Faculty of Food Safety and Quality

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
  • Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017

About  us

The Faculty of Food Safety and Quality (FFSQ) which has been set up under the aegis of ‘Institute of Good Manufacturing Practices India’ (IGMPI) registered as a non-profit society (under Societies Registration Act, 1860) with Government of India and a member (as a higher/professional Education Institute) of Quality Council of India(QCI) which is an autonomous body and an accreditation authority for education & vocational

training providers under the Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India, is dedicated to promote ‘safe and quality food for all’.

Agriculture and food are interdependent sectors of our nation. They share a deep complementary relationship with each other.

Our nation has a great untapped potential which if properly harnessed could raise our country as a major food and agricultural resource in the world.

India is an agricultural nation. It is very important to decipher the hidden talents found in the nation and to apply scientific approaches to curtail the causes that hamper growth.

We have a strong workforce but due to lack of awareness and proper training our produce is sometimes substandard or compromised in regard to quality and safety in terms of consumption. This poses a serious challenge for our economy.
Today, food safety concerns are increasing as food products once considered safe are causing various food-borne illnesses in the recent years.

Raw produce in the farm is exposed to naturally occurring biological hazards and therefore there is a growing need for following of Good manufacturing Practices for food production and Good Agriculture Practices to improve the quality and safety of produce grown.

India is the world’s second largest producer of fruits and vegetables. It has a potential to grow all types of temperate, sub – tropical and tropical fruits and vegetables because of varied agro – climatic diversity. The total production of fruits and vegetable is over 45 million tones and 85 million tonnes respectively. The losses are estimated to the extent of 20-30 per cent due to lack of proper harvesting, processing and storage facilities, which is valued at Rs. 230 billion.

India is a fast growing economy it influences the global market as well. In this health conscious world, we at FFSQ are determined to increase awareness about the great potential in organic farming and make them know that there is a better option than the conventional foods and agriculture which could assure higher returns.

IGMPI is moving hand in hand with technology advances and has gained recognition as stronger and better training & distance learning platform provider in the areas of Lead Auditor, Good Manufacturing Practices, Regulatory Affairs, Food Safety, Food Quality Assurance and Quality Control, Intellectual Property Rights, Organic Farming, Nutrition and Dietetics, Food Supply Chain Management, Food Product Management, Food and Agri Business Management, Food Packaging, GLP, Food Processing and Preservation, Food Sales and Marketing Management, Food Safety and Hospitality Industry, Analytical Approaches to Food Safety Issues (Short-term), Analytical Instrumentation for Food Analysis (Short-term), Approaches to Proximate Analysis of Food (Short-term), Sensory Analysis in Quality Control (Short-term), HACCP, GAP, FSMS, Probiotics, Bakery, Dairy.

Thus the scope for managing resources increases and also the incorporation of latest scientific methodology increases as well. The Faculty of Food Safety and Quality, IGMPI endeavors to enhance the skills of the available workforce.

To be a model Institution dedicated to impart knowledge in the fields of Food, Organic Agriculture & related fields.

FFSQ aims to provide Students, Educators and Professionals

  • Knowledge about recent advancements in the field of Food and Agriculture, for the benefit of our global village through newsletters and trainings
  • Provides a platform to research on the upcoming challenges faced by our nation for effective implementation of GMPs & GAPs.
  • To encourage organic farming in India


IGMPI Accreditation and Award

Food | Clinical Research Healthcare | Medical Coding | Medical Device | Nanotechnology | IPR | Pharmaceuticals