Post Graduate Diploma/Executive Diploma in Food Engineering (PGDFE/EDFE)

Food Process Engineering is an essential applied engineering discipline, particularly important in post-harvest processing. Given the diverse characteristics of food, specialized processing treatments are necessary to ensure safety and quality. This course covers fundamental concepts of food rheology and both thermal and non-thermal processing methods.

Key topics include drying, a primary food preservation technique, food freezing, and several crucial unit operations in food engineering. This course has been designed to impart the fundamental concepts of food rheology, as well as thermal/non-thermal processing of foods. Followed by drying being the most common technique followed for food preservation, a detailed discussion on drying has been incorporated. Additionally, non-thermal processing methods, such as high-pressure processing and pulsed electric fields, are briefly explored.

Food freezing has been covered and finally few important unit operations of food engineering are discussed. A glimpse of non-thermal processing (High pressure processing, pulsed electric field etc.) has also been included in the courses. Food engineering is a multidisciplinary field that combines principles from engineering, science, and food technology to improve the production, processing, and preservation of food. It focuses on the design and optimization of processes and equipment used in food manufacturing, ensuring safety, quality, and sustainability.

Programme Structure

Module 1: Introduction to Food Engineering

• Overview of various aspects of food engineering, impact of food engineering over economical growth of FMCG sector

Module 2: Concept of Food Rheology, its Measurements and Rheology of Foods

• Rheological properties of food, rheological processed foods, rheological properties of granular and powders in foods

Module 3: Viscoelastic Foods

• Viscoelastic models, measurement of food texture and instrument for rheological measurement

Module 4: Thermal Processing and Microbial Death Kinetics

• Pasteurization, sterilization, blanching, cooking, D-value, Z-value, thermal death time

Module 5: Evaporation and Concentration

• Single-Effect Evaporators, Multiple-Effect Evaporators, Vacuum Evaporators, Concentration (reverse osmosis)

Module 6: Heat Exchangers

• Shell and Tube Heat Exchangers, Plate Heat Exchangers, Air-Cooled Heat Exchangers, Double-Pipe Heat Exchangers, Spiral Heat Exchangers

Module 7: Drying Technology and Food Dehydration

• Air Drying, Spray Drying, Freeze Drying (Lyophilization), Drum Drying, Microwave Drying, Infrared Drying

Module 8: Food Freezing and Freeze Drying

• Blast Freezing, Cryogenic Freezing, Plate Freezing, effect on texture, moisture content and shelf life estimation.

Module 9: Size Reduction

• Size reduction equipment (Ball mill, roller mill and impact percussion mill), mechanical properties of feed (moisture and temperature)

Module 10: Mechanical Separation Techniques

• Filtration, centrifugation, decantation, sedimentation, screening, magnetic separation, pressure filtration

Module 11: Mixing and Agitation

• Types of mixing, equipment of mixing, mechanical agitation, pneumatic agitation

Module 12: Leaching and Extraction

• Soluble constituent, essential oil and flavour extraction, impact of solvent properties, temperature and contact time, types of extraction techniques (solid-liquid extraction, super critical fluid extraction, ultrasound and microwave assisted extraction)

Module 13: Food processing equipment’s and unit operations

• Equipment for pulping, fruit juice extraction, blanching, dehulling, distillation

Module 14: Non Thermal Processing and Recent trends in food engineering and processing

• Microwave processing, irradiation, pulsed electric field, ultrasound technology, nanotechnology, high pressure processing and micro-fluidization

Module 15: Capstone Project

Who Should Attend:

• Food industry professionals involved in food processing, product development, and quality assurance
• Researchers and scientists exploring the applications of food engineering and processing
• Professionals focused on engineering food related to food industry
• Specialists in food safety and quality management looking to deepen their understanding of innovative technologies

Eligibility

Graduates in any discipline are eligible for our Post Graduate Diploma, Executive Diploma and Professional Certifications Programmes. 10+2 pass-outs are eligible for our Under Graduate Diploma and Diploma holders of two to three years course duration are also eligible for the PG Diploma.

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 6 months and maximum is 12 months.

Programme Mode

Registrations are currently open for regular and Part-time (Online Live Classes) both modes.

Programme Deliverables

A comprehensive study material for all the modules in hard copies ensuring the needs of the audience. The accompanying training material is appropriately aligned with the current Industry’s expectations.

• Assignments for all the programme modules for continuous evaluation and guidance.
• Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• Online Live Classes/Part-time for all the modules will be conducted on the weekends. Moreover, a doubt clearing session will also be scheduled before the examination.
• 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.

Examination and Certification

Online assessment will be conducted at the end of the programme and upon successful completion, participants will receive a Post Graduate Diploma/Executive Diploma (PGD/ED) in Food Engineering, recognized for its alignment with international standards and industry best practices by Faculty of Food Safety and Quality, IGMPI.

Discipline in Classes and Examination

Every student is required to observe a disciplined behaviour during her/his classes, assessments & examinations and to follow instructions from the Professors. Any act of indiscipline may result into discredit & it will be mentioned in her/his academic report.

Placement Assistance & Corporate Relations

For the Post Graduate Diploma and Undergraduate Diploma Programmes, we will provide placement assistance after the completion of the programme. The Institute has partnered with many organizations for providing placement assistance to its students. The robust placement cell comprises senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. 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 with global healthcare like , Jhpiego, SELCO Foundation, TATA Foundation, Samarthan NGO, PSI, UNICEF, WHO, HCL Foundation, IPE Global, Optum, PATH, AIIMS, Action against Hunger, Ekta Shakti Foundation, Seva Foundation, India HIV-AIDS Alliance, HLFPPT, Deepak Foundation, Novartis, LalPath Labs Ltd., Fortis Healthcare Ltd., HealthCare Global Enterprises Ltd., Indraprastha Medical Corporation Ltd., Narayana Hrudayalaya Ltd., Piramal Enterprises Ltd., Wockhardt Ltd., Cactus Communications, Public Health Foundations of India, Cytel, Religare Health Insurance Company Ltd., Deloitte, DuPont Sustainable Solutions, Bain & Company, Alvarez & Marsal, McKinsey & Company, etc. The IGMPI’s Corporate Resource Division actively recommends our students and training participants for various job requirements and specialized roles to Human Resource, Talent Acquisition as well as the heads of various departments in Pharmaceutical, Healthcare industries on regular basis.

Future career prospects

Completing a specialized course in food engineering will position individuals at the forefront of innovation in the food industry. This emerging field focuses on enhancing food, safety, and functionality through the application of food engineering and its various applications. Graduates will gain expertise in manipulating materials at the food engineering aspetcs to improve preservation methods, enhance nutrient delivery, and develop novel food packaging solutions that extend shelf life while maintaining nutritional value.

View Prospectus

Apply Online

Last date for submitting completed Application Form: 20^th Aug 2026.

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