The objective of this course is to give students a conceptual introduction to the various modern instrumental techniques in food analysis and understand the applications, strengths and limitations of different methods. 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 Executive Diploma course 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), Super Critical Fluid Extraction Chromatography and Atomic Absorption Spectrophotometer (AAS) are some of instruments in which training will be provided. The participants will get to learn basics of instruments including Viscosity and Consistency Measurements of Food and Thermal Methods of Analysis (DTA, DSC, Thermogravimetry etc.). The course content gives overview of instrumental analysis with respect to safety as well as regulatory perspective.
On completion of the course the student will be able to demonstrate interaction of food by using different analytical techniques and may assess physico-chemical properties of foods.
Module 1: Guidelines for Sample preparation, Instrument operation and Interpretation of results, laboratory demonstration.
Module 2: Molecular and Elemental Analysis of Food
Module 3: Physical & Chemical analysis of food
Module 4: Microbiological analysis of food
Module 5: Spectrometric Methods of Food Analysis (UV and Visible molecular absorption spectrometry, Atomic Absorption Spectrometry, Atomic Emission Spectrometry, ICP, Fluorescence Spectrometry, Atomic Mass Spectrometry, Infrared Spectrometry)
Module 6: Separation Techniques (HPLC, GC, TLC, Super Critical Fluid Extraction Chromatography, Electrophoresis)
Module 7: Viscosity and Consistency Measurements of Food (Measurements of Rheological Properties, Instrumental Measurement of Texture of Foods)
Module 8: Thermal Methods of Analysis (Thermogravimetry, Differential Thermal Analysis (DTA), Differential Scanning Calorimetry (DSC)
Module 9: Good Laboratory Practices (GLP)
Module 10: ISO requirement for food testing lab (ISO 17025)
Module 11: FSSAI Regulations for food laboratory
Module 12: Case Studies
Module 13: 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.
Minimum time in which a student can complete this diploma course is six months while a maximum of twelve months is allowed to complete the course.
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 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 Executive Diploma in Food Analytical Instrumentation 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.
The participants of this programme have prospective career opportunities in food testing, laboratory management, research, teaching, production, record keeping, technical writing and related activities. They can also work as food laboratory scientists in labs & research institutions, Quality control departments in food companies and onsite labs in food companies. Those who are already working in these areas will be benefitted by the programme in terms of career enhancement and growth within the organisation or at the time of switching their organisations
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like