Analysis of foods is incessantly demanding the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, and traceability of foods in compliance with legislation and consumer demands. The traditional methods used at the beginning of 20th century based on wet chemistry have evolved into modern powerful instrumental techniques used in food laboratories. This improvement in technology has led to significant enhancements in analytical accuracy, precision, detection limits, and sample throughput, thereby expanding the practical range of food applications.
At IGMPI, the FFSQ team has come up with this short-term training program to cater individuals who want to acquire knowledge and skill in the field of instrumentation analysis of food. Modern analytical equipments including Gas Chromatography, High Performance Liquid chromatography (HPLC) and Atomic Absorption Spectrophotometer (AAS) are some of instruments in which training will be provided. The participants will get to learn basics of instruments and how to operate/calibrate the equipment for routine and special analysis. An introduction to basic troubleshooting will also be offered. The course content gives overview of instrumental analysis with respect to safety as well as regulatory perspective.
Once completed with the course, the students will be equipped with the proficiency in instrumental analysis of food and food products. It will enhance their knowledge and skills in operating, maintaining, handling, troubleshooting, interpretation and application of instrumental analysis. The food processing sector is growing at a much faster pace than any other industry in the country. Numerous government funded/ private food quality testing laboratories have developed in recent time. The newly established industries and food testing laboratories along with the existing ones require technically trained manpower to handle analytical equipments.
Module 1 : Guidelines for Sample preparation, Instrument operation and Interpretation of results, laboratory demonstration.
Module 2 : Physical & Chemical analysis of food.
Module 3 : Microbiological analysis of food.
Module 4 : Analytical techniques for food analysis (HPLC, GC, MS, Electrophoresis, AAS, NMR, Fluorescence spectroscopy, Raman Spectroscopy).
Module 5 : ISO requirement for food testing lab (ISO 17025).
Module 6 : FSSAI Regulations for food laboratory.
Module 7 : Good Laboratory Practices.
Module 8 : Laboratory demonstration, practicals and instrument handling.
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 course is 3 Months.
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 submit their assignments timely and appear for the exam at the end of the course. After successful completion, the participants will be awarded certificate of Analytical Instrumentation for Food Analysis by Faculty of Food Safety and Quality, IGMPI.
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