Traditionally, meat, poultry, seafood and egg have been distinguished in the food industry. Historically, meat has been described as the animals ' edible flesh. It generally concerned only the red meats, i.e. beef, lamb, pork and veal, including both fresh and refined items and variety of glandular meats.
More recently, it has been recognized that in physical and chemical properties all foods derived from muscle or muscle foods have basically the same or similar characteristics. This is the reason, examination is logical and all muscle foods are considered under one cover.
In order to enhance the knowledge in the area of Meat and Seafood, FFSQ, IGMPI has designed this programme of Meat and Seafood Technology. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of meat industry.
The objective of this course is to give knowledge about structure, composition and nutritive value of meat, fish, egg and poultry; scientific slaughtering of animals, post mortem changes in them; handling, storage, and transportation of fish, and processing of meat, fish and poultry products. On completion of this course student will be able to explain the advanced processing of meat, fish and poultry products. You can apply the various concepts of meat science in meat preservation and processing; also analyze the effect of various processing techniques on the quality of meat and meat products discuss and plan the by-product utilization in meat industry.
The course has been designed for professionals, students aspiring to work in the field of meat industry, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
Module 1: Introduction to Food Science and Technology
Module 2: Egg Technology
Module 3: Egg Products and their nutritive Value
Module 4: Poultry Technology
Module 5: Meat Science and Technology
Module 6: Pre-slaughtering practices and slaughtering methods
Module 7: Ageing of meats: tenderization of meat and its technique
Module 8: Ante- and Post-mortem examination
Module 9: Carcass grading and Cuts
Module 10: Microbial Spoilage of Eggs, Poultry, Meat and Seafood
Module 11: Fish and Marine Products Technology
Module 12: Fish and Marine Products and their nutritive value
Module 13: Preservation Technology of Eggs, Poultry, Meat and Seafood
Module 14: By-product Utilization of Eggs, Poultry, Meat and Seafood
Module 15: Laboratory demonstration, practicals and instrument handling
Module 16: Case Studies
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 certificate course is three months while a maximum of six months is allowed to complete the course.
The registration dates for this bi-annual program 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 E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.
IGMPI follows a credit system based on all 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 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 Industry Certificate in Meat and Seafood Technology 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 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.
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like