ffsq prospectus
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Faculty of Food Safety and Quality
IGMPIFaculty of Food Safety and Quality
(A higher/professional educational Institute member
of Quality Council of India, Government of India)
uali Counc of Approved
Institute of Good Manufacturing Practices India
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Programmes Offered:Post Graduate and Executive Diploma in:
IGMPIFaculty of Food Safety and Quality
Regular, Part me and distance cum e-learning modes
Food Good Manufacturing Pracces
Food Regulatory Aairs
Food Safety
HACCP (Cercaon)
Food Quality Assurance and Quality Control
Food Processing and Preservaon
Good Laboratory Pracces
Food Product Management
Food Safety in Hospitality Industry
Food Sales & Markeng Management
Good Agriculture Pracces (GAP Cercaon)
Organic Farming
Intellectual Property Rights
Food Supply Chain Management Programmes
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FACULTY OF FOOD SAFETY AND QUALITY
Aer an intense study of the current situaon its been published by the WHO that millions fall ill every year and
die on account of consuming unsafe food. Every year diarrhoeal diseases kill 1.5 million people approximately.
The food chain has risen to be at a global level, with advancements in technology, modernizaon in logiscs,
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 consumers table. To develop an eagle eye approach towards
food safety and quality, the Faculty of Food Safety and Quality, IGMPI has delved into this eld to provide and
admonish about the serious concerns of food safety and quality.
We take this as a challenge for our organizaon 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 promong awareness through news and
latest updates on guidelines and regulaons and to provide a plaorm to individuals to voice their opinion and
deliver their valuable suggesons.
Thus to meet the demand of the mes, we step forward to oer professional and specialized programmes to all
the professionals, students, academicians and individuals to maneuver their talent to achieve the achievable
intended for the future.
Food is a central acvity of mankind and one of the single most signicant
trademarks of a culture.
These words by Mark Kurlansky are a true expression of the food and its deep
relaonship with mankind. The food we eat is not only a palpable commodity but a
source of inspiraon to express human innateness with a avor of personality as a
seasoning.
Food that we eat inuences a great part of our lives, it doesnt only eect our present but it
creates a great impact on our future as well. Thus food is a primordial enty, a requisite for our
existence and a source of rejuvenaon. It is our prime responsibility that we act to ignite
intolerance towards unsafe food.
The underlying principles that make a food safe or the prime reasons that make it unsafe have to be
fully understood. It has been theorized since ancient mes that any harm caused by food is a bane. The
advent of modernizaon and massive industrializaon has led us to think beyond the box and
connuous improvisaon in dealing with food safety issues placing a challenge before us to think if we
have done enough or not.
IGMPIFaculty of Food Safety and Quality
01
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About IGMPIInstute of Good Manufacturing
Pracces India, registered as a non-
prot society with Government of
India and a member (as a higher/
professional Educaon Instute) of
Quality Council of India (QCI) -
which is an autonomous body and
an accreditaon authority for
educaon & vocaonal training
providers under the Department of
Industrial Policy & Promoon,
Ministry of Commerce & Industry,
Government of India -presents unique, friendly and interacve plaorm to get rid of all your GMP related
glitches. GMP- is an essenal and most dynamic element of industries like pharmaceucal, cosmec,
Ayurveda, Biotech, Homeopathy, medical device and food manufacturing. Keeping self updated with
current GMPs thus becomes inevitable to stay abreast with the changing industry needs and pracces.
With its mission of "Knowledge Disseminaon and Human Resources Development in pharma ,healthcare
and food Industries", IGMPI is moving hand in hand with technology advances and has gained recognion
as stronger and beer training & e/distance learning plaorm provider for Pharma ,healthcare, food
professionals and students in the areas of Pharmaceucal Good Manufacturing Pracces, Quality
Assurance & Quality Control; Regulatory Aairs, Intellectual Property Rights, Clinical Research,
Pharmacovigilance, Medical Wring, Medical Coding, Drug Discovery and Development, Nanotechnology,
Public Health and Hospital Management, Pharma Product Management, Pharma Markeng and Food
safety and quality programmes as well. The courses have been structured and designed under guidance of
eld experts and thus promise to impart theorecal and praccal knowledge about the dened subjects.
Based on high standard of quality, the training programmes in Pharma ,healthcare and food safety and
quality elds; GMP, Quality Assurance and Quality Control, Regulatory Aairs, Intellectual Property Rights,
Pharma Product Management, Clinical Research, etc areas have been approved and cered by Quality
Council of India.
Faculty of Food Safety and Quality runs under the aegis of the IGMPI oering programmes in Food GMP,
Food Quality Control and Quality Assurance, Food Regulatory Aairs, Food Safety, Food processing and
Preservaon Programmes, Organic Food product Management Programmes.
The IGMPIs team of technology experts and other Industry advisors together pursue to make cGMP
knowledge, training in the area of Pharma, healthcare, food manufacturing easily accessible, through this
plaorm.
Quality Council of India (QCI) was set up by the Government of India to establish and
operate naonal accreditaon structure and promote quality through Naonal Quality
Campaign. QCI is registered as a non-prot society with its own Memorandum of
Associaon. QCI is governed by a Council of 38 members and Chairman of QCI is appointed
by the Prime Minister on recommendaon of the industry to the government. The
Department of Industrial Policy & Promoon, Ministry of Commerce & Industry, is the nodal
ministry for QCI.
About QCI
IGMPIFaculty of Food Safety and Quality
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Dr. Mahesh C Gupta, Chief Advisor and Professor: Dr. Mahesh C Gupta is an experienced and
internationally reputed scientist inthe field of calibration, quality assurance and testing of the food
industry. He has worked with many government organizations like National Physical Laboratory (NPLI),
New Delhi for 32 years and later with Dubai Central Laboratory, Dubai as Principal Quality Officer. He has
also played a vital role in developing lab accreditation program of India as Head National Calibration
Program. He is also the founder president of Indian quality association. He has expertise and proficiency in
various fields like food testing, equipment calibration, GLP, food analytical techniques, food quality
assurance, food laboratory inter-comparison, proficiency testing, QMS and many more. With his
knowledge and rich experience, he is focused on practical aspects of current needs, contemporary and
emerging trends, besides alerting the laboratories for future challenges. A PhD from Indian Institute of
Technology (IIT), New Delhi, Dr. Mahesh C Gupta has been associated as a Fellow with Optical Society of
India, Fellow of Indian Society of Lighting Engineers and Vacuum society of India. He is also currently
managing Lab World Magazine a renowned world class magazine dedicated to Quality Testing and
Calibration laboratories in all sectors- as the Editor in Chief.
Mr. 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 15 years in the food industry. He is an
empanelled lead auditor for ISO 22000, HACCP, BRC, GMP, FSSC 22000, and ISO 9001. Mr Srivastava has
completed almost 1300 audits and 24 witness audits by different Accreditation Board like NABCB, RVA,
JAS-ANZ, Norway, DAC & KAN (Indonesia) with different CBs and carried out international audits in Kuwait,
Nigeria and Dubai, and Singapore. He is an IRCA Approved LA courses as tutor on behalf of URS
Certification. He has also provided HACCP training in Middle East (Kuwait) to Diet Centers. His scope of
work also includes Supplier Audits, Certification Audits, FSMS and QMS. In QMS almost covering all
sectors; in-house training (Catering, Hotels, Meat Industry, Slaughter House, Hotel Management
Institutes, Restaurants, Fast Food Chains),in FSMS Cat:C,D,E,G,H,M. For QMS he is covering all Sectors like
Amity University, National Productivity Council, and IHM. Prior to this Mr Srivastav was a Technical
Manager at K.V. Spices India (P) Ltd and he has also been with the D.S Group Catch Spices , Catch Water &
Mouth Freshener Division.
Mr. Syed Qamar Abbas, Advisor: an eminent and a dynamic person, with a rich experience of 37 years in
the food Industry. Prior to associating with Faculty of Food Safety and Quality (FFSQ), Mr. Abbas has been
working in the Food Corporation of India under both state and central governments in the various
departments. He has specialized experience in Storage and Preservation of food grains, Quality Assurance
and Quality Control & Supply Chain Management. He has a rich exposure in food safety and quality. He has
successfully carried out audits, faced CAG and statutory audits for food safety and quality in the FCI. He has
provided trainings and has organized a series of workshops for food professionals. He is presently active in
providing the FFSQ his valuable leadership to take it to the new level in the future.
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
Masters 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.
Advisory Board and team
IGMPIFaculty of Food Safety and Quality
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Ankita Gururani, Assistant Professor: An industry professional with management experience, Ankita
Gururani has been associated with implementation of quality assurance in FMCG sector. She has
completed her Bachelors in Medical Microbiology from H.N.B Central University and Masters in
Microbiology from Amity University, Noida. Apart from these, she has also acquired a certification on
Patent Analyst and has thorough knowledge on IPR, database searches. SWOT, CI, patent portfolio and
landscaping. She has also worked with Britannia India Ltd., where she had been entrusted with the
responsibility of conducting internal audit programs and implemented QNN and 5S as part of
manufacturing excellence. At IGMPI, Ankita has an important role to play in the development of the course
content and training modules in the field of food safety and quality assurance with an objective of
achieving larger mission and goals of the organization.
Joshua Martin, Assistant Professor: Joshua has an important role in the development of the course
content and training modules in the field of food technology. His field of interest is food safety, FSMS, GMP,
HAACP & other standards and food packaging. He has a rich exposure to a variety of food industries as a
consultant in terms of Food Safety. He is an M.tech in Food Technology with specialization in Food Process
Engineering from SHIATS-DU, Allahabad. Prior to joining FFSQ he was also associated with Nestle. He is a
FSSC 22000 certified lead auditor from SGS, India.
Ms. Aahana Sultan, Associate Manager (Programme and Placement): With a prior experience in market
research, Aahana is responsible for all promotional activities in FFSQ which includes programme co-
ordination, representing the organization in various events and conferences and taking participants'
feedback on a regular basis in order to further improve the quality of deliverable and services to them. She
is also responsible for corporate interactions and nominations for our various training programmes.
Moreover, she assists senior faculty members in development of training modules related with
pharmaceutical management. Aahana has completed her BBA with IT as specialization from Symbiosis
International University, Pune and MBA with specialization in Marketing and Finance from Asia-Pacific
Institute of Management, Delhi.
Mr. Deepanshu Soni, Technology Officer: With a rich experience in Software Development, Web
Development, application development, Deepanshu works as a Technology Officer and is responsible for
all the technical works and new initiatives at FFSQ in order to make our Learning Management System
(LMS) and other web services to our training participants and students user friendly. He also possesses
technical competence and interest in the areas of code development, web design etc. He has completed
his B. Tech in Information Technology (I.T) from Vindhya Institute of Technology and Science, R.G.P.V
University, Bhopal.
Rafat Abedi, Director: Rafat Abedi is our Investor & Director. She has been investing in this nonprofit
making organization with the primary objective of knowledge dissemination in food cGMP and organic
foods. She looks after administration of FFSQ, training co-ordination, training kits and study materials
development and entire logistics for FFSQ. She has previous rich experience in education, training and co-
ordination of computer application and management programs.
Syed S. Abbas, Director: A think tank, an embodiment of dynamism and undaunted professionalism are
few characteristics which can be associated with Mr. Abbas. Mr. Abbas has a keen interest in organic
farming and food safety. Owing to his academic achievements and interests, Syed Abbas has gained
practical knowledge in the field of food industry and related fields, in his career span of twelve years. Mr.
Abbas has previously worked in various multinational companies and nonprofit making organizations like
Dentsu India, Centre for Development Studies, Bioinformatics Institute of India, India Education Review,
EM Agro India and Network 18. His contributions to the food industries development studies are
numerous. He has deep interest in various aspects of food technology among which some of the generous
ones count around the esteemed projects, work models, business agendas and organizational setup
IGMPIFaculty of Food Safety and Quality
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works. He has plotted, guided and worked for in the education and Training Industry, Information
Technology industry, Food Science Research Industry, non-governmental organizations, and many others.
He has completed Masters in Public Administration from Lucknow University and Executive MBA from
Indian Institute of Management (IIM), Lucknow.As an operations head of FFSQ, he with his experience has
been guiding and mentoring sincerely to bring forth a whole new bouquet of easy learning and training
tools for all those using or planning to use or otherwise interested in gaining knowledge about food safety
& organic farming.
Ms.Rekha Lohkna, Assistant Professor: Her specialization includes Quality control and management. Her
role at FFSQ includes assistance to Senior Advisors & Professors in development of course content and
training modules along with guiding students regarding food safety and quality. She has worked as an
Assistant Professor in Food Technology Department at BFIT, Dehradun before joining FFSQ. She has
completed her M.tech in Food Technology with specialization in Food Quality Management from SHIATS-
DU, 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.
Ms. Monica Singh, Research Associate: 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, Research Associate & Placement Coordinator: 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.
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.
Mr. Pankaj Musyuni, Associate Visiting Professor: An experienced professional in the fields of research
and consultation for taxonomy of IPR (Intellectual Property Rights) including literature and prior art search
IGMPIFaculty of Food Safety and Quality
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for novelty, patentability analysis and infringement opinion for different markets and patent validity
analysis. With an experience of more than five years in pharma industry & his expertise in IPR which is
evident as he's a reviewer of dossier and validation activities related with GMP, ISO and FDA requirements
for pharmaceutical human, animal, FMCG and pesticides sector regulatory affairs. Mr Pankaj has
published around 13 research papers/articles in various well known journals. His work fields also include
book/manual reviewing as well. Mr Pankaj is an M.Pharm, also holds a diploma in Management and an
L.L.B. At IGMPI he plays a pivotal advisory role in module development, lecture preparation and student
consultation.
Advisory Faculty from Industry
Apart from regular faculty members, eminent and dynamic industrial professionals having rich industrial
experience of upto 35-40 years have got associated with FFSQ in regular, part-time, distance cum e-
learning and Continuing Education Programme (CEP).The industrial professionals who have joined FFSQ in
this initiative have worked with reputed food companies in the areas of GMP, Food regulatory affairs,Food
processing & preservation, Quality assurance and Quality control,Organic foods and food product
management.The continuing education training programme has been launched with an initiative to
provide training to work force in the industry on specific topics in short time period and to quick fix the
issues with possible solutions by having an interface with senior industrial professionals.
IGMPIFaculty of Food Safety and Quality
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GOOD MANUFACTURING PRACTICES PROGRAMME
Good Manufacturing Pracces as the name suggests are intended for the
producon of safe food. The Food and Drug Administraon, USA has laid the
Guidelines for the cGMP in food in 21 CFR part 110. These are the minimum
requirements that are required to be implemented in a food process chain. It is a
tedious task to implement and achieve an excellent food safety system in an already
established factory of producon.
The sudden changes in the food laws and strict guidelines by the FDA have made it really
elusive for the food business operators to implement beer food safety systems in already
established food processes.
This problem occurs due to lack of awareness and from where to start. Faculty of Food Safety and
Quality, IGMPI has endeavored to bring to you the right combinaon to start with and through this
programme we can assure you that implemenng food safety would be much easier.
Thus easy to understand, comprehensive and dynamic material with pre recorded lectures and latest
developments in the food Industry all are provided on the same plaorm.
The Industry based case studies provide the training parcipants a complete on site overview of how to
handle the food safety related problems and challenges.
Programme Offered:
Food safety and quality is the priority of any food
organization nowadays. For the food organizations,
to stand through the competitors there is a need of
well knowledgeable graduates or employees.
To avoid any recall or safety issues related to finished
product there is a need of implementing Good
Manufacturing Practices in a food organization. The GMP
implementation in a food organization includes generally
accepted guidelines which have been developed from
scientifically based principles and current knowledge of
food safety practices.
By executing and documenting Good Manufacturing Practices
(GMPs), any food organization can assure government
regulators and customers worldwide that the organization is
processing safe and high-quality products. So, organization
needs staff having knowledge about GMPs to ensure the quality
of its product.
Thus understanding the need of the hour, Faculty of Food Safety and
Quality, IGMPI has introduced this PG Diploma course that can be done in just one year and the
IGMPIFaculty of Food Safety and Quality
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Post Graduate Diploma in Food Good Manufacturing Practices
Executive Diploma in Food Good Manufacturing Practices
Post Graduate Diploma in Food Good Manufacturing Practices
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knowledge gained will be truly helpful in the future prospects as well.
Programme structure:
Module 1 : Food GMP and its Regulaons
Module 2 : Documentaon and Record Keeping
Module 3 : Concept of Quality in food Industry
Module 4 : Good Laboratory Pracces
Module 5 : Validaon and Vericaon
Module 6 : Conducng and facing rst, second & third party audits
Module 7 : Complaint Handling and Product Recall
Module 8 : CAPA and Deviaon management
Module 9 : Manufacturing Operaons in food Industries
Module 10 : The Indian food GMP
Module 11 : Industry based case studies
Eligibility:
All those who have completed their Graduaon or Post Graduaon/ PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecuve years is allowed to complete the course.
Registration
The registraon dates for this bi-annual programme run by the instute are updated mely on the
webpage. The training sessions and webinars are strictly scheduled depending on the availability of
speakers. Eecve E-learning tools incorporated into the design of the webpage make the course lectures,
videos and study material easily accessible. This gives huge window of self-regulated and self-paced
performance to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode. This covers for the course
registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs 300/-
(USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.10% of fee
concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged,
economically weaker secons, below poverty line and Ex-servicemen.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will receive a cercate of Post graduate Diploma in Food Good
Manufacturing Pracces jointly by Quality Council of India (QCI) and by Faculty of Food Safety and Quality,
IGMPI. For all the above menoned modules elaborate course material, self-assessment assignments and
project work details would be provided by the Instute from me to me. Details get updated on the
webpage as well.
IGMPIFaculty of Food Safety and Quality
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Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading food and agriculture companies across the globe. The eorts of our
placement cell also include helping with professional resume wring, interview skills & conducng mock
interviews etc.
Future Career Prospects
In this highly compeve world there is connuous search for the talent and all the organizaon are
involved in this process. When it comes to food safety understanding and implementaon should go hand
in hand. The Post graduate diploma in GMP equips an individual to take leading roles in the HACCP team as
well as in the new product development team. This Post Graduate Diploma provides to adequate
knowledge for more specialized roles like quality execuve, Quality manager, Food safety ocer,
producon execuve, food safety standards consultant and many more.
IGMPIFaculty of Food Safety and Quality
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Executive Diploma in Food Good Manufacturing Practices
The students and fresh graduates need an orientaon to be more useful for a food organizaon. The
companies struggle to maintain its brand with such tough compeon in the highly volale market. When
a product recall is done or a warning is issued to a food company, it directly aects the image of the brand.
In order to avoid such dire consequences it is beer to develop a resource for the benet of the
organizaon that all the GMP related issues are in control.
There is a rising demand of specialized professionals that are being hired for implementaon of food Safety
in the food industry.
Food safety is a rising global challenge for many food industries as they progress they require specialized
professionals who are already trained and their best output is received.
Thus understanding the need of the hour Faculty of Food Safety and Quality, IGMPI has introduced this fast
track course that can be done in just six months and the knowledge gained will be truly helpful in the
future prospects as well.
Programme structure:
Module 1 : Food GMP and its Regulaons
Module 2 : Documentaon and Record Keeping
Module 3 : Concept of Quality in food Industry
Module 4 : Good Laboratory Pracces
Module 5 : Validaon and Vericaon
Module 6 : Conducng and facing rst, second & third party audits
Module 7 : Complaint Handling and Product Recall
Module 8 : CAPA and Deviaon management
Module 9 : Manufacturing Operaons in food Industries
Module 10 : The Indian food GMP
Module 11 : Industry based case studies
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Eligibility:
All graduates and post graduates, food, agriculture, biotech, ayurvedic professionals; students, research
scholars having interest in food safety and quality control are eligible to take the course.
Programme Duration
Minimum me in which a student can complete this diploma course is six months while a maximum of
eighteen months is allowed to complete the course.
Registration
The registraon dates for this bi-annual programme run by the instute are updated mely on the
webpage. The training sessions and webinars are strictly scheduled depending on the availability of
speakers. Eecve E-learning tools incorporated into the design of the webpage make the course lectures,
videos and study material easily accessible. This gives huge window of self-regulated and self-paced
performance to the parcipants.
Programme Fee
A one-me fees (lump sum paid at beginning of the course) of Rs 16,000 /- (500 USD for oversees students)
is mandatory. This covers for the course registraon fees, tuion fees, course material fees etc. Apart from
this, an examinaon fee of Rs 300/- (USD 15) per module needs to be paid later as per the examinaon
nocaon of the Instute.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will receive a cercate of Execuve Diploma in Food Good Manufacturing
Pracces jointly by Quality Council of India (QCI) and by Faculty of Food Safety and Quality, IGMPI. For all
the above menoned modules elaborate course material, self-assessment assignments and project work
details would be provided by the Instute from me to me. Details get updated on the webpage as well.
Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading food and agriculture companies across the globe. The eorts of our
placement cell also include helping with professional resume wring, interview skills & conducng mock
interviews etc.
Future Career Prospects
In this highly compeve world there is connuous search for the talent and all the organizaon are
involved in this process. When it comes to food safety understanding and implementaon should go hand
in hand. The Execuve diploma in GMP equips an individual to take leading roles in the HACCP team as
well as in the new product development team. This Execuve Diploma provides to adequate knowledge
for more specialized roles like quality execuve, Quality manager, Food safety ocer, producon
execuve, food safety standards consultant and many more.
IGMPIFaculty of Food Safety and Quality
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FOOD REGULATORY AFFAIRS PROGRAMMES
Food is the indispensable part of our human lives. The sustenance to our global
village is the food we eat. The increase in the populaon has surged the demand
for processed foods, the introducon of genecally modied organisms, Irradiated
foods, Nutrional foods, funconal foods, organic foods. Thus more the types of foods
and variaons the more increased applicability of the food regulaons.
The regulaons serve as a scaold for any successful manufacturing a food product and
then introducing it in the market as they are the minimum requirements for the producon
of a quality food product. The intensiveness of food regulaon may vary from place to place.
The interpretaon and its applicability with a regulaon is also a challenge.
Thus we at Faculty of Food Safety and Quality have taken this iniave to bring this course which
describes the current regulatory requirements that a student, food professionals, management
professionals should know in order to give them a greater advantage to build a career in this eld.
The latest updates in the regulaons and relevant laws seek to develop an individual to easily align food
products' regulatory requirements with them.
Programme Offered:
The PG Diploma in regulatory affairs
envisages the whole food regulatory
aspect as it helps the participants to
imbibe the necessary knowledge which
will make them a specialized person of the
field to independently deal with the
regulatory aspects of a food company. It
brings out the application of the food
regulations with an International perspective.
The students who are freshers can also consider
taking this course as it is intended to train them
professionally for the specialized field.
The course content is specially designed for target
individuals who want to take food regulatory affairs
as a career choice.
Post Graduate Diploma in Food Regulatory Affairs
Post Graduate Diploma in Food Regulatory Affairs
Executive Diploma in Food Regulatory Affairs
IGMPIFaculty of Food Safety and Quality
11
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Programme structure:
Module 1 : Introducon to global regulatory authories for food Industry
Module 2 : Food GMP and its regulaons
Module 3 : From farm to fork: Understanding the food regulatory cycle
Module 4 : Food safety in the process chain
Module 5 : Documentaon for launch of a new food product and regulatory ling in US, Europe, UK,
India, Canada and Japan
Module 6 : Dossier preparaon for novel food product in required internaonal formats
Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks
Module 8 : Food Product Markeng, Import and Export regulaons
Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports
Module 10 : Industry based case studies
Eligibility:
All those who have completed their graduaon or post graduaon/ PhD are eligible to enroll for the course.
As this course is truly professional and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecuve years is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode.This covers for the course
registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs 300/-
(USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.10% of fee
concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged,
economically weaker secons (EWS), below poverty line (BPL) and Ex-servicemen.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded jointly by Post Graduate Diploma in Food Regulatory Aairs
Quality Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above menoned
modules elaborate course material, self-assessment assignments and project work details would be
provided by the Instute from me to me. Details get updated on the webpage as well.
IGMPIFaculty of Food Safety and Quality
12
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Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing placement assistance to its parcipants.
The robust placement cell comprises of senior level Human Resources professionals and Talent Acquision
experts which maintains close links with business and industry. We are engaged in promong the
employability of our parcipants by maintaining good rapport and relaon with HR cell and recruing
managers of leading healthcare companies across the globe.
The eorts of our placement cell also include helping with professional resume wring, interview skills &
conducng mock interviews etc.
Future Career Prospects
FFSQ e/distance course is a professional course targeted to cater the food industry needs trained
regulatory aair professionals. The informaon, guidance, praccal training and o course compleon
cercate will provide the parcipant with not one but many opportunies in the industry. This would
come true in form of job roles and posions like that of Auditors, quality assurance execuves, quality
managers, posion in NPD(new product development) team, food regulatory consultants and many more.
Executive Diploma in Food Regulatory Affairs
The demand is rising of food regulatory professionals who have adequate knowledge to demonstrate and
implement compliance to all the laws that the food products fall under. The industry professional now have
a chance to combine their hands-on experiences to the relevant food laws to make easy the introducon of
a food product in the market.
To have a compeve edge in the market it is essenal for all the food companies to focus on the
development of new products and for that they invest a lot on the research and development. The food
companies also have to carefully observe their compliance with the exisng laws, revision in the laws and
even new laws to prevent any unpredictable damage to the image of the company in the market.
So there is a lot of scope of learning and specialized knowing and opmized policy making in the company,
an ever preparedness to face audits is also an area of major concern.
Thus we at FFSQ have introduced this Execuve Diploma in Food Regulatory Aairs which gives knowledge
and develops your skills in the eld of food regulatory aairs and that too with a global perspecve with
legislaons in all major economies which provides an added advantage for the rms that export their food
products.
Course content comprises of the latest food laws and policies that are applicable for a food chain,
regulatory lings and not only that but intensive and rigorous case studies as well.
IGMPIFaculty of Food Safety and Quality
13
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Programme structure:
Module 1 : Introducon to global regulatory authories for food Industry
Module 2 : Food GMP and its regulaons
Module 3 : From farm to fork: Understanding the food regulatory cycle
Module 4 : Food safety in the process chain
Module 5 : Documentaon for launch of a new food product and regulatory ling in US, Europe, UK,
India, Canada and Japan
Module 6 : Dossier preparaon for novel food product in required internaonal formats
Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks
Module 8 : Food Product Markeng, Import and Export regulaons
Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports
Module 10 : Industry based case studies
Eligibility:
All those who have completed their graduaon or post graduaon/ PhD are eligible to enroll for the course.
As this course is truly professionals and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is six months while a maximum of
twelve months is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 16,000/-(500
USD for overseas students) and Rs.45,000/- for the part me mode(weekend classes).This covers for the
course registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs
300/- (USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded jointly by Execuve Diploma in Food Regulatory Aairs
Quality Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above menoned
modules elaborate course material, self-assessment assignments and project work details would be
provided by the Instute from me to me. Details get updated on the webpage as well.
IGMPIFaculty of Food Safety and Quality
14
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Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing placement assistance to its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading healthcare companies across the globe.
The eorts of our placement cell also include helping with professional resume wring, interview skills &
conducng mock interviews etc.
Future Career Prospects
FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained
regulatory aair professionals. The informaon, guidance, praccal training and o course compleon
cercate will provide the parcipant with not one but many opportunies in the industry. This would
come true in form of job roles and posions like that of Auditors, quality assurance execuves, quality
managers, posion in NPD(new product development) team, food regulatory consultants and many more.
IGMPIFaculty of Food Safety and Quality
15
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FOOD SAFETY PROGRAMMES
Food safety is an important component of public health. With connuous advancements in
technology and variety of industry specic food processing techniques it is important that
there should safe food available for all. In this compeve world, food industries strive to gain
a compeve edge by development of a robust and a dynamic food safety management
system. In the pursuit of excellence and to bridge the disequilibrium in the various economies
of the world, there should be a focus to enhance and to develop food safety to promote safe
food for all around the globe.
The Faculty of Food Safety and Quality, IGMPI has brought this course to focus on food safety with
a pragmac approach and to provide latest knowledge and tools for the maintenance of a food
safety management system. This develops individuals to apply the regulatory and scienc
knowledge to all food safety concerns within a food chain. Maintaining food safety is a legal
requirement, and is an important part of providing safe, quality food to the customers. It is a
fundamental public health concern. The Food Safety and Quality has become a sector of priority and
necessity for all consumers, retailers, manufacturers and also the regulators. The food safety
knowledge and management of the developing has to be given priority to bring them at par with their
peers in the developed countries. Changing global paerns of food producon, increased internaonal
trade, technology, public expectaons for health protecon and many other factors have created a huge
demand for food safety and quality auding professionals. Any organizaon in non compliance with food
safety standards and regulaons can be in the danger of a tarnished brand image and prosecuon under
law.
The major components of these courses will be:
Overview of food industry and its various aspects,
Naonal and internaonal regulatory authories;
Quality management system of food industry
Foodborne biological, chemical and physical hazards and
Emerging trends in ensuring food safety and public health.
This will include food safety management pracces such as Hazard Analysis Crical Control Points (HACCP),
public health policies and allergen controls in foods. The courses we oer are:
Programme Offered:
Post Graduate Diploma in Food Safety
Executive Diploma in Food Safety
Post Graduate Diploma in Food Safety
Food safety is the integral part of any food chain. It has to be ensured
from raw material recepon to the nished product dispatch. The food
safety is a round the clock discipline and it is needed to keep it a priority at
every step of producon. It is not a department specic discipline but
should be developed by every individual working in a food organizaon. It is
essenal for professionals to aspire to build a well established food safety
management system and also develop individuals that want to develop
themselves for eecve compliance of food safety aspects and to develop a
connuous improvement approach.
IGMPIFaculty of Food Safety and Quality
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The FFSQ, IGMPI has developed this comprehensive food safety training program. This course is designed
to provide thorough knowledge of the subject to help you analyze food safety management system risks,
prepare meet food safety regulaons in food industries. It's a varied and detailed course that provides
knowledge from extremely content rich modules to help you condently develop and improve your
experse in food safety
Programme structure:
Module 1 : General overview of Food Safety
Module 2 : Food Industry: A glance
Module 3 : Understanding contemporary U.S. food safety policy
Module 4 : Food laws and policies of India
Module 5 : Study on Food-borne Hazards, Illness & Epidemics
Module 6 : Food GMP and its regulaons
Module 7 : Food Safety Management System (HACCP, ISO 22000)
Module 8 : Internaonal standards and regulaons for food safety
Module 9 : Understanding the basic concepts of microbiology in food safety
Module 10 : Emerging trends in food safety (like HARPC, etc)
Module 11 : Case studies
Eligibility:
All those who have completed their Graduaon or Post Graduaon/ PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecuve years is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode.This covers for the course
registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs 300/-
(USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.10% of fee
concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged,
economically weaker secons (EWS), below poverty line (BPL) and Ex-servicemen.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded jointly by Quality Post Graduate Diploma in Food Safety
IGMPIFaculty of Food Safety and Quality
17
-
Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above menoned modules
elaborate course material, self-assessment assignments and project work details would be provided by the
Instute from me to me. Details get updated on the webpage as well.
Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading healthcare companies across the globe.
The eorts of our placement cell also include helping with professional resume wring, interview skills &
conducng mock interviews etc.
Future Career Prospects
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food safety professionals. The informaon, guidance, praccal training and o
course compleon cercate will provide the parcipant with not one but many opportunies in the
industry. This would come true in form of job roles and posions like that of Auditors, quality assurance
execuves, quality managers, posion in NPD team, food safety standards consultants, food journalism
and many more.
Executive Diploma in Food Safety
Food safety an important discipline that apparently is now a priority for food industries at all levels around
the globe. A food industrial producon would be seriously jeopardized if there is an absence of an eecve
and robust food safety management system. The industries face challenges to aord the implementaon
costs and seek trained professionals that are already trained in the eld. 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 iniave to develop an advanced fast track course that
can equip individuals and professionals to face the challenges of the present.
Programme structure:
Module 1 : General overview of Food Safety
Module 2 : Food Industry: A glance
Module 3 : Understanding contemporary U.S. food safety policy
Module 4 : Food laws and policies of India
Module 5 : Study on Food-borne Hazards, Illness & Epidemics
Module 6 : Food GMP and its regulaons
Module 7 : Food Safety Management System (HACCP, ISO 22000)
Module 8 : Internaonal standards and regulaons for food safety
Module 9 : Understanding the basic concepts of microbiology in food safety
Module 10 : Emerging trends in food safety (like HARPC, etc)
Module 11 : Case studies
IGMPIFaculty of Food Safety and Quality
0118
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Eligibility:
All those who have completed their Graduaon or Post Graduaon/ PhD are eligible to enroll for the
course. As this course is truly professionals and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is six months while a maximum of one
year is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 16,000/-(500
USD for overseas students) and Rs.45,000/- for the part me mode(weekend classes).This covers for the
course registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs
300/- (USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded jointly by Quality Council of Execuve Diploma Food Safety
India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above menoned modules elaborate
course material, self-assessment assignments and project work details would be provided by the Instute
from me to me. Details get updated on the webpage as well.
Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading healthcare companies across the globe.
The eorts of our placement cell also include helping with professional resume wring, interview skills &
conducng mock interviews etc.
Future Career Prospects
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained safety professionals. The informaon, guidance, praccal training and o
course compleon cercate will provide the parcipant with not one but many opportunies in the
industry. This would come true in form of job roles and posions like that of Auditors, quality assurance
execuves, quality managers, posion in NPD team, food safety consultants and many more.
IGMPIFaculty of Food Safety and Quality
19
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HACCP Certication Programme
The Food industry in the world is witnessing a great revoluon as the there are now more
and more market players coming up to produce world class. There is a wide awakening in the
global economies to feed their populaons with safe food to ensure public health.
The food safety culture is now established in most of the economies of the world with its
foundaon laid on the HACCP system. If the HACCP is well researched and highly specic then
the risks probability for any parcular hazard in food is highly minimized.
HACCP which stands for Hazard Analysis and Crical Control Points is a risk based approach to
prevent the occurrence of potenal food borne hazards.
The risk based controls have to be applied in order to maintain safety of food in the food industry,
retail establishments, catering and hospitality industry. The basic tool applied is the HACCP that
ensures the producon of safe food.
Food safety can be easily compromised if there is an absence of risk based controls in a food related
organizaon. This is so much so that the Food and Drug Administraon has specically given a HACCP for
juice and juice related products and also the seafood which if not implemented the food products would
be considered adulterated in US. The Codex Alimentarius Commission has given the HACCP standards as
well.
Thus idenfying the scope of implementaon and the need for experienced, knowledgeable professionals
the FFSQ has brought this cercaon programme in HACCP that ensures to fulll the industry needs and
gives the parcipants adequate knowledge about the HACCP system and its implementaon in ones rm.
Programme Offered:
Industry Certicate in HACCP
Industry Certicate in HACCP
The world economies are now intended to work with
the slogan safe food for all. With the world populaon
witnessing unprecedented growth it behooves the
industries to be geared up to be able to place a
compeve edge in the global market and be capable
enough to produce world class food products.
This requires a great deal of input towards producon
of safer food and eliminaon of sources of
contaminaon 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
producon industry but also catering establishments.
This cercaon programme is specically designed for professionals who want to secure a compeve
edge in the market and be able to eecvely implement HACCP in their food rms be it producon, food
retail establishments or catering industry.
IGMPIFaculty of Food Safety and Quality
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Programme structure:
Module 1 : Food Safety: HACCP based approach
Module 2 : Role of Pre requisite programmes (PRP) and GMP in Food Industry
Module 3 : Implementaon of HACCP in a food industry/retail food establishment/catering industry
Module 4 : Documentaon required for implementaon of HACCP programme
Module 5 : HACCP Audit: First, second & third party audits, CAPA report
Module 6 : Comprehensive global perspecve of HACCP (USA, Canada, UK, EU, Africa, Japan)
Module 7 : HACCP as a part of ISO 22000
Module 8 : Case Studies
Eligibility:
All those who are working in a or are related to a food industry and related elds like food and
beverageindustry, catering establishments and food retail industry, educaonal instuons are eligible to
enroll for the course. As this course is truly professional and industry oriented, employed individuals from
any sector (producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have
interest in food industry.
Programme Duration
Minimum me in which a student can complete this cercate course is 3 months while a maximum of 6
months is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 12,000/-(500
USD for overseas students) and Rs.25,000/- for the part me mode(weekend classes).This covers for the
course registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs
300/- (USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded Industry Cercate in HACCP by Faculty of Food Safety and
Quality, IGMPI. For all the above menoned modules elaborate course material, self-assessment
assignments and project work details would be provided by the Instute from me to me. Details get
updated on the webpage as well.
Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in
itsparcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
IGMPIFaculty of Food Safety and Quality
010121
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recruing managers of leading healthcare companies across the globe. The eorts of our placement cell
also include helping with professional resume wring, interview skills & conducng mock interviews etc.
Future Career Prospects
Industry Cercate in HACCP is a professional course targeted to cater the food industry requirement of
trained food professionals. The informaon, guidance, praccal training and o course compleon
cercate will provide the parcipant with not one but many opportunies in the industry. This would
come true in form of job roles and posions like that of auditors, quality assurance execuves, quality
managers, posion in NPD team, food consultants, food journalism, chefs, food safety ocers in catering
industry, food entrepreneurs and many more.
IGMPIFaculty of Food Safety and Quality
22
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FOOD QUALITY ASSURANCE & QUALITY CONTROL PROGRAMMES
Quality Assurance is a very important aspect of every organizaon, especially for food
related industries/organizaon. People who have experience around there are an important
piece of the organizaon, ensuring the quality of food product with accomplishment through
observing the nature of product. This is carried out through a specialized disncve system, of
quality. It has two major features: Quality assurance and Quality control. With the growing food
market, the quality has become a major subject for competors. It's a challenge which idenes
the need to make more quality rich products as per the need of customers as well as to sustain the
brand name and social vitality of the organizaon.
Quality is a measure of purity, taste, disncveness, avor and appearance. It is also becoming an
important issue due to various factors like food-borne illness. Therefore the standards of quality
control are considered under the accompanying: Raw material control, Process control and nished
good tesng. It's very important because once a product has been through a processing area; nothing or
lile is possible to change its quality. Thus the examinaon of nished items just allows receiving of
material arriving at the given standard and rejecon of material which fails to achieve this standard. This
process is actually one of examinaon and not one of control. It can be guaranteed that if control of raw
materials and control of procedure is ensured, the nal product won't require same tesng again.
Food companies have undertaken various procedures to enhance the posion of their brands by improving
their quality. The techniques employed not only incorporate the food quality control but also focus around the
disnguishing eradicaon of exempted products. There has been a great need of workmanship with
knowledge in this area in the industries. The course we oer has a rich content on all major aspects of quality
assurance and quality control, which imparts an in-depth learning of the topic, as well as it also deals with new
emerging technique in the area of food safety, to upgrade the enre scenario of a food industry.
Programme Offered:
Post Graduate Diploma in Food Quality Assurance and Quality Control
Executive Diploma in Food Quality Assurance and Quality Control
Post Graduate Diploma in Food Quality Assurance & Quality Control
Food quality control and assurance quality cercaon has
picked up importance in the recent years with the food
business following the quality management system as per the
guidelines. Quality assurance and quality control has turned
into an important segment of the food industry with the
recepon of tesng and control system of food safety. Therefore,
anyone, who is geng into the the food organizaon or already in
it, is beneted with course like the one FFSQ has introduced i.e. a
post graduate diploma in food processing and preservaon to equip
individuals to meet the demands of the market.
IGMPIFaculty of Food Safety and Quality
23
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Programme structure:
Module 1 : Fundamentals of Food Quality Assurance and Quality Control
Module 2 : Quality Assurance in Food Industry
Module 3 : Validaon and Vericaon
Module 4 : Quality Control and tesng procedures
Module 5 : Documentaon, Good Documentaon Pracces, SOPs & Protocols
Module 6 : Establishing Quality Control Checks: Inspecon & Audits
Module 7 : Role of Good Manufacturing Pracces and their regulaons in Quality Assurance and
Quality Control
Module 8 : Total Quality Management in Food Industry
Module 9 : Quality Assurance- A risk based approach (Possible problems & Fixes)
Module 10 : Quality Cercaons, Govt. Regulaons, ISO, FSSAI & FDA Guidelines
Module 11 : Emerging trends in quality related aspects of food industry
Module 12 : Quality Systems in major segments of food industries
Module 13 : Case Studies
Eligibility:
All those who have completed their graduaon or post Graduaon/ PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course that have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecuve years is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.90,000/- for the regular(classroom) mode.This covers for the course
registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs 300/-
(USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.10% of fee
concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged,
economically weaker secons (EWS), below poverty line (BPL) and Ex-servicemen.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded Post Graduate Diploma in Food Quality Assurance and
Quality Control jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For
all the above menoned modules elaborate course material, self-assessment assignments and
project work details would be provided by the Instute from me to me. Details get updated on the
IGMPIFaculty of Food Safety and Quality
010124
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webpage as well.
Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading healthcare companies across the globe.
The eorts of our placement cell also include helping with professional resume wring, interview skills &
conducng mock interviews etc.
Future Career Prospects
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food professionals. The informaon, guidance, praccal training and o
course compleon cercate will provide the parcipant with not one but many opportunies in the
industry. This would come true in form of job roles and posions like that of auditors, quality assurance
execuves, quality control execuves quality managers, posion in NPD team, food consultants, food
journalism and many more.
Executive Diploma in Food Quality Assurance and Quality Control
As the global demand for processed food products is rising, there is a necessity to manage and harness the
great untapped potenal of the global market. According to reports, total food producon in India is
expected to double in the coming 10 years with the country's domesc food market is expected to reach
US$ 258 billion by 2015.
Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained
professionals, with such a great potenal and dramac expected increase in the food market it is essenal
to consider the adequate availability of trained professionals with the techniques of food processing and
preservaon.
Thus we at FFSQ have developed this fast track course to develop individuals for quality assurance and
quality control to make an excing career in this promising eld of their choice
Programme structure:
Module 1 : Fundamentals of Food Quality Assurance and Quality Control
Module 2 : Quality Assurance in Food Industry
Module 3 : Validaon and Vericaon
Module 4 : Quality Control and tesng procedures
Module 5 : Documentaon, Good Documentaon Pracces, SOPs & Protocols
Module 6 : Establishing Quality Control Checks: Inspecon & Audits
Module 7 : Role of Good Manufacturing Pracces and their regulaons in Quality Assurance and Quality
Control
Module 8 : Total Quality Management in Food Industry
Module 9 : Quality Assurance- A risk based approach (Possible problems & Fixes)
Module 10 : Quality Cercaons, Govt. Regulaons, ISO, FSSAI & FDA Guidelines
Module 11 : Emerging trends in quality related aspects of food industry
IGMPIFaculty of Food Safety and Quality
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Module 12 : Quality Systems in major segments of food industries
Module 13 : Case Studies
Eligibility:
All those who have completed their graduaon or post Graduaon/ PhD are eligible to enroll for the
course. As this course is truly professionals and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is six months while a maximum of one
year is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 16,000/-(500
USD for overseas students) and Rs.60,000/- for the part me mode(weekend classes).This covers for the
course registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs
300/- (USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded Execuve Diploma in Food Quality Assurance and Quality
Control jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the
above menoned modules elaborate course material, self-assessment assignments and project work
details would be provided by the Instute from me to me. Details get updated on the webpage as well.
Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading healthcare companies across the globe.
The eorts of our placement cell also include helping with professional resume wring, interview skills &
conducng mock interviews etc.
Future Career Prospects
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food professionals. The informaon, guidance, praccal training and o
course compleon cercate will provide the parcipant with not one but many opportunies in the
industry. This would come true in form of job roles and posions like that of auditors, quality assurance
execuves, quality control execuves, quality managers, posion in NPD team, food consultants, food
journalism and many more.
IGMPIFaculty of Food Safety and Quality
26
-
FOOD PROCESSING AND PRESERVATION PROGRAMMES
There has been a rapid growth in our agricultural produce in the past three decades. India is a
major producer for various foods in the world like cereals, fruits, vegetables, spices and meat
products. The processing of the food is though a serious challenge for our country. This is due to
lack of infrastructure in terms of cold storage, highways and roads and also the lack of awareness
about various modes of food processing and preservaon. India's agricultural produce suers a
10% loss in durable items and about 40% loss in the perishable foods. This amounts to a huge loss
of about Rs.50,000 crore per year.
Food processing is done by the applicaon of techniques and methods to transform the raw
ingredients into food that is t for consumpon. There is a great scope of the processing of fruits and
vegetables. The lack of knowledge and understanding of food processing and preservaon is a major
challenge faced by our economy. The chief reason to apply preservaon techniques to food is to increase
its shelf life, reduce wastage and enhance the rate of producon that quality food be available for all. The
food processing and preservaon is required to be taken seriously to maintain the markeng quality of the
Indian food products.
Thus realizing the need for trained and skilled individuals and applicaon of latest techniques for food
processing, we at Faculty of Food Safety and Quality, IGMPI have brought this course to develop individuals to
meet the challenges of the present and future.
Programme Offered:
Post Graduate Diploma in Food Processing and Preservation
Executive Diploma in Food Processing and Preservation
Post Graduate Diploma in Food Processing and Preservation
The food industry in India is undergoing rapid
development. There is a lot of stress being laid on the
processing of the raw produce; this requires a great talent
pool to compensate the producon requirement. The
scope of food processing is increasing exponenally. There
is a requirement of knowledgeable individuals that strive to
make a dierence and endeavor to develop strategies that can
reduce the post harvest losses.
FFSQ has introduced a post graduate diploma in food processing
and preservaon to equip individuals to meet the demands of the
market.
IGMPIFaculty of Food Safety and Quality
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Programme structure:
Module 1 : Introducon to Food Processing
Module 2 : Food processing and its types
Module 3 : Food Quality Assurance and Quality Control
Module 4 : Food Chemistry
Module 5 : Food Preservaon and techniques
Module 6 : Good Laboratory Pracces
Module 7 : Food Plant Design, layout and Food Logiscs
Module 8 : Food Packaging Technology and Labeling
Module 9 : Food Microbiology, food borne illness and hazards
Module 10 : Case Studies
Eligibility:
All those who have completed their graduaon or post Graduaon/ PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals from any sector
(producon, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecuve years is allowed to complete the course.
Registration
The registraon dates for this bi-annual program run by the instute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eecve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the parcipants.
Programme Fee
The mandatory course fee(one-me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode.This covers for the course
registraon fees, tuion fees, course material fees etc. Apart from this, an examinaon fee of Rs 300/-
(USD 15) per module needs to be paid later as per the examinaon nocaon of the Instute.10% of fee
concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged,
economically weaker secons (EWS), below poverty line (BPL) and Ex-servicemen.
Examination & Certication
All the parcipants are obliged to mely submit completed assessment assignments (during the course,
usually aer every module) and appear for an online exam at the end of the course. Aer successful
compleon, the parcipants will be awarded Post Graduate Diploma in Food Processing and Preservaon
jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above
menoned modules elaborate course material, self-assessment assignments and project work details
would be provided by the Instute from me to me. Details get updated on the webpage as well.
IGMPIFaculty of Food Safety and Quality
010128
-
Placement Assistance & Corporate Relations
The Instute has partnered with many organizaons for providing with placement assistance to in its
parcipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquision experts which maintains close links with business and industry. We are engaged in
promong the employability of our parcipants by maintaining good rapport and relaon with HR cell and
recruing managers of leading healthcare companies across the globe. The eorts of our placement cell
also include helping with professional resume wring, interview skills & conducng mock interviews etc.
Future Career Prospects
Faculty of Food Safety and Quality, IGMPI's e/distance course is a professional course targeted to cater the
food industry needs trained food professionals. The informaon, guidance, praccal training and o
course compleon cercate will provide the parcipant with not one but many opportunies in the
industry. This would come true in form of job roles and posions like that of auditors, quality assurance
execuves, quality managers, posion in NPD team, food consultants, food journalism and many more.
Executive Diploma in Food Processing and Preservation
As the global demand for processed food products is rising, there is a necessity to manage and harness the
great untapped potenal of the global market. According to reports, total food producon in India is
expected to double in the coming 10 years with the country's domesc food market is expected to reach
US$ 258 billion by 2015.
Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained
professionals, with such a great potenal and dramac expected increase in the food market it is essenal
to consider the adequate availability of trained professionals with the techniques of food processing and
preservaon.
Thus we at FFSQ have developed this fast track course to develop individuals for food processing and
preservao
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