Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
  • Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • 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 30 countries
Training | Certification | Education | Research


APPLICATIONS INVITED FOR FELLOWSHIP  IN FOLLOWING AREAS:

01. Food Analysis and Quality Assurance
02. Clinical Nutrition
03. Nutrition and Dietetics
04. Nutraceuticals
05. Food Processing and Preservation
06. Probiotics
07. Bakery and Confectionery
08. Bakery Science and Technology
09. Dairy Science and Technology
10. Food Science and Technology
11. New Product Development
12. Food Product Management
13. Food Processing and Preservation

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

The main objective of the programme is to enhance practical and professional skills of the students thus providing an edge over others in finding desired professional roles and career advancement. The department keeps itself updated with the new inventions in the field. Our team makes students realize the potential of the project, and even enhances it, to take the project success to new heights. Associated with IGMPI, students can get an opportunity to perform their projects in an industry oriented environment under the supervision and guidance of experts, which develops their capabilities, confidence and competency. Each student is allocated a guide under whose guidance he/she carries the actual work during the period of internship. Department experts devote time, efforts and resources to plan, guide and complete the program in the best possible way. Our Fellowship programs familiarizes the students with the recent trends and developments in the related field. We make sure that students complete their fellowship successfully satisfying the Industry norms as well as impart them with knowledge, practicability and expertise in the subject, enabling them to fit in today’s competitive world.

IGMPI also admits a sizable number of students each year who are referred by their respective Educational Institution / Universities for imparting hands-on training to gain competitive edge.

Currently, several researcher, graduates and postgraduate students from renowned universities and Industries of country are carrying out their projects in the various Food Science and Technology and Nutrition. The projects are mainly focused in the areas of Food Analysis, Nutrition, bakery science, dairy, new product development, microbiology and various changes in the food during processing. The institute has well established labs with different required equipments and machineries to cope up with intensity of research being performed such as HPLC, GLC, cooling centrifuge, deep freezer, incubators, Soxhlet extraction units etc. There are numerous other opportunities for researchers to conduct research after their BTech and Post Graduate studies. Under these fellowships they will be introduced with the real life corporate scenario. The study will cover all the minute details of the topic and will consider possibilities to help students achieve maximum knowledge and hands on experience.

Eligibility

BTech/MTech/Msc in relevant disciplines having a great sense of purpose.

Fees

Students are required to pay 41000/- . This covers all laboratory expenses. Moreover, thesis evaluation and assessment fee of Rs. 5000/- will also be applicable that can be paid later once the study is completed.

Programme Duration

6 to 12 months.

Methodology

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

Registration

Interested students have to fill up the application form and send to us by registered post/courier for the admission along with the documents (photocopy of 10+2 & Graduation certificates), and a DD/Cheque for the fee to take the admission. Kindly use a good courier company like Blue Dart, First Flight, etc. The students can also mail us the scan copy of filled application form along with relevant documents.

Certification

On the successful completion of their programme, Fellowship in Food Analysis and Quality Assurance/Clinical Nutrition/Nutrition and Dietetics/Nutraceuticals/Food Processing and Preservation/Probiotics /Bakery and Confectionery/Bakery Science and Technology/Dairy Science and Technology/Food Science and Technology will also be awarded by IGMPI.

Download application form

For further enquiries, write to or call us on:

ffsq@igmpiindia.org /+91 8587838177

International Journal of Food Science and Nutrition Publication

Glimpse of Research Projects completed at IGMPI:

Name of the Scholar Duration Worked on Under the Guidance of
Sarika Puri 6 Months Isolation of Sweet potato Starch and Optimization of its application in Process Cheese based Products Using Sensory Evaluation as Product Development Tool IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Pragati Jain 4 Months Effect of nutritional, physicochemical and sensory properties on the development of bread with the incorporation of wheat grass powder IGMPI Faculty Members, Sangita Borah, Jaya Khanduri
Satya Prakash Yadav 6 Months Effect of Processing Methods (Common And Mild Method) on Physicochemical, Microbial and Antioxidant Activity of Red Carrot and Beetroot Jam IGMPI Faculty Members, Sangita Borah, Jaya Khanduri
Astha Vaish 4 Months Development of biscuits from sweet potato flour and their quality evaluation IGMPI Faculty Members, Sangita Borah, Jaya Khanduri
Sweta 6 Months Optimization of Bottle Gourd Jam using Sensory Evaluation as Tool IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Khalida Nasrim 6 Months Preparation of Gluten free Muffins by the Incorporation of Water Chestnut flour & Corn Starch and Evaluation of their Physicochemical, Sensorial and Microbial Properties IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Garima Singh 6 Months Preparation of Whey Based Functional Coffee Beverage and Study of Their Quality Characteristics IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Bithika Sharma 6 Months Utilization of whey, a Dairy by-product in the formulation of whey-based mango beverage IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Anushri Priya 6 Months Preparation of Osmotically dehydrated beetroot jam and to study its physicochemical properties IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Swastika Pandey 6 Months Evaluation of Physicochemical, Nutritional and Sensory Properties of Foxtail Millet Incorporated Biscuit IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Gauri Sharma 6 Months Implementation HACCP in Packaging Industry IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Shilpa Shaji 3 Months Study on Frozen Corn Flour Incorporated Chapatti IGMPI Faculty Members,Sangita Borah,Jaya Khanduri
Irma Fatima 6 Months Utilization of Liquorice as a Substitute of Sugar and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Kajol Upadhyay 6 Months Utilization of Brown Rice in Biscuit and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Priyvrat Singh 6 Months Utilization of Chia Seeds in Biscuits and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Durgesh Tomar 6 Months Utilization of Chia Seeds in Bread Making and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Gaurav Nagar 6 Months Study on Physico-Chemical and Cooking Properties of Different Variety of Rice IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Bhawna Bhatt 6 Months Effect of Preservatives on the Stability of Vitamin C in Mixed Fruit Juice IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Raj Kishor Kushwaha 6 Months Utilization of Citrus Fruit Peel in Low-Fat Curd IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Sujeet Kumar Singh 6 Months Preparation of Carrot Spread (Fresh and Osmotically Dehydrated) and Study the Stability of Vitamin A with other Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
6 Months Preparation of Oats Incorporated Gluten Free Muffinns and to Study their Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Sachin Bhati 6 Months Utilization of Flex Seeds in Biscuit and Study its Physico-Chemical Properties IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Kalpana Singh 6 Months To Prepare and Study the Properties of Sweet Potato Chips after the Process of Drying and Frying IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Anjali Singh 6 Months Formulation of Lassi Fortified with Ashwagandha IGMPI Faculty Members, Neharika Thakur, Sangita Borah
Gauri Mishra 6 Months Study on the Attributes of Pineapple and Aloe Vera Jam Prepared by Using Osmotic Dehydration as Preservation Technique IGMPI Faculty Members, Neharika Thakur, Sangita Borah
AND SO ON…. AND SO ON…. AND SO ON….



How to apply | View all IGMPI food programmes

For further enquiries or Prospectus, write to or call us on:

ffsq@igmpiindia.org/+91 8587838177