Post Graduate Diploma/Executive Diploma in Flavour Technology

The Post Graduate Diploma/Executive Diplomain Flavour Technology will help students to develop their skills in the areas of Flavours. They will gain a deeper understanding of the quality testing, safety and analysis of enriching elements of Flavours. With developed skills in product and process development for the Flavour industry, students /professionals will be able to work in industry and research Institutes. India has been a leading Flavour-producing, consuming and exporting country of the world since recorded history.

In order to enhance the knowledge in the area of Flavours, FFST, IGMPI has designed this programme. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of Flavour Industry.

The objective of this programme is to give knowledge about types of Flavours, their classification, importance of each and every Flavour, areas of their production, crop diversification, quality assurance mechanism. On completion of this programme student will be able to explain the advanced processing of Flavours. You can apply the various concepts of chemistry in preservation and processing; also analyse 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 Flavours, 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 Flavour Science and Technology

History and importance of flavors in food industries, Classification of flavors: natural, nature-identical, synthetic, Regulatory aspects of flavor usage

Module 2: Food Matrix and Flavor Interactions: Importance and Uses of individual Flavour

Influence of proteins, lipids, and carbohydrates on flavor binding, Flavor release mechanisms in different food matrices

Module 3: Processing of Flavonoids and their Extraction

Module 4: Encapsulation and Flavor Delivery Systems

Microencapsulation, spray drying, extrusion, nanoemulsions, Controlled release and stability in food processing, Advances in flavor protection technologies

Module 5: Area and Production requirements of Industry

Module 5: Flavour Formulation, Chemistry and Application

Aroma and taste-active compounds (aldehydes, ketones, esters, terpenes, sulfur compounds, etc.), Flavor precursors in raw materials, Maillard reaction, lipid oxidation, and enzymatic flavor generation, Principles of flavor blending and balancing, Designing sweet, savory, and umami profiles, Natural vs. artificial flavor creation

Module 6: Biotechnology and Natural Flavor Production

Enzyme-assisted and microbial flavor generation, Fermentation-derived flavors, Trends in clean-label and sustainable flavor production

Module 7: Food Safety in Flavour Industry

Module 8: Quality Assurance and Quality Control in Flavour Industry

Module 9: Analytical Techniques in Flavor Science

Chromatographic and spectroscopic tools (GC-MS, LC-MS, HPLC, NMR), Electronic noses and tongues, Extraction techniques for volatile and non-volatile flavor compounds, Isolation and analysis of natural flavors, Sensory panels and consumer testing design

Module 10: Supply Chain Technology for Flavours

Module 11: Application of Sensory Evaluation-New product development, Product specifications

Module 12: Flavor Applications in Food Industries

Beverages, bakery, confectionery, dairy, snacks, and meat products, Market-driven flavor innovation

Module 13: Entrepreneurship Development in Flavour Industry

Module 14: Recent Advances in Flavor Technology

Digital flavor design and AI applications, Health-driven flavors (salt, sugar, and fat reduction), Plant-based and alternative protein flavor systems

Module 15: Laboratory demonstration, practical’s and instrument handling

Module 16: Industry based Case Studies: Dairy, beverages, bakery, and meat products

Module 17: Capstone Project

Eligibility

Graduates in any discipline are eligible for our Post Graduate Diploma, Executive Diploma and Professional Certification Programmes.

Programme Duration

The minimum duration to complete the PG diploma programme is 12 months and maximum is 24 months. The minimum duration to complete the executive diploma programme is 8 months and maximum is 16 months.

Programme Mode

Registrations are currently open for regular and part-time (Hybrid/Live Classes) both modes.

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 Post Graduate Diploma/Executive Diploma in Flavour Technology by Faculty of Food Science and Technology, 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 spices giants like Kanegrade, IFFINC, Magic Flaiers, Givaudan,Firmenich, DuPont, NILON'S, Flavaroma,IFF India, Keva Flavours, FAB Flavours, Avon Flavours, Flavorade India, Sensient Food Colors, Kerry, Givaudan, International Flavors & Fragrances Inc, Firmenich, Symrise, Takasago, T. Hasegawa, Sensient, InnovaFlavors/Synergy Flavors, Prospera Flavours Pvt. Ltd, P.S. AROMATICS, SYMEGA FLAVOURS INDIA PVT.LTD., VINAYAK INGRADIANTS PVT. LTD., IGH FLAVOURS & TECHNOLOGY, AROMCO FLAVORS INDIA PVT. LTD.

Future career prospects

Faculty of Food Science and Technology, 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 Flavour Expert, Quality Assurance Executives, R&D Managers, Production Managers, Food consultants, Executive Chef and many more.

View Prospectus

Apply Online

Last date for submitting completed Application Form is 23^rd Aug 2025.

For further enquiries, call or write to us on:
18001031071 (Toll Free -9:00 am to 5:30 pm IST-except on Central Government holidays)/ info@igmpi.ac.in