' Certification Courses (short term) - IGMPI
  • Faculty of Food Safety and Quality ®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI), Government of India
  • Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved by Food Safety and Standards Authority of India (FSSAI)
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • International Register of Certificated Auditors (IRCA) accredited Lead Auditor (FSMS) course
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017

IGMPI is conferred with ASSOCHAM Services Excellence Award 2017: Our Directors Mr Syed S. Abbas & Mrs Rafat Abedi, Chief Advisor Dr Mahesh Gupta, Advisor Mr Amitabh Srivastava are being honoured by the Chief Guest & Honorable Member of Parliament Dr. Udit Raj

(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories

Maneuver your growth through adequate food safety knowledge

Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge


Certification Courses (short term)

Certification  Courses (short term)

Food analysis is a very vital element in food processing industry as it not only has a social obligation but also have a legal mandate. Faculty of Food Safety and Quality has designed short term certificate courses to generate a sense of responsiveness about the basic tests in food analysis in compliance with National and International standards.

Literature surveys and researching the analytical procedures for food quality analysis through text books might set the base for theoretical knowledge but it leads to nowhere without hands-on experience with the technical procedures. Practical exposure to analytical methods becomes an obligation when an individual is expected to perform regular food quality analysis out there in the field. This realistic approach also enhances the employability of the individual in industrial and academic institutional laboratories as it develops a strong foundation and understanding of the analytical techniques to be dealt with on daily basis. Presently, there is a dearth of technically qualified skilled professionals and their requirement in industry and academic is growing rapidly. That is why these short term courses have been designed to abridge the gap.

Food Analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents.

Why is Food Analysis important?

To comply with Government regulations and recommendations (including Standards; Nutritional Labeling; Authenticity; Food Inspection and Grading). It is to ensure Food Safety as an Integral part of quality control and research & development.

Exposure to well equipped lab having all the necessary analytical instruments, required for conducting almost all types of Instrumental, Chemical and Microbiological analysis relating to Food and other products. The Laboratory is in compliance with ISO/IEC 17025:2005 Quality Standards as per National Accreditation Board for Testing and Calibration Laboratories (NABL) and ISO: 9001:2008 certified. Apart from a highly qualified full-time faculty, we also invite resource persons from Industry, Hospitals & Research Institutes so that the students get the maximum benefit.

Scope of Training

The main objectives of these short term courses are

  • Review the basic principles of the analytical procedures commonly used to analyze foods and to discuss their application to specific food components, e.g. lipids, proteins, water, carbohydrates and minerals.
  • To impart skills which they require while seeking jobs and to sharpen their knowledge.
  • To increase knowledge of laboratory staff in the area of lab testing.

Analytical Approaches to Food Safety Issues

Analytical Instrumentation for Food Analysis

Approaches to Proximate Analysis of Food





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