ffsq prospectus

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

Programmes Offered:Post Graduate and Executive Diploma in:


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

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.


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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


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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


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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


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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


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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.


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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


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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

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.


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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.


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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.


Module 1 : Food GMP and its Regulaons

Module 2 : Documentaon and Record Keeping

Module 3 : Concept of Quality in food Industry



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


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.




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.






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.


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.


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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


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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


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


food industry.

Programme Duration



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


USD for overseas students) and Rs.75,000/- for the regular(classroom) mode.This covers for the course




economically weaker secons (EWS), below poverty line (BPL) and Ex-servicemen.




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.


12


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.


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.


13


Module 1 : Introducon to global regulatory authories for food Industry


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


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


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





to the parcipants.

Programme Fee


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.




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.


14


The Instute has partnered with many organizaons for providing placement assistance to its




recruing managers of leading healthcare companies across the globe.




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


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.


15

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.


16

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


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 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:




food industry.

Programme Duration



Registration





to the parcipants.

Programme Fee










compleon, the parcipants will be awarded jointly by Quality Post Graduate Diploma in Food Safety


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.










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.


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 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


0118

Eligibility:


course. As this course is truly professionals and industry oriented, employed individuals from any sector


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





to the parcipants.

Programme Fee








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.











food industry needs trained safety professionals. The informaon, guidance, praccal training and o


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.


19

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.


20


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 training sessions and webinars are strictly scheduled depending on the availability of speakers.



to the parcipants.

Programme Fee








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.


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




010121

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.


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


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.


22

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.


23


Module 1 : Fundamentals of Food Quality Assurance and Quality Control

Module 2 : Quality Assurance in Food Industry


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


Eligibility:

All those who have completed their graduaon or post Graduaon/ PhD are eligible to enroll for the


(producon, processing, quality, trial, R&D etc.) can also seek benets of the course that have interest in

food industry.

Programme Duration



Registration





to the parcipants.

Programme Fee










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


010124

webpage as well.











food industry needs trained food professionals. The informaon, guidance, praccal training and o


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


Module 1 : Fundamentals of Food Quality Assurance and Quality Control

Module 2 : Quality Assurance in Food Industry


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


25

Module 12 : Quality Systems in major segments of food industries


Eligibility:


course. As this course is truly professionals and industry oriented, employed individuals from any sector


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





to the parcipants.

Programme Fee








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.














execuves, quality control execuves, quality managers, posion in NPD team, food consultants, food

journalism and many more.


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.


27


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 7 : Food Plant Design, layout and Food Logiscs

Module 8 : Food Packaging Technology and Labeling

Module 9 : Food Microbiology, food borne illness and hazards


Eligibility:




food industry.

Programme Duration



Registration





to the parcipants.

Programme Fee










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.


010128






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.






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