Faculty of Food Safety and Quality

Faculty of Food Safety and Quality (FFSQ)

IGMPI

Global accredited training & certification providerConferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD &

ASSOCHAM Services Excellence Award 2017

Trusted by organizations & training participants in over 30 countriesTraining | Certification | Education | Research

Institute of Good Manufacturing Practices India R

CERTIFICATE PROGRAMMES IN Analytical Approaches to Food Safety Issues

Analytical Instrumentation for Food Analysis

Approaches to Proximate Analysis of Food

Food Sensory Analysis Probiotics in Food

Bakery

FACULTY OF FOOD SAFETY AND QUALITY

A�er an intense study of the current situa�on it's 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 consumer's table. To develop an eagle eye approach towards food safety and quality, the Faculty of Food Safety and Quality, IGMPI has delved into this field 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 offer professional and specialized programmes to all the professionals, students, academicians and individuals to maneuver their talent to achieve the achievable intended for the future.

“Food is a central ac�vity of mankind and one of the single most significant 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 flavor of personality as a seasoning. Food that we eat influences a great part of our lives, it doesn't only affect 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.

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About IGMPIInstitute of Good Manufacturing Practices India, registered as a non-profit society ( under The Societies Registration Act,1860) with Government of India recognised by the Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India, accredited Vocational Institution of Ministry of HRD, Government of India, approved training Institute of Food Safety and Standards Authority of India (FSSAI) and affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills Council of National Skill Development Corporation (NSDC) -presents unique, friendly and interactive platform to get rid of all your GMP related glitches. GMP- is an essential element of industries like pharmaceutical, cosmetic, Ayurveda, biotech, homeopathic, medical device and food manufacturing. GMP in itself is the most dynamic part which witnesses frequent changes in terms of newer rules being added and older ones being renewed. Keeping self updated with current GMPs thus becomes inevitable to stay abreast with the changing industry needs and practices.

Our group of learned professionals from above mentioned sectors of the Pharma, Healthcare and Food industries have put together their knowledge; know about and practical experiences in form of this GMP guide. IGMPI is moving hand in hand with technology advances and has gained recognition as stronger and better training platform provider for professionals and students in the aeas of GMP, Quality Assurance and Control, Pharma, Food and healthcare Regulatory Affairs, Clinical Research, Pharmaceutical IPR and Good Laboratory Practice and Product Management. The importance of quality healthcare and foods is known to our founders and thus numerous efforts are being made to offer friendly but effective and easy regular, part-time and online/distance sources of GMP training, Quality Assurance and Control, Pharma and healthcare Regulatory Affairs, Clinical Research, Pharmaceutical IPR and Good Laboratory Practice in form of formal classroom studies, distance/online/interactive courses, online seminars, as well as onsite training programmes along with knowledge of worldwide affairs of the industry; in short a round-the-clock help for any information in these areas needed by anybody from around the world. Based on high standard of quality, the training programmes in Pharma, Healthcare and Food GMP, Quality Assurance and Quality Control, Regulatory Affairs, IPR, Pharma Product Management, Public Health, Hospital Management, Clinical Research, Pharmacovigilance, Medical Writing, Medical Coding, Nanotechnology, Drug Design and Discovery, Food QA&QC etc areas have been approved by Quality Council of India, which is an autonomous body and an accreditation authority for education & vocational training providers under the Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India.

The IGMPI's team of technology experts and other Industry advisors together pursue to make cGMP knowledge, training in the area of Pharma and Food manufacturing easily accessible, through this platform.

IGMPI

IGMPI

Institute of Good Manufacturing Practices India (IGMPI) is registered as a non-profit society with its own Memorandum of Association and bye-laws under The Societies Registration Act, 1860, Government of India.

IGMPI is recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India and is an accredited Vocational Institution of Ministry of HRD, Government of India (AVI no-710367) and all the courses of IGMPI are approved for life time empanelment under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh also.

The quality based Post Graduate and Executive Diploma programmes of IGMPI in Good Manufacturing Practices, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public Health, Nanotechnology, Product Management, Sales and Marketing Management, Clinical Research, Medical Writing, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been duly assessed and approved by Quality Council of India, Government of India based on fulfillment of following criteria:

1. Course Content

2. Course Design

3. Course Material

4. Instructors

5. Class size & Attendance

6. Facilities

7. Evaluation of Students

8. Written Examination

9. Certificate

IGMPI is also an ISO 9001:2015 Certified Organisation accredited under Dubai Accreditation Center (DAC), Accreditation Department, Government of Dubai, UAE and has been conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD – Certificate of Merit 2015 & ASSOCHAM Services Excellence Award 2017.

IGMPI is affiliated with Life Sciences Sector Skills Council (SSC) and Food Industry Sector Skills Council set up by National Skill Development Corporation (NSDC) as well.

IGMPI is an approved Training Institute of Food Safety and Standards Authority of India (FSSAI)(FSSAI ID: TPINS18) IGMPI PHARMA® is licensed by Department of Food Safety & Drug Administration under the Drugs and Cosmetics Act, 1940 and registered under Food Safety and Standards Act 2006.

IGMPI is a PMKVY (Pradhan Mantri Kaushal Vikas Yojna) affiliated training partner ( SMART TP Number: Tp010908)

IGMPI also offers International Register of Certificated Auditors (IRCA) Accredited Lead Auditor course periodically.

IGMPI is also registered under Section 23 (2), Rule 56 (1), Trade Marks Act, 1999, Government of India (Reference No. 2738626).

Accreditation and Awards

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The National Skill Development Corporation (NSDC), working under the aegis of the Ministry of Skill Development and Entrepreneurship, is an apex organization for skill development in the country. The NSDC is responsible for overseeing the many Sector Skill Councils as well as other skill development and promotional activities across the country. It also implements many Government of India skill schemes such as Pradhan Mantri Kaushal Vikas Yojana (PMKVY) and UDAAN.

NSDC was set up by the Government of India as part of the national skill development mission in order to fulfill the growing need for skilled manpower across sectors. The Chairman of NSDC is nominated by Government of India.

National Skill Development Corporation (NSDC)

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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 Onco-manufacturing 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; Non-solids –Liquid /Injectables including Lyophilised/Topicals, Inhalations – DPI/ pMDI and Nasal Spray, Dosage Forms Technology such as Nanotechnology, Depot Injection; Modified Release tablets/suspension, Self-Emulsifying 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.

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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 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

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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 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

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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 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

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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 at FRAC Labs, SRL Laboratories and Belcopharma. Her industrial exposure includes Nirula's Corner Pvt. Ltd., Delhi Milk Scheme and Yakult. Currently, working as an Assistant Professor at IGMPI, she is involved in preparation of course content and module development.

Chayanika Sahni, Assistant Professor: A young competent member of IGMPI, with notable work in‘Probiotics’ research and development where she worked for formulation of probiotics and probiotics inskimmed milk powder. She has also authored research papers published in the journals ‘Biomedicine &Preventive Nutrition’ and ‘LIPIDS’. Apart from this, she has accomplished other research projects fromDefence Institute of Physiology and Allied Science, DRDO (Defense Research and DevelopmentOrganisation) and Indian Agricultural Research Institute (IARI), PUSA, Delhi. She has undergoneprofessional training programmes from All India Institute of Medical Sciences (AIIMS), Delhi and JamiaMilia Islamia, Delhi in addition to an ISO: 22000 training for internal auditor. She is proficient with key skillsfor Microbiological analysis, Chemical analysis (Nutritional, Dietary fibre, Antioxidants analysis etc.) as well as instrumentation techniques (GC/MS, HPLC). During her industrial stint, she worked for Nestlé (Product Technology Centre), Konolfingen, Switzerland and Haldiram’s Marketing Pvt. Ltd., New Delhi.

Ms. Neharika Thakur, Assistant Professor: A logical thinker with immense aptitude for research and development work, Ms. Neharika is a work-driven spirited member of the IGMPI team. She has completed her B.Sc. in Food Technology from Delhi University and M.Sc. in Food Science and Technology from Pondicherry University. Ms. Neharika has qualified UGC NET in Home Science and ICAR NET in Food technology multiple times. Being an active member of the research community, she has authored a few research publications in international journals and her work with “Utilization of deoiled peanut cake in bakery products” is particularly noteworthy. With her sporty spirit and resolution to leave no work incomplete, she is a constant source of inspiration for the students as well as faculty members. Prior to joining IGMPI she has worked as Assistant Professor in ITM University, Gwalior and had research exposure at ICAR institute. At IGMPI, she is involved in lecture delivery and research guidance while conducting interactive sessions with the students.

Ms. Sangita Borah, Assistant Professor: Ms. Sangita is a competent professional with experience in biochemical studies, food quality testing, equipment handling, and research & development. As a part of Faculty of Food Safety and Quality, she is responsible for developing training module, lectures and research in the domain of food processing and technology. She has qualified ICAR-NET in Food technology and her academic credentials include Masters in Food Processing and Technology from Tezpur University, Assam and graduation in Biotechnology from Shillong. She has always been a keen participant of international conferences, seminars, and workshops in the field of food safety and quality improvement of food supply chain. Prior to joining IGMPI, she has worked as Research Analyst in Rai University and Sr. Research Fellow (SRF) in Tezpur University.

Ms. Akanksha Bhandari, Assistant Professor: As a young trainer, known for her vibrant presence and unmatched dedication towards work, She has taken the responsibility of imparting a whole new meaning to IGMPI's resolution of knowledge dissemination. Ms. Bhandari is a B. Pharm, M. Pharm qualified professional from Punjabi University with a Certification in Intellectual Property Rights. She has an impressive hold over the concepts of pharmacovigilance, clinical research, regulatory affairs, and good manufacturing practices and is proficient in handling of sophisticated equipments. Her areas of interest include patent searching, drafting, & writing specifications, Novel drug delivery systems, and Modified release oral dosage forms (Formulation Optimization). Her industrial exposure encompasses IDS Infotech

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and BRD Medilabs for production and analysis of oral liquids and tablets. Prior to IGMPI, She has worked at Galgotias University, Department of Pharmacy as Assistant Professor.

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 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.

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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

Analytical Approaches to Food Safety Issues

Food safety is the integral part of any food chain. It has to be ensured from raw material recep�on to the finished product dispatch. 'Food Safety' is a round the c lock disc ipl ine and must be kept as a pr ior ity at every step of produc�on/processing chain. It is not a department specific discipline but should be developed by every individual working in a food organiza�on. It is essen�al for professionals aspiring to understand the func�oning of a well-established food safety management system and individuals who want to groom themselves for effec�ve compliance of food safety regula�ons and have a handle on con�nuous improvement approach.

In order to prepare these aspiring candidates, FFSQ, IGMPI has developed this comprehensive food safety training program, designed to provide knowledge of the subject as well as to help analyze various parameters which play cri�cal role in food safety. Also, the programme would guide the students and professionals to adopt food safety regula�ons in food industries. Having a secure safety program is vital to any food service opera�on, however big or small it is. This course will help you to understand different aspects of food safety which includes na�onal and interna�onal issues, quality assurance, proximate analysis, instrumental analysis of food addi�ves and contaminants.

Par�cipant will be equipped with the latest advancements in the field of analysis of food and food products. They can respond to ques�ons on a social, scien�fic and ethical level of Food Safety and are ready to develop new approaches for complex, rapidly changing work- and learning contexts in order to make a contribu�on to the expert knowledge as well as relevant professional experience.

Food Safety Issues – National and International.

Quality Assurance aspects involved in Food business.

Food Safety and Standards Act 2006, Rules and Regulations 2011.

Requirements of ISO 17025 (NABL Accreditation) for a food testing lab.

Proximate Analysis – Moisture, Protein, Fat, Ash and Carbohydrate.

Food Additive Analysis.

Application and Operations of instrumental analysis with GC, HPLC and AAS.

Analysis of contaminants like heavy metals, pesticide residue with other quality parameters.

Certified Modules

IGMPI

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, freshers as well as employed individuals from different departments of food (produc�on, processing, quality, trial, R&D etc.) may seek benefits of the course.

Programme Duration

The total dura�on of this short term course is 15 days.

Registration

The registra�on dates for this programme run by the ins�tute are updated �mely on the webpage.

Programme Fee

The mandatory course fee (one-�me payment) is Rs. 14,500/- (500 USD for overseas students). This covers for the course registra�on fees, tui�on fees, course material fees etc.

Examination & Certication

All the par�cipants are obliged to �mely submit their assignments and appear for the examina�on at the end of the course. A�er successful comple�on, the par�cipants will be awarded Cer�ficate of Analy�cal Approaches to Food Safety Issues by Faculty of Food Safety and Quality, IGMPI.

IGMPI

Analysis of foods is incessantly demanding the development of more robust, efficient, sensi�ve, and cost-effec�ve analy�cal methodologies to guarantee the safety, quality, and traceability of foods in compliance with legisla�on and consumer demands. The tradi�onal methods used at the beginning of 20thcentury based on “wet chemistry'' have evolved into modern powerful instrumental techniques used in food laboratories. This improvement in technology has led to significant enhancements in analy�cal accuracy, precision, detec�on limits, and sample throughput, thereby expanding the prac�cal range of food applica�ons.

At IGMPI, the FFSQ team has come up with this short-term training programme to cater individuals who want to acquire knowledge and skill in the field of instrumenta�on analysis of food. Modern analy�cal equipments including Gas Chromatography, High Performance Liquid chromatography (HPLC) and Atomic Absorp�on Spectrophotometer (AAS) are some of instruments in which training will be provided. The par�cipants will get to learn basics of instruments and how to operate/calibrate the equipment for rou�ne and special analysis. An introduc�on to basic troubleshoo�ng will also be offered. The course content gives overview of instrumental analysis with respect to safety as well as regulatory perspec�ve.

Once completed with the course, the students will be equipped with the proficiency in instrumental analysis of food and food products. It will enhance their knowledge and skills in opera�ng, maintaining, handling, troubleshoo�ng, interpreta�on and applica�on of instrumental analysis. The food processing sector is growing at a much faster pace than any other industry in the country. Numerous governments funded/ private food quality tes�ng laboratories have developed in recent �me. The newly established industries and food tes�ng laboratories along with the exis�ng ones require technically trained manpower to handle analy�cal equipments.

Analytical Instrumentation for Food Analysis

IGMPI

Certified ModulesModule 1 : Guidelines for Sample preparation, Instrument

operation and Interpretation of results, laboratory demonstration.

Module 2 : Physical & Chemical analysis of food.

Module 3 : Microbiological analysis of food.

Module 4 : Analytical techniques for food analysis (HPLC, GC, MS, Electrophoresis, AAS, NMR, Fluorescence spectroscopy, Raman Spectroscopy).

Module 5 : ISO requirement for food testing lab (ISO 17025).

Module 6 : FSSAI Regulations for food laboratory.

Module 7 : Laboratory demonstration, practicals & instrument handling.

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, freshers as well as employed individuals from different food departments (produc�on, processing, quality, trial, R&D etc.) may seek benefits of the course.

Examination & Certication

All the par�cipants are obliged to submit their assignments �mely and appear for the exam at the end of the course. A�er successful comple�on, the par�cipants will be awarded cer�ficate of Analy�cal Instrumenta�on for Food Analysis by Faculty of Food Safety and Quality, IGMPI.

0101 IGMPI

Registration

The registra�on dates for the programme are updated �mely on the website.

Programme Duration

The total dura�on of this short term course is 3 months.

Food Analysis is a major requisite of food industry and a very important part of product development and quality assurance. It plays cri�cal role in analysis of raw material as well as finished product. These analy�cal techniques are required for a wide variety of purposes ranging from tes�ng suitability for purpose, through checking shelf-life or authen�city, to assuring legal compliance. It is important to have a fine understanding of the analy�cal methods to get correct results and help in decision-making. This level of knowledge is essen�al for professionals aspiring to build a carrier in food tes�ng and those who wish to groom themselves for effec�ve compliance of ISO 17025 aspects.

FFSQ, IGMPI has developed this short-term training programme to provide knowledge about Food Analy�cal techniques for various parameters of proximate composi�on of food. The proximate composi�on of food includes moisture, ash, lipid, protein and carbohydrate content. These science-based procedures act as the basis for decision making in food industry for product development, quality control, and regulatory purposes. IS/AOAC methods of analysis for moisture, ash, lipid, protein, and carbohydrate are implemented here, focusing on the principle of each method, their applica�on and sources of error.

Our aim is to make sure that a�er the comple�on of the course each par�cipant is proficient in the field of analysis of food and food products. They can perform proximate analysis of food and food product and respond to ques�ons on a social, scien�fic and ethical level of Food Analysis. The par�cipants would be ready to develop new approaches for complex, rapidly changing work- and learning contexts in order to make a contribu�on to the expert knowledge as well as relevant professional experience.

Approaches to Proximate Analysis of Food

Certified Modules

Introduction to the Basic Laboratory Practices andEquipments.

A brief introduction to Proximate Analysis.

Sample preparation as per IS/AOAC method.

Analysis of Food samples as per IS/AOAC method forMoisture content; Protein content; Fat content; Ashcontent.

Qualitative estimation of Carbohydrate.

Interpretation of result of Laboratory analysis.

Food Safety and Standards Act 2006; Rules and Regulations2011.

A brief introduction of ISO 17025 (NABL Accreditation) for afood testing lab.

Food safety issues- National and International.

Food Safety and Standards Act 2006; Rules and Regulations 2011.

Requirements of ISO 17025 (NABL Accreditation) for a food testing lab.

IGMPI

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, freshers as well as employed individuals from different departments of food (produc�on, processing, quality, trial, R&D etc.) may seek benefits of the course.

Programme Duration

The total dura�on of this short term course is 5 days.

Registration

The registra�on dates for this programme are updated �mely on the website.

Programme Fee

The mandatory course fee (one-�me payment) is Rs. 9,750/- (300 USD for overseas students). This covers for the course registra�on fees, tui�on fees, course material fees etc.

Examination & Certication

All the par�cipants are obliged to �mely submit their assignments and appear for the examina�on at the end of the course. A�er successful comple�on, the par�cipants will be awarded cer�ficate of Approaches to Proximate Analysis of Food by Faculty of Food Safety and Quality, IGMPI.

IGMPI

Food Sensory AnalysisSensory analysis (or sensory evalua�on) is a scien�fic discipline that applies principles of experimental design and sta�s�cal analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evalua�ng consumer products. The discipline of sensory analysis requires the use of a panel of human evaluators, wherein test results are recorded based on their responses to the products under test. Sta�s�cal analysis is then employed to generate inferences and insights regarding the product.

The sensory sciences are central to research as well as studies in product development or modifica�on, quality control and quality assurance. The effect of foods on our senses is neither simple nor totally understood. The complexity of the s�mulus of a food product on any one of our senses is affected by a vast number of factors, including: nature and presenta�on of the specific food matrix, the age, gender, background, sensory sensi�vity of the consumer, even the condi�ons under which the test is carried out. Despite these limita�ons, the area of sensory evalua�on is used to establish the credibility of a poten�al new product or the effec�veness of a modifica�on to a new product.

In order to develop understanding and applica�on of sensory science, FFSQ, IGMPI has designed this comprehensive Sensory Analysis in Quality control Programme. This is undertaken through an examina�on of the prac�cal and theore�cal aspects of sensory evalua�on.

The aim of the course is to introduce the basic principles involved in using sensory evalua�on effec�vely in the workplace .The course will provide individuals with key knowledge of which can be applied directly in maintaining and improving the quality a�ributes of exis�ng products, and also in developing new products.

It is beneficial for the following:

Student aspiring to work in the field of sensory science

All involved in implemen�ng and maintaining product quality systems.

Quality Control and Quality Assurance personnel

New Product Development personnel

Industry professionals who conduct consumer preference/acceptance tests

Lab technicians and managers

Marke�ng managers and research support staff

Certified Modules Introduction to Sensory Evaluation – The role of sensory

evaluation in the food industry; The five human senses; Testindividual sensitivities to odour and taste.

Holistic approaches to understandØ colour, flavor, and textureprofiles of food products: Fruits/ vegetables/ confectionary/ bakedgoods.

Sensory Test Methods–Steps to conducting a sensory study;Discrimination Tests; Descriptive Analysis Tests; Consumer Tests.

Sensory Testing — Taste Panels; Control of test room, samples andpanellists; Recruitment screening and training of panel members fordescriptive analysis; Statistical analysis of results from taste panels.

IGMPI

Sensory Tes�ng– Focus Groups; Ques�onnaire Design; Focus Group facilita�on; Analysis of resultsfrom focus groups.

Food flavors and taints and off flavors.

Applica�on of Sensory Evalua�on-New product development; Quality Control; Productspecifica�ons.

IGMPI

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, fresher's as well as employed individuals from different departments of food (produc�on, processing, quality, trial, R&D etc.) may seek benefits of the course.

Programme Duration

The total dura�on of this Certificate course is 3 months.

Registration

The registra�on dates for this program run by the ins�tute are updated �mely on the webpage.

Examination & Certication

All the par�cipants are obliged to �mely submit their assignments and appear for the examina�on at the end of the course. A�er successful comple�on, the par�cipants will be awarded Cer�ficate of Sensory Analysis in Quality Control Issues by Faculty of Food Safety and Quality, IGMPI.

Probiotics in Food

Probio�cs has picked up importance in the recent years in many food industries.Their benefits have wide recogni�on in Europe and Asia, and awareness is growing. The Asia- Pacific region con�nues to lead in terms of probio�c product launches. It is very important to know the growing need and benefits imparted by probio�cs on human health. They are a great replacement for medicines to cure gastrointes�nal problems, immune disorders, liver disorders etc.

In order to enhance the knowledge of probio�cs, FFSQ, IGMPI has designed this comprehensive cer�ficate programme - “Probio�cs in Food”.

The aim of the course is to introduce the concept of probio�cs, impart knowledge and spread awareness on how beneficial probio�cs are today. The course will provide individuals with key knowledge of probio�cs which can be applied directly in exis�ng products and also in development of new food products. It has been designed for students/ professionals aspiring to learn about Probio�cs in Food, medical professionals, Quality Control and Quality Assurance personnel, marke�ng managers and research support staff.

Module 1 : Introduc�on to Probio�cs.

Module 2 : Role of human gut microflora

Module 3 : Interven�on to influence health withprobio�cs.

Module 4 : Quality control and regulatory guidelines.

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 benefits of the course that have interest in food industry.

Programme Duration

Minimum �me in which a student can complete this course is two months while a maximum of four months are allowed to complete the course.

Registration

The registra�on dates for this program run by the ins�tute are updated �mely on the webpage.

Programme Fee

The mandatory course fee (one-�me payment) for the distance cum e learning mode is Rs. 12,000/- (400 USD for overseas students). This covers for the course registra�on fees, course material fees.

Certified Modules

IGMPI

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 comple�on, the par�cipants will be awarded Cer�ficate in “Probio�cs in Food” by Faculty of Food Safety and Quality, IGMPI. For all the above men�oned modules elaborate course material and self-assessment assignments would be provided by the Ins�tute from �me to �me. Details get updated on the webpage as well.

IGMPI

Bakery

Bakery products are an item of mass consump�on in view of its low price and high nutrient value and have gained popularity among masses. Bread and biscuit accounts for over 82% of total bakery products produced in the country. The bakery industry in India enjoys a compara�ve advantage in manufacturing with abundant supply of the primary ingredients required by the industry. The market is growing with high pace which is contributed by both organized and unorganized sector.

In order to enhance the knowledge in the area of bakery, FFSQ, IGMPI has designed this short term programme of “Bakery”. This is undertaken through a prac�cal and theore�cal aspect of bakery. The aim of the course is to understand the process and how their ingredients play a role. Quality parameters of the raw and finished products are elaborated. It includes prepara�on of bakery products like bread, cake and biscuit and its evalua�on. The course provides individuals with key knowledge of packaging, shelf life and food laws that can be applied directly in exis�ng products and also in development of new products.

The course has been designed for baking professionals, students aspiring to work in the field of bakery, entrepreneurs, all involved in implemen�ng and maintaining product quality systems, quality control and quality assurance personnel and new product development personnel.

Module 1 : Role of bakery ingredients

Module 2 : Quality parameters of Raw materials

Module 3 : Equipment used in product manufacture

Module 4 : Assessment of Quality of products

Module 5 : Cause and correc�on of defect in bakery products

Module 6 : Bread spoilage

Module 7 : C o n c e p t o f N e w e r d e v e l o p m e n t s i n manufacture of Bakery products

Module 8 : Food laws

Module 9 : Packaging

Module 10 : Shelf life

Module 11 : Prac�cal – tes�ng of raw material and finished product.

Module 12 : Prepara�on of bakery product like bread, cake and biscuit and its evalua�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 from any sector (produc�on, processing, quality, trial, R&D etc.) can also seek benefits of the course that have interest in food industry.

Programme Duration

The total dura�on of this programme is 5 days.

Certified Modules

IGMPI

Registration

The registra�on dates for this program run by the ins�tute are updated �mely on the webpage.

Programme Fee

The mandatory course fee (one-�me payment) is Rs 10,000 (250 USD for overseas students).This covers for the course registra�on fees, tui�on fee, course material fee etc.

Examination & Certication

All the par�cipants are obliged to �mely submit assignment and appear for examina�on at the end of the course. A�er successful comple�on, the par�cipants will be awarded Cer�ficate in “Bakery” by Faculty of Food Safety and Quality, IGMPI.

IGMPI

For further enquiries or Prospectus, write to or call us on:

ffsq@igmpiindia.org/+91 8587838177, +91 8130924488, +91 120 4375280

Applica�on form is given at the end of this prospectus.

IGMPI

REGISTRATION FORM

APPLICATION FEE DETAILS*

AMOUNT Rs.

DEMAND DRAFT/CHQ NO.

DATED

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*Crossed DD or cheque should be in favour of “ ” Institute of Good Manufacturing Practices Indiapayable 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

PLEASE NOTE:1. Please complete all the information accurately. Incomplete or false information may make your candidature null and void.2. Fill the form in CAPITAL LETTERS only. 3. The decision of the Institute will be final and binding on the applicants in all the matters relating to registration. 4. For details of Programmes, please visit our website at http://www.ffsqindia.org/. 5. 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, H-119, H Block, Sector-63,Noida-201 307, Uttar Pradesh, India, Phone: +91 8587838177, +91 8130924488, +91 120 4375280, +91 120-24271756. 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.

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(First Name) (Middle Names)(Last Name)

2. Gender Male Female

3. Date of BirthDD MM YYYY

4. Age : Years _____ Months_____

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Programme :...................................................................................................................................................................

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IGMPIR

FACULTY OF FOOD SAFETY AND QUALITY, IGMPIGlobal accredited training & certification provider

01

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13. Work Experience (if any) i) Total Work Experience ____years ____months and ____days ii) List all your work

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IGMPI

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15. Bachelor's Degree Examination(s):

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DECLARATIONI 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.

Signature of ApplicantPlaceDate

IGMPI

FFSQ, IGMPI, H-119, H Block, Sector-63, Noida-201 307, Delhi National Capital Region (NCR), India Phone: +91 8587838177, +91 8130924488, +91 120 4375280, +91 120-2427175E mail: ffsq@igmpiindia.org

Delhi NCR

IGMPI

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