“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 affect 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 industrializaon 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 it's 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
Institute of Good Manufacturing Practices India, registered as a non-profit society (under The Societies Registration Act,1860) with Government of India recognised by Ministry of Commerce & Industry, Government of India, accredited Vocational Institution of Ministry of Education, Government of India and approved by Food Safety and Standards Authority of India (FSSAI) 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 a stronger and better training platform provider for professionals and students in the areas 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 and online/online sources 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 programmes, 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 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 is recognized by the Ministry of Commerce & Industry Government of India. Duly licensed and certified by Bureau of Indian Standards (BIS) under Bureau of Indian Standards (Conformity Assessment) Regulations 2018 (License number: CRO/QM/L-8004228) for offering education and training programmes in the areas of Pharmaceutical, Food, Nutrition and Healthcare.
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 an accredited Vocational Institution of Ministry of Education, Government of India.
The 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, Hospital Management, 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 QCI's following criteria:
IGMPI is also approved by Food Safety and Standards Authority of India (FSSAI) (FSSAI ID: TPINS18). IGMPI® 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. QUALITY COUNCIL OF INDIA (QCI) has also conferred IGMPI with D.L. SHAH NATIONAL QUALITY AWARD, Certificate of Merit & ASSOCHAM has conferred IGMPI with the Services Excellence Award based on excellence of its services to the students and training participants.
IGMPI is a Lifetime Institutional member of Indian Pharmaceutical Association (IPA).
IGMPI is an Institutional member of The Association of Food Scientists and Technologists (India), (AFSTI).
Bureau of Indian Standards (BIS) came into existence through an act of Parliament in 1987. BIS is the National Standard Body of India established under the BIS Act 2016 for the harmonious development of the activities of standardization, marking and quality certification of goods and for matters connected therewith or incidental thereto. The Bureau is a Body consisting of 25 members representing both Central and State governments, Members of Parliament, industry, scientific and research institutions, consumer organizations and professional bodies; with Union Minister of Consumer Affairs, Food and Public Distribution as its President and with Minister of State for Consumer Affairs, Food and Public Distribution as its Vice-President.
For providing its education and training services to overseas students, IGMPI is registered with the Directorate General of Foreign Trade, Government of India and our Export Import Code is AADCI7680Q.
IGMPI is an Institutional Member of the International Society for Quality in Health Care
Bureau of Indian Standards (BIS) is a member of International Organization for Standardization (ISO) and through the Indian National Committee (INC) which is a member of International Electrotechnical Commission (IEC). BIS is also a member of regional standards bodies like Pacific Area Standards Congress (PASC) and South Asian Regional Standards Organization (SARSO). India started taking part in IEC from 1911 and subsequently the then Indian Standards Institution (now BIS) took over the responsibility of Indian National Committee of IEC(INC-IEC) in 1949. Since then the INC-IEC is actively participating in the activities of the IEC both at the policy level and technical work and carrying out the responsibilities as member body of IEC Council. India is a member in Standards Management Board (SMB) of IEC since 2015.BIS has also signed Bilateral Cooperation Agreements (BCA)/Mutual Recognition Agreements (MRA) with the National Standards Bodies of several countries like Afghanistan, Bangladesh, Belarus, Egypt, European Union , Germany, Ghana, Greece, Indonesia, Iran, Japan, Jordon, Kenya, Kyrgyzstan, Mali, Mauritius, Nigeria, Russia, Saudi Arabia , Slovakia, Slovenia, Suriname, USA, UAE, Uzbekistan, Viet Nam, Bhutan, Brazil, Israel, Nepal, Pakistan and Sri Lanka.
National Accreditation Board for Certification Bodies (NABCB), Quality Council of India is a member of International Accreditation Forum (IAF) & Pacific Accreditation Cooperation (PAC) as well as signatory to its MLAs for Quality Management Systems, Environmental Management Systems and Product Certification. NABCB is also a Full Member of International Laboratory Accreditation Cooperation (ILAC) & Asia Pacific Laboratory Accreditation Cooperation (APLAC) as well as signatory to its MRAs for Inspection.
This global economy is 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 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 is a great tool that is widely accepted globally to ensure food safety in not only food production industry but also catering establishments.
This advanced level certification programme is specifically designed for professionals who want to secure a competitive edge in the market and be able to effectively implement HACCP in their food firms be it production, food retail establishments or catering industry.
Module 1: Food Safety: HACCP based approach
Module 2: Role of Pre requisite programmes (PRP) and GMP in Food Industry
Module 3: Implementation of HACCP in a food industry/retail food establishment/catering industry
Module 4: Documentation required for implementation of HACCP programme
Module 5: HACCP Audit: First, second & third party audits, CAPA report
Module 6: Comprehensive global perspective of HACCP (USA, Canada, UK, EU, Africa, Japan)
Module 7: HACCP as a part of ISO 22000/ FSSC 22000
Module 8: Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 3 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in HACCP in Food by Faculty of Food Safety and Quality, IGMPI.
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. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.
In recent Months the Institute has witnessed more and more participation from professionals working global food labs and food giants like Britannia Industries Ltd., Hindustan Unilever Ltd., Kohinoor Foods Ltd. (Satnam Overseas Ltd.), LT Foods Ltd. (Daawat), McCain Foods India Pvt. Ltd., Mondelez India Foods Pvt. Ltd. (Cadbury), Haldiram’s, Mother Dairy, MTR Foods Pvt. Ltd. (Orkla), Nestle India Ltd., Amul, Parle Agro Pvt. Ltd., Venkys India Ltd., Vimta Labs, Nexus Test Labs, PepsiCo India, Patanjali, Heritage Food Ltd., Kwality Dairy India Ltd., KRBL Ltd., etc.
Industry Certificate in HACCP is a professional programme targeted to cater the food industry requirement of trained food professionals. The information, guidance, practical training and off programme 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.
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 programme 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.
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
Module 6 : Documentation and Traceability
Module 7 : Global Perspective of GAP (Global GAP, JGAP, ASEAN GAP, China GAP etc. )
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Good Agriculture Practices (GAP) in Food by Faculty of Food Safety and Quality, IGMPI.
The Institute has partnered with many organizations for providing with placement assistance to in 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 healthcare companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Nestle India Ltd., Britannia Industries, Godrej Consumer Products, TATA Consumer Products, Marico Limited, Varun Beverages, MTR Foods, Mondelez India, Parle Agro, Heritage Foods, Vadilal Industries, ITC Limited, Kwality Dairy India Limited, PepsiCo India, KRBL Limited etc, McChain Food India Ltd., Haldiram’s, Mother Dairy etc.
Industry Certificate in GAP is a professional programme targeted to cater the food industry requirement of trained food professionals. The information, guidance, practical training and off programme 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 for GAP Certifications, quality assurance executives, quality managers, position in NPD team, GAP consultants, food entrepreneurs and many more.
Global Food Safety Initiative was established to ensure confidence in the delivery of safer food to consumers, while continuing to improve food safety throughout the supply chain. These global standards address food, packaging, packaging materials, storage and distribution for primary producers, manufacturers and distributors. Food and consumer product safety issues are as old as mankind and since time immemorial humans have developed strategies to ensure that the food, they eat does not harm them. To produce food with any new technology, there must be appropriate safeguards to protect human health.
The Global Standard for Food Safety, packaging and materials, storage and distribution, gluten free, plant-based is developed by food industry experts from agriculture scientist, retailers, manufacturers, packaging specialist, product developer and food service organizations to ensure it is rigorous and detailed, yet easy to understand. It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient, GMO free, plant-based, manufacturing, processing, packing industry and storage facilities. In storage and distribution reflects best practice and facilitate a process of continual improvement through well-designed risk-based product safety management systems. It ensures the quality and safety of products throughout the supply chain.
FFSQ has designed this programme for fresher's graduates, professionals and food technologist, food safety auditor who wants to develop their technical skills and want to get equipped to perform within the food industry for food safety point of view.
Module 1: Industrial Certificate in Global standard for Food Safety (Issue-9)
Module 2: Industrial Certificate in Global standard for Packaging Materials (Issue-6)
Module 3: Industrial Certificate in Global standard for Storage and Distribution
Module 4: Industrial Certificate in Global standard for Gluten-Free Certification Programme
Module 5: Industrial Certificate in Global standard for Plant-based
Module 6: Industrial Certificate in Global standard Consumer products
Module 7: Industrial Certificate in Global standard Retail
Module 8: Industrial Certificate in Global standard Agents and Brokers
Module 9: Industrial Certificate in Global standard Ethical Trade and Responsible Sourcing
Module 10: ndustry based case studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in BRCGS (Brand Reputation through Compliance) Global Standard for Food Safety and Quality in Food by Faculty of Food Safety and Quality, IGMPI.
The Institute has partnered with many organizations for providing with placement assistance to in 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.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Gesra Labs, Vision Labs, Anand Milk Union Ltd. (Amul), Mother Dairy, Nestle, Parag Milk Foods Ltd, Britannia Industries Ltd., Hindustan Unilever Ltd., Kohinoor Foods Ltd. (Satnam Overseas Ltd.), LT Foods Ltd. (Daawat), McCain Foods India Pvt. Ltd., Mondelez India Foods Pvt. Ltd. (Cadbury), Nestle India Ltd., Amul, Parle Agro Pvt. Ltd., Gesra Labs, Vision Labs, Vipanan Analytical etc.
Certificate in BRCGS (Brand Reputation through Compliance) Global Standard; is a professional programme targeted to cater the food industry, packaging industry, storage, plant based and gluten free programme, requirement of trained food professionals. The information, guidance, practical training and off programme 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 Internal auditors, quality assurance executives, quality managers, food consultants, food journalism, food safety officers in catering industry, food entrepreneurs and 3rd party certification bodies and many more.
Traditionally, meat and poultry have been distinguished in the food industry. Historically, meat has been described as the animals ' edible flesh. It generally concerned only the red meats, i.e. beef, lamb, pork and veal, including both fresh and refined items and variety of glandular meats.
More recently, it has been recognized that in physical and chemical properties all foods deri ved from muscle or muscle foods have basically the same or similar characteristics. This is t he reason, examination is logical and all muscle foods are considered under one cover.
In order to enhance the knowledge in the area of Meat and Poultry, FFSQ, IGMPI has designed this programme of Meat and Poultry Processing. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of meat industry.
The objective of this programme is to o give knowledge about structure, composition and nutritive value of meat, fish, egg and poultry; scientific slaughtering of animals, post mortem changes in them; handling, storage, and transportation of fish, and processing of meat, fish and poultry products. On completion of this programme student will be able to explain the advanced processing of meat, fish and poultry products. You can apply the various concepts of meat science in meat preservation and processing; also analyze the effect of various processing techniques on the quality of meat and meat products discuss and plan the by-product utilization in meat industry.
The programme has been designed for professionals, students aspiring to work in the field of meat industry, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
Module 1: Introduction to Meat and Poultry Processing
Module 2: Egg Technology
Module 3: Egg Products and their nutritive Value
Module 4: Poultry Technology
Module 5: Pre-slaughtering practices and slaughtering methods
Module 6: Ageing of meats: tenderization of meat and its technique
Module 7: Ante- and Post-mortem examination
Module 8: Carcass grading and Cuts
Module 9: Microbial Spoilage of Eggs, Poultry, Meat and Seafood
Module 10: Preservation Technology of Eggs, Poultry and Meat
Module 11: By-product Utilization of Eggs, Poultry and Meat
Module 12: Entrepreneurship Development in Meat and Poultry Industry
Module 13: Laboratory demonstration, practicals and instrument handling
Module 14: Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Meat and Poultry Processing in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
In recent Months the Institute has witnessed more and more participation from professionals working global Meat giants like Rustom Foods Pvt. Ltd., AL Faheem Meatex Pvt. Ltd., Amroon Foods Pvt. Ltd., ALM Industries Pvt. Ltd., Allanasons Pvt. Ltd., MK Overseas Pvt. Ltd., HMA Agro Industries Pvt. Ltd., Al-Dua Food Processing Pvt. Ltd., Tyson Foods Inc., Cargill Meat Solutions Corp., Sysco Corp., Suguna Foods, Sanderson Farms, Pilgrim’s Pride etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in the form of job roles and positions like that of Meat Production Executive, Quality Assurance Executives, R&D Managers, Product Managers, Food consultants, Microbiologist, Executive Chef and many more.
The Industry Certificate in Spices and Plantation Product Technology will help students to develop their skills in the areas of spices and condiments. They will gain a deeper understanding of the quality testing, safety and analysis of enriching elements of spices. With developed skills in product and process development for the spices industry, students /professionals will be able to work in industry and research Institutes. India has been a leading spices-producing, consuming and exporting country of the world since recorded history.
In order to enhance the knowledge in the area of Spices and Plantation, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of spices industry.
The objective of this programme is to o give knowledge about types of spices and condiments , their classification, importance of each and every spices, areas of their production, crop diversification, quality assurance mechanism. On completion of this programme student will be able to explain the advanced processing of spices. You can apply the various concepts of chemistry in preservation and processing; also analyze the effect of various processing techniques on the quality of spices and condiments.
The programme has been designed for professionals, students aspiring to work in the field of spices and condiments , all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
Module 1: Introduction to Spices and Plantation
Module 2: Importance and Uses of individual Spices and Condiments
Module 3: Processing of Spices and Spices Oils
Module 4: Area and Production requirements
Module 5: Diversification of Crops
Module 6: Food Safety in Spices Industry
Module 7: Quality Assurance and Quality Control in Spices Industry
Module 8: Supply Chain Technology for Spices
Module 9: Entrepreneurship Development in Spices Industry
Module 10: Laboratory demonstration, practicals and instrument handling
Module 11: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Spices & Plantation Product Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global spices giants like Badshah Masala, MDH Spices, Everest Spices, Patanjali Spices, MTR Masala, Priya Masala, Zoff Spices, Adani Spices, Catch Spices, Rajesh Masala, Golden Spices, Goldiee, Kitchen Treasures, Mother’s Recipe, Tata Sampann, Pushpmasale, CookMe, 24 Mantra Organic, Shubham Agro Food & Exports, Ramdev Masala, Chukde Spices and Condiments etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in the form of job roles and positions like that of Meat Production Executive, Quality Assurance Executives, R&D Managers, Product Managers, Food consultants, Microbiologist, Executive Chef and many more.
FSMA, the most sweeping reform of US food safety laws in 70 years, regulates food throughout the supply chain. By changing the focus of food safety from reacting to contamination to preventing it, FSMA places new demands on US and non-US food producers, facilities and importers.
We have developed a new comprehensive training program to help you and your employees understand the complex new food safety rules and how to comply with them. To meet the specific needs of your organization, we offer programmes in FSMA regulations that apply to:
The Food Safety Modernization Act (FSMA) directed the U.S. FDA to promulgate new rules to improve food safety protection domestically and internationally, as well as reduce the number of foodborne illnesses outbreaks. It will be a system in which the food industry systematically puts in place measures proven effective in preventing contamination.
FSMA aims to ensure the U.S. food supply is safe by shifting the focus to preventing contamination of the food supply, rather than responding to it. Food industry training is important to the successful implementation of the (FSMA). Its evolving strategy to train domestic and foreign food producers, and domestic importers, on the preparations needed to meet requirements of the FSMA rules.
Module 1 : Industrial Certificate in Developing and Implementing FSMA Preventive Controls for Human Food
Module 2 : Industrial Certificate in Developing and Implementing FSMA Preventive Controls for Animal Food
Module 3 : Industrial Certificate in Environmental Monitoring Programme (Emp) Training for Food Facilities and produce safety
Module 4 : Industrial Certificate in FSMA Food Hygiene Practices
Module 5 : Industrial Certificate in Intentional Adulteration (Food Défense)
Module 6 : Industrial Certificate in FSMA Foreign Supplier Verification Programme (FSVP)
Module 7 : Industrial Certificate in U.S. FDA Food and Allergen Labelling Requirements
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Food Safety Modernization Act (FSMA) in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global foods giants like Britannia Industries Ltd., Hindustan Unilever Ltd., Kohinoor Foods Ltd. (Satnam Overseas Ltd.), LT Foods Ltd. (Daawat), McCain Foods India Pvt. Ltd., Mondelez India Foods Pvt. Ltd. (Cadbury), Haldiram’s, Mother Dairy, MTR Foods Pvt. Ltd. (Orkla), Nestle India Ltd., Amul, Parle Agro Pvt. Ltd., Venkys India Ltd., Vimta Labs, Nexus Test Labs, PepsiCo India, Patanjali, Heritage Food Ltd., Kwality Dairy India Ltd., KRBL Ltd., etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like chemical engineers, Research and Development Manager, QA Managers, Production Managers etc.
The Industry Certificate in Beverage Processing will help students to develop their skills in the areas of beverages science & technology. They will gain a deeper understanding of the quality testing, safety and analysis of enriching elements in beverages. With developed skills in product and process development for the beverage industry, students /professionals will be able to work in industry and research Institutes.
In order to enhance the knowledge in the area of Beverages Processing, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of beverages industry.
The objective of this programme is to o give knowledge about types of beverages, their composition and nutritive value; handling, storage, and transportation of drinks, and processing of alcoholic and non-alcoholic beverages. On completion of this programme student will be able to explain the advanced processing of drinks or beverages. You can apply the various concepts of food chemistry in preservation and processing; also analyze the effect of various processing techniques on the quality of beverages, discuss and plan the by- product utilization of fruits and Vegetable industry.
The programme has been designed for professionals, students aspiring to work in the field of beverages industry, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
Module 1: Introduction to Beverage Processing Industry
Module 2: Technology of Alcoholic & Non-alcoholic Beverages
Module 3: Technology of Fortified Beverages
Module 4: Quality Assurance and Quality Control in Beverage Industry
Module 5: Supply Chain Technology for beverages and its latest trends
Module 6: Preservation Technology of Beverages
Module 7: Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Beverage Processing in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global foods giants like Dabur India Ltd., Varun Beverages, United Breweries Ltd., Radieo Khaitan Ltd., Khoday India, Surya Fresh Foods Amrut Distilleries Ltd. (Priyagold), Fresca Juices, Shree Bankey Bihari Foods, Orient Beverages Ltd., Tetra Pak India Ltd., Pearl Drink Ltd., Coca-Cola Ltd., Bengal Beverages Ltd., PepsiCo India, Nestle India Ltd., Parle Agro Ltd., AJE Group, Manpasand Beverages Ltd., Hector beverages, Unilever Group, Danone Group, Mother Dairy, Heritage Foods, ITC Limited, Vadilal Industries, etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like chemical engineers, Research and Development Manager, QA Managers, Production Managers etc.
The Industry Certificate in Pulses and Oilseeds Technology will provide theoretical and practical knowledge to students to develop their skills in the Food and Agriculture Sector. They will gain a deeper understanding of the complexities that companies of private and government sector are facing to store and preserve the grains for longer time, their classification, their processing, and structure and quality evaluation methods.
This programme will significantly increase the awareness and knowledge of the participants regarding aspects of grain storage management, methods to reduce of dangerous chemicals.
In order to enhance the knowledge in the area of Pulses and Oilseeds Technology FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food and Agriculture industry.
Module 1: Introduction to Grains
Module 2: Processing of wheat and their value added products
Module 3: Processing of legumes
Module 4: Methods of Milling
Module 5: Processing of Oilseeds and Oil extraction
Module 6: Milling of Paddy and their products
Module 7: Milling of Corn and their products
Module 8: Entrepreneurship Development in Grains Industry
Module 9: Laboratory demonstration, practical and instrument handling
Module 10: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Pulses and Oilseeds Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global foods giants like Rajindar Dal Mill, Uddupati Food Pvt. Ltd., Rajat Agro Commodities Pvt. Ltd., Pragati Agro Industries, Mangat Ram Dal Mills Pvt. Ltd., Ruchi Soya Industries Ltd., Gokul Agro Resources Ltd., Gujarat Ambuja Exports Ltd., Gokul Refoils and Solvent Ltd., Vijay Solvex Ltd., BCL Industries Ltd., Agro Tech Foods Ltd., Rajdhani Flour Mills Ltd., etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like chemical engineers, Research and Development Manager, QA Managers, Production Managers etc.
The Industry Certificate in Crop Processing will provide theoretical and practical knowledge to students to develop their skills in the Food and Agriculture Sector. They will gain a deeper understanding of the crops, different types of crops, horticulture technology, crushers, grinders, size reduction machine and their application methods in food processing industry.
In order to enhance the knowledge in the area of Crop Processing, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food and Agriculture industry.
Module 1: Introduction to Food Processing
Module 2: Scope and Importance of Crop Processing
Module 3: Types of Farm Crops and their application
Module 4: Types of Animal Products and their processing
Module 5: Unit Operations in Crop Processing
Module 6: Material handling System
Module 7: Entrepreneurship Development in Food Industry
Module 8: Laboratory demonstration, practical and instrument handling
Module 9: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Crop Processing in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
In recent Months the Institute has witnessed more and more participation from professionals working global Foods giants like DuPont India, Rallies India Limited, Advanta Limited, Rasi Seeds, Godrej Agrovet Limited, National Agro Industries, UPL Ltd., Bayer Crop Science, Rallis India, Bharat Rasayan, JK Agri Genetics Ltd., Kaveri Seed Company Ltd., PI Industries, Krishak Bharati Cooperative Ltd., Goodricke Group Ltd. etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like agriculture expert, food scientist, biochemist, environmental engineer, Agronomist, Agricultural manager etc.
The Industry Certificate in Cold Chain Management will provide theoretical and practical knowledge to students to develop their skills in the Food and Agriculture Sector. They will gain a deeper understanding of the complexities that companies of private and government sector are facing to store and preserve the crops, grains, fruits and vegetables for longer time.
In order to enhance the knowledge in the area of Grain Storage Managemnet FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food and Agriculture industry.
Module 1: Introduction to Cold Chain Management
Module 2: Scope and Importance of Supply Chain Management
Module 3: Supply Chain Operations
Module 4: Planning of Cold Storage Management
Module 5: Planning of Resources and Detailed Scheduling
Module 6: Entrepreneurship Development in Cold Chain Management
Module 7: Laboratory demonstration, practical and instrument handling
Module 8: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Cold Chain Management in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global Foods giants like PepsiCo, Colgate-Palmolive, Cargill, Britannia Industries Ltd., Hindustan Unilever Ltd., Kohinoor Foods Ltd. (Satnam Overseas Ltd.), LT Foods Ltd. (Daawat), McCain Foods India Pvt. Ltd., Mondelez India Foods Pvt. Ltd. (Cadbury), Haldiram’s, Mother Dairy, MTR Foods Pvt. Ltd. (Orkla), Nestle India Ltd., Amul, Parle Agro Pvt. Ltd., Venkys India Ltd., etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like purchasing agent, operations manager, logistics manager, purchasing manager, supply chain manager, logistician, storage and distribution manager etc.
The Industry Certificate in Grain Storage Technology will provide theoretical and practical knowledge to students to develop their skills in the Food and Agriculture Sector. They will gain a deeper understanding of the complexities that companies of private and government sector are facing to store and preserve the grains for longer time.
This programme will significantly increase the awareness and knowledge of the participants regarding aspects of grain storage management, methods to reduce of dangerous chemicals.
In order to enhance the knowledge in the area of Grain Storage Technology FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food and Agriculture industry.
Module 1: Introduction to Grain Storage Technology
Module 2: General properties of bulk grain
Module 3: Scope and Importance of Supply Chain Management
Module 4: Supply Chain Operations
Module 5: Storage Pest Management & Fumigation
Module 6: Planning of Grain Storage Management
Module 7: Planning of Resources and Detailed Scheduling
Module 8: Entrepreneurship Development in Grain Storage Management
Module 9: Laboratory demonstration, practical and instrument handling
Module 10: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Grain Storage Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global Foods giants like JK Agri Genetics Ltd., Kaveri Seed Company Ltd., Raghuvansh Agrofarms Ltd., Godrej Agrovet Limited, DuPont India, Rasi Seeds, Bombay Burmah Trading Corporation Ltd., Goodricke Group Ltd., UPL Ltd., Bayer Crop Science, HPC Biosciences Ltd., Dhunseri Tea & Industries Ltd., AdaniAgri Logistics, Rajdhani Floor Mills Limited etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like purchasing agent, operations manager, logistics manager, purchasing manager, supply chain manager, logistician, storage and distribution manager etc.
India is the largest producer of milk in the world. Milk production in the country is increasing at 4% per annum contributing more than Rs. 1,00,000 crores to GDP. There are 678 milk processing plant in the country requiring large human resource pool to run these dairies. With the introduction of modern technology in the production and processing of dairy products, the concept of milk is shifting towards value added dairy business. The Dairy industries have opened up new avenues for employment and economy. Adoption of the latest & advanced technology in milk processing can provide better quality, nutrition and more employment opportunities.
In order to enhance the knowledge in the area of dairy, FFSQ, IGMPI has designed this programme of Dairy Plant Engineering. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of dairy industry.
The aim of the programme is to understand the processing of milk and its properties, how to prepare milk products, their quality testing and also storage sanitation and effluent treatment. The programme provides individuals with key knowledge of packaging, labeling and food safety.
The programme has been designed for professionals, students aspiring to work in the field of dairy, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
Module 1: Introduction to Dairy Technology
Module 2: Dairy Plant Design and Layout
Module 3: Location and Site Selection
Module 4: Planning and Principles of Dairy Plant Layout
Module 5: Equipment Layout
Module 6: Building constructions materials
Module 7: Entrepreneurship Development in Dairy Industry
Module 8: Laboratory demonstration, practical and instrument handling
Module 9: Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Dairy Plant Engineering in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
In recent Months the Institute has witnessed more and more participation from professionals working global Foods giants like Anand Milk Union Limited (Amul), Mother Dairy, Kwality Limited, Orissa State Cooperative Milk Producers Federation, Dynamix Dairy, Aavin, Milma, Dudhsagar Dairy, Nandini Milk, Sanchi Milk, Verka Milk, Milky Mist Dairy, Heritage Foods etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the dairy industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in the form of job roles and positions like that of Dairy Technologist, Maintenance Manager, Production Engineer, Product Managers, Food consultants and many more.
The Industry Certificate in Fish Processing Technology will provide theoretical and practical knowledge to students to develop their skills in the Fish processing industries and different fishing methods, technical names of Indian Fisheries, utilization of fresh water resources, fish by-product and utilization. They will gain a deeper understanding of the fish processing in the application of its technology in value added products.
In order to enhance the knowledge in the area of Fish Processing Technology, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Fishery industry.
The objective of this programme is to give knowledge about freezing technology, fish canning process, nutrition in fish products, fish packaging technology, fisheries hydrography and fish mircrobiology. On completion of this programme student will be able to explain the advanced processing of fish and their value added products.
Module 1: Introduction to Fish Processing Technolog
Module 2: Fish Microbiology
Module 3: Fish Chemistry and their nutritive value
Module 4: Technology of Fish Packaging
Module 5: Value added products of Fish
Module 6: Technology of Canning for Fishery Products
Module 7: Technology of Freezing for Fishery Products
Module 8: Quality Assurance and Quality Control
Module 9: By-products Utilization
Module 10: Entrepreneurship Development in Fisheries
Module 11: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Fish Processing Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Ananda Group, Balaji Sea Foods, C Shore Foods, August Seafoods, Empire Foods, Castle Rock Fisheries, Netfish, Nila Sea Foods, Pesca Fresh, SeaSaga Group, Zeal Aqua, Pearl Coast Marine Foods, AngelPlus Foods, Aqua Sea Food India, Avanti Feeds Ltd., Apex Frozen Foods Ltd., Waterbase Ltd., Coastal Corporation Limited etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the fishery industry needs trained fish professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like Fish Farming, Fish Aquaculture, technical officers jobs at MPEDA, FSI, NIO etc. quality assurance executives, quality control executives quality managers, position in NPD team, fish biologists, fishery observer and many more.
The Industry Certificate in Snacks Food Technology will provide theoretical and practical knowledge to students to develop their skills in the Food and Agriculture Sector. They will gain a deeper understanding of the complexities that companies of private and government sector are facing to store and preserve the grains for longer time.
This programme will significantly increase the awareness and knowledge of the participants regarding aspects of grain storage management, methods to reduce of dangerous chemicals.
In order to enhance the knowledge in the area of Snacks Food Technology FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food and Agriculture industry.
Module 1: Introduction to Snacks Industry
Module 2: General properties of bulk grain
Module 3: Technology of cereals as Paddy
Module 4: Rice and Wheat Products
Module 5: Processing of Bread, Biscuits, Cookies
Module 6: Processing of corn and its products
Module 7: By-product utilization
Module 8: Entrepreneurship Development in Snacks Industry
Module 9: Laboratory demonstration, practical and instrument handling
Module 10: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Snacks Food Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global foods giants like PepsiCo India, ITC Foods, Haldiram’s India, Kellogg’s, Parle Agro, Balaji wafers Pvt. Ltd., Prataap Snacks Ltd., Budhani Brothers LLC, Kettle Foods, TagZ Foods, Nestle, Marc Inc., Mondelez India Pvt. Ltd., Priniti Foods, Kiwi Foods India Pvt. Ltd., Vinod Snacks & confectioners Pvt. Ltd., Agarwal Snacks Foods, The Kraft Heinz, The Hershey company, Hindustan Unilever Ltd., Britannia Industries Ltd., Suryafresh Foods Ltd. (Priyagold) etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the fishery industry needs trained fish professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like Fish Farming, Fish Aquaculture, technical officers jobs at MPEDA, FSI, NIO etc. quality assurance executives, quality control executives quality managers, position in NPD team, fish biologists, fishery observer and many more.
The Industry Certificate in Food Fermentation Technology will provide theoretical and practical knowledge to students to develop their skills in the fermentation & microbiology sector. They will gain a deeper understanding of the microbes, fermentation process, food spoilage, processing and preservation of various kind of food and beverages and their application methods in food processing industry.
In order to enhance the knowledge in the area of Food Fermentation Technology, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food and Beverages industry.
Module 1: Introduction to Food and Nutrition
Module 2: Basics of Food Microbiology
Module 3: Extrinsic and Intrinsic factors of microbial growth
Module 4: Fermentation process and their products
Module 5: Fermented Value added products
Module 6: Food Spoilage
Module 7: Food safety guidelines for microbiology
Module 8: Laboratory demonstration, practical and instrument handling
Module 9: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Food Fermentation Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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.
In recent Months the Institute has witnessed more and more participation from professionals working global foods giants like Nestle, Danone, Arla Foods Amba, Amul, Kwality Limited, Mother Dairy, Dynamix Dairy, Dudhsagar Dairy, Dabur India Ltd., Varun Beverages, Red Bull India Pvt. Ltd., Pearls Drink Ltd., Bengal Beverages Ltd., Coca-cola India, Orient Beverages Ltd., Tetra Pak India Pvt. Ltd., PepsiCo India, McDowell & Company, Dhunseri Tea, Adluri Foods, etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the fishery industry needs trained fish professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like Fish Farming, Fish Aquaculture, technical officers jobs at MPEDA, FSI, NIO etc. quality assurance executives, quality control executives quality managers, position in NPD team, fish biologists, fishery observer and many more.
The Industry Certificate in Enzyme Technology will provide theoretical and practical knowledge to students to develop their skills in the areas of enzymology and their principles, fundamental properties of enzymes, their catalytic mechanism and enzyme kinetics. They will gain a deeper understanding of the enzymes in the application of its technology in food. With developed skills in product and process development for the enzymes in food industry, students /professionals will be able to work in industry and research Institutes.
In order to enhance the knowledge in the area of Enzymes Technology, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of enzymes industry.
The objective of this programme is to give knowledge about nomenclatures, characteristics and mechanism of enzymes, their biochemical calculation for enzyme kinetics, various applications of enzymes that can benefit food industry. On completion of this programme student will be able to explain the advanced processing of enzymes at large scale. You can apply the various concepts of enzymes in the sucrose industry and dairy industry also analyze the effect of various processing techniques on the quality of product.
The programme has been designed for professionals, students aspiring to work in the field of food industry, all involved in implementing and maintaining enzymes in Sucrose, Dairy, Fruit Juice, Wine, Brewing and Distilling industries.
Module 1: Introduction to Enzyme Kinetics
Module 2: Application of Enzymes and its preparation
Module 3: Immobilized Kinetics and its preparation
Module 4: Application of Immobilized Enzymes
Module 5: Use of Biosensors
Module 6: Microbial Fermentation in Enzymes
Module 7: Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Enzyme Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Dabur India Ltd, Varun Beverages, Orient Beverages Limited, Pearl Drinks Ltd, Novacart, 2M Cocoa, Fab Flavours, Mother Dairy, Kwality India, Cargill, Tyson Foods, Hind Agro Industries Ltd., Avanti Feeds Limited, Devi Fisheries, Coca-Cola Limited, Red Bull India Pvt. Ltd., Bakersville, etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like production executive, production manager, quality assurance executives, quality control executives quality managers, position in NPD team, food consultants, food journalism and many more.
The Industry Certificate in Sugar Technology will provide theoretical and practical knowledge to students to develop their skills in the Sugar plant and Sugar manufacturing, their chemical control, methods of control, differential and inferential methods. They will gain a deeper understanding of the sugarcane in the application of its technology in sugar production. With developed skills in product and process development for the sugar and alcohol production in food industry, students /professionals will be able to work in industry and research Institutes.
In order to enhance the knowledge in the area of Sugar Technology, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of sugarcane industry.
The objective of this programme is to give knowledge about Mill house control, chemistry involved in sugar processing, purity control check, true purity, brix % calculations etc. that can benefit Sugar industry. On completion of this programme student will be able to explain the advanced processing of sugars at large scale.
Module 1: Introduction to Sugar Technology
Module 2: Sugar Chemistry
Module 3: Processing of Sugar
Module 4: Types of Sugars
Module 5: Clarification Process in Sugar Manufacturing
Module 6: Crystallization Process
Module 7: Sugar Quality Assurance and Quality Control
Module 8: By-products Utilization
Module 9: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Sugar Technology in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Bajaj Hindusthan Sugar Ltd., Shree Renuka Sugars Ltd., Dhampur Sugar Mills Ltd., Bannari Amman Sugars Ltd., Rana Sugars Ltd., Simbhaoli Sugars Ltd., KM Sugar Mills Ltd., Mawana Sugars Ltd., Ugar Sugar Works Ltd., Andhra Sugars Ltd., Balrampur Chini Mills Ltd., Andhra Sugars Ltd., KCP Sugar Ind Corp Ltd., Dwarikesh Sugar Industries Ltd., Sakthi Sugars Ltd. etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like Sugar experts, production executive, production manager, quality assurance executives, quality control executives quality managers, position in NPD team, food consultants, food journalism and many more.
The Industry Certificate in Food Plant Layout and Design will provide theoretical and practical knowledge to students to develop their skills in the Food processing industries during introduction of new product in existing plant, also in designing of new food plant., their suitable location, site, size, services and utilities required .They will gain a deeper understanding of the food plant and layout designing and their application methods in food processing industry.
In order to enhance the knowledge in the area of Food Plant Layout and Design, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food industry.
The objective of this programme is to give knowledge about food plant design process, their feasibility study and analysis, location and site selection, planning and experimentation, engineering economics, process scheduling and operation, and building materials and construction. On completion of this programme student will be able to explain the crucial function such as initial design at any plant, during its growth and development and diversification.
Module 1 : Introduction to Food Plant Layout and Design
Module 2 : Selection of Location and site for plant
Module 3: Food Plant, Size, Utilities and Services
Module 4: Planning and Experimentation
Module 5: Symbols for food plant design and layout
Module 6: Process scheduling and operation
Module 7: Engineering Economics and processing enterprise
Module 8: Building materials and construction
Module 9: Entrepreneurship Development in Food Industry
Module 10: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Food Plant Layout and Design in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Nestle India Ltd., Britannia Industries, Godrej Consumer Products, TATA Consumer Products, Marico Limited, Varun Beverages, MTR Foods, Mondelez India, Parle Agro, Heritage Foods, Vadilal Industries, ITC Limited, Kwality Dairy India Limited, PepsiCo India, KRBL Limited etc, McChain Food India Ltd., Haldiram’s, Mother Dairy etc.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like production engineers, plant design experts, production-in charge, construction managers, architects/designers, maintenance manager etc.
The Industry Certificate in Refrigeration and Air-Conditioning will provide theoretical and practical knowledge to students to develop their skills in the Food processing industries. They will gain a deeper understanding of the refrigeration, refrigerant, and refrigerant oils, compressors, evaporators and metering devices, condensers and cooling towers and their application methods in food processing industry.
In order to enhance the knowledge in the area of Food Plant Layout and Design, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Food industry.
Module 1: Introduction to Refrigeration
Module 2: Introduction to Air- Conditioning
Module 3: Types of Refrigerants
Module 4: Psychrometric Chart and Processes
Module 5: Air Distribution System
Module 6: Types of Freezer and Refrigerators
Module 7: Types of Evaporators
Module 8: Entrepreneurship Development in Food Industry
Module 9: Industry based Case Studies
Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Refrigeration and Air-Conditioning in Food by Faculty of Food Safety and Quality, IGMPI.
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, Biotechnology 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.
Faculty of Food Safety and Quality, IGMPI’s online programme is a professional programme targeted to cater the agro-allied industries, food processing and production industry. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities like RAC Engineers, plant design experts, production-in charge, Heating and Ventilation Engineer, maintenance manager etc.
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 programme that can equip individuals and professionals to face the challenges of the present.
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, 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
Any graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.
The duration of the training is 3 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Food Safety in Food by Faculty of Food Safety and Quality, IGMPI.
The Institute has partnered with many organizations for providing with placement assistance to in 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.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Britannia Industries Ltd., Hindustan Unilever Ltd., Kohinoor Foods Ltd. (Satnam Overseas Ltd.), LT Foods Ltd. (Daawat), McCain Foods India Pvt. Ltd., Mondelez India Foods Pvt. Ltd. (Cadbury),Haldiram’s, Mother Dairy, MTR Foods Pvt. Ltd. (Orkla), Nestle India Ltd., Amul, Parle Agro Pvt. Ltd., Venkys India Ltd.,Vimta Labs,Nexus Test Labs, PepsiCo India, Patanjali, Heritage Food Ltd., Kwality Dairy India Ltd., KRBL Ltd., etc.
Faculty of Food Safety and Quality, IGMPI online programme is a professional programme targeted to cater the food industry needs trained safety professionals. The information, guidance, practical training and off programme 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 consultants and many more.
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), Management requirements, Statutory conditions etc. and how to implement these in an organization effectively. The programme 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 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 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: Case Studies.
Any graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.
The duration of the training is 5 days.
The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants
The accompanying training is appropriately aligned with the current Industry’s expectations.
Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Food Safety Management System (FSMS) in Food by Faculty of Food Safety and Quality, IGMPI.
The Institute has partnered with many organizations for providing with placement assistance to in 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.
In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Nestle India Ltd., Britannia Industries, Godrej Consumer Products, TATA Consumer Products, Marico Limited, Varun Beverages, MTR Foods, Mondelez India, Parle Agro, Heritage Foods, Vadilal Industries, ITC Limited, Kwality Dairy India Limited, PepsiCo India, KRBL Limited etc, McChain Food India Ltd., Haldiram’s, Mother Dairy etc.
Industry Certificate in FSMS is a professional programme targeted to cater the food industry requirement of trained food professionals. The information, guidance, practical training and off programme 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.
For updated Advisory Board members profiles, kindly visit: https://igmpi.ac.in/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 as
Principal Quality Officer. He has also played a vital
role in developing lab accreditation programme of
India as Head National Calibration Programme. He is
also the founder president of Indian quality
association. He has expertise and proficiency in various fields like food testing, equipment calibration, GLP,
food analytical techniques, food quality assurance, food laboratory inter-comparison, proficiency testing,
QMS and many more. With his knowledge and rich experience, he is focused on practical aspects of current
needs, contemporary and emerging trends, besides alerting the laboratories for future challenges. A PhD
from Indian Institute of Technology (IIT), New Delhi, Dr. Mahesh C Gupta has been associated as a Fellow
with Optical Society of India, Fellow of Indian Society of Lighting Engineers and Vacuum society of India. He
is also currently managing Lab World Magazine –a renowned world class magazine dedicated to Quality
Testing and Calibration laboratories in all sectors- as the Editor in Chief.
Mr. Vinod Kumar Arora, Principal Advisor: Mr. Vinod Kumar Arora is an internationally acclaimed industry professional having 35 years of rich experience in pharmaceutical development in the areas of Generics, Differentiated, NDDS/NCE Dosage Forms. He is now associated with IGMPI as an advisor. He joined Ranbaxy in 1983 where he initially worked as scientist for almost 4 years. He rejoined Ranbaxy in 1994 where graduated to Vice President level from Assistant Director position. During his association with Ranbaxy he developed products - Generics, Differentiated Generics, NDA's and NCEGlobal, market specific and OTC. Prior to his association with Ranbaxy, he worked as an Assistant General Manager with the Formulation Development Research in Cadila Laboratories, Ahmedabad and helped in setting up of Oncomanufacturing facility and developed several oncology products. He has expertise in Dosage Form development in the area of dosage forms – Solids -Tablets / Capsules / Granules / Pellets /PFOS/TFOS; Nonsolids –Liquid /Injectables including Lyophilised/Topicals, Inhalations – DPI/ pMDI and Nasal Spray, Dosage Forms Technology such as Nanotechnology, Depot Injection; Modified Release tablets/suspension, SelfEmulsifying System, Oro dispersing tablets/oro - dissolving strips; Particles/Pellets coating and has good understanding of current Good Manufacturing Practices and QA/QC. He has made presentations to NDAC Committee for New Drugs Approval in India, had meetings with Oman MOH and Pre IND meetings with USFDA. He has also authored/coauthored over 100 patents in the area of NCE/ Differentiated products /NDDS/Generics. With his knowledge and rich experience, he is focused on practical aspects of current needs, contemporary and emerging trends, besides alerting the pharmaceutical industries for future challenges. He is holding many honorary positions -Member of Indian Pharmacopoeia Scientific Body , Panel member of INMAS-DRDO, Ranbaxy Science Foundation Scholars Award , Global Expert committee member of DFE Pharma , Germany and Distinguished Scientist from World Whos Who Society , Member of Indian Pharma Committee of Make in India Campaign etc. He was felicitated by Hon'ble former President of India, Dr A P J Abdul Kalam for development and launch of first NCE – Anti malarial from India. Mr. Vinod Arora is a M. Pharm degree holder from BHU and DBM from IMM, New Delhi. As one of our principal advisors he will be supporting our initiatives nationally and internationally to rest of faculty members of IGMPI in imparting education, training and continuing education programmes as well as our knowledge dissemination initiatives like Current GMP,QA/QC, Regulatory affairs ,Clinical research guidelines and news updates.
Dr. Syed S. Abbas, Director: Dr. Syed S. Abbas is currently serving as the Director of IGMPI. Owing to his academic achievements and interests, Dr. Abbas has gained working knowledge of several sectors of the business industry, in his career span of twenty five years. His contributions to Pharma, Food and healthcare industries and development studies are numerous. Some of the generous ones count around the esteemed projects, work models, business agendas and organisational setup works he has plotted, guided and worked for in the Pharmaceutical, Nutraceutical, education and training Industry, Information Technology & Digital media industries, Pharmaceutical and Food products contract manufacturing and marketing, training, team building, research and export, and also non-governmental organizations, and many others. He has completed his Graduation in Science, Doctor of Philosophy (PhD) and Masters in Public Administration from Lucknow University and Executive MBA from Indian Institute of Management (IIM), Lucknow. He is a life time member of Indian Pharmaceutical Association (IPA). For his continued efforts and enterprising approach towards the education, training and career development, he has been conferred with Quality Council of India (QCI) – DL Shah National Quality Award 2015 & ASSOCHAM Services Excellence Award 2017.
Dr. Abbas is also a nominated Governing Council Member of Regional Food Research & Analysis Centre, Lucknow, Department of Horticulture & Food Processing, Government of Uttar Pradesh.
As the Administrative head of IGMPI, he with his experience has been guiding and advising 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 Good Manufacturing Practices and related areas. His main emphasis is always to work for relevance in training imparted for various job profiles for the industry right from the shop floor to the top levels and also to ensure that IGMPI consistently provides training and other onsite services of the utmost quality, thousands of industry professionals as well as fresh pass-outs from Fortune 500 and global Pharmaceutical, Food and healthcare giants have been trained at IGMPI from across the world from the perspective of regulatory and audit compliance, competency development, career development and planning at IGMPI as a result under his leadership that also leads to high quality pharmaceutical and food products and human well-being.
Mr. Amitabh Srivastava, Senior Advisor: A specialist of food safety and quality. Mr Srivastav has been playing a pivotal role in our FFSQ team. With a rich experience of 25 years in the food industry. He is an empanelled lead auditor for ISO 22000, HACCP, BRC, GMP, FSSC 22000, and ISO 9001. Mr Srivastava has completed almost 1300 audits and 24 witness audits by different Accreditation Board like NABCB, RVA, JAS-ANZ, Norway, DAC & KAN (Indonesia) with different CBs and carried out international audits in Kuwait,Nigeria and Dubai, and Singapore. He is an IRCA Approved LA programmes as tutor on behalf of URSCertification. He has also provided HACCP training in Middle East (Kuwait) to Diet Centers. His scope ofwork also includes Supplier Audits, Certification Audits, FSMS and QMS. In QMS almost covering allsectors; in-house training (Catering, Hotels, Meat Industry, Slaughter House, Hotel ManagementInstitutes, Restaurants, Fast Food Chains),in FSMS Cat:C,D,E,G,H,M. For QMS he is covering all Sectors likeAmity University, National Productivity Council, and IHM. Prior to this Mr Srivastava was a TechnicalManager at K.V. Spices India (P) Ltd and he has also been with the D.S Group Catch Spices, Catch Water &Mouth Freshener Division.
Ms. Kanchan Vashisth, Associate Professor: She is a senior faculty member at IGMPI. Prior to her association with IGMPI, she has been working as a teaching faculty in University of Delhi as Assistant professor as well as guest faculty. She has taught both graduate and post graduate programmes like B. Tech. Food technology, B.Sc. Food technology and M.Sc. food & nutrition and has also been a Counselor in IGNOU. She is NET qualified and has rich experience of 12 years in the food industry. She has been working in SGS India for 7 years as an Assistant manager in Food and Agricultural Department. She has specialized knowledge about food testing of various products, from grain to ready to eat, in compliance with both national and international standards like AOAC, ISO, AOCS, ICUMSA, FAC, and Quality which include preparation of SOP & IOP, documentation as per ISO 17025. She has successfully handled various audits carried out by BIS, NABL (ISO17025), as well as client audit like GSK, Ranbaxy, Nestle, Kraft etc. During her tenure in SGS she has handled many projects with MNCs like GSK, P&G, Nestle and wriggly. Prior to SGS, she has worked as a part of the R&D team in MFIL (a subsidiary of HIL) for 2 years where her core area was new product development. She was also a part of the quality team and used to help in implementation of HACCP. She has proficient knowledge in 5S, LEAN, LIMS programmes and equipments like GC, ICPMS, HPLC and LCMS. She has been certified in sensory analysis and proximate testing by CFTRI, ISO 22000 by BSI, Bakery by US wheat association. She has had industry exposure in FRAC and AVONfoods.
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 programmes and implemented QNN and 5S as part of
manufacturing excellence. At IGMPI, Ankita has an important role to play in the development of the programme
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 programme content
and training modules in the field of food technology. His fields of interest are food safety, FSMS, GMP,
HAACP & other standards and food packaging. He has a rich exposure from a variety of food industries like
rice, sugar, meat, cereals, snack foods and beverages as a consultant in terms of Food Safety Management
System implementation and standards like ISO2200, FSSC2000, BRC, SQF, supplier audits, etc. He has
completed M.tech in Food Technology with specialization in Food Process Engineering from SHIATS-DU,
Allahabad. His project works are an evidence of his scientific acumen, entitled "Increasing efficiency of
Doypack machine using the six sigma technique (DMAIC)" and "To Relate Density With Temperature at
Constant T.S.S. & Density with T.S.S. at Constant Temperature for Tomato Sauces" Prior to joining FFSQ he
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 programme content and
training modules along with guiding students regarding food safety and quality. She has worked as an
Assistant Professor in Food Technology Department at BFIT, Dehradun before joining FFSQ. She has
completed her M.tech in Food Technology with specialization in Food Quality Management from
SHIATSDU, Allahabad and B.Tech in Biotechnology from Shobhit University, Meerut .Her research work at
Central Food Technology Research Institute, Mysore (CFTRI) was entitled "Incorporation of Lotus Rhizome
flour in Bakery products and study of its nutritional properties" where she was in the Flour Milling, Bakery
& Confectionary Department. Rekha has been associated with the well known ice-cream manufacturer
"Cream bell" in the QA Department as well.
Dr. Ankita Gattani, Assistant Professor: A Bachelor's in Dental Surgery (B.D.S) from Rajasthan University
of Health And Sciences, Rajasthan. A dynamic person with experience in public health ventures at college
and school levels. She has also been involved in holding health camps at village levels to promote dental
hygiene. At IGMPI her role is module development and lecture preparation and providing assistance to
students. Her fields of interests are Public Health, Clinical Research, Pharmacovigilance, Conservative
Endodontics and Community Dentistry.
Ms. Monica Singh, Assistant Professor: She has completed her M.tech in Food Safety and Quality
Management, from National institute of technology Entrepreneurship and Management (NIFTEM)
Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956 An Autonomous
Institution under Ministry of Food Processing Industries, Government of India, Sonepat, Haryana, India
and B.Tech in Biotechnology from IMS Engineering College, Ghaziabad. Ms.Monica has acquired sound
knowledge about food safety and quality at industry with specialization in Quality Assurance where she
was involved in the maintenance and implementation of Global GAP, Tesco TN10 standard, BRC and Field
to Fork standards at Field Fresh Foods Private Limited. Her fields of interest are food quality and safety
standards and regulations, food toxicology and food testing. Her research at NIFTEM was in green tea's
quality assessment in different flavors.
Ms. Akanksha Pundhir, Assistant Professor and Programme Co-ordinator: A dedicated faculty member
and with a developed scientific acumen Akanksha, she has completed her M.tech in Food Processing
Technology from Guru Gobind Singh Indraprastha University, Dwarka and B.Tech in Biotechnology from
Amity University, Noida. She has done research projects on "Utilization of food waste" from IP University
and also on "Enrichment of sugar free ice cream with wine lees" at National Research Centre for Grapes,
Pune. Also, she undertook a training programme on basic food testing techniques in FICCI Research and
Analysis Centre(FRAC labs), Dwarka. Her list of exposures to industry include; Delhi Milk Scheme (DMS),
YAKULT, Haldirams, and Mother Dairy. At FFSQ, she provides assistance to senior faculty members in
module development and lecture preparation and takes coordinates with the food companies for
successful placements for our students. Her interest fields are new product development, food packaging
and nutraceuticals.
Ms. Joshita, Assistant Professor: An enthusiastic faculty member with keen interest in Food Safety and
Regulatory Affairs. She is a post graduate with M.Tech in Food Processing Technology from Guru Gobind
Singh Indraprastha University, Dwarka. She has undertaken various research projects including
"Antimicrobial activity of probiotics" from CITM and "High dietary fiber biscuits from citrus pulp" from
GGSIPU. She has studied "Supported Liquid Membrane technique for selective extraction of organic
acids" from CFTRI, Mysore and successfully applied it for Lactic acid removal from Dairy products. Joshita
has technical expertise in basic food testing procedures learned from her professional training experience
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 programme 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 IGMPIteam. 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 IGMPIshe has worked as Assistant Professor in ITM University, Gwalior and had research exposure
at ICAR institute. At IGMPI, she is involved in lecture delivery and research guidance while conducting
interactive sessions with the students.
Ms. Sangita Borah, Assistant Professor: Ms. Sangita is a competent professional with experience in
biochemical studies, food quality testing, equipment handling, and research & development. As a part of
Faculty of Food Safety and Quality, she is responsible for developing training module, lectures and research
in the domain of food processing and technology. She has qualified ICAR-NET in Food technology and her
academic credentials include Masters in Food Processing and Technology from Tezpur University, Assam
and graduation in Biotechnology from Shillong. She has always been a keen participant of international
conferences, seminars, and workshops in the field of food safety and quality improvement of food supply
chain. Prior to joining IGMPI, she has worked as Research Analyst in Rai University and Sr. Research Fellow
(SRF) in Tezpur University.
Ms. Akanksha Bhandari, Assistant Professor: As a young trainer, known for her vibrant presence and
unmatched dedication towards work, She has taken the responsibility of imparting a whole new meaning
to IGMPI's resolution of knowledge dissemination. Ms. Bhandari is a B. Pharm, M. Pharm qualified
professional from Punjabi University with a Certification in Intellectual Property Rights. She has an
impressive hold over the concepts of pharmacovigilance, clinical research, regulatory affairs, and good
manufacturing practices and is proficient in handling of sophisticated equipments. Her areas of interest
include patent searching, drafting, & writing specifications, Novel drug delivery systems, and Modified
release oral dosage forms (Formulation Optimization). Her industrial exposure encompasses IDS Infotech
and BRD Medilabs for production and analysis of oral liquids and tablets. Prior to IGMPI, She has worked at
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. Rafat Abedi, Deputy Director: Rafat Abedi is our Investor & Deputy 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 programmes.
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.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, online learning and Continuing Education Programme (CEP).The industrial professionals who have joined FFSQin 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.