FFSQ Prospectus

IGMPI
Faculty of Food Safety and Quality

(FFSQ)
Recognized by the Department for Promotion of Industry & Internal Trade,
Government of India
Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL

QUALITY AWARD &
ASSOCHAM Services Excellence Award 2017
Trusted by organizations & training participants in over 45 countries

Training | Certification | Education | Research
Faculty of Food Safety and Quality, IGMPI

ProgrammesOffered:
Post Graduate Diploma / Executive Diploma /
Industry Certificate
 Food Safety
 Food Analysis & Quality Assurance Programme
 HACCP LEVEL 4 (Industry Certification)
 Food Processing and Preservation
 Diploma in Food Processing
 Good Laboratory Practices
 Food Safety Management Systems (Industry
Certification)
Food Product Management
 Food & Agribusiness Management
 Food Safety in Hospitality Industry
 Food Sales & Marketing Management
 Good Agriculture Practices (Industry Certification)
 Organic Farming and Food Production Systems
 Intellectual Property Rights
 Food Supply Chain Management
 Food Packaging
 Nutrition and Dietetics
Clinical Nutrition
Regular, Part time & Online Mode

IGMPI
FACULTY OF FOOD SAFETY AND QUALITY

“Food is a central activity of mankind and one of the single most significant
trademarks of a culture.”
These words by Mark Kurlansky are a true expression of the food and its deep
relationship with mankind. The food we eat is not only a palpable commodity but a
source of inspiration to express human innateness with a flavor of personality as a
seasoning.
Food that we eat influences a great part of our lives, it doesn’t only effect our present but it
creates a great impact on our future as well. Thus food is a primordial entity, a requisite for our
existence and a source of rejuvenation. It is our prime responsibility that we act to ignite
intolerance towards unsafe food.
The underlying principles that make a food safe or the prime reasons that make it unsafe have to be
fully understood. It has been theorized since ancient times that any harm caused by food is a bane. The
advent of modernization and massive industrialization has led us to think beyond the box and
continuous improvisation in dealing with food safety issues placing a challenge before us to think if we
have done enough or not.
After an intense study of the current situation 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, modernization in logistics,
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 organization 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 promoting awareness through news and
latest updates on guidelines and regulations and to provide a platform to individuals to voice their opinion and
deliver their valuable suggestions.
Thus to meet the demand of the times, 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
About IGMPI
Institute of Good Manufacturing Practices India, registered as a non-profit society ( under The Societies
Registration Act,1860) with Government of India recognised by the Department of Industrial Policy &
Promotion, Ministry of Commerce & Industry,
Government of India, accredited Vocational
Institution of Ministry of HRD, Government of
India, approved training Institute of Food
Safety and Standards Authority of India
(FSSAI) and affiliated with Life Sciences Sector
Skills Council (SSC) and Food Industry Sector
Skills Council of National Skill Development
Corporation (NSDC) -presents unique, friendly
and interactive platform to get rid of all your
GMP related glitches. GMP- is an essential
element of industries like pharmaceutical,
cosmetic, Ayurveda, biotech, homeopathic,
medical device and food manufacturing. GMP
in itself is the most dynamic part which
witnesses frequent changes in terms of newer
rules being added and older ones being renewed. Keeping self
updated with current GMPs thus becomes inevitable to stay abreast
with the changing industry needs and practices.
Our group of learned professionals from above mentioned sectors
of the Pharma, Healthcare and Food industries have put together
their knowledge; know about and practical experiences in form of
this GMP guide. IGMPI is moving hand in hand with technology
advances and has gained recognition as stronger and better training
platform provider for professionals and students in the aeas of
GMP, Quality Assurance and Control, Pharma, Food and healthcare
Regulatory Affairs, Clinical Research, Pharmaceutical IPR and Good
Laboratory Practice and Product Management. The importance of
quality healthcare and foods is known to our founders and thus numerous efforts are being made to
offer friendly but effective and easy regular, part-time and online courses of GMP training,
Quality Assurance and Control, Pharma and healthcare Regulatory Affairs, Clinical Research,
Pharmaceutical IPR and Good Laboratory Practice in form of formal classroom studies,
online/interactive courses, online seminars, as well as onsite training programmes along with
knowledge of worldwide affairs of the industry; in short a round-the-clock help for any information in
these areas needed by anybody from around the world. Based on high standard of quality, the training
programmes in Pharma, Healthcare and Food GMP, Quality Assurance and Quality Control, Regulatory
Affairs, IPR, Pharma Product Management, Public Health, Hospital Management, Clinical Research,
Pharmacovigilance, Medical Writing, Medical Coding, Nanotechnology, Drug Design and Discovery,
Food QA&QC etc areas have been approved by Quality Council of India, which is an autonomous body
and an accreditation authority for education & vocational training providers under the Department of
Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India.
The IGMPI's team of technology experts and other Industry advisors together pursue to make cGMP
knowledge, training in the area of Pharma and Food manufacturing easily accessible, through this
platform.
IGMPI
Accreditation and Awards

Institute of Good Manufacturing Practices India (IGMPI) is registered as a non-profit society with its
own Memorandum of Association and bye-laws under The Societies Registration Act, 1860,
Government of India.
IGMPI is recognized by Department of Industrial Policy & Promotion, Ministry of Commerce &
Industry, Government of India and is an accredited Vocational Institution of Ministry of HRD,
Government of India (AVI no-710367) and all the courses of IGMPI are approved for life time
empanelment under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh also.
The quality based Post Graduate and Executive Diploma programmes of IGMPI in Good Manufacturing
Practices, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public
Health, Nanotechnology, Product Management, Sales and Marketing Management, Clinical Research,
Medical Writing, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been
duly assessed and approved by Quality Council of India, Government of India based on fulfillment of
following criteria:
1. Course Content
2. Course Design
3. Course Material
4. Instructors
5. Class size & Attendance
6. Facilities
7. Evaluation of Students
8. Written Examination
9. Certificate
IGMPI is also an ISO 9001:2015 Certified Organisation accredited under Dubai Accreditation Center
(DAC), Accreditation Department, Government of Dubai, UAE and has been conferred with QUALITY
COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD – Certificate of Merit 2015 &
ASSOCHAM Services Excellence Award 2017.
IGMPI is affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills
Council set up by National Skill Development Corporation (NSDC) as well.
IGMPI is an approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
(FSSAI ID: TPINS18) IGMPI PHARMA® is licensed by Department of Food Safety & Drug
Administration under the Drugs and Cosmetics Act, 1940 and registered under Food Safety and
Standards Act 2006.
IGMPI is a PMKVY (Pradhan Mantri Kaushal Vikas Yojna) affiliated training partner ( SMART TP
Number: Tp010908)
IGMPI also offers International Register of Certificated Auditors (IRCA) Accredited Lead Auditor
course periodically.
IGMPI is also registered under Section 23 (2), Rule 56 (1), Trade Marks Act, 1999, Government of India
(Reference No. 2738626).
IGMPI
National Skill Development Corporation

(NSDC)
The National Skill Development Corporation (NSDC), working under the aegis of the Ministry of Skill
Development and Entrepreneurship, is an apex organization for skill development in the country. The NSDC
is responsible for overseeing the many Sector Skill Councils as well as other skill development and
promotional activities across the country. It also implements many Government of India skill schemes such
as Pradhan Mantri Kaushal Vikas Yojana (PMKVY) and UDAAN.
NSDC was set up by the Government of India as part of the national skill development mission in order to
fulfill the growing need for skilled manpower across sectors. The Chairman of NSDC is nominated by
Government of India.
IGMPI
Advisory Board and team

For updated Advisory Board members profiles,
kindly visit: https://igmpiindia.org/advisoryboard.html
Dr. Mahesh C Gupta, Chief Advisor and

Professor: Dr. Mahesh C Gupta is an experienced
and internationally reputed scientist in the field of
calibration, quality assurance and testing of the food
industry. He has worked with many government
organizations like National Physical Laboratory
(NPLI), New Delhi for 32 years and later with Dubai
Central Laboratory, Dubai asPrincipal Quality Officer.
He has also played a vital role in developing lab
accreditation program of India as Head National
Calibration Program. He is also the founder
president of Indian quality
association. He has expertise and proficiency in various fields like food testing, equipment calibration, GLP, food
analytical techniques, food quality assurance, food laboratory inter-comparison, proficiency testing,QMS and many
more. With his knowledge and rich experience, he is focused on practical aspects of current needs, contemporary
and emerging trends, besides alerting the laboratories for future challenges. A PhD from Indian Institute of
Technology (IIT), New Delhi, Dr. Mahesh C Gupta has been associated as a Fellow with Optical Society of India,
Fellow of Indian Society of Lighting Engineers and Vacuum society of India. Heis also currently managing Lab World
Magazine –a renowned world class magazine dedicated to Quality Testing and Calibration laboratories in all
sectors- as the Editor in Chief.
Mr. Vinod Kumar Arora, Principal Advisor: Mr. Vinod Kumar Arora is an internationally acclaimed industry
professional having 35 years of rich experience in pharmaceutical development in the areas of Generics,
Differentiated, NDDS/NCE Dosage Forms. He is now associated with IGMPI as an advisor. He joined Ranbaxy in
1983 where he initially worked as scientist for almost 4 years. He rejoined Ranbaxy in 1994 where graduated to
Vice President level from Assistant Director position. During his association with Ranbaxy he developed products -
Generics, Differentiated Generics, NDA's and NCEGlobal, market specific and OTC. Prior to his association with
Ranbaxy, he worked as an Assistant General Manager with the Formulation Development Research in Cadila
Laboratories, Ahmedabad and helped in setting up of Onco- manufacturing facility and developed several
oncology products. He has expertise in Dosage Form development in the area of dosage forms – Solids -Tablets /
Capsules / Granules / Pellets /PFOS/TFOS; Non-solids –Liquid /Injectables including Lyophilised/Topicals, Inhalations
– DPI/ pMDI and Nasal Spray, Dosage Forms Technology such as Nanotechnology, Depot Injection; Modified
Release tablets/suspension, Self- Emulsifying System, Oro dispersing tablets/oro - dissolving strips;
Particles/Pellets coating and has goodunderstanding of current Good Manufacturing Practices and QA/QC. He has
made presentations to NDACCommittee for New Drugs Approval in India, had meetings with Oman MOH and Pre
IND meetings withUSFDA. He has also authored/coauthored over 100 patents in the area of NCE/ Differentiated
products
/NDDS/Generics. With his knowledge and rich experience, he is focused on practical aspects of current needs,
contemporary and emerging trends, besides alerting the pharmaceutical industries for future challenges. He is
holding many honorary positions -Member of Indian Pharmacopoeia Scientific Body , Panel member of INMAS-
DRDO, Ranbaxy Science Foundation Scholars Award , Global Expert committeemember of DFE Pharma , Germany
and Distinguished Scientist from World Whos Who Society , Member ofIndian Pharma Committee of Make in India
Campaign etc. He was felicitated by Hon'ble former Presidentof India, Dr A P J Abdul Kalam for development and
launch of first NCE – Anti malarial from India. Mr. Vinod Arora is a M. Pharm degree holder from BHU and DBM
from IMM, New Delhi. As one of our principal advisors he will be supporting our initiatives nationally and
internationally to rest of faculty members of IGMPI in imparting education, training and continuing education
programs as well as our knowledge dissemination initiatives like Current GMP,QA/QC, Regulatory affairs ,Clinical
research guidelines and news updates.
IGMPI
Mr. Syed Qamar Abbas, Senior Advisor: an eminent and a dynamic person, with a rich experience of 37
years in the food Industry. Prior to associating with Faculty of Food Safety and Quality (FFSQ), Mr. Abbas
has been working in the Food Corporation of India under both state and central governments in the various
departments. He has specialized experience in Storage and Preservation of food grains, Quality Assurance
and Quality Control & Supply Chain Management. He has a rich exposure in food safety and quality. He has
successfully carried out audits, faced CAG and statutory audits for food safety and quality in the FCI. He has
provided trainings and has organized a series of workshops for food professionals. He is presently active in
providing the FFSQ his valuable leadership to take it to the new level in the future.
Mr. Syed S. Abbas, Executive Director: A think tank, an embodiment of dynamism and undaunted
professionalism are few characteristics which can be associated with Mr. Abbas. Mr. Abbas has a keen
interest in organic farming and food safety. Owing to his academic achievements and interests, Syed Abbas
has gained practical knowledge in the field of food industry and related fields, in his career span of twelve
years. Mr. Abbas has previously worked in various multinational companies and nonprofit making
organizations like Dentsu India, Centre for Development Studies, Bioinformatics Institute of India, India
Education Review, EM Agro India and Network 18. His contributions to the food industries development
studies are numerous. He has deep interest in various aspects of food technology among which some of
the generous ones count around the esteemed projects, work models, business agendas and
organizational setup works. He has plotted, guided and worked for in the education and Training Industry,
Information Technology industry, Food Science Research Industry, non-governmental organizations, and
many others. He has completed Masters in Public Administration from Lucknow University and Executive
MBA from Indian Institute of Management (IIM), Lucknow.As an operations head of FFSQ, he with his
experience has been guiding and mentoring sincerely to bring forth a whole new bouquet of easy learning
and training tools for all those using or planning to use or otherwise interested in gaining knowledge about
food safety & organic farming.
Ms. Rafat Abedi, Director: Rafat Abedi is our Investor & Director. She has been investing in this nonprofit
making organization with the primary objective of knowledge dissemination in food cGMP and organic
foods. She looks after administration of FFSQ, training co-ordination, training kits and study materials
development and entire logistics for FFSQ. She has previous rich experience in education, training and
coordination of computer application and management programs.
Mr. Amitabh Srivastava, Senior Advisor: A specialist of food safety and quality. Mr Srivastav has been
playing a pivotal role in our FFSQ team. With a rich experience of 25 years in the food industry. He is an
empanelled lead auditor for ISO 22000, HACCP LEVEL 4, BRC, GMP, FSSC 22000, and ISO 9001. Mr
Srivastava hascompleted 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 LEVEL 4 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 coveringall Sectors likeAmity University, National Productivity Council, and IHM. Prior to this
Mr Srivastava was aTechnicalManager at K.V. Spices India (P) Ltd and he has also been with the D.S Group
Catch Spices, CatchWater &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
IGMPI
in SGS India for 7 years as an Assistant manager in Food and Agricultural Department. She has specialized
knowledge about food testing of various products, from grain to ready to eat, in compliance with both
national and international standards like AOAC, ISO, AOCS, ICUMSA, FAC, and Quality which include
preparation of SOP & IOP, documentation as per ISO 17025. She has successfully handled various audits
carried out by BIS, NABL (ISO 17025), as well as client audit like GSK, Ranbaxy, Nestle, Kraft etc. During her
tenure in SGS she has handled many projects with MNCs like GSK, P&G, Nestle and wriggly. Prior to SGS,
she has worked as a part of the R&D team in MFIL (a subsidiary of HIL) for 2 years where her core area was
new product development. She was also a part of the quality team and used to help in implementation of
HACCP LEVEL 4. She has proficient knowledge in 5S, LEAN, LIMS programs and equipments like GC,
ICPMS, HPLCand 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
IGMPI
System implementation and standards like ISO2200, FSSC2000, BRC, SQF, supplier audits, etc. He has
completed M.tech in Food Technology with specialization in Food Process Engineering from SHIATS-DU,
Allahabad. His project works are an evidence of his scientific acumen, entitled "Increasing efficiency of
Doypack machine using the six sigma technique (DMAIC)" and "To Relate Density With Temperature at
Constant T.S.S. & Density with T.S.S. at Constant Temperature for Tomato Sauces" Prior to joining FFSQ he
was also associated with Nestle in the Culinary Department. He is an FSSC 22000 certified lead auditor
from SGS, India.
Ms. Rekha Lohkna, Assistant Professor: Her specialization includes Quality control and management. Her
role at FFSQ includes assistance to Senior Advisors & Professors in development of course content and
training modules along with guiding students regarding food safety and quality. She has worked as an
Assistant Professor in Food Technology Department at BFIT, Dehradun before joining FFSQ. She has
completed her M.tech in Food Technology with specialization in Food Quality Management from
SHIATSDU, Allahabad and B.Tech in Biotechnology from Shobhit University, Meerut .Her research work at
Central Food Technology Research Institute, Mysore (CFTRI) was entitled "Incorporation of Lotus Rhizome
flour in Bakery products and study of its nutritional properties" where she was in the Flour Milling, Bakery
& Confectionary Department. Rekha has been associated with the well known ice-cream manufacturer
"Cream bell" in the QA Department as well.
Dr. Ankita Gattani, Assistant Professor: A Bachelor's in Dental Surgery (B.D.S) from Rajasthan University
of Health And Sciences, Rajasthan. A dynamic person with experience in public health ventures at college
and school levels. She has also been involved in holding health camps at village levels to promote dental
hygiene. At IGMPI her role is module development and lecture preparation and providing assistance to
students. Her fields of interests are Public Health, Clinical Research, Pharmacovigilance, Conservative
Endodontics and Community Dentistry.
Ms. Monica Singh, Assistant Professor: She has completed her M.tech in Food Safety and Quality
Management, from National institute of technology Entrepreneurship and Management (NIFTEM)
Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956 An Autonomous
Institution under Ministry of Food Processing Industries, Government of India, Sonepat, Haryana, India
and B.Tech in Biotechnology from IMS Engineering College, Ghaziabad. Ms.Monica has acquired sound
knowledge about food safety and quality at industry with specialization in Quality Assurance where she
was involved in the maintenance and implementation of Global GAP, Tesco TN10 standard, BRC and Field
to Fork standards at Field Fresh Foods Private Limited. Her fields of interest are food quality and safety
standards and regulations, food toxicology and food testing. Her research at NIFTEM was in green tea's
quality assessment in different flavors.
Ms. Akanksha Pundhir, Assistant Professor and Programme Co-ordinator: A dedicated faculty member
and with a developed scientific acumen Akanksha, she has completed her M.tech in Food Processing
Technology from Guru Gobind Singh Indraprastha University, Dwarka and B.Tech in Biotechnology from
Amity University, Noida. She has done research projects on "Utilization of food waste" from IP University
and also on "Enrichment of sugar free ice cream with wine lees" at National Research Centre for Grapes,
Pune. Also, she undertook a training programme on basic food testing techniques in FICCI Research and
Analysis Centre(FRAC labs), Dwarka. Her list of exposures to industry include; Delhi Milk Scheme (DMS),
YAKULT, Haldirams, and Mother Dairy. At FFSQ, she provides assistance to senior faculty members in
module development and lecture preparation and takes coordinates with the food companies for
successful placements for our students. Her interest fields are new product development, food packaging
and nutraceuticals.
Ms. Joshita, Assistant Professor: An enthusiastic faculty member with keen interest in Food Safety and
Regulatory Affairs. She is a post graduate with M.Tech in Food Processing Technology from Guru Gobind
Singh Indraprastha University, Dwarka. She has undertaken various research projects including
IGMPI
"Antimicrobial activity of probiotics" from CITM and "High dietary fiber biscuits from citrus pulp" from
GGSIPU. She has studied "Supported Liquid Membrane technique for selective extraction of organic
acids" from CFTRI, Mysore and successfully applied it for Lactic acid removal from Dairy products. Joshita
has technical expertise in basic food testing procedures learned from her professional training experience
at FRAC Labs, SRL Laboratories and Belcopharma. Her industrial exposure includes Nirula's Corner Pvt.
Ltd., Delhi Milk Scheme and Yakult. Currently, working as an Assistant Professor at IGMPI, she is involved in
preparation of course content and module development.
Chayanika Sahni, Assistant Professor: A young competent member of IGMPI, with notable work in
'Probiotics' research and development where she worked for formulation of probiotics and probiotics in
skimmed milk powder. She has also authored research papers published in the journals 'Biomedicine &
Preventive Nutrition' and 'LIPIDS'. Apart from this, she has accomplished other research projects from
Defence Institute of Physiology and Allied Science, DRDO (Defense Research and Development
Organisation) and Indian Agricultural Research Institute (IARI), PUSA, Delhi. She has undergone
professional training programmes from All India Institute of Medical Sciences (AIIMS), Delhi and Jamia
Milia Islamia, Delhi in addition to an ISO: 22000 training for internal auditor. She is proficient with key skills
for Microbiological analysis, Chemical analysis (Nutritional, Dietary fibre, Antioxidants analysis etc.) as well
as instrumentation techniques (GC/MS, HPLC). During her industrial stint, she worked for Nestlé (Product
Technology Centre), Konolfingen, Switzerland and Haldiram's Marketing Pvt. Ltd., New Delhi.
Ms. Neharika Thakur, Assistant Professor: A logical thinker with immense aptitude for research and
development work, Ms. Neharika is a work-driven spirited member of the IGMPI team. She has completed
her B.Sc. in Food Technology from Delhi University and M.Sc. in Food Science and Technology from
Pondicherry University. Ms. Neharika has qualified UGC NET in Home Science and ICAR NET in Food
technology multiple times. Being an active member of the research community, she has authored a few
research publications in international journals and her work with “Utilization of deoiled peanut cake in
bakery products” is particularly noteworthy. With her sporty spirit and resolution to leave no work
incomplete, she is a constant source of inspiration for the students as well as faculty members. Prior to
joining IGMPI she has worked as Assistant Professor in ITM University, Gwalior and had research exposure
at ICAR institute. At IGMPI, she is involved in lecture delivery and research guidance while conducting
interactive sessions with the students.
Ms. Sangita Borah, Assistant Professor: Ms. Sangita is a competent professional with experience in
biochemical studies, food quality testing, equipment handling, and research & development. As a part of
Faculty of Food Safety and Quality, she is responsible for developing training module, lectures and research
in the domain of food processing and technology. She has qualified ICAR-NET in Food technology and her
academic credentials include Masters in Food Processing and Technology from Tezpur University, Assam
and graduation in Biotechnology from Shillong. She has always been a keen participant of international
conferences, seminars, and workshops in the field of food safety and quality improvement of food supply
chain. Prior to joining IGMPI, she has worked as Research Analyst in Rai University and Sr. Research Fellow
(SRF) in Tezpur University.
Ms. Akanksha Bhandari, Assistant Professor: As a young trainer, known for her vibrant presence and
unmatched dedication towards work, She has taken the responsibility of imparting a whole new meaning
to IGMPI's resolution of knowledge dissemination. Ms. Bhandari is a B. Pharm, M. Pharm qualified
professional from Punjabi University with a Certification in Intellectual Property Rights. She has an
impressive hold over the concepts of pharmacovigilance, clinical research, regulatory affairs, and good
manufacturing practices and is proficient in handling of sophisticated equipments. Her areas of interest
include patent searching, drafting, & writing specifications, Novel drug delivery systems, and Modified
release oral dosage forms (Formulation Optimization). Her industrial exposure encompasses IDS Infotech
IGMPI
and BRD Medilabs for production and analysis of oral liquids and tablets. Prior to IGMPI, She has worked at
Galgotias University, Department of Pharmacy as Assistant Professor.
Ms. N.C. Swathi Sirisha, Assistant Professor: She worked as Faculty member in Dept. of Food
Technology& Management at Loyola Academy Degree & P.G. College, Secunderabad after completion of
Masters in Food Technology from Sri Venkateswara University, Tirupati. She qualified UGC-NET for
Lectureship and received Internal Auditor Training (ISO: 22000, FSMS). She also completed MBA in
Business Administration with Energy Management and Production Management as electives from IIBM,
New Delhi. Her interests lie in the field of Food Preservation and Processing, Food Product Development,
Food Quality and Safety. Her industrial exposure includes Internships' at Vijaya Diary, Hyderabad and Little
Star Foods; Hyderabad and research exposure includes projects at ICRISAT, Patancheru; S.V. University,
Tirupati and Loyola Academy, Secunderabad.
Ms. Satarupa Ghosh, Programme Coordinator: She has completed B.Sc in Biotechnology Hons. from
Royal School of Management and Technology, Utkal University, Bhubaneswar, Odissa and M.Sc. in
Biochemistry from Boston College for Professional Studies, Jiwaji University, Gwalior. She has done
specialized training related to HLA B27 typing and possesses hands-on skills on other routine diagnostics in
Molecular diagnostic division learnt from SRL Religare Laboratories, Gurgaon. She has also done PG.
Diploma in Clinical Research from Hyderabad.
Ms. Tanvi Gaur, Associate Manager (Placement): With a prior experience in market research, Tanvi is
responsible for all promotional activities in FFSQ which includes programme coordination, representing
the organization in various events and conferences and taking participants' feedback on a regular basis in
order to further improve the quality of deliverable and services to them. She is also responsible for
corporate interactions and nominations for our various training programmes. Moreover, she assists senior
faculty members in development of training modules related withmanagement. She has completed her
B.Tech with Computer Science as specialization from Guru Gobind Singh Indraprastha University
(GGSIPU), Delhi and MBA with specialization in Human Resources from GGSIPU, Delhi.
Mr. Deepanshu Soni, Technology Officer: With a rich experience in Software Development, Web
Development, application development, Deepanshu works as a Technology Officer and is responsible for
all the technical works and new initiatives at FFSQ in order to make our Learning Management System
(LMS) and other web services to our training participants and students user friendly. He also possesses
technical competence and interest in the areas of code development, web design etc. He has completed
his B. Tech in Information Technology (I.T) from Vindhya Institute of Technology and Science, R.G.P.V
University, Bhopal.
Md. Rameez Akhtar, Associate Programme Manager: He is dedicated towards maintaining a quality
service and continuous improvement of management standards at IGMPI. He upholds his responsibility of
maintaining a healthy relationship with existing and potential delegates by carrying out regular follow ups
and interactive sessions for dealing with various queries. His academic tenure comprises of Bachelor in
Artys and Masters in Business Administration. He has made serious efforts towards understanding the
requirements of potential delegates and provided them with requisite support, information and guidance.
He has earned rich experience in the field from his previous dealings at Ananya Creations Ltd., InterGlobe
Technologies, Panasonic Toughbook and Pantaloons Customer Relationship Management.
Mr. Ujjaval Jain, Associate Programme Manager: At IGMPI, his role covers making use of marketing
background, interpersonal skills and managerial abilities for carrying out the promotional activities for
potential delegates. He is responsible for program coordination and management and often undertakes
research work to expand database and ensuring the organization's involvement in events of notable
significance. His academic profile comprises of B.E. (ECE) and MBA. Prior to working for IGMPI, he has
worked as International Business Associate for Allan Lloyds Group, SNP Infra Research Solutions Pvt. Ltd.
IGMPI
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.
Advisory Faculty from Industry

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

Food safety is an important component of public health. With continuous advancements in
technology and variety of industry specific food processing techniques it is important that
there should safe food available for all. In this competitive world, food industries strive to gain
a competitive edge by development of a robust and a dynamic food safety management
system. In the pursuit of excellence and to bridge the disequilibrium in the various economies
of the world, there should be a focus to enhance and to develop food safety to promote safe
food for all around the globe.
The Faculty of Food Safety and Quality, IGMPI has brought this course to focus on food safety with
a pragmatic approach and to provide latest knowledge and tools for the maintenance of a food
safety management system. This develops individuals to apply the regulatory and scientific
knowledge to all food safety concerns within a food chain. Maintaining food safety is a legal
requirement, and is an important part of providing safe, quality food to the customers. It is a
fundamental public health concern. The Food Safety and Quality has become a sector of priority and
necessity for all consumers, retailers, manufacturers and also the regulators. The food safety
knowledge and management of the developing has to be given priority to bring them at par with their
peers in the developed countries. Changing global patterns of food production, increased international
trade, technology, public expectations for health protection and many other factors have created a huge
demand for food safety and quality auditing professionals. Any organization in non compliance with food
safety standards and regulations can be in the danger of a tarnished brand image and prosecution under
law.
The major components of these courses will be:
 Overview of food industry and its various aspects,
 National and international regulatory authorities;
 Quality management system of food industry
 Foodborne biological, chemical and physical hazards and
 Emerging trends in ensuring food safety and public health.
This will include food safety management practices such as Hazard Analysis Critical Control Points (HACCP
LEVEL 4), public health policies and allergen controls in foods. The courses we offer are:
Programme Offered:
Post Graduate Diploma in Food Safety
Executive Diploma in Food Safety
Post Graduate Diploma in Food Safety

Food safety is the integral part of any food chain. It has to be ensured
from raw material reception to the finished product dispatch. The food
safety is a round the clock discipline and it is needed to keep it a priority at
every step of production. It is not a department specific discipline but
should be developed by every individual working in a food organization. It is
essential for professionals to aspire to build a well established food safety
management system and also develop individuals that want to develop
themselves for effective compliance of food safety aspects and to develop a
continuous improvement approach.
IGMPI
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 regulations 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
expertise in food safety
Certified Modules:
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 regulations
Module 7 : Food Safety Management System (HACCP LEVEL 4, ISO 22000/FSSC 22000)
Module 8 : International standards and regulations 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 : Food Quality Regulations and guidelines in India
Module 12 : Case studies
Eligibility:
All those who have completed their Graduation or Post Graduation/ PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals from any sector
(production, processing, quality, trial, R&D etc.) can also seek benefits of the course who have interest in
food industry.
Programme Duration
Minimum time in which a student can complete this diploma course is one year while a maximum of two
consecutive years is allowed to complete the course.
Internship
All the efforts will be made in the form of 3 months internship to provide industrial exposure to the
students through internship with Food Companies so that they can have good practical knowledge beyond
the classroom experience.
Programme Deliverables
A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The
accompanying training material is appropriately aligned with the current Industry’s expectations.
Assignments for all the programme modules for continuous evaluation and guidance.
Interactive or recorded lectures on all key areas of the programme giving all flexibility to the participants.
Assessment and evaluation for all the programme modules in order to enhance the levels of competencies
and skills of the participants leading towards the objective of application in the job. .
At the end of each programme modules, the trainers shall obtain feedback from the participants using
specially designed questionnaires.
All learning and training delivery initiatives shall be conducted in English.
Registration
The registration dates for this bi-annual program run by the institute are updated timely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
01 IGMPI
Though the recorded lectures are also made available through the IGMPI Learning Management System
so the participants are able to listen to them according to their own pace. Effective 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 participants.
Examination & Certification
All the participants are obliged to timely submit completed assessment assignments (during the course,
usually after every module) and appear for an online exam at the end of the course. After successful
completion, the participants will be awarded Post Graduate Diploma in Food Safety by Faculty of Food
Safety and Quality, IGMPI. For all the above mentioned modules elaborate course material, self
assessment assignments and project work details would be provided by the Institute from time to time.
Details get updated on the webpage as well.
Placement Assistance & Corporate Relations
The Institute has partnered with many organizations for providing with placement assistance to its
participants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquisition experts which maintains close links with business and industry. We are engaged in
promoting the employability of our participants by maintaining good rapport and relation with HR cell and
recruiting managers of leading food and agriculture companies across the globe.
The efforts of our placement cell also include helping with professional resume writing, interview skills &
conducting mock interviews etc.
Future Career Prospects
Faculty of Food Safety and Quality, IGMPI's online course is a professional course targeted to cater the
food industry needs trained food safety professionals. The information, guidance, practical training and off
course completion certificate will provide the participant with not one but many opportunities in the
industry. This would come true in form of job roles and positions like that of Auditors, quality assurance
executives, quality managers, position in NPD team, food safety standards consultants, food journalism
and many more.
Executive Diploma in Food Safety

Food safety an important discipline that apparently is now a priority for food industries at all levels around
the globe. A food industrial production would be seriously jeopardized if there is an absence of an effective
and robust food safety management system. The industries face challenges to afford the implementation
costs and seek trained professionals that are already trained in the field. The food safety breaches make a
giant company to bend on knees as it spoils the image in the market and also develops a sense of suspicion
over compliance.
Thus to overcome this FFSQ, IGMPI has taken an initiative to develop an advanced fast track course that
can equip individuals and professionals to face the challenges of the present.
Certified Modules:
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 regulations
IGMPI
Module 7 : Food Safety Management System (HACCP LEVEL 4, ISO 22000/FSSC 22000)
Module 8 : International standards and regulations for food safety
Module 9 : Understanding the basic concepts of microbiology in food safety
Module 10 : Emerging trends in food safety (like HARPC, etc)
Eligibility:
course. As this course is truly professionals and industry oriented, employed individuals from any sector
food industry.
Programme Duration
Minimum time 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
All the efforts will be made in the form of 6 weeks internship to provide industrial exposure to the students
through internship with Food Companies so that they can have good practical knowledge beyond the
classroom experience.
Registration
completion, the participants will be awarded Executive Diploma in Food Safety by Faculty of Food Safety
and Quality, IGMPI. For all the above mentioned modules elaborate course material, self-assessment
assignments and project work details would be provided by the Institute from time to time. Details get
updated on the webpage as well.
IGMPI

recruiting managers of leading food and agriculture companies across the globe. The efforts of our
placement cell also include helping with professional resume writing, interview skills & conducting mock
interviews etc.
food industry needs trained safety professionals. The information, guidance, practical training and off
industry. This would come true in form of job roles and positions like that of Auditors, quality assurance
executives, quality managers, position in NPD team, food safety consultants and many more.
IGMPI
Food Analysis & Quality Assurance Programme

Food analysis is the discipline dealing with the development, application and study of
analytical procedures for characterizing the properties of foods and their constituents. These
analytical procedures are used to provide information about a wide variety of different
characteristics of foods, including their composition, structure, physicochemical properties and
sensory attributes. This information is critical to our rational understanding of the factors that
determine the properties of foods, as well as to our ability to economically produce foods that are
consistently safe, nutritious and desirable and for consumers to make informed choices about
their diet.
Foods are analyzed by scientists working in all of the major sectors of the food industry including food
manufacturers, ingredient suppliers, analytical service laboratories, government laboratories, and
University research laboratories. The food industry is subject to particularly strict regulations on the
quality and safety of its products. This is important because if food is contaminated, the consequences
can be serious. In order to guarantee the industry's strict quality and safety standards, reliable
instruments and methods are needed in the laboratory. These instruments and methods must meet
highest standards.
The present course highlights some important protocols used for Food Analysis and Quality Assurance. This
information is critical to our rational understanding of the factors that determine the properties of foods, as
well as to our ability to economically produce foods that are consistently safe, nutritious and desirable and for
consumers to make informed choices about their diet. The objective of this course is to review the basic
principles of the analytical procedures commonly used to analyze foods and to discuss their application to
specific food components.
Programme Offered:
Post Graduate Diploma in Food Analysis & Quality Assurance
Executive Diploma in Food Analysis & Quality Assurance
Food analysis and quality assurance certification has picked up

importance in the recent years with the food industry. Food
manufacturers must have traceability in their industry to ensure their
food products are safe, with no contaminants or residues, and to
provide accurate nutritional information. General laboratory testing of a
manufacturer's product may include the following techniques: Analytical
chemistry testing, Food microbiology testing, Food nutrition analysis,
Food allergen testing and Sensory testing.
Therefore, anyone, who is getting into the food organization or already in it, is
benefited with course like the one FFSQ has introduced in food analysis and
quality assurance to equip individuals to meet the demands of the market.
IGMPI
Programme Structure:
Module 1 : Food Chemistry
Module 2 : Food Microbiology
Module 3 : Food Sensory Science
Module 4 : Food Toxicology
Module 5 : Food Additives
Module 6 : Food Packaging
Module 7 : Sampling Techniques in Food
Module 8 : Physical and Chemical analysis of foods
Module 9 : Microbial analysis of Foods
Module 10 : Instrumental analysis of Food
Module 11 : Sensory Evaluation of Food
Module 12 : Good Laboratory Practices
Module 13 : Food Laws
Module 14 : Applied Statistical Method in Quality Assurance
Module 15 : Practical on Food Analysis – Hand on training on Physical Analysis, Chemical Analysis
and Instrumentation Analysis of food
Module 16 : Laboratory demonstration, practicals and instrument handling
Eligibility:
(production, processing, quality, trial, R&D etc.) can also seek benefits of the course that have interest in
food industry.
Programme Duration
The duration for PG Diploma is twelve months and the same course can be completed in sixmonths under
Executive Diploma programme. Executive Diploma is a fast track course with more and rigorous case
studies.
Internship
All the efforts will be made in the form of three months internship to the students in PG Diploma (Regular)
programme and six weeks internship to the students in Executive Diploma (Part-time) programme to
provide industrial exposure to the students through internship with Food Companies so that they can have
good practical knowledge beyond the classroom experience.
01 IGMPI
Registration
usually after every module) and appear for exam at the end of the course. In this programme, it is
compulsory to attend all Practical lab classes as per schedule. After successful completion, the participants
will be awarded Post Graduate/Executive Diploma in Food Analysis and Quality Assurance by Faculty of
Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course material, self-
The Institute has partnered with many organizations for providing placement assistance to its participants.
The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition
experts which maintains close links with business and industry. We are engaged in promoting the
employability of our participants by maintaining good rapport and relation with HR cell and recruiting
managers of leading Food and Agriculture companies across the globe.
Faculty of Food Safety and Quality, IGMPI’s Food Analysis and Quality Assurance course is a professional
course targeted to cater the food industry needs trained food professionals. The information, guidance,
practical training and off course completion certificate will provide the participant with not one but many
opportunities in the industry. This would come true in form of job roles and positions like that of food
analyst, quality assurance executives, quality control executives, quality managers, position in NPD team,
food consultants and many more.
IGMPI
HACCP LEVEL 4 (Industry Certification)

The Food industry in the world is witnessing a great revolution as the there are now more
and more market players coming up to produce ‘world class’. There is a wide awakening in the
global economies to feed their populations with safe food to ensure public health.
The food safety culture is now established in most of the economies of the world with its
foundation laid on the HACCP LEVEL 4 system. If the HACCP LEVEL 4 is well researched and
highly specific thenthe risks probability for any particular hazard in food is highly minimized.
HACCP LEVEL 4 which stands for ‘Hazard Analysis and Critical Control Points’ is a risk based
approach toprevent the occurrence of potential food borne hazards.
The risk based controls have to be applied in order to maintain safety of food in the food industry,
retail establishments, catering and hospitality industry. The basic tool applied is the HACCP
LEVEL 4 thatensures the production of safe food.
Food safety can be easily compromised if there is an absence of risk based controls in a food related
organization. This is so much so that the Food and Drug Administration has specifically given a HACCP
LEVEL 4 forjuice and juice related products and also the seafood which if not implemented the food
products would be considered adulterated in US. The Codex Alimentarius Commission has given the
HACCP LEVEL 4 standards aswell.
Thus identifying the scope of implementation and the need for experienced, knowledgeable professionals
the FFSQ has brought this certification programme in HACCP LEVEL 4 that ensures to fulfill the industry
needs andgives the participants adequate knowledge about the HACCP LEVEL 4 system and its
implementation in one’s firm.
Programme Offered:
Industry Certificate in HACCP LEVEL 4
The world economies are now intended to work with the

slogan ‘safe food for all’. With the world population witnessing
unprecedented growth it behooves the industries to be geared
up to be able to place a competitive edge in the global market
and be capable enough to produce world class food products.
This requires a great deal of input towards production of safer food
and elimination of sources of contamination that may end up the
product being unsafe. HACCP LEVEL 4 is a great tool that is widely
accepted globally to ensure food safety in not only food production
industry butalso catering establishments.
This certification programme is specifically designed for professionals
who want to secure a competitive edge in the market and be able to
effectively implement HACCP LEVEL 4 in their food firms be it production, food retail establishments or
cateringindustry.
01 IGMPI
Certified Modules:
Module 1 : Food Safety: HACCP LEVEL 4 based approach
Module 2 : Role of Pre requisite programmes (PRP) and GMP in Food Industry
Module 3 : Implementation of HACCP LEVEL 4 in a food industry/retail food establishment/catering industry
Module 4 : Documentation required for implementation of HACCP LEVEL 4 programme
Module 5 : HACCP LEVEL 4 Audit: First, second & third party audits, CAPA report
Module 6 : Comprehensive global perspective of HACCP LEVEL 4 (USA, Canada, UK, EU, Africa, Japan)
Module7 : HACCP LEVEL 4 as a part of ISO 22000/FSSC 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, educational institutions are eligible to enroll for
the course. As this course is truly professional and industry oriented, employed individuals from any sector
food industry.
Programme Duration
Minimum time in which a student can complete this certificate course is three months while a maximum of
six months is allowed to complete the course.
Registration
completion, the participants will be awarded.
Industry Certificate in HACCP LEVEL 4 by Faculty of Food Safety and Quality, IGMPI. For all the above-
mentioned modules elaborate course material, self-assessment assignments and project work details
would be provided by the Institute from time to time. Details get updated on the web page as well.
IGMPI

Industry Certificate in HACCP LEVEL 4 is a professional course targeted to cater the food industry
requirement oftrained food professionals. The information, guidance, practical training and off course
completion certificate will provide the participant with not one but many opportunities in the industry.
This would come true in form of job roles and positions like that of auditors, quality assurance
executives, quality managers, position in NPD team, food consultants, food journalism, chefs, food safety
officers in cateringindustry, food entrepreneurs and many more.
IGMPI
Food Processing And Preservation Programmes

There has been a rapid growth in our agricultural produce in the past three decades. India is a
major producer for various foods in the world like cereals, fruits, vegetables, spices and meat
products. The processing of the food is though a serious challenge for our country. This is due to
lack of infrastructure in terms of cold storage, highways and roads and also the lack of awareness
about various modes of food processing and preservation. India's agricultural produce suffers a
10% loss in durable items and about 40% loss in the perishable foods. This amounts to a huge loss
of about Rs.50,000 crore per year.
Food processing is done by the application of techniques and methods to transform the raw
ingredients into food that is fit for consumption. There is a great scope of the processing of fruits and
vegetables. The lack of knowledge and understanding of food processing and preservation is a major
challenge faced by our economy. The chief reason to apply preservation techniques to food is to increase
its shelf life, reduce wastage and enhance the rate of production that quality food be available for all. The
food processing and preservation is required to be taken seriously to maintain the marketing quality of the
Indian food products.
Thus realizing the need for trained and skilled individuals and application of latest techniques for food
processing, we at Faculty of Food Safety and Quality, IGMPI have brought this course to develop individuals to
meet the challenges of the present and future.
Programme Offered:
Post Graduate Diploma in Food Processing and Preservation
Executive Diploma in Food Processing and Preservation
Post Graduate Diploma in Food Processing and Preservation
The food industry in India is undergoing rapid

development. There is a lot of stress being laid on the
processing of the raw produce; this requires a great talent
pool to compensate the production requirement. The
scope of food processing is increasing exponentially. There
is a requirement of knowledgeable individuals that strive to
make a difference and endeavor to develop strategies that can
reduce the post harvest losses.
FFSQ has introduced a post graduate diploma in food processing
and preservation to equip individuals to meet the demands of the
market.
01 IGMPI
Certified Modules:
Module 1 : Introduction to Food Processing
Module 2 : Food processing and its types
Module 3 : Food Quality Assurance and Quality Control
Module 5 : Food Preservation and techniques
Module 6 : Food Good Manufacturing Practices
Module 8 : Food Plant Design, layout and Food Logistics
Module 9 : Food Packaging Technology and Labeling
Module 10: Food Microbiology, food borne illness and hazards
Module 11: Food Sensory Evaluation
Module 12: Entrepreneurship Development in Food Processing
Module 13: Case studies
Module 14: Laboratory demonstration, practicals and instrument handling
Eligibility:
All those who have completed their graduation or post Graduation/ PhD are eligible to enroll for the
food industry.
Programme Duration
Internship
Registration
IGMPI

completion, the participants will be awarded Post Graduate Diploma in Food Processing and Preservation
by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course
material, self-assessment assignments and project work details would be provided by the Institute from
time to time. Details get updated on the webpage as well.
recruiting managers of leading food and agriculture companies across the globe. The efforts of our
placement cell also include helping with professional resume writing, interview skills & conducting mock
interviews etc.
food industry needs trained food professionals. The information, guidance, practical training and off
industry. This would come true in form of job roles and positions like that of auditors, quality assurance
executives, quality managers, position in NPD team, food consultants, food journalism and many more.
Executive Diploma in Food Processing and Preservation

As the global demand for processed food products is rising, there is a necessity to manage and harness the
great untapped potential of the global market. According to reports, total food production in India is
expected to double in the coming 10 years with the country's domestic food market is expected to reach
US$ 258 billion by 2015.
Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained
professionals, with such a great potential and dramatic expected increase in the food market it is essential
to consider the adequate availability of trained professionals with the techniques of food processing and
preservation.
Thus we at FFSQ have developed this fast track course to develop individuals for food processing and
preservation to make an exciting career in this promising field of their choice
Certified Modules:
Module 2 : Food processing and its types
Module 7 : Food Plant Design, layout and Food Logistics
Module 8 : Food Packaging Technology and Labeling
Module 9 : Food Microbiology, food borne illness and hazards
Module 10 : Entrepreneurship Development in Food Processing
IGMPI
Eligibility:
food industry.
Programme Duration
Internship
Registration
completion, the participants will be awarded Executive Diploma in Food Processing and Preservation by
Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course
IGMPI

industry. This would come true in form of job roles and positions like that of auditors, quality assurance
executives, quality managers, position in NPD team, food consultants, food journalism and many more.
IGMPI
Diploma in Food Processing
The food industry we know today represents a large potential for growth and income
generation, and even reduces the burden on the agricultural sector. Being a vital element to
abridge the gap between the agriculture and industrial segments of the economy, the food
processing industry is considered as a new approach towards creating jobs for the Indian
population.
Though some jobs in food processing may not require a person to possess specific qualification in
food processing, some hands on experience with the equipments and conceptual knowledge of the
processing methods definitely comes to aid. Like any other career, it is imperative to have the
appropriate aptitude level to make a successful career in food processing. This field mainly deals with
food science and technologies that are being used to transform raw ingredients into food. Food
technology consists of methods such as preservation, packaging and distribution to provide clean and
nutritious food for the consumption of humans and animals. In India, the food processing technology is
growing in the field of consumer industry which includes the production of pasta, noodles, breads, cake,
pastries, ready to eat products and ready to cook products. FFSQ has introduced this Diploma in Food
Processing to equip individuals to meet the demands of the market.
Module 1 : Concepts of Food Science
Module 3 : Methods of Food Processing
Module 4 : Unit operations of Food industry
Module 8 : Food Microbiology, food borne illness and hazards
Module 9 : Food Packaging and Labeling
Module 10 : Logistics in Food Industry
Module 12 : Industry based case studies
Eligibility:
10 + 2 from any faculty or equivalent qualification in any related stream is eligibility for regular mode and
for online candidates need to have atleast 1 year of industry experience
Programme Duration
Practicals
4-6 weeks of practical training will be provided to the students (for regular mode only) so that they will
have hands on experience with food processing techniques commonly employed in the industry on regular
basis. Thereby, the participants can have good practical knowledge beyond the classroom experience.
01 IGMPI
Registration
accessible. This gives huge window of self-regulated and self-paced performance to the participants.easily
completion, the participants will be awarded Diploma in Food Processing by Faculty of Food Safety and
Quality, IGMPI. For all the above mentioned modules elaborate course material, self-assessment
recruiting managers of leading Food and Agriculture companies across the globe.
Future career prospects
Faculty of Food Safety and Quality, IGMPI™ online course is a professional course targeted to cater the
industry.
After the completion of this programme, the candidates may work both in public and private sectors and
establish themselves in the field. For freshers, the industry can provide lots of good opportunities for
growth and expansion. They can choose the career in food processing companies, catering companies,
food research companies, and restaurants.
IGMPI
Good Laboratory Practices Programmes
Good Laboratory Practice (GLP) programme deals with successful application of good
laboratory practices to ensure that laboratory testing is designed, performed, supervised
and reported in an organized and controlled manner. GLP plays a vital role to guarantee the
consistency, reliability and reproducibility of results and the safety and efficacy of the product.
These programmes focus on the requirements of the Good Laboratory Practice (GLP) regulations
imposed by the Food and Drug Administration (FDA), international rules for GLP studies (primarily
OECD regulations). The programmes also includes facility and equipment requirements, documentation
requirements, roles and responsibilities, outsourcing relationships along with practical examples that are
used to highlight key aspects of the regulations.
Programme Offered:
Post Graduate Diploma in Good Laboratory Practice
Executive Diploma in Good Laboratory Practice
Post Graduate Diploma in Good Laboratory Practice

The international standard of GLP or
Good Laboratory Practice is a quality
system used in research labs. As part of
their responsibility, scientists have
conventionally adopted good laboratory
practices directed at ensuring the quality of
their data. Nevertheless, until recently these
practices were not consistently adopted or
enforced. But, now national and international
agencies have developed guidelines aimed at
various industries (food, agriculture, pharma-
ceutical, clinical, biotech, cosmetics, environmental,
etc.) which fall in the general category of Good
Laboratory Practices (GLP).
Since the issue of GLP is so important to modern
laboratory operations, this programme will incorporate
many of the principles that are part of GLP in
contemporary commercial laboratories. It will be useful
for next generation individuals seeking careers in the industry who need practical skills and expertise for
the food, pharmaceutical, biotechnology and healthcare workforce. This curriculum is specifically
designed to help participants by:
 Improving knowledge and understanding of the GLP principles and its regulatory basis ;
 Overview of current GLP status as well as achieving compliance with GLP regulations ;
 Understanding the requirements of a laboratory facility;
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Comprehensive information about documentations, such as Standard Operating Procedures,

protocols, study plans, data quality and integrity, auditing, etc.;
 Covers key areas through programmes that integrate theory and practice
Certified Modules:
Module 1 : Introduction, fundamentals and principles of GLP
Module 2 : Documentation, records and preparation of SOPs
Module 3 : GLP compliance & preparation for certification; ISO / IEC 17025: 2017 & Laboratory
accreditation
Module 4 : Internal Quality Audits for various Quality Management Systems (QMS)
Module 5 : Use of Computers in the laboratory
Module 6 : General Good Testing Conduct
Module7 : International GLP of the OECD, FDA etc
Module 8 : Management, Personnel, Buildings & Equipment
Module 9 : Method Validation and Quality Assurance
Module 10 : Inspection of a testing facility
On successful completion of this course, participants are expected to have better understanding of the
requirements of GLP for the efficient working of a testing laboratory by applying the knowledge into
practice. 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 testing Laboratories and research organizations.
This will also include recent developments related to computer validation.
Eligibility:
All those who have completed their Graduation or Post Graduation/PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals working in any
sector (production, processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing,
Food Ingredient and Additive processing, Drugs manufacturing , Medical Device, Ayurveda,
Pharmaceutical Industry Regulation, Clinical Research, Homeopathic or Ayurveda Medicine
Manufacturing, Cosmetic Manufacturing, Biotechnology) can also seek benefits of the course.
Programme Duration
IGMPI
Registration
completion, the participants will be awarded Post Graduate Diploma in Good Laboratory Practice by
me to me. Details get updated on the webpage as well.
Future career prospects of GLP Training
The participants of this programme have prospective career opportunities in food testing, laboratory
management, research, teaching, production, record keeping, technical writing and related activities.
They can also work as food laboratory scientists in labs & research institutions, Quality control
departments in food companies and onsite labs in food companies. Those who are already working in
these areas will be benefitted by the programme in terms of career enhancement and growth within the
organisation or at the time of switching their organisations.
Executive Diploma in Good Laboratory Practice

This programme is designed for experienced industry professionals who require current best practices in
order to keep up-to-date with industry standards related to Good Laboratory Practices (GLPs) and its
regulations. There are many professionals who have to comply with GLP regulations and most often they
are involved in laboratory testing of drugs, food, biological or chemical products:
Understanding and applying the principles of Good Laboratory Practices is helpful in performing
laboratory studies. This programme helps participants apply GLP regulations and responsibilities to
ensure accuracy and reliability of the results, which has been generated and accumulated through
laboratory studies.
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Certified Modules:
Module 1 : Introduction, fundamentals and principles of GLP
Module 2 : Documentation, records and preparation of SOPs
Module 3 : GLP compliance & preparation for certification; ISO / IEC 17025: 2005 & Laboratory
accreditation
Module 4 : Internal Quality Audits for various Quality Management Systems (QMS)
Module 5 : Use of Computers in the laboratory
Module 6 : General Good Testing Conduct
Module7 : International GLP of the OECD, FDA etc
Module 8 : Management, Personnel, Buildings & Equipment
Module 9 : Method Validation and Quality Assurance
Module 10 : Inspection of a testing facility
On successful completion of this course, participants are expected to have better understanding of the
requirements of GLP for the efficient working of a testing laboratory by applying the knowledge into
practice. 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 testing Laboratories and research organizations.
This will also include recent developments related to computer validation.
Eligibility:
All those who have completed their Graduation or Post Graduation/PhD are eligible to enroll for the
sector (production, processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing,
Food Ingredient and Additive processing, Drugs manufacturing , Medical Device, Ayurveda,
Pharmaceutical Industry Regulation, Clinical Research, Homeopathic or Ayurveda Medicine
Manufacturing, Cosmetic Manufacturing, Biotechnology) can also seek benefits of the course.
Programme Duration
Minimum time 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
IGMPI
completion, the participants will be awarded Executive Diploma in Good Laboratory Practices by Faculty of
Future and career prospects in GLP Training
The participants of this programme have prospective career opportunities in food testing, laboratory
management, research, teaching, production, record keeping, technical writing and related activities.
They can also work as food laboratory scientists in labs & research institutions, Quality control
departments in food companies and onsite labs in food companies. Those who are already working in
these areas will be benefitted by the programme in terms of career enhancement and growth within the
organisation or at the time of switching their organisations
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Food Safety Management Systems (Industry

Certification)
With a foundation based on Food Safety Management System (FSMS), the present food
industry is leading towards a new phase, targeting “Safe and Quality Food for All”. ISO 22000:
Food Safety Management System, a network of interrelated elements that combine to ensure
that food does not cause adverse human health effects, is a requisite for assisting an
organization to reduce organizational risk and client confidence. The standard is important if we
are required to produce safe, quality food products that meet specifications and customer
requirements.
The recent scares faced by the food industry in terms of food recalls, tarnishing the brand images of
many established well-known food companies, has made it critical for food processors to create and
maintain a robust food safety management system. These companies require the proficiency of
experienced professionals from the industry to meet the stringent requirements set forth in the Food
Safety Modernisation Act (FSMA), along with young professionals to keep the costs low. Therefore, they
must have a thorough knowledge of the crucial parts of the FSMS and technical, statutory, regulatory
under the ISO 22000 standard.
An improved food safety system in an organization is important to provide a competitive edge globally
through improved food safety standards. The global market players are already in a continuous race to
provide 'world-class food products'. However, this rivalry streak has already brought too many risks to food
safety, some even leading to the ultimate disaster of food recalls. The risk based controls have to be applied in
order to maintain safety of food in the food industry, retail establishments, catering and hospitality industry.
These basic tools are provided by the ISO 22000 based Food Safety Management System that ensures the
production of safe food.
Programme Offered:
Industry Certificate in Food Safety Management Systems
Food Safety Management Systems (FSMS Certification)

The Food Safety and Management System programme by FFSQ
offers a comprehensive overview of the key elements under ISO
22000, i.e. Good Manufacturing Practices (GMPs), Prerequisite
Programmes (PRPs), Hazard Analysis and Critical Points (HACCP LEVEL
4), Management requirements, Statutory conditions etc. and how to
implement these in an organization effectively. The course is designed
with a purpose to make the participants understand the basic purpose of
FSMS – to ensure the manufacture, storage, distribution and sale of safe
food.
The programme encompasses a global perspective towards industry-based
case studies, highlighting the issues and failures currently facing the industry
followed by detailed discussions about how to troubleshoot the respective
issues. The comprehensive overview will assist an individual understand the
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requirements of ISO 22000 within the context of a company; learn about the specific clauses within the
standards; establish the importance of ISO documentation. Also, the individual will be proficient to
undertake performance improvement of the food safety system and gain an overview of risk assessment
and certification procedures.
Module 1 : Introduction to GMP & PRP in the food industry
Module 2 : Global Food regulatory Authorities
Module 3 : Concept of HACCP LEVEL 4 implementation, Hazards and Risks
Module 4 : ISO 22000: Food Safety Management System
Module 5 : Role of Management in FSMS in a Food Industry
Module 6 : FSMS Auditing, types of Audits and CAPA reports
Module 7 : Food Safety System Certification 22000 (FSSC 22000): Introduction & Audit Requirements
Module 8 : Case Studies.
Eligibility:
food industry.
Programme Duration
Registration
completion, the participants will be awarded Industry Certificate in FSMS by Faculty of Food Safety and
IGMPI
managers of leading Food and Agriculture companies across the globe. The efforts of our placement cell
also include helping with professional resume writing, interview skills & conducting mock interviews etc.
Industry Certificate in FSMS is a professional course targeted to cater the food industry requirement of
trained food professionals. The information, guidance, practical training and off course completion
certificate will provide the participant with not one but many opportunities in the industry. This would
come true in form of job roles and positions like that of auditors, quality assurance executives, quality
managers, position in NPD team, food consultants, food journalism, chefs, food safety officers in catering
industry, food entrepreneurs and many more.
IGMPI
Food Product Management Programmes

In the rising era of highly technical and regulated business, food industry has witnessed
tremendous growth and a revolutionary boom. New vistas of opportunities and challenges
are confronting the industry where Product Management is a key functional area in the
marketing department. It is a multi star profession with a crucial role in achieving successful
commercialization operations of an organization by the means of nurturing a brand and vying
for its consolidation. With this the current trend is towards recruiting candidates having a blend
of scientific and management skills.
The journey of career in product management is truly an exhilarating experience where each day is
a challenge that calls on you to put forth your best foot forward to sustain the competition. The thrill
of planning campaigns, the delight of sharing your strategies with the implementers, the bliss of
satisfaction on achieving your planned objectives, the ecstasy of surpassing competitor brands and
watching your brand emerge at the top of all with handsome pay packets provokes the desire of
seeking a career in product management.
To do so, calls for a very high degree of dedication and skills towards professional assimilation. The
Faculty of Food Safety and Quality, IGMPI team has put its foot forward to prepare you to tackle all
associated challenges successfully and earn your rightful place and recognition in the industry. The Food
Product Management programme at Faculty of Food Safety and Quality, serving as an excellent training
ground is designed with the intent to equip you with the requisite skills and knowledge needed to stay
ahead of the competition thereby providing trained manpower to business and industry.
Being one of the core teams of the marketing department in a food industry, Product Management
encompasses management of the process of turning ideas into value for some group of consumers as well as
for the company itself. In today's fluid environment, Faculty of Food Safety and Quality is the right choice for
those who want a specialization in the area of product management. We provide you a platform to have your
dreams converted into reality. We are delighted for your happy learning experience with us that will lead you to
greater professional success.
Programme Offered:
Post Graduate Diploma in Food Product Management
Executive Diploma in Food Product Management
Post Graduate Diploma in Food Product Management

Post Graduate Diploma programme at Faculty of Food Safety &
Quality, IGMPI is a serious endeavor to provide trained manpower to
business and industry through arduous and comprehensive
curriculum. It is designed with a vision to convert today's youth into
tomorrow's ingenious Product Managers for Food industry.
This programme will enable the participants to:
Acquire in depth knowledge of multiple disciplines, including Food Good
Manufacturing Practices, Regulatory Affairs and principles and
strategies of marketing management.
Instill
confidence in taking up higher responsibilities in the domain of
management.
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 Induce lifelong learning skill through systematic knowledge of basic and applied aspects of Food Product
Management.
 To seek gainful employment in the food, nutrition and agriculture based industries.
 To survey different Marketing strategies & examine opportunities for sale of food products.
 Understand the latest techniques in management, innovative marketing strategies and effective
methods for corporate growth.
FFSQ imparts this programme through effective classroom teaching by various experts and professionals.
All take-home materials, assignments and necessary reference materials are timely provided to all the
participants.
FFSQ imparts this programme in Regular and online learning mode as well through hassle free
accessibility in the form of e- learning tools like webinars, e-lectures and online examinations. All the study
materials, assignments and necessary reference material are timely dispatched at participant's postal
address for their self paced study.
This course is a compilation 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.
Certified Modules:
Module 1 : Introduction to Food Product Management
Module 2 : Core competencies in Food Product Management
Module 3 : Principles of Management
Module 4 : Brand Management & Marketing
Module 5 : Food Marketing, Logistics, Sales & Supply Chain Management
Part I: Marketing management
Part II: Logistics 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 & Operations
Module 8 : New Product Development
Module 9 : Customer Relationship Management & Product Promotion
Module 10 : Human Resource Management in Food Industry
Module 11 : Business Communication in Food Industry
Module 12 : Food Good Manufacturing Practices (GMP)
Module 13 : Digital Marketing
Module 14 : Entrepreneurship Development in Food Industry
Module 15 : Industry Based Case Studies
Eligibility:
(agriculture, management, production, processing, quality, R&D etc.) can also seek benefits of the course
those who have interest in food industry.
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Programme Duration
Minimum time 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
Registration
completion, the participants will be awarded Post Graduate Diploma in Food Product Management . For all
the above mentioned modules elaborate course material, self-assessment assignments and project work
details would be provided by the Institute from time to time. Details get updated on the webpage as well.
The robust placement cell comprises of senior level human resources professionals and Talent Acquisition
managers of leading food and agriculture companies across the globe.
FFSQ's online course is a professional course targeted to cater the food industry needs trained
regulatory affair professionals. The information, guidance, practical training and off course completion
come true in form of job roles and positions like that of Sales Managers, Marketing managers, Product
Managers, Marketing & Sales Head, Supply Chain Executives, Marketing Executives and many more.
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Executive Diploma in Food Product Management

In the intensified competitive industrial environment, there is a sheer demand of highly skilled resources
and there are higher prospects for management trained personnel than for almost any other functional
qualification. The executive diploma programme in product management is designed for those who have
already started their journey in this field or are willing to switch their profession towards this field. This will
provide them a quantum jump in their career by synergizing with their background and help contribute
best of their skills.
One who has gained managerial knowledge has better decision-making abilities, has structural thinking, is
focused and can do better business. One gets a taste of how theory is applied in practice.
This programme will enable the professionals to:
ġAcquire in depth knowledge of multiple disciplines, including Food Good Manufacturing Practices,
Regulatory Affairs and principles and strategies of marketing management.
 Instill confidence in taking up higher responsibilities in the domain of management.
 Induce lifelong learning skill through systematic knowledge of basic and applied aspects of Food Product
Management.
 To seek gainful employment in the food & nutrition, healthcare and biotech based industries.
 To survey different Marketing strategies & examine opportunities for sale of food products.
 Understand the latest techniques in management, innovative marketing strategies and effective
methods for corporate growth.
FFSQ imparts this programme through effective classroom teaching by various experts and professionals.
All take-home materials, assignments and necessary reference materials are timely provided to all the
participants.
FFSQ imparts this programme in online learning mode as well through hassle free accessibility in
the form of e- learning tools like webinars, e-lectures and online examinations. All the study materials,
assignments and necessary reference material are timely dispatched at participant's postal address for
their self paced study.
The case study based approach in Executive Diploma programme via regular, part-time and online
learning mode is designed for working professionals in full-time employment who wish to complete the
course in shorter time duration. 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 duration.
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.
Certified Modules:
Module 1 : Introduction to Food product Management
Module 2 : Core competencies in Food Product Management
Module 4 : Brand Management & Marketing
Module 5 : Food Marketing, Logistics, Sales & Supply Chain Management
Part I: Marketing management
Part II: Logistics Management
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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 & Operations
Module 8 : New Product Development
Module 9 : Customer Relationship Management & Product Promotion
Module 10 : Human Resource Management in Food Industry
Module 12 : Food Good Manufacturing Practices (GMP)
Eligibility:
who have interest in food industry.
Programme Duration
Internship
Registration
IGMPI

completion, the participants will be awarded Executive Diploma in Food Product Management . For all the
above mentioned modules elaborate course material, self-assessment assignments and project work
FFSQ's online course is a professional course targeted to cater the food industry needs trained
regulatory affair professionals. The information, guidance, practical training and off course completion
IGMPI
Food & Agribusiness Management

Food & Agriculture are two interdependent industrial sectors. Agricultural raw material acts
as the input for food industry, which processes them & finally provides the end product to
customer. Therefore, a continuum needs to be maintained between these two industries. This
result in the emergence of Food & Agribusiness Management which includes various practices,
processes & technologies used to improve the efficiency of these two industries. Food and
agricultural industries add value to each other's processes and increase demand for farm
outputs.
Agriculture sector in India makes a contribution of around 22% in Gross Domestic Product (GDP).
More than 65 % of the population is engaged in agriculture directly or indirectly. Now-a-days,
agriculture sector is facing tough competition due to various factors like constantly changing policy
environment, factors relating to demographic dividends, requirement and creation of complex
supply-chain demands along with integration of world markets and economies.
To understand this complexity and to work on it effectively, skilled manpower is required so that quick
and correct decisions can be taken which will effectively solve the problem that this sector is facing on
various fronts.
Due to constantly changing agribusiness environment, there is a need and requirement for agribusiness
managers and decision makers to take complex and correct decision after responding to these changing
markets and policies. The aim of this programme is to educate and then prepare students to take the charge
of leading change in the industry.
Thus, in order to cope up with the changing agricultural business environment, FFSQ has designed this
programme to educate students about latest trends in Agribusiness industry, current environment and also
aims to increase the knowledge and develop necessary skills of students which are a requisite for taking
effective decisions in real world.
The duration of the programme is one year & helpful to prepare students for careers in Management related to
Agriculture, Food, Agri-business, Rural and allied sectors of the economy.
Programme Offered:
Post Graduate Diploma in Food & Agribusiness Management
Executive Diploma in Food & Agribusiness Management
Certified Modules:
Module 1 : Food & Agriculture Industry: Structure, Dynamics And Issues in the Global Industry
Module 2 : Food & Agriculture Manufacturing & Regulatory Affairs
Module 3 : Agri Input Management (Seed Technology & Industrial Application, Fertilizer
Technology Management, Pesticides & Pests Management)
Module 5 : Food & Agriculture Marketing, Logistics, & Sales Management
Module 6 : Strategic Management
Module 7 : Introduction to Food & Agriculture Product Management
Module 8 : International Trade in Agricultural Products
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Module 9 : Risk Management in Agribusiness

Module 10 : Agri Finance Management
Module 13 : Industry based case studies.
Eligibility:
programme. As the course is truly professional and industry-oriented, employed individuals from agri-
food sector can also seek benefits of the course.
Programme Duration
The duration for PG Diploma is twelve months and the same course can be completed in six months under
Executive Diploma programme. Executive Diploma is a fast track course with more and rigorous case
studies.
Registration
completion, the participants will be awarded Post Graduate/Executive Diploma in Food and Agribusiness
Management by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules
elaborate course material, self-assessment assignments and project work details would be provided by the
Institute from time to time. Details get updated on the webpage as well.
managers of leading food and agriculture companies across the globe. The efforts of our placement cell
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Career Prospects
The Indian Agri-Food is one of the largest & important sectors of the economy. However, with globalization
and emergence of technology, there is a change in preferences of Indian consumers. This sector is
constantly changing & has become one of the demanding segments of the economy. Diploma Programme
in Food & Agribusiness Management equips the students with requisite knowledge, skills & attitude for
managerial decision making. It also aims to increase the knowledge of participant regarding various
technologies used in agriculture and allied sectors. This programme prepares the students for various
managerial and entrepreneurial career opportunities in enterprises serving or dependent on agriculture
and allied sectors.
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Food Safety in Hospitality Industry

Food safety includes food hygiene and prevention of hazards related to food. Nowadays food-
borne risks are becoming an important issue to consumers. Therefore, the food processors and
food handlers in hospitality industries should initiate to improve their knowledge and skills on
food safety practices. A methodological and sensitization training for awareness along with laws
and guidelines enforcement are likely to minimize the hazard related to food and its risks. Both
traditional and new technologies for assuring food safety should be improved and carefully
executed. This needs to be done through various measures wherever suitable and required with
adherence to industry compliances and creating food safety sensitization among the staff. To ensure
compliances following measures should be fulfilled:
 Proper and adequate training should be given to all staff regularly and records for training should be
maintained.
 Everyone should practice Good Hygiene Practices (GHP).
 All rules and regulations from related authorities must be complied and followed by the staff.
 Food Safety and Quality related records like temperature, cleaning, hygiene, pest services, maintenanceetc
records to be maintained on a regular basis.
The application of new techniques to recognize, identify, monitor and assess food-borne hazards are
required for meet the huge challenges of food safety in the hospitality industry. It has become very essential
to understand the concept of food safety and hygiene legislation for those involved in food handling and
preparation in hospitality industry. Currently, the application of food safety policies in hospitality industry like
practical guidance on food hazard analysis, including planning, implementation, control and measurement is an
utmost requirement.
Faculty of Food Safety and Quality has launched this programme to meet the requirements for food safety and
quality for the hospitality, catering and tourism industry professionals in food sector. The core objective of the
programme is to develop professionals for development, implementation and auditing of Food Safety and Quality
system in hospitality industry. In the longer run, it would contribute in ensuring food safety sensitization among
hospitality professionals and consumer safety globally.
Programme Offered:
Post Graduate Diploma in Food Safety in Hospitality Industry
Executive Diploma in Food Safety in Hospitality Industry
Post Graduate Diploma in Food Safety in Hospitality Industry

The hospitality sector is growing at an extremely fast pace. The
country's hospitality industry is considered as one of the highly
profitable industries, contributing significant amount of foreign
exchange to the economy.
Hospitality sector is the largest employer as it is capable of offering
employment opportunities to a wide range of job seekers from
professional to unskilled workers. The global hotel industry was
forecasted to generate 550 billion U.S. dollars in revenue in 2016.
Due to difference in regulatory framework there is a reduced global
disequilibrium in food safety in developed and developing countries. There is
a need to promote uniform food safety standards throughout the world.
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Compliances of food regulations have been a key issue in hospitality industry lately. Due to slack execution
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. Complexities in laws, regulations and rules
have compelled the owners of the establishment to face such situations. Also, multiplicity 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.
Certified Modules:
Module 1 : Hospitality Industry – An overview (hotels, restaurants, cafeterias, hospitals, travel &
tourism, contract caterings etc)
Module 2 : Food safety sensitization in Hospitality Industry
Module 3 : Food safety in preparation 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 LEVEL 4, ISO 22000:2005, ISO
9001, ISO14000 etc)
Module 9 : Food safety compliances in Hospitality Industry
Module 10 : International food safety legislations for Hospitality Industry (USA, UK, Europe, Australia,
India, UAE etc perspectives)
Module 12 : 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 cities and whilst still being in service, business or education.
Programme Duration
two consecutive years are allowed to complete the course.
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Registration
accessible. This gives huge window of self-regulated and self-paced performance to the participants. Apart
from this, an examination fee of Rs 400/- (USD 15) per module needs to be paid later as per the
examination notification of the Institute.10% of fee concession for PG Diploma course is applicable to
applicants belonging to SC/ST, Physically Challenged, economically weaker sections (EWS), below poverty
line (BPL) and Ex-servicemen, Defence personnel & their progeny.
completion, the participants will be awarded Post Graduate Diploma in Food Safety in Hospitality Industry
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 writing, interview skills &
FFSQ's online course is a professional course targeted to ensure food safety in hospitality industry. The
information, guidance, practical training and off course completion certificate will provide the participant
with not one but many opportunities in the industry. This would come true in form of job roles and
positions like that of restaurant manager, hotel manager, catering manager, food safety auditor, food
inspector, food safety officer, hygiene officer, position in HACCP LEVEL 4 team etc.
Executive Diploma in Food Safety in Hospitality Industry

The hospitality industry is governed by a number of laws and regulations that must be followed in order to
ensure that the food provided is safe for consumers to eat. These include all food-related activities in the
hospitality industry like preparation, cooking, delivery, and storage and serving. Food safety is critical so as
to ensure that the food served to customers is safe to eat. Various rules and regulations are made ensure
that it happens across all hospitality businesses and the procedures are in place to check that they are
properly enforced and maintained.
The executives and managers of the hospitality industry need to be vigilant in safeguarding the security of
the food they serve the public and ensure food safety and address different types of risks like food-borne
illness. There is a need to educate and sensitize people from hospitality industry to plan and manage
strategies and processes for ensuring food safety at workplaces.
IGMPI
FFSQ has designed this course for freshers, graduates and professionals who want to develop their
technical skills and want to get equipped to perform various technical aspects of food safety sensitization
in hospitality industry.
Certified Modules:
Module 1 : Hospitality Industry – An overview (hotels, restaurants, cafeterias, hospitals, travel &
tourism, contract caterings etc)
Module 2 : Food safety sensitization in Hospitality Industry
Module 3 : Food safety in preparation 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 LEVEL 4, ISO 22000:2005, ISO
9001, ISO14000 etc)
Module 9 : Food safety compliances in Hospitality Industry
Module 10 : International food safety legislations for Hospitality Industry (USA, UK, Europe, Australia,
India, UAE etc perspectives)
Module 12 : 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 cities and whilst still being in service, business or education.
Programme Duration
Registration
IGMPI

completion, the participants will be awarded Executive Diploma in Food Safety in Hospitality Industry by
recruiting 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 writing, interview
skills & conducting mock interviews etc.
In this highly competitive world there is continuous search for the talent and all the organization are
involved in this process. When it comes to food safety understanding and implementation should go hand
in hand. This Executive Diploma provides to adequate knowledge for specialized roles like quality
executive, Quality manager, Food safety officer, food safety standards consultant for hospitality industry
and many more.
IGMPI
Food Sales & Marketing Management
Founders of IGMPI have wisely tapped the need for a pool of food marketing professionals in
the food, nutrition and agricultue industry. More than half of the revenue generated by the
food industry is because of the dedicated efforts of the varied food marketing teams behind
promoting their products and services and reaching out to the customer in most productive and
positive manner. Professionals need to be trained to be professionals. Only learning the textbooks
does not suffice especially for a field as dynamic as food marketing and thus FFSQ, IGMPI has
developed the online course for Post Graduate Diploma in Food Sales & Marketing
Management. There is also an Executive course with similar curriculum proposed for working
professionals. Both the courses would make the attendees have a better place and grip once in the industry
as they would have been appropriately trained for facing challenges of this job type. The courses offer
reliable and up-to-date information about the food industry, marketing trends and tricks and all other aspects
related to this industry type.
Programme Offered:
Post Graduate Diploma in Food Sales & Marketing Management
Executive Diploma in Food Sales & Marketing Management
Post Graduate Diploma in Food Sales & Marketing Management

Food marketing is one the much needed aspect of any product's
life cycle. The success or failure of a product, a brand and a
company emphasizes the role and effort of the marketing team
behind it. So for all it becomes necessary to have well learned and
trained professionals into this job which can frame or even de-face
the reputation of a company. Thus, the Food Marketing course by
Faculty of Food Safety & Quality, IGMPI has been designed keeping in
view the critical nature of this kind of work and role of professionals in
this field. The food marketing team has to have specific characters like:
 Ready to take ownership of the product and put effort into its
marketing whole heartedly.
 Have appropriate knowledge of the marketing tools to enable positive
marketing of the products.
 To be able to handle large teams and interact with technical teams
involved in development of the product.
 Have a sharp mind to evaluate prospects for a product and be vigilant of competitor products.
Have knowledge of the changing face of the industry, new odes of marketing and better methods of
reaching the customer.
Marketing is no one day job or project! Food marketing team members are required to be ready to be
associated with a product through-out its life in the market. The field is demanding in terms of both effort
and time a professional puts into developing the market status for its product
IGMPI
Certified Modules:
Module 1 : Introduction to Food industry & Food Product Management
Part I- Food Industry: structure, dynamics and issues in the global industry
Part II- Food Product Management
Module 3 : Food Marketing Management
Module 4 : Food Sales & Advertising Management
Module 5 : Food Industry-Global aspect (US, UK, EU, South East Asia, India, etc)
Module 6 : Food Industry: Models and Marketing Research
Module 7 : Food Business Economics
Module 8 : Food Regulatory Affairs (International Perspective)
Module 9 : Consumer Market Analysis & Market Segments
Module 11 : Managing Retailing, Wholesailing & Logistics in Food Industry
Eligibility:
those who have interest in food industry.
Programme Duration
Internship
Registration
IGMPI

completion, the participants will be awarded Post Graduate Diploma in Food Sales and Marketing
Management. For all the above mentioned modules elaborate course material, self-assessment
FFSQ's online course is a professional course targeted to cater the food industry needs trained food
sales and marketing professionals. The information, guidance, practical training and off course completion
Executive Diploma in Food Sales & Marketing Management

The Executive course has been designed keeping in mind the zest and vigor in industry employees to know
and experience work areas other than their own. This skill improvement and extra training helps in lateral
movement of employees within the company. FFSQ thus offers an Executive Diploma Course in Food Sales
and Marketing Management. In this programme the time related concerns and issues of working
candidates have been answered through in form of a part-time course, designed to comfort working
schedule of employees while time guiding and training them about each major to minor detail of the food
industry at their convenient pace. The case study based approach in Executive Diploma programme via
online mode is designed for working professionals in full-time employment who wish to complete the
course in shorter time duration. 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 duration.
Certified Modules:
Module 1 : Introduction to Food industry & Food Product Management
Part I- Food Industry: structure, dynamics and issues in the global industry
Part II- Food Product Management
Module 3 : Food Marketing Management
Module 4 : Food Sales & Advertising Management
Module 5 : Food Industry-Global aspect (US, UK, EU, South East Asia, India, etc)
Module 6 : Food Industry: Models and Marketing Research
Module 7 : Food Business Economics
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Module 8 : Food Regulatory Affairs (International Perspective)

Module 9 : Consumer Market Analysis & Market Segments
Module 11 : Managing Retailing, Wholesailing & Logistics in Food Industry
Eligibility:
(agriculture, management, production, processing, quality, trial, R&D etc.) can also seek benefits of the
course those who have interest in food industry.
Programme Duration
twelve months are allowed to complete the course.
Internship
Registration
completion, the participants will be awarded Executive Diploma in Food Sales and Marketing
Management. For all the above mentioned modules elaborate course material, self-assessment
IGMPI

managers of food and agriculture companies across the globe. The efforts of our placement cell also
include helping with professional resume writing, interview skills & conducting mock interviews etc.
FFSQ's online course is a professional course targeted to cater the food industry needs trained food
industry professionals. The information, guidance, practical training and off course completion certificate
will provide the participant with not one but many opportunities in the industry. This would come true in
form of job roles and positions like that of Sales Managers, Marketing managers, Product Managers,
Marketing & Sales Head, Supply Chain Executives, Marketing Executives and many more.
IGMPI
Good Agriculture Practices (Industry Certification)

Good Agriculture Practices (GAP) has on the basis of specific food recommendations and is
ensured by Global GAP worldwide. The food industry, consumers and the development
community are everyday more and more concerned about the food they are producing is safe
to eat. The progressive values and changes associated with agriculture in many developed
countries have given rise in the past twenty years to a wide array of social, environment and
quality standards, codes of practices and certification programs in agriculture and the food sector.
Governments in developed countries have established regulations on food safety and quality,
voluntary standards on organic agriculture and sustainability assessment schemes. A multiplicity of
'GAP codes' standards and regulation have also appeared from governments, NGOs, CSOs as well as
producers organization and food industries, claiming to codify sustainable agriculture at farm level.
The scope of a given GAP scheme reflects its intended objectives, which can vary from ensuring food
safety and quality of food produce and allowing traceability; or creating product differentiation; or
minimizing the negative environmental externalities of agriculture; or creating new opportunities and more
just conditions for small farmers in developing countries.
Keeping in mind the great untapped potential of the Good agriculture Practices (GAP) and the demand for
qualified and experienced professionals with greater knowledge and awareness about this promising field,
Faculty of Food Safety and Quality, IGMPI has launched the GAP Certification Programme.
Programme Offered:
Good Agriculture Practices (GAP Certification)
Good Agriculture Practices (GAP Certification)

The promotion and adoption of GAP from farm to fork will help
improve the safety and quality of food and agricultural products. In
addition, producers and consumers will benefit from global markets
and improve their livelihoods and the national economy as a whole.
GAP implementation, and especially record-keeping and certification,
will increase production costs. Thereby various technical opportunities
are emerging in order to ensure food quality and safety to protect people's
health and participate in the global economy with the help of GAP and
Global GAP.
FFSQ has designed this course for fresher's graduates and professionals who
wants to develop their technical skills and want to get equipped to perform
management functions in Good Agricultural Practices.
Certified Modules:
Module 1 : Introduction to GAP: A Global Perspective
Module 2 : GAP: Principles and Practices
Module 3 : GAP for Fresh Produce
Module 4 : Integrated Pest Management Programme (IPM)
Module 5 : Waste Management and Wildlife Conversation
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Module 6 : Documentation and Traceability

Module 7 : Global Perspective of GAP (Global GAP, JGAP, ASEAN GAP, China GAP etc.)
Eligibility:
(production, processing, quality, R&D etc.) can also seek benefits of the course who have interest in food
industry.
Programme Duration
Registration
completion, the participants will be awarded Industry Certificate in GAP by Faculty of Food Safety and
IGMPI

Industry Certificate in GAP is a professional course targeted to cater the food industry requirement of
trained food professionals. The information, guidance, practical training and off course completion
come true in form of job roles and positions like that of auditors for GAP Certifications, quality assurance
executives, quality managers, position in NPD team, GAP consultants, food entrepreneurs and many
more.
IGMPI
Organic Farming and Food Production Systems

Programmes
Organic farming is a method of crop and livestock production in which discourages the use of
pesticides, fertilizers, genetically modified organisms, antibiotics and growth hormones. It
relies on other methodologies that are completely sourced from within the farm like
biopesticides, crop rotations, animal manures, off farm organic waste and biological system of
nutrient mobilization and plant protection.
Organic foods are good for health as they are grown under specific conditions that do not involve
off-farm inputs. There is a rise in demand of professionals that have the knowledge of organic
farming & organic products.
India is an agricultural nation. The International Fund for Agriculture and Development (IFAD) has
said that about 2.5 million hectares of land in India had been used for organic farming in 2004.
Moreover, there are over 15,000 certified organic farms in India. Therefore, India is one of the most
important suppliers of organic food for developed nations. The organic movement has definitely begun
in India and the important aspects of organic foods are not adequately known by the masses.
Keeping in mind the great untapped potential of the organic foods and the demand for qualified and
experienced professionals with greater knowledge and awareness about this promising field, Faculty of
Food Safety and Quality, IGMPI has launched the Organic Farming and Food Production Systems
Programme.
Programme Offered:
Post Graduate Diploma in Organic Farming and Food Production Systems
Executive Diploma in Organic Farming and Food Production Systems
Post Graduate Diploma in Organic Farming and Food Production

Systems
Organic farming has been followed from ancient time in India. It
is a unique method which is primarily aimed at use of organic
products and bio-fertilizers in crop cultivation to release nutrients
to crops for increased sustainable production in a healthy
environment.
The organic foods offer higher returns in comparison to conventional
foods. The market for organic foods is growing at a compound annual
growth rate of 20-22%. Thus there is an evident requirement of organic
farming technical professionals who are skilled and developed to
facilitate the business at a global standpoint. These professionals should
have a thorough knowledge of systems which are used in organic farming
and understanding of various approaches used in organic food production
systems.
FFSQ has brought this course for freshers and graduates, professionals that
want to develop their technical skills and want to get equipped to perform management functions in
organic foods production.
IGMPI
Certified Modules:
Module 1 : Organic Farming: Introduction, Scope & Nature in Global Scenario
Module 2 : Organic Farming- Principles and Practices
Module 3 : Integrated Organic Farm Management Systems
Module 4 : Organic Crops and Soil Sciences
Module 5 : Organic Plant Protection and Disease Management
Module 6 : Organic Fertilizers, Crop Nutrients and Effective Microorganisms (EM) in Organic Farming
Module 7 : Livestock Management
Module 8 : Good Agricultural Practices (GAP)
Module 9 : Concept of Quality in Organic Farming
Module 10 : Horticulture Sciences
Module 11 : Organic Farms Inspection and Audits
Module 12 : Certification Procedures and Compliance with the Global Standards
Module 13 : Organic farming- Possible Problems & Fixes
Module 14 : Organic Food Packaging
Module 15 : Crop Production Systems
Module 16 : Agri-food Economics and Marketing
Module 17 : Entrepreneurship Development in Organic Products
Module 18 : Organic Industry Based Case Studies
Eligibility:
All those who have completed their graduation or post-Graduation/ PhD are eligible to enroll for the
course. This course has been designed to cater to the requirements of professionals and industry and
individuals from any sector (agriculture, management, production, processing, quality, R&D etc.)with
interest in agriculture industry can also seek benefits of the course.
Programme Duration
two consecutive years is allowed to complete the course.
Registration
IGMPI

usually after every module) and appear for an online exam at the end of the course. After
successfulcompletion, the participants will be awarded Post Graduate Diploma in Organic Farming and
Food Production Systems and by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned
modules elaborate course material, self-assessment assignments and project work details would be
provided by the Institute from time to time. Details get updated on the webpage as well.
FFSQ's online course is a professional course targeted to cater the food /agricultural industry needs
trained organic foods, management professionals. The information, guidance, practical training and off
industry. This would come true in form of job roles and positions like that of auditors for organic
certifications , quality assurance executives and quality managers in organic foods and farm industry,
position in new product development team(NPD) team, organic agriculture consultants and many more.
Executive Diploma in Organic Farming and Food Production Systems

The progress in the production and rise in demand of organic foods has made it essential for more and
more individuals to enter the plethora of organic products and their management. The health conscious
societies are quickly adopting organic foods and products for use. There is a steep increase in the profit for
exports and the total market from India is Rs. 1000 crore. Now is the need of time for individuals to delve
into this highly potential field for higher returns. The conventional farmers are switching to organic farming
for better financial gains.
Market for organic products in India is rising exponentially. With a great potential for the marketing of
organic products and better management systems, to enhance infrastructure and profitability for
advanced business goals and to provide a competitive edge in the international market. The Organic
Farming and Food Production Systems programme aims to equip an individual to tap the hidden potential
of the organic products market. It provides an orientation to the participants to review the management
strategies thoroughly in order to receive a greater economic advantage.
Certified Modules:
Module 1 : Organic Farming: Introduction, Scope & Nature in Global Scenario
Module 2 : Organic Farming- Principles and Practices
Module 3 : Integrated Organic Farm Management Systems
Module 4 : Organic Crops and Soil Sciences
Module 5 : Organic Plant Protection and Disease Management
Module 6 : Organic Fertilizers, Crop Nutrients and Effective Microorganisms (EM) in Organic Farming
Module 7 : Livestock Management
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Module 8 : Good Agricultural Practices (GAP)

Module 9 : Concept of Quality in Organic Farming
Module 10 : Horticulture Sciences
Module 11 : Organic Farms Inspection and Audits
Module 12 : Certification Procedures and Compliance with the Global Standards
Module 13 : Organic farming- Possible Problems & Fixes
Module 14 : Organic Food Packaging
Module 15 : Crop Production Systems
Module 16 : Agri-food Economics and Marketing
Module 17 : Entrepreneurship Development in Organic Products
Module 18 : Organic Industry Based Case Studies
Eligibility:
All those who have completed their senior secondary, graduation or post-Graduation/ PhD are eligible to
enroll for the course. This course has been designed to cater to the requirements of professionals and
industry and individuals from any sector (agriculture, management, production, processing, quality, R&D
etc.)with interest in agriculture industry can also seek benefits of the course.
Programme Duration
Registration
completion, the participants will be awarded Executive Diploma in Organic Farming and Food Production
Systems by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate
course material, self-assessment assignments and project work details would be provided by the Institute
from time to time. Details get updated on the webpage as well.
IGMPI

managers of leading food and agriculture companies across the globe. The efforts of our placement cell
FFSQ's online course is a professional course targeted to cater the food /agricultural industry needs
trained organic foods, management professionals. The information, guidance, practical training and off
industry. This would come true in form of job roles and positions like that of auditors for organic
certifications , quality assurance executives and quality managers in organic foods and farm industry,
organic food manager, position in new product development(NPD )team, organic agriculture consultants
and many more.
IGMPI
Intellectual Property Rights

Intellectual property rights are like any other property right. They allow creators, or owners,
of patents, trademarks or copyrighted works to benefit from their own work or investment in
a creation. These rights are outlined in Article 27 of the Universal Declaration of Human Rights,
which provides for the right to benefit from the protection of moral and material interests
resulting from authorship of scientific, literary or artistic productions. An efficient and equitable
intellectual property system can help all countries to realize intellectual property's potential as a
catalyst for economic development and social and cultural well-being. The intellectual property
system helps strike a balance between the interests of innovators and the public interest, providing
an environment in which creativity and invention can flourish, for the benefit of all.
In recent years, Intellectual Property Rights (IPR) has emerged as a significant policy tool integrating
intellectual activity, technology, business and public interest. FFSQ follows a multifaceted path by
focusing on various aspects for IPR teaching related to pharma, agriculture, food & nutrition and other
healthcare professionals, innovation, business, information technology, etc. This curriculum includes
the basic aspects of intellectual property rights like patents, trademarks, copyright and related rights,
geographical indications and industrial designs. It also deals with current concerns influencing the IP
scenario like unfair competition, enforcement of IP rights and emerging issues in IPR.
In the current era, the need for having basic knowledge in IPR has become of paramount importance to
various industries. The management of IP and its associated rights is a multidimensional task and calls for
persons from different fields such as science, engineering, medicine, law, finance and marketing.
The IPR program is specifically designed considering international perspective related to IPR law and patents.
This program will help to better understand the complexity of IPR policy by focusing on legal, practical and
business practices. These programs in addition offer practical hands-on training by including recent case studies,
infringement issues and related law cases.
Programme Offered:
Post Graduate Diploma in Intellectual Property Rights
Executive Diploma in Intellectual Property Rights
Post Graduate Diploma in Intellectual Property Rights

Until the development of modern IP regime, protection of
inventions and designs was not a common phenomenon. The
graduates emerging from the healthcare & pharma, agriculture,
food & nutrition and other technology streams lack any training in
IPR. Thus, there is a crucial need to develop skills and expertise for
filing various IPR applications and for IPR protection. The course has
been designed specifically to meet the needs of IPR and enrich the
aspirants with the combination of IPR law and management. The
course produces the outstanding IP professionals having ability to
promptly get absorbed in corporate at managerial level.
This one year diploma programme which will cover IPR theory and
patent searching tools, SWOT analysis, CI etc. This programme will
facilitate participants to work as IP and patents professionals with MNCs,
evolving domestic industries, outsourcing companies, etc. and ready to
IGMPI
work as IP professional.
The main goals of this programme are to
 Enlighten the fundamental concepts of Intellectual Property Rights
 Increase the proficiency and aptitude of students and working executives in the matters related to IPR
 To interpret the experience and knowledge gained into practical approach
Certified Modules:
Module 1 : General Introduction to Law and Legal System
Module 2 : Introduction to Intellectual Property Rights and its types- Patents, Copyrights,
Trademarks, etc.
Module 3 : Trademark & its Principles- Indian and International aspect
Module 4 : Copyright & its Principles- Indian and International Scenario
Module 5 : Indian patent laws and jurisdictions
Module 6 : International patent laws and jurisdictions- 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 &
nutrition, biotech etc.
Module 9 : Tools of Patent searching and analytics
Module 10 : Portfolio and Landscape projects
After 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 Organization (WIPO),
WTO- TRIPS and new international treaties for dispute settlement, Patentable subject matter,
Patentability Criteria, Procedure for Filing Patent Applications, Revocation, patent infringement issues
with special focus on US, European and Indian IP laws and regulations. The Indian Patent Act (1970) and
the present Patent Amendment Act (2005) will be discussed with examples of patents and technology
transfer and progressive harmonization with international standards.
Eligibility:
sector (production, processing, quality, trial, R&D etc.) of various industries like Food manufacturing, Food
Ingredient and Additive processing, Drugs manufacturing , Medical Device, Ayurveda, Pharmaceutical
Industry Regulation, Clinical Research, Homeopathic or Ayurveda Medicine Manufacturing, Cosmetic
Manufacturing, Biotechnology etc. can also seek benefits of the course.
Programme Duration
IGMPI
Registration
completion, the participants will be awarded Post Graduate Diploma in Intellectual Property Rights. For all
the above mentioned modules elaborate course material, self-assessment assignments and project work
recruiting managers of leading healthcare, agriculture & food companies across the globe.
In recent months the Institute has witnessed more and more participation from professionals working
with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt,
Pfizer, Abbott, Medtronic, Foster Corporation, Ipca Laboratories, Calyx, Mother Dairy, Perfetti, Bliss GVS
Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy
Therapeutics, CFTRI, Ciron, Sun Pharmaceutical, Novartis, GlaxoSmithKline, Biocon etc.
Future career prospects of Intellectual Property Rights Training
Intellectual property rights are unique in being able to combine law with technology. After completing this
programme, participants can go for lucrative career opportunities in various international and national
organizations. Being a part of the IPR group offers particularly varied and intellectually stimulating work.
Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It
will open many job opportunities in areas of IPR and patents with MNCs, domestic industries, corporate
firms, outsourcing companies (KPOs and LPOs), law firms, universities, government and R&D Institutions.
These organizations are constantly looking out for competent professionals to handle the technicalities
associated with Intellectual property rights. The professionals can also get excellent jobs in the food,
agricultural, biotech, chemical, pharmaceutical 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
identity.
IGMPI
Executive Diploma in Intellectual Property Rights

The pre-requisites of this program are such that working professionals can add this course to their
schedule with no difficulty. In six months duration, the participant will be getting a deep insight of not only
the basics of Intellectual Property, but also awareness about patents, copyrights and trademark law and
patent searching tools, SWOT analysis, CI etc. The case study based approach in Executive Diploma
programme via online mode is designed for working professionals in full-time
employment who wish to complete the course in shorter time duration.
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
duration. After successful completion of the course, the candidates can become a specialized expert in one
of the many Intellectual Property Rights areas and will be thus ready to take any IP or patents related jobs.
Certified Modules:
Module 1 : General Introduction to Law and Legal System
Module 2 : Introduction to Intellectual Property Rights and its types- Patents, Copyrights,
Trademarks, etc.
Module 3 : Trademark & its Principles- Indian and International aspect
Module 4 : Copyright & its Principles- Indian and International Scenario
Module 5 : Indian patent laws and jurisdictions
Module 6 : International patent laws and jurisdictions- 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 &
nutrition, biotech etc.
Module 9 : Tools of Patent searching and analytics
Module 10 : Portfolio and Landscape projects
After 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 Organization (WIPO),
WTO- TRIPS and new international treaties for dispute settlement, Patentable subject matter,
Patentability Criteria, Procedure for Filing Patent Applications, Revocation, patent infringement issues
with special focus on US, European and Indian IP laws and regulations. The Indian Patent Act (1970) and
the present Patent Amendment Act (2005) will be discussed with examples of patents and technology
transfer and progressive harmonization with international standards.
The case study based approach in Executive Diploma programme via online mode is
designed for working professionals in full-time employment who wish to complete the course in shorter
time duration. 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 duration.
Eligibility:
All those who have completed their Graduation or Post Graduation / PhD are eligible for the course. As this
course is truly professional and industry oriented, employed individuals working in any sector (production,
processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing, Food Ingredient and
Additive processing, Drugs manufacturing , Medical Device, Ayurveda, Pharmaceutical Industry
Regulation, Clinical Research, Homeopathic or Ayurveda Medicine Manufacturing, Cosmetic
Manufacturing, Biotechnology) can also seek benefits of the course.
IGMPI
Programme Duration
Registration
completion, the participants will be awarded Executive Diploma in Intellectual Property Rights. For all the
above mentioned modules elaborate course material, self-assessment assignments and project work
recruiting managers of leading healthcare, agriculture & food companies across the globe.
In recent months the Institute has witnessed more and more participation from professionals working
with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt,
Pfizer, Abbott, Medtronic, Foster Corporation, Ipca Laboratories, Calyx, Mother Dairy, Perfetti, Bliss GVS
Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy
Therapeutics, CFTRI, Ciron, Sun Pharmaceutical, Novartis, GlaxoSmithKline, Biocon etc.
Future career prospects of Intellectual Property Rights Training
Intellectual property rights are unique in being able to combine law with technology. After completing this
programme, participants can go for lucrative career opportunities in various international and national
organizations. Being a part of the IPR group offers particularly varied and intellectually stimulating work.
IGMPI
Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It
will open many job opportunities in areas of IPR and patents with MNCs, domestic industries, corporate
firms, outsourcing companies (KPOs and LPOs), law firms, universities, government and R&D Institutions.
These organizations are constantly looking out for competent professionals to handle the technicalities
associated with Intellectual property rights. The professionals can also get excellent jobs in the
pharmaceutical, 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
identity.
IGMPI
Food Supply Chain Management

The food we eat is now not just a combination of local produce but with the advent of
scientific innovation in the field of logistics and research has grown to be a combination of a
variety of food products resulting to be a mosaic of international ingredients and components.
Better logistics facilities and storage technology has ensured the swift transfer of food products
across a global food supply chain. However it's a gigantic enterprise to be carried out efficiently as
it requires handling of products with those of high risk to medium or low risk products. Thus it
eventually becomes necessary to strategize its functions and adequately facilitate the transfer of
relative products at every level applying management principles to the supply chain.
Supply Chain Managementhas been defined as the "design, planning, execution, control, and
monitoring of supply chain activities with the objective of creating net value, building a competitive
infrastructure, leveraging worldwide logistics, synchronizing supply with demand and measuring
performance globally."
Food is the basic tenet of life and its effective and timely transfer across various topographical locations is
seriously challenging. Thus to bridge this gap and effectively facilitate a robust supply chain FFSQ has brought
this course for professionals and aspirants seeking to tap their potentials in this blooming field.
Programme Offered:
Post Graduate Diploma in Food Supply Chain Management
Executive Diploma in Food Supply Chain Management
Post Graduate Diploma in Food Supply Chain Management

Food Supply Chain is the network that derives
the motion of a food product in the market. It serves
as the facilitating vehicle for the whole food chain
that has various complex relationships and
junctions. Every particular level has a specific role to
promote a dynamic food supply chain. As it has been
well said that a chain is strongest at its weakest link
absolutely stands relevant in this case. Due to rapid
globalization and increase in the number of market
players there is a growing demand of exceptional talent
that is exposed and maneuvered to meet the challenges
that are imminent and as frequent in a food supply
chain to take the companies to deliver best and
increase their efficiency.
We at FFSQ are offering this course to develop you to meet the

challenges that make you an efficient individual to promote
dynamism of a particular food supply chain.
IGMPI
Certified Modules:
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 5 : Post Harvest Management Technology
Module 6 : Cold Chain Management
Module 7 : Food Quality & Safety Aspects of Food Supply Chain (An international perspective)
Module 8 : Food Supply Chain Risk Management and Mitigation Strategies
Module 9 : Industry based Case Studies
Eligibility:
food industry.
Programme Duration
Registration
completion, the participants will be awarded Post Graduate Diploma in Food Supply Chain Management
IGMPI

Future career prospects of food supply chain management
food industry needs trained food supply chain professionals. The information, guidance, practical training
and off course completion certificate will provide the participant with not one but many opportunities in
the industry. This would come true in form of job roles and positions like that of Auditors, food supply chain
manager, position in NPD team, food supply chain consultants, food journalism and many more.
Executive Diploma in Food Supply Chain Management

The Food supply chain is a target oriented sector of any food industry. It is the vehicle that brings about
possible the intention for which an industry is set up. In this competitive world any incoherence in the
supply chain affects the whole industry throughout. Thus it requires experienced, dedicated and trained
individuals that are specialized to deal with supply chain stage specific tasks and are able to apply
management principles to develop a robust and a dynamic supply chain.
FFSQ has converged on the industry requirements and introduced a career oriented fast track course to
develop seasoned professionals for the industry.
Certified Modules:
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 5 : Post Harvest Management Technology
Module 6 : Cold Chain Management
Module 7 : Food Quality & Safety Aspects of Food Supply Chain (An international perspective)
Module 8 : Food Supply Chain Risk Management and Mitigation Strategies
Module 9 : Industry based Case Studies
Eligibility:
food industry.
Programme Duration
IGMPI
Registration
completion, the participants will be awarded Executive Diploma in Food Supply Chain Management by
Future career prospects of food supply chain management
food industry needs trained food supply chain professionals. The information, guidance, practical training
the industry. This would come true in form of job roles and positions like that of Auditors, food supply chain
manager, position in NPD team, food supply chain consultants, food journalism and many more.
IGMPI
Food Packaging Programmes

Packaging is a basic necessity of everyday life. Infact, the thought of packaging food was probably a
preposterous one earlier when someone even suggested it in the first place. But now, what a change! The
thought of getting food devoid of packaging is almost absurd. Packaging is becoming an essential part of
the value chain analysis, regarding food safety, organoleptic characteristics, ergonomics and flexibility. It is
of great importance in the final choice the consumer will make, because it directly involves convenience,
appeal, information and branding.
Packaging is an essential medium for preserving food quality, minimizing food wastage and reducing
preservatives used in food. It serves the important function of containing the food, protecting against
chemical and physical damage whilst providing information essential to consumers and marketers. Apart from
the huge value addition, packaging has served the global economy by helping preservation of the quality and
lengthening the shelf life of innumerable products - ranging from milk and biscuits, to drugs and medicines,
processed and semi-processed foods, fruits and vegetables, edible oils, etc.
The packaging industry for the food industry has undergone a sea change in the past decade, coming out with a
number of innovations and solutions that are consumer-friendly besides being safe and aesthetic. It is no surprise
that the packaging for the food industryin India is considered a sunrise industry, worth about Rs 35,000 crore and
growing at a rate of 18-20 percent annuallyis expected to cross a turnover of $21.59bn by 2015.This however is very
low compared to the global industry value placed at around US$600 billion. Of this, 20% is accounted by Asia region
with Japan and China in the lead. There is a great potential for the growth and opportunities for the packaging
industries in the country.
Food packaging industry has witnessed considerable new trends moving from simple pre-packaging to vacuum
packaging, gas flush packaging, CAP/MAP (Controlled-Atmosphere Packaging/ Modified-Atmosphere Packaging),
smart and intelligent packaging, retort and asceptic systems, barcoding and RFID (Radio-Frequency Identification) and
various types of collation and unitization.
Both package conversion and packaging operations are considered reasonably developed. The existing level, however,
needs to be constantly updated towards higher technology levels. There is a requirement for the improvements and new
material and material combinations with higher functionality. Innovations within the industry and value-added packages
are specific areas where possibly the packaging industry has tremendous scope. The scope is indeed very large and would
have large influence on the packaging sector. With the retail sector growing at a reasonable pace and shelf- ready packages
becoming more popular, the demand for packaging will also increase in a good pace. Although the changing lifestyle, small
families, more working women, demand for more and more convenience packages have shown a direct impact on the
packaging needs. Packaging food more securely with high productivity and extended shelf life are the technology endeavours
today.
Thus, for those who find food to be a fascinating subject, a career in food packaging will definitely be an interesting
option.
Programme Offered:
Post Graduate Diploma in Food Packaging
Executive Diploma in Food Packaging
Post Graduate Diploma in Food Packaging

Packaging is pervasive and essential and plays a significant
role in the quality of food products by providing protection
from environmental, chemical, and physical challenges. This
protection can be as simple as preventing breakage of the
product to providing barriers to moisture, oxygen, carbon
dioxide, and other gases as well as flavors and aromas.
However, Packaging technology must balance food protection
with other issues, including energy and material costs,
IGMPI
heightened social and environmental consciousness, and strict regulations on pollutants and disposal of
municipal solid waste.
The goal of food packaging must be to contain food in a cost-effective way that satisfies industry
requirements and consumer desires, maintains food safety, and minimizes environmental impact. The role
of packaging must be recognized owing to its multiple functions and to its importance in terms of
increasing product shelf life by retarding product quality degradation and ensuring its safety.
Thus, we at FFSQ are offering this course to impart the knowledge on application of fundamentals of
engineering in packaging design for developing optimal packaging systems for range of products in food
systems.
Certified Modules:
Module 1 : Introduction to Food Packaging
Module 2 : Packaging Trends- Global Scenario
Module 3 : Variations in Packaging
Module 4 : Food Packaging Materials
Module 5 : Packaging Closures and Sealing Systems
Module 6 : Logistical Packaging for Food Marketing Systems
Module 7 : Testing and Quality Control
Module 8 : Shelf-life evaluation of Packaged Food Products
Module 9 : Legislations for food packaging & related issues
Eligibility:
(packaging, production, processing, quality, trial, R&D etc.) can also seek benefits of the course who have
interest in food industry.
Programme Duration
Registration
IGMPI
completion, the participants will be awarded Post Graduate Diploma in Food Packaging by Faculty of Food
Safety and Quality, IGMPI. For all the above mentioned modules elaborate course material, self-
managers of leading food packaging companies across the globe. The efforts of our placement cell also
include helping with professional resume writing, interview skills & conducting mock interviews etc.
food packaging industry needs trained food professionals. The information, guidance, practical training
the industry. This would come true in form of job roles and positions like that of packaging engineer,
production manager, supply chain operator, position in packaging team, food packaging consultants and
many more.
Executive Diploma in Food Packaging

Food packaging is one of the most important aspects of food supply chain as it not only ensures safe
delivery of food and food products but also enables the operators to prepare food for transportation,
storage or sales elsewhere from the point of production. An ideal packaging technique is often aimed at
minimizing costs of delivery while maximizing sale.
Food packaging is the part of industry where researchers are working hard to provide some astonishing
inventions other than organoleptic techniques like “electronic tongues”, “electronic nose” and
development of nanoparticles that are about 50,000 times thinner than human hair and many others.
Some of these innovations include development of edible packaging (e.g. melted chocolate in a cherry
membrane), micro-packaging, water soluble packaging (e.g. food pouches), Self-cooling Self-heating
packaging. It is, therefore, important for the professionals from food supply chain management and other
areas to keep up-to-date information of these innovations.
Keeping in mind a similar perspective, this programme has been designed with a step-by-step approach to
understand the basic requirements of food packaging, available packaging variants and methods of
package designing followed by detailed information about bio-molecular interactions between food and
the contact material. Regulatory requirements and legislative issues associated with food packaging have
also been included with a global standpoint.
IGMPI
Certified Modules:
Module 1 : Introduction to Food Packaging
Module 2 : Packaging Trends- Global Scenario
Module 3 : Variations in Packaging
Module 4 : Food Packaging Materials
Module 5 : Packaging Closures and Sealing Systems
Module 6 : Logistical Packaging for Food Marketing Systems
Module 7 : Testing and Quality Control
Module 8 : Shelf-life evaluation of Packaged Food Products
Module 9 : Legislations for food packaging& related issues
Eligibility:
(packaging, production, processing, quality, trial, R&D etc.) can also seek benefits of the course who have
interest in food industry.
Programme Duration
Registration
completion, the participants will be awarded Executive Diploma in Food Packaging by Faculty of Food
IGMPI
recruiting managers of leading food packaging companies across the globe. The efforts of our placement
cell also include helping with professional resume writing, interview skills & conducting mock interviews
etc.
food packaging industry needs trained food professionals. The information, guidance, practical training
the industry. This would come true in form of job roles and positions like that of packaging engineer,
production manager, supply chain operator, position in packaging team, food packaging consultants and
many more.
IGMPI
Nutrition and Dietetics

Whatever we eat has a significant effect on our health and a perfect diet can prevent many health
problems. In today's fast track life people don't even have time for proper meals and health care. They
unwillingly have to reside with many bad eating habits, which directly affect their health and body.
“Dietetics is the therapy of treating many health problems just by eating right.”
In the field of Nutrition and Dietetics provided studies include therapeutic research that focuses precisely on
the interaction among balanced nutrition and good health.
It is the knowledge of wellness that directly emphasizes public health and offers an obligation to impart training
about the importance of making proper dietary choices and treating health issues with diet therapy. The
edification in this field focuses on designing individual nutritional therapies to address prominent health issues such
as unhealthy weight, diabetes, hypertension and much more.
Education in the field of Nutrition and Dietetics guide students about developing facility – wide nutrition programmes
for health care, education and commercial health and wellness sector. Apart from these, it encompasses research to
investigate how changes in diet (even salt intake) may affect health and may cause problems like; Low blood pressure and
hypertension.
So, basically it is about learning the therapies to make people healthy, giving a new definition of healthy living, moving on
from medicines and to understand the “EAT RIGHT” concept.
Programme Offered:
Post Graduate Diploma in Nutrition and Dietetics
Executive Diploma in Nutrition and Dietetics
Post Graduate Diploma in Nutrition and Dietetics

Nutrition and Dietetics is an emerging field of
healthcare. It is not just a growing industry but a whole
new area that understands the need of good food habits
and imparts guidance to develop a healthy world.
Growing public interest in “taking control” of one's health
is likely to improve employment prospects for dietetics
professionals. These professionals would design dietary
treatments not only for diseased individuals but also work
on some health drives for those who love to lead a hale and
hearty lifestyle. The growing and aging population will also
contribute to this increasing demand for precise nutrition
information and diet plans.
FFSQ has developed this comprehensive Nutrition & Dietetics
training programme. This course is designed to provide
thorough knowledge of the subject to help you analyze the
accurate body requirements and expertise your skills in science
of Nutraceuticals, their good and their best. These nutraceuticals and health supplements are actually the
soul to build perfect diet schedule so that nailed diet therapy could be provided. This diploma programme
is specially designed to equip individuals to meet the demands of the market.
IGMPI
Certified Modules:
Module 1 : Introduction to Human Biology and Body Functions.
Module 2 : Nutrients (Role and Significance)
Module 3 : Understanding Nutrition (Basic diets for normal conditions/RDA)
Module 4 : Advanced Nutrition
Module 5 : Introduction to Nutraceuticals
Module 6 : Introduction to Special Conditions and Diet Therapy
Module 7 : Introduction to Clinical Nutrition
Module 9 : Recommend Approaches to Disease and Nutrition
Module 10 : Nutritional Biochemistry
Module 11 : Research Method Statistics
Module 12 : Medical Nutrition management
Module 13 : Path Physiology and Metabolism in Disease
Module 14 : Public Nutrition and Health
Module 15 : Pediatric and Geriatric Nutrition
Module 16 : Food Allergies and Diet Management
Module 18 : Laboratory demonstration, practicals, and instrument handling
Eligibility:
(Health and Wellness, Hospitals, Diet Clinics etc.) can also seek benefits of the course that have interest in
healthcare industry.
Programme Duration
Internship
IGMPI
Registration
completion, the participants will be awarded Post Graduate Diploma in Nutrition and Dietetics by Faculty
of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course material, self-
recruiting managers of leading Food and Health industries across the globe.
health industry needs trained health professionals. The information, guidance, practical training and off
industry. This would come true in form of job roles and positions like that of Nutritionists, Dieticians, Diet
Technicians, Health Consultants, Position in Health Centers, Fitness Journalism and many more.
Executive Diploma in Nutrition and Dietetics

We, the Faculty of Food Safety and Quality, strongly believe in the use of food as medicine. Individualized
nutrition and food choices can do wonders to prevent or reverse chronic diseases, improve quality of life,
elevate mood, enhance sleep, and generally increase one's overall vitality. Food provides the body with
the fuel through which it accomplishes all of its daily work and keeps us functioning optimally. Providing
nutrients from quality food sources and utilizing a good food choice sense can greatly enhance one's life
and health. Understanding the needs of health and the value of time we have designed this fast track
course in Nutrition and Dietetics so that the meticulous information and practical knowledge can be
provided in no time. We offer a 6 month executive programme to conjugate essential awareness about all
the basics and vitals of dietetics so that you make the best of it, along with that we offer internships to
enhance the practical knowledge and prepare you to interact with the patients on a professional level.
Certified Modules:
Module 1 : Introduction to Human Biology and Body Functions.
Module 2 : Nutrients (Role and Significance)
Module 3 : Understanding Nutrition (Basic diets for normal conditions/RDA)
Module 4 : Advanced Nutrition
IGMPI
Module 5 : Introduction to Nutraceuticals

Module 6 : Introduction to Special Conditions and Diet Therapy
Module 7 : Introduction to Clinical Nutrition
Module 9 : Recommend Approaches to Disease and Nutrition
Module 10 : Nutritional Biochemistry
Module 11 : Research Method Statistics
Module 12 : Medical Nutrition management
Module 13 : Path Physiology and Metabolism in Disease
Module 14 : Public Nutrition and Health
Module 15 : Pediatric and Geriatric Nutrition
Module 16 : Food Allergies and Diet Management
Module 18 : Laboratory demonstration, practicals, and instrument handling
Eligibility:
Healthcare industry.
Programme Duration
Internship
Registration
IGMPI

completion, the participants will be awarded Executive Diploma in Nutrition and Dieteticsby Faculty of
recruiting managers of leading Food and Health industries across the globe.
health industry needs trained health professionals. The information, guidance, practical training and off
industry. This would come true in form of job roles and positions like that of Nutritionists, Dieticians, Diet
Technicians, Health Consultants, Position in Health Centers, Fitness Journalism and many more.
IGMPI
Clinical Nutrition
A good diet is the most powerful asset we have against disease and sickness. An understanding of this
scientific evidence is not only important for improving health; it also has profound implications for our
entire society. We must know why misinformation dominates our society and that is why we are constantly
mistaken in how we investigate diet and disease, how we promote health and how we treat illness.
Keeping all these factors in our mind, FFSQ has designed a certificate course in Clinical Nutrition equipped
with the skills and knowledge to provide quality professional services in integrated nutrition and health
science. In this programme we offer you complete industry oriented awareness. This programme is designed
especially for those who would like to understand the relevance of alternative and complementary views of
nutrition, including the value of dietary supplements. The recipient clientele would be patients, and consumers
willing to adopt better nutrition practices for a healthier lifestyle.
This given clinical nutrition certificate helps students find careers in organizations in need of dietitians or
nutritionists. The recent growing demand for professional clinical nutritionists in facilities such as nutritional clinics,
hospitals, extended care facilities, prisons and nursing homes, which is absolutely a pro for students pursuing this
course.
Clinical Nutritionists often work in collaboration with health care providers create dietary menus that work with overall
diet care plan of the recipient. Through proper nutrition, they can aid patients who are overweight or suffer from one or
more diseases, such as hypertension, diabetes or kidney failure.
Besides working in an institutional setting, those with a degree in clinical nutrition or dietetics can work as researchers or
pharmaceutical sales representatives. With an advanced degree, dietitians may be qualified for administrative positions,
such as an assistant director or manager within a nutrition based organization.
Programme Offered:
• PG Diploma in Clinical Nutrition
• Executive Diploma In Clinical Nutrition
• Industry Certificate in Clinical Nutrition
Clinical Nutrition
According to a well-known proverb, 'We absolutely are
what we eat', and the foods provided to the body greatly
affect performance, appearance, and health. This course is
committed to making nutrition accessible to everyone
through straightforward nutrition recommendations, easy-
to-follow explanations, and a sensitive, caring, personable
attitude. We provide awareness about treating people with
perfectly selected nutraceuticals, and to provide an
alternative to those harmful medicines and expensive lifelong
treatments. When one is already conscious of the benefits of
treating people with food, then all you need to do is grab the
progression of this incredibly instructive course. As we have
designed this advance certification in Clinical Nutrition
especially for working professionals and people who are already
connected with the health care field, they can take this course as an expansion of their practical
knowledge. This certification course is meant to increase your proficient knowledge making an
individual confident to deal with the clients as well. We provide you training with a pragmatic approach
to stand out among the crowd.
IGMPI
Certified Modules:
Module 1: Introduction to Clinical Nutrition
Module 2: Advanced Nutrition
Module 3: Human Physiology
Module 4: Nutraceuticals and Functional Foods
Module 5: Nutritional Biochemistry
Module 6: Introduction to Special Conditions and Diet Therapy
Module 7: Research Method Statistics
Module 8: Medical Nutrition management
Module 9: Recommend Approaches to Disease and Nutrition
Module 10: Food Allergies and Diet Management
Module 11: Public Nutrition and Health
Module 12: Pediatric and Geriatric Nutrition
Module 13: Case Studies
Eligibility:
healthcare industry.
Programme Duration
The duration for PG Diploma is twelve months and the same course can be completed in six months
under Executive Diploma programme & in 3 months under Industry Certificate. Executive Diploma &
Industry Certificate are fast track courses with more and rigorous case studies.
Registration
completion, the participants will be awarded Industry Certificate in Clinical Nutrition by Faculty of Food
IGMPI
recruiting managers of leading Food and Health industries across the globe. The efforts of our placement
cell also include helping with professional resume writing, interview skills & conducting mock interviews
etc.
Industry Certificate in Clinical Nutrition is a professional course targeted to cater the health industry needs
trained health professionals. The information, guidance, practical training and off course completion
come true in form of job roles and positions like that of Nutritionists, Dieticians, Diet Technicians, Health
Consultants, Position in Health Centers, Fitness Journalism and many more.
IGMPI
For further enquiries:

Write to : info@igmpiindia.org
INSTITUTE OF GOOD MANUFACTURING PRACTICES INDIA
Satsang Vihar Marg, A-14/B,
A Block, Qutab Institutional Area,
Near Old JNU Campus, New Delhi.
Phone: 18001031071, +911145768446
IGMPI FACULTY OF FOOD SAFETY AND QUALITY, IGMPI R
Recognized by the Department for Promotion of Industry & Internal Trade,
Government of India
REGISTRATION FORM
Programme :...................................................................................................................................................................
Mode :..............................................................................................................................................................................
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, Faculty of Food Safety and Quality, IGMPI, Satsang Vihar Marg, A-14/B, A
Block, Qutab Institutional Area, Near old JNU Campus, New Delhi, 110067, India,
Phone: 18001031071, +911145768446
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.
APPLICATION FEE DETAILS* Registration Number

AMOUNT Rs.
DEMAND DRAFT/CHQ NO. (Leave this space blank)
Affix a recent
DATED coloured passport
BANK size photograph
*Crossed DD or cheque should be in favour of “Institute of Good Manufacturing Practices India”

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)
2. Gender Male Female
3. Date of Birth
DD MM YYYY
4. Age : Years Months
5. Mother’s Name
6. Father’s Name
7. (a) Address for correspondence (in capital letters)

Postal code/Zip code
8. (b) Permanent Address (in capital letters)
Postal code/Zip code
9. E-mail id :
01 IGMPI
10. Contact Telephone No. with STD Code Phone No. Mobile No.
11. Nationality
Ex- Defence
SC ST PH EWS Service
men
GEN Persona
12. Category (SC: Scheduled Caste; ST: Scheduled Tribe; PH: Physically Handicapped;
EWS: Economically Weaker Sections; Ex-servicemen; Defence Personnel;
Attach copy of SC/ST/OBC, PH, EWS, Ex-servicemen,
Defence Personnel certificate as applicable for 10% fee concession)
WORK EXPERIENCE
13. Work Experience (if any)

i) Total Work Experience years months and days
ii) List all your work
Total Name
From To Completed the Designation Brief Job Profile
Months Organization
Days
ACADEMIC QUALIFICATIONS
14. Pre-Bachelor's Degree Examination(s):
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
15. Bachelor's Degree Examination(s):
Degree Obtained Subject /

Specialization
College/Institute University
Year Date Marks considered for award of Class/Division in Bachelor's Degree
From (DD/MM/YYYY) To (DD/MM/YYYY) CGPA/ % Marks Obtained/ Grade
16. Post-Graduation Degree/Diploma (if any):

Specialization
Year
Max. Marks % of Marks
From To Subject
(DD/MM/YYYY) (DD/MM/YYYY)
Overall percentage of marks obtained
17. Professional qualification (if any):

Specialization
Year
Max. Marks % of Marks
From To Subject
(DD/MM/YYYY) (DD/MM/YYYY)
Overall percentage of marks obtained
DECLARATION
I have carefully filled up all the information and agree to abide by the decision of the Institute of Good Manufacturing Practices India,
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
New Delhi
INSTITUTE OF GOOD MANUFACTURING PRACTICES INDIA
Satsang Vihar Marg, A-14/B, A Block,
Qutab Institutional Area,
Near old JNU Campus, New Delhi, 110067, India,
E mail: ffsq@igmpiindia.org
Phone: 18001031071, +911145768446

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IGMPI

Faculty of Food Safety and Quality

Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL

ASSOCHAM Services Excellence Award 2017

Trusted by organizations & training participants in over 45 countries

Faculty of Food Safety and Quality, IGMPI

Regular, Part time & Online Mode

FACULTY OF FOOD SAFETY AND QUALITY

Accreditation and Awards

National Skill Development Corporation

Advisory Board and team

Dr. Mahesh C Gupta, Chief Advisor and

and ICICI Securities Ltd.

Advisory Faculty from Industry

Food Safety Programmes

Post Graduate Diploma in Food Safety

Executive Diploma in Food Safety

Placement Assistance & Corporate Relations

Food Analysis & Quality Assurance Programme

Food analysis and quality assurance certification has picked up

HACCP LEVEL 4 (Industry Certiﬁcation)

The world economies are now intended to work with the

Placement Assistance & Corporate Relations

Food Processing And Preservation Programmes

Post Graduate Diploma in Food Processing and Preservation

The food industry in India is undergoing rapid

Examination & Certification

Executive Diploma in Food Processing and Preservation

Future Career Prospects

Diploma in Food Processing

Good Laboratory Practices Programmes

Post Graduate Diploma in Good Laboratory Practice

Comprehensive information about documentations, such as Standard Operating Procedures,

Executive Diploma in Good Laboratory Practice

Food Safety Management Systems (Industry

Food Safety Management Systems (FSMS Certiﬁcation)

Food Product Management Programmes

Post Graduate Diploma in Food Product Management

Executive Diploma in Food Product Management

Part III: Sales Management

Examination & Certification

Food & Agribusiness Management

Module 9 : Risk Management in Agribusiness

Food Safety in Hospitality Industry

Post Graduate Diploma in Food Safety in Hospitality Industry

Executive Diploma in Food Safety in Hospitality Industry

Examination & Certification

Food Sales & Marketing Management

Post Graduate Diploma in Food Sales & Marketing Management

Examination & Certification

Executive Diploma in Food Sales & Marketing Management

Module 8 : Food Regulatory Aﬀairs (International Perspective)

Placement Assistance & Corporate Relations

Good Agriculture Practices (Industry Certiﬁcation)

Good Agriculture Practices (GAP Certiﬁcation)

Module 6 : Documentation and Traceability

Future Career Prospects

Organic Farming and Food Production Systems

Post Graduate Diploma in Organic Farming and Food Production

Examination & Certification

Executive Diploma in Organic Farming and Food Production Systems

Module 8 : Good Agricultural Practices (GAP)

Placement Assistance & Corporate Relations