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Updated on 20 Aug, 2015

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


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.

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.
The  core  objective  of  the  programme  is  to  develop  professionals  for development,  implementation  and  auditing  of  Food  Safety  and  Quality Management in the country. It seeks to develop India’s capability to meet the global food safety and quality requirements and enhance competitiveness of food products.  In long term perspective, it would contribute to ensure consumer safety within and outside the country.
This PG programme shall enable the students to:
  • Comprehend the issues of safety and quality in food production, handling, processing and trade.
  • Build technical proficiency in undertaking food safety and quality assurance in food processing chain i.e., from farm to fork.
  • 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): ISO9001
    • Food Safety Management Systems (FSMS) : ISO 22000
    • Environmental Management Systems: ISO 14001
    • Laboratory Management System: ISO 17025
    • Retail Standards
  • Be able to effectively plan, conduct, report and audit as per the guidelines of the ISO 19011-2002.
  • Undertake Standard Microbiological and Chemical analysis of Food Products.
  • Apply Good Hygienic, Manufacturing, Laboratory, Transportation and Retail Practices in Food Processing/ Hospitality industry and Retail outlets.
Course Code
Title of the Course
Food Fundamentals & Chemistry
4 (4+0)
Food Microbiology
4 (2+2)
Food Laws and Standards
4 (4+0)
Principles of Food Safety and Quality Management
4 (4+0)
Food Safety and Quality Management Systems
4 (4+0)
Food Safety and Quality Auditing
4 (0+4)
Chemical Analysis and Quality Assurance
4 (0+4)
Project Work
4 (0+4)
(Numbers in brackets indicate the credits for Theory and Practical, respectively)