Prospectus

Centre for Nutrition and Dietetics Studies (CNDS) has been set up under the aegis of IGMPI registered as a non-profit society (under The Societies Registration Act, 1860) with the Government of India.The Centre is committed to promote proper diet and nutrition which is crucial to the health and happiness of the society at large.

CNDS is imparting education in the field of Nutrition and Dietetics to thousands of knowledge seekers in the classroom setting as well as research dissertation, field and online learning training programmes.

CNDS provides and education programmes and imparts extensive knowledge through classroom and online modes, in the holistic Nutrition programmes like Nutrition and Dietetics as well as specialized courses like diabetes education, paediatric nutrition, nutritional oncology, ayurvedic food and nutrition, obesity and weight management, clinical diabetology, nutritional gastroenterology and hepatology and many other programmes. Our courses are designed with outmost care given to the industry requirements and shaping careers in the field of Nutrition dietetics, medical and non-medical.

Students gets to experience the expertise from faculties who are specialized in Nutrition, dietetics, foods, pharmaceuticals, healthcare, etc. The centre is well equipped with all the teaching aids and advance laboratory equipment and devices.

The Centre is committed to making nutrition accessible to everyone through nutrition recommendations, easy-to-follow explanations, interactive two way communication lectures, dynamic presentations of the lectures.Apart from this the center provides ample opportunities for the students to comprehend the latest diet plans and nutrition requirements with hands-on practices in Industry, Hospitals and Clinics.

Post completion of the all the courses, CNDS also provides job and Internship placement assistance to students in an easy and effortless way.

The Post Graduate and Executive Diploma programmes of IGMPI in Good Manufacturing Practices, Regulatory Affairs, Intellectual Property Rights, Quality Assurance and Quality Control, Public Health, Nanotechnology, Hospital Management, Product Management, Sales and Marketing Management, Clinical Research, Medical Writing, Drug Discovery and Development, Pharmacovigilance, Medical Coding have been duly assessed and approved by Quality Council of India, Government of India based on fulfillment of QCI's following criteria:

    1. Course Content
    2. Course Design
    3. Course Material
    4. Instructors
    5. Class size & Attendance
    6. Facilities
    7. Evaluation of Students
    8. Written Examination
    9. Certificate

IGMPI is also approved by Food Safety and Standards Authority of India (FSSAI) (FSSAI ID: TPINS18). IGMPI® is licensed by Department of Food Safety & Drug Administration under the Drugs and Cosmetics Act, 1940 and registered under Food Safety and Standards Act 2006.

IGMPI is also approved by Sector Skills Council under National Skill Development Corporation (NSDC) setup by Ministry of Skill Development & Entrepreneurship, Govt of India (TC ID:TC342267).

IGMPI has been conferred with the prestigious "BUREAU OF INDIAN STANDARDS (BIS) AWARD OF HONOUR 2023". QUALITY COUNCIL OF INDIA (QCI) has also conferred IGMPI with D.L. SHAH NATIONAL QUALITY AWARD, Certificate of Merit & ASSOCHAM has conferred IGMPI with the Services Excellence Award based on excellence of its services to the students and training participants.

Bureau of Indian Standards (BIS) is a member of International Organization for Standardization (ISO) and through the Indian National Committee (INC) which is a member of International Electrotechnical Commission (IEC). BIS is also a member of regional standards bodies like Pacific Area Standards Congress (PASC) and South Asian Regional Standards Organization (SARSO). India started taking part in IEC from 1911 and subsequently the then Indian Standards Institution (now BIS) took over the responsibility of Indian National Committee of IEC(INC-IEC) in 1949. Since then the INC-IEC is actively participating in the activities of the IEC both at the policy level and technical work and carrying out the responsibilities as member body of IEC Council. India is a member in Standards Management Board (SMB) of IEC since 2015.BIS has also signed Bilateral Cooperation Agreements (BCA)/Mutual Recognition Agreements (MRA) with the National Standards Bodies of several countries like Afghanistan, Bangladesh, Belarus, Egypt, European Union , Germany, Ghana, Greece, Indonesia, Iran, Japan, Jordon, Kenya, Kyrgyzstan, Mali, Mauritius, Nigeria, Russia, Saudi Arabia , Slovakia, Slovenia, Suriname, USA, UAE, Uzbekistan, Viet Nam, Bhutan, Brazil, Israel, Nepal, Pakistan and Sri Lanka.

National Accreditation Board for Certification Bodies (NABCB), Quality Council of India is a member of International Accreditation Forum (IAF) & Pacific Accreditation Cooperation (PAC) as well as signatory to its MLAs for Quality Management Systems, Environmental Management Systems and Product Certification. NABCB is also a Full Member of International Laboratory Accreditation Cooperation (ILAC) & Asia Pacific Laboratory Accreditation Cooperation (APLAC) as well as signatory to its MRAs for Inspection.

The Certificate in Sustainable Nutrition and Food Innovation is designed to highlight the critical role of food systems in environmental sustainability. Developed by the Centre for Nutrition and Dietetics Studies at IGMPI, this programme focuses on how nutrition practices, food production, and innovation directly impact ecological balance, climate change, and natural resource conservation. With rising environmental challenges such as climate change, biodiversity loss, soil degradation, and water scarcity, the programme emphasizes the need for environmentally responsible dietary choices and sustainable food systems. It explores how clean-label products, organic farming, and minimally processed foods contribute to reducing environmental impact while promoting human health. The curriculum is structured around key environmental themes, including sustainable and organic agriculture, eco-friendly food production technologies, alternative protein sources, and food waste reduction. Participants will gain insight into how food systems influence greenhouse gas emissions, land use, and resource efficiency, and how innovation can support more sustainable and regenerative practices.

Special emphasis is placed on clean-label and organic food movements, which prioritize transparency, natural ingredients, and environmentally safe production methods. The programme also examines consumer behavior and the growing demand for environmentally responsible food choices. Through case studies and practical discussions, participants will develop the knowledge and skills needed to contribute to environmentally sustainable nutrition solutions and responsible food innovation. This programme is ideal for professionals and individuals committed to creating a positive environmental impact through food and nutrition.

Programme Schedule

1. Introduction to Sustainable Nutrition

• Concept and importance of sustainable nutrition

• Global food and nutrition challenges

• Relationship between nutrition, health, and sustainability

2. Sustainable Food Systems

• Food production and environmental impact

• Sustainable agriculture and sourcing practices

• Food security and sustainable consumption

3. Environmental Friendly Food Innovation

• Emerging food processing technologies

• Functional and fortified foods

• Role of technology in food innovation

4. Alternative Proteins and Environmental Sustainability

• Plant-based proteins and meat alternatives

• Sustainable protein sources and resource efficiency

• Nutritional evaluation of alternative foods

5. Consumer Trends and Sustainable Eating

• Consumer behavior in sustainable food choices

• Clean-label and ethical food movements

• Nutrition communication and awareness

6. Policies and Environmental Regulations

• Global sustainability frameworks

• Regulatory Environmental standards in food production

• Sustainable innovation in food industries

7. Practitioner Case Studies

• Environmental challenges in food systems

• Real-world solutions for sustainable nutrition

Eligibility

Any Diploma holder/ graduation/ B.Tech/ B.Sc. in Nutrition/ Home Science/ Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline.

Programme Duration

The duration of the certificate programme is 5 days.

Programme Mode

Registration is currently open for Part-time (Online Live Classes) mode.

Programme Deliverables

• The training material is appropriately aligned with the current industry expectations.

• Interactive online live sessions on all key areas of the programme, providing flexibility to participants.

• Online discussions and practical learning sessions for ensuring active participation of each attendee.

• 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, participants will be awarded the Certificate in Sustainable Nutrition and Food Innovation by Centre for Nutrition and Dietetics Studies, IGMPI.

Future Career Prospects

The Certificate in Sustainable Nutrition and Food Innovation offered by the Centre for Nutrition and Dietetics Studies (CNDS), IGMPI, will help graduates enhance their expertise in sustainable food systems, nutrition innovation, and future food technologies. This certification opens diverse career opportunities as Sustainability Consultants, Nutrition Advisors, Food Innovation Specialists, Product Development Executives, Wellness Consultants, Research Associates, and Academic Trainers. With increasing global focus on sustainable development and innovative food solutions, certified professionals will be well-positioned for opportunities in food industries, healthcare institutions, research organizations, sustainability initiatives, educational sectors, and consultancy settings dedicated to nutrition and environmental responsibility.