The Industry Certificate in Spices and Plantation Product Technology will help students to develop their skills in the areas of spices and condiments. They will gain a deeper understanding of the quality testing, safety and analysis of enriching elements of spices. With developed skills in product and process development for the spices industry, students /professionals will be able to work in industry and research Institutes. India has been a leading spices-producing, consuming and exporting country of the world since recorded history.
In order to enhance the knowledge in the area of Spices and Plantation, FFSQ, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of spices industry.
The objective of this course is to o give knowledge about types of spices and condiments , their classification, importance of each and every spices, areas of their production, crop diversification, quality assurance mechanism. On completion of this course student will be able to explain the advanced processing of spices. You can apply the various concepts of chemistry in preservation and processing; also analyze the effect of various processing techniques on the quality of spices and condiments.
The course has been designed for professionals, students aspiring to work in the field of spices and condiments , all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
Module 1: Introduction to Spices and Plantation
Module 2: Importance and Uses of individual Spices and Condiments
Module 3: Processing of Spices and Spices Oils
Module 4: Area and Production requirements
Module 5: Diversification of Crops
Module 6: Food Safety in Spices Industry
Module 7: Quality Assurance and Quality Control in Spices Industry
Module 8: Supply Chain Technology for Spices
Module 9: Entrepreneurship Development in Spices Industry
Module 10: Laboratory demonstration, practicals and instrument handling
Module 11: Industry based 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 industry certificate is 3 months while a maximum of 6 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 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 Spices and Plantation Product 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, Biotechnology 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 e/distance course is a professional course targeted to cater the food industry needs trained food 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 the form of job roles and positions like that of Spices Expert, Quality Assurance Executives, R&D Managers, Production Managers, Food consultants, Executive Chef and many more.
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like