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

Eligibility

1. Graduation/ Post Graduation in Science with Chemistry/ Bio-chemistry or Microbiology as one of the subjects.

2. 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.

3. 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.

4. 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.

5. 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.

Programme Objectives

To prepare professionals for development, implementation and auditing of Food Safety and Quality Management Systems in the country.

Enabling the students to :

• 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; and

• Undertake standard microbiological and chemical analysis of Food Products.