Certificate in Spices & Plantation Product Technology

The Industry Certificate in Spices and Plantation Product Technology will help students to develop their skills in the areas of spices and condiments. They will gain a deeper understanding of the quality testing, safety and analysis of enriching elements of spices. With developed skills in product and process development for the spices industry, students /professionals will be able to work in industry and research Institutes. India has been a leading spices-producing, consuming and exporting country of the world since recorded history.

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

The objective of this programme is to o give knowledge about types of spices and condiments , their classification, importance of each and every spices, areas of their production, crop diversification, quality assurance mechanism. On completion of this programme student will be able to explain the advanced processing of spices. You can apply the various concepts of chemistry in preservation and processing; also analyze the effect of various processing techniques on the quality of spices and condiments.

The programme has been designed for professionals, students aspiring to work in the field of spices and condiments , 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 Spices and Plantation

Module 2: Importance and Uses of individual Spices and Condiments

Module 3: Processing of Spices and Spices Oils

Module 4: Area and Production requirements

Module 5: Diversification of Crops

Module 6: Food Safety in Spices Industry

Module 7: Quality Assurance and Quality Control in Spices Industry

Module 8: Supply Chain Technology for Spices

Module 9: Entrepreneurship Development in Spices Industry

Module 10: Laboratory demonstration, practicals and instrument handling

Module 11: Case studies

Eligibility

Any graduate Life Science, Home Science, Agriculture, Food graduate/ B.Pharm/ M. pharm/MSc. /PhD in Science disciplines/ any diploma /degree holders, working professionals of any of the following industry types, Food products manufacturing, Ayurvedic food products, Food Processing industry, Retail, and Food Service establishments, Food Packaging, Food/Food ingredient-based Research, Biotechnology or any related industry are highly encouraged to apply for thecertification.

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, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.

Assessment & Certification

Online assessment will be conducted at the end of the programme and after successful completion; the participants will be awarded Certificate in Spices & Plantation Product Technology in Food by Faculty of Food Safety and Quality, IGMPI.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing 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 packaging 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 spices giants like Badshah Masala, MDH Spices, Everest Spices, Patanjali Spices, MTR Masala, Priya Masala, Zoff Spices, Adani Spices, Catch Spices, Rajesh Masala, Golden Spices, Goldiee, Kitchen Treasures, Mother’s Recipe, Tata Sampann, Pushpmasale, CookMe, 24 Mantra Organic, Shubham Agro Food & Exports, Ramdev Masala, Chukde Spices and Condiments 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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