Faculty of Food Safety and Quality®

18001031071 (India Toll Free) , +911145768446 (International Students) IGMPI Approvals & Accreditation : 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)
Trusted by organizations & training participants in over 30 countries. Training | Certification | Education | Research

Post Graduate Diploma in Meat and Seafood Technology

Traditionally, meat, poultry, seafood and egg have been distinguished in the food industry. Historically, meat has been described as the animals ' edible flesh. It generally concerned only the red meats, i.e. beef, lamb, pork and veal, including both fresh and refined items and variety of glandular meats.

More recently, it has been recognized that in physical and chemical properties all foods derived from muscle or muscle foods have basically the same or similar characteristics. This is the reason, examination is logical and all muscle foods are considered under one cover.

In order to enhance the knowledge in the area of Meat and Seafood, FFSQ, IGMPI has designed this programme of Meat and Seafood Technology. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of meat industry.

The objective of this course is to give knowledge about structure, composition and nutritive value of meat, fish, egg and poultry; scientific slaughtering of animals, post mortem changes in them; handling, storage, and transportation of fish, and processing of meat, fish and poultry products. On completion of this course student will be able to explain the advanced processing of meat, fish and poultry products. You can apply the various concepts of meat science in meat preservation and processing; also analyze the effect of various processing techniques on the quality of meat and meat products discuss and plan the by-product utilization in meat industry.

The course has been designed for professionals, students aspiring to work in the field of meat industry, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.

Programme Structure

Module 1: Introduction to Food Science and Technology

Module 2: Egg Technology

Module 3: Egg Products and their nutritive Value

Module 4: Poultry Technology

Module 5: Meat Science and Technology

Module 6: Pre-slaughtering practices and slaughtering methods

Module 7: Ageing of meats: tenderization of meat and its technique

Module 8: Ante- and Post-mortem examination

Module 9: Carcass grading and Cuts

Module 10: Microbial Spoilage of Eggs, Poultry, Meat and Seafood

Module 11: Fish and Marine Products Technology

Module 12: Fish and Marine Products and their nutritive value

Module 13: Preservation Technology of Eggs, Poultry, Meat and Seafood

Module 14: By-product Utilization of Eggs, Poultry, Meat and Seafood

Module 15: Laboratory demonstration, practicals and instrument handling

Module 16: Entrepreneurship Development in Meat & Seafood Industry

Module 17: Case Studies


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.

Programme Duration

Minimum time in which a student can complete this diploma course is one year while a maximum of two consecutive years


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.

Examination & Certification

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 Post Graduate Diploma in Meat and Seafood 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.

Placement Assistance & Corporate Relations

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.

Future career prospects

Faculty of Food Safety and Quality, IGMPI’s e-distance course is a professional course targeted to cater the food industry needs trained food professionals. The information, guidance, practical training and off course completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in the form of job roles and positions like that of Meat Production Executive, Quality Assurance Executives, R&D Managers, Product Managers, Food consultants, Microbiologist, Executive Chef and many more.

Download Prospectus

Programme Fee details

How to apply | View all IGMPI food programmes

For further enquiries, write to or call us on:
ffsq@igmpiindia.org /
18001031071 (India Toll Free) , +911145768446 (International Students)

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

Placement testimonials: Our alumni are working with Fortune 500 and global Pharmaceutical, Food and healthcare giants like