With the increasing concerns over global food safety, it has become an indispensable part of our food supply chain. Food Safety is a round the clock discipline and must be kept as a priority at every step of production/processing chain. It’s a science-based regulation and includes all the stages of food preparation“ collection of raw material, handling, processing and storage. Food safety has to be integrated in daily routines of an industry from raw material reception to the finished product dispatch. It is not a department specific discipline. In fact, it should be developed by every individual working in a food organization. This course is meant for professionals aspiring to understand the functioning of a well-established food safety management system and individuals who want to groom themselves for effective compliance of food safety regulations and have a handle on continuous improvement approach.
In order to prepare these aspirants, FFSQ, IGMPI has developed this comprehensive food safety training programme, designed to provide knowledge of the subject as well as to help analyze various parameters which play critical role in food safety. Also, the programme would guide the students and professionals to adopt up-to-date food safety regulations in food industries. Having a secure safety plan is vital to any food service operation, however big or small it is. The course content is designed to help candidates understand different aspects of food safety which includes national and international compliance issues, quality assurance, proximate analysis, instrumental analysis of food additives and contaminants.
The programme also includes latest advancements in the field of analysis of food and food products. Once completed with the course, the participants will be able to respond to social, scientific and ethical level queries on Food Safety and ready to develop new approaches for complex, rapidly changing state of affairs, in order to make a contribution to the expert knowledge as well as relevant professional experience.
1: Food Safety Issues “ National and International
2: Quality Assurance aspects involved in Food business
3: Food Safety and Standards Act 2006, Rules and Regulations 2011
4: Requirements of ISO 17025 (NABL Accreditation) for a food testing lab
5: Proximate analysis “ Moisture, Protein, Fat, Ash and Carbohydrate
6: Food Additive analysis
7: Application and Operations of instrumental analysis with GC, HPLC and AAS
8: Analysis of contaminants like heavy metals, pesticide residue with other quality parameters.
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.
The total duration of this short term course is 15 days.
The registration dates for this bi-annual executive programme run by the Institute are updated timely on the webpage. Effective E-learning tools incorporated into the design of the webpage make the course 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, 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 their assignments and appear for the examination at the end of the course. After successful completion, the participants will be awarded Certificate of Analytical Approaches to Food Safety Issues by Faculty of Food Safety and Quality, IGMPI.
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