IGMPI is an institution that is continuously involved in upgrading the human resources for a better contribution in their respective fields and seeks to expand human knowledge through analysis, innovation, and insight. IGMPI was founded to develop a deeper understanding of the importance of food safety and quality and their applications while integrating science and technology. Within the institution there are a plenty of research opportunities available for graduates, post graduates and even working professionals. With a team of highly experienced faculty, projects are given such that it helps the researcher to gain maximum knowledge and experience. The institute has focused its work in developing products with enhanced nutrition, discovering innovative products utilizing byproducts, and implementing new methods to improve quality of food. The topics of research are designed keeping in mind the current requirement of food industries and consumers. All the work is conducted with full time faculty involvement and a constant research is done to achieve the best.
The main objective of the programme is to enhance practical and professional skills of the students thus providing an edge over others in finding desired professional roles and career advancement. The department keeps itself updated with the new inventions in the field. Our team makes students realize the potential of the project, and even enhances it, to take the project success to new heights. Associated with FFSQ, students can get an opportunity to perform their projects in an industry oriented environment under the supervision and guidance of experts, which develops their capabilities, confidence and competency. Each student is allocated a guide under whose guidance he/she carries the actual work during the period of internship. Department experts devote time, efforts and resources to plan, guide and complete the program in the best possible way. Our project/dissertation program familiarizes the students with the recent trends and developments in the related field. We make sure that students complete their project successfully satisfying the university norms as well as impart them with knowledge, practicability and expertise in the subject, enabling them to fit in today’s competitive world.
FFSQ admits a sizable number of trainees each year who are referred by their respective Educational Institution / Universities for imparting hands-on training to gain competitive edge.
Currently, several researcher, graduates and postgraduate students from renowned universities of country are carrying out their dissertation projects in the field of Food Science and Technology. The projects are mainly focused in the areas of bakery science, dairy, new product development, and various changes in the food during processing. The institute has well established labs with different required equipments and machineries to cope up with intensity of research being performed such as HPLC, GLC, cooling centrifuge, deep freezer, incubators, Soxhlet extraction units etc. There are numerous other opportunities for researchers to conduct research during the summer break or academic year. Under these internships and projects they will be introduced with the real life corporate scenario. The study will cover all the minute details of the topic and will consider possibilities to help students achieve maximum knowledge and hands on experience.
Till the last batch of our dissertation program, around 40 students of B. Tech, M. Tech and M. Sc., from Biotechnology, Food Microbiology, Food Science & Technology, Food Science & Nutrition background from premier Universities have successfully completed their project/dissertation work in the area of Bakery, Fruits & Vegetable processing, New Product Development and related areas.
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.
Students are required to pay 25000/- for 3 months, 40000/- for 6 months project work and Rs. 90000/- for 12 months project work. This covers all laboratory expenses. Programme fee shall not be refundable at any case.
As specified in respective University norms.
1. Identifying scope of the topic: Topic of the project will be analyzed by the experts. It’s widest possible scope will be considered and worked upon.
2. Planning: Effective strategies will be developed and planned wisely so as to make it possible to carry out maximum study and work in the specified time.
3. Execution of the Strategy: The plan for the project will be followed step by step to complete the project successfully in the stipulated time period, giving student the maximum benefit of knowledge and experience.
4. Preparation of Project Report: Writing of project report is the last and most important part of a project. Documenting all the literature review, procedures and results is important to prove the success of the project. Thus, report should be prepared in the best possible manner, which will be ensured by the experts of our team.
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.
On the successful completion of their project/Dissertation, a certificate of completion will also be awarded by Faculty of Food Safety & Quality, IGMPI.
Glimpse of Research Projects completed at IGMPI:
|Name of the Scholar||Duration||Worked on||Under the Guidance of|
|Sarika Puri||6 Months||Isolation of Sweet potato Starch and Optimization of its application in Process Cheese based Products Using Sensory Evaluation as Product Development Tool||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Pragati Jain||4 Months||Effect of nutritional, physicochemical and sensory properties on the development of bread with the incorporation of wheat grass powder||IGMPI Faculty Members, Sangita Borah, Jaya Khanduri|
|Satya Prakash Yadav||6 Months||Effect of Processing Methods (Common And Mild Method) on Physicochemical, Microbial and Antioxidant Activity of Red Carrot and Beetroot Jam||IGMPI Faculty Members, Sangita Borah, Jaya Khanduri|
|Astha Vaish||4 Months||Development of biscuits from sweet potato flour and their quality evaluation||IGMPI Faculty Members, Sangita Borah, Jaya Khanduri|
|Sweta||6 Months||Optimization of Bottle Gourd Jam using Sensory Evaluation as Tool||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Khalida Nasrim||6 Months||Preparation of Gluten free Muffins by the Incorporation of Water Chestnut flour & Corn Starch and Evaluation of their Physicochemical, Sensorial and Microbial Properties||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Garima Singh||6 Months||Preparation of Whey Based Functional Coffee Beverage and Study of Their Quality Characteristics||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Bithika Sharma||6 Months||Utilization of whey, a Dairy by-product in the formulation of whey-based mango beverage||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Anushri Priya||6 Months||Preparation of Osmotically dehydrated beetroot jam and to study its physicochemical properties||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Swastika Pandey||6 Months||Evaluation of Physicochemical, Nutritional and Sensory Properties of Foxtail Millet Incorporated Biscuit||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Gauri Sharma||6 Months||Implementation HACCP in Packaging Industry||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Shilpa Shaji||3 Months||Study on Frozen Corn Flour Incorporated Chapatti||IGMPI Faculty Members,Sangita Borah,Jaya Khanduri|
|Irma Fatima||6 Months||Utilization of Liquorice as a Substitute of Sugar and Study its Physico-Chemical Properties||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Kajol Upadhyay||6 Months||Utilization of Brown Rice in Biscuit and Study its Physico-Chemical Properties||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Priyvrat Singh||6 Months||Utilization of Chia Seeds in Biscuits and Study its Physico-Chemical Properties||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Durgesh Tomar||6 Months||Utilization of Chia Seeds in Bread Making and Study its Physico-Chemical Properties||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Gaurav Nagar||6 Months||Study on Physico-Chemical and Cooking Properties of Different Variety of Rice||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Bhawna Bhatt||6 Months||Effect of Preservatives on the Stability of Vitamin C in Mixed Fruit Juice||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Raj Kishor Kushwaha||6 Months||Utilization of Citrus Fruit Peel in Low-Fat Curd||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Sujeet Kumar Singh||6 Months||Preparation of Carrot Spread (Fresh and Osmotically Dehydrated) and Study the Stability of Vitamin A with other Properties||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|–||6 Months||Preparation of Oats Incorporated Gluten Free Muffinns and to Study their Physico-Chemical Properties||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Sachin Bhati||6 Months||Utilization of Flex Seeds in Biscuit and Study its Physico-Chemical Properties||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Kalpana Singh||6 Months||To Prepare and Study the Properties of Sweet Potato Chips after the Process of Drying and Frying||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Anjali Singh||6 Months||Formulation of Lassi Fortified with Ashwagandha||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|Gauri Mishra||6 Months||Study on the Attributes of Pineapple and Aloe Vera Jam Prepared by Using Osmotic Dehydration as Preservation Technique||IGMPI Faculty Members, Neharika Thakur, Sangita Borah|
|And so on….||And so on….||And so on….|
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