IIT & CII FACE CERTIFIED
F O O D PROFESSIONAL COURSE
12th December 2014 – 30th April 2015
BATCH IIIF2F Sessions and Practicals
at IIT KGP, e- LearningWebinars, Industry Project
Must know info for IndustryCaptains / CEO’s / Technical Heads / HR Heads about the course
IIT-CII-FACE
Batch 3
Course Highlights
About theCourse
About theCourse
IIT Kharagpur and CII-FACE offers a Short Term Certificate Course for Food Professionals under Continuing Education Program of IIT, Kharagpur and CII-jubilant Bhartia Food and Agriculture Centre of Excellence (FACE)
Develop Professional World Class Facilitators for Food Sector SMEs with added proficiency in Laboratory Techniques, Manufacturing Hygiene, Food Science & Processing & Management of Quality and Food Safety Standards of benchmark standards
FoodRegulations
Innovationsin Food
Packaging
BestPractices inFood Safety
& Quality
Practical inFood Analysis
& Testing
SensoryAnalysis
New Product
Design & Process
Engineering
The All in One program for developing In-house Facilitators and Quality & Consumer Safety Champions
Provides Practical & Class room Training in World Class Laboratories and IIT technology environment
Upgrades Production / Quality / Supply Chain Supervisors and Managers with Insights on Consumer Food Safety, Quality, Regulations, delivery, Efficiency Improvement and Employee Involvement Programs
Sensitises participants on the latest industry applications of Quality Tools, Techniques and Standards through Webinars so that they are able to evaluate the need in their respective workplaces
Offers interaction opportunity with Best in Class faculty from IIT AGFE, CII FACE, Industry & Food & Agriculture Institutes
Benefits of the Course Course Duration : Spread over 4 months
Excerpts
'Capable persons with the right skills in the areas of Manufacturing practices, Laboratory techniques, Quality and Food Safety management who could help businesses comply with global standards and domestic regulatory requirements on a day to day basis, are lacking in the SME Food processing industries. This gap is more pronounced in the supervisory, mid-managerial & entry levels. As a first mover, IIT and FACE have come together to address this emerging requirement and build capacity for enhancing supply efficiencies and global competitiveness through this short term Certified Food Professional Course.'
Mr Hari S.BhartiaChairman, CII-FACE and Co-ChairmanJubilant Bhartia Group
Participants feedback
CII IIT Program is well defined curriculum to meet the needs of industry personnel. I t is comprehensive and practical in approach hence helps in development of a strong base thus bridging knowledge gap which is prevalent in food industry. Overall CII IIT program is extremely beneficial for industry needs.
The course had given me a chance to refresh & brush all my concepts and an opportunity to interact with experts in field of food technology, along with exposure to the one of the best renowned education institute in India.
FSQM is a good platform for t h o s e w i t h a n o n - f o o d background. The course takes you through the learning that is useful in the day to day operations of the food industry.
For those who are working in food sector FSQM is very good and in format ive course. Lectures by IIT and visiting faculty were very good and covers all the area of food industry. Course material and practical are well designed which clears fundamentals and working principle of latest analytical instruments
Well organized with excellent theoretical exposure on subjects like Food Safety & Quality Aspects , Innovative Food Processing & Packaging Methods- Detailed discussion on the above subjects and good library & laboratory facility.
Manju NysalDS Group
Nidhi BhardwajJubilant Food Works
Kriti PahujaJiva Herbals
Dushyant DesaiBanaskantha Milk Union
G VenugopalSpices Board
Mr Chandrajit BanerjeeDirector GeneralCII
This is a novel program where academia and industry have come together to raise the standards of the Indian Food & Agriculture industry to global standards. The existing lacunae and the growing demand of Food safety and quality professionals by SMEs with first-hand knowledge on benchmark laboratory techniques, food science, manufacturing hygiene and quality and food safety systems were identified through the CII FACE surveys and interactions with the SME Food sector. The program was designed accordingly with these inputs from the industry and IIT to address the current concerns faced by SMEs.
Mr Partha Pratim ChakrabartiDirectorIIT Kharagpur
There is a need for a collaborative partnership between industry and academia to bring in new, indigenous and effective low cost technology for sustainable and inclusive growth of the Food processing industry which is indispensible for providing a vital linkage and synergy between agriculture and industry. There is a need of multidisciplinary research and industry outreach of academia to make this happen. The IIT-CII Certified Food Professional Course is the very first initiative of CII and IIT , aimed at bridging this gap in the industry to meet the stringent and evolving demands of global standards of quality a n d c o m p e t i t i v e n e s s t h r o u g h n e w developments in Food Science and Technology.
IIT & CII FACE CERTIFIED
F O O D PROFESSIONAL COURSE
12th December 2014 – 30th April 2015
8 sessions of Distance Learning: 12th December 2014 - 17th February 2015
Module at IIT Kharagpur: 11th -25thJanuary 2015
E-Learning Exam on 27th February, 2015
8 weeks industry project in theparticipants work location: Submission Date: 30th April 2015
Principal Coordinators
Dr. H N MishraProfessor, Agricultural &Food Engineering IIT Kharagpur
Dr K N ShashikanthSenior Counsellor-FSQ,CII FACE
IIT-CII-FACE
Batch 3
Course Highlights
About theCourse
About theCourse
IIT Kharagpur and CII-FACE offers a Short Term Certificate Course for Food Professionals under Continuing Education Program of IIT, Kharagpur and CII-jubilant Bhartia Food and Agriculture Centre of Excellence (FACE)
Develop Professional World Class Facilitators for Food Sector SMEs with added proficiency in Laboratory Techniques, Manufacturing Hygiene, Food Science & Processing & Management of Quality and Food Safety Standards of benchmark standards
FoodRegulations
Innovationsin Food
Packaging
BestPractices inFood Safety
& Quality
Practical inFood Analysis
& Testing
SensoryAnalysis
New Product
Design & Process
Engineering
The All in One program for developing In-house Facilitators and Quality & Consumer Safety Champions
Provides Practical & Class room Training in World Class Laboratories and IIT technology environment
Upgrades Production / Quality / Supply Chain Supervisors and Managers with Insights on Consumer Food Safety, Quality, Regulations, delivery, Efficiency Improvement and Employee Involvement Programs
Sensitises participants on the latest industry applications of Quality Tools, Techniques and Standards through Webinars so that they are able to evaluate the need in their respective workplaces
Offers interaction opportunity with Best in Class faculty from IIT AGFE, CII FACE, Industry & Food & Agriculture Institutes
Benefits of the Course Course Duration : Spread over 4 months
Excerpts
'Capable persons with the right skills in the areas of Manufacturing practices, Laboratory techniques, Quality and Food Safety management who could help businesses comply with global standards and domestic regulatory requirements on a day to day basis, are lacking in the SME Food processing industries. This gap is more pronounced in the supervisory, mid-managerial & entry levels. As a first mover, IIT and FACE have come together to address this emerging requirement and build capacity for enhancing supply efficiencies and global competitiveness through this short term Certified Food Professional Course.'
Mr Hari S.BhartiaChairman, CII-FACE and Co-ChairmanJubilant Bhartia Group
Participants feedback
CII IIT Program is well defined curriculum to meet the needs of industry personnel. I t is comprehensive and practical in approach hence helps in development of a strong base thus bridging knowledge gap which is prevalent in food industry. Overall CII IIT program is extremely beneficial for industry needs.
The course had given me a chance to refresh & brush all my concepts and an opportunity to interact with experts in field of food technology, along with exposure to the one of the best renowned education institute in India.
FSQM is a good platform for t h o s e w i t h a n o n - f o o d background. The course takes you through the learning that is useful in the day to day operations of the food industry.
For those who are working in food sector FSQM is very good and in format ive course. Lectures by IIT and visiting faculty were very good and covers all the area of food industry. Course material and practical are well designed which clears fundamentals and working principle of latest analytical instruments
Well organized with excellent theoretical exposure on subjects like Food Safety & Quality Aspects , Innovative Food Processing & Packaging Methods- Detailed discussion on the above subjects and good library & laboratory facility.
Manju NysalDS Group
Nidhi BhardwajJubilant Food Works
Kriti PahujaJiva Herbals
Dushyant DesaiBanaskantha Milk Union
G VenugopalSpices Board
Mr Chandrajit BanerjeeDirector GeneralCII
This is a novel program where academia and industry have come together to raise the standards of the Indian Food & Agriculture industry to global standards. The existing lacunae and the growing demand of Food safety and quality professionals by SMEs with first-hand knowledge on benchmark laboratory techniques, food science, manufacturing hygiene and quality and food safety systems were identified through the CII FACE surveys and interactions with the SME Food sector. The program was designed accordingly with these inputs from the industry and IIT to address the current concerns faced by SMEs.
Mr Partha Pratim ChakrabartiDirectorIIT Kharagpur
There is a need for a collaborative partnership between industry and academia to bring in new, indigenous and effective low cost technology for sustainable and inclusive growth of the Food processing industry which is indispensible for providing a vital linkage and synergy between agriculture and industry. There is a need of multidisciplinary research and industry outreach of academia to make this happen. The IIT-CII Certified Food Professional Course is the very first initiative of CII and IIT , aimed at bridging this gap in the industry to meet the stringent and evolving demands of global standards of quality a n d c o m p e t i t i v e n e s s t h r o u g h n e w developments in Food Science and Technology.
IIT & CII FACE CERTIFIED
F O O D PROFESSIONAL COURSE
12th December 2014 – 30th April 2015
8 sessions of Distance Learning: 12th December 2014 - 17th February 2015
Module at IIT Kharagpur: 11th -25thJanuary 2015
E-Learning Exam on 27th February, 2015
8 weeks industry project in theparticipants work location: Submission Date: 30th April 2015
Principal Coordinators
Dr. H N MishraProfessor, Agricultural &Food Engineering IIT Kharagpur
Dr K N ShashikanthSenior Counsellor-FSQ,CII FACE
Eligibility Modules of Batch 3
Technical / Managerial staff in Food industry & allied institutions with degree in Basic/Applies Science, Engineering, Technology
Face-to-Face (F2F) Residential Programme at IIT Kharagpur: 11th – 25th January 2015
(3 Batches / 12 Months)
LECTURES TOPICS
S. Quality & Food Safety Systems Standards, DatesNo Tools and Techniques 2014-2015 1530-1700 hrs
INDUSTRY PROJECT: 8 Weeks Industry Project: Last date for submission of Project report to CII-FACE: April 30th, 2015
Award of CertificatesJoint Certificates by IIT Kharagpur and CII FACE New Delhi, shall be awarded to all successful candidates.
PRACTICALS
Programme Objectives
Enumeration of Bacteria, Yeasts and Molds
Determination of Water Activity & Moisture Content (Oven/Distillation/Karl fisher/Moisture Analyser)
Determination of Protein, Fat, Crude Fibre & Total Ash
Estimations of Minerals by Atomic Absorption Spectroscopy
Determination of Vitamins & Enzyme activity
Estimation of Reducing, Non-reducing and Total Sugars
Determination of Food Colour & Texture
Differential Scanning Calorimetric (DSC) & Thermo gravimetric Analysis (TGA)
Seminar: Syndicate presentation by participants in sector specific goods manufacturing & practices
Industry visit: Excursion trip of participants to nearby food processing and analysis facilities to understand practical implementation of Industry best practices in Manufacturing and Food Testing.
The core objective of the certificate programme is to prepare production and quality professionals working in the different food sectors with advances in Food Science, Laboratory techniques, Good Manufacturing Practices, Technologies, Implementation of international standards ofQuality and Food Safety Management Systems in the food industries. It seeks to develop India's capability to meet the Global food safety and quality requirements and enhance the competitiveness of food products. In long term perspective, it would contribute to ensure consumer safety within and outside the country. The certificate programme shall enable the trainees to:
Understand the advances in safety, quality, technologies and analysis associated in food production, handling, processing, distribution and trade.
Build technical proficiency for suitably incorporating food safety and quality elements in their respective operations of production, quality assurance
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 -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.
Introduction of the Course & Over view
Food Safety & Quality Attributes & Basics of Food Processing
Novel food processing & preservation technologies
Good Manufacturing & Good Hygienic Practices
Sensory analysis of food
Chemical changes during food processing - safety and quality aspects
Instrumentation and Control in Food industry
Importance of conventional Physical and Chemical Analysis of Foods :
Safety and quality considerations in non-thermal food processing
Innovations in food packaging technologies (active & intelligent packaging)
Membrane technology foods - safety and quality aspects
New food product design & development
Instrumental Analysis in food
Food Additives, Contaminants & Adulterants
Food Pathogens & Toxicity
Innovations in Food Packaging Materials
Effects of Chilling and Freezing on Safety and Quality of Food Products
Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers
Safety and Quality Effects in Foods Stored under Controlled &Modified Atmosphere Conditions
CIP, waste disposal & management in food industry
Indian Food Laws, Standards and Regulations
Advanced Quality Maintenance Part 1
Advanced Quality Maintenance Part 2
Customer complaint Handling
Cleaning and Disinfection
Additional Industry session -1 : Change Management through TEI tools and Techniques 5S,3M)
Advances in Water Treatment, Cleaning and Disinfection Processes for Safe Food Production :
Additional Industry session -2 : Problem Solving Techniques for Root Cause Analysis & Project Brief
Risk Analysis: Food Safety Risk Assessment & Management
Hazard Analysis and Critical Control Points: Understanding through case studies
Bench Mark Practices in Food Safety & Quality1 Maturity assessment of Food Safety Excellence Dec 12, 2014
2 Global Food Safety Initiative (GFSI) Dec 19 2014 FSSC 22000, ISO 22000-1
3 Allergen Management Feb 03 2015
4 ISO 9001 -2015 Feb 06 2015
5 Advances in Packaging Material Analysis Feb 10 2015
6 NABL accreditation &ISO 17025 Feb 13 2015
7 Draft Regulations on Traceability and Recall Feb 17 2015
8 Written Examination on Webinar topics Feb 27, 2015 (2 hrs)
E-learning Webinars12th Dec 2014 – 17th Feb 2015
Purpose of Webinars: To sensitise the participants on the latest industry applications of Quality Tools, Techniques and Standards so that they are able to evaluate its need in their respective workplaces. They should then seek further support from experts in the field or develop self capability through intensive, as is desired from any 'In-house Facilitators of Food Safety and Quality' in an organisation.
Do you know?
FSSAI rules stipulate penalties for Non conformance to Food Safety
Are you aware that Sulphur has been recognized as a known allergen in the EU & US and there threshold levels are reduced?
Waste Management is often a neglected area. Does your company have a comprehensive program on Waste management.
New products have always been thought as the innovative brain of an individual, but what if a great product does not meet a great success at the market?
Hey! Worried about the yields and the purity or do you think it is a holy cow approach and the yields cannot be achieved due to expensive technology
Can know the end of shelf life of my product or is there anyway I can extend the shelf life of my fresh produce? I am currently facing huge market returns due to shelf life issue. Even at the cost of a technology, if I am able to minimize my product return by 20%, it justifies such technology.
The Consequences?
5 lakhs ex gratia to the immediate kin of the diseased, with additional 10 lakhs and 7 years rigours imprisonment
More recently some sulpharcious foods are being added as allergens more specifically in EU. Also the earlier threshold limit of 70 ppm has been reduced to 10ppm. F&V industries and many other industries use sulphuracious additives such as Metabisulphite as apreservative and often abuse the doses, result in gin rejection by the importing country.
Do you know that cross contamination from un managed wastes find access to the process area and even contaminate the processed food, as dust travels within 10 min.
Often lack of consideration of Food Safety as part of the design quality can lead to great products with high risks and once rejected by consumer and never make it on the second attempt at the market. Hence, does your organization consider a comprehensive methodology of IPM ( Integrated Product Management.)
How does a purity help. What if, if Iinvested in Membrane technology in my Fruit beverage industry, which not only enhances the yield, but improves concentration of a functional ingredient and what more it provides a superior product free from Microbial contamination.
All my attempts have been towards improving Equipment, people processes and superior quality ingredients? Yet I am unable to extend the life for better market reach , is there a solution, as my product is very fresh produce and my current shelf life is in "days”
Addressed through Session on
FSSAI Rules & Regulations updates in Indian Food Laws
Are your processes geared up to reducing the sulphuror avoid cross contamination? Session on Allergen Management address such issues.
You will find answers in our session on Cleaning program and Waste Management best practices ,which recognizes the risks associated and build into the Quality and Safety design of the product /process in the session on “CIP, Waste Management"
Our Course has session on New Food Design & Development
Our courseon Membrane Technology lead by eminent IIT professors on such approaches and applications
Yes, our courseon "intelligent Packaging" exactly addresses such. Very information topic taught by IIT professors
What Industry Captains / CEO’s / Technical Heads / HR Heads must know?
What Industry Captains / CEO’s / Technical Heads / HR Heads must know?
Eligibility Modules of Batch 3
Technical / Managerial staff in Food industry & allied institutions with degree in Basic/Applies Science, Engineering, Technology
Face-to-Face (F2F) Residential Programme at IIT Kharagpur: 11th – 25th January 2015
(3 Batches / 12 Months)
LECTURES TOPICS
S. Quality & Food Safety Systems Standards, DatesNo Tools and Techniques 2014-2015 1530-1700 hrs
INDUSTRY PROJECT: 8 Weeks Industry Project: Last date for submission of Project report to CII-FACE: April 30th, 2015
Award of CertificatesJoint Certificates by IIT Kharagpur and CII FACE New Delhi, shall be awarded to all successful candidates.
PRACTICALS
Programme Objectives
Enumeration of Bacteria, Yeasts and Molds
Determination of Water Activity & Moisture Content (Oven/Distillation/Karl fisher/Moisture Analyser)
Determination of Protein, Fat, Crude Fibre & Total Ash
Estimations of Minerals by Atomic Absorption Spectroscopy
Determination of Vitamins & Enzyme activity
Estimation of Reducing, Non-reducing and Total Sugars
Determination of Food Colour & Texture
Differential Scanning Calorimetric (DSC) & Thermo gravimetric Analysis (TGA)
Seminar: Syndicate presentation by participants in sector specific goods manufacturing & practices
Industry visit: Excursion trip of participants to nearby food processing and analysis facilities to understand practical implementation of Industry best practices in Manufacturing and Food Testing.
The core objective of the certificate programme is to prepare production and quality professionals working in the different food sectors with advances in Food Science, Laboratory techniques, Good Manufacturing Practices, Technologies, Implementation of international standards ofQuality and Food Safety Management Systems in the food industries. It seeks to develop India's capability to meet the Global food safety and quality requirements and enhance the competitiveness of food products. In long term perspective, it would contribute to ensure consumer safety within and outside the country. The certificate programme shall enable the trainees to:
Understand the advances in safety, quality, technologies and analysis associated in food production, handling, processing, distribution and trade.
Build technical proficiency for suitably incorporating food safety and quality elements in their respective operations of production, quality assurance
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 -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.
Introduction of the Course & Over view
Food Safety & Quality Attributes & Basics of Food Processing
Novel food processing & preservation technologies
Good Manufacturing & Good Hygienic Practices
Sensory analysis of food
Chemical changes during food processing - safety and quality aspects
Instrumentation and Control in Food industry
Importance of conventional Physical and Chemical Analysis of Foods :
Safety and quality considerations in non-thermal food processing
Innovations in food packaging technologies (active & intelligent packaging)
Membrane technology foods - safety and quality aspects
New food product design & development
Instrumental Analysis in food
Food Additives, Contaminants & Adulterants
Food Pathogens & Toxicity
Innovations in Food Packaging Materials
Effects of Chilling and Freezing on Safety and Quality of Food Products
Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers
Safety and Quality Effects in Foods Stored under Controlled &Modified Atmosphere Conditions
CIP, waste disposal & management in food industry
Indian Food Laws, Standards and Regulations
Advanced Quality Maintenance Part 1
Advanced Quality Maintenance Part 2
Customer complaint Handling
Cleaning and Disinfection
Additional Industry session -1 : Change Management through TEI tools and Techniques 5S,3M)
Advances in Water Treatment, Cleaning and Disinfection Processes for Safe Food Production :
Additional Industry session -2 : Problem Solving Techniques for Root Cause Analysis & Project Brief
Risk Analysis: Food Safety Risk Assessment & Management
Hazard Analysis and Critical Control Points: Understanding through case studies
Bench Mark Practices in Food Safety & Quality1 Maturity assessment of Food Safety Excellence Dec 12, 2014
2 Global Food Safety Initiative (GFSI) Dec 19 2014 FSSC 22000, ISO 22000-1
3 Allergen Management Feb 03 2015
4 ISO 9001 -2015 Feb 06 2015
5 Advances in Packaging Material Analysis Feb 10 2015
6 NABL accreditation &ISO 17025 Feb 13 2015
7 Draft Regulations on Traceability and Recall Feb 17 2015
8 Written Examination on Webinar topics Feb 27, 2015 (2 hrs)
E-learning Webinars12th Dec 2014 – 17th Feb 2015
Purpose of Webinars: To sensitise the participants on the latest industry applications of Quality Tools, Techniques and Standards so that they are able to evaluate its need in their respective workplaces. They should then seek further support from experts in the field or develop self capability through intensive, as is desired from any 'In-house Facilitators of Food Safety and Quality' in an organisation.
Do you know?
FSSAI rules stipulate penalties for Non conformance to Food Safety
Are you aware that Sulphur has been recognized as a known allergen in the EU & US and there threshold levels are reduced?
Waste Management is often a neglected area. Does your company have a comprehensive program on Waste management.
New products have always been thought as the innovative brain of an individual, but what if a great product does not meet a great success at the market?
Hey! Worried about the yields and the purity or do you think it is a holy cow approach and the yields cannot be achieved due to expensive technology
Can know the end of shelf life of my product or is there anyway I can extend the shelf life of my fresh produce? I am currently facing huge market returns due to shelf life issue. Even at the cost of a technology, if I am able to minimize my product return by 20%, it justifies such technology.
The Consequences?
5 lakhs ex gratia to the immediate kin of the diseased, with additional 10 lakhs and 7 years rigours imprisonment
More recently some sulpharcious foods are being added as allergens more specifically in EU. Also the earlier threshold limit of 70 ppm has been reduced to 10ppm. F&V industries and many other industries use sulphuracious additives such as Metabisulphite as apreservative and often abuse the doses, result in gin rejection by the importing country.
Do you know that cross contamination from un managed wastes find access to the process area and even contaminate the processed food, as dust travels within 10 min.
Often lack of consideration of Food Safety as part of the design quality can lead to great products with high risks and once rejected by consumer and never make it on the second attempt at the market. Hence, does your organization consider a comprehensive methodology of IPM ( Integrated Product Management.)
How does a purity help. What if, if Iinvested in Membrane technology in my Fruit beverage industry, which not only enhances the yield, but improves concentration of a functional ingredient and what more it provides a superior product free from Microbial contamination.
All my attempts have been towards improving Equipment, people processes and superior quality ingredients? Yet I am unable to extend the life for better market reach , is there a solution, as my product is very fresh produce and my current shelf life is in "days”
Addressed through Session on
FSSAI Rules & Regulations updates in Indian Food Laws
Are your processes geared up to reducing the sulphuror avoid cross contamination? Session on Allergen Management address such issues.
You will find answers in our session on Cleaning program and Waste Management best practices ,which recognizes the risks associated and build into the Quality and Safety design of the product /process in the session on “CIP, Waste Management"
Our Course has session on New Food Design & Development
Our courseon Membrane Technology lead by eminent IIT professors on such approaches and applications
Yes, our courseon "intelligent Packaging" exactly addresses such. Very information topic taught by IIT professors
What Industry Captains / CEO’s / Technical Heads / HR Heads must know?
What Industry Captains / CEO’s / Technical Heads / HR Heads must know?
Segmented Course Fees Domestic Participants
All Nomination forms & Application forms duly filled and Demand Draft drawn in name of Confederation of Indian Industrypayable at New Delhi to be submitted by November 2, 2014 . This includes fees for F2F Modules, Single AC Accommodation,Breakfast, Lunch, Local transport at IIT KGP, E-learning modules & Course material.
International Participants
Some Faculty Members for Batch 3
Dr. A K SrivastavaHead & Senior Pr. Scientist
Food Safety & Analytical Qlty Cont. Lab., CSIR, Mysore
Dr. B RajHead of Department Food
Packaging Tech. Dept., CFTRI, Mysore
Dr. S UpritProf. & Head (Dairy Tech.)
College of Dairy Sc.& Food Technology, Raipur
Dr. S PatelProfessor of Food Tech.
IGKV, Raipur
Dr. H N MishraProfessor, Agricultural &
Food Engineering IIT Kharagpur
Dr. Uttam Kumar ChatterjeeCEO
TPM Solutions
Dr. Indrani GhosePrincipal Counsellor-FSQ,
CII FACE
Dr. T K GoswamiProfessor
Agricultural & Food Engg. Dept.IIT Kharagpur
Dr. P P TripathyAgricultural & Food Engg. Dept.
IIT Kharagpur
IIT KharagpurIn the post independent India, to cater to the need of trained manpower for higher learning in science and technology, the Indian Institute of Technology at Kharagpur, the first in the chain of fifteen IITs was established in1950. From a modest start in the dilapidated Hijli jail building, IIT Kharagpur has been engaged in a continuous process of development and has secured today a position of preeminence with nineteen academic departments, thirteen multidisciplinary centers/school offering Masters programme, eleven special R&D cells /Centres of Excellence and several sophisticated laboratories and central facilities. The Agricultural & Food Engineering Department, the first of its kind in the country was set up in 1952. As one of the larger departments of IIT Kharagpur, it covers a wide range of areas dealing with Post-Harvest Technology, Dairy and Food Process Engineering. IIT Kharagpur, strives to produce students, scientists, and technologists of the highest caliber to help the nation become self-reliant in its technological needs and to provide leadership in the field of technical education and research. The Institute, dedicated to the pursuit of excellence, has made significant breakthrough in several areas of frontline technology, besides making important contributions to national development.
CII –Jubilant Bhartia Food and Agriculture Centre of Excellence
The Centre endeavours to build capacity while leveraging technology and innovation to improve productivity and the environmental footprint of agriculture. IT focuses on introducing efficiencies across the supply chain, right from the farm gate to the end consumer.
Guided by an Expert Group on Food Safety and Quality consisting of technical experts from the India industry, CII commenced Food Safety and Quality (FSQ) -related services to the Indian Industry since 2003. It has been a preferred partner for information and knowledge dissemination, carrying out Awareness programs, trainings, Workshops, Consultancy, Gap assessments, sk9lls and capacity building services, Seminars and Award Process, on various subjects relating to Food Safety, Quality Management, Manufacturing Excellence, Business Excellence, Total Productive Maintenance and Quality tools and techniques for providing a platform to share information and best practices.
Nomination Forms can be downloaded from www.face-cii.in and www.iitkgp.ac.in
For Enquiries &Nominations Ms Anju Bist
CII-Jubilant Bhartia Food and Agriculture Centre of Excellence (FACE)Core 4 A, Ground Floor, India Habitat Centre,Lodhi Road, New Delhi-110003
Tel:+91-11-46344611; Mob:+91-9818878840; Email: [email protected]
Dr. A K DattaProfessor
Agricultural & Food Engg. Dept.IIT Kharagpur
Dr. S DeProfessor of Chemical Engg.
Chemical Engg. Dept.IIT Kharagpur
Dr. D DasProfessor of Biotechnology
Dept. of Biotechnology IIT Kharagpur
Rs 110,000+service tax for organisations 200 Cr & Above Annual Sales Turnover
Rs 99,000+service tax for organisations 100 Cr & Above Annual Sales Turnover
Rs 95,000+service tax for organisations below 100 Cr Annual Sales Turnover
5% Discounted fees for 2 or more participants from same organisation
USD 2200 (International Participants need to obtain clearance from Ministry of External Affairs, Government of India)
International Participants
Dr K N ShashikanthSenior Counsellor-FSQ,
CII FACE
Accommodation
The Fees includes Single AC accommodation in CEP Guest House (inclusive of Breakfast and lunch) at IIT will be provided for participants.
Last date of Nomination
November 2, 2014
