ProgrammesOffered - Institute of Good Manufacturing ...

Faculty of Food Safety and Quality (FFSQ)

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

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

ASSOCHAM Services Excellence Award 2017

Trusted by organizations & training participants in over 45 countries Training | Certification | Education | Research

Faculty of Food Safety and Quality, IGMPI

ProgrammesOffered: Post Graduate Diploma / Executive Diploma /Industry Certificate

• Food Safety• Food Analysis & Quality Assurance Programme• HACCP LEVEL 4 (Industry Certification)• Food Processing and Preservation• Food Processing• Good Laboratory Practices• Food Safety Management Systems• (Industry Certification)• Food Product Management• Food & Agribusiness Management• Food Safety in Hospitality Industry• Food Sales & Marketing Management• Good Agriculture Practices

(Industry Certification)• Organic Farming and Food Production Systems• Intellectual Property Rights• Food Supply Chain Management• Food Packaging• Nutrition and Dietetics• Clinical Nutrition

Regular & Online Mode

FACULTY OF FOOD SAFETY AND QUALITY

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.” These words by Mark Kurlansky are a true expression of the food and its deep relationship with mankind. The food we eat is not only a palpable commodity but a source of inspiration to express human innateness with a flavor of personality as a seasoning. Food that we eat influences a great part of our lives, it doesn’t only effect our present but it creates a great impact on our future as well. Thus food is a primordial entity, a requisite for our existence and a source of rejuvenation. It is our prime responsibility that we act to ignite intolerance towards unsafe food. The underlying principles that make a food safe or the prime reasons that make it unsafe have to be fully understood. It has been theorized since ancient times that any harm caused by food is a bane. The advent of modernization and massive industrialization has led us to think beyond the box and continuous improvisation in dealing with food safety issues placing a challenge before us to think if we have done enough or not.

After an intense study of the current situation its been published by the WHO that millions fall ill every year and die on account of consuming unsafe food. Every year diarrhoeal diseases kill 1.5 million people approximately. The food chain has risen to be at a global level, with advancements in technology, modernization in logistics, modernized storage methodologies it has all become possible. This great exchange amongst various parts of the globe increases a risk for unsafe food landing on a consumer’s table. To develop an eagle eye approach towards food safety and quality, the Faculty of Food Safety and Quality, IGMPI has delved into this field to provide and admonish about the serious concerns of food safety and quality. We take this as a challenge for our organization to encourage the food industry stakeholders to develop an intrinsic approach towards food safety and quality in the interest of our future. Food safety and quality can be enhanced by providence of specialized trainings to professionals, by promoting awareness through news and latest updates on guidelines and regulations and to provide a platform to individuals to voice their opinion and deliver their valuable suggestions. Thus to meet the demand of the times, we step forward to offer professional and specialized programmes to all the professionals, students, academicians and individuals to maneuver their talent to achieve the achievable intended for the future.

About IGMPI Institute of Good Manufacturing Practices India, registered as a non-profit society ( under The Societies Registration Act,1860) with Government of India recognised by the Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India, accredited Vocational Institution of Ministry of HRD, Government of India, approved training Institute of Food Safety and Standards Authority of India (FSSAI) and affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills Council of National Skill Development Corporation (NSDC) -presents unique, friendly and interactive platform to get rid of all your GMP related glitches. GMP- is an essential element of industries like pharmaceutical, cosmetic, Ayurveda, biotech, homeopathic, medical device and food manufacturing. GMP in itself is the most dynamic part which witnesses frequent changes in terms of newer rules being added and older ones being renewed. Keeping self updated with current GMPs thus becomes inevitable to stay abreast with the changing industry needs and practices.

Our group of learned professionals from above mentioned sectors of the Pharma, Healthcare and Food industries have put together their knowledge; know about and practical experiences in form of this GMP guide. IGMPI is moving hand in hand with technology advances and has gained recognition as stronger and better training platform provider for professionals and students in the aeas of GMP, Quality Assurance and Control, Pharma, Food and healthcare Regulatory Affairs, Clinical Research, Pharmaceutical IPR and Good Laboratory Practice and Product Management. The importance of quality healthcare and foods is known to our founders and thus numerous efforts are being made to offer friendly but effective and easy regular and online programmes of GMP training, Quality Assurance and Control, Pharma and healthcare Regulatory Affairs, Clinical Research, Pharmaceutical IPR and Good Laboratory Practice in form of formal classroom studies, online/interactive programmes, online seminars, as well as onsite training programmes along with knowledge of worldwide affairs of the industry; in short a round-the-clock help for any information in these areas needed by anybody from around the world. Based on high standard of quality, the training programmes in Pharma, Healthcare and Food GMP, Quality Assurance and Quality Control, Regulatory Affairs, IPR, Pharma Product Management, Public Health, Hospital Management, Clinical Research, Pharmacovigilance, Medical Writing, Medical Coding, Nanotechnology, Drug Design and Discovery, Food QA&QC etc areas have been approved by Quality Council of India, which is an autonomous body and an accreditation authority for education & vocational training providers under the Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India.

The IGMPI's team of technology experts and other Industry advisors together pursue to make cGMP knowledge, training in the area of Pharma and Food manufacturing easily accessible, through this platform.

Accreditation and Awards Institute of Good Manufacturing Practices India (IGMPI) is registered as a non-profit society with its own Memorandum of Association and bye-laws under The Societies Registration Act, 1860, Government of India.

IGMPI is recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India and is an accredited Vocational Institution of Ministry of HRD, Government of India (AVI no-710367) and all the programmes of IGMPI are approved for life time empanelment under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh also.

The quality based Post Graduate and Executive Diploma programmes of IGMPI in Good Manufacturing Practices, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public Health, Nanotechnology, Product Management, Sales and Marketing Management, Clinical Research, Medical Writing, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been duly assessed and approved by Quality Council of India, Government of India based on fulfillment of following criteria:

1. Programme Content

2. Programme Design

3. Programme Material

4. Instructors

5. Class size & Attendance

6. Facilities

7. Evaluation of Students

8. Written Examination

9. Certificate

IGMPI is also an ISO 9001:2015 Certified Organisation accredited under Dubai Accreditation Center (DAC), Accreditation Department, Government of Dubai, UAE and has been conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD – Certificate of Merit 2015 & ASSOCHAM Services Excellence Award 2017.

IGMPI is affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills Council set up by National Skill Development Corporation (NSDC) as well.

IGMPI is an approved Training Institute of Food Safety and Standards Authority of India (FSSAI) (FSSAI ID: TPINS18) IGMPI PHARMA® is licensed by Department of Food Safety & Drug Administration under the Drugs and Cosmetics Act, 1940 and registered under Food Safety and Standards Act 2006.

IGMPI is a PMKVY (Pradhan Mantri Kaushal Vikas Yojna) affiliated training partner ( SMART TP Number: Tp010908)

IGMPI also offers International Register of Certificated Auditors (IRCA) Accredited Lead Auditor Programme periodically.

IGMPI is also registered under Section 23 (2), Rule 56 (1), Trade Marks Act, 1999, Government of India (Reference No. 2738626).

National Skill Development Corporation (NSDC)

The National Skill Development Corporation (NSDC), working under the aegis of the Ministry of Skill Development and Entrepreneurship, is an apex organization for skill development in the country. The NSDC is responsible for overseeing the many Sector Skill Councils as well as other skill development and promotional activities across the country. It also implements many Government of India skill schemes such as Pradhan Mantri Kaushal Vikas Yojana (PMKVY) and UDAAN.

NSDC was set up by the Government of India as part of the national skill development mission in order to fulfill the growing need for skilled manpower across sectors. The Chairman of NSDC is nominated by Government of India.

Advisory Board and team For updated Advisory Board members profiles, kindly visit: https://igmpiindia.org/advisoryboard.html

Dr. Mahesh C Gupta, Chief Advisor and Professor: Dr. Mahesh C Gupta is an experienced and internationally reputed scientist in the field of calibration, quality assurance and testing of the food industry. He has worked with many government organizations like National Physical Laboratory (NPLI), New Delhi for 32 years and later with Dubai Central Laboratory, Dubai asPrincipal Quality Officer. He has also played a vital role in developing lab accreditation programme of India as Head National Calibration programme. He is also the founder president of Indian quality association. He has expertise and proficiency in various fields like food testing, equipment calibration, GLP, food analytical techniques, food quality assurance, food laboratory inter-comparison, proficiency testing,QMS and many more. With his knowledge and rich experience, he is focused on practical aspects of current needs, contemporary and emerging trends, besides alerting the laboratories for future challenges. A PhD from Indian Institute of Technology (IIT), New Delhi, Dr. Mahesh C Gupta has been associated as a Fellow with Optical Society of India, Fellow of Indian Society of Lighting Engineers and Vacuum society of India. Heis also currently managing Lab World Magazine –a renowned world class magazine dedicated to Quality Testing and Calibration laboratories in all sectors- as the Editor in Chief.

Mr. Vinod Kumar Arora, Principal Advisor: Mr. Vinod Kumar Arora is an internationally acclaimed industry professional having 35 years of rich experience in pharmaceutical development in the areas of Generics, Differentiated, NDDS/NCE Dosage Forms. He is now associated with IGMPI as an advisor. He joined Ranbaxy in 1983 where he initially worked as scientist for almost 4 years. He rejoined Ranbaxy in 1994 where graduated to Vice President level from Assistant Director position. During his association with Ranbaxy he developed products - Generics, Differentiated Generics, NDA's and NCEGlobal, market specific and OTC. Prior to his association with Ranbaxy, he worked as an Assistant General Manager with the Formulation Development Research in Cadila Laboratories, Ahmedabad and helped in setting up of Onco- manufacturing facility and developed several oncology products. He has expertise in Dosage Form development in the area of dosage forms – Solids -Tablets / Capsules / Granules / Pellets /PFOS/TFOS; Non-solids –Liquid /Injectables including Lyophilised/Topicals, Inhalations – DPI/ pMDI and Nasal Spray, Dosage Forms Technology such as Nanotechnology, Depot Injection; ModifiedRelease tablets/suspension, Self- Emulsifying System, Oro dispersing tablets/oro - dissolving strips;Particles/Pellets coating and has goodunderstanding of current Good Manufacturing Practices and QA/QC. He hasmade presentations to NDACCommittee for New Drugs Approval in India, had meetings with Oman MOH and PreIND meetings withUSFDA. He has also authored/coauthored over 100 patents in the area of NCE/ Differentiatedproducts/NDDS/Generics. With his knowledge and rich experience, he is focused on practical aspects of current needs,contemporary and emerging trends, besides alerting the pharmaceutical industries for future challenges. He isholding many honorary positions -Member of Indian Pharmacopoeia Scientific Body , Panel member of INMAS- DRDO, Ranbaxy Science Foundation Scholars Award , Global Expert committeemember of DFE Pharma , Germanyand Distinguished Scientist from World Whos Who Society , Member ofIndian Pharma Committee of Make in IndiaCampaign etc. He was felicitated by Hon'ble former Presidentof India, Dr A P J Abdul Kalam for development andlaunch of first NCE – Anti malarial from India. Mr. Vinod Arora is a M. Pharm degree holder from BHU and DBMfrom IMM, New Delhi. As one of our principal advisors he will be supporting our initiatives nationally andinternationally to rest of faculty members of IGMPI in imparting education, training and continuing educationprograms as well as our knowledge dissemination initiatives like Current GMP,QA/QC, Regulatory affairs ,Clinicalresearch guidelines and news updates.

https://igmpiindia.org/advisoryboard.html

Mr. 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 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.

Mr. Amitabh Srivastava, Senior Advisor: A specialist of food safety and quality. Mr Srivastav has been playing a pivotal role in our FFSQ team. With a rich experience of 25 years in the food industry. He is an empanelled lead auditor for ISO 22000, HACCP LEVEL 4, BRC, GMP, FSSC 22000, and ISO 9001. Mr Srivastava hascompleted almost 1300 audits and 24 witness audits by different Accreditation Board like NABCB, RVA, JAS-ANZ, Norway, DAC & KAN (Indonesia) with different CBs and carried out international audits in Kuwait,Nigeria and Dubai, and Singapore. He is an IRCA Approved LA programmes as tutor on behalf of URSCertification. He has also provided HACCP LEVEL 4 training in Middle East (Kuwait) to Diet Centers. His scope ofwork also includes Supplier Audits, Certification Audits, FSMS and QMS. In QMS almost covering allsectors; in-house training (Catering, Hotels, Meat Industry, Slaughter House, Hotel ManagementInstitutes, Restaurants, Fast Food Chains),in FSMS Cat:C,D,E,G,H,M. For QMS he is coveringall Sectors likeAmity University, National Productivity Council, and IHM. Prior to this Mr Srivastava was aTechnicalManager at K.V. Spices India (P) Ltd and he has also been with the D.S Group Catch Spices, CatchWater &Mouth Freshener Division.

Dr. Rita Mishra, Associate Professor: Dr. Rita Mishra is an Associate Professor in Centre for Nutrition and Dietetics (CNDS), IGMPI. She has received her Ph.D. degree from Swami Keshwanand Rajasthan Agriculture University Bikaner (Rajasthan). She did her research work on ‘’Nutritional Status of Primary School Children aged 7-12 Years Residing in Rural and Urban Areas of Bikaner District, (Rajasthan)’’. She has worked as an Assistant Lecturer in Al Arab Medical University, Bengzahi, Libya and taught programmes of Food and Nutrition in Public Health Department. She has worked in Gangotri Devi Mahila Degree College, Gorakhpur U.P. She has worked as an Assistant Professor with Institute of Nursing M.J.F. College of veterinary & Animal Sciences. She has presented poster on the topics “A Study of Awareness of Adulteration in different food products in Bundelkhand region, Jhansi” Holistic Approach to Nutrition and Wellness, Department of Home Science, Abstract PHNWP.36 and “How safe is laboratory in Derna (Libya)” Poster Presented in XXXII Biennial Conference of Home Science Association of India- Family and Community Science. Abstract II& III P27, P122-193.

Ms. Preeti Gupta, Assistant Professor: Preeti Gupta is currently working as an Assistant Professor at Centre for Nutrition & Dietitics, IGMPI and she is a holistic nutritionist Expert. She has received her Master Degree from Banasthali Vidyapith University, Jaipur. She also worked with different reputed hospitals and educational institute and also done a project on “Development of Fibre Rich Biscuits Incorporation with Mix Fruit Pomace”. She has specialization in Food and Nutrition, Public Health and Dietetics, foundation to human development, adolescent and adulthood nutrition, clinical and Child care nutrition and nutrition in Sports, Fitness and Yoga. She also has given workshops on Blood diets, Cancer Diets, Water Therapy, Alkaline Diet and done talk show on healthy eating habits for Harbour Press International and conducted various Webinar on “Importance and History of Indian Food and its Benefits”. Honored as Chief Dietitian at myla.in for live talk on healthy eating in their social media platform. At IGMPI, she is responsible for taking lectures for students on the topics like Nutrition and Dietitics, Nutraceuticals, Clinical nutrition, Diabetic and Pediatric nutrition and Sports nutrition.

Ms. Kanchan Vashisth, Associate Professor: She is a senior faculty member at IGMPI. Prior to her association with IGMPI, she has been working as a teaching faculty in University of Delhi as Assistant professor as well as guest faculty. She has taught both graduate and post graduate programmes like B. Tech. Food technology, B.Sc. Food technology and M.Sc. food & nutrition and has also been a Counselor in IGNOU. She is NET qualified and has rich experience of 12 years in the food industry. She has been working in SGS India for 7 years as an Assistant manager in Food and Agricultural Department. She has specialized knowledge about food testing of various products, from grain to ready to eat, in compliance with both national and international standards like AOAC, ISO, AOCS, ICUMSA, FAC, and Quality which include preparation of SOP & IOP, documentation as per ISO 17025. She has successfully handled various audits carried out by BIS, NABL (ISO 17025), as well as client audit like GSK, Ranbaxy, Nestle, Kraft etc. During her tenure in SGS she has handled many projects with MNCs like GSK, P&G, Nestle and wriggly. Prior to SGS, she has worked as a part of the R&D team in MFIL (a subsidiary of HIL) for 2 years where her core area was new product development. She was also a part of the quality team and used to help in implementation of HACCP LEVEL 4. She has proficient knowledge in 5S, LEAN, LIMS programmes and equipments like GC, ICPMS, HPLCand LCMS. She has been certified in sensory analysis and proximate testing by CFTRI, ISO 22000 by BSI, Bakery by US wheat association. She has had industry exposure in FRAC and AVON foods.

IGMPI

Ms. Amrita Bhattacharya, Associate Professor: Amrita is associated with IGMPI as an Associate Professor. She has a rich exposure in new product development and research. Her fields of interest are related to the biotechnological aspects of Food Science. She has experience in facing FDA inspections & audits. At FFSQ she oversees the development of modules & e-lectures .She has gained valuable experience in clinical research & new product development due to her association with reputed companies like Fortis Clinical Research Ltd and Jubilant Clinsys Ltd, a sister concern of Jubilant Foodworks having almost 5 years of experience. Amrita has also performed pre-qualification and post-qualification audits for Quality Assurance & Quality Control & Good Manufacturing Practices. Amrita has completed her graduation in Microbiology from Lady Amritbai Daga & Smt. Ratnidevi Purohit College for Women, Nagpur and Master's Degree in Biotechnology from Rani Durgavati University, Jabalpur. She also did PG diploma in clinical research from Sharda University to enhance her knowledge in the field of clinical research.

Ms. Bincy Abraham, Assistant Professor: Bincy is working as a Assistant Professor with IGMPI. She is responsible for developing training modules, e-lectures, personal lectures in the domain of Pharma Product Management, food Product Management and Pharma Sales and Marketing Management. Prior to working with IGMPI, she was associated with Arya Institute of Engineering and Technology as an Assistant Professor. She also worked as trainer in her college facilitating the Management and Engineering students with practical, interactive and fun filled activity based trainings through classroom lectures and seminars. She is a post graduate in Management with specialization in Human Resource and Finance from FMS-The IIS University Jaipur. She has completed her graduation i.e. B.Tech in Electronics and Communication Gyan Vihar School of Engineering and Technology. Fast paced solutions, creative techniques and innovative ideas coupled with her expertise in Management & Marketing areas facilitate her as a fully dedicated and passionate trainer and a lecturer.

Ms. Ankita Gururani, Assistant Professor: An industry professional with management experience, Ankita Gururani has been associated with implementation of quality assurance in FMCG sector. She has completed her Bachelors in Medical Microbiology from H.N.B Central University and Masters in Microbiology from Amity University, Noida. Apart from these, she has also acquired a certification on Patent Analyst and has thorough knowledge on IPR, database searches. SWOT, CI, patent portfolio and landscaping. She has also worked with Britannia India Ltd., where she had been entrusted with the responsibility of conducting internal audit programmes and implemented QNN and 5S as part of manufacturing excellence. At IGMPI, Ankita has an important role to play in the development of the Programme content and training modules in the field of food safety and quality assurance with an objective of achieving larger mission and goals of the organization.

Mr. Joshua Martin, Assistant Professor: Joshua has a pivotal role in the development of the Programme content and training modules in the field of food technology. His fields of interest are food safety, FSMS, GMP, HAACP & other standards and food packaging. He has a rich exposure from a variety of food industries like rice, sugar, meat, cereals, snack foods and beverages as a consultant in terms of Food Safety Management

IGMPI

System implementation and standards like ISO2200, FSSC2000, BRC, SQF, supplier audits, etc. He has completed M.tech in Food Technology with specialization in Food Process Engineering from SHIATS-DU, Allahabad. His project works are an evidence of his scientific acumen, entitled "Increasing efficiency of Doypack machine using the six sigma technique (DMAIC)" and "To Relate Density With Temperature at Constant T.S.S. & Density with T.S.S. at Constant Temperature for Tomato Sauces" Prior to joining FFSQ he was also associated with Nestle in the Culinary Department. He is an FSSC 22000 certified lead auditor from SGS, India.

Ms. Rekha Lohkna, Assistant Professor: Her specialization includes Quality control and management. Her role at FFSQ includes assistance to Senior Advisors & Professors in development of Programme content and training modules along with guiding students regarding food safety and quality. She has worked as an Assistant Professor in Food Technology Department at BFIT, Dehradun before joining FFSQ. She has completed her M.tech in Food Technology with specialization in Food Quality Management from SHIATSDU, Allahabad and B.Tech in Biotechnology from Shobhit University, Meerut .Her research work at Central Food Technology Research Institute, Mysore (CFTRI) was entitled "Incorporation of Lotus Rhizome flour in Bakery products and study of its nutritional properties" where she was in the Flour Milling, Bakery & Confectionary Department. Rekha has been associated with the well known ice-cream manufacturer "Cream bell" in the QA Department as well.

Dr. Ankita Gattani, Assistant Professor: A Bachelor's in Dental Surgery (B.D.S) from Rajasthan University of Health And Sciences, Rajasthan. A dynamic person with experience in public health ventures at college and school levels. She has also been involved in holding health camps at village levels to promote dental hygiene. At IGMPI her role is module development and lecture preparation and providing assistance to students. Her fields of interests are Public Health, Clinical Research, Pharmacovigilance, Conservative Endodontics and Community Dentistry.

Ms. Monica Singh, Assistant Professor: She has completed her M.tech in Food Safety and Quality Management, from National institute of technology Entrepreneurship and Management (NIFTEM) Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956 An Autonomous Institution under Ministry of Food Processing Industries, Government of India, Sonepat, Haryana, India and B.Tech in Biotechnology from IMS Engineering College, Ghaziabad. Ms.Monica has acquired sound knowledge about food safety and quality at industry with specialization in Quality Assurance where she was involved in the maintenance and implementation of Global GAP, Tesco TN10 standard, BRC and Field to Fork standards at Field Fresh Foods Private Limited. Her fields of interest are food quality and safety standards and regulations, food toxicology and food testing. Her research at NIFTEM was in green tea's quality assessment in different flavors.

Ms. Akanksha Pundhir, Assistant Professor and Programme Co-ordinator: A dedicated faculty member and with a developed scientific acumen Akanksha, she has completed her M.tech in Food Processing Technology from Guru Gobind Singh Indraprastha University, Dwarka and B.Tech in Biotechnology from Amity University, Noida. She has done research projects on "Utilization of food waste" from IP University and also on "Enrichment of sugar free ice cream with wine lees" at National Research Centre for Grapes, Pune. Also, she undertook a training programme on basic food testing techniques in FICCI Research and Analysis Centre(FRAC labs), Dwarka. Her list of exposures to industry include; Delhi Milk Scheme (DMS), YAKULT, Haldirams, and Mother Dairy. At FFSQ, she provides assistance to senior faculty members in module development and lecture preparation and takes coordinates with the food companies for successful placements for our students. Her interest fields are new product development, food packaging and nutraceuticals.

Ms. Joshita, Assistant Professor: An enthusiastic faculty member with keen interest in Food Safety and Regulatory Affairs. She is a post graduate with M.Tech in Food Processing Technology from Guru Gobind Singh Indraprastha University, Dwarka. She has undertaken various research projects including

IGMPI

"Antimicrobial activity of probiotics" from CITM and "High dietary fiber biscuits from citrus pulp" from GGSIPU. She has studied "Supported Liquid Membrane technique for selective extraction of organic acids" from CFTRI, Mysore and successfully applied it for Lactic acid removal from Dairy products. Joshita has technical expertise in basic food testing procedures learned from her professional training experience at FRAC Labs, SRL Laboratories and Belcopharma. Her industrial exposure includes Nirula's Corner Pvt. Ltd., Delhi Milk Scheme and Yakult. Currently, working as an Assistant Professor at IGMPI, she is involved in preparation of Programme content and module development.

Chayanika Sahni, Assistant Professor: A young competent member of IGMPI, with notable work in 'Probiotics' research and development where she worked for formulation of probiotics and probiotics in skimmed milk powder. She has also authored research papers published in the journals 'Biomedicine & Preventive Nutrition' and 'LIPIDS'. Apart from this, she has accomplished other research projects from Defence Institute of Physiology and Allied Science, DRDO (Defense Research and Development Organisation) and Indian Agricultural Research Institute (IARI), PUSA, Delhi. She has undergone professional training programmes from All India Institute of Medical Sciences (AIIMS), Delhi and Jamia Milia Islamia, Delhi in addition to an ISO: 22000 training for internal auditor. She is proficient with key skills for Microbiological analysis, Chemical analysis (Nutritional, Dietary fibre, Antioxidants analysis etc.) as well as instrumentation techniques (GC/MS, HPLC). During her industrial stint, she worked for Nestlé (Product Technology Centre), Konolfingen, Switzerland and Haldiram's Marketing Pvt. Ltd., New Delhi.

Ms. Neharika Thakur, Assistant Professor: A logical thinker with immense aptitude for research and development work, Ms. Neharika is a work-driven spirited member of the IGMPI team. She has completed her B.Sc. in Food Technology from Delhi University and M.Sc. in Food Science and Technology from Pondicherry University. Ms. Neharika has qualified UGC NET in Home Science and ICAR NET in Food technology multiple times. Being an active member of the research community, she has authored a few research publications in international journals and her work with “Utilization of deoiled peanut cake in bakery products” is particularly noteworthy. With her sporty spirit and resolution to leave no work incomplete, she is a constant source of inspiration for the students as well as faculty members. Prior to joining IGMPI she has worked as Assistant Professor in ITM University, Gwalior and had research exposure at ICAR institute. At IGMPI, she is involved in lecture delivery and research guidance while conducting interactive sessions with the students.

Ms. Sangita Borah, Assistant Professor: Ms. Sangita is a competent professional with experience in biochemical studies, food quality testing, equipment handling, and research & development. As a part of Faculty of Food Safety and Quality, she is responsible for developing training module, lectures and research in the domain of food processing and technology. She has qualified ICAR-NET in Food technology and her academic credentials include Masters in Food Processing and Technology from Tezpur University, Assam and graduation in Biotechnology from Shillong. She has always been a keen participant of international conferences, seminars, and workshops in the field of food safety and quality improvement of food supply chain. Prior to joining IGMPI, she has worked as Research Analyst in Rai University and Sr. Research Fellow (SRF) in Tezpur University.

Ms. Akanksha Bhandari, Assistant Professor: As a young trainer, known for her vibrant presence and unmatched dedication towards work, She has taken the responsibility of imparting a whole new meaning to IGMPI's resolution of knowledge dissemination. Ms. Bhandari is a B. Pharm, M. Pharm qualified professional from Punjabi University with a Certification in Intellectual Property Rights. She has an impressive hold over the concepts of pharmacovigilance, clinical research, regulatory affairs, and good manufacturing practices and is proficient in handling of sophisticated equipments. Her areas of interest include patent searching, drafting, & writing specifications, Novel drug delivery systems, and Modified release oral dosage forms (Formulation Optimization). Her industrial exposure encompasses IDS Infotech

IGMPI

and BRD Medilabs for production and analysis of oral liquids and tablets. Prior to IGMPI, She has worked at Galgotias University, Department of Pharmacy as Assistant Professor.

Ms. N.C. Swathi Sirisha, Assistant Professor: She worked as Faculty member in Dept. of Food Technology& Management at Loyola Academy Degree & P.G. College, Secunderabad after completion of Masters in Food Technology from Sri Venkateswara University, Tirupati. She qualified UGC-NET for Lectureship and received Internal Auditor Training (ISO: 22000, FSMS). She also completed MBA in Business Administration with Energy Management and Production Management as electives from IIBM, New Delhi. Her interests lie in the field of Food Preservation and Processing, Food Product Development, Food Quality and Safety. Her industrial exposure includes Internships' at Vijaya Diary, Hyderabad and Little Star Foods; Hyderabad and research exposure includes projects at ICRISAT, Patancheru; S.V. University, Tirupati and Loyola Academy, Secunderabad.

Ms. Satarupa Ghosh, Programme Coordinator: She has completed B.Sc in Biotechnology Hons. from Royal School of Management and Technology, Utkal University, Bhubaneswar, Odissa and M.Sc. in Biochemistry from Boston College for Professional Studies, Jiwaji University, Gwalior. She has done specialized training related to HLA B27 typing and possesses hands-on skills on other routine diagnostics in Molecular diagnostic division learnt from SRL Religare Laboratories, Gurgaon. She has also done PG. Diploma in Clinical Research from Hyderabad.

Ms. Tanvi Gaur, Associate Manager (Placement): With a prior experience in market research, Tanvi is responsible for all promotional activities in FFSQ which includes programme coordination, representing the organization in various events and conferences and taking participants' feedback on a regular basis in order to further improve the quality of deliverable and services to them. She is also responsible for corporate interactions and nominations for our various training programmes. Moreover, she assists senior faculty members in development of training modules related withmanagement. She has completed her B.Tech with Computer Science as specialization from Guru Gobind Singh Indraprastha University(GGSIPU), Delhi and MBA with specialization in Human Resources from GGSIPU, Delhi.

Mr. Deepanshu Soni, Technology Officer: With a rich experience in Software Development, Web Development, application development, Deepanshu works as a Technology Officer and is responsible for all the technical works and new initiatives at FFSQ in order to make our Learning Management System (LMS) and other web services to our training participants and students user friendly. He also possesses technical competence and interest in the areas of code development, web design etc. He has completed his B. Tech in Information Technology (I.T) from Vindhya Institute of Technology and Science, R.G.P.V University, Bhopal.

Md. Rameez Akhtar, Associate Programme Manager: He is dedicated towards maintaining a quality service and continuous improvement of management standards at IGMPI. He upholds his responsibility of maintaining a healthy relationship with existing and potential delegates by carrying out regular follow ups and interactive sessions for dealing with various queries. His academic tenure comprises of Bachelor in Artys and Masters in Business Administration. He has made serious efforts towards understanding the requirements of potential delegates and provided them with requisite support, information and guidance. He has earned rich experience in the field from his previous dealings at Ananya Creations Ltd., InterGlobe Technologies, Panasonic Toughbook and Pantaloons Customer Relationship Management.

Mr. Ujjaval Jain, Associate Programme Manager: At IGMPI, his role covers making use of marketing background, interpersonal skills and managerial abilities for carrying out the promotional activities for potential delegates. He is responsible for programme coordination and management and often undertakes research work to expand database and ensuring the organization's involvement in events of notable significance. His academic profile comprises of B.E. (ECE) and MBA. Prior to working for IGMPI, he has worked as International Business Associate for Allan Lloyds Group, SNP Infra Research Solutions Pvt. Ltd.

and ICICI Securities Ltd.

Ms. Rafat Abedi, Deputy Director: Rafat Abedi is our Investor & Deputy Director. She has been investing in this non profit making organization with the primary objective of knowledge dissemination in food cGMP and organic foods. She looks after administration of FFSQ, training co-ordination, training kits and study materials development and entire logistics for FFSQ. She has previous rich experience in education, training and coordination of computer application and management programmes.

Mr. Pankaj Musyuni, Associate Visiting Professor: An experienced professional in the fields of research and consultation for taxonomy of IPR (Intellectual Property Rights) including literature and prior art search for novelty, patentability analysis and infringement opinion for different markets and patent validity analysis. With an experience of more than five years in pharma industry & his expertise in IPR which is evident as he's a reviewer of dossier and validation activities related with GMP, ISO and FDA requirements for pharmaceutical human, animal, FMCG and pesticides sector regulatory affairs. Mr Pankaj has published around 13 research papers/articles in various well known journals. His work fields also include book/manual reviewing as well. Mr Pankaj is an M.Pharm, also holds a diploma in Management and an L.L.B. At IGMPI he plays a pivotal advisory.role in module development, lecture preparation and student consultation.

Ms. Shivani Singh, Research Associate: She is a young and dedicated member of IGMPI who has brought an innovative approach towards food safety and quality. She assists the senior faculty members in preparation of modules and lectures development. She has completed her M. Sc. (Food Technology) from Gautam Buddha University and graduation from Banasthalli University. In addition to these, she has completed a diploma Programme in Home Science with specialization in Food & Nutrition. Ms. Shivani has had industrial exposure in Haldiram's (Snacks and Sweets), Surya Agro Foods and Mother Dairy. She has earned quality experience in storage and preservation methods of juice and fruit pulp as well as quality analysis of products & raw material during her stay at Surya Agro Foods.

Ms. Renuka Mahajan, Academic Associate: Her role is to develop training modules and to assist the senior faculty members in teaching, training and research. Her area of interest includes Quality Assurance and Total Quality Management. She has pursued her Bachelor's degree in Food Technology from Doon Valley Institute of Technology, Karnal affiliated to Kurukshetra University.

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

IGMPI

Food Safety Programmes

Food safety is an important component of public health. With continuous advancements in technology and variety of industry specific food processing techniques it is important that there should safe food available for all. In this competitive world, food industries strive to gain a competitive edge by development of a robust and a dynamic food safety management system. In the pursuit of excellence and to bridge the disequilibrium in the various economies of the world, there should be a focus to enhance and to develop food safety to promote safe food for all around the globe. The Faculty of Food Safety and Quality, IGMPI has brought this Programme to focus on food safety with a pragmatic approach and to provide latest knowledge and tools for the maintenance of a food safety management system. This develops individuals to apply the regulatory and scientific knowledge to all food safety concerns within a food chain. Maintaining food safety is a legal requirement, and is an important part of providing safe, quality food to the customers. It is a fundamental public health concern. The Food Safety and Quality has become a sector of priority and necessity for all consumers, retailers, manufacturers and also the regulators. The food safety knowledge and management of the developing has to be given priority to bring them at par with their peers in the developed countries. Changing global patterns of food production, increased international trade, technology, public expectations for health protection and many other factors have created a huge demand for food safety and quality auditing professionals. Any organization in non compliance with food safety standards and regulations can be in the danger of a tarnished brand image and prosecution under law. The major components of these programmes will be:

• Overview of food industry and its various aspects,

• National and international regulatory authorities;

• Quality management system of food industry

• Food borne biological, chemical and physical

• hazards and Emerging trends in ensuring

• food safety and public health. This will include food safety management practices such as Hazard Analysis Critical Control Points (HACCP LEVEL 4), public health policies and allergen controls in foods. The programmes we offer are:

Programme Offered: Post Graduate Diploma in Food Safety Executive Diploma in Food Safety

Post Graduate Diploma in Food Safety

Food safety is the integral part of any food chain. It has to be ensured from raw material reception to the finished product dispatch. The food safety is a round the clock discipline and it is needed to keep it a priority at every step of production. It is not a department specific discipline but should be developed by every individual working in a food organization. It is essential for professionals to aspire to build a well established food safety management system and also develop individuals that want to develop themselves for effective compliance of food safety aspects and to develop a continuous improvement approach.

IGMPI

Certified Modules:

Programme Duration

Programme Deliverables

Registration

The FFSQ, IGMPI has developed this comprehensive food safety training programme. This Programme is designed to provide thorough knowledge of the subject to help you analyze food safety management system risks, prepare meet food safety regulations in food industries. It's a varied and detailed Programme that provides knowledge from extremely content rich modules to help you confidently develop and improve your expertise 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 6 : Food GMP and its regulations Module 7 : Food Safety Management System (HACCP LEVEL 4, ISO 22000/FSSC 22000) Module 8 : International standards and regulations for food safety Module 9 : Understanding the basic concepts of microbiology in food safety Module 10 : Emerging trends in food safety (like HARPC, etc) Module 11 : Food Quality Regulations and guidelines in India Module 12 : Case studies

Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.

Minimum time in which a student can complete this diploma Programme is one year while a maximum of two consecutive years is allowed to complete the Programme.

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.– Assignments for all the programme modules for continuous evaluation and guidance.– Interactive or online live sessions on all key areas of the programme giving all flexibility to theparticipants.– Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearingsession will also be scheduled before the examination.– All the efforts are made by IGMPI faculty members to make the entire programme modules easilyunderstandable.– Assessment and evaluation for all the programme modules in order to enhance the levels ofcompetencies and skills of the participants leading towards the objective of application in the job.– At the end of each programme modules, the trainers shall obtain feedback from the participantsusing specially designed questionnaires.– All learning and training delivery initiatives shall be conducted in English.

The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers.

IGMPI

Eligibility:

Examination & Certification

Future Career Prospects

Certified Modules:

Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Food Safety by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe.

The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the food industry needs trained food safety professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Auditors, quality assurance executives, quality managers, position in NPD team, food safety standards consultants, food journalism and many more.

Executive Diploma in Food Safety Food safety an important discipline that apparently is now a priority for food industries at all levels around the globe. A food industrial production would be seriously jeopardized if there is an absence of an effective and robust food safety management system. The industries face challenges to afford the implementation costs and seek trained professionals that are already trained in the field. The food safety breaches make a giant company to bend on knees as it spoils the image in the market and also develops a sense of suspicion over compliance.

Thus to overcome this FFSQ, IGMPI has taken an initiative to develop an advanced fast track Programme that can equip individuals and professionals to face the challenges of the present.

Module 1 : General overview of Food Safety

Module 2 : Food Industry: A glance Module 3 : Understanding contemporary U.S. food safety policy Module 4 : Food laws and policies of India Module 5 : Study on Food-borne Hazards, Illness & Epidemics Module 6 : Food GMP and its regulations

Placement Assistance & Corporate Relations

IGMPI

Programme Duration


Registration

Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for the certification.

Minimum time in which a student can complete this diploma Programme is six months while a maximum of one year is allowed to complete the Programme.


The registration dates for this bi-annual programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Food Safety by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.


Eligibility:

IGMPI

Module 7 : Food Safety Management System (HACCP LEVEL 4, ISO 22000/FSSC 22000) Module 8 : International standards and regulations for food safetyModule 9 : Understanding the basic concepts of microbiology in food safetyModule 10 : Emerging trends in food safety (like HARPC, etc) Module 11 : Food Quality Regulations and guidelines in India Module 12 : Case studies



The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the food industry needs trained safety professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Auditors, quality assurance executives, quality managers, position in NPD team, food safety consultants and many more.

IGMPI

Food Analysis & Quality Assurance Programme

Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. This information is critical to our rational understanding of the factors that determine the properties of foods, as well as to our ability to economically produce foods that are consistently safe, nutritious and desirable and for consumers to make informed choices about their diet.

Foods are analyzed by scientists working in all of the major sectors of the food industry including food manufacturers, ingredient suppliers, analytical service laboratories, government laboratories, and University research laboratories. The food industry is subject to particularly strict regulations on the quality and safety of its products. This is important because if food is contaminated, the consequences can be serious. In order to guarantee the industry's strict quality and safety standards, reliable instruments and methods are needed in the laboratory. These instruments and methods must meet highest standards. The present Programme highlights some important protocols used for Food Analysis and Quality Assurance. This information is critical to our rational understanding of the factors that determine the properties of foods, as well as to our ability to economically produce foods that are consistently safe, nutritious and desirable and for consumers to make informed choices about their diet. The objective of this Programme is to review the basic principles of the analytical procedures commonly used to analyze foods and to discuss their application to specific food components.

Programme Offered: Post Graduate Diploma in Food Analysis & Quality Assurance Executive Diploma in Food Analysis & Quality Assurance

Food analysis and quality assurance certification has picked up importance in the recent years with the food industry. Food manufacturers must have traceability in their industry to ensure their food products are safe, with no contaminants or residues, and to provide accurate nutritional information. General laboratory testing of a manufacturer's product may include the following techniques: Analytical chemistry testing, Food microbiology testing, Food nutrition analysis, Food allergen testing and Sensory testing.

Therefore, anyone, who is getting into the food organization or already in it, is benefited with Programme like the one FFSQ has introduced in food analysis and quality assurance to equip individuals to meet the demands of the market.

IGMPI

Programme Structure:

Eligibility:

Module 1 : Food Chemistry Module 2 : Food Microbiology Module 3 : Food Sensory Science Module 4 : Food Toxicology Module 5 : Food Additives Module 6 : Food Packaging Module 7 : Sampling Techniques in Food Module 8 : Physical and Chemical analysis of foods Module 9 : Microbial analysis of Foods Module 10 : Instrumental analysis of Food Module 11 : Sensory Evaluation of Food Module 12 : Good Laboratory Practices Module 13 : Food Laws Module 14 : Applied Statistical Method in Quality Assurance Module 15 : Practical on Food Analysis – Hand on training on Physical Analysis, Chemical Analysis

and Instrumentation Analysis of food Module 16 : Laboratory demonstration, practicals and instrument handling


The duration for PG Diploma is twelve months and the same Programme can be completed in sixmonths under Executive Diploma programme. Executive Diploma is a fast track Programme with more and rigorous case studies.

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.– Assignments for all the programme modules for continuous evaluation and guidance.– Interactive or online live sessions on all key areas of the programme giving all flexibility to theparticipants.– Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearingsession will also be scheduled before the examination.– All the efforts are made by IGMPI faculty members to make the entire programme modules easilyunderstandable.– Assessment and evaluation for all the programme modules in order to enhance the levels ofcompetencies and skills of the participants leading towards the objective of application in the job.


Programme Duration

IGMPI

Registration




All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for exam at the end of the Programme. In this programme, it is compulsory to attend all Practical lab classes as per schedule. After successful completion, the participants will be awarded Post Graduate/Executive Diploma in Food Analysis and Quality Assurance by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self- assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe.


Faculty of Food Safety and Quality, IGMPI’s Food Analysis and Quality Assurance Programme is a professional Programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of food analyst, quality assurance executives, quality control executives, quality managers, position in NPD team, food consultants and many more.


IGMPI 01

– At the end of each programme modules, the trainers shall obtain feedback from the participants usingspecially designed questionnaires.– All learning and training delivery initiatives shall be conducted in English.

HACCP LEVEL 4 (Industry Certification)

The Food industry in the world is witnessing a great revolution as the there are now more and more market players coming up to produce ‘world class’. There is a wide awakening in the global economies to feed their populations with safe food to ensure public health.

The food safety culture is now established in most of the economies of the world with its foundation laid on the HACCP LEVEL 4 system. If the HACCP LEVEL 4 is well researched and highly specific thenthe risks probability for any particular hazard in food is highly minimized.

HACCP LEVEL 4 which stands for ‘Hazard Analysis and Critical Control Points’ is a risk based approach toprevent the occurrence of potential food borne hazards.

The risk based controls have to be applied in order to maintain safety of food in the food industry, retail establishments, catering and hospitality industry. The basic tool applied is the HACCP LEVEL 4 thatensures the production of safe food.

Food safety can be easily compromised if there is an absence of risk based controls in a food related organization. This is so much so that the Food and Drug Administration has specifically given a HACCP LEVEL 4 forjuice and juice related products and also the seafood which if not implemented the food products would be considered adulterated in US. The Codex Alimentarius Commission has given the HACCP LEVEL 4 standards aswell. Thus identifying the scope of implementation and the need for experienced, knowledgeable professionals the FFSQ has brought this certification programme in HACCP LEVEL 4 that ensures to fulfill the industry needs andgives the participants adequate knowledge about the HACCP LEVEL 4 system and its implementation in one’s firm.

Programme Offered: Industry Certificate in HACCP LEVEL 4

The world economies are now intended to work with the slogan ‘safe food for all’. With the world population witnessing unprecedented growth it behooves the industries to be geared up to be able to place a competitive edge in the global market and be capable enough to produce world class food products.

This requires a great deal of input towards production of safer food and elimination of sources of contamination that may end up the product being unsafe. HACCP LEVEL 4 is a great tool that is widely accepted globally to ensure food safety in not only food production industry butalso catering establishments.

This certification programme is specifically designed for professionals who want to secure a competitive edge in the market and be able to

effectively implement HACCP LEVEL 4 in their food firms be it production, food retail establishments or cateringindustry.

IGMPI

Certified Modules:

Eligibility:


Registration

Module 1 : Food Safety: HACCP LEVEL 4 based approach Module 2 : Role of Pre requisite programmes (PRP) and GMP in Food Industry Module 3 : Implementation of HACCP LEVEL 4 in a food industry/retail food establishment/catering industryModule 4 : Documentation required for implementation of HACCP LEVEL 4 programme Module 5 : HACCP LEVEL 4 Audit: First, second & third party audits, CAPA report Module 6 : Comprehensive global perspective of HACCP LEVEL 4 (USA, Canada, UK, EU, Africa, Japan)Module7 : HACCP LEVEL 4 as a part of ISO 22000/FSSC 22000 Module 8 : Case Studies


Minimum time in which a student can complete this certificate Programme is three months while a maximum of six months is allowed to complete the Programme.


The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded.

Industry Certificate in HACCP LEVEL 4 by Faculty of Food Safety and Quality, IGMPI. For all the above- mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the web page as well.


Programme Duration

IGMPI 01





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

IGMPI

Food Processing And Preservation Programmes

There has been a rapid growth in our agricultural produce in the past three decades. India is a major producer for various foods in the world like cereals, fruits, vegetables, spices and meat products. The processing of the food is though a serious challenge for our country. This is due to lack of infrastructure in terms of cold storage, highways and roads and also the lack of awareness about various modes of food processing and preservation. India's agricultural produce suffers a 10% loss in durable items and about 40% loss in the perishable foods. This amounts to a huge loss of about Rs.50,000 crore per year.

Food processing is done by the application of techniques and methods to transform the raw ingredients into food that is fit for consumption. There is a great scope of the processing of fruits and vegetables. The lack of knowledge and understanding of food processing and preservation is a major challenge faced by our economy. The chief reason to apply preservation techniques to food is to increase its shelf life, reduce wastage and enhance the rate of production that quality food be available for all. The food processing and preservation is required to be taken seriously to maintain the marketing quality of the Indian food products.

Thus realizing the need for trained and skilled individuals and application of latest techniques for food processing, we at Faculty of Food Safety and Quality, IGMPI have brought this Programme to develop individuals to meet the challenges of the present and future.

Programme Offered: Post Graduate Diploma in Food Processing and Preservation Executive Diploma in Food Processing and Preservation

Post Graduate Diploma in Food Processing and Preservation

The food industry in India is undergoing rapid development. There is a lot of stress being laid on the processing of the raw produce; this requires a great talent pool to compensate the production requirement. The scope of food processing is increasing exponentially. There is a requirement of knowledgeable individuals that strive to make a difference and endeavor to develop strategies that can reduce the post harvest losses.

FFSQ has introduced a post graduate diploma in food processing and preservation to equip individuals to meet the demands of the market.

IGMPI

Certified Modules:

Eligibility:

Registration

Module 1 : Introduction 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 Preservation and techniques Module 6 : Food Good Manufacturing Practices Module 7 : Good Laboratory Practices Module 8 : Food Plant Design, layout and Food Logistics Module 9 : Food Packaging Technology and Labeling Module 10: Food Microbiology, food borne illness and hazards Module 11: Food Sensory Evaluation Module 12: Entrepreneurship Development in Food Processing Module 13: Case studies Module 14: Laboratory demonstration, practicals and instrument handling






Programme Duration

IGMPI 01



Certified Modules:

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Food Processing and Preservation by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors, quality assurance executives, quality managers, position in NPD team, food consultants, food journalism and many more.

Executive Diploma in Food Processing and Preservation As the global demand for processed food products is rising, there is a necessity to manage and harness the great untapped potential of the global market. According to reports, total food production in India is expected to double in the coming 10 years with the country's domestic food market is expected to reach US$ 258 billion by 2015. Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained professionals, with such a great potential and dramatic expected increase in the food market it is essential to consider the adequate availability of trained professionals with the techniques of food processing and preservation. Thus we at FFSQ have developed this fast track Programme to develop individuals for food processing and preservation to make an exciting career in this promising field of their choice

Module 1 : Introduction 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 Preservation and techniques Module 6 : Good Laboratory Practices Module 7 : Food Plant Design, layout and Food Logistics Module 8 : Food Packaging Technology and Labeling Module 9 : Food Microbiology, food borne illness and hazards Module 10 : Entrepreneurship Development in Food Processing Module 11 : Laboratory demonstration, practicals and instrument handling Module 12 : Case Studies


IGMPI

Programme Duration


Registration





All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Food Processing and Preservation by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

Examination Certification

Eligibility:

IGMPI

Future Career Prospects Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors, quality assurance executives, quality managers, position in NPD team, food consultants, food journalism and many more.

IGMPI

Placement Assistance & Corporate Relations The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

The food industry we know today represents a large potential for growth and income generation, and even reduces the burden on the agricultural sector. Being a vital element to abridge the gap between the agriculture and industrial segments of the economy, the food processing industry is considered as a new approach towards creating jobs for the Indian population.

Though some jobs in food processing may not require a person to possess specific qualification in food processing, some hands on experience with the equipments and conceptual knowledge of the processing methods definitely comes to aid. Like any other career, it is imperative to have the appropriate aptitude level to make a successful career in food processing. This field mainly deals with food science and technologies that are being used to transform raw ingredients into food. Food technology consists of methods such as preservation, packaging and distribution to provide clean and nutritious food for the consumption of humans and animals. In India, the food processing technology is growing in the field of consumer industry which includes the production of pasta, noodles, breads, cake, pastries, ready to eat products and ready to cook products. FFSQ has introduced this Diploma in Food Processing to equip individuals to meet the demands of the market.


Eligibility:

Diploma in Food Processing

Module 1 : Concepts of Food Science Module 2 : Introduction to Food Processing Module 3 : Methods of Food Processing Module 4 : Unit operations of Food industry Module 5 : Food Chemistry Module 6 : Food Preservation and techniques Module 7 : Food Quality Assurance and Quality Control Module 8 : Food Microbiology, food borne illness and hazards Module 9 : Food Packaging and Labeling Module 10 : Logistics in Food Industry Module 11 : Industry based case studies Module 12 : Laboratory demonstration, practicals and instrument handling

10 + 2 from any faculty or equivalent qualification in any related stream.

Minimum time in which a student can complete this diploma programme is one year while a maximum of two consecutive years is allowed to complete the programme.

Practical training will be provided to the students (for regular mode only) so that they will have hands on experience with food processing techniques commonly employed in the industry on regular basis. Thereby, the participants can have good practical knowledge beyond the classroom experience.

Registration

Programme Duration

IGMPI

Registration


Future career prospects

The registration dates for this programme are updated timely on the official webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Effective online learning tools incorporated into the design of the webpage make the programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

All the participants are obliged to timely submit completed assessment assignments (during the programme, usually after every module) and appear for an online exam at the end of the programme. After successful completion, the participants will be awarded Diploma in Food Processing by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe.


Faculty of Food Safety and Quality, IGMPI™ online programme is a professional programme targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry.

After the completion of this programme, the candidates may work both in public and private sectors and establish themselves in the field. For freshers, the industry can provide lots of good opportunities for growth and expansion. They can choose the career in food processing companies, catering companies, food research companies, and restaurants.


IGMPI

Good Laboratory Practices Programmes

Programme Offered: Post Graduate Diploma in Good Laboratory Practice Executive Diploma in Good Laboratory Practice

Post Graduate Diploma in Good Laboratory Practice

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

IGMPI

Good Laboratory Practice (GLP) programme deals with successful application of good laboratory practices to ensure that laboratory testing is designed, performed, supervised and reported in an organized and controlled manner. GLP plays a vital role to guarantee the consistency, reliability and reproducibility of results and the safety and efficacy of the product.

These programmes focus on the requirements of the Good Laboratory Practice (GLP) regulations imposed by the Food and Drug Administration (FDA), international rules for GLP studies (primarily OECD regulations). The programmes also includes facility and equipment requirements, documentation requirements, roles and responsibilities, outsourcing relationships along with practical examples that are used to highlight key aspects of the regulations.

Certified Modules:

Eligibility:


Comprehensive information about documentations, such as Standard Operating Procedures, protocols, study plans, data quality and integrity, auditing, etc.;

Covers key areas through programmes that integrate theory and practice

Module 1 : Introduction, fundamentals and principles of GLP Module 2 : Documentation, records and preparation of SOPs Module 3 : GLP compliance & preparation for certification; ISO / IEC 17025: 2017 & Laboratory

accreditation Module 4 : Internal Quality Audits for various Quality Management Systems (QMS) Module 5 : Use of Computers in the laboratory Module 6 : General Good Testing Conduct Module7 : International GLP of the OECD, FDA etc Module 8 : Management, Personnel, Buildings & Equipment Module 9 : Method Validation and Quality Assurance Module 10 : Inspection of a testing facility Module 11 : Laboratory demonstration, practicals and instrument handling Module 12 : Case studies On successful completion of this Programme, participants are expected to have better understanding of the requirements of GLP for the efficient working of a testing laboratory by applying the knowledge into practice. The Programme provides an overview of ISO / IEC 17025: 2005 as well as the common requirements of GLP Compliance (OECD & FDA) as applicable to various testing Laboratories and research organizations. This will also include recent developments related to computer validation.




Programme Duration

IGMPI

Registration


Future career prospects of GLP Training


All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Good Laboratory Practice by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from me to me. Details get updated on the webpage as well.



The participants of this programme have prospective career opportunities in food testing, laboratory management, research, teaching, production, record keeping, technical writing and related activities. They can also work as food laboratory scientists in labs & research institutions, Quality control departments in food companies and onsite labs in food companies. Those who are already working in these areas will be benefitted by the programme in terms of career enhancement and growth within the organisation or at the time of switching their organisations.

Executive Diploma in Good Laboratory Practice

This programme is designed for experienced industry professionals who require current best practices in order to keep up-to-date with industry standards related to Good Laboratory Practices (GLPs) and its regulations. There are many professionals who have to comply with GLP regulations and most often they are involved in laboratory testing of drugs, food, biological or chemical products:

Understanding and applying the principles of Good Laboratory Practices is helpful in performing laboratory studies. This programme helps participants apply GLP regulations and responsibilities to ensure accuracy and reliability of the results, which has been generated and accumulated through laboratory studies.


IGMPI

Certified Modules:

Eligibility:


Module 1 : Introduction, fundamentals and principles of GLP Module 2 : Documentation, records and preparation of SOPs Module 3 : GLP compliance & preparation for certification; ISO / IEC 17025: 2005 & Laboratory

accreditation Module 4 : Internal Quality Audits for various Quality Management Systems (QMS) Module 5 : Use of Computers in the laboratory Module 6 : General Good Testing Conduct Module7 : International GLP of the OECD, FDA etc Module 8 : Management, Personnel, Buildings & Equipment Module 9 : Method Validation and Quality Assurance Module 10 : Inspection of a testing facility Module 11 : Laboratory demonstration, practicals and instrument handling Module 12 : Case studies On successful completion of this Programme, participants are expected to have better understanding of the requirements of GLP for the efficient working of a testing laboratory by applying the knowledge into practice. The Programme provides an overview of ISO / IEC 17025: 2005 as well as the common requirements of GLP Compliance (OECD & FDA) as applicable to various testing Laboratories and research organizations. This will also include recent developments related to computer validation.


Minimum time in which a student can complete this diploma Programme is six months while a maximum of twelve months is allowed to complete the Programme.


Programme Duration

IGMPI

Future and career prospects in GLP Training

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Good Laboratory Practices by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self- assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.



The participants of this programme have prospective career opportunities in food testing, laboratory management, research, teaching, production, record keeping, technical writing and related activities. They can also work as food laboratory scientists in labs & research institutions, Quality control departments in food companies and onsite labs in food companies. Those who are already working in these areas will be benefitted by the programme in terms of career enhancement and growth within the organisation or at the time of switching their organisations


IGMPI

The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the Examination & Certification

Registration

Food Safety Management Systems (Industry Certification)

With a foundation based on Food Safety Management System (FSMS), the present food industry is leading towards a new phase, targeting “Safe and Quality Food for All”. ISO 22000: Food Safety Management System, a network of interrelated elements that combine to ensure that food does not cause adverse human health effects, is a requisite for assisting an organization to reduce organizational risk and client confidence. The standard is important if we are required to produce safe, quality food products that meet specifications and customer requirements.

The recent scares faced by the food industry in terms of food recalls, tarnishing the brand images of many established well-known food companies, has made it critical for food processors to create and maintain a robust food safety management system. These companies require the proficiency of experienced professionals from the industry to meet the stringent requirements set forth in the Food Safety Modernisation Act (FSMA), along with young professionals to keep the costs low. Therefore, they must have a thorough knowledge of the crucial parts of the FSMS and technical, statutory, regulatory under the ISO 22000 standard. An improved food safety system in an organization is important to provide a competitive edge globally through improved food safety standards. The global market players are already in a continuous race to provide 'world-class food products'. However, this rivalry streak has already brought too many risks to food safety, some even leading to the ultimate disaster of food recalls. The risk based controls have to be applied in order to maintain safety of food in the food industry, retail establishments, catering and hospitality industry. These basic tools are provided by the ISO 22000 based Food Safety Management System that ensures the production of safe food.

Programme Offered: Industry Certificate in Food Safety Management Systems

Food Safety Management Systems (FSMS Certification)

The Food Safety and Management System programme by FFSQ offers a comprehensive overview of the key elements under ISO 22000, i.e. Good Manufacturing Practices (GMPs), Prerequisite Programmes (PRPs), Hazard Analysis and Critical Points (HACCP LEVEL 4), Management requirements, Statutory conditions etc. and how to implement these in an organization effectively. The Programme is designed with a purpose to make the participants understand the basic purpose of FSMS – to ensure the manufacture, storage, distribution and sale of safe food.

The programme encompasses a global perspective towards industry-based case studies, highlighting the issues and failures currently facing the industry followed by detailed discussions about how to troubleshoot the respective issues. The comprehensive overview will assist an individual understand the

IGMPI


Programme Duration

Registration

requirements of ISO 22000 within the context of a company; learn about the specific clauses within the standards; establish the importance of ISO documentation. Also, the individual will be proficient to undertake performance improvement of the food safety system and gain an overview of risk assessment and certification procedures.

Module 1 : Introduction to GMP & PRP in the food industry Module 2 : Global Food regulatory Authorities Module 3 : Concept of HACCP LEVEL 4 implementation, Hazards and RisksModule 4 : ISO 22000: Food Safety Management System Module 5 : Role of Management in FSMS in a Food Industry Module 6 :Module 7Module 8

FSMS Auditing, types of Audits and CAPA reports : Food Safety System Certification 22000 (FSSC 22000): Introduction & Audit Requirements : Case Studies.




The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants. Examination & Certification


Eligibility:

IGMPI

Placement Assistance & Corporate Relations The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Industry Certificate in FSMS is a professional programme targeted to cater the food industry requirement of trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors, quality assurance executives, quality managers, position in NPD team, food consultants, food journalism, chefs, food safety officers in catering industry, food entrepreneurs and many more.


IGMPI

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Industry Certificate in FSMS by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

Food Product Management Programmes

In the rising era of highly technical and regulated business, food industry has witnessed tremendous growth and a revolutionary boom. New vistas of opportunities and challenges are confronting the industry where Product Management is a key functional area in the marketing department. It is a multi star profession with a crucial role in achieving successful commercialization operations of an organization by the means of nurturing a brand and vying for its consolidation. With this the current trend is towards recruiting candidates having a blend of scientific and management skills.

The journey of career in product management is truly an exhilarating experience where each day is a challenge that calls on you to put forth your best foot forward to sustain the competition. The thrill of planning campaigns, the delight of sharing your strategies with the implementers, the bliss of satisfaction on achieving your planned objectives, the ecstasy of surpassing competitor brands and watching your brand emerge at the top of all with handsome pay packets provokes the desire of seeking a career in product management.

To do so, calls for a very high degree of dedication and skills towards professional assimilation. The Faculty of Food Safety and Quality, IGMPI team has put its foot forward to prepare you to tackle all associated challenges successfully and earn your rightful place and recognition in the industry. The Food Product Management programme at Faculty of Food Safety and Quality, serving as an excellent training ground is designed with the intent to equip you with the requisite skills and knowledge needed to stay ahead of the competition thereby providing trained manpower to business and industry.

Being one of the core teams of the marketing department in a food industry, Product Management encompasses management of the process of turning ideas into value for some group of consumers as well as for the company itself. In today's fluid environment, Faculty of Food Safety and Quality is the right choice for those who want a specialization in the area of product management. We provide you a platform to have your dreams converted into reality. We are delighted for your happy learning experience with us that will lead you to greater professional success.

Programme Offered: Post Graduate Diploma in Food Product Management Executive Diploma in Food Product Management

Post Graduate Diploma in Food Product Management

IGMPI

Post Graduate Diploma programme at Faculty of Food Safety & Quality, IGMPI is a serious endeavour to provide trained manpower to business and industry through arduous and comprehensive curriculum. It is designed with a vision for Food Profession who could diligently entail oversees day to day operation at processing Industries to ensure optimal product quality, RM Specification & Preparing FG, handling technology transfer to production & validation, market research generating product requirements, product innovation and product development from idea to launch stages, stage gate process, production time table, pricing and time integrated plans for product introduction, driving new business development & enhancing new product Portfolio by development in new range of product, developing marketing strategies.

This programme will enable the participants to:

Certified Modules:

Eligibility:

• Determines customers’ needs and desires by specifying the research needed to obtain market information• Recommends the nature and scope of present and future product lines by reviewing product specifications

and requirements; appraising new product ideas and/or product or packaging changes• Assesses market competition by comparing the company’s product to competitors’ products• Provides source data for product line communications by defining product marketing communication

objectives• Obtains product market share by working with sales director to develop product sales strategies• Assesses product market data by calling on customers with field salespeople and evaluating sales call results• Provides information for management by preparing short-term and long-term product sales forecasts and

special reports and analyses; answering questions and requests• Facilitates inventory turnover and product availability by reviewing and adjusting inventory levels and

production schedules• Brings new products to market by analysing proposed product requirements and product development

programs; preparing return-on-investment analyses; establishing time schedules with engineering and manufacturing

• Introduces and markets new products by developing time-integrated plans with sales, advertising, and production

• Determines product pricing by utilizing market research data; reviewing production and sales costs; anticipating volume; costing special and customized orders

• Completes operational requirements by scheduling and assigning employees; following up on work results• Contributes to team effort by accomplishing related results as needed

Any graduation in Science and Candidates appearing for the final year of Bachelor's degree/equivalent qualification exam or awaiting their results, are also eligible to apply.

IGMPI

Module 1 : Introductory Concept in Product DevelopmentModule 2 : Technical Market ResearchModule 3 : Resource ManagementModule 4 : Novelties in Food OperationsModule 5 : Nutraceuticals and NutritionModule 6 : Product Innovation and Projection ManagementModule 7 : Formulation and Optimization of New ProductModule 8 : Sensory & Physical Estimation of Permuted ProductModule 9 : Analytical assessment of New Product Development Prototype, assessment with benchmarkModule 10: Financial Estimation of Novel Products Module 11: Food safety VigilanceModule 12: Legal compliance, regulatory affairs & DocumentationModule 13: Industry Based Case Study

Programme DurationMinimum time in which a student can complete this diploma programme is twelve months while a maximum of two years is allowed to complete the programme.

Registration The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.



IGMPI follows a credit system based on all all-learning activities involved in studying for all PG Diploma. Each of your modules is equal to 4 credits. To successfully complete the programme, you will have to earn all the credits assigned to your programme.

All the participants are obliged to timely submit completed assessment assignments (during the course, usually after every module) and appear for an online exam at the end of the course. After successful completion, the participants will be awarded PG Diploma in Food Product Management by Faculty of Food Safety and Quality, IGMPI. For all the above-mentioned modules elaborate course material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level human resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe.

The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc

FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained regulatory affair professionals. The information, guidance, practical training and off course completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of R & D Engineers, Chief Product officer, Associate Product Manager, Product Development Manager in multi-national companies like Britannia Industries Ltd, Ferrero India Pvt. Ltd, Umang Dairy Limited, Cremica, Skylark Foods Pvt. Ltd, DS Group, Hindustan Coca-Cola Beverages Pvt. Ltd, Elite Bakery, Vadilal Industries Ltd, Amul Dairy, Parle Biscuits Pvt. Ltd, Pepsico, Moon Beverages Ltd.


IGMPI

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

– Assignments for all the programme modules for continuous evaluation and guidance.– Interactive or online live sessions on all key areas of the programme giving all flexibility to theparticipants.– Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearingsession will also be scheduled before the examination.– All the efforts are made by IGMPI faculty members to make the entire programme modules easilyunderstandable.– Assessment and evaluation for all the programme modules in order to enhance the levels ofcompetencies and skills of the participants leading towards the objective of application in the job.– At the end of each programme modules, the trainers shall obtain feedback from the participantsusing specially designed questionnaires.– All learning and training delivery initiatives shall be conducted in English.


Certified Modules:

IGMPI

Executive Diploma in Food Product Management Executive Diploma programme at Faculty of Food Safety & Quality, IGMPI is a serious endeavour to provide trained manpower to business and industry through arduous and comprehensive curriculum. It is designed with a vision for Food Profession who could diligently entail oversees day to day operation at processing Industries to ensure optimal product quality, RM Specification & Preparing FG, handling technology transfer to production & validation, market research generating product requirements, product innovation and product development from idea to launch stages, stage gate process, production time table, pricing and time integrated plans for product introduction, driving new business development & enhancing new product Portfolio by development in new range of product, developing marketing strategies.

This programme will enable the participants to:

Module 1 : Introductory Concept in Product DevelopmentModule 2 : Technical Market ResearchModule 3 : Resource ManagementModule 4 : Novelties in Food OperationsModule 5 : Nutraceuticals and NutritionModule 6 : Product Innovation and Projection ManagementModule 7 : Formulation and Optimization of New ProductModule 8 : Sensory & Physical Estimation of Permuted ProductModule 9 : Analytical assessment of New Product Development Prototype, assessment with benchmark

• Determines customers’ needs and desires by specifying the research needed to obtain marketinformation

• Recommends the nature and scope of present and future product lines by reviewing productspecifications and requirements; appraising new product ideas and/or product or packaging changes

• Assesses market competition by comparing the company’s product to competitors’ products• Provides source data for product line communications by defining product marketing communication

objectives• Obtains product market share by working with sales director to develop product sales strategies• Assesses product market data by calling on customers with field salespeople and evaluating sales call

results• Provides information for management by preparing short-term and long-term product sales forecasts

and special reports and analyses; answering questions and requests• Facilitates inventory turnover and product availability by reviewing and adjusting inventory levels and

production schedules• Brings new products to market by analyzing proposed product requirements and product development

programs; preparing return-on-investment analyses; establishing time schedules with engineering andmanufacturing

• Introduces and markets new products by developing time-integrated plans with sales, advertising, andproduction

• Determines product pricing by utilizing market research data; reviewing production and sales costs;anticipating volume; costing special and customized orders

• Completes operational requirements by scheduling and assigning employees; following up on workresults

• Contributes to team effort by accomplishing related results as needed

Eligibility:

Registration

Module 10: Financial Estimation of Novel Products Module 11: Food safety VigilanceModule 12: Legal compliance, regulatory affairs & DocumentationModule 13: Industry Based Case Study

Any graduation in Science and Candidates appearing for the final year of Bachelor's degree/equivalent qualification exam or awaiting their results, are also eligible to apply.

Minimum time in which a student can complete this diploma programme is six months while a maximum of twelve months is allowed to complete the programme.



The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.


Programme Duration

IGMPI

IGMPI follows a credit system based on all learning activities involved in studying for all Executive Diploma. Each of your modules is equal to 4 credits. To successfully complete the programme, you will have to earn all the credits assigned to your programme.

All the participants are obliged to timely submit completed assessment assignments (during the course, usually after every module) and appear for an online exam at the end of the course. After successful completion, the participants will be awarded Executive Diploma in Food Product Management by Faculty of Food Safety and Quality, IGMPI. For all the above-mentioned modules elaborate course material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.



The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level human resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe.


FFSQ's online programme is a professional course targeted to cater the food industry needs trained regulatory affair professionals. The information, guidance, practical training and off course completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of R & D Engineers, Chief Product officer, Associate Product Manager, Product Development Manager in multi-national companies like Britannia Industries Ltd, Ferrero India Pvt. Ltd, Umang Dairy Limited, Cremica, Skylark Foods Pvt. Ltd, DS Group, Hindustan Coca-Cola Beverages Pvt. Ltd, Elite Bakery, Vadilal Industries Ltd, Amul Dairy, Parle Biscuits Pvt. Ltd, Pepsico, Moon Beverages Ltd.


IGMPI

Certified Modules:

Food & Agribusiness Management

Food & Agriculture are two interdependent industrial sectors. Agricultural raw material acts as the input for food industry, which processes them & finally provides the end product to customer. Therefore, a continuum needs to be maintained between these two industries. This result in the emergence of Food & Agribusiness Management which includes various practices, processes & technologies used to improve the efficiency of these two industries. Food and agricultural industries add value to each other's processes and increase demand for farm outputs.

Agriculture sector in India makes a contribution of around 22% in Gross Domestic Product (GDP). More than 65 % of the population is engaged in agriculture directly or indirectly. Now-a-days, agriculture sector is facing tough competition due to various factors like constantly changing policy environment, factors relating to demographic dividends, requirement and creation of complex supply-chain demands along with integration of world markets and economies.

To understand this complexity and to work on it effectively, skilled manpower is required so that quick and correct decisions can be taken which will effectively solve the problem that this sector is facing on various fronts. Due to constantly changing agribusiness environment, there is a need and requirement for agribusiness managers and decision makers to take complex and correct decision after responding to these changing markets and policies. The aim of this programme is to educate and then prepare students to take the charge of leading change in the industry. Thus, in order to cope up with the changing agricultural business environment, FFSQ has designed this programme to educate students about latest trends in Agribusiness industry, current environment and also aims to increase the knowledge and develop necessary skills of students which are a requisite for taking effective decisions in real world. The duration of the programme is one year & helpful to prepare students for careers in Management related to Agriculture, Food, Agri-business, Rural and allied sectors of the economy.

Programme Offered: Post Graduate Diploma in Food & Agribusiness Management Executive Diploma in Food & Agribusiness Management

Module 1 : Food & Agriculture Industry: Structure, Dynamics And Issues in the Global Industry Module 2 : Food & Agriculture Manufacturing & Regulatory Affairs Module 3 : Agri Input Management (Seed Technology & Industrial Application, Fertilizer

Technology Management, Pesticides & Pests Management) Module 4 : Principles of Management Module 5 : Food & Agriculture Marketing, Logistics, & Sales Management Module 6 : Strategic Management Module 7 : Introduction to Food & Agriculture Product Management Module 8 : International Trade in Agricultural Products

IGMPI

Eligibility:


Registration

Module 9 : Risk Management in Agribusiness Module 10 : Agri Finance Management Module 11 : Digital Marketing Module 12 : Entrepreneurship Development in Food Processing Module 13 : Industry based case studies.


The duration for PG Diploma is twelve months and the same Programme can be completed in six months under Executive Diploma programme. Executive Diploma is a fast track Programme with more and rigorous case studies.



Programme Duration

IGMPI

Career Prospects The Indian Agri-Food is one of the largest & important sectors of the economy. However, with globalization and emergence of technology, there is a change in preferences of Indian consumers. This sector is constantly changing & has become one of the demanding segments of the economy. Diploma Programme in Food & Agribusiness Management equips the students with requisite knowledge, skills & attitude for managerial decision making. It also aims to increase the knowledge of participant regarding various technologies used in agriculture and allied sectors. This programme prepares the students for various managerial and entrepreneurial career opportunities in enterprises serving or dependent on agriculture and allied sectors.

IGMPI


All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate/Executive Diploma in Food and Agribusiness Management by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.


Food Safety in Hospitality Industry

Food safety includes food hygiene and prevention of hazards related to food. Nowadays food- borne risks are becoming an important issue to consumers. Therefore, the food processors and food handlers in hospitality industries should initiate to improve their knowledge and skills on food safety practices. A methodological and sensitization training for awareness along with laws and guidelines enforcement are likely to minimize the hazard related to food and its risks. Both traditional and new technologies for assuring food safety should be improved and carefully executed. This needs to be done through various measures wherever suitable and required with adherence to industry compliances and creating food safety sensitization among the staff. To ensure compliances following measures should be fulfilled: Proper and adequate training should be given to all staff regularly and records for training should be

maintained. Everyone should practice Good Hygiene Practices (GHP). All rules and regulations from related authorities must be complied and followed by the staff. Food Safety and Quality related records like temperature, cleaning, hygiene, pest services, maintenance etc

records to be maintained on a regular basis. The application of new techniques to recognize, identify, monitor and assess food-borne hazards are required for meet the huge challenges of food safety in the hospitality industry. It has become very essential to understand the concept of food safety and hygiene legislation for those involved in food handling and preparation in hospitality industry. Currently, the application of food safety policies in hospitality industry like practical guidance on food hazard analysis, including planning, implementation, control and measurement is an utmost requirement. Faculty of Food Safety and Quality has launched this programme to meet the requirements for food safety and quality for the hospitality, catering and tourism industry professionals in food sector. The core objective of the programme is to develop professionals for development, implementation and auditing of Food Safety and Quality system in hospitality industry. In the longer run, it would contribute in ensuring food safety sensitization among hospitality professionals and consumer safety globally.

Programme Offered: Post Graduate Diploma in Food Safety in Hospitality Industry Executive Diploma in Food Safety in Hospitality Industry

Post Graduate Diploma in Food Safety in Hospitality Industry The hospitality sector is growing at an extremely fast pace. The country's hospitality industry is considered as one of the highly profitable industries, contributing significant amount of foreign exchange to the economy.

Hospitality sector is the largest employer as it is capable of offering employment opportunities to a wide range of job seekers from professional to unskilled workers. The global hotel industry was forecasted to generate 550 billion U.S. dollars in revenue in 2016.

Due to difference in regulatory framework there is a reduced global disequilibrium in food safety in developed and developing countries. There is a need to promote uniform food safety standards throughout the world.

IGMPI

Eligibility:

Certified Modules:

Programme Duration

Compliances of food regulations have been a key issue in hospitality industry lately. Due to slack execution of law and order regarding food safety many restaurants, fast food counters, hotels, canteens have to face temporary shut down and are charged with heavy penalty fine. Complexities in laws, regulations and rules have compelled the owners of the establishment to face such situations. Also, multiplicity in available brands of food products in market and local customers becoming more experimental and choosy with food, there is an increased requirement for the food safety compliance in hospitality industry.

Keeping this is mind; FFSQ has designed a post graduate diploma programme for freshers, graduates and professionals working or seeking a job in hospitality industry to enhance their understanding of food safety in different sectors.

Module 1 : Hospitality Industry – An overview (hotels, restaurants, cafeterias, hospitals, travel & tourism, contract caterings etc)

Module 2 : Food safety sensitization in Hospitality Industry Module 3 : Food safety in preparation and service Module 4 : Premises, safety and personnel health & hygiene Module 5 : Supply and storage of food in Hospitality Industry Module 6 : Basics of food microbiology and food borne-pathogens Module 7 : Pest control management in Hospitality Industry Module 8 : Food safety standards for Hospitality Industry (HACCP LEVEL 4, ISO 22000:2005, ISO

9001, ISO14000 etc) Module 9 : Food safety compliances in Hospitality Industry Module 10 : International food safety legislations for Hospitality Industry (USA, UK, Europe, Australia,

India, UAE etc perspectives) Module 11 : Food Quality Regulations and guidelines in India Module 12 : Hospitality Industry based case studies.


Minimum time in which a student can complete this diploma Programme is twelve months while a maximum of two consecutive years are allowed to complete the Programme.



IGMPI

Registration


The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants. Apart from this, an examination fee of Rs 400/- (USD 15) per module needs to be paid later as per the examination notification of the Institute.10% of fee concession for PG Diploma Programme is applicable to applicants belonging to SC/ST, Physically Challenged, economically weaker sections (EWS), below poverty line (BPL) and Ex-servicemen, Defence personnel & their progeny.

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Food Safety in Hospitality Industry by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level human resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food, agriculture, hospitality, catering and tourism companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

FFSQ's online Programme is a professional Programme targeted to ensure food safety in hospitality industry. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of restaurant manager, hotel manager, catering manager, food safety auditor, food inspector, food safety officer, hygiene officer, position in HACCP LEVEL 4 team etc.

Executive Diploma in Food Safety in Hospitality Industry

The hospitality industry is governed by a number of laws and regulations that must be followed in order to ensure that the food provided is safe for consumers to eat. These include all food-related activities in the hospitality industry like preparation, cooking, delivery, and storage and serving. Food safety is critical so as to ensure that the food served to customers is safe to eat. Various rules and regulations are made ensure that it happens across all hospitality businesses and the procedures are in place to check that they are properly enforced and maintained.

The executives and managers of the hospitality industry need to be vigilant in safeguarding the security of the food they serve the public and ensure food safety and address different types of risks like food-borne illness. There is a need to educate and sensitize people from hospitality industry to plan and manage strategies and processes for ensuring food safety at workplaces.



IGMPI

Certified Modules:

Programme Duration

Registration

FFSQ has designed this Programme for freshers, graduates and professionals who want to develop their technical skills and want to get equipped to perform various technical aspects of food safety sensitization in hospitality industry.

Module 1 : Hospitality Industry – An overview (hotels, restaurants, cafeterias, hospitals, travel & tourism, contract caterings etc)

Module 2 : Food safety sensitization in Hospitality Industry Module 3 : Food safety in preparation and service Module 4 : Premises, safety and personnel health & hygiene Module 5 : Supply and storage of food in Hospitality Industry Module 6 : Basics of food microbiology and food borne-pathogens Module 7 : Pest control management in Hospitality Industry Module 8 : Food safety standards for Hospitality Industry (HACCP LEVEL 4, ISO 22000:2005, ISO

9001, ISO14000 etc) Module 9 : Food safety compliances in Hospitality Industry

Module 10 : International food safety legislations for Hospitality Industry (USA, UK, Europe, Australia, India, UAE etc perspectives)

Module 11 : Food Quality Regulations and guidelines in India Module 12 : Hospitality Industry based case studies






IGMPI

Eligibility:



All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Food Safety in Hospitality Industry by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food, agriculture, hospitality, catering and tourism companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

In this highly competitive world there is continuous search for the talent and all the organization are involved in this process. When it comes to food safety understanding and implementation should go hand in hand. This Executive Diploma provides to adequate knowledge for specialized roles like quality executive, Quality manager, Food safety officer, food safety standards consultant for hospitality industry and many more.


IGMPI

Programme Offered: Post Graduate Diploma in Food Sales & Marketing Management Executive Diploma in Food Sales & Marketing Management

Post Graduate Diploma in Food Sales & Marketing Management Food marketing is one the much needed aspect of any product's life cycle. The success or failure of a product, a brand and a company emphasizes the role and effort of the marketing team behind it. So for all it becomes necessary to have well learned and trained professionals into this job which can frame or even de-face the reputation of a company. Thus, the Food Marketing programme by Faculty of Food Safety & Quality, IGMPI has been designed keeping in view the critical nature of this kind of work and role of professionals in this field. The food marketing team has to have specific characters like:

Ready to take ownership of the product and put effort into its marketing whole heartedly.

Have appropriate knowledge of the marketing tools to enable positive marketing of the products.

To be able to handle large teams and interact with technical teams involved in development of the product.

Have a sharp mind to evaluate prospects for a product and be vigilant of competitor products. Have knowledge of the changing face of the industry, new odes of marketing and better methods of

reaching the customer. Marketing is no one day job or project! Food marketing team members are required to be ready to be associated with a product through-out its life in the market. The field is demanding in terms of both effort and time a professional puts into developing the market status for its product

IGMPI

Food Sales & Marketing Management

Founders of IGMPI have wisely tapped the need for a pool of food marketing professionals in the food, nutrition and agricultue industry. More than half of the revenue generated by the food industry is because of the dedicated efforts of the varied food marketing teams behind promoting their products and services and reaching out to the customer in most productive and positive manner. Professionals need to be trained to be professionals. Only learning the textbooks does not suffice especially for a field as dynamic as food marketing and thus FFSQ, IGMPI has developed the online Programme for Post Graduate Diploma in Food Sales & Marketing Management. There is also an Executive Programme with similar curriculum proposed for working professionals. Both the programmes would make the attendees have a better place and grip once in the industry as they would have been appropriately trained for facing challenges of this job type. The programmes offer reliable and up-to-date information about the food industry, marketing trends and tricks and all other aspects related to this industry type.

Certified Modules:

Programme Duration


Registration

Module 1 : Introduction to Food industry & Food Product Management Part I- Food Industry: structure, dynamics and issues in the global industry Part II- Food Product Management

Module 2 : Principles of Management Module 3 : Food Marketing Management Module 4 : Food Sales & Advertising Management Module 5 : Food Industry-Global aspect (US, UK, EU, South East Asia, India, etc) Module 6 : Food Industry: Models and Marketing Research Module 7 : Food Business Economics Module 8 : Food Regulatory Affairs (International Perspective) Module 9 : Consumer Market Analysis & Market Segments Module 10 : Business Communication in Food Industry Module 11 : Managing Retailing, Wholesailing & Logistics in Food Industry Module 12 : Digital Marketing Module 13 : Entrepreneurship Development in Food Industry Module 14 : Industry Based Case Studies





IGMPI

Eligibility:



Certified Modules:

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Food Sales and Marketing Management. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level human resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe.


FFSQ's online Programme is a professional Programme targeted to cater the food industry needs trained food sales and marketing professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Sales Managers, Marketing managers, Product Managers, Marketing & Sales Head, Supply Chain Executives, Marketing Executives and many more.

Executive Diploma in Food Sales & Marketing Management

The Executive Programme has been designed keeping in mind the zest and vigor in industry employees to know and experience work areas other than their own. This skill improvement and extra training helps in lateral movement of employees within the company. FFSQ thus offers an Executive Diploma Programme in Food Sales and Marketing Management. In this programme the time related concerns and issues of working candidates have been answered through in form of a online Programme, designed to comfort working schedule of employees while time guiding and training them about each major to minor detail of the food industry at their convenient pace. The case study based approach in Executive Diploma programme via online mode is designed for working professionals in full-time employment who wish to complete the Programme in shorter time duration. This Programme is beneficial for professionals from different streams to help them intensify their knowledge. This is a fast track and advanced Programme having rigorous case studies based methodology throughout the duration.

Module 1 : Introduction to Food industry & Food Product Management Part I- Food Industry: structure, dynamics and issues in the global industry Part II- Food Product Management

Module 2 : Principles of Management Module 3 : Food Marketing Management Module 4 : Food Sales & Advertising Management Module 5 : Food Industry-Global aspect (US, UK, EU, South East Asia, India, etc) Module 6 : Food Industry: Models and Marketing Research Module 7 : Food Business Economics


IGMPI

Programme Duration


Module 8 : Food Regulatory Affairs (International Perspective) Module 9 : Consumer Market Analysis & Market Segments Module 10 : Business Communication in Food Industry Module 11 : Managing Retailing, Wholesailing & Logistics in Food Industry Module 12 : Digital Marketing Module 13 : Entrepreneurship Development in Food Industry Module 14 : Industry Based Case Studies


Minimum time in which a student can complete this diploma Programme is six months while a maximum of twelve months are allowed to complete the Programme.

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.– Assignments for all the programme modules for continuous evaluation and guidance.– Interactive or online live sessions on all key areas of the programme giving all flexibility to theparticipants.– Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearingsession will also be scheduled before the examination.– All the efforts are made by IGMPI faculty members to make the entire programme modules easilyunderstandable.– Assessment and evaluation for all the programme modules in order to enhance the levels ofcompetencies and skills of the participants leading towards the objective of application in the job.– At the end of each programme modules, the trainers shall obtain feedback from the participants usingspecially designed questionnaires.– All learning and training delivery initiatives shall be conducted in English.

RegistrationThe registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programmelectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.Examination & CertificationAll the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Food Sales and Marketing Management. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

IGMPI

Eligibility:

Placement Assistance & Corporate Relations The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level human resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

FFSQ's online Programme is a professional Programme targeted to cater the food industry needs trained food industry professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Sales Managers, Marketing managers, Product Managers, Marketing & Sales Head, Supply Chain Executives, Marketing Executives and many more.


IGMPI

Certified Modules:

Good Agriculture Practices (Industry Certification)

Good Agriculture Practices (GAP) has on the basis of specific food recommendations and is ensured by Global GAP worldwide. The food industry, consumers and the development community are everyday more and more concerned about the food they are producing is safe to eat. The progressive values and changes associated with agriculture in many developed countries have given rise in the past twenty years to a wide array of social, environment and quality standards, codes of practices and certification programmes in agriculture and the food sector. Governments in developed countries have established regulations on food safety and quality, voluntary standards on organic agriculture and sustainability assessment schemes. A multiplicity of 'GAP codes' standards and regulation have also appeared from governments, NGOs, CSOs as well as producers organization and food industries, claiming to codify sustainable agriculture at farm level.

The scope of a given GAP scheme reflects its intended objectives, which can vary from ensuring food safety and quality of food produce and allowing traceability; or creating product differentiation; or minimizing the negative environmental externalities of agriculture; or creating new opportunities and more just conditions for small farmers in developing countries. Keeping in mind the great untapped potential of the Good agriculture Practices (GAP) and the demand for qualified and experienced professionals with greater knowledge and awareness about this promising field, Faculty of Food Safety and Quality, IGMPI has launched the GAP Certification Programme.

Programme Offered: Good Agriculture Practices (GAP Certification)

Good Agriculture Practices (GAP Certification)

The promotion and adoption of GAP from farm to fork will help improve the safety and quality of food and agricultural products. In addition, producers and consumers will benefit from global markets and improve their livelihoods and the national economy as a whole.

GAP implementation, and especially record-keeping and certification, will increase production costs. Thereby various technical opportunities are emerging in order to ensure food quality and safety to protect people's health and participate in the global economy with the help of GAP and Global GAP.

FFSQ has designed this Programme for fresher's graduates and professionals who wants to develop their technical skills and want to get equipped to perform management functions in Good Agricultural Practices.

Module 1 : Introduction to GAP: A Global Perspective Module 2 : GAP: Principles and Practices Module 3 : GAP for Fresh Produce Module 4 : Integrated Pest Management Programme (IPM) Module 5 : Waste Management and Wildlife Conversation

IGMPI

Module 6 : Documentation and Traceability Module 7 : Global Perspective of GAP (Global GAP, JGAP, ASEAN GAP, China GAP etc.)

Eligibility:


Registration






All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Industry Certificate in GAP by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.




Programme Duration

IGMPI

Future Career Prospects Industry Certificate in GAP is a professional Programme targeted to cater the food industry requirement of trained food professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors for GAP Certifications, quality assurance executives, quality managers, position in NPD team, GAP consultants, food entrepreneurs and many more.

IGMPI

Organic Farming and Food Production Systems Programmes

Organic farming is a method of crop and livestock production in which discourages the use of pesticides, fertilizers, genetically modified organisms, antibiotics and growth hormones. It relies on other methodologies that are completely sourced from within the farm like biopesticides, crop rotations, animal manures, off farm organic waste and biological system of nutrient mobilization and plant protection.

Organic foods are good for health as they are grown under specific conditions that do not involve off-farm inputs. There is a rise in demand of professionals that have the knowledge of organic farming & organic products.

India is an agricultural nation. The International Fund for Agriculture and Development (IFAD) has said that about 2.5 million hectares of land in India had been used for organic farming in 2004. Moreover, there are over 15,000 certified organic farms in India. Therefore, India is one of the most important suppliers of organic food for developed nations. The organic movement has definitely begun in India and the important aspects of organic foods are not adequately known by the masses. Keeping in mind the great untapped potential of the organic foods and the demand for qualified and experienced professionals with greater knowledge and awareness about this promising field, Faculty of Food Safety and Quality, IGMPI has launched the Organic Farming and Food Production Systems Programme.

Programme Offered: Post Graduate Diploma in Organic Farming and Food Production Systems Executive Diploma in Organic Farming and Food Production Systems

Post Graduate Diploma in Organic Farming and Food Production Systems Organic farming has been followed from ancient time in India. It is a unique method which is primarily aimed at use of organic products and bio-fertilizers in crop cultivation to release nutrients to crops for increased sustainable production in a healthy environment.

The organic foods offer higher returns in comparison to conventional foods. The market for organic foods is growing at a compound annual growth rate of 20-22%. Thus there is an evident requirement of organic farming technical professionals who are skilled and developed to facilitate the business at a global standpoint. These professionals should have a thorough knowledge of systems which are used in organic farming and understanding of various approaches used in organic food production systems.

FFSQ has brought this Programme for freshers and graduates, professionals that want to develop their technical skills and want to get equipped to perform management functions in organic foods production.

IGMPI

Certified Modules:

Eligibility:


Registration

Module 1 : Organic Farming: Introduction, Scope & Nature in Global Scenario Module 2 : Organic Farming- Principles and Practices Module 3 : Integrated Organic Farm Management Systems Module 4 : Organic Crops and Soil Sciences Module 5 : Organic Plant Protection and Disease Management Module 6 : Organic Fertilizers, Crop Nutrients and Effective Microorganisms (EM) in Organic Farming Module 7 : Livestock Management Module 8 : Good Agricultural Practices (GAP) Module 9 : Concept of Quality in Organic Farming Module 10 : Horticulture Sciences Module 11 : Organic Farms Inspection and Audits Module 12 : Certification Procedures and Compliance with the Global Standards Module 13 : Organic farming- Possible Problems & Fixes Module 14 : Organic Food Packaging Module 15 : Crop Production Systems Module 16 : Agri-food Economics and Marketing Module 17 : Entrepreneurship Development in Organic Products Module 18 : Organic Industry Based Case Studies


Minimum time in which a student can complete this diploma Programme is twelve months while a maximum of two consecutive years is allowed to complete the Programme.



Programme Duration

IGMPI



Certified Modules:

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successfulcompletion, the participants will be awarded Post Graduate Diploma in Organic Farming and Food Production Systems and by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level human resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe.


FFSQ's online Programme is a professional Programme targeted to cater the food /agricultural industry needs trained organic foods, management professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors for organic certifications , quality assurance executives and quality managers in organic foods and farm industry, position in new product development team(NPD) team, organic agriculture consultants and many more.

Executive Diploma in Organic Farming and Food Production Systems The progress in the production and rise in demand of organic foods has made it essential for more and more individuals to enter the plethora of organic products and their management. The health conscious societies are quickly adopting organic foods and products for use. There is a steep increase in the profit for exports and the total market from India is Rs. 1000 crore. Now is the need of time for individuals to delve into this highly potential field for higher returns. The conventional farmers are switching to organic farming for better financial gains.

Market for organic products in India is rising exponentially. With a great potential for the marketing of organic products and better management systems, to enhance infrastructure and profitability for advanced business goals and to provide a competitive edge in the international market. The Organic Farming and Food Production Systems programme aims to equip an individual to tap the hidden potential of the organic products market. It provides an orientation to the participants to review the management strategies thoroughly in order to receive a greater economic advantage.

Module 1 : Organic Farming: Introduction, Scope & Nature in Global Scenario Module 2 : Organic Farming- Principles and Practices Module 3 : Integrated Organic Farm Management Systems Module 4 : Organic Crops and Soil Sciences Module 5 : Organic Plant Protection and Disease Management Module 6 : Organic Fertilizers, Crop Nutrients and Effective Microorganisms (EM) in Organic Farming Module 7 : Livestock Management


IGMPI

Eligibility:


Registration

Module 8 : Good Agricultural Practices (GAP) Module 9 : Concept of Quality in Organic Farming Module 10 : Horticulture Sciences Module 11 : Organic Farms Inspection and Audits Module 12 : Certification Procedures and Compliance with the Global Standards Module 13 : Organic farming- Possible Problems & Fixes Module 14 : Organic Food Packaging Module 15 : Crop Production Systems Module 16 : Agri-food Economics and Marketing Module 17 : Entrepreneurship Development in Organic Products Module 18 : Organic Industry Based Case Studies

Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M.pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for the certification.




All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Organic Farming and Food Production Systems by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.


Programme Duration

IGMPI

Placement Assistance & Corporate Relations The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food and agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

FFSQ's online Programme is a professional Programme targeted to cater the food /agricultural industry needs trained organic foods, management professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors for organic certifications , quality assurance executives and quality managers in organic foods and farm industry, organic food manager, position in new product development(NPD )team, organic agriculture consultants and many more.


IGMPI

Intellectual Property Rights

Intellectual property rights are like any other property right. They allow creators, or owners, of patents, trademarks or copyrighted works to benefit from their own work or investment in a creation. These rights are outlined in Article 27 of the Universal Declaration of Human Rights, which provides for the right to benefit from the protection of moral and material interests resulting from authorship of scientific, literary or artistic productions. An efficient and equitable intellectual property system can help all countries to realize intellectual property's potential as a catalyst for economic development and social and cultural well-being. The intellectual property system helps strike a balance between the interests of innovators and the public interest, providing an environment in which creativity and invention can flourish, for the benefit of all.

In recent years, Intellectual Property Rights (IPR) has emerged as a significant policy tool integrating intellectual activity, technology, business and public interest. FFSQ follows a multifaceted path by focusing on various aspects for IPR teaching related to pharma, agriculture, food & nutrition and other healthcare professionals, innovation, business, information technology, etc. This curriculum includes the basic aspects of intellectual property rights like patents, trademarks, copyright and related rights, geographical indications and industrial designs. It also deals with current concerns influencing the IP scenario like unfair competition, enforcement of IP rights and emerging issues in IPR. In the current era, the need for having basic knowledge in IPR has become of paramount importance to various industries. The management of IP and its associated rights is a multidimensional task and calls for persons from different fields such as science, engineering, medicine, law, finance and marketing.

The IPR programme is specifically designed considering international perspective related to IPR law and patents. This programme will help to better understand the complexity of IPR policy by focusing on legal, practical and business practices. These programmes in addition offer practical hands-on training by including recent case studies, infringement issues and related law cases.

Programme Offered: Post Graduate Diploma in Intellectual Property Rights Executive Diploma in Intellectual Property Rights

Post Graduate Diploma in Intellectual Property Rights Until the development of modern IP regime, protection of inventions and designs was not a common phenomenon. The graduates emerging from the healthcare & pharma, agriculture, food & nutrition and other technology streams lack any training in IPR. Thus, there is a crucial need to develop skills and expertise for filing various IPR applications and for IPR protection. The Programme has been designed specifically to meet the needs of IPR and enrich the aspirants with the combination of IPR law and management. The Programme produces the outstanding IP professionals having ability to promptly get absorbed in corporate at managerial level.

This one year diploma programme which will cover IPR theory and patent searching tools, SWOT analysis, CI etc. This programme will facilitate participants to work as IP and patents professionals with MNCs, evolving domestic industries, outsourcing companies, etc. and ready to

IGMPI

Certified Modules:

Eligibility:


work as IP professional. The main goals of this programme are to Enlighten the

fundamental concepts of Intellectual Property Rights Increase the proficiency and aptitude of

students and working executives in the matters related to IPR . To interpret the experience and

knowledge gained into practical approach

Module 1 : General Introduction to Law and Legal System Module 2 : Introduction to Intellectual Property Rights and its types- Patents, Copyrights,

Trademarks, etc. Module 3 : Trademark & its Principles- Indian and International aspect Module 4 : Copyright & its Principles- Indian and International Scenario Module 5 : Indian patent laws and jurisdictions Module 6 : International patent laws and jurisdictions- PCT, USPTO, EPO etc Module 7 : Emerging issues in Intellectual Property Rights and infringement law suits Module 8 : Intellectual Property Rights in various industrial domains: Pharma, agriculture, food &

nutrition, biotech etc. Module 9 : Tools of Patent searching and analytics

Module 10 : Portfolio and Landscape projects Module 11 : Case Studies After pursuing this Programme, a candidate will have a thorough and comprehensive insight about different types of Intellectual Property (IP) and its related statutes, Indian Copyright Law 1957 with its amendments, The Designs Act 2000, Trademarks Act 1999, Role of World Intellectual Property Organization (WIPO), WTO- TRIPS and new international treaties for dispute settlement, Patentable subject matter, Patentability Criteria, Procedure for Filing Patent Applications, Revocation, patent infringement issues with special focus on US, European and Indian IP laws and regulations. The Indian Patent Act (1970) and the present Patent Amendment Act (2005) will be discussed with examples of patents and technology transfer and progressive harmonization with international standards.



A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.– Assignments for all the programme modules for continuous evaluation and guidance.– Interactive or online live sessions on all key areas of the programme giving all flexibility to theparticipants.– Online classes for all the modules will be conducted on the weekends. Moreover, a doubt clearingsession will also be scheduled before the examination.

Programme Duration

IGMPI

Registration


Future career prospects of Intellectual Property Rights Training

– All the efforts are made by IGMPI faculty members to make the entire programme modules easilyunderstandable.– Assessment and evaluation for all the programme modules in order to enhance the levels ofcompetencies and skills of the participants leading towards the objective of application in the job.– At the end of each programme modules, the trainers shall obtain feedback from the participantsusing specially designed questionnaires.– All learning and training delivery initiatives shall be conducted in English.

The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants. incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Intellectual Property Rights. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading healthcare, agriculture & food companies across the globe.


In recent months the Institute has witnessed more and more participation from professionals working with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt, Pfizer, Abbott, Medtronic, Foster Corporation, Ipca Laboratories, Calyx, Mother Dairy, Perfetti, Bliss GVS Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy Therapeutics, CFTRI, Ciron, Sun Pharmaceutical, Novartis, GlaxoSmithKline, Biocon etc.

Intellectual property rights are unique in being able to combine law with technology. After completing this programme, participants can go for lucrative career opportunities in various international and national organizations. Being a part of the IPR group offers particularly varied and intellectually stimulating work. Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It will open many job opportunities in areas of IPR and patents with MNCs, domestic industries, corporate firms, outsourcing companies (KPOs and LPOs), law firms, universities, government and R&D Institutions. These organizations are constantly looking out for competent professionals to handle the technicalities associated with Intellectual property rights. The professionals can also get excellent jobs in the food, agricultural, biotech, chemical, pharmaceutical and allied industries and research laboratories. All these firms have IP that they need to protect, whether it's their core business or the IP in their product and identity.


IGMPI

Certified Modules:

Eligibility:

Executive Diploma in Intellectual Property Rights

The pre-requisites of this programme are such that working professionals can add this Programme to their schedule with no difficulty. In six months duration, the participant will be getting a deep insight of not only the basics of Intellectual Property, but also awareness about patents, copyrights and trademark law and patent searching tools, SWOT analysis, CI etc. The case study based approach in Executive Diploma programme via online mode is designed for working professionals in full-time employment who wish to complete the Programme in shorter time duration.

This Programme is beneficial for professionals from different streams to help them intensify their knowledge. This is a fast track and advanced Programme having rigorous case studies based methodology throughout the duration. After successful completion of the Programme, the candidates can become a specialized expert in one of the many Intellectual Property Rights areas and will be thus ready to take any IP or patents related jobs.

Module 1 : General Introduction to Law and Legal System Module 2 : Introduction to Intellectual Property Rights and its types- Patents, Copyrights,

Trademarks, etc. Module 3 : Trademark & its Principles- Indian and International aspect Module 4 : Copyright & its Principles- Indian and International Scenario Module 5 : Indian patent laws and jurisdictions Module 6 : International patent laws and jurisdictions- PCT, USPTO, EPO etc Module 7 : Emerging issues in Intellectual Property Rights and infringement law suits Module 8 : Intellectual Property Rights in various industrial domains: Pharma, agriculture, food &

nutrition, biotech etc. Module 9 : Tools of Patent searching and analytics Module 10 : Portfolio and Landscape projects Module 11 : Case Studies

After pursuing this Programme, a candidate will have a thorough and comprehensive insight about different types of Intellectual Property (IP) and its related statutes, Indian Copyright Law 1957 with its amendments, The Designs Act 2000, Trademarks Act 1999, Role of World Intellectual Property Organization (WIPO), WTO- TRIPS and new international treaties for dispute settlement, Patentable subject matter, Patentability Criteria, Procedure for Filing Patent Applications, Revocation, patent infringement issues with special focus on US, European and Indian IP laws and regulations. The Indian Patent Act (1970) and the present Patent Amendment Act (2005) will be discussed with examples of patents and technology transfer and progressive harmonization with international standards.

The case study based approach in Executive Diploma programme via online mode is designed for working professionals in full-time employment who wish to complete the Programme in shorter time duration. This Programme is beneficial for professionals from different streams to help them intensify their knowledge. This is a fast track and advanced Programme having rigorous case studies based methodology throughout the duration.


IGMPI

Programme Duration

Registration





All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Intellectual Property Rights. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading healthcare, agriculture & food companies across the globe.


In recent months the Institute has witnessed more and more participation from professionals working with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt, Pfizer, Abbott, Medtronic, Foster Corporation, Ipca Laboratories, Calyx, Mother Dairy, Perfetti, Bliss GVS Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy Therapeutics, CFTRI, Ciron, Sun Pharmaceutical, Novartis, GlaxoSmithKline, Biocon etc.



IGMPI

Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It will open many job opportunities in areas of IPR and patents with MNCs, domestic industries, corporate firms, outsourcing companies (KPOs and LPOs), law firms, universities, government and R&D Institutions. These organizations are constantly looking out for competent professionals to handle the technicalities associated with Intellectual property rights. The professionals can also get excellent jobs in the pharmaceutical, biotech, food, agricultural, chemical and allied industries and research laboratories. All these firms have IP that they need to protect, whether it's their core business or the IP in their product and identity.

IGMPI

Future career prospects of Intellectual Property Rights Training Intellectual property rights are unique in being able to combine law with technology. After completing this programme, participants can go for lucrative career opportunities in various international and national organizations. Being a part of the IPR group offers particularly varied and intellectually stimulating work.

Food Supply Chain Management

The food we eat is now not just a combination of local produce but with the advent of scientific innovation in the field of logistics and research has grown to be a combination of a variety of food products resulting to be a mosaic of international ingredients and components.

Better logistics facilities and storage technology has ensured the swift transfer of food products across a global food supply chain. However it's a gigantic enterprise to be carried out efficiently as it requires handling of products with those of high risk to medium or low risk products. Thus it eventually becomes necessary to strategize its functions and adequately facilitate the transfer of relative products at every level applying management principles to the supply chain.

Supply Chain Managementhas been defined as the "design, planning, execution, control, and monitoring of supply chain activities with the objective of creating net value, building a competitive infrastructure, leveraging worldwide logistics, synchronizing supply with demand and measuring performance globally."

Food is the basic tenet of life and its effective and timely transfer across various topographical locations is seriously challenging. Thus to bridge this gap and effectively facilitate a robust supply chain FFSQ has brought this Programme for professionals and aspirants seeking to tap their potentials in this blooming field.

Programme Offered: Post Graduate Diploma in Food Supply Chain Management Executive Diploma in Food Supply Chain Management

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

We at FFSQ are offering this Programme to develop you to meet the challenges that make you an efficient individual to promote dynamism of a particular food supply chain.

IGMPI

Certified Modules:

Eligibility:


Registration

Module 1 : Food Industry- An Overview Module 2 : Role of GMP & GAP in Food Supply Chain Module 3 : Principles of Food Supply Chain Management Module 4 : Principles of Management Module 5 : Post Harvest Management Technology Module 6 : Cold Chain Management Module 7 : Food Quality & Safety Aspects of Food Supply Chain (An international perspective) Module 8 : Food Supply Chain Risk Management and Mitigation Strategies Module 9 : Industry based Case Studies

Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M.pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for the certification.




All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Food Supply Chain Management by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.


Programme Duration

IGMPI


Future career prospects of food supply chain management

Certified Modules:

Eligibility:



Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the food industry needs trained food supply chain professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Auditors, food supply chain manager, position in NPD team, food supply chain consultants, food journalism and many more.

Executive Diploma in Food Supply Chain Management The Food supply chain is a target oriented sector of any food industry. It is the vehicle that brings about possible the intention for which an industry is set up. In this competitive world any incoherence in the supply chain affects the whole industry throughout. Thus it requires experienced, dedicated and trained individuals that are specialized to deal with supply chain stage specific tasks and are able to apply management principles to develop a robust and a dynamic supply chain.

FFSQ has converged on the industry requirements and introduced a career oriented fast track Programme to develop seasoned professionals for the industry.

Module 1 : Food Industry- An Overview Module 2 : Role of GMP & GAP in Food Supply Chain Module 3 : Principles of Food Supply Chain Management Module 4 : Principles of Management Module 5 : Post Harvest Management Technology Module 6 : Cold Chain Management Module 7 : Food Quality & Safety Aspects of Food Supply Chain (An international perspective) Module 8 : Food Supply Chain Risk Management and Mitigation Strategies Module 9 : Industry based Case Studies



Programme Duration

IGMPI


Registration


Future career prospects of food supply chain management



All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Food Supply Chain Management by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.



Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the food industry needs trained food supply chain professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Auditors, food supply chain manager, position in NPD team, food supply chain consultants, food journalism and many more.


IGMPI

Food Packaging Programmes

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

Thus, for those who find food to be a fascinating subject, a career in food packaging will definitely be an interesting option.

Programme Offered: Post Graduate Diploma in Food Packaging Executive Diploma in Food Packaging

Post Graduate Diploma in Food Packaging Packaging is pervasive and essential and plays a significant role in the quality of food products by providing protection from environmental, chemical, and physical challenges. This protection can be as simple as preventing breakage of the product to providing barriers to moisture, oxygen, carbon dioxide, and other gases as well as flavors and aromas. However, Packaging technology must balance food protection with other issues, including energy and material costs,

IGMPI

Certified Modules:

Eligibility:


heightened social and environmental consciousness, and strict regulations on pollutants and disposal of municipal solid waste. The goal of food packaging must be to contain food in a cost-effective way that satisfies industry requirements and consumer desires, maintains food safety, and minimizes environmental impact. The role of packaging must be recognized owing to its multiple functions and to its importance in terms of increasing product shelf life by retarding product quality degradation and ensuring its safety. Thus, we at FFSQ are offering this Programme to impart the knowledge on application of fundamentals of engineering in packaging design for developing optimal packaging systems for range of products in food systems.

Module 1 : Introduction to Food Packaging Module 2 : Packaging Trends- Global Scenario Module 3 : Variations in Packaging Module 4 : Food Packaging Materials Module 5 : Packaging Closures and Sealing Systems Module 6 : Logistical Packaging for Food Marketing Systems Module 7 : Testing and Quality Control Module 8 : Shelf-life evaluation of Packaged Food Products Module 9 : Legislations for food packaging & related issues Module 10 : Entrepreneurship Development in Food Processing Module 11 : Laboratory demonstration, practicals and instrument handling Module 12 : Case studies





Programme Duration

IGMPI



All the participants are obliged to timely submit completed assessment assignments (during the programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Food Packaging by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate programme material, self- assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing placement assistance to its participants. The robust placement cell comprises of senior level human resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food packaging companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Faculty of Food Safety and Quality, IGMPI's online programme is a professional programme targeted to cater the food packaging industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of packaging engineer, production manager, supply chain operator, position in packaging team, food packaging consultants and many more.

Executive Diploma in Food Packaging

Food packaging is one of the most important aspects of food supply chain as it not only ensures safe delivery of food and food products but also enables the operators to prepare food for transportation, storage or sales elsewhere from the point of production. An ideal packaging technique is often aimed at minimizing costs of delivery while maximizing sale.

Food packaging is the part of industry where researchers are working hard to provide some astonishing inventions other than organoleptic techniques like “electronic tongues”, “electronic nose” and development of nanoparticles that are about 50,000 times thinner than human hair and many others. Some of these innovations include development of edible packaging (e.g. melted chocolate in a cherry membrane), micro-packaging, water soluble packaging (e.g. food pouches), Self-cooling Self-heating packaging. It is, therefore, important for the professionals from food supply chain management and other areas to keep up-to-date information of these innovations.

Keeping in mind a similar perspective, this programme has been designed with a step-by-step approach to understand the basic requirements of food packaging, available packaging variants and methods of package designing followed by detailed information about bio-molecular interactions between food and the contact material. Regulatory requirements and legislative issues associated with food packaging have also been included with a global standpoint.


IGMPI

Registration The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

Certified Modules:

Eligibility:


Registration

Module 1 : Introduction to Food Packaging Module 2 : Packaging Trends- Global Scenario Module 3 : Variations in Packaging Module 4 : Food Packaging Materials Module 5 : Packaging Closures and Sealing Systems Module 6 : Logistical Packaging for Food Marketing Systems Module 7 : Testing and Quality Control Module 8 : Shelf-life evaluation of Packaged Food Products Module 9 : Legislations for food packaging& related issues Module 10 : Entrepreneurship Development in Food Processing Module 11 : Laboratory demonstration, practicals and instrument handling Module 12 : Case studies





All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the programme. After successful completion, the participants will be awarded Executive Diploma in Food Packaging by Faculty of Food


Programme Duration

IGMPI


Safety and Quality, IGMPI. For all the above mentioned modules elaborate programme material, self- assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading food packaging companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

Faculty of Food Safety and Quality, IGMPI's online programme is a professional programme targeted to cater the food packaging industry needs trained food professionals. The information, guidance, practical training and off programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of packaging engineer, production manager, supply chain operator, position in packaging team, food packaging consultants and many more.


IGMPI

Nutrition and Dietetics

Programme Offered: Post Graduate Diploma in Nutrition and Dietetics Executive Diploma in Nutrition and Dietetics

Post Graduate Diploma in Nutrition and Dietetics Nutrition and Dietetics is an emerging field of healthcare. It is not just a growing industry but a whole new area that understands the need of good food habits and imparts guidance to develop a healthy world. Growing public interest in “taking control” of one's health is likely to improve employment prospects for dietetics professionals. These professionals would design dietary treatments not only for diseased individuals but also work on some health drives for those who love to lead a hale and hearty lifestyle. The growing and aging population will also contribute to this increasing demand for precise nutrition information and diet plans.

FFSQ has developed this comprehensive Nutrition & Dietetics training programme. This Programme is designed to provide thorough knowledge of the subject to help you analyze the accurate body requirements and expertise your skills in science of Nutraceuticals, their good and their best. These nutraceuticals and health supplements are actually the soul to build perfect diet schedule so that nailed diet therapy could be provided. This diploma programme is specially designed to equip individuals to meet the demands of the market.

IGMPI

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

Certified Modules:

Eligibility:

Module 1 : Introduction to Human Biology and Body Functions. Module 2 : Nutrients (Role and Significance) Module 3 : Understanding Nutrition (Basic diets for normal conditions/RDA) Module 4 : Advanced Nutrition Module 5 : Introduction to Nutraceuticals Module 6 : Introduction to Special Conditions and Diet Therapy Module 7 : Introduction to Clinical Nutrition Module 8 : Food Microbiology Module 9 : Recommended Approaches to Disease and Nutrition Module 10 : Nutritional Biochemistry Module 11 : Research Method Statistics Module 12 : Medical Nutrition management Module 13 : Path Physiology and Metabolism in Disease Module 14 : Public Nutrition and Health Module 15 : Pediatric and Geriatric Nutrition Module 16 : Food Allergies and Diet Management Module 17 : Case Studies Module 18 : Laboratory demonstration, practicals, and instrument handling





Programme Duration

IGMPI

Registration




All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Post Graduate Diploma in Nutrition and Dietetics by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self- assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Health industries across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

In recent months the Institute has witnessed more and more participation from professionals working global Healthcare and Nutrition companies like Nestle, HealthifyMe, Herbalife Nutrition, HCL Healthcare, Infosys, and hospitals like Apollo Hospitals and other companies like Danone, Abbott, Twin Health, Hexagon Nutrition, Saarthi Healthcare, Goqii Technologies, National Food Laborites etc.

Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the health industry needs trained health professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Nutritionists, Dieticians, Diet Technicians, Health Consultants, Position in Health Centers, Fitness Journalism and many more.

Executive Diploma in Nutrition and Dietetics We, the Faculty of Food Safety and Quality, strongly believe in the use of food as medicine. Individualized nutrition and food choices can do wonders to prevent or reverse chronic diseases, improve quality of life, elevate mood, enhance sleep, and generally increase one's overall vitality. Food provides the body with the fuel through which it accomplishes all of its daily work and keeps us functioning optimally. Providing nutrients from quality food sources and utilizing a good food choice sense can greatly enhance one's life and health. Understanding the needs of health and the value of time we have designed this fast track Programme in Nutrition and Dietetics so that the meticulous information and practical knowledge can be provided in no time. We offer a 6 month executive programme to conjugate essential awareness about all the basics and vitals of dietetics so that you make the best of it, along with that we offer internships to enhance the practical knowledge and prepare you to interact with the patients on a professional level.


IGMPI

Eligibility:

Module 5 : Introduction to Nutraceuticals Module 6 : Introduction to Special Conditions and Diet Therapy Module 7 : Introduction to Clinical Nutrition Module 8 : Food Microbiology Module 9 : Recommended Approaches to Disease and Nutrition Module 10 : Nutritional Biochemistry Module 11 : Research Method Statistics Module 12 : Medical Nutrition management Module 13 : Path Physiology and Metabolism in Disease Module 14 : Public Nutrition and Health Module 15 : Pediatric and Geriatric Nutrition Module 16 : Food Allergies and Diet Management Module 17 : Case Studies Module 18 : Laboratory demonstration, practicals, and instrument handling





Programme DeliverablesProgramme Duration

IGMPI


Certified Modules: Module 1 : Introduction to Human Biology and Body Functions. Module 2 : Nutrients (Role and Significance) Module 3 : Understanding Nutrition (Basic diets for normal conditions/RDA) Module 4 : Advanced Nutrition



All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the Programme. After successful completion, the participants will be awarded Executive Diploma in Nutrition and Dieteticsby Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self- assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.


In recent months the Institute has witnessed more and more participation from professionals working global Healthcare and Nutrition companies like Nestle, HealthifyMe, Herbalife Nutrition, HCL Healthcare, Infosys, and hospitals like Apollo Hospitals and other companies like Danone, Abbott, Twin Health, Hexagon Nutrition, Saarthi Healthcare, Goqii Technologies, National Food Laborites etc.

Faculty of Food Safety and Quality, IGMPI's online Programme is a professional Programme targeted to cater the health industry needs trained health professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Nutritionists, Dieticians, Diet Technicians, Health Consultants, Position in Health Centers, Fitness Journalism and many more.


IGMPI

Registration The registration dates for this programme run by the institute are updated timely on the webpage. The Training sessions and webinars are strictly scheduled depending on the availability of speakers. Though the recorded lectures are also made available through the IGMPI Learning Management System so the participants are able to listen to them according to their own pace. Effective online learning tools incorporated into the design of the webpage make the Programme lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.

Clinical Nutrition

A good diet is the most powerful asset we have against disease and sickness. An understanding of this scientific evidence is not only important for improving health; it also has profound implications for our entire society. We must know why misinformation dominates our society and that is why we are constantly mistaken in how we investigate diet and disease, how we promote health and how we treat illness. Keeping all these factors in our mind, FFSQ has designed a certificate Programme in Clinical Nutrition equipped with the skills and knowledge to provide quality professional services in integrated nutrition and health science. In this programme we offer you complete industry oriented awareness. This programme is designed especially for those who would like to understand the relevance of alternative and complementary views of nutrition, including the value of dietary supplements. The recipient clientele would be patients, and consumers willing to adopt better nutrition practices for a healthier lifestyle. This given clinical nutrition certificate helps students find careers in organizations in need of dietitians or nutritionists. The recent growing demand for professional clinical nutritionists in facilities such as nutritional clinics, hospitals, extended care facilities, prisons and nursing homes, which is absolutely a pro for students pursuing this Programme. Clinical Nutritionists often work in collaboration with health care providers create dietary menus that work with overall diet care plan of the recipient. Through proper nutrition, they can aid patients who are overweight or suffer from one or more diseases, such as hypertension, diabetes or kidney failure. Besides working in an institutional setting, those with a degree in clinical nutrition or dietetics can work as researchers or pharmaceutical sales representatives. With an advanced degree, dietitians may be qualified for administrative positions, such as an assistant director or manager within a nutrition based organization.

Programme Offered: • PG Diploma in Clinical Nutrition• Executive Diploma In Clinical Nutrition• Industry Certificate in Clinical Nutrition

Clinical Nutrition According to a well-known proverb, 'We absolutely are what we eat', and the foods provided to the body greatly affect performance, appearance, and health. This Programme is committed to making nutrition accessible to everyone through straightforward nutrition recommendations, easy- to-follow explanations, and a sensitive, caring, personable attitude. We provide awareness about treating people with perfectly selected nutraceuticals, and to provide an alternative to those harmful medicines and expensive lifelong treatments. When one is already conscious of the benefits of treating people with food, then all you need to do is grab the progression of this incredibly instructive Programme. As we have designed this advance certification in Clinical Nutrition especially for working professionals and people who are already connected with the health care field, they can take this Programme as an expansion of their practical knowledge. This certification Programme is meant to increase your proficient knowledge making an individual confident to deal with the clients as well. We provide you training with a pragmatic approach to stand out among the crowd.

IGMPI


Certified Modules:

Eligibility:

Registration

Module 1 : Introduction to Clinical Nutrition Module 2 : Advanced Nutrition Module 3 : Human Physiology Module 4 : Nutraceuticals and Functional Foods Module 5 : Nutritional Biochemistry Module 6 : Introduction to Special Conditions and Diet Therapy Module 7 : Research Method Statistics Module 8 : Medical Nutrition management Module 9 : Recommend Approaches to Disease and Nutrition Module 10 : Food Allergies and Diet Management Module 11 : Public Nutrition and Health Module 12 : Pediatric and Geriatric Nutrition Module 13 : Case Studies


The duration for PG Diploma is twelve months and the same Programme can be completed in six months under Executive Diploma programme & in 3 months under Industry Certificate. Executive Diploma & Industry Certificate are fast track programmes with more and rigorous case studies.



All the participants are obliged to timely submit completed assessment assignments (during the Programme, usually after every module) and appear for an online exam at the end of the programme. After successful completion, the participants will be awarded Industry Certificate in Clinical Nutrition


Programme Duration

IGMPI


by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate Programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.


Industry Certificate in Clinical Nutrition is a professional Programme targeted to cater the health industry needs trained health professionals. The information, guidance, practical training and off Programme completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of Nutritionists, Dieticians, Diet Technicians, Health Consultants, Position in Health Centers, Fitness Journalism and many more.


IGMPI

For further enquiries: Write to : [email protected] INSTITUTE OF GOOD MANUFACTURING PRACTICES INDIA Satsang Vihar Marg, A-14/B, A Block, Qutab Institutional Area, Near Old JNU Campus, New Delhi. 18001031071 (Toll Free), Phone: +91 11 26512850

IGMPI

mailto:[email protected]

FACULTY OF FOOD SAFETY AND QUALITY, IGMPI An Autonomous Body Recognized by Ministry of Commerce & Industry, Government of India

REGISTRATION FORM

Programme :................................................................................................................................................................... Mode :..............................................................................................................................................................................

PLEASE NOTE: 1. Please complete all the information accurately. Incomplete or false information may make your candidature null and void. 2. Fill the form in CAPITAL LETTERS only.3. The decision of the Institute will be final and binding on the applicants in all the matters relating to registration. 4. For details of Programmes, please visit our website at http://www.ffsqindia.org/.5. You are required to enclose self-attested photocopies of all relevant testimonials along with the registration form.The completed registration form

should be sent by a registered post or couriered to the Director, Faculty of Food Safety and Quality, IGMPI, Satsang Vihar Marg, A-14/B, A Block, Qutab Institutional Area, Near old JNU Campus, New Delhi, 110067, India, 18001031071 (Toll Free), Phone: +91 11 26512850

6. You can send your signed application form and educational documents as scanned copies along with details of the online transaction to the email ID ([email protected]), in case of fee payment through net banking or through wire transfer.

Registration Number

(Leave this space blank)

*Crossed DD or cheque should be in favour of “Institute of Good Manufacturing Practices India”payable at New Delhi. Please write your name and address at the back of DD/Cheque. Applicableexamination fee can be paid later as per the Institute's examination notification.

PERSONAL DATA

1. Name(First Name) (Middle Names)(Last Name)

2. Gender Male Female

3. Date of BirthDD MM YYYY

4. Age : Years Months

5. Mother’s Name

6. Father’s Name

7. (a) Address for correspondence (in capital letters)Postal code/Zip code

8. (b) Permanent Address (in capital letters)

Postal code/Zip code

9. E-mail id :

Affix a recent coloured passport size photograph

IGMPI

APPLICATION FEE DETAILS* AMOUNT Rs. DEMAND DRAFT/CHQ NO. DATED BANK

http://www.ffsqindia.org/

10. Contact Telephone No. with STD Code Phone No. Mobile No.

11. Nationality

12. Category (SC: Scheduled Caste; ST: Scheduled Tribe; PH: Physically Handicapped;EWS: Economically Weaker Sections; Ex-servicemen; Defence Personnel;Attach copy of SC/ST/OBC, PH, EWS, Ex-servicemen,Defence Personnel certificate as applicable for 10% fee concession)

WORK EXPERIENCE

13. Work Experience (if any)i) Total Work Experience years months and days

ii) List all your work

From To Total

Completed Months

Days

Name the

Organization Designation Brief Job Profile

ACADEMIC QUALIFICATIONS

14. Pre-Bachelor's Degree Examination(s):

Std. School / Institution Board/ University Year completed Max. Marks

Total Marks Obtained

% Marks Obtained

Class/ Division

10th/ High School

12th/ Intermediate/

Senior Secondary

IGMPI

SC ST PH EWS Ex- Service

men GEN Defence

Persona

15. Bachelor's Degree Examination(s):

Degree Obtained Subject / Specialization

College/Institute University

Year Date Marks considered for award of Class/Division in Bachelor's Degree

From (DD/MM/YYYY) To (DD/MM/YYYY) CGPA/ % Marks Obtained/ Grade

16. Post-Graduation Degree/Diploma (if any):



Year Subject Max.

Marks Marks Obtained

% of Marks Obtained From

(DD/MM/YYYY) To

(DD/MM/YYYY)

Overall percentage of marks obtained

17. Professional qualification (if any):



Year Subject Max.

Marks Marks Obtained

% of Marks Obtained From

(DD/MM/YYYY) To

(DD/MM/YYYY)

Overall percentage of marks obtained

DECLARATION I have carefully filled up all the information and agree to abide by the decision of the Institute of Good Manufacturing Practices India, New Delhi authorities regarding my registration. I certify that the particulars given by me in this form are true to the best of my knowledge and belief.

Place Date Signature of Applicant

IGMPI

IGMPI

New Delhi INSTITUTE OF GOOD MANUFACTURING PRACTICES INDIA Satsang Vihar Marg, A-14/B, A Block, Qutab Institutional Area, Near old JNU Campus, New Delhi, 110067, India, E mail: [email protected]

18001031071 (Toll Free), Phone: +91 11 26512850

mailto:[email protected]

ProgrammesOffered - Institute of Good Manufacturing ...

Documents

Transcript of ProgrammesOffered - Institute of Good Manufacturing ...