FFSQ Prospectus

IGMPI
Faculty of Food Safety and Quality

New Delhi|Hyderabad
(A higher/professional educational Institute member

of Quality Council of India, Government of India)
An ISO 9001 : 2008 Organisation
Recipient of QCI - D.L. Shah National Quality Award
(Certificate of Merit 2015)
uali
Counc of
Approved

Institute of Good Manufacturing Practices India
IGMPI
Programmes Offered:
Post Graduate and Executive Diploma in:
Good Manufacturing Prac ces
Food Quality Assurance and Quality Control
Regulatory Aairs
Food Safety
Food Analysis & Quality Assurance Programme
HACCP (Industry Cer ca on)
Food Processing and Preserva on
Good Laboratory Prac ces
Food Safety Management Systems (Industry Cer ca on)
Food Product Management
Food & Agribusiness Management
Food Safety in Hospitality Industry
Food Sales & Marke ng Management
Good Agriculture Prac ces (Industry Cer ca on)
Organic Farming
Intellectual Property Rights
Food Supply Chain Management
Food Packaging
Nutri on and Diete cs
Clinical Nutri on (Industry Cer ca on)
Regular, Part me and distance cum e-learning modes
IGMPI
FACULTY OF FOOD SAFETY AND QUALITY

Food is a central ac vity of mankind and one of the single most signicant
trademarks of a culture.
These words by Mark Kurlansky are a true expression of the food and its deep
rela onship with mankind. The food we eat is not only a palpable commodity but a
source of inspira on to express human innateness with a avor of personality as a
seasoning.
Food that we eat inuences a great part of our lives, it doesnt only eect our present but it
creates a great impact on our future as well. Thus food is a primordial en ty, a requisite for our
existence and a source of rejuvena on. It is our prime responsibility that we act to ignite
intolerance towards unsafe food.
The underlying principles that make a food safe or the prime reasons that make it unsafe have to be
fully understood. It has been theorized since ancient mes that any harm caused by food is a bane. The
advent of moderniza on and massive industrializa on has led us to think beyond the box and
con nuous improvisa on in dealing with food safety issues placing a challenge before us to think if we
have done enough or not.
A er an intense study of the current situa on its been published by the WHO that millions fall ill every year and
die on account of consuming unsafe food. Every year diarrhoeal diseases kill 1.5 million people approximately.
The food chain has risen to be at a global level, with advancements in technology, moderniza on in logis cs,
modernized storage methodologies it has all become possible. This great exchange amongst various parts of the
globe increases a risk for unsafe food landing on a consumers table. To develop an eagle eye approach towards
food safety and quality, the Faculty of Food Safety and Quality, IGMPI has delved into this eld to provide and
admonish about the serious concerns of food safety and quality.
We take this as a challenge for our organiza on to encourage the food industry stakeholders to develop an
intrinsic approach towards food safety and quality in the interest of our future. Food safety and quality can be
enhanced by providence of specialized trainings to professionals, by promo ng awareness through news and
latest updates on guidelines and regula ons and to provide a pla orm to individuals to voice their opinion and
deliver their valuable sugges ons.
Thus to meet the demand of the mes, we step forward to oer professional and specialized programmes to all
the professionals, students, academicians and individuals to maneuver their talent to achieve the achievable
intended for the future.
IGMPI
About IGMPI
Ins tute of Good Manufacturing
Prac ces India, registered as a nonprot society with Government of
India and a member (as a higher/
professional Educa on Ins tute) of
Quality Council of India (QCI) which is an autonomous body and
an accredita on authority for
educa on & voca onal training
providers under the Department of
Industrial Policy & Promo on,
Ministry of Commerce & Industry,
Government of India -presents
unique, friendly and interac ve
pla orm to get rid of all your GMP
related glitches. G M P- is an
e s s e n a l a n d m o st d y n a m i c
element of industries like
pharmaceu cal, cosme c,
Ayurveda, Biotech, Homeopathy,
medical device and food
manufacturing. Keeping self
updated with current GMPs thus
becomes inevitable to stay abreast
with the changing industry needs
and prac ces. With its mission of
"Knowledge Dissemina on and
Human Resources Development in
pharma ,healthcare and food Industries", IGMPI is moving hand in hand with technology advances and has
gained recogni on as stronger and be er training & e/distance learning pla orm provider for Pharma
,healthcare, food professionals and students in the areas of Pharmaceu cal Good Manufacturing Prac ces,
Quality Assurance & Quality Control; Regulatory Aairs, Intellectual Property Rights, Clinical Research,
Pharmacovigilance, Medical Wri ng, Medical Coding, Drug Discovery and Development, Nanotechnology,
Public Health and Hospital Management, Pharma Product Management, Pharma Marke ng and Food
safety and quality programmes as well. The courses have been structured and designed under guidance of
eld experts and thus promise to impart theore cal and prac cal knowledge about the dened subjects.
Based on high standard of quality, the training programmes in Pharma ,healthcare and food safety and
quality elds; GMP, Quality Assurance and Quality Control, Regulatory Aairs, Intellectual Property Rights,
Pharma Product Management, Clinical Research, etc areas have been approved and cer ed by Quality
Council of India.
Faculty of Food Safety and Quality runs under the aegis of the IGMPI oering programmes in Food GMP,
Food Quality Control and Quality Assurance, Food Regulatory Aairs, Food Safety, Food processing and
Preserva on Programmes, Organic Food product Management Programmes.
The IGMPIs team of technology experts and other Industry advisors together pursue to make cGMP
knowledge, training in the area of Pharma, healthcare, food manufacturing easily accessible, through this
pla orm.
IGMPI
IGMPI Accreditation
Ins tute of Good Manufacturing Prac ces India is registered as a non-prot society with its own
Memorandum of Associa on and bye-laws under Socie es Registra on Act, 1860, Government of India.
IGMPI is an organiza onal member of Quality Council of India set up by the Government of India to
establish and operate na onal accredita on structure and promote quality through Na onal Quality
Campaign. QCI is registered as a non-prot society with its own Memorandum of Associa on. QCI is
governed by a Council of 38 members and Chairman of QCI is appointed by the Prime Minister on
recommenda on of the industry to the government. The Department of Industrial Policy & Promo on,
Ministry of Commerce & Industry, is the nodal ministry for QCI.
Na onal Accredita on Board for Cer ca on Bodies (NABCB), Quality Council of India is a member of
Interna onal Accredita on Forum (IAF) & Pacic Accredita on Coopera on (PAC) as well as signatory to its
MLAs for Quality Management Systems, Environmental Management Systems and Product Cer ca on.
NABCB is also a Full Member of Interna onal Laboratory Accredita on Coopera on (ILAC) & Asia Pacic
Laboratory Accredita on Coopera on (APLAC) as well as signatory to its MRAs for Inspec on. The quality
based Post Graduate and Execu ve Diploma programmes of Faculty of Food Safety and Quality, IGMPI like
Good Manufacturing Prac ces, Regulatory Aairs, Intellectual Property Rights, Quality Assurance and
Quality Control, Public Health, Nanotechnology, Product Management, Sales and Marke ng Management,
etc are approved by Quality Council of India, Govt of India.
IGMPI
Advisory Board and team

Dr. Mahesh C Gupta, Chief Advisor and Professor: Dr. Mahesh C Gupta is an experienced and
internationally reputed scientist in the field of calibration, quality assurance and testing of the food
industry. He has worked with many government organizations like National Physical Laboratory (NPLI),
New Delhi for 32 years and later with Dubai Central Laboratory, Dubai as Principal Quality Officer. He has
also played a vital role in developing lab accreditation program of India as Head National Calibration
Program. He is also the founder president of Indian quality association. He has expertise and proficiency in
various fields like food testing, equipment calibration, GLP, food analytical techniques, food quality
assurance, food laboratory inter-comparison, proficiency testing, QMS and many more. With his
knowledge and rich experience, he is focused on practical aspects of current needs, contemporary and
emerging trends, besides alerting the laboratories for future challenges. A PhD from Indian Institute of
Technology (IIT), New Delhi, Dr. Mahesh C Gupta has been associated as a Fellow with Optical Society of
India, Fellow of Indian Society of Lighting Engineers and Vacuum society of India. He is also currently
managing Lab World Magazine a renowned world class magazine dedicated to Quality Testing and
Calibration laboratories in all sectors- as the Editor in Chief.
Mr. Vinod Kumar Arora, Principal Advisor: Mr. Vinod Kumar Arora is an internationally acclaimed industry
professional having 35 years of rich experience in pharmaceutical development in the areas of Generics,
Differentiated, NDDS/NCE Dosage Forms. He is now associated with IGMPI as an advisor. He joined
Ranbaxy in 1983 where he initially worked as scientist for almost 4 years. He rejoined Ranbaxy in 1994
where graduated to Vice President level from Assistant Director position. During his association with
Ranbaxy he developed products - Generics, Differentiated Generics, NDA's and NCEGlobal, market specific
and OTC. Prior to his association with Ranbaxy, he worked as an Assistant General Manager with the
Formulation Development Research in Cadila Laboratories, Ahmedabad and helped in setting up of Oncomanufacturing facility and developed several oncology products. He has expertise in Dosage Form
development in the area of dosage forms Solids -Tablets / Capsules / Granules / Pellets /PFOS/TFOS; Nonsolids Liquid /Injectables including Lyophilised/Topicals, Inhalations DPI/ pMDI and Nasal Spray, Dosage
Forms Technology such as Nanotechnology, Depot Injection; Modified Release tablets/suspension, SelfEmulsifying System, Oro dispersing tablets/oro - dissolving strips; Particles/Pellets coating and has good
understanding of current Good Manufacturing Practices and QA/QC. He has made presentations to NDAC
Committee for New Drugs Approval in India, had meetings with Oman MOH and Pre IND meetings with
USFDA. He has also authored/coauthored over 100 patents in the area of NCE/ Differentiated products
/NDDS/Generics. With his knowledge and rich experience, he is focused on practical aspects of current
needs, contemporary and emerging trends, besides alerting the pharmaceutical industries for future
challenges. He is holding many honorary positions -Member of Indian Pharmacopoeia Scientific Body ,
Panel member of INMAS-DRDO, Ranbaxy Science Foundation Scholars Award , Global Expert committee
member of DFE Pharma , Germany and Distinguished Scientist from World Whos Who Society , Member of
Indian Pharma Committee of Make in India Campaign etc. He was felicitated by Hon'ble former President
of India, Dr A P J Abdul Kalam for development and launch of first NCE Anti malarial from India. Mr. Vinod
Arora is a M. Pharm degree holder from BHU and DBM from IMM, New Delhi. As one of our principal
advisors he will be supporting our initiatives nationally and internationally to rest of faculty members of
IGMPI in imparting education, training and continuing education programs as well as our knowledge
dissemination initiatives like Current GMP,QA/QC, Regulatory affairs ,Clinical research guidelines and
news updates.
Mr. Syed Qamar Abbas, Senior Advisor: an eminent and a dynamic person, with a rich experience of 37
years in the food Industry. Prior to associating with Faculty of Food Safety and Quality (FFSQ), Mr. Abbas
has been working in the Food Corporation of India under both state and central governments in the various
departments. He has specialized experience in Storage and Preservation of food grains, Quality Assurance
and Quality Control & Supply Chain Management. He has a rich exposure in food safety and quality. He has
IGMPI
successfully carried out audits, faced CAG and statutory audits for food safety and quality in the FCI. He has
provided trainings and has organized a series of workshops for food professionals. He is presently active in
providing the FFSQ his valuable leadership to take it to the new level in the future.
Mr. Syed S. Abbas, Executive Director: A think tank, an embodiment of dynamism and undaunted
professionalism are few characteristics which can be associated with Mr. Abbas. Mr. Abbas has a keen
interest in organic farming and food safety. Owing to his academic achievements and interests, Syed Abbas
has gained practical knowledge in the field of food industry and related fields, in his career span of twelve
years. Mr. Abbas has previously worked in various multinational companies and nonprofit making
organizations like Dentsu India, Centre for Development Studies, Bioinformatics Institute of India, India
Education Review, EM Agro India and Network 18. His contributions to the food industries development
studies are numerous. He has deep interest in various aspects of food technology among which some of
the generous ones count around the esteemed projects, work models, business agendas and
organizational setup works. He has plotted, guided and worked for in the education and Training Industry,
Information Technology industry, Food Science Research Industry, non-governmental organizations, and
many others. He has completed Masters in Public Administration from Lucknow University and Executive
MBA from Indian Institute of Management (IIM), Lucknow.As an operations head of FFSQ, he with his
experience has been guiding and mentoring sincerely to bring forth a whole new bouquet of easy learning
and training tools for all those using or planning to use or otherwise interested in gaining knowledge about
food safety & organic farming.
Ms. Rafat Abedi, Director: Rafat Abedi is our Investor & Director. She has been investing in this nonprofit
making organization with the primary objective of knowledge dissemination in food cGMP and organic
foods. She looks after administration of FFSQ, training co-ordination, training kits and study materials
development and entire logistics for FFSQ. She has previous rich experience in education, training and
coordination of computer application and management programs.
Mr. Amitabh Srivastava, Senior Advisor: A specialist of food safety and quality. Mr Srivastav has been
playing a pivotal role in our FFSQ team. With a rich experience of 25 years in the food industry. He is an
empanelled lead auditor for ISO 22000, HACCP, BRC, GMP, FSSC 22000, and ISO 9001. Mr Srivastava has
completed almost 1300 audits and 24 witness audits by different Accreditation Board like NABCB, RVA,
JAS-ANZ, Norway, DAC & KAN (Indonesia) with different CBs and carried out international audits in
Kuwait,Nigeria and Dubai, and Singapore. He is an IRCA Approved LA courses as tutor on behalf of
URSCertification. He has also provided HACCP training in Middle East (Kuwait) to Diet Centers. His scope
ofwork also includes Supplier Audits, Certification Audits, FSMS and QMS. In QMS almost covering
allsectors; in-house training (Catering, Hotels, Meat Industry, Slaughter House, Hotel
ManagementInstitutes, Restaurants, Fast Food Chains),in FSMS Cat:C,D,E,G,H,M. For QMS he is covering
all Sectors likeAmity University, National Productivity Council, and IHM. Prior to this Mr Srivastava was a
TechnicalManager at K.V. Spices India (P) Ltd and he has also been with the D.S Group Catch Spices, Catch
Water &Mouth Freshener Division.
Ms. Kanchan Vashisth, Associate Professor: She is a senior faculty member at IGMPI. Prior to her
association with IGMPI, she has been working as a teaching faculty in University of Delhi as Assistant
professor as well as guest faculty. She has taught both graduate and post graduate courses like B. Tech.
Food technology, B.Sc. Food technology and M.Sc. food & nutrition and has also been a Counselor in
IGNOU. She is NET qualified and has rich experience of 12 years in the food industry. She has been working
in SGS India for 7 years as an Assistant manager in Food and Agricultural Department. She has specialized
knowledge about food testing of various products, from grain to ready to eat, in compliance with both
national and international standards like AOAC, ISO, AOCS, ICUMSA, FAC, and Quality which include
preparation of SOP & IOP, documentation as per ISO 17025. She has successfully handled various audits
carried out by BIS, NABL (ISO 17025), as well as client audit like GSK, Ranbaxy, Nestle, Kraft etc. During her
IGMPI
tenure in SGS she has handled many projects with MNCs like GSK, P&G, Nestle and wriggly. Prior to SGS,
she has worked as a part of the R&D team in MFIL (a subsidiary of HIL) for 2 years where her core area was
new product development. She was also a part of the quality team and used to help in implementation of
HACCP. She has proficient knowledge in 5S, LEAN, LIMS programs and equipments like GC, ICPMS, HPLC
and LCMS. She has been certified in sensory analysis and proximate testing by CFTRI, ISO 22000 by BSI,
Bakery by US wheat association. She has had industry exposure in FRAC and AVON foods.
Ms. Amrita Bhattacharya, Associate Professor: Amrita is associated with IGMPI as an Associate Professor.
She has a rich exposure in new product development and research. Her fields of interest are related to the
biotechnological aspects of Food Science. She has experience in facing FDA inspections & audits. At FFSQ
she oversees the development of modules & e-lectures .She has gained valuable experience in clinical
research & new product development due to her association with reputed companies like Fortis Clinical
Research Ltd and Jubilant Clinsys Ltd, a sister concern of Jubilant Foodworks having almost 5 years of
experience. Amrita has also performed pre-qualification and post-qualification audits for Quality
Assurance & Quality Control & Good Manufacturing Practices. Amrita has completed her graduation in
Microbiology from Lady Amritbai Daga & Smt. Ratnidevi Purohit College for Women, Nagpur and Master's
Degree in Biotechnology from Rani Durgavati University, Jabalpur. She also did PG diploma in clinical
research from Sharda University to enhance her knowledge in the field of clinical research.
Ms. Bincy Abraham, Assistant Professor: Bincy is working as a Assistant Professor with IGMPI. She is
responsible for developing training modules, e-lectures, personal lectures in the domain of Pharma
Product Management, food Product Management and Pharma Sales and Marketing Management. Prior to
working with IGMPI, she was associated with Arya Institute of Engineering and Technology as an Assistant
Professor. She also worked as trainer in her college facilitating the Management and Engineering students
with practical, interactive and fun filled activity based trainings through classroom lectures and seminars.
She is a post graduate in Management with specialization in Human Resource and Finance from FMS-The
IIS University Jaipur. She has completed her graduation i.e. B.Tech in Electronics and Communication Gyan
Vihar School of Engineering and Technology. Fast paced solutions, creative techniques and innovative
ideas coupled with her expertise in Management & Marketing areas facilitate her as a fully dedicated and
passionate trainer and a lecturer.
Ms. Ankita Gururani, Assistant Professor: An industry professional with management experience, Ankita
Gururani has been associated with implementation of quality assurance in FMCG sector. She has
completed her Bachelors in Medical Microbiology from H.N.B Central University and Masters in
Microbiology from Amity University, Noida. Apart from these, she has also acquired a certification on
Patent Analyst and has thorough knowledge on IPR, database searches. SWOT, CI, patent portfolio and
landscaping. She has also worked with Britannia India Ltd., where she had been entrusted with the
responsibility of conducting internal audit programs and implemented QNN and 5S as part of
manufacturing excellence. At IGMPI, Ankita has an important role to play in the development of the course
content and training modules in the field of food safety and quality assurance with an objective of
achieving larger mission and goals of the organization.
Mr. Joshua Martin, Assistant Professor: Joshua has a pivotal role in the development of the course content
and training modules in the field of food technology. His fields of interest are food safety, FSMS, GMP,
HAACP & other standards and food packaging. He has a rich exposure from a variety of food industries like
rice, sugar, meat, cereals, snack foods and beverages as a consultant in terms of Food Safety Management
System implementation and standards like ISO2200, FSSC2000, BRC, SQF, supplier audits, etc. He has
completed M.tech in Food Technology with specialization in Food Process Engineering from SHIATS-DU,
Allahabad. His project works are an evidence of his scientific acumen, entitled "Increasing efficiency of
Doypack machine using the six sigma technique (DMAIC)" and "To Relate Density With Temperature at
Constant T.S.S. & Density with T.S.S. at Constant Temperature for Tomato Sauces" Prior to joining FFSQ he
IGMPI
was also associated with Nestle in the Culinary Department. He is an FSSC 22000 certified lead auditor
from SGS, India.
Ms. Rekha Lohkna, Assistant Professor: Her specialization includes Quality control and management. Her
role at FFSQ includes assistance to Senior Advisors & Professors in development of course content and
training modules along with guiding students regarding food safety and quality. She has worked as an
Assistant Professor in Food Technology Department at BFIT, Dehradun before joining FFSQ. She has
completed her M.tech in Food Technology with specialization in Food Quality Management from
SHIATSDU, Allahabad and B.Tech in Biotechnology from Shobhit University, Meerut .Her research work at
Central Food Technology Research Institute, Mysore (CFTRI) was entitled "Incorporation of Lotus Rhizome
flour in Bakery products and study of its nutritional properties" where she was in the Flour Milling, Bakery
& Confectionary Department. Rekha has been associated with the well known ice-cream manufacturer
"Cream bell" in the QA Department as well.
Dr. Ankita Gattani, Assistant Professor: A Bachelor's in Dental Surgery (B.D.S) from Rajasthan University
of Health And Sciences, Rajasthan. A dynamic person with experience in public health ventures at college
and school levels. She has also been involved in holding health camps at village levels to promote dental
hygiene. At IGMPI her role is module development and lecture preparation and providing assistance to
students. Her fields of interests are Public Health, Clinical Research, Pharmacovigilance, Conservative
Endodontics and Community Dentistry.
Ms. Monica Singh, Assistant Professor: She has completed her M.tech in Food Safety and Quality
Management, from National institute of technology Entrepreneurship and Management (NIFTEM)
Deemed to be University (De-novo Category) under Section 3 of the UGC Act, 1956 An Autonomous
Institution under Ministry of Food Processing Industries, Government of India, Sonepat, Haryana, India
and B.Tech in Biotechnology from IMS Engineering College, Ghaziabad. Ms.Monica has acquired sound
knowledge about food safety and quality at industry with specialization in Quality Assurance where she
was involved in the maintenance and implementation of Global GAP, Tesco TN10 standard, BRC and Field
to Fork standards at Field Fresh Foods Private Limited. Her fields of interest are food quality and safety
standards and regulations, food toxicology and food testing. Her research at NIFTEM was in green tea's
quality assessment in different flavors.
Ms. Akanksha Pundhir, Assistant Professor and Programme Co-ordinator: A dedicated faculty member
and with a developed scientific acumen Akanksha, she has completed her M.tech in Food Processing
Technology from Guru Gobind Singh Indraprastha University, Dwarka and B.Tech in Biotechnology from
Amity University, Noida. She has done research projects on "Utilization of food waste" from IP University
and also on "Enrichment of sugar free ice cream with wine lees" at National Research Centre for Grapes,
Pune. Also, she undertook a training programme on basic food testing techniques in FICCI Research and
Analysis Centre(FRAC labs), Dwarka. Her list of exposures to industry include; Delhi Milk Scheme (DMS),
YAKULT, Haldirams, and Mother Dairy. At FFSQ, she provides assistance to senior faculty members in
module development and lecture preparation and takes coordinates with the food companies for
successful placements for our students. Her interest fields are new product development, food packaging
and nutraceuticals.
Ms. Joshita, Assistant Professor: An enthusiastic faculty member with keen interest in Food Safety and
Regulatory Affairs. She is a post graduate with M.Tech in Food Processing Technology from Guru Gobind
Singh Indraprastha University, Dwarka. She has undertaken various research projects including
"Antimicrobial activity of probiotics" from CITM and "High dietary fiber biscuits from citrus pulp" from
GGSIPU. She has studied "Supported Liquid Membrane technique for selective extraction of organic
acids" from CFTRI, Mysore and successfully applied it for Lactic acid removal from Dairy products. Joshita
has technical expertise in basic food testing procedures learned from her professional training experience
IGMPI
at FRAC Labs, SRL Laboratories and Belcopharma. Her industrial exposure includes Nirula's Corner Pvt.
Ltd., Delhi Milk Scheme and Yakult. Currently, working as a Research Associate at IGMPI, she is involved in
preparation of course content and module development.
Ms. Neha Jha, Assistant Professor: Being a part of IGMPI faculty, Ms. Neha is responsible for keeping the
modules up-to-date and validating them. She is involved in data research and supports the senior
members of faculty in lecture preparation. She holds her Graduation degree in Bio-technology and her
Masters in Food Technology from Central Food Technological Research Institute (CFTRI) and is qualified in
a certificate course in SIDBI-SIMAP (Small Industries Development Board of India-Small Industries
Management Program) from IIT, Delhi. She has had industrial exposure from Ind-Swift Laboratories and
Sudha Dairy. Also, she has undergone professional training at Bioinformatics Institute of India and
Darbhanga Medical College and Hospital. She has done commendable research work on Pearl millet at
CFTRI under the title 'Factors affecting the utilization of Pearl Millet grain components'. She is well-versed
in techniques of Fermentation, Microbial Culture (Isolation, characterization and preservation), Genomic
DNA isolation, HPLC, Electrophoresis, Infra-red spectroscopy and many others.
Ms. N.C. Swathi Sirisha, Assistant Professor: She worked as Faculty member in Dept. of Food
Technology& Management at Loyola Academy Degree & P.G. College, Secunderabad after completion of
Masters in Food Technology from Sri Venkateswara University, Tirupati. She qualified UGC-NET for
Lectureship and received Internal Auditor Training (ISO: 22000, FSMS). She also completed MBA in
Business Administration with Energy Management and Production Management as electives from IIBM,
New Delhi. Her interests lie in the field of Food Preservation and Processing, Food Product Development,
Food Quality and Safety. Her industrial exposure includes Internships' at Vijaya Diary, Hyderabad and Little
Star Foods; Hyderabad and research exposure includes projects at ICRISAT, Patancheru; S.V. University,
Tirupati and Loyola Academy, Secunderabad.
Ms. Satarupa Ghosh, Programme Coordinator: She has completed B.Sc in Biotechnology Hons. from
Royal School of Management and Technology, Utkal University, Bhubaneswar, Odissa and M.Sc. in
Biochemistry from Boston College for Professional Studies, Jiwaji University, Gwalior. She has done
specialized training related to HLA B27 typing and possesses hands-on skills on other routine diagnostics in
Molecular diagnostic division learnt from SRL Religare Laboratories, Gurgaon. She has also done PG.
Diploma in Clinical Research from Hyderabad.
Ms. Tanvi Gaur, Associate Manager (Placement): With a prior experience in market research, Tanvi is
responsible for all promotional activities in FFSQ which includes programme coordination, representing
the organization in various events and conferences and taking participants' feedback on a regular basis in
order to further improve the quality of deliverable and services to them. She is also responsible for
corporate interactions and nominations for our various training programmes. Moreover, she assists senior
faculty members in development of training modules related withmanagement. She has completed her
B.Tech with Computer Science as specialization from Guru Gobind Singh Indraprastha University
(GGSIPU), Delhi and MBA with specialization in Human Resources from GGSIPU, Delhi.
Mr. Deepanshu Soni, Technology Officer: With a rich experience in Software Development, Web
Development, application development, Deepanshu works as a Technology Officer and is responsible for
all the technical works and new initiatives at FFSQ in order to make our Learning Management System
(LMS) and other web services to our training participants and students user friendly. He also possesses
technical competence and interest in the areas of code development, web design etc. He has completed
his B. Tech in Information Technology (I.T) from Vindhya Institute of Technology and Science, R.G.P.V
University, Bhopal.
Md. Rameez Akhtar, Associate Programme Manager: He is dedicated towards maintaining a quality
service and continuous improvement of management standards at IGMPI. He upholds his responsibility of
IGMPI
maintaining a healthy relationship with existing and potential delegates by carrying out regular follow ups
and interactive sessions for dealing with various queries. His academic tenure comprises of Bachelor in
Artys and Masters in Business Administration. He has made serious efforts towards understanding the
requirements of potential delegates and provided them with requisite support, information and guidance.
He has earned rich experience in the field from his previous dealings at Ananya Creations Ltd., InterGlobe
Technologies, Panasonic Toughbook and Pantaloons Customer Relationship Management.
Mr. Ujjaval Jain, Associate Programme Manager: At IGMPI, his role covers making use of marketing
background, interpersonal skills and managerial abilities for carrying out the promotional activities for
potential delegates. He is responsible for program coordination and management and often undertakes
research work to expand database and ensuring the organization's involvement in events of notable
significance. His academic profile comprises of B.E. (ECE) and MBA. Prior to working for IGMPI, he has
worked as International Business Associate for Allan Lloyds Group, SNP Infra Research Solutions Pvt. Ltd.
and ICICI Securities Ltd.
Mr. Pankaj Musyuni, Associate Visiting Professor: An experienced professional in the fields of research
and consultation for taxonomy of IPR (Intellectual Property Rights) including literature and prior art search
for novelty, patentability analysis and infringement opinion for different markets and patent validity
analysis. With an experience of more than five years in pharma industry & his expertise in IPR which is
evident as he's a reviewer of dossier and validation activities related with GMP, ISO and FDA requirements
for pharmaceutical human, animal, FMCG and pesticides sector regulatory affairs. Mr Pankaj has
published around 13 research papers/articles in various well known journals. His work fields also include
book/manual reviewing as well. Mr Pankaj is an M.Pharm, also holds a diploma in Management and an
L.L.B. At IGMPI he plays a pivotal advisory role in module development, lecture preparation and student
consultation.
Ms. Shivani Singh, Research Associate: She is a young and dedicated member of IGMPI who has brought
an innovative approach towards food safety and quality. She assists the senior faculty members in
preparation of modules and lectures development. She has completed her M. Sc. (Food Technology) from
Gautam Buddha University and graduation from Banasthalli University. In addition to these, she has
completed a diploma course in Home Science with specialization in Food & Nutrition. Ms. Shivani has had
industrial exposure in Haldiram's (Snacks and Sweets), Surya Agro Foods and Mother Dairy. She has earned
quality experience in storage and preservation methods of juice and fruit pulp as well as quality analysis of
products & raw material during her stay at Surya Agro Foods.
Ms. Renuka Mahajan, Academic Associate: Her role is to develop training modules and to assist the senior
faculty members in teaching, training and research. Her area of interest includes Quality Assurance and
Total Quality Management. She has pursued her Bachelor's degree in Food Technology from Doon Valley
Institute of Technology, Karnal affiliated to Kurukshetra University.
Advisory Faculty from Industry

Apart from regular faculty members, eminent and dynamic industrial professionals having rich industrial
experience of upto 35-40 years have got associated with FFSQ in regular, part-time, distance cum e
learning and Continuing Education Programme (CEP).The industrial professionals who have joined FFSQ in
this initiative have worked with reputed food companies in the areas of GMP, Food regulatory affairs, Food
processing & preservation, Quality assurance and Quality control, Organic foods and food product
management. The continuing education training programme has been launched with an initiative to
provide training to work force in the industry on specific topics in short time period and to quick fix the
issues with possible solutions by having an interface with senior industrial professionals.
IGMPI
Good Manufacturing Practices Programmes

Good Manufacturing Prac ces as the name suggests are intended for the
produc on of safe food. The Food and Drug Administra on, USA has laid the
Guidelines for the cGMP in food in 21 CFR part 110. These are the minimum
requirements that are required to be implemented in a food process chain. It is a
tedious task to implement and achieve an excellent food safety system in an already
established factory of produc on.
The sudden changes in the food laws and strict guidelines by the FDA have made it really
elusive for the food business operators to implement be er food safety systems in already
established food processes.
This problem occurs due to lack of awareness and from where to start. Faculty of Food Safety and
Quality, IGMPI has endeavored to bring to you the right combina on to start with and through this
programme we can assure you that implemen ng food safety would be much easier.
Thus easy to understand, comprehensive and dynamic material with pre recorded lectures and latest
developments in the food Industry all are provided on the same pla orm.
The Industry based case studies provide the training par cipants a complete on site overview of how to
handle the food safety related problems and challenges.
Programme Offered:
Post Graduate Diploma in Good Manufacturing Practices
Executive Diploma in Good Manufacturing Practices
Post Graduate Diploma in Good Manufacturing Practices

Food safety and quality is the priority of any food
organization nowadays. For the food organizations,
to stand through the competitors there is a need of
well knowledgeable graduates or employees.
To avoid any recall or safety issues related to finished
product there is a need of implementing Good
Manufacturing Practices in a food organization. The GMP
implementation in a food organization includes generally
accepted guidelines which have been developed from
scientifically based principles and current knowledge of
food safety practices.
By executing and documenting Good Manufacturing Practices
(GMPs), any food organization can assure government
regulators and customers worldwide that the organization is
processing safe and high-quality products. So, organization
needs staff having knowledge about GMPs to ensure the quality
of its product.
Thus understanding the need of the hour, Faculty of Food Safety and
Quality, IGMPI has introduced this PG Diploma course that can be done in just one year and the
IGMPI
knowledge gained will be truly helpful in the future prospects as well.
Programme Structure:
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
:
:
:
:
:
:
:
:
:
:
:
Food GMP and its Regula ons

Documenta on and Record Keeping
Concept of Quality in food Industry
Valida on and Verica on
Conduc ng and facing rst, second & third party audits
Complaint Handling and Product Recall
CAPA and Devia on management
Manufacturing Opera ons in food Industries
The Indian food GMP
Industry based case studies
Eligibility:
All those who have completed their Gradua on or Post Gradua on/ PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals from any sector
(produc on, processing, quality, trial, R&D etc.) can also seek benets of the course who have interest in
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is one year while a maximum of two
consecu ve years is allowed to complete the course.
Internship
Faculty of Food Safety and Quality, IGMPI oers three months internship to the students in PG Diploma
(Regular) programme. All the eorts will be made to provide industrial exposure to the students through
internship with Food Companies so that they can have good prac cal knowledge beyond the classroom
experience.
Registration
The registra on dates for this bi-annual programme run by the ins tute are updated mely on the
webpage. The training sessions and webinars are strictly scheduled depending on the availability of
speakers. Eec ve E-learning tools incorporated into the design of the webpage make the course lectures,
videos and study material easily accessible. This gives huge window of self-regulated and self-paced
performance to the par cipants.
Programme Fee
The mandatory course fee(one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode. This covers for the course
registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs 300/(USD 15) per module needs to be paid later as per the examina on no ca on of the Ins tute.10% of fee
concession for PG Diploma course is applicable to applicants belonging to SC/ST/Physically Challenged,
economically weaker sec ons, below poverty line and Ex-servicemen.
Examination & Certication

All the par cipants are obliged to mely submit completed assessment assignments (during the course,
usually a er every module) and appear for an online exam at the end of the course. A er successful
IGMPI
comple on, the par cipants will be awarded Post Graduate Diploma in Good Manufacturing Prac ces
jointly by Quality Council of India (QCI) and by Faculty of Food Safety and Quality, IGMPI. For all the above
men oned modules elaborate course material, self-assessment assignments and project work details
would be provided by the Ins tute from me to me. Details get updated on the webpage as well.
Placement Assistance & Corporate Relations

The Ins tute has partnered with many organiza ons for providing with placement assistance to its
par cipants. The robust placement cell comprises of senior level Human Resources professionals and
Talent Acquisi on experts which maintains close links with business and industry. We are engaged in
promo ng the employability of our par cipants by maintaining good rapport and rela on with HR cell and
recrui ng managers of leading food and agriculture companies across the globe. The eorts of our
placement cell also include helping with professional resume wri ng, interview skills & conduc ng mock
interviews etc.
Future Career Prospects

In this highly compe ve world there is con nuous search for the talent and all the organiza on are
involved in this process. When it comes to food safety understanding and implementa on should go hand
in hand. The Post graduate diploma in GMP equips an individual to take leading roles in the HACCP team as
well as in the new product development team. This Post Graduate Diploma provides adequate knowledge
for more specialized roles like quality execu ve, Quality manager, Food safety ocer, produc on
execu ve, food safety standards consultant and many more.
Executive Diploma in Good Manufacturing Practices

The students and fresh graduates need an orienta on to be more useful for a food organiza on. The
companies struggle to maintain its brand with such tough compe on in the highly vola le market. When
a product recall is done or a warning is issued to a food company, it directly aects the image of the brand.
In order to avoid such dire consequences it is be er to develop a resource for the benet of the
organiza on that all the GMP related issues are in control.
There is a rising demand of specialized professionals that are being hired for implementa on of food Safety
in the food industry.
Food safety is a rising global challenge for many food industries as they progress they require specialized
professionals who are already trained and their best output is received.
Thus understanding the need of the hour Faculty of Food Safety and Quality, IGMPI has introduced this fast
track course that can be done in just six months and the knowledge gained will be truly helpful in the
future prospects as well.
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
:
:
:
:
:
:
:
:
Food GMP and its Regula ons

Documenta on and Record Keeping
Concept of Quality in food Industry
Conduc ng and facing rst, second & third party audits
Complaint Handling and Product Recall
CAPA and Devia on management
IGMPI
Module 9 : Manufacturing Opera ons in food Industries

Module 10 : The Indian food GMP
Module 11 : Industry based case studies
Eligibility:
All graduates and post graduates, food, agriculture, biotech, ayurvedic professionals; students, research
scholars having interest in food safety and quality control are eligible to take the course.
Programme Duration
Minimum me in which a student can complete this diploma course is six months while a maximum of
twelve months is allowed to complete the course.
Internship
Faculty of Food Safety and Quality, IGMPI oers six weeks internship to the students in Execu ve Diploma
(Part- me) programme. All the eorts will be made to provide industrial exposure to the students through
experience.
Registration
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 16,000 /- (500 USD for oversees
students)for distance cum e learning mode and Rs 45,000/- for part memode (weekend classes) is
mandatory. This covers for the course registra on fees, tui on fees, course material fees etc. Apart from
this, an examina on fee of Rs 300/- (USD 15) per module needs to be paid later as per the examina on
no ca on of the Ins tute.

comple on, the par cipants will be awarded Execu ve Diploma in Good Manufacturing Prac ces jointly
by Quality Council of India (QCI) and by Faculty of Food Safety and Quality, IGMPI. For all the above

interviews etc.
IGMPI

in hand. The Execu ve diploma in GMP equips an individual to take leading roles in the HACCP team as
well as in the new product development team. This Execu ve Diploma provides adequate knowledge for
more specialized roles like quality execu ve, Quality manager, Food safety ocer, produc on execu ve,
food safety standards consultant and many more.
IGMPI
Food Quality Assurance & Quality Control Programmes

Quality Assurance is a very important aspect of every organiza on, especially for food
related industries/organiza on. People who have experience around there are an important
piece of the organiza on, ensuring the quality of food product with accomplishment through
observing the nature of product. This is carried out through a specialized dis nc ve 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 compe tors. It's a challenge which iden es
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 organiza on.
Quality is a measure of purity, taste, dis nc veness, avor 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 nished
good tes ng. It's very important because once a product has been through a processing area; nothing or
li le is possible to change its quality. Thus the examina on of nished items just allows receiving of
material arriving at the given standard and rejec on of material which fails to achieve this standard. This
process is actually one of examina on and not one of control. It can be guaranteed that if control of raw
materials and control of procedure is ensured, the nal product won't require same tes ng again.
Food companies have undertaken various procedures to enhance the posi on of their brands by improving
their quality. The techniques employed not only incorporate the food quality control but also focus around the
dis nguishing eradica on of exempted products. There has been a great need of workmanship with
knowledge in this area in the industries. The course we oer 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 en re scenario of a food industry.
Programme Offered:
Post Graduate Diploma in Food Quality Assurance and Quality Control
Executive Diploma in Food Quality Assurance and Quality Control
Post Graduate Diploma in Food Quality Assurance & Quality Control

Food quality control and assurance quality cer ca on has
picked up importance in the recent years with the food
business following the quality management system as per the
guidelines. Quality assurance and quality control has turned
into an important segment of the food industry with the
recep on of tes ng and control system of food safety. Therefore,
anyone, who is ge ng into the the food organiza on or already in
it, is beneted with course like the one FFSQ has introduced i.e. a
post graduate diploma in food processing and preserva on to equip
individuals to meet the demands of the market.
IGMPI
01
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
:
:
:
:
:
:
:
Module 8
Module 9
Module 10
Module 11
Module 12
Module 13
:
:
:
:
:
:
Fundamentals of Food Quality Assurance and Quality Control

Quality Assurance in Food Industry
Quality Control and tes ng procedures
Documenta on, Good Documenta on Prac ces, SOPs & Protocols
Establishing Quality Control Checks: Inspec on & Audits
Role of Good Manufacturing Prac ces and their regula ons in Quality Assurance and
Quality Control
Total Quality Management in Food Industry
Quality Assurance- A risk based approach (Possible problems & Fixes)
Quality Cer ca ons, Govt. Regula ons, ISO, FSSAI & FDA Guidelines
Emerging trends in quality related aspects of food industry
Quality Systems in major segments of food industries
Case Studies
Eligibility:
All those who have completed their gradua on or post Gradua on/ PhD are eligible to enroll for the
(produc on, processing, quality, trial, R&D etc.) can also seek benets of the course that have interest in
food industry.
Programme Duration
Internship
experience.
Registration
The registra on dates for this bi-annual program run by the ins tute are updated mely on the webpage.
The Training sessions and webinars are strictly scheduled depending on the availability of speakers.
Eec ve E-learning tools incorporated into the design of the webpage make the course lectures, videos
and study material easily accessible. This gives huge window of self-regulated and self-paced performance
to the par cipants.
Programme Fee
USD for overseas students) and Rs.90,000/- for the regular(classroom) mode.This covers for the course
economically weaker sec ons (EWS), below poverty line (BPL) and Ex-servicemen.
IGMPI

comple on, the par cipants will be awarded Post Graduate Diploma in Food Quality Assurance and
Quality Control jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For
all the above men oned modules elaborate course material, self-assessment assignments and
project work details would be provided by the Ins tute from me to me. Details get updated on the
webpage as well.

recrui ng managers of leading food and agriculture companies across the globe.
The eorts of our placement cell also include helping with professional resume wri ng, interview skills &
conduc ng mock interviews etc.

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 informa on, guidance, prac cal training and o
course comple on cer cate will provide the par cipant with not one but many opportuni es in the
industry. This would come true in form of job roles and posi ons like that of auditors, quality assurance
execu ves, quality control execu ves quality managers, posi on in NPD team, food consultants, food
journalism and many more.
Executive Diploma in Food Quality Assurance and Quality Control

As the global demand for processed food products is rising, there is a necessity to manage and harness the
great untapped poten al of the global market. According to reports, total food produc on in India is
expected to double in the coming 10 years with the country's domes c food market is expected to reach
US$ 258 billion by 2015.
Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained
professionals, with such a great poten al and drama c expected increase in the food market it is essen al
to consider the adequate availability of trained professionals with the techniques of food processing and
preserva on.
Thus we at FFSQ have developed this fast track course to develop individuals for quality assurance and
quality control to make an exci ng career in this promising eld of their choice
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
:
:
:
:
:
:
Fundamentals of Food Quality Assurance and Quality Control

Quality Assurance in Food Industry
Quality Control and tes ng procedures
Documenta on, Good Documenta on Prac ces, SOPs & Protocols
Establishing Quality Control Checks: Inspec on & Audits
IGMPI
Module 7 : Role of Good Manufacturing Prac ces and their regula ons in Quality Assurance and Quality
Control
Module 8 : Total Quality Management in Food Industry
Module 9 : Quality Assurance- A risk based approach (Possible problems & Fixes)
Module 10 : Quality Cer ca ons, Govt. Regula ons, ISO, FSSAI & FDA Guidelines
Module 11 : Emerging trends in quality related aspects of food industry
Module 12 : Quality Systems in major segments of food industries
Module 13 : Case Studies
Eligibility:
course. As this course is truly professionals and industry oriented, employed individuals from any sector
food industry.
Programme Duration
Minimum me in which a student can complete this diploma course is six months while a maximum of one
year is allowed to complete the course.
Internship
experience.
Registration
to the par cipants.
Programme Fee
USD for overseas students) and Rs.60,000/- for the part me mode(weekend classes).This covers for the
course registra on fees, tui on fees, course material fees etc. Apart from this, an examina on fee of Rs
300/- (USD 15) per module needs to be paid later as per the examina on no ca on of the Ins tute.

comple on, the par cipants will be awarded Execu ve Diploma in Food Quality Assurance and Quality
Control jointly by Quality Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the
above men oned modules elaborate course material, self-assessment assignments and project work
details would be provided by the Ins tute from me to me. Details get updated on the webpage as well.

IGMPI

execu ves, quality control execu ves, quality managers, posi on in NPD team, food consultants, food
IGMPI
Regulatory Affairs Programmes

Food is the indispensable part of our human lives. The sustenance to our global
village is the food we eat. The increase in the popula on has surged the demand
for processed foods, the introduc on of gene cally modied organisms, Irradiated
foods, Nutrional foods, func onal foods, organic foods. Thus more the types of foods
and varia ons the more increased applicability of the food regula ons.
The regula ons serve as a scaold for any successful manufacturing a food product and
then introducing it in the market as they are the minimum requirements for the produc on
of a quality food product. The intensiveness of food regula on may vary from place to place.
The interpreta on and its applicability with a regula on is also a challenge.
Thus we at Faculty of Food Safety and Quality have taken this ini a ve to bring this course which
describes the current regulatory requirements that a student, food professionals, management
professionals should know in order to give them a greater advantage to build a career in this eld.
The latest updates in the regula ons and relevant laws seek to develop an individual to easily align food
products' regulatory requirements with them.
Programme Offered:
Post Graduate Diploma in Regulatory Affairs
Executive Diploma in Regulatory Affairs
Post Graduate Diploma in Regulatory Affairs

The PG Diploma in regulatory affairs
envisages the whole food regulatory
aspect as it helps the participants to
imbibe the necessary knowledge which
will make them a specialized person of the
field to independently deal with the
regulatory aspects of a food company. It
brings out the application of the food
regulations with an International perspective.
The students who are freshers can also consider
taking this course as it is intended to train them
professionally for the specialized field.
The course content is specially designed for target
individuals who want to take regulatory affairs as a
career choice.
IGMPI
Module 1 : Introduc on to global regulatory authori es for food Industry
Module 2 : Food GMP and its regula ons
Module 3 : From farm to fork: Understanding the food regulatory cycle (USA, UK, Europe, Australia
New Zealand, India etc.)
Module 4 : Food safety in the process chain
Module 5 : Documenta on for launch of a new food product and regulatory ling in US, Europe, UK,
India, Canada and Japan
Module 6 : Dossier prepara on for novel food product in required interna onal formats
Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks
Module 8 : Food Product Marke ng, Import and Export regula ons
Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports
Eligibility:
All those who have completed their gradua on or post gradua on/ PhD are eligible to enroll for the course.
As this course is truly professional and industry oriented, employed individuals from any sector
food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee

IGMPI
comple on, the par cipants will be awarded Post Graduate Diploma in Regulatory Aairs jointly by Quality
Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above men oned
modules elaborate course material, self-assessment assignments and project work details would be
provided by the Ins tute from me to me. Details get updated on the webpage as well.

The Ins tute has partnered with many organiza ons for providing placement assistance to its par cipants.
The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisi on
experts which maintains close links with business and industry. We are engaged in promo ng the
employability of our par cipants by maintaining good rapport and rela on with HR cell and recrui ng
managers of leading food and agriculture companies across the globe.

FFSQ e/distance course is a professional course targeted to cater the food industry needs trained
regulatory aair professionals. The informa on, guidance, prac cal training and o course comple on
cer cate will provide the par cipant with not one but many opportuni es in the industry. This would
come true in form of job roles and posi ons like that of Auditors, quality assurance execu ves, quality
managers, posi on in NPD(new product development) team, food regulatory consultants and many more.
Executive Diploma in Regulatory Affairs

The demand is rising of regulatory professionals who have adequate knowledge to demonstrate and
implement compliance to all the laws that the food products fall under. The industry professional now have
a chance to combine their hands-on experiences to the relevant food laws to make easy the introduc on of
a food product in the market.
To have a compe ve edge in the market it is essen al for all the food companies to focus on the
development of new products and for that they invest a lot on the research and development. The food
companies also have to carefully observe their compliance with the exis ng laws, revision in the laws and
even new laws to prevent any unpredictable damage to the image of the company in the market.
So there is a lot of scope of learning and specialized knowing and op mized policy making in the company,
an ever preparedness to face audits is also an area of major concern.
Thus we at FFSQ have introduced this Execu ve Diploma in Regulatory Aairs which gives knowledge and
develops your skills in the eld of food regulatory aairs and that too with a global perspec ve with
legisla ons in all major economies which provides an added advantage for the rms that export their food
products.
Course content comprises of the latest food laws and policies that are applicable for a food chain,
regulatory lings and not only that but intensive and rigorous case studies as well.
IGMPI
Module 1 : Introduc on to global regulatory authori es for food Industry
Module 2 : Food GMP and its regula ons
Module 3 : From farm to fork: Understanding the food regulatory cycle (USA, UK, Europe, Australia
New Zealand, India etc.)
Module 4 : Food safety in the process chain
Module 5 : Documenta on for launch of a new food product and regulatory ling in US, Europe, UK,
India, Canada and Japan
Module 6 : Dossier prepara on for novel food product in required interna onal formats
Module 7 : Food Industry IPR, Patents, Copyrights and Trademarks
Module 8 : Food Product Marke ng, Import and Export regula ons
Module 9 : Compliance guidelines, Govt. Audits (FSSAI, BIS, etc) and breach reports
Eligibility:
All those who have completed their gradua on or post gradua on/ PhD are eligible to enroll for the course.
As this course is truly professionals and industry oriented, employed individuals from any sector
food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Execu ve Diploma in Regulatory Aairs jointly by Quality
Council of India(QCI) and Faculty of Food Safety and Quality, IGMPI. For all the above men oned
IGMPI

The Ins tute has partnered with many organiza ons for providing placement assistance to its

FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained
come true in form of job roles and posi ons like that of Auditors, quality assurance execu ves, quality
managers, posi on in NPD(new product development) team, food regulatory consultants and many more.
IGMPI
Food Safety Programmes

Food safety is an important component of public health. With con nuous advancements in
technology and variety of industry specic food processing techniques it is important that
there should safe food available for all. In this compe ve world, food industries strive to gain
a compe ve edge by development of a robust and a dynamic food safety management
system. In the pursuit of excellence and to bridge the disequilibrium in the various economies
of the world, there should be a focus to enhance and to develop food safety to promote safe
food for all around the globe.
The Faculty of Food Safety and Quality, IGMPI has brought this course to focus on food safety with
a pragma c approach and to provide latest knowledge and tools for the maintenance of a food
safety management system. This develops individuals to apply the regulatory and scien c
knowledge to all food safety concerns within a food chain. Maintaining food safety is a legal
requirement, and is an important part of providing safe, quality food to the customers. It is a
fundamental public health concern. The Food Safety and Quality has become a sector of priority and
necessity for all consumers, retailers, manufacturers and also the regulators. The food safety
knowledge and management of the developing has to be given priority to bring them at par with their
peers in the developed countries. Changing global pa erns of food produc on, increased interna onal
trade, technology, public expecta ons for health protec on and many other factors have created a huge
demand for food safety and quality audi ng professionals. Any organiza on in non compliance with food
safety standards and regula ons can be in the danger of a tarnished brand image and prosecu on under
law.
The major components of these courses will be:
Overview of food industry and its various aspects,
Na onal and interna onal regulatory authori es;
Quality management system of food industry
Foodborne biological, chemical and physical hazards and
Emerging trends in ensuring food safety and public health.
This will include food safety management prac ces such as Hazard Analysis Cri cal Control Points (HACCP),
public health policies and allergen controls in foods. The courses we oer are:
Programme Offered:
Post Graduate Diploma in Food Safety
Executive Diploma in Food Safety
Post Graduate Diploma in Food Safety

Food safety is the integral part of any food chain. It has to be ensured
from raw material recep on to the nished product dispatch. The food
safety is a round the clock discipline and it is needed to keep it a priority at
every step of produc on. It is not a department specic discipline but
should be developed by every individual working in a food organiza on. It is
essen al for professionals to aspire to build a well established food safety
management system and also develop individuals that want to develop
themselves for eec ve compliance of food safety aspects and to develop a
con nuous improvement approach.
IGMPI
The FFSQ, IGMPI has developed this comprehensive food safety training program. This course is designed
to provide thorough knowledge of the subject to help you analyze food safety management system risks,
prepare meet food safety regula ons in food industries. It's a varied and detailed course that provides
knowledge from extremely content rich modules to help you condently develop and improve your
exper se in food safety
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
:
:
:
:
:
:
:
:
:
:
:
General overview of Food Safety

Food Industry: A glance
Understanding contemporary U.S. food safety policy
Food laws and policies of India
Study on Food-borne Hazards, Illness & Epidemics
Food GMP and its regula ons
Food Safety Management System (HACCP, ISO 22000)
Interna onal standards and regula ons for food safety
Understanding the basic concepts of microbiology in food safety
Emerging trends in food safety (like HARPC, etc)
Case studies
Eligibility:
food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee
01
IGMPI

comple on, the par cipants will be awarded Post Graduate Diploma in Food Safety by Faculty of Food
Safety and Quality, IGMPI. For all the above men oned modules elaborate course material, self
assessment assignments and project work details would be provided by the Ins tute from me to me.
Details get updated on the webpage as well.


food industry needs trained food safety professionals. The informa on, guidance, prac cal training and o
industry. This would come true in form of job roles and posi ons like that of Auditors, quality assurance
execu ves, quality managers, posi on in NPD team, food safety standards consultants, food journalism
and many more.
Executive Diploma in Food Safety

Food safety an important discipline that apparently is now a priority for food industries at all levels around
the globe. A food industrial produc on would be seriously jeopardized if there is an absence of an eec ve
and robust food safety management system. The industries face challenges to aord the implementa on
costs and seek trained professionals that are already trained in the eld. The food safety breaches make a
giant company to bend on knees as it spoils the image in the market and also develops a sense of suspicion
over compliance.
Thus to overcome this FFSQ, IGMPI has taken an ini a ve to develop an advanced fast track course that
can equip individuals and professionals to face the challenges of the present.
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
: General overview of Food Safety

: Food Industry: A glance
: Understanding contemporary U.S. food safety policy
: Food laws and policies of India
: Study on Food-borne Hazards, Illness & Epidemics
: Food GMP and its regula ons
: Food Safety Management System (HACCP, ISO 22000)
: Interna onal standards and regula ons for food safety
: Understanding the basic concepts of microbiology in food safety
: Emerging trends in food safety (like HARPC, etc)
: Case studies
IGMPI
Eligibility:
food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Execu ve Diploma in Food Safety by Faculty of Food Safety
and Quality, IGMPI. For all the above men oned modules elaborate course material, self-assessment
assignments and project work details would be provided by the Ins tute from me to me. Details get
updated on the webpage as well.

interviews etc.

food industry needs trained safety professionals. The informa on, guidance, prac cal training and o
industry. This would come true in form of job roles and posi ons like that of Auditors, quality assurance
execu ves, quality managers, posi on in NPD team, food safety consultants and many more.
IGMPI
Food Analysis & Quality Assurance Programme

Food analysis is the discipline dealing with the development, applica on and study of
analy cal procedures for characterizing the proper es of foods and their cons tuents. These
analy cal procedures are used to provide informa on about a wide variety of dierent
characteris cs of foods, including their composi on, structure, physicochemical proper es and
sensory a ributes. This informa on is cri cal to our ra onal understanding of the factors that
determine the proper es of foods, as well as to our ability to economically produce foods that are
consistently safe, nutri ous and desirable and for consumers to make informed choices about
their diet.
Foods are analyzed by scien sts working in all of the major sectors of the food industry including food
manufacturers, ingredient suppliers, analy cal service laboratories, government laboratories, and
University research laboratories. The food industry is subject to par cularly strict regula ons on the
quality and safety of its products. This is important because if food is contaminated, the consequences
can be serious. In order to guarantee the industry's strict quality and safety standards, reliable
instruments and methods are needed in the laboratory. These instruments and methods must meet
highest standards.
The present course highlights some important protocols used for Food Analysis and Quality Assurance. This
informa on is cri cal to our ra onal understanding of the factors that determine the proper es of foods, as
well as to our ability to economically produce foods that are consistently safe, nutri ous and desirable and for
consumers to make informed choices about their diet. The objec ve of this course is to review the basic
principles of the analy cal procedures commonly used to analyze foods and to discuss their applica on to
specic food components.
Programme Offered:
Post Graduate Diploma in Food Analysis & Quality Assurance
Executive Diploma in Food Analysis & Quality Assurance
Food analysis and quality assurance cer ca on has picked up

importance in the recent years with the food industry. Food
manufacturers must have traceability in their industry to ensure their
food products are safe, with no contaminants or residues, and to
provide accurate nutri onal informa on. General laboratory tes ng of a
manufacturer's product may include the following techniques: Analy cal
chemistry tes ng, Food microbiology tes ng, Food nutri on analysis,
Food allergen tes ng and Sensory tes ng.
Therefore, anyone, who is ge ng into the food organiza on or already in it, is
beneted with course like the one FFSQ has introduced in food analysis and
quality assurance to equip individuals to meet the demands of the market.
IGMPI
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
Module 12
Module 13
Module 14
Module 15
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Food Chemistry
Food Microbiology
Food Sensory Science
Food Toxicology
Food Addi ves
Food Packaging
Sampling Techniques in Food
Physical and Chemical analysis of foods
Microbial analysis of Foods
Instrumental analysis of Food
Sensory Evalua on of Food
Food Laws
Applied Sta s cal Method in Quality Assurance
Prac cal on Food Analysis Hand on training on Physical Analysis, Chemical Analysis
and Instrumenta on Analysis of food
Eligibility:
(produc on, processing, quality, trial, R&D etc.) can also seek benets of the course that have interest in
food industry.
Programme Duration
The dura on for PG Diploma is twelve months and the same course can be completed in sixmonths under
Execu ve Diploma programme. Execu ve Diploma is a fast track course with more and rigorous case
studies.
Internship
(Regular) programme and six weeks internship to the students in Execu ve Diploma (Part- me)
programme. All the eorts will be made to provide industrial exposure to the students through internship
with Food Companies so that they can have good prac cal knowledge beyond the classroom experience.
Registration
webpage. The Training sessions and webinars are strictly scheduled depending on the availability of
Programme Fee
The mandatory course fee(one- me payment) for regular (classroom) and part- me mode(weekend
classes) is Rs. 75,000/-(1771 USD for overseas students).This covers for the course registra on fees, tui on
fees, course material fees, prac cal lab work etc. Apart from this, an examina on fee of Rs 300/- (USD 20)
per module needs to be paid later as per the examina on no ca on of the Ins tute.10% of fee
01
IGMPI


usually a er every module) and appear for exam at the end of the course. In this programme, it is
compulsory to a end all Prac cal lab classes as per schedule. A er successful comple on, the par cipants
will be awarded Post Graduate/Execu ve Diploma in Food Analysis and Quality Assurance by Faculty of
Food Safety and Quality, IGMPI. For all the above men oned modules elaborate course material, selfassessment assignments and project work details would be provided by the Ins tute from me to me.

managers of leading Food and Agriculture companies across the globe.

Faculty of Food Safety and Quality, IGMPI's regular course is a professional course targeted to cater the
industry. This would come true in form of job roles and posi ons like that of food analyst, quality assurance
execu ves, quality control execu ves quality managers, posi on in NPD team, food consultants, food
IGMPI
HACCP (Industry Certication)

The Food industry in the world is witnessing a great revolu on as the there are now more
and more market players coming up to produce world class. There is a wide awakening in the
global economies to feed their popula ons with safe food to ensure public health.
The food safety culture is now established in most of the economies of the world with its
founda on laid on the HACCP system. If the HACCP is well researched and highly specic then
the risks probability for any par cular hazard in food is highly minimized.
HACCP which stands for Hazard Analysis and Cri cal Control Points is a risk based approach to
prevent the occurrence of poten al food borne hazards.
The risk based controls have to be applied in order to maintain safety of food in the food industry,
retail establishments, catering and hospitality industry. The basic tool applied is the HACCP that
ensures the produc on of safe food.
Food safety can be easily compromised if there is an absence of risk based controls in a food related
organiza on. This is so much so that the Food and Drug Administra on has specically given a HACCP for
juice and juice related products and also the seafood which if not implemented the food products would
be considered adulterated in US. The Codex Alimentarius Commission has given the HACCP standards as
well.
Thus iden fying the scope of implementa on and the need for experienced, knowledgeable professionals
the FFSQ has brought this cer ca on programme in HACCP that ensures to fulll the industry needs and
gives the par cipants adequate knowledge about the HACCP system and its implementa on in ones rm.
Programme Offered:
Industry Certicate in HACCP
Industry Certicate in HACCP

The world economies are now intended to work with
the slogan safe food for all. With the world popula on
witnessing unprecedented growth it behooves the
industries to be geared up to be able to place a
compe ve edge in the global market and be capable
enough to produce world class food products.
This requires a great deal of input towards produc on
of safer food and elimina on of sources of
contamina on that may end up the product being
unsafe. HACCP is a great tool that is widely accepted
globally to ensure food safety in not only food
produc on industry but also catering establishments.
This cer ca on programme is specically designed for professionals who want to secure a compe ve
edge in the market and be able to eec vely implement HACCP in their food rms be it produc on, food
retail establishments or catering industry.
IGMPI
01
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
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Food Safety: HACCP based approach

Role of Pre requisite programmes (PRP) and GMP in Food Industry
Implementa on of HACCP in a food industry/retail food establishment/catering industry
Documenta on required for implementa on of HACCP programme
HACCP Audit: First, second & third party audits, CAPA report
Comprehensive global perspec ve of HACCP (USA, Canada, UK, EU, Africa, Japan)
HACCP as a part of ISO 22000
Case Studies
Eligibility:
All those who are working in a or are related to a food industry and related elds like food and beverage
industry, catering establishments and food retail industry, educa onal ins tu ons are eligible to enroll for
the course. As this course is truly professional and industry oriented, employed individuals from any sector
food industry.
Programme Duration
Minimum me in which a student can complete this cer cate course is three months while a maximum of
six months is allowed to complete the course.
Registration
The training sessions and webinars are strictly scheduled depending on the availability of speakers.
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Industry Cer cate in HACCP by Faculty of Food Safety and
Quality, IGMPI. For all the above men oned modules elaborate course material, self-assessment

IGMPI

Industry Cer cate in HACCP is a professional course targeted to cater the food industry requirement of
trained food professionals. The informa on, guidance, prac cal training and o course comple on
come true in form of job roles and posi ons like that of auditors, quality assurance execu ves, quality
managers, posi on in NPD team, food consultants, food journalism, chefs, food safety ocers in catering
industry, food entrepreneurs and many more.
IGMPI
Food Processing And Preservation Programmes

There has been a rapid growth in our agricultural produce in the past three decades. India is a
major producer for various foods in the world like cereals, fruits, vegetables, spices and meat
products. The processing of the food is though a serious challenge for our country. This is due to
lack of infrastructure in terms of cold storage, highways and roads and also the lack of awareness
about various modes of food processing and preserva on. India's agricultural produce suers a
10% loss in durable items and about 40% loss in the perishable foods. This amounts to a huge loss
of about Rs.50,000 crore per year.
Food processing is done by the applica on of techniques and methods to transform the raw
ingredients into food that is t for consump on. There is a great scope of the processing of fruits and
vegetables. The lack of knowledge and understanding of food processing and preserva on is a major
challenge faced by our economy. The chief reason to apply preserva on techniques to food is to increase
its shelf life, reduce wastage and enhance the rate of produc on that quality food be available for all. The
food processing and preserva on is required to be taken seriously to maintain the marke ng quality of the
Indian food products.
Thus realizing the need for trained and skilled individuals and applica on of latest techniques for food
processing, we at Faculty of Food Safety and Quality, IGMPI have brought this course to develop individuals to
meet the challenges of the present and future.
Programme Offered:
Post Graduate Diploma in Food Processing and Preservation
Executive Diploma in Food Processing and Preservation
Post Graduate Diploma in Food Processing and Preservation

The food industry in India is undergoing rapid
development. There is a lot of stress being laid on the
processing of the raw produce; this requires a great talent
pool to compensate the produc on requirement. The
scope of food processing is increasing exponen ally. There
is a requirement of knowledgeable individuals that strive to
make a dierence and endeavor to develop strategies that can
reduce the post harvest losses.
FFSQ has introduced a post graduate diploma in food processing
and preserva on to equip individuals to meet the demands of the
market.
IGMPI
01
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
:
:
:
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Introduc on to Food Processing

Food processing and its types
Food Chemistry
Food Preserva on and techniques
Food Plant Design, layout and Food Logis cs
Food Packaging Technology and Labeling
Food Microbiology, food borne illness and hazards
Case Studies
Eligibility:
food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Post Graduate Diploma in Food Processing and Preserva on
by Faculty of Food Safety and Quality, IGMPI. For all the above men oned modules elaborate course
IGMPI
material, self-assessment assignments and project work details would be provided by the Ins tute from
me to me. Details get updated on the webpage as well.

interviews etc.

execu ves, quality managers, posi on in NPD team, food consultants, food journalism and many more.
Executive Diploma in Food Processing and Preservation

As the global demand for processed food products is rising, there is a necessity to manage and harness the
great untapped poten al of the global market. According to reports, total food produc on in India is
expected to double in the coming 10 years with the country's domes c food market is expected to reach
US$ 258 billion by 2015.
Heavy losses are incurred by the industry due to the lack of proper infrastructure and trained
professionals, with such a great poten al and drama c expected increase in the food market it is essen al
to consider the adequate availability of trained professionals with the techniques of food processing and
preserva on.
Thus we at FFSQ have developed this fast track course to develop individuals for food processing and
preserva on to make an exci ng career in this promising eld of their choice
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
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:
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Introduc on to Food Processing

Food processing and its types
Food Chemistry
Food Preserva on and techniques
Food Plant Design, layout and Food Logis cs
Food Packaging Technology and Labeling
Food Microbiology, food borne illness and hazards
Case Studies
IGMPI
Eligibility:
food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Execu ve Diploma in Food Processing and Preserva on by
Faculty of Food Safety and Quality, IGMPI. For all the above men oned modules elaborate course


execu ves, quality managers, posi on in NPD team, food consultants, food journalism and many more.
IGMPI
Good Laboratory Practices Programmes

Good Laboratory Prac ce (GLP) programme deals with successful applica on of good
laboratory prac ces to ensure that laboratory tes ng is designed, performed, supervised
and reported in an organized and controlled manner. GLP plays a vital role to guarantee the
consistency, reliability and reproducibility of results and the safety and ecacy of the product.
These programmes focus on the requirements of the Good Laboratory Prac ce (GLP) regula ons
imposed by the Food and Drug Administra on (FDA), interna onal rules for GLP studies (primarily
OECD regula ons). The programmes also includes facility and equipment requirements, documenta on
requirements, roles and responsibili es, outsourcing rela onships along with prac cal examples that are
used to highlight key aspects of the regula ons.
Programme Offered:
Post Graduate Diploma in Good Laboratory Practice
Executive Diploma in Good Laboratory Practice
Post Graduate Diploma in Good Laboratory Practice

The international standard of GLP or
Good Laboratory Practice is a quality
system used in research labs. As part of
their responsibility, scientists have
conventionally adopted good laboratory
practices directed at ensuring the quality of
their data. Nevertheless, until recently these
practices were not consistently adopted or
enforced. But, now national and international
agencies have developed guidelines aimed at
various industries (food, agriculture, pharmaceutical, clinical, biotech, cosmetics, environmental,
etc.) which fall in the general category of Good
Laboratory Practices (GLP).
Since the issue of GLP is so important to modern
laboratory operations, this programme will incorporate
many of the principles that are part of GLP in
contemporary commercial laboratories. It will be useful
for next generation individuals seeking careers in the industry who need practical skills and expertise for
the food, pharmaceutical, biotechnology and healthcare workforce. This curriculum is specifically
designed to help participants by:
Improving knowledge and understanding of the GLP principles and its regulatory basis ;
Overview of current GLP status as well as achieving compliance with GLP regulations ;
Understanding the requirements of a laboratory facility;
IGMPI
Comprehensive information about documentations, such as Standard Operating Procedures,

protocols, study plans, data quality and integrity, auditing, etc.;
Covers key areas through programmes that integrate theory and practice
Module 1
Module 2
Module 3
: Introduc on, fundamentals and principles of GLP

: Documenta on, records and prepara on of SOPs
: GLP compliance & prepara on for cer ca on; ISO / IEC 17025: 2005 & Laboratory
accredita on
Module 4 : Internal Quality Audits for various Quality Management Systems (QMS)
Module 5 : Use of Computers in the laboratory
Module 6 : General Good Tes ng Conduct
Module7 : Interna onal GLP of the OECD, FDA etc
Module 8 : Management, Personnel, Buildings & Equipment
Module 9 : Method Valida on and Quality Assurance
Module 10 : Inspec on of a tes ng facility
Module 11 : Case studies
On successful comple on of this course, par cipants are expected to have be er understanding of the
requirements of GLP for the ecient working of a tes ng laboratory by applying the knowledge into
prac ce. The course provides an overview of ISO / IEC 17025: 2005 as well as the common requirements of
GLP Compliance (OECD & FDA) as applicable to various tes ng Laboratories and research organiza ons.
This will also include recent developments related to computer valida on.
Eligibility:
All those who have completed their Gradua on or Post Gradua on/PhD are eligible to enroll for the
course. As this course is truly professional and industry oriented, employed individuals working in any
sector (produc on, processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing,
Food Ingredient and Addi ve processing, Drugs manufacturing , Medical Device, Ayurveda,
Pharmaceu cal Industry Regula on, Clinical Research, Homeopathic or Ayurveda Medicine
Manufacturing, Cosme c Manufacturing, Biotechnology) can also seek benets of the course.
Programme Duration
Registration
to the par cipants.
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 12,000 /- (500 USD for oversees students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees ect. Apart from
no ca on of the Ins tute.10% of fee concession for PG Diploma course is applicable to applicants
belonging to SC/ST/Physically Challenged, economically weaker sec ons (EWS), below poverty line (BPL)
IGMPI
and Ex-servicemen.

comple on, the par cipants will be awarded Post Graduate Diploma in Good Laboratory Prac ce by

Future career prospects of GLP Training

The par cipants of this programme have prospec ve career opportuni es in food tes ng, laboratory
management, research, teaching, produc on, record keeping, technical wri ng and related ac vi es.
They can also work as food laboratory scien sts in labs & research ins tu ons, Quality control
departments in food companies and onsite labs in food companies. Those who are already working in
these areas will be bene ed by the programme in terms of career enhancement and growth within the
organisa on or at the me of switching their organisa ons.
Executive Diploma in Good Laboratory Practice

This programme is designed for experienced industry professionals who require current best prac ces in
order to keep up-to-date with industry standards related to Good Laboratory Prac ces (GLPs) and its
regula ons. There are many professionals who have to comply with GLP regula ons and most o en they
are involved in laboratory tes ng of drugs, food, biological or chemical products:
Understanding and applying the principles of Good Laboratory Prac ces is helpful in performing
laboratory studies. This programme helps par cipants apply GLP regula ons and responsibili es to
ensure accuracy and reliability of the results, which has been generated and accumulated through
laboratory studies.
IGMPI
Module 1 : Introduc on, fundamentals and principles of GLP
Module 2 : Documenta on, records and prepara on of SOPs
Module 3 : GLP compliance & prepara on for cer ca on; ISO / IEC 17025: 2005 & Laboratory
accredita on
Module 4 : Internal Quality Audits for various Quality Management Systems (QMS)
Module 5 : Use of Computers in the laboratory
Module 6 : General Good Tes ng Conduct
Module7 : Interna onal GLP of the OECD, FDA etc
Module 8 : Management, Personnel, Buildings & Equipment
Module 9 : Method Valida on and Quality Assurance
Module 10 : Inspec on of a tes ng facility
Module 11 : Case studies
On successful comple on of this course, par cipants are expected to have be er understanding of the
requirements of GLP for the ecient working of a tes ng laboratory by applying the knowledge into
prac ce. The course provides an overview of ISO / IEC 17025: 2005 as well as the common requirements of
GLP Compliance (OECD & FDA) as applicable to various tes ng Laboratories and research organiza ons.
This will also include recent developments related to computer valida on.
Eligibility:
All those who have completed their Gradua on or Post Gradua on/PhD are eligible to enroll for the
sector (produc on, processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing,
Food Ingredient and Addi ve processing, Drugs manufacturing , Medical Device, Ayurveda,
Pharmaceu cal Industry Regula on, Clinical Research, Homeopathic or Ayurveda Medicine
Manufacturing, Cosme c Manufacturing, Biotechnology) can also seek benets of the course.
Programme Duration
Registration
webpage. The Training sessions and webinars are strictly scheduled depending on the availability of
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 13,500/- (500 USD for oversees students)
is mandatory. This covers for the course registra on fees, tui on fees, course material fees etc. Apart from

IGMPI
comple on, the par cipants will be awarded Execu ve Diploma in Good Laboratory Prac ces by Faculty of

Future and career prospects in GLP Training

The par cipants of this programme have prospec ve career opportuni es in food tes ng, laboratory
management, research, teaching, produc on, record keeping, technical wri ng and related ac vi es.
They can also work as food laboratory scien sts in labs & research ins tu ons, Quality control
departments in food companies and onsite labs in food companies. Those who are already working in
these areas will be bene ed by the programme in terms of career enhancement and growth within the
organisa on or at the me of switching their organisa ons
IGMPI
Food Safety Management Systems (Industry Certication)

With a founda on based on Food Safety Management System (FSMS), the present food
industry is leading towards a new phase, targe ng Safe and Quality Food for All. ISO 22000:
Food Safety Management System, a network of interrelated elements that combine to ensure
that food does not cause adverse human health eects, is a requisite for assis ng an
organiza on to reduce organiza onal risk and client condence. The standard is important if we
are required to produce safe, quality food products that meet specica ons and customer
requirements.
The recent scares faced by the food industry in terms of food recalls, tarnishing the brand images of
many established well-known food companies, has made it cri cal for food processors to create and
maintain a robust food safety management system. These companies require the prociency of
experienced professionals from the industry to meet the stringent requirements set forth in the Food
Safety Modernisa on Act (FSMA), along with young professionals to keep the costs low. Therefore, they
must have a thorough knowledge of the crucial parts of the FSMS and technical, statutory, regulatory
under the ISO 22000 standard.
An improved food safety system in an organiza on is important to provide a compe ve edge globally
through improved food safety standards. The global market players are already in a con nuous race to
provide 'world-class food products'. However, this rivalry streak has already brought too many risks to food
safety, some even leading to the ul mate disaster of food recalls. The risk based controls have to be applied in
order to maintain safety of food in the food industry, retail establishments, catering and hospitality industry.
These basic tools are provided by the ISO 22000 based Food Safety Management System that ensures the
produc on of safe food.
Programme Offered:
Industry Certicate in Food Safety Management Systems
Food Safety Management Systems (FSMS Certication)

The Food Safety and Management System programme by FFSQ
oers a comprehensive overview of the key elements under ISO
22000, i.e. Good Manufacturing Prac ces (GMPs), Prerequisite
Programmes (PRPs), Hazard Analysis and Cri cal Points (HACCP),
Management requirements, Statutory condi ons etc. and how to
implement these in an organiza on eec vely. The course is designed
with a purpose to make the par cipants understand the basic purpose of
FSMS to ensure the manufacture, storage, distribu on and sale of safe
food.
The programme encompasses a global perspec ve towards industry-based
case studies, highligh ng the issues and failures currently facing the industry
followed by detailed discussions about how to troubleshoot the respec ve
issues. The comprehensive overview will assist an individual understand the
IGMPI
requirements of ISO 22000 within the context of a company; learn about the specic clauses within the
standards; establish the importance of ISO documenta on. Also, the individual will be procient to
undertake performance improvement of the food safety system and gain an overview of risk assessment
and cer ca on procedures.
Module 1
Module2
Module 3
Module 4
Module 5
Module 6
Module7
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Introduc on to GMP & PRP in the food industry

Global Food regulatory Authori es
Concept of HACCP implementa on, Hazards and Risks
ISO 22000: Food Safety Management System
Role of Management in FSMS in a Food Industry
FSMS Audi ng, types of Audits and CAPA reports
Case Studies.
Eligibility:
food industry.
Programme Duration
Registration
to the par cipants.
Programme Fee
USD for overseas students) and Rs. 25,000/- for the part me mode (weekend classes). This covers for the

comple on, the par cipants will be awarded Industry Cer cate in FSMS by Faculty of Food Safety and

IGMPI
managers of leading Food and Agriculture companies across the globe.

Industry Cer cate in FSMS is a professional course targeted to cater the food industry requirement of
come true in form of job roles and posi ons like that of auditors, quality assurance execu ves, quality
managers, posi on in NPD team, food consultants, food journalism, chefs, food safety ocers in catering
industry, food entrepreneurs and many more.
IGMPI
Food Product Management Programmes

In the rising era of highly technical and regulated business, food industry has witnessed
tremendous growth and a revolu onary boom. New vistas of opportuni es and challenges
are confron ng the industry where Product Management is a key func onal area in the
marke ng department. It is a mul star profession with a crucial role in achieving successful
commercializa on opera ons of an organiza on by the means of nurturing a brand and vying
for its consolida on. With this the current trend is towards recrui ng candidates having a blend
of scien c and management skills.
The journey of career in product management is truly an exhilara ng experience where each day is
a challenge that calls on you to put forth your best foot forward to sustain the compe on. The thrill
of planning campaigns, the delight of sharing your strategies with the implementers, the bliss of
sa sfac on on achieving your planned objec ves, the ecstasy of surpassing compe tor brands and
watching your brand emerge at the top of all with handsome pay packets provokes the desire of
seeking a career in product management.
To do so, calls for a very high degree of dedica on and skills towards professional assimila on. The
Faculty of Food Safety and Quality, IGMPI team has put its foot forward to prepare you to tackle all
associated challenges successfully and earn your righ ul place and recogni on in the industry. The Food
Product Management programme at Faculty of Food Safety and Quality, serving as an excellent training
ground is designed with the intent to equip you with the requisite skills and knowledge needed to stay
ahead of the compe on thereby providing trained manpower to business and industry.
Being one of the core teams of the marke ng department in a food industry, Product Management
encompasses management of the process of turning ideas into value for some group of consumers as well as
for the company itself. In today's uid environment, Faculty of Food Safety and Quality is the right choice for
those who want a specializa on in the area of product management. We provide you a pla orm to have your
dreams converted into reality. We are delighted for your happy learning experience with us that will lead you to
greater professional success.
Programme Offered:
Post Graduate Diploma in Food Product Management
Executive Diploma in Food Product Management
Post Graduate Diploma in Food Product Management

Post Graduate Diploma programme at Faculty of Food Safety &
Quality, IGMPI is a serious endeavor to provide trained manpower to
business and industry through arduous and comprehensive
curriculum. It is designed with a vision to convert today's youth into
tomorrow's ingenious Product Managers for Food industry.
This programme will enable the par cipants to:
Acquire in depth knowledge of mul ple disciplines, including Food Good
Manufacturing Prac ces, Regulatory Aairs and

strategies of marke ng management.
principles and
Ins ll condence in taking up higher responsibili es in the domain of
management.
IGMPI
Induce lifelong learning skill through systema c knowledge of basic and applied aspects of Food Product
Management.
To seek gainful employment in the food, nutri on and agriculture based industries.
To survey dierent Marke ng strategies & examine opportuni es for sale of food products.
Understand the latest techniques in management, innova ve marke ng strategies and eec ve
methods for corporate growth.

FFSQ imparts this programme through eec ve classroom teaching by various experts and professionals.
All take-home materials, assignments and necessary reference materials are mely provided to all the
par cipants.
FFSQ imparts this programme in Regular and e cum distance learning mode as well through hassle free
accessibility in the form of e- learning tools like webinars, e-lectures and online examina ons. All the study
materials, assignments and necessary reference material are mely dispatched at par cipant's postal
address for their self paced study.
This course is a compila on of all associated aspects to gain prociency in the eld of product management
and is meant for all those Graduates as well as Post Graduates who aspire for a career in product
management.
Module 1
Module 2
Module 3
Module 4
Module 5
:
:
:
:
:
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
Module 12
Module 13
Module 14
:
:
:
:
:
:
:
:
:
Introduc on to Food product Management

Core competencies in Food Product Management
Principles of Management
Brand Management & Marke ng
Food Marke ng, Logis cs, Sales & Supply Chain Management
Part I: Marke ng management
Part II: Logis cs Management
Part III: Sales Management
Part IV: Supply Chain Management
Basics of Food Microbiology & its Aects on Food Product
Food Plant Designs & Opera ons
New Product Development
Customer Sa sfac on & Product Promo on
Human Resource Management in Food Industry
Business Communica on in Food Industry
Food Good Manufacturing Prac ces (GMP)
Food Regulatory Aairs (Interna onal Perspec ve)
Industry Based Case Studies
Eligibility:
(agriculture, management, produc on, processing, quality, R&D etc.) can also seek benets of the course
those who have interest in food industry.
IGMPI
Programme Duration
Minimum me in which a student can complete this diploma course is twelve months while a maximum of
two years is allowed to complete the course.
Internship
experience.
Registration
Eec ve e-learning tools incorporated into the design of the webpage make the course lectures, videos
to the par cipants.
Programme Fee
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 14,500/-(500
USD for overseas students) and Rs.75,000/- for the regular(classroom) mode. This covers for the course

comple on, the par cipants will be awarded Post Graduate Diploma in Food Product Management by
Faculty of Food Safety and Quality, IGMPI and Quality Council of India (QCI) jointly. For all the above

The robust placement cell comprises of senior level human resources professionals and Talent Acquisi on

come true in form of job roles and posi ons like that of Sales Managers, Marke ng managers, Product
Managers, Marke ng & Sales Head, Supply Chain Execu ves, Marke ng Execu ves and many more.
IGMPI
Executive Diploma in Food Product Management

In the intensied compe ve industrial environment, there is a sheer demand of highly skilled resources
and there are higher prospects for management trained personnel than for almost any other func onal
qualica on. The execu ve diploma programme in product management is designed for those who have
already started their journey in this eld or are willing to switch their profession towards this eld. This will
provide them a quantum jump in their career by synergizing with their background and help contribute
best of their skills.
One who has gained managerial knowledge has be er decision-making abili es, has structural thinking, is
focused and can do be er business. One gets a taste of how theory is applied in prac ce.
This programme will enable the professionals to:
Acquire in depth knowledge of mul ple disciplines, including Food Good Manufacturing Prac ces,
Regulatory Aairs and principles and strategies of marke ng management.

Ins ll condence in taking up higher responsibili es in the domain of management.
Induce lifelong learning skill through systema c knowledge of basic and applied aspects of Food Product
Management.
To seek gainful employment in the food & nutri on, healthcare and biotech based industries.
To survey dierent Marke ng strategies & examine opportuni es for sale of food products.
Understand the latest techniques in management, innova ve marke ng strategies and eec ve
methods for corporate growth.

FFSQ imparts this programme through eec ve classroom teaching by various experts and professionals.
All take-home materials, assignments and necessary reference materials are mely provided to all the
par cipants.
FFSQ imparts this programme in e cum distance learning mode as well through hassle free accessibility in
the form of e- learning tools like webinars, e-lectures and online examina ons. All the study materials,
assignments and necessary reference material are mely dispatched at par cipant's postal address for
their self paced study.
The case study based approach in Execu ve Diploma programme via regular, part- me and distance cum e
learning mode is designed for working professionals in full- me employment who wish to complete the
course in shorter me dura on. This course is benecial for professionals from dierent streams to help
them intensify their knowledge. This is a fast track and advanced course having rigorous case studies based
methodology throughout the dura on.
All associated aspects to gain prociency in the eld of product management have been covered and the
programme is meant for all those Graduates as well as Post Graduates who aspire for a career in product
management.
Module 1 : Introduc on to Food product Management
Module 2 : Core competencies in Food Product Management
Module 3 : Principles of Management
Module 4 : Brand Management & Marke ng
Module 5 : Food Marke ng, Logis cs, Sales & Supply Chain Management
Part I: Marke ng management
Part II: Logis cs Management
IGMPI
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
Module 12
Module 13
Module 14
:
:
:
:
:
:
:
:
:
Part III: Sales Management

Part IV: Supply Chain Management
Basics of Food Microbiology & its Aects on Food Product
Food Plant Designs & Opera ons
New Product Development
Customer Sa sfac on & Product Promo on
Human Resource Management in Food Industry
Food Good Manufacturing Prac ces (GMP)
Eligibility:
who have interest in food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee
USD for overseas students) and Rs. 45,000/- for the part me mode(weekend classes).This covers for the

comple on, the par cipants will be awarded Execu ve Diploma in Food Product Management by Faculty
of Food Safety and Quality, IGMPI and Quality Council of India (QCI) jointly. For all the above men oned
IGMPI


IGMPI
Food & Agribusiness Management

Food & Agriculture are two interdependent industrial sectors. Agricultural raw material acts
as the input for food industry, which processes them & nally provides the end product to
customer. Therefore, a con nuum needs to be maintained between these two industries. This
result in the emergence of Food & Agribusiness Management which includes various prac ces,
processes & technologies used to improve the eciency of these two industries. Food and
agricultural industries add value to each other's processes and increase demand for farm
outputs.
Agriculture sector in India makes a contribu on of around 22% in Gross Domes c Product (GDP).
More than 65 % of the popula on is engaged in agriculture directly or indirectly. Now-a-days,
agriculture sector is facing tough compe on due to various factors like constantly changing policy
environment, factors rela ng to demographic dividends, requirement and crea on of complex
supply-chain demands along with integra on of world markets and economies.
To understand this complexity and to work on it eec vely, skilled manpower is required so that quick
and correct decisions can be taken which will eec vely solve the problem that this sector is facing on
various fronts.
Due to constantly changing agribusiness environment, there is a need and requirement for agribusiness
managers and decision makers to take complex and correct decision a er responding to these changing
markets and policies. The aim of this programme is to educate and then prepare students to take the charge
of leading change in the industry.
Thus, in order to cope up with the changing agricultural business environment, FFSQ has designed this
programme to educate students about latest trends in Agribusiness industry, current environment and also
aims to increase the knowledge and develop necessary skills of students which are a requisite for taking
eec ve decisions in real world.
The dura on of the programme is one year & helpful to prepare students for careers in Management related to
Agriculture, Food, Agri-business, Rural and allied sectors of the economy.
Programme Offered:
Post Graduate Diploma in Food & Agribusiness Management
Executive Diploma in Food & Agribusiness Management
Module 1
Module 2
Module 3
:
:
:
Module 4
Module 5
Module 6
Module 7
Module 8
:
:
:
:
:
Food & Agriculture Industry: Structure, Dynamics And Issues in the Global Industry
Food & Agriculture Manufacturing & Regulatory Aairs
Agri Input Management (Seed Technology & Industrial Applica on, Fer lizer
Technology Management, Pes cides & Pests Management)
Food & Agriculture Marke ng, Logis cs, & Sales Management
Strategic Management
Introduc on to Food & Agriculture Product Management
Interna onal Trade in Agricultural Products
IGMPI
Module 9
Module 10
Module 11
:
:
:
Risk Management in Agribusiness

Agri Finance Management
Industry based case studies.
Eligibility:
programme. As the course is truly professional and industry-oriented, employed individuals from agrifood sector can also seek benets of the course.
Programme Duration
The dura on for PG Diploma is twelve months and the same course can be completed in six months under
Execu ve Diploma programme. Execu ve Diploma is a fast track course with more and rigorous case
studies.
Registration
The registra on dates for this programme run by the ins tute are updated mely on the webpage. The
training sessions and webinars are strictly scheduled depending on the availability of speakers. Eec ve Elearning tools incorporated into the design of the webpage make the course lectures, videos and study
material easily accessible. This gives huge window of self-regulated and self-paced performance to the
par cipants.
Programme Fee
The mandatory course fee (one- me payment) for Post graduate Diploma through distance cum e learning
mode is Rs.18,000/-(600 USD for overseas students) and for Execu ve Diploma through distance cum e
learning mode is Rs.20,000/-(750 USD for overseas students) This covers for the course registra on fees,
course material fees etc. Apart from this, an examina on fee of Rs 300/- (USD 20) per module needs to be
paid later as per the examina on no ca on of the Ins tute.10% of fee concession for PG programme is
applicable to applicants belonging to SC/ST/Physically Challenged, economically weaker sec ons (ECW),
below poverty line (BPL) and Ex-servicemen.

comple on, the par cipants will be awarded Post Graduate/Execu ve Diploma in Food and Agribusiness
Management by Faculty of Food Safety and Quality, IGMPI. For all the above men oned modules
elaborate course material, self-assessment assignments and project work details would be provided by the
Ins tute from me to me. Details get updated on the webpage as well.

managers of leading food and agriculture companies across the globe. The eorts of our placement cell
also include helping with professional resume wri ng, interview skills & conduc ng mock interviews etc.
Career Prospects
The Indian Agri-Food is one of the largest & important sectors of the economy. However, with globaliza on
and emergence of technology, there is a change in preferences of Indian consumers. This sector is
IGMPI
constantly changing & has become one of the demanding segments of the economy. Diploma Programme
in Food & Agribusiness Management equips the students with requisite knowledge, skills & a tude for
managerial decision making. It also aims to increase the knowledge of par cipant regarding various
technologies used in agriculture and allied sectors. This programme prepares the students for various
managerial and entrepreneurial career opportuni es in enterprises serving or dependent on agriculture
and allied sectors.
IGMPI
Food Safety in Hospitality Industry

Food safety includes food hygiene and preven on of hazards related to food. Nowadays foodborne risks are becoming an important issue to consumers. Therefore, the food processors and
food handlers in hospitality industries should ini ate to improve their knowledge and skills on
food safety prac ces. A methodological and sensi za on training for awareness along with laws
and guidelines enforcement are likely to minimize the hazard related to food and its risks. Both
tradi onal and new technologies for assuring food safety should be improved and carefully
executed. This needs to be done through various measures wherever suitable and required with
adherence to industry compliances and crea ng food safety sensi za on among the sta. To ensure
compliances following measures should be fullled:
Proper and adequate training should be given to all sta regularly and records for training should be
maintained.
Everyone should prac ce Good Hygiene Prac ces (GHP).
All rules and regula ons from related authori es must be complied and followed by the sta.
Food Safety and Quality related records like temperature, cleaning, hygiene, pest services, maintenance
etc records to be maintained on a regular basis.
The applica on of new techniques to recognize, iden fy, monitor and assess food-borne hazards are
required for meet the huge challenges of food safety in the hospitality industry. It has become very essen al
to understand the concept of food safety and hygiene legisla on for those involved in food handling and
prepara on in hospitality industry. Currently, the applica on of food safety policies in hospitality industry like
prac cal guidance on food hazard analysis, including planning, implementa on, control and measurement is an
utmost requirement.
Faculty of Food Safety and Quality has launched this programme to meet the requirements for food safety and
quality for the hospitality, catering and tourism industry professionals in food sector. The core objec ve of the
programme is to develop professionals for development, implementa on and audi ng of Food Safety and Quality
system in hospitality industry. In the longer run, it would contribute in ensuring food safety sensi za on among
hospitality professionals and consumer safety globally.
Programme Offered:
Post Graduate Diploma in Food Safety in Hospitality Industry
Executive Diploma in Food Safety in Hospitality Industry
Post Graduate Diploma in Food Safety in Hospitality Industry

The hospitality sector is growing at an extremely fast pace. The
country's hospitality industry is considered as one of the highly
protable industries, contribu ng signicant amount of foreign
exchange to the economy.
Hospitality sector is the largest employer as it is capable of oering
employment opportuni es to a wide range of job seekers from
professional to unskilled workers. The global hotel industry was
forecasted to generate 550 billion U.S. dollars in revenue in 2016.
Due to dierence in regulatory framework there is a reduced global
disequilibrium in food safety in developed and developing countries. There is
a need to promote uniform food safety standards throughout the world.
IGMPI
Compliances of food regula ons have been a key issue in hospitality industry lately. Due to slack execu on
of law and order regarding food safety many restaurants, fast food counters, hotels, canteens have to face
temporary shut down and are charged with heavy penalty ne. Complexi es in laws, regula ons and rules
have compelled the owners of the establishment to face such situa ons. Also, mul plicity in available
brands of food products in market and local customers becoming more experimental and choosy with
food, there is an increased requirement for the food safety compliance in hospitality industry.
Keeping this is mind; FFSQ has designed a post graduate diploma programme for freshers, graduates and
professionals working or seeking a job in hospitality industry to enhance their understanding of food safety
in dierent sectors.
Module 1
: Hospitality Industry An overview (hotels, restaurants, cafeterias, hospitals, travel &

tourism, contract caterings etc)
Module 2 : Food safety sensi za on in Hospitality Industry
Module 3 : Food safety in prepara on and service
Module 4 : Premises, safety and personnel health & hygiene
Module 5 : Supply and storage of food in Hospitality Industry
Module 6 : Basics of food microbiology and food borne-pathogens
Module 7 : Pest control management in Hospitality Industry
Module 8 : Food safety standards for Hospitality Industry (HACCP, ISO 22000:2005, ISO 9001, ISO
14000 etc)
Module 9 : Food safety compliances in Hospitality Industry
Module 10 : Interna onal food safety legisla ons for Hospitality Industry (USA, UK, Europe, Australia,
India, UAE etc perspec ves)
Module 11 : Hospitality Industry based case studies
Eligibility:
All graduates or post graduates/ PhD working in or are related to hospitality industry like hotels,
restaurants, cafeterias, hospitals, travel & tourism, contract catering etc are eligible to enroll for the
programme. Students and employed individuals from any sector (hospitality, quality, catering etc.) can
also seek benets of the course from their own ci es and whilst s ll being in service, business or educa on.
Programme Duration
two consecu ve years are allowed to complete the course.
Registration
to the par cipants.
Programme Fee
USD for overseas students). This covers for the course registra on fees, tui on fees, course material fees
etc. Apart from this, an examina on fee of Rs 300/- (USD 15) per module needs to be paid later as per the
examina on no ca on of the Ins tute.10% of fee concession for PG Diploma course is applicable to
IGMPI
applicants belonging to SC/ST/Physically Challenged, economically weaker sec ons (EWS), below poverty
line (BPL) and Ex-servicemen.

comple on, the par cipants will be awarded Post Graduate Diploma in Food Safety in Hospitality Industry

managers of leading food, agriculture, hospitality, catering and tourism companies across the globe. The
eorts of our placement cell also include helping with professional resume wri ng, interview skills &

FFSQ's e/distance course is a professional course targeted to ensure food safety in hospitality industry. The
informa on, guidance, prac cal training and o course comple on cer cate will provide the par cipant
with not one but many opportuni es in the industry. This would come true in form of job roles and
posi ons like that of restaurant manager, hotel manager, catering manager, food safety auditor, food
inspector, food safety ocer, hygiene ocer, posi on in HACCP team etc.
Executive Diploma in Food Safety in Hospitality Industry

The hospitality industry is governed by a number of laws and regula ons that must be followed in order to
ensure that the food provided is safe for consumers to eat. These include all food-related ac vi es in the
hospitality industry like prepara on, cooking, delivery, and storage and serving. Food safety is cri cal so as
to ensure that the food served to customers is safe to eat. Various rules and regula ons are made ensure
that it happens across all hospitality businesses and the procedures are in place to check that they are
properly enforced and maintained.
The execu ves and managers of the hospitality industry need to be vigilant in safeguarding the security of
the food they serve the public and ensure food safety and address dierent types of risks like food-borne
illness. There is a need to educate and sensi ze people from hospitality industry to plan and manage
strategies and processes for ensuring food safety at workplaces.
FFSQ has designed this course for freshers, graduates and professionals who want to develop their
technical skills and want to get equipped to perform various technical aspects of food safety sensi za on
in hospitality industry.
IGMPI
Module 1
: Hospitality Industry An overview (hotels, restaurants, cafeterias, hospitals, travel &

tourism, contract caterings etc)
Module 2 : Food safety sensi za on in Hospitality Industry
Module 3 : Food safety in prepara on and service
Module 4 : Premises, safety and personnel health & hygiene
Module 5 : Supply and storage of food in Hospitality Industry
Module 6 : Basics of food microbiology and food borne-pathogens
Module 7 : Pest control management in Hospitality Industry
Module 8 : Food safety standards for Hospitality Industry (HACCP, ISO 22000:2005, ISO 9001, ISO
14000 etc)
Module 9 : Food safety compliances in Hospitality Industry
Module 10 : Interna onal food safety legisla ons for Hospitality Industry (USA, UK, Europe, Australia,
India, UAE etc perspec ves)
Module 11 : Hospitality Industry based case studies
Eligibility:
All those working in or are related to hospitality industry like hotels, restaurants, cafeterias, hospitals,
travel & tourism, contract catering etc are eligible to enroll for the programme. Students and employed
individuals from any sector (hospitality, quality, catering etc.) can also seek benets of the course from
their own ci es and whilst s ll being in service, business or educa on.
Programme Duration
Registration
Programme Fee

comple on, the par cipants will be awarded Execu ve Diploma in Food Safety in Hospitality Industry by
IGMPI

recrui ng managers of leading food, agriculture, hospitality, catering and tourism companies across the
globe. The eorts of our placement cell also include helping with professional resume wri ng, interview
skills & conduc ng mock interviews etc.

in hand. This Execu ve Diploma provides to adequate knowledge for specialized roles like quality
execu ve, Quality manager, Food safety ocer, food safety standards consultant for hospitality industry
and many more.
IGMPI
Food Sales & Marketing Management

Founders of IGMPI have wisely tapped the need for a pool of food marke ng professionals in
the food, nutri on and agricultue industry. More than half of the revenue generated by the
food industry is because of the dedicated eorts of the varied food marke ng teams behind
promo ng their products and services and reaching out to the customer in most produc ve and
posi ve manner. Professionals need to be trained to be professionals. Only learning the textbooks
does not suce especially for a eld as dynamic as food marke ng and thus FFSQ, IGMPI has
developed the distance cum e-learning course for Post Graduate Diploma in Food Sales & Marke ng
Management. There is also an Execu ve course with similar curriculum proposed for working
professionals. Both the courses would make the a endees have a be er place and grip once in the industry
as they would have been appropriately trained for facing challenges of this job type. The courses oer
reliable and up-to-date informa on about the food industry, marke ng trends and tricks and all other aspects
related to this industry type.
Programme Offered:
Post Graduate Diploma in Food Sales & Marketing Management
Executive Diploma in Food Sales & Marketing Management
Post Graduate Diploma in Food Sales & Marketing Management

Food marke ng is one the much needed aspect of any product's
life cycle. The success or failure of a product, a brand and a
company emphasizes the role and eort of the marke ng team
behind it. So for all it becomes necessary to have well learned and
trained professionals into this job which can frame or even de-face
the reputa on of a company. Thus, the Food Marke ng course by
Faculty of Food Safety & Quality, IGMPI has been designed keeping in
view the cri cal nature of this kind of work and role of professionals in
this eld. The food marke ng team has to have specic characters like:
Ready to take ownership of the product and put eort into its
marke ng whole heartedly.
Have appropriate knowledge of the marke ng tools to enable posi ve
marke ng of the products.
To be able to handle large teams and interact with technical teams
involved in development of the product.
Have a sharp mind to evaluate prospects for a product and be vigilant of compe tor products.
Have knowledge of the changing face of the industry, new odes of marke ng and be er methods of
reaching the customer.
Marke ng is no one day job or project! Food marke ng team members are required to be ready to be
associated with a product through-out its life in the market. The eld is demanding in terms of both eort
and me a professional puts into developing the market status for its product
IGMPI
Module 1
: Introduc on to Food industry & Food Product Management

Part I- Food Industry: structure, dynamics and issues in the global industry
Part II- Food Product Management
Module 3 : Food Marke ng Management
Module 4 : Food Sales & Adver sing Management
Module 5 : Food Industry-Global aspect (US, UK, EU, South East Asia, India, etc)
Module 6 : Food Industry: Models and Marke ng Research
Module 7 : Food Business Economics
Module 8 : Food Regulatory Aairs (Interna onal Perspec ve)
Module 9 : Consumer Market Analysis & Market Segments
Module 10 : Business Communica on in Food Industry
Module 11 : Managing Retailing, Wholesailing & Logis cs in Food Industry
Module 12 : Industry Based Case Studies
Eligibility:
those who have interest in food industry.
Programme Duration
Internship
experience.
Registration
to the par cipants.
Programme Fee
USD for overseas students)and Rs. 75,000/- for regular (classroom) mode. This covers for the course
IGMPI

comple on, the par cipants will be awarded Post Graduate Diploma in Food Sales and Marke ng
Management by Quality Council of India (QCI) and Faculty of Food Safety and Quality, IGMPI jointly. For all
the above men oned modules elaborate course material, self-assessment assignments and project work
details would be provided by the Ins tute from me to me. Details get updated on the webpage as well.


FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained food
sales and marke ng professionals. The informa on, guidance, prac cal training and o course comple on
Executive Diploma in Food Sales & Marketing Management

The Execu ve course has been designed keeping in mind the zest and vigor in industry employees to know
and experience work areas other than their own. This skill improvement and extra training helps in lateral
movement of employees within the company. FFSQ thus oers an Execu ve Diploma Course in Food Sales
and Marke ng Management. In this programme the me related concerns and issues of working
candidates have been answered through in form of a part- me course, designed to comfort working
schedule of employees while me guiding and training them about each major to minor detail of the food
industry at their convenient pace. The case study based approach in Execu ve Diploma programme via
distance cum e learning mode is designed for working professionals in full- me employment who wish to
complete the course in shorter me dura on. This course is benecial for professionals from dierent
streams to help them intensify their knowledge. This is a fast track and advanced course having rigorous
case studies based methodology throughout the dura on.
Module 1 : Introduc on to Food industry & Food Product Management
Part I- Food Industry: structure, dynamics and issues in the global industry
Part II- Food Product Management
Module 3 : Food Marke ng Management
Module 4 : Food Sales & Adver sing Management
Module 5 : Food Industry-Global aspect (US, UK, EU, South East Asia, India, etc)
Module 6 : Food Industry: Models and Marke ng Research
Module 7 : Food Business Economics
IGMPI
Module 8
Module 9
Module 10
Module 11
Module 12
:
:
:
:
:

Consumer Market Analysis & Market Segments
Managing Retailing, Wholesailing & Logis cs in Food Industry
Eligibility:
(agriculture, management, produc on, processing, quality, trial, R&D etc.) can also seek benets of the
course those who have interest in food industry.
Programme Duration
twelve months are allowed to complete the course.
Internship
experience.
Registration
to the par cipants.
Programme Fee
The mandatory course fee (one- me payment) for the distance cum e learning mode is Rs. 16,000/- (500
USD for overseas students)and Rs 45,000/- for part me mode (weekend classes). This covers for the

comple on, the par cipants will be awarded Execu ve Diploma in Food Sales and Marke ng Management
by Quality Council of India (QCI) and Faculty of Food Safety and Quality, IGMPI jointly. For all the above

managers of food and agriculture companies across the globe.
IGMPI

FFSQ's e/distance course is a professional course targeted to cater the food industry needs trained food
industry professionals. The informa on, guidance, prac cal training and o course comple on cer cate
will provide the par cipant with not one but many opportuni es in the industry. This would come true in
form of job roles and posi ons like that of Sales Managers, Marke ng managers, Product Managers,
Marke ng & Sales Head, Supply Chain Execu ves, Marke ng Execu ves and many more.
IGMPI
Good Agriculture Practices (Industry Certication)

Good Agriculture Prac ces (GAP) has on the basis of specic food recommenda ons and is
ensured by Global GAP worldwide. The food industry, consumers and the development
community are everyday more and more concerned about the food they are producing is safe
to eat. The progressive values and changes associated with agriculture in many developed
countries have given rise in the past twenty years to a wide array of social, environment and
quality standards, codes of prac ces and cer ca on programs in agriculture and the food sector.
Governments in developed countries have established regula ons on food safety and quality,
voluntary standards on organic agriculture and sustainability assessment schemes. A mul plicity of
'GAP codes' standards and regula on have also appeared from governments, NGOs, CSOs as well as
producers organiza on and food industries, claiming to codify sustainable agriculture at farm level.
The scope of a given GAP scheme reects its intended objec ves, which can vary from ensuring food
safety and quality of food produce and allowing traceability; or crea ng product dieren a on; or
minimizing the nega ve environmental externali es of agriculture; or crea ng new opportuni es and more
just condi ons for small farmers in developing countries.
Keeping in mind the great untapped poten al of the Good agriculture Prac ces (GAP) and the demand for
qualied and experienced professionals with greater knowledge and awareness about this promising eld,
Faculty of Food Safety and Quality, IGMPI has launched the GAP Cer ca on Programme.
Programme Offered:
Good Agriculture Practices (GAP Certication)
Good Agriculture Practices (GAP Certication)

The promo on and adop on of GAP from farm to fork will help
improve the safety and quality of food and agricultural products. In
addi on, producers and consumers will benet from global markets
and improve their livelihoods and the na onal economy as a whole.
GAP implementa on, and especially record-keeping and cer ca on,
will increase produc on costs. Thereby various technical opportuni es
are emerging in order to ensure food quality and safety to protect people's
health and par cipate in the global economy with the help of GAP and
Global GAP.
FFSQ has designed this course for fresher's graduates and professionals who
wants to develop their technical skills and want to get equipped to perform
management func ons in Good Agricultural Prac ces.
Module 1
Module 2
Module 3
Module 4
Module 5
:
:
:
:
:
Introduc on to GAP: A Global Perspec ve

GAP: Principles and Prac ces
GAP for Fresh Produce
Integrated Pest Management Programme (IPM)
Waste Management and Wildlife Conversa on
IGMPI
Module 6 : Documenta on and Traceability

Module 7 : Global Perspec ve of GAP (Global GAP, JGAP, ASEAN GAP, China GAP etc.)
Eligibility:
(produc on, processing, quality, R&D etc.) can also seek benets of the course who have interest in food
industry.
Programme Duration
Registration
to the par cipants.
Programme Fee
is mandatory. This covers for the course registra on fees, tui on fees, course material fees. Apart from

comple on, the par cipants will be awarded Industry Cer cate in GAP by Faculty of Food Safety and

IGMPI

Industry Cer cate in GAP is a professional course targeted to cater the food industry requirement of
come true in form of job roles and posi ons like that of auditors for GAP Cer ca ons, quality assurance
execu ves, quality managers, posi on in NPD team, GAP consultants, food entrepreneurs and many
more.
IGMPI
Organic Farming Programme

The health conscious a tude of the people is now being ignited by the various health
awareness programmes. People pay a lot of a en on to what they eat and from where it is
being obtained. Organic foods are now becoming the people's choice in the health conscious
environment. According to reports the food industry is expected to grow to $ 104.5 billion in
2015. The farmers that grow organic foods are now reaping higher returns while shi ing from
conven onal to organic agriculture.
Organic foods are good for health as they are grown under specic condi ons that do not involve
o-farm inputs. There is a rise in demand of professionals that have the knowledge of organic
farming & organic products.
Organic foods are obtained from that type of farming in which the use of synthe c inputs like
fer lizers, pes cides, insec cides, hormones, etc is largely discouraged but the reliability is on other
methodologies that are completely sourced from within the farm like biopes cides, crop rota ons,
animal manures, o farm organic waste and biological system of nutrient mobiliza on and plant
protec on.
India is an agricultural na on. The Interna onal Fund for Agriculture and Development (IFAD) has said that
about 2.5 million hectares of land in India had been used for organic farming in 2004. Moreover, there are
over 15,000 cer ed organic farms in India. Therefore, India is one of the most important suppliers of organic
food for developed na ons. The organic movement has denitely begun in India and the important aspects of
organic foods are not adequately known by the masses.
Keeping in mind the great untapped poten al of the organic foods and the demand for qualied and
experienced professionals with greater knowledge and awareness about this promising eld, Faculty of Food
Safety and Quality, IGMPI has launched the Organic Farming Programme.
Programme Offered:
Post Graduate Diploma in Organic Farming
Executive Diploma in Organic Farming
Post Graduate Diploma in Organic Farming

There is a growth in the consump on of organic foods every year.
The organic foods are be er in taste and quality. The shelf life of
these foods is compara vely shorter than the conven onal foods
thus there is a demand of skilled managerial talent professionals
who can manage the resources and the organic foods' supply to
meet the ever rising demand of the market.
The organic foods oer higher returns in comparison to conven onal
foods. The market for organic foods is growing at a compound annual
growth rate of 20-22%. Thus there is an evident requirement of organic
farming technical professionals who are skilled and developed to
facilitate the business at a global standpoint.
FFSQ has brought this course for freshers and graduates, professionals
that want to develop their technical skills and want to get equipped to
perform management func ons in organic foods produc on.
IGMPI
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
Module 12
Module 13
Module 14
:
:
:
:
:
:
:
:
:
:
:
:
:
:
Organic Farming: Introduc on, Scope & Nature in Global Scenario

Organic Farming- Principles and Prac ces
Integrated Organic Farm Management Systems
Organic Crops and Soil Sciences
Organic Plant Protec on and Disease Management
Organic Fer lizers, Crop Nutrients and Eec ve Microorganisms (EM) in Organic Farming
Livestock Management
Good Agricultural Prac ces (GAP)
Concept of Quality in Organic Farming
Hor culture Sciences
Organic Farms Inspec on and Audits
Cer ca on Procedures and Compliance with the Global Standards
Organic farming- Possible Problems & Fixes
Organic Industry Based Case Studies
Eligibility:
Programme Duration
two consecu ve years is allowed to complete the course.
Registration
to the par cipants.
Programme Fee
no ca on of the Ins tute. 10% of fee concession for PG Diploma course is applicable to applicants
belonging to SC/ST/Physically Challenged, economically weaker sec ons (EWS), below poverty line (BPL)
and Ex-servicemen.

comple on, the par cipants will be awarded Post Graduate Diploma in Organic Farming by Faculty of Food
Safety and Quality, IGMPI. For all the above men oned modules elaborate course material, selfassessment assignments and project work details would be provided by the Ins tute from me to me.
IGMPI


FFSQ's e/distance course is a professional course targeted to cater the food /agricultural industry needs
trained organic foods, management professionals. The informa on, guidance, prac cal training and o
industry. This would come true in form of job roles and posi ons like that of auditors for organic
cer ca ons , quality assurance execu ves and quality managers in organic foods and farm industry,
posi on in new product development team(NPD) team, organic agriculture consultants and many more.
Executive Diploma in Organic Farming

The progress in the produc on and rise in demand of organic foods has made it essen al for more and
more individuals to enter the plethora of organic products. The health conscious socie es are quickly
adop ng the organic foods and products for use. There is a steep increase in the prot for exports and the
total market from India is Rs. 1000 crore. It's now the need of me for individuals to delve into this highly
poten al eld for higher returns. The conven onal farmers are switching to organic farming for be er
nancial gains.
Market for organic products in India is rising exponen ally. With a great poten al for the marke ng of
organic products and be er management systems, to enhance infrastructure and protability for
advanced business goals and to provide a compe ve edge in the interna onal market. The Organic
Farming programme aims to equip an individual to tap the hidden poten al of the organic products'
market. It provides an orienta on to the par cipants to review the management strategies thoroughly in
order to receive a greater economic advantage.
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
Module 11
Module 12
Module 13
Module 14
:
:
:
:
:
:
:
:
:
:
:
:
:
:
Organic Farming: Introduc on, Scope & Nature in Global Scenario

Organic Farming- Principles and Prac ces
Integrated Organic Farm Management Systems
Organic Crops and Soil Sciences
Organic Plant Protec on and Disease Management
Organic Fer lizers, Crop Nutrients and Eec ve Microorganisms (EM) in Organic Farming
Livestock Management
Good Agricultural Prac ces (GAP)
Concept of Quality in Organic Farming
Hor culture Sciences
Organic Farms Inspec on and Audits
Cer ca on Procedures and Compliance with the Global Standards
Organic farming- Possible Problems & Fixes
Organic Industry Based Case Studies
IGMPI
Eligibility:
Programme Duration
Registration
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Execu ve Diploma in Organic Farming by Faculty of Food

managers of leading food and agriculture companies across the globe. The eorts of our placement cell
also include helping with professional resume wri ng, interview skills & conduc ng mock interviews etc.

FFSQ's e/distance course is a professional course targeted to cater the food /agricultural industry needs
trained organic foods, management professionals. The informa on, guidance, prac cal training and o
industry. This would come true in form of job roles and posi ons like that of auditors for organic
cer ca ons , quality assurance execu ves and quality managers in organic foods and farm industry,
organic food manager, posi on in new product development(NPD )team, organic agriculture consultants
and many more.
IGMPI
Intellectual Property Rights

Intellectual property rights are like any other property right. They allow creators, or owners,
of patents, trademarks or copyrighted works to benet from their own work or investment in
a crea on. These rights are outlined in Ar cle 27 of the Universal Declara on of Human Rights,
which provides for the right to benet from the protec on of moral and material interests
resul ng from authorship of scien c, literary or ar s c produc ons. An ecient and equitable
intellectual property system can help all countries to realize intellectual property's poten al as a
catalyst for economic development and social and cultural well-being. The intellectual property
system helps strike a balance between the interests of innovators and the public interest, providing
an environment in which crea vity and inven on can ourish, for the benet of all.
In recent years, Intellectual Property Rights (IPR) has emerged as a signicant policy tool integra ng
intellectual ac vity, technology, business and public interest. FFSQ follows a mul faceted path by
focusing on various aspects for IPR teaching related to pharma, agriculture, food & nutri on and other
healthcare professionals, innova on, business, informa on technology, etc. This curriculum includes
the basic aspects of intellectual property rights like patents, trademarks, copyright and related rights,
geographical indica ons and industrial designs. It also deals with current concerns inuencing the IP
scenario like unfair compe on, enforcement of IP rights and emerging issues in IPR.
In the current era, the need for having basic knowledge in IPR has become of paramount importance to
various industries. The management of IP and its associated rights is a mul dimensional task and calls for
persons from dierent elds such as science, engineering, medicine, law, nance and marke ng.
The IPR program is specically designed considering interna onal perspec ve related to IPR law and patents.
This program will help to be er understand the complexity of IPR policy by focusing on legal, prac cal and
business prac ces. These programs in addi on oer prac cal hands-on training by including recent case studies,
infringement issues and related law cases.
Programme Offered:
Post Graduate Diploma in Intellectual Property Rights
Executive Diploma in Intellectual Property Rights
Post Graduate Diploma in Intellectual Property Rights

Un l the development of modern IP regime, protec on of
inven ons and designs was not a common phenomenon. The
graduates emerging from the healthcare & pharma, agriculture,
food & nutri on and other technology streams lack any training in
IPR. Thus, there is a crucial need to develop skills and exper se for
ling various IPR applica ons and for IPR protec on. The course has
been designed specically to meet the needs of IPR and enrich the
aspirants with the combina on of IPR law and management. The
course produces the outstanding IP professionals having ability to
promptly get absorbed in corporate at managerial level.
This one year diploma programme which will cover IPR theory and
patent searching tools, SWOT analysis, CI etc. This programme will
facilitate par cipants to work as IP and patents professionals with MNCs,
evolving domes c industries, outsourcing companies, etc. and ready to
IGMPI
work as IP professional.
The main goals of this programme are to
Enlighten the fundamental concepts of Intellectual Property Rights
Increase the prociency and ap tude of students and working execu ves in the ma ers related to IPR
To interpret the experience and knowledge gained into prac cal approach
Module 1
Module 2
: General Introduc on to Law and Legal System

: Introduc on to Intellectual Property Rights and its types- Patents, Copyrights,
Trademarks, etc.
Module 3 : Trademark & its Principles- Indian and Interna onal aspect
Module 4 : Copyright & its Principles- Indian and Interna onal Scenario
Module 5 : Indian patent laws and jurisdic ons
Module 6 : Interna onal patent laws and jurisdic ons- PCT, USPTO, EPO etc
Module 7 : Emerging issues in Intellectual Property Rights and infringement law suits
Module 8 : Intellectual Property Rights in various industrial domains: Pharma, agriculture, food &
nutri on, biotech etc.
Module 9 : Tools of Patent searching and analy cs
Module 10 : Por olio and Landscape projects
A er pursuing this course, a candidate will have a thorough and comprehensive insight about dierent
types of Intellectual Property (IP) and its related statutes, Indian Copyright Law 1957 with its amendments,
The Designs Act 2000, Trademarks Act 1999, Role of World Intellectual Property Organiza on (WIPO),
WTO- TRIPS and new interna onal trea es for dispute se lement, Patentable subject ma er,
Patentability Criteria, Procedure for Filing Patent Applica ons, Revoca on, patent infringement issues
with special focus on US, European and Indian IP laws and regula ons. The Indian Patent Act (1970) and
the present Patent Amendment Act (2005) will be discussed with examples of patents and technology
transfer and progressive harmoniza on with interna onal standards.
Eligibility:
sector (produc on, processing, quality, trial, R&D etc.) of various industries like Food manufacturing, Food
Ingredient and Addi ve processing, Drugs manufacturing , Medical Device, Ayurveda, Pharmaceu cal
Industry Regula on, Clinical Research, Homeopathic or Ayurveda Medicine Manufacturing, Cosme c
Manufacturing, Biotechnology etc. can also seek benets of the course.
Programme Duration
Registration
to the par cipants.
IGMPI
Programme Fee
no ca on of the Ins tute.10% of fee concession is applicable to applicants belonging to SC/ST, Physically
Handicapped (PH), Ex-servicemen or those who belong to Economically Weaker Sec on (EWS)/ Below
Poverty Line (BPL).

comple on, the par cipants will be awarded Post Graduate Diploma in Intellectual Property Rights by
Quality Council of India (QCI) and Faculty of Food Safety and Quality, IGMPI jointly. For all the above

recrui ng managers of leading healthcare, agriculture & food companies across the globe.
In recent months the Ins tute has witnessed more and more par cipa on from professionals working
with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt,
Pzer, Abbo , Medtronic, Foster Corpora on, Ipca Laboratories, Calyx, Mother Dairy, Perfe , Bliss GVS
Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy
Therapeu cs, CFTRI, Ciron, Sun Pharmaceu cal, Novar s, GlaxoSmithKline, Biocon etc.
Future career prospects of Intellectual Property Rights Training

Intellectual property rights are unique in being able to combine law with technology. A er comple ng this
programme, par cipants can go for lucra ve career opportuni es in various interna onal and na onal
organiza ons. Being a part of the IPR group oers par cularly varied and intellectually s mula ng work.
Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It
will open many job opportuni es in areas of IPR and patents with MNCs, domes c industries, corporate
rms, outsourcing companies (KPOs and LPOs), law rms, universi es, government and R&D Ins tu ons.
These organiza ons are constantly looking out for competent professionals to handle the technicali es
associated with Intellectual property rights. The professionals can also get excellent jobs in the food,
agricultural, biotech, chemical, pharmaceu cal and allied industries and research laboratories. All these
rms have IP that they need to protect, whether it's their core business or the IP in their product and
iden ty.
IGMPI
Executive Diploma in Intellectual Property Rights

The pre-requisites of this program are such that working professionals can add this course to their
schedule with no diculty. In six months dura on, the par cipant will be ge ng a deep insight of not only
the basics of Intellectual Property, but also awareness about patents, copyrights and trademark law and
patent searching tools, SWOT analysis, CI etc. The case study based approach in Execu ve Diploma
programme via distance cum e learning mode is designed for working professionals in full- me
employment who wish to complete the course in shorter me dura on.
This course is benecial for professionals from dierent streams to help them intensify their knowledge.
This is a fast track and advanced course having rigorous case studies based methodology throughout the
dura on. A er successful comple on of the course, the candidates can become a specialized expert in one
of the many Intellectual Property Rights areas and will be thus ready to take any IP or patents related jobs.
Module 1
Module 2
: General Introduc on to Law and Legal System

: Introduc on to Intellectual Property Rights and its types- Patents, Copyrights,
Trademarks, etc.
Module 3 : Trademark & its Principles- Indian and Interna onal aspect
Module 4 : Copyright & its Principles- Indian and Interna onal Scenario
Module 5 : Indian patent laws and jurisdic ons
Module 6 : Interna onal patent laws and jurisdic ons- PCT, USPTO, EPO etc
Module 7 : Emerging issues in Intellectual Property Rights and infringement law suits
Module 8 : Intellectual Property Rights in various industrial domains: Pharma, agriculture, food &
nutri on, biotech etc.
Module 9 : Tools of Patent searching and analy cs
Module 10 : Por olio and Landscape projects
A er pursuing this course, a candidate will have a thorough and comprehensive insight about dierent
types of Intellectual Property (IP) and its related statutes, Indian Copyright Law 1957 with its amendments,
The Designs Act 2000, Trademarks Act 1999, Role of World Intellectual Property Organiza on (WIPO),
WTO- TRIPS and new interna onal trea es for dispute se lement, Patentable subject ma er,
Patentability Criteria, Procedure for Filing Patent Applica ons, Revoca on, patent infringement issues
with special focus on US, European and Indian IP laws and regula ons. The Indian Patent Act (1970) and
the present Patent Amendment Act (2005) will be discussed with examples of patents and technology
transfer and progressive harmoniza on with interna onal standards.
The case study based approach in Execu ve Diploma programme via distance cum e learning mode is
designed for working professionals in full- me employment who wish to complete the course in shorter
me dura on. This course is benecial for professionals from dierent streams to help them intensify their
knowledge. This is a fast track and advanced course having rigorous case studies based methodology
throughout the dura on.
Eligibility:
All those who have completed their Gradua on or Post Gradua on / PhD are eligible for the course. As this
course is truly professional and industry oriented, employed individuals working in any sector (produc on,
processing, quality, trial, R&D etc.) in the healthcare industry (Food manufacturing, Food Ingredient and
Addi ve processing, Drugs manufacturing , Medical Device, Ayurveda, Pharmaceu cal Industry
Regula on, Clinical Research, Homeopathic or Ayurveda Medicine Manufacturing, Cosme c
Manufacturing, Biotechnology) can also seek benets of the course.
IGMPI
Programme Duration
Registration
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Execu ve Diploma in Intellectual Property Rights by Quality
Council of India (QCI) and Faculty of Food Safety and Quality, IGMPI jointly. For all the above men oned

recrui ng managers of leading healthcare, agriculture & food companies across the globe.
In recent months the Ins tute has witnessed more and more par cipa on from professionals working
with food giants like Dr. Reddy's Laboratories, Aurobindo Pharma, Glenmark Generics, Cipla, Wockhardt,
Pzer, Abbo , Medtronic, Foster Corpora on, Ipca Laboratories, Calyx, Mother Dairy, Perfe , Bliss GVS
Pharma, Al Rawabi, Almarai, Green Pastures, SeQuent, PepsiCo India, Mankind, Beryl Drugs, Allergy
Therapeu cs, CFTRI, Ciron, Sun Pharmaceu cal, Novar s, GlaxoSmithKline, Biocon etc.
Future career prospects of Intellectual Property Rights Training

Intellectual property rights are unique in being able to combine law with technology. A er comple ng this
programme, par cipants can go for lucra ve career opportuni es in various interna onal and na onal
organiza ons. Being a part of the IPR group oers par cularly varied and intellectually s mula ng work.
Job prospects include working as Patent Analyst / Patent Specialist / Patent Agent or as an IP Consultant. It
will open many job opportuni es in areas of IPR and patents with MNCs, domes c industries, corporate
rms, outsourcing companies (KPOs and LPOs), law rms, universi es, government and R&D Ins tu ons.
These organiza ons are constantly looking out for competent professionals to handle the technicali es
IGMPI
associated with Intellectual property rights. The professionals can also get excellent jobs in the
pharmaceu cal, biotech, food, agricultural, chemical and allied industries and research laboratories. All
these rms have IP that they need to protect, whether it's their core business or the IP in their product and
iden ty.
IGMPI
Food Supply Chain Managment

The food we eat is now not just a combina on of local produce but with the advent of
scien c innova on in the eld of logis cs and research has grown to be a combina on of a
variety of food products resul ng to be a mosaic of interna onal ingredients and components.
Be er logis cs facili es and storage technology has ensured the swi transfer of food products
across a global food supply chain. However it's a gigan c enterprise to be carried out eciently as
it requires handling of products with those of high risk to medium or low risk products. Thus it
eventually becomes necessary to strategize its func ons and adequately facilitate the transfer of
rela ve products at every level applying management principles to the supply chain.
Supply Chain Managementhas been dened as the "design, planning, execu on, control, and
monitoring of supply chain ac vi es with the objec ve of crea ng net value, building a compe ve
infrastructure, leveraging worldwide logis cs, synchronizing supply with demand and measuring
performance globally."
Food is the basic tenet of life and its eec ve and mely transfer across various topographical loca ons is
seriously challenging. Thus to bridge this gap and eec vely facilitate a robust supply chain FFSQ has brought
this course for professionals and aspirants seeking to tap their poten als in this blooming eld.
Programme Offered:
Post Graduate Diploma in Food Supply Chain Management
Executive Diploma in Food Supply Chain Management
Post Graduate Diploma in Food Supply Chain Management

Food Supply Chain is the network that derives the
mo on of a food product in the market. It serves as the
facilita ng vehicle for the whole food chain that has
various complex rela onships and junc ons. Every
par cular level has a specic role to promote a dynamic
food supply chain. As it has been well said that a chain is
strongest at its weakest link absolutely stands relevant in
this case. Due to rapid globaliza on and increase in the
number of market players there is a growing demand of
excep onal talent that is exposed and maneuvered to meet
the challenges that are imminent and as frequent in a food
supply chain to take the companies to deliver best and
increase their eciency.
We at FFSQ are oering this course to develop you to meet the
challenges that make you an ecient individual to promote
dynamism of a par cular food supply chain.
IGMPI
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
:
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Food Industry- An Overview

Role of GMP & GAP in Food Supply Chain
Principles of Food Supply Chain Management
Post Harvest Management Technology
Cold Chain Management
Food Quality & Safety Aspects of Food Supply Chain (An interna onal perspec ve)
Food Supply Chain Risk Management and Mi ga on Strategies
Industry based Case Studies
Eligibility:
food industry.
Programme Duration
Registration
to the par cipants.
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 14,500 /- (500 USD for overseas students)
no ca on of the Ins tute.10% of fee concession for PG Diploma course is applicable to applicants
belonging to SC/ST/Physically Challenged, economically weaker sec ons, below poverty line and Exservicemen.

comple on, the par cipants will be awarded Post Graduate Diploma in Food Supply Chain Management

IGMPI
Future career prospects of food supply chain management

food industry needs trained food supply chain professionals. The informa on, guidance, prac cal training
and o course comple on cer cate will provide the par cipant with not one but many opportuni es in
the industry. This would come true in form of job roles and posi ons like that of Auditors, food supply chain
manager, posi on in NPD team, food supply chain consultants, food journalism and many more.
Executive Diploma in Food Supply Chain Management

The Food supply chain is a target oriented sector of any food industry. It is the vehicle that brings about
possible the inten on for which an industry is set up. In this compe ve world any incoherence in the
supply chain aects the whole industry throughout. Thus it requires experienced, dedicated and trained
individuals that are specialized to deal with supply chain stage specic tasks and are able to apply
management principles to develop a robust and a dynamic supply chain.
FFSQ has converged on the industry requirements and introduced a career oriented fast track course to
develop seasoned professionals for the industry.
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
:
:
:
:
:
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:
:
:
Food Industry- An Overview

Role of GMP & GAP in Food Supply Chain
Principles of Food Supply Chain Management
Post Harvest Management Technology
Cold Chain Management
Food Quality & Safety Aspects of Food Supply Chain (An interna onal perspec ve)
Food Supply Chain Risk Management and Mi ga on Strategies
Industry based Case Studies
Eligibility:
food industry.
Programme Duration
Registration
IGMPI
to the par cipants.
Programme Fee
A one- me fees (lump sum paid at beginning of the course) of Rs 16,000 /- (500 USD for overseas students)

comple on, the par cipants will be awarded Execu ve Diploma in Food Supply Chain Management by

Future career prospects of food supply chain management

food industry needs trained food supply chain professionals. The informa on, guidance, prac cal training
the industry. This would come true in form of job roles and posi ons like that of Auditors, food supply chain
manager, posi on in NPD team, food supply chain consultants, food journalism and many more.
IGMPI
Food Packaging Programmes

Packaging is a basic necessity of everyday life. Infact, the thought of packaging food was probably a
preposterous one earlier when someone even suggested it in the rst place. But now, what a change! The
thought of ge ng food devoid of packaging is almost absurd. Packaging is becoming an essen al part of
the value chain analysis, regarding food safety, organolep c characteris cs, ergonomics and exibility. It is
of great importance in the nal choice the consumer will make, because it directly involves convenience,
appeal, informa on and branding.
Packaging is an essen al medium for preserving food quality, minimizing food wastage and reducing
preserva ves used in food. It serves the important func on of containing the food, protec ng against
chemical and physical damage whilst providing informa on essen al to consumers and marketers. Apart from
the huge value addi on, packaging has served the global economy by helping preserva on of the quality and
lengthening the shelf life of innumerable products - ranging from milk and biscuits, to drugs and medicines,
processed and semi-processed foods, fruits and vegetables, edible oils, etc.
The packaging industry for the food industry has undergone a sea change in the past decade, coming out with a
number of innova ons and solu ons that are consumer-friendly besides being safe and aesthe c. It is no surprise
that the packaging for the food industryin India is considered a sunrise industry, worth about Rs 35,000 crore and
growing at a rate of 18-20 percent annuallyis expected to cross a turnover of $21.59bn by 2015.This however is very
low compared to the global industry value placed at around US$600 billion. Of this, 20% is accounted by Asia region
with Japan and China in the lead. There is a great poten al for the growth and opportuni es for the packaging
industries in the country.
Food packaging industry has witnessed considerable new trends moving from simple pre-packaging to vacuum
packaging, gas ush packaging, CAP/MAP (Controlled-Atmosphere Packaging/ Modied-Atmosphere Packaging),
smart and intelligent packaging, retort and ascep c systems, barcoding and RFID (Radio-Frequency Iden ca on) and
various types of colla on and uni za on.
Both package conversion and packaging opera ons are considered reasonably developed. The exis ng level, however,
needs to be constantly updated towards higher technology levels. There is a requirement for the improvements and new
material and material combina ons with higher func onality. Innova ons within the industry and value-added packages
are specic areas where possibly the packaging industry has tremendous scope. The scope is indeed very large and would
have large inuence on the packaging sector. With the retail sector growing at a reasonable pace and shelf- ready packages
becoming more popular, the demand for packaging will also increase in a good pace. Although the changing lifestyle, small
families, more working women, demand for more and more convenience packages have shown a direct impact on the
packaging needs. Packaging food more securely with high produc vity and extended shelf life are the technology endeavours
today.
Thus, for those who nd food to be a fascina ng subject, a career in food packaging will denitely be an interes ng
op on.
Programme Offered:
Post Graduate Diploma in Food Packaging
Executive Diploma in Food Packaging
Post Graduate Diploma in Food Packaging

Packaging is pervasive and essen al and plays a signicant
role in the quality of food products by providing protec on
from environmental, chemical, and physical challenges. This
protec on can be as simple as preven ng breakage of the
product to providing barriers to moisture, oxygen, carbon
dioxide, and other gases as well as avors and aromas.
However, Packaging technology must balance food protec on
with other issues, including energy and material costs,
IGMPI
heightened social and environmental consciousness, and strict regula ons on pollutants and disposal of
municipal solid waste.
The goal of food packaging must be to contain food in a cost-eec ve way that sa ses industry
requirements and consumer desires, maintains food safety, and minimizes environmental impact. The role
of packaging must be recognized owing to its mul ple func ons and to its importance in terms of
increasing product shelf life by retarding product quality degrada on and ensuring its safety.
Thus, we at FFSQ are oering this course to impart the knowledge on applica on of fundamentals of
engineering in packaging design for developing op mal packaging systems for range of products in food
systems.
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
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Introduc on to Food Packaging

Packaging Trends- Global Scenario
Varia ons in Packaging
Food Packaging Materials
Packaging Closures and Sealing Systems
Logis cal Packaging for Food Marke ng Systems
Tes ng and Quality Control
Shelf-life evalua on of Packaged Food Products
Legisla ons for food packaging& related issues
Case studies
Eligibility:
(packaging, produc on, processing, quality, trial, R&D etc.) can also seek benets of the course who have
interest in food industry.
Programme Duration
Registration
to the par cipants.
Programme Fee
USD for overseas students). This covers for the course registra on fees, tui on fees, course material fees
etc. Apart from this, an examina on fee of Rs 300/- (USD 15) per module needs to be paid later as per the
examina on no ca on of the Ins tute.10% of fee concession for PG Diploma course is applicable to
applicants belonging to SC/ST/Physically Challenged, economically weaker sec ons (EWS), below poverty
line (BPL) and Ex-servicemen.
IGMPI

comple on, the par cipants will be awarded Post Graduate Diploma in Food Packaging by Faculty of Food

managers of leading food packaging companies across the globe. The eorts of our placement cell also
include helping with professional resume wri ng, interview skills & conduc ng mock interviews etc.
Future career prospects

food packaging industry needs trained food professionals. The informa on, guidance, prac cal training
the industry. This would come true in form of job roles and posi ons like that of packaging engineer,
produc on manager, supply chain operator, posi on in packaging team, food packaging consultants and
many more.
Executive Diploma in Food Packaging

Food packaging is one of the most important aspects of food supply chain as it not only ensures safe
delivery of food and food products but also enables the operators to prepare food for transporta on,
storage or sales elsewhere from the point of produc on. An ideal packaging technique is o en aimed at
minimizing costs of delivery while maximizing sale.
Food packaging is the part of industry where researchers are working hard to provide some astonishing
inven ons other than organolep c techniques like electronic tongues, electronic nose and
development of nanopar cles that are about 50,000 mes thinner than human hair and many others.
Some of these innova ons include development of edible packaging (e.g. melted chocolate in a cherry
membrane), micro-packaging, water soluble packaging (e.g. food pouches), Self-cooling Self-hea ng
packaging. It is, therefore, important for the professionals from food supply chain management and other
areas to keep up-to-date informa on of these innova ons.
Keeping in mind a similar perspec ve, this programme has been designed with a step-by-step approach to
understand the basic requirements of food packaging, available packaging variants and methods of
package designing followed by detailed informa on about bio-molecular interac ons between food and
the contact material. Regulatory requirements and legisla ve issues associated with food packaging have
also been included with a global standpoint.
Module 1
Module 2
Module 3
: Introduc on to Food Packaging

: Packaging Trends- Global Scenario
: Varia ons in Packaging
IGMPI
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
:
:
:
:
:
:
:
Food Packaging Materials

Packaging Closures and Sealing Systems
Logis cal Packaging for Food Marke ng Systems
Tes ng and Quality Control
Shelf-life evalua on of Packaged Food Products
Legisla ons for food packaging& related issues
Case studies
Eligibility:
(packaging, produc on, processing, quality, trial, R&D etc.) can also seek benets of the course who have
interest in food industry.
Programme Duration
Registration
Programme Fee

comple on, the par cipants will be awarded Execu ve Diploma in Food Packaging by Faculty of Food

recrui ng managers of leading food packaging companies across the globe. The eorts of our placement
cell also include helping with professional resume wri ng, interview skills & conduc ng mock interviews
etc.
IGMPI

food packaging industry needs trained food professionals. The informa on, guidance, prac cal training
the industry. This would come true in form of job roles and posi ons like that of packaging engineer,
produc on manager, supply chain operator, posi on in packaging team, food packaging consultants and
many more.
IGMPI
Nutrition and Dietetics

Whatever we eat has a signicant eect on our health and a perfect diet can prevent many health
problems. In today's fast track life people don't even have me for proper meals and health care. They
unwillingly have to reside with many bad ea ng habits, which directly aect their health and body.
Diete cs is the therapy of trea ng many health problems just by ea ng right.
In the eld of Nutri on and Diete cs provided studies include therapeu c research that focuses precisely on
the interac on among balanced nutri on and good health.
It is the knowledge of wellness that directly emphasizes public health and oers an obliga on to impart training
about the importance of making proper dietary choices and trea ng health issues with diet therapy. The
edica on in this eld focuses on designing individual nutri onal therapies to address prominent health issues such
as unhealthy weight, diabetes, hypertension and much more.
Educa on in the eld of Nutri on and Diete cs guide students about developing facility wide nutri on programmes
for health care, educa on and commercial health and wellness sector. Apart from these, it encompasses research to
inves gate how changes in diet (even salt intake) may aect health and may cause problems like; Low blood pressure and
hypertension.
So, basically it is about learning the therapies to make people healthy, giving a new deni on of healthy living, moving on
from medicines and to understand the EAT RIGHT concept.
Programme Offered:
Post Graduate Diploma in Nutrition and Dietetics
Executive Diploma in Nutrition and Dietetics
Post Graduate Diploma in Nutrition and Dietetics

Nutri on and Diete cs is an emerging eld of
healthcare. It is not just a growing industry but a whole
new area that understands the need of good food habits
and imparts guidance to develop a healthy world.
Growing public interest in taking control of one's health
is likely to improve employment prospects for diete cs
professionals. These professionals would design dietary
treatments not only for diseased individuals but also work
on some health drives for those who love to lead a hale and
hearty lifestyle. The growing and aging popula on will also
contribute to this increasing demand for precise nutri on
informa on and diet plans.
FFSQ has developed this comprehensive Nutri on & Diete cs
training programme. This course is designed to provide
thorough knowledge of the subject to help you analyze the
accurate body requirements and exper se your skills in science
of Nutraceu cals, their good and their best. These nutraceu cals and health supplements are actually the
soul to build perfect diet schedule so that nailed diet therapy could be provided. This diploma programme
is specially designed to equip individuals to meet the demands of the market.
IGMPI
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
:
:
:
:
:
:
:
:
:
:
Introduc on to Human Biology and Body Func ons.

Vitamins and Minerals (Role and Signicance)
Understanding Nutri on I (Basic diets for normal condi ons/RDA)
Understanding Nutri on II (Therapeu c Nutri on)
Introduc on to Nutraceu cals
Introduc on to Special Condi ons and Diet Therapy.
Diseases and Therapeu c Treatment.
Recommend Approaches to Medical Condi ons, and Weight Management.
Food Allergies and Diet Management.
Case Studies
Eligibility:
(Health and Wellness, Hospitals, Diet Clinics etc.) can also seek benets of the course that have interest in
healthcare industry.
Programme Duration
Internship
internship with healthcare industries and Nutri onal Clinics so that they can have good prac cal
knowledge beyond the classroom experience.
Registration
to the par cipants.
Programme Fee
USD for overseas students) and Rs.90, 000/- for the regular (classroom) mode. This covers for the course

comple on, the par cipants will be awarded Post Graduate Diploma in Nutri on and Diete csby Faculty
of Food Safety and Quality, IGMPI. For all the above men oned modules elaborate course material,
IGMPI
self-assessment assignments and project work details would be provided by the Ins tute from me to
me. Details get updated on the webpage as well.

recrui ng managers of leading Food and Health industries across the globe.

health industry needs trained health professionals. The informa on, guidance, prac cal training and o
industry. This would come true in form of job roles and posi ons like that of Nutri onists, Die cians, Diet
Technicians, Health Consultants, Posi on in Health Centers, Fitness Journalism and many more.
Executive Diploma in Nutrition and Dietetics

We, the Faculty of Food Safety and Quality, strongly believe in the use of food as medicine. Individualized
nutri on and food choices can do wonders to prevent or reverse chronic diseases, improve quality of life,
elevate mood, enhance sleep, and generally increase one's overall vitality. Food provides the body with
the fuel through which it accomplishes all of its daily work and keeps us func oning op mally. Providing
nutrients from quality food sources and u lizing a good food choice sense can greatly enhance one's life
and health. Understanding the needs of health and the value of me we have designed this fast track
course in Nutri on and Diete cs so that the me culous informa on and prac cal knowledge can be
provided in no me. We oer a 6 month execu ve programme to conjugate essen al awareness about all
the basics and vitals of diete cs so that you make the best of it, along with that we oer internships to
enhance the prac cal knowledge and prepare you to interact with the pa ents on a professional level.
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
:
:
:
:
:
:
:
:
:
:
Introduc on to Human Biology and Body Func ons.

Vitamins and Minerals (Role and Signicance)
Understanding Nutri on I (Basic diets for normal condi ons/RDA)
Understanding Nutri on II (Therapeu c Nutri on)
Introduc on to Nutraceu cals
Introduc on to Special Condi ons and Diet Therapy.
Diseases and Therapeu c Treatment.
Recommend Approaches to Medical Condi ons, and Weight Management.
Food Allergies and Diet Management.
Case Studies
IGMPI
Eligibility:
Healthcare industry.
Programme Duration
Internship
experience
Registration
to the par cipants.
Programme Fee
USD for overseas students) and Rs.60, 000/- for the part me mode (weekend classes). This covers for the

comple on, the par cipants will be awarded Execu ve Diploma in Nutri on and Diete csby Faculty of

IGMPI

health industry needs trained health professionals. The informa on, guidance, prac cal training and o
industry. This would come true in form of job roles and posi ons like that of Nutri onists, Die cians, Diet
Technicians, Health Consultants, Posi on in Health Centers, Fitness Journalism and many more.
IGMPI
Clinical Nutrition (Industry Certication)

A good diet is the most powerful asset we have against disease and sickness. An understanding of this
scien c evidence is not only important for improving health; it also has profound implica ons for our
en re society. We must know why misinforma on dominates our society and that is why we are constantly
mistaken in how we inves gate diet and disease, how we promote health and how we treat illness.
Keeping all these factors in our mind, FFSQ has designed a cer cate course in Clinical Nutri on equipped
with the skills and knowledge to provide quality professional services in integrated nutri on and health
science. In this programme we oer you complete industry oriented awareness. This programme is designed
especially for those who would like to understand the relevance of alterna ve and complementary views of
nutri on, including the value of dietary supplements. The recipient clientele would be pa ents, and consumers
willing to adopt be er nutri on prac ces for a healthier lifestyle.
This given clinical nutri on cer cate helps students nd careers in organiza ons in need of die ans or
nutri onists. The recent growing demand for professional clinical nutri onists in facili es such as nutri onal clinics,
hospitals, extended care facili es, prisons and nursing homes, which is absolutely a pro for students pursuing this
course.
Clinical Nutri onists o en work in collabora on with health care providers create dietary menus that work with overall
diet care plan of the recipient. Through proper nutri on, they can aid pa ents who are overweight or suer from one or
more diseases, such as hypertension, diabetes or kidney failure.
Besides working in an ins tu onal se ng, those with a degree in clinical nutri on or diete cs can work as researchers or
pharmaceu cal sales representa ves. With an advanced degree, die ans may be qualied for administra ve posi ons,
such as an assistant director or manager within a nutri on based organiza on.
Programme Offered:
Industry Certicate in Clinical Nutrition
Industry Certicate in Clinical Nutrition

According to a well-known proverb, 'We absolutely are
what we eat', and the foods provided to the body greatly
aect performance, appearance, and health. This course is
commi ed to making nutri on accessible to everyone
through straigh orward nutri on recommenda ons, easyto-follow explana ons, and a sensi ve, caring, personable
a tude. We provide awareness about trea ng people with
perfectly selected nutraceu cals, and to provide an
alterna ve to those harmful medicines and expensive lifelong
treatments. When one is already conscious of the benets of
trea ng people with food, then all you need to do is grab the
progression of this incredibly instruc ve course. As we have
designed this advance cer ca on in Clinical Nutri on
especially for working professionals and people who are already
connected with the health care eld, they can take this course as an expansion of their prac cal
knowledge. This cer ca on course is meant to increase your procient knowledge making an individual
condent to deal with the clients as well. We provide you training with a pragma c approach to stand out
among the crowd.
IGMPI
Module 1
Module 2
Module 3
Module 4
Module 5
Module 6
Module 7
Module 8
Module 9
Module 10
:
:
:
:
:
:
:
:
:
:
The Basics of Dietary Supplements.

Building a Supplement Programme for Clients.
Advanced Dietary Supplements.
The Best, Worst and Moderate Combina ons of Dietary Supplements.
Toxicity and Safety of Vitamins and Minerals.
Supplementa on and Healing.
Photochemical, Enzymes, Probio cs and Dietary Fibres.
A-Z Fact Sheets and Advanced Supplements Research for Clients.
Professional, Legal and Tax Considera ons.
Case Studies
Eligibility:
healthcare industry.
Programme Duration
Registration
to the par cipants.
Programme Fee

comple on, the par cipants will be awarded Industry Cer cate in Clinical Nutri on by Faculty of Food

IGMPI

Industry Cer cate in Clinical Nutri on is a professional course targeted to cater the health industry needs
trained health professionals. The informa on, guidance, prac cal training and o course comple on
come true in form of job roles and posi ons like that of Nutri onists, Die cians, Diet Technicians, Health
Consultants, Posi on in Health Centers, Fitness Journalism and many more.
IGMPI
For further enquiries or Prospectus, write to or call us on:

sq@igmpiindia.org/+91 8587838177, +91 8130924488, +91 11 26652850, 65353339
Applica on form is given at the end of this prospectus.
IGMPI

A Member of
uali Counc of
FACULTY OF FOOD SAFETY AND QUALITY, IGMPI

NEW DELHI
REGISTRATION FORM
Programme:..................................................................................................................................................
Mode (Regular/ Part-time/ Distance cum e-learning):........................................................................................
Location (New Delhi / Hyderabad):...........................................................................................................................
PLEASE NOTE:
1.
2.
3.
4.
5.
Please complete all the information accurately. Incomplete or false information may make your candidature null and void.
Fill the form in CAPITAL LETTERS only.
The decision of the Institute will be final and binding on the applicants in all the matters relating to registration.
For details of Programmes, please visit our website at http://www.ffsqindia.org/.
You are required to enclose self-attested photocopies of all relevant testimonials along with the registration form.The completed registration form
should be sent by a registered post or couriered to the Director, FFSQ, IGMPI , Ram Ratan Farm, 128, Opposite Golden Tulip Hotel, Main
Chattarpur Temple Road, Asola, Chattarpur, New Delhi-110074, Phone: +91 8587838177, +91 8130924488, +911165353339, +911126652850
6. You can send your signed application form and educational documents as scanned copies along with details of the online transaction to the email ID
(ffsq@igmpiindia.org), in case of fee payment through net banking or through wire transfer.
Registration Number
APPLICATION FEE DETAILS*

AMOUNT Rs.
DEMAND DRAFT/CHQ NO.
DATED
BANK
(Leave this space blank)

Ax a recent
coloured passport
size photograph
*Crossed DD or cheque should be in favour of Faculty of Food Safety and Quality payable at New
Delhi. Please write your name and address at the back of DD/Cheque. Applicable examination fee can
be paid later as per the Institute's examination notification.
PERSONAL DATA
1. Name
(First Name) (Middle Names)(Last Name)
2. Gender
Male
Female
3. Date of Birth
DD
MM YYYY
4. Age : Years _____ Months_____

5. (a) Address for correspondence (in capital letters)
Postal code/Zip code
5. (b) Permanent Address (in capital letters)
Postal code/Zip code
6. E-mail id :
7. Contact Telephone No. with STD Code
Phone No.
Mobile No.
IGMPI
01
8. Nationality_________________________
SC
9. Category (SC: Scheduled Caste; ST: Scheduled Tribe; PH: Physically Handicapped;
EWS: Economically Weaker Sections; Ex-servicemen;Attach copy of SC/ST, PH,
EWS, Ex-servicemen, certificate as applicable for 10% fee concession)
ST
ExPH EWS Service GEN

men
WORK EXPERIENCE
10. Work Experience (if any)
i) Total Work Experience ____years ____months and ____days
ii) List all your work
From
To
Total
Completed
Months
Days
Name
the
Organization
Designation
Brief Job Profile
ACADEMIC QUALIFICATIONS
11. Pre-Bachelor's Degree Examination(s):
Std.
th
10 /
High School
th
12 /
Intermediate/
Senior Secondary
School / Institution
Board/ University
Total
% Marks
Year completed Max. Marks
Marks Obtained Obtained
Class/
Division
IGMPI
01
12. Bachelor's Degree Examination(s):
Degree Obtained
Subject /
Specialization
College/Institute
University
Year
Date
From (DD/MM/YYYY)
Marks considered for award of Class/Division in Bachelor's Degree
To (DD/MM/YYYY)
CGPA/ % Marks Obtained/ Grade
13. Post-Graduation Degree/Diploma (if any):
Degree Obtained
Subject /
Specialization
College/Institute
University
Year
From
To
Max.
Marks
Subject
(DD/MM/YYYY) (DD/MM/YYYY)
Marks
% of Marks
Obtained Obtained
Overall percentage of marks obtained

14. Professional qualification (if any):
Degree Obtained
Subject /
Specialization
College/Institute
University
Year
From
To
Max.
Marks
Subject
(DD/MM/YYYY) (DD/MM/YYYY)
Marks
% of Marks
Obtained Obtained
Overall percentage of marks obtained
DECLARATION
I have carefully filled up all the information and agree to abide by the decision of the Institute of Good Manufacturing Practices India,
New Delhi authorities regarding my registration. I certify that the particulars given by me in this form are true to the best of my knowledge and belief.
Place
Date
Signature of Applicant
IGMPI
New Delhi
FFSQ, IGMPI, Ram Ratan Farm, 128, Opposite Golden Tulip Hotel, Main Chattarpur Temple Road, Asola,
Chattarpur, New Delhi-110074, India.
Phone: +91 8587838177, +91 11 65353339, +91 11 26652850
E mail: ffsq@igmpiindia.org
Hyderabad
FFSQ, IGMPI, 6-3-1239/2/B/1, Gayatri Building, Renuka Enclave, Above State Bank of India ATM,
Opposite Necklace Road Railway Station, Rajbhavan Road, Somajiguda, Hyderabad, Telangana 500082.
Phone: +918886124732, +91 8587838177, +91 40 66132850
E mail: ffsq@igmpiindia.org

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IGMPI

Faculty of Food Safety and Quality

(A higher/professional educational Institute member

Faculty of Food Safety and Quality

Faculty of Food Safety and Quality

Regular, Part me and distance cum e-learning modes

Faculty of Food Safety and Quality

FACULTY OF FOOD SAFETY AND QUALITY

Faculty of Food Safety and Quality

Faculty of Food Safety and Quality

Faculty of Food Safety and Quality

Advisory Board and team

Faculty of Food Safety and Quality

Faculty of Food Safety and Quality

Faculty of Food Safety and Quality

Faculty of Food Safety and Quality

Faculty of Food Safety and Quality

Advisory Faculty from Industry

Faculty of Food Safety and Quality

Good Manufacturing Practices Programmes

Post Graduate Diploma in Good Manufacturing Practices

Faculty of Food Safety and Quality

knowledge gained will be truly helpful in the future prospects as well.

Food GMP and its Regula ons

Examination & Certication

Faculty of Food Safety and Quality

Placement Assistance & Corporate Relations

Future Career Prospects

Executive Diploma in Good Manufacturing Practices

Food GMP and its Regula ons

Faculty of Food Safety and Quality

Module 9 : Manufacturing Opera ons in food Industries

Examination & Certication

Placement Assistance & Corporate Relations

Faculty of Food Safety and Quality

Future Career Prospects

Faculty of Food Safety and Quality

Food Quality Assurance & Quality Control Programmes

Post Graduate Diploma in Food Quality Assurance & Quality Control

Faculty of Food Safety and Quality

Fundamentals of Food Quality Assurance and Quality Control

Faculty of Food Safety and Quality

Examination & Certication

Placement Assistance & Corporate Relations

Future Career Prospects

Executive Diploma in Food Quality Assurance and Quality Control

Fundamentals of Food Quality Assurance and Quality Control

Faculty of Food Safety and Quality

Examination & Certication

Placement Assistance & Corporate Relations

Faculty of Food Safety and Quality

Future Career Prospects

Faculty of Food Safety and Quality

Regulatory Affairs Programmes

Post Graduate Diploma in Regulatory Affairs

Faculty of Food Safety and Quality

Examination & Certication

Faculty of Food Safety and Quality

Placement Assistance & Corporate Relations

Future Career Prospects

Executive Diploma in Regulatory Affairs

Faculty of Food Safety and Quality

Examination & Certication

Faculty of Food Safety and Quality