued her Bachelor's degree in Food Technology from Doon Valley
Institute of Technology, Karnal affiliated to Kurukshetra University.
Programme Offered:
Post Graduate Diploma in Good Manufacturing Practices
Executive Diploma in Good Manufacturing Practices
comple on, 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, 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
In this highly compe ve world there is con nuous search for the talent and all the organiza on are
involved in this process. When it comes to food safety understanding and implementa on should go hand
in hand. The Post graduate diploma in GMP equips an individual to take leading roles in the HACCP team as
well as in the new product development team. This Post Graduate Diploma provides adequate knowledge
for more specialized roles like quality execu ve, Quality manager, Food safety officer, produc on
execu ve, food safety standards consultant and many more.
The students and fresh graduates need an orienta on to be more useful for a food organiza on. The
companies struggle to maintain its brand with such tough compe on in the highly vola le market. When
a product recall is done or a warning is issued to a food company, it directly affects the image of the brand.
In order to avoid such dire consequences it is be er to develop a resource for the benefit of the
organiza on that all the GMP related issues are in control.
There is a rising demand of specialized professionals that are being hired for implementa on of food Safety
in the food industry.
Food safety is a rising global challenge for many food industries as they progress they require specialized
professionals who are already trained and their best output is received.
Thus understanding the need of the hour Faculty of Food Safety and Quality, IGMPI has introduced this fast
track course that can be done in just six months and the knowledge gained will be truly helpful in the
future prospects as well.
Programme Structure:
Module 1 : Food GMP and its Regula ons
Module 2 : Documenta on and Record Keeping
Module 3 : Concept of Quality in food Industry
Module 4 : Good Laboratory Prac ces
Module 5 : Valida on and Verifica on
Module 6 : Conduc ng and facing first, second & third party audits
Module 7 : Complaint Handling and Product Recall
Module 8 : CAPA and Devia on management
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Quality Assurance and Quality Control
Executive Diploma in Food Quality Assurance and Quality Control
Programme Structure:
Module 1 : Fundamentals of Food Quality Assurance and Quality Control
Module 2 : Quality Assurance in Food Industry
Module 3 : Valida on and Verifica on
Module 4 : Quality Control and tes ng procedures
Module 5 : Documenta on, Good Documenta on Prac ces, SOPs & Protocols
Module 6 : Establishing Quality Control Checks: Inspec on & Audits
Module 7 : Role of Good Manufacturing Prac ces and their regula ons in Quality Assurance and
Quality Control
Module 8 : Total Quality Management in Food Industry
Module 9 : Quality Assurance- A risk based approach (Possible problems & Fixes)
Module 10 : Quality Cer fica ons, Govt. Regula ons, ISO, FSSAI & FDA Guidelines
Module 11 : Emerging trends in quality related aspects of food industry
Module 12 : Quality Systems in major segments of food industries
Module 13 : Case Studies
Eligibility:
All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals from any sector
(produc on, processing, quality, trial, R&D etc.) can also seek benefits of the course that have interest in
food industry.
Programme Duration
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 offers three months internship to the students in PG Diploma
(Regular) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.90,000/- for the regular(classroom) mode.This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 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 (EWS), below poverty line (BPL) and Ex-servicemen.
IGMPI
Faculty of Food Safety and Quality
Programme Structure:
Module 1 : Fundamentals of Food Quality Assurance and Quality Control
Module 2 : Quality Assurance in Food Industry
Module 3 : Valida on and Verifica on
Module 4 : Quality Control and tes ng procedures
Module 5 : Documenta on, Good Documenta on Prac ces, SOPs & Protocols
Module 6 : Establishing Quality Control Checks: Inspec on & Audits
IGMPI
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- A risk based approach (Possible problems & Fixes)
Module 10 : Quality Cer fica ons, Govt. Regula ons, ISO, FSSAI & FDA Guidelines
Module 11 : Emerging trends in quality related aspects of food industry
Module 12 : Quality Systems in major segments of food industries
Module 13 : Case Studies
Eligibility:
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.
Internship
Faculty of Food Safety and Quality, IGMPI offers six weeks internship to the students in Execu ve Diploma
(Part- me) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 16,000/-(500
USD for overseas students) and Rs.60,000/- for the part me mode(weekend classes).This covers for the
course registra on fees, tui on fees, course material fees etc. 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 Quality Assurance and Quality
Control jointly by Quality Council of India(QCI) and 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
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.
The efforts of our placement cell also include helping with professional resume wri ng, interview skills &
conduc ng mock interviews etc.
Future Career Prospects
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food professionals. The informa on, guidance, prac cal training and off
course comple on cer ficate will provide the par cipant with not one but many opportuni es in the
industry. This would come true in form of job roles and posi ons like that of auditors, quality assurance
execu ves, quality control execu ves, quality managers, posi on in NPD team, food consultants, food
journalism and many more.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Regulatory Affairs
Executive Diploma in Regulatory Affairs
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, UK, Europe, Australia
New Zealand, India etc.)
Module 4 : Food safety in the process chain
Module 5 : Documenta on for launch of a new food product and regulatory filing in US, Europe, UK,
India, Canada and Japan
Module 6 : Dossier prepara on for novel food product in required interna onal formats
Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks
Module 8 : Food Product Marke ng, Import and Export regula ons
Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports
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.
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.
Internship
Faculty of Food Safety and Quality, IGMPI offers three months internship to the students in PG Diploma
(Regular) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 16,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode.This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 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 (EWS), below poverty line (BPL) and Ex-servicemen.
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
IGMPI
Faculty of Food Safety and Quality
comple on, 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, 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 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
FFSQ e/distance course is a professional course targeted to cater the food industry needs trained
regulatory affair professionals. The informa on, guidance, prac cal training and off course comple on
cer ficate will provide the par cipant with not one but many opportuni es in the industry. This would
come true in form of job roles and posi ons like that of Auditors, quality assurance execu ves, quality
managers, posi on in NPD(new product development) team, food regulatory consultants and many more.
The demand is rising of regulatory professionals who have adequate knowledge to demonstrate and
implement compliance to all the laws that the food products fall under. The industry professional now have
a chance to combine their hands-on experiences to the relevant food laws to make easy the introduc on of
a food product in the market.
To have a compe ve edge in the market it is essen al for all the food companies to focus on the
development of new products and for that they invest a lot on the research and development. The food
companies also have to carefully observe their compliance with the exis ng laws, revision in the laws and
even new laws to prevent any unpredictable damage to the image of the company in the market.
So there is a lot of scope of learning and specialized knowing and op mized policy making in the company,
an ever preparedness to face audits is also an area of major concern.
Thus we at FFSQ have introduced this Execu ve Diploma in Regulatory Affairs which gives knowledge and
develops your skills in the field of food regulatory affairs and that too with a global perspec ve with
legisla ons in all major economies which provides an added advantage for the firms that export their food
products.
Course content comprises of the latest food laws and policies that are applicable for a food chain,
regulatory filings and not only that but intensive and rigorous case studies as well.
IGMPI
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, UK, Europe, Australia
New Zealand, India etc.)
Module 4 : Food safety in the process chain
Module 5 : Documenta on for launch of a new food product and regulatory filing in US, Europe, UK,
India, Canada and Japan
Module 6 : Dossier prepara on for novel food product in required interna onal formats
Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks
Module 8 : Food Product Marke ng, Import and Export regula ons
Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports
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.
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
twelve months is allowed to complete the course.
Internship
Faculty of Food Safety and Quality, IGMPI offers six weeks internship to the students in Execu ve Diploma
(Part- me) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 18,000/-(500
USD for overseas students) and Rs.45,000/- for the part me mode(weekend classes).This covers for the
course registra on fees, tui on fees, course material fees etc. 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 Regulatory Affairs jointly by Quality
Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above men oned
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. Details get updated on the webpage as well.
Placement Assistance & Corporate Relations
The Ins tute has partnered with many organiza ons for providing placement assistance to its
par cipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquisi on experts which maintains close links with business and industry. We are engaged in
promo ng the employability of our par cipants by maintaining good rapport and rela on with HR cell and
recrui ng managers of leading food and agriculture companies across the globe.
The efforts of our placement cell also include helping with professional resume wri ng, interview skills &
conduc ng mock interviews etc.
Future Career Prospects
FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained
regulatory affair professionals. The informa on, guidance, prac cal training and off course comple on
cer ficate will provide the par cipant with not one but many opportuni es in the industry. This would
come true in form of job roles and posi ons like that of Auditors, quality assurance execu ves, quality
managers, posi on in NPD(new product development) team, food regulatory consultants and many more.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Safety
Executive Diploma in Food Safety
The FFSQ, IGMPI has developed this comprehensive food safety training program. This course is designed
to provide thorough knowledge of the subject to help you analyze food safety management system risks,
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 : General overview of Food Safety
Module 2 : Food Industry: A glance
Module 3 : Understanding contemporary U.S. food safety policy
Module 4 : Food laws and policies of India
Module 5 : Study on Food-borne Hazards, Illness & Epidemics
Module 6 : Food GMP and its regula ons
Module 7 : Food Safety Management System (HACCP, ISO 22000)
Module 8 : Interna onal standards and regula ons for food safety
Module 9 : Understanding the basic concepts of microbiology in food safety
Module 10 : Emerging trends in food safety (like HARPC, etc)
Module 11 : 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.
Internship
Faculty of Food Safety and Quality, IGMPI offers three months internship to the students in PG Diploma
(Regular) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode.This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 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 (EWS), below poverty line (BPL) and Ex-servicemen.
01 IGMPI
Faculty of Food Safety and Quality
Programme Structure:
Module 1 : General overview of Food Safety
Module 2 : Food Industry: A glance
Module 3 : Understanding contemporary U.S. food safety policy
Module 4 : Food laws and policies of India
Module 5 : Study on Food-borne Hazards, Illness & Epidemics
Module 6 : Food GMP and its regula ons
Module 7 : Food Safety Management System (HACCP, ISO 22000)
Module 8 : Interna onal standards and regula ons for food safety
Module 9 : Understanding the basic concepts of microbiology in food safety
Module 10 : Emerging trends in food safety (like HARPC, etc)
Module 11 : Case studies
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. 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.
Internship
Faculty of Food Safety and Quality, IGMPI offers six weeks internship to the students in Execu ve Diploma
(Part- me) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 16,000/-(500
USD for overseas students) and Rs.45,000/- for the part me mode(weekend classes).This covers for the
course registra on fees, tui on fees, course material fees etc. 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 Safety 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
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained safety professionals. The informa on, guidance, prac cal training and off
course comple on cer ficate will provide the par cipant with not one but many opportuni es in the
industry. This would come true in form of job roles and posi ons like that of Auditors, quality assurance
execu ves, quality managers, posi on in NPD team, food safety consultants and many more.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Industry Certificate in HACCP
Programme Structure:
Module 1 : Food Safety: HACCP based approach
Module 2 : Role of Pre requisite programmes (PRP) and GMP in Food Industry
Module 3 : Implementa on of HACCP in a food industry/retail food establishment/catering industry
Module 4 : Documenta on required for implementa on of HACCP programme
Module 5 : HACCP Audit: First, second & third party audits, CAPA report
Module 6 : Comprehensive global perspec ve of HACCP (USA, Canada, UK, EU, Africa, Japan)
Module 7 : HACCP as a part of ISO 22000
Module 8 : 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, catering establishments and food retail industry, educa onal ins tu ons 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 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.
The training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 12,000/-(500
USD for overseas students) and Rs.25,000/- for the part me mode(weekend classes).This covers for the
course registra on fees, tui on fees, course material fees etc. 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 Industry Cer ficate in HACCP 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.
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.
Future Career Prospects
Industry Cer ficate in HACCP is a professional course targeted to cater the food industry requirement of
trained food professionals. The informa on, guidance, prac cal training and off course comple on
cer ficate will provide the par cipant with not one but many opportuni es in the industry. This would
come true in form of job roles and posi ons like that of auditors, quality assurance execu ves, quality
managers, posi on in NPD team, food consultants, food journalism, chefs, food safety officers in catering
industry, food entrepreneurs and many more.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Processing and Preservation
Executive Diploma in Food Processing and Preservation
Programme Structure:
Module 1 : Introduc on to Food Processing
Module 2 : Food processing and its types
Module 3 : Food Quality Assurance and Quality Control
Module 4 : Food Chemistry
Module 5 : Food Preserva on and techniques
Module 6 : Good Laboratory Prac ces
Module 7 : Food Plant Design, layout and Food Logis cs
Module 8 : Food Packaging Technology and Labeling
Module 9 : Food Microbiology, food borne illness and hazards
Module 10 : 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.
Internship
Faculty of Food Safety and Quality, IGMPI offers three months internship to the students in PG Diploma
(Regular) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode.This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 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 (EWS), below poverty line (BPL) and Ex-servicemen.
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 Processing and Preserva on
by Faculty of Food Safety and Quality, IGMPI. For all the above men oned modules elaborate course
IGMPI
Faculty of Food Safety and Quality
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
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food professionals. The informa on, guidance, prac cal training and off
course comple on cer ficate will provide the par cipant with not one but many opportuni es in the
industry. This would come true in form of job roles and posi ons like that of auditors, quality assurance
execu ves, quality managers, posi on in NPD team, food consultants, food journalism and many more.
Programme Structure:
Module 1 : Introduc on to Food Processing
Module 2 : Food processing and its types
Module 3 : Food Quality Assurance and Quality Control
Module 4 : Food Chemistry
Module 5 : Food Preserva on and techniques
Module 6 : Good Laboratory Prac ces
Module 7 : Food Plant Design, layout and Food Logis cs
Module 8 : Food Packaging Technology and Labeling
Module 9 : Food Microbiology, food borne illness and hazards
Module 10 : Case Studies
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. 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.
Internship
Faculty of Food Safety and Quality, IGMPI offers six weeks internship to the students in Execu ve Diploma
(Part- me) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 16,000/-(500
USD for overseas students) and Rs.45,000/- for the part me mode(weekend classes).This covers for the
course registra on fees, tui on fees, course material fees etc. 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 Processing and Preserva on 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
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food professionals. The informa on, guidance, prac cal training and off
course comple on cer ficate will provide the par cipant with not one but many opportuni es in the
industry. This would come true in form of job roles and posi ons like that of auditors, quality assurance
execu ves, quality managers, posi on in NPD team, food consultants, food journalism and many more.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Good Laboratory Practice
Executive Diploma in Good Laboratory Practice
Programme Structure:
Module 1 : Introduc on, fundamentals and principles of GLP
Module 2 : Documenta on, records and prepara on of SOPs
Module 3 : GLP compliance & prepara on for cer fica on; 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, FDA etc
Module 8 : Management, Personnel, 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, 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. 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.
This will also include recent developments related to computer valida on.
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 working in any
sector (produc on, processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing,
Food Ingredient and Addi ve processing, Drugs manufacturing , Medical Device, Ayurveda,
Pharmaceu cal Industry Regula on, Clinical Research, Homeopathic or Ayurveda Medicine
Manufacturing, Cosme c Manufacturing, Biotechnology) can also seek benefits of the course.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecu ve years is allowed to complete the course.
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 12,000 /- (500 USD for oversees students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees ect. 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 (EWS), below poverty line (BPL)
IGMPI
Faculty of Food Safety and Quality
and Ex-servicemen.
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 Good Laboratory Prac ce 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 GLP Training
The par cipants of this programme have prospec ve career opportuni es in food tes ng, laboratory
management, research, teaching, produc on, record keeping, technical wri ng and related ac vi es.
They can also work as food laboratory scien sts in labs & research ins tu ons, Quality control
departments in food companies and onsite labs in food companies. 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.
Programme Structure:
Module 1 : Introduc on, fundamentals and principles of GLP
Module 2 : Documenta on, records and prepara on of SOPs
Module 3 : GLP compliance & prepara on for cer fica on; 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, FDA etc
Module 8 : Management, Personnel, 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, 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. 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.
This will also include recent developments related to computer valida on.
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 working in any
sector (produc on, processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing,
Food Ingredient and Addi ve processing, Drugs manufacturing , Medical Device, Ayurveda,
Pharmaceu cal Industry Regula on, Clinical Research, Homeopathic or Ayurveda Medicine
Manufacturing, Cosme c Manufacturing, Biotechnology) can also seek benefits of 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.
Registration
The registra on dates for this bi-annual programme run by the ins tute are updated mely on the
webpage. The Training sessions and webinars are strictly scheduled depending on the availability of
speakers. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures,
videos and study material easily accessible. This gives huge window of self-regulated and self-paced
performance to the par cipants.
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 13,500/- (500 USD for oversees students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees etc. Apart from
this, an examina on fee of Rs 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
IGMPI
Faculty of Food Safety and Quality
comple on, the par cipants will be awarded Execu ve Diploma in Good Laboratory Prac ces 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 and career prospects in GLP Training
The par cipants of this programme have prospec ve career opportuni es in food tes ng, laboratory
management, research, teaching, produc on, record keeping, technical wri ng and related ac vi es.
They can also work as food laboratory scien sts in labs & research ins tu ons, Quality control
departments in food companies and onsite labs in food companies. 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
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Product Management
Executive Diploma in Food Product Management
Ÿ Induce lifelong learning skill through systema c knowledge of basic and applied aspects of Food Product
Management.
Ÿ To seek gainful employment in the food, nutri on and agriculture based industries.
Ÿ To survey different Marke ng strategies & examine opportuni es for sale of food products.
Ÿ Understand the latest techniques in management, innova ve marke ng strategies and effec ve
methods for corporate growth.
FFSQ imparts this programme through effec ve classroom teaching by various experts and professionals.
All take-home materials, assignments and necessary reference materials are mely provided to all the
par cipants.
FFSQ imparts this programme in Regular and e cum distance learning mode as well through hassle free
accessibility in the form of e- learning tools like webinars, e-lectures and online examina ons. All the study
materials, assignments and necessary reference material are mely dispatched at par cipant's postal
address for their self paced study.
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.
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, Logis cs, Sales & Supply Chain Management
Part I: Marke ng management
Part II: Logis cs Management
Part III: Sales Management
Part IV: Supply Chain Management
Module 6 : Basics of Food Microbiology & its Affects on Food Product
Module 7 : Food Plant Designs & Opera ons
Module 8 : New Product Development
Module 9 : Customer Sa sfac on & Product Promo on
Module 10 : Human Resource Management in Food Industry
Module 11 : Business Communica on in Food Industry
Module 12 : Food Good Manufacturing Prac ces (GMP)
Module 13 : Food Regulatory Affairs (Interna onal Perspec ve)
Module 14 : 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
(agriculture, management, produc on, processing, quality, R&D etc.) can also seek benefits of the course
those who have interest in food industry.
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.
Internship
Faculty of Food Safety and Quality, IGMPI offers three months internship to the students in PG Diploma
(Regular) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve e-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode. This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 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 (EWS), below poverty line (BPL) and Ex-servicemen.
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 Product Management by
Faculty of Food Safety and Quality, IGMPI and Quality Council of India (QCI) jointly. 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 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
FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained
regulatory affair professionals. The informa on, guidance, prac cal training and off course comple on
cer ficate will provide the par cipant with not one but many opportuni es in the industry. This would
come true in form of job roles and posi ons like that of Sales Managers, Marke ng managers, Product
Managers, Marke ng & Sales Head, Supply Chain Execu ves, Marke ng Execu ves and many more.
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.
Ÿ To seek gainful employment in the food & nutri on, healthcare and biotech based industries.
Ÿ To survey different Marke ng strategies & examine opportuni es for sale of food products.
Ÿ Understand the latest techniques in management, innova ve marke ng strategies and effec ve
methods for corporate growth.
FFSQ imparts this programme through effec ve classroom teaching by various experts and professionals.
All take-home materials, assignments and necessary reference materials are mely provided to all the
par cipants.
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, e-lectures and online examina ons. All the study materials,
assignments and necessary reference material are mely dispatched at par cipant's postal address for
their self paced study.
The case study based approach in Execu ve Diploma programme via regular, part- me and distance cum e
learning mode is designed for working professionals in full- me employment who wish to complete the
course in shorter me dura on. This course is beneficial for professionals from different streams to help
them intensify their knowledge. This is a fast track and advanced course having rigorous case studies based
methodology throughout the dura 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.
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, Logis cs, Sales & Supply Chain Management
Part I: Marke ng management
Part II: Logis cs Management
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Safety in Hospitality Industry
Executive Diploma in Food Safety in Hospitality Industry
Compliances of food regula ons have been a key issue in hospitality industry lately. Due to slack execu on
of law and order regarding food safety many restaurants, fast food counters, hotels, canteens have to face
temporary shut down and are charged with heavy penalty fine. Complexi es in laws, regula ons and rules
have compelled the owners of the establishment to face such situa ons. Also, mul plicity in available
brands of food products in market and local customers becoming more experimental and choosy with
food, there is an increased requirement for the food safety compliance in hospitality industry.
Keeping this is mind; FFSQ has designed a post graduate diploma programme for freshers, graduates and
professionals working or seeking a job in hospitality industry to enhance their understanding of food safety
in different sectors.
Programme Structure:
Module 1 : Hospitality Industry – An overview (hotels, restaurants, cafeterias, hospitals, 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, 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, ISO 22000:2005, ISO 9001, ISO
14000 etc)
Module 9 : Food safety compliances in Hospitality Industry
Module 10 : Interna onal food safety legisla ons for Hospitality Industry (USA, UK, Europe, Australia,
India, 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,
restaurants, cafeterias, hospitals, travel & tourism, contract catering etc are eligible to enroll for the
programme. Students and employed individuals from any sector (hospitality, quality, catering etc.) can
also seek benefits of the course from their own ci es and whilst s ll being in service, business or educa on.
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.
Registration
The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve e-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students). This covers for the course registra on fees, tui on fees, course material fees
etc. Apart from this, an examina on fee of Rs 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
IGMPI
Faculty of Food Safety and Quality
applicants belonging to SC/ST/Physically Challenged, economically weaker sec ons (EWS), below poverty
line (BPL) and Ex-servicemen.
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 Safety in Hospitality Industry
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 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, agriculture, hospitality, catering and tourism 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
FFSQ's e/distance course is a professional course targeted to ensure food safety in hospitality industry. 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 restaurant manager, hotel manager, catering manager, food safety auditor, food
inspector, food safety officer, hygiene officer, posi on in HACCP team etc.
Programme Structure:
Module 1 : Hospitality Industry – An overview (hotels, restaurants, cafeterias, hospitals, 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, 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, ISO 22000:2005, ISO 9001, ISO
14000 etc)
Module 9 : Food safety compliances in Hospitality Industry
Module 10 : Interna onal food safety legisla ons for Hospitality Industry (USA, UK, Europe, Australia,
India, UAE etc perspec ves)
Module 11 : Hospitality Industry based case studies
Eligibility:
All those working in or are related to hospitality industry like hotels, restaurants, cafeterias, hospitals,
travel & tourism, contract catering etc are eligible to enroll for the programme. Students and employed
individuals from any sector (hospitality, quality, catering etc.) can also seek benefits of the course from
their own ci es and whilst s ll being in service, business or educa on.
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.
Registration
The registra on dates for this bi-annual programme run by the ins tute are updated mely on the
webpage. The training sessions and webinars are strictly scheduled depending on the availability of
speakers. Effec ve E-learning tools incorporated into the design of the webpage make the course lectures,
videos and study material easily accessible. This gives huge window of self-regulated and self-paced
performance to the par cipants.
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 16,000 /- (500 USD for oversees students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees etc. Apart from
this, an examina on fee of Rs 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 Safety in Hospitality Industry by
Faculty of Food Safety and Quality, IGMPI. For all the above men oned modules elaborate course
material, self-assessment assignments and project work details would be provided by the Ins tute from
me to me. Details get updated on the webpage as well.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Sales & Marketing Management
Executive Diploma in Food Sales & Marketing Management
Programme Structure:
Module 1 : Introduc on to Food industry & Food Product Management
Part I- Food Industry: structure, dynamics and issues in the global industry
Part II- 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, UK, EU, South East Asia, India, 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, 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. As this course is truly professionals and industry oriented, employed individuals from any sector
(agriculture, management, produc on, processing, quality, R&D etc.) can also seek benefits of the course
those who have interest in food industry.
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.
Internship
Faculty of Food Safety and Quality, IGMPI offers three months internship to the students in PG Diploma
(Regular) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve e-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students)and Rs. 75,000/- for regular (classroom) mode. This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 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 (EWS), below poverty line (BPL) and Ex-servicemen.
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.
Future Career Prospects
FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained food
industry 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 Sales Managers, Marke ng managers, Product Managers,
Marke ng & Sales Head, Supply Chain Execu ves, Marke ng Execu ves and many more.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Good Agriculture Practices (GAP Certification)
Programme Structure:
Module 1 : Introduc on to GAP: A Global Perspec ve
Module 2 : GAP: Principles and Prac ces
Module 3 : GAP for Fresh Produce
Module 4 : Integrated Pest Management Programme (IPM)
Module 5 : Waste Management and Wildlife Conversa on
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Organic Farming
Executive Diploma in Organic Farming
Programme Structure:
Module 1 : Organic Farming: Introduc on, Scope & Nature in Global Scenario
Module 2 : Organic Farming- Principles and Prac ces
Module 3 : Integrated Organic Farm Management Systems
Module 4 : Organic Crops and Soil Sciences
Module 5 : Organic Plant Protec on and Disease Management
Module 6 : Organic Fer lizers, Crop Nutrients and Effec ve Microorganisms (EM) in Organic Farming
Module 7 : Livestock Management
Module 8 : Good Agricultural Prac ces (GAP)
Module 9 : Concept of Quality in Organic Farming
Module 10 : Hor culture Sciences
Module 11 : Organic Farms Inspec on and Audits
Module 12 : Cer fica on Procedures and Compliance with the Global Standards
Module 13 : Organic farming- Possible Problems & Fixes
Module 14 : 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, employed individuals from any sector
(agriculture, management, produc on, processing, quality, 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 twelve months 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 11,000/- (500 USD for oversees 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 (EWS), below poverty line (BPL)
and Ex-servicemen.
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 Organic Farming by Faculty of Food
Safety and Quality, IGMPI. For all the above men oned modules elaborate course material, self-
assessment assignments and project work details would be provided by the Ins tute from me to me.
Details get updated on the webpage as well.
IGMPI
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. As this course is truly professionals and industry oriented, employed individuals from any sector
(agriculture, management, produc on, processing, quality, 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
twelve 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.
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 13,500 /- (500 USD for oversees 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 Organic Farming 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 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
FFSQ's e/distance course is a professional course targeted to cater the food /agricultural industry needs
trained organic foods, management 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 for organic
cer fica ons , quality assurance execu ves and quality managers in organic foods and farm industry,
organic food manager, posi on in new product development(NPD )team, organic agriculture consultants
and many more.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Intellectual Property Rights
Executive Diploma in Intellectual Property Rights
work as IP professional.
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 : General Introduc on to Law and Legal System
Module 2 : Introduc on to Intellectual Property Rights and its types- Patents, Copyrights,
Trademarks, etc.
Module 3 : Trademark & its Principles- Indian and Interna onal aspect
Module 4 : Copyright & its Principles- Indian and Interna onal Scenario
Module 5 : Indian patent laws and jurisdic ons
Module 6 : Interna onal patent laws and jurisdic ons- PCT, USPTO, EPO etc
Module 7 : Emerging issues in Intellectual Property Rights and infringement law suits
Module 8 : Intellectual Property Rights in various industrial domains: Pharma, agriculture, food &
nutri on, biotech etc.
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, a candidate will have a thorough and comprehensive insight about different
types of Intellectual Property (IP) and its related statutes, Indian Copyright Law 1957 with its amendments,
The Designs Act 2000, Trademarks Act 1999, Role of World Intellectual Property Organiza on (WIPO),
WTO- TRIPS and new interna onal trea es for dispute se lement, Patentable subject ma er,
Patentability Criteria, Procedure for Filing Patent Applica ons, Revoca on, patent infringement issues
with special focus on US, European and Indian IP laws and regula ons. 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.
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 working in any
sector (produc on, processing, quality, trial, R&D etc.) of various industries like Food manufacturing, Food
Ingredient and Addi ve processing, Drugs manufacturing , Medical Device, Ayurveda, Pharmaceu cal
Industry Regula on, Clinical Research, Homeopathic or Ayurveda Medicine Manufacturing, Cosme c
Manufacturing, Biotechnology etc. can also seek benefits of the course.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecu ve years is allowed to complete the course.
Registration
The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
IGMPI
Faculty of Food Safety and Quality
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 12,000 /- (500 USD for oversees students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees ect. 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 is applicable to applicants belonging to SC/ST, Physically
Handicapped (PH), Ex-servicemen or those who belong to Economically Weaker Sec on (EWS)/ Below
Poverty Line (BPL).
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 Intellectual Property Rights by
Quality Council of India (QCI) and Faculty of Food Safety and Quality, IGMPI jointly. 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 healthcare, agriculture & food companies across the globe.
The efforts of our placement cell also include helping with professional resume wri ng, interview skills &
conduc ng mock interviews etc.
In recent months the Ins tute has witnessed more and more par cipa on from professionals working
with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt,
Pfizer, Abbo , Medtronic, Foster Corpora on, Ipca Laboratories, Calyx, Mother Dairy, Perfe , Bliss GVS
Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy
Therapeu cs, CFTRI, Ciron, Sun Pharmaceu cal, Novar s, GlaxoSmithKline, Biocon etc.
Future career prospects of Intellectual Property Rights Training
Intellectual property rights are unique in being able to combine law with technology. A er comple ng this
programme, par cipants can go for lucra ve career opportuni es in various interna onal and na onal
organiza ons. Being a part of the IPR group offers par cularly varied and intellectually s mula ng work.
Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It
will open many job opportuni es in areas of IPR and patents with MNCs, domes c industries, corporate
firms, outsourcing companies (KPOs and LPOs), law firms, universi es, government and R&D Ins tu ons.
These organiza ons are constantly looking out for competent professionals to handle the technicali es
associated with Intellectual property rights. The professionals can also get excellent jobs in the food,
agricultural, biotech, chemical, pharmaceu cal and allied industries and research laboratories. All these
firms have IP that they need to protect, whether it's their core business or the IP in their product and
iden ty.
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.
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 13,500 /- (500 USD for oversees students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees ect. 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 Intellectual Property Rights by Quality
Council of India (QCI) and Faculty of Food Safety and Quality, IGMPI jointly. 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 healthcare, agriculture & food companies across the globe.
The efforts of our placement cell also include helping with professional resume wri ng, interview skills &
conduc ng mock interviews etc.
In recent months the Ins tute has witnessed more and more par cipa on from professionals working
with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt,
Pfizer, Abbo , Medtronic, Foster Corpora on, Ipca Laboratories, Calyx, Mother Dairy, Perfe , Bliss GVS
Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy
Therapeu cs, CFTRI, Ciron, Sun Pharmaceu cal, Novar s, GlaxoSmithKline, Biocon etc.
Future career prospects of Intellectual Property Rights Training
Intellectual property rights are unique in being able to combine law with technology. A er comple ng this
programme, par cipants can go for lucra ve career opportuni es in various interna onal and na onal
organiza ons. Being a part of the IPR group offers par cularly varied and intellectually s mula ng work.
Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It
will open many job opportuni es in areas of IPR and patents with MNCs, domes c industries, corporate
firms, outsourcing companies (KPOs and LPOs), law firms, universi es, government and R&D Ins tu ons.
These organiza ons are constantly looking out for competent professionals to handle the technicali es
IGMPI
Faculty of Food Safety and Quality
associated with Intellectual property rights. The professionals can also get excellent jobs in the
pharmaceu cal, biotech, food, agricultural, chemical and allied industries and research laboratories. All
these firms have IP that they need to protect, whether it's their core business or the IP in their product and
iden ty.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Supply Chain Management
Executive Diploma in Food Supply Chain Management
Programme Structure:
Module 1 : Food Industry- An Overview
Module 2 : Role of GMP & GAP in Food Supply Chain
Module 3 : Principles of Food Supply Chain Management
Module 4 : Principles of Management
Module 5 : Post Harvest Management Technology
Module 6 : Cold Chain Management
Module 7 : Food Quality & Safety Aspects of Food Supply Chain (An interna onal perspec ve)
Module 8 : Food Supply Chain Risk Management and Mi ga on Strategies
Module 9 : 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 Ex-
servicemen.
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.
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.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Food Packaging
Executive Diploma in Food Packaging
heightened social and environmental consciousness, and strict regula ons on pollutants and disposal of
municipal solid waste.
The goal of food packaging must be to contain food in a cost-effec ve way that sa sfies industry
requirements and consumer desires, maintains food safety, and minimizes environmental impact. 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.
Thus, 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.
Programme Structure:
Module 1 : Introduc on to Food Packaging
Module 2 : Packaging Trends- Global Scenario
Module 3 : Varia ons in Packaging
Module 4 : Food Packaging Materials
Module 5 : Packaging Closures and Sealing Systems
Module 6 : Logis cal Packaging for Food Marke ng Systems
Module 7 : Tes ng and Quality Control
Module 8 : Shelf-life evalua on of Packaged Food Products
Module 9 : Legisla ons for food packaging& related issues
Module 10 : 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
(packaging, 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 twelve months while a maximum of
two consecu ve years are 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
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students). This covers for the course registra on fees, tui on fees, course material fees
etc. Apart from this, an examina on fee of Rs 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 (EWS), below poverty
line (BPL) and Ex-servicemen.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Post Graduate Diploma in Nutrition and Dietetics
Executive Diploma in Nutrition and Dietetics
Programme Structure:
Module 1 : Introduc on to Human Biology and Body Func ons.
Module 2 : Vitamins and Minerals (Role and Significance)
Module 3 : Understanding Nutri on I (Basic diets for normal condi ons/RDA)
Module 4 : Understanding Nutri on II (Therapeu c Nutri on)
Module 5 : Introduc on to Nutraceu cals
Module 6 : Introduc on to Special Condi ons and Diet Therapy.
Module 7 : Diseases and Therapeu c Treatment.
Module 8 : Recommend Approaches to Medical Condi ons, and Weight Management.
Module 9 : Food Allergies and Diet Management.
Module 10 : 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
(Health and Wellness, Hospitals, Diet Clinics etc.) can also seek benefits of the course that have interest in
healthcare 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.
Internship
Faculty of Food Safety and Quality, IGMPI offers three months internship to the students in PG Diploma
(Regular) programme. 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.
Registration
The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.90, 000/- for the regular (classroom) mode. This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 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 Ex-servicemen.
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 Nutri on and Diete csby Faculty
of Food Safety and Quality, IGMPI. For all the above men oned modules elaborate course material,
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. 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 Health industries 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
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
health industry needs trained health 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 Nutri onists, Die cians, Diet
Technicians, Health Consultants, Posi on in Health Centers, Fitness Journalism and many more.
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
(Health and Wellness, Hospitals, Diet Clinics etc.) can also seek benefits of the course that have interest in
Healthcare 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.
Internship
Faculty of Food Safety and Quality, IGMPI offers six weeks internship to the students in Execu ve Diploma
(Part- me) programme. 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.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Effec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 16,000/-(500
USD for overseas students) and Rs.60, 000/- for the part me mode (weekend classes). This covers for the
course registra on fees, tui on fees, course material fees etc. 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 Nutri on and Diete csby 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 Health industries across the globe.
The efforts of our placement cell also include helping with professional resume wri ng, interview skills &
conduc ng mock interviews etc.
IGMPI
Faculty of Food Safety and Quality
Programme Offered:
Industry Certificate in Clinical Nutrition
Programme Structure:
Module 1 : The Basics of Dietary Supplements.
Module 2 : Building a Supplement Programme for Clients.
Module 3 : Advanced Dietary Supplements.
Module 4 : The Best, Worst and Moderate Combina ons of Dietary Supplements.
Module 5 : Toxicity and Safety of Vitamins and Minerals.
Module 6 : Supplementa on and Healing.
Module 7 : Photochemical, Enzymes, Probio cs and Dietary Fibres.
Module 8 : A-Z Fact Sheets and Advanced Supplements Research for Clients.
Module 9 : Professional, Legal and Tax Considera ons.
Module 10 : 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
(Health and Wellness, Hospitals, Diet Clinics etc.) can also seek benefits of the course that have interest in
healthcare industry.
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.
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 12,000/- (500 USD for oversees 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 Industry Cer ficate in Clinical Nutri on 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 Health industries across the globe.
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.
Future career prospects
Industry Cer ficate in Clinical Nutri on is a professional course targeted to cater the health industry needs
trained health 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 Nutri onists, Die cians, Diet Technicians, Health
Consultants, Posi on in Health Centers, Fitness Journalism and many more.
IGMPI
Faculty of Food Safety and Quality
A Member of
uali Counc of
REGISTRATION FORM
Programme:..................................................................................................................................................
Mode (Regular/ Part-time/ Distance cum e-learning):........................................................................................
Location (New Delhi / Hyderabad):...........................................................................................................................
PLEASE NOTE:
1. Please complete all the information accurately. Incomplete or false information may make your candidature null and void.
2. Fill the form in CAPITAL LETTERS only.
3. The decision of the Institute will be final and binding on the applicants in all the matters relating to registration.
4. For details of Programmes, please visit our website at http://www.ffsqindia.org/.
5. You are required to enclose self-attested photocopies of all relevant testimonials along with the registration form.The completed registration form
should be sent by a registered post or couriered to the Director, FFSQ, IGMPI , Ram Ratan Farm, 128, Opposite Golden Tulip Hotel, Main
Chattarpur Temple Road, Asola, Chattarpur, New Delhi-110074, Phone: +91 8587838177, +91 8130924488, +911165353339, +911126652850
6. 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.org), in case of fee payment through net banking or through wire transfer.
*Crossed DD or cheque should be in favour of “Faculty of Food Safety and Quality” payable at New
Delhi. Please write your name and address at the back of DD/Cheque. Applicable examination fee can
be paid later as per the Institute's examination notification.
PERSONAL DATA
1. Name
(First Name) (Middle Names)(Last Name)
3. Date of Birth
DD MM YYYY
7. Contact Telephone No. with STD Code Phone No. Mobile No.
01 IGMPI
Faculty of Food Safety and Quality
8. Nationality_________________________
Ex-
SC ST PH EWS Service GEN
men
9. Category (SC: Scheduled Caste; ST: Scheduled Tribe; PH: Physically Handicapped;
EWS: Economically Weaker Sections; Ex-servicemen;Attach copy of SC/ST, PH,
EWS, Ex-servicemen, certificate as applicable for 10% fee concession)
WORK EXPERIENCE
Total Name
From To Completed the Designation Brief Job Profile
Months Organization
Days
ACADEMIC QUALIFICATIONS
Total
% Marks Class/
Std. School / Institution Board/ University Year completed Max. Marks Division
Marks Obtained Obtained
th
10 /
High School
th
12 /
Intermediate/
Senior Secondary
01 IGMPI
Faculty of Food Safety and Quality
College/Institute University
College/Institute University
Year
Max. Marks % of Marks
From To Subject
Marks Obtained Obtained
(DD/MM/YYYY) (DD/MM/YYYY)
College/Institute University
Year
Max. Marks % of Marks
From To Subject
Marks Obtained Obtained
(DD/MM/YYYY) (DD/MM/YYYY)
DECLARATION
I have carefully filled up all the information and agree to abide by the decision of the Institute of Good Manufacturing Practices India,
New Delhi authorities regarding my registration. I certify that the particulars given by me in this form are true to the best of my knowledge and belief.
Place
Date Signature of Applicant
IGMPI
Faculty of Food Safety and Quality
New Delhi
FFSQ, IGMPI, Ram Ratan Farm, 128, Opposite Golden Tulip Hotel, Main Chattarpur Temple Road, Asola,
Chattarpur, New Delhi-110074, India.
Phone: +91 8587838177, +91 11 65353339, +91 11 26652850
E mail: ffsq@igmpiindia.org
Hyderabad
FFSQ, IGMPI, 6-3-1239/2/B/1, Gayatri Building, Renuka Enclave, Above State Bank of India ATM,
Opposite Necklace Road Railway Station, Rajbhavan Road, Somajiguda, Hyderabad, Telangana – 500082.
Phone: +918886124732, +91 8587838177, +91 40 66132850
E mail: ffsq@igmpiindia.org