Institute of Good Manufacturing Practices India

  • 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


Quality Assurance is a very important aspect of every organization, especially for food related industries/organization. People who have experience around there are an important piece of the organization, ensuring the quality of food product with accomplishment through observing the nature of product. This is carried out through a specialized distinctive system, of quality. It has two major features: Quality assurance and Quality control. With the growing food market, the quality has become a major subject for competitors. It’s a challenge which identifies the need to make more quality rich products as per the need of customers as well as to sustain the brand name and social vitality of the organization. Quality is a measure of purity, taste, distinctiveness, flavor and appearance. It is also becoming an important issue due to various factors like food-borne illness. Therefore the standards of quality control are considered under the accompanying: Raw material control, Process control and finished good testing. It’s very important because once a product has been through a processing area; nothing or little is possible to change its quality. Thus the examination of finished items just allows receiving of material arriving at the given standard and rejection of material which fails to achieve this standard. This process is actually one of examination and not one of control. It can be guaranteed that if control of raw materials and control of procedure is ensured, the final product won’t require same testing again. Food companies have undertaken various procedures to enhance the position of their brands by improving their quality. The techniques employed not only incorporate the food quality control but also focus around the distinguishing eradication of exempted products.  There has been a great need of workmanship with knowledge in this area in the industries. The course we offer has a rich content on all major aspects of quality assurance and quality control, which imparts an in-depth learning of the topic, as well as it also deals with new emerging technique in the area of food safety, to upgrade the entire scenario of a food industry. We offer these courses:

Post Graduate Diploma in Food Quality Assurance and Quality Control

Executive Diploma in Food Quality Assurance and Quality Control