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

FFSQ, IGMPI has developed this short-term training program to provide knowledge about Food Analytical techniques for various parameters of proximate composition of food. The proximate composition 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 application and sources of error.

Our aim is to make sure that after the completion of the programme each participant 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 questions on a social, scientific and ethical level of Food Analysis. The participants would be ready to develop new approaches for complex, rapidly changing work- and learning contexts in order to make a contribution to the expert knowledge as well as relevant professional experience.

Programme Focus on

1 : Introduction to the Basic Laboratory Practices and Equipments

2 : A brief introduction to Proximate Analysis

3: Sample preparation as per IS/AOAC method

4: Analysis of Food samples as per IS/AOAC method for Moisture content; Protein content; Fat content; Ash content.

5: Qualitative estimation of Carbohydrate

6: Interpretation of result of Laboratory analysis

7: Food Safety and Standards Act 2006; Rules and Regulations 2011

8: A brief introduction of ISO 17025 (NABL Accreditation) for a food testing lab.

9: Food safety issues- National and International

Eligibility

Graduate in any discipline is eligible for our Post Graduate Diploma and Certificate Programmes. For Executive Diploma programmes and Professional Certifications, you need to have at least 1 year of work experience.

Programme Duration

The duration of the training is 5 days.

Programme Mode

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 Approaches to Proximate Analysis of Food 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 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 foods giants like Britannia Industries Ltd., Hindustan Unilever Ltd., Kohinoor Foods Ltd. (Satnam Overseas Ltd.), LT Foods Ltd. (Daawat), McCain Foods India Pvt. Ltd., Mondelez India Foods Pvt. Ltd. (Cadbury), Haldiram’s, Mother Dairy, MTR Foods Pvt. Ltd. (Orkla), Nestle India Ltd., Amul, Parle Agro Pvt. Ltd., Venkys India Ltd., Vimta Labs, Nexus Test Labs, PepsiCo India, Patanjali, Heritage Food Ltd., Kwality Dairy India Ltd., KRBL Ltd., etc.

Future Career Prospects

Faculty of Food Safety and Quality, IGMPI has designed the digital marketing professional programme targeted to cater to the food industry’s need for trained online marketing professionals. The information, guidance, practical training and programme completion certificate will provide the participant with not simply one but many opportunities in the industry. On the successful completion of this programme, you can explore a wide range of career opportunities in the food industry as brand managers, online media strategists, food marketing managers as well as food content marketing specialists.

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Programme Fee Details

For further enquiries, write to or call us on:
info@igmpi.ac.in / 18001031071 (Toll Free),  Phone: +91 11 26512850

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