Certificate in Meat and Poultry Processing

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

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

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

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

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

Programme Structure

Module 1: Introduction to Meat and Poultry Processing

Module 2: Egg Technology

Module 3: Egg Products and their nutritive Value

Module 4: Poultry Technology

Module 5: Pre-slaughtering practices and slaughtering methods

Module 6: Ageing of meats: tenderization of meat and its technique

Module 7: Ante- and Post-mortem examination

Module 8: Carcass grading and Cuts

Module 9: Microbial Spoilage of Eggs, Poultry, Meat and Seafood

Module 10: Preservation Technology of Eggs, Poultry and Meat

Module 11: By-product Utilization of Eggs, Poultry and Meat

Module 12: Entrepreneurship Development in Meat and Poultry Industry

Module 13: Laboratory demonstration, practicals and instrument handling

Module 14: Case Studies

Eligibility

Any graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.

Programme Duration

The duration of the training is 5 days.

Registration

The registration dates for this programme run by the Institute are updated timely on the webpage. Effective Online learning tools incorporated into the design of the webpage make the programme lectures and online live classes easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.

Programme Deliverables

The accompanying training is appropriately aligned with the current Industry’s expectations.

• – Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• – All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
• – Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
• – At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
• – All learning and training delivery initiatives shall be conducted in English.

Assessment & Certification

Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Meat and Poultry Processing in Food by Faculty of Food Safety and Quality, IGMPI.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food, Biotechnology and Agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

In recent Months the Institute has witnessed more and more participation from professionals working global Meat giants like Rustom Foods Pvt. Ltd., AL Faheem Meatex Pvt. Ltd., Amroon Foods Pvt. Ltd., ALM Industries Pvt. Ltd., Allanasons Pvt. Ltd., MK Overseas Pvt. Ltd., HMA Agro Industries Pvt. Ltd., Al-Dua Food Processing Pvt. Ltd., Tyson Foods Inc., Cargill Meat Solutions Corp., Sysco Corp., Suguna Foods, Sanderson Farms, Pilgrim’s Pride etc.

Future career prospects

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

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Programme Fee details

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