Protein powders are often sold as a dietary supplement to help people get more protein in their diet. Whey, casein, egg, soy, rice, hemp, and pea proteins are among the most popular proteins utilized in these products, along with additions including creatine, glutamine, sugar, artificial sweeteners, and herbal sweeteners. Protein isn't just for athletes. It is vital for a healthy immune system as well as the proper functioning of organs like as the heart, brain, and skin. The vitamin is also praised for its ability to suppress hunger and promote muscle building.
The amount of protein you require is usually determined by your activity habit, age, and overall health. And the question of whether or not to use a protein powder to boost protein consumption has become a hot topic.
Protein powder is classed as a dietary supplement, which means it is not regulated in the same way that food or medicine is. Manufacturers are responsible for ensuring that their goods are safe, yet many do not test for safety or efficacy before putting them on the market. Despite the fact that the FDA designed Good Manufacturing Practices (GMPs) to assist prevent harmful effects, compliance with these processes is still an issue. IGMPI’s Dietary Protein Nutrition (PRATHINAMTM) course focuses on to establish a strong background and knowledge with respect to the dietary proteins.
Module 1: Introduction to Dietary Proteins (PRATHINAM)
Module 2: Protein Quality
Module 3: The Different Types of Protein Powders
Module 4: Daily Protein Recommendations
Module 5: Protein Supplements
Module 6: Processing of Protein Powders and Preservation
Module 7: Packaging and Storage
Module 8: Sensory Properties of Protein Powders
Module 9: Health Goals-Digestive Issues and Allergies
Module 10:Case studies
Any graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.
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.
IGMPI follows a credit system based on all learning activities involved in studying for all PG Diploma, Executive Diploma and Certificate Programmes. 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 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 Dietary Protein Nutrition (PRATHINAMTM) 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 packaging companies 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 with global food and nutrition giants like Gritzo, Yoga Bar, Amway, Alpino, TSO Scoop Nutrition, Fitness and Nutrition Enterprises, Cargill, NOW Health Group, Optimum Nutrition, RSP Nutrition, Glanbia Plc, Quest Nutrition, Saillon Pharma, Nutralike Healthcare, Boldfit, NutaFirst, Isopure, Muscleblaze, Healthkart etc.
Faculty of Food Safety and Quality, IGMPI's online programme is a professional programme targeted to provide dietary protein knowledge to industrial 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 production manager of dietary protein; process engineer; research associate; assistant production manager; scientist; packaging operator (Lactose); protein plant operator; associate brand manager, metabolics; separator and clarifier operator; manufacturing technician and many more.
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like