Certificate in Proximate Analysis in Food

The objective of this programme is to give students a conceptual introduction to the various modern proximate analysis in Food and understand the applications, strengths and limitations of different methods. Analysis of foods is incessantly demanding the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, and traceability of foods in compliance with legislation and consumer demands. The traditional methods used at the beginning of 20th century based on wet chemistry have evolved into modern powerful instrumental techniques used in food laboratories. The importance of proximate analysis of foods can never be omitted in regard of understanding the food matrices by precisely observing certain factors that’s aids in better processing of foods and their respective applications.

At IGMPI, the FFSQ team has come up with this Certificate programme to cater individuals who want to acquire knowledge and skill in the field of instrumentation analysis of food. The participants will get to learn basics of proximate analysis with different methods for calculating the predefined parameters. The programme content gives overview of proximate analysis with respect to safety as well as regulatory perspective. On completion of the programme the student will be able to demonstrate interaction of food by using different techniques and may assess certain important characteristics and their respective properties of foods.

Programme Structure

Module 1: Moisture Analysis of different matrices: hot air oven method, Karl Fischer Method, Loss on drying method, electric moisture meter, microwave moisture methods

Module 2: Protein estimation by biuret method, lowry method, Bradford assay, direct protein estimation, kjedhal methods, Bicinchoninic acid

Module 3: Crude fibre analysis by Prosky/Lee Methods, McCleary Method, Rapid Integrated Total Dietary Fiber, Determination of crude fibre-Muslin cloth method

Module 4: Fat Analysis: Folch methods, Bligh and Dyer Method and Soxhlet method

Module 5: Ash Analysis: Acid insoluble ash, wet ashing, dry ashing, Low Temperature Plasma Ashing, Determination of Water Soluble and Insoluble Ash

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, online live classes and study material 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 Proximate Analysis 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 food giants like Gesra Labs, Vision Labs, Vipanan Analytical, 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. etc.

Future career prospects

The participants of this programme have prospective career opportunities in food testing, laboratory management, research, teaching, production, record keeping, technical writing and related activities. They can also work as food laboratory scientists in labs & research institutions, Quality control departments in food companies and onsite labs in food companies. Those who are already working in these areas will be benefitted by the programme in terms of career enhancement and growth within the organisation or at the time of switching their organisations.

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Programme Fee details

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