Executive Diploma in Dairy Science and Technology
The Dairy industries have opened up new avenues for both economy and employment. Adoption of the latest & advanced technology in milk processing can provide better quality, nutrition and more employment opportunities.
Fermented products such as cheese, concentrated milk, butter and even ice cream were discovered by accident but their history has also been documented for many centuries. These products have become popular among all cross section of populations irrespective of age group, and economic conditions.
In order to enhance the knowledge in the area of dairy, FFSQ, IGMPI has designed this programme of Dairy Science and Technology. This is undertaken through theoretical knowledge and practical skill as both are essential to master the field of dairy science.
The aim of the course is to understand the processing of milk and its properties, how to prepare milk products, their quality testing and also storage sanitation and effluent treatment. The course provides individuals with key knowledge of packaging, labeling and food safety. This course requires applying knowledge of science, technology and engineering to the processing and production of milk.
The course has been designed for professionals, students aspiring to work in the field of dairy, all involved in implementing and maintaining product quality systems, quality control and quality assurance personnel, new product development personnel.
Module 1: Properties of milk
Module 2: Processing and quality parameters of milk
Module 3: Milk products-I
Module 4: Milk products-II
Module 5: Milk powder processing and milk substitutes
Module 6: Storage sanitation and effluent treatment
Module 7: Dairy analysis
Module 8: Packaging and labeling
Module 9: Food safety
Module 10: Practicals – analysis of raw material and finished products
Module 11: Laboratory demonstration, practicals and instrument handling
All those who have completed their graduation or post Graduation/ PhD are eligible to enroll for the course. As this course is truly professional and industry oriented, employed individuals from any sector (production, processing, quality, trial, R&D etc.) can also seek benefits of the course that have interest in food industry.
Minimum time in which a student can complete this diploma course is six months while a maximum of one year is allowed to complete the course.
All the efforts will be made in the form of 6 weeks internship to provide industrial exposure to the students through internship with Food Companies so that they can have good practical knowledge beyond the classroom experience
The registration dates for this bi-annual program run by the institute are updated timely on the webpage. The training sessions and webinars are strictly scheduled depending on the availability of speakers. Effective E-learning tools incorporated into the design of the webpage make the course lectures, videos and study material easily accessible. This gives huge window of self-regulated and self-paced performance to the participants.
The mandatory course fee (one-time payment) for the distance cum e-learning mode is Rs. 20,000/- (700 USD for overseas students) and Rs.45,000/- for the part time mode (weekend classes). This covers for the course registration fees, tuition fees, practical lab work, course material fees etc. Apart from this, an examination fee of Rs 400/- (USD 15) per module needs to be paid later as per the examination notification of the Institute.
Examination & Certification
All the participants are obliged to timely submit completed assessment assignments (during the course, usually after every module) and appear for an online exam at the end of the course. After successful completion, the participants will be awarded Executive Diploma in Bakery and Confectionery by Faculty of Food Safety and Quality, IGMPI. For all the above mentioned modules elaborate course material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.
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.
Future career prospects
Faculty of Food Safety and Quality, IGMPIs e/distance course is a professional course targeted to cater the food industry, as there is a demand for trained food professionals. The information, guidance, practical training and completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors, quality assurance executives, quality control executives quality managers, position in NPD team, food consultants, food journalism and many more.
For further enquiries or Prospectus, write to or call us on: