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Updated on 25 Jul, 2019


Post-Graduate Diploma in Food Safety and Quality Management (PGDFSQM)

Minimum Duration: 1 Year
Maximum Duration: 4 Years
Course Fee: Rs. 14,400
Minimum Age: No bar
Maximum Age: No bar

Eligibility:

a)        Graduation/ Post Graduation in Science with Chemistry/ Bio-chemistry or Microbiology as one of the subjects.
b)       Degree/ Post Graduation Degree in allied sciences like Agriculture/ Food Science/ Food Technology/ Post Harvest Technology/ Engineering/ Home Science/ Life Science/                    Microbiology/ Biochemistry/ Biotechnology/ Horticulture/ Dairy Technology/ Veterinary/ Fisheries/ Hotel Management and Catering/ Hospitality Management etc.
c)        Science graduates in disciplines like Geography, Statistics with Physics & Math, Art Subjects and Medical Lab technology and with minimum three years’ experience in food               processing and /or quality control. These students should have minimum one year experience in quality control activities.
d)       Art/ Commerce graduates with diploma in food science/ hotel management disciplines viz. fruits and vegetables, dairy technology, meat technology, cereal, pulses and                     oilseeds etc. with minimum 5 years’ experience in Food Processing/ Food Quality Control/ Hotel Management (food preparation/ food catering) and out of which two years’                 experience should be in quality control activities. This shall provide vertical mobility to diploma holders.
e)        B.A./ B.Com Graduates with minimum of 7 years’ experience in Food Processing/ Food Quality Control/ Hotel Management (food preparation/ food catering) or holding senior            position in Govt./Semi Govt. Units involved in Food Quality Control.
f)        Master’s Degree awarded without a first degree is not recognized for purposes of admission to IGNOU’s Academic Programmes.

 

Programme overview
Food safety is a fundamental public health concern. The Food Safety and Quality has become an area of priority and necessity for consumers, retailers, manufacturers and regulators. Changing global  patterns  of  food  production, international  trade,  technology, public  expectations  for health protection and many other  factors have created a huge demand  for  food safety and quality auditing professionals.
 
IGNOU  and APEDA  have  come  together  to  launch  this  programme,  the  first such initiative in India, with an emphasis on practical proficiency development exercises. This programme is expected to meet the increasing human resource requirements for food safety and quality management professionals in the agriculture and food sectors.
 
Objectives:
  • Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations, if required;
  • Design and implement: Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Point (HACCP), Quality Management Systems (QMS): ISO 9001, Food Safety Management Systems (FSMS) : ISO 22000, Environmental Management Systems: ISO 14001, Laboratory Management System: ISO 17025 and Retail Standards ;
  • Be able to effectively plan, conduct, report and audit as per the guidelines of the ISO 19011-2002; and
  • undertake standard microbiological and chemical analysis of Food Products.