IGMPIIGMPI IGMPI IGMPI

Faculty of Food Safety and Quality

(An Autonomous Body Recognized by Ministry of Commerce & Industry, Government of India)

18001031071 (Toll Free), Phone: +91 11 26512850
A-14/B, Qutab Institutional Area, New Delhi – 110067  

Fellowship Programme in Food Product Development (FPFPD)

About IGMPI Research

IGMPI is an institution that is continuously involved in upgrading the human resources for a better contribution in their respective fields and seeks to expand human knowledge through analysis, innovation, and insight. IGMPI was founded to develop a deeper understanding of the importance of food safety and quality and their applications while integrating science and technology. Within the institution there are a plenty of research opportunities available for graduates, post graduates and even working professionals. With a team of highly experienced faculty with Industrial exposure, projects are given such that it helps the researcher to gain maximum knowledge and experience and also, they get an exposure in the field of new product development. We have focused in developing products with enhanced nutrition, discovering innovative products utilizing byproducts, and implementing new methods to improve quality of food. The topics of research are designed keeping in mind the current requirement of food industries and consumers. The developed products are in accordance to customer demand and the compliance guidelines associated with food processing. All the work is conducted with full time faculty involvement and constant research is done to achieve the best.

Research Fields/Areas:

Currently, several researcher, graduates and postgraduate students from renowned universities and Industries of country are mainly focused in the areas of Food Analysis, Food Processing and Preservation, Food Packaging, Food Product Management, Clinical Nutrition, Nutrition & Healthcare, Bakery Science & Confectionary, Dairy Technology, New Product Development (NPD), Microbiology, Probiotics and other various changes in the food during processing and storage.

The institute has well established labs with different required equipments and machineries to cope up with intensity of research being performed such as HPLC, GLC, cooling centrifuge, deep freezer, incubators, Soxhlet extraction units etc. There are numerous other opportunities for researchers to conduct research after their Graduate and Post Graduate studies.

Under these fellowships they will be introduced with the real life corporate scenario. The study will cover all the minute details of the topic and will consider possibilities to help students achieve maximum knowledge and hands on experience.

Main Objectives:

  • To enhance practical and professional skills of the students thus providing an edge over others in finding desired professional roles and career advancement
  • We make students realize the potential of the project, and even enhances it, to take the project success to new heights and accomplishments
  • Associated with IGMPI, students can get an opportunity to perform their projects in an industry-oriented environment under the supervision and guidance of experts, which develops their capabilities
  • confidence and competency. Each student is allocated a guide under whose guidance he/she carries the actual work during the period of fellowship
  • Our Fellowship programs familiarize the students with the recent trends and developments in the related field. We make sure that students complete their fellowship successfully complying the industry norms as well as impart them with knowledge, practicability and expertise in the subject, enabling them to fit in today’s competitive world

    • IGMPI

    Eligibility

    B.Tech/M. Tech/ M. Sc in various disciplines like Food Process Engineering/Food Safety/ Food Technology/ Food Science/ Microbiology/ Biotechnology/ Food Processing/ Chemical Technology/ Dairy Technology/ Bakery & Confectionary Science or Technology.

    Programme Duration

    The duration to complete this programme is 1 year.

    Methodology

    1. Foundation Course/Modules: This course will provide basic concepts and skills relevant to the final topic of project by the experts.
    2. Identifying scope of the topic: Topic of the project will be analyzed by the experts. Its widest possible scope will be considered and worked upon.
    3. Planning: Effective strategies will be developed and planned wisely so as to make it possible to carry out maximum study and work in the specified time.
    4. Execution of the Strategy: The plan for the project will be followed step by step to complete the project successfully in the stipulated time period, giving student the maximum benefit of knowledge and experience.
    5. Preparation of Project Report: Writing of project report is the last and most important part of a project. Documenting all the literature review, procedures and results is important to prove the success of the project. Thus, report should be prepared in the best possible manner, which will be ensured by the experts of our team.

    Registration

    The registration dates for this programme run by the Institute are updated timely on the webpage.

    Certification

    On the successful completion of their programme, Student will also be awarded Fellowship in Food Product Development by IGMPI.

    Download Prospectus

    Download application form

    For further enquiries, write to or call us on:

    Programme Fee details

    How to apply | View all IGMPI food programmes

    For further enquiries, write to or call us on:
    info@igmpi.ac.in / 18001031071 (Toll Free) , Phone: +91 11 26512850

    International Journal of Food Science and Nutrition Publication

    Glimpse of Research Projects completed at IGMPI:

    Name of the Scholar Worked on Under the Guidance of
    Devanshi Priyanka The Preparation Of Value Added Nankhatai By Incorporating Apple Peel With Little Millets IGMPI Faculty Members, Prof. Jyotsna Singh
    Prerna Goel The Effect of ultrasonication on egg for development of muffin IGMPI Faculty Members, Prof. Kajal Verma
    Seema Kumar The Preparation of Value - Added Gluten Free High Fiber Rusticks IGMPI Faculty Members, Prof. Jyotsna Singh
    Shikha Priya Preparation of Soulful Sugar Free And Lactose Free Chocolates IGMPI Faculty Members, Prof. Jyotsna Singh
    Lovely Pal The Preparation Of Value-Added High Fibre Granola Disc IGMPI Faculty Members, Prof. Jyotsna Singh
    Sarika Puri Isolation of Sweet potato Starch and Optimization of its application in Process Cheese based Products Using Sensory Evaluation as Product Development Tool IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Pragati Jain Effect of nutritional, physicochemical and sensory properties on the development of bread with the incorporation of wheat grass powder IGMPI Faculty Members, Sangita Borah, Jaya Khanduri
    Satya Prakash Yadav Effect of Processing Methods (Common And Mild Method) on Physicochemical, Microbial and Antioxidant Activity of Red Carrot and Beetroot Jam IGMPI Faculty Members, Sangita Borah, Jaya Khanduri
    Astha Vaish Development of biscuits from sweet potato flour and their quality evaluation IGMPI Faculty Members, Sangita Borah, Jaya Khanduri
    Sweta Optimization of Bottle Gourd Jam using Sensory Evaluation as Tool IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Khalida Nasrim Preparation of Gluten free Muffins by the Incorporation of Water Chestnut flour & Corn Starch and Evaluation of their Physicochemical, Sensorial and Microbial Properties IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Garima Singh Preparation of Whey Based Functional Coffee Beverage and Study of Their Quality Characteristics IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Bithika Sharma Utilization of whey, a Dairy by-product in the formulation of whey-based mango beverage IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Anushri Priya Preparation of Osmotically dehydrated beetroot jam and to study its physicochemical properties IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Swastika Pandey Evaluation of Physicochemical, Nutritional and Sensory Properties of Foxtail Millet Incorporated Biscuit IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Gauri Sharma Implementation HACCP in Packaging Industry IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Shilpa Shaji Study on Frozen Corn Flour Incorporated Chapatti IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
    Irma Fatima Utilization of Liquorice as a Substitute of Sugar and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Kajol Upadhyay Utilization of Brown Rice in Biscuit and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Priyvrat Singh Utilization of Chia Seeds in Biscuits and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Durgesh Tomar Utilization of Chia Seeds in Bread Making and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Gaurav Nagar Study on Physico-Chemical and Cooking Properties of Different Variety of Rice IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Bhawna Bhatt Effect of Preservatives on the Stability of Vitamin C in Mixed Fruit Juice IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Raj Kishor Kushwaha Utilization of Citrus Fruit Peel in Low-Fat Curd IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Sujeet Kumar Singh Preparation of Carrot Spread (Fresh and Osmotically Dehydrated) and Study the Stability of Vitamin A with other Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    – Preparation of Oats Incorporated Gluten Free Muffinns and to Study their Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Sachin Bhati Utilization of Flex Seeds in Biscuit and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Kalpana Singh To Prepare and Study the Properties of Sweet Potato Chips after the Process of Drying and Frying IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Anjali Singh Formulation of Lassi Fortified with Ashwagandha IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    Gauri Mishra Study on the Attributes of Pineapple and Aloe Vera Jam Prepared by Using Osmotic Dehydration as Preservation Technique IGMPI Faculty Members, Neharika Thakur, Sangita Borah
    AND SO ON…. AND SO ON….

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