UoM offers PG diploma in food quality, safety

UoM offers PG diploma in food quality, safety

UGCs innovative programme

The microbiology department, University of Mysore, is offering a PG diploma in food quality and safety from the coming academic year.

The programme aims to develop specialised courses at post graduate levels in emerging areas and to accommodate new ideas and innovative proposals to influence teaching, promote scientific and technological applications for the benefit of the society.

The department has been granted Rs 58.5 lakh under UGC innovative programme for teaching and research in inter-disciplinary and emerging areas. The programme coordinated by V Ravishankar Rai is intended for post graduates in science, agriculture, food science or allied disciplines contemplating a career in food quality and safety management.

It is also intended for professionals in food processing and quality control for strengthening their proficiency in design and implementations of quality management systems. The programme shall also open new vista for entrepreneurs who intend to diversify in food safety and quality aspects.

It is designed to develop a practical ‘hands on training’ in food safety and quality and incorporates specialised knowledge and skills required to implement the fundamental principles of ‘Quality Assurance.’

Schedules will be provided with knowledge required to either enter into or progress within the food industry. It is equally beneficial for those who want to complement their pre-existing skills and knowledge.

The present course in Food Quality and Safety is tailored to take advantage of career prospects available in the food industry. Producing, processing and marketing innovative consumer-ready foods which meet nutritional guidelines promotes a concomitant need for manufacturers to employ graduates with training in these areas or to provide advanced training to educate their technical or managerial professionals in emerging issues in food and beverage sciences, nutrition and health.

The course can develop the knowledge and practical skills that are associated with key topics of food science through studying core areas.

The intake for course shall be 20 for the first academic year. Ten seats are for students of University of Mysore and remaining 10 for other universities and foreign national students. The course structure is two semesters of four months each. The first semester is devoted to course work and the second semester is assigned to dissertation work. For further details contact V Ravishankar Rai, at e-mail: foodrai@gmail.com or 0821-2419441.

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