Food Science and Technology is a multidisciplinary field consisting of study of selection, packaging, preservation, processing, distribution, and use of safe, nutritious, and wholesome food.
It is about:
- Understanding and solving the problems of developing a safe, healthy, and nutritious food.
- Testing the quality and safety of food products.
- Inventing novel products using new ingredients.
- Designing processes.
Our Food Science and Technology course is designed in such a way that it helps students and professionals explore new food sources, discover new ways to formulate processed foods safe and devise new ways to process, store, preserve and distribute food.
Module 1: Food Chemistry
Module 2: Food Microbiology
Module 3: Food and Nutrition
Module 4: Principles of Food Processing and Preservation
Module 5: Unit Operations in Food Processing
Module 6: Technology of Milk and Milk Products
Module 7: Technology of Fruit and Vegetable products
Module 8: Technology of Cereals, Pulses and Bakery Products
Module 9: Technology of Meat, Fish and Poultry Products
Module 10: Technology of fats and Oilseeds
Module 11: Fermentation Technology
Module 12: Packaging and labeling
Module 13: Food safety and Food law
Module 14: Food Quality Management System
Module 15: Food Analysis and Quality Control
Module 16: 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 one year is allowed to complete the course.
All the efforts will be made in the form of 6 weeks internship to provide industrial exposure to the students through internship with Food Companies so that they can have good practical knowledge beyond the classroom experience.
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 Science and 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.
Food Technologist can work in various parts of the economy but most especially agro-allied industries, food processing/production, and research organizations.
They can expect to find employment in the food industry (both national and international), Research Institutes and government agencies in areas such as food manufacturing, food safety, food analysis, brewing, cereals and baking, dairy products, minimally processed fruits and vegetables, food additives, product development, sensory evaluation and winemaking.
Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like